Chicken and Dumpling Casserole

 Everyone at the reunion said this was good.

• 2 cooked and shredded chicken breasts or a rotisserie chicken, picked
• 2 cups chicken broth
• ¼ c butter
• 2 c Bisquick
• 2 c milk
• 1 can cream of chicken soup
• 3 tsp chicken bouillon 
• ½ tsp sage
• 1 tsp pepper
• ½ tsp salt

Oven 350

In 9 x 13 pan, melt ½ stick butter. Spread shredded chicken over the butter. Sprinkle with pepper and sage, and DO NOT STIR.

2nd layer; in small bowl, mix milk and Bisquick. Slowly pour all over the chicken. DO NOT STIR.

3rd layer. In medium bowl, whisk together 2 cups broth, bouillon, and soup. Pour over the Bisquick layer. DO NOT STIR.

Bake 30-40 minutes until top is golden brown. 12 servings.

County Style Slicker Dumplings

 From my teacher friend, Verla Clifford

Stew a chicken with 1 Tb salt and ½ tsp pepper in 2 qt water til tender. Cool and remove bones. Cut into desired sized pieces. Add 1 qt water and heat to simmering.

Mix

• 3 cups flour
• 1.5 tsp baking powder
• 1 Tb salt
• 1 beaten egg

With enough broth to make a stiff dough. (Mix egg with 1 cup broth and then add). Knead on a floured board and roll VERY thin. Cut into 1 inch squares. Cook 20 minutes in boiling broth. Add chicken and heat again.

Southern Fried Chicken

 In a bag mix

• 4 oz flour
• 2 tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• 1 tsp salt
• ½ tsp black pepper

Mix batter:

• 1 egg
• 3.5 oz milk
• 2 oz water

Shake chicken in flour mixture, then egg mixture, then flour mixture.

Can refrigerate for a couple hours to help the coating stick

Fry 7-8 minutes, turn and try 7-8 more min.

Slow cooker Wings

 From Taste of Home Sept/oct 2013

20 servings - 3 hours

• 20 whole chicken wings (about 4 lbs)
• 1 cup soy sauce
• ¼ c white wine or chicken broth
• ¼ c oil
• 1 Tb sugar
• 2 minced garlic cloves
• 1 tsp ground ginger

Cut chicken wings into three sections and discard tips. Place in large plastic bag. In small bowl, whisk the remaining ingredients until blended. Add to chicken and seal bag and turn to coat. Refrigerate overnight.

Transfer chicken and marinade to 5 qt slow cooker. Cook, covered on low 3-4 hours until chicken is tender.

Mix some mayo with a few quarts of sriracha for dunking.

IP Rotisserie Chicken

IP “rotisserie” chicken. Onion powder, garlic powder, Italian seasoning, S&P. Bottle of beer and onion chunks on the bottom. 5 1/2 pound bird @ 5.5 min/lb.=30 min. You should smell this house y’all!

Southern Fried Chicken

From "The Fat Kitchen"
2 T sweet or hot paprika
1 T sea salt
1 T pepper
1 T white papper
1 T garlic powder
1 T onion powder
2 tsp oregano
1/2 tsp cayenne (opt)

Marinade
4 c buttermilk
2 T siracha
3.5 to 4 lb chicken cut into 10 pieces

Coating
1.5 c flour
1/2 c cornstarch
1 tsp baking powder

Make spice mix
2. Marinate chicken in marinade, complete submerge. Refrig for 4 to 6 hours.
3. Set up wire rack over sheet pan. Put chicken on them to dry slightly. Reserve 1 cup of marinade.
4. Make the coating in large bowl.
5. Put one piece of chicken in flour and turn and return to wire rack. Do all the chicken this way.
6. Preheat oven 350 and set up another pan with wire rack. Add fat to large skillet or Dutch oven and heat to 375 over med- high heat. Don't let it get any hotter.
7. Stir reserved marinate into the flour to make a thick wet batter. Start with the dark meat, add the floured chicken to the batter and turn to coat. Then add to fat, skin side down. Bring temp to a steady 325 to 350. Do not let pieces touch. Brown on first side 6 min, carefully turn and cook about 6 min longer.
8. Put chicken on lined sheet pan and bake 5-10 min, until meat thermomenter reads 1656 in thickest part of breast.

