Chicken N Dumplings

Now this recipe is a stick-to-your-ribs comfort food that will warm you up from the inside out. These babies are the lightest, fluffiest, melt-in-your-mouth dumplings that you will ever eat. It's the best cure-all of a cold dreary Winter day. Give it a try and make your fat cells smile.

Chicken N Dumplings

• 18 cups or 4 ½  qts. water
• 1/2 cup chicken base
• 1 Rotisserie chicken, whole
• 1 ½  cup diced celery hearts
• 1 ½  cup diced sweet onion
• 1 tsp. freshly ground black pepper     

In a large 8 qt. soup pot add water and base. Mix well with a wire whisk breaking up base. Add chicken and bring to a boil, then lower heat to a simmer and cook covered for 15 minutes.

While chicken is simmering, dice celery and onion. After chicken has simmered for 15 minutes remove chicken from pot and place on platter and set aside to cool. Strain broth from soup pot through a fine wire mesh. Return broth back to a clean pot. Add diced celery, onion, & black pepper to pot. Bring to a boil and cover, reduce heat to simmer.

Meanwhile remove skin from chicken and discard. Pull chicken meat from bones and cut into bite size portions. Add chicken to soup pot and simmer for 30 minutes. Now prepare dumpling recipe below and add dumplings to soup pot.

Dumplings

• 2 cups sifted all purpose flour
• 1 tsp. salt
• 4 tsp. baking powder
• ¼ tsp. freshly ground black pepper
• 1 egg beaten
• 3 Tbsp. melted butter
• 2/3 cup milk

Sift together dry ingredients. Add egg, melted butter, and milk to make a moist stiff batter. Drop by teaspoons  into boiling liquid. Cover and simmer for 18 minutes. Do not open lid or stir while dumplings are cooking.

This is a very old recipe for dumplings and they are called feather dumplings. They are the lightest and fluffiest dumpling that I have ever eaten and they will melt in your mouth.

Baked Beef Stew

Baked Beef Stew for a crew. This recipe is so easy you just throw the ingredients into a roasting pan and bake. No need to brown the meat and it makes its own gravy. Now how cool is that! The meat is so tender and it is a nice hearty meal for a cold chilly day. Warm up your chilly bones from the inside out. Comfort food = Love.

Baked Beef Stew

• 3 14.5 oz cans diced tomatoes in juice
• 3 cups water
• 1/2 cup plus 1 Tbsp. Minute Tapioca
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. salt
• 1 Tbsp. sugar
• 1 tsp. freshly grated black pepper
• 1 tsp. granulated garlic powder
• 3 bay leaves
• 3 slices bread, crust removed and cut into cubes
• 2 cups onion cut into chunks
• 2 cups celery cut into chunks
• 1 lb. bag of baby style carrots
• 8 cups of potatoes cut into chunks, skin on or small baby potatoes w/ skin on
• 4 1/2 lb. Beef Stew meat
• cooking spray

Preheat oven to 375 degrees. Meanwhile add first 10 ingredients into a very large bowl and mix well, make sure you break up bread pieces it is important. Then add the rest of the ingredients. I cut the meat into smaller chunks if they are really large and trim off  any membrane if there is any, the size of the meat and potatoes is your preference.

Spray a large roasting pan (17 x 14 x 31/2 inches) with cooking spray. Place stew mixture into pan and cover with foil, bake on center rack for 2 1/2 to 3 hours or until meat is tender. Remove from oven and carefully remove foil, serve immediately. Enjoy!

This would be a perfect meal for the crew if you are on ski trip, hunting, cross country skiing, etc.  A great meal for a cold days activities if you want an easy to fix meal that will satisfy. This is a variation on a recipe that I found years ago in The Taste of Home magazine.

Manhattan Clam Chowder

There is nothing better on a cold fall day than a hot bowl of chowder to warm up your chilly bones from the inside out. This recipe is doubly delicious because not only do you get to eat these tender clams but you get your veggies too.

