Let's Dish With Linda Lou

Where You Taste The Love

Chicken And Dumplings With Vegetables

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What’s the definition of comfort food?, Chicken And Dumplings With Vegetables. It’s so comforting you’ll get warm fuzzies inside!

I do have to honest here, I didn’t make my own dumplings or this dish, I took some help from my local grocery store. I mean, making your own from scratch is probably best and can make all the difference in the world except if you’re like where the value of your time, store-bought dumplings are a quick alternative and a great time saver.

One ingredient that’s a staple in my frig is chicken fat. Steve loves to grill chicken thighs and doesn’t use the skin, he gives those to me. I render the chicken skin down and collect all the drippings (chicken fat) for recipes like, Matzo ball soup and this dish. The fat adds so much flavor by enhansing the chicken flavor thoughtout certain recipes. I’ll show you how I incorporate it.

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Flat Leaf Italian Parsley

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Chicken Quesadillas (10)

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Chicken Quesadillas (12)

Shredded Chicken

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Onion

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Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Yields: 4 servings
Equipment: 1 (4-quart) saucepot with a tight-fitting glass lid, 1 (6-quart) stockpot

Ingredients:
1 tablespoon olive oil plus 2 tablespoons chicken fat (substitute 3 tablespoons of olive oil)
1 yellow onion, diced
3 carrots, diced
3 ribs celery, diced
2 cloves of garlic, minced
3 boneless skinless chicken breasts, poached and shredded
1 teaspoon of dried rosemary (crush up in your hand)
1 1/2 teapsoons of Kosher salt
1 teaspoon of freshly ground black pepper
2 bay leaves
1 teaspoon of poultry seasoning
1 (10.5-ounce) can cream of chicken soup
1/2 package of Mary B’s Open Kettle Dumplings (12 ounces, break strips in half, freeze unused dumplings)
1 package frozen peas, optional
6 cups of chicken stock, unsalted
4 tablespoons of cornstarch
4 tablespoons of water
1/4 cup of finely chopped, fresh flat-leaf Italian parsley

Tip: While chicken is poaching, prep all the vegetables for this dish.

Directions For Poaching Chicken:
To start, place 3 boneless-skinless chicken breasts, in a single layer, 3 sprigs of fresh thyme, and a sprinkling of Kosher salt and freshly ground black pepper, into a large pot. Cover the chicken with either water or (I’m using) unsalted chicken broth. If the 1 quart of broth does not cover the chicken completely, add water so that it will cover the chicken by at least 1-inch.

Bring the chicken to a boil on medium-high heat. You’ll see some white scummy foam collecting on the surface as the liquid starts to boil.  Since I’m not using the poaching liquid for this recipe, there is no need to skim this off, it’s fine to leave it.

As soon as the liquid comes to a boil, reduce the heat to medium-low, cover the pot, and let the chicken simmer. The chicken will typically finish cooking between 25 to 30 minutes depending on the thickness of the meat and whether it has a bone. The chicken breasts are done when they are opaque through the middle and an instant-read thermometer put into the thickest part of the chicken reads 165-degrees F.

Remove the chicken from the poaching liquid, transfer the cutting board, and begin shredding them using two forks, transfer to a bowl.

Directions For Frozen Dumplings:
Gently separate the dumplings right before adding them to the broth.

Directions For The Chicken And Dumplings:
In a small dice, dice the onions, carrots, and celery. Finely mince the garlic. In a large soup pot, heat olive oil, and chicken fat over medium heat. Add in all the vegetables, poultry seasoning, bay leaves, and rosemary. Season with Kosher salt and fresh ground black pepper. Cook until the onions until they are soft and translucent, about 5 minutes.

Add cream of chicken soup to the pot and stir. Next, add the chicken broth (making sure to add enough broth to where it comes up to over the halfway mark in the soup pot), and give another good stir. Turn the heat to medium-high and wait until it returns to a boil. Once boiling, drop in the dumplings one by one. Let them boil in the soup, (45 minutes according to the package), stirring occasionally until they are all tender. Next, carefully fish out the two bay leaves.

Return cooked shredded chicken to the pot and gently stir through.

To Thicken Broth:
In a small bowl combine 4 tablespoons of corn starch with 4 tablespoons of water.
Add to the boiling broth, a little at a time, stirring to reach desired consistency. This is my Chicken And Dumplings With Vegetables.

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Cajun-Style Jambalaya

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A great way to be transported from your dining room to the French Quarter is with my Cajun-Style Jambalaya! This one-pot wonder is done in layers. What I mean is, I’m going to season and cook each layer as I go, building layers of flavor.

The first is to prep all the vegetables.

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Next, on to the proteins for this dish.

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I marinate the chicken and shrimp in a mixture of olive oil,  Kosher salt, freshly ground black pepper, along with a Cajun seasoning blend.

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Once you season the shrimp transfer them to the refrigerator until they ready to be added to the pot. They’re the last ingredient to be added to this dish.

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Slice the sausage.

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The liquids along with the tomato paste are ready. So we are ready to start!

