Chicken 'n Dumplins

Ingredients:
1 rotisserie chicken, remove chicken and dice
1 box chicken stock
2 cans cream of chicken soup
1 1/2 stalk of celery, diced
1 tsp. garlic (fresh minced or powdered)
1 tsp. salt
1 egg, slightly beaten
flour (approx. 2 1/2 cups)
salt and pepper to taste
Lemon pepper
Seasoning salt

Can you believe I lived in Kentucky for 4 years and never had "Chicken 'n Dumplins."  A crime.  We really made an effort to dive into all of the good Southern cooking that is to be had there.  And believe me, there is a lot of good Southern cooking in KY!

But I digress, and I need to be very careful because when I talk about Kentucky I miss it so much and want to move back.  That place holds the dearest of memories for me.  Okay, really.  I need to stop.....

So back to the Chicken 'n Dumplins.

I found this one in the same recipe book as the Creme Brulee French Toast.  That's turning out to be quite a great cookbook.  And I just noticed that there is a Christmas edition of it out.

I was having a hard time picturing what it was supposed to look like, and regrettably this cookbook doesn't have but a few pictures, so I googled Chicken 'n Dumplins to see pictures.  I also looked at a bunch of other versions of the recipe, and incorporated some of the things into this recipe.  For example, this one didn't call for celery, but most of the others did so I added it.

Here's my version.

Fill pot with box of chicken stock (all but 1 cup which you will uses later to make dumplings) and cream of chicken soup.  Bring to a boil, then add diced celery, diced chicken, garlic.  Allow to continue boiling softly while you prepare dumplings.

In a separate bowl, combine 1 cup of hot (not boiling) reserved broth, 1 tsp. salt, beaten egg, and enough flour to create the consistency of bread dough.  Flour a rolling pin, then countertop, and the top of the dough.  Roll the dough out until paper thin (I like mine a little thicker).  Using a pizza cutter, cut dough into 1 inch by 2 inch pieces.  Drop the dumplings one by one into the softly boiling both.  Stir very gently. (If there isn't adequate broth to do this because you added a lot of chicken, just add more.)  Add salt, pepper, lemon pepper, and seasoning salt to taste.  Bring back to a full boil.  Simmer for 5 minutes.  Cover the pot, turn the heat off, and don't peek until you are ready to serve.  Serve within 30 minutes.  (Note from cookbook:  if you keep the heat on, the dumplings tend to stick to the bottom of the pan.)

Comfort food on a cold day, for sure.

And it was cold here today!  Summer, I sure do miss you!  xoxo

Creamy Tortellini Soup

Happy Halloween!

I hope your holiday was great!  I love dressing up and watching my kids have so much fun.  Holidays are so fun with children.

We decided to host a street party this Halloween, so I could have one last chance to feed my kids something healthy before they gorged themselves with sugar for the next few days.

I cooked up 3 pots of soup:  my taco soup, my potato soup, and because I was getting tired of my same old recipes and wanted to try something new--Creamy Tortellini Soup.

I made homemade root beer, and everyone on the street brought a side dish or dessert to share.  We had a great time!

And I found a new soup recipe that I love!  This one was a hit.

Creamy Tortellini Soup (from La Bonne Cuisine)


1 Tbsp. butter or olive oil
1/2 onion, diced
2 carrots, diced
8-10 mushrooms, diced
5 cups water
6 Tbsp. flour
2 potatoes, peeled and diced
1 cup frozen corn
1 (14 oz.) can chicken broth
2 chicken bouillon cubes
1/2 tsp. garlic powder (I used fresh garlic because I had some already on hand)
1/2 tsp. basil (instead of the basil and oregano, I dumped in some italian seasoning)
1/4 tsp. oregano
1/4 tsp. black pepper
1/8 tsp. cayenne pepper, optional (I just put in a few dashes, and I thought it tasted great)
1/4-1/2 tsp. salt
2-3 cups frozen tortellini
1 (12 oz.) can evaporated milk
4 cups spinach (pile it up and slice through it to get thin pieces)


In a large soup pot, heat butter or olive oil. Add onion, carrots, and mushrooms. Saute for about 5 min. 


In a separate bowl, combine 1 cup cold water with 6 Tbsp. flour. Whisk until smooth. 


Add 4 cups of water to vegetables in soup pot. Stir in the flour and water mixture. Stir to blend well. Add potatoes, corn, chicken broth and all spices and bouillon. 


Bring to a boil. Turn to medium and boil for about 20 minutes or until potatoes are soft. Stir occasionally. 


Add evaporated milk, frozen tortellini, and spinach and cook for 5 more minutes. 

Hope you all had a great Halloween!

Taco Soup

We've had lots of different taco soups, and I've played with different recipes. This one is Brian's all time favorite. I usually make corn bread as a side dish with this soup.

1 lb. hamburger, brown, drain, add salt and pepper
1 onion

Add: 1 quart tomatoes
1 can corn with juice
1 can kidney beans with juice
1 small can tomato sauce
1 pkg. Taco seasoning

Simmer for 15 minutes. I always serve with Fritos, grated cheese, and a dob of sour cream. You could also serve with avocados, but Brian and I don't really like them.

Chicken Cream Cheese Soup

Found the recipe here. Lovin those sisters.

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I made this tonight for dinner because I came across the recipe, and noticed I had all of the ingredients already in my refrigerator. I need to put a big *STAR* by this one because my husband went crazy over this soup. He kept telling me how good it was all night, and he even said that "I outdid myself with this one." I thought it was good, but not that amazing.

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1 lb. chicken (breasts or combination)

1 onion, diced

1-2 Tbs. butter

2 handfuls baby carrots (about 2 cups sliced small)

4-5 potatoes, diced small

1 cup milk

1/4 c. flour

8 oz. pkg. cream cheese

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1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.

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2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor. (I add 4 bouillion cubes.) Bring to a boil and simmer until veggies are tender.

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3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Creamy Mushroom and Chicken Soup

(recipe and picture from Family Fun)

RECIPE INGREDIENTS:
6 tablespoons butter
1 medium onion, chopped
3 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
1 1/2 pounds mushrooms, sliced
3/4 cup sliced celery
3/4 cup chopped carrots
2 cups quartered baby red potatoes
1 cup chopped yellow squash
1 1/2 cups frozen corn kernels, thawed
2 teaspoons thyme
2 cups light cream
3/4 cup grated Parmesan, plus more for garnish if desired
2 cups chopped cooked chicken

1. In a large pot, melt the butter over medium heat. Add the onion and sauté until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.

2. Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.

3. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.

**My friend Michelle made this for us today and it was D.E.L.I.C.I.O.U.S. She served it with Rhodes bake and serve rolls. I can't wait to make it!

Potato Soup

6-8 potatoes, peeled and chopped small
1-2 large carrots, chopped
1 small onion, or onion flakes
2-3 bouillon cubes
1 stalk celery, chopped

Add enough water to cover potatoes. Cover with lid and boil on med. 45 minutes-1 hour until potatoes soften.

Add:
1 can creamed corn
1 can corn (drained)
1 can evaporated milk (15 oz.)

Add salt, pepper, parsley; top with cheese and crumpled bacon. I like to serve it with corn bread or corn muffins.

Creme a la du Barry (Cream of Cauliflower soup)

Serves 4

Ingredients:
11 oz. cauliflower (small florets)
5 oz. diced onion and leeks (about 1/2 c. of each to serve four or 1 c. to serve more)
50 g. butter
3 oz. flour
600 ml. milk
600 ml. water

Finition:
Double cream, according to consistency
Milk, according to consistency

Preparation:

1. Cut the onion and leek into small dices (rinse after you chop).
2. Sweat the onion and leek in the butter in a heavy sauce pot until they are almost tender. Do not let them brown.
3. Add the cauliflower in small florets and sweat it for a few minutes.
4. Add the flour and stir and stir.
5. Pour the milk, a pinch of salt and pepper.
6. Add the wather and let it cook until the vegetables are very tender.
7. When the soup is ready, blend it and pass the puree soup through a colander.
8. Taste it and check the consistency and seasoning. (To thicken-combine same amount of flour with butter, add more milk and creme to thin.
9. Serve with crustini toasted with oil, parmesan, herbs, and drops of chili oil to add color.
   

