Tag Archives: peas

Chicken & Dumplings

I totally intended on trying another recipe in my slow cooker this last week but every night seemed to have something going on so I didn’t have time to prep and I am really not interested in making and cleaning a mess so early in the am. So instead I made chicken & dumplings on the stove top. It is definitely a warm comfort meal and pretty easy to make.  The batter for the dumplings is pretty simple and they cook themselves to perfection sitting on the top of the yummy broth. Homemade if you have it on hand.

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By using one pot to brown the chicken and made the stew it can’t help but being delicious, there is SO much flavor sticking to the bottom of the pot.

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I do use a lot of chicken broth both homemade, which I refer to as liquid gold, and pre-boxed which is great when I forget to take mine out of the freezer.

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I am not a fan of mushy peas so I only use frozen ones and by throwing those in last works out really well.

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The dumpling dough is really easy to make; it will be slightly thicker than pancake mix.

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The size of your dumplings depends on the size of the dollop you place on top of the stew. Be mindful they will expand.

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If you can hold off, it tastes a lot better if you can let it sit and let all the flavors meld.

Season chicken liberally with salt, pepper and adobo; add oil to a heavy duty pot, such as a Dutch oven. Cook chicken letting each side get nice and brown and remove to a plate until cool enough to shred.  Add celery, carrots and onions to hot pot, if too dry add more oil. Saute until onions are soft but not browned. Add flour and cook another minute; add chicken broth and simmer until veggies are cooked through. At the last minute add peas. Whisk all dumpling ingredients and add by spoonful. Cover and let the dumplings steam for about 15-20 minutes. Let meld and enjoy!!!

Stew

1-2 Boneless Skinless Chicken Breast cut into chunks

Kosher Salt

Freshly Cracked Black Pepper

Adobo seasoning

Olive Oil

2 ribs celery diced

3 carrots diced

1-2 onions diced

3 tbs flour

Chicken Broth

Handful of peas

Dumplings

Whisk all ingredients

¾ Cup Flour

1 ¾ tsp Baking Powder

½ tsp Salt

½ Cup Milk

Winner Winner Chicken Dinner!

I had a cooking class last week where we made 3 different chicken dishes.  We made Harvest Roasted Chicken, Skillet Chicken and Chicken Cordon Bleu. I had blogged a few weeks ago about the Chicken Cordon Bleu it was a huge hit as I knew it would be the white wine sauce is just that awesome!!!

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I had 4 attendees at this class; 2 have come to previous classes and there were 2 new students.  I always find it quite comical some of the things I end up sharing with the class.  The cutting of an onion is always something new that we practice, this particular class we set a timer for searing chicken so they would leave it alone and let it brown.  Another tip shared was if you try to flip the meat and it doesn’t release from the pan to leave it alone.  Once it releases than you can turn it over.  One student couldn’t believe how long 5 minutes truly was; everyone wants to flip before its time. I see it ALL the time.  Let it set and get all yummy before flipping!!!

 

 

My daughter arrived from Japan Friday night for a 12 day visit.  SO excited to see her after her being gone for 8 months; we will be having several of her favorite meals while she is home.  She has already had mashed potatoes each of the 3 days of her being home in America.  We literally just finished eating a roasted chicken, mashed potatoes, carrots, peas and gravy for Sunday dinner.

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Some of the things that she can either not get or it does not taste like it does here in the states, is bacon, steak and burger. We are all SO excited she is here and are looking forward to hearing all her stories.

