Roasted Garlic, Chicken & Herb White Pizza

Long time no see!


I posted this picture on Instagram last night after finally getting around to trying this recipe I saw on Pinterest and had a few requests to share it.

Roasted Garlic, Chicken & Herb White Pizza from Dinners and Desserts


Ingredients:

• 1 pound pizza dough
• 1 Tbls butter
• 8 cloves roasted garlic, minced
• 2 Tbls all-purpose flour
• ½ tsp black pepper
• ½ cup skim milk
• ¼ cup half and half
• ¼ cup Parmesan cheese
• 1½ cup boneless skinless chicken breast, cooked and shredded
• ¼ cup red onion, diced
• ¾ cup Mozzarella cheese
• 1 tsp fresh thyme, chopped
• ½ tsp dried oregano
• 1 Tbls fresh parsley, chopped

Instructions:

1. Preheat oven to 450 degrees. Prepare a baking sheet with a siplat liner, or grease and sprinkle with cornmeal.
2. Melt butter in a small saucepan. Saute roasted garlic for 1 minute.
3. Add flour, and mix until well blended. Cook for 1 minute.
4. Slowly whisk in the milk and half and half. Mix in the pepper. -If you want to go a little healthier, I used skim milk and it still came out amazing
5. Cook for about 3 minutes, or until it starts to thicken. Remove from heat, and stir in Parmesan cheese.
6. Spread dough into roughly a 12 inch circle on prepared baking sheet. Spread white cause over the dough. Top with chicken, red onions and cheese.
7. Bake for 17 minutes, or until the crust is golden, and the cheese is melted. -Don't forget that the thinner the crust, the quicker it cooks. We only put ours in the oven for about 11 minutes.
8. Remove from the oven, sprinkle with herbs. Cut and serve immediately.

I chose not to use the red onions

Serves: 6
Prep Time: 15 minutes
Cook Time: 20 minutes



This pizza seriously tasted just like my favorite restaurant pizza, California Kitchen and it was relatively easy to make. SOOOOOO good!!

Homemade Chicken and Dumplings

When I think back to my childhood and my all time favorite comfort foods, my mom's Chicken and Dumplings definitely was and is at the top of the list. It's SO yummy and perfect for a cool Fall or Winter day. My favorite part was always watching the dumplings cook right in the boiling broth-I thought that was SO cool! :)

It's a mix between a soup and a chicken stew so I put it under both categories.

Don't be intimidated by the number of ingredients or the length of time to make this. You're not actually slaving over the stove the whole time, so it's not as bad as it looks and it's SO worth it!

Here's The recipe:

Chicken Soup/ Stew Ingredients:
3-4 Lb. Stewing Chicken (Or I use 1-2 Chicken Breasts on the bone)
1/2 Tbsp. Salt (You can use less or more depending on your tastebuds. I like a little less.)
1/2 Onion, Diced
2 Stalks Celery, sliced
2 Carrots (Or 8-10 mini carrots), sliced
1/4 tsp. Pepper
1-2 Potatos, cut up into bite size pieces
1/2 Cup Rice (Optional-I leave this out completely. I think the recipe is filling enough with the potatos and dumplings.)
1 Can Cream of Chicken Soup
3-4 Cups of Water (I try to mix some water with some chicken broth if I have it. If not, water works just fine.)
1/4 Cup Flour

Dumpling Ingredients:
1 1/2 Cups Flour
1 Tbsp. Parsley
1/2 tsp. Salt
2 tsp. Baking Powder
2/3 Cup Milk
2 Tbsp. Oil
1 Egg, slightly beaten

Place the chicken in a large pot. Add the onion, salt, and pepper. Add the cream of chicken soup and cover all with water and/or chicken broth. Cook until chicken is done, anywhere from 1-2 hours.

Remove chicken from pot and add sliced celery and carrots. Remove chicken from bones; cut into pieces.

Combine 1/4 Cup flour with 1/2 Cup water and stir into broth. Heat until it boils and thickens.

Add chicken pieces, potato(s) and rice if you are using rice (1/2 Cup)

Boil gently, until potato and rice is cooked (it's usually cooked by the time I'm finished preparing the dumplings).

