Chicken & drop Dumplings

I love Chicken & Dumplings.  I usually use Bisquick, but sometimes I am adventurous and make my own noodle/dumpling dough.  Sometimes I roll it out and cut it into squares, but most of the time I am pressed for time and just drop pieces of dough into the soup and cook it that way.  Not the prettiest but still oh so good.  The base of my chicken and dumplings always starts by simmering a whole chicken, bones and all.  I have used a whole raw chicken and removed it just before it starts to fall apart, let it cool and then de-boned it and used half the meat (then saved the other meat , for lots of stuff, chicken spaghetti, easy quesadillas, chicken salad etc.. ) I have also taken the leftovers of a whole chicken and boiled them with whole carrots, a quartered onion, and 2 whole celery stalks along with seasonings then strained the broth out, cut up the carrots, celery and onion putting them back into the broth along with with any chicken that was leftover.  It is a nice way to use up a chicken without throwing it away, and you get another stretcher dinner out of one chicken, which is a bonus in my book :)  Whatever way you do it, it is a good way to get veggies into your family. I am enclosing both ways to make this... make it soon for your family.   Enjoy


Chicken & drop dumplings

(If using Raw chicken)
1 whole chicken
1/2 package of carrots, cut up
2-3 stalks celery cut up
1 onion, diced
1/2 package frozen mixed vegetables
2 T white wine
1 T worchester sauce
 water
 (**seasonings of your choice, I used parsley flakes, seasoned salt, pepper, onion, garlic powder)



Add all ingredients including the seasonings(EXCEPT frozen mixed veggies & dumpling ingredients) add enough water to cover chicken by 1-2 inches (the water will evaporate during the cooking process.   Bring to a boil over medium high heat turn down to low and cook until the chicken is completely cooked (I cook mine about an hour, sometimes up to 2 hours depending on the size of the chicken, just before it starts to fall apart turn off the heat and let the chicken cool a little to remove from the pan (remember to place in a bowl to catch all the juices).  Remove skin and bones & disgard).  I usually use 1/2 the meat in this recipe and save the other 1/2 for other uses.  Bring soup to boil, and add frozen mixed veggies, cooking at a rolling boil for around 5 minutes, taste and adjust seasonings if necessary.  During this time mix up the dumpling batter, and when the soup has boiled for about 5 minutes, drop the dumplings working quickly into the batter, I use 2 spoons and drop small amounts.  Bring back to a boil, reduce heat and cook until dumplings are done around 5-8 minutes.  Turn off heat & serve.  Enjoy


If using an already cooked chicken (homemade or rotesserie chicken)
I whole leftover cooked chicken
1/2 package of carrots, peeled and left whole (or can use baby carrots too)
2 whole celery stalks, washed & ends trimmed
1 whole onion, peeled & quartered
3 chicken buillon cubes
1/2 bag frozen mixed vegetables
water
2 T white wine
1 T worchester sauce
(**seasonings of your choice, I used parsley flakes, seasoned salt, pepper, onion, garlic powder)


Place all ingredients including the seasonings (except frozen mixed vegetables into a big pot).  Add enough water to just cover the chicken.  Cook for around 30-45 minutes or until the vegetables are tender.  In a large strainer with a large bowl underneath pour the mixture into the strainer saving broth.  Put the broth back into the pan, and on a cutting board cut up the carrots, onion & celery into pieces and put into broth.  Add any leftover chicken too.  Bring to a boil and add frozen mixed veggies, cooking at a rolling boil for around 5 minutes, taste and adjust seasonings if necessary.  During this time mix up the dumpling batter, and when the soup has boiled for about 5 minutes, drop the dumplings working quickly into the batter, I use 2 spoons and drop small amounts.  Bring back to a boil, reduce heat and cook until dumplings are done around 5-8 minutes.  Turn off heat & serve.  Enjoy



Dumplings
2 cups flour
1 1/2 t baking powder
pinch of salt & sugar
1 egg, slightly beaten
1/4 cup cold water
1 T olive oil

Add flour, baking powder, sugar & salt mix well with whisk.  Add remaining ingredients and mix slightly until mixed (might have to add a couple more  tablespoonfuls of water to make the batter mixable start with 1/4 cup and work from there). 

Peppermint Bark

I love Peppermint bark at the holiday time... well I love it any old time :)  but when you buy it, NOT such a big fan.  Sometimes the chocolate tastes off, or there is not enough pepperminty goodness on top, or sometimes way too much on top.  I like it to have a nice mix, of not too much on top so that you can taste both the chocolate & the peppermint.  Creamy goodness :) I have put my variations that I try below.  Usually I use chocolate chips, cause they are the easiest to find, but I just recently tried almond bark and it was equally successful. Also, I don't own a double boiler, I melt my chocolate in a heat proof bowl above simmering water. If you have a double boiler use that.

 Whatever you use, ENJOY.....


I make this a variety of ways.  I use 3 bags of chocolate chips. Here are my variations thru trial & error: (I like the contrast of flavors but you can use all one kind of chips)

2 bags of white chocolate chips, drizzled with a bag of semi sweet chocolate chips.
2 bags of milk chocolate chips, drizzled with a bag of semi sweet chocolate chips.


**NOTE I have used 2 packages of almond bark for the chocolate too.  Then they have bags of colored candy melts from Wilton and I have used those to drizzle over the top of the almond bark..so cute I use white almond bark, then drizzle red & green over the top.  Cute for holiday bags.


Peppermint Bark

4 candy canes, unwrapped and crushed fine
3 bags of chocolate chips

**Or 2 packages of almond bark if using
Wilton candy melts if using



Line a large baking sheet with wax paper, making sure that you have enough that hangs off the sides of the pan so you can lift the bark out of the pan.  In a large heat proof bowl over a pan of simmering water place 2 bags of chips (or the one color of almond bark).  Stir very often and melt completely.  Pour melted chocolate onto the middle of the waxed paper and spread very thin.  Hurry and melt the other chocolate or candy melts if using, and quickly taking a fork (I find this works best) and hurry and drizzle the other color over the bark before the first one sets (you can also do this in a mug in the microwave try for 30 seconds at a time and it happens very quickly, so stir very often, I usually do this while the first chocolate is melting) and then sprinkle with the finely crushed candy canes.  Let cool completely lift the waxed paper lined off the baking sheets peel off the chocolate, then break into chunks. Keep in a moisture free environment and keep in a sealed container.  Enjoy

Crab Dip

I got this recipe from my friend Tina... and boy am I glad that I made it...it is so yummy.... I as usual put my own little spin on it.  Another friend of mine's mom makes a delicious shrimp dip which is very similiar to this.  She puts mayo in it instead of cream cheese and it is just awesome.  Tina's recipe didn't call for the finely chopped celery & onion, but I added that and it was delicious.  I also added a dash of cayenne pepper to jazz it up, and next time I am thinking I will add a couple of dashes of hot sauce.  YUMMY... I used fresh lump crabmeat, and Tina used imitiation crab.  Both will work fine, you can also use canned crab or shrimp, drained well in place of the crab. 

I served this with crackers, however crusty bread or veggie dippers would be equally delicious. Enjoy :)


*recipe from my friend Tina Cox

Crab Dip

8 oz, cream cheese, softened
1 cup sour cream
1/8 each, finely chopped celery & red onion
1/2 t dried onion flakes
1/4 t each soy sauce & worchester sauce
1/4 t garlic powder
2 dashes cayenne pepper
couple of dashes of hot sauce (optional)
1/2 cup lump crab meat
 Crackers/Crusty bread or veggie dippers for serving

In large bowl combine softened cream cheese & sour cream.  Add remaining ingredients (EXCEPT crab meat) mixing well to combine.  Fold in crab meat.  Cover and place in the fridge for several hours to let flavors blend.  Stir gently. Serve with crackers (or crusty bread) or veggies.  Enjoy

Pecan Pie

I love the holidays... and really love Thanksgiving.... I love all the traditional holiday favorites, turkey, stuffing, sweet potato casserole, mashed potatoes & gravy...I could go on and on... I also love pies...pumpkin & pecan...which is my husbands favorite.  For some reason people seem to think that it is really difficult making a pecan pie, which is so not the case.  It is one of the easiest pies to make.  Just mix and pour, literally it takes longer to heat up the oven, than to get this pie ready to go in.  I have tried several and keep coming back to this recipe off of the Karo syrup bottle.  I made a few adjustments, (added more pecans, and a pinch of salt to the recipe) but the rest is the same as always.  Love , love, love this easy recipe.  Make this for your family today. Enjoy

*Recipe adapted from the Karo syrup recipe


1 cup light Karo corn syrup
3 eggs
1 cup sugar
2 T. melted butter
1 t vanilla
2 cups chopped pecans
pinch of kosher salt
Frozen deep dish uncooked pie shell (or you can use homemade one)

Preheat oven to 350.  In large bowl place corn syrup, eggs, sugar, melted butter, vanilla & pinch of salt.  Mix well using a spoon.  Add pecans mixing well.  Dump mixture into pie shell.  Place on baking sheet and bake for 60-70 minutes.  Remove from oven, let cool and enjoy.

Baked kale chips

I just made Baked kale chips and SCORE!!!! they are awesome :)  I have been wanting to try these for quite some time and so so glad I did... they are crispy crunchy awesomeness... I seriously could probably eat the entire baking sheet full myself..   There are countless ways to dress these up, garlic or onion powder, pinch of cayenne or hot pepper flakes for some heat, your favorite seasonings so delicious.  I used a splash of low sodium soy sauce (so watch sprinkling them with salt) wait till they are done to put any salt on them, cause the flavor intensifies with cooking in the oven. When mine where done I just tasted a few and some were salty enough with the soy sauce others needed a little sprinkle of salt.


