This is a recipe I barely tweaked from All Recipes. When I say barely, I mean it because the only thing I changed was adding more bacon (after all, more bacon makes everything better) and I didn't have poultry seasoning that the original recipe asked for, so I substituted what I had in the house. This was so very yummy. Comfort food at its best.
Ingredients:
6 slices bacon
3 large potatoes, peeled & diced
1 onion, diced
4 chicken breasts, diced
3 c. chicken broth
1 T. onion soup mix*
Salt & Pepper to taste
1 can (15.25 oz) whole kernel corn, drained & rinsed
3 c. half-and-half
1 1/2 c. biscuit mix
1 c. milk
Preparation:
Dice raw bacon, place in a large, deep skillet. Cook over medium heat until cooked through. Remove bacon, but save bacon drippings in the skillet.
Add potatoes, onion and chicken to the skillet and cook for 15 minutes, stirring often. Pour in chicken broth, season with onion soup mix, salt and pepper. Add corn and simmer 15 minutes.
Pour in half-and-half and bring to a boil. Add bacon.
In a medium bowl, combine biscuit mix and milk. Mix well. Drop spoonfuls of dough into boiling mixture in skillet. Reduce heat. Simmer uncovered for 15 minutes. Then cover and simmer for 15 minutes more.
Serving Suggestions:
Bring along a nice green salad for fresh fruit salad. You could send some fresh bread for sopping up all the sauce, but it would be a lot of carbs. Carbs are yummy!
* Can substitute 1 t. poultry seasoning if you don't want to open a whole pouch of onion soup mix. Another good one to try is Pampered Chef Three-Onion Rub. Very good in this recipe.
Thai Chicken Satay
My husband craves this. We loved a similar dish at a little hole-in-the-wall Thai restaurant in the Chicagoland suburbs. After moving away, I had to come up with my own recipe. The peanut sauce in this one makes a great dressing if you'd prefer to make a Thai Chicken Salad. I've done that plenty of times.
Ingredients:
Chicken breasts or chicken tenders
White long grain rice
Fresh spinach
Peanut sauce (recipe follows)
Peanut Sauce Recipe:
1/2 c. peanut butter
1/2 c. coconut milk (less for thicker sauce, more for thinner sauce)
1/2 c. soy sauce
4 cloves garlic, minced
1/4 c. lemon juice
3 T. rice wine vinegar
1 T. brown sugar
3/4 t. ground ginger
1/2 t. crushed red pepper flakes
1 T. siriacha hot sauce (more or less to taste)
Fresh cilantro, chopped fine, to taste
Preparation:
Cook rice according to directions. While that is cooking, prepare your peanut sauce. In a small sauce pan over low-medium heat, add all sauce ingredients. Warm slowly so peanut butter doesn't burn. If you like a thicker sauce, go with a smaller amount of coconut milk. Heat just until blended smooth.
Season chicken with salt & pepper or your favorite seasoning salt (I'm a Lawry's girl). Spread a small amount of peanut sauce in the bottom of a greased 9x13 pan. Add chicken and cover with sauce. Bake at 350 for 20-30 minutes or until chicken is completely done.
Serve chicken over rice and spinach (we like to wilt the lettuce in the microwave for 40-50 seconds before serving) and top with more peanut sauce from the saucepan.
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