COZY CHICKEN AND DUMPLINGS
*2 tablespoons oil
*2 pounds chicken breasts
*1 large onion, diced
*4 carrots, sliced to ¼ in half rings
*3 garlic cloves, minced
*1 teaspoon salt
*5 tablespoons unsalted butter
*6 tablespoons all-purpose flour
*6 cups chicken broth
*½ cup heavy cream
*½ teaspoons dried thyme
*2 bay leaves
*1 ½ frozen peas
*4 tablespoons fresh minced parsley
*2 cups all-purpose flour
*1 tablespoon baking powder
*½ teaspoon salt
*1 ⅓ cups heavy cream
*In a 6-quart dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside. *Add carrot and onion and cook until just tender, about 3 minutes.
*Add garlic and stir for another minute.
*Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps.
*Add chicken and any accumulated juices back to dutch oven and stir to to coat in roux/vegetable mix. Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover.
*In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
*Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14-16 dumplings).
*Place dough balls into simmering soup (making sure they don’t touch), and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test).
*Ladle into bowl, giving 1-2 dumplings per serving.
This is really good and super easy. I do it with mild chiles or if I don’t have them, I just use a 1/4 teaspoon of red pepper flakes. This dish works with beef, pork, or turkey.
I use a rice cooker for the coconut rice. I just pour the coconut milk over the rinsed rice and add water to the fill line of the rice cooker.
- 1 1/4 cups jasmine rice
- 1 can (13.5 ounces) coconut milk
- Coarse salt
- 2 tablespoon plus 1 teaspoon fish sauce
- 2 tablespoon plus 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 3 garlic cloves, chopped
- 3 long hot peppers or red jalapeno chiles, seeded and sliced into 2-inch matchsticks
- 1 1/4 pounds ground beef sirloin
- 1 cup loosely packed torn fresh basil leaves
- Lime wedges, for serving
In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.
When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast-iron skillet or wok over high. Add oil and heat; add garlic and half the chiles. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine. Serve beef over coconut rice with lime wedges.
Original recipe from the Martha Stewart web site…
This is a really good casserole dish, easy, flavorful, and the whole family loved it. We’ll be having it again. It’s from the Weary Chef web site, I really like Andi’s blog. http://wearychef.com/layered-chicken-chile-relleno-casserole/
- 2 teaspoons olive oil
1 medium onion, chopped
1 large poblano chile, diced
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
8 ounces sour cream, (low fat)
8 ounces green salsa, we used Trader Joe’s Salsa Verde
8 corn tortillas, cut in half
8 ounces cheddar cheese
green onions, sliced thin for garnish
Heat oil in a large skillet over medium-high heat. Add the onion, poblano, chicken, spices and salt. Cook about 10 minutes or until the chicken is cooked through.
Prehead oven to 375 degrees and spray a 9×13 pan with cooking spray.
Stir together the sour cream and salsa
Layer 1/3 of the tortilla pieces in the bottom of the dish. Spread about 1/2 of the chicken mixture over the tortillas. Spread about 1/3 of the salsa mixture over the chicken. Then spread about 1/3 of the cheese over the salsa mix.
Repeat the layers in the previous step, then make one more layer of tortillas over the top. Spread the rest of the salsa mix over them and sprinkle with the remaining cheese.
Cover with foil and back in the preheated 375 degree oven for 30 minutes. Remove foil, raise heat to 400 and bake an additional 10 minutes.
Let rest for 10 minutes, sprinkle with the green onions and serve. Serves 4-6.
Usually I use the No-Knead pizza crust recipe, but the problem is it requires 12-20 hours to rise. If I don’t plan ahead, this is the go-to fast pizza crust.
Makes about 4 servings
Hands-on time: 10 minutes
Total preparation time: 45 minutes
- 2 to 2 1/2 cups unsifted, unbleached all-purpose flour
- One 1/4-ounce package quick-rising yeast (about 2 1/4 teaspoons)
- 1 teaspoon sugar
- 1 teaspoon table salt
- 1 tablespoon extra virgin olive oil
Combine 1 3/4 cups of the flour, the yeast, sugar, and salt in the bowl of a food processor fitted with the chopping blade. Add 3/4 cup very warm water (120 to 130 F) and the oil; process until a soft dough forms. Add as much of the remaining flour, 1/4 cup at time, as necessary to make the dough manageable.
Shape the dough in a ball and place in an oiled bowl, turning so an oiled surface is up. Cover and let rise in a warm place until double in size, about 35 minutes.
Place a rack in the upper third of the oven; preheat the oven to 500 F. Lightly grease two insulated or very heavy rimmed baking sheets.
Divide the dough into 2 balls; roll each ball into an oval shape on a lightly floured surface. Make sure it will fit on the baking sheets. Transfer the dough to the baking sheets, pinching up a raised edge on each; cover loosely and let stand in a warm place while you assemble the sauce and toppings.
Cover the pizza with sauce, toppings and cheese. Bake the pizzas 15 to 20 minutes, until the crust is lightly browned and the cheese is melted.
This was on a package of ground beef. I hesitate to call it a recipe. Bottom line is the family loved it.
- 1 lb lean ground beef
- 1/4 cup chopped onion
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cups chopped cabbage or broccoli slaw
- 1/4 cup Hoisin sauce
- 4 large flour tortillas
- Hoisin sauce to serve (optional)
Heat a large skillet over medium high heat until hot. Add ground beef and onion, cook 8 to 10 minutes, breaking into small pieces and stirring occasionally. When cooked, remove the meat dripping with a turkey baster. Season with salt and pepper. Stir in the slaw mix and Hoisin sauce and cook until heated through.
Spread 1/4 of the mix on each tortilla and wrap tightly. Serve with additional Hoisin if desired.
I added some chopped mushrooms with the onion. I may add a grated carrot or two next time, as well as some green onion and some sesame oil.