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Casserole/ Chicken/ Soup

Skillet Chicken and Dumplings

On the menu today – Skillet Chicken and Dumplings!

The last time I made chicken and dumplings, it was a disaster. It was my first attempt and I didn’t let the dumplings cook long enough. As a result, the dumplings were awful. With the weather getting cooler, I decided to try it again. This time I took a shortcut and used biscuits instead of making the dumplings myself.

This dish is a complete success! One bite with the chicken, a bit of dumpling, and of course the thick sauce… it’s like a nice warm hug. YUM!

You get a bonus recipe on this post. I’m also including a recipe for homemade chicken stock. How many times do you buy a rotisserie chicken from the grocery store? I buy them pretty frequently, but I had been throwing away the bones – don’t do that. Use the bones along with the other things I will list in the recipe and make your own chicken stock. It’s really easy and taste so much better than store bought. No judgement if you decide to use store bought stock for your version of chicken and dumplings.

Let me know how your version turns out!

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Skillet Chicken and Dumplings

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By Patrick Dulmage – Serves: 8-10
Prep Time: 15 minutes – Cooking Time: 40 minutes – Total Time: 55 minutes

Skillet Chicken and Dumplings

Ingredients

  • 1 rotisserie chicken, pulled from the bone and cubed - discard the skin (about 4 cups)
  • 1 Vidalia Onion, diced
  • 3 stalks celery, diced
  • 1 carrot, diced
  • 1 tsp thyme
  • Kosher salt
  • Freshly ground pepper
  • 4 Tbsp butter
  • 32 oz chicken stock, homemade or store bought
  • 1 16.3 oz container of refrigerated biscuit dough
  • 1/4 cup stone-ground corn meal
  • 1/3 cup flour
  • 2 tsp paprika
  • 1/4 cup fresh parsley, finely chopped

Instructions

1

In a medium mixing bowl, mix the corn meal, paprika, and about a half teaspoon of salt

2

Open the tube of biscuits and cut each one into bite sized pieces

3

Toss the biscuit pieces in the corn meal mixture and set aside

4

In a large cast iron skillet, heat the butter

5

Add the onion and cook until translucent, about 5 minutes

6

Add the flour and mix with the onions and let cook another 3-5 minutes

7

Slowly add the chicken stock and stir constantly to thoroughly combine all the ingredients

8

Season with salt and pepper and bring to a boil

9

Reduce the heat to a simmer, then add the chicken, half of the parsley, carrot, and celery

10

Cover the chicken mixture with the biscuit pieces and then cover

11

Cook for about 25 minutes on low

12

The "dumplings" should be light, fluffy, and fully cooked

13

Garnish with the rest of the parsley

14

Let it cool at least 5 minutes before serving

October 3, 2021 By
Chicken/ Soup/ Stock

Quick Homemade Chicken Stock

On the menu today – Quick Homemade Chicken Stock!

How many times do buy a rotisserie chicken and then throw away the bones and carcass? That is exactly what I have been doing for years. Recently, I figured I would make use of that carcass and make a batch of chicken stock.

This is so easy to make and then you have it to use right away or freeze and have it on hand.

To make this chicken stock, all you need are the bones/carcass from a rotisserie chicken, an onion, one clove of garlic, a carrot or two (depending on size), three stalks celery, 8-10 peppercorns, 8 sprigs of parsley (use dry if you don’t have fresh), and two bay leaves.

Throw all that into a large stock pot and cover with water. How much water? I don’t know, you have to cover what you put in the pot. Bring that mixture to a boil and then drop the heat to a simmer for an hour and a half. That’s it!

Now that you have this lovely, delicious stock, you could use it right away or freeze it. If you freeze it, you could freeze it ice cube trays for the times you just need a little chicken stock or in pre-portioned containers.

I hope you start making your own chicken stock. It is much tastier and better for you since you know what ingredients are in it. Let me know how your version turns out.

