Category: Dinner

• 2 cups flour
• 1/2 teaspoons baking powder
• 1 pinch salt
• 2 tablespoons butter
• 1 cup butter milk  (use just under one cup /  can use regular whole milk if needed)
• 2 quarts chicken broth
• 3 cups cooked chicken

1. In a bowl combine the flour, baking powder and salt.
2. Cut the butter into the dry ingredients with a fork or pastry blender.
3. Stir in milk, mixing with a fork until the dough forms a ball.
4. Heavily flour a work surface.
5. Roll the dough out thin with a heavily floured rolling pin.
6. Dip a cutter in flour and cut the dumplings in squares about 2″x2″.
7. Bring the broth to a boil.
8. Drop the dumplings in one at a time, stirring while adding them.
9. Add extra flour from table and stir to help thicken.
10. Cook dumplings for 15 to 20 minutes or until they are no longer doughy.
11. Add the cooked chicken, stir

Continue Reading →

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 tbsp vegetable oil
• 2 tsp chili powder
• 1 and 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp seasoned salt
• 1 (15 oz) can diced tomatoes with green chilies
• 1 medium onion
• 1/2 red bell pepper, cut into strips
• 1/2 green bell pepper, cut into strips

1. Preheat oven to 400 degrees.
2. Place chicken strips in a greased 13×9 baking dish.
3. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano and salt.
4. Drizzle the spice mixture over the chicken and stir to coat.
5. Add the tomatoes, peppers and onions to the dish and stir to combine.
6. Bake uncovered for 20 to 25 minutes or until chicken is cooked through and the vegetables are tender.

Continue Reading →

• 3 pounds chicken (legs and thighs)
• 1/2 cup butter, divided
• 3 garlic cloves, minced, divided
• 3 ears fresh corn, husked, cleaned and cut into thirds
• 1/4 cup water
• 2 teaspoons dried tarragon, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 medium zucchini, sliced into 1/2-inch pieces
• 2 tomatoes, seeded and cut into chunks
• Maybe add carrots too

1. In a dutch oven, cook the chicken in 2 tablespoons butter over medium heat until browned on each side.
2. Add two-thirds of the garlic; cook 1 minute longer.
3. Reduce heat; stir in corn and water.
4. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20 to 25 minutes or until a thermometer reads 180 degrees.
5. Meanwhile, in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute; set aside.
6. Layer zucchini and tomatoes over the chicken mixture.
7. Drizzle season butter over all.
8. Cover and

Continue Reading →

• 1 skinless, boneless chicken breast
• 6 oz chicken sausage
• 1 stalk celery
• 4 cloves garlic
• 1 green pepper
• 1 yellow onion
• 1/4 pound okra
• 1 14 oz can of crushed tomatoes
• 1 cup long grain white rice
• 2 tbsp flour
• 1 tbsp cajun spice
• 2 tbsp butter

1. Wash and dry the fresh produce. Remove the chicken and sausage from the refrigerator to bring to room temperature. Peel and mince the garlic. Remove and discard the stem, seeds and ribs of the green bell pepper. Small dice the green bell pepper and celery. Peel and small dice the onion. Cut off and discard the stems of the okra; cut the okra into ½-inch rounds.
2. Make the roux. In a medium pot, melt the butter on medium heat. Add the flour and cook, stirring constantly, 3 to 5 minutes, or until fragrant and deep golden brown.
3. To the pot of roux, add

Continue Reading →