Chicken & Dumplings

Chicken & Dumplings

     On a cold day like this who wouldn't like nice warm bowl of Chicken and Dumplings!

This is an easy recipe that requires patience and minor cooking skills. This recipe yields four large servings. This delicious dish can be made in less than an hour.  

For your base

1 Chicken breast medium to small diced 

6 cups of water 

1 tsp salt

2 small carrots small diced

1 stalk of celery small diced

1 large onion small diced 
1 cup of frozen peas

1 tsp of Italian seasoning

1 tsp garlic seasoning

1 tsp black pepper

2 tbsp or 1/4th stick of butter 

2 tbsp of all purpose flour 

1/2 cup of frozen peas

1/4 cup of milk

1/2 cup of cooking oil(divided)

For the dumplings

1 Cup of AP flour

1 tsp baking powder

1/4-1/2 tsp of salt

1 tsp soft butter

1/4 cup of milk

  After you have your pot on the stove. (I decided to use a Dutch Oven.)

After your Hot add first divided cooking oil , just enough to cover the surface. add your Mirepoix and sweat your vegetables until translucent  do not caramelize 

Add your veggies to a appropriate sized bowl 

Add white wine to deglaze... then add 1 cup  to wash all fond from sides 

Add to your bowl of veggies

Add second half of cooking oil after reheating the pan

Add diced chicken

Cook to 80% done

Add 4 cups of stock bring to boil add peas, and seasoning, simmer for 5-8 minutes 

Add butter and flour to sauce pan to make roux  then add milk

Whisk this mixture into your chicken base to thicken your liquid

(((( Whisk  the roux in small amounts. If your base is too whisk add water to thin it out))))

Mix, kneed and roll out dough and cut out your dumplings you may use a pizza cutter, 

biscuit cutter, or I used a Ravioli cutter   

I prefer mine thin.

Bring your pot to a boil before adding your dumplings 

Add them one at a time to prevent them from sticking

Pecan Tart

    I have wanted to make a pecan pie for quite some time. I found this recipe for the filling that didn't use corn syrup, So I was excited!I finally broke down and made one.. Well I was being lazy and grabbed the tart pan. I was curious how it would turn out. Of course it came out perfect! Well

here is the recipe! It's really simple!

The Pie Crust

1 1/2 cups all-purpose flour
1/4 teaspoon fine salt
1 teaspoon granulated sugar
8 tablespoons cold unsalted butter (1 stick), cut into small pieces

4 to 5 tablespoons ice water

    Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.)
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.

1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans

The Filling 

1.Preheat oven to 400 degrees F (205 degrees C).

2.In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.

3.Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Veggie Stuffed Pork Loin

I have this nice pork loin, and I'm trying to figure out what to do with it. Well I decided to stuff it with some vegetables...

This should be fun & healthy! I used:   

1 carrot

4 mushrooms

1 red pepper

1/2 onion

5 asparagus spears 

minced garlic

herb oil

salt & pepper

I decided to filet the loin instead of all that pounding!! 

laid my vegetables on the loin and re-wrapped it up tightly and trusted to stop spillage and to seal in flavors.

next step is to sear off your loin. 

after searing you would be crazy to let the fond go to waste.

Sweat  leftover veggies and make a pan sauce.

I cook to the internal temp of 130 degrees!

I know your ready!! But let's let our loin rest for 10 minutes!!!

Ok know we have something beautiful here!!!

I served mines on a bed of rice and added the pan sauce..

Banna Pudding Cupcake

Well by now you know I like to try new things! I had leftover cake mix and decided to experiment!! so this is what I came up with.. a new cupcake!

You will have to see my Banana Pudding Cake for the recipe. This will yield 3 dozen cupcakes

Use a cup to make sure you have evenly filled your cups.

 I used a corer to remove the the center of the cupcakes.

 

I piped banana pudding into the cavity of the center of the cupcake.

I used whipped cream, and garnished with vanilla wafer, and banana slice.

THERE YOU HAVE IT!!! 

a banana pudding cream filling!!!!

Banana Pudding Cake

2 sticks butter, softened
1 3/4 cups sugar
3 eggs + 2 egg whites
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One 3 oz box banana pudding mix
1 cup milk
One 3 oz box vanilla pudding mix
1 1/4 cups milk
1 cup Cool Whip (or whipped cream)
1 Tbsp sweetened condensed milk
1 Tbsp milk
2-3 medium ripe bananas
3-4 cups Cool Whip for frosting







Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10 minutes).










