Poppy Seed Chicken

The second cookbook of my book review is

Best of the Best

Hall of Fame

of

Southern

Recipes

Oh what can I say about this cookbook that I didn't say about the other?

I couldn't believe the recipes in this cookbook...

some brought back a lot of memories for me. 

And some recipes weren't any that I have seen before,

but just knowing they were made in a southern kitchen like my grandmas,

momma's and mine...I know they've got to be good!
They are definitely Southern recipes at it's finest!

And of course, your going to want need this cookbook too!

And here are the sites where you can purchase this book:

Amazon

Amazon (on kindle)

Quail Ridge Press

I knew this recipe would be a good one,
but I still felt the need to make a few changes.

Poppy Seed Chicken

1 whole chicken
1 (8 oz) container sour cream
(I used 16oz)
1 (10 3/4 oz) can cream of chicken soup
(I used 2 cans)
(I added 1 tsp poultry seasoning to the soup for added flavor)
36 Ritz Crackers (about 1 stack)
(I used Vegetable flavor Ritz)
1/2 cup margarine, melted
2 TBSP poppy seeds

Boil chicken, then skin and debone.
(I used cooked chicken that I had leftover and frozen in freezer bags.
But, rotisserie chicken works well too)
Preheat oven to 350*
Place chicken in greased 8 x 11 inch baking dish.
Combine sour cream and soup; pour over chicken.
( I combined the soup mixture with the chicken)
Crush crackers, and mix with margarine and poppy seeds.
Sprinkle on top of chicken.
Bake 30 - 35 minutes.
Double recipe for 9 x 13 dish.
Serve over rice.
Yields 6 - 8 servings

DELICIOUS!

Zesty Baked Chicken

It's been a long day.
Unexpected company is coming for supper.

Looking for something tasty and filling, but easy to make?

Well, look no further. 

Here's your answer!

Zesty Baked Chicken

4 chicken breasts, cut in half

1 12 oz jar Roasted Chicken Gravy

2 cups Italian or Seasoned Croutons, crushed

2 TBSP butter or margarine, melted

Dip chicken in 1/2 cup gravy.

Coat with crouton crumbs.

Place chicken in a shallow baking pan.

Drizzle with butter.

 I cooked for 6 hungry adults and 2 children!

Bake at 375* for 1 hr or until done. 

Heat remaining gravy and serve with chicken.

**tips**
*You can use 4 - 8 legs or thighs (skinned removed) in place of breast.
If using breast meat, allow 1 breast per adult and 1/2 breast for child.
*You can crush the croutons to be like chunky bread crumbs, 

or chose to leave them in bigger chunks.
(I chose bigger chunks!)

*Turn them over after 30 minutes for crunchy on both sides

*For a softer bottom side, don't turn over.

Just look at all that crunchy goodness!

Served with mashed potatoes, remaining gravy, 

veggies and dinner rolls.

YUM!

Source: www.campbellskitchen.com

Cheesy Chicken Tater Tot Casserole - Slow Cooker

Funny.... I use my slow cooker more in the colder months than in the summer.

I suppose it's because in the summer months we eat meals that aren't so heavy...or hot.

And we grill out a lot too.

But, as soon as the cooler weather hits,

my slow cooker becomes the centerpiece on my counter top!

I have a stack of recipes I plan on trying this Fall and Winter...

so stay tuned!

I borrowed this recipe from 

Brandie at The Country Cook

I did add a few extra ingredients though.

....just a few extra seasonings.

 CHEESY CHICKEN 

TATER TOT CASSEROLE

1 (32 oz.) bag frozen tater tots
1 (3 oz.)bag bacon pieces
(or 4 -5 pieces cooked bacon, chopped)
1 pound boneless, skinless chicken breasts, diced
(do not pre-cook chicken)
1 1/2 tsp Montreal Chicken seasoning
1/2 tsp onion powder
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper, to taste

Spray slow cooker with non-stick spray.

Spread half the tator tots on the bottom of slow cooker.

Sprinkle 1/3 bacon pieces.

Top with 1/3 cheese.

Add chicken on top of cheese, 

Sprinkle seasonings on top of chicken.

Add 1/3 bacon pieces and 1/3 of cheese.

Place the rest of the tator tots on top of cheese. 

Add remaining bacon pieces and cheese.
Pour milk over top.

Cover and cook on low for 4 - 6 hours.

 

YUM!