Skillet Chicken

1 TBS Cajun Seasoning Blend

¼ Tsp Salt

¼ Tsp Pepper

4 Chicken Thighs – Bone in works best for this

2 TBS Olive Oil

4 Cloves, peeled and lightly smashed

8 Small red or new potatoes, about 1 ½ inches in diameter

2 medium onions chopped finely

1 Cup peeled and cut carrots

2 ribs Celery, halved lengthwise and chopped diagonally into ½ inch pieces

½ Red bell Pepper, cut into large dice

2 Tablespoons AP flour

1 Cup chicken broth

½ Cup Wine

2 Tablespoons finely chopped parsley

In a small bowl, combine Cajun seasoning, salt and pepper.  Rub mixture on all sides of chicken

Heat oil in a large heavy skillet over medium-high heat, add chicken (skin side down) cook until chicken is browned, about 3 minutes per side.  Transfer chicken to plate, set aside.

Add potatoes, onions, carrots, celery, garlic and bell pepper to skillet.  Cook and stir 3-5 minutes. Sprinkle flour over vegetables and stir to coat.  Slowly stir in chicken broth and wine.  Scraping up browned bits from the bottom of skillet bring to a boil, stirring often.

Reduce heat to medium-low.  Place chicken back into skillet.  Cover and cook about 30 minutes, or until chicken is done and juices run clear. Increase heat to medium-high and cook, uncovered about 5 minutes or until sauce is thickened Season to taste with salt and pepper. Sprinkle with parsley before serving.

Not easy being green – why do veggies get such a bad rap

I am just as guilty as the next for steering clear of everything green growing up!  I was brought up in the era of having to sit at the table until my plate was cleared.  I see good and bad in this approach.  I still feel the need to finish my plate, which is bad for your waist line; good for making you try food that scares you.  I recall as a child placing peas along the underside rim of my plate in hopes that no one would notice.   The family dog wasn’t opposed to any veggie of any color; pretty sure because they don’t see color hmmmm.

I didn’t change my ways until my early 20’s and it has been ongoing challenge ever since.  I have been pretty successful over the years hiding things I dubbed yucky!  I can cut up an onion so small that it disappears in a soup love the flavor, didn’t like the texture – I don’t have to do this as much anymore.  Broccoli was hidden in stir fry or covered with cheese sauce.  Peas were usually covered with gravy mostly only in chicken pot pies.  Asparagus was always covered with hollandaise and just in the last 2 weeks I have been working on brussel sprouts.

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There is speculation that if you eat something 7-10 times you can train yourself to like it.  For the most part I do believe this.  I can now eat Peas, Asparagus and Broccoli without smothering them with anything.  Brussel sprouts are still a work in progress; I am only on try 4 but I haven’t given up hope yet.

Asparagus – we love (except my son) roasting or even grilling with just a little olive oil, kosher salt and fresh cracked black pepper. We now have an asparagus patch in our garden
Peas – I only like frozen sweet peas – and they are a great tasting side as well as a punch of color – presentation, presentation, presentation.
Broccoli – great steamed or pan seared with some shallots, kosher salt and fresh cracked black pepper. We have been growing broccoli for many years with great success – We harvest and freeze when we can’t keep up before it flowers.
Brussel Sprouts – we are still eating them with a gravy or sauce of some sort – we are working on it – these look cool but they won’t be making it into my garden anytime soon.

Pasta

1lb tube pasta such as rigatoni, (whole wheat works too)
2 cups frozen peas
3/4 cup pesto
2 handfuls argula
8 oz goat cheese

boil pasta (in salted water) according to the packages directions, at the last minute add the peas, drain and return to the pot. Add pesto and stir to combine.  Add the arugula and toss. Cruble goat cheese on top and a grind of fresh crack black pepper.

*If you wanted to use this as a meal add some diced cooked chicken

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Basil Pesto

6 ounces fresh basil, stems removed, washed and patted dry
4 ounces pine nuts
5-6 garlic cloves (or 7-8 like I do)
2 ounces of grated parmesan cheese
2/3 cup olive oil – more or less
kosher salt
fresh crack black pepper

Combine basil, pine nuts and garlic in a food processor or blender. Pulse until all combined and chopped. Add olive oil to desired consistency. Finish by pulsing in the parmesan cheese, season with salt and pepper to taste.