Chicken and Dumplings

This is a delicious Rachael Ray recipe... Love it!!! I made a few modifications - I added an extra carrot and an extra potato. I also cooked it for at least 40 mins to make sure everything was really tender, and I didn't add parsely to the biscuit mix.

Chicken and Dumplings

1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas

Directions:

Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

Grilled Chicken Lemon Salad

This is a delicious recipe my friend made this summer.... so good!!! I could have eaten it everyday. Its probably more a summer recipe.

GRILLED LEMON CHICKEN SALAD
Ina Garten

INGREDIENTS
• 2 pounds Grilled Lemon Chicken (recipe below)
• 1/4 cup freshly squeezed lemon juice (1 large lemon)
• 1/4 cup good olive oil
• 1 cup raw sugar snap peas, stems and strings removed
• 1/2 red bell pepper, julienne
• 1 lemon, thinly sliced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
DIRECTIONS
Slice the chicken breasts diagonally in 3/8 - inch thick slices. Toss them in a bowl with their juices plus the lemon juice, olive oil, sugar snap peas, red and yellow bell peppers, lemon slices, salt and pepper.
Season to taste and serve.

GRILLED LEMON CHICKEN
Ina Garten
INGREDIENTS
• 3/4 cup freshly squeezed lemon juice (4 lemons)
• 3/4 cup good olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
• 2 pounds boneless chicken breasts, halved and skin removed

DIRECTIONS
Whisk together the lemon juice, olive oil, salt, pepper and thyme. Pour over the chicken breasts in a non reactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Remove to a plate, cover with plastic wrap, and cool.

Spinach Strawberry Salad

Natalie posted this on the family website, but I have made it a few times and LOVE LOVE LOVE it!!! Yummmmmmmy.

Title: Spinach Strawberry Salad

Description: A very yummy sweet salad!!!

Ingredients:
2 C. sliced strawberries
1 C. craisins
1 C. sliced almonds (spray w/ water, sprinkle w/ sugar and toast)
1 10 oz. bag spinach1
1/2 apple, diced

Dressing:
1 Tbsp. lemon zest
2 Tbsp lemon juice
1/4 c. oil
1/3 c. sugar
1 tsp. mustard seed (optional)

Directions:Mix all salad ingredients. Mix dressing and pour over salad just before serving.

Favorite yummy recipes

I wanted to start this blog as a way to share our favorite yummy recipes! If you have a recipe that you have tried and absolutely LOVE then post it here to share with us all!