Chicken & Dumplings

It was a crisp Autumn day so I decided that Chicken & Dumplings would be yummy...and I was right! This was quick & easy and so good. I'm quite proud of myself that I didn't even use a recipe..GO ME! I forgot to take a picture though-bummer.

Chicken & Dumplings

In a large dutch oven, saute 4 diced chicken breasts in about 2 T Olive Oil. Add 1 diced onion and cook until chicken is no longer pink (adding salt & pepper to taste). Add 1 cup of frozen mixed veggies, 1/2 cup frozen peas, 1/2 cup frozen corn and 3 diced potatoes. Add about 3 cups of chicken broth or until the chicken & veggies are covered. Simmer until potatoes are cooked through. Add 1 can of mushrooms. Mix 2 cups of Trader Joe's Multigrain Baking Mix (or Bisquick) with 1 cup of milk. Drop by spoonfuls onto the chicken mixture. Cover dutch oven and simmer for approximately 10 minutes or until dumplings are cooked through. Enjoy!

Moroccan Lemon Chicken

I found this recipe quite a while back, I can't remember where I found it though. If it's yours, let me know so I can credit you! This chicken was EXCELLENT! I had 3 chicken breasts that I sliced in half, so I doubled the original recipe. I served this over Trader Joe's Harvest Grain Blend.

Moroccan Lemon Chicken

Ingredients:

1/4 C Flour

Olive Oil

1 Medium Onion, sliced

3 tsp. Cumin

1/2 tsp. Paprika

1/2 tsp. Cinnamon

1 C Chicken Broth

Juice of 1 Lemon

10-12 Green Olives, Sliced

1 T Honey

1/2 C Cilantro, chopped

3 Chicken Breasts

Grated Lemon Peel of 1 Lemon

Directions:

1. Slice chicken breasts in half (reducing thickness) or you could pound them if you prefer. Season both sides with salt & pepper. Toss chicken in the flour and shake to remove excess.

2. Heat a large skillet over medium-high heat and add approximately 2 T olive oil. Add the chicken; cook on each side until brown. Remove chicken from the pan and put it off to the side.

3. Add a little more olive oil to the skillet. Add onion and cook over medium-high heat for about 5 minutes or until soft & brown. Add the lemon peel, cumin, paprika, and cinnamon. Cook and stir for 1 minute until combined. Stir the chicken broth, lemon juice and olives. Return the chicken to the skillet. Allow the broth mixture to come to a boil over medium-high heat. Reduce to low heat and simmer for 8-10 minutes.

4. Stir in the honey & cilantro. Cook for 1-2 minutes more.

Trader Joe's to the Rescue AGAIN!

I was planning on making potato soup tonight, but when I spoke to Anand he said he was craving Indian. So, I thought I would make both! It was quick & easy because we happened to have a jar of Masala Simmer Sauce from Trader Joe's. I defrosted 2 chicken breasts, chopped them up & placed the chicken in a saucepan along with the simmer sauce and 1 cup of water. Simmer on medium for approximately 10-15 minutes or until chicken is done. I also added 1 can of garbanzo beans when the chicken was just about done. I served this over basmati rice...Instant Indian...Voila! Anand was very happy...

Trader Joe's (and Cajun Spice) to the Rescue!

Tonight we decided to have cajun chicken and this Harvest Grains Blend that we had picked up at Trader Joe's (http://www.traderjoes.com/). Unfortunately, there are no Trader Joe's in Maine so the last time we were in MA we decided to find one-thank goodness for GPS! This is a really good blend of, according to the package: "Israeli Couscous, Orzo, Baby Garbanzo Beans, and Red Quinoa". It's hearty, delicious, healthy, and the simplest thing in the world to cook.

Package Directions:

Bring 1 3/4 C water or broth (I used broth for flavor) to a boil. Add 1 T butter and stir in 1 1/4 C (1/2 a package) of Trader Joe's Harvest Grains Blend. Bring back to a boil, reduce heat and simmer, covered, for 10 minutes. Remove from heat and serve immediately. Yield: Approximately 3 Cups.

Cajun Chicken

Ingredients:

3 Chicken Breasts, sliced in half or pounded thin

2 eggs, whisked

Approx. 3/4 C Flour

Approx. 1/4 C Tone's Louisiana Style Cajun Seasoning

1 tsp. Baking Soda

3 T. Olive Oil

2 T. Butter

Combine flour, cajun seasoning and baking soda. Heat oil & butter over medium heat in a skillet. Dip the chicken breasts in the egg mixture and dredge in the flour mixture. Add chicken to skillet and cook over medium heat until golden. Flip to other side and cook until done.

This seasoning mixture is also great with fish.