Hurry Up Chicken Pot Pie!

I was craving some chicken pot pie (gotta love pregnancy hormones).  But I didn't have a lot of time to whip something up to satisfy the craving.  Well this is pretty close the "real" thing.  And best part, you don't have to babysit it either!  I do think that it was better the 2nd day (aka leftovers).

• 2 cups chopped cooked chicken breast
• 2 hard-boiled eggs, sliced (I would say optional for me)
• 1/2 cup thinly sliced carrots
• 1/2 cup frozen green peas
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 cup chicken broth
• Salt and pepper, optional
• 1 1/2 cups instant biscuit mix
• 1 cup milk
• 1 stick melted butter

Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
from Paula Deen

**When I made this it was kinda runny so I would suggest throwing some flour into the liquid just to thicken it up a bit.  I don't like runny though, so it depends on your preference.
**I also used LOW SODIUM chicken broth cause me and salt don't like ea. other.  I flavored mine with Paul Prudhomme's Salt free seasoning which is absolutely essential! 

Southwestern Chicken and Black Bean Salad with Citrus Vinaigrette

I saw this recipe and thought, hmph this out to be a fun one to try.  And it was!!!  Hubby even liked it to so it is a keeper.

This creative combination of seasoned chicken, fresh oranges, and black beans tossed with a refreshing citrus vinaigrette makes an irresistible salad.  
6 servings/serving size: 1 cup chicken mixture, 3 1/3 tablespoons dressing
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 pounds skinless, boneless chicken breasts, cut into ½-inch strips
2 cups fresh orange sections (about 2 oranges)
1/2 cup shredded reduced-fat Monterey Jack cheese
1/2 cup chopped red onion
1 (15-ounce) can black beans, drained and rinsed
1/3 cup chopped fresh cilantro, optional
1/3 cup lime juice
1/4 cup orange juice
1 tablespoon canola oil
1/2 teaspoon minced garlic
Salt and pepper to taste (optional)
6 cups mixed greens
1. Combine cumin and chili powder in large zippered plastic bag.  Add chicken, seal bag, shake to coat.
2. In large nonstick skillet coated with nonstick cooking spray, cook chicken over medium heat until done, 10 minutes; let cool.
3. Transfer chicken into large bowl, add orange sections, cheese, onions, black beans, and cilantro, mixing gently but thoroughly.
4. In small bowl, whisk together lime juice, orange juice, oil, garlic, salt and pepper.  Pour over chicken mixture, tossing gently to coat.  Serve over mixed greens.
Note:  Cilantro has a distinct flavor and may be omitted if desired.
 from Holly Clegg Trim &TERRIFIC Diabetic Cookbook

Curried Chicken Salad on Endive

The endive leaves are just a pretty way to serve.  If you don't have any or can't get them,  just serve on whatever you like chicken salad on.  Croissant rolls would be a great choice too!

2 (14.5 oz) cans chicken broth
2 cups water
3 boneless chicken breast halves (about 1.25 lbs)
1 mango or 2 peaches, peeled, pitted, finely chopped (about 1 cup)
1/2 cup green onion, chopped
1/4 cup slivered toasted almonds
3/4 cup mayo
1 tbls fresh lime juice
1 tsp curry powder
30 endive leaves (from 5-6 large endives)

Bring chicken broth and 2 cups water to boil in large pot. Add chicken until completely cooked through, about 10 min.  Remove chicken from broth with slotted spoon, transfer to plate to cool.  Cool to room temp about 20 min. 
Chop chicken into 1/4 in pieces, transfer chicken to med bowl.  Add mango or peaches, green onions and 1/4 cup almonds. 
In small bowl, whisk mayo, lime juice, and curry powder to blend.  Pour dressing over chicken and other ingredients in med bowl.  Toss GENTLY to combine.  Cover bowl with plastic wrap and chill until cold (least 3 hrs).
Place whole endive leaves on work surface.  Top each with 1 tbls chicken salad.  Top with chopped slivered almonds and arrange on plater.
from Essentially Lilly a Guide to Colorful Entertaining

Fiesta chicken bake

I found this while blog hopping today on "Harrington House". It was pretty good a defintely a keeper for weeknight cooking.

3 chicken breasts or 1lb of chicken
Taco seasoning
1 can cream of chicken soup
1 can cram of celery soup
1 can of rotel
1 small onion
Tostitos chips
shredded cheddar cheese or taco blend cheese

Season chicken with taco seasoning. Bake chicken or brown chicken in skillet. Sauté onion in skillet. Mix chicken and all ingredients except chips and cheese. In a 9x13 baking dish crush chips and place in bottom of dish. Reserve half for repeat layer. Then place half of the chicken mixture over the chips. Then a layer of cheese. Repeat layers one more time. Bake at 350 for about 25 minutes or until bubbly.

Sweet & Spicy Asian Drumsticks

Yum Yum Yum. This was part of the 1st week's meal plan and a new recipe I tried. Very glad I did.

2 cups orange juice
1 cup pineapple juice
2 tbls orange zest
2 tbls mince garlic
2 tbls minced ginger
2 tbls green onion
1 tbls sesame oil
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine)
1 cup sugar
1-1/2 tsps crushed red pepper flakes
12 chicken drumsticks
2 tbls Essence, recipe follows
2 tsp salt
2 tbls chopped cilantro leaves
1 tbls toasted sesame seeds

Preheat oven 375 degrees.

In a large saute pan set over med high heat, place orange juice, pineapple juice, orange zest, garlic, ginger, green onions, sesame oil, soy sauce mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 20 min.

Season the drumstick with the Essence and salt. Place on a sheet pan or casserole and drizzle liberally with the glaze. Place the casserole in the oven and cook until the chicken is cooked through and caramelized, about 40-45 min. To serve, garnish with chopped fresh cilantro, and the sesame seeds. Serve with any unused glaze on the side.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
2-1/2 tbls paprika
2 tbls salt
2 tbls garlic powder
1 tbls black pepper
1 tbls onion powder
1 tbls cayenne pepper
1 tbls dried oregano
1 tbls dried thyme
Combine all ingredients thoroughly.
Yield 2/3 cup

***I made my drumsticks in the crock pot and they worked beautifully. I put it on low for about 4 or so hours and they were wonderful!***

Chicken Pockets

I've got to try these. They sound so yummy. Thought I would share as I was going through this cookbook for some ideas for Easter @ Moms. Enjoy!

3 oz low fat cream cheese, softened
2 tbls unsalted butter, softened
2 tbls milk or chicken broth
2 cups shredded cooked chicken
Chopped chives or minced onion to taste
Salt & Pepper to taste
2 (8 count) cans reduced fat crescent rolls

Beat the cream cheese and butter until creamy. Add the milk and beat until blended. Stir in the chicken, chives, salt and pepper.

Unroll the roll of dough from 1 can onto a baking sheet. Separate into 4 rectangles and press the perforations to seal. Spoon 1/8 of the chicken mixture in the center of each rectangle. Bring the corners of each rectangle together over the center of the filling. Twist and pinch to resemble a hobo's bundle. Repeat the process with the remaining can of crescent rolls and remaining chicken mixture.

Arrange the packets on a baking sheet sprayed with nonstick cooking spray. Bake @ 350 degrees for 20 to 25 minutes or until golden brown.
Makes 8 chicken pockets
From River Recipes IV: Warm Welcomes

Curry Chicken Salad Wraps

For those of you who like curry these will be your favorite. Markus and I went to BR Country Club for a Tennis Banquet last month. I always enjoy going there because the food is awesome. Well it was no exception this year. They served these and I must have ate 6 of them. But there was no way for me to get a recipe. So from how I remember them tasting and smelling my spices, I came of with my own version.

2 chicken breasts
2 10-in flour tortillas
celery
mayo
curry powder
cloves, just a little
black pepper
poultry seasoning, I use Paul Prudommes
garlic powder, just a little
old bay, just a little
salt free seasoning, I use Paul Prudommes

Cut chicken breast into cubes. Brown in skillet with olive oil on med high. Season to taste. Meanwhile chop fresh celery (mine was frozen) and put in a food processor. Chop until very fine. When chicken is cooked transfer to a food processor. Chop til all chicken is pretty fine. Add mayo til consistency is spreadable onto the flour tortillas. Once chicken mixture is spread on tortilla, roll up and slice into 1-in pieces. Discard ends and serve.

*If you don't have mayo I think plain yogurt would also taste awesome with these. Wished I could be more specific with measurements for the spices, but I spiced until I liked the flavor.
Derived from memory, but idea came from BR Country Club, Serves 2 comfortably (add more chicken & tortillas if you need more)

**Markus must have told me 6 or 7 times within a 10 min span of eating these that he liked them and they were good.** So it's a keeper for us. Oh and my new recipe for this week :)

Homemade Chicken Noodle Soup

Markus was very ill this morning, so I made him the classic sick food. It surprised me how yummy it was and sooo not salty! This is my new recipe for the week that I tried. Success!

3 qts homemade chicken stock (see recipe below), chilled- I didn't have time to chill mine
3 carrots, cut into 1/8-in thick rounds
Kosher salt
8 oz medium egg noodles
Cooked shredded chicken meat from homemade stock
Freshly ground pepper
1/4 cup chopped fresh dill, or 1 tbls dried
1/4 cup chopped fresh flat leaf parsley

Remove layer of fat from chilled stock and discard. Transfer stock to large stockpot; bring just to a simmer. Add the carrots; simmer until tender, about 6 min

Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles just until tender, about 6 min. Drain; add noodles to stockpot, along with shredded chicken. Season with salt and pepper. Heat until hot. When ready to serve, stir in dill and parsley.

**I cooked my noodles with my stock. I wanted mine super tender.

Homemade chicken stock

2 leeks, cut into thirds
1 tsp whole black peppercorns
6 sprigs fresh dill or 2 tsp dried
6 sprigs fresh flat leaf parsley
2 dried bay leaves
2 carrots, cut into thirds
1 4-lb chicken, cut into 6 pieces
1-1/2 lbs chicken wings
1-1/2 lbs chicken backs
2 48-0z cans low-sodium chicken broth, skimmed of fat.

Basically the recipe is a long drawn out process that cooks for about 4 or so hours, which who had that kind of time???

** I had to omit a few things that were fresh cause I didn't have on hand, but overall if you have the vegetables and season the stock well the soup is a no fail. Go easy on the salt as it could easily over power quick. I made my stock and didn't worry about skimming the fat. I also didn't use that much broth cause I didn't want to eat this for days, but with a few more than 2 people I might suggest that to allow room for seconds.

from The MARTHA STEWART LIVING Cookbook: The Original Classics (my newest cookbook)

Enchilada Pie or Casserole

My best friend gave me this recipe and it comes straight from her momma's kitchen. We love it for an easy quick dinner. Seasoned just right, it tastes pretty good too.

1 lb. ground beef (can subsitute chicken)
1 union, chopped (saute with meat)
1 can cream of mushroom soup
1 can enchilada sauce
1 can petmilk
1 pkg flour tortillas (10ct)
2 cups shredded mozeralla & cheddar cheese

Place 5 tortillas or enough to cover the bottom of a 9 x 13 dish. Mix together all ingredients (except cheese) and pour 1/2 onto tortillas. Take 1 cup of cheese and put on meat mixture. Continue with the next layer and end with cheese on top.

Bake @ 350 until bubbly and heat through.
from Karen Throckmorton

Chicken Tortilla Casserole

We made this at my Pampered Chef Party a few months ago.  It was surprisingly pretty good.  Just wanted to share what's on our plate tonight.

1  poblano pepper

1 1/2  lb boneless, skinless chicken thighs

2  tbsp Southwestern Seasoning Mix (Taco Seasoning)

1/4  tsp salt

1  can (15 oz)  black beans, drained and rinsed

1 1/2  cups thick and chunky salsa

4  cups broken tortilla chips

1  cup (4 oz)  shredded cheddar and Monterey Jack cheese blend

Snipped fresh cilantro (optional)

Remove stem and seeds from poblano pepper; slice into thin strips. Arrange poblano strips. Combine chicken, seasoning mix and salt in a bowl. Arrange chicken over poblano strips.  Cover baker (stone) with 15-in. square of Parchment Paper,tucking corners of paper under baker. Microwave on HIGH 4 minutes; stir to separate chicken strips. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

Drain and rinse black beans. Stir beans and salsa into chicken mixture.  Gently stir in tortilla chips. Grate cheese over baker using. Microwave,uncovered, on HIGH 2-3 minutes or until cheese is melted. If desired, snip cilantro and sprinkle over casserole.

Yield 6 servings

I used boneless skinless chicken breasts and it's yummy.

Easy Chicken and Dumplings

I found this in hopes to make something familiar for my husband who loved his grandmother's chicken and dumplings.  Tonight it's dinner.  Hope you enjoy it as much as we do!

1 (32oz) container low-sodium chicken broth

1 (14 1/2 oz) can low-sodium chicken broth

3 cups shredded cooked chicken (about 1 1/2 lb)

1 can reduced fat cream of celery soup

1/4 teaspoon poultry seasoning

1 can refrigerated jumbo buttermilk biscuits

Stir together first 5 ingredients in a dutch oven over medium-high heat; bring to a boil.  Reduce heat to low; simmer, stirring occasionally, 15 minutes.  Place biscuits on a lightly floured surface.  Roll or pat each biscuit to  1/8 inch thickness; cut into 1/2 inch wide strips.  Return broth mixture to a low boil over med-high heat.  Drop strips, 1 at a time, into boiling broth.  Reduce heat to low; simmer 10 min, stirring occasionally to prevent dumplings from sticking.

Southern Living Magazine, November 2006

**I know this might probably be a wintertime dinner, but I love it any time of the year and I also season it up.  This recipe came from the South but it's bland just with poultry seasoning.  Don't be afraid to add to it.