Teriyaki Chicken

I always ordered Teriyaki Chicken when we would eat off base, but after our five year tour in Okinawa was over I had to learn to make it myself. Teriyaki sauce from the bottle never tasted the same.
I do believe this recipe is about as close as I could get to our favorite Japanese restaurants.

Teriyaki Chicken

1 (3 pound) legs and thighs

 3/4 cup sugar

3/4 cup soy sauce

1 TBSP grated fresh ginger

2 cloves garlic, minced

Rinse chicken, and pat dry with paper towels. 

Place chicken cut side down in a 9x13 inch baking dish,
sprayed with non-stick spray.

In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. 

Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.

Preheat oven to 350*

(I felt like this was too much liquid, so I removed half of it at this point)

Bake chicken uncovered in the preheated oven for 1 hour, basting frequently.
Test for doneness, making sure there is no pink left in the meat. 

And that's it folks...tastes just as delicious as our favorite Japanese restaurants!

Ring the dinner bell, supper is on the table!

recipe adapted from allrecipes.com

Cheesy Mushroom Potatoes Recipe

Dinner Rolls Recipe

Slow Cooker Chicken and Potatoes

 My youngest son has the ability to pick out spices and know that they will taste delicious together.

Well, he did it again. 

He went to the grocery store and came home with a few spices, bell pepper, onion, chicken and red potatoes. He left the rest up to me.
So, together, we came up with one of the most delicious slow cooker meals that I have ever tasted.

 Slow Cooker Chicken and Potatoes

4 leg quarters, cut apart
(or 4 thighs and 4 legs)

4 large red potatoes, 

cut in to 1 1/2 in cubes

1 onion, chopped

1 bell pepper, chopped

2 TBSP Chicken 'n Rib seasoning

1 TBSP Roasted Garlic and Herb

1 pkg Flavor Boost

1 cup water or chicken broth

Pour water/broth in slow cooker.

Place potatoes in slow cooker.

Remove skin from chicken.

Mix together seasonings.

Sprinkle seasonings over both sides of chicken,

(sprinkle a little bit over potatoes if you'd like)

Place chicken on top of potatoes.

Scatter bell pepper and onion on top of chicken.

Drizzle Flavor Boost over the top of chicken, peppers and onions.

Cover and cook on low for 8 hrs.

Delicious and full of flavor!

 

Heavenly Chicken

 Another delicious recipe from the Gooseberry Patch cookbook 

Slow Cookers, Casseroles and Skillets!

The recipes are the simple, down home, lip smackin' good kind of recipes that I love to cook for my family! You know the kind....they taste like you've been slaving in the kitchen all day!

Heavenly Chicken is one of my most asked for recipes. It's a satisfying, tummy filling, oh-so-good meal....you'll push yourself away from the table saying 'aaaaahhhh! That was good!'

This recipe only takes a few minutes to prepare, 

but it takes about 1 1/2 hours to bake...so start early!

HEAVENLY CHICKEN 

6 boneless, skinless chicken breasts
8 oz pkg sliced swiss cheese
2 10 3/4 oz cans cream of chicken soup
1 3/4 cup stuffing mix
1 cup butter, melted

Place chicken breasts in a lightly greased 13" x 9" baking pan.

Arrange cheese slices over chicken, covering to edges.

Spread soup over cheese., extending to edges.

Sprinkle with stuffing mix.

 Drizzle melted butter over stuffing.

Cover and bake at 300* for one hour. 

           Uncover; continue baking for one additional hour.

            (I baked it for 20 more minutes and it was done. I 

          think any longer than that and the stuffing will burn)

                                                Serves 6

                            Now, doesn't this look delicious? 

                               Happy Eating!

Slow Cooker Honey Sesame Chicken

Gotta love those Pinterest recipes!

I've decided to start trying some of the recipes that I have pinned.

It'll take me all year to go through them all,

and by that time I'm sure I'd have a lot more pinned! 

This recipe looked delicious and it led me to the web site of
Six Sisters Stuff

I've been a fan of theirs for quite some time.

Be sure to take the time to check out their page!

Slow Cooker Honey Sesame Chicken

4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions:
Season both sides of chicken lightly with salt and pepper, put into crock pot. 

In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. 

Pour over chicken. 

Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, 

or just until chicken is cooked through. 

Remove chicken from crock pot, leave sauce. 

Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. 

Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. 

Sprinkle with sesame seeds and serve over rice or noodles.

I'm thinking that next time I may add some pineapple

when I add the chicken back in. 