Prepare dumplings and drop into broth. Cover and boil gently 12-15 minutes until dumplings are fluffy.

YUMMY-Enjoy!

Serves:4-6

Prep Time: 2-2.5 Hours

Turkey Cranberry Mini Crescents

I'm sure many of you will be looking for new recipes to use up your leftover turkey after Thanksgiving. I know I always am.

I found this recipe from the Pillsbury website and I tried it out tonight. It was super easy, quick and delicious! Only 30 minutes to make- 10 to prep and 20 to bake. :)

INGREDIENTS
2 packages of Pillsbury Big and Buttery Crescent Rolls (generic brand is fine too)
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 cups cooked & chopped turkey (or chicken)
1/2 cup diced celery
1/2 cup dried cranberries (craisins)
1 1/2 cup shredded swiss cheese*

*I completely left the swiss cheese out (because I forgot to buy some-ha!), but the recipe was still delicious. I'm sure they would be just as delicious with the cheese.


DIRECTIONS
Preheat oven to 375 degrees F.
On a cookie sheet, unroll and arranged 1 roll of crescent rolls.
In a large bowl, mix turkey, cheese, mayo, mustard, cranberries, and celery until well blended.
Spoon about 3-5 tablespoons of turkey mixture onto the center of the crescents.
Unroll the last roll of crescents and arrange on top of turkey mixture.
Lightly press the seams together to seal the crescents together.
Bake for about 20-30 minutes or until crescents are golden brown.




This is what the mixture looks like inside. Kind of like a chicken salad.

Makes 8 crescent pockets, sandwiches, or whatever you want to call them. ;)

Asian Spiced Chicken Wings

Is there anything better than a slow-cooked hot meal spreading delicious scents throughout the house on a snow day? I didn't think so.

My friend, Whitney, introduced this recipe to us when we were at their house for dinner a few weeks ago. It comes from Today's Creative Crock-Pot and I HAD to have the recipe after we were finished eating. Trust me when I say this meal is amazing. And super easy too.

Ingredients:

3 lbs.        Chicken Wings  - or chicken strips
1/2 Cup    Soy Sauce
1/2 Cup    Brown sugar, packed
1/4 Cup    Ketchup
1 Tbsp.     Dry Sherry
2 Tsp.       Fresh Ginger, minced
2 Cloves   Garlic, minced
1/4 Cup    Hoisin Sauce (I didn't use this)
1 Tbsp.     Fresh Lime Juice


Directions:

Broil chicken for 10 minutes or until each strip is cooked through
Transfer to the crock pot.

In a small bown combine soy sauce, brown sugar, ketchup, sherry, ginger and garlic. Mix and then drizzle the sauce over the chicken strips and toss to coat.

Cover; cook on low for 5-6 hours or on high for 2-3 hours. (Ours were finished after about 4 hours on low)

Makes about 6 servings

Pioneer Woman's Chicken Tortilla Soup

I absolutely LOVE Chicken Tortilla Soup and am always looking for a good recipe.

Since The Pioneer Woman is already famous for her recipes, when I came across her Chicken Tortilla Soup recipe, I had to try it! As usual, she (Pioneer Woman) did not disappoint! It was delicious, one of the best I've ever had.

I'll be honest, it's not the easiest or quickest recipe. However, it's definitely worth putting the time into it.

I would say that the whole recipe from beginning to end took about 2 hours. The good news is that you'll do a step and then get to leave the pot for a good amount of time. You're not actually cooking the whole 2 hours. Leaving the soup to simmer actually takes up 1.5 hours of your time so it's not so bad.

Here's the recipe:

Ingredients -It looks like a lot of ingredients, but it's really not as bad as it looks. :)
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoons Garlic Powder
½ teaspoons Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
¼ cups Diced Green Bell Pepper
¼ cups Red Bell Pepper
3 cloves Garlic, Minced
1 can Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches***


Garnishes:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese (I used a cheddar/jack combo)
Cilantro



Directions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.



Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to under salt. Turn off heat and allow to sit for 15 to 20 minutes before serving.

While soup is simmering, take your corn tortillas and cut them into uniform strips.



Five minutes before serving, gently stir in tortilla strips.
***Personally, after making the soup, my husband and I agreed that we would like the soup better without the tortilla strips added. In the future we would just crumble some tortilla chips on top with the rest of the garnishes.



Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)



Serves: 6

Honey-Teriyaki Kabobs

If you are looking for the perfect summer recipe to share with friends, you have to try this one we experimented with last night. Probably some of the best kabobs I've ever had and pretty simple to make.

Ingredients

1/2 cup teriyaki sauce

1/2 cup honey

1/2 teaspoon garlic powder

1/2 pinch ground ginger

2 red bell peppers

2 green bell peppers

1 cup of grape tomatoes

1 pound beef sirloin, cut into one into cubes

1 1/2 pound chicken breast, cut into cubes - we added shrimp for variety

1/2 a can of pineapple chunks

skewers

Directions

1. In a large bowl, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red and green bell peppers, tomatoes, beef, pineapple, chicken, and shrimp in with the marinade and stir so everything is coated. Refrigerate for 4-24 hours.

2. Preheat grill for medium-high heat

3. Discard marinade and thread the meat and vegetables onto skewers, leaving a small space in between each item.

4. Grill skewers for 10 minutes- turning as needed or until meat and vegetables are cooked through.



Prep Time: 30 minutes

Serves: 4-6

Pasta with a Honey Mustard Dressing

We are not big cold pasta fans but this recipe has changed our minds and will become part of our regular summer dinner rotation.  I hope you enjoy it as much as we did.

Your choice of pasta noodles
2 chicken breasts
1 avocado

While the noodles cook, grill or saute the chicken after you've cut it in bite-sized pieces.  Drain the pasta, add the chicken, and the diced avocado.  Chill in fridge for 30-45 minutes.

Dressing:
1/2 cup of mayonnaise
2 tablespoons of honey
2 tablespoons of mustard
1 tablespoon of lemon juice

In a small bow, whisk together the mayonnaise , mustard, honey, and lemon juice.  Pour over the pasta salad, mix well, and serve.

Chicken Piccata

A recipe from my new cookbook my mom just bought me:



Now that summer is approaching, we've been looking for lighter dishes that are easy to make and this one was perfect! You hardly need any ingredients to complete.

Ingredients:

4      boneless skinless chicken breast halves (4 ounces each)
1/4  cup all-purpose flour
1/2  teaspoon salt
1/2  teaspoon pepper
1/4  cup butter
1/4  cup white wine or chicken broth
1     tablespoon lemon juice

Directions:

1. Flatten chicken to 1/2 inch thickness. In a large re-sealable bag, combing the flour, salt and pepper.
2. Add chicken to the bag, one piece at a time, and shake to coat.
3. In a large skillet, brown chicken over medium heat in butter. Stir in wine. Bring to a boil

4. Reduce heat, simmer uncovered for 12-15 minutes or until chicken juices run clear.

5. Drizzle with lemon juice

Nutrition Facts:

1 serving equals 170 calories, 12 g fat.

Serves 4

Prep time: 25 minutes

 

Chicken Fajita Pizza

And the Mexican recipes just keep on coming... Another one from Taste of Home Cooking.

Ingredients:

1      Tube (13.8 ounces) refrigerated pizza crust
1/2   Pound boneless skinless chicken breasts, cut into strips
2      Tablespoons of Olive Oil
1/2    Cup Sliced Onion
1/2    Cup Julienned Green Pepper
3       Garlic Cloves
1      Teaspoon Chili Powder
1/4   Teaspoon Salt
1/8   Teaspoon Pepper
1       Cup Salsa
2      Cups Shredded Mexican Cheese

Directions:

Unroll crust into a greased 15 in. X 10 in. X 1 in. baking pan; flatten dough and build up edges slightly. Bake at 400 degrees for 8-10 minutes or until lightly browned.

