Chicken Pot Pie

Good o’l fashioned chicken pot pie is always a favorite around here. And if you make it from scratch, it’s a very frugal meal. Get the cheapest cut of chicken you can and just cook it. I like getting a whole chicken, cook it in the crockpot and then use some of the meat for this dish.

For The Crust:

  • 2-1/4 cups flour, half wheat and half white is good
  • 1 teaspoon salt
  • 2/3 cup shortening
  • about 1/2 cup of tap water

For The Filling:

  • 4 cups cooked chopped chicken
  • 1 pound frozen mixed vegetables, or 2 – 15 oz cans, well drained

For The Gravy:

  • 1/4 cup margarine
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/2 cup unbleached flour
  • 4 cups chicken bouillon (from bouillon cubes is fine)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon poultry seasoning

Prepare the crust first. In a large bowl combine the flour and salt. Add the shortening, and mash it into the flour until it is crumbly. Add the water and stir to combine. Gather the particles up into a ball of dough. Roll the dough out between sheets of waxed paper, to make a large rectangle. Set aside.

Oil a 9 by 13-inch pan. In it arrange the chopped chicken and the mixed vegetables. Set this aside.

In a large saucepan melt the margarine. Add the onion and celery, and sauté it all around until the onion is tender and fragrant. Sprinkle the flour over top of the vegetables and stir it up nicely. Pour on the bouillon. Stir everything around to dissolve the flour in the bouillon. Add the pepper and poultry seasoning. Bring the gravy to a boil while you stir it frequently. Boil for a few minutes to blend the flavors.

Pour the hot gravy overtop of the chicken and vegetables in the pan. Stir it up a little, to get everything evenly moistened. Arrange the dough on top of the chicken and vegetables. It doesn’t have to touch the sides of the pan. If it is too large, then tuck under the edges a little, to accommodate the pan. If it is too small, don’t worry, just put it on top anyway. Using a sharp knife, score the dough into 8 or 12 servings. Poke each serving with a fork in the center. This makes it pretty and easy to serve.

Bake at 450° for 30 minutes. Serve hot with fruit gelatin and cucumbers. Makes 8 or 12 servings.

Easy Chicken Pot Pie

Sweet and Spicy Chicken Thighs

Chicken thighs are on sale at my local grocery store this week. In the past I’ve cooked them with just a little oil and seasoning salt, but I was looking for something a little different this week. I came across this video and thought I’d share.

And here’s the recipe. With a dish like this I recommend experimenting with the seasonings, in particular the peppers. If you know you’re not a big fan of spicy food, cut those amounts in half and adjust from there.

To keep things frugal, use whatever mustard and vinegar you have on hand and give this a try when you can find chicken thighs on sale.

Sweet and Spicy Chicken Thighs
 
Prep time
Cook time
Total time
 
Recipe type: Main Dish
Serves: 4-6
Ingredients
  • 8-10 chicken thighs
  • ½ cup Dijon mustard
  • ¼ cup packed brown sugar
  • ¼ cup red wine vinegar
  • 1 tsp mustard powder
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • ½ tsp ground dry chipotle
  • cayenne to taste
  • 1 onion sliced into rings
  • 4 cloves minced garlic
  • vegetable oil for the pan and top of chicken
Instructions
  1. Cut two slits in the top of each thigh. Combine all other ingredients except onion and vegetable oil to make a marinate. Marinate the chicken overnight.
  2. Preheat your oven to 450 degrees. Line a baking sheet with foil and scatter the onion rings on it. Add the marinated chicken on top and cook for 35 to 40 minutes. Save the pan drippings and if desired, reduce them and spoon it over the chicken.

 

Since my daughter doesn’t like anything too spicy, I plan on cutting down on the cayenne pepper and skipping the chipotle. I’m going to serve this with cooked rice and cucumber slices.

Piece of Cake Caribbean Chicken

Last week I shared a quick & easy recipe from Tracy over at Moms In A Blog and mentioned she’s writing a sweet little Kindle ebook called Cooking from the Pantry:  The Busy Mom’s Guide to Creating Fabulous No-Fuss Meals in 30 Minutes or Less

The recipes are so tasty that I wanted to share one of my favorites.  In fact, it’s one that I ask her to make for me every time we’re able to get together in person. ;-)

Tracy wrote this cookbook because she knows what it’s like to be a busy work at home, homeschooling, wife & mother.  She says:

Those things keep me pretty busy.  There are things I choose not to focus on because other things are more important.  For instance, I’d rather sit on the floor playing with my kids than sweep or mop it.

