"October" Recipe of the Month-Rustic Chicken and Dumplin's
Ingredients
Servings 8
1 whole chicken, cut into pieces
1 teaspoon Morton Nature Seasoning blend
3 tablespoon butter
1 ounce low-sodium chicken broth
2 cups water
1/2 onion, minced
1 teaspoon poultry seasoning
1 teaspoon minced garlic
1 1/2 teaspoon salt
1 teaspoon black pepper
3 medium carrots, cut into 1 inch pieces
3 medium stalks celery, cut into 1 inch pieces
1 1/4 cups flour
1 teaspoon baking powder
1 egg
1/2 cup whole buttermilk
1/2 cup butter, chilled and cut into thin slices
Chopped fresh parsley
Directions
1. Season chicken pieces and melt butter in a large Dutch oven. Add chicken pieces and
cook until golden brown, 6-8 minutes.
2. Add broth and water, bring to a boil. Add onion, poultry seasoning, garlic, salt and pepper. Reduce for 20 minutes and add carrots and celery until tender.
3. Sift flour, add salt. In another bowl, whisk together egg and buttermilk.
4. Cut chilled butter into dry ingredients using a pastry cutter or two forks. Blend well to a crumbly texture. Add buttermilk mixture and cover with plastic wrap and refrigerate 30 minutes.
5. Turn out dough onto a floured surface and pat dough to 1 inch thickness.
6. Remove chicken from the Dutch oven, skim fat from the broth. Bring broth to a boil.
7.Cut dough into 9 (2x2) squares. Drop each square into boiling broth. Reduce heat , simmer uncovered until dumplings rise to the top, cook about 10 minutes. Return chicken to the pot,
and cook an additional 5 minutes.
allrecipes.com
Berry Salad with Orange Syrup
Ingredients
1/3 cup sugar
5 strips orange zest
6 sprigs thyme
2 lbs. strawberries, trimmed and sliced
3/4 cup blueberries
3/4 cup blackberries
2 tbsp. orange liqueur/Grand Marnier
Directions
1. Combine sugar, 3 tablespoons water, orange zest, thyme, and one-third strawberries in a sauce pan. Boil and then simmer until slightly syrupy, 6-8 minutes. Remove from the heat and let cool about 1 hour.
2. Combine the berries in a large bowl. Add orange liqueur and toss. Pour the cooled syrup over the berries. Let sit and toss occasionally, until the berries soften and are juicy. Transfer to a bowl and add the orange zest on top.
strawberry mint juleps and mojitos
Mint Julep Bourbon Cocktail
Ingredients
2 oz bourbon
1/2 oz strawberry simple syrup or regular syrup
3 strawberries, quartered
5-6 mints
Garnish (strawberries, mint sprigs
Combine strawberries and simple syrup in a julep cup and muddle well. Add mint leaves, add bourbon, stir and fill with crushed ice.
Mojito Mocktail with Strawberries or other fruits
1. Create strawberry simple syrup- combine 1 pint sliced strawberries with 1.5 cup of sugar and refrigerate for 1 day. This process will draw the syrup out of the berries.
2. Strain the syrup, saving the strawberry slices for ice cream or other desserts.
3. Add the strawberry mint mixture to glasses and with chopped ice and top off with sparkling water. For added flavor, add a teaspoon of lime or lemon juice.
4. Garnish with fresh mint, a slice of lime or lemon. Place the straw near the garnish so that each sip gets a scent of mint!
"May" Recipe of the Month- Sausage, Peppers, Onions, Potato
An Italian comfort food classic! Easy and you can adjust your choice of vegetables and potatoes.
Prep Time - 20 mins. Cook Time - 40 mins. 8 Servings
Ingredients
2 lbs. Italian sausage, cut into 2" pieces
1/4 c. olive oil
4 large potatoes, peeled and cut into wedges
3 large onions, cut into wedges
2 large green bell peppers, cut into wedges ( add sweet peppers, optional)
1/2 c. white wine
1/2 c. chicken stock
1 tsp. Italian seasoning
salt/pepper
Instructions
- Pre- heat oven to 400 deg F
- Use 2 teaspoon of olive oil in a skillet to brown sausage 10-15 min, transfer to a large baking dish.
- Add oil to cook and brown potatoes and transfer to the baking dish.
- Cook peppers and onions, just to soften and transfer to the baking dish.
- Pour wine and chicken stock over the sausage and veggies and mix together. Sprinkle with Italian seasoning.
- Bake until hot and bubbly 20 minutes.
- Enjoy!
"February" Recipe of the month- West African Chicken Soup
Cool Weather Cooking
West African Chicken Soup
a hearty cool weather soup rich with
wholesome veggies and flavor!
Ingredients
- 1 pound boneless skinless chicken thighs, cut into pieces
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- 2 tbsp. oil
- 1 medium onion, sliced
- 6 cloves garlic, chopped (divided)
- 2 tbsp. grated fresh ginger (divided)
- 1/4 tsp. ground cayenne red pepper
- 4 cups unsalted chicken stock
- 1 can crushed tomatoes
- 2 cans black-eyed peas, drained and rinsed
- 1 can unsweetened coconut milk
- 2 tbsp. creamy peanut butter
- 1 1/2 tsp. fresh thyme
- 1 large sweet potato, chopped into pieces
Instructions
- Season chicken, add to a large saucepan, cook and stir 5 minutes until lightly browned. Remove chicken and add onion, garlic, ginger and red pepper, cook until fragrant.
- Stir in stock, tomatoes, black-eyed peas, coconut milk, peanut butter and 1 tsp of thyme. Boil and cook up to 30 minutes. Reduce heat, add sweet potato, chicken, remaining garlic and ginger, 1/4 tsp of thyme. Simmer 20 minutes, until potato is tender.
- Serve and sprinkle with remaining thyme.
(mccormick recipes)
