Gina’s Quick ‘n Easy Chicken Pot Pies

In the Kitchen with Gina Neely.

Gina Neely opens up about her recent separation from her husband, Pat and teaches us how to make her quick and easy chicken pot pie!

Ingredients
1 (10.2 oz) can
Pillsbury Grands Homestyle Buttermilk Biscuits (5 count)
1 (12 oz) package
Green Giant Steamers broccoli, carrots, cauliflower and cheese sauce
2 cups cooked
chicken, chopped
2 tablespoons chicken
broth
1/4 cup shredded
Parmesan cheese

Directions:

1. Heat oven to 375° F. Microwave vegetables as directed on package.

2. Meanwhile, roll out each biscuit into a 5-inch circle. Press one biscuit into each cup of a 6 cup jumbo muffin pan
overlapping top edge of pan.

3. Divide chicken evenly into biscuit-lined cups. Top each until vegetable mixture.
Sprinkle each with Parmesan cheese.

4. Bake for 12 to 15 minutes or until golden brown. Loosen edges with metal spatula to remove pot pies from pan.

5 servings

Prep Time: 5 Min
Start to Finish: 20 Min

Tip: Serve pot pies with a fresh, green salad and a side of fruit to complete your family
meal. Don’t have leftover chicken? Precooked rotisserie chicken is readily available in the deli section of grocery stores, and adds to the ease of this meal. Don’t have a jumbo muffin tin? Use individual ramekins instead.
This family friendly favorite is made quick and easy with the use of frozen vegetables. Lots of flavor and
little effort!

source : http://www.wendyshow.com/2014/10/27/chicken-pot-pie-recipe/#.VE8tgcKSzqQ

Braised Chicken

A simple chicken dish but the taste is priceless.

Ingredients for 4 servings:
1/2 kilo chicken
1 onion
3 cloves garlic
2 medium size carrots ( sliced)
4 medium size potatoes (sliced)
2 tablespoons soy sauce
1 cup water
1 teaspoon corn starch dissolved in 1/4 cup water
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the chicken and braise until half cooked.
2. Add the soy sauce then simmer for a minute, add the water and simmer until the meat is tender.
3. Add the carrots and potatoes then simmer until cooked, then add salt and pepper to taste. Add the dissolved corn starch to thicken. Simmer for a minute then turn off the heat.
4. Serve and enjoy.

source : http://melyskitchen.blogspot.com/

One Pot Chicken and Rice Casserole

Chicken and Rice.  Something so simple but kicked up with Spanish inspired flavors.

This recipe comes from one of my favorite, favorite food blogs.  Marie at The English Kitchen.  I love her, she is the sweetest lady and she can cook some of the best meals ever.  I think something else that I really enjoy about her recipes, is that they are nothing fancy, just good home cooked comforting meals, and that is what I'm all about.

My husband is not a huge fan of Chicken and Rice, and this has to do with the fact that when he was deployed over in Bahrain, many many years ago, that is basically all he ate for months on end.

I've slowly gotten him used to it over the years, and now he loves my Portuguese Oven Baked Chicken.  He also really enjoyed this meal.

One Pot Chicken and Rice Casserole

Source:  The English Kitchen

2 TBS olive oil
210g of long grain rice (I used 1 and 1/2 cups)
500g chicken breast pieces (a generous pound) cut into cubes
1 medium onion, peeled and chopped
1 small green pepper, trimmed, seeded and chopped
250g of chestnut mushrooms, sliced (I used a small can)
1 fat clove of garlic, peeled and finely minced
1/2 tsp smoked Spanish paprika
salt and pepper to taste
pinch of oregano
1 400g tin of chopped tomatoes in tomato juice (14 oz tin) undrained
1 tin of water
1 TBS chicken stock powder
grated cheddar cheese to serve

Heat 1 TBS of the oil in a large skillet. Add the rice and stir so that the rice is lightly coated with the oil. Cook over medium heat, stirring frequently, until the rice begins to brown. Scoop out and set aside. Heat the remaining oil in the pan. Add the mushrooms. Cook, without stirring, until they begin to brown. Stir and add the onions and peppers. Cook for several minutes until the vegetables begin to soften. Add the chicken pieces and garlic. Cook for about 5 minutes, stirring occasionally, until the chicken is almost cooked through. Season to taste with salt and pepper and add the paprika and oregano. Stir in the tin of tomatoes, the water, stock powder and the rice. Bring to the boil, then reduce to a low simmer. Cover and cook for 20 to 25 minutes, until all of the liquid has been absorbed by the rice. Serve hot, with or without cheese sprinkled on top.

source : http://fullbellies.blogspot.com/

Chicken Parmesan Baked Spaghetti

Another pasta dish, of course.  Is there anything easier than pasta when you're running short on time?

This recipe comes from Gimme Some Oven, I love her recipes she has some of the best, yummiest food out there.

I had to adapt it slightly because even though I wrote down Ziti pasta on my grocery list, I ended up coming home without it.  Go figure!

So I went with spaghetti noodles, but then, get this, I realized that I didn't have enough, and was already in the middle of preparing the meal....so I grabbed the only other past I had in the house, which turned out to be lasagna noodles.  I broke those into small pieces and added it to the spaghetti, which means I ended up with a bit of a smorgasbord of pastas.

It doesn't matter though, it worked, the family loved it and didn't even seem to notice.

Enough jabbering, let's get on with the recipe.

Chicken Parmesan Baked Spaghetti

Adapted from:  Gimme Some Oven

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: About 6-8 servings


12 ounces spaghetti noodles
2 cups shredded, cooked chicken (I used chicken thighs, boiled and then shredded)
1 (25 ounce) jar Tomato-Basil Pasta Sauce
1 1/2 cups shredded Mexican blend cheese
1/3 cup freshly-grated Parmesan cheese
1/4 cup packed fresh basil leaves, roughly chopped


Preheat oven to 375 degrees F.

Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and tomato sauce. Gently toss to combine until the pasta is evenly coated.

Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese, half of the Parmesan cheese and half of the basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of mozzarella cheese.

Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the remaining Parmesan cheese and fresh basil. Serve warm.

source : http://fullbellies.blogspot.com/

Native Chicken Tinola

Tinolang Manok( Filipino stewed chicken) is one of the popular dishes in Philippines. Green papaya, lemon grass and horse radish are added to the dish to make the flavor perfect.

Ingredients:
1 whole Native chicken ( slice to your desired size)
thumb size ginger( strips)
3 cloves garlic
1 small onion
1 small unripe papaya
2 cups horse radish ( malunggay)
1 stalk lemon grass (tanglad)
6 cups rice washing ( add if needed)
1/4 cup fish sauce (patis) optional
Salt and pepper to taste

Native Chicken

Procedure:
1. Saute the garlic, ginger and onion then add the chicken and braised for few minutes.
2. Add the fish sauce(patis), if there is no fish sauce just put salt and pepper, simmer for 5 minutes to allow the flavors to blend well.
3. Add the rice washing and bring to a boil until the chicken meat is tender. Add the lemon grass and papaya then simmer until almost done.
4. Add the horse radish then simmer for 30 seconds and turn off the heat, then serve hot

Chili leaves can be added too

source : http://melyskitchen.blogspot.com/

Creamy Chicken and Biscuits

I don't know how I did it, but somehow in my menu planning, I ended up putting two recipes with biscuits, one right after the other.  Not a big deal though because we are a biscuit loving family.

Today's recipe is very similar to a chicken pot pie and equally tasty, and of course simple and easy, which is what this blog is about.

I used to think that I should be making different dishes, some exotic things, gourmet or something so that I could get more traffic on the blog.  Other food blogs get a lot of comments and traffic while mine has always just plodded along slow but steady.  You know that whole thing of wanting to get in the IT crowd etc?

But I quickly realized that is not who I am and not what I want my blog to be.  This blog is an online collection of my favorite foods, childhood recipes, dishes that honor my heritage etc.  And so, it will continue to just put forth very easy hearty homemade recipes, those that will help you get dinner on the table quickly without any weird ingredients, using just things from your pantry.

THAT is what this blog is about.  So with that in mind, here is today's meal and I do hope you enjoy it.

Cook's note:  Again, I didn't make the biscuits, I used refrigerated biscuits instead.

Creamy Chicken and Biscuits

Source:  Taste and Tell

Chicken Gravy
3 tablespoons butter, divided
1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
3 tablespoons flour
1 cup chicken broth
1 cup milk
1 cup sour cream
1 (2 oz) jar pimientos, drained
1 lb cooked chicken, diced or shredded
1 cup shredded cheddar cheese, divided

Biscuits
1 cup flour
1/2 tablespoon baking powder
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons unsalted butter
3/4 cup buttermilk
flour, for rolling
1 tablespoon melted butter

Instructions

Preheat the oven to 350F. Grease a 2-quart casserole dish; set aside.
In a large skillet, melt 1 tablespoon of the butter. Add in the onion, carrot and celery and cook until the vegetables are starting to soften. Remove from skillet to a bowl.

In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for a minute or two. Slowly whisk in the chicken broth and the milk. Season to taste with salt and pepper.

Cook until thickened. Remove from heat and stir in the sour cream, pimientos and chicken. Pour into the prepared baking dish. Sprinkle with 3/4 cup of the shredded cheddar cheese. Place in the oven and bake for 15 minutes.

Meanwhile, in a large bowl, combine the flour, baking powder, sugar, salt and baking soda. Cut in the butter with a pastry cutter. Stir in the buttermilk. The mixture will be very sticky. Using a spoon or an ice cream scoop, make 9 balls out of the mixture, dropping each into the flour and coating the outside.

When the chicken gravy is done cooking, remove it from the oven and increase the oven temperature to 450F. Drop the biscuits on top. Brush the tops of the biscuits with the melted butter, then sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top.

Return to the oven and cook until the biscuits are cooked through, 15-20 minutes.

source : http://fullbellies.blogspot.com/

Chicken Milan

I've been looking through my cookbooks and writing down new recipes to try.  This one actually came from a cookbook I found at my local Thrift Store.

I love Taste of Home and for many years I have tried to collect their cookbooks, especially the yearly collections and the Quick Cooking collections, so when I found the Quick Cooking for 2006, I immediately grabbed it because it was one that I missing.

There are quite a few recipes in there that I want to try, including the Throw Together Short Ribs and the Scalloped Taters I'm having for dinner tonight.  Matter of fact, they are happily cooking away in the slow cooker as I type this, and they both smell amazing.

So, enough talking and let me just share the recipe with you.  It's great for a weekday meal.

NOTE:  I changed it up a little, I don't like a very eggy chicken taste, so instead of dipping the chicken in the flour and THEN the egg and frying it up, I dipped it in the egg first and then the flour.  It helps a bit and it's not such a huge egg taste, which my husband hates because he is not a big fan of eggs.

Chicken Milan

Source:  Taste of Home

8 ounces uncooked linguine
1 tablespoon minced garlic
3 tablespoons olive oil, divided
1/2 teaspoon dried parsley flakes
1/2 teaspoon pepper, divided
1/4 cup all-purpose flour
1 teaspoon dried basil
1/2 teaspoon salt
2 eggs
1-1/2 pounds boneless skinless chicken breasts, cut into strips


Cook linguine according to package directions. Meanwhile, in a large skillet, saute garlic in 1 tablespoon oil for 1 minute or until tender; stir in parsley and 1/4 teaspoon pepper. Remove to a small bowl and set aside.

In a shallow bowl, combine the flour, basil, salt and remaining pepper. In another shallow bowl, whisk the eggs. Dredge chicken strips in flour mixture, then dip in eggs.

In the same skillet, cook chicken in remaining oil over medium-high heat for 8-10 minutes or until no longer pink. Drain linguine and place on a serving platter. Pour reserved garlic mixture over linguine and toss to coat; top with chicken.

Yield: 6 servings.

source : http://fullbellies.blogspot.com/