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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

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 to the finished dish except if you’re like where the value of your time is really important, these store-bought dumplings are a quick alternative to making your own, 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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Equipment: 4-quart sauce pot with glass lid, 6-quart stockpot
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Note: While chicken is poaching, prep the vegetables.
Yields: 4 servings

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 1/2 ounce can condensed 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 low sodium chicken broth (make sure there is enough broth to come over the half-way mark)
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 in the thickest part of the chicken reads- 165 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 freshly cracked black pepper. Saute until the onions until they are 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: Optional
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.

 

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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.

First is to prep all the vegetables. Next, on to the proteins for the dish.

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

Next, is to marinate the diced chicken breasts.

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Slice the sausage.

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.

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

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Equipment: 6-quart Dutch oven
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yields: 6 to 8 servings

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

Chicken:
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon Kosher salt
1/2 teaspoon fresh cracked black pepper

Ingredients:
1 tbsp. olive oil
1 diced yellow onion
1 diced red bell pepper
1 diced yellow bell pepper
1 diced Poblano pepper
1 finely chopped Fresno chili
2 garlic cloves, minced
6 green onions, whites sliced,  (slice on the bias, green tops save for garnish)
1 tbsp. dried oregano
1 tsp. Kosher salt
1/2 tsp. fresh cracked black pepper
1 12-ounce package Andouille sausage sliced (5 links)
2 boneless- skinless chicken breast (around 1 pound)
1 pound large shrimp, peeled and deveined
2 tbsp. tomato paste
2 tsp. Cajun seasoning blend
1 1/4 cups long grain white rice
1 28-ounce can of crushed fire roasted tomatoes
3 cups of unsalted chicken stock

Directions:
1. In a large preheated Dutch oven over medium heat, add the olive oil. Add garlic, Fresno chili, white parts of the green onion, dried oregano, Kosher salt, and fresh ground pepper. Cook for 1 minute.

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

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

4. Add unsalted chicken stock, Cajun seasoning blend, crushed fire roasted tomatoes, and rice. Reduce heat to medium-low heat. Cover with tight-fitting lid and 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 cooked through, around 3 to 5 minutes.

6. Turn heat off and stir in green onion tops for garnish and serve.

Serve hot.

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Homemade Stuffing With Italian Sausage And Mushrooms

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, or dressing. 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 that the turkey cooks. You can check out my turkey recipe under the “holiday dishes” category in the menu (top right hand side) of my homepage.

I’m going to a Christmas party this year so I’m bringing the stuffing. I’m using a disposable, deep sided baking pan 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 amount of this recipe. 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 you favorite gravy on top!

 

 

 

 

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Sweet And Hot Italian Sausage Stuffing (2)

Yields: 12 servings
Prep Time: includes prepping all veggies along with, sauteing all ingredients -40 minutes
Baking Time 1 hour 10-15 minutes
Total Cook Time: 1 hour 50-55 minutes

The day before I make the stuffing, I make the homemade bread cubes.
Equipment:
2- 1/4 size sheet pans
Ingredients:
2 loaves of Artisan bread – Ciabatta,
3/4 of cup olive oil
1-1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper

Directions:
Preheat oven to 250 degrees F.
In a very large mixing bowl, add the bread cubes, Kosher salt and black pepper. Slowly drizzle the olive oil into the bowl, and with the other hand toss the bread cubes around so they are all evenly coated with the olive oil, salt and pepper.

Spread the coated bread cubes evenly over both sheet pans. Bake for 1-1 1/2 hours until bread is light toasted and completely dried out.

Day of Stuffing- Step 1:
Using 1/4 cup of butter (4 tablespoons) grease 13 x 9 x 2 casserole baking dish.

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

Directions:
In a large saute pan, on medium heat, add butter and olive oil to pan. Add in the Cremini mushrooms, minced garlic, pepper and fresh thyme leaves. Stir all the ingredients through and saute mushrooms for about 5 minutes. Once the mushrooms have softened and released their juices, sprinkle in the salt. Saute for another 10 minutes. Turn the heat off and transfer the mushroom to a bowl and set aside.

Step 2 and 3:
Italian Sausage:
Ingredients;
1 pound each of sweet and hot Italian sausage, casings removed
1 tablespoon olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1 sprig of fresh rosemary

4 tablespoons unsalted butter
1 large onion diced
2-1/2 cups of chopped celery
2 teaspoons minced garlic
1 tablespoon Kosher salt
1 teaspoon of freshly cracked black pepper

Directions:
In a large saute pan, on medium heat, add in olive oil and sausage braking 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 saute pan. on medium heat melt butter. Add in onion, celery, minced garlic, Kosher salt, and pepper. Saute until tender, about 8-10 minutes. Remove from heat and let cool.

Step 4: The Mix:
3 large beaten eggs (cage-free)
3/4 cup of grated Parmesan cheese
1 teaspoon dried oregano
1 tablespoon chopped fresh rosemary leaves
2 tablespoons of fresh chopped sage leaves
2 tablespoons of freshly chopped Italian parsley
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 quart unsalted chicken broth

Directions: Preheat oven to 325 degrees F.
In a 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 cooked bread cubes, cooked sausage, and cooked celery mixture. Add the egg- mushroom mixture to the bowl and toss through.

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 and additional 10-15 minutes, or until light golden brown, and meat thermometer reads 160 degrees F.

 

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