Wednesday, June 26, 2013

Cracker Barrel chicken n' dumplins


2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
2 quarts Chicken Broth
3 cups Cooked Chicken

Recipe Description

A bowl of chicken and dumplings. A glass of sweet tea. It’s a meal any Kentuckian would be proud to fix and danged happy to sit down to. And it’s not hard to make. Come on, I’ll show you how.

Preparation Instructions

In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

For more pictures and instructions, see the related link below...

Wednesday, June 19, 2013

Mayo-less Potato Salad

1/3 cup red wine vinegar
2 lbs. red potatoes
1 bulb fennel
4 stalks celery
3 tsp parsley
1 onion
2/3 cup extra-virgin olive oil

chop celery, onion.
soak onion in vinegar to reduce sharpness
combine in dish vinegar, salt, pepper to taste.
add olive oil to mix.
add 3/4 tsp sugar combine completely
add onions and rest of vinegar to mix
add onion, fennel bulb (chopped) and celery
add parsley
mix in and combine with boiled potatoes

Wednesday, June 12, 2013

Whole-Wheat Spaghetti with Heirloom Tomatoes Recipe

original article:
"The sauce for this easy pasta recipe gets a pleasantly nutty background flavor from a secret pantry ingredient: anchovies. That's right. Anchovies not only add natural salt to the sauce but also give it a bit of a protein boost. If you've ever bought a jar of anchovies to make Caesar salad dressing from scratch, and couldn't figure out what to do with the rest, use them to flavor pasta sauces and cut down on salt. For this sauce, I didn't have to put any salt into the sauce, and it tasted delicious."

I'm thinking use a small spicy italian sausage link in place of anchovy.


Kosher salt and freshly ground black pepper, to taste 
1 pound whole-wheat spaghetti 
2 anchovy fillets 
1 tablespoon extra-virgin olive oil 
5 cloves garlic, sliced thinly 
3 large heirloom tomatoes, diced finely 
1 bunch basil 


Bring a large pot of salted water to a boil over high heat. Cook the pasta for half the time recommended in the package directions. Drain, reserve 1 cup of the pasta cooking water, and set aside. 

Meanwhile, in a saucepan, heat the anchovies in the oil over low heat until dissolved, stirring occasionally. Add the garlic and cook until golden, about 2 minutes. Then, add the tomatoes and cook for 10 minutes. 

Next, tear the basil leaves and add them to the pot. Season generously with pepper. Stir in the pasta and heat through. Add some of the reserved pasta water to loosen the sauce if necessary.