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Recipes
Easy Chicken and Dumplings
By shelle
1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat
- 1 (32-oz.) container low-sodium chicken broth
- 3 cups shredded cooked chicken (about 1 1/2 lb.)
- 1 (10 3/4-oz.) can reduced-fat cream of chicken soup
- 1/4 teaspoon poultry seasoning
- 1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits
- 2 carrots, diced
- 3 celery ribs, diced
Chicken Spaghetti
By shelle
Preheat oven to 350. Spray a 13 x 9 inch baking dish with non-stick cooking spray
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 (14 ounce) can chicken broth
- 1 (10.75 ounce) can cream of chicken soup
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (10 ounce) can diced tomatoes with green chilies, drained (Rotel)
- 1 (4.25 ounce) can chopped black olives, drained
- 1 (4 ounce) jar sliced mushrooms, drained
- 1/2 cup sour cream
- 1 teaspoon salt
- 3 1/2 cups chopped cooked chicken
- 2 cups shredded Cheddar Cheese
- 1 (16 ounce) package angel hair pasta, cooked according to package directions
- 3/4 cup panko bread crumbs
- 1 tablespoon butter, melted
Waldorf Chicken Salad
By shelle
Southern Living JULY 2010
- 1/2 cup chopped walnuts
- 3 cups chopped cooked chicken
- 1 cup seedless red grapes, halved
- 1 large Gala apple, diced
- 1 cup diced celery
- 1/2 cup mayonnaise
- 1/2 cup honey mustard
- Salt and pepper to taste
Best Lemon Bars
By shelle
Makes about 2 to 3 dozen bars, depending on size
- For the crust:
- 2 cups all purpose flour
- 1 cup very cold unsalted butter (2 sticks), cut into small chunks
- 1/2 cup sweetened shredded coconut (see note)
- 1/4 cup powdered sugar, more for sprinkling
- Pinch of salt
- For the filling:
- 2 Cups sugar
- 4 eggs
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup all purpose flour
- 1 teaspoon baking powder
- Pinch of salt
Bacon Cheeseburger Soup ( Paula Deen )
By shelle
This recipe is from Cooking with Paula Deen magazine Nov/Dec 2009
- 10 slices bacon , cut into 1/2 inch pieces
- 2 lbs ground chuck (can use ground turkey)
- 1 onion , chopped
- 2 teaspoons minced garlic
- 1 (32 ounce) box low sodium chicken broth
- 1 (14 1/2 ounce) can petite diced tomatoes
- 1 (10 3/4 ounce) can cheddar cheese soup
- 1/4 cup dill pickle relish
- 2 tablespoons Worcestershire sauce
- French-fried onions
Roast Chicken with Sweet Potatoes and Apples
By shelle
1. Preheat oven to 425. Grate 2 tsp zest from lemon; reserve lemon
- 1 lemon
- 2 garlic cloves, minced
- 1 teaspoon kosher salt, divided
- 1 teaspoon pepper, divided
- 1 (5 to 6 lb) whole chicken
- 3 fresh thyme sprigs
- 2 large Granny Smith apples
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup butter, melted
Pineapple Jerk Chicken and Rice
By shelle
In a large pot of boiling, salted water, cook the rice, uncovered and stirring occasionally, until tender, about 30...
- 2 cups brown rice
- 1/4 cup extra-virgin olive oil
- 1 onion, chopped
- 1 jalapeño chile—stemmed, seeded and finely chopped
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
- Salt and pepper
- 1/2 pineapple, cut into 3/4-inch pieces (about 3 cups)
- 1/2 cup jerk marinade, such as Lawry's
- One 15-ounce can black beans, rinsed
- 1/2 cup chopped cilantro
Grilled Chicken with Mango-Pineapple Salsa
By shelle
1. To prepare salsa, combine first 8 ingredients
- Salsa:
- 2/3 cup diced peeled ripe mango (1 medium)
- 2/3 cup diced fresh pineapple
- 2 tablespoons minced red onion
- 1 tablespoon minced seeded jalapeno pepper
- 1 1/2 tsps chopped fresh cilantro
- 1 1/2 tsps fresh lime juice
- 1/8 tsp salt
- 1/8 tsp freshly ground black pepper
- Chicken:
- 4 (6 ounce) skinless, boneless chicken breast halves
- 1/4 cup pineapple juice
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tsp fresh lime juice
- dash of crushed red pepper
- cooking spray
Cinnamon Pecan Rolls
By shelle
. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragran...
- 1 cup chopped pecans
- 1 (16-oz.) package hot roll mix
- 1/2 cup butter, softened
- 1 cup firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Green Beans with Ham and Potatoes
By shelle
Southern Living NOVEMBER 2001
- 1/2 cup butter or margarine
- 2 1/2 cups diced smoked ham
- 2 large sweet onions, diced
- 3 (1-pound) packages frozen cut green beans, thawed
- 2 cups chicken broth
- 1 pound small new potatoes, halved
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
- 1 small red bell pepper, diced