Chicken with Herbed Dumplings
Sandy via The Cast Iron Skillet Cookbook
Makes 6 to 8 servings
2 pounds boneless skinless chicken breast halves
salt and freshly ground black pepper
3 T olive oil, divided
3 T unsalted butter
½ yellow onion, peeled and diced
8 oz mushrooms, sliced
¼ cup all-purpose flour
3 cups chicken stock
¾ cup heavy cream
¼ cup dry sherry
5 medium carrots, peeled and cut into ½ inch slices
1 bay leaf
¼ tsp ground or freshly grated nutmeg
½ tsp dried oregano
½ tsp dried thyme
¾ cup frozen peas
Herbed Dumplings
1 ¼ cups all purpose flour
2/3 cup cornmeal
2 ½ tsp baking powder
½ tsp salt
7 T chilled butter
1 tsp dried rosemary
1 tsp dried parsley
1 cup milk
½ tsp kosher salt
Position a rack in the center of the oven and preheat to 425.
To prepare the chicken, rinse the chicken breasts, pat them dry, and cut into 1 inch strips. Season with salt and pepper and divide into 3 batches. Heat 1 T of the olive oil in a 12 inch cast iron skillet over medium-high heat (or small dutch oven). Add the first batch of chicken and cook, turning once, until browned on both sides, about 5 minutes. Transfer to a cutting board and repeat with the remaining 2 batches, adding another tablespoon of olive oil for each batch. Set the chicken aside.
In the same skillet, melt the butter over medium heat. Add the onion and mushrooms, and cook, stirring occasionally, until the onions have softened, about 5 minutes. Stir in the flour. Slowly add the chicken stock, cream, and sherry, whisking often, and bring to a boil over medium heat. Reduce the heat and add the carrots, bay leaf, nutmeg, oregano and thyme. Generously season to taste with salt and pepper and simmer for 5 minutes. Return the chicken strips to the skillet and cook over medium heat for 5 minutes. Mix in the peas.
To prepare the dumplings, whisk together the flour, cornmeal, baking powder and salt in a large bowl. Cut the chilled butter into tablespoon-sized slices. Using a pastry blender and working quickly, so the butter remains cold, cut in the butter until the pieces are pea-sized. (You can also transfer the flour mixture to a food processor fitted with a steel blade, add the butter, and pulse 5 or 6 times.) Gently mix in the rosemary, using your hands or a spatula. Add the milk and mix gently just until the ingredients are wet.
Using a large spoon, scoop up some of the dumpling mixture and drop it on top of the hot chicken mixture. Repeat until all the dumpling mixture is used (you should have about 10 dumplings). Sprinkle the tops with the kosher salt and put the skillet into the oven. Bake until the dumplings are golden brown, 20 to 25 minutes. If you want to brown the tops of the dumplings more, brush the tops with melted butter and turn on the broiler for the last few minutes, keeping a close eye on the dumplings at this point. Serve from skillet.
Sandy’s Notes; For the liquid, use ¾ cup heavy cream and two cans of reduced-sodium chicken broth, skip the dry sherry. Increase the vegetables. Next time sub a can of evaporated skimmed milk for the heavy cream.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Monday, April 18, 2011
Chicken Nuggets with Honey Mustard Dipping Sauce
Chicken Nuggets with Honey Mustard Dipping Sauce
Ingredients
• 2 cups crushed sour-cream-and-onion-flavored potato chips
• 1 egg
• 2 tablespoons milk
• 6 chicken breast fillets, cut into 1 1/2-inch cubes
• 1/3 cup butter, melted
• Honey Mustard, recipe follows
Directions
Preheat the oven to 350 degrees.
Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.
Honey Mustard:
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
2 tablespoons orange juice (more or less as needed)
Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.
Yield: 1 1/4 cups
Prep Time: 5 minutes
Ingredients
• 2 cups crushed sour-cream-and-onion-flavored potato chips
• 1 egg
• 2 tablespoons milk
• 6 chicken breast fillets, cut into 1 1/2-inch cubes
• 1/3 cup butter, melted
• Honey Mustard, recipe follows
Directions
Preheat the oven to 350 degrees.
Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.
Honey Mustard:
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
2 tablespoons orange juice (more or less as needed)
Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.