(from Lya Luna's class at Thanksgiving Point)

Chicken Soup with Homemade Noodles

8 c. water
8-10 chicken bouillon cubes
celery
carrots
onion
parsley
pepper
4 chicken breasts, diced

Simmer together until vegetables are not quite tender.

Noodles:

In a bowl beat 4 eggs well. Add flour 1 cup at a time until dough loses stickiness. Roll out on floured board very thin. (About 1/8 inch). Using pizza or noodle cutter, cut into 1/4 inch strips. Add noodles to mixture one noodle at a time.

One of my tried and trues. I've been making this for our family for over 10 years now, and it's still a hit! Especially on cold, wintry days like today!

White Chili

White Chili (from Ali)

1 lb. chicken chunked
1 medium onion
1 1/2 teaspoons garlic powder
2 Tbs. oil
2 can great northern beans (drained)
1 can chicken broth
1 can white or regular corn
1 can chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp. pepper
1 cup sour cream
1/2 c. whipping cream

In a large pan saute chicken and onion in garlic and oil. Add ingredients: beans through pepper. Boil, then reduce heat and simmer. Remove from heat and add sour cream and whipping cream. Serve.

**When I make this I have sour cream, shredded cheddar cheese, and corn chips available as toppings. Yum!**

Leftover Turkey Soup

Leftover Turkey Soup

½ cup chopped onion
1 medium carrot, sliced
1 stalk celery, sliced
1 tbsp oil
2 cans chicken broth
1 ¾ cups water
1 package Italian dressing mix
½ cup pasta of choice, uncooked

Pour oil a large saucepan and add onion, carrot, and celery; cook 3 to 5 minutes until slightly tender. Stir occasionally. Add chicken broth, water, and dressing mix. Stir until incorporated. Bring to a boil. Add turkey and pasta, cover. Reduce heat to medium-low and simmer for 10 to 12 minutes or until pasta is cooked. Serve.

What can I do with my powdered milk?

Whole Milk: 1 c. water, 1/3 c. powdered milk

Evaporated Milk: 1 c. water, 2/3 c. powdered milk

Condensed milk: 1/2 c. hot water, 1 cup sugar, 1 c. powdered milk

Whipped Evaperated milk: 1 c. evaporated milk, 2 Tbs. lemon juice. Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as needed.

Buttermilk: 1 c. water, 1/3 c. powdered milk, 1 T. vinegar or lemon juice

Drinkable powdered milk: To improve the flavor of powdered milk, mix it half and half with whole or 2 % milk. Another suggestion would be to try adding a little sugar or vanilla to enhance the flavor. Let it chill for several hours before drinking.

Corn Chowder

Fry until crisp 1/2 lb. diced bacon. Remove from pan and drain. Pour off all but 3 Tbs. of the drippings and then:

saute: 1/2 c. chopped onion and 1/2 c. chopped celery
add: 3 cups water, 2 c. diced or shredded potatoes

Simmer until tender. Beat or blend 1 cup water, 3/4 c. non-instant milk powder (or 1 1/3 cups instant), 2 Tbs. flour, 1 tsp. salt, 1/8 tsp. pepper

Remove pan from heat and stir the thickenings and milk into the potatoes and water. Add one can of cream syle corn. Heat thoroughly. Stir in bacon.

Basic Pudding Recipe
To make 4 serving size, mix together

1/2 c. sugar
3 Tbs. flour
1 Tbs. cornstarch
1/4 tsp. salt
1/2 c. instant milk powder (1/3 c. non-instant)

Bring 1 3/4 c. water to a boil and beat in the mixed dry ingredients. Beat in 1 egg and cook 1 minute. Stir in 1 Tbs. butter and 1 tsp. vanilla. (I used both powdered egg and powdered butter and it turned out great).

