Chicken Enchiladas

 Preheat oven to 400 degrees

Cook 1 diced onion and 2 garlic cloves

Add 1 can of navy beans 

Add 2 cans green Chilies

Add 2 cups shredded cooked chicken

Add 1/3 cup chicken broth

Add 2/3 c Shredded cheese

Add 1/2 cup cream cheese

Let it all cook and melt together stirring ofter

In a 9x 13 baking dish line the bottom of the pan with a thin layer of your favority green enchilada sauce. 

Place tortilla in the dish

Scoop 2 big chicken mixture spoonfuls in the tortilla and roll it up seam down

Continue until your pan is full -generally 8

Top with green enchilada sauce

Top with shredded cheese

Bake 7 minutes or until cheese if bubbly

Top with Cilantro and enjoy

https://usercontent.flodesk.com/653dbe69-015e-49b4-9144-22a43f36b062/upload/01fc78ab-e201-404e-b85b-b65447e01fdd.pdf

Ashley Lemieux

Chicken fried rice -high protein

 1 bag of chicken fried rice or veggie fried rice

Add 1 cup shredded chicken for more protein

Add 2 eggs 

Cook as directed on package

https://usercontent.flodesk.com/653dbe69-015e-49b4-9144-22a43f36b062/upload/01fc78ab-e201-404e-b85b-b65447e01fdd.pdf

Ashley Lemieux

Fried pies

 4 c flour

1 t salt

1 t sugar

2 t baking powder 

1 can 12 oz milk

1 beaten egg

2/3 c Crisco Shortening melted

Combine and chill 2 hours before using

Roll walnut sized ball into saucer sized round

Fill w desired filling and fry in 1/2 inch hot oil

Glaze

1 T butter melted

1 T milk

1 t vanilla

powdered sugar-enough to make glaze the consistency of gravy

Tip: Don't deep fry or they will pop open and spoil the oil

Tip: Use Gold medal flour and crisco oil for best results

Tip: do not cover finished pies or they will get soggy

Tip: dough can be rolled into 8" rounds and stacked in gallon aip lock bags in the refrigerator overnight or a couple days

Tip: put filling on 1/2 the found moisten the edge, fold over and seal w a fork. Be careful not to puncture

Zuppa toscana

 1 pd Italian turkey sausage

1 medium onion diced

3 cloves garlic minced

4 cups low sodium chicken broth

4 cups water

3 large russet potatoes peeled and thinly sliced

1 bunch kale, stems removed and leaves chopped

1 can coconut milk full fat

salt and pepper to taste

Red pepper flakes (for heat if desired)

In a large soup pot cook the sausage over medium high heat breaking it apart into crumbles. Once browned remove any excess grease. 

Add the diced onion to the pot and saute for a few minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute

Pour in the chicken broth and water then add the thinly sliced potatoes. Bring to a boil then reduct the heat and let it simmer until the potatoes are tender (15-20 minutes)

Once the potatoes are cooked add the chopped kale and simmer for an additional 5 minutes or until the kale is wilted and tender.

Stir in the coconut milk and season the soup with salt, pepper and red pepper flakes if you want some heat. Simmer for a few more minutes until the soup is heated through. 

Taste the soup and adjust the seasoning if needed. 

Creamy Vegetable soup

6 roma tomatoes halved

4 carrots peeled and halved

1 red pepper cut into quarters

1 white onion halved

2 garlic bulbs

1 yellow squash sliced

1 green zucchini sliced

2 t olive oil

Salt & Pepper

2 t dried basil 

1 t Italian seasoning

1 t dried oregano

2 1/2 cups boiling water

1 c milk or coconut milk

Handful of fresh basil

Preheat oven to 425 

Line baking sheet with parchment paper and set aside

Prep and wash all veggies. Add to lined baking sheet. Add garlic to tin foil, season and wrap and place on lined baking sheet. Add olive oil and seasonings over top of the veggies and toss together until veggies are evenly coated. Add veggies to oven to cook. Cook for 40-45 minutes. Check half way.