Yield: 1 1/4 cups
Prep Time: 5 minutes
Chicken Fajita Tortilla Soup
Chicken Fajita Tortilla Soup
Food Network (Rachel Ray)
Ingredients
• 2 tablespoons extra-virgin olive oil
• 2 packages chicken tenders, 1 1/2 to 2 pounds
• 1 tablespoon coriander, a palm full
• 2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
• Salt and freshly ground black pepper
• 1 large onion, quartered and thinly sliced
• 1 large bell pepper, quartered and thinly sliced
• 1 jalapeno, seeded and thinly sliced
• 1 (28-ounce) can fire roasted diced tomatoes
• 1 quart chicken stock
• 1 bag white corn tortilla chips
• 1 cup shredded pepper Jack or sharp white Cheddar
• 1 ripe avocado, diced
• 1 lime, juiced
• 4 scallions, chopped
• Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped
Directions
Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley
Food Network (Rachel Ray)
Ingredients
• 2 tablespoons extra-virgin olive oil
• 2 packages chicken tenders, 1 1/2 to 2 pounds
• 1 tablespoon coriander, a palm full
• 2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
• Salt and freshly ground black pepper
• 1 large onion, quartered and thinly sliced
• 1 large bell pepper, quartered and thinly sliced
• 1 jalapeno, seeded and thinly sliced
• 1 (28-ounce) can fire roasted diced tomatoes
• 1 quart chicken stock
• 1 bag white corn tortilla chips
• 1 cup shredded pepper Jack or sharp white Cheddar
• 1 ripe avocado, diced
• 1 lime, juiced
• 4 scallions, chopped
• Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped
Directions
Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley
Mexican Chicken Manicotti
Mexican Chicken Manicotti
1 package (8 ounces) manicotti shells
2 cups cubed cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1 ½ cups (6 ounces) shredded cheddar cheese
1 cup (8 oz) sour cream
1 small onion, diced, divided
1 can (4 oz) chopped green chilies, divided
1 can (10 ¾ oz) condensed cream of chicken soup, undiluted
1 cup salsa
2/3 cup milk
Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1 ½ cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies. In another bowl, combine the soup, salsa, milk and remaining onion and chilies. Spread ½ cup in a greased 13x9 inch baking dish.
Drain manicotti; stuff each with about ¼ cup chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells.
Cover and bake at 350 for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted.
Yield: 7 servings
1 package (8 ounces) manicotti shells
2 cups cubed cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1 ½ cups (6 ounces) shredded cheddar cheese
1 cup (8 oz) sour cream
1 small onion, diced, divided
1 can (4 oz) chopped green chilies, divided
1 can (10 ¾ oz) condensed cream of chicken soup, undiluted
1 cup salsa
2/3 cup milk
Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1 ½ cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies. In another bowl, combine the soup, salsa, milk and remaining onion and chilies. Spread ½ cup in a greased 13x9 inch baking dish.
Drain manicotti; stuff each with about ¼ cup chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells.
Cover and bake at 350 for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted.
Yield: 7 servings
Aunt Liz’s Chicken Spaghetti Casserole
Aunt Liz’s Chicken Spaghetti Casserole
Cooking Light
Bake a frozen casserole, covered, for 55 minutes at 350; uncover and bake an additional 10 minutes or until hot and bubbly
2 cups chopped chicken breasts
2 cups uncooked spaghetti noodles, broken into 2 inch pieces (about 7 ounces)
1 cup (1/4 inch thick) slices celery
1 cup chopped red bell pepper
1 cup chopped onion
1 cup fat free, less sodium chicken broth
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 (10.75 oz) cans condensed 30% reduced sodium, 98% fat free cream of mushroom soup, undiluted)
cooking spray
1 cup (4 ounces) shredded cheddar cheese, divided
Preheat oven to 350
Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss. Divide mixture evenly between 2 (8 inch) square or 2 quarter baking dishes coated with cooking spray. Sprinkle with ½ cup cheese over each casserole. Cover with foil coated with cooking spray. Bake at 350 for 35 minutes. Uncover and bake an additional 10 minutes.
