Do you have a napkin near you? No! Go get one, because these wings are going to make your mouth water. Here I am with one more batch of chicken wings. I LOVEEE chicken wings! Who wouldn’t, right? They’re so addictive and so delicious, and […]
Category: CHICKEN RECIPES
When it comes to soup, It doesn’t matter if it’s hot or cold if you are sick or healthy, Chicken soup can lift your spirit and makes everything better. Don’t you all agree with me? All three of my kids love homemade soup, especially with these drop dumplings. Some would call these European dumplings, thus do not confuse them with Asian-style dumplings, because they are not similar at all.
It takes some practice to make them right, but there is a trick that I’ll tell you before you make the whole mess in the pot. I’ve been eating this soup my whole life and constructing it over 20 years, so when I tell you that this soup heals your soul, trust me. I know it asks lots of ingredients, but it is all necessary for a one powerhouse soup. You can also make this with medium size, roughly 3 pounds whole chicken, but that takes nearly 3 hours to cook, which I don’t mind when it’s cold outside and I honestly enjoy those slow-cooked soups without a pressure cooker. Anyhow, this is faster, but still astonishing and healthy soup that will knock your socks off.
Now, let’s get started.
Homemade Drop Dumplings, Chicken Soup
The best Homemade drop dumplings chicken soup
- 1 chicken breast skinless
- 9 cups Water
- 1/2 Onion with a peel
- 3 Garlic cloves with a peel
- 2 inches fresh ginger with a peel
- 1 tablespoon dry parsley
- 2 bay leaves dried
- 2 bouillon chicken cubes
- 2 celery stalks
- 2 Parsnip peeled
- 1 cup or more baby Carrots or a couple of large carrots, sliced
- Salt and Ground black pepper to taste
- A squeeze of Lemon about 1 teaspoon
- 2 large Eggs preferably cage-free organic eggs.
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground black pepper
- 1/8 teaspoon Baking Soda
- 4 tablespoons All-Purpose Flour
- 7 tablespoons Corn Meal
- Splash of Water
- Take the skin off the chicken breast, then add all the ingredients except salt and pepper in the large pot.
- Fill the large pot with the water; It may take 6 cups, but if your pot is large enough, add 8 because it will go down as it cooks. Also, you can always add more water.
- Allow the soup to boil at high temperature; it will take around 20 minutes. Season it with salt and ground black pepper. Don't add too much, as you can always add more in the end. Allow it to cook for at least one hour at a lower temperature half covered with a lid, almost a simmer. As it cooks skim some fat from the top of the broth and toss. You don't need that foam that forms from the chicken. The chicken should be very tender, and vegetables completely cooked.
- Drain the broth into a separate large pot, and place it back on the heat.
- Meanwhile, shred chicken with your fingers, and place back in the broth. If you want any vegetables back in the pot, now is the time to add it back, otherwise, toss it because there is no other use unless you going to eat it.
- Make sure to start on dumplings after the soup is done.
- Crack eggs into the bowl, then add salt, pepper and baking powder, and mix.
- Add all-purpose flour and cornmeal, mix well. As you mix it will become thicker. Just add a splash of water, mix, then add oil.
- The batter needs to be thin, but still thick enough, so it holds nicely when you pick it up with a spoon.
- Allow the soup to boil, as the broth is rolling add one spoon of the batter. If it holds nicely and pops up after about 10 seconds the batter is just right. However, if the dumplings fall apart the batter is too thin, which in that case you would add a bit more all purpose flour to the batter and mix.
- You would use about 1 tablespoon of batter and drop in the rolling broth. Don't stir, don't disturb it, just let the dumplings cook for 3 to 4 minutes and take off the heat.
- Serve immediately and Enjoy!
Use chicken with the bones. You can even use other parts of the chicken for the richer flavor. Dark meat from the legs, wings thighs is very flavorful too. You can make it your own way.
