Chicken and Sausage Jambalaya

Fat Tuesday is soon Ya' All!! Time to eat some good ole Cajun Food!!! Raven loves this with lots of cayenne pepper on top, she loves spicy food. I really like it with crispy cornbread sticks. This is What's Cookin today on Beaty's Creek where winter is still knocking on the door.

Needed:
4 boneless chicken breasts
5 stalks of celery-stripped and chopped into bite size pieces
1 green pepper-seeded-and chopped into bite size pieces
1 large yellow onion-peeled and chopped into bite size pieces
oil
2 pounds of Andouille or smoked sausage-cut into bite size pieces
1 large can tomato sauce
1 large can whole tomatoes-chopped and mashed
2 cartons chicken broth
3 garlic cloves-minced
1 T cayenne pepper (we like 2)
Salt and pepper to taste
White Rice

Oil the bottom of a soup pot with a 1/4 of oil add the following, sausage, celery, green pepper, onion, and garlic. Saute all until the sausage is slightly brown, now add tomatoes. tomato sauce, chicken, and broth. Cook over medium heat for at least 4 hours, now you will add the rice, I add about 3 cups of rice but it is really up to you. (Just remember that 1 cup of rice turns into 2 cups of rice.) Continue to cook until rice is done. Serve with cornbread sticks.





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Broccoli Chicken Casserole

The first time I had this casserole was at one of my husband's family dinners before we were married. His mother would occasionally make it and I was lucky to be there when she did! It is as good cold as it is hot in my opinion. I know many people do not like casseroles but they are a great meal for the family. This is "What's Cookin" on Beaty's Creek tonight.

Needed:
1 whole chicken
4 bunches of fresh broccoli
5 lbs. of potatoes-peeled and quartered
1 large can cream of mushroom soup
1 large can cream of chicken
1 small can cream of celery
1 small can cream of broccoli
2 pounds of cheese-shredded
salt and pepper to taste

Boil chicken covered with water until done. I salt and pepper my water to taste, I think the chicken tastes better. Remove chicken and let cool. Once the chicken is cool, remove all of the meat and layer in a casserole pan. Now place your potatoes in chicken water and boil until done, this usually takes 20 minutes. Remove potatoes from water and place them on top of the chicken. I salt and pepper the potatoes now. Now is the time to cook your broccoli, place the broccoli in the same water and cook until done but still bright green, usually 15-20 minutes.. Remove from pot and cut up broccoli, then place on top of potatoes. Mix all of your soups together and pour over casserole and place shredded cheese on top. Bake covered for 30 minutes at 425'

Chicken Noodle Casserole

I know I write a lot of casserole recipes but we really like a good casserole and for the most part, mine are good hee hee. This one came together while thinking about what to have for dinner last night and it turned out to be a winner. This is What's Cookin on Beaty's Creek.

Needed:
5 boneless, skinless, chicken breast
2 bags of Green Giant frozen broccoli
1 can corn-drained
1 large can cream of chicken
1 can evaporated milk
Garlic Pepper
Salt and Pepper
1 bag egg noodles-cooked and drained
1 pound cheddar cheese-shredded

First, coat chicken breasts with garlic pepper, salt and pepper and brown on both sides in a well greased skillet over medium heat. Chicken will not be cooked but will be browned. Once browned, slice into strips. Meanwhile mix noodles, corn, broccoli, cream of chicken soup, and evaporated milk together, now pour this mixture into a casserole pan and place chicken on top. Sprinkle 1 pound of shredded cheddar cheese on top and cover with a lid or foil. Bake for 35 minutes at 350' or until hot and bubbly.
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Sante Fe Chicken Casserole

This is an easy and tasty meal that you can make ahead of time. Everyone really liked this and of course that was a huge bonus for me. :) Spring has finally sprung on Beaty's Creek and so has storm season. I love this time of year, just have to remember we will miss these storms once the Summer heat hits. This is What's Cookin on Beaty's Creek today.


Needed:
1 whole chicken-boiled, boned, and chopped
1 can whole kernal corn- drained
1 can black beans-rinsed
1 can diced tomatoes-drained
1 pound whole wheat pasta-boiled
1 pound of cheddar cheese-shredded
3 containers of Philadephia Sante Fe Cooking Creme
Salt and Pepper to taste

Mix chicken, pasta, corn and black beans all together. Salt and pepper to taste. Now mix in Philadephia and the cheese. Baked covered for 30 minutes in a 350' oven.

