Ultimate Comfort Food...Chicken and Dumplings

I have a confession to make...I've never actually had chicken and dumplings before.  I know, right?!!! I came across this recipe in Taste of Home's October issue and tore it out with hopes of being brave sometime this winter and attempting the recipe!!

Boy, was I glad I did just that.  I had no idea how easy and delicious chicken and dumplings could be and it is a perfect winter comfort food.  I suggest adding or adjusting the vegetables as you or your family prefer.  Go ahead and spring for all of the spices and herbs because it really makes the dish unique and excellent. 

Chicken and Dumplings
6 cups reduced sodium chicken broth
3 bay leaves
5 fresh thyme sprigs
4 garlic cloves, peeled
1 tsp crushed red pepper flakes
-------------------------------
1 cup chopped carrots
1 cup chopped celery
3 tbsp olive oil
2 tbsp butter
3 garlic cloves, minced
2 tbsp all purpose flour
1 cup frozen peas (I omitted this from my recipe bc I don't like peas)
1 rotisserie chicken, shredded
1/4 cup heavy whipping cream
Dumplings
2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 tsp cayenne pepper
1 cup buttermilk
2 eggs, lightly beaten
1/4 cup minced chives

In a large saucepan, combine the first five ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered for 30 minutes.  Strain and set aside.  While broth simmers, heat chicken if needed according to directions.  Tear apart. (I just went in and used my finger...it was much easier and more fun.)

In a Dutch oven, saute carrots and celery in oil and butter until tender.  Add minced garlic; cook 1 minute longer.  Stir in flour until blended; gradually add prepared broth.  Bring to a boil; cook 2 minutes or until thickened, stirring frequently.

Add peas, return to a boil.  Cook 3-5 minutes or until peas are tender.  Stir in chicken and cream; heat through.

For dumplings, combine the flour, baking powder, salt and cayenne in a large bowl.  In another bowl, combine buttermilk and eggs; stir into dry ingredients until just moistened.

Drop by tablespoonfuls onto simmering chicken misture.  Cover and simmer for about 15 minutes or until a toothpick inserted in a dumpling comes out clean.  Garnish with chives before serving.

This is such a great meal for a cold winter evening that the whole family will enjoy.  The spice in the broth and the dumplings gives it just the extra kick it needs. The leftovers are also amazing.  Enjoy!

Good eatin',

Deedles

Spicy BBQ Chicken Pizza

Creativity is so important in the kitchen.  A lot of times, I try to look through my pantry and fridge to see what is available to me and use what I can find to make something amazing.  I had leftover gouda from the Butternut Squash Mac 'n Cheese that was posted a few weeks ago and I thought it would work great with a BBQ Chicken Pizza. 

BBQ Chicken Pizza is nothing new these days.  I remember back in the day when I was scared to try pizza outside of the box but it is now something I love (i.e. the homemade taco pizza).  I wanted to push it a little farther so I thought..."How can I make this spicy?"  The answer: add Sriracha.  It's my answer to most things. :)

Spicy BBQ Chicken Pizza
2-3 boneless, skinless chicken breasts
1/2 cup BBQ sauce of choice (I used Big Daddy's classic)
Appx 2 tbsp Sriracha sauce (start small and work up to taste preference)
2 pieces bacon
1 cup shredded mozzarella
1/2 cup to 1 cup shredded gouda depending on preference
1/4 cup red onion, thinly sliced
handful sliced green onion
chopped cilantro to taste
1 pizza crust

Heat oven to 400 degrees and prepare crust according to directions.  Mix Sriracha and BBQ sauce.  Baste chicken breasts with BBQ sauce using enough leftover for pizza sauce.  Bake chicken or grill until cooked thoroughly.  Chop into small pieces. 

While chicken is cooking, cook bacon to desired crispiness.  Tear gently into small pieces when cooled.