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Quick Homemade Chicken Stock

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By Patrick Dulmage – Serves: 8-10
Prep Time: 10 minutes – Cooking Time: 1 hour 30 minutes – Total Time: 1 hour 40 minutes

Quick Homemade Chicken Stock

Ingredients

  • Bones/carcass from one rotisserie chicken
  • 1/2 - 1 onion, halved
  • 1 Clove of garlic, halved
  • 1-2 Carrots (depending on size)
  • 3 Celery stalks
  • 8-10 peppercorns
  • 8 sprigs of parsley (use dry if you don't have fresh)
  • 2 Bay leaves

Instructions

1

Put all the ingredients in a large stock pot, preferably a heavy cast iron one

2

Cover the ingredients with water, amount will vary based on size of pot and what you have in it

3

Bring to a boil, then simmer for 1 and a half hours

4

As it simmers, skim the scum from the top

5

Once finished, remove the bones and other solids

6

Let it cool and store in the fridge or freezer

7

The following day, you can skim more of the chicken fat from the top

Notes

Freeze the stock in pre-measured sizes (1 cup, etc) to make it easy to pull exactly what you need for your next dish. You could also fill an ice cube tray with the stock and freeze it for smaller portions.

October 3, 2021 By
Casserole/ Chicken

Chicken and Tater Tot Hotdish

On the menu tonight – Chicken and Tater Tot Hotdish! What’s a hot dish? It’s a mid-west casserole that contains a protein, starch, a creamed soup, and a vegetable. In this version, think chicken pot pie but the crust is tater tots!

If you like chicken pot pie, but are intimidated by making the crust, this is the one to try! Start by giving the tots a pre-cook in the oven. I like really crispy tots and since they won’t be fried, this your chance to get them crispy.

While the tots are in the oven, sauté the onion until translucent, about 4-5 minutes. Then add some flour and butter to the pan to make the roux. Let the flour cook 2-3 minutes and begin adding the milk, whisking as you go to avoid clumps.

Instead of chopping carrots, I used a pea and carrot mix from the frozen section to save a little time. Add that to the mix along with the chicken, bouillon, and other seasonings. Let everything simmer 10-15 minutes, until the chicken cooks through.

Transfer the mix to a baking dish and cover with the tots. Put the baking dish in the oven and bake for about 30 minutes. Let me know how your version of this hot dish turns out!

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Chicken and Tater Tot Hotdish

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By Patrick Dulmage – Serves: 8-10
Prep Time: 15 minutes – Cooking Time: 1 hour – Total Time: 1 hour 15 minutes

Chicken and Tater Tot Hotdish

Ingredients

  • 2 Tbsp Butter
  • 1lb chicken thighs, cut into bite-sized pieces
  • 1 Vidalia Onion, finely diced
  • 1 16 oz pkg frozen peas and carrots
  • 1/4 cup all purpose flour
  • 2 cups milk, room temp
  • 1 tsp Better Than Bouillon, Chicken broth
  • 1 tsp dried Thyme
  • 1 tsp dried (or fresh) Rosemary, finely chopped
  • 1 bag Tater Tots

Instructions

1

Pre-heat the oven to 400 degrees

2

Put the tater tots on an oiled baking sheet, bake for about 20-25 minutes to make sure they are crispy

3

While the tots bake, pre-heat a large skillet with some butter and the onions. Cook about 5 minutes

4

Add the flour to the pan along with some more butter to make the roux

5

Stir the flour, butter, and onions around for 2-3 minutes, then slowly whisk in the milk

6

Continuously stir to avoid clumps in the sauce

7

Add the chicken, bouillon, carrot/pea mix, thyme, and rosemary to the sauce

8

Simmer for about 10-12 minutes to cook the chicken through, then transfer to a baking dish (13x9)

9

Cover the mixture with the tater tots and put in the oven for about 30 minutes

September 2, 2021 By
Chicken

Peri-Peri Chicken with Cilantro Lime Rice

On the menu tonight – Peri Peri Chicken!