I am not an overly organized person. That doesn’t mean I don’t have structure to my day, it simply means that I don’t take the time to do extensive meal planning, cut coupons or spend a ton of time at the grocery store.

I do, however, cook pretty good meals that my family likes to eat in less time than it takes to watch an episode of your favorite TV show.

Piece of Cake Caribbean ChickenStewed Chicken

  •  1 bag Individually Quick Frozen (IQF) Chicken
  •  1 large can of crushed Tomatoes
  •  1-2 Medium Onions, chopped
  •  1 Stick of Butter
  •  1 can of Coconut Milk
  •  Curry Powder

In a large pot add the stick of butter, chopped onions and chicken. Cook until chicken is cooked through and starting to brown. Add the can of crushed tomatoes and curry powder to taste.

Note: When I went to buy curry powder from my local grocery store I didn’t realize it said Jamaican Curry Powder. We loved it and it’s what we use. However, regular curry powder will work too, since I’m pretty sure that’s what was meant.

Bring to a boil for 3-5 minutes and then simmer for 25 minutes. Add coconut milk just prior to serving.

We serve this over rice with a side of something green.
You can also add all of the ingredients into a crockpot (except coconut milk) and cook on low while you’re away from home. When you’re ready to eat, add the coconut milk and cook until just warmed through.

If you’d like to see more of Tracy’s recipes then pick up your own copy of Cooking from the Pantry:  The Busy Mom’s Guide to Creating Fabulous No-Fuss Meals in 30 Minutes or Less

Cooking_from_the_Pantry_Kindle_Cover_625x1000As a busy mom, you know that sometimes dinner time rolls around and you have no clue how to answer, “What’s for dinner?”.

Tracy Roberts knows how that goes but she’s figured out a way to make delicious meals, in 30 minutes or less, that her family enjoys so much that they ask for more.  She shares her strategy in her Kindle ebook, Cooking from the Pantry: The Busy Mom’s Guide to Creating Fabulous, No-Fuss Meals in 30 Minutes or Less.

Included inside are Tracy’s basic grocery list, a list of meals she creates from it and a few of her family’s favorite recipes. Click here to get your copy today www.hillbillyhousewife.com/pantrycookbook

Chicken Coconut Curry

This is quite delicious. It isn’t exactly an authentic coconut curry because it doesn’t use expensive, hard-to-find curry paste. It is a close copy though, and I bet you’ll be wowed by how good and how cheap it is.

  • 2 tablespoons oil
  • 1 tablespoon curry powder
  • 1/2 teaspoon red pepper flakes
  • 3 pounds chicken pieces, skin and visible fat removed (legs & thighs are fine)
  • 14 oz can coconut milk or 1-2/3 cup homemade coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons lemon juice
  • 8 oz can water chestnuts or bamboo shoots (drained)
  • 1 cup frozen peas or peas and carrots or French style green beans
  • Cooked Rice

Heat the oil in a large skillet over medium heat. Add the curry powder and red pepper flakes. Stir the seasonings about for a moment or two in the oil. This step brings out the full flavor of the seasonings.

Add the chicken pieces and brown them lightly on each side. Be careful not to burn the curry while you are browning the chicken. Pour in the coconut milk. You can use homemade or store-bought from a can. Add the soy sauce, sugar, and lemon juice. Stir gently to dissolve the sugar and blend in the other additions.

Cover the skillet and simmer the chicken for about 45 minutes. It should be well cooked and very tender. While the chicken is cooking, keep an eye on it. Add a little water if the sauce gets too thick. You want it to thicken up some, but not too much. Stir in the water chestnuts and peas or green beans.

Cover the skillet and steam for about 5 minutes to briefly cook the vegetables. Serve hot over steaming piles of rice.

Chicken & Dumplings

Chicken and Dumplings is just about the most delicious creation to ever come out of the deep South. Pure comfort food, of the highest order. There are as many ways to make it as there are cooks who specialize in it. After much trial and error, I have discovered the key to making good Chicken and Dumplings. It must be started the day before. This give the broth a chance to cool down so you can lift the fat off of it. The fat in the broth makes for an indigestible mess.

