Martha Stewart Lighter Chicken And Biscuits Recipes

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LIGHTER CHICKEN ENCHILADAS



Lighter Chicken Enchiladas image

Shredded chicken, corn tortillas, plus a smoky chipotle sauce -- a delicious dinner in three steps.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

Coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons vegetable oil, such as safflower
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons minced canned chipotles in adobo
1 can (14 1/2 ounces) reduced-sodium chicken broth
8 corn tortillas (6-inch)
1/2 cup grated Monterey Jack cheese (2 ounces)

Steps:

  • In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
  • While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
  • Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 437 g, Fat 15 g, Fiber 3 g, Protein 44 g

LIGHTER CHICKEN AND BISCUITS



Lighter Chicken and Biscuits image

We've used low-fat milk, egg whites, and skinless chicken to make traditional Southern comfort food healthier, yet still finger-licking good.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 40m

Number Of Ingredients 12

1/3 cup whole-wheat flour, spooned and leveled
1/3 cup plus 2 tablespoons all-purpose flour, spooned and leveled
1 teaspoon baking powder
Coarse salt and ground pepper
1 large egg white
3 tablespoons plus 2 teaspoons vegetable oil, such as safflower
1 cup low-fat (1 percent) milk
5 carrots, thinly sliced
5 celery stalks, thinly sliced
1 box (10 ounces) frozen pearl onions, thawed
1/4 teaspoon dried thyme
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

Steps:

  • Preheat oven to 450 degrees. In a medium bowl, whisk together whole-wheat flour, 1/3 cup all-purpose flour, baking powder, and 1/4 teaspoon salt; set aside.
  • In a small bowl, whisk together egg white, 3 tablespoons oil, and 1/4 cup milk; add to flour mixture, and stir until moistened. Drop 4 1/4-cup scoops of dough onto a baking sheet, at least 2 inches apart. Bake until golden, 12 to 14 minutes.
  • Meanwhile, in a 5-quart Dutch oven or large heavy pot, heat remaining 2 teaspoons oil over medium-high. Add carrots, celery, and onions; season with salt and pepper. Cook, stirring frequently, until vegetables are tender, 7 to 10 minutes.
  • Sprinkle vegetables with remaining 2 tablespoons all-purpose flour; stir in remaining 3/4 cup milk, 1/2 cup water, and thyme. Simmer until liquid is thickened, stirring occasionally, 2 to 3 minutes. Add chicken; simmer until cooked through, 3 to 5 minutes. Serve chicken stew with biscuits.

Nutrition Facts : Calories 478 g, Fat 16 g, Fiber 5 g, Protein 47 g

WHITE LILY® LIGHT AND FLUFFY BISCUITS



White Lily® Light and Fluffy Biscuits image

These light and versatile biscuits come together so easily and are ready to eat in no time.

Provided by White Lily

Categories     Trusted Brands: Recipes and Tips     White Lily®

Time 25m

Yield 12

Number Of Ingredients 4

2 cups White Lily® Enriched Bleached Self-Rising Flour or White Lily® Enriched Unbleached Self-Rising Flour
¼ cup Crisco® All-Vegetable Shortening
¾ cup buttermilk
2 tablespoons butter, melted

Steps:

  • Heat oven to 475 degrees F.
  • Place flour in large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Add buttermilk, stirring with fork just until flour is moistened.
  • Turn dough onto lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle that is 3/4- to 1-inch thick. Cut out 7 to 8 biscuits using a floured 2-inch biscuit cutter. Place on baking sheet, about 1-inch apart. (For softer biscuits, arrange so that edges almost touch.) Shape dough scraps into a ball. Pat out until 3/4-inch thick. Cut out additional biscuits.
  • Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush with butter, if desired.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 15.4 g, Cholesterol 5.7 mg, Fat 6.1 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 263 mg, Sugar 0.7 g

MARTHA'S CORNBREAD DRESSING



Martha's Cornbread Dressing image

A truly 'Deep South' cornbread dressing. My mom's, of course!

Provided by Kim Benton

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 2h

Yield 10

Number Of Ingredients 10

1 (3 pound) whole chicken
10 cups crumbled cornbread
8 biscuits, crumbled
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup chopped onion
1 cup chopped celery
1 teaspoon salt
2 teaspoons ground black pepper
1 teaspoon ground sage
8 eggs, beaten

Steps:

  • Place chicken in a small pot with enough water to cover. Bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.
  • Remove chicken from pot, set aside to cool. Remove skin and bones; chop meat and save for dressing. Strain, and reserve broth.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 4-quart casserole dishes.
  • In a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. Stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing. Divide dressing between prepared baking dishes.
  • Bake in preheated oven until top is browned and center is firm, about 30 minutes.

Nutrition Facts : Calories 724.7 calories, Carbohydrate 51.5 g, Cholesterol 286.3 mg, Fat 39.4 g, Fiber 3.6 g, Protein 39.4 g, SaturatedFat 11 g, Sodium 1575.6 mg, Sugar 7.1 g

LIGHT AND FLAKY BISCUITS



Light and Flaky Biscuits image

Flaky and light biscuits. Perfect addition to homemade soup.

Provided by Mindy Foster

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 14

Number Of Ingredients 8

1 cup milk
1 large egg
3 cups all-purpose flour
2 tablespoons white sugar
4 ½ teaspoons baking powder
¾ teaspoon cream of tartar
¾ teaspoon salt
¾ cup cold margarine

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Whisk milk and egg together.
  • Mix flour, sugar, baking powder, cream of tartar, and salt together in a bowl. Add margarine and cut in with a pastry blender or 2 knives. Add milk-egg mixture and mix just enough to combine.
  • Knead dough briefly, 5 to 7 times. Roll to a 1 1/2-inch thickness and cut out 14 biscuits.
  • Bake in the preheated oven until golden brown, about 12 minutes.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 23.7 g, Cholesterol 14.7 mg, Fat 10.6 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 406.7 mg, Sugar 2.8 g

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. Everything is ready in about an hour, so try them for a weekend meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 12

3 tablespoons butter
1 medium onion, cut into 1-inch pieces
5 medium carrots, cut crosswise into 1 1/2-inch pieces
1/2 teaspoon dried thyme
1 cup (spooned and leveled) all-purpose flour
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and freshly ground pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed
1 3/4 teaspoons baking powder
1/2 cup plus 2 tablespoons milk
1 package (10 ounces) frozen peas

Steps:

  • In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
  • Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
  • Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
  • Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

MARTHA STEWART'S BUTTERMILK BISCUITS



Martha Stewart's Buttermilk Biscuits image

Looking for a new biscuit recipe and found a video by Martha Stewart. These biscuits are so fluffy, flaky and light! The key is to not over-mix or over work the dough.

Provided by Terri Gibson

Categories     Other Breakfast

Time 30m

Number Of Ingredients 8

4 c all purpose flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp sugar
1 c cold butter
2 c buttermilk
1 Tbsp milk

Steps:

  • 1. Whisk together dry ingredients. (If you'd like to add dill, sage or any other herb or flavoring, now is the time to do it.)
  • 2. Using a pastry cutter, cut the cold butter into the dry ingredients. Make sure it is well incorporated but still a crumbly mixture.
  • 3. Add buttermilk. Stir into the dry ingredients being careful not to beat the dough or over mix it.
  • 4. Turn dough out onto a well-floured cutting board and move it around to make it into a very soft, pliable dough. You may knead it only 4-6 times. Remember, don't overwork the dough.
  • 5. Pat out to 1" thick and cut out biscuits with a 2 1/2 inch cutter. Place on cookie sheet. (You don't need to grease the cookie sheet, but I did spray mine with butter flavored cooking spray.) Brush milk lightly over top of biscuits.
  • 6. Bake at 375* for 18-20 minutes.
  • 7. Here is the link to the video showing just how Martha makes these wonderful biscuits. http://videos.tasteofhome.com/video/Buttermilk-Biscuits

MARTHA STEWART LIGHTER CHICKEN AND BISCUITS



MARTHA STEWART LIGHTER CHICKEN AND BISCUITS image

Categories     Soup/Stew     Poultry     Stew     Low Carb     Kid-Friendly     Quick & Easy     Dinner

Yield 4

Number Of Ingredients 12

1/3 cup whole-wheat flour, spooned and leveled
1/3 cup plus 2 tablespoons all-purpose flour, spooned and leveled
1 teaspoon baking powder
Coarse salt and ground pepper
1 large egg white
3 tablespoons plus 2 teaspoons vegetable oil, such as safflower
1 cup low-fat (1 percent) milk
5 carrots, thinly sliced
5 celery stalks, thinly sliced
1 box (10 ounces) frozen pearl onions, thawed
1/4 teaspoon dried thyme
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

Steps:

  • Step 1 Preheat oven to 450 degrees. In a medium bowl, whisk together whole-wheat flour, 1/3 cup all-purpose flour, baking powder, and 1/4 teaspoon salt; set aside. Step 2 In a small bowl, whisk together egg white, 3 tablespoons oil, and 1/4 cup milk; add to flour mixture, and stir until moistened. Drop four 1/4-cup scoops of dough onto a baking sheet, at least 2 inches apart. Bake until golden, 12 to 14 minutes. Step 3 Meanwhile, in a 5-quart Dutch oven or large heavy pot, heat remaining 2 teaspoons oil over medium-high. Add carrots, celery, and onions; season with salt and pepper. Cook, stirring frequently, until vegetables are tender, 7 to 10 minutes. Step 4 Sprinkle vegetables with remaining 2 tablespoons all-purpose flour; stir in remaining 3/4 cup milk, 1/2 cup water, and thyme. Simmer until liquid is thickened, stirring occasionally, 2 to 3 minutes. Add chicken; simmer until cooked through, 3 to 5 minutes. Serve chicken stew with biscuits.

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