What is Peri-Peri? It’s a spicy little pepper, also known as African Bird’s Eye Chili. I heard about it on a cooking show and they mentioned how difficult it was to find this pepper. Challenge accepted! It took very little time to find a source on the internet, and within a few days I had a package from Thailand with my new found peppers!

I said it was a spicy pepper. Peppers’ heat is measured in Scoville units. A Jalapeño pepper measures 2500-8000 Scoville units. The Peri-Peri measures 50,000 – 175,000 Scoville units, so they definitely put out some heat. The peppers are also pretty small, it looks like you would need a lot of them. Be careful.

The really funny/curious thing I found when researching recipes for Peri-Peri Chicken is I didn’t find one that actually used the Peri-Peri pepper. I know they aren’t a pepper that you’ll likely find in your local market, but at least have them in the recipe and put out an alternative. Rant over.

When you make this dish, it is best if you make the marinade, coat the chicken, and let it sit in the fridge for a day.

Take the chicken out of the fridge about an hour before cooking to allow it to come to room temperature. You can use that time to start your rice. My Cilantro Lime Rice is perfect with the Peri-Peri chicken.

The next time you plan to grill, try something different. Try making this dish and let me know what you think.

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Peri-Peri Chicken

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By Patrick Dulmage – Serves: 4-6

Peri-Peri Chicken

Ingredients

  • 4-10 Peri-Peri Peppers (Arbol chilis if you can't find Peri-Peri)
  • 3 tbsp olive oil
  • 2 tbsp Kosher salt
  • 8 garlic cloves
  • 2 tbsp tomato paste
  • 1 shallot, finely chopped
  • 1 tbsp sugar
  • 1 tbsp paprika
  • 1 tbsp five-spice powder
  • 2 tsp lemon zest
  • 1/4 cup lemon juice
  • 1 tsp pepper
  • 1/8-1/4 tsp cayenne pepper
  • 3 bay leaves, crushed
  • 6 lbs bone-in chicken thighs
  • 1/2 cup roasted peanuts, finely chopped

Instructions

1

In a food processor, add the chilis, oil, salt, garlic, tomato paste, shallot, sugar, paprika, five spice powder, lemon zest, lemon juice, pepper, cayenne, and bay leaves. Process until smooth

2

Taste it to check the heat level. You want it hotter, add more peppers and/or cayenne pepper

3

Pierce the chicken pieces all over with a knife or skewer to let the mixture get deep into each piece.

4

Put the chicken, peanuts, and sauce in a freezer bag. Mix it up until the chicken is fully coated

5

Put in the fridge at least 6 hours, better over night

6

When it is time to cook, pull the chicken from the fridge early enough to let it come to room temperature (about 20 - 30 minutes)

7

Pre-heat the grill to high

8

Put a pie tin with about 2-3 cups of water on one side of the grill and the chicken on the other.

9

Maintain a grill temp of about 325-350 degrees

10

Grill until you get a nice char on each side, about 5 minutes on each side

11

Once it looks good, move to a cooler part of the grill or lower the heat to finish cooking

12

We are looking for an internal temp of about 160 degrees (temperature will rise about 5 more degrees as you let it rest)

13

If the juice runs clear, it's fully cooked. If you see some pink in the juice, it needs more time

14

Serve with some lemon wedges to squeeze over each piece

August 1, 2021 By
Chicken/ Italian

Chicken Vesuvio

I wanted to do something else with chicken and I found this Italian recipe for chicken thighs – Chicken Vesuvio!

In addition to the chicken, it has potatoes, artichoke hearts, and garlic – SO GOOD!

You can have this dish on your plate within 45 minutes from start to finish. Chicken thighs are easily my favorite part of the chicken. They are so flavorful and it is tough to over cook them. Once you sear the chicken on both sides, pull it from the pot and continue by searing the potatoes. After the potatoes have been seared, add the garlic and cook about another minute.

Next add the wine and scrape up any of those brown bits from the bottom of the pot. Then add the stock, herbs and bring to a boil.