**Note, when you put prepare them make sure you take the stems/ribs out of them, or they will not cook all the way through and be tough and chewy instead of crispy.  Also make sure that they aren't touching and are in a single layer or they will not be crispy but soggy and that's NOT what you want. I also used the bag of pre-washed kale but think next time I will just buy a bunch of kale and do my own washing a preparing so that I can have bigger chips.  When you use the pre-washed kale and remove some of the stems/ribs the pieces of kale shrink up and become very tiny. 
Also, if you are using other seasonings add them to the soy sauce/olive oil mixture.  Go sparingly on the olive oil/soy sauce.  If you use too much liquid they will not crisp up in the oven. Enjoy


4 cups kale leaves (tough stems/ribs removed washed and dried)
1 t olive oil
1 t low sodium soy sauce

Baked kale chips

Preheat oven to 350.  In large bowl mix olive oil & soy sauce.  Place washed prepared kale on top of seasoning.  Toss with hands well making sure kale is coated (won't look like enough but it will be fine).  Place chips in a single layer on baking sheet and bake for 10-12 minutes or until kale is dried and crispy.  Remove from oven, taste then sprinkle very lightly with salt if necessary and eat immediately. Enjoy.

Cheesy grits

My poor mom had to have several teeth pulled.  And anyone that has had that done knows how awful it is.  You can't eat much because of the stitches, so soft foods it is.  Although soup is yummy, and so are mashed potatoes they get old really quick.  So thinking of other foods that are easy on the mouth but still so good. 
That's where these grits come in.  I love cheese grits, bur am not a fan of having them out anywhere.  It seems they usually taste like nothing, which is not a good thing.  So I came up with this way after several failed attempts, of trying to come up with big flavor, but still delicious. 
 I use quick cooking grits so these are done within 5 minutes from start to finish.. easy peasy....
I sometimes top these with a poached egg, and some frizzled ham, or fried bacon bits..soo delicious...But they are just as good as it...

So make these today for your family.  Enjoy..

Cheesy Grits

3 1/3 cups water
1 cup quick cooking grits
1 chicken buillon cube
Seasonings of your choice ** ( I used 1/4 tsp each, seasoned salt, garlic & onion powder & a couple of grinds of fresh black pepper and a pinch of kosher salt)
2 T butter
1/3 cup co-jack cheese
2-3 T grated parmesan cheese


In pan add water, buillon cube, & seasonings.  Bring to a full boil.  Add grits stirring and cooking often until thickened and cooked about 2-4 minutes.  Turn off heat & add butter and cheese and stir well.  Taste and adjust seasonings if necessary. Serve with additional cheese if desired..  Enjoy

Chocolate zucchini bread

I love zucchini bread..especially chocolate zucchini bread!!! My aunt makes the best zucchini bread ever!!! But alas, since we have moved I can't find my recipe box... better get on that pronto..the holidays are coming up and I am gonna need it....So anyhow, had to do some research on finding a new recipe.  There are all different kinds or recipes but  most call for a cup to 2 cups of oil. No zucchini bread needs that much oil unless you are baking say 4 or 5  loaves.  I decided to develop one that uses applesauce to keep the bread moist, and just use around 1/2 cup oil for 2 loves.  Thinking even next time to cutting down the oil to 1/3 of a cup and just using 2/3 cup applesauce.  If so I will make the changes to the recipe... My ex mother in law made wonderful chocolate zucchini bread, and she just cut  the sugar down in the basic recipe and added a box of sugar free instant chocolate pudding and chocolate chips to the batter and it was amazing.. so I should try that too :)


I use a micro plane grater to grate my zucchini's.. and I usually buy the really small ones so the seeds are barely existent... and I also when I do make it, try and grate an extra batches worth to stick into the freezer so in the winter when I want to make some zucchini bread I can just whip it up lickety split..thinking ahead ;)
**Really grease your loaf pans, this bread has a tendancy to stick.

 Make this today.. enjoy



Chocolate zucchini bread

2 cups sugar
1/2 cup oil
2 eggs
1/2 cup applesauce
2-3 T vanilla
2 cups flour
1/2 cup cocoa (baking kind)
1/2 t salt
1/2 t cinnamon
1/2 t baking powder
1 t baking soda
2 cups finely shredded zucchini
1/3 cup chocolate chips (mini kind) optional

Preheat oven to 350.  Grease 2 loaf pans really well.
In large bowl whisk together sugar, oil, applesauce, eggs,vanilla & cinnamon.  Add flour, salt, baking powder & baking soda.  With spoon start mixing together, when about 3/4 of the way combined add zucchini  & chocolate chips (if using)and mix just until mixture comes together. Pour into 2 loaf pans and bake for about 45 minutes, or until a toothpick inserted into bread comes out clean.  Remove from oven & immedately invert bread out of the baking pans to cool.  Slice and enjoy.