Curry Chicken

I really enjoy a good curry chicken. The trouble is there are no restaurants near Beaty's Creek to get this favorite dish. Some people say that they hate curry but those people have never had this! Asian or Thai curry has a totally different taste than the Indian type in my opinion. I bought my curry paste at this Asian Market in Tulsa. They have a great selection of cooking items and are friendly and eager to assist. That is a plus when you are learning, as I am, about Asian cooking. Give this recipe a try the next time you have chicken laid out and not sure what to do with it. This is What's Cookin on Beaty's Creek today. Can you believe it, they are predicting more snow for Beaty's Creek....I think we have had our share this year. It is definitely time for spring!!!

Needed:

1 whole chicken-cut up
Oil
5 carrots-peeled and cut into 2 inch pieces
1 bag frozen peas
3 potatoes-peeled and cut into 2 inch chunks
1 onion-peeled and quartered
1 container button mushrooms-halved
2 T curry
3 garlic cloves-peeled and smashed
1 can unsweetened coconut milk-I found this at my local grocery store
3 cups water
2 cans Thai red curry paste
Salt and Pepper to taste
Steamed Rice

Season chicken with salt and pepper. Coat a large dutch oven with oil and heat up over medium heat. Once heated, add chicken fat side down. Don't crowd your chicken so you may have to brown it in two batches. Brown on each side for about 5 minutes, when browned remove from pan and add in all your veggies. When veggies are just beginning to soften add your chicken back in with you water, coconut milk, and curry paste and stir well, being sure to scrape the bottom of your pan to release all the goodness. Cook covered for 1 hour over medium heat, stir every once in awhile. Serve over steamed rice.

Honey Mustard Chicken Breasts

I am always looking for something different to do with boneless, skinless chicken breast. We always have Paul Newman's Light Honey Mustard Salad Dressing in the fridge, makes a great dip for grilled chicken strips or nuggets. I decided to try it on some chicken breast that I was getting ready to put in the oven. After all of the little sample takers made a pass, I barely had any left for the salad. This is What's Cookin on Beaty's Creek today.



Needed:



4 boneless, skinless chicken breasts-thawed

1 T salt

1 T black pepper

1 bottle Paul Newman's Light Honey Mustard Salad Dressing

2 T Lemon Pepper Seasoning



Coat chicken rather heavy with the salad dressing and season with salt, pepper, and lemon pepper. Bake on parchment paper at 435' for 30 minutes or until no longer pink. Slice and serve on top of salad. We used Paul Newman's Olive Oil and Vinegar Salad Dressing to top off the salad, a good combo.

Crock Pot Orange Chicken

I came up with this recipe out of sheer desperation. I wanted me some ORANGE CHICKEN!! Living in a rural area is great until you want something that is an hour drive away. I thought to myself, "how hard could this be? " Self answered, "not that hard!" Give this a try the next time you have to be gone all day. This is What's Cookin on Beaty's Creek today.

Needed:

6 boneless chicken breasts

1/2 teaspoon ginger

1 teaspoon salt

1 T pepper

6 cups orange juice

3/4 cup sugar

1 T soy sauce

4 T cornstarch

2 cups mandarin oranges

Steamed Rice

Put chicken, ginger, salt, pepper and orange juice in slow-cooking crock pot and cook on high for 6 hours. The last hour or so I add in 4 T cornstarch to 1/8 cup of the cool orange juice just to thicken up the sauce. Serve chicken over hot steamed rice on platter. Top with mandarin orange segments .

Homemade Chicken Noodle Soup

I am sure everyone has a favorite chicken soup recipe that their grandmother made and here is mine. I guess I am the grandmother here, or at least I will be someday. One of our kiddos turned up sick and wanted this soup for lunch. Doesn't chicken soup make you feel good when you are a little under the weather?? This is What's Cookin on Beaty's Creek today.

Needed:
1 whole chicken-I use free range
4 stalks of celery-cleaned and chopped
4 carrots-cleaned and chopped
2 T ground sage or 5 fresh sage leaves
Salt and Pepper to taste
1 pound of egg noodles
Water
Add to a large soup pot the following, chicken, sage, celery, carrots, salt and pepper. I cover all of this with about 3 inches of water. Cook covered for 2 hours. I like to cook mine until the chicken starts to fall apart. Remove chicken and remove meat from bones and place chicken back to pot. I add my noodles now and cook for about 29 more minutes. We like ours with cornbread.

Stewed Chicken

Everyone in the family likes this recipe and is it pretty simple to make. Just a few steps and dinner is on the table. You can serve this over rice or noodles, we like rice better but it is up to you and your family. This is What's Cookin on Beaty's Creek.