When pizza crust is ready, top with prepared spicy sauce.  Spread chicken.  Sprinkle bacon and chopped red onion.  Top with mozzarella and gouda cheeses.  Sprinkle green onion and cilantro on top.  Return to oven until cheese is melted thoroughly.

Slice, serve and enjoy this easy spin on what has become an American classic in the pizza world!

Good eatin',

Deeldes

Bacon and Scallion Pesto Flatbread

What am I thankful for, you ask? Holiday parties!!! Even though this time of year is hectic and crazy with the holiday shopping, weather, dinners with friends and all of the above at the same time, I love that people take time out of their lives to sit down and spend time with the people they care about. 

A holiday dinner in Longmont was the perfect place to try out a new appetizer recipe I found on http://www.foodnetwork.com/.  I'm a big proponent of eating while you're cooking and this "appetizer" is perfect for just that. 

Bacon and Scallion Pesto Flatbread
4 thick strips of bacon, thinly sliced
1 large white onion, thinly sliced
Pinch of sugar
Salt and pepper
1 tsp capers
1/2 cup fresh parsley
Grated zest 1/2 lemon
1/4 cup olive oil
1/3 cup sour cream
1 lb frozen pizza dough, thawed, or 1 large Boboli crust

Preheat oven to 450.  Cook the bacon in a large skillet over medium heat until browned and crispy.  Transfer to paper towels to drain; keep warm.  Add the onion slices to the drippings in the skillet; sprinkle with the sugar and season with salt and pepper.  Cook until light brown and tender, about 5 to 7 minutes.  Taste for seasoning.

Combine the scallions, capers and parsley in a food processor.  Add salt and pepper to taste and half of the lemon zest; pulse gently to chop and blend.  Turn the processor on and add the olive oil in a steady stream.  Transfer the pesto to a bowl; set aside.

In a small bowl, whisk the sour cream and remaining lemon zest until smooth.  Season with salt and pepper; set aside.

Roll out pizza dough on a lightly floured surface into an 8x14 inch rectangle.  Roll the dough around a rolling pin and unroll it onto a baking sheet lined with parchment paper.  Place in the center of the oven and bake for 10 to 12 minutes or until golden brown.  I used a large Boboli crust.  I brush the bottom with olive oil and heat directly on oven rack until crispy.

Spread the sour cream mixture on the crust.  Dot with the onions and some of the bacon drippings from the pan; sprinkle with the bacon.  Slice into pieces and drizzle with scallion pesto.

Enjoy with friends and family!

Good eatin',

Deedles

Baked Brie

It is that time of year again! Dinner parties, work parties, holiday parties...so much to do, so little time! For an easy, delicious treat that will impress your friends, try this Baked Brie.  I got the recipe from a dear friend during Thanksgiving last year.  It was one of the many things we stuffed our faces with, but it stuck out because it was so delicious.  Your friends will think that you spent hours on this but it is actually easy and doesn't take too long. 

Baked Brie
2 tbsp grated parm (approximately)
2 tbsp finely chopped fresh basil
1 round Brie (about 14 oz)
1/2 package of Pepperidge Farms Pastry sheets (freezer section)

Defrost pastry sheet according to package instructions.  Heat oven to 400.  Mix basil and parmesan and set aside.  Cut Brie in half horizontally and sprinkle the basil/parm mixture evenly over the open Brie.  Place the other half on top and press down to put back together.  Roll puff pastry on floured surface.  Cut two circles out (larger than the actual Brie).  Place the Brie on the puff pastry circle and then place the other cut circle on top.  Pull the bottom circle up and over the Brie and mold the puff pastry together.  Brush the edges with water to seal the pastry together.  Make sure it is thick on the side so that the cheese doesn't leak out when baking.  Bake for 25 minutes or until golden brown.  Place on a wire rack for about 15-20 minutes before serving.  Serve with crackers or bread or BOTH! :)

Enjoy this decadent dish with friends and family over the holiday season!