Yields: 2 casseroles, 4 servings each
Cooking Light
Bake a frozen casserole, covered, for 55 minutes at 350; uncover and bake an additional 10 minutes or until hot and bubbly
2 cups chopped chicken breasts
2 cups uncooked spaghetti noodles, broken into 2 inch pieces (about 7 ounces)
1 cup (1/4 inch thick) slices celery
1 cup chopped red bell pepper
1 cup chopped onion
1 cup fat free, less sodium chicken broth
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 (10.75 oz) cans condensed 30% reduced sodium, 98% fat free cream of mushroom soup, undiluted)
cooking spray
1 cup (4 ounces) shredded cheddar cheese, divided
Preheat oven to 350
Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss. Divide mixture evenly between 2 (8 inch) square or 2 quarter baking dishes coated with cooking spray. Sprinkle with ½ cup cheese over each casserole. Cover with foil coated with cooking spray. Bake at 350 for 35 minutes. Uncover and bake an additional 10 minutes.
Yields: 2 casseroles, 4 servings each
Chicken Stew with Biscuits
Chicken Stew with Biscuits
Food Network (Ina Garten)
• 3 whole (6 split) chicken breasts, bone in, skin on
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups chopped yellow onions (2 onions)
• 3/4 cup flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
• 1 10-ounce package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley
For the biscuits:
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 pound (1 stick) cold unsalted butter, diced
• 3/4 cup half-and-half
• 1/2 cup chopped fresh parsley
• 1 egg mixed with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
Food Network (Ina Garten)
• 3 whole (6 split) chicken breasts, bone in, skin on
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups chopped yellow onions (2 onions)
• 3/4 cup flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
• 1 10-ounce package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley
For the biscuits:
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 pound (1 stick) cold unsalted butter, diced
• 3/4 cup half-and-half
• 1/2 cup chopped fresh parsley
• 1 egg mixed with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
Creamy Chicken & Noodles
Creamy Chicken & Noodles
Dottie (hokiesmom) via Gooseberry cookbook Slow Cooker Recipes
3-4 boneless, skinless chicken breasts
2 10 ¾ oz cans of cream of chicken soup
½ cup butter, sliced (one stick)
4 10 ½ oz cans chicken broth
24 oz pkg frozen egg noodles
Combine first 4 ingredients in a slow cooker. Cover and let cook on low setting for 8 hours. One hour before serving, remove chicken, shred and return to cooker. Stir in frozen noodle; cover and cook on low for one hour.
Serves 4-6
Dottie (hokiesmom) via Gooseberry cookbook Slow Cooker Recipes
3-4 boneless, skinless chicken breasts
2 10 ¾ oz cans of cream of chicken soup
½ cup butter, sliced (one stick)
4 10 ½ oz cans chicken broth
24 oz pkg frozen egg noodles
Combine first 4 ingredients in a slow cooker. Cover and let cook on low setting for 8 hours. One hour before serving, remove chicken, shred and return to cooker. Stir in frozen noodle; cover and cook on low for one hour.
Serves 4-6
Roman-Style Chicken
Roman-Style Chicken
Food Network (Giada)
• 4 skinless chicken breast halves, with ribs
• 2 skinless chicken thighs, with bones
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 ounces prosciutto, chopped
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes
• 1/2 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Food Network (Giada)
• 4 skinless chicken breast halves, with ribs
• 2 skinless chicken thighs, with bones
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 ounces prosciutto, chopped
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes
• 1/2 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Lemon-Rosemary Chicken Brochettes
Lemon-Rosemary Chicken Brochettes
Recipe from Foodfit.com
¼ cup fresh lemon juice
¼ cup olive oil
1 tablespoon chopped fresh rosemary leaves
2 cloves garlic, minced
salt to taste
freshly ground black pepper
4 boneless, skinless chicken breasts, cut into 2 inch pieces
8 pearl onions, unpeeled
2 small yellow summer squash, cut into 1 inch pieces
2 small zucchini, cut into 1 inch pieces
8 cherry tomatoes
12 bamboo (soaked in water) or metal skewers
To make the marinade, combine the lemon juice, olive oil, rosemary, garlic, salt and pepper in a small bowl.
Place the chicken in a separate bowl, toss it with half of the marinade and refrigerate for at least 30 minutes or overnight.
Bring a saucepan of water to a boil, add the onions and cook for 5 minutes. Drain the onions, rinse them under cold water and peel.
Add the onions, summer squash, and zucchini to the remaining marinade and set aside at room temperature for a few minutes or refrigerate overnight.
