Family Recipes Along the Way

When you don't feel like cooking, make this easy dish.   I'm not really sure you can call it a "recipe", its more of a "this is how I make it" kind of thing.  Even so, it gets rave reviews! Flour tortillas 4 cups Mexican blend shredded cheese 2 cans of Green Chili Enchilada Sauce 2 boneless, skinless chicken breast cooked and shredded Roll chicken and a little cheese up in the tortillas and place side by side in a 13x9 baking dish.  Pour Green Chili Enchilada Sauce over.  Top with remaining shredded cheese.  Bake at 350 for 20 min. or until cheese is melted and bubbly. 

Chicken breasts, legs, wings, thighs (I pull the skin off before preparing) Buttermilk salt pepper Self-rising flour Vegetable Oil Fill a skillet 1/2 full of oil (shortening can also work well).  Dip chicken parts a few at a time into a bowl of buttermilk, then place in a zip lock bag with about 2 cups of flour in it.  Seal bag and shake to coat the chicken.  Place coated chicken onto a platter and allow to get pasty.  While on the platter you can season it as you wish with salt, pepper, or whatever other seasoning you prefer.  When the oil in the skillet is hot, place as many pieces of the chicken into the skillet as it will hold.  Brown on both sides and then lower heat, cover and cook for about 30 min.   (larger pieces will need more time, smaller pieces less time). When done, remove from skillet and drain on paper towel. 

2 boneless, skinless chicken breasts (cut into bite sized pieces) 1 onion, cut into 1" pieces Broccoli Fresh Mushrooms, sliced one large carrot, sliced 1/2 cup almonds 1/2 cup chicken broth 1/2 t ginger soy sauce corn starch Mix 1 T oil, 2 t. soy sauce and 1 t. cornstarch in a bowl and add chicken pieces. Stir to coat and store in the refrigerator for at least 30 min. Mix chicken broth, ginger, 3 t soy sauce and 2 t cornstarch and set aside In a non-stick skillet cook chicken in a little bit of oil until it is no longer pink. Add vegetables and cook until tender-crisp. Add chicken broth mixture and cook for a minute or until thickened. Can serve with rice or alone. You can also use any vegetable you like.

3-4 pound whole chicken  3 cups flour  1/2 t salt  1/2 cup shortening  3 cartons of chicken broth  Pinch of turmeric for coloring   2/3 cup + 1 T water   Place chicken in a large pot and cover with water. Salt & pepper to taste and cook over medium-high heat until chicken is tender.   While chicken is cooking mix flour & salt in a medium bowl.   Cut in shortening until it resembles pea-sized balls.  Mix in water (one tablespoon at a time) until dough sticks.   Turn onto floured surface and roll out to about 1/4 inch thickness. Cut into squares.   When the chicken is done, cool it and then tear into bite-sized pieces. Save the water from the pot and add chicken broth to it one carton at a time as needed. Add chicken to a pot of chicken broth and bring to a boil.  Add turmeric  and then slowly add dumplings making sure they do not stick together. Add in salt & pepper to taste. ...

It may not sound great but trust me, this is awesome! 4 boneless, skinless chicken breast 20 cloves of garlic, peeled 3/4 cup chicken broth 1/4 cup light Caesar salad dressing 1/4 cup grated Parmesan cheese Heat large nonstick skillet on medium-high heat. Add chicken and garlic and brown chicken on both sides. Stir in broth and dressing. Cover with a lid and cook for 4 min. on each side or until done. Sprinkle with Parmesan cheese. The garlic is sweet and there is a nice sauce on the chicken.