Once veggies are cooked add all veggies to a food processor or blender. Squeeze in roasted garlic once cooled. Add in salt & pepper, and boiling water. Blend until smooth. Add in milk and blend. 

Add soup to bowls and add milk, black perpper and fresh basil on top. 

Hawaiian Gilled chicken

 3 lbs boneless skinlees chicken thighs

1 cup soy sauce

1 cup water

1 1/2 cups brown sugar

1/2 bunch of green onions chopped

1/2 t minced garlic

1 t sesame oil

1 13.5 ounce can coconut milk

• Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused.
• Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.
• Serve over a platter of coconut rice and garnish with green onions and a drizzle of additional soy sauce.
• *Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk. 

https://www.the-girl-who-ate-everything.com/hawaiian-grilled-chicken/?ai=

Chicken pizza crust

 1 pound ground chicken can also use ground turkey

 1/2 cup shredded mozzarella cheese

1 t italian seasoning

1/4 t kosher salt

Preheat oven to 400

Mix all ingredients together.

Place parchment paper over a baking sheet

Spread chicken mixture out in a pizza shape

The thinner you make it the crispier the crust

Bake 20 minutes

Add your favorite sauce and toppings and bake for an extra 10 minutes.

https://jenniferbanz.com/chicken-crust-pizza

Advertisement

Print It

Granny's Biscuits

From 1853 INN AT WOODHAVEN

• Share
• Email
• Twitter
• Pinit

Honey and Biscuits. Yum!

This is a super easy recipe from my grandmother who made them almost every day for 60 years! 
My whole family loves them and we have them every gathering. Since Granny passed (at the age of 91) I am the one in the family that makes them. The guests at theInn love them with honey or sausage gravy. They are also really good day old...just split them open, put some butter on and broil. Drizzle some honey over and what a crispy treat!

Ingredients

• 2 cups White Lily Self Rising Flour
• 2 tablespoons butter
• 2 tablespoons Crisco shortening

Directions

Preheat oven to 450 degrees 

In a large mixing bowl add flour and fork sift. Add butter and shortening and blend with a pastry blender until the mixture looks like crumbs. Then make a well in the center and add the your choice of milk. Stir just until the dough comes together. It will be very sticky at this point. 

Turn out onto a floured surface. ( I use wax paper on the counter for easy clean up) 
Dust the top of the mixture with flour and fold over. Add a little more flour and fold gently about 6 more times. Use your hand to press the dough down until about one inch high. Cut out biscuits with whatever size biscuit cutter you like. I have used a doughnut hole cutter for tiny appetiser biscuits, a one inch round for most times and a two inch round for big biscuits. ( I have even used a wine glass at a friends house who did not have a biscuit cutter!) 

Be sure to push down straight when cutting the biscuits and have a small cup with flour to dust the cutter in between each cut so it does not stick. Place biscuits on a baking sheet just so they touch. If they are really close together they will bake softer and if not touching at all they will be crisper on the outside. We like them crispy in my family and even prefer dark bottoms. 

Take the scrap dough and form into a ball again and continue making biscuits until all the dough is used. You can even use the last little bit....this is the one we always sample when baked. 

Bake biscuits until light and golden, about 15 minutes. You can butter while hot or leave for later. Serve with honey, butter and jams.

Broccoli Cheddar Chicken bake

 2 tbsp butter

2 cups of chicken, cooked and diced/shredded

2 1/4 cups low-sodium chicken broth

1 1/4 cups white Minute rice

2 cups raw broccoli

10 oz can cream of chicken soup

1/2 cup Greek yogurt

1/2 cup milk

2 cup cheddar cheese

INSTRUCTIONS
Preheat the oven to 350 F.
Cut or shred chicken into bite-sized pieces.
Lightly grease a 9x13 casserole dish and add all ingredients to large bowl and mix, leaving out 1/2 the cheese.
Before covering, top with the remaining cheese!
Cover and bake for 20 minutes. Remove from oven and uncover, then bake for another 10 minutes.

