Chicken Pot Pie Dumpling Soup
The first time that I made this soup it was a creamy chicken vegetable. Each time I made it I kept making it thicker and thicker until it was like chicken pot pie. That's when I added a can of refrigerator biscuits to the top. The biscuits are golden brown on the top and soft and doughy on the bottom like a dumpling.
Ingredients
1 1/2 lb. Chicken (3 chicken breasts)
Carrots
Celery
Onion
Garlic
Everglade Seasoning
64 oz. Chicken Broth (homemade chicken stock if you have it, I ran out)
Salt
Butter
Flour
Milk
1 can of large flaky refrigerator biscuits
Most of the measurements are based on personal taste and what I happen to have available.
Preperation:
Get a large pot of water and start heating it up. I boil the chicken for about 6 minutes. Depending on the thickness that should be enough time to cook 3 chicken breasts. If you are unsure just cut some of the thicker pieces and check to see if all the pink is gone.
While the chicken and the water are boiling you can cut the vegetables. Make sure to keep you cutting boards separate to prevent cross-contamination. In the photo it looks like a lot of vegetables, but I am making another soup that I need them for. Many soups start with the same basic framework. Cooked onions, carrots, and celery create a nice base flavor to build upon.
Adding flavor to the stock
Once the chicken is done, set aside the chicken and let it cool.
Rinse out the pot and add some olive oil and some garlic. Use medium to high heat and add the onion, carrot, and celery and cook that down until the are soft and tender. Add some of Everglade Seasoning, if you are unfortunate enough not to have any; use salt, black pepper, celery salt, red pepper, and whatever else you think might work.
When the onion turns translucent add the chicken broth. Turn down the temperature to simmer and add a bay leaf and the diced up chicken.
The Roux!
After the broth has simmered awhile with the bay leaf in it., turn off the heat and let it cool down a bit. In a medium sauce pan melt some butter (4 to 8 tablespoons) and add to that an equal amount of flour. Keep stirring and it is going to turn into a paste. I let might get yellowish-brown I don't like mine too dark.
Then add some milk a little at a time. It will thicken up quickly, don't worry, just keep stirring and adding milk until you get the desired thickness. Use an stick blender or immersion blender to get it really smooth. Add a bit of salt or it will dilute the flavor of your soup.
Stir Thoroughly!
Add the roux to the soup mixture and stir until smooth and creamy, turn it up to a simmer and let it thicken.
Preheat the oven to 350 degrees
Once it get to the consistency that you want pour it into a baking dish and cover with a layer of biscuits. Bake in the oven until the tops are brown, about 12 to 15 minutes.
Take it out and serve
Take it out of the oven and serve it up, with one biscuit per bowl.
You can always go back for another bowl.
Black eyed pea soup and Spicy sweet potato!
This is an excellent soup for cold weather. It's filling, spicy, and colorful. It might sound weird, but once you try you'll realize sweet potatoes and black eyed peas were meant to be together! It takes about an hour to make and will serve several people.
Ingredients!
one sweet potato
one stalk of celery
2-3 cloves of garlic
roasted red pepper (equivalent to about half of a bell pepper)
one heaping cup of dried black eye peas
one onion
1/2 tsp cinnamon
1 tsp cumin
1/2 tsp coriander
1/8 to 1/4 tsp cayenne pepper
generous pinch of dried red pepper
a tbsp or there-abouts of tomato paste
1 bay leaf
water to cover (normally about 4 cups)
salt and pepper to taste!
chopped cilantro or parsley, about 2 tbsp to stir in at end. (optional)
Prepare the veggies.
Cut the celery in half lengthwise and slice thinly.
Dice the onion.
Squeeze the excess water or oil out of the roasted red pepper and chop it up.
Mince the garlic.
Cube the sweet potato into 1/2 inch pieces.
Cooking, part 1.
Film the bottom of a pot with olive oil and set the heat to medium high. Let this heat until the oil shimmers.
Then, drop in your onion and celery and cook them, stirring frequently, until they become soft and slightly translucent.
