Chicken Parmesan

This recipe for chicken parm is a well-loved family favourite. My youngest daughter came home for break lamenting that her college doesn't make it the way Mom does, so of course I had to put it on the menu for her time home. It comes out so moist and delicious.

Chicken Parmesan

Ingredients:

    

        3 Boneless Skinless Chicken Breasts, 

        ½ cup Parmesan Cheese, plus extra for topping

        2 Eggs

        1 cup Panko Bread Crumbs

        1 cup Italian Style Bread Crumbs, or Panko

        1 tsp Garlic Powder

        24 oz Marinara Sauce

        1 cup Shredded Mozzarella Cheese

        Fresh Basil Leaves

Instructions:

1. Preheat oven to 450 degrees
2. Pound chicken to 1/2 inch thickness without breaking the membrane, cut in half to make 6 breast halves.
3. Pat chicken dry and season well on both sides with salt and pepper.
4. Add eggs to a shallow bowl and beat well. 
5. Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine.
6. Dip each piece of chicken into the egg mixture, and then press into breadcrumbs, coating on both sides.
7. Spoon a thin layer of marinara sauce into a 9x13’’ baking pan, to cover the bottom of the pan.
8. Place breaded chicken on top.
9. Add a spoonful of marinara sauce over the chicken, followed by a sprinkle of mozzarella and parmesan cheese.
10. Bake for 10-15 minutes or until cheese is melted and bubbly and chicken is cooked through (165 degrees).
11. Garnish with fresh chopped basil.

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Enjoy!

            Ingrid

Chicken Schnitzel (Hähnchenschnitzel)

With a Mom from Heidelberg, I grew up on schnitzel. My Dad favoured veal schnitzel so that was generally what Mom made. I never cared for veal because I spent a lot of time at the farm with my sister. She always had me taking care of the calves. I can't eat veal. Over the years I always made schweineschnitzel but my oldest isn't a huge fan of pork (unless it's ham or bacon). I decided to try hähnchenschnitzel and it was delicious! I paired it with fresh cut french fries. The perfect German meal.

Hähnchenschnitzel

Ingredients:

6 Chicken Breasts, boneless

Salt

Pepper

3/4 C Flour

2 Large Eggs, beaten

2 C Breadcrumbs, seasoned

1 tsp Garlic Powder

Olive Oil
1 Lemon, zested

2 sprigs Parsley, chopped

Directions:

1. Preheat the oven to 425 degrees. 
2. Line a large baking sheet with aluminum foil.
3. Drizzle olive oil over foil.
4. Place the baking sheet in the oven as it preheats.
5. Place the chicken between two sheets of plastic wrap and pound them until 1/4 inch thick.
6. Lightly season both sides with salt and pepper.
7. Put flour, eggs and breadcrumbs in three separate bowls.
8. Add garlic powder to breadcrumbs and mix to combine.
9. Dredge one piece of chicken in flour; shake off excess. 
10. Dip into beaten egg. Lift up so excess egg drips back in the bowl. 
11. Press into bread crumbs to coat both sides. 
12. Place the breaded chicken, unstacked, onto a plate. 
13. Repeat with remaining chicken.
14. Remove the baking sheet from the oven.
15. Arrange chicken in a single layer on the hot sheet.
16. Drizzle more olive oil over each piece.
17. Bake in the preheated oven for 5 to 6 minutes. 
18. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. Cook until internal temperature is 165 degrees.

Enjoy!

            Ingrid

Mom's Chicken and Dumplings

I posted my Mom's Chicken and Dumplings recipe a while ago and realized I had missed a couple of crucial ingredients in my transcription. I removed that one and am sharing the revised version. It's so much better with this correct version. I do apologize for that but I hope you enjoy this as much as my family does. This recipe took me a while to figure out, since my Mom wouldn't allow anyone in the kitchen while she cooked. Eventually I did come up with this version.

