Week of Jan 20, 2013

Sun - Baked Chicken and Dumplings

Baked Chicken and Dumplings

Mon - Italian Sausage Rigatoni 
Tue - Red Beans, Sausage, and Rice
Wed - Corn and Cheese Chowder with Bacon (Foodnetwork)
Thur - Indonesian Ginger Chicken (Ina Garten)
Fri - Chicken Cattatori

Baked Chicken and Dumplings

chicken and veggies

1 lb cooked, diced chicken or turkey

1 can cream of celery or chicken soup

2 stalks of celery, diced

2 cloves of garlic, pressed

1/2 medium onion, diced

1 small bag of frozen mixed veggies

1 1/2 can of water

salt and pepper

Sauté the onion, celery and garlic until onion is translucent. Meanwhile, mix soup, water, salt and pepper in a 9x13 baking pan. Add all other ingredients, and mix together.

 dumplings - drop biscuits

2  cups flour

1 tsp sugar

1 tsp baking powder

1 tsp salt

4 tbsp soft butter

4 tbsp shortening

3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)

 Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk mix until it forms a dough. Scoop small dumplings out of the mix and drop into the pan on top of the chicken/veg mix.

Bake at 375 uncovered until the dumplings are golden brown and done all the way through. About 30-40 minutes.

Sausage and Rigatoni

4 Chicken Sausage links (I like the Artichoke and Mozzerella)

1 cup sliced roasted red peppers (from can, drained)

1 can diced tomatoes with basil and garlic

3 cups rigatoni pasta

In a large non-stick skillet, cook sausage and veggies together until sausage over medium heat. Meanwhile, cook pasta according to directions. When sausage is done, add in tomatoes with juice to skillet. Add salt and pepper to taste. Serve over pasta. Sprinkle with shredded cheese, if desired.

Red Beans, Sausage and Rice

13.5 oz Johnsonville Andouille Sausage

1 tbsp oil

3 celery stalks, chopped

1 medium onion, chopped

1 meduim bell pepper, chopped

3 cloves garlic, minced

1/2 cup water

2 bay leaves

1/4 to 1/2 tsp cayenne pepper

2 16 oz cans red kidney beans 

1 8 oz can tomato sauce

Cooked white rice

In large skillet, brown sausage in oil, 3-4 minutes. Add celery, onion, green peper, and garlic. Continue to cook until vegatbles are tender. Add water, tomato sauce  bay leaves, cayenne, and beans. Cover and simmer for 15-20 minutes. Remove bay leaves. Either add hot cooked rice and stir to combine OR serve over rice.

Corn and Cheese Chowder  http://www.foodnetwork.com/recipes/ree-drummond/corn-and-cheese-chowder-recipe/index.html

 Indonesian Ginger Chicken (Foodnetwork) http://www.foodnetwork.com/recipes/ina-garten/indonesian-ginger-chicken-recipe/index.html

Chicken Cattatori

Ingredients

4 chicken breast halves (bone in, skin on)

1 tsp each salt and freshly ground black pepper

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

1 tbsp capers

2 carrots, sliced

1/2 pound white mushrooms, thinly sliced

2 garlic cloves, pressed

1/2 cup dry red wine

1/2 cup chicken broth

1 (14 1/2-ounce) can diced tomatoes in juice

1/2 teaspoon dried oregano

1/8 teaspoon red pepper flakes or more to taste

Directions

Rinse the chicken and pat dry with paper towels. Brown chicken in 2 tbsp oil in an oven safe pot. Remove chicken after skin is browned. Add veggies to pot and cook for 5 minutes or until onions are soft. Place chicken back and add other ingredients. Bring to boil then set in a 350F oven for 2 hours, or until chicken is fork tender. Serve with pasta.

Slow cooker directions: Place ingredients in Slow Cooker. Cook on High for 6 hours, stirring occasionally and checking fluid level. If the liquid gets too low, add more broth.