Good eatin',

Deedles

Butternut Squash Macaroni and Cheese

I was just talking to my mom the other day about how I don't remember many "traditional" Thanksgiving meals growing up.  Yes, we would usually have turkey at my Grandma Purdy's house.  Usually mashed potatoes and gravy.  Probably a green bean casserole.  But we didn't usually do yams and squash or even cranberry sauce.  We didn't have stuffing either, at least from what I remember.  Keep in mind that I was a picky eater for awhile there so it is very likely that those things actually WERE at the dinner, I just chose to ignore them.  Either way, I didn't get to those traditional things until I was older. 

I've warmed to squash over the last few years but it's still not a favorite of mine.  When I came across this recipe, I thought it was the perfect combination of something I LOVE and something I'm learning to love.  And also a perfect side at a Thanksgiving dinner with friends.

Butternut Squash Macaroni and Cheese
1 small butternut squash (about 1 lb) peeled, seeded and cut into one inch cubes
1 lb elbow macaroni
1 small onion, diced
1 cup chicken stock
1 1/2 cups skim milk
3 tbsp butter
2 tbsp flour
1 tbsp fresh sage, minced
2 cups grated gouda cheese (not smoked, they recommend aged Marieke)
1 cup grated two year old aged parmesan cheese
1 teaspoon Dijon mustard
Pinch of freshly grated nutmeg
Pinch of Cayenne pepper
1/2 cup crumbled gingersnap cookies (about 8 cookies)
1/2 cup chopped pecans
1 tbsp olive oil
salt
pepper

1. Preheat the oven to 450.  Toss the squash with olive oil, salt and pepper to season on a foil-lined baking sheet for 20-25 minutes until lightly browned and easy to stick a fork into.  Set aside and turn oven down to 350. 

2. While the squash is cooking, put cookies and pecans in a food processor and pulse until the mixture is as chunky or thin as you like. 

3. Bring a large pot of salted water to a boil.  Add macaroni and cook until al dente according to package instructions.

4. While the pasta cooks, heat a large pan over medium heat.  Add the butter, chopped onion and sage.  Saute about 4-5 minutes until onions are translucent.  Add the flour and stir to combine.  Let the mixture cook for 1-2 more minutes.  Whisk in stock and milk and let come to a boil to thicken up.

5. Next, add the cheeses, mustard, nutmeg and cayenne.  Stir to combine.  Then, mix in the squash.  Use a whisk to mash up the squash a little.  It's up to you on if you want to leave some chunks in the sauce or not.  Salt and pepper to taste.

6. Drain the cooked pasta and return it to the pot.  Pour the sauce over the pasta and combine well.  Pour the mac n cheese into a buttered casserole dish.  Sprinkle the gingersnap cookie pecan crumble over the top and drizzle with a little olive oil.

7. Cover with foil and bake at 350 for 20 minutes.  Remove foil and continue until lightly browned on top, about 30 minutes more.

This is time consuming but, as I said earlier, perfect for a different spin on a Thanksgiving favorite.

Good eatin'

Deedles

Overnight Mashed Potatoes

Mashed potatoes are pretty much a requirement at every family and holiday gathering.  I even make them outside of those special occasions because I love them so much! Since I didn't make it home with family this Thanksgiving, I spent the day with my three best friends.  We each brought some dishes and Lila made a 12 lb, yes 12 lb, turkey for the four of us.  There was a specific request for mashed potatoes by Angela and I had to oblige. 

Making a dish for a holiday party can be tough because of timing.  I was making a couple of other things as well and getting everything ready and hot at the same time can be really hard.  These overnight mashed potatoes are perfect because you make them the night before and just heat them up the next day.  Simple as that!