For the Chicken:

A bowl of homemade chicken and dumplings

  • 3 pounds of chicken pieces (leg quarters are fine)

For the Dumplings:

 

  • 1/4 cup vegetable oil
  • 1 cup milk
  • 2-1/2 cups unbleached flour
  • 1 tablespoon baking powder
  • 1 teaspoon each salt & sugar

So start the day before. Get out a very large pot, 5 quarts or bigger. Put the chicken into the pot and pour the water over it. The chicken should be covered with water, if it isn’t add more, until it is. If you use chicken leg quarters, use about 4 of them to make three pounds. Now bring the chicken to a boil on the back of the stove. Put a lid on the pot, or a pizza pan, and reduce the heat to medium-low. It should still simmer, but sort of slow and easy like, the same way the sun sets on a hot summer day in the south, not energetically, but sort of lazy like instead. Now let the chicken simmer like that for a full two hours. Longer if the chicken was partially frozen when you put it in. You want the meat to fall off the bone. When the chicken is good and tender, remove it from the broth. Try to make sure there are no sneaky bones which have worked there way to the bottom of the broth. If you find any, just fish them out. I do this with a slotted spoon, and a fork. The chicken is hot, so be very careful not to burn yourself. Collect your chicken in a dish or bowl and let it cool down. Let the broth cool down too. Then put the whole pot of broth into the fridge overnight.

When the chicken is cool enough to handle, remove the meat from the bones. Discard the skin, or give it to a grateful pet lurking nearby. Toss the bones away. Put the chicken in a bread bag or quart size canning jar and keep it in the fridge until tomorrow.

The next day get the big pot out of the fridge and lift off the cake of fat which will be solidified on top. Toss it out. Now bring the broth to a boil on the stove over high heat, adding the chicken bouillon and pepper. When the broth is boiling, add the chicken meat from the fridge. Reduce the heat so that is barely simmers, in that lazy southern sunset way. Taste it carefully and add salt if you think it needs it, probably it doesn’t, but make sure first.

While the broth is starting to cook on the stove prepare your dumplings. Get out a big bowl and mix up the oil and milk. Add the flour, baking powder, salt and sugar. Mix it up to a stiff batter, like for drop biscuits. Set it aside until you need it.

When the broth and chicken are simmering slowly, it is time to drop in the dumplings. Take small rounded scoops of the dough with teaspoon and drop them into the simmering broth, on top of the boneless chicken. Keep dropping the dough blobs until you have scraped the bowl clean. Now put the lid, or a handy pizza pan over the pot and let it simmer for 20 minutes. Do not peak. Let the dumplings simmer covered for the full 20 minutes. The thing about dumplings is that they cook partly from the boiling broth and partly from the steam. The steam is what makes the fluffy, and the simmering broth is what cooks them all the way through. So just trust me and don’t peak while the dumplings are cooking. When the time is up, serve the chicken and dumplings right away. The broth will have miraculously thickened into a rich gravy, the dumplings will be fluffy and the chicken will be a savory gift from the heavens (or the cook). I serve it in cereal bowl with instant mashed potatoes, green beans, and brownies. Orange juice is good with it too, he citrus flavor sort of feels good on your tongue in between bites of the chicken.

This recipe serves 8 folks pretty well.

It may seem like a lot of work when you read this recipe, but it really isn’t. The first day, the hardest part is taking the bones out of the chicken, and that really only takes about 15 minutes, after the meat is cooled down. And the second day, the whole process takes about 30 minutes from when you start it to when you eat it. The other charm of this dish, is that if you have little else beside chicken leg quarters (often less than 50¢ a pound), flour and a little milk, you have a dish fit for royalty. This is one of the best recipes in my whole collection.

Chicken In A Bag

Take 1 whole chicken. Clean out and rinse.
Take 1 medium large paper bag ( large enough for the chicken with room to spare.)
Coat the chicken all over with seasoning salt.
Place in bag and use a twist tie to close, making the bag kind of puffy above the chicken.
Place on baking sheet and bake at 300 degrees for 2 hours.
Remove from bag and serve.

 

(Editor’s note – We had a question from a reader regarding how the bag keeps from burning:  “I like the concept of the chicken in a bag.  My question is how do you prevent the bag from burning up in oven since it is a paper bag?”

I found the following at  Ignition Temperature of Paper – HyperTextBookFacts “Ignition temperature is the temperature at which something catches fire and burns on its own. The ignition temperature of paper is 451 degrees Fahrenheit, or 233 degrees Celsius.”

