Category Archives: 20. Sami’s Short Cut

Chicken and Dumplings

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Chicken and Dumplings

6 servings

3 (10.75 ounce) cans condensed cream of chicken soup

3 cups chicken stock

3 cups chicken, cut into chunks

1 cup each celery and onion, chopped

2 tsp of onion powder

1 tsp of garlic powder

1/2 tsp of garlic salt

2 tsp of poultry seasoning

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup each potato and carrot, chopped

1 cup frozen green peas

1 1/2 cups baking mix (optional, see notes at end)

2/3 cups milk

 

In large, heavy pot, combine soup, stock, chicken, celery, onion and seasonings. Cover and cook over low heat about 1 1/2 hours.

Add potatoes and carrots; cover and cook another 30 minutes.

Add peas and cook only 5 minutes longer.

Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

*Helpful hint: DO NOT “drop” your dumplings to close together, to cook properly they need room to breathe and the liquid needs to bubble up between them.

*Instead of making dumplings you can use refrigerated buttermilk biscuits.  Cut each biscuit into eights with a pair of scissors right into the pot of broth and simmer as stated above.

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Baked Cheese Ravioli

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Baked Cheese Ravioli

 

Frozen Cheese Ravioli

Pasta Sauce

Mozzarella Cheese

Parmesan Cheese

 

Preheat oven to 400 degrees

Spread a layer of pasta sauce on the bottom of the baking dish

Place frozen ravioli on top of pasta sauce

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Top with more pasta sauce

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Cover with foil and bake in the preheated oven for 50 minutes

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Uncover and top with Mozzarella Cheese

Place dish back into the oven for about 10 minutes or until the cheese is melted and bubbly

Served with Parmesan Cheese, Garlic Bread and a Caesar Salad

Enjoy!

 

You can use the recipe as a base to expand with vegetables, meats and other seasonings.

Roast Sticky Chicken-Rotisserie Style

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Roast Sticky Chicken-Rotisserie Style

 

2 teaspoons salt

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 onion, quartered

2 Tablespoons minced garlic

1 (4 pound) whole chicken

Butter

 

In a small bowl, mix together salt, paprika, onion powder, thyme, black pepper, cayenne pepper, and garlic powder

Rinse chicken cavity, and pat dry with paper towel

Place pats of butter, coated with seasoning, under the skin of the chicken

Rub chicken inside and out with spice mixture

Place onion and minced garlic into the cavity of chicken

Place chicken in a re-sealable bag or double wrap with plastic wrap (I placed it right in my crock)

Refrigerate overnight or at least 4 to 6 hours

Lay uncut carrots and celery on bottom of crock pot as a rack for holding the chicken up out of the liquid

Set cooker to high for 4 hours

Occasionally baste the chicken with the liquid from the bottom of the crock

Internal temp should be at least 160 degrees

I placed the chicken in the oven on broil for about 5-8 minutes to give it a crisp coating

While chicken is standing, melt 1/4 stick of butter in a small pan

Add 4 tablespoons of flour, stir to thicken

Add 1-2 cups of pan juices or stock to make gravy

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Easy Casserole

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Easy Casserole

Serves 6-8

This casserole can be made with any cooked meat you have on hand.

Pictured casserole was made with roasted turkey.

 

20 ounces of cooked diced meat (Chicken, Turkey, Ham, Tuna, Beef)

2 cans cream soup, I used cream of celery for this casserole

1 cup milk

1 cup frozen peas

1 cup frozen carrots

12 ounce bag of wide noodles

 

Preheat oven to 400 degrees

Cook noodles a bit firm, according to package directions

Drain and rinse with cold water to stop them from cooking

In a large bowl, mix together the meat, soup, milk, peas, carrots and noodles

Spread into a greased 9×13 casserole pan

Cover and bake for 20 minutes

Uncover and top with bread crumbs and shredded cheese

Bake another 10 minutes or until cheese melts

Enjoy!

Pancakes

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Pancakes

Recipe makes about 6 servings

 

2 1/2 cups flour

1/2 cup and 2 tablespoons powdered milk

2 tablespoons sugar

2 tablespoons baking powder

1 1/2 teaspoon salt

 

1 1/2 cup water, add more if needed

2 eggs

3 tablespoons oil

 

Mix well and drop by spoonfuls onto a hot skillet

Watch for the bottoms to get brown and flip to brown the other side

Enjoy!

 

Dry mix can be stored in an airtight container for later use.

Left overs can be frozen for a quick snack.

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Ham and Broccoli Casserole

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Ham and Broccoli Casserole

Makes about 4 servings

 

1 1/2 cups pasta cooked according to package directions

1/2 cup frozen or cooked broccoli, broken into small pieces

1/2 tablespoon olive oil

1 cup diced fully cooked ham

1 (15 ounce) jar Alfredo sauce

1/4 cup milk (add milk to empty sauce jar, shake and add to skillet to get all the leftover sauce)

Black pepper to taste

1/2 cup shredded Colby-Monterey Jack cheese

 

Preheat oven to 350 degrees. Grease a 9×13-inch baking dish

Heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 5 minutes

Stir in the broccoli

Cook and stir until any excess water has cooked away and the ham and broccoli are hot

Pour in the jar of Alfredo sauce and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta

Stir everything together to coat the pasta with sauce and bring to a simmer

Spread the bubbling pasta mixture into the prepared baking dish, top with shredded Colby-Monterey jack cheese

Bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes

Slow Cooker Chicken Stroganoff

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Slow Cooker Chicken Stroganoff

Makes 4 servings

4 chicken breasts cut into cubes

2 Tablespoons butter

1 package dry Italian dressing mix

1 (8oz) package of cream cheese

1 can (10.75oz) cream chicken soup

Pasta or noodles of your choice cooked according to package directions

 

Add chicken, butter and dressing mix to slow cooker

Cook on low 5-6 hours

Stir in cream cheese and cream soup

Cook on high about 30 minutes until cream cheese is melted and creamy

Spoon over pasta and enjoy!