IP Chicken Broth

IP Chinese Chicken

About 2 lb diced chicken breast
1 T oil
1/2 c diced onion
2 cloves minced garlic
1/2 c soy sauce
1/4 c ketchup
1/2 c honey (or brown sugar)
1/4 tsp red pepper flakes
1 c rice
1.25 c broth or water

Season chicken with spices. Set pot to Saute. When hot, add oil, and saute onion, garlic, and chicken about 3-5 minutes.
Deglaze bottom of pot with broth. Stir in rice, soy sauce, honey, ketchup and red pepper flakes.
Change setting to Pressure Cook and use 4 minutes.
Let de-pressure naturally.

IP Thai Chicken

instant pot thai chicken noodles

★★★★★
4.6 from 5 reviews

• Prep Time: 15 minutes
 
• Cook Time: 3 minutes
 
• Yield: 4-6 servings
 
• Category: Chicken
• Method: Instant Pot

DESCRIPTION

A true one pot meal! The chicken, sauce and noodles are all cooked at the same time in minutes in your electric pressure cooker. The noodles are enveloped in a mild creamy peanut and lime sauce and the peanuts, cilantro and red bell peppers give texture and color. A delicious and easy recipe to make any night of the week.

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INGREDIENTS

• 2 tsp canola or vegetable oil
• 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite size pieces
• 3 garlic cloves, minced
• 2 cups chicken broth (or 2 cups water and 2 tsp better than bouillon chicken base)
• 1/4 cup low sodium soy sauce or tamari
• 1/2 tsp crushed red pepper
• 8 ounces whole wheat thin spaghetti noodles, uncooked
• 1/4 cup fresh lime juice
• 1/3 cup peanut butter
• 1 red bell pepper, diced
• 3/4 cup snipped cilantro
• 1/2 cup peanuts, chopped

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INSTRUCTIONS

1. Turn your Instant Pot to the saute function. When the display says HOT add in the oil. Add in the chicken and saute for about 3 minutes. Add in garlic and saute for 30 seconds. Add in the chicken broth and deglazethe pot. Add in the soy sauce and red pepper. Break the noodles in half and add them to the pot. The liquid should cover the noodles almost completely.
2. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes on high pressure. When the time is up move the valve to venting.
3. Open the pot and stir in the lime juice and peanut butter. There will be a bit of liquid in the pot but it will get absorbed fairly quickly. Stir in the bell pepper and cilantro.
4. Scoop noodles into bowls and top each one with 2 Tbsp of peanuts and additional cilantro, if desired.

IP Bang Bang Pasta

Instant Pot Bang Bang Pasta

PREP TIME: 10 MINUTES

COOK TIME: 4 MINUTES

TOTAL TIME: 14 MINUTES

COURSE: MAIN DISHES

CUISINE: ASIAN

SERVINGS: 8

This easy pasta dish is made in the Instant Pot. No need to watch over the noodles while they cook or drain the water after!

Ingredients:

• 1 lb spaghetti noodles
• 3 ½ cups water
• 1 lb precooked shrimp if buying frozen, make sure to completely thaw
• handful of fresh parsley finely chopped

Bang Bang Sauce

• 3/4 cup light mayonnaise
• 1/2 cup + 1 tbsp Thai sweet chili sauce
• 1 tbsp honey
• 1 tbsp sriracha sauce
• 1 ½  tbsp lime juice

Directions:

1. Break spaghetti noodles in half and place into the inner pot that comes with your Instant Pot. Try to spread the noodles out as much as possible across the bottom of the pot, so that they are not stuck together and are not stacked too high. Pour water over noodles.
2. Seal your Instant Pot and set to manual mode, 4 minutes, high pressure. When Instant Pot is done, perform a quick release.
3. When it is safe to do so, remove the lid from your Instant Pot. Initially, there will still be some water in your pot. This is normal. Keeping the pot in warm mode, stir your noodles to make sure noodles at the surface are mixed in and fully cooked (sometimes some of the noodles in the top layer are still slightly under-cooked, but they can continue to cook if you quickly mix them in with the other noodles). You should also stir to break up any noodles that may have gotten stuck together during cooking. As you stir, you should notice that the water is evaporating. Continue to stir until all the water is gone from the bottom of the pot and your noodles are mostly dry. (This took me about 2-3 minutes).
4. Add the cooked shrimp into your noodles and stir a few times until shrimp are warmed and evenly mixed in.
5. Pour in sauce and stir until noodles are evenly coated in sauce. Dish out noodles. Garnish with parsley before serving.

Woolly's Snowflake Square

Woolly's Snowflake Square

from: http://auntieelle.blogspot.com/2010/08/woollys-snowflake-square-free-crochet.html

To make the 6 inch version, use a 4mm hook and 8ply (DK weight) yarn
To make the 8 inch version, use a 5mm hook and 10 ply (worsted weight) yarn

Stitches Used
Ch = chain
Sl-st = Slip Stitch
SC = Single Crochet
DC = Double Crochet
V-Stitch = DC, ch-1, DC (into same stitch or space)
Double-V-Stitch = 2DC, ch-2, 2DC (into same stitch or space)
Triple-V-Stich = 3DC, ch-3, 3DC (into same stitch or space)

Ch-6. Sl-st to first ch to form a ring.

Round 1: Ch-3. 15 DC into ring. Sl-st to top of beg ch-3. (16 DC made).

Round 2: Sl-st between any two DC of round 1. Ch-4, then DC in the same space (counts as first V-stitch). *Skip next 2DC and V-Stitch betweenDCs.* Repeat from * to * 6 times. Sl-st to 3rd ch of beg ch-4. (8 V-Stitches made).

Round 3: Sl-st to ch-1 space of any V-Stitch from round 2. (Ch-3, DC, ch-2, 2DC) into same Ch-1 space (first Double-V-Stitch made). *Double-V-Stitch in next ch-1 space.* Repeat from * to * 6 times. Sl-st to top of beg ch-3. (8 Double-V-Stitches made).

Round 4: Sl-st to ch-2 space of any Double-V-Stitch from round 3. (Ch-3, 2DC, ch-3, 3DC) into same ch-2 space (first Triple-V-Stitch made). *Triple-V-Stitch into next ch-2 space.* Repeat from * to * 6 times. Sl-st to top of beg ch-3. (8 Triple-V-Stitches made).

Round 5: Sl-st to ch-3 space of any Triple-V-Stitch from round 4. (Ch-3, 3DC, ch-2, 4DC) into the same ch-3 space (corner made). *8DC in next ch-3 space (side made). (4DC, ch-2, 4DC) in next ch-3 space.* Repeat from * to * 2 times. 8 DC in the last ch-3 space. Sl-st to top of beg ch-3. (4 corners & 4 sides made).

Round 6: Sl-st to any corner ch-2 space. (Note: with the exception of the corners, where you will be working into the chain spaces, all other stitches in this round are worked BETWEEN the stitches... this is what will give the previous round the spikey/snowflake-like appearance).

(Ch-3, DC, ch-2, 2DC) in the same corner space. *Now, do a SC between, the next 2 sts, HDC between the following two sts, and DC between the next two sts. DC between the group of 4 DC and 8 DC. Working between the stitches of the next 8 DC, you will do the following 7 stitches. DC, HDC, SC, SC, SC, HDC, DC. Now DC between the group of 8 and the next group of 4. Between the next 4 DC, you will DC, HDC, SC respectively. This takes you to the next corner ch-2 space. (2DC, ch-2, 2DC) in the corner space.* Repeat from * to * for each side. Sl-st to top of beg ch-3.