Creamy Roasted tomato soup

6-8 heirloom tomatoes, quartered

1 small sweet onion, quartered

3 T olive oil

2 T thyme leaves

salt & pepper

1 Cup milk

1/3 c basil pesto

parmesan, for serving

Preheat oven to 425

In a large oven safe pot combine tomatoes, onion, olive oil, thyme, and a pinch of salt and pepper

Place in oven and roast for 20-30 minutes or until the tomatoes just begin to char and release their juices. 

Let cool slightly

Transfer the roasted tomatoes and their juices to a blender and add the milk. Puree until smooth.

Return the soup to the pot and place over medium heat on the stove.

Stir in the pesto and season with salt and pepper.

Thin with more milk if desired.

Ladle in bowls and top with parmesan and basil.

https://www.halfbakedharvest.com/6-ingredient-creamy-roasted-tomato-soup/

Fresh peach pie

 1 pre-made graham cracker crust

6 ripe peaches

1 14 oz can sweetened condensed milk

1 lemon -juice only

1 cup heavy whipping cream

2 T powdered sugar

1/2 t vanilla

Peel & dice the peaches 

Add to graham cracker crust

Whisk the sweetened condensed milk and lemon juice together. Pour over the peaches and spread evenly.

Combine the whipping cream, powered sugar and vanilla in the bowl-mix until peaks form

Spread over the peach mixture.

Serve within a few hours

Caprese Chicken

 

• 1 Tbsp. 

  extra-virgin olive oil

• 1 lb. 

  boneless skinless chicken breasts

• Kosher salt

• Freshly ground black pepper

• 1/4 c. 

  balsamic vinegar

• 2 

  cloves garlic, minced

• 1 pt. 

  grape tomatoes, halved

• 2 Tbsp. 

  freshly torn basil

• 4 

  slices mozzarella

1. In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate. 
2. Add balsamic vinegar to skillet, then add garlic and cook until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes. Stir in basil. 
3. 
   Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt. 
4. 
   Spoon tomatoes over chicken and serve.

Baked Feta Pasta

 

• 8 ounces cavatappi pasta
• ▢2 pints cherry tomatoes
• ▢8 ounce block feta cheese
• ▢½ cup extra virgin olive oil
• ▢¼ teaspoon salt
• ▢¼ teaspoon black pepper
• ▢2 garlic cloves minced
• ▢¼ cup packed chopped fresh basil

INSTRUCTIONS

• Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.
• Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes, and flip a couple times to coat it with the olive oil and seasoning.
• Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts.
• While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid in case you'd like to toss it in.
• Immediately add the garlic and basil leaves to the cooked tomatoes and feta and toss everything to combine.
• Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and serve warm.

https://feelgoodfoodie.net/recipe/baked-feta-pasta/?fbclid=IwY2xjawEUeklleHRuA2FlbQIxMAABHY0Ayk6PmTRw6Dac5FjXAzofdR5GsjtyXm8_go79MJJl8uuUiIz2y6wxWA_aem_qokGcMMde8W0EBL671oSlw

Napali- Inspired Chicken Curry

Nepali-Inspired Chicken Curry

Recipe courtesy Burton Dining Hall at University of Lynchburg, pg. 53.

Serves: 6 

Ingredients
2 pounds chicken thighs (cut into roughly 1-inch chunks)
3 cups chopped onion
3 cups chopped tomato
2 tbsp chopped garlic
2 tbsp chopped ginger
2 deseeded habanero chilies (depending on size, or omit or use jalapeños for less heat)
1 bundle cilantro (chopped)
8 oz plain Greek yogurt 
1 tbsp red Kashmiri chili powder (can substitute with paprika mixed with cayenne pepper)
1 tbsp turmeric
1 tbsp cumin powder
2 tbsp curry powder
6 bay leaves
2 tsp salt
2 tsp pepper

Directions
1. Combine chopped tomatoes, onions, cilantro, garlic, ginger and chiles in your blender/food processor. Blend/pulse until smooth and set aside. 
2. Set frying pan to medium heat and pour in enough oil to coat the
bottom of the pan.
3. Once oil is hot, add spices and fry for roughly 2 minutes.
4. Add blended vegetables.
5. Cook until sauce starts to thicken.
6. Reduce heat and add yogurt. Mix until fully incorporated.
7. Remove curry sauce from pan and set aside. Rinse frying pan and apply to high heat, once again coating the bottom of your frying pan with oil.
8. Once oil is hot, add in chicken thigh chunks. Season with salt and pepper.
9. Cook until browned.
10. Reduce heat to a simmer and (slowly) pour curry sauce back into the pan and cover. Simmer until chicken is fully cooked.
11. Serve over rice with lots of chopped cilantro and enjoy!

https://lynchburgliving.com/read-it-try-it/

Black-Eyed Pea, Shrimp, and Chicken stew w Crab fried rice

Serves: 8 

“Having a busy schedule, leftovers are essential. This dish is one that I can rely on when I come home after a busy shift. Plus, it’s all the flavors of home” – Chef Candace Vinson

Ingredients
1 cup canola or grapeseed oil
1 1/2 cups all purpose flour 
1 pound chicken thighs, boneless, skinless, chopped (You can pre-season if desired)
1 pound medium raw shrimp, peeled (reserve shells and tails)
1 smoked turkey wing or leg
1 pound mustard greens, washed, rough chopped
32 oz chicken stock
2 cups onion, diced, reserved scraps
2 cups green bell pepper, diced
1 cup celery, diced, reserve scraps
4 cloves garlic, minced
3/4 cup black eyed peas, canned or frozen  
1 cup canned diced tomatoes, drained
1 cup okra, cut
2 bay leaves
4 sprigs of fresh thyme
Salt to taste
Crushed red pepper to taste

Directions
1. In a small stock pot, combine smoked turkey, shrimp shells, chicken Stock, 2 sprigs of thyme, 1 bay leaf and all vegetable scraps. Bring to boil and reduce to simmer for 1 hour.
Add 1-2 cups of water if the liquid has reduced too much. 
2. To a large pot on medium low heat, add oil and flour. With a rubber spatula, stir constantly until mixture resembles peanut butter. Be careful not to burn. 
3. To the roux mixture, add celery, onions, green peppers, and garlic. Stir till vegetables are fragrant. 
4. Carefully remove the smoked turkey and set aside to cool. Strain your smoked turkey stock (discard vegetables) into the roux mixture and whisk till fully combined and the broth is smooth (no clumps). 
5. Add your black eyed peas, tomatoes, diced chicken, bay leaf, thyme, okra, and mustard greens. Allow stew to simmer for 30-45 minutes or until black eyed peas are tender. 
6. Carefully shred your smoked turkey meat and discard the bones. Add shredded meat to stew. 
7. Add your shrimp, salt, and pepper to stew and cook until shrimp are pink and fully cooked. 
8. Divide stew into serving bowls and top with crab fried rice. 

Crab Fried Rice

Recipe courtesy Chef Candace Vinson, pg. 63.

Serves: 8 

Ingredients
1/4 cup canola or grapeseed oil
4 cup cooked, day old jasmine rice
1/2 cup crab claw meat
1 cup green onions, small diced
1 tsp onion powder
1 tsp garlic powder  
Salt and pepper, to taste

Directions
1. In a wok or large fry pan on medium high heat, add oil.
2. To the oil, add crab and green onion and stir until heated thoroughly. 
3. Add rice and remaining seasonings. 
4. Toss ingredients in the pan ensuring the rice is broken up (we don’t want clumpy rice).
5. Remove from heat and serve 1/2 cup portion on top of bowled stew. 

https://lynchburgliving.com/read-it-try-it/

Sweet cornbread Biscuits

1/4 cup warm water
1 tsp granulated sugar
2 1/4 tsp rapid yeast
1 1/2 cup all purpose flour
1 cup masa corn flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp granulated sugar
1 tsp kosher salt 
1/4 cup unsalted butter, cut into small pieces + 1 tbsp for brushing
1/4 cup butter flavored shortening (Candace prefers Crisco)
1 cup buttermilk + 1 tbsp for brushing
1 tbsp honey