Mom's Chicken and Dumplings

Ingredients:

        2 lbs Bone-in Chicken Breasts

        10 Cups Water

        1 tsp + 1/2 tsp Kosher Salt

        1 tsp + 1/2 tsp Black Pepper

        2 Carrots, chopped

        2 stalks Celery, chopped

        2 cloves Garlic, or 1 tsp Garlic Powder

        1 medium Onion, diced

        1 Bay Leaf

        2 tsp Oregano

Directions:

1. Place chicken breasts in a large Dutch oven (I use an 8-quart). 
2. Pour water into the pot.
3. Add the first teaspoon of salt and pepper. 
4. Cook on medium-high until the meat can easily separate from the bone (about an hour). 
5. Remove the chicken from the pot.
6. Allow the chicken to cool. 
7. While the chicken cools, chop the vegetables.
8. Add the vegetables to the broth. 
9. Add the bay leaf, oregano, salt, and pepper to the broth. 
10. Cook on medium-high until the vegetables are tender. 
11. As the vegetables cook separate the chicken from the bone.
12. Shred the chicken in a bowl.
13. Add the chicken to the broth/vegetable mix. 
14. Warm the chicken for about 15 minutes before adding the dumpling batter.

For the Dumplings:

        2 cups of Bisquick Baking Mix

        3/4 cup Milk 

        (You may substitute homemade, but this is my Mom's recipe so it's comfort food to me.)

1. In a bowl mix until well blended. 
2. Drop by tablespoons into broth. 
3. Turn down temperature to a strong simmer (3 on the average electric stove).
4. Cook uncovered for 10 minutes.
5. Cover and cook 10 more minutes until dumplings are cooked. You can test this by using a spoon to scrape the top layer of the dumpling. The inside should not be moist.
6. Spoon into bowls and enjoy.

Serves 8. 

Enjoy!

            Ingrid

White Chicken Chili

Years ago, when I was assistant manager for a humane society I volunteered for the county Chamber of Commerce.  One of our events that we tried was a Winterfest. One of the events at Winterfest was a Chili Cookoff that was held at our church. A local restaurant belonging to members of our church supplied White Chicken Chili. I had never had this before and tweaked recipes to try to get close to that delicious chili. This take is the closest I have had so far. 

If you like this recipe try some of our favourite beef versions, like our quick chili recipe, our variation on the quick chili recipe and an amazing maple chili recipe. We also have a healthier version that our family enjoys.

White Chicken Chili

Ingredients:

        1 lb Boneless Skinless Chicken Breasts, chopped
        1 med Onion, chopped
        1 Tbs Olive Oil
        2 Garlic Cloves, minced
        2 cans (14 oz each) Chicken Broth
        1 can (4 oz) Chopped Green Chiles
        2 tsps Ground Cumin
        2 tsps Dried Oregano
        1 1/2 tsps Cayenne Pepper
        3 cans (14-1/2 oz each) Great Northern Beans, drained and divided
        1 cup Monterey Jack Cheese, shredded
        Sliced Jalapeno Pepper, optional

Directions:

1. Place chicken, onion and garlic in a CrockPot. 
2. Stir in the broth, chiles, cumin, oregano and cayenne.
3. With a potato masher, mash 1 can of beans until smooth. Add to crockpot. 
4. Add remaining beans to crockpot.
5. Cook on high for 4 hours or 8 hours on low.
6. Top each serving with Monterey Jack and Jalapeno Pepper (if desired).
7. Serve with Corn Muffins.

 Enjoy!

            Ingrid

Creamy Sour Cream Chicken Casserole

Day two of a week of casseroles. 

Last night's dinner choice was Creamy Sour Cream Chicken Casserole. My family loved this recipe, but the sour cream/cream of chicken sauce was a bit heavy on sour cream. I think increasing the cream of chicken will help this. I did fix that on this version.

Creamy Sour Cream Chicken Casserole

Ingredients:

        6 Boneless Chicken Breasts

        1 cups Sour Cream

        16 oz Cream Of Chicken

        38 Ritz Crackers, crumbled

        1 stick Butter, melted

        Salt and Pepper, to taste

Directions:

1. Preheat oven to 350°.
2. Cook chicken breast in a skillet with olive oil until tender.
3. Shredded the chicken.
4. Spread evenly over the bottom of a casserole dish.
5. Salt and Pepper to taste.
6. Mix sour cream and chicken soup in a separate bowl.
7. Spread the sour cream mixture over the chicken in the casserole dish. 
8. Crush the Ritz cracker.
9. Spread over the top of the casserole.
10. Spoon melted butter on top over all.
11. Bake until top is golden brown, about 25 minutes.

Enjoy!

            Ingrid

Brown Sugar-Maple Glazed Thighs

A few years ago I shared a recipe for Maple-Glazed Chicken. The recipe is amazing, but I decided to tweak it one day. My family all agreed that they preferred my version of the recipe. Try both recipes and let me know in the comments which one you like best. This recipe is adapted for my large family.

Brown Sugar- Maple Glazed Thighs

Ingredients:

        9 Chicken Thighs

        Dash Salt

        Dash Pepper

        1 cup Real Maple Syrup (I use New York State syrup, it's the best!)

        1/2 cup Brown Sugar

        just<1/2 cup Mustard

        1 Tbls Garlic Powder

Directions:

1. Preheat Oven to 450°.
2. Put thighs in baking dish.
3. Sprinkle with Salt and Pepper.
4. Mix remaining ingredients thoroughly in small bowl.
5. Pour contents of bowl over thighs.
6. Brush to coat. 
7. Cook 55 minutes, basting occasionally. 

Enjoy!

            Ingrid

Smoked Sausage and Chicken Gumbo

We wanted to celebrate Mardis Gras this year with a dish from New Orleans. After searching Pinterest I found this recipe from Iowa Girl Eats. There was just the right amount of kick to this Gumbo and everyone, including the fussy ones, loved it.

Smoked Sausage and Chicken Gumbo

Ingredients:

        1 tsp + 3 Tbs Olive Oil

        14 oz Andouille Sausage, sliced into half-moons
        4 skin-in, bone-in Chicken Thighs
        1 tsp + 1 Tbs Cajun Seasoning
        6 Tbs Flour
        1 Green Bell Pepper, chopped
        2 small Celery Stalks, chopped
        1 small Onion, chopped
        2 cloves Garlic, minced
        2 Tbs Tomato Paste
        56 oz low-sodium Chicken Broth
        2 Bay Leaves
        1/4 tsp Smoked Paprika
        1/4 tsp Cayenne (more or less according to taste)


Directions:

1. Heat 1 teaspoon oil in a 6-quart Dutch oven or soup pot over medium-high heat.
2. Add sausage then saute until browned, 5-7 minutes.
3. Transfer to a plate then set aside.
4. Season both sides of chicken thighs with 1 teaspoon Cajun seasoning then place skin side down in Dutch oven.
5. Sear on both sides until golden brown, 3-4 minutes a side (does not need to be cooked through).
6. Transfer to plate with sausage and set aside.
7. Remove Dutch oven from heat for a few minutes to cool slightly then place back over medium heat.
8. Add remaining 3 Tablespoons oil.
9. Sprinkle in flour and whisk constantly until mixture is the color of caramel, 10-15 minutes (this is your roux.)
10. Add bell pepper, celery, and shallot or onion then saute until vegetables are slightly tender, 5 minutes, scraping the bottom of the Dutch oven often with a wooden spoon to make sure roux doesn't burn.
11. Add garlic and tomato paste then saute for one more minute.
12. Add a couple big glugs of chicken broth at a time to the Dutch oven, using the wooden spoon to scrape up any bits on the bottom.
13. Add remaining chicken broth, remaining 1 Tablespoon Cajun seasoning, bay leaves, smoked paprika, cayenne pepper, sauteed sausage and chicken thighs then turn heat up to bring gumbo to a boil.
14. Turn heat down to medium then simmer uncovered for 1-1/2 hours, occasionally skimming off the fat that rises to the top.
15. Transfer chicken to a cutting board then remove and discard skin and bones.
16. Shred chicken then add back into the gumbo.
17. Remove bay leaves then taste and adjust seasonings if necessary.
18. Serve over cooked white rice.

Serves 6

Enjoy!

