Monday, November 25, 2019

Chicken and dumplings

Chicken and dumplings


  • 3/4 cup all-purpose flour

  • 1-1/3 cups all-purpose flour

  • 2 teaspoons baking powder

  • 3/4 teaspoon salt

  • 2/3 cup 2% milk

  • 1 tablespoon butter, melted

  • SOUP:

  • 1/2 cup heavy whipping cream

  • 2 teaspoons minced fresh parsley

  • 2 teaspoons minced fresh thyme

  • Additional salt and pepper to taste

  • Directions

    • In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.

    • Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.

    • For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment paper-lined baking sheet; set aside.

    • Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.

    • Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

    Thursday, November 21, 2019

    Hot cross buns recipe

    Hot cross buns recipe


    • 2 packages (1/4 ounce each) active dry yeast

    • 2 cups warm whole milk (110° to 115°)

    • 2 large eggs

    • 1/3 cup butter, softened

    • 1/4 cup sugar

    • 1-1/2 teaspoons salt

    • 1 teaspoon ground cinnamon

    • 1/4 teaspoon ground allspice

    • 6 to 7 cups all-purpose flour

    • 1/2 cup dried currants

    • 1/2 cup raisins

    • 1 large egg yolk

    • 2 tablespoons water

    • ICING:

  • 1-1/2 cups confectioners' sugar

  • 4 to 6 teaspoons whole milk

  • Directions

    • In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky).

    • Turn onto a floured surface; knead until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

    • Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°.

    • Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.

    • For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.

    Homemade guacamole

    Homemade guacamole


    • 3 medium ripe avocados, peeled and cubed

    • 1 garlic clove, minced

    • 1/4 to 1/2 teaspoon salt

    • 2 medium tomatoes, seeded and chopped, optional

    • 1 small onion, finely chopped

    • 1/4 cup mayonnaise, optional

    • 1 to 2 tablespoons lime juice

    • 1 tablespoon minced fresh cilantro

    Wednesday, November 20, 2019

    Hash brown casserole recipe

    Hash brown casserole recipe

    Cheesy Hashbrown Casserole is a classic holiday and potluck side that is cheesy, creamy, and easy to make! This casserole is filled with cheese, sour cream, hash brown potatoes and a tasty cornflake topping!

    Hashbrown Casserole:

    Hashbrown casserole is a side dish that has become a true favorite for any holiday or potluck gathering. It is a dish that is super popular in the midwest and something that most of us here grew up eating!

    This casserole is great because it makes a huge 9×13 inch pan of cheesy potatoes. Big enough for anywhere from 10-20 people, depending on serving size. If your gathering will be more than 20 people, I’d recommend doubling the recipe.

    We typically have this cheesy hashbrown casserole every single year for Easter. It goes great with ham, or whatever type of protein you decide to serve!

    While we usually reserve this dish for special gatherings, it can also be a great main dish as well! You can simply add in cubed ham, cooked ground beef, chicken, or turkey, to make it a complete meal.

    How to Make Cheesy Hashbrown Casserole:

    Cheesy Hashbrown Casserole is incredibly easy to make! It only takes about 5-10 minutes of simple prep time to mix together your ingredients.

    One thing that I think is important for this recipe is the type of soups that you use. I always use one can of cream of chicken soup, plus one can of condensed cheddar cheese soup. That combination along with the sour cream makes a great creamy base for this potato casserole!

    Seasonings are also important to me. I like to use a combination of salt, pepper, garlic powder, and onion powder. A little salt goes a long way in this dish because of all of the cheese.

    Don’t skip the melted butter! It adds extra flavor and richness to this potato dish.

    Once you have your ingredients together it is easiest to mix up your soups, sour cream, butter, milk, and seasonings first. Next, stir in the cheese, then the frozen hashbrowns. Doing things in this order will make sure that your sauce is evenly distributed while baking.

    Right before this goes in the oven, you can crush up about 2 cups of corn flakes and use a fork to mix them with them with your remaining melted butter. I simply use my hands or a fork to slightly break up the corn flakes. If you want finer pieces, you can run them through your food processor first.

    Freezing Hashbrown Casserole:

    If you would like to make this casserole ahead of time, here are a few tips!

    This casserole can be mixed up entirely without the cornflake topping, covered, and refrigerated for up to 24 hours before serving.

    If you would like to make this and freeze it there are a few things to keep in mind. Because hashbrown casserole contains sour cream, it will have the best texture if you bake as directed, then freeze. If you use this method, simply bake the casserole and allow it to cool completely. Then, wrap the dish in a good layer or two of heavy-duty aluminum foil. Freeze for up to 2 months.

    If you do not want to bake the casserole before freezing, that is fine too. Keep in mind that the sour cream can separate when freezing, so the texture may be a little bit different. You can simply assemble the casserole as directed in the recipe. Cover in foil, and freeze for up to two months. When you are ready to bake, allow the casserole to thaw in the refrigerator completely. Then, bake as directed.

    Monday, November 18, 2019

    Ground turkey burgers

    Ground turkey burgers

    How to Make the Best Turkey Burger

    • Mix all ingredients except oil: add ground turkey to a medium mixing bowl. Sprinkle in breadcrumbs, salt, pepper, garlic powder, and onion powder.

    • Add mayonnaise and drizzle in Worcestershire sauce.

    • Gently toss and break up meat mixture to evenly blend.

    • Shape into patties: divide into 4 equal portions and shape into patties about 1/2-inch thick.

    • Heat the skillet: preheat olive oil in a 12-inch non-stick skillet over medium-high heat for a few minutes.

    • Sear and cook burgers through: add turkey patties and sear until browned on bottom, about 4 – 5 minutes, flip and continue to cook until cooked through, about 4 – 5 minutes longer.

    Thursday, November 14, 2019

    Garlic pasta

    Garlic pasta


    Kosher salt, to taste, plus 1 teaspoon

    1 pound spaghetti

    3 cloves garlic, minced

    1/2 cup extra-virgin olive oil

    Pinch red pepper flakes

    2 tablespoons chopped flat-leaf parsley

    1/2 lemon, zested, optional

    Freshly grated Parmigiano-Reggiano, optional


    1. Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.

    2. While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.

    3. Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

    Fried bread

    Fried bread


    • 1 cup all-purpose flour

    • 1 teaspoon baking powder

    • 1/8 teaspoon salt

    • 1/3 cup hot water

    • Oil for deep-fat frying

    • Seasoned Taco Meat, shredded cheddar cheese, sour cream, chopped tomatoes, sliced jalapeno pepper, shredded lettuce, optional


    • In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 30 minutes.

    • Divide dough in half. On a lightly floured surface, roll each portion into a 6-in. circle.

    • In an electric skillet, heat 1 in. of oil to 375°. Fry bread in hot oil for 2-3 minutes on each side or until golden brown; drain on paper towels. Serve with desired toppings.