Directions
1. In a large bowl, combine warm water, sugar, and yeast. Let proof till foamy.
2. In a large mixing bowl, combine all dry ingredients and blend till fully combined.
3. To the dry mix, add butter and shortening. Using your hands or a biscuit cutter,
crumble butter shortening till the mix resembles rocky sand. 
4. Make a well in the center of the flour
mixture and add buttermilk and yeast mixture. Gently fold till completely mixed.
5. Lightly flour a work surface and turn the dough out onto the surface.
6. Gently knead the dough to incorporate all the crumbs.
7. Pat the dough out into a 1-inch thick rectangle.
8. Using a floured bench scraper or biscuit cutter, cut your biscuits into desired shapes. You should yield 8-10 biscuits. 
9. Lightly grease a sheet pan and place your biscuits about 1/2 inch apart. 
10. Cover the pan loosely with plastic wrap and place in a very warm, sunny draft-free location. Let rise for 1 hour.  
11. Preheat the oven to 400 F.
12. Once the biscuits have doubled in size, remove plastic wrap and gently brush the tops with 1 tbsp of buttermilk. 
13. Bake for 12-14 minutes. While the cornbread biscuits are baking, melt the remaining butter and honey. 
14. Remove the biscuits from the oven and brush the biscuits with the honey mix. Sprinkle with a little kosher salt if desired.  

https://lynchburgliving.com/read-it-try-it/ 

Lemon Posset

 

• 600 ml heavy whipping cream
• 200 grams sugar
• 2 Tablespoons lemon zest, approximately 2 lemons
• 75 ml fresh squeezed lemon juice
• 1 teaspoon vanilla extract, optional

INSTRUCTIONS

1. Place the cream, sugar, and lemon zest in a saucepan. Heat over medium high heat.
2. Stir in the sugar to be dissolved in the cream. When bubbles start to appear on top of the heavy cream, remove from the heat. Be careful not to boil.
3. Whisk in the lemon juice.
4. Let the mixture cool for 10 minutes, then strain into a liquid measuring cup for ease of pouring into the serving vessel.
5. Hollow out and fill lemon halves if using as a vessel.
6. Cool completely at room temperature.
7. Refrigerate for at least 1 hour or for up to 3 days.

https://www.thechoppingblock.com/blog/lemon-posset-newest-internet-fad

Cracker Barrel Chocolate Coke Cake

Cake
2 INGREDIENTS:
1 can coca-cola
1 chocolate cake mix (15.25 oz, pudding in the mix)

DIRECTIONS:
Preheat Oven to 350F, spray pan with oil, I use avocado oil spray
Mix coke and cake mix together with hand mixer
Pour into 13x9 baking dish
Bake for 35 minutes

Pour Over Frosting
INGREDIENTS:
1/2 cup salted butter
3 TBSP unsweetened cocoa
6 TBSP heavy cream
2 cups powdered sugar
1 tsp vanilla extract

DIRECTIONS:
Melt butter
Add cocoa & cream
Whisk in powdered sugar & vanilla
Pour over cake while warm
Refrigerate leftovers

Notes: this is a dense, rich cake, feel free to use this pour over frosting over a regular chocolate cake, it’s insanely delicious that way, too

Texas pulled pork

 4 lb boneless pork shoulder roast

•1 tsp vegetable oil
•1 cup barbecue sauce
•1/2 cup apple cider vinegar
•1/2 cup chicken broth
•1/4 cup light brown sugar l
•1 tbsp yellow mustard
•2 tbsp Worcestershire sauce
•1 tbsp chili powder
•1 large yellow onion, chopped
•2 cloves garlic, minced
•Hamburger buns

Instructions:

1️⃣ Add vegetable oil to bottom of slow cooker and place pork roast inside.

2️⃣ Mix together barbecue sauce, apple cider vinegar, chicken broth, brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, and garlic; pour over roast.

3️⃣ Cover, and cook on low 10-12 hours or on high 5-6 hours or until roast shreds easily.

4️⃣ Serve over toasted hamburger buns.

https://www.instagram.com/passionatepennypincher