To brush on layers: Mix together the following:













You’ll also need:













Step 1: Make the cake




Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom only with parchment paper. Cream butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.

In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!

Stir in milk until combined. Divide batter and pour into pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.

Allow cake to cool 15 minutes in pan. Loosen and remove from pan. Allow to cool another 1-2 hours on a wire rack.




Step 2: Begin layering









Level each cake. Place first layer on cake plate. Brush with a little milk mixture.







Line banana slices on top of cake. Spread 1/3-1/2 of the filling mix on top of bananas.







Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer.




Step 3: Frost




This is the fun part. Frost with Cool Whip and decorate as you wish. I crushed some mini Nilla wafers and spread on top. Then used the wafers along the sides.




Whew! Sounds super complicated, but it was simple to make. You may also want to put some Nilla wafers in between the layers. You know, if you’re feeling extra fancy and decadent.




Very important!!: Store this cake in the fridge!! Lots of perishable ingredients. You've been warned, so I’m off the hook if you don’t refrigerate and get sick.

Grilled Salmon on Navajo flat bread

This was one  of my first dishes that I really received a buzz on. It is such a light dish that consist of so many textures and flavors.

Roasted salmon 3oz per serving:
lightly salted & peppered with a splash of lemon.

Flat bread:
2½ cups of flour
1 teaspoon of baking soda
1 teaspoon of oil
1 cup of warm milk
1 teaspoon salt
2 ¼ teaspoon of fast rising yeast

Jícaca slaw:
1 cup of plain yogurt
3 tablespoons of lemon juice
2 tablespoons of cider vinegar
2 tablespoons of sugar
1 tablespoon chopped cilantro
1 ½ spoon freshly ground black pepper
3 cups of shredded or Julian Jìcama ½ cup of sliced thin green onions
1 red pepper thinley sliced

1cucomberJulian

Chipotle BBQ sauce:
½ ketchup
¼ brown sugar
1½ teaspoon of chipotle chilled in adobeo
2 teaspoons of apple cider vinegar 1½ teaspoons Worcestershire sauce
½teaspoon of garlic
¼ teaspoon of salt
Pinch of ground pepper

Red Velvet Cheesecake

I've been getting request for Red velvet cheesecake. I've saw many recipes online and in magazines but nothing impressed that much... So I played around a little bit and came up with my own little twist to Red Velvet Cheesecake...

A Layer of cheesecake between two layers of red velvet cake.

Covered with a cream cheese icing.

Chocolate ganache separating between the cheesecake and red velvet cake.

Pan Fried Potatoes

           Love trying something new! well It might not be new to some but its new to me. I wanted some potatoes, but I wanted something different. So I came up with the idea of pan frying them. Its a simple thing to do, but there are a few tricks that will make it simple for you.

            Grab you about 2-3 medium size potatoes. Go ahead and small dice them (bite size) make sure that they are all similar in size, this will ensure that they all cook evenly. Bring a medium sauce pan to a boil. It is very important that you don't completely cook the potatoes,  cook them to al-dente.(just want them to start to soften) quickly  pour into a strainer, and get a medium pan on the fire allow it to get hot. Add oil(vegetable not olive oil) allow it to get hot. You want a nice amount of oil, maybe double coat the pan.

The potatoes will soak up the oil quick. Add the potatoes to the pan, you will have to let the sides brown before you flip them.

This will take patients, but don't allow them yo burn. When they are 90% done add butter and garlic. When finished sprinkle on cheese and serve.

Balsamic Garlic Braised Chicken

To braise meat is a combination cooking method. The first process is to Fry or sear. When you sear meat, your burn, scorch, or the term that is used most to describe this process is called caramelize the surface of your meat. Most of the time we only caramelize the skin side or the presentation side. this does two things gives your protein (meat) color, and locks in natural sugars. This is by using high heat!! If you have never done this the first time will scare you! In my opinion It looks better! I will sear  any meat beat before I bake it, including a roast or stew. check out the pic below, this chicken is raw but look how the searing of it made it appear... It just looks delicious!

Before you sear your chicken you want to season it and maybe let it sin in your Braising liquid to absorb flavors. This chicken is only seared, it is again raw on the inside.

your next step is to add your braising liquid. You want to fill your pan at least 3/4 of the way to the top of the chicken. lower your temperature, this is a low and slow cooking method that guarantees a tender juicy piece of meat!! I have attached another picture for a reference.

Cover your pan and allow it to simmer for about 20-30 min. This is a great way to prepare chicken and other tougher cuts of beef and pork. 

                                     Here are simple ingredients for braising liquid

1 onion Julienne

3 mushrooms sliced

bell pepper julienne  

3/4 cup of balsamic vinegar

1/4 cup of minced garlic

1 teaspoon on rosemary

1 teaspoon of oregano

1 teaspoon of basil

1 teaspoon of thyme

1/8 cup of olive oil

1/2 cup of vegetable oil

1 whole chicken cut into fourths

salt and pepper

1/2 quart of chicken stock

Apple Pie

Tonight I made an Apple pie! YUM! YUM! Who doesn't Like Apple Pie? Well I do! I love making them but it just seems like I can't get around to it. So how about tonight on this cold winter night of January, Lets have a slice of apple pie with a cold cup of milk! I think this will be a good Idea.

Brussels sprouts

A dish I have never cooked or tasted. Everyone always have talked about their  unpleasing taste. So I have steered away from Brussel Sprouts. The reason in think people don't like them... And yes here we go again... People don't cook vegetables correctly!! I sauteed some Brussels Sprouts with some mushrooms... Oh My God! They were so good! I really enjoyed them I threw in a lil garlic and some shallots for a lil  flavor.. Man-O-Man! It was like nothing I've ever tasted.

Mushroom Creamed Potato & Green Beans

This is a quick recipe that is healthy! In no time at all you will have double hitter! (Starch & and  Veggie) This will compliment mostly any Protein, or Fish!
                                                         LETS GO!
Before you gather your Mise en Place!
Start a pot of water on the stove, maybe 1 quart -1/2 lightly salted.

                                     Ingredients 

1/4 lb green beans 

2 Large potatoes

3 large mushrooms (your choice)

1 tablespoon of shallots

1 tablespoon of  minced garlic

1 tablespoon of minced scallions 

white wine for deglaze

1/2 cup Heavy whipping cream

salt

pepper

red pepper

  First we wash  & and clean veggies. Small dice potatoes (bite size) you can cut beans if you like. Hopefully by now your water has reached  a boil. place potatoes in water for """7""" minutes then check softness. We want them at still firm but just starting to soften. if they turn to mush.... we are making soup!

Add green beans. let green beans cook for 3 minutes. 

Drain immediately!  

This is what you should have...

 In a medium saute pan on low heat begin to sweat mushrooms. Then add scallions, garlic, and shallots. use low heat.. don't burn... When they start to slightly brown add beans and potatoes and toss allow to caramelize (brown) as desired. Use white wine to deglaze allow alcohol to cook of for a few seconds, add cream simmer for about a minute, you will see your sauce begin to thicken. Add Salt and Pepper, remove from heat and serve immediately! Add Red Pepper after plating.

                                         

I have include a picture of the dish with Breaded Swai 

  

Difference Between Herbs and Spices

  Most people use the terms Herbs and Spices loosely. Herbs and Spices come from roots, barks, leaves, fruit's, flowers, and seeds of  plants. They are used to add flavor and aroma to food. You will always get the most potent results by using  fresh Herbs and Spices, but dried are the  most commonly used.

  Herbs Come from Herbaceous ( non woody) plants. They originated from Italy, France, and England. Herbs are used in savory cooking, and some even have medical values.

  Spices  Come from roots, flowers,fruits,seeds, or bark. They originate from Tropical climates. Spices are more potent and stronger than Herbs. Some Spices are used as preservatives.

Some Examples 

Herbs

Thyme

Sage

Oregano

Parsley

Marjoram

Basil

Chives

Rosemary

Mint

Spices

Cinnamon - Bark

Ginger - Root

Cloves - Flower

Saffron - Stigma

Nutmeg - Seed

Vanilla Fruit

Cumin - Seed

Baked chicken wings

Healthy cooking is so popular these days. The thing about cooking healthy is..... It has a bad reputation of not tasting as good, or being boring or bland. How about Wings!  Let's try a simply and quick method to cook wings in the oven. We will bake the wings and release all the fattening oils.
 

Make you a breading

  2 cups of flour
  1 teaspoon of garlic powder
  ⅓ cup of seasoning salt
  ⅓ cup of accent
  ½ teaspoon Italian herbs
  ⅓  teaspoon of pepper

Preheat oven 350°

You will need a baking rack
Placed in a pan. Thoroughly mix your ingredients together.  Roll chicken wings in flour mix. Dust off excess breading and place wings on the baking rack. Bake for 30-40 min. Until golden brown.

  Easy as 1 2 3!!