Easy Chicken & Dumplings

This was a first for me! I have loved eating chicken and dumplings forever, but had never made it until now! yourbarefootneighbor inspired me and made it look so easy! And it was worth it!!

1 can of biscuits

1 can cream of celery

32 oz. chicken broth

Rotisserie chicken, shredded

Black pepper

*Put cream of celery and chicken broth in a pot on medium heat. Meanwhile, flour counter. Roll out each biscuit pretty thin, then cut into small squares with pizza cutter. Set aside until broth mixture is boiling. Once it's boiling, add the dough, a handful at a time, stirring gently after each addition. Once all are added, simmer on low 10-20 minutes or until dough is cooked through. 

*Once it's simmered long enough, add in chicken. If dry, add more broth. Heat chicken through. (You can also add veggies if you'd like-I added a can of drained mixed vegetables).

Viral Cucumber & Sweet Pepper Salad

 Thank you to rachLmansfield for this good one...I've been making it on REPEAT! Give it a try-I don't even love cucumbers! I have been putting this on the side of every meal!

Ingredients

3 small mini cucumbers, sliced in small rounds

1 red bell pepper, orange red bell pepper and yellow bell pepper, sliced into small pieces

Ginger miso dressing, to taste

Everything bagel seasoning, to taste

Chili crunch oil, to taste

Instructions

Add cucumbers and peppers to a large bowl then add in desired amount of dressing, seasoning and oil, keeping in mind this tastes best day off so add however much you are eating then and enjoy!

Notes

*Store leftovers in fridge for 5 days but tastes best day off or it can get soggy

Pollo Guisado or Latin Chicken Stew

 This recipe from Skinny Taste has become almost a weekly staple in our home. It is the most tender, moist chicken, so full of flavor! I pair it with any kind of rice or over potatoes with veggies. Super easy but looks like it was such a difficult meal to make!

Ingredients

• 4 skinless chicken drumsticks (on the bone, 14 oz total)
• 4 skinless chicken thighs (on the bone, trimmed, 20 ounces)
• 1/2 teaspoon adobo seasoning salt
• 1 teaspoon olive oil
• 4 medium scallions (chopped)
• 3 garlic cloves (minced)
• 1/4 cup chopped cilantro (plus 2 tbsp for garnish)
• 8 oz can tomato sauce
• 1 packet sazon seasoning (optional)
• 1/4 cup pitted green olives (plus 2 tablespoons brine)
• 1 tablespoon Chicken Better Than Bouillon (or 1 cube)
• 1/2 teaspoon cumin
• 2 bay leaves

Instructions

• Season chicken with adobo seasoning salt.
• In a large deep skillet,  pot or Dutch oven, over medium heat saute the scallions in olive oil until soft, 2 to 3 minutes.
• Add the garlic and 1/4 cup cilantro cook until soft, 1 to 2 minutes until fragrant.
• Nestle the chicken in the pot and let brown 5 minutes, turning halfway.
• Add tomato sauce, Sazon if using, 1 cup water, olive, olive brine, Bouillon, cumin and stir. Add the bay leaves and bring to a boil.
• Cover and cook 50 minutes over medium-low heat, until the chicken is tender.
• Uncover the pot, increase the heat to high and cook to thicken the sauce, about 5 to 10 minutes.
• Remove the bay leaves, adjust salt if needed and add the remaining 2 tablespoons cilantro.

To make this in the Instant Pot

• Cook on high pressure 20 minutes.
• Natural release, discard bay leaves and top with remaining cilantro.

Cranberry-Jalapeno Cream Cheese Dip

 Totally didn't expect to love this one, but it was our favorite this holiday season! You could put this in little foil pans to gift with a box of crackers or pita chips! Even my kids devoured it! Recipe and photo from Mel's Kitchen Cafe.

Ingredients

• 12 ounces (340 g) fresh cranberries
• 4-5 green onions, chopped
• ¼ cup chopped fresh cilantro
• 1 jalapeno pepper, seeded and finely diced
• 1 cup (212 g) sugar, more or less to taste
• ½ teaspoon ground cumin
• 2 tablespoons fresh lemon or lime juice
• ¼ teaspoon salt
• 2 (8-ounces each) packages (454 g) cream cheese, light or regular, softened
• Crackers, for serving

Instructions 

• Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered container and refrigerate for 4 hours (or up to overnight) so the flavors have time to meld and develop.
• When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture.
• Refrigerate for up to an hour before serving. Serve with crackers.

Brown Sugar Bread

 

This bread from Julie Blanner is one of my go-to breads for gifts specifically. It has a hint of sweetness.

Ingredients

• 2 cups light brown sugar packed
• 4 cups all purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 2 cups milk
• ⅔ cup vegetable oil

Instructions

• Preheat oven to 350°F. Grease 6 miniature loaf pans.
• In a medium mixing bowl, combine brown sugar, flour, baking powder and salt. Set aside.
• In a large mixing bowl or stand mixer, beat to combine eggs, milk and vegetable oil.
• Gradually blend dry mixture into the wet mixture until just combined
• Pour batter into prepared loaf pans filling an inch below the rim to compensate for rise. Optional: sprinkle sugar or chopped nuts on top.
• Bake 40 minutes or until a toothpick inserted into the center of a loaf comes out clean.

Notes/Substitutions

• Brown Sugar - You can substitute white granulated sugar if you'd prefer.
• Milk – Use whatever you have on hand from skim to Vitamin D. Make it dairy free using Almond Milk.
• Vegetable Oil – Substitute with canola oil or melted butter in a pinch.

