Chicken n' Dumplings

We made some chicken & dumplings on one of the last cold weekends of the long, cold Winter (so glad it's over!), and it really hit the spot. First we softened the carrots and celery in the Dutch oven (you can see the salt raining into the pot to bring out the flavors)...



Then we made a rue by adding heavy cream and flour...



While this was cooking, I made the dumplings with some chives mixed in...



Next, we added the chicken, broth, peas, and pearl onions and let that simmer...



In went the dumplings! This was my favorite part. I love how they puff up while they're cooking.



And the finished product (actually, THIS was my favorite part) - a smooth and creamy bowl of delicious chicken and dumplings, just like mama used to make (only better... okay, way better).

Not Another Dilla Post...

I know, I know, you're thinking "another dilla post...good grief!". BUT, this is really to share a wonderful and quick (and healthy) chicken recipe that I am beginning to LOVE.
Last night, I needed a quick and easy dinner. I had defrosted chicken and Mexican rice from Vigo. I had recently picked up Cook's Illustrated Light & Healthy Best Recipes for 2010 upon the suggestion of my good friends at Affordable Foodie. A Chicken Soft Taco recipe caught my eye as I love Mexican food. I think I crave queso like most women crave chocolate. Always in a search to make it a little more belly friendly, I gave the following a go with fantastic results. Most of the ingredients will be found in your pantry.

• 1 teaspoon canola oil
• 4 garlic cloves, minced
• 2 teaspoons minced canned chipotle chiles in adobo sauce (this might be my most favorite ingredient ever)
• 1/4 cup chopped fresh cilantro
• 1/2 cup orange juice
• 1 teaspoon Worcestershire sauce
• 1 1/2 lbs of boneless, skinless chicken breasts, trimmed
• 1 teaspoon yellow mustard
• salt & pepper

1. Heat the oil in a 12-inch skillet over medium heat until shimmering. Stir in the garlic and chipotles and cook until fragrant, about 30 secondsl. Stir in 1/2 cup of the cilantro, orange juice and Worcestshire.
2. Nestle the chicken into the skillet and bring the liquid to a simmer. Cover, reduce the heat to medium-low and cook until almost cooked through, 12 to 18 minutes, flipping them halfway through.
3. Transfer the chicken breasts to a plate. Shred the chicken with 2 forks. Meanwhile, continue to simmer the sauce over medium heat until thickened slightly and reduced to 1/4 cup, about 5 minutes.
4. Off the heat, whisk the mustard into the sauce. Stir in the remaining 1/4 cup of cilantro and shredded chicken. Season with salt and pepper to taste.

Now, last night, I didn't have fresh cilantro or adobo in chili sauce. I also substituted Dijon for yellow mustard. It was still great. Has a little kick and tangy flavor. I used the leftover chicken today for lunch with the rice and added LeSeur peas. Tonight, I made those lovely quesadillas you saw above.

Salmon and Veggies

By Sunday night, I am craving healthy, good-for-me food. I try and keep this up throughout the week so that I can derail over the weekends. Andy picked up a beautiful piece of salmon from YDFM and some fresh veggies. The last time we cooked salmon, I used Whole Foods 365 brand Ginger Miso Salad Dressing as a marinade. We used the rest of this last night and roasted our salmon in a 450 degree oven for 15 minutes. Meanwhile, we steamed some Jasmine rice, roasted whole carrots, and pan sauteed some Brusell sprouts with more of the Ginger Miso dressing. Finally, Andy took the roasted carrots and tossed them with some Siracha sauce in a sautee pan. Voila - healthy meal with leftovers for $15. Aren't those carrots just too cute?

Butternut squash grits and asparagus

The lady of the manor cooked up something good tonight. Butternut squash oven roasted, then pureed and mixed in with yellow grits. Wasn't real sure how well it would work, but it did. Delicious. Asparagus cooked in the oven with olive oil and s&p. Always tasty. It was kinda two sides at once, but they worked out really well. All topped off with a bit of parm. So nommy.

Godzilla Quesadillas and Beyond Basic Black Beans

What is a great use for leftover chicken? Dillas!!! They're delicious and reheat beautifully for a tasty snack or lunch. Black beans are always a nice side, but these are packed with a PUNCH!

Refried black beans sauteed with chorizo infused olive oil, minced garlic and onion.

Our dillas included taco seasoned chicken, reg chicken, roasted poblano peppers, sauteed red peppers and onion, monterey jack cheese and spinach.

"Fry like bacon, b*tches!!!" (sometimes i yell/sing/encourage my cooking food along)

The finished product. Those are three stacks. Jack's salsa, green onion, chopped jalapenos, and cilantro added tasty garnishes to the plato.

More Pizza Pics (see full post below)

Our sous chef, Maddie, giving direction from below and hopeful for some scraps.

An artfully inspired creation with pesto strip down the middle.

The happy diners.

Pizza Party!!!!

With a true collaborative spirit, several of us got together to FEAST on homemade pizza pie.

Annie and Blanton showed true bravado by taking on the daunting task of making dough. Equipped with a dough hook and active yeast - they were successful in 3 out of 4 attempts. The second batch tried unsuccessfully to take over Annie's kitchen, but shrunk back in fear at the sight of Blanton's mean dough hook hand!!!

Unbeknownst to all but himself, we had an expert among us. Knox worked at Mellow Mushroom through high school and college and proved himself to be an excellent dough tosser. Go Knox!!

(Look at the height!)

Yorke made a delicious and zestfully spicy tomato sauce to adorn our pizzas. Pesto was also on hand for a different sauce option.

Other toppings included:

• prosciutto
• arugula
• spinach
• pepperoni
• chicken
• goat cheese
• mozzarella
• caramelized onions
• red peppers
• pine nuts
• mushrooms
• ricotta
• jalapenos
• basil
• rosemary
• gorgonzola
• fresh mozzarella

With the possibilities endless, we got started!! Each duo was in charge of one pie and then everyone came together to make a "We are the World" pizza (appropriate since the Haiti Relief telethon was on in the background).

(Half pepperoni and mushroom with fresh basil / Half artichoke heart, basil and cheese)

We called this the pizza and pepper extravaganza. Fresh mozz and caramelized onion rounded this mammoth pie out.

(Pesto, chicken, red pepper, caramelized onion, and toasted pine nuts)

Fresh out of the oven!!