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Let's Dish With Linda Lou

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 skin down and collect all the drippings for recipes such as Matzo ball soup and this dish. Chicken fat can add extra flavor to your dish. I’ll show you how I incorporate it.

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Flat Leaf Italian Parsley

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

Ingredients:
1 tablespoon olive oil plus 2 tablespoons chicken fat (or 3 tablespoons of olive oil)
1 yellow diced yellow onion
3 diced carrots
3 ribs diced celery
2 cloves of minced garlic
3 boneless skinless chicken breasts, poached and shredded
pinch of dried rosemary (crush up in your hand)
1-1/2 tsp. Kosher salt
1 tsp. freshly cracked 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 corn starch
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 cracked 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 a pinch of dried 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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1 Comment »

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: 6-quart Dutch oven, chef’s knife, 2 large mixing bowls, 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
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 »

Italian Sausage And Mushroom Stuffing

Sweet And Hot Italian Sausage Stuffing (3)

Sweet And Hot Italian Sausage Stuffing (2)

Sweet And Hot Italian Sausage Stuffing (1)

I’ve been talking to a lot of people who say their favorite holiday dish is the stuffing and/or dressing and I have to agree. My family’s traditional stuffing recipe has changed over the years. The ingredients are the same but the preparation is totally different. I remember my mother stuffing the turkey before it went into the oven. My stuffing is done separate from the bird and I believe it makes a big difference in the way a turkey cooks.

I’m going to a Christmas party this year so I’m bringing my Italians Sausage And Mushroom Stuffing. I’m using disposable deep-sided pans for easy transport.

In my opinion, the best bread for the bread cubes is Ciabatta bread. Let’s talk a little bit about the bread cubes and how easy it is to make your own.

I do think that you’ll want to make a large pan or two of stuffing. Family and friends love this dish and always want extra helpings. It’s also great to serve the next day, especially with a ladle of your favorite gravy on top!

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Sweet And Hot Italian Sausage Stuffing (2)

 

 

 

 

Prep Time: 40 minutes (includes all prep and the cooking of the vegetables)
Baking Time 1 hour 10 to15 minutes
Total Cook Time: 1 hour 50 to 55 minutes
Yields: 12 servings
Equipment: 12-inch sauté pan, large mixing bowl, two 1/4-size rimmed baking sheet pans, a 13 x 9 x 2 baking dish/disposable pan

Tip:  The day before you want to make the stuffing, make the Homemade Ciabatta Croutons.

Ingredients:
2 loaves of  Ciabatta (artisanal bread)
3/4 of cup olive oil
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper

Directions For The Oven Bake Method.
Preheat oven to 400-degrees F.

Step1: Homemade Croutons:
Start by evenly dividing the bread cubes out onto two rimmed baking sheet pans. Add olive oil, Kosher salt, and fresh ground black pepper, toss to evenly coat the bread cubes. Spread the bread cubes evenly into a single layer. Bake for 15 minutes turning them once halfway through the cooking process to make sure they brown evenly. Transfer to a large mixing bowl. Set aside.

Step 2: Stuffing:
Use 1/4 cup of butter (4 tablespoons) to grease a 13 x 9 x 2 disposable pan (or casserole baking dish).

Ingredients:
2 pints of whole Cremini mushrooms, quartered
2 tablespoons of fresh thyme leaves, roughly chopped
1 tablespoon of garlic, minced
2 tablespoon of butter, unsalted
1 tablespoon olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Directions:
In a large sauté pan over medium heat add butter and olive oil. Add the Cremini mushrooms, minced garlic, pepper, and fresh thyme leaves. Stir to combine. Cook the mushrooms for about 5 minutes. Once the mushrooms have softened and released their water, add the Kosher salt. Cook for another 10 minutes. Turn the heat off and transfer the mushroom to a bowl and set aside.

Steps 3 and 4: Italian Sausage And Vegetables:
Ingredients:
1 pound of hot Italian sausage, casings removed
1 pound of sweet Italian sausage, casings removed
1 tablespoon olive oil
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 sprig of fresh rosemary

4 tablespoons butter, unsalted
1 large onion, diced
2 1/2 cups of celery diced include leafy tops
2 teaspoons minced garlic
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Directions:
In a large sauté pan, on medium heat, add in olive oil and sausage breaking it up with a wooden spoon. Add the sprig of fresh rosemary and cook for around 15 minutes or until no longer pink. Discard the rosemary stems, drain.  Remove cooked sausage with a slotted spoon and transfer to a bowl.

In the same sauté pan over medium heat melt butter. Add diced onions, celery, minced garlic, Kosher salt, and fresh ground black pepper. Cook until tender, about 8 to 10 minutes. Remove from the heat, allow to cool.

Step 5: The Mix:
Ingredients:

3 large beaten eggs (cage-free)
3/4 cup of Parmesan cheese, freshly grated
1 teaspoon dried oregano, chopped
1 tablespoon fresh rosemary leaves, roughly chopped
2 tablespoons of fresh sage leaves, roughly chopped
2 tablespoons of Italian parsley flat-leaf parsley, roughly chopped
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1-quart chicken broth, unsalted

Directions:
Preheat oven to 325-degrees F.
In a mixing large bowl, add the beaten eggs, cheese, all herbs, and seasonings. Add the cooked mushrooms.  Combine really well so the mushrooms are completely coated.

In another very large bowl combine the croutons (cooked bread cubes), cooked sausage, and cooled veggie mixture. Add the egg-mushroom mixture to the bowl, gently toss to combine.

Finally, slowly pour the chicken broth over all the ingredients, allowing all the bread cubes to absorb the liquid. Continually stirring gently, as you add the liquid. There will most likely be extra liquid in the bowl, that liquid will get absorbed during the baking process.

Spoon the stuffing mixture to the buttered casserole dish. Pour over any excess liquid left in the bowl.  Cover and bake for 1 hour. Uncover, bake an additional 10 to 15 minutes, or until light golden brown, and a meat thermometer reads 160-degrees F. This is my Italian Sausage And Mushroom Stuffing.

Homemade Ciabatta Croutons

Maple Bourbon Brined Turkey

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