Tag Archives: Chicken

Grilled Chicken Noodle Bowl

My lunch today was a whole wheat noodle bowl with grilled chicken and veggies, with a ginger sesame dressing #yum…

I think I might have an addiction to noodle bowls.  If there’s a 12 step program please leave me out of it!  I see them on Instagram and Pinterest and I just drool.   I’ve been craving one like crazy this week and after searching and searching here’s another one I came up with today.

Be careful with the salt, or you’ll wind up with very salty chicken, yuck!  My measurements are not precise, but pretty darn close.  This made one very large bowl (I have leftovers), or two servings.  Feel free to change up the veggies!  I did grill the veggies and believe it or not the broccoli was frozen but grilled beautifully.  I grilled everything on my indoor, stovetop grill.

Ingredients:

2 cups of organic chicken broth

salt and pepper (just enough to lightly sprinkle on the chicken)

1 boneless, skinless chicken breast

dried basil

ground ginger  about 1/2 tsp.

sesame seeds

4 baby carrots

handful of broccoli crowns

1 tsp. low sodium soy sauce

Naturally Fresh brand Ginger Dressing

whole wheat spaghetti noodles (I like Mueller’s)

Directions:

Sprinkle chicken breast very lightly with salt and pepper, basil and ground ginger on both sides and place on a hot grill.  Grill on medium heat till done.  While chicken is cooking, get chicken broth boiling in a pot.  When it’s boiling add noodles and a shake or two of ginger.  Cook till noodles are done and have absorbed most of the liquid.  If your noodles aren’t done yet and need more liquid add more broth or a little water.

Put broccoli and carrots on grill just to get a little bit of grill marks and then you can add them to the pot the noodles are cooking in after you slice the carrots.  I sliced mine diagonally so they looked prettier.

When chicken in done,  pour a little bit of soy sauce on each side and grill for 5 minutes longer and then remove to let it rest about 5 minutes, then slice thin.  Add noodles with veggies in a bowl.  Top with sesame seeds and toss with about 3 tsp. of dressing and toss.  Top with chicken. Blog Signature

Quick & Easy Chicken Noodle Bowl

Ok, ever since Panera started advertising their chicken noodle bowl, I’ve been dying to try one.  Problem is…

I never have time to get there, and today I had a teeny, tiny stomach bug.  I started craving a chicken noodle bowl and I’ve never had one!  How does that happen?  Really great advertising on their part I’d say!  So I started a little Pinterest research, looked into my pantry and made one using the leftovers I had on hand, like yesterday’s grilled chicken and it was delish!  I still don’t know what Panera’s noodle bowls taste like, and it doesn’t even matter because this was so good!

And the best part, I used what I had on hand and it took around 2o minutes or so.  I didn’t really time it, because it tasted so good, I forgot!  I didn’t measure the seasonings exactly so start small and adjust, being careful to go easy with the oyster and soy sauce. Doesn’t that make you hungry?

Quick and Easy Chicken Noodle Bowl

Ingredients:

1 pack of ramen noodles (discard flavor packet)

3 or more cups of chicken broth depending on how much broth you want

2 tbsp. finely diced onion

3 baby carrots sliced thin

a small handful of baby spinach with stems removed

1 small thinly sliced pre-cooked chicken breast (mine had been grilled and was sprinkled with salt, pepper, onion and garlic powders)

10 very thin julienne

red pepper strips

4 dashes of garlic powder

1 heaping tbsp. oyster sauce

1 -2 tsp. soy sauce (low sodium if you want  control the salt)

a few dashes ground ginger

a dash of pepper  sriracha sauce

Directions:

Pour chicken broth in a pot on high and let boil.  Add onions and peppers and carrots.  Let boil for about 10 minutes or until carrots are tender.  Add ramen noodles and stir occasionally.  Add seasonings and stir.  Taste and adjust to your liking.  Everything should blend together.  You should taste the soy sauce/oyster sauce but they should not overpower.  If you really like heat add more sriracha sauce!  I allowed it to cook for about 15 minutes on medium to reduce the broth and let the flavors come together.  When everything has been added and the noodles are done, then add the spinach and let cook until spinach is just wilted.  It’s done!

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Simple Chicken and Dumplings

This recipe has taken me almost my whole married life to perfect.  Really.  This is supposed to be so easy that any Southerner should be able to do it in their sleep, but not me.

Give me something hard and it’s no prob but this has kept me up at night and to make it worse, it’s one of my hubby’s favorites.  His great-aunt was amazing at it. But I think I’ve got it!  It’s probably still not perfect, but it’s darn close.  I kept it as simple as I could.  It is warm, comforting and delicious.  Again I started really easy with the seasonings, because I like to adjust as things cook.  This way it becomes your recipe. You can use a whole chicken and the broth from it which would be amazing. But tonight I just had boneless, skinless chicken and it worked just fine.

People also argue over whether to do rolled dumplings or drop dumplings.  I do drop most of the time.  Mainly because it saves a lot of time and I don’t have to get flour everywhere.  There’s no need to argue and debate the type of dumplings, both are amazing!  So no more arguing people!

Broth:

2 pounds of boneless, skinless chicken

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. onion powder

1/4 tsp. garlic powder

1 bouillon cube

1 can cream of chicken soup

2 tbsp. butter and 3-4 tablespoons of flour

Dumplings:

2 cups of flour

2 tsp. baking powder

1 tsp. salt

/4 cup of shortening

1 tsp. butter

3/4 – 1 cup of milk

Directions:

Boil chicken in a large pot covered with water.  Add the seasonings and bouillon cube.  Cook chicken till done.  Then remove chicken and save the broth in the pot.  Shred chicken and add back to the pot with the broth.

a large bowl, mix the dry ingredients for the dumplings together.  Add the shortening and butter and cut in with a pastry cutter. Work together until it’s evenly mixed, but don’t overwork.  Add in 3/4 cup of the milk and stir gently until you have a nice dough. If it’s too dry add in the rest of the milk.  Too wet add a little bit of flour.  Set to the side and allow it to rest for at least 20 minutes.

In a small pan melt butter and add the 1/4 cup of flour.  Allow the flour and butter to cook for a few minutes to get rid of the flour taste.  Mix together adding broth with a whisk until nice and smooth.  Add to broth pot and mix.  I added it about a tablespoon at a time till I got the desired thickness of broth.  I wound up using about 1/2.  Bring pot to a boil.  This is the time to add the soup and adjust seasonings.  I added about 1 tsp. of salt and 1/4 tsp. more pepper and 1/4 tsp. of onion powder.  Adjust till you get the taste you want.

Take dumpling dough and either roll out on a floured surface and cut into thin squares or drop by tiny spoonfuls into the broth.  Every once in a while stir the dumplings very gently while adding them in.  After all dumplings have been added, reduce heat to a simmer and cover.  Cook for 15 to 20 minutes.  Do not take lid off!  When dumplings are fluffy in the middle they are done.

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Chicken Parmesan

Tonight’s supper was decided by Spencer and Emily and they chose Chicken Parmesan!  Yum!

Quick and easy chicken parmesan and since you make your own sauce, there’s a lot less salt and all of that other stuff you don’t want. I haven’t made this in forever!  But afterwards, Emily looked at me and said, “You will be making this again right?”  That’s a compliment!  My measurements aren’t exact, but more of to your taste.  Have fun and play with your food!

Ingredients:

3-4 boneless, skinless chicken breasts

salt

pepper

1 Tbsp. Italian Seasoning

Onion Powder

Garlic Powder

1/4 cup Brown Sugar

1/4 cup Ketchup

Parmesan

6 slices of bread

Olive Oil

Angel Hair Pasta

1 cup of flour

1 egg

1/2 cup water

1 can of Tomato sauce

1 small can of Tomato paste

1/4 cup Ketchup

6 Mozzarella Cheese slices

Directions:

Preheat oven to 350 degrees.  Put bread slices on a baking sheet and sprinkle with olive oil.  Don’t soak it!  Then shake Italian seasoning and Parmesan on top of bread.  Bake until golden brown, remove from oven and allow to cool. Once cool, put in food processor and pulse until it’s crumbs.

 

Take chicken breasts and butterfly cut them and then pound them flat.  You want them about the same thickness.  I used wax paper to cover them and a rolling-pin.

In one shallow dish put flour, another the bread crumbs.  In a third dish beat the egg with the water.  Coat a baking sheet with enough olive oil to coat it and spread it over the baking sheet.  Sprinkle both sides of chicken with salt, pepper and onion powder.

 

Dip chicken into the flour mixture to coat it on both sides, then dip into egg wash and then into bread crumbs. Make sure to get the chicken coated with the bread crumbs. You may have to press the crumbs onto the chicken. Place on baking sheet and bake at 350 for about 20 to 30 minutes depending on the thickness of the chicken. Chicken should be golden brown. Do not turn chicken over during cooking! You could remove the breading.

While chicken is cooking it’s time to work on the sauce.  Put the tomato sauce and paste in a sauce pot.  Add ketchup, brown sugar (you can add less depending on how sweet you like your sauce), approx. 1/2 tsp. onion powder, 1/4 tsp. garlic powder and the Italian seasoning.  Allow to cook until warmed through.  Boil a large pot filled with tons of water and add a good bit of salt.  When boiling add pasta.  When pasta is almost done, take 1/2 cup of the water and add it to the sauce.  Stir well.  If you like your sauce thinner add more water.  Taste the sauce and add salt, pepper and other seasonings to your taste.

When chicken is done, spoon a little sauce over the chicken and top with cheese.  Place back in the oven until the cheese is melted.  Drain pasta.  Plate with noodles, sauce, and chicken and top with parmesan.  Eat and enjoy!

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Perfect Sesame Chicken

 

I was having a major craving for Ting Hao’s Sesame Chicken all week! So tonight I made my own and it was amazing thanks to this recipe! I give it 5 stars.

This picture and recipe belongs to Doreen P posted on All Recipes.

The only thing I changed was that I didn’t have chili paste, so I sprinkled a little cayenne pepper instead. We ate it all!

If you have a craving for Sesame Chicken just click on the picture above and it will take you to the most Perfect Sesame Chicken recipe in the world!  Enjoy!

Southern Chicken and Noodles

This meal is warm and comforting; so pull up a chair by the fire and enjoy!

Slow Cooked Version (Takes a few hours):

1 whole chicken

Several teaspoons of salt

Pepper

Garlic Powder

Onion Powder

Thyme

Dash of cinnamon

1 can Cream of Chicken soup

2 chicken Bullion cubes or stock

1 package Egg Noodles (which ever size you like)

water

Directions:

Remove the icky parts from the chicken (if you’re lucky, they’ll be in a bag inside the chicken or get one with the parts already removed.  Rinse the chicken and put in a large pot.  You are going to add the seasonings to the inside cavity of the chicken.  Add a generous teaspoon of salt, about 1/2 teaspoon of pepper (more or less depending on your tastes), about 1/4 to 1/2 teaspoon of garlic, 1/2 teaspoon of onion powder, 1/2 teaspoon of thyme and just a dash of cinnamon.  These measurements are approximates, adjust to your liking; you just want the chicken to be flavored nicely from the inside out.  Then cover chicken with water and cook on medium-high till the thickest parts are done and it’s falling apart when you move the legs.  You could also cook it in a crockpot overnight on low.

Once chicken is done, remove from the pot carefully and set aside to cool enough to handle.  Don’t dump out your cooking liquid, set it to the side for now. Once cool, it’s time to remove all of the yummy meat!  Pull off the skin and remove the meat, shred and set aside.  Don’t forget to make a wish with the wishbone!

Run the cooking liquid through a strainer or use a paper towel and a colander. This way you remove any funky stuff. It’s worth this step because the liquid adds so much flavor! (If you’re doing the creamy version, add that step now.) Add the liquid back to a pot and add enough water to cook the noodles in.  Add cream of chicken soup and bullion cubes and stir till well mixed.  Shred chicken and add as much as you like.  When water is boiling add the noodles and cook till tender. Taste and add seasonings to your liking.  I usually add more salt, and about another 1/2 teaspoon of pepper and thyme.

Quick Version (About 45 minutes):

You could use a rotisserie chicken or any pre-cooked chicken or:

Same recipe as above except use 4 chicken breasts instead of a whole chicken.  Boil chicken breasts in water with salt, pepper, onion powder, garlic thyme and a dash of cinnamon.  Remove chicken breasts when cooked through and shred.  (Add creamy version step here.) Add shredded to chicken back to pot and add enough water to cook noodles.  When water is boiling add cream of chicken soup and bouillon cubes; stir well.  Add noodles and cook till tender.  Add seasonings to taste.

Thick and Creamy Version:

Prepare as either of the above versions, except you will need to either put cooking liquid in a bowl or use another pot.  In an empty pot, melt 3 tablespoons of butter.  Sprinkle in 3 tablespoons of flour.  Allow to cook together for a minute or two on medium and then mix well.  Slowly add cooking liquid back into the pot using a whisk to mix thoroughly.  From here follow the rest of the recipes.  Allow this version to cook on medium until desired thickness is reached.  If it’s too thick, thin with more water.

Tips:

If you’re feeling really adventurous and have the time, try making my daughter’s homemade egg noodles instead of the store-bought ones.  They are scrumptious!

This is yummy with cornbread!  My hubby loves to eat this with a side of beets.

Sorry I don’t have exact measurements.  I taste it while the noodles are cooking and add seasonings as they cook. I Adjust seasonings as I go but I will make a point of paying attention and make the measurements more exact.  But, that’s also the fun of cooking, adjust it to how you like it.  A well seasoned broth makes all the difference in the taste, just don’t over salt it.

You can use any of the remaining shredded chicken for lots of things like:  Chicken pot pie, chicken salad, or anything that calls for shredded chicken.

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