Chicken Pastry

This buttery, melt in your mouth chicken pastry is quick and easy to make. Here is what you need.

Ingredients:

Boneless chicken thighs (you can use white or dark) Dark meat has more flavor
Anne ' s dumplings (you can find these in the grocery store freezer section)
Chicken bouillon cubes, about 7 or 8
8 cups water
8tbsp butter (1 stick)
1/4 tsp Onion salt
1/4 tsp Garlic salt
Pepper
2 tsp cornstarch
2 tsp water

Start by boiling the chicken, make sure chicken is covered in water and boil until done.

Remove and let the chicken cool so that you can shred it apart.

In a separate pot, add the water, bouillon cubes and butter. Bring to a boil.

Add the garlic salt and onion salt.

Start adding the pastry. I usually break them into smaller pieces. Add about 6 pieces at a time, stir and continue to add the pastry.

Once you have added all the pastry, add the shredded chicken  and turn the heat down to a simmer.

Add pepper (to your liking)

If broth is not thick, combine the constancy and water in a bowl and mix until cornstarch is dissolved. You may have to add more water if mixture is too thick.

Add cornstarch mixture to the chicken pastry and let it cook for another 5 minutes or until broth has thickened and pastry is done.

Serve and enjoy! 

Entertaining with food

Pot Roast with Veggies

Cheesy Homemade Nachos

Roasted veggies

Different variations of roasted veggies.

Use any veggie you want, clean and dice. -I also dice onions and chopped garlic and add to the veggies.
-Place on baking sheet.
-Sprinkle with garlic powder, onion powder, salt, pepper and Italian seasoning or Mrs. Dash.
-You can also use any fresh herbs you would like. I use a rosemary blend as well.
-Drizzle with olive oil and toss.
-Bake at 425 for about 20-30 minutes.
**I usually toss my veggies after cooking for about 10-15 minutes**

Shrimp Scampi

Very easy and quick dinner to make

Ingredients:

1 - 2lbs of shelled and deveined uncooked shrimp
8 Oz angel hair pasta
1 lemon (zest lemon)
1/2 onion diced
3-4 cloves of garlic chopped
2tbls olive oil
2tbls butter
1/3 cup white wine or cooking white wine
Parsley for garnish
Lemon zest for garnish (optional)
1/4tsp Salt and pepper
Grated Romano or parmesan cheese

Boil water for pasta. Once boiling drop pasta.
Heat olive oil and butter in skillet.
Once butter has melted add onion and garlic and sauté for about 1-2 minutes stirring constantly. 
Add shrimp and cook until shrimp starts to turn pink.
Add in white wine and cook until shrimp are done.
Remove from heat.
Drain pasta and add to skillet with the shrimp.
Add lemon juice, lemon zest, salt and pepper and toss.
Add cheese, chopped parsley and enjoy.

You can always add broccoli to this dish or serve on the side with garlic sticks.

Chicken and Broccoli casserole