Needed:
1 chicken- cut up
5 celery stalks-stripped and chopped
1 onion-chopped
1 green pepper-chopped
3 T cayenne pepper
Salt and pepper to taste
All-Purpose flour-to shake chicken in and 1/4 cup for roux
Oil


Place flour, salt, pepper, and cayenne pepper in a paper bag, now add chicken and shake until well coated. Heat 1/2 inch of oil in a heavy bottom soup pot. When heated add chicken and brown on all sides. Once browned remove chicken and add all of your veggies, cook until softened slightly, now add 1/4 cup of all purpose flour to oil and veggie mixture, (this is your roux) brown slightly, once browned add 1 1/2 quarts of water and add chicken back to pan and cover for 2 hours. You may need to add a little more water but I only needed 1 1/2 quarts. Serve over rice or noodles with cayenne pepper sprinkled over the top.

Oven "Fried" Chicken

This is my husband's favorite way to eat chicken. The way I make this "fried" chicken is to really season the crumb mixture. I hope you give this a try before it is too hot turn on your oven. This is What's Cookin on Beaty's Creek.

Needed:
4 cups cornflakes-crushed
2 T garlic powder
1 T cayenne pepper
2 T salt
2 T pepper
1 whole chicken-cut up

Mix together cornflakes, garlic powder, cayenne pepper, salt and pepper in a large Ziploc bag. Once mixed well add one piece of chicken at a time to the bag and shake. Bake chicken on a parchment lined baking sheet at 425 for 35 minutes.

A Spring Roast

I decided to roast some veggies that were fresh from my garden last night. I had chicken quarters laid out and added them to the roasting pan too. I am glad that I did because everyone loved the dinner! This is definitely going to be a repeat dinner. I love roasted veggies but with the chicken on top they tasted even better, if that is possible. My tomatoes are starting to bloom so home grown tomatoes are not far off. Oh the things I will make with those tomatoes.... This is What's Cookin on Beaty's Creek.

Needed:

6 chicken leg quarters
5 Roma tomatoes-sliced 1/4 inch thick
1 purple onion-sliced in 1/4 inch rings
1 head of cauliflower-fresh from my garden-broken into florets
2 pounds broccoli-fresh from my garden
3 T chives-fresh from my garden-chopped
1/4 cup olive oil
Salt and Pepper to taste
4 garlic cloves-minced

Preheat oven to 450'. While oven is heating up mix veggies with oil, salt and pepper, chives, and garlic and spread in a large roasting pan. Now add your chicken quarters on top and salt and pepper the heck out of them. Place in hot oven and roast for 40 minutes. Just make sure the juices from the chicken run clear. I served our dinner with quinoa and everyone loved it.

Baked Chicken and Dumplings

This is my fast version of chicken and dumplings. Meaning this one does not have rolled out dumplings. We like these every once in a while and that time was the other day. I like these dumplings when they get a little crusty from being under the broiler for a few minutes. This is an all in one dish too, makes for an easy clean-up. This is What's Cookin on Beaty's Creek.

Needed:
1 whole chicken
1 bag baby carrots
2 T ground sage
Salt and Pepper to taste
3 cups Bisquick
Water

First make your "dumplings". I take 3 cups of Bisquick to 1 1/2 cups milk and stir until a sticky dough forms. This is what you will drop into your broth.

Cover chicken with water and add salt, pepper, sage and carrots. Boil until chicken falls off the bone. Remove chicken and bone, add chicken back to pot and return to a boil. Drop "dumplings" by the spoon full and cover with a lid for 10 minutes, now preheat oven to 450' and bake uncovered for 15 minutes, after done baking broil for 5 minutes or until "dumplings" brown slightly.

Easy Chicken and Dressing

Raven loves chicken and dressing and often orders it when we go out to eat. I decided to surprise her and make it at home. Chicken and dressing does not have to be time consuming and saved for Sunday dinner, as it was at my grandmother's home. This is a family pleaser and a budget pleaser. We serve it covered with gravy, but that is up to you. This is What's Cookin on Beaty's Creek.

Needed:
1 boiled chicken-boned and chopped up
4 stalks celery-chopped
2 carrots-chopped
1/2 white onion-chopped
2 T sage
Salt and Pepper to taste
Chicken broth(from boiling your chicken)
1 pan cornbread-crumbled( I keep odd and end pieces in the freezer for dressing.)
6 slices white bread-toasted and cubed
2 sticks butter

Mix together cornbread, white bread, chicken, and sage. Saute carrots, celery, and onion in 2 sticks of butter until fork tender, now add them to the bread mixture and stir very well while salting and peppering to your taste. Add broth a cup at a time until you have a soft mixture that will hold shape when pressed together. Place dressing in a deep casserole pan and bake at 425' for 35 minutes or until a crust forms on top. Serve with gravy and cranberry sauce.

