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.

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!

Three Bean Chili

This recipe came from the Bush Beans website. It's great for a big crowd. It's really great when you've been to the SEC Championship in Atlanta (Bama vs. Fla) and it's cold outside....you get home and wish you had something to eat. Then your sweet neighbor, who couldn't go to the game, brings you this big pot of chili to celebrate the Big Bama Win! Wouldn't it be great to have friends like that! :-)

1 lb. lean ground beef
1 lb. ground turkey meat
3 tsp. chili powder
1 small yellow onion, chopped
1 small green pepper, chopped
2 cans (16 oz.) Bush's Best Dark Red Kidney Beans
2 cans (16 oz.) Bush's Best Pinto Beans
2 cans (15 oz.) Bush's Best Black Beans
1 can (14.5 oz.) chopped tomatoes
1-1/2 tsp. salt
1 tsp. garlic salt
1/2 tsp. ground pepper
1/2 tsp. cumin
1/2 tsp. cinnamon
1 can (6 oz.) tomato paste
Sour Cream to garnish

Brown meat in large pot. Add chili powder while browning and mix in well. Add onion and pepper to meat and brown. Stir in remaining ingredients except sour cream. Simmer on low heat for 20 minutes.

Taco Soup

This is a tasty soup that my mother makes. If you don't like hominy, the soup will be fine without it.

• 1-1/2 lbs. ground beef
• 2 cans pinto beans with peppers or onions
• 2 cans stewed tomatoes
• 1 can Ro-Tel tomatoes
• 1 can whole kernel corn
• 1 can yellow hominy
• 1 pkg. Ranch dressing mix
• 1 pkg. taco seasoning

In a large saucepan, brown meat and drain. Add remaining ingredients and simmer for 1 hour. Serve with grated cheese and tortillo chips or cornbread.

Fiesta Chowder

I tasted this chowder at a friends house and it is delicious! It's a Southern Living recipe with a lot of ingredients but easy to make.

• 3 Tablespoons all-purpose flour
• 1 (1.4 oz) pkg. fajita seasoning, divided
• 4 Skinned and boned chicken breast halves, cubed
• 3 Tablespoons vegetable oil
• 1 Medium onion, chopped
• 1 Teaspoon minced garlic
• 1 (15-1/4 oz.) can whole kernel corn with red and green peppers, drained
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (14-1/2 oz.) can Mexican-style stewed tomatoes
• 1 (4.5 oz.) can chopped green chiles
• 3 Cups water
• 1 Cup uncooked instant brown rice
• 1 (2-1/4 oz.) can sliced ripe olives (optional)
• 1 (10-3/4 oz.) can condensed nacho cheese soup
• 3 Tablespoons chopped fresh cilantro
• 1 Tablespoon lime juice
• Garnish: chopped fresh cilantro
• Breadsticks (optional)

Combine flour and 2 tablespoons fajita seasoning in a heavy-duty, zip-lock plastic bag; add chicken. Seal and shake to coat.

Cook chicken in hot oil in large Dutch oven over high heat, stirring often, 4 minutes or until browned. Reduce heat to medium-high; add onion and garlic; saute' 5 minutes. Stir in remaining fajita seasoning, corn, next 5 ingredients, and , if desired, olives. Bring mixture to a boil; reduce heat to medium-low, cover and simmer 5 minutes. Remove lid and stir in nacho cheese soup, chopped cilantro, and lime juice. Garnish, if desired and serve with breadsticks.

Shrimp Gumbo

This is the Shrimp Gumbo recipe from Shelby, my mother-in-law, that everyone loves. It's great for those fall football gatherings or any cold night.

• 1/4 cup vegetable oil
• 1/4 cup flour
• 3 stalks celery, sliced
• 1 large onion, chopped
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 10 oz. okra
• 2 cups chicken broth
• 2 cups water
• 1/4 cup Worcestershire Sauce
• Tobasco or red pepper to taste
• 1/4 cup ketchup
• 16 oz. can diced tomatoes in sauce
• 10 bay leaves
• Salt and Pepper to taste
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/8 cup brown sugar
• 4 cups cooked, chopped chicken or hen
• 1 lb. shrimp
• Cooked Rice

Boil chicken in water until done. In saucepan, brown oil and flour to make a roux; careful not to burn. In separate 8-qt. saucepan, brown onions, green pepper, celery, and garlic 1 tablespoon of oil. Mix in okra and next 11 ingredients. Add rue. Stir and cook on medium until okra is tender. Add cooked chicken. Add shrimp. Add cooked rice or serve rice separately and let guests mix with gumbo to their taste.

TIP: I use the broth from the cooked chicken. If it isn't enough add College Inn canned chicken broth for the best taste. I double the recipe to feed about 12+.