Preheat the grill to medium high
Thread the chicken and vegetables, including the cherry tomatoes, onto the skewers. Grill the brochettes on each side until the chicken is cooked through and the vegetables are tender, about 4 to 6 minutes per side.
Recipe from Foodfit.com
¼ cup fresh lemon juice
¼ cup olive oil
1 tablespoon chopped fresh rosemary leaves
2 cloves garlic, minced
salt to taste
freshly ground black pepper
4 boneless, skinless chicken breasts, cut into 2 inch pieces
8 pearl onions, unpeeled
2 small yellow summer squash, cut into 1 inch pieces
2 small zucchini, cut into 1 inch pieces
8 cherry tomatoes
12 bamboo (soaked in water) or metal skewers
To make the marinade, combine the lemon juice, olive oil, rosemary, garlic, salt and pepper in a small bowl.
Place the chicken in a separate bowl, toss it with half of the marinade and refrigerate for at least 30 minutes or overnight.
Bring a saucepan of water to a boil, add the onions and cook for 5 minutes. Drain the onions, rinse them under cold water and peel.
Add the onions, summer squash, and zucchini to the remaining marinade and set aside at room temperature for a few minutes or refrigerate overnight.
Preheat the grill to medium high
Thread the chicken and vegetables, including the cherry tomatoes, onto the skewers. Grill the brochettes on each side until the chicken is cooked through and the vegetables are tender, about 4 to 6 minutes per side.
Winter Chicken Stew
Winter Chicken Stew
Recipe from Foodfit.com
3 pounds skinless, boneless chicken thighs, cut into 2 inch cubes
freshly ground black pepper
flour for dredging
2 tablespoons olive oil
2 small yellow onions, diced
2 cloves garlic, minced
2 sprigs thyme
1 bay leaf
2 cups red wine
2 cups diced, canned tomatoes with their juices
4 cups low sodium chicken broth
4 large carrots, peeled and cut into 1 inch pieces
4 large parsnips, peeled and cut into 1 inch pieces
2 large russet potatoes, diced
Season the chicken with salt and pepper. Dredge it in flour and shake off the excess.
Heat the olive oil in a heavy soup pot or Dutch oven over medium-high heat. Sear the meat on all sides. Adjust the heat so that the chicken browns well, but does not burn.
Add the onions, garlic, thyme and bay leaf and cook 2 minutes more. Add the red wine. Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the wine is almost completely evaporated.
Add the tomatoes with their juices and the chicken broth and bring to a boil. Adjust the heat so that the stew simmers and cook until the meat is tender, about 1 hour.
Add the carrots, parsnips and potatoes and cook until the vegetables are completely tender, about 20 minutes more. (The potatoes will fall apart and thicken the sauce). Adjust the seasoning with salt and pepper, remove the bay leaf and serve in a deep tureen.
Recipe from Foodfit.com
3 pounds skinless, boneless chicken thighs, cut into 2 inch cubes
freshly ground black pepper
flour for dredging
2 tablespoons olive oil
2 small yellow onions, diced
2 cloves garlic, minced
2 sprigs thyme
1 bay leaf
2 cups red wine
2 cups diced, canned tomatoes with their juices
4 cups low sodium chicken broth
4 large carrots, peeled and cut into 1 inch pieces
4 large parsnips, peeled and cut into 1 inch pieces
2 large russet potatoes, diced
Season the chicken with salt and pepper. Dredge it in flour and shake off the excess.
Heat the olive oil in a heavy soup pot or Dutch oven over medium-high heat. Sear the meat on all sides. Adjust the heat so that the chicken browns well, but does not burn.
Add the onions, garlic, thyme and bay leaf and cook 2 minutes more. Add the red wine. Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the wine is almost completely evaporated.
Add the tomatoes with their juices and the chicken broth and bring to a boil. Adjust the heat so that the stew simmers and cook until the meat is tender, about 1 hour.
Add the carrots, parsnips and potatoes and cook until the vegetables are completely tender, about 20 minutes more. (The potatoes will fall apart and thicken the sauce). Adjust the seasoning with salt and pepper, remove the bay leaf and serve in a deep tureen.