Round 7: Sl-st to any corner ch-2 space. (Ch-3, DC, ch-2, 2DC) in same space. DC in each st from previous row. In each corner ch-2 space (2DC, ch-2, 2DC). Continue around square. Sl-st to top of beg ch-3. Finish off.

10 OR 12 INCH VERSION - (Extended Remix Version)
As much as I love the square, I have a blanket of 12 inch squares, so I decided to keep going and create what I like to call the "extended remix."

To make a 10 or 12 inch version of this square, complete all of the instructions for the 6 or 8 inch version then continue on with rounds 8 - 11. Using a 4mm hook and 8ply (DK weight) yearn should give you a 10 inch square. Using a 5mm hook and 10 ply (DK weight) yarn should give you a 12 inch square.

Round 8: Sl-st to any ch-2 corner space. (Ch-3, DC, ch-2, 2DC) in same corner space. *Skip the next two DC of round 7 and V-stich into the third DC. Skip one st. V-stitch - repeat. Skip the last two DC of the side and (2DC, ch-2, 2DC) into the corner ch-2 space.* Repeat from * to * for the remaining three sides. (You should end up with 10 V-stitches on each side - not counting the corner stitches).

Round 9: Repeat row 8.

Round 10: SC in every stich of row 9 and (2SC, ch-2, 2SC) in each corner.

Round 11: Repeat row 10

Sheet Pan Chickpea Chicken

1. Heat oven to 425 degrees.
2. On large rimmed baking sheet place one rinsed can chickpeas.
3. Toss with 1 lb mini sweet peppers, 1 T olive oil and 1/4 tsp each salt and pepper.
4. In small bowl, whisk together 2 T harissa sauce and 1 T olive oil
5. Rub sauce over 4 small chicken legs. Nestle among veggies and roast until chicken is cooked through, 20-25 min
6. Top with fresh cilantro just before serving.

from Good Housekeeping

Fajita Chicken

Fajita Chicken

· 1 tablespoon chili powder

· 1 teaspoon cumin

· 1 teaspoon paprika

· 1/4 teaspoon cayenne pepper

· 1/4 teaspoon garlic powder

· 1 teaspoon salt

· 1 teaspoon ground black pepper

· 3 tablespoons olive oil, divided

· 1 1/2 pounds boneless, skinless chicken breast, sliced into strips

· 2 bell peppers, sliced

· 1 onion, thinly sliced

· 8 small tortillas

This was GOOD but a little hot. I used chipotle pepper.

1. Preheat oven to 250 degrees.
2. Make fajita seasoning: Whisk together chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and pepper in a small bowl. Set aside.
3. Heat 1 tablespoon olive oil in a cast-iron grill pan or frying pan over medium-high heat.
4. Add chicken and sprinkle with 3/4 of fajita seasoning. Mix together and cook for 6 to 10 minutes, or until browned.
5. In a second pan, heat remaining2 tablespoons oil over medium heat. Add peppers and onion. Stir in remaining fajita seasoning. Cook until vegetables are soft, about 8 to 10 minutes, stirring occasionally.
6. While veggies and meat are cooking, wrap tortillas in tin foil and warm in oven.
7. To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions. Top with favorite garnishes.

From: https://greatist.com/eat/recipes/chicken-fajitas 

Cooking Chicken

How To Cook Moist & Tender Chicken Breasts Every Time (From https://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891)

What You Need

Ingredients

• 1 to 4 boneless, skinless chicken breasts, of similar size
• Salt and freshly ground black pepper
• 1 tablespoon olive oil, unsalted butter, or combination of both

• Equipment
• Heavy Mason jar or wide drinking glass
• Wide (10-inch) sauté pan with lid
• Tongs or spatula

Instructions

1. Flatten the chicken breasts: Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also (carefully!) use the handle of a heavy chef's knife.
2. Season the chicken breasts: Lightly salt and pepper the chicken breasts.
3. Prepare the pan: Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil.
4. Cook the chicken breasts for 1 minute without moving: Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them).
5. Flip the chicken breasts: Then flip each chicken breast over.
6. Turn the heat down to low: Turn the heat to low.
7. Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
8. Turn off the heat and let sit for an additional 10 minutes: After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
9. Remove lid and take temperature: After the 10 minutes are up, take the lid off, and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat. Store any leftovers in a covered container in the refrigerator.

