Recipe of the Day: Hungarian Chicken Paprikas & Dumplings

Hungarian Chicken Paprikas & Dumplings

Ingredients

3 Tbsp  Vegetable Oil
1 Vadalia Onion, Chopped
1 Whole cut up Chicken, skin in tact
2 Tbsp Sweet Paprika
3 Chicken Bullion Cubes (1 per cup of water added)

Add later to broth:
1 pt Sour Cream
1/2 Pt Water
4 Tbsp Flour
3 Tsp Seasoning Salt

For Dumplings:
4 Eggs
3 Cup Water
6 Cup All Purpose Flour
1 Tsp Salt

Directions

• In a large pot place the oil and chopped onion. Cook over medium/high heat until translucent.(you don't want them brown, just tender) 
• Take off heat. 
• Add the Paprika.  Mix it well.
• Put chicken parts in the pot and brown slightly with the onion/paprika mixture.(do it in batches if you have to and add additional oil in small amounts if needed)

NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin in tact. It adds to the flavor.

• Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes ( a good rule is 1 cube for every one cup of water...just eyeball it. Also add the Seasoning Salt. 
• Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.
• While the chicken is simmering,Mix the sour cream,water and flour together with a hand mixer or a Kitchen-aid mixer. Whip it very smooth and set aside.
• When the chicken is done,remove the chicken pieces to a colander to cool.
• Slowly add the sour cream mixture a little bit at a time to the broth, stirring constantly to incorporate into the broth.

OPTIONAL: You can de-bone the chicken, or leave the pieces in tack. I spoil everyone and skin and de-bone it and add it back to the sauce.

FOR THE DUMPLINGS:

• Bring a large pot of water to a boil.
• In a mixer combine eggs,water and flour and salt. Mix together to form a soupy dough. 
• When water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon onto the boiling water,so the dough will not stick to the spoon. 
• After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done. 
• Drain and rinse. It makes alot of dumplings! But that is ok, they will be gone in no time!
• Serve up a big helping of dumplings, and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.

 All of my senses come alive....truly a wonderful comforting food!

@KelleyAmstutz

/kel.amstutz

KAMSTUTZ09

Recipe Alert: Mexican Tortilla Casserole

From Ree Drummond*

I saw this and HAD to have the recipe.

I mean, talk about YUM!  It has a little more ingredients than I'd like...but it looks delicious...splurge alert! 

Mexican Tortilla Casserole

Total Time:  1 hr 20 min
Prep: 30 min
Cook:   50 min

Yield:   12 to 16 servings
Level:  Easy

Ingredients
2 tablespoons olive oil
2 cups diced fresh tomatoes (about 3 to 5)
1 onion, diced
3 cloves garlic, minced
4 teaspoons chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1 large boneless, skinless chicken breast (about 12 ounces), cut into bite-size pieces
Kosher salt
1 15 -ounce can pinto beans, drained and rinsed
1 15 -ounce can kidney beans, drained and rinsed
1 16 -ounce jar salsa verde
10 large (burrito-size) flour tortillas or 12 small flour or corn tortillas
2 cups cooked rice (from 2/3 cup dry)
1 11 -ounce can corn kernels, drained
1 pound grated cheddar-jack cheese
1 1/2 cups red enchilada sauce
Sour cream and cilantro, for serving

Directions
In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.

In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.

To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.

If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.


FREEZE IT! Cover the unbaked casserole tightly with heavy-duty foil and freeze up to 6 months. To bake, preheat the oven to 350 degrees F. Bake the foil-covered casserole for 2 hours; remove the foil and bake 10 to 15 minutes more, until hot and bubbly.

Recipe and tips from The Pioneer Woman Cooks: Dinnertime. Copyright (c) 2015 by Ree Drummond. By arrangement with William Morrow Cookbooks, an imprint of HarperCollins Publishers.

@KelleyAmstutz

/kel.amstutz

KAMSTUTZ09

What's for Dinner? -- Sweet N' Sour Chicken Recipe. Don't miss this one! Quick n' Easy.

SWEET N' SOUR CHICKEN

Sweet and sour chicken is one of my favorite childhood meals. My Dad, who is a retired Firefighter, would make this often in our house, growing up. It is pretty quick to make and delicious. One of my favorites, to this day.  I have modified my Dad's recipe a little to suite the taste buds of Hubby and I, but it is packed with flavors and a bit that makes us come back for more!

Don't forget your bed of rice, underneath. It brings this dish to life!

INGREDIENTS

• 1½ pounds boneless, skinless chicken cut into 1 inch cubes
• 2 tbsp olive oil (divided)
• ¾ teaspoon salt
• 1 red bell pepper. cubed
• 1 green bell pepper, cubed
• 1 yellow bell pepper, cubed
• 1 orange bell pepper, cubed
• 3 tomatoes, diced
• 2 cups salsa (we use pace or chi-chi brand)
• 1 small white onion, cubed and separated
• 1 can pineapple rings in Heavy Syrup (we use the syrup only, but you can add in pineapples)
• pinch of red pepper flakes

Can add in: 

• 1 carrot, sliced into ¼ inch rounds
• 
  

INSTRUCTIONS

1. First, cut up your veggies. Use a medium saute pan with 1 tbsp olive oil on medium heat and add veggies to hot oil. Saute for 5 -10 minutes. When to liking, remove from heat and set aside. 
2. Cut up chicken breast into cubes. Use the same medium saute pan with remaining olive oil on medium heat and add chicken to hot oil.  Saute until chicken is cook through.  Remove from heat and drain. 
3. Add veggies to large pan with high sides. Cook on medium heat, adding in salsa, heavy pineapple syrup and rested chicken chunks. Heat to boil. Once boil, lower heat, cover and simmer for 20-30 minutes. 
4. Cook rice. 
5. Plate rice and top with Sweet N' Sour Chicken and ENJOY!

@KelleyAmstutz

/kel.amstutz

KAMSTUTZ09

Also posted on: https://kam0900.wordpress.com