Once it comes to a boil, cut the heat, add the artichoke hearts and put in the oven. After about 20 minutes in the oven, serve and enjoy!

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Chicken Vesuvio

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By Patrick Dulmage – Serves: 4
Prep Time: 5 minutes – Cooking Time: 40 minutes – Total Time: 45 minutes

Chicken Vesuvio

Ingredients

  • 3 tbsp olive oil
  • 4 chicken thighs
  • 1 1/2 lb small potatoes, halved
  • 8 oz artichoke hearts
  • 4 cloves garlic
  • 1 1/2 tsp oregano
  • 1 tsp thyme
  • 3/4 cup white wine
  • 3/4 cup chicken or vegetable stock
  • 2 tbsp butter

Instructions

1

Pre-heat oven to 450 degrees

2

Heat olive oil in a large Dutch oven over high heat

3

Add the chicken thighs, skin side down season with salt and pepper

4

Brown the chicken on each side and transfer to a platter or bowl

5

Add the potatoes and brown them as well

6

Once potatoes are browned, add the garlic, and cook for about a minute

7

Add the wine and scrape up any brown bits from the bottom of the pot

8

Add the broth, oregano and thyme

9

Return the chicken to the pot along with any juices

10

Bring to a boil over medium high heat

11

Once at a boil, cut the heat, add the artichoke hearts, put the lid on the pot and transfer to the oven

12

Set the timer for 20 minutes

13

Remove from the oven, add the butter, and stir to combine

14

Serve immediately

April 11, 2021 By
Casserole/ Chicken

Cheesy Chicken and Broccoli Gnocchi with Bacon

Did you say you wanted something cheesy? Look no further than my Cheesy Chicken and Broccoli Gnocchi topped with Bacon!

Inspired by a Mac and Cheese recipe I saw, I decided to use gnocchi instead. This is another great weeknight dinner. Start by pre-heating the broiler to high. While the broiler heats up, cook the bacon and start the water boiling for the gnocchi (or macaroni if you want to go that route).

The rest of the recipe is below. I hope you will make my Cheesy Chicken and Broccoli Gnocchi with Bacon.

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Cheesy Chicken and Broccoli Gnocchi with Bacon

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By Patrick Dulmage – Serves: 6-8
Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Cheesy Chicken and Broccoli Gnocchi with Bacon

Ingredients

  • 17.5 oz pkg gnocchi (DeCecco preferred)
  • 3 cups chopped broccoli florets
  • 3-6 slices bacon, chopped
  • 12-16 oz boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tsp Kosher salt
  • 2-3 cloves garlic, minced or finely chopped
  • 1/8 tsp turmeric
  • 1 1/4 cups low fat milk
  • 1 cup chicken stock
  • 4 oz Gruyère cheese, grated
  • 4 oz Cheddar cheese, grated

Instructions

1

Pre-heat the broiler to high

2

Cook the gnocchi according to package directions and set aside

3

Cook the broccoli in the same salted water as the gnocchi

4

While the gnocchi and broccoli are cooking, cook the bacon in a large oven-safe skillet over medium heat

5

Once the bacon is cooked, remove with a slotted spoon and leave about 1 1/2 of the drippings to cook the chicken

6

Add the chicken to the pan and cook about 4 minutes. Make sure to flip the pieces so they brown on all sides

7

Add the garlic and turmeric and cook another minute or two

8

Combine the milk and chicken stock, then add to the pan

9

Season with some salt and pepper (if your chicken stock has a lot of salt, you may not need to add any additional)

10

Bring to a boil, add the cheese (reserve some for topping) and broccoli

11

Once the cheese has melted and coated everything, add the gnocchi

12

Give it one last stir, top with remaining cheese and put under the broiler until golden brown and bubbly

13

Top with the chopped bacon and serve

February 28, 2021 By
Casserole/ Chicken

One-Pan Chicken Tortellini Alfredo

On the menu tonight – Chicken Tortellini Alfredo!

