Slow-Cooker Creamy Chicken With Easy Drop Biscuits

Slow-Cooker Creamy Chicken With Easy Drop Biscuits 
Adapted recipe and photos by Miss Kate's Cookbook
Original Recipe by Real Simple


Ingredients
3/4 pound carrots (about 4), cut into 1-inch lengths
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8)
1/2 teaspoon poultry seasoning
kosher salt and black pepper
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
6 (store-bought or Easy Drop Biscuits; see recipe), split
1 cup frozen peas
1/2 cup heavy cream

Directions

1.In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
2.Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).
3.Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
4.Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
5.To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.
Bon Appetite! 

Easy Drop Biscuits
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe by Real Simple

Ingredients
2 cups all-purpose flour, spooned and leveled
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole milk
Directions
1.Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.
2.Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutesBon Appetite!

Click here for a printable version of this recipe - Miss Kate's Cookbook

Cajun Chicken Cheesy Casserole

This is for my  picky 30 year old son who loves Mac & Cheese and Spicy Chicken. So, I  combined them both to come up with a great new casserole. The grilled Cajun chicken is spicy and two cheeses combined make this a hit, I think my son might even give me 4 stars. This is a great variation of Mac & Cheese and can serve 8 or more.

Cajun Chicken Cheesy Casserole

Recipe and photos by Miss Kate's Cookbook

6 boneless skinless chicken breasts or thighs

1 10 oz can of cream of chicken soup

1 lb of grated Colby jack cheese  (you can use sharp cheese)

16oz of Velveeta Cheese

3 cups of milk

1/2 cup of sour cream

17 oz of spaghetti noodles

2 Tbs of Cajun seasoning

First, for the Cajun seasoning pick the one that you like the flavor of from your market. Place chicken and Cajun seasoning in a bowl and toss to coat. Heat your grill or  in a large skillet with olive oil over medium heat until chicken is no longer pink. Remove chicken and cut into bit size pieces.

Bring a large pot of lightly salted water to a boil. Add spaghetti pasta, and cook for 8 to 10 minutes, or until al dente; drain.


In a mixing bowl, combine half of Colby cheese, Velveeta cheese, chicken soup, milk, 2 Tbs of Cajun seasoning, and the sour cream in a glass bowl and microwave for 6 minutes or until cheese is melted.


Preheat oven to 350 F. In a large bowl combine and toss the pasta, chicken, and the bowl of melted cheeses. Pour into a 10 x 13 baking dish. Top with the rest of the Colby cheese, bake for 30 minutes. Remove and let stand for 15 minutes. 
Bon Appetite !


Click here for a printable version of this recipe - Miss Kate's Cookbook

Orange Citrus Chicken

Still sticking with the "Citrus theme" I ran across this recipe on Food Network. Its simple and easy to make. All you have to do is prepare the chicken in its marinade the night before and you will have a wonderful orange infused flavor. Serve it with the Orange-Sweet Chile Noodles and a fresh summer salad and you are ready to go.

Orange Citrus Chicken
Adapted recipe by Miss Kates Cookbook
Original recipe by Food Network

• 4 pounds bone-in chicken thighs
• 3/4 cup freshly squeezed orange juice, about 2 oranges
• 2 tablespoons grated orange zest
• 1 teaspoon salt
• 2 teaspoons freshly cracked black pepper
• 1 teaspoon chiffonade fresh mint leaves
• 1 1/2 tablespoons chiffonade basil leaves
• 3 tablespoons white balsamic vinegar
• 3 tablespoons minced shallots
• 1 tablespoon celery seeds

Combine all the ingredients in a large resealable plastic bag or bowl and refrigerate overnight.

Preheat the oven to 350 degrees F.

Remove the chicken from the marinade, reserving 1/4 cup for glaze and put the chicken in a 13 by 9-inch pan and bake for 45 minutes. Baste with the glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.

Glaze:

• 1 tablespoon olive oil
• 1 tablespoon minced shallots
• 1 teaspoon minced ginger
• 1/2 cup orange marmalade (look for marmalade with small rinds)
• 1/4 cup sweet chili sauce
• 1 tablespoon white balsamic vinegar
• 1/4 cup reserved marinade, strained

In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

In addition I also make a second match of the glaze with out the 1/4 cup reserved marinade, strained. I use this to pour over the chicken when you take out of oven and are ready to serve. It just kicks it up a notch.  Bon Appetit!

Click here for printable version of recipe

Southern Lemon Crusted Chicken with Lemon Glaze

Sticking with the "Citrus" theme I decided to make Southern Lemon Crusted Chicken with a lemon glaze. It is baked in the oven so no added calories from oils and the lemon is very refreshing. I love the flavors and the crispness of the chicken and serving it with saffron rice and a salad and you have a great summer meal. This is a quick and simple recipe.

5 to 8 pieces of chicken your choice (breast, thighs or both)

zest of one lemon

juice of one lemon

5 to 6 garlic cloves minced

2 tbs of chopped basil

salt and pepper

In a large bowl place chicken and combined lemon zest, lemon juice, basil and minced garlic. Toss chicken in mixer and sprinkle with salt and pepper. Cut up your lemon and toss into bowl with chicken.  Marinated over night or at least 6 hours.

Now we are going to coat chicken in Panko Lemon Pepper Crispy Bread Crumbs.



1/2 cup flour
2 eggs beaten
1 cup Panko Lemon Pepper Bread Crumbs

Remove chicken from marinated place on paper towels to remove some of the moisture.
Coat chicken in flour, then dip in egg mixture, and then dip and coat well in bread crumbs. Place in a baking dish, I use stoneware for less sticking.

Preheat oven to 375F. Cook for 20 to 30 minutes till the thickest part of chicken is  165F. While chicken is cooking you can make the lemon glaze and cook your rice.

This saffron rice is quick and easy to make it only takes about 20 minutes. Just follow the directions on the back of the package.

Lemon Glaze
Juice from one lemon
Zest from one lemon
1 cup of chicken broth
1/4 cup sugar
3 to 4 teaspoons of cornstarch
1/2 orange pepper chopped
1/2 of red pepper  chopped
1/2 green pepper chopped
(the rest of peppers can be used in your salad)

In a skillet heat chicken broth. lemon juice, and lemon zest till it starts to boil. Add in cornstarch (remember to dissolve your corn starch in little bit of water before you add it to mixer. Slowly stir it in , as glaze starts to thicken add in peppers. If your glaze get to thick add little more chicken broth. If its to runny add more cornstarch.

Now you are ready pull chicken out of oven and you can either pour glaze over chicken in the baking dish or over each individual serving. You are ready to serve.

Click here for a printable version of this recipe