Overnight Mashed Potatoes
2 1/2 lb red or gold potatoes
6 tbsp butter, divided
4 oz chive cream cheese, divided
2 cup light cream
salt
pepper

Peel and cut the potatoes into chunks.  Place in a large pan and cover with cold water and salt.  Bring to a boil and cook until it is easy to slide a fork into the biggest piece, approximately 30 minutes.  Drain the potatoes and place them in a large mixing bowl.  Add 2 tbsp butter and the cream cheese, salt and pepper to taste.  Beat until the potatoes are creamy and whipped, adding 2 more tbsp butter halfway through.  Once the mixture is beat completely, pour it into a greased baking dish and refrigerate.  When you're ready the following day, dot with butter and a dash of paprika.  Heat in the oven at 325 for 30 to 45 minutes. 

This is not going to win you any awards for a healthy mashed potato dish but it is sooooo good and your guests and family will love it.

Good eatin',

Deedles

It's a Thanksgiving Miracle!!! (I made a pie)

Hello, hello everyone out there in food blog land! I have been taking a breather from the blogging due to my insanely busy schedule this fall.  I went back to Iowa for some sad events that I would rather not discuss, was back AGAIN for one of my best friend's wedding (love you Kerri), visited my brother in San Francisco for a great sibling weekend and then just returned from Jamaica for the wedding of yet another bestie...whew!!! Yes, it has been a crazy few months but I am so excited for the holiday season.

I enjoy so much about the holidays.  I even love when the weather changes and starts getting chilly.  I get to cuddle with my cute little kitty that way! What I especially love about the holidays is the food.  No shocker there, I think that is most people's favorite parts.  I love the classics that I get to make with my family every holiday season but I also really like trying new recipes as well.

Unfortunately, this was the first Thanksgiving I did not get to spend with family.  I didn't realize how tough it would be but, I guess after 28 years, the routine is set in.  Since I couldn't be home, I decided to dive head first into some new recipes that I wanted to try.

I've said a million times in this blog that I am no baker.  I make a few things here and there and pretty much stick to those, rarely stepping outside of my comfort zone.  Interestingly, some of my co-workers encouraged me to make this recipe.  Sometimes our meetings get pretty intense, so I try to bring treats to lighten the mood and put smiles on people's faces.  This pie was a delicious Thanksgiving treat for our meeting last Wednesday. 

It was not easy, just ask my mom since I called her probably 8 times throughout the night.  That's what I don't like about baking....it's hard to know how things are going to be until you're already through the long and arduous process.  While I had little faith in my baking abilities, apparently they are in there somewhere because this pie was delicious.  Enjoy at your next holiday gathering!

Spiced Pumpkin Custard Pie
3/4 cup chopped pecans, toasted
1 cup plus 2 tbsp all purpose flour
1/2 tsp ground ginger
1/2 tsp salt
7 tbsp shortening (I used Crisco)
2 tbsp plus 1 tsp ice water
Filling:
2 eggs
3/4 cup sugar
1 tsp ground cinnamon
3/4 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp salt
1 15 oz can solid pack pumpkin
1 12 oz evaporated milk
whipped cream, optional (but not optional in my opinion, haha)
additional ground cinnamon, optional

1. Place pecans in a food processor; cover and process until finely ground.  In a large bowl, combine the pecans, flour, ginger and salt.  Cut in shortening until mixture is crumbly.  Gradually add water, tossing with a fork until dough forms a ball.  Press dough onto the bottom and up the sides of an ungreased 9 in. pie plate. 

2. For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth.  Beat in pumpkin.  Gradually beat in milk.  Pour into crust.

3. Bake at 400 for 40-45 minutes or until a knife inserted near the center comes out clean.  Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.  Cool on a wire rack.  Garnish with whipped cream and additional cinnamon if desired.  Refrigerate leftovers.

The reason I was so nervous about this is that the filling was very "liquidy" as I was mixing it with my mixer.  I had to cook it longer than the time specified above but it could be for a few reasons.  A: my oven is awful right now and I don't think it gets very hot...B: I live at a higher elevation, which may have played a part as well. 

Anyway, the pie was a huge hit.  The crust was really tastey and easy to make as well.  My co-workers were very pleased with this delicious fall treat!

Good eatin',

Deedles