Chicken & Dumplings

* This is based on the Shields Tavern recipe.*

For the sauce:

1/2 c. unsalted butter

3/4 c. + 1T (12 T) flour

1/8 tsp paprika

4 cans chicken broth

1 c. water

1 c. light cream or 1/2 & 1/2

diced chicken (we use a rotisserie chicken from the store)

freshly ground white pepper to taste

In a large saucepan over medium-high heat, melt butter. Stir in the flour and paprika. Stir until well blended and lemon colored, about 3 minutes. Pour in the chicken broth and water, increase the heat to high, and bring to a boil, stirring often. Reduce the heat to medium low and cook, stirring, until the sauce is thickened and smooth, about 10 minutes. Add the chicken, cream, and white pepper. Reduce the heat to medium low and cook slowly while preparing the dumplings.

For the Dumplings:

2 c. flour

1 tsp salt

1 T baking powder

1 T vegetable shortening

3/4 c. milk

Into a large bowl, sift the flour, salt, & baking powder. Blend in the shortening with a pastry blender or fork. Add the milk and mix well.

Spoon the dumplings on top of the gently bubbling chicken mixture. Cover and cook for 15 minutes without lifting the lid. Serve at once.

Chicken with Tomato-Cream Sauce

8 boneless skinless chicken breast halves

(I use chicken tenders cut into chunks)

1/4 c. butter

1 small onion, thinly sliced

2 garlic cloves, minced

2 T flour

1 tsp salt

1 can (14.5 oz) diced tomatoes, undrained

1 c sour cream

2/3 c grated Parmesan cheese

Hot cooked noodles

In a large skillet, brown chicken in butter on both sides (it doesn't need to be cooked through, it will finish cooking with the sauce).Remove and set aside. Add onion and garlic; saute until tender. Stir in flour and salt until blended. Gradually add tomatoes, stir until blended. Bring to a boil. (I add about half a can of water otherwise there isn't enough sauce) Reduce heat; return chicken to pan. Cover and simmer for 30 minutes or until juices run clear.

Remove chicken and keep warm. (You don't need to do this if using chicken chunks) Reduce heat to low; stir in sour cream and Parmesan cheese. (I think the sour cream covers up the Parmesan so I don't add the Parmesan. Why add calories if you can't taste it?) Heat through (do not boil). Serve chicken and sauce over noodles.

Goulash

1 lb ground beef

1/4 to 1/2 onion diced

1 to 2 cloves garlic

1 lb pasta

1 (14.5 oz) petite diced tomatoes

1 (2.25 oz) sliced olives

32 oz tomato juice

1/2 lb shredded cheese

salt & pepper to taste

In a skillet, brown meat and saute onion. Add garlic, salt, pepper, tomatoes, and olives.

Boil pasta until almost al dente and drain.

Add meat mixture, tomato juice, and cheese to pasta. Cover and bring to a boil then remove from heat and let sit for about 10 minutes.

Slow Cooker Pepper Pork Chops

This is an Alton Brown recipe. I got the picture and the recipe from foodnetwork.com

2 c. vegetable broth

1/2 c. kosher salt

1/2 c. brown sugar

2 T. black peppercorns, slightly crushed

1 lb. ice

4 (1 to 1 1/2-inch thick) bone-in pork chops

2 tsp. kosher salt

3 oz. dried apple slices

2 T. olive oil

1 large onion, julienned

1 1/2 c. chicken broth

1 T. coarsely ground black pepper

1 tsp. dried thyme

Combine the vegetable broth, 1/2 c. kosher salt, brown sugar, and peppercorns in a medium saucepan and set over med.-high heat. Cook just until the salt and sugar dissolves, the remove from heat and add the ice. Place pork chops into a 2 gal. zip-top bag along with the mixture and seal. Place bag in the fridge overnight.

Remove pork chops from the brine, rinse, and pat dry. Season both sides with 2 tsp. kosher salt and set aside.

Place apples in the slow cooker. (I didn't have dried apple slices so I just used one fresh apple sliced)

Heat 1 1/2 T. olive oil in a 12 inch saute pan over med-high heat. Saute the pork chops on both sides until golden brown, approx. 5-6 mins per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 T. olive oil to the pan followed by the onions and saute until they begin to brown, 3-4 mins. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for 4 1/2 hours or until the pork is tender and falling away from the bone.

Cafe Rio Salad

This is a recipe to feed a crowd!

Shredded Chicken

5 lbs. boneless, skinless chicken breasts

1 small bottle zesty Italian dressing

1 T. chili powder

1 T. cumin

3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred with a fork. Return meat to crock pot and heat through. Keep warm.

Creamy Tomatillo Ranch Dressing

1 tomatillo (canned or fresh)

1 c. buttermilk

1 c. packed fresh cilantro leaves

1 c. mayo

1 envelope buttermilk ranch dressing mix (Hidden Valley)

1 clove garlic, minced or crushed

1 lime, juiced

2 tsp. sugar

1/2 fresh jalapeno, deseeded, to taste

Combine all ingredients in blender and combine till thick and creamy. Refrigerate for an hour or so to let flavors meld. Dressing can be saved in airtight container for about 3-4 days in refrigerator.

Green Chile Lime Rice

2 T. butter

1 onion, chopped

4 cloves garlic, minced

6 & 2/3 c. water

8 tsp. (cubes) chicken bullion

1/2 bunch cilantro, chopped

2 tsp. cumin

2 small cans diced green chilies

2 T. lime juice

1/2 tsp. salt

1/2 T. lime zest (optional)

3 c. rice

Saute onion and garlic in butter in a saute pan. In a saucepan, bring water, chicken bullion, cilantro, cumin, chilies, lime juice, salt and lime zest to a boil. Add onion, garlic, and rice to boiling water. Reduce heat, cover and simmer for 30 minutes.

Pico De Gallo

4 large fresh tomatoes, chopped

1 onion, chopped

1/4 bunch cilantro, chopped

2 cloves garlic, minced

1/2 tsp. lime juice

1 tsp. salt

1/4 tsp. pepper

Combine ingredients together in a medium bowl.

Layer salads like this:

Warm tortilla (homemade or from the refrigerator case)

Green chili lime rice

warmed Pinto or Black beans

shredded chicken (or sweet pork)

Romain lettuce, chopped

spoonful Pico De Gallo

spoonful chunky guacamole

spoonful sour cream

fried corn tortilla strips (deep fry 1/8" corn tortilla strips in oil)

sprinkle of grated cotija cheese

sprig cilantro

Tomatillo ranch dressing, served on the side.

Serve as a salad or wrap up into a burrito. So yummy.