Nick’s Picks: Chicken N Dumplings Ingredients 1 1/2 Pounds Chicken Breast 1 Package Buttermilk Biscuits (8 each) 3 Cups Chicken Stock 1 10.5 oz can of Cream of Celery 1 10.5 oz can of Cream of Chicken 1 Pound Frozen Peas and Carrots 2 Tbsp Sour Cream 1 Cup Chopped Onion 1/2 Stick of Butter
Nick’s Picks: The Best Shepherds Pie Ingredients 3 Pounds Ground Beef 1 Large Onion Minced 2-3 Carrots Peeled and Shredded 3-4 Garlic Cloves minced Salt and pepper to taste 2 Tbsp Worcestershire Sauce 1 Tbsp Tomato Paste 1 Cup Red Cooking Wine (Optional) 2 Sprigs Fresh Rosemary Destemmed 2 Sprigs Fresh Thyme Destemmed 2 Cups
Nick’s Picks: Chicken Fried Chicken Ingredients 2 Pounds Boneless Skinless Chicken Breast 1 Cup Heavy Cream 1 Cup Ranch Dressing 2 Cups Flour 1 Tsp Salt 1 Tsp Garlic Powder 1/2 Tsp Chili Powder 1/4 Tsp Cayenne Pepper 3 Large Eggs 1 Cup Milk Oil or shortening to fry 1 Stick of Butter 3/4 Cup
Nick’s Picks: Best Of 2016 1 Ingredients 1 1/2 Pounds Boneless Skinless Chicken Breast 2 Cups flour (seasoned with salt and pepper to taste) 4 Eggs whisked 2 Cups Breadcrumbs 1/3 Cup Grated Parmesan Cheese 2 Tbsp + 2 Tbsp Butter 2 Tbsp Minced Garlic 1/2 Cup Chicken Stock or White cooking wine 3 Cups
Nick’s Picks: Best Of 2016 2 Ingredients 1 Butternut Squash Olive Oil Salt and Pepper 1/2 a Yellow Onion Diced 1 Tbsp Salt Olive Oil 4 Cups Water 1 Cup Heavy Cream Method- Slice the squash lengthwise and remove the seeds. Brush the cut side with olive oil and season with salt and pepper. Place
Nick’s Picks: Best Of 2016 3 Ingredients 2 Pounds Frozen Peas 2 Cups Shredded Cheddar Cheese 1/2 Cup Chopped Onion 2 Cups Mayonnaise Salt and Pepper to Taste Method- Mix all ingredients together! If serving immediately, thaw peas first. If not, salad will stay cool for hours at room temperature, making it the best salad