Thank you for asking.  There were several readers who were not absolutely sure about the ‘flash point’ of paper.)

Garlic Sage Brick Chicken

Thank you, Tijuana, for submitting this great recipe and for supplying the link with the pictures. Looks delicious!

Sometimes on Thanksgiving day or Christmas, I do not want to cook a turkey. I know. It’s a shame. I start looking for time-saving poultry ideas, so I can get in and out of the kitchen fast. One day while watching a cooking channel, I saw someone cooking brick chicken. I thought, that is perfect! A gorgeous, crispy, impressive looking main dish that takes less than an hour to cook. I am sold! If you can, take the time to marinade this chicken as long as you can. It will make all the difference in the world. You have to try this chicken.

prep time: 15 minutes
cook time: 40 minutes
yield: 6 servings

Ingredients:

1 3lb whole chicken – butterflied open
8 large sage leaves – minced fine
4 cloves garlic – minced fine
1 teaspoon paprika –
3 tablespoons olive oil, plus 2 tablespoons olive oil – divided
juice of 1 lime –

Instructions:

Let’s start by ways to butterfly a chicken. First, you can always ask your butcher to butterfly your chicken for you. Most butchers will do it with no cost. Others, will butterfly it for you for a small fee, but it will save you all the work. I bought my chicken and butterflied it myself.

((Editor’s note: Click on for a video showing how to butterfly chicken.))

The basics: lay your chicken flat on your cutting board. First, you will need to remove the backbone. Place the chicken breast side down. Holding the tail of the chicken and using a sharp carving knife or sharp kitchen sheers, cut alongside each side of the backbone. discard or set aside for some tasty chicken stock. Open the bird up like a book. you will see a small piece of cartilage called a breast bone or the keel bone. Using a rocking motion, pull it out. cut off any loose skin around the chicken.

You’re ready to get started on this recipe.

Combine the remaining ingredients in a small bowl. Rub it all over the chicken. Season well with salt/pepper to taste. Place on a plate or in a large bowl and allow to marinate in the refrigerator for at least an hour, preferably overnight.

Preheat a 14 inch cast iron skillet over medium high heat and add the remaining olive oil. My cast iron skillet looked like this one found here. Once hot, add in the chicken, breast side down. (Make sure to use a pan that is large and has enough surface area to surround the whole chicken. If your chicken does not fit your pan, cut it in half and cook in 2 batches.)

Place a couple of bricks covered with aluminum foil (for easier clean-up) on top of the chicken to weigh it down. I did not have any bricks, so i used another cast iron pan. Another option is using heavy cans.

Lower the heat to medium and allow the skin to crisp up and brown, about 10 minutes. Once browned, flip the chicken (so the browned, crispy part is facing up in the pan) and place in the preheated oven for about 25 – 30 more minutes or until cooked through. If using a thermometer, insert it into the thickest part of the meat. It should read 165 degrees.

If your skillet is not oven proof, once it is time to put the chicken in the oven, transfer to a baking dish. buying a chicken whole is very economical. It cost me a little over $5 to buy an ENTIRE 3 lb chicken! You can pay anywhere from $4 – $6 for a pack of 3 chicken breasts. There are many tutorials on how to break down a chicken yourself. Whole chickens and turkeys are usually on sale during the holidays. Buy extra and stock up.

Click on for my recipe at Po’Man Meals: Garlic Sage Brick Chicken

Thanks Susanne, for considering another submission! I love this site!

-Tijuana

Roasted Whole Chicken – Perfect Every Time

If you’re like me, you’ve experimented a lot trying to make the perfect roast chicken.

There are all kinds of recipes, but really all I want to do is get a crispy, juicy chicken out of the oven. I really don’t care about a bunch of different flavors and seasoning; I can figure that out.

What had me baffled was how to get the skin crispy and pretty without drying out the chicken inside.

Oven Roasted Chicken - Perfect Every TimeWell, I believe I’ve perfected a recipe. This is about as simple as it gets and has resulted in a perfect roasted chicken every time.

Of course, your oven will vary, as well as the size of the bird. So, tweak the recipe a bit if you need. My family has never complained about any of my trial runs, but when I got it perfect, they really tasted the difference.

