COCONUT CHICKEN

Ingredients:

*Boneless, skinless chicken breast
*2 large eggs
*1/4 cup coconut milk-any milk will do
*1/2 cup flour
*1 cup panko bread crumbs (these work better then regular bread crumbs)
*1 cup shredded sweetened coconut
*1/2 tsp salt
*1/2 cup vegetable oil ( I would use coconut oil)
*Sweet Chili Sauce for dipping

Directions:

Step 1: Cut chicken into strips, cutting diagonally so the ends are not too small.

Step 2: Prepare three separate bowls for breading your chicken
1st: Combine flour and salt
2nd: Whisk eggs and milk together
3rd: Stir panko bread crumbs and coconut together

Step 3: Heat 1/4 c of vegetable oil in large skillet over medium/high heat. It is hot enough when the flour sizzles and bubbles when it comes in contact with the oil.

Step 4: Coat chicken strips in the three bowls. Start with the flour combination, then the egg and milk, and end with the bowl containing the bread crumbs and coconut.

Step 5: Place some of your chicken strips in the hot oil with about an inch in between each strip (this helps prevent the oil from cooling down). I prefer to just fry the strips for until they are golden brown,, place them on a paper towel to drain, and once Im done with all of them I bake them for 10 minutes at 350 degrees. (Cooking time may very depending on how thick your chicken is)
Last but not least serve immediately with your chili sauce..

White chicken enchiladas

Elements

8 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese 
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Instructions

Preheat oven to 350 degrees.

Spray a 9x13 pan with cooking spray.
Mix chicken and 1 cup cheese.
Roll tortillas and place in pan seam side down.
In a sauce pan melt butter under low heat. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

OLD FASHIONED BEEF STEW

Elements

2 tablespoons olive oil
2 pounds cubed beef stew meat
2 tablespoons all-purpose flour
4 cups water
2 cups beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups cubed potatoes
2 cups chopped carrots
1 teaspoons dried rosemary
1 cup fresh corn kernels
1 cup fresh green beans, cut into 1 inch pieces
1 cup chopped turnip (optional)
2 cups chopped fresh tomatoes (optional) I love tomato so I add it.

Instructions

Heat oil in large pot. Add beef and flour, stirring to coat beef; brown.
Add water, broth, salt, and pepper. Heat to boiling; reduce heat, and simmer 1 hour.
Stir in potatoes, carrots (or turnips), and rosemary. Simmer 1-2 hours.
Add corn, green beans, and simmer for 30 minutes longer.

Cracker Barrel chicken n' dumplins

Ingredients

1. 2 cups Flour
2. 1/2 teaspoons Baking Powder
3. 1 pinch Salt
4. 2 Tablespoons Butter
5. 1 cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed) 
6. 2 quarts Chicken Broth
7. 3 cups Cooked Chicken

Recipe Description

A bowl of chicken and dumplings. A glass of sweet tea. Its a meal any Kentuckian would be proud to fix and danged happy to sit down to. And its not hard to make. Come on, Ill show you how.

Preparation Instructions

In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. Youll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2°Fx2°F. Its okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and youre done!

Cream Cheese Chicken Enchiladas

INGREDIENTS

5 ounces cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) flour tortillas

INSTRUCTIONS

Preheat the oven to 325F.
In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup of the salsa. Stir in 1/2 cup of each of the cheeses, the chicken, the corn, chili powder, and cumin. Season with salt and pepper. Stir in half of the scallions.
Spread 1/2 cup of the salsa in the bottom of a 9x13-inch baking dish. Place about 1/2 cup of the chicken mixture down the center of one of the tortillas. Roll up and place in the dish, seam side down. Repeat with the remaining tortillas and filling.
Pour the remaining salsa over the top of the enchiladas. Top with the remaining cheese. Bake in the oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
Sprinkle with the remaining scallions and serve

alapeno Popper Wontons

Elements

1 package refrigerated square wonton wrappers
1 8-ounce package cream cheese, softened
3 jalapenos, seeds and ribs removed, finely chopped
1/2 cup shredded cheddar cheese
Vegetable oil for frying
Coarse salt

Instructions

1. In a bowl, combine cream cheese, jalapenos, and cheddar cheese. Arrange wontons in a single layer on a baking sheet.

2. Add 1 teaspoon of the filling to the center of each wonton (don't overfill them). Dip your fingers in a bowl of water and run your wet fingers around all edges of each wonton. Fold the wontons over the filling, pinching the edges to seal to make a triangle and removing any air bubbles.

3. Fry wontons in batches in hot oil until browned and cripsy. Drain on paper towels and sprinkle with coarse salt. Serve warm.

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Loaded Baked Potato & Chicken Casserole

Elements

2lbs chicken breasts
8 potatoes
1/3 cup olive oil
1 1/2 tsp salt
1 T fresh ground pepper
1 T paprika
2 T garlic powder
6 T hot sauce

Topping
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion

Instructions

Preheat oven 500*F
In a large bowl mix olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Cube the potatoes and add to the bowl.
Coat a 9x13 dish with cooking spray. Add potatoes, allow for excess sauce in the bowl.
Bake the potatoes for 45 minutes, stir every 15 minutes
Cube the chicken and add it to the bowl with the left over sauce.
Mix together cheese, bacon and green onion in a small separate bowl.
Once potatoes are done, add the uncooked marinated chicken, then layer the toppings over the chicken. Bake for 15 minutes or until the chicken is cooked.

Crockpot Chicken and Gravy

Ingredients:
2lbs boneless, skinless chicken breasts
14 1/2 oz can chicken broth
2 packets of chicken gravy mix

Directions:
1. Place chicken breasts in the crockpot. Pour in the chicken broth, cover and cook on high for about 3 4 hours or until chicken easily pulls apart.

2. Pour 2 cups of the chicken broth/juices out of the crockpot and into a saucepan. Discard any remaining liquids. Add the two gravy packets into the saucepan and whisk well. Simmer on low until gravy thickens.

3. While the gravy simmers, remove the chicken breasts from the crockpot and shred into larger pieces. Thats it! Serve with the gravy over the chicken. Yum!

Honey-Garlic Crock Pot Chicken

makes 4 servings

4 skinless, boneless chicken thighs 
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
3 cloves garlic, minced
1 teaspoon dried basil

Directions

1.Lay chicken thighs into the bottom of a 4-quart slow cooker.

2.Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.

3.Cook on Low for 6 hours