Variations

• Nuts - fold in walnuts, pecans or almonds or use them to garnish the bread just before placing it in the oven.
• Fruits - you can add in banana slices, apples or dried fruits, even raisins to your mixture as well.
• Spices - Blend in a tablespoon of cinnamon or combine cinnamon with 2/3 cups sugar and swirl it in.
• Chocolate - white or milk chocolate chips are also a delicious addition.
• Oats - fold them in and sprinkle on top for added texture.
• Glaze - add a cream cheese glaze, apple glaze or classic glaze.

Baking Alternatives

• Large Loaves - You can also make this in 2 – 1 pound loaf pans or cut the recipe in half for just 1 loaf pan and bake 50-60 minutes.
• Make Muffins – If you prefer to make brown sugar muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
• Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!

Tips

• Don’t overfill your loaf pan. Allow room to compensate for rise.
• Use the toothpick test to ensure it’s ready. Bake time varies based on your loaf pan size and material, altitude and even oven temperatures can vary. Insert a toothpick into the center. When it comes out clean it is done.

To Store

• Room Temperature – Store no yeast bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
• Refrigerate – Up to 1 week in an airtight container.
• Freeze – Wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.

Nutrition

Serving: 1g | Calories: 216kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 117mg | Potassium: 179mg | Sugar: 18g | Vitamin A: 55IU | Calcium: 87mg | Iron: 1.2mg

Recipe Found on: https://julieblanner.com/brown-sugar-bread/

Creamy White Chicken Enchiladas

 The Lazy Dish has done it again! These are delicious and super easy for a weeknight!

Ingredients

• 8 flour tortillas (soft taco size)
• 3 cups shredded chicken (I use Rotisserie)
• 2 cups shredded monterey jack cheese (or pepper jack)
• 4 ounces softened cream cheese
• 2 tsp garlic powder
• 3 tbsp butter
• 3 tbsp flour
• 1 tbsp taco seasoning (NOT the whole packet)
• 1 (14.5oz) can of chicken broth (2 cups)
• 3/4 cup sour cream
• 1 (4oz) can of diced green chiles

Instructions

1. Preheat oven to 350 degrees and grease a 9x13 baking dish.

2. In a medium size bowl, mix the chicken with the cream cheese, garlic powder and HALF of the shredded cheese (about 1 cup). 

3. Evenly stuff the mixture into your flour tortillas and place them into your prepared pan. 

4. In a sauce pan over medium heat, melt the butter and then stir in the flour and taco seasoning. Add the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm. Add 1/2 a cup of the shredded cheese and whisk until well incorporated. 

5. Stir in the sour cream and can of chiles; whisk for just a minute or until the sour cream is completely dissolved, but do not allow it to boil.

6. Pour the sauce over the enchiladas and top with remaining cheese. 

7. Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese. 

8. The adults in the family like to serve these with hot sauce! Refried beans and spanish rice are also delicious on the side.

Easy Frito Pie

 

This is a super easy weeknight dinner that everyone loves. I double it so we have plenty! Recipe from Kitchen Fun with my Three Sons. 

Ingredients

• 1 pound lean ground beef
• 1 small onion peeled and diced
• 1 package taco seasoning mix
• 2/3 cup water
• 1 can enchilada sauce
• 1 can (15 ounce) pinto beans drained and rinsed
• 1 bag (9.25 ounce) Fritos corn chips divided
• 2 cups shredded Mexican blend cheese divided
• 1 green onion chopped
• sour cream for garnish
• prepared guacamole for garnish

Instructions

• Preheat the oven to 350ºF. Prepare a 9x13-inch glass baking dish by spraying it with non-stick cooking spray.
• Crumble the ground beef into a large skillet. Add the onions and cook over medium heat, stirring often, until the beef is fully browned. Drain off the excess fat. Stir in the seasoning mix and water; bring to a simmer and cook for 3-4 minutes, stirring often.
• Add the enchilada sauce and beans; stir well.
• Pour 4 cups of the Fritos into the bottom of the prepared baking dish and sprinkle with 1 cup of the cheese. Evenly spread the meat mixture over the chips. Top with the remaining cheese.
• Bake the casserole at 350ºF for 18-20 minutes until hot and bubbly. Sprinkle the top of the casserole with the remaining Fritos. 
• Cool slightly before serving. Serve with chopped green onions, sour cream, and guacamole.

Bunny Bait

 Princess Pinky Girl shared this awesome Easter/spring snack. Perfect for packaging up for teachers or neighbors! 

Ingredients

• 3½ cups Rice Chex cereal
• 3½ cups honey nut cheerios
• 1½ cups pretzels sticks
• ½ cup salted peanuts
• 16 ounces vanilla almond bark chopped (2 cups or 8 squares)
• 10 ounce bag easter M&Ms
• ½ cup butterscotch chips

Instructions

• Prepare a sheet pan by lining it with parchment paper. Set it aside.
• Mix together the rice Chex cereal, honey nut cheerios, pretzel sticks, and salted peanuts in a large bowl.
• Melt the vanilla almond bark in the microwave using a large microwave safe dish. Microwave it in increments of 15 seconds, stirring after each interval, until it has melted completely
• Pour the melted almond bark into the bowl with the cereal mixture and then toss together until thoroughly combined.
• Gently fold in the easter M&Ms and butterscotch chips.
• Transfer to the prepared sheet pan.
• Spread everything out onto the sheet pan evenly and let it set for about 45 minutes.
• Once the almond bark has set and hardened, break into pieces before transferring to a serving dish.