Tag: chicken

Pork Tenderloin Big Salad

After a weekend of livestock showing and eating out of the concession stand, it was imperative that I get some veggies in my system. I needed greens! A girl can only live on meat for so long.

PT Salad

I went to my local grocery store and got everything they sold that I could possibly put into a  salad. Pickings are slim in a small grocery store.

I even made my own ranch dressing because we all know that stuff is the bomb.com. And, this needed to be the ultimate salad…after all, I had waited long enough!

IMG_0814

You can add whatever meat you have on hand. Grilled chicken or steak works great.  As a matter of fact, I ate this for lunch the next two days and topped it with chicken. I can never get too much salad. Yum!

The pork was smoked in the smoker and then finished off in the oven. It was delicious. My husband thought I was crazy for putting on a salad. He prefers his meat in a tortilla.

Pork Tenderloin Salad
Print Recipe
A big salad for a big appetite when you want salad as your main meal. 🙂
Servings Prep Time
1 person 15 minutes
Servings Prep Time
1 person 15 minutes
Pork Tenderloin Salad
Print Recipe
A big salad for a big appetite when you want salad as your main meal. 🙂
Servings Prep Time
1 person 15 minutes
Servings Prep Time
1 person 15 minutes
Ingredients
Servings: person
Instructions
  1. Cut up your veggies and assemble the salad with all ingredients.
  2. Top with the pork tenderloin.
  3. Drizzle with ranch dressing.
Share this Recipe
 
Powered byWP Ultimate Recipe

Chipotle Chicken Chili

Have I mentioned lately that I got the new Pioneer Woman cookbook for Christmas? Have I mentioned lately that I heart it very much?

IMG_0583I’ve been cooking my way through it at an above average speed, lol.  Recently I made the Chipotle Chicken Chili and it was goooood. And, it was something totally different than anything else I make.

Tried something new: Check!

IMG_0582It was easy to make so don’t be intimidated by the long list of ingredients. I was all out of Mexican beer so I substituted with chicken broth and it was fine.

This dish is filling and not too spicy. Even the kids enjoyed it.

Chipotle Chicken Chili
Print Recipe
This is more like a robust chicken stew with a Mexican zing.
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Chipotle Chicken Chili
Print Recipe
This is more like a robust chicken stew with a Mexican zing.
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. 1. Start with your favorite dutch oven or large pot.
  2. 2. Heat the olive oil and cook onions until they start to soften
  3. 3. Throw the chicken in.
  4. 4. Cook 3-4 minutes until lightly browned.
  5. 5. Pour in all but 1/4 cup of the beer.
  6. 6. Then add the tomatoes, the chipotles, and all the beans.
  7. 7. Stir to combine, then add the chili powder, cumin, and salt.
  8. 8. Bring it to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 45 minutes until the sauce begins to thicken.
  9. 9. Next, combine the masa marina and the remaining beer. Whisk it with a fork until smooth.
  10. 10. Pour it into the chili. This will thicken it up more and give it a nice corn flavor. (I actually used the wet masa and it worked well too.)
  11. 11. Next, squeeze in the lime juice.
  12. 12. Then, stir it around and let the chili simmer for another 10 minutes.
  13. 13. Serve it with sour cream, cheese and cilantro.
Share this Recipe
 
Powered byWP Ultimate Recipe

Chicken and Dumpling Recipe with Biscuits

The ultimate winter comfort food. This meal is always popular at my house. 

I’ve been making chicken and dumplings forever. And, each time I make them, they come out different. For that reason, I hesitated to post this recipe. But, cooking is trial and error, and you will not get better until you jump in and try it … over and over.

 I have never actually made real dumplings. I prefer biscuits. The best kind of biscuit is the cheap, smaller biscuit. Do not use the big giant ones that you love to eat for breakfast.

For years I just used chicken, salt/pepper and biscuits, but lately I’ve been using the recipe below. It gives it more pizzazz. It still comes out a little different every time I make it. Mainly it is consistency that varies for me.

Loosely adapted from Paula Dean’s recipe here.


Ingredients
1 whole chicken (boiled and deboned)
3 ribs of celery, chopped
1 large onion chopped
2 bay leaves
2 chicken bouillon cubes
1 or 2 teaspoons of pepper
1/2 teaspoon of salt (the bouillon cubes and soup add plenty of salt)
a dash of garlic powder
1 can of cream of celery or chicken soup
4 cans of biscuits
1 to 2 cups of flour

Place the whole chicken, celery, onion, bouillon and spices in large pot.  Add 4 quarts of water and bring to a simmer. Boil chicken until meat easily starts falling off the bone. Remove chicken from water, set aside and let it cool.

Once the chicken is cool enough to handle, remove the skin and discard it. Then, remove meat from the bone by using a fork to pull it away from bone. Return the meat to the juices.  Add the cream of celery soup to the pot and simmer gently over low to medium heat.

*Alternate step: Sometimes I dump all or half of the used chicken water out and replace it with fresh, canned chicken broth. This is personal preference. 

Next, pour 1 to 2 cups of flour on to a plate. Cut biscuits into fourths. Roll in flour until covered and drop into hot liquid. Repeat until all four cans are done. (You may only need 3 cans depending on how much liquid is available.) The flour will thicken your broth.

Do not stir once the biscuits are included. Use a spoon to push them under the liquid and all the biscuits are covered. This is the tricky part. You never want to over-stir dumplings. But, they tend to stick to the bottom of the pot. The heat has to be hot enough to cook them quickly, but not too hot or the dumplings will stick to the bottom and burn. If they stick, try to run the spoon along the bottom of the pot to unstick them but don’t stir. However, when in doubt, it’s better to stir than to burn!

I always prefer having lots of juice.  This requires less dumplings. Monitor your broth to dumpling ratio. Know it will thicken as it cooks. Feel free to add some more broth if you need it, but heat it first.

 Good luck! I hope you enjoy your dumplings.

Facebooktwitterpinterest

Powered by WordPress & Theme by Anders Norén& Developed by Riney Technology