Food From Home

Cooking at home for fun, health and frugality!

Chicken Planks & Greek Cabbage Salad

Tonight we had battered chicken planks and a Greek cabbage salad.

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The chicken is a copycat Long John Silvers chicken plank recipe. I think it tastes pretty close to the restaurant version. I didn’t alter the recipe at all.  http://www.passionforsavings.com/copycat-long-john-silvers-chicken-planks-recipe/#_a5y_p=2483145

The Greek cabbage salad is based on one from Kalyn’s Kitchen. There are lots of great recipes on that blog. It is focused on tasty low carb recipes so if you follow a lower carb way of eating it is a great recipe resource.

http://www.kalynskitchen.com/2009/09/recipe-for-greek-cabbage-salad-with.html

I had cabbage to use up as well as part of a red onion and some feta cheese . The original recipe did not have onion. I used dried herbs because that is what I had. I made it a few hours in advance.

Greek Cabbage Salad

1/2 head of green cabbage, shredded

1/2 large red onion, sliced thin

4 T olive oil

3 T red wine vinegar

2 oz feta cheese, crumbled

1 tsp dry marjoram

1/2 tsp dry thyme

1/2 tsp dry oregano

1/8 tsp black pepper or to taste

1/8 tsp lemon pepper seasoning or to taste

Mix oil and vinegar together and pour over cabbage and onion. Toss all ingredients together. Serve immediately or refrigerate.

Makes about 4 servings

Verdict: Everyone likes the chicken. Hagbard put his chicken and cabbage salad together in pita bread and thought they made a tasty sandwich. Amethesto didn’t eat the salad. I thought the salad was tasty and super easy to make. I think it would be better with some grilled chicken rather than battered chicken.

 

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Slow Cooker Chicken And Dumplings

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Morning: It is 50°F and rainy this morning. Our kitty spent several minutes sulking because I closed the window that Hagbard had opened for her before leaving for work. She wasn’t even in the room until I went to close it. It’s like shutting off the tv when someone is snoring their head off and they wake up protesting that they were watching that. Whatever. I’m cold so the cat can just get over it.
A cool day seems right for chicken and dumplings and a perfect time to bust out the slow cooker! My recipe for today is from http://www.budgetbytes.com/2013/10/slow-cooker-chicken-dumplings/
I made a few small changes. I added a potato and only put in 4 oz of carrots. I had about 2 cups of broth left from making potato soup recently so I used that plus 2 cups of water. I added the salt in the beginning with everything else. I didn’t see a reason to wait to add that.

Slow Cooker Chicken And Dumplings
Soup:
2 cloves garlic
1 medium yellow onion
3 ribs celery
4 oz carrots
1 potato
1 large chicken breast
1 whole bay leaf
1 tsp dried basil
1 tsp dried thyme
1/2 tsp ground black pepper
2 c broth
2 c water
1 tsp salt or to taste

Dumplings:
1 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 T dried parsley
6 T cold butter
3/4 tsp sugar
2/3 c milk

Mince the garlic and cut the carrots, potato and celery into small pieces. Add the garlic, onion, carrot, celery, bay leaf, basil, thyme, chicken breast, water, broth, pepper and 1 tsp salt to a slow cooker. Stir to combine and then cook on low for eight hours. ( I cooked mine on low for 9 hours before making the dumplings simply because I got it started early.)
After cooking for eight hours on low, remove the chicken from the broth and place it on a cutting board. Turn the slow cooker on high now. Shred the chicken. Return the chicken to the pot. Keep the slow cooker covered as much as possible during this process to retain heat and maintain the temperature. Allow the soup to continue to cook on high while you mix the dumpling batter.
In a medium bowl combine the flour, baking powder, salt, parsley, and sugar. Mix well. Add butter in small chunks and cut it in or work it in with your hands until the mixture resembles damp sand. Add the milk and stir until a very soft paste-like mixture forms.
Remove the lid from the slow cooker and drop the dumpling batter into the soup by the heaping spoonful. Return the lid to the slow cooker and allow the dumplings to steam for 20-30 minutes. After 20-30 minutes they should have fluffed and expanded from the heat. Although they may look moist on the outside, they will be light and fluffy on the inside. Serve hot.