Now drop in your spices and minced garlic and stir everything well until it becomes very fragrant - then you can add the tomato paste!
Finally, drop in your sweet potato, roasted red pepper and black eyed peas, stir, and then cover with water. (Just do it enough to cover. It usually takes about 4 cups for me!)
Cooking, part 2.
Bring this to a boil, and then cover and reduce to a simmer.
You'll let this simmer for 45 minutes, or until the black eyed peas get soft.
Make sure to stir it frequently - but not too rough - you don't want to smash the sweet potatoes to bits! And when you stir, make sure to check the water level. Add a little more if you needs to.
Once your black eyed peas have softened, turn off the heat and stir in some parsley or cilantro.
Serve!
Try to serve it with cornbread. Taste great :)
Oreo cookies, the favorite little cream-filled cookie. Delicious and wonderful with milk.
For years to actually taste these morsels you would have to find them at your local supermarket.
And you were limited by only 2 sizes, medium and small.
Below is an easy and quick recipe for making your own oreo cookies, and as a plus they are vegan!
Ingredients:
The ingredients are pretty simple for this:
The cookies consist of
1 box of duncan hines dark chocolate fudge cake mix
1/2 c. water
2 tbsp Shortening (Try to find something better than Crisco)
The cream filling consisted of:
3 3/4 c. powered sugar
1/2 tsp vanilla
1/2 c. shortening
3 tbsp hot water
Mix the cookie batter
First preheat your oven to 325 degrees
The mix your shortening, cake mix and water in a bowl. Use a power mixer if you have one or just your hands.
The dough should be nice and firm when done with minimal lumps.
Put Cookies onto Cookie Sheet
Get out your cookies sheet and laydown a piece of wax paper.
Then make small 1/2" balls and press them out onto the cookie sheet
when done, bake for about 10-15 minutes or until cookies are getting crisp,
lastly take out of the oven and let cool, the cookies should get crisp pretty quickly, if they are more gooey, put them back in for another 4 minutes.
Mix Filling
To mix the filling just combine powdered sugar, shortening, hot water and vanilla.
I left mine on the stove a bit while the cookies were baking to soften up the shortening even more and get out some lumps
Make Oreos!
Once you have crisp cookies and gooey filling, its time to combine
Just put a bit of filling between two similarly sized cookies and presto! you have mouth magic!
These cookies turned out to be equivalent to 3 regular sized oreos, so beware.
They were also throughly approved by everyone in the office, especially Rachel.
Some easy improvements to this recipe would be different flavored fillings like mint, or vanilla cookies instead of chocolate
Hope you enjoy!
In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines. No doubt, if we have a National dish it would be for sure Adobo. It is a tasty dish that leaves everyone, Filipinos and even non-Filipinos, craving for more. Now there are a lot of ways to cook Adobo, but here's one true, tested and original pinoy pork Adobo recipe. Here's a way how to do it, guaranteed to have your family, friends and guests raving on their way out!
Ingredients:
1/2 kilo pork, cut in large cube
1/2 fresh pineapple, skin/shell on
1/4 cup vinegar
1/2 cup pineapple juice
1/4 cup soy sauce
1/2 head garlic, crushed, chopped
1 thumb size ginger, sliced
2 small size onion, quartered
1 medium size bell pepper, cut into large squares
1 tsp. sugar
1 tsp. peppercorns
2-3 pieces bay leaf
Cooking Procedure:
Using a small knife and a spoon curve and scoop out the meat from the pineapple, discard the core and cut meat into large cubes, keep aside. Cut/chop flat the bottom of the pineapple shell/bowl to keep it from rolling, keep aside. In a sauce pan place the pork, garlic, ginger, peppercorns, bay leaf, vinegar, soy sauce, pineapple juice and 1/2 cup of water bring to a boil and simmer for 15 to 20 minutes or until most of the liquid has evaporated. Now stir in the sugar, onions, pineapple and bell pepper, cook for another 5-10 minutes or until almost dry. Remove from pan and pour the adobo in the pineapple shell/bowl. Serve it with lots of rice and of course with love.
