Chicken Fried Rice

posted in: Cooking | 0

This is a fantastic dish.  It takes no time at all and can be eaten as a main course or a side dish.  This is a real keeper in the dinner rotation!!








1 Cup Cooked Chicken, Shredded

1 Cup Cooked Rice

1 Cup mixed vegetables, cooked

1 Egg

1 – 2 TBSP Soy Sauce

1 – 2 TBSP Oil




Put the oil in a medium pan

Add the Rice.  I used brown and whole grain rice, but you can use whatever you like.

Add the chicken and the vegetables to the pan and mix all the ingredients together


Once all the ingredients are combined, make a well in the center of the pan and add the egg.  Beat the egg in the center. 

Start pulling a little at a time of the ingredients into the egg.  Once you have pulled enough of the chicken mixture into the egg, start mixing the eggs throughout the entire mixture.  Cook for an additional 2-3 minutes, or until the egg is completely cooked.


Add the soy sauce and cook for an additional 30 seconds.  Serve immediately.  This recipe makes 2 full meals, or 4 side dishes.  








Chicken with Potatoes and Peas

Chicken, potatoes, peas
I loved this dish growing up.  My Aunt used to make this for my family when she would come and stay with us for the weekend.  It reminds me of her whenever I make it, so I do it often.  


5 Chicken Legs
1 Large Onions
4 Potatoes Peeled – Sliced very thin
½ Box Frozen Peas
2 TBSP Olive Oil
2 TBSP Fresh Parsley, chopped
1 ½ tsp Salt
Grating Cheese
Salt and Pepper

Preheat oven to 350º.  Trim the chicken legs cutting off all the visible fat. Rinse the chicken and pat dry.Slice the onions and put them in bottom of large baking pan.  Slice the potatoes very thin and put them with the onions.  Add the olive oil, salt , parsley and  ½ teaspoon pepper.  Mix thoroughly.Arrange the chicken pieces on top of the potatoes.  Season with salt and pepper.Bake at 350˚ for 30 minutes.

Add the frozen peas to the baking pan and the grating cheese and bake for another 35 minutes, or until the internal temperature of the chicken is 180º.

Serve immediately

Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie is a throw-back meal.  But, this is not the same Chicken Pot Pie that I used to eat when I was younger.  This is full of chicken and vegetables and the flavor is delicious.   It’s definitely not your mother’s chicken pot pie. 
6 Chicken Breasts
Olive Oil
2 Cups Carrots – diced
2 Cups Celery – diced
1 Large Onion – diced
2 Chicken Bouillon cubes
5 Cups Chicken Stock
1 stick butter
¾ Cups All Purpose Flour
2 tsp Kosher Salt
½ tsp Pepper
¼ Cup Heavy Cream
1 Box Frozen Peas
1 Box Frozen Corn
Refrigerator pie dough
1 Egg

Preheat oven to 350º.  Rub the chicken with olive oil and sprinkle with salt and pepper.  Bake for 35-40 minutes.  Set aside to cool.  Once the chicken is cool, dice or shred.In a small saucepan, heat the chicken stock and the bouillon cubes.  In a large pot, melt the butter.  Add the onions, carrots and celery. Cook on medium-low heat until the onions are translucent.  About 10 – 15 minutes.  Add the chicken to the vegetables and toss.  Sprinkle the flour on top of the vegetables and chicken.  Cook, stirring for an additional 2 minutes. Add the hot chicken stock and simmer for 1 minute until the mixture starts to thicken.  Add the heavy cream, peas, corn, salt, pepper and parsley.  Mix thoroughly to combine all ingredients.  Remove from heat.Pour in the filling into a large baking dish or 4 individual oven safe baking dishes.  Top with pastry dough.  Cut several slits in the pastry dough.  Brush with egg wash (1 egg beaten with 1 tablespoon water or milk).Bake in a 375º oven for 50 minutes.  Let cool 10 minutes before serving


Traditional Beef Stew

Beef Stew 1

This looks delicious.  I would love to have a bowl of this right now.  Rich, meaty with potatoes and carrots and a flavor that is glorious.  A roaring fire, a good movie and a bowl of beef stew is a winning combination.
3 lbs Beef cubes
1 Large Onion, chopped
3 Carrots
3 Potatoes
4 Cups Beef Broth
½ Cup Flour
3 Tbsp Vegetable Oil
2 TBSP Worcestershire Sauce
3 Cloves Garlic, minced
1 Bay Leaf
1 tsp Paprika
1 tsp Thyme
1 tsp Rosemary
1 Cup Red Wine
Salt & Pepper
In a large dutch oven, heat the vegetable oil.  Dredge the beef in flour seasoned with salt and pepper. Brown the floured meat on all sides in the vegetable oil.  Remove the meat from the pan and set aside.  Add the chopped onion and cook until the onion is soft.  Add the minced garlic and cook for another minute.  Add the beef broth, red wine, Worcestershire sauce, bay leaf, paprika, thyme and rosemary.   When the mixture comes to a boil, add the meat back to the pot.  Simmer on low for 1 – 1 ½ hours.  Until the meat is fork tender.In the meantime, cut the carrots and potatoes into bite size pieces.  After the meat has been simmering for 1 – 1 ½ hours, add the vegetables to the pot.  Continue to simmer for another 30 – 40 minutes.  Season with salt and pepper.  Serve.

Chicken Scarpariello

posted in: Chicken Scarpariello, Meat | 0

Chicken Scarpariella

This dish is heavenly.  The chicken and sausage in the sauce from the mushrooms and onions is out of this world.  This is a perfect Sunday Supper.


2 Lbs Chicken Breast – boneless                             
1 Lb Italian Sausage
2 Potatoes – cut in pieces
2 Red Peppers – cut in pieces
1 Onion – sliced
1 Lb Mushrooms –  stems removed
1/2 Cup Chicken Broth
1/2 Cup White Wine
1 TBSP Rosemary – chopped
1 TBSP Parsley – chopped
2 tsp Lemon Juice
1/2 tsp Red Pepper Flakes
1 TBSP Flour
1/4 Cup Olive Oil
2 TBSP Butter
Flour for dredging


Cut the chicken breast into bite sized pieces.  Dredge the chicken in flour. In a large skillet, heat the olive oil and butter.  Cook the chicken until brown on both sides.  Remove from pan.  
Brown the sausage on all sides and set aside.  
Add the potatoes and season with salt.  Cook the potatoes until just starting to get soft.  
Add the onion, red pepper and mushrooms again, season these vegetables with salt.  Continue cooking for 5 minutes on medium heat.  
Add the chicken and sausage back to the skillet.  Stir.  
Add the rosemary, parsley, red pepper flakes and lemon juice.  Stir in the chicken broth and wine.  
Mix 1 tablespoon of flour with a small amount of water and whisk until there are no lumps.  Add to the skillet and gently stir.  
Season with salt and pepper. Cook on medium-low heat for 20 to 30 minutes.