Evening:
The sun has finally made a brief appearance. Shredding the chicken and mixing up the dumpling batter took about 10 minutes. The chicken really just fell apart so it is more like I poked it with a fork a few times. I found that the dumplings were not really done enough at 20 minutes but at around 30 minutes were less mushy.

Verdict:
Lounmoun: So full of warm, yummy food! I want dessert dumplings now too.
Hagbard: It was good. I would eat it again.
Amethesto: I don’t want it. Dumplings are weird, wet things.

Thanks to Budget Bytes for another great recipe for Hagbard and I to enjoy!

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Chicken Pot Pie With Biscuit Crust

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This was not the chicken biscuit recipe I had originally planned to make this month. The one I had planned to make had cheese and sour cream with chicken and vegetables. When I went to find my recipe it was missing. I found similar recipes online but they used things like canned soup and mayonnaise and I didn’t really want to use that stuff. So I found this chicken pot pie recipe on allrecipes.com that didn’t used canned ingredients except for canned biscuits.
http://allrecipes.com/recipe/216758/moms-fabulous-chicken-pot-pie-with-biscuit-crust/
I made a few small changes. I used regular whole milk instead of half and half cream and I added 1/4 tsp garlic powder. I left out 1/2 cup of the chicken and two biscuits for Amethesto because she didn’t want to try this mixture.

Verdict: It was not hard to make and was very tasty and filling. Hagbard had two servings but I was full with one. I wanted to eat more though!

From my home to yours,
Lounmoun

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Stuffed Bread With Buffalo Chicken

Hagbard is very happy tonight. We are having stuffed bread which has been one of his favorites since we married 16 years ago. The man loves stuffed food. He also loves clothes with tons of pockets. I think they are related somehow. He’s a complicated person.
Back to the stuffed bread making!

I made slow cooker shredded buffalo chicken to use tonight. http://hostthetoast.com/5-bc-recipes/  I also made some basic white bread dough today. You can use canned bread dough. I usually make my own because it is cheaper and I like kneading dough. It feels kind of therapeutic. I vary the filling and type of bread dough I use for stuffed bread so if one day you want to use crescent roll, French bread or pizza dough with other meats, cheeses or vegetables you can. Just follow these basic steps for whatever variation you choose. This is the first time I’ve used buffalo chicken as the filling.
I like to bake my stuffed bread on a preheated pizza stone. I inherited my pizza stone completely unused from my parents. They had it for years gathering dust in the original packaging- wisely they passed it on to me. I’ve used it like crazy ever since for making pizza, naan, pita bread, and stuffed bread. If you don’t have one just use a baking sheet.

Stuffed Bread With Buffalo Chicken
1 loaf raw bread dough
About 1 c shredded buffalo chicken
8 oz shredded mozzarella
Optional: grated Parmesan, dill, butter

Preheat oven to 350°F. Heat the pizza stone for at least 10 minutes if you are using it. Grease your baking sheet if you are using that instead.
On a lightly floured surface, roll the dough out in a rectangle about 1/4″ thick. Put chicken and cheese in center leaving stopping about 1″ from the ends and about 2″ from the sides. Cut in from the edges to the center in 1″ intervals on both sides. Fold ends in and overlap alternate side pieces over the filling.
Optional: Before baking, butter or spray the top with cooking spray. Sprinkle with Parmesan cheese and dill weed.
Place loaf on baking sheet or pizza stone. Bake 20-30 minutes. Let stand about 10 minutes before slicing. Makes 4-6 servings.

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Let’s wrap this up!

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Tuck in the ends first.

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Ready to bake.

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Look at that warm melty cheese oozing out! Yum!

Verdict:

Hagbard- This is really tasty. I want the leftovers for lunch tomorrow… if we have any leftovers!

Lounmoun- This IS tasty but oozy. I have to alternate which end I eat from so I don’t squish all the filling out! I think maybe some red pepper flakes would be good in or on this. Some onion or blue cheese might be nice in it too.

Amethesto- Did not eat dinner here with us tonight. Did not inherit her father’s love of stuffed food anyway. More for us!

From my home to yours,
Lounmoun

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Pizza Sauce, Substitutions And Slow Cooker Buffalo Chicken

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Even when you plan meals sometimes you run into little bumps that change your direction slightly. Today is one of those days for me.
We were supposed to have pizza quesadillas for dinner tonight. Last night we had chicken tacos and all but one tortilla got eaten. I had some naan in the freezer so now we will have naan pizza. Still quick and easy.
Usually I just use spaghetti sauce for our pizza but we didn’t have any. I found a recipe for “exquisite pizza sauce” on Allrecipes.com that seemed pretty popular.  http://allrecipes.com/recipe/17319/exquisite-pizza-sauce/
The recipe calls for anchovy paste which I do not have. I probably will never have anchovy paste. However, the internet tells me I might try substituting things like miso, kalamati olives or Worcestershire sauce for anchovy paste. I do have all 3 of those things so I decided to use a bit of all of them. Worcestershire sauce actually contains anchovies so if you are wanted to do a vegetarian substitute do not use that. Some of the recipe reviews say that the sauce is too sweet with the 2 T of honey or too spicy with cayenne pepper and red pepper flakes. I went ahead and added them. It tastes fine to me but if you are more sensitive to spicy foods you could reduce or leave out the cayenne pepper and pepper flakes.
I decided to heat my sauce a bit as the miso paste wasn’t mixing in very well. It helped. I have made this in the morning so I will put it in the refrigerator until later. I think there will be a bunch leftover so I will probably end up freezing some for another time.
This morning I also put some chicken breast in the slow cooker to make crock pot buffalo chicken. I plan to use that tomorrow in a stuffed bread. http://hostthetoast.com/5-bc-recipes/   I’m making half a recipe today and expect to have some leftover. You could also use this chicken on pizza, with pasta or in a casserole if sandwiches don’t appeal to you. If you have a lot more than you can use at once, you can freeze the cooked shredded chicken for future meals.

From my home to yours,
Lounmoun

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Chicken Fried Rice

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Yesterday was Amethesto’s birthday and I spent the day making her chocolate chip pancakes, apple pie, cheeseburger sliders, spaghetti and garlic bread. It felt like I was in the kitchen pretty much all day. I like cooking but that is a bit much in one day!
Tonight’s dinner was chicken fried rice which was easy. Such a nice break from yesterday! I used my food processor to quickly shred and chop the vegetables. If you have leftover chicken or rice you can use it in this dish and save some time.
When we get food from a Chinese restaurant we always get chicken fried rice. It is the only thing Amethesto will order. I’ve tried several different chicken fried rice recipes at home and my family likes this version pretty well… even my picky eater likes it. Hagbard likes taking the leftovers with him to work for his lunch.

Chicken Fried Rice
egg mixture:
1 T cooking oil
2 eggs, lightly beaten
1/2 tsp soy sauce
1/2 tsp sesame oil

vegetable, meat and rice mixture:
1 1/2 T cooking oil
1 onion, finely chopped
1/2 c carrot, finely chopped
1/2 c celery, finely chopped
2 cups shredded cabbage
1/2 c peas
6 oz cooked chicken, chopped
4 c cold cooked rice
4 green onions, chopped
1/4 c soy sauce or to taste
1/2 tsp garlic powder
1/2 tsp black pepper

Heat 1 T of oil in pan over medium heat. Mix egg with soy sauce and sesame oil. Add egg to pan and cook until set. Flip over and cook the other side briefly. Cut into small pieces and set aside.
In a large pan, add 1 T cooking oil and heat over medium high heat. Add onion, carrot, and celery. Cook 8-10 minutes. Add chicken, peas, cabbage and cook 2 minutes. Add 1/2 T oil, rice, green onion, garlic powder, black pepper, soy sauce and egg. Cook 1 minute.
Makes about 4-6 servings.

