LIGHTER CHICKEN ENCHILADAS
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Categories Soup/Stew Poultry Stew Low Carb Kid-Friendly Quick & Easy Dinner
Yield 4
Number Of Ingredients 12
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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- Remove chicken from slow cooker. When cool enough to handle, remove meat from bones and coarsely chop; discard bones. If using low-heat setting, turn to high-heat setting. Return meat to slow cooker along with peas and cream cheese. Cover and cook for 10 minutes. Stir well; serve with Cheesy Biscuits. Makes 6 servings.
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