Here is the ‘recipe’ I used to make a perfectly crispy and juicy oven roasted whole chicken:

5.0 from 1 reviews
Perfect Roasted Whole Chicken Every Time
 
Prep time
Cook time
Total time
 
Author:
Recipe type: main dish, chicken
Serves: 3 to 4
Ingredients
  • 3 to 4 lb roasting chicken
  • Kosher salt
  • Black pepper
  • Mixed dried herbs (sage, thyme, oregano, basil, etc.)
Instructions
  1. Remove the giblets, etc., from the inside of the chicken. Thoroughly wash the chicken with fresh cold water, inside and out.
  2. Drain the water from the inside of the chicken and set the chicken on a paper towel covered rack.
  3. Take clean paper towels and COMPLETELY DRY the skin. This step is very important - the drier the skin, the crispier the skin is and the prettier the color.
  4. Let the chicken sit on the rack for at least 1 hour or until it reaches room temperature. This will do two things: it will allow the chicken to dry more thoroughly and it will prevent the chicken from getting tough, which happens when cold meat is put in a hot oven.
  5. Put the oven rack up to the second from the highest position, so the chicken is roasting in the upper third of the oven.
  6. Preheat the oven to 425 degrees.
  7. Season the chicken on the inside with salt and pepper. You can include other seasonings or herbs on the inside if you wish, but at the very least you need salt and pepper. Be generous.
  8. Now truss the bird with butcher's twine, or at least tie the legs together at the ends so they stay close to the body of the bird. You can also tie the wings together behind the back or just tuck them in so they stay behind and underneath the chicken when in the pan.
  9. Flip the chicken so the back is facing you and generously salt and pepper the skin making sure you get it seasoning all over. Turn the chicken over and generously season the front, again making sure you cover all the skin. I hold the seasonings up high and let it fall like rain over the chicken. It produces a nice, even result that looks pretty. Finish your seasoning with any herbs you were using.
  10. Place the prepared chicken, breast up, in a heavy roasting pan or cast iron pan. I use my cast iron pan because it's the perfect size and it has a handle which makes it easier to check on and remove.
  11. When the oven is preheated (not before!) put the chicken in with legs facing back and neck facing front. This keeps the most delicate area, the white meat, forward in the oven, presumably less hot than the back of the oven. The dark meat can stand the higher heat.
  12. Close the oven and let the chicken cook for about 1 hour to 1¼ hour. This time will vary depending on the size of the chicken and how accurate your temperature is.
  13. When chicken is golden brown and legs can be loosened when tugged on, the chicken is done.
  14. Remove the chicken from the oven and let sit for 10 to 15 minutes before cutting. This allows the juices to return to the meat instead of bubbling under the skin, keeping the meat moist.
  15. Cut up and serve as desired.

You’ll notice I don’t add any oil or butter to my recipe.  I found that both either keep the skin too moist (not crispy) or it will burn.  The chicken has enough fat all by itself.  Be sure you dry the skin well and you let the chicken come to room temperature before you put it in the oven.  I also find a cast iron skillet works perfectly fine for this size chicken.  I like having a handle to easily move the chicken in and out of the oven.

I hope you’ll give this a try.  Remember, the cooking time may vary, so watch your oven the first time to keep an eye on it.  Now that I have this recipe down, I never fret about having my roast chicken come out crispy and juicy every time.

We all want to get the most out of our money, right? And we all love to get meals on the table with the least amount of effort and time spent in the kitchen.

But wouldn’t you also love to get out of the kitchen fast AND with a few extra meals in the fridge and freezer?

Squeezing the most out of every cent you spend on groceries is what Cook Once Eat Twice is all about.

Now you can learn how to cook in ways that not only put dinner on the table economically, but with plenty to spare! And, we’re not just talking leftovers here… we’re talking about planning meals with NEW CREATIVE meals to come.

In this ebook, you’ll learn about the strategies needed to get two, three, or MORE meals out of one cooking session. PLUS you’ll get over 300 recipes to help you prepare a delicious plan of attack!

Click on and buy Cook Once Eat Twice today to start getting the most out of every meal!

