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Easy Chicken and Dumplings

December 24, 2009 Author: Rachel
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This is a tasty, hearty, and super easy version of the slow cooked classic: chicken and dumplings. Be sure to use low sodium broth, and if you don’t I would suggest using half broth half water, otherwise it will be too salty (trust me–there is plenty of salt in the rotisserie chicken, cream of chicken soup, and dumplings).

This dish makes for a great weeknight meal, as it only took about 30 minutes to prepare, and that’s from start to finish!

Recipe is adapted from the January 2010 issue of Southern Living.

Ingredients:
- 4 c. LOW SODIUM chicken broth
- 3 c. shredded chicken (rotisserie chicken)
- 1 10.75 oz. can reduced fat cream of chicken soup
- 1/2 tsp. poultry seasoning
- 1 10.2 oz. can refrigerated jumbo buttermilk biscuits
- 1 c. carrots, diced
- 1 c. celery, diced
- pepper, to taste
Directions:
1. Bring first 4 ingredients to a boil in a Dutch oven over medium high heat. Cover and reduce heat to low and simmer, stirring occasionally for 5 minutes. Increase heat to medium-high and return to a low boil.
2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8 inch thickness; cut into 1/2 inch wide strips.
3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover and reduce heat to low, and simmer for 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
4. Season with pepper.
Easy Chicken and Dumplings:
Black Beans and Rice

December 13, 2009 Author: Rachel
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Black beans and rice are a great winter food. They are warming and very filling. They are also very healthy. The key to this dish is to soak the black beans in water over night.

Ingredients:
- 1 lb. dried black beans
- water
- 1 onion, chopped
- 7 garlic cloves, smashed
- 1-2 jalapenos, diced (can omit)
- 2 TBSP dried oregano
- 6-7 c. chicken or veggie broth
- Hot cooked Rice
- Pico de gallo to top the dish (simply mix some tomatoes, onion, cilantro, garlic, salt and lime juice together)
Directions:
1. Place black beans in a pot and cover them with water and soak overnight.
2. Place soaked beans, onion, garlic, jalapenos, oregano, and broth in a slow cooker, and cook on HIGH for 6 hours or until beans are soft and tender. Taste and adjust seasoning if necessary.
3. Serve over hot rice and top with pico de gallo.
Black Beans and Rice:
Creamy Jalapeno and Cinlantro Dressing/Sauce

December 13, 2009 Author: Rachel
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This dressing is so good. It’s good on salads and fish tacos. We loved this dressing on fish tacos so much that we had fish tacos 2 times in one week.

Ingredients:
- 1 c. mayo
- 1/3 milk
- 2 tsp. chopped cilantro
- 1-2 jalapenos, minced
- 1 tsp. garlic, minced
- 1 tsp. onion, minced
- juice of 1 lime
- 1 tsp. white vinegar
- 1 tsp. granulated sugar
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
- 1/8 tsp. black pepper
- 1/8 tsp. ground cumin
Directions:
1. Whisk all ingredients together.
2. Cover and chill until ready to serve.
3. Top your favorite salad or taco and enjoy!
Creamy Jalapeno and Cilantro Dressing/Sauce:
Chicken and Broccoli Pad Thai

December 8, 2009 Author: Rachel
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I love Pad Thai, and the nice thing about this dish is that it is quick and easy to make. It’s certainly a bit more adventurous than my kiddos are willing to try, so I just set aside some of the chicken for them, and they were happy with that. You could also skip the chicken and make this a vegetarian dish.

This recipe is adapted from a recipes in 30-Minute Suppers Winter 2010 by America’s Test Kitchen.

Ingredients:
- 1 lb. chicken breasts, sliced thin
- 8 oz. rice stick noodles
- 1 head of broccoli florets
- 1 TBSP vegetable oil
- 2 large eggs, lightly beaten
- 3/4 c. water
- 1/4 c. soy sauce
- 1/4 c. lime juice
- 2 tsp. Asian chili-garlic sauce
- 1 c. bean sprouts
- 1/4 c. chopped fresh cilantro
Directions:
1. Heat olive oil in a skillet over medium high heat. Add chicken and saute until cooked. Set aside.
2. Meanwhile blanch broccoli in boiling salted water.
3. Cook noodles in boiling salted water.
4. After chicken is done cook eggs, stirring constantly until scrambled. Transfer to plate.
5. Add water, soy sauce, lime juice, sugar, and chili-garlic sauce, and cook until slightly thickened, about 3 minutes. Add chicken, noodles, broccoli, and egg; toss to coat. Then add bean sprouts and top with cilantro.
Chicken and Broccoli Pad Thai:
Sweet Chili-Glazed Tofu

December 7, 2009 Author: Rachel
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I picked up the America’s Test Kitchen 30-Minute Suppers magazine at the store, because I am always looking for quick and tasty meals to prepare. There were a number of recipes that caught my eye, and this tofu dish did not disappoint. We will certainly make this dish again.

