Tomato Salad Daniel’s Recipe

 

Ingredients

1 lb Tomatoes, chopped up

1 Cucumber, peeled and chopped up

8-12 ounces Romaine Lettuce

Dressing

1 Clove Garlic

1 tsp Dried Oregano

1/2 tsp Dijon Mustard

1/4 cup Red Wine Vinegar

1 tsp Kosher Salt

1/2 tsp Black Pepper

1/2 cup Olive Oil

Directions

Mix all and enjoy!

Note:  Add Feta Cheese and Red Onion, Bell Pepper, Carrots, Celery if desired. Add any of these proteins if desired: Chicken, Turkey, Roast Beef, Steak or Pork.

Advertisements

Chicken and Sausage Gumbo

gumbo chicken and sausage

Ingredients

1 lb. Andouille Sausage, cut into ¼” thick slices

4 Skinned Bone-in-Chicken Breasts

Vegetable Oil

¾ Cup All Purpose Flour

1 Medium Onion, chopped

½ Green Bell Pepper, chopped

2 Celery Ribs, sliced

2 Quarts Hot Water

3 Garlic Cloves, minced

2 Bay Leaves

1 Tbsp Worcestershire Sauce

2 tsp Creole Seasoning

½ tsp Dried Thyme

½ to 1 tsp Hot Sauce

4 Green Onions, sliced

Hot Cooked Rice

Garnish: Chopped Green Onions

 

Directions

Cook the sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned.  Drain on paper towels; reserve drippings in Dutch oven.  Set sausage aside.

Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned.  Drain on paper towels; reserve drippings in Dutch oven.  Set chicken aside.

Add enough vegetable oil to drippings in the Dutch oven to measure ½ cup.  Add flour and cook over medium heat, stirring constantly, 20 to 24 minutes or until roux is chocolate colored.

Stir in onion, bell pepper, and celery, and cook, stirring often, 8 minutes or until tender.  Gradually add 2 quarts of hot water and bring mixture to a boil.  Add the chicken and the garlic along with the next 5 ingredients.  Reduce the heat to low and simmer stirring occasionally, 1 hour.  Remove chicken; cool.

Add sausage to the gumbo and cook another 30 minutes.  Stir in the sliced green onions; cook 30 more minutes.

Bone chicken and cut meat into strips.  Return the chicken to gumbo.  Simmer 5 minutes.  Remove and discard bay leaves.

Remove gumbo from heat.  Serve over hot cooked rice.

 

Chicken and Dumplings Grandma’s Recipe

Chicken and Dumplings

Ingredients

1 (3 3/4-lb.) whole chicken

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

2 1/2 teaspoons salt, divided

3/4 teaspoon pepper, divided

1 teaspoon chicken bouillon granules

3 cups self-rising flour

1/2 teaspoon poultry seasoning

1/3 cup shortening

2 teaspoons butter plus ¼ tsp salt

1 cup milk

Directions

Bring chicken, water to cover, garlic powder, thyme, 1 1/2 tsp. salt, and 1/2 tsp. pepper to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour. Remove chicken; reserve broth.

Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Add chicken, bouillon, and remaining 1 tsp. salt and 1/4 tsp. pepper to broth. Return to a simmer.

Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to 1/8-inch thickness; cut into 1-inch pieces.

Drop dumplings a few at a time into simmering broth, stirring gently. Cover and simmer stirring often 25 minutes. Garnish, if desired.

Sourdough Waffles with Fried Chicken

fried chicken and waffles

For a great breakfast, brunch or dinner, make these Sourdough Waffles with some Golden Fried Chicken.  There is nothing like good Southern Comfort Food to hit the spot when you  crave something sweet and savory!

Ingredients

Waffles

1 cup all purpose flour

1 1/2 teaspoons baking powder

2 tablespoons sugar

1 teaspoon salt

2 eggs

1/2 cup milk

8 ounces sourdough starter (Sourdough Starter Recipe is in this blog Bread Section)

3 tablespoons butter, melted

Chicken

Whole Chicken, (3 pounds or less)

1 cup self-rising flour

Milk

2 Eggs beaten

Seasoned Salt

1/2 teaspoon black pepper

1 1/4 teaspoons garlic powder

Vegetable oil for frying

Directions

For the Waffles

In medium bowl, combine flour, baking powder, sugar, and salt. Whisk until well combined.

In separate medium bowl, whisk eggs and milk until combined. Add sourdough starter and whisk until completely blended. Add flour mixture and butter and stir until combined. Depending on thickness of starter, you might need to adjust batter. It should be the consistency of pancake batter. Add flour or milk as needed to reach that consistency.

Cook in waffle iron according to manufacturer’s directions.

For the Chicken

Cut chicken into eight pieces.  Rinse pieces in cold water and let them soak in fresh cold milk and egg for at least 30 minutes. Mix thoroughly flour, seasoned salt, pepper and garlic powder to make the fried chicken flour.

Heat 1 inch of vegetable oil in a large skillet over medium-high heat (375 in an electric skillet).

Dredge chicken through the breading, coating well on all surfaces. Pat off excess breading and place chicken in hot oil, making sure pieces are not touching each other. When the chicken is browned (approximately 5 minutes), turn pieces over and reduce heat to medium (300). Cover and cook for 20 minutes. Then remove lid, bring heat back to medium high and turn chicken, cooking an additional 5-7 minutes. Let chicken drain on a paper towel before eating.

Serve the chicken with the waffles along with butter and warm maple syrup.

Coca Cola BBQ Chicken

Coca-Cola BBQ Chicken

Ingredients

2 cups Coca Cola

2 cups Ketchup

1 onion, finely chopped

½ cup vinegar

¼ cup brown sugar

1 teaspoon EACH black pepper, garlic powder and salt

Directions

Mix pepper, garlic powder, salt and brown sugar together in a bowl. Place coca cola, ketchup, vinegar and onion in a medium saucepan. Add the dry ingredients and mix well. Bring to a bowl and then reduce heat to simmer. Simmer for one hour, stirring occasionally. Pour sauce mixture over chicken legs or pork and grill until meat is completely cooked.

Crock Pot Buffalo Chicken Sliders

Crock Pot Buffalo Chicken Sliders

 

Ingredients

For the chicken

2 lbs. boneless skinless chicken breasts

1½ cups BBQ Sauce

2 Tbsp. butter

For the Easy Ranch Dressing

1 buttermilk ranch packet

1 cup + 2 Tbsp. buttermilk

1 cup mayo

⅛ Tsp black pepper

Sourdough or Ciabatta slider buns

Olive oil

Garlic clove

 

Instructions

Place the chicken, BBQ sauce, and butter (no need to melt) into a 4-quart or larger slow cooker. Cover and cook on HIGH for 4 hours or LOW for 8 hours.

While the chicken is cooking prepare the ranch dressing by whisking the ranch packet, buttermilk, mayo and black pepper until smooth. Cover and refrigerate.

Shred the chicken with 2 forks right in the slow cooker.

Preheat oven to Broil.

Split the buns in half, place cut side up onto a cookie sheet.

Brush the cut sides of the buns with olive oil.

Place under the broiler for 5-7 minutes, watching carefully until browned.

Remove the buns from the oven. Cut the garlic clove tip off, and rub the garlic onto the browned split part of the buns.

Assemble the sandwiches with the chicken and ranch.

Serve with carrot and celery sticks.

Chicken Sandwiches for 2

Chicken Sandwiches for 2

Ingredients

1/3 cup packed brown sugar

3 tablespoons butter

4-1/2 teaspoons cider vinegar

3/4 teaspoon taco seasoning

2 boneless skinless chicken breast halves (5 ounces each)

2 tablespoons buttermilk

2 tablespoons mayonnaise

1-1/2 teaspoons shredded Parmesan cheese

1-1/2 teaspoons minced chives

3/4 teaspoon lemon juice

1/4 teaspoon balsamic vinegar

1/8 teaspoon minced garlic

1/8 teaspoon pepper

2 onion rolls, split and toasted

2 cooked bacon strips

2 slices Colby cheese (3/4 ounce each)

2 lettuce leaves

2 slices tomato

2 slices red onion

Directions

In a small saucepan over medium heat, bring the first five ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside 1/4 cup for basting.

Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until no longer pink, basting occasionally with reserved marinade. In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops.

Chicken Divan (Mom’s Recipe)

Chicken Divan

Ingredients

2 cups chopped celery

1 1/2  cups chopped onion

3 tablespoons butter or margarine

2 cups chicken broth

1 tablespoon Worcestershire sauce

Salt and pepper

1 10 1/2-ounce can condensed cream of mushroom soup

1/2  cup milk

1cup grated sharp cheese

1/2 pound spaghetti, cooked and drained

6 cups chopped, cooked chicken

1/2 cup sliced stuffed olives

1 cup chopped pecans

Directions

In a saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt, and pepper. Simmer about 15 minutes. Slowly stir in mushroom soup, milk, and cheese. Mix thoroughly. Remove from heat. Add cooked spaghetti and let stand for 1 hour. Preheat oven to 350 degrees. Grease a 9×13-inch baking dish. Add chicken and olives to spaghetti. Place in prepared dish. Sprinkle with chopped pecans. Bake 20 to 25 minutes or until hot and bubbly.

Turkey Tetrazzini

pic6t8bvS

 

INGREDIENTS:

1 (8 ounce) package cooked egg noodles

2 tablespoons butter

1 (6 ounce) can sliced mushrooms

1 teaspoon salt

1/8 teaspoon pepper

2 cups chopped cooked turkey

1 (10.75 ounce) can condensed cream

of celery soup

1 cup sour cream

1/2 cup grated Parmesan cheese

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a large heavy skillet. Sauté mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9×13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

Game Day Honey Chicken Wings

Game Day Honey Chicken Wings

Ingredients

1 cup salsa or picante sauce

1/4 cup honey

1/2 teaspoon ground ginger

1 1/2 pounds chicken wing pieces

Directions

Stir together first 3 ingredients in a large bowl. Add wing pieces, tossing to coat. Place on an aluminum foil-lined 15- x 10-inch jellyroll pan.

Bake at 400° for 55 minutes or until chicken is done, turning once.