Curry Chicken Thighs

Sean is not a big fan of curry but I am slowly getting him to try and actually like curry dishes. This was a winner at our dinner table, to the extent that I will have to double it next time so we will have leftovers. This is What’s Cookin on Beaty’s Creek. Today it is very snowy on Beaty’s Creek, was I not just talking about spring?? Only in Oklahoma can you wait a day and the weather will be to your liking, no matter what that happens to be. I love the way our weather is here, never a dull moment.

Needed:

2 T grated fresh ginger
2 T pineapple juice
2 T curry powder
2 green onions-minced
Salt and Pepper to taste
8 bone in chicken thighs

Mix ginger, curry, pineapple juice, green onions, and 1 T salt in a bowl. Place thighs on a foil lined baking pan with sides, pull the skin away from thighs and place 1 T of curry mixture under skin, you may want a little more if the thighs are larger. Salt and pepper thighs to your taste and place skin side down and broil for 8minutes, turn over and broil for 8 more minutes or until meat reaches 165’. We eat ours with rice and salad.

Greek Chicken

I really love Greek food. I swear I was living in Greece in another life. Never have been in this life but hope to one day. This recipe has a few steps but it is so worth it. This is What's Cookin on Beaty's Creek.

Needed:

6 chicken breasts with skin and bones
2 cans diced tomatoes
1 cup Kalamata olives-pitted
1 small jar capers-drained
1 cup crumbled feta cheese
1/4 cup basil leaves-chopped
5 garlic cloves-minced
10 canned artichoke hearts-drained
1/2 cup olive oil
salt and pepper to taste

Brown chicken on both sides in olive oil. Remove from skillet and place in a large casserole dish and pour tomatoes with juice on top of chicken breasts. I placed my Kalamata olives over the chicken equally but you could just sprinkle them about. I also placed my artichoke hearts and capers on each chicken breast. I salted and peppered the heck out of mine but salt and pepper to your taste. Now place crumbled feta, basil, and garlic evenly over the entire dish and bake covered at 350' for 45 minutes. I serve ours with some really great homemade pita bread and a nice salad.

Chicken Ragout

This is another family favorite around here. I first made this from an Everyday Food recipe but it was not a favorite until I changed it to our likes. Once everything is chopped up it goes together really fast. It is a one pot meal more or less.

Needed:
6 skinless and boneless chicken breasts
1 1/2 pound small red potatoes-quartered
2 red onions-quartered then cut into 2 inch pieces
2 yellow or red bell peppers-seeded and cut into 2 inch pieces
1 1/2 pints of cherry tomatoes-halved
1 cup of water
Salt and Pepper to taste

Salt and pepper chicken to taste and brown chicken on both sides in a skillet coated with oil. Remove from skillet and add onions, peppers, potatoes, and 1 cup of water. Scrape skillet to release all of the goodies left by the chicken. Cover skillet and cook for 15 minutes or until potatoes are fork tender, now add the chicken and tomatoes back to the skillet and cover. Cook for 20-30 minutes or until chicken is cooked through. The gravy that this makes is really good sopped up with the chedder biscuits that I have just listed also.

Chicken and Dumplings

What says home cooking any better than a pot of chicken and dumplings?? I love rolled out dumplings for chicken and dumplings. This is one recipe Sean's Grandmother and my Granny West shared, I think it is a good southern recipe. We serve ours with homemade cornbread and coleslaw. Coleslaw you ask??? I know it sounds odd but it is so good once you have it you will never want one without the other. So that is "what's cookin" on this eve of a supposed ice storm, we will see...

Needed:
1 whole chicken(I use our free range)
2 T sage(I use about 5 fresh leaves of sage)
Salt and Pepper to your taste
All Purpose Flour
Baking Soda
Water
2 carrots-peeled and sliced into 1/8 inch slices
1 celery stalk-peeled and sliced into 1/8 inch slices

Boil in a large soup pot, chicken, water to cover chicken, carrots, celery, sage, salt, and pepper. When chicken is done and falling off the bone, remove from pot and let cook completely. Once cool remove all meat, Raven likes the skin in the dumplings so I add it back but you don't have to. Now is the time to make your dumplings. Sift 6 cups of flour with 1 t baking soda, make a bowl in the middle of flour, this is where you will add your water. I start with 3 cups of warm water. You may need more. Mix with your hands until lit resembles a hard biscuit dough. Now roll out dough to 1/4 inch thickness and slice with a pizza cutter 2 inch squares. Bring broth to a boil and add dumplings, be sure to stir once in a while. Boil dumplings for 10-15 minutes, lower heat and add chicken back to pot and boil for 10- 15 minutes longer. I hate it when chicken gets stringy, this is the reason to add the chicken and the end of cooking.