Recipe adapted from the Winter 2010 30-Minute Suppers by America’s Test Kitchen.

Ingredients:
- 1 block of firm tofu, cut into 1 inch cubes
- 1/2 c. Asian sweet chili sauce
- 6 TBSP soy sauce
- 2 TBSP grated fresh ginger
- 1 tsp. cornstarch
- 1 head of broccoli and/or snap peas (or any veggie), steamed or blanched
- Hot rice
Directions:
1. Line a baking sheet with either paper towels or a clean kitchen towel; then place cut tofu on the towel; top with more towels; then top with another pan. Drain tofu for about 15 minutes.
2. Once tofu is drained, remove the towels, spray the tofu with cooking spray and bake in a 400* oven until tofu is crisp.
3. Meanwhile steam or blanch the broccoli in salted water.
4. Whisk chili sauce, soy sauce, ginger and cornstarch in a bowl.
5. Heat skillet over medium high heat. Add the chili sauce mixture and bring to a boil. Add the baked tofu and the broccoli and toss to coat. Serve over rice.
Sweet Chili-Glazed Tofu:
Pumpkin Cake with Cream Cheese Frosting

November 26, 2009 Author: Rachel
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We went to Thanksgiving dinner at a friend’s house this year and we were tasked with desserts. We brought a traditional pumpkin pie, chocolate chip cheesecake bars, and pumpkin cake with cream cheese frosting. The pumpkin cake was pretty good, especially if you love pumpkin and spice cakes, and for that reason I would give this recipe 4 stars, but since our house isn’t a fan of either, we likely won’t be making this dessert again.

Recipe from the November 2009 issue of Cooking Light.

Ingredients:

Cake:
- 10.1 oz. all-purpose flour (about 2 1/4 cups)
- 2 1/2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 c. packed brown sugar
- 1/4 c. butter, softened
- 1 tsp. vanilla extract
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- Cooking spray
Frosting:
- 2 TBSP butter, softened
- 1/2 tsp. vanilla extract
- 1 (8-ounce) package 1/3-less-fat cream cheese
- 2 c. sifted powdered sugar
Directions:
1. Preheat oven to 350°.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.
3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
4. To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.
Pumpkin Cake with Cream Cheese Frosting:
Easy Homemade Mac-N-Cheese

November 7, 2009 Author: Rachel
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I’m not ashamed to admit that I like boxed mac-n-cheese, especially with some chipotle Tabasco sauce. I’ve made homemade mac-n-cheese before, and most of the time the result is disappointing.

The most important thing I’ve learned is the type of cheese you use is extremely important. Regular mild cheddar doesn’t melt well and doesn’t have any flavor, so your mac-n-cheese will have an odd consistency and be bland. Even if you don’t like sharp cheese for regular eating use it for you mac-n-cheese…I promise you will love it and you won’t taste the sharpness. I used Cracker Barrel Extra Sharp Cheddar, I totally recommend it.

This recipe is adapted from the October 2009 issue of Southern Living.

Ingredients:
- 2 c. milk
- 2 TBSP butter
- 2 TBSP all purpose flour
- 1/2 tsp. salt
- 1/4 tsp freshly ground black pepper
- 1 10 oz. block of Cracker Barrel Extra Sharp Cheddar cheese, shredded
- 1/4 tsp. ground red pepper (optional)
- 10 oz. package elbow macaroni, cooked
Directions:
1. Cook the pasta in boiling salted water until al dente.
2. Preheat oven to 400.
3. Microwave milk on high for 1 1/2 minutes.
4. Meanwhile, in a large skillet melt butter over medium-low heat; whisk in flour until smooth. Cook, whisking constantly for 1 minute.
5. Gradually whisk in warm milk and cook, whisking constantly, 5 minutes or until thickened.
6. Whisk in salt, black pepper, 1 c. shredded cheese, and red pepper until smooth; stir in cooked pasta. Spoon pasta mixture into a lightly greased 2 qt. baking disk; top with remaining cheese. Bake at 400 for 20 minutes or until golden and bubbly.
Homemade Mac-N-Cheese:
Cincinnati Turkey Chili