Slow Cooker Chicken and Dumplings
Slow Cooker Chicken and Dumplings
allrecipes.com
Ingredients:
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 oz) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 oz) packages refrigerated biscuit dough, torn into pieces
Directions:
1. Place the chicken, butter, soup and onion in a slow cooker and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on HIGH. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
allrecipes.com
Ingredients:
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 oz) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 oz) packages refrigerated biscuit dough, torn into pieces
Directions:
1. Place the chicken, butter, soup and onion in a slow cooker and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on HIGH. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Tuesday, July 27, 2010
Swanson Citrus Chicken and Rice
4 skinless boneless chicken breasts
1 3/4 cups Swanson chicken broth
1/2 cup orange juice
1/2 cup chopped onion
1 cup uncooked regular long-grain white rice
3 tbsp chopped fresh parsley
Sauteed orange slices
Cook chicken in medium nonstick skillet over medium-high heat 10 minutes or until browned. Set chicken aside.
Add the broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 minutes
Return chicken to skillet. Cover and cook 10 minutes or until the chicken and rice are cooked. Stir in parsley.
For a special touch, saute orange slices in a hot nonstick skillet until lightly browned. Garnish chicken with slices.
1 3/4 cups Swanson chicken broth
1/2 cup orange juice
1/2 cup chopped onion
1 cup uncooked regular long-grain white rice
3 tbsp chopped fresh parsley
Sauteed orange slices
Cook chicken in medium nonstick skillet over medium-high heat 10 minutes or until browned. Set chicken aside.
Add the broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 minutes
Return chicken to skillet. Cover and cook 10 minutes or until the chicken and rice are cooked. Stir in parsley.
For a special touch, saute orange slices in a hot nonstick skillet until lightly browned. Garnish chicken with slices.
Bacon-Wrapped BBQ Chicken
Serves 4
3-4 chicken breasts
1/2 cup BBQ sauce
1-2 apples, peeled and grated
1 lemon, juiced
6 slices bacon
2-3 sweet potatoes
1 cup chopped frozen broccoli
In small bowl, combine BBQ sauce with grated apple and lemon juice.
Place chicken breasts in base of crock pot, pour BBQ/apple mixture over the chicken. Wrap 2 pieces of bacon around each chicken breast. Set to low and cook for 8 hours.
Slit sweet potatoes with knife or vent with fork. Bake sweet potatoesat 350 for 1 hour in baking dish with 1/4 inch water. Cover with foil. Remove and let cool about 10 minutes. Peel skins off of the potato and mash. Serve with cinnamon and butter if you like.
Cook forzen broccoli as directed on package.
Serve yummy chicken breast with side of broccoli and sweet potatoes.
3-4 chicken breasts
1/2 cup BBQ sauce
1-2 apples, peeled and grated
1 lemon, juiced
6 slices bacon
2-3 sweet potatoes
1 cup chopped frozen broccoli
In small bowl, combine BBQ sauce with grated apple and lemon juice.
Place chicken breasts in base of crock pot, pour BBQ/apple mixture over the chicken. Wrap 2 pieces of bacon around each chicken breast. Set to low and cook for 8 hours.
Slit sweet potatoes with knife or vent with fork. Bake sweet potatoesat 350 for 1 hour in baking dish with 1/4 inch water. Cover with foil. Remove and let cool about 10 minutes. Peel skins off of the potato and mash. Serve with cinnamon and butter if you like.
Cook forzen broccoli as directed on package.
Serve yummy chicken breast with side of broccoli and sweet potatoes.
Wednesday, July 21, 2010
Zesty Chicken and Pasta
1 pkg (8 oz) fusilli pasta
1/2 cup Kraft Light House Italian Reduced Fat Dressing, divided
1 lb boneless skinless cicken breasts, cut into 1 inch pieces
2 cups broccoli florets
1 large red pepper, chopped
1 small onion, thinly sliced
1 tbsp chopped fresh parsley
1/4 cup Kraft 100% grated parmesan cheese
Cook pasta as directed on package.
Meanwhile, heat 1/4 cup of the dressing in large skillet on medium-high heat. Add chicken; cook 5 minutes or until cooked through, stirring occasionally. Add vegetables and parsley; cook 5 minutes or until vegetables are tender, stirring occasionally.
Drain pasta; mix with chicken mixture and remaining 1/4 cup dressing. Sprinkle with cheese.
Makes 6 servings, 1 cup each
1/2 cup Kraft Light House Italian Reduced Fat Dressing, divided
1 lb boneless skinless cicken breasts, cut into 1 inch pieces
2 cups broccoli florets
1 large red pepper, chopped
1 small onion, thinly sliced
1 tbsp chopped fresh parsley
1/4 cup Kraft 100% grated parmesan cheese
Cook pasta as directed on package.
Meanwhile, heat 1/4 cup of the dressing in large skillet on medium-high heat. Add chicken; cook 5 minutes or until cooked through, stirring occasionally. Add vegetables and parsley; cook 5 minutes or until vegetables are tender, stirring occasionally.
Drain pasta; mix with chicken mixture and remaining 1/4 cup dressing. Sprinkle with cheese.
Makes 6 servings, 1 cup each
Simple Ranch Chicken Breasts
4 boneless skinless chicken breasts
1/2 cup Italian bread crumbs (plus some extra for pan)
3 tablespoons of Hidden Valley dry Ranch Dressing mix
Preheat oven to 375.
Spray bottom of 9X13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs.
Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken breasts with the mixture.
Place in pan and cook anywhere from 30-60 minutes, depending on your oven.
1/2 cup Italian bread crumbs (plus some extra for pan)
3 tablespoons of Hidden Valley dry Ranch Dressing mix
Preheat oven to 375.
Spray bottom of 9X13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs.
Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken breasts with the mixture.
Place in pan and cook anywhere from 30-60 minutes, depending on your oven.
Sunday, June 27, 2010
Whole Chicken in a Crockpot
1 large roasting chicken
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
Combine spices in a small bowl. Remove any giblets from chicken and clean chicken. Rub spice mixture onto the chicken, including under the skin. Place in resealable plastic bag and refrigerate overnight.
When ready to cook, place aluminum foil balls in bottom of crockpot and place chicken on top.
Cook on low 4-8 hours.
Note: no liquid is needed, the chicken will make it's own juices.
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
Combine spices in a small bowl. Remove any giblets from chicken and clean chicken. Rub spice mixture onto the chicken, including under the skin. Place in resealable plastic bag and refrigerate overnight.
When ready to cook, place aluminum foil balls in bottom of crockpot and place chicken on top.
Cook on low 4-8 hours.
Note: no liquid is needed, the chicken will make it's own juices.
Saturday, June 26, 2010
Campbell's Chicken Quesadillas and Fiesta Rice
1 pound skinless, boneless chicken breasts, cut into cubes
1 can (10 3/4 oz) Campbell's Condensed Cheddar Cheese Soup
1/2 cup Pace Thick & Chunky Salsa OR Pace Picante Sauce
10 flour tortillas (8 inch) warmed
Fiesta Rice
Directions:
Heat the oven to 425.
Cook the chicken in a 10 inch nonstick over medium high heat until it's well browned and cooked through, stirring often. Stir in the soup and salsa. Cook until the mixture is hot and bubbling. Spread about 1/3 cup chicken mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press to seal. Place the filled tortillas onto 2 baking sheets. Bake for 5 minutes or until quesadillas are hot. Serve with fiesta rice.
Fiesta Rice: Heat 1 can (10 oz) Campbell's Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace Thick & Chuny Salsa in a 1 quart saucepan over medium heat to a boil. Stir in 2 cups uncooked instant white rice. Cover the saucepan and remove it from the heat. Let stand fo r5 minutes. Fluff the rice with a fork.
1 can (10 3/4 oz) Campbell's Condensed Cheddar Cheese Soup
1/2 cup Pace Thick & Chunky Salsa OR Pace Picante Sauce
10 flour tortillas (8 inch) warmed
Fiesta Rice
Directions:
Heat the oven to 425.
Cook the chicken in a 10 inch nonstick over medium high heat until it's well browned and cooked through, stirring often. Stir in the soup and salsa. Cook until the mixture is hot and bubbling. Spread about 1/3 cup chicken mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press to seal. Place the filled tortillas onto 2 baking sheets. Bake for 5 minutes or until quesadillas are hot. Serve with fiesta rice.
Fiesta Rice: Heat 1 can (10 oz) Campbell's Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace Thick & Chuny Salsa in a 1 quart saucepan over medium heat to a boil. Stir in 2 cups uncooked instant white rice. Cover the saucepan and remove it from the heat. Let stand fo r5 minutes. Fluff the rice with a fork.