Meanwhile, in a large skillet, saute chicken in oil until lightly browned. Add the onion, green pepper, garlic, chili powder, salt and pepper. Cook and stir until vegetables are tender and chicken is no longer pink.

Spread salsa over the crust. Top with one cup cheese, chicken mixture, and remaining cheese.

Bake at 400 degrees for 10-15 minutes or until cheese is bubbly and golden brown.

Serving: 12 slices
Prep Time: Half an hour

Chicken BLT Sandwiches

This recipes was submitted into us by Kerbi Hardwick and looks amazing.

Ingredients:

2 boneless, skinless chicken breasts
6 slices of peppered bacon
4 slices of cheese
1 tomato
1 small onion
lettuce
house seasoning
hamburger buns


Directions:

Cook the bacon in a skillet over medium-high heat until crispy. Drain bacon on paper towels and set aside. Pour out the grease, leaving about 1 tablespoon in the skillet.

Season the chicken on both sides with the house seasoning. Cook the chicken breasts on medium-high heat for about 6 minutes on each side, or until no longer pink in the middle.

Once the chicken is done, leave them in the pan, add the strips of bacon over the chicken breasts. Lay 2 slices of cheese over the bacon. {You can use whatever cheese you like. I put Hickory Smoked Muenster on mine Pepper Jack, Provolone, Swiss, and American cheese would work great as well}.

Cover the pan with a lid until the cheese is melted.

Layer the lettuce, tomatoes, onion, and the chicken topped with bacon and cheese however you like.

Crunchy Parmensan Chicken Tenders

And this one came from a friend of mine from highschool, Jody.

Ingredients

4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs

Directions

Preheat the oven to 500 degrees F.

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

Chicken Enchiladas

This is another family favorite!

Ingredients:
2-3 chicken breasts, cooked and chopped
2 cans cream of chicken soup
1 can (4 oz.) chopped green chilies
10 flour tortillas
1/4 onion, chopped
1 cup sour cream
2 cups grated cheddar cheese

Heat soup, onion, chilies, and sour cream in saucepan. Add chicken; heat through.

Fill tortillas with mixture, add some cheese, and roll (like a burrito). Place in 9x13 baking pan. Repeat until all 10 tortillas are filled and rolled. Cover all with remaining soup mixture. Sprinkle all with remaining cheese.

Bake 30 minutes at 350 degrees or until bubbly and cheese is melted.

Serves:4-6
(I often make half of the recipe when serving 2-4 people)

White Chicken Chili

I made this for our big family last week and the sisters informed me that we had to get this recipe on our blog. :)

I originally got this recipe from Taste Of Home. It was originally Taste Of Home's Creamy White Chili recipe. After making it a few times, my husband and I agreed that we liked it better without the heavy whipping cream and sour cream.

This is another quick, easy, delicious meal.

Ingredients:
1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion chopped
1 1/2 tsp. garlic powder
1 Tbsp. vegetable or canola oil
2 cans (15 1/2 oz. each)great northern beans, rinsed and drained
1 can (14 1/2 oz.) chicken broth
2 cans (4 oz. each) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper

Optional: sour cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, chicken broth, chilies and seasonings. Bring to a boil.

Reduce heat; simmer, uncovered for 30 minutes. Serve.

Optional: add sour cream (as much or as little as desired) to each bowl.

Serves: 7



Again, no picture for this recipe. I apologize.

Pasta With Bacon and Mushrooms

So, I was reading through my google reader account and came across this incredibly mouth-watering dish on the Pioneer Woman’s blog. It looked fairly easy and I sent Jon off to the store to buy the rest of the ingredients that we needed.

A couple of things to note.

• Always read through the whole recipe first. I actually added about 4x the amount of bacon than was needed.


• And I added two chicken breasts to the dish to make it a heartier meal.

I definitely give this recipe two thumps up!! So yummy!