Peanut Butter Balls (Easy and healthy treat for kids)

Mix together:
1/2 c. peanut butter
1/2 c. honey
1 c. powder milk
Press into small bite size balls

Chocolate Milk (1/2 gallon)

8 c. water
2 1/2 c. powdered milk
1/8 c. cocoa
1/4 to 1/2 c. sugar
pinch of salt (optional)
a few drops of vanilla (optional)

Ukrainian Borscht

Brian served his mission in Kiev, Ukraine. He was actually one of the the first missionaries in the Ukraine. He says there is a big difference between Ukrainian borscht and Russian Borscht. I haven't ever made it, but Brian has made it a couple of times since we've been married. I admit, I'm not a huge borscht fan, and the smell takes over the whole house. Now I made Brian cook it in our crockpot in the garage so it doesn't stink up the whole entire house.

1 large onion, thinly sliced into about 2 inch strips or smaller
1 clove minced garlic
1-2 T. olive oil
2 large carrots, peeled and shredded
1 quart canned tomatoes
1/4 tsp pepper
3 T. red wine vinegar
6 cups water and 6 bouillon cubes, or equivalent, beef stock
2 large potatoes, shredded, (peels on or off)
one very small head of cabbage, finely shredded
1 pound polska kielbasa, sliced
2 cans julienne cut beets
1-2 tsp salt to taste

Sour cream and fresh dill on top of each bowl for garnish.

In large kettle, saute onion and garlic, in oil. Add carrot, and cook 2 minutes. Add tomatoes, salt, pepper, vinegar, and broth. Simmer 30 minutes. Add cabbage, potatoes, and sausage. Simmer 15 minutes over low heat. Add beets and heat to just bubbling. This will produce a brilliant red soup. To turn it into a brown, more traditional looking soup, cook longer over low heat and use green cabbage instead of red. Served 10-12.

Cecily's Chili Recipe

Secret Recipe Chili--from Cecily

1/2 to 1 lb. Ground Beef, cooked & drained
1 Can Black or Red Beans
1 Can diced Stewed Tomatoes
1 Can Cream of Mushroom Soup
1 package Chili Seasoning

Combine all ingredients & heat through. Serve with corn chips & cheese.

**Cecily said that when she made it the first time her husband thought she had gotten his moms recipe for Halloween Chili. Which her mother in law has to cook all day, & this takes all of 15 minutes from start to finish.She also said, " Don't ask me why the soup, but it works & people think you've slaved all day. It's also one of the few things that both my kids eat ALL of when I serve it. I make a double batch & there are usually left overs that are a little bit better the next day."

Crockpot Stew

1 ½ lb. beef stew meat
2 TBS flour
1 tsp. salt
½ tsp. pepper
1 TBS oil
1 lb. small red potatoes quartered
16-oz. pkg. frozen pearl onions
1 lb. baby carrots
12-oz. jar beef gravy
14.5-oz. can diced tomatoes
3 TBS flour
¼ cup cold water

Cut meat into 3/4 inch cubes. Coat beef with 2 TBS flour, salt, and pepper. Heat oil in large skillet over medium-high heat until hot. Add coated beef; cook and stir 4-6 minutes or until browned, stirring occasionally.

In crockpot layer potatoes, onions, and carrots. Add browned beef; sprinkle with remaining flour mixture. Drain diced tomatoes. Top with gravy and tomatoes.

Cover and cook on LOW setting for 8-10 hours. Before serving blend 3 TBS flour with 1/4 cup cold water. Stir into stew. Cook on HIGH, covered, 10 minutes or until thickened.Two medium onions, peeled and cut, can be used in place of frozen pearl onions. Russet potatoes and large carrots can also be used. Browning the meat develops the flavor, but this step can be omitted to save time. Simply coat the meat with flour mixture before layering it with the other ingredients as directed.

This recipe works great with pork or chicken as well. Just buy turkey gravy instead of beef.

Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder (from here)

3 chicken breasts, diced
1/2 cup chopped onions
1-2 cloves minced garlic
3 Tbsp butter
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 tsp ground cumin
2 cups half and half
2 cups shredded Monterey Jack cheese
1 (14 3/4oz) cream style corn
1 (4 oz) can diced green chilies, undrained
1/4 tsp Tabasco sauce
1 medium tomato, chopped
fresh cilantro

In a dutch over or large saucepan, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low hear until the cheese is melted. Stir in chopped tomato. Serve immediately. Garnish with cilantro. (Notes: I always use cilantro and I just add some into the soup at the end instead of just as a garnish. Also, I like a little bit thicker soup so I made a roux using 2Tbsp butter and 2Tbsp flour, microwaved it, stirred it up and added it to the soup to thicken it. And lastly it is great with tortilla strips!)