Recipe Notes

• Dredge in seasoned flour: You can also dredge the chicken breasts in flour before cooking. Season the flour with spices or fresh herbs and make sure the chicken is golden on one side before you flip it over. This will give your chicken a very subtle crust.
• Quick brine: You can make your boneless skinless chicken breasts even juicier and more flavorful with a super-quick brine. Even just 15 minutes in a simple brine will make them juicier. Watch the video above to see how this is done.

Chicken Parmesan Casserole

• 4 chicken breasts, butterflied
• 1.5 cup panko bread crumb
• 1 cup parmesan cheese fresh grated
• 1 cup mozzarella
• 3 tablespoons parsley
• 1 teaspoon dried oregano
• 1/2 bunch basil fresh chopped
• 2.5 cups marinara sauce
• 1.5 teaspoon salt
• pepper to taste

1. In an 8x8 baking dish spread tomato sauce evenly on the bottom, then layer mozzarella and basil evenly on top
2. Season both sides of chicken with salt and pepper to taste, then place evenly into pan over mozzarella
3. In a bowl mix panko, parmesan, parsley, and oregano. Sprinkle evenly over chicken then bake at 375 °F for 1 hour

Crockpot Roast Chicken

Perfect Slow Cooker Roast Chicken

byRebecca Maclary

Prep Time:5 minutes

Cook Time:4 hours

Ingredients:

• 1 4-to-6 pound whole chicken
• 1 yellow onion
• 1 head of garlic (optional)
• 1 lemon (an orange will also work)
• 1 tablespoon paprika
• 2 teaspoon sea salt
• 2 teaspoon pepper
• 1teaspoon dried thyme
• 8 inches kitchen twine
• 2 tired old carrots, parsnips, or celery

Directions:

1. Quarter your onion and your lemon and halve the head of garlic by cutting in around the middle. Notice how pretty that garlic looks.
2. Combine your salt, pepper and thyme into a cute little bowl. This will keep your gross chicken fingers from contaminating your regular salt dish and allow you to pinch and sprinkle like a pro.
3. If you’ve decided to make use of some tired old carrots, parsnips, or celery, place them on the bottom of the slow cooker like a roasting rack. (Keep these with the carcass for broth.)
4. Unwrap your chicken. Untie the legs and place your chicken in the slow cooker. (You might as well contaminate as few kitchen surfaces as possible.) Remove any giblets that might be inside the cavity.
5. Sprinkle the the inside of the cavity with the salt, pepper and thyme. Use about half.
6. Stuff the cavity with half the head of garlic, a piece or two of onion, and some lemon. Repeat. Try to alternate items and stuff as much in there as you can. Don’t worry if all of it doesn’t fit, just be sure to use some of each. Finish stuffing with a piece of lemon, leaving it rind side out so it acts as a kind of plug to the cavity.
7. Tie the legs together so that the veg in the cavity stays in place.
8. Sprinkle the rest of the salt, pepper and thyme onto the top of the chicken.
9. Wash your hands, you are now done with chicken ick!
10. Lastly, liberally sprinkle paprika on top of the chicken. The paprika doesn’t really do much for flavor, but it really helps the chicken to look “roasted.” If you miss this step your chicken will still be delish but it will look sad and anemic.
11. Place the lid on your slow cooker and cook on high for four hours. This makes it easy peasy and

Lime Chicken

Lime Chicken: (tried this in a crock pot) Notes: It was pretty good, flavor was strong. Might make it again. Had it over brown rice.

1/3 cup freshly squeezed lime juice (2 limes)
1/4 cup (scant) freshly squeezed orange juice (-1 oranges)
1 tsp chili powder
1 tsp minced fresh jalapeno pepper (seeded)
1 tsp minced fresh garlic (1 clove)
3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 boneless chicken breasts

Combine the lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.