Ingredients
2 Tbsp Olive Oil
3 slices Thin Bacon, Cut Into 1/2-inch Pieces
3 cloves Garlic, Minced
1 package (10 Ounce) White Button Mushrooms, Sliced Thin
1 cup Low Sodium Chicken Broth (OR Dry White Wine)
1 cup Half-and-half
¼ cups Heavy Whipping Cream
3 whole Green Onions, White And Light Green Parts Sliced
¼ cups Flat-leaf Parsley, Minced
½ cups Freshly Grated Parmesan Cheese
Salt To Taste
Freshly Ground Black Pepper, To Taste
1 pound Thin Spaghetti Or Angel Hair Pasta
Extra Parmesan, For Sprinkling

Preparation Instructions
Cook pasta according to package directions.

In a large skillet, heat olive oil over medium-high heat. Add bacon pieces and cook until light brown but not crisp. Remove bacon from pan and set aside. Do not clean pan.

Add mushrooms and garlic to pan. Toss/stir around and cook over medium-high heat for 5 minutes; increase heat to high if needed to help mushrooms begin to turn golden brown.

Pour in chicken broth. Stir, scraping the bottom of the pan to loosen any bits. Cook over medium-high heat for several minutes, or until the liquid is reduced by half.

Reduce heat and pour in half and half and cream. Stir and allow to bubble and thicken for a couple of minutes. Add sliced green onions and parsley, then cook for one more minute. Finally, add Parmesan and stir, allowing cheese to melt and incorporate into the sauce. Turn off heat.

Add cooked pasta to a large bowl. Add half the sauce from the pan. Toss with tongs.

***Add 1/2 cup hot pasta water at this point if the pasta mixture is too thick and gunky. Toss and add more water until it reaches the consistency you need.***

Serve pasta in individual bowls, topping each helping with the rest of the sauce. Sprinkle with extra parsley and extra Parmesan.

Enjoy!

Special Delivery Chicken

This has become a fast favorite in the parent's household. Soooo good and courtesy of TOHC.

Ingredients:

2 cups (16 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 teaspoons poppy seeds
2-1/2 cups cubed cooked chicken
1-3/4 cups crushed butter-flavored crackers (about 36 crackers)
1/2 cup butter, melted

Directions:

In a large bowl, combine sour cream, soup and poppy seeds. stir in chicken.

Pour into a greased baking dish.

Combine the cracker crumbs and butter; sprinkle over top.

Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Serves: 4

Basil Pesto Chicken Pizza

Oh, this recipe just sounds absolutely delicious! Many thanks to Caroline at Cookbook Jungle!

Premade Pizza Dough
Basil Pesto Sauce
Chicken Breast - boneless skinless
Fontina Cheese - cut up into small pieces
Olive Oil
Black Olives - sliced
Diced vidalia onions (optional)
Balsamic Vinegar (or your fav balsamic dressing)
Salt + Pepper
Garlic Salt (or raw garlic if you are watching the sodium, hehe)
Flour
Pizza Stone - or cookie sheet

1. First take the pizza dough out of its packaging, form it into a big ball, put it in a deep bowl, drizzle olive oil over the top, and cover the bowl with a dish towel. The dough needs to rise and it should take about 20 mins. At the same time - preheat your oven for 400-450. The best pizza is cooked in a HOT oven.
   
2. While the dough is rising you can cook your chicken in a skillet over medium heat. Coat the bottom of the skillet with olive oil - not too thick though or you will end up with oily fried chicken! If you are using the onions you can add them now. Sprinkle the chicken with salt, pepper, garlic salt, and any other seasoning you like.
   
3. As the chicken begins to cook I start to cut it up, right in the skillet, into bite sized pieces. (I hate cutting raw chicken so I always wait until the outside is tough and white.) Drizzle a bit of balsamic oil over the cooking chicken (I use a capful). It should reduce and become syrupy and sweet. I usually don't overcook my chicken because it is going to bake in the oven. Once I do the cut test and see the inside is no longer pink I take it off of the burner and allow it to cool.
   
4. When the dough has risen, sprinkle some flour over the top of the dough ball and onto some counter space. You can roll your dough out - but I HIGHLY advise just using your hands to work it into whatever shape pan you plan on cooking the pizza on. I usually don't put anything on my pizza stone, but if you are using a cookie sheet you need to cover it with olive oil.
   