Pepper Biscuit Pull-Apart

1/4 tsp garlic powder
1/4 tsp salt, if desired
1/4 tsp dried oregano
1/4 tsp dried basil leaves
4 1/2 tsp olive oil
1 (12oz) can refrigerated flaky biscuits
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup shredded Mozzerella cheese
2 Tbsp grated Romano or Parmesan cheese

Heat oven to 400. In small bowl combine first 4 ingredients, set aside. Seperate biscuits. Place one in center of ungreased cookie sheet. Arrange remaining biscuits in a circle around center biscuit with edges slightly overlapping. Gently press into 10inch circle. Brush with olive oil, top with bell peppers and cheeses. Sprinkle garlic powder mixture on top. Bake 12 to 15 min or until golden brown.

Mango Salsa Soup

Mango Salsa Soup (from Ann)

1 jar mango Salsa (costco)
1 pint fresh salsa (mild) can be any brand
Put 1/4 cup olive oil in pan and add both salsa and simmer for 10 min.
Add:
1 large can chicken broth
1 quart water with chicken boullion or chicken base (according to package directions)
1 1/4 teaspoon cumin

Simmer a few minutes, then add 2 cans corn

You can cook this all day in the crockpot on low also!

Have these items prepared so each person can put them into the bottom of their soup bowl
-Tortilla chips
-chopped avacado pieces (if you like avacado) :)
-yellow/white grated cheese
-sour cream
-1/4 lime (fresh) to squeeze over soup
Ladle soup and Enjoy!!

White Chicken Chili

White Chicken Chili (from Sally)

Melt 1/2 stick of butter
whisk in 1/4 C. flour

gradually add:1 1/2 C. chicken broth
2 C. half & half

Whisk constantly so it won't burn, simmer until thick then add:
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Then add:
2 4oz cans diced green chilies
4 cooked/shredded chicken breasts
3 cans Navy Beans (Bush Brand...it matters)
1 1/2 C. monterey jack cheese
Serve with 1/2 cup sour cream
(Sally side note: If I am at Costco, I always buy a rotisserie chicken and use it for this soup. It is super easy and the flavor is so yummy!)

I found another White Chili recipe here:

SLOW-COOKED WHITE CHILI
1 pound boneless chicken breast
1 medium onion, chopped
1/2 tsp. minced garlic
1 1/2 cups water
1 15-ounce can great northern (or use cannellini ) beans, rinsed and drained
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1 11-ounce can whole kernel white corn, drained
1 4-ounce can chopped green chilies
1 to 2 tsp. chicken bouillon granules
1 tsp. ground cumin
Fat-free half & half to taste

Place all of the ingredients except the half & half in a slow cooker. Cover and cook on Low for 7 to 8 hours. Just before serving, remove the chicken from the slow cooker and cube or shred it. Return the chicken to the slow cooker and stir in fat-free half & half to your taste.

Enchilada Soup

Enchilada Soup Recipe (from Amy Cook)

4 seasoned and seared or grilled chicken breasts
1 can of black beans
1 can of green enchilada sauce
1 can of whole green chillis, (chop them up before putting them in the soup)
1 can of diced tomatoes
Bunch of fresh chopped cilantro
1 onion diced into bite size pieces
2 bay leaves
2-3 chicken bouillon cubes
3-4 cups of water
4 strips of bacon chopped into pieces then cooked
1 tsp. chili powder
1 tsp. cummim powder
1/2 tsp. kosher salt (regular salt works just not as good)
1/2 tsp white pepper

You start by cooking your bacon in a 8 qt. pan. When almost crispy you take out some of bacon grease but leave enough to saute your onions in. Put your onions in and let cook on med. temp. Then add all your seasonings. Stir and let the onions finish cooking. Then add all your can ingredients and water. Be careful because you don't want to add to much water. So taste it after you've put in 3 cups. Now put in bouillon cubes and diced chicken. Let cook for about 10 minutes or until it boils.

Top with corn chips (fritos big scoops), Sour cream, avocados, and cheese.