Chicken & Dumplings

Broth:

1 Whole chicken

Enough water to cover 3/4 of chicken

1 white onion, peeled, quatered

2 large cloves garlic, peeled, cut in half

2 celery stalked, washed, cut in half

2 carrots, peeled, cut in half

2 tablespoons of kosher salt + more

1 tsp. cracked black pepper 

2 whole bay leaves 

In large pot place rinsed chicken and fill with water. Add remaining ingredients. Bring to boil, reduce to low, cover and simmer 1.5 to 2 hours. Chicken should be falling off the bone. After chicken is thoroughly cooked, taste for salt and add more as needed. Remove chicken and discard vegetables. Pour through fine strainer into a second large pot. Then rinse the original pot and then strain a second time back into the original pot. 

Chicken & Dumplings:

Broth 

Dash of tarragon leaves

Meat from whole chicken

One onion diced

2 stalks celery, rinsed, chopped

2 carrots, peeled, rinsed, chopped

1/4 cup cream or half and half

8 biscuits

Flour

Remove meat from chicken leaving in medium sized chunks and add to broth. Dice an onion, two stalks of rinsed celery and, two peeled washed carrots. Add fresh vegetables and tarragon to pot. Bring to boil, reduce heat to low and simmer for 30 minutes. Taste for salt and add as needed. Once vegetables are tender and broth is properly salted, pour in about 1/4 cup of cream or half and half. Either make your favorite biscuit recipe or use canned biscuits. Sprinkle flour on both sides of biscuits. Roll biscuits somewhat flat. Cut into small pieces. Turn heat up to medium to return to boil. Add biscuits, cover and cook at least 15 minutes, stirring every five minutes. 

Serve. 

Chicken Lasagna Roll Ups

Chicken Lasagna Roll Ups

8-10 lasagna noodles

3 cups shredded chicken

24 oz. jar of spicy marinara

2 cups grated mozzarella 

1/2 cup grated Parmesan

1 cup ricotta cheese

1 large egg, well beaten 

Salt & pepper 

Cook noodles al dente. Rinse and set aside. Mix 3/4 cup of the marinara with beaten egg. Mix well. Stir in 1 cup of mozzarella and chicken. Add salt and pepper to taste. Mix well. Spread small amount of ricotta in thin layer across each noodle. Divide chicken among noodles and spread chicken over the ricotta. Spread 1/2 cup of marinara in bottom of casserole dish. Carefully roll up each noodle and place in dish. Spoon remaining sauce over roll ups. Top with remaining 1 cup of mozzarella and 1/2 cup of Parmesan cheeses. Bake at 345 degrees for 25 minutes. 

Chinese Chicken Salad

3 boneless skinless chicken breasts
1/4 cup of chicken stock
1/4 cup of soy sauce

Place chicken in non stick metal pan. Pour chicken stock and soy sauce over chicken. Sprinkle with salt and pepper.  Bake at 325° for 1 hour. Remove and cut into cubes. Allow to cool.

2 packages of chicken flavored ramen noodles (set flavor packets aside)
1/2 cup sliced almonds
2 tbsp. Sesame seeds

Spray cookie sheet with Pam. Crush uncooked ramen noodles. Spread ramen,  almonds,  and sesame seeds on sheet.  Bake at 350° for ten minutes until golden.

For dressing, in mason jar combine the following:

1 cup light olive oil
1/2 cup soy sauce
1/4 cup sugar
1 tbsp.  Mirin
2 tbsp.  Rice vinegar
1 tsp.  Black pepper
2 season packets from ramen

Shake well until sugar has dissolved.

In large mixing bowl combine 2 bags of sliced cabbage (Cole slaw mix),  6 green onions washed and sliced, cubed chicken,  and dressing.  Toss well. 

Sprinkle each serving with toast ramen almond mixture.  Will keep for several days in refrigerator.  Store ramen almond mixture in separate zip local to keep dry and crunchy.  Serve mandarin oranges on the side.

Dr Pepper Pulled Pork

Ingredients:

Pork butt roast
Salt & pepper
2 cups Dr Pepper
1 onion
1 bottle barbeque sauce
3 tbs. honey
Buns

Add pork roast to large crock pot, fat side up. Salt and pepper well. Slice onion and toss on top.  Pour 2 cups Dr. Pepper over roast. Cook on high 10 hours. Turning once halfway through. Remove meat from pot.  Discard fat. Using two forks pull apart meat until shredded. The meat should fall apart. In large deep pan combine half of juices from crock, bottle of barbeque sauce, and honey. Whisk well.  Bring to boil and reduce to medium continue to refuse sauce until thickened.  Add meat to pan and stir to coat all meat. Serve on buns.

Shrimp Pasta Salad

Ingredients:

1 lb. medium pasta shells
1 cup frozen peas
1 lb. small cooked cocktail shrimp
1/2 cup diced red bell pepper
2 green onions, sliced
1 stalk celery, diced
3/4 cup mayonnaise
Juice of one lemon
1 tsp. garlic powder
1 tsp. onion powder
1 tbs. Dill weed
Dash cayenne
Salt and pepper

Directions:

Mix mayo, lemon, and spices the day before if possible and refrigerate. Boil pasta according to package instructions in well salted water. Add a dash of oil to keep pasta from sticking. Rinse pasta in cold water and drain well. Boil peas for about 4 minutes, rinse in cold water, drain.  Rinse and drain shrimp. Combine pasta, peas, shrimp, diced green onion, red bell peppers, and celery in large bowl. Season with salt and pepper. Stir in sauce. If not creamy enough add more mayo. Refrigerate for at least one hour.

Unstuffed Cabbage Rolls

Ingredients:

1.5 lbs of ground round 

1 small onion diced

2 cloves garlic minced

2 14.5 oz cans of tomato sauce

1 empty can of water

1 14.5 oz can of diced tomatoes

1 small head of cabbage chopped

Salt & Pepper to taste 

4 cups cooked rice

Directions:

Brown ground beef and diced onions in large stockpot until meat is no longer pink. Drain drippings if necessary. Add garlic. Wash and chop cabbage and add to pot. Add tomato sauce, tomatoes and water. Stir well. Add a little salt & pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add more salt & pepper to taste. Serve over rice. 

Cheese Enchiladas

Ingredients:

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 tablespoons chili powder

1/4 tablespoon cumin

1/4 tablespoon garlic powder

1/4 tablespoon salt

dash black pepper

2 cups stock (chicken or beef) plus more if needed to thin the gravy

15-20 corn tortillas

16 oz. cheddar

8 oz. queso fresco 

Directions:

Add oil to pan and heat to medium. Mix flour and spices in bowl. Whisk flour/spices into oil. Continue to whisk roux of medium heat for 3 to 4 minutes. Add the broth and whisk until smooth. If gravy is too thick add water until it looks to be the right consistency. Soften corn tortillas in oil or butter until just soft enough to roll without tearing. Cube half of cheddar and half of queso fresco and mix together. Place cheese cubes in tortillas and roll. Place in greased pan until tightly packed. Pour gravy over tortilla rolls until completely covered. Grate remaining cheeses and mix together then spread evenly over enchiladas. Bake at 350 for 20-30 minutes.