5. After you have shaped your dough and put it on its baking sheet, spoon on the basil pesto. This is another time when you can use as much or as little as you wish. If you go with a little bit of pesto, make sure to add some olive oil so the pizza remains moist.
   
6. Bake your pizza for 5-10 min so that the crust begins to form. (I just added this step on Monday and it was the first time our pizza had real chewy crust!)
   
7. Remove the pizza and while it is still boiling hot arrange the toppings in this order: chicken, olives, cheese.
   
8. Put your pizza in the oven and cook it for 20 minutes. If you have never made pizza in your oven I recommend that you constantly check on it to make sure nothing is burning.

Tortilla Soup

From Big Mama, who got it from Antique Mommy, who got it from some restaurant in Dallas called The Mansion on Turtle Creek, who got it from… well, never mind. I got ahead of myself there. Regardless, I needed a good Tortilla Soup recipe and this sounds divine!

3 tablespoons olive oil
4-6 corn tortillas, diced
1 tablespoon of minced garlic
4-5 tablespoons of chopped cilantro
1 tablespoon of cumin
2 tablespoons of chili powder

Sauté all of the above until tortillas begin to crisp.

Add the following to the above and simmer.

1 cup onion puree
1 large can (29 oz) of tomato puree
2 quarts of chicken stock
Salt and Pepper to taste
Cayenne Pepper to taste

To serve:
Top with any or all of the following: diced grilled or baked chicken, avocado, shredded cheese, crisp fried strips of corn tortilla.

Dice the chicken, throw it in the pot, and serve the whole thing with an array of options to customize the soup-eating experience: diced avocado, monterey jack cheese, sour cream, and fried strips of corn tortilla.

***Edited to add that to fry the corn tortilla strips, you just need to buy a package of corn tortillas, cut them into long strips. Heat up oil in a skillet and then fry the strips until they are crispy and a little brown.

Chicken Salad

5-6 chicken breasts
3 stalks of celery
1 1/2 cups of best foods mayonnaise (not miracle whip)
1/4 cup slivered almonds
1/2 cup of green grapes, cut into bite-size pieces

Cook chicken breasts in salted water, after they are cooked cut into small bite size pieces. Mix chicken breasts with rest of the ingredients and mix well. And done!
Best served with croissants!

Honey Glazed Chicken

This was one of our absolute favorites growing up and it still is!

2 1/2-3 lbs Chicken pieces OR 4-6 boneless chicken breasts (I like it better with chicken breasts)
3 Tbsp. Butter or Margarine, melted
1/2 Cup of Honey
1/4 Cup of Mustard
1 tsp. of Salt
1 tsp. of Curry Powder

Add honey and mustard to melted butter in large bowl. Stir well. Add salt and curry powder and stir well.

Dip chicken pieces in honey mustard sauce and place into 9x13 baking pan. If there is any sauce left, drizzle it over the chicken.

Bake, uncovered, at 350 degrees for 1 1/4 hours. Halfway through baking time, turn chicken over.

Let chicken stand for 5 minutes before serving so that glaze can thicken.

Serves:4-6

Chicken and Dumplings

3-4 lb chicken, diced
1 can cream of chicken soup
1 tbsp salt
1/2 onion, diced
2 stalks celery, sliced
2 carrots, chopped
1/4 tsp pepper

Combine above ingredients and place in large pot. Add 1 can cream of chicken soup; cover everything with water.

Cook until chicken is done, about two hours.

Remove chicken from bones; cut into pieces.

Combine 1/4 cup flour and 1/2 cup of water and stir into broth. Heat until it boils and thickens.

Add chicken pieces, 1 diced potato, and 1/2 cup of rice.

Boil gently until potato and rice is cooked.

Prepare dumplings (see below) and drop into broth. Cover and boil 12-15 minutes until dumplings are fluffy.

DUMPLINGS
1 1/2 cups flour
1 tbsp parsley
1/2 tsp salt
2 tsp baking powder
2/3 cup milk
2 tbsp oil
1 egg, lightly beaten

Combine all ingredients until moistened. Drop dough by tablespoons into hot broth.