Chicken Croquettes {Amish Family Recipes}

Chicken Croquettes | Amish Family Recipes | www.lydiaglick.com

Chicken Croquettes. My daughter calls them gourmet, grown-up chicken nuggets, which makes me smile. Considering their savory, tender inside, enclosed in a crispy, crumb coating, I’d say her description is perfect! Our family enjoys serving mashed potatoes or baked sweet potatoes and a fresh, green salad, alongside this tasty main dish.

“Croquettes, small shaped masses of some savory (or occasionally sweet) substance deep-fried, typically in a coating of breadcrumbs, get their name from their crisp exterior: for croquette is a derivative of the French verb croquer, crunch.”
—An A to Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 98)

Although the croquette’s origins are French, it’s a frequently served dish in Amish and Mennonite households, and my grandmother’s homes were no exception.

Chicken Croquettes | Amish Family Recipes | www.lydiaglick.com

Begin by chopping pre-cooked chicken into small pieces. (I use chicken breasts.)

Chicken Croquettes | Amish Family Recipes | www.lydiaglick.com

To make the white sauce, melt the butter. Add flour and whisk together over medium-low heat. Add milk slowly, whisking constantly to keep the sauce smooth.

Chicken Croquettes | Amish Family Recipes | www.lydiaglick.com

When the sauce thickens, turn off the heat and add seasonings.

Chicken Croquettes | Amish Family Recipes | www.lydiaglick.com

Mix white sauce with minced chicken. Beat eggs, and pour breadcrumbs into dish.

Chicken Croquettes | Amish Family Recipes | www.lydiaglick.com

To form the croquettes, shape chicken mixture into meatball-sized portions. Dip each croquette into beaten eggs. then roll in breadcrumbs. (I use seasoned Panko crumbs.)

Chicken Croquettes | Amish Family Recipes | www.lydiaglick.com

Heat skillet and coat the bottom with olive oil. Pan-fry the croquettes until lightly browned. Drain on napkin to remove any excess grease.

Chicken Croquettes | Amish Family Recipes | www.lydiaglick.com

And now your Chicken Croquettes are ready to serve! This recipe may be prepared in advance, or even frozen. If that is the case, pan-fry only until lightly browned, then chill. When serving, place in oven at 400 until heated through.

Chicken Croquettes {Amish Family Recipes}

Yield: 8 croquettes

2 croquettes

Chicken Croquettes {Amish Family Recipes}

Ingredients

  • 2 cups minced, cooked chicken
  • 2 Tablespoons butter
  • 2 1/2 Tablespoons flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon onion or garlic powder
  • 1 Tablespoon minced parsley
  • 1/8-1/4 teaspoon thyme (optional)
  • 2 eggs, beaten
  • 1 cup dry bread crumbs
  • Olive Oil to coat bottom of skillet

Instructions

  1. Chop the pre-cooked chicken.
  2. Make a white sauce of the butter, flour and milk.
  3. Add salt, pepper and other seasonings to the white sauce. Cool.
  4. Combine chicken and seasoned sauce.
  5. Shape into eight croquettes. (About the size of large meatballs.)
  6. Dip in beaten eggs, then into crumbs.
  7. Pan-fry in olive oil at medium heat, for 3-5 minutes per side, or until brown.
  8. Set on napkins to remove excess oil before serving.

Notes

Recipe source: Mrs. Simon P. Kraybill; Mennonite Community Cookbook, Herald Press

References: An A to Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 98), source, TheFoodTimeline.org

Chicken and Corn Soup with Rivels {Amish Family Recipe}

Chicken and Corn Soup #amishfamilyrecipes #lydiaglick

Few things say “comfort” in this autumn season, as beautifully as a bowl of homemade soup. I’ve decided to begin these 31 days of Amish Family recipes with this simple, delicious Chicken and Corn Soup recipe, from The Mennonite Community Cookbook. Its light broth is the perfect base for the juicy chicken, fresh corn, sweet onions, tender celery and of course; “rivels”, or dumplings, that together make up a bowl-full of yumminess our entire family loves.

The recipe is straightforward, and requires no seasonings other than salt and pepper. The savor comes instead from fresh ingredients, which this recipe allows to shine! For optimal taste, it’s important to buy your chicken and vegetables from a local source, where they’ve just recently been gathered and harvested.

The familiar flavors of this soup instantly take me back to fond memories of times when we gathered around my grandmother’s table in Lancaster County, Pennsylvania. My mother also made amazing Chicken and Corn Soup, with fresh sweet corn from the garden, and tasty, home-raised chickens. I know your family and friends will enjoy eating this soup together too!

Chicken and Corn Soup #amishfamilyrecipes #lydiaglick

To begin, simply rinse a whole chicken, place in large pot, and cover with cool water.

Chicken and Corn Soup #amishfamilyrecipes #lydiaglick

After the chicken is cooked, remove it from the pan, strain the broth, and place broth back in pan.

Chicken and Corn Soup #amishfamilyrecipes #lydiaglick

Add corn, bring to a gentle boil, then reduce to a simmer.

Chicken and Corn Soup #amishfamilyrecipes #lydiaglick

Chop chicken, celery and onion into desired sizes. Although some cooks like to dice the vegetables into fine pieces, I like to keep them larger so those who don’t care for celery or onion can easily pick it out and give it to someone else at the table who loves them! (Namely, me. 😉 )

Chicken and Corn Soup #amishfamilyrecipes #lydiaglick

Add celery and onion to pot, and season with salt and pepper to taste. Cook at a gentle simmer while you prepare your rivels.

Chicken and Corn Soup #amishfamilyrecipes #lydiaglick

Combine milk, flour and egg in bowl, to make your rivels. (AKA, dumplings.)

Chicken and Corn Soup #amishfamilyrecipes #lydiaglick

Cut with two forks, a pastry cutter, or your hands until small pieces form together.

Chicken and Corn Soup #amishfamilyrecipes #lydiaglick

Bring soup back to a gentle boil. Slowly add rivels, stirring gently. (If you don’t have time to make rivels, simply use noodles – or opt for a gluten-free version and forego the rivels and pasta altogether!) Finally, add the chopped chicken. Cook for 5-10 minutes, continuing to stir occasionally. And there you have it! Your delectable soup is ready to serve.

Chicken and Corn Soup #amishfamilyrecipes #lydiaglick

Chicken and Corn Soup with Rivels

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Yield: Serves 10

Chicken and Corn Soup with Rivels

Ingredients

  • Soup: 1, 4-5 pound chicken
  • 4 quarts cold water
  • 1 onion, chopped
  • 1/2 cup chopped celery and leaves
  • 2 1/2 cups fresh or frozen corn
  • 2 hard boiled eggs (optional)
  • Salt and Pepper
  • Rivels (Dumplings) 1 cup flour *note; I use 1 1/2 cups flour
  • 1 egg
  • 1/4 cup milk
  • 1/4 teaspoon salt *note; original recipe does not call for salt in the rivels

Instructions

  1. Soup: Cook chicken 1 - 1 1/2 hours, or until it is tender, adding salt 30 minutes before it is done.
  2. Remove chicken and strain broth through a fine sieve.
  3. Take meat from bones and cut in bite sized pieces. Set aside.
  4. Add corn to broth and bring to boil. Add chopped onions, celery and season to taste with salt and pepper. Reduce to simmer.
  5. (While soup simmers for 10-15 minutes, assemble rivels. | Rivels: Combine flour, egg, milk and 1/4 teaspoon salt in bowl. Rub this mixture together with forks until the size of peas, and drop into boiling soup.
  6. 5-10 minutes before serving, add rivels, then add chicken and optional chopped boiled eggs. Cover and cook gently for 5 minutes. Serves 10. "This is delicious!"

Notes

Recipe Source: Mrs. B. L. Bucher, Dallastown, PA; Ruth Slaymaker, Leola, PA. - The Mennonite Community Cookbook

 

Oven Baked Buffalo Wings {for the whole family}

Baked Buffalo Wings

Oven Baked Buffalo Wings is a main dish that every person in our family enjoys! The recipe source is one of my favorite cookbooks; Nourishing Traditions. I modified Sally Fallon’s “Sesame Buffalo Wings” recipe, as several people around our table aren’t fans of sesame seeds. It’s best to prep this dish either several hours or the night before you plan to bake it. There is no frying involved, but the marinade causes a delicious crispy outside, while the chicken remains tender and moist under the skin. Yummy!

Nourishing Traditions

Did you know eating chicken off the bones is an excellent way to get skeletal-healthy nutrients into your diet? So, eat your Buffalo Wings friends; they’re great for your joints! (But stick with the baked version – your body will thank you.) So, with no further ado, here’s the recipe!

Baked Chicken Wings

  • 24 chicken wings, separated at the joints (Trader Joe’s is a great source!)
  • 1/2 cup naturally fermented soy sauce (I use Bragg’s Liquid Aminos, available online or at many grocery stores)
  • 1/2 cup brown rice vinegar
  • 3 tablespoons honey
  • Juice and grated rind of 2 (large) lemons
  • 1 clove garlic, peeled and mashed
  • 1/4 teaspoon ground ginger (optional)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Cayenne Pepper – desired amount (the more, the spicier!)
  • 3 tablespoons melted butter

Mix soy sauce, vinegar, honey, lemon juice & rind and all the seasonings. Marinate buffalo wings in the mixture several hours or overnight. Remove from mixture and pat dry. Place in stainless steel baking pan, brush with butter and bake at 350 degrees about 1 1/4 hours. These are also great re-heated!

Enjoy,

~Justina Dee