Chicken and Dumplings #RecipeRedo

When the weather outside is frightful, it's time to head into the kitchen and cook up this delicious, comforting stew that will keep your family warm and content while they wait out the blizzards.

A Recipe Redo for the 5th Day of Christmas

My brother Dick was in Nashville during our Santa Party this year.  He lost his wife, my dear sister-in-love, Jackie, this past August, and I think it was too painful to attend our family gathering without her.  We all understand.  This was a huge loss for our family.

Before he left, we had him over for dinner.  Just the three of us, seeking to comfort each other, sharing memories of dinners and Christmases past.

I made a simple meal of  Baked Honey Sesame Chicken served with Steamed Rice and Stir-fry vegetables.  This is a delicious dish and one that I make a few times each year.  I first shared this recipe with you in 2014, when I made it for a Try It Tuesday.

The recipe format I used back in 2014 is no longer printable, so I am resharing many of my recipes in a new, printable format.  I hope you enjoy it.  Happy Christmas!!

Entrees, Chicken, Asian, Honey, Sesame, Baked,

Entrees, Chicken

Asian

Yield: 6 servings

Author: Wendy Klik

Baked Honey Sesame Chicken

Bite-sized portions of white meat chicken, breaded, and shallow-fried before being covered in a savory, Asian sauce and baked.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 1 1/2 lbs. boneless, skinless chicken breasts cut into bite size pieces
• 1 c. cornstarch
• salt and pepper, to taste
• 3 eggs, beaten
• 1/4 c. vegetable or peanut oil
• 3/4 c. honey
• 3/4 c. lite soy sauce
• 1/2 c. ketchup
• 1/2 c. light brown sugar, firmly packed
• 1/2 c. rice wine vinegar
• 1 t. dark sesame oil
• 1 clove garlic, minced
• 1 T. cornstarch (left from the cup used for breading)

Instructions

1. Place cornstarch, salt, and pepper into a plastic bag. Add chicken and shake to cover.
2. Beat 3 eggs in a shallow bowl and set aside.
3. Heat the oil in a large skillet over medium-high heat.
4. Remove the chicken from the bag and cover with egg mixture. Place into the hot oil and cook, in batches, until browned on both sides. Remove chicken to a casserole and set aside,
5. Whisk the honey, soy sauce, ketchup, sugar, vinegar, sesame oil, and garlic together in a medium bowl and pour over the chicken.
6. Bake in a preheated 325* oven for 45 minutes, tossing the chicken every 15 minutes.

Notes

Recipe adapted from one found at Recipe Critic.

Nutrition Facts

Calories

574

Fat (grams)

15 g

Sat. Fat (grams)

3 g

Carbs (grams)

81 g

Fiber (grams)

1 g

Net carbs

80 g

Sugar (grams)

57 g

Protein (grams)

30 g

Sodium (milligrams)

2006 mg

Cholesterol (grams)

154 mg

Nutritional information for entire amount of dip

Similar Recipes

Almond Butter Chicken

Casimer Rice

Chicken Tikka Masala

https://adayinthelifeonthefarm.blogspot.com/2025/12/a-recipe-redo-for-5th-day-of-christmas.html

Property of A Day in the Life on the Farm

Chocolate Mayonnaise Cake with No Cook Fudge Frosting~~Recipe Redo

This flashback to the Fifties is a perfect dessert for the upcoming Easter festivities.  The mayonnaise creates a moist, tender crumb and the sprinkles add Spring flair.

Corn Chowder #SoupSaturdaySwappers #RecipeRedo

 As soon as fresh corn is available my husband buys a case and has me put up corn chowder for the winter.  There is nothing more delicious than fresh corn chowder and this recipe freezes beautifully so that you can enjoy it all year long.

The Soup Saturday Swappers are posting Dad's Favorite Soups in honor of all Dads everywhere.......

Asparagus and Ham Quiche #BakingBloggers #RecipeRedo

Diced ham, swiss cheese, fresh steamed asparagus, eggs, cream and a secret ingrdient that you probably have in your cupboard to make the easiest and most delicious quiche ever.

The Baking Bloggers are baking with Asparagus today.............

#Recipe Redo: Corn Chowder

Today I am updating the third post and the first recipe that I ever put on this blog on September 1, 2013.

It is amazing to look back at my old posts.  My first and second posts were also on this day LOL so you can get a look at my first day of blogging AND get one of my husband's favorite recipes that I make.

My first post was simply a photo of a painting I had done with one paragraph below.  In my second post, a couple of hours later on the same day, I talked about canning salsa (no recipe though) and building a lean to for my hogs.

Then, later that night, I decided to share another post.  I liked this blogging stuff right from the get go.......

The final post of that first day contained my recipe for Corn Chowder.   I shared that each year I make pot after pot of corn chowder at my husband's request and freeze it so we can enjoy it all winter long.

And I shared this photo of all my chowder ready to go into the freezer.  No markings on the photo.  No editing of the photo.  I was green as green could be but I knew that this recipe had to be shared so I shared it.  I did know that much about blogging!

It is now nearly 5 years later.  I'm still blogging (sometimes multiple times a day) and I am still putting up corn chowder each and every year.  I pulled some out of the freezer the other day and served it up for dinner with these Ranch BBQ Beef Sandwiches.  

This time I made sure to get a photo of the actual chowder.  It is like summertime on a spoon regardless of the weather outside.   Please link back to the original recipe.  It is written for 4 servings but is easily doubled and quadrupled. 

I'm anxious to hear how you like this soup, please stop back and let me know.

#RecipeRedo~~Slow Cooker Chicken Cacciatore (Gluten Free)

I am sharing a recipe redo with you today.  Once a month a group of fellow bloggers from my Festive Foodie group get together and redo one of their recipes.  We may choose to redo it because our photos were not as good as we liked.  Perhaps, we just want to bring new life to a post that was written years ago. Or because, as in this case, we made some changes to the original recipe.

I redid this recipe while I was in California last month.  I was hosting a family dinner and I have a niece and great niece who are gluten intolerant.  

In the original recipe from September of 2013, I dredged the chicken in seasoned flour before browning it.  In this recipe I still browned the chicken before putting it in the crock pot but I didn't use any flour.  I also didn't add any wine to this recipe as I was not sure if all wine were gluten free and I didn't want to chance it.

This is a great recipe to feed your family or a crowd on those busy days when you aren't going to be at home to cook.  In this instance, I was out sightseeing while my dinner was being made for 20 guests set to arrive for dinner at 5 pm.

This was only one of three entrees served.  My brother grilled up some burgers and I also served up Fish en Pappilote that paired well with the pasta.  Guests provided appetizers, salads and desserts.  It was a lovely time.

I have found through the years that dark meat pieces work better in this dish than white meat.  I used legs and thighs for this dinner.  You also want to cook this dish on low heat for 4 hrs., if you let it cook too long or use high heat your chicken will dry out.

You will find more wonderful recipes from my Festive Foodie friends following #reciperedo on social media.

Gluten Free Slow Cooker Chicken Cacciatore

1-2 pieces of chicken per person, legs and thighs

1 qt. gluten free marinara sauce + 1 qt. for tossing with pasta and to pass

salt and pepper to taste

2 T. olive oil

1 large onion, sliced

Season the chicken pieces with salt and pepper.  Heat the oil in a large skillet over med high heat.  When shimmering, add the chicken in batches and cook, turning until browned.  Place the slice onion in the crock of a slow cooker.  Lay the chicken pieces on top and pour 1 qt of marinara sauce over the top.  Cover and cook on low for 4 hrs.  Serve with Brown Rice Fettucine, tossed with gluten free Marinara sauce and pass extra sauce at the table.  Print Recipe