Roasted Chicken With Garlic Brown Butter Pasta

Ingredients:

2 tablespoons canola oil –
3 chicken breasts –
1 lb thin spaghetti –
7 tablespoons butter –
2 cloves garlic – minced
3 tablespoons heavy cream –
1/2 cup grated parmesan cheese –
2 tablespoons cilantro – chopped

Instructions:
Preheat oven to 375 degrees.
Sprinkle the seasoned salt and pepper to taste over chicken.
Preheat the oil in an oven safe pan over medium high heat. Once the oil ripples, put the chicken face down into the pan for 3 – 5 minutes or until you get a dark brown sear on the chicken. Flip the chicken to the other side and immediately put in the preheated oven for 10 – 15 minutes or until the juices run clear. Remove from the oven and let rest for about 10 minutes. Slice on the bias and set aside.
Bring a large pot of water to a boil. Once the water is boiling, salt the water and add the pasta and cook according to package instructions. Drain and set aside.
In a medium sauce pan, add the garlic and butter. Place over medium low heat and let butter melt. Once the butter starts to bubble, watch carefully. Continue to swirl the pan until brown solids start to form at the bottom of the pan, about 5 minutes. Remove from the heat and add the heavy cream. Whisk until combined. Place the pasta in a large bowl and toss the garlic brown butter with the pasta. Place desired amount of pasta in a serving bowl or on a plate. top with sliced roasted chicken and garnish with Parmesan cheese and chopped cilantro.

The total cost of this recipe is $5.93, which is $1.48 per person. Serves 6.
My website is Po’ Man Meals. I love your site and believe our websites have a lot in common!

Thanks so much for considering the submission!

-Tijuana

Chicken Teriyaki Recipe

Teriyaki is Japanese cooking technique where the meat is grilled (similar to hibachi). To adapt this for home cooking, we’re fixing it in a large skillet. Let’s start by mixing up the Teriyaki sauce which will act as marinade and flavoring agent in this dish.Teriyaki Sauce

•    1/3 cup soy sauce
•    1/3 cup water
•    ¼ cup sake
•    ¼ cup mirin
•    3 tbsp sugar
•    1 tsp grated ginger

You’ll notice that there are some very specific ingredients in this dish (namely sake and mirin). They can be a bit pricy. If you prefer, you can buy a bottle of premade Teriyaki sauce or replace them with a little white wine and sugar (or even just a splash of simple sirup).

Mix the above ingredients in a large bow.You want a large bowl so you can add the chicken in the next step.

Now for the rest of the dish…

Chicken Teriyaki

•    1 ½ pounds boneless skinless chicken thighs.
•     Prepared sauce
•    1 tablespoon vegetable oil
•    1 cup bean sprouts
•    2 tablespoons cornstarch
•    4 tablespoons water

Cut each chicken thigh into strips, and add them to the bowl of teriyaki sauce. Cover and refrigerate for at least an hour before cooking.

Get out a large skillet and add the vegetable oil. Heat it over medium heat, then start to add the chicken. I pick them out with a fork and gently drop them in the pan. Keep the marinade to use a little later.

Cook the chicken in the oil until it is browned on all sides.

Once the chicken is browned, add the marinade to the pan and bring to a simmer. Add the bean sprouts and simmer for a few minutes.

While the chicken simmers, mix the cornstarch with the water until its smooth. Add the cornstarch mixture to the pan and stir continuously until thickened.

Serve with white rice.

We all want to get the most out of our money, right? And we all love to get meals on the table with the least amount of effort and time spent in the kitchen.

But wouldn’t you also love to get out of the kitchen fast AND with a few extra meals in the fridge and freezer?

Squeezing the most out of every cent you spend on groceries is what Cook Once Eat Twice is all about.

Now you can learn how to cook in ways that not only put dinner on the table economically, but with plenty to spare! And, we’re not just talking leftovers here… we’re talking about planning meals with NEW CREATIVE meals to come.

In this ebook, you’ll learn about the strategies needed to get two, three, or MORE meals out of one cooking session. PLUS you’ll get over 300 recipes to help you prepare a delicious plan of attack!

Click on and buy Cook Once Eat Twice today to start getting the most out of every meal!

Almond Coated Chicken Cutlets with Honey Crunch Sauce

  • 1 cup sliced almonds, toasted
  • 4 chicken breast (halves), pounded or rolled into thin cutlets
  • 1/2 cup all purpose flour
  • 1 egg
  • 1 tablespoon water
  • 1/2 cup dry bread crumbs
  • 1/2 cup almond meal
  • salt and pepper to taste
  • 2 tablespoons frying oil
  • 2 tablespoons butter
  • 1/4 cup vinegar
  • 1/4 cup honey

Put the sliced almonds in a dry skillet over low heat and toast until just golden brown; shake pan to toast evenly and keep the almonds from burning. Remove almonds from the skillet as soon as they are golden brown and set aside.
With a sharp knife, carefully cut the chicken breasts in half, cutting through the middle to form two thinner chicken breast pieces. (You will have 8 cutlets.) Put the cutlets between heavy wax paper and either pound gently with a heavy skillet or roll with a rolling pin, flattening them to about 1/2 inch thick.
Get out 3 shallow bowls; In one put the flour, in another put the egg and water and whisk together, and in the last put the bread crumbs and almond meal and mix together well.
Season the chicken cutlets with salt and pepper.
Dredge each chicken cutlet first in the flour, then dip in the egg, and lastly coat with the crumb/meal mixture.
Get out a large heavy skillet and put it over medium heat, pour in the oil and butter, and allow to heat until it sizzles slightly when water is dropped in the skillet.
Gently lay each coated chicken cutlet in the skillet, cooking until the chicken is no longer pink, flipping once. Cook about 5 minutes, flip, and cook 5 minutes more.
Remove when they are cooked through and slightly browned, cover with foil to keep warm; set aside.
Now, turn the heat down to low under the skillet and pour in the vinegar and stir to scrape up the browned bits and flavor from the pan.
Add the honey, stir, and when this mixture is heated through, add the toasted almonds, stir to combine and remove from heat.
To serve, place one or two chicken cutlets on a plate and spoon the sauce over the cutlets.
Brown rice makes a nice side dish for this meal.
You can serve 4 to 8 people with this meal, depending on the size of the side dishes.

When our family spent time in France, one of my favorite things to do was to find authentic French recipes.  But I wanted the recipes to be relatively simple, inexpensive, and healthy.  This was one recipe I thought fit the bill.

One thing that surprised me was to see how many ways almonds were used in French cooking.  Almond meal, almond flour, and toasted almonds show up in all sorts of meals.  This is a good example of a simply done but somehow elegant meal.  The little bit of sauce just gives the chicken cutlets a ‘finished’ look and taste.  You can tweak this recipe quite a bit.  For instance, you can make this dish gluten free by using almond flour in place of the all-purpose wheat flour and use all almond meal instead of mixing it with bread crumbs.

We all want to get the most out of our money, right? And we all love to get meals on the table with the least amount of effort and time spent in the kitchen.

But wouldn’t you also love to get out of the kitchen fast AND with a few extra meals in the fridge and freezer?

Squeezing the most out of every cent you spend on groceries is what Cook Once Eat Twice is all about.

Now you can learn how to cook in ways that not only put dinner on the table economically, but with plenty to spare! And, we’re not just talking leftovers here… we’re talking about planning meals with NEW CREATIVE meals to come.

In this ebook, you’ll learn about the strategies needed to get two, three, or MORE meals out of one cooking session. PLUS you’ll get over 300 recipes to help you prepare a delicious plan of attack!

Click on and buy Cook Once Eat Twice today to start getting the most out of every meal!

Easy Poached Chicken Breasts – Keep On Hand For Quick Meals

I know planning meals can be difficult in a busy household. Parents and kids are running from dawn to dusk, and usually much, much later. A trip to the grocery store feels like an extremely daunting task, but the last thing you need is a trip to the fast-food place. It’s bad for your budget AND your health.

What’s the answer? Having a pantry and refrigerator filled with food items for quick, healthy meals is the perfect solution to feed any busy family.

And what food items are the best to keep on hand? Well, aside from washed and cut vegetables, cooked rice, and cans of black beans, I can’t think of another ready-to-serve food item that is a more welcome sight than poached chicken breasts.

Having a few cooked chicken breasts, either whole or diced, will save you from nights of frustration when you’re looking at your family sitting around the table, waiting patiently while their little tummies rumble.

Preparing poached chicken is easier than you might think. The trick is to have a few “recipes” so all your chicken doesn’t start to taste the same. You know “chicken fatigue” will spell disaster when your family gets really hungry and starts munching on chips in order to avoid yet another chicken dish.

Let’s look at a couple simple poaching techniques and recipes to keep your chicken not only ready-to-eat, but tasty, too:

Sweet and Tangy

One of my favorite, and more unique, poached chicken recipes is a sweet and tangy style. In a large pot, bring apple juice or apple cider to a boil. (The amount will depend on how many chicken breasts you are poaching; make sure you have enough liquid to cover the chicken breasts.)