If you are looking for something that doesn’t take too long to make AND doesn’t dirty too many pots and pans this is it! You probably already have some tortellini and chicken in your freezer. If the chicken is thawed, you can make this meal in about 30 minutes.

The chicken is tender and juicy. The combination of the chicken, cheese sauce, and tortellini is fantastic. Whatever you do, don’t leave out the nutmeg, it adds that little extra layer of flavor making people wonder what that flavor is.

Keep this recipe handy for your quick, week-night dinners. I hope you will try it and let me know how it turns out for you.

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One-Pan Chicken Tortellini Alfredo

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By Patrick Dulmage – Serves: 6-8
Prep Time: 15 minutes – Cooking Time: 15 minutes – Total Time: 30 minutes

One-Pan Chicken Tortellini Alfredo

Ingredients

  • 1 1/2 cups heavy cream (half and half would work too)
  • 4 tablespoons butter
  • 1 1/2 cups grated Parmesan cheese
  • 2 pinches nutmeg (freshly grated is preferred)
  • Kosher salt
  • Freshly ground black pepper
  • 18 oz pkg cheese tortellini (you could also use other varieties like mushroom or spinach)
  • 2 boneless skinless chicken breast, cut into bite sized pieces (chicken thighs would also be great)
  • 1/2 - 1 shallot, finely chopped
  • 1/4 cup chopped fresh parsley

Instructions

1

Pre-heat the oven to 425 degrees

2

Heat the heavy cream, butter, nutmeg, shallot, and one cup of the Parmesan cheese in a large cast iron skillet

3

Whisk until the butter and cheese are melted, about 4 minutes

4

Add the tortellini and simmer until they are cooked through, about 5 minutes

5

Add the chicken and mix to combine

6

Add the rest of the Parmesan cheese on top and then put in the oven

7

Bake until the chicken is cooked through and the top starts to get browned, about 12 minutes

8

Once baked, let it rest about 10 minutes before serving

9

Garnish with the fresh parsley or green onions

February 28, 2021 By
Casserole/ Chicken

Chicken Tortilla Casserole

On the menu tonight, Chicken Tortilla Casserole!

This dish couldn’t be easier. If you use a rotisserie chicken, you can have this casserole done in about 40 minutes. Simply pre-heat the oven, put all the ingredients in a large bowl, and mix to combine. Bake for about 20 minutes, then pull from the oven to top with cheese and bake another 10-15 minutes. That’s IT!

Garnish with some chopped red onion, cilantro, sour cream and you have dinner!

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Chicken Tortilla Casserole

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By Patrick Dulmage – Serves: 10-12
Prep Time: 5 minutes – Cooking Time: 30 minutes – Total Time: 35 minutes

Chicken Tortilla Casserole

Ingredients

  • 5-6 cups cooked chicken (about 1 whole chicken)
  • 3/4 red onion, diced
  • 8 oz Monterey Jack Cheese, grated
  • 2 10 oz cans Rotel tomatoes
  • 1 10 oz canned or frozen corn
  • 1 15 oz can black beans
  • 12 corn tortillas (taco size), quartered
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp Kosher salt
  • 1/2 cup sour cream
  • 1/3 cup cilantro, finely chopped

Instructions

1

Pre-heat oven to 350 degrees

2

Add the chicken, tortillas, tomatoes, beans, corn, spices, half of the diced onions, and half of the grated cheese to a large mixing bowl.

3

Mix to combine.

4

Add to a greased 13x9 baking dish and put in the oven.

5

Bake for 20 minutes, uncovered.

6

After 20 minutes, take out of the oven, raise the temp of the oven to 400 degrees, cover with the rest of the grated cheese.

7

Bake for another 10-15 minutes.

8

Garnish with the rest of the diced onion, cilantro, and dollops of sour cream.

January 17, 2021 By
Casserole/ Chicken

Chicken Pot Pie

On the menu today – Chicken Pot Pie!