October 23, 2009 Author: Rachel
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It’s getting cold outside and that means it’s time for soups and chilis…my favorite time of year! And it’s no secret that I live chili, and I really do love Cincinnati chili. I’ve made two other versions: Cincinnati Chili and Cincinnati Chili Take 2.

This version was quite tasty and we had enough for a few meals. It may not get the 5 stars that Cincinnati Chili Take 2 got, but it certainly is excellent. In all fairness it may get 5 stars next time I make it, because this time I ran out of chili powder and had to sub paprika, and even with the paprika it was really good!

The interesting spin in this chili is the addition of semi sweet chocolate…it got my youngest to eat the meat!

This recipe is adapted from the September 2009 issue of Cooking Light.

Ingredients:
- 8 oz. uncooked spaghetti
- olive oil
- 16 oz. lean ground turkey
- 3 c. chopped onion, divided
- 2 c. chopped green bell pepper
- 2 TBSP garlic, minced
- 2 TBSP chili powder
- 4 TBSP tomato paste
- 2 tsp. ground cumin
- 2 tsp. dried oregano
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1 c. chicken broth
- 2 (15-ounce) can kidney beans, rinsed and drained
- 2 (14.5-ounce) can diced tomatoes, undrained
- 5 TBSP chopped semisweet chocolate
- 1/2 tsp. salt
- 1 1/2 c. shredded sharp cheddar cheese
Directions:
1. Heat a Dutch oven over medium-high heat. Coat pan with olive oil. Add turkey; cook 3 minutes, stirring to crumble. Add 2 c. onion, bell pepper, and garlic; saute 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook 1 minute. Add broth, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in chocolate and salt.
2. Meanwhile cook pasta according to package directions.
3. Serve chili over spaghetti; top with remaining onion and cheese.
Cincinnati Turkey Chili:
Fish Po’Boys

September 17, 2009 Author: Rachel
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These are really good and really easy sandwiches. Perfect for a weeknight meal. You can either use frozen breaded fish, make your own, or forgo the breading all together. I used frozen breaded fish…my kiddos love this!

The spicy tartar sauce makes this dish.

This recipe is adapted from Great Food Fast.

Ingredients:
- Frozen breaded fish fillets
- 1/2 c. mayo
- 3 TBSP chili sauce
- 2 TBSP chopped parsley or cilantro
- 2 TBSP grainy mustard
- 2 TBSP chopped pickles
- hot sauce or crushed red pepper to taste
- Baguettes
- Lettuce and Tomato for serving
Directions:
1. Cook fish as directed.
2. Combine mayo through hot sauce in a bowl.
3. Place fish on baguette, add lettuce and tomatoes, and top with spicy tartar sauce.
Fish Po’Boys:
Rachel’s Famous Pasta Salad

September 1, 2009 Author: Rachel
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This is a very easy and very tasty pasta salad…even -s and TT ate it up. I think next time I’ll do without the cheddar and jack cheese and instead try feta for an extra punch.

Adapted from a recipe by Rachel Griffith.

Ingredients:
- 2 bottles light Italian dressing
- 1 lb. pasta of your choice
- 1 pint grape tomatoes, halved
- 1 large sized cucumber, chopped
- 1 large green, red, orange, or yellow bell pepper
- 4 oz. sharp cheddar cheese, cubed
- 4 oz. pepper jack cheese, cubed
- You could also add olives, artichoke hearts, feta instead of the other cheeses etc.
Directions:
- Cook pasta according to directions on the box.
- Meanwhile chop veggies and cheese and put in a large bowl; then add one bottle of salad dressing. Allow veggies and cheese to marinate.
- When pasta is done, drain it and rinse it with cold water, then dump a bunch of ice cubes on the pasta to stop the cooking process and help it cool quickly.
- Once pasta is completely cool, add to veggie mixture; toss to coat and refrigerate for at least a couple of hours.
- Before serving, toss pasta salad, and add more dressing, if desired.
Pasta Salad: