Chicken & Dumplings

This is one of my go to meals. Colorado's weather in March bounces back and forth, one day 70 degrees out and the next day, snowing with the high of 20. Very hard to plan meals with this going on and I swear my teenager has a tape worm because he's always hungry and lately have not been making enough to fill his tummy. This is one of those meals that will leave the hungriest guy completely full.

Soup:

3 lbs of chicken thighs ( seems much but remember, you have bones)

4 cloves of garlic, just smashed enough to smell them

1 medium yellow or sweet onion

3 ribs of celery

4 carrots

1 tbsp of onion powder

1 tbsp. Garlic powder

1 tbsp. Salt

1 tsp. Dried basil

5 tbsp. Chicken bouillon, if using the cubes, only 3 of them, but I use better than bouillon's brand.

Dumplings:

1 ½ cup cake flour/ can us all purpose, but the cake flour makes the dumplings more "airy"

1 ½ tsp. Baking powder

½ tsp salt

2 tbsp of fresh herbs of your choice ( I like chives)

5 tbsp unsalted butter

¾ tsp sugar

2/3 cup milk

Instructions:

In a dutch oven boil water and place chicken in the boiling water for an hour to 2 hours, depending the thickness of the chicken. Trust me, boiling the chicken will give you the starter broth , and the most moist chicken you will ever taste.

While that is boiling, smash your garlic, dice the onion, slice the carrots and celery into bite size pieces.

Once the chicken is fully cooked, set aside until cool enough to handle and strain the “chicken water” with a fine mesh strainer and save the water, and put back into the pot. Bring back to a boil. You can use 2 forks to tear the chicken apart but I use my hands. Throw away chicken bones and skin. While destroying your chicken, place remaining ingredients for the soup into the dutch oven, return chicken meat into the same pot and cover. Boil until veggies are firm to add the dumplings.

Dumplings:

Sift all dry ingredients, finely chop your choice of herb/s, add the flour mixture. Melt butter and add to milk and mix with the dry. Mixture will thick like paste. I use a cookie scoop to add the dumplings to the soup, or a soup spoon will work fine. Don't make them too big or they will not steam correctly.

Bring the soup to a rolling boil, quickly add the wet dumplings to the soup and cover with lid. Takes 10-15 minutes for the dumplings to steam in the soup. DO NOT lift the lid while cooking, we want the dumplings to steam not boil, boiling them will make them dense and mushy instead airy.

The flour from dumplings should thicken the soup but for some reason it doesn't or you want it thicker, follow the directions for making gravy with corn starch and add until desired thickness.

Enjoy, and if any is left... wait for the soup to cool and refrigerate. Seems even better the second day but we never have leftovers. 

photo:modernskillet.com

Cornish Game Hen

Ingredients

2 Cornish game hens
6 lemon wedges
8 whole green onions, trimmed.
2 tablespoon grape seed oil
3 tablespoons butter, melted
1 tablespoon lemon juice
3 garlic cloves, minced
2 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
8 small red potatoes, halved

Directions

Place hens in a greased roasting pan, breast side up. Gently lift skin from breasts. Place two lemon wedges and one green onion, cut-up, into the center cavity of each hen. Tie legs of each hen together; turn wings under backs.
In a small bowl, stir together oil, butter, lemon juice and garlic. Brush half of mixture over hens. Sprinkle hens with salt and pepper.
Bake at 375° for 30 minutes. Add potatoes and remaining whole green onions to roasting pan. Brush hens with remaining butter mixture. Bake 40-45 minutes longer or until meat juices run clear and potatoes are fork tender. If you prefer crispy skin, broil, just the hens until desired crispness.
Remove hens to serving platter. Stir red potatoes and green onions to coat with pan drippings. Serve potatoes and onions with hens.

Photo:whatscookingamerica.net

Baked Brown Sugar Chicken Wings with Roasted Red Pepper Sauce

2 tbsp packed brown sugar

1 tsp salt

1 tbsp onion powder

1 tbsp garlic powder

2 tsp dried minced garlic

2 tsp smoked paprika

2 tsp cayenne powder

1 tsp black pepper

6 tbsp grape seed or olive oil

2 lbs. chicken legs or wings

Sauce:

1/3 cup roasted red pepper, chopped

2 oz cream cheese

1/2 tsp salt

2 tbs sour cream

Preheat oven to 425.

In a plastic bag combine all ingredients. Add the chicken to the bag and toss or shake bag until well coated. 

Place on a baking sheet and bake for 12 minutes, turn the chicken over, and continue to bake until cooked through, about 10-15 additional minutes.

In a food processor, add the roasted red pepper, cream cheese, salt and sour cream, process until well combined.

Photo:tastespotting.com

Ravioli Dough and fillings

Ravioli Dough (Plain)

2 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter
1/2 cup boiling water

Put the flour and salt in a food processor.
Add the butter and pulse until the flour has the texture of rough cornmeal.
With the machine running, slowly add the water.
Gather the dough into a ball and place on a floured surface.
Knead lightly, just until the dough is smooth.
Divide in half and keep one-half covered while you work with the other.

Cheese Ravioli Filling

1 (8 ounce.) container ricotta cheese
4 ounce mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 egg
1/2 tablespoon parsley, chopped
Pinch of nutmeg
Salt and pepper

Combine ingredients in a bowl.  Fill rounds of ravioli dough.
Serve with your favorite sauce.

Spinach Ravioli Filling
Use the recipe for cheese ravioli.
Omit the parsley and add 1 cup chopped fresh spinach or frozen spinach that has
been thawed and squeezed dry.

Meat Ravioli Filling

For the diced meat you may combine any 2 types of meat to equal 1/2 pound (pork and
chicken, beef and ham, pork and veal, chicken and prosciutto)
1/2 pound meat diced
1 tablespoon butter
1-1/2 tablespoons onion, finely chopped
Salt and pepper
1/2 cup ricotta cheese
1/3 cup Parmesan cheese
1 egg yolk
Pinch of nutmeg


Sauté onion in butter over medium heat 1-2 minutes.
Add meat and cook until meat loses its raw red or pink color.
Transfer to a food processor and pulse a few times to chop.  Don't  allow it to puree.
Put mixture in a bowl and add remaining ingredients.  Combine well and fill ravioli

Crabmeat Ravioli Filling

1/2 shallot, chopped
1 garlic clove, chopped
1 tablespoon olive oil
1 tablespoon butter
1 (6 ounce) can lump crabmeat
1 tablespoon fresh basil, chopped
2-3 tablespoons goat cheese
Salt and pepper


Sauté shallot and garlic in butter and olive oil. 1-2 minutes.
Add crabmeat and basil.  Stir to combine.
Remove from heat.
Stir in goat cheese and salt and pepper to taste.  Fill ravioli.

Chicken Ravioli Filling

2 tablespoons butter
1 stalk celery, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
8 ounces boneless chicken breast, cubed
2 tablespoons marsala wine
1 egg yolk
1/4 cup Parmesan cheese, grated
Salt and pepper


Sauté celery, carrot, and onion in butter about 3 minutes.
Add chicken and sauté 3-4 minutes, until chicken starts to brown.
Add Marsala wine and cook additional 2 minutes.  Remove from heat.
Put chicken mixture in a food processor and pulse to chop.
Add egg yolk, cheese, salt and pepper.  Fill ravioli.

Mushroom Ravioli Filling

3 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
2 cups mushrooms, chopped
1/4 cup prosciutto, chopped
4 tablespoons Parmesan cheese, grated
2 ounces mozzarella cheese, shredded
1 egg
Salt and pepper


Saute onion and garlic in butter 2-3 minutes.
Add mushrooms and sauté until brown and most of the liquid has evaporated.
Add prosciutto and cook 1 more minute just to heat through.
Remove from heat and add remaining ingredients.  Fill ravioli.  

Potato, Leek, and Bacon Ravioli

12 ounces Yukon Gold potatoes (about 3 small potatoes)
2 tablespoons olive oil
5 ounces bacon, coarsely chopped
2 medium leeks, finely chopped (about 1-1/2 cups)
Salt and pepper
1/2 cup grated Parmesan cheese
Peel and cube the potatoes.
Cook in boiling water until cooked through.
Drain and mash the potatoes with a fork.
Set aside.

Heat the oil and bacon in a skillet over medium heat.
Cook for 3 to 4 minutes until the bacon has rendered its fat but is not crisp.
Add the leeks and cook another 3 minutes until the leeks are wilted.
Add the bacon and leek mixture to the potatoes.
Season with salt and pepper
Add the grated Parmesan cheese and stir to combine all the ingredients.

PHOTO:cookingweekends.blogspot.com

Roasted Garlic

Preheat the oven to 400°F.

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. 
 
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Other ideas: Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Photo: noshtopia.com

Boston Market Rotisserie Whole Chicken

1 (3 1/2 pound) whole chicken
Onion chunks
Unpeeled apple wedges
10 chunks celery

Fill the cavity with apple, onions and celery. Place it in a Pam-sprayed Dutch oven or a roasting pan deep enough that it can later be sealed in foil without the foil touching the skin of the chicken.

¼ cup vegetable oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
Seasoned salt

Mix all ingredients well in saucepan and warm just to melt honey. Put on skin of chicken. Bake at 350 degrees F for an hour plus 15 to 30 minutes depending on the size of the chicken, basting chicken without turning, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.

Source:recipegoldmine.com Photo Courtesy: www.healthyplates.ca

Buffalo Wild Wings Sauces

Cooking Instructions:
Heat shortening in your fryer to 350 degrees F.  Fry wings for 10-12 minutes, or until light brown. Remove wings and drain on a rack or paper towels briefly.  After draining wings place wings in a plastic container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container. Replace lid and shake well to coat wings.  Pour wings out onto a plate and add celery on the side, plus ranch or bleu cheese dressing for dipping.

Parmesan Garlic

1/2 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1/2 cup Parmesan cheese, grated

Spicy Garlic

1 Cup Frank’s cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 Teaspoon garlic powder
½ teaspoon course ground black pepper
½ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce

Medium Wing Sauce

1 cup Frank’s cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper

Hot Wing Sauce

1 Cup Franks cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 ½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
1/8 Teaspoon coarse ground black pepper
2 Teaspoons water
2 Teaspoons cornstarch

Blazin’

6 fresh habanero peppers (with seeds)
5 lemon drop peppers (or other small hot pepper)
8 jalapenos (with seeds)
2-3 garlic cloves
2 cups white vinegar
1/4 teaspoon ground oregano
1/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon mustard powder
fresh ground black pepper
salt

Mango Habanero

2 cups Mango Nectar (found in your local grocery store)
Any habenero hot sauce.  I recommend El Yucatan.  The amount is up to you, depending on how spicy you like your wings.
1 Tbsp corn syrup. (sugar works too)
1/4 cup Frank’s cayenne pepper sauce
1/3 cup melted butter

Asian Zing

2 teaspoons cornstarch
4 teaspoons rice wine vinegar
1/2 cup corn syrup
1/3 cup sugar
1/4 cup chili-garlic sauce (sriracha!)
1 tablespoon soy sauce
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon garlic powder

Carribean Jerk

Tablespoons margarine
2 Tablespoons minced onion (white and light green parts only)
1 Cup water
3/4 Cup ketchup
1/2 Cup plus 2 tablespoons dark brown sugar
1/4 Cup apple cider vinegar
2 Tablespoons white distilled vinegar
2 Tablespoons Frank’s cayenne pepper sauce
2 Teaspoons ground black pepper
2 Teaspoons Worcestershire sauce
2 Teaspoons lemon juice
1-1/2 Teaspoons cayenne pepper
1 Teaspoon dried parsley flakes
1 Teaspoon cornstarch
1/2 Teaspoon salt
1/2 Teaspoon garlic powder
1/2 Teaspoon dried thyme
1/4 Teaspoon onion powder
1/8 Teaspoon ground clove
1/8 Teaspoon ground nutmeg
1/8 Teaspoon ground allspice
1/8 Teaspoon rubbed sage

Source:epicportions.com

Macaroni Grill Penne Rustica

2 teaspoons butter

2 teaspoons garlic, chopped

1 teaspoon Dijon mustard

1 teaspoon salt

1 teaspoon rosemary, chopped

1/2 cup Marsala wine

1/4 teaspoon cayenne pepper

3 cups heavy cream

1 ounce pancetta or bacon

18 shrimp, peeled and deveined

12 ounces grilled chicken breast, sliced

4 1/2 cups sauce

12 ounces penne pasta, cooked

3 teaspoons pimento

6 ounces butter

1 teaspoon shallots, chopped

1 pinch salt and pepper

1 cup Parmesan cheese

1/2 teaspoon paprika

6 sprigs fresh rosemary

For gratinata sauce: Saute butter, garlic , and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add mustard, salt,cayenne pepper, and heavy cream. reduce by half of original volume. Set aside.

Penne Rustica: Saute pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add gratinata sauce and 1/2 cup of Parmesan cheese and simmer until sauce thickens.

In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimientos and sprinkle with paprika. Bake at 475 degrees F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig.

Photo: thegirlwhoateeverything.blogspot.com Original recipe:recipelion.com

Curry Chicken

3/4 - 1 pound chicken breasts, boneless, skinless, cut into chunks about 1 1/2 inches

2 potatoes, peeled, chopped into chunks

1 red onion, peeled and chopped

10 baby carrots, washed, drained, cut in half

2 tablespoons oil for stir-frying

2 tablespoons curry paste (traditional Indian yellow curry paste is best)

1 cup chicken broth

1 teaspoon granulated sugar

1/2 teaspoon salt, or to taste

Freshly ground black or white pepper, to taste

Ground coriander, optional

Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the onion. Stir-fry until the onion is softened and translucent. Add the curry paste and stir-fry until fragrant. (If using curry powder instead, add a small amount of water to form a paste).

Add the chicken and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.

Add the carrots and potatoes. Stir for a minute and add the chicken broth, sugar, salt, and pepper. Cover and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.


Taste the curried chicken and adjust the seasoning if desired. Sprinkle the ground coriander over top.

From: chinesefood.about.com Photo: janneinosaka.blogspot.com

Chicken Tortilla Rolls

1 pkg cream cheese, softened
3 tbsp Sweet Corn Relish
2 tbsp cilantro or parsley, chopped
½ cup shredded cheddar cheese
3 cups cooked chicken, diced in small pieces
1 tbsp Hot Pepper Relish
6 flour tortillas

1. Combine cream cheese, Sweet Corn and Tomato relishes, cilantro and cheddar cheese. Set aside.
2. In separate bowl, mix chicken with Hot Pepper Relish.
3. Spread cream cheese mixture on tortillas. Cover with chicken mixture. Roll up tortilla and wrap in plastic wrap.
4. Chill 2 hours or overnight.
5. Cut into ½”slices and serve with Tomato Relish.

Courtesy: www.simplyhomemade.ca

Chicken Velvet Soup

1/3 cup butter

3/4 cup flour

6 cups hot chicken stock

1 cup milk

1 cup heavy cream

2 cups diced cooked chicken

Salt and pepper to taste

1 to 2 tablespoons instant chicken broth

Melt butter in large saucepan. Whisk in flour. Cook till flour begins to bubble. Stir in 2 cups of chicken stock, milk, heavy cream. Stir in the remaining stock, cooked chicken and chicken broth. Salt and pepper to taste.

Photo:www.goforyourlife.vic.gov.au Source:catscookin19 at recipegoldmine.com

Curried Chicken Balls

2 pounds ground, raw chicken

or turkey

1 teaspoon onion powder

1 tablespoon curry powder

1 teaspoon seasoned salt

1 egg, lightly beaten

2 teaspoons salt

2 teaspoons lemon juice

2 tablespoons fine bread crumbs

1/4 cup flour

1/4 cup butter

Combine all ingredients except flour and butter; mix well. Form into small, bite-size balls. Roll lightly in flour and sauté in butter 15 minutes or until golden brown on all sides. Serve in a chafing dish or candle-warmed casserole in Creamy Curry Sauce. Have plenty of wooden picks handy.

Makes about 90.

Creamy Curry Sauce:

2 tablespoons butter or margarine

2 teaspoons curry powder, or to taste

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon white pepper

1 1/4 cups milk

Melt butter; stir in curry powder. Cook over low heat, stirring, 2 to 3 minutes. Add flour, salt and pepper, mixing until well blended and smooth. Cook until bubbly, stirring constantly. Remove from heat; stir in milk. Cook, continuing to stir, until thickened.

Photo: www.lifesambrosia.com

chicken artichoke bacon pizza

1 Italian pizza crust

1 cup Alfredo sauce

2 cooked chicken breasts, diced

8 pieces bacon, cooked and crumbled

1 (6 ounce) jar artichoke hearts, drained and chopped

2 cups fresh baby spinach

1/4 cup sun-dried tomato

2 cups mozzarella cheese, shredded

1 cup asiago cheese, shredded

1 cup Parmesan cheese, grated

1/2 cup scallion, chopped

Spread pizza crust with Alfredo sauce. Top with remaining ingredients.

Bake in a preheated 375F degree oven for 10 to 15 minutes or until cheese is melted. Top with scallions before serving.

Servings:6

Photo: guillotinehead