Are you getting caught up in the Olympic games? I am hooked big time. We just cannot stop watching. In between the breaks I prep food, and then cook something quick so we could munch while watching. So, that’s how these quick and delicious wraps […]
Easy-Peasy dinner… Don’t you agree with me?! Once in a while my meals, dinners, in particular, seem to look like this, one pot! Well, if I am being honest, it’s more often than you think. It’s only less demanding and just combines everything into one dish. My […]
It is that time of the year when Superbowl parties are planned here in the USA.
We do not host big parties. It is usually just five of us with plenty of good food;
These potatoes were fantastic. Usually, I would add a bit of hot sauce because I like them a bit spicy, but even without the little heat, these are just perfect.
I serve them with sour cream and some extra scallions. Oh, they were gone from the large serving plate in a few minutes. You cannot really stop at one half, but you be the judge.
I hope you will enjoy them as much as we did.
Twice Baked Potatoes with Chicken
- 5 Russet Potatoes washed & scrubbed clean (2-3 lbs.)
- 1 cup Shredded Chicken Breast cooked; roasted/baked/pan fried
- 2 Green onions sliced
- 2-3 tablespoons Sour Cream
- 1 tablespoon unsalted butter
- 2 Fl. Oz. = 1/4 cup= 60 ml Milk
- 1 cup Cheddar shredded + for topping
- ½ cup Monterey Jack Cheese shredded + for topping
- Freshly ground black pepper and Salt to taste
- Preheat oven to 400F
- Wash and scrub clean potatoes. Line the potatoes on the baking pan and bake for 45 minutes to 1 hour at 400F (200C). When the toothpick goes in smoothly, it means they are cooked. Also, when you touch the potatoes, they should feel softer on the inside. Be careful not to burn yourself.
- Cut the potatoes in half, and carefully spoon it out in the bowl. Scrape it, and try not to break the skin.
- Chop the green onions, and add to the potatoes.
- Season it with Crushed Chili Flakes, Salt and Pepper to taste.
- Add Sour Cream, Milk, Butter.
- Add (cooked) chicken breast. Try to shred it with your hands and make smaller pieces.
- Add Cheeses
- Spoon the mixture into the potato skins. Packed them with the mixture, as much as it fits. (You can bake leftover mixture on the side with more cheese, like a mini casserole)
- Sprinkle with more cheese. Add as much or little that you want.
- Bake the potatoes again for 10 to 12 minutes at 400F (200C) or until the cheese is completely melted.
- Serve the potatoes with sour cream or your favorite dip.
Shred both kinds of cheese, or get already shredded one, and mix them together. Make sure to have enough for topping. You will need a little less than a ½ cup to sprinkle on top of the potatoes before baking. You can certainly use any cheese that you prefer or like, or perhaps have on hand. I think cheddar is quite amazing and compliments potatoes very well. You can also add hot sauce to the mixture, like a buffalo sauce or sriracha. The chicken could make a potato mixture pretty dry, so make sure to add that butter and sour cream as well as milk to keep it from drying.
One more chicken recipe for ya. Don’t you just love the crunchy chicken skin? What’s more, this one was ever so crunchy with a touch of heat from Cayenne pepper, simply the way I like it. There is no better comfort than potatoes and chicken, […]
I was going through the Spanish cookbook and stumbled across Spanish Chicken, which was cooked slightly different than this one. I love adding my own twists on original recipes. Well, traditional recipes without losing the taste or the sense where that particular dish coming from. With that being […]
I am a visual person and I believe having a video recipe is extremely useful so I will attempt to make as many as I can. All things considered, I made 3 different videos, and I must say that it was a disaster.
It was not going how I would have preferred it. I had a flour drop to the floor, like the whole bagful, pasta sauce everywhere throughout the tiles and walls that we painted a week before. BECAUSE as I was recording my measuring cup magically just slipped like I didn’t have hands at all.
Just when I am verging on finished one of the recordings I poured myself one tall glass of squeezed orange juice, which I knocked off the ledge and do I have to say more?
