Coxinas

This was a favorite recipe from Brazil. It brings back memories, these were sold on the streets, or from homeowners garages. They are divine, and I was lucky enough to have a Brazilian come show me how to make it!

4-6 chicken breasts, 

2 large onion chopped, separated

4 potatoes

4 T. minced garlic, halved

oil, 

2 chicken bouillon cubes 

salt to flavor

5 lbs of flour

bread crumbs, or crushed corn flakes 

cilantro, chopped

1 egg

Quarter chicken breasts, then place in pan with some water and cover. Cook until white and tender. While that is cooking slice and boil potatoes. When chicken has softened put broth aside. shred chicken and place in bowl. When Potatoes are soft enough, drain and mash, set aside. Saute onion and garlic in oil until golden. Add 8 cups of broth and bring to simmer along with bouillon cubes. Now slowly add flour to pan stirring constantly until you have a stiff dough. Remove dough from heat, knead on counter then flatten. Put mashed potatoes on top and fold into dough and knead until smooth. 

Saute more onion, and garlic in approx. 1/4 c. oil. When onion is golden brown, return chicken to pan. if necessary add broth or water to moisten the chicken. Add cilantro to chicken and stir until well blended. Remove from heat. 

Return to dough. Dip fingers in oil and take off approx. 1/4- 1/3 c. of dough in hand. knead and then flatten to a little less than 1/2" thick. pinch some chicken mixture into center and then bring side of dough up to surround chicken mix. Shape into tear drop. do until all dough and chicken is used.

In bowl mix 1 egg and about 2 c. of water in bowl(scramble?) In separate bowl pour box of crumbs. Dip coxinas in egg mix, then roll in crumbs. Once all are ready fry them in deep fryer approx. 4 min. Serve warm with katsup, mustard, hot sauce or what ever you may prefer. Maybe even ranch though I have yet to try it. Enjoy!

Vanessa's Chicken Chili

4 chicken breasts
2 cans corn (1 drained, 1 not drained)
2 cans black beans (1 drained, 1 not drained)
1 can rotel tomatoes
2 pkts  ranch powder
2 T. Chili powder
2 T. Cumin
1\2 onion chopped
1 blocks cream cheese on top

Cook on high 6-8 hours in crock pot. Stir 1-2 times and shreds chicken. Delish!

Grandma Grace's Chicken and Dumplings

This is a favorite recipe my grandma made for the kids and they have talked about it for ages. I am now blessed to have it.

Soup Base
1-2 lbs chicken thighs
2-3 cans chicken broth
1 qt. half and half
1 med. onion chopped
1-2 stalks of celery chopped
salt and pepper to flavor

Boil broth, celery, onions and chicken thighs until chicken is well cooked. Remove chicken and shred or dice meat. Before adding back to broth make your dumplings.

Dumplings
3 c. flour
3 t. baking powder
1/2 c. butter,
1/4 t. salt
Just enough milk to make it a little sticky

Mix flour, baking powder, and salt. Cut in butter. then add just enough milk to make it sticky. Add by spoon +/- 1/2 T. to broth mixture until all of the dumplings are in the pan. Cook 5-10 min until Dumplings are well cooked. Return Chicken to soup, then over Med. heat add half and half. If it is too creamy youcan add 1/2 c.-1 c. of milk. Add salt and pepper to flavor and enjoy.

Mom's Mexican Casserole

My mom makes this for us, and my kiddos love it! We haven't had leftovers...ever.

1 lb ground and browned hamburger(drained and rinsed)
2 cans of black beans(drained partially)
2 cans of diced tomatoes
1/2 an onion chopped
1 pkg. Taco seasoning
2 c. Cheese grated and separated
*rice

Brown meat and onion together. Add beans and tomatoes and taco seasoning. Simmer. Stir in 1/2 c. Cheese. Add rice, mix well. Pour mixture into a casserole dish, top with remaining cheese. Place in oven @ 350° for twenty minutes or until cheese is melted.

*1 c. Of rice to 1 1/2 c. Water. It will cook some more while in the oven and it taste great!

Pan-Glazed Apple Cinnamon Slices

Courtesy of Judy Baer from her Book: Recipes and Wooden Spoons. This is definitely  a family fave!

2 T butter
2 apples, peeled, cored and sliced
2 T  sugar
1/2 t ground cinnamon

Melt butter in frying pan. Add apples sprinkled with the cinnamon/sugar mixture. Cook over low heat. Stir occasionally until apples are glazed and tender. Spoon into center of baked cake.

German Pancake
3 eggs
1/2 c. Flour
1/2 t. Salt
1/2 c. Milk
2 T. Butter, melted
2 T. Butter softened

Heat skillet in 450° oven until very hot. Wisk eggs until well blended. Sift flour, measure and sift again adding salt this time. Add flour mixture to beaten eggs a little at a time and beat after each addition just until mixture is smooth. Add milk in two additions and beat lightly free each. Lightly beat in melted butter. Use the remaining two tablespoons of butter to grease the bottom and sides of the skillet. Pour batter onto skillet. Bake @450° for 20 min. Loosen pancake from skillet and slide onto serving platter. Serve with melted butter and a of powdered sugar or pan-glazed apple cinnamon slices...above.