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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yields: 6 to 8 servings
Equipment: 1 (6-quart) Dutch oven, chef’s knife, 2 large mixing bowls, 1 large platter

Marinade For Chicken And Shrimp:
Shrimp:
2 tablespoons olive oil
1 tablespoon Cajun seasoning
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper

Ingredients:
1 tablespoon of olive oil
1 yellow onion, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 Poblano pepper, seeded and diced
1 Fresno chili, seeded and minced
2 garlic cloves, minced
6 green onions, white parts sliced, (green tops sliced on the bias save for garnish)
1 tablespoon of dried oregano
2 tablespoons of fresh thyme leaves, roughly chopped
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 12-ounce package Andouille sausage sliced (5 links)
2 boneless skinless chicken breasts (approx. 1 pound)
1 pound large shrimp, peeled and deveined
2 tablespoons of tomato paste
2 teaspoons of cajun seasoning
1 1/4 cups long-grain white rice, uncooked
1 28-ounce can of crushed fire-roasted tomatoes
3 cups of chicken stock, unsalted

Directions:
1. In a large preheated Dutch oven over medium-high heat, add the olive oil. Stirring frequently, add garlic, Fresno chili, (white parts) green onions, dried oregano, fresh thyme, Kosher salt, and fresh ground pepper. Cook for 1 minute.

2. Add in marinated diced chicken. Cook until golden brown, 5 minutes

3. Add in bell peppers, diced onion, diced Poblano pepper, tomato paste, sliced Andouille sausage, and stir through. Cook until fragrant, 4 minutes.

4. Add chicken stock, Cajun seasoning blend, crushed fire-roasted tomatoes, and rice cover reduce heat to medium-low. Cook until rice is tender and liquid is almost absorbed around 25 minutes.

5. Add the shrimp to the pot and cook until shrimp are pink and just cooked through around 3 to 5 minutes.

6. Turn heat off and the green onion tops for garnish, stir to combine.

Serve hot. This is my Cajun-Style Jambalaya.

2 Comments »

Marinated Flank Steak With HeirloomTomato Salad

Marinated Flank Steak With Heirloom Tomato Salad

Marinated Flank Steak With Heirloom Tomato Salad (2)

The notion of having meat and potatoes for dinner is so thirty years ago. My Marinated Flank Steak With Heirloom Tomato Salad will have you thinking outside the box.

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Olive Oil

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Flat Leaf Italian Parsley

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Marinated Flank Steak

Marinated Flank Steak

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Local Florida Heirloom Tomatoes

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Marinated Flank Steak With Heirloom Tomatoes

Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Yields:  2 servings
Cook Time: 14 to 15 minutes
Total Time: 30 minutes
Equipment: 1(12-inch) cast-iron skillet, chef’s knife

Marinade For Flank Steak:
1/4 cup of red wine vinegar
1/2 cup of olive oil
1/4 cup of soy sauce, low sodium
2 garlic cloves, finely minced
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 tablespoon of Kosher salt
1 1/2 teaspoons of freshly ground black pepper

Ingredients:
1 1/2 pound flank steak, pan-seared and oven-roasted, sliced very thin
1 tablespoon of olive oil

Ingredients For Heirloom Tomato Salad:
4 cups of heirloom tomatoes, cut into wedges
1 (14.6-ounce) jar of long-stemmed artichoke hearts
1/2 red onion thinly sliced
2 tablespoons of fresh tarragon leaves, roughly chopped
1 tablespoon of Italian flat-leaf parsley, finely chopped
Red wine vinaigrette

Ingredients For Red Wine Viniagrette:
1/4 cup of red wine vinegar
1/2 cup of *E.V.O.O.
1 teaspoon Dijon mustard
2 tablespoons of Agave nectar
1 teaspoon of garlic, freshly grated
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper

Directions For Dressing:
Place all the ingredients into a jelly jar with a tight-fitting lid. Shake well until all the ingredients are well combined.

Directions For Heirloom Tomatoes:
Place the tomato wedges, artichoke hearts, fresh tarragon, chopped Italian flat-leaf parsley, and sliced red onions into a large bowl. Pour on the dressing and toss through. Transfer to the frig to chill until the flank steak is ready.

Directions For Flank Steak:
Add the ingredients for the marinade into a large zip-lock baggie. Insert the steak. Remove all the air from the baggie and transfer it to a baking sheet pan. Transfer to the refrigerator to marinate for at least 1 1/2 hours. Halfway through this process massage the meat and flip the baggie over.

Important: Let the flank steak come to room temperature, about 15 minutes, before placing it into the hot pan.

Preheat oven to 425-degrees F., convection, 400-degrees F.

In a preheated cast-iron skillet over med-high heat add 1 tablespoon of olive oil. Sear both sides of the steaks for 2 to 3 minutes. You want a golden-brown crust on both sides.

Transfer the skillet to the preheated oven. Next are the variables, the steaks thickness, and the temperature of the oven. Remember, after removal from the oven the steaks will continue to cook. I call this “carry-over cooking time”.

It takes around 6 to 7 minutes to reach an internal temp of 135-degrees F. to 140-degrees F. for medium-rare. Remove the steaks from the oven and transfer to a plate. Cover with foil, and let rest for about 10 minutes before slicing.

To serve, slice the steaks on the bias. Fan the slices of flank steak out onto a plate alongside the heirloom tomato salad. Serve with some of your favorite bread. There you have it my Marinated Flank Steak With Heirloom Tomato Salad.

*E.V.O.O. is an acronym for Extra Virgin Olive Oil.

Vinaigrettes, Balsamic, Cilantro-Lime, And Lemon

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