That is to say, those two days I want to be resting as opposed to shooting a video.
Here and there, things don’t genuinely go the way we want them to go. However, we lift ourselves up and go on.
For what is worth regardless of my crazy clumsy weekend, this fettuccine was stunning and very delicious.
It brightened my day, that’s for sure! I had the whole pack of “store bought” grilled chicken that I usually put on my mixed greens, however, I didn’t know what to make for a supper that each of the 5 of us could appreciate together.
In this way, after a tad bit of conceptualizing, the idea was to make something that you would most likely request in the Italian eatery and pay around $15.
I think this entire family size dinner cost me that much… $15. With that being said, you can purchase Alfredo sauce, or make my simple one.
I included a recipe beneath. It is completely up to you. Furthermore, obviously, if you would prefer not to purchase grilled chicken please pan-fry or saute, or barbecue it yourself.
When you have cooked chicken, sauce and pasta this recipe is done in 5 minutes. You can prepare ahead, place in the fridge and just mix it up together when you are ready.
Please, let me know if you make it, share your pictures using hashtag #sandraseasycooking, and wait for that video for my easy step-by-step instructions.
Chicken Fettuccine Alfredo
Delicious, an easy and simple recipe for Chicken Fettuccine Alfredo
- 1 1/2 cup Alfredo Sauce
- 1 pound Grilled Chicken Strips store bought/ pan sauteed or grilled works fine
- 1 cup frozen peas slightly defrosted (you can use canned peas)
- 1 box 1 pound Fettuccine pasta,
- Pinch of Ground black pepper
- Dry Parsley
- Shredded Parmesan cheese
- Garnish with fresh herbs
- 1 1/2 cup heavy cream
- 4 cloves garlic peeled and crushed
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Ground Black Pepper
- Salt to taste
- In a medium saucepan, add one and a half cup of Heavy Cream, and to the cream add 4 peeled and crushed garlic cloves. Turn the heat on medium-low until the cream starts to bubble, not boil, but a bubble. Turn the heat to LOW and let it simmer for about 10 minutes. The cream will be infused with the garlic flavor and aroma. After 10 minutes take the garlic cloves out, season it with ground black pepper and salt to taste. Let it simmer for 5 more minutes and then add grated Parmesan cheese. Heavy cream is already silky smooth so no additional oils would be necessary, however, you can add 1 tablespoon of butter if you desire.
- In a large pot, add water with a tablespoon of salt. Let the water boil and add pasta. Cook according to the pasta box, usually 8-10 minutes. Drain the pasta and set aside.
- In a skillet or deeper frying pan, add Alfredo sauce, defrosted peas, and chicken strips if they are cooked, if not season the chicken with a few pinches of salt and pepper, slice into equal size strips and cook for a couple of minutes or until the chicken is no longer pink, or you can grill it yourself, just slice before adding.
- To the Alfredo Sauce, peas and chicken, add cooked pasta, stir and add black pepper, shredded Parm cheese and a sprinkle of dry parsley.
- Stir and garnish with fresh herbs. I had beautiful fresh Thyme, so that’s what I’ve used.
You can buy grilled chicken from the store OR make your own. All you need 1 lbs of chicken, which is usually one full chicken breast. Grill, saute, roast; just a season, cook and slice the way you want. You can add mushrooms if you like, broccoli or any other veggies that you prefer. Peas go perfectly with this dish, though. Also, you may use canned peas if you have that on hand. YOU DO NOT have to add peas at all. You can use Alfredo sauce from the store OR try my homemade that is so easy you will never buy again. This serves 6 if you are going to the serving size, however, depending on the appetite and the person, 4 people could be pretty full. I used grated Parm cheese because it melts better than grated, but again it’s up to you.
Hello lovely people, how are you? A new Adele’s song is already stuck in my head… Without even knowing the full lyrics, I am just saying hello, hello — singing and I are like oil and water, they just don’t mix. 😀 OK! Let […]