Cracker Barrel chicken n' dumplins

Ingredients

2 cups Flour
½ teaspoons Baking Powder1 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...

http://tastykitchen.com/blog/2011/11/homemade-chicken-and-dumplings/

Mayo-less Potato Salad

http://screen.yahoo.com/mayo-less-potato-salad-104500669.html


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

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.

INGREDIENTS: 

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 

DIRECTIONS : 

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. 

http://shine.yahoo.com/shine-food/healthy-pasta-recipes-wont-destroy-waistline-142300499.html

Root Beer Baked Beans with Bacon

Root Beer Baked Beans with Bacon

4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
3 1/2 cups chopped onions 
2 garlic cloves, minced
4 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 1/2 cups root beer
3 tablespoons apple cider vinegar
3 tablespoons mild-flavored (light) molasses
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper

• Preheat oven to 400°F. 
• Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. 
• Using slotted spoon, transfer bacon to paper towels. 
• Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. 
• Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. 
• Stir in bacon; bring to boil.
• Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.

Read More http://www.bonappetit.com/recipes/2010/07/root_beer_baked_beans#ixzz2SoqM5Bmx

Sweet Baby Ray's Crockpot Chicken

• 4-6 chicken breast
• 1 btl Sweet Baby Ray's sauce  (I'm guessing any sweet BBQ sauce)
• 1/4 c vinegar
• 1 tsp red pepper flakes
• 1/4 c brown sugar
• 1 tsp garlic powder

• Mix everything but chicken
• Place chicken in crockpot (frozen is ok)
• Pour sauce mixture over chicken
• Cook on low 4-6 hours

Facebook passalong

Grain-Free Vegetable Lasagna

http://www.healyrealfoodvegetarian.com/grain-free-vegetable-lasagna/

Grain-Free Vegetable Lasagna:

1 eggplant
2-3 zucchini
2 medium tomatoes
2 cups tomato sauce
15 oz. whole milk ricotta
1/4 cup shredded parmesan cheese
1 pasture raised egg
1.5 tsp Italian seasoning
1/3 cup parmesan cheese (for topping)

1. Pre-heat oven to 400°. Cut eggplant and zucchini into slices lengthwise (see photo below). Place on a baking sheet and lightly brush both sides with olive oil and sprinkle with a little bit of Italian seasoning and salt. Cook for about 7-10 minutes on each side (cook for about 7 minutes, flip slices, cook for another 7-10 minutes). When the veggies are done roasting remove from the oven and turn down to 350°.

2. In a bowl mix together ricotta, 1/4 cup parmesan, egg and Italian seasoning.

3. In an 8X8 pyrex baking dish spread a few spoonfuls of tomato sauce to cover the bottom. Place eggplant slices over the sauce like you would with lasagna noodles. Use all the eggplant slices. You can overlap with a second layer of eggplant. Then follow with enough tomato sauce to cover the eggplant and then follow with the ricotta mixture. Repeat process with zucchini and tomato slices. The top should be a layer of ricotta.

4. Sprinkle 1/3 cup parmesan cheese over the top.

5. Bake in 350° oven for 30-40 minutes. The cheese on top will start to brown and bubble.

Marinated Cucumbers, Onions, and Tomatoes

Marinated Cucumbers, Onions, and Tomatoes
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomato...es, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil

Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving.