20 Feb
Chicken and Dumplings
Posted by Chelle as Chicken, Rolls/Biscuits | 0 Comments
I have only had chicken and dumplings once in my twenty-something years of existence. However, I do remember that I loved them. I have been seeing some of these dishes pop up on a number of blogs that I frequent, as well as on some cooking websites. The only problem was that I didn’t *love* any of the recipes. I liked parts of one, some parts of another, and so as a result I just never made any of them! This is where I run into problems, as I am a big recipe follower. Perhaps it’s the baker in me. Bakers NEED to follow recipes, or bad things happen. While this is not so in cooking, I still treat it as such. I am always leery to stray from a recipe, in fear of what might happen. I decided to just create my own recipe for chicken and dumplings (cut to bright lights and angels singing). I must say that I think it turned out fabulous! It felt warm and hearty, just like a good bowl of comfort food should. If you try this recipe, I hope that you enjoy it as much as I did!
09 Aug
Parmesan Chicken & Rice
Posted by Chelle as Chicken | 0 Comments
This is a nice light version of the typical Italian dish, risotto. I came across this lighter adaptation on Cooking Light and only made a couple of slight modifications on the original recipe.
There are no leftovers to speak of, so you know it was a hit! This was also a great clean-up meal since you only need to use one pot! I served this with a side salad - it was a very filling meal!
Parmesan Chicken and Rice (adapted from Cooking Light)
1 T. olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 teaspoon dried thyme
8 oz. sliced mushrooms
3/4 lb. skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup uncooked instant rice (in my pantry was Uncle Ben’s Fast & Healthy Brown Rice)
1.5 cups chicken broth
1/2 cup (2 oz.) grated fresh parmesan cheese
1/4 cup chopped fresh parsley
1. Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme and mushrooms; saute 5 minutes or until onion is tender.
2. Add chicken; saute 4 minutes or until the chicken is lightly browned.
3. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
4. Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer until liquid is absorbed. Stir in cheese and parsley.
**Note: The original recipe only called for 1 cup of chicken broth but I had to add an additional 1/2 cup because the rice was not yet cooked after cooking through the first cup of broth.
15 May
Chicken Salad
Posted by Chelle as Chicken, Salads | 0 Comments
This is a delayed Mother’s Day weekend post 
When I had my mom and sister over on Saturday for lunch, I made my mom’s favorite lunch - chicken salad. I didn’t follow a recipe but just threw together what I thought sounded good. My mom loved it! I served these on croissants - you could do any type of roll, or even lettuce cups.
**Note - I didn’t put any nuts in this salad because I’m allergic, but I think cashews or walnuts would be great!
