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Saturday, November 20, 2010

Chicken and Dumplings

This recipe makes people think you kneeded and rolled and cut dumplings all day long.  The great thing is they taste like you were in the kitchen all day, but they are really easy to make.  Just remember the brands I use for the chick broth and the dumplings really make them taste their best.

2 large chicken breasts (bone in with skin)
2 cans College Inn chicken both
2 pkgs. Mrs. Traylor's Frozen Dumplings
dash of Cumin
1/8 tsp. Curry Powder
1 tsp. salt
1 tsp. pepper
1/2 stick butter
1/2 to 1 can Cream of Chicken Soup (optional)

Place chicken in an 8-quart pot and fill about 3/4 full with water.  Add salt and boil until done.   I use a pressure cooker for the most tender chicken. Remove chicken and let cool on a plate.  Once cool, remove ckicken from bone and skin and tear into small pieces.

Add the 2 cans of broth to the pot with salt and pepper.  Bring water to a full boil and add dumplings one by one with water boiling.  Once all the dumplings are in reduce heat and simmer for about 30 minutes. Stir gently and occationally to keep dumplings from sticking.  Add cumin, curry powder, salt, pepper, butter, and chicken and let flavors simmer for about 5 more minutes.

Optional:  If you want thicker dumplings, add 1/2 to 1 can of cream of chicken soup after the dumplings have boiled for about 20 minutes.  We like our dumplings soupy, so I don't thicken them.

No need to double the recipe for a big crowd.  This will feed plenty.

Monday, January 25, 2010

Chicken Chili

This recipe originated from the Barefoot Contessa, but I've tweaked it some to make it even better!  Ina Garten is my most favorite at Food Network because she's so relaxing to watch! I've made this chili for teacher appreciation lunches each year at my children's school, and it's a big success. I always get numerous requests for the recipe so here it is for you to enjoy!!

4 c. chopped yellow onions
1/8 c. extra virgin olive oil, plus extra for chicken
2 cloves garlic, minced
2 red bell peppers, diced large
2 yellow bell peppers, diced large
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1/4 tsp. dried red pepper flakes
2 tsp. kosher salt, plus more for chicken
2 (28-oz.) cans diced tomatoes
1 can Bush's Black Beans
1/4 c. minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
1 can College Inn chicken broth
Cook the onions in the oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 more minute. Add the tomatoes and chicken broth to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees. Rub the chicken breasts with olive oil and lace them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 45 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and also add the can of black beans.  Simmer, uncovered, for another 20 minutes. Serve with chopped onions, corn chips, grated cheddar, and/or sour cream!