Nibbles & Dreams: Dreaming Up Delicious Recipes, One Nibble at a Time.

Yields: 6 servings Prep time: 30 minutes Cook time: 1 hour 50 minutes Ingredients: 1 (2 1/2- to 3-lb.) whole chicken 2 celery stalks, roughly chopped (about 1 cup) 2 medium carrots, roughly chopped (about 1 cup) 2 quarts water 2 1/2 teaspoons kosher salt, divided 1/2 teaspoon black pepper 2 cups all-purpose flour, plus more for work surface 1/2 teaspoon baking soda 3 tablespoons vegetable shortening 3/4 cup whole buttermilk Chopped fresh chives (for garnish) Instructions: Simmer chicken: Place the chicken, celery, carrots, water, and 2 teaspoons of salt in a Dutch oven. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the chicken is tender, about 1 hour. Prepare chicken: Remove the chicken from the broth and let it cool slightly. Once cool enough to handle, remove and discard the skin and bones. Cut the chicken meat into bite-sized pieces. Bring the broth back to a boil over high heat and stir in the remaining 1/2 teaspoon of salt and the bla...

Yields : 4 servings Prep time : 35 minutes Cook time : 25 minutes Ingredients:   1/2 pound fettuccine pasta   1/2 pound fresh mushrooms, sliced   1/2 pound boneless, skinless chicken breast, sliced   1 cup heavy cream   1/4 cup unsalted butter   1/4 cup grated Parmesan cheese   1 clove garlic, pressed   1/2 teaspoon olive oil   Salt and pepper to taste Instructions: Cook Pasta : Cook fettuccine according to package directions. Sauté Mushrooms & Chicken : Sauté sliced mushrooms in olive oil over high heat until golden brown. Season with salt. In the same pan, sauté chicken slices until golden brown and seasoned with salt and pepper. Make Alfredo Sauce : In a saucepan, whisk together heavy cream, butter, garlic, and Parmesan cheese. Cook over medium-low heat, stirring constantly, until smooth and slightly thickened. Combine & Serve : Add cooked fettuccine, sautéed mushrooms, and chicken to the Alfredo sauce. Toss to coat. Se...

Yield: 4-6 servings Prep Time: 20 minutes Cook Time: 45-60 minutes Ingredients: 2 cups cooked chicken, shredded or diced 1/2 lb. mushrooms, sliced 1 1/2 cups chicken broth 1 onion, sliced 4 cloves garlic, minced 1/2 lb. pasta or noodles (like fettuccine or penne) 1 1/2 cups milk 2 tablespoons all-purpose flour Salt and pepper to taste Paprika 3 tablespoons butter Cheese for topping (Mozzarella, provolone, Swiss, Parmesan, Monterey Jack, or a blend) Instructions: Sauté Vegetables: Melt butter in a large oven-safe skillet or Dutch oven over medium heat. Add onion and sauté for 5 minutes, or until softened. Reduce heat to low, add garlic, and cook for 2 minutes more. Make Roux: Sprinkle flour over the onion-garlic mixture and stir to combine. Gradually whisk in chicken broth, stirring constantly to prevent lumps. Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions, but only for half the recommended time. Drain and set aside. Co...

Yield: 4 servings Prep Time: 35 minutes Cook Time: 45-50 minutes Ingredients: chicken wings (2 1/2 to 3 1/2 pounds) 1/4 cup soy sauce 1 tablespoon grated onion 3 cloves garlic, minced 1/2 teaspoon ground ginger 1/4 cup cornstarch 1/4 cup butter (1/2 stick) 2 1/2 cups (1 lb 4 oz can) pineapple chunks, drained 2 tablespoons lemon juice Instructions: Marinate: In a large bowl, combine chicken wings with soy sauce, onion, garlic, and ginger. Marinate for at least 30 minutes, turning occasionally. Dredge: Drain chicken wings and dredge in cornstarch. Roast: In a large baking pan, melt butter in a hot oven (425°F). Arrange chicken wings in the pan, skin-side down, leaving space between pieces. Roast for 30 minutes. Finish: Flip chicken wings. In a small bowl, combine pineapple chunks, pineapple juice, lemon juice, and reserved marinade. Pour this mixture over the chicken wings. Roast for an additional 15-20 minutes, or until chicken is cooked through and tender. Tips: For extra flavor...