Creamy Chicken Potato Soup
Taste of Home recipe
1 medium onion, chopped
2 tablespoons butter or stick margarine
3 cups reduced sodium chicken broth
1 pound potatoes (about 2 medium), cut into 1/2 inch cubes
1 1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat free milk
1 cup reduced fat evaporated milk
1 teaspoon minced fresh parsey
1 teaspoon minced chives
In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in chicken, salt and pepper. Combine flour and fat free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.
Yields: 6 servings
1 medium onion, chopped
2 tablespoons butter or stick margarine
3 cups reduced sodium chicken broth
1 pound potatoes (about 2 medium), cut into 1/2 inch cubes
1 1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat free milk
1 cup reduced fat evaporated milk
1 teaspoon minced fresh parsey
1 teaspoon minced chives
In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in chicken, salt and pepper. Combine flour and fat free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.
Yields: 6 servings
Friday, June 4, 2010
Hunter's Chicken Stew
Hunter's Chicken Stew
http://www.eatingwell.com/recipes/hunters_chicken_stew.html
From EatingWell: September/October 2008
Hunter's Chicken is found across Northern Italy, with many variations. This version uses meaty bone-in chicken thighs and is full of onions, mushrooms and tomatoes. It's also delicious served over egg noodles.
8 servings | Active Time: 1 hour | Total Time: 2 1/2 hours
Ingredients
•2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
•3 medium onions, finely chopped
•2 cloves garlic, minced
•1/2 cup all-purpose flour
•12 bone-in chicken thighs, (about 4 pounds), skin removed, trimmed
•1 teaspoon salt, divided
•1/4 teaspoon freshly ground pepper, plus more to taste
•1 cup dry white wine, or vermouth
•1 1/2 pounds button mushrooms, halved or quartered, depending on size
•4 plum tomatoes, chopped
•1 cup reduced-sodium chicken broth
•2 bay leaves
•2 teaspoons chopped fresh rosemary, or 3/4 teaspoon dried
•1 1/3 cups cornmeal
•6 cups cold water
•1 teaspoon salt
•1 tablespoon thinly sliced fresh basil
Preparation
1.Heat 2 teaspoons oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onions are very soft and translucent, 2 to 4 minutes more. Using a slotted spoon, transfer the onions to a bowl; set aside. Remove the pot from the heat.
2.Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon salt and pepper. Dredge the chicken in the flour. Gently shake off any excess.
3.Cook the chicken in 2 batches in the Dutch oven, using 1 tablespoon oil for each batch. Cook over medium-high heat, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer the chicken to a plate.
4.Pour wine (or vermouth) into the pot and cook, stirring and scraping up any browned bits with a wooden spoon, for 1 minute. Stir in mushrooms, tomatoes, broth, bay leaves and rosemary. Return the reserved onions to the pan. Add the chicken and any accumulated juices, making sure each piece is partially submerged. Bring to a simmer, then reduce heat to medium-low. Partially cover the pan and cook, gently stirring once or twice, until the chicken is very tender, about 1 hour.
5.Meanwhile, combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour. Remove from the heat and let stand, covered, while you finish the stew.
6.Remove the chicken to a plate and tent with foil to keep warm. Bring the liquid in the pan to a boil over medium-high heat and cook until thickened, 10 to 15 minutes. Skim or blot any visible fat from the surface. Season with the remaining 1/2 teaspoon salt and pepper to taste. Return the chicken to the pan.
7.Gently stir in basil. Serve the stew over the polenta.
Nutrition
Per serving : 431 Calories; 17 g Fat; 4 g Sat; 8 g Mono; 101 mg Cholesterol; 31 g Carbohydrates; 33 g Protein; 3 g Fiber; 706 mg Sodium; 794 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 4 lean meat, 1 fat
Tips & Notes
•Make Ahead Tip: Make polenta (Step 5) about 1 hour before serving. Prepare stew through Step 6. Cover and refrigerate for up to 1 day. Reheat stew and stir in basil (Step 7).
http://www.eatingwell.com/recipes/hunters_chicken_stew.html
From EatingWell: September/October 2008
Hunter's Chicken is found across Northern Italy, with many variations. This version uses meaty bone-in chicken thighs and is full of onions, mushrooms and tomatoes. It's also delicious served over egg noodles.
8 servings | Active Time: 1 hour | Total Time: 2 1/2 hours
Ingredients
•2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
•3 medium onions, finely chopped
•2 cloves garlic, minced
•1/2 cup all-purpose flour
•12 bone-in chicken thighs, (about 4 pounds), skin removed, trimmed
•1 teaspoon salt, divided
•1/4 teaspoon freshly ground pepper, plus more to taste
•1 cup dry white wine, or vermouth
•1 1/2 pounds button mushrooms, halved or quartered, depending on size
•4 plum tomatoes, chopped
•1 cup reduced-sodium chicken broth
•2 bay leaves
•2 teaspoons chopped fresh rosemary, or 3/4 teaspoon dried
•1 1/3 cups cornmeal
•6 cups cold water
•1 teaspoon salt
•1 tablespoon thinly sliced fresh basil
Preparation
1.Heat 2 teaspoons oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onions are very soft and translucent, 2 to 4 minutes more. Using a slotted spoon, transfer the onions to a bowl; set aside. Remove the pot from the heat.
2.Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon salt and pepper. Dredge the chicken in the flour. Gently shake off any excess.
3.Cook the chicken in 2 batches in the Dutch oven, using 1 tablespoon oil for each batch. Cook over medium-high heat, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer the chicken to a plate.
4.Pour wine (or vermouth) into the pot and cook, stirring and scraping up any browned bits with a wooden spoon, for 1 minute. Stir in mushrooms, tomatoes, broth, bay leaves and rosemary. Return the reserved onions to the pan. Add the chicken and any accumulated juices, making sure each piece is partially submerged. Bring to a simmer, then reduce heat to medium-low. Partially cover the pan and cook, gently stirring once or twice, until the chicken is very tender, about 1 hour.
5.Meanwhile, combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour. Remove from the heat and let stand, covered, while you finish the stew.
6.Remove the chicken to a plate and tent with foil to keep warm. Bring the liquid in the pan to a boil over medium-high heat and cook until thickened, 10 to 15 minutes. Skim or blot any visible fat from the surface. Season with the remaining 1/2 teaspoon salt and pepper to taste. Return the chicken to the pan.
7.Gently stir in basil. Serve the stew over the polenta.
Nutrition
Per serving : 431 Calories; 17 g Fat; 4 g Sat; 8 g Mono; 101 mg Cholesterol; 31 g Carbohydrates; 33 g Protein; 3 g Fiber; 706 mg Sodium; 794 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 4 lean meat, 1 fat
Tips & Notes
•Make Ahead Tip: Make polenta (Step 5) about 1 hour before serving. Prepare stew through Step 6. Cover and refrigerate for up to 1 day. Reheat stew and stir in basil (Step 7).
Slow-Cooker BBQ Chicken
I have had this recipe for years. I made it for my nephews years ago and they fell in love with it. My sister use to make this a lot.
Slow-Cooker BBQ Chicken
3-4 chicken breasts (can be frozen)
2 Cups ketchup
4 tbsp brown sugar
1 tbsp worcestershire sauce
1 tbsp soy sauce
1 tbsp vinegar
1/2 tsp garlic powder
Mix all ingredients (excep chicken) in crockpot. Add the chicken, coating each piece in sauce. Cook on high 4 hours. Remove chicken and shred/pull with forks. Return to pot and stir in sauce to coat. Serve on buns
Leftovers can be frozen and re-heated for sandwiches or used to make BBQ chicken pizza (put on a pizza crust, top with favorite cheeses, onions, etc.) or used to make BBQ chicken burritos (put on tortillas, add refried beans, cheeses, etc.)
Slow-Cooker BBQ Chicken
3-4 chicken breasts (can be frozen)
2 Cups ketchup
4 tbsp brown sugar
1 tbsp worcestershire sauce
1 tbsp soy sauce
1 tbsp vinegar
1/2 tsp garlic powder
Mix all ingredients (excep chicken) in crockpot. Add the chicken, coating each piece in sauce. Cook on high 4 hours. Remove chicken and shred/pull with forks. Return to pot and stir in sauce to coat. Serve on buns
Leftovers can be frozen and re-heated for sandwiches or used to make BBQ chicken pizza (put on a pizza crust, top with favorite cheeses, onions, etc.) or used to make BBQ chicken burritos (put on tortillas, add refried beans, cheeses, etc.)
Subscribe to:
Posts (Atom)