            Ingrid

Chicken in Sour Cream, and Homemade Cream of Mushroom Soup

I have to admit that my favourite piece of chicken is the thigh. It has so much more flavour than the breast. And lots more meat than the drumstick.  I love using the Maple-Glazed Chicken recipe, but variety is good too. I found an interesting recipe over at AllRecipes and decided to tweak it a little bit.  First of all, I have no Cream of Mushroom Soup and couldn't find a substitute recipe (see bottom). So I came up with this one that was a complete hit.

Chicken in Sour Cream

Ingredients:

        8 chicken thighs
        1 Tbs Vegetable Oil
        1 pinch Ground Black Pepper
        1 pinch Salt
        1 pinch Paprika
        Homemade Cream of Mushroom Soup
        1 (1 oz) pkg Dry Onion Soup Mix
        1 cup Sour Cream
        1 Tbs Lemon Juice
        1 tsp Dried Dill Weed

Directions:

1. Place chicken in a 9 x 13 inch greased baking dish. 
2. Sprinkle with salt, pepper, and paprika to taste.
3. Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed.
4. Pour over chicken.
5. Bake at 400 degrees F (175 degrees C) for one hour, or until chicken is tender and sauce is brown.

Homemade Cream of Mushroom Soup

Ingredients:

        Butter  (I used unsalted) 

        Mushrooms, chopped

        Garlic

        Flour

        1 cup Milk

Directions:

1. Melt Butter.
2. Add chopped Mushrooms.
3. Saute until slightly brown
4. Add chopped Garlic, Flour, 1 cup Milk
5. Heat to a nice roux.

Enjoy!

            Ingrid

Maple-Glazed Chicken

This is one of my family's favourite recipes. It has just the right amount of sweetness and is pull apart tender. The taste is amazing!

Maple-Glazed Chicken

Ingredients:

        1.5 lb package of Chicken Thighs, six pieces serves three people
        1/2 cup of Dijon Mustard
        1/4 cup of Maple Syrup (I use New York State Maple Syrup)
        1 Tbs of Rice Wine Vinegar
        Salt and Pepper to taste

Directions:

1. Preheat oven to 450ºF. 
2. Then, mix together dijon mustard, maple syrup, and rice wine vinegar. 
3. Put chicken thighs into a foil-lined, oven-proof baking dish. 
4. Then, salt and pepper the thighs. 
5. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. 
6. Put the chicken thighs into the oven.
7. Baste the tops of the chicken with more sauce half way through.
8. Bake for 40 minutes or until a meat thermometer reads 165ºF.
9. Let the chicken rest for 5 minutes before serving. 
10. Plate the chicken, making sure to spoon some extra sauce over the top. 

Enjoy!

            Ingrid

Sate Ayam & Gado Gado

This is one of my favourite dishes.  It's from Indochef and so delicious that I just can't get enough. Sate Ayam is similar to kabobs, but so much better!! Gado-Gado is an Indonesian vegetable salad. The vegetables used are a suggestion, you can use nearly anything that is available to you. Use at least 3 different vegetables.
 

Sate Ayam and Gado Gado

Sate Ayam 

Ingredients:
        

        1 lb Chicken

Marinade:

        1 Onion
        1 clove Garlic
        1 oz Dark Soya Sauce
        1 tsp Coriander Powder
        1 teaspoon Lemon Grass
        1 teaspoon Hot Chili Paste
        1 glass Red Wine (optional)
        1 oz Water

Directions:

1. Dice the meat into 3/4 inch square cubes.
2. Put onto bamboo skewers (about 4 per stick).
3. Combine all the marinade ingredients into a food processor and make into a smooth paste.  
4. Pour this over the prepared sate's and leave to marinade for at least 2 hours.
5. Cook the sate's on the barbeque or under the grill for 5-10 minutes until done.
6. Serve with hot Peanut Sauce.
7. 
   

Gado-Gado:

Ingredients:

        White Cabbage, diced

        Green Beans

        Bean Sprouts

        2 Eggs, hard boiled

        Peanut Sauce

        Tomatoes

        Prawn Crackers

Directions:

1. Separately cook all the vegetables lightly.  They must still retain a nice crunch.
2. Drain and arrange the vegetables in layers on a dish.
3. Pour the peanut sauce over the vegetables.
4. Decorate with the sliced egg and tomatoes.
5. Just before serving, sprinkle the crackers over the sauce.