I was craving some good ole comfort food today and Chicken Pot Pie has GOT to be in the top two or three for comfort food. I tried something different this time with the crust. Instead of puff pastry or pie dough, I used flakey biscuits. With the cooked biscuits split, I used the bottoms on the bottom of the baking dish and the tops for the top.

Making dough isn’t one of my favorite things to do, so I decided to try using biscuits instead. I think it turned out really well. The filling it out of this world. I used chicken thighs, which I think have more flavor than the breast meat. The thighs were baked seasoned with salt and pepper – that’s it. The rest of the filling comes together really quickly.

With the weather getting cooler, you need to get those comfort food recipes out. I hope you will try my version the next time you make chicken pot pie. Let me know how it turns out.

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Chicken Pot Pie

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By Patrick Dulmage – Serves: 8
Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Chicken Pot Pie

Ingredients

  • 2lb boneless, skin-less chicken thighs, cooked and cubed (You can use breast meat if you like. Cook it yourself or use a rotisserie chicken)
  • 1 medium Vidalia onion, diced
  • 2 ribs of celery, diced (the center portion of the celery would be good too)
  • 1 can cream of celery soup (feel free to substitute cream of chicken)
  • 1 bag frozen peas and carrots
  • 1 12 oz can evaporated milk (you could use whole milk)
  • 1 cup chicken stock (I like Better Than Bullion)
  • 1 tbs fresh parsley, finely chopped
  • 1/3 cup all-purpose flour
  • 1/3 cup butter
  • 1-2 tbsp olive oil
  • 1 tube flakey biscuits
  • Kosher salt
  • Freshly ground pepper

Instructions

1

Pre-heat a large sauce pan over medium heat with olive oil

2

Pre-heat the oven to 350 degrees

3

Add the onion and celery and cook until translucent, about 5 minutes

4

Put the biscuits in the oven for 15 minutes

5

In a large measuring cup, heat the chicken stock and evaporated milk in the microwave, about 2 minutes

6

Add the flour to the onions and celery, mix to combine and cook 1-2 minutes

7

Add the butter, mix to combine

8

Slowly pour in the chicken stock and milk, stir to combine

9

Let the mixture come to a boil and then lower the heat, continuously stirring as it thickens

10

Add the frozen peas and carrots, mix to combine and cut the heat

11

Add the cooked chicken and parsley, then mix to combine

12

In a 13x9 baking dish put a layer of the biscuit bottoms down

13

Pour the chicken mixture into the baking dish and top with the biscuit tops

14

Serve immediately

September 27, 2020 By
Chicken

Grilled Chicken Wings

I put it out there for suggestions of what you would like to see me make and several requests came back for Chicken Wings. This version is pretty simple but still full of flavor. I made a quick rub of garlic salt and pepper, then seasoned the wings. This is the most basic of seasonings, but once you get a basic recipe down the seasoning options are limitless.

My charcoal grill was setup for low and slow at about 225 degrees. You could also use a gas grill with a smoker box, or even bake them in the oven. Since I was already grilling some ribs I used the charcoal grill.

After 30-40 minutes (it will depend on your grill), I took the wings off and served some tossed in my BBQ Sauce and some with sauce on the side. The next time you fire up your grill, try grilling some chicken wings.

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Grilled Chicken Wings

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By Patrick Dulmage – Serves: 6-8
Prep Time: 5 minutes – Cooking Time: 30-40 minutes – Total Time: 35-45 minutes

Grilled Chicken Wings

Ingredients

  • 2-3 lbs chicken wings, clip the wing tips and save in the freezer to make chicken stock
  • 1/4 cup Garlic Salt
  • 1/4 cup black pepper

Instructions

1

Pre-heat your grill to 225 degrees

2

If you haven't already, clip the wing tips from the wings

3

Separate the drumette from the wingette

4

Season the chicken (both sides) with the dry rub - be careful how much you put on as garlic salt is mostly salt. You can always add but you can't take away, just sayin'

5

Put the wings on the grill over indirect heat and close the lid to let the wings get a little smokey

September 21, 2020 By