Turn the heat down to low immediately when the juice comes to a boil, and place chicken breasts in liquid; the liquid should be at a very low simmer and have a “shimmering” appearance to it; do not reboil.

Simmer for about 15 to 20 minutes or until chicken is just cooked; test one piece by cutting through to be sure the meat is white. Remove chicken from pot and allow to cool.

This sweet-poached approach will give this chicken the perfect taste compliment needed for a Waldorf salad, Teriyaki vegetable stir-fry, fruit and chicken cold salads, or any number of Asian inspired dishes.

Savory and Herbed

Another approach to take for your poached chicken breasts is a savory mix. In a large pot, pour chicken broth and add some garlic, onion, celery, rosemary, thyme, and a bay leaf. Bring the liquid to a boil. (Again, make sure you have enough liquid so the chicken breasts will be completely covered when you put them in.)

Turn heat down to low, place chicken breasts in pot, making sure they are immersed well, then follow the same poaching instructions as above.

This savory-poached approach will create the perfect chicken to design a Mediterranean style dish with eggplant, tomatoes, red peppers, and the like. You’ll also find this savory poached chicken stands up well in stuffed green peppers, baked spaghetti, or any hearty soups and casseroles.

Don’t be afraid to experiment with the ingredients you use to poach chicken breasts. I have even seen tomato juice used as a poaching liquid. And what about adding a bit of white wine?

The trick is to try several different approaches so that your chicken doesn’t end up all tasting the same. Then, whatever recipe you use, your chicken dinner will be delicious and a one-of-a-kind delight!

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Chicken Paprika

1/4 cup butter
1 large onion, chopped
1 garlic clove, minced
1 TBSP. paprika(yes, one Tablespoon!)
1 cup sour cream
1/2 tsp. salt
1/2 tsp. pepper
2 cups chicken broth
2 tsp. flour
3 pounds chicken pieces

In a large skillet, heat butter. Add the onion and garlic and saute until golden brown. Stir in the paprika, salt, and pepper. Cook for one minute. Add the chicken pieces and fry until lightly brown. Stir in the broth. Cook over low heat for one hour or until the chicken is tender. In a small bowl, whisk the flour into the sour cream. Add to the chicken liquid and heat. Do not boil. Serve over egg noodles or rice.

*Note: This is not a thick liquid. I have found it works best when mixing with rice. The flavor is too good to be true. This is one of my husband’s favorite meals.

submitted by LivingSoAbundantly

Grilled Chicken Fajita Dinner Bundles

  • 4 teaspoons Mexican seasoning powder
  • 4 tablespoons lime juice
  • 1 1/2 lbs chicken, cubed into 1/2 inch pieces
  • 2 bell peppers, diced small
  • 2 onions, diced small
  • tortillas for serving

Mix Mexican seasoning and lime juice together in a bowl, then add the chicken and bell peppers, and cover with plastic wrap.
Put in refrigerator for up to 2 hours.
Make 4 pouches out of aluminum foil and spoon mixture (including the liquid) into the center of each pouch, dividing ingredients equally.
Fold edges of pouches tightly and form envelopes, leaving a bit of room for hot air and expansion within the pouch.
Put on grill set at medium-high and cook for 10 to 15 minutes, turning the pouches several times to cook evenly.
Serve on tortillas with toppings such as sour cream, if desired.  This meal may also be served over a salad.

Grilled Salsa Verde Chicken Stuffed Burritos

  • 4 chicken breasts, skin and bones removed
  • olive oil for grilling
  • salt and pepper
  • 1 cup salsa verde
  • 8 small tortillas
  • 1 avocado, sliced thin
  • 2 cups shredded Pepper Jack cheese

Set your grill up for medium-high heat.
Rub the chicken with a little olive oil and season with salt and pepper. Place chicken on grill, close cover, and cook for 5 minutes, flip and cook for 5 more minutes.
Remove from grill and let rest on a cutting board for 3 minutes; then slice chicken into thin strips and place in large bowl.
Add salsa verde to bowl with chicken and stir gently to combine; set aside
Place tortillas on the grill just until grill marks appear, flip and do the same to the other side. Remove to working surface.
Lay out tortillas and divide the chicken slices, avocado, and cheese evenly between all the tortillas and roll up into a burrito.
Makes 4 burritos.