Best enjoyed when the salad is cooled down.

Enjoy!

            Ingrid

Indonesian Chicken

This was a week of recipe testing.   I found this one over at A Year of Slow Cooking . I tweaked the recipe a little and it turned out delicious!

Indonesian Chicken

Ingredients:

        3-4 lbs Chicken

        2 Tbs Soy Sauce (La Choy and Tamari wheat-free are GF)

        2 cloves Garlic, chopped

        2 Tbs Sugar

        1 1/2 tsp Sesame Oil

        1/3 cup Peanut Butter

        1/2 tsp Ground Ginger

        1/4 tsp Cayenne Pepper
        Red chili flakes, sprinkles

        Sesame seeds and lime wedges, for garnish (optional)

Directions.

1. Put the peanut butter into your crockpot and turn it to high so it can begin to melt.
2. Add the remaining sauce ingredients.
3. Stir to mix.
4. Add the chicken.
5. Cover and cook on low for 6-8 hours, or on high for 4-5 hours. This is done when the chicken is cooked through and has reached desired tenderness. The longer you cook it, the more tender it will become, but it may fall off the bone if you cook too long.

Tip:
    If your crockpot isn't at least 2/3 full, keep an eye on it so the peanut butter doesn't burn.        You may need to stir a few times.

Enjoy!

            Ingrid

Buffalo Chicken Wings

My gang loves wings and some of them like hot wings best.  These sound like they would be too hot to handle but they are really the best Buffalo wings this wing lover has had so far.  Try them, you won't regret it.

Buffalo Chicken Wings

Ingredients:

        36 Chicken Wing Pieces (one wing makes 2 pieces - the "flat" and the "drum")
        1 cup All-Purpose Flour

        1 Tbs Vegetable Oil

        1 tsp Salt

        Celery Sticks

        Blue Cheese Dressing

    Sauce:

        6 Tbs Frank's Hot Sauce

        6 Tbs Unsalted Butter

        1 1/2 Tbs White Vinegar

        1 tsp Tabasco Sauce

        1/4 teaspoon Worcestershire Sauce

        1/4 teaspoon Cayenne Pepper

        1/4 teaspoon Salt
        1/8 teaspoon Garlic Powder


DIRECTIONS:

1. Preheat oven to 425 degrees. 
2. If necessary, cut whole wings into two pieces. 
3. In a bowl toss the wings with the oil, and salt. 
4. Place into a large plastic shopping bag, and add the flour. 
5. Shake to coat evenly. 
6. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd.
7. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
8. While the wings are baking, mix all the ingredients for the sauce in a pan.
9. Over low heat bring to a simmer, stirring occasionally, and then turn off.
10. After the wings are cooked, transfer to a large mixing bowl.
11. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
12. These are always served with celery sticks and blue cheese dressing on the side.

Enjoy!

            Ingrid

Slow Cooker Chicken Dinner

For years my CrockPot sat around, rarely used, until I discovered how delicious the food can be when cooked in it.  I found this family favourite over in Allrecipes.

Slow Cooker Chicken Dinner

Ingredients:

• 6 med Red Potatoes, cut into chunks
• 4 med Carrots, cut into 1/2 inch pieces
• 4 Boneless Skinless Chicken Breast, halved
• 1 (10.75 oz) can Condensed Cream of Chicken Soup, undiluted
• 1 (10.75 oz) can Condensed Cream of Mushroom Soup, undiluted
• 1/8 tsp Garlic Salt
• 2 Tbs Mashed Potato Flakes (optional)

Directions:

1. Place potatoes and carrots in a slow cooker. 
2. Top with chicken.
3. Combine the soups and garlic salt; 
4. Pour over chicken. 
5. Cover an cook on low for 8 hours. 
6. To thicken if desired, stir potato flakes into the gravy.
7. Cook 30 minutes longer.

Serves 4

Enjoy!

            Ingrid