This week’s featured recipe is one of my family’s favorite comfort foods for this time of year! The classic taste of this old fashioned recipe evokes childhood memories of chilly days and warm kitchen aromas! There’s just nothing quite like the delicious, wholesome flavors of this comforting Chicken & Dumplings recipe! Hope you enjoy! Please be sure to leave me your comments for this or other recipes on this site! I’d love to hear from YOU! Have a great week! Lisa
Chicken & Dumplings
Lisa - Cornfed Creations
Delicious and soothing to the soul! This comfort food is outstanding!
30 minPrep Time
1 hrCook Time
1 hr, 30 Total Time
1 ½ lbs. split chicken breast (with skin & bones)
1 envelope onion soup mix
2 t. poultry seasoning
2 t. minced garlic
1 t. pepper
8 to 12 oz. egg noodles (optional)
4 to 6 quarts water
2½ c. flour
1 T. baking powder
1½ t. salt
3 T. dried, minced parsley flakes
6 T. shortening or butter
1½ c. milk or buttermilk
Place ingredients for stock in a Dutch oven, cover with water and bring to a boil.
Reduce heat and simmer until chicken begins to fall off of the bone.
Remove from heat and separate solid ingredients from stock through a colander.
Return the stock to the Dutch oven.
Let chicken cool enough to handle, then remove and discard skin and bones. Return chicken (bones removed) to stock and heat again to simmering.
Add egg noodles at this point, if desired.
Meanwhile, in a medium bowl, mix together dumplings.
Combine flour, baking powder, salt and parsley in a medium bowl and whisk together.
Add shortening and cut in (with a pastry blender) until mixture resembles coarse meal.
Add enough milk to make a sticky dough.
Drop dough by the spoonful into the simmering broth.
When all dough has been dropped into the broth, cover and continue to cook for approximately 15-20 minutes, until dumplings are cooked through.
This grilled chicken breast is out of this world delicious! Juicy, flavorful and really not a whole lot of extra effort! Who can go wrong when you’re talking about BACON, anyway? Oh, and by the way, have I mentioned before that I love chicken? I’m sure this won’t be the last time you see that statement either! Fried chicken, baked chicken, chicken salad, chicken livers, chicken & dumplings,….. YUMMMO!!! 🙂
Bacon Topped Grilled Chicken Breast
Lisa - Cornfed Creations
6 hrPrep Time
30 minCook Time
6 hr, 30 Total Time
4- 6 oz. chicken breasts
8 oz. bottle Italian dressing or marinade
3 cloves garlic, minced
2 tsp. sugar
8 strips bacon, cooked
8 oz. shredded cheddar cheese
**In a seal-able plastic bag, combine Italian dressing, garlic and sugar. Add chicken breasts to marinade and place in refrigerator for 6-8 hours.**
Fry bacon strips and set aside to drain. Grill chicken breasts and place in skillet. Place two strips of bacon on each chicken breast, and then cover with shredded cheese. Place lid on skillet and cook over low heat until cheese is melted.
This delicious chicken dish is a snap to put together and all it takes is a little bit of planning! The marinade can be assembled in minutes just before you need it. Once the chicken and the marinade combine and the flavors blend over time in the fridge….well, let’s just say the results are a deliciously flavorful and juicy chicken breast that you and your family are sure to want repeats of. My husband, Dan, who is not a big fan of chicken absolutely loved this dish! And, I have to say, that’s certainly going some! Enjoy!!
Southwest Chipotle Chicken
This is a great dinner option especially when you're in a hurry!
8 hrPrep Time
20 minCook Time
8 hr, 20 Total Time
4 large chicken breasts cut in half lengthwise
2/3 c. ketchup
1 T. soy sauce
2 t. chipotle seasoning
1 t. chili powder
½ t. smoked paprika
½ t. granulated garlic
¼ t. coarsely ground black pepper
1/8 t. onion powder
1/8 t. ginger
1/8 t. ground mustard
½ c. brown sugar, packed
¾-1 c. lemon lime soda
Combine all ingredients for the marinade in a large, sealable plastic bag. Add chicken breast halves and make sure all are coated with marinade. Remove as much air as possible from the bag and place in the refrigerator for up to 24 hours. When ready to cook, add oil to a hot skillet or on a hot griddle, and add marinated chicken pieces and discard remaining marinade. Cook for 2-3 minutes to sear in juices, then flip pieces over and sear other side. If using a skillet, cover and reduce heat to simmer & cook until juice run clear. If using a griddle, continue to flip piece over every 2-3 minutes, or until juices run clear.