From my home to yours,
Lounmoun

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Chicken Adobo

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This dish is one of Hagbard’s favorites. It takes about an hour to make so not a fast dinner but not very complicated. The chicken is really tender and the skin gets nice and crisp. I use chicken thighs with the skin on but you could also cut up a whole chicken. We usually have this with rice and a vegetable.


 

Chicken Adobo

1/2 c soy sauce

1/2 c apple cider vinegar

1/3 c brown sugar

1/2 c water

1 onion, sliced

1 T garlic, minced

2 bay leaves

1/2 tsp black pepper

1 1/2 c coconut milk

1 lb-4 lb cut up chicken parts (skin on)

Combine soy sauce, vinegar, brown sugar, water, garlic, onion, bay leaves, pepper, and 3/4 c of the coconut milk in a large covered skillet or saucepan. Reserve the remaining coconut milk for later. Bring mixture to a boil over high heat. Add the chicken in a single layer to the pan and reduce heat to medium. Cook about 20 minutes.

Heat oven to 450 F. Remove chicken from liquid and put in a baking dish. Place in oven and roast about 20 minutes- turning a few times- or until brown and crispy. Meanwhile, add the remaining coconut milk to the sauce and bring to a boil. Cook until reduced to about 1 cup- about 20 minutes. Serve warm sauce with chicken.


 

From my home to yours,

Lounmoun

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Chicken Cordon Bleu Casserole & Game Night

Several months ago I went looking for chicken casserole recipes on Pinterest. I found this great recipe for Chicken Cordon Bleu Casserole. Since it uses pre-cooked chicken it is a great way to use leftover chicken.  On Monday I had cooked a bunch of chicken in the slow cooker to use in three planned dinners this week and this is the last one. The most time consuming part of the preparation is the sauce and then after that you pop it in the oven and go on your merry way for 45 minutes.  I used the time to exercise.

I did some math and made half of this recipe for about 4-6 servings. ( I do the most math when I cook it seems.) http://recipevan.com/recipe/chicken-cordon-bleu-casserole-2/

Chicken Cordon Bleu Casserole

2 1/2-3 cups of cooked chicken, shredded or cubed
4 thin sliced deli-style honey ham, rough chopped
2 oz thin sliced baby Swiss cheese

For the sauce:
2 T  butter
2 T  flour
1 1/2 cups + 2 T milk
1 T lemon juice
1 1/2 tsp Dijon mustard
3/4 tsp salt
1/4 tsp paprika
1/8 teaspoons pepper

For the topping:
3 T butter
3/4 cup panko bread crumbs
1/4 tsp seasoning salt
3/4 teaspoon crushed dried parsley

1) Preheat oven to 350 F. Butter an  8″ x 8″ baking dish.
2) Layer cooked shredded or cubed chicken on the bottom of the baking dish. Chop the ham and put it on top of the chicken. Layer the Swiss cheese on top of the ham.
For the sauce:
3) Melt the butter in a  pot over medium heat. When butter is melted, quickly stir in the flour until smooth. Do not brown! Once smooth and bubbly, slowly pour in the cold milk while stirring briskly until smooth. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce over the casserole and spread to edges.
For the topping:
4) Melt the butter. Stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle crumbs over the top of the casserole.
5) Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

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It tastes great and is filling!

A handy site for converting all kinds of measurements- http://www.convertunits.com/

Tonight was game night at our house. We played Gears of War: the board game. It is a cooperative game (which we love) and can be played by 1-4 players. Our team emerged victorious (barely). It was the first time Amethesto and I had played this so Hagbard had to patiently explain everything to us. Neat game!

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Oyakodon

Oyakodon is a Japanese dish of chicken and egg simmered in a dashi stock served over a bowl of rice. It is not complicated to make. I used this recipe-> http://japanesefood.about.com/od/ricebowl/r/oyakodon.htm

4 cups steamed rice
3/4 lb chicken thighs or chicken breasts, cut into bite-size pieces
1 onion, thinly sliced
1 2/3 cups dashi soup stock
7 Tbsp soy sauce
4 Tbsp mirin
3 Tbsp sugar
4 eggs
nori dried seaweed *optional

Put dashi soup stock in a large skillet and put on medium heat. Add soy sauce, mirin, and sugar in the soup. Put chicken and simmer on low heat for a few minutes. Add onion slices and simmer for a few more minutes. Lightly beat eggs in a bowl. Bring the soup to a boil, and pour the eggs over chicken and onion. Turn the heat down to low and cover with a lid. After about one minute, turn off the heat.

Serve steamed rice into individual deep bowls, then serve simmered chicken and egg on top of the rice. Sprinkle strips of dried nori on top if you would like.

Since I live in a small town in Kansas, I ordered a jar of Hon-Dashi bonito fish stock granules off the internet. There were no instructions on my bottle on how to use it which was kind of curious and irritating. I found a ratio of 1/2 tsp to 2/3 c water on the internet and went with that.

Verdict:
Amethesto opted out of eating this. She complained about it having a strong fishy smell.
Hagbard had two bowls of it and thought it was great.
I wanted to like it but I couldn’t even eat half of my serving. It was super salty from all the soy sauce. I started feeling unwell at dinner so it just wasn’t appealing to me.
I’ve looked at other recipes now that use just 1-2 T of soy sauce and I bet that would be more pleasant. So if you use this particular recipe I’d recommend using less soy sauce.

From my home to yours,
Lounmoun

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Chicken Caesar Sandwich for One

I have seen slow cooker chicken Caesar sandwich recipes floating around Pinterest and blogs. It looked tasty to Hagbard and me for a quick dinner or lunch. Amethesto does not want to try it at all so she is having a plain chicken sandwich.
Basically you will need some cooked chicken to start with. You can slow cook the chicken like they do in the other recipes but if you don’t have a slow cooker you could also just boil/bake some chicken, use leftover chicken or buy a precooked chicken from the deli and use that.
For a 4-6 serving recipe version using a slow cooker try this-> http://www.the-girl-who-ate-everything.com/2011/09/slow-cooker-chicken-caesar-sandwiches.html
I’m going to give you the ingredient list for my faster version with one sandwich. I added a bit less parmesan cheese and dressing to my mixture than the other recipes would have you do because I am watching calories. I used baby spinach instead of romaine lettuce for more of a nutritional punch. I had it all on a warm crusty ciabatta roll.

Chicken Caesar Sandwich for One
3 oz cooked shredded chicken
2 T Caesar salad dressing
1 1/2 tsp parmesan cheese
1/2 tsp dry parsley
1/4 tsp black pepper or to taste
Lettuce or baby spinach (about 20g)
Bun or roll (58-85 g)

Mix chicken, salad dressing, parmesan cheese, parsley and pepper. Heat in pan on stove over medium heat for 10-15 minutes. Stir occasionally. Put mixture on bun with lettuce or baby spinach.

Verdict: This is a keeper!
Hagbard- “This tastes like Caesar salad.”
Loumoun- “It is supposed to so that’s good I guess. Do you hate Caesar salad?”
Hagbard- “No, it’s fine.”
Lounmoun-  “Is there anything you would change?”
Habard- “The only thing I might add is some bacon. It is pretty flavorful and tasty as it is though. I would eat it again.”

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