Yum!

"Rotisserie" Roast Chicken

Don't you just love Rotisserie chicken?

Oh, we do. 

I'll pick one up from the grocery store, 

cook a few sides and some dinner rolls

 and supper is on the table!

But now....no more spending money on cooked chicken!

This recipe is one of the best 'rotisserie' chickens we've ever had!
And.....you can season it any way you'd like!

The idea for this recipe was found in

"Rotisserie" Roast Chicken

5 lb roasting chicken

Seasoning salt to taste

or/plus any seasoning of your choice!
I used Season salt and

Weber's Kickin' Chicken Seasoning

Coat chicken with non-stick vegetable spray.

Sprinkle seasoning all over chicken and set aside.

Tear off a 12 piece of aluminum foil an crumble into a ball;

repeat to make a total of 8 foils balls.

Arrange balls in the bottom of an oval slow cooker that has been coated with non-stick vegetable spray. 

Place chicken on top of foil balls; do not add any water.

Cover and cook on low setting for 8 hours,

or on high setting for 4 - 5 hours. 

Serves 8

I cook mine breast down, so the breast will absorb more juices.
The 'top' tends to split when I do it this way.

I tried to get it out of the slow cooker in one piece, 

but it was so juicy and tender it just fell apart on me. 

But oh my....is it delicious!!

Potatoes and Chicken Sante Fe

 Those of you who have followed me for a while, know that I enjoy simple but delicious recipes. And this is one of them! I needed something quick for supper one night and after a quick look through my freezer and pantry...I put it all together and came up with this! It's been a family favorite since!

Life tends to get too busy at times and it's recipes like this that I use to make a good meal in a short amount of time. Just a few simple ingredients is all it takes and supper is on the table!

This recipe is being published in this 

Gooseberry Patch cookbook,

to hit the shelves Jan 2013

Potatoes and Chicken Sante Fe

4 medium potatoes, cut in to 3/4 - 1 inche cubes 

and microwaved for 8 - 10 minutes until tender

I leave the skins on.

1 lb boneless skinless chicken breasts, cut in to 3/4 inch cubes

2 TBSP olive oil

1 cup salsa

1 small can or 1 cup of corn

(I use frozen, thawed)

While potatoes cook, in a large skillet toss and brown chicken

in oil over high heat for 5 minutes.

Add potatoes; saute and toss until potatoes are lightly browned.

Add salsa and corn, stir until heated through.

Serves 4

And that's it folks. 

Simple, but delicious! 

Delicious Drumsticks and Biscuits!

I've got a treat for you today...two recipes! This juicy chicken needed these biscuits...smoothered in butter of course! (oh no...not me...I'm counting calories! But the hubby did! He likes a little biscuit with his butter!)

Are you ready for another home cooked meal? It's a simple meal...but oh sooo good! Here it is folks!

This recipe is on pg. 147 in Farmhouse Kitchen.

 

Delicious Drumsticks

½ cup all-purpose flour
½ t. paprika
1 t. salt
1/4 t. pepper
1/4 cup butter, melted and cooled
1 ½ lbs. chicken drumsticks

Mix flour and seasonings in a shallow bowl; place melted butter in a separate shallow bowl. I doubled this recipe because I used leg quarters, cut up , and the thighs are pretty big.


 

Dip drumsticks into butter; roll in flour mixture to coat.




 
  












Arrange in an ungreased 8" X 8" baking pan. Bake, uncovered, at 425 degrees until done, about 50 minutes. Makes 4 - 6 servings.

 While the chicken is baking in the oven, 

let's move on to the biscuits!

You can find this recipe on pg 182 in Merry Christmas cookbook. 
Flaky Biscuits by Susan Young in Madison, AL

2 cups all-purpose flour
3 T. baking powder
1 t. salt
1/3 cup shortening
3/4 cup milk


Sift flour, baking powder and salt into a large bowl; cut in shortening to resemble coarse crumbs. 

Gently stir in milk until just blended. 

Turn dough out onto a floured surfacel knead one to 2 minutes. Roll dough to 1/2 inch thickness; cut into biscuits. Place biscuits on ungreased baking sheets; bake at 425 degrees for 12 - 15 minutes. Makes one dozen.

It's a down home, stick to your ribs, kinda cookin'!

The potatoes are cubed and boiled...stir in some butter, garlic powder, salt and pepper, and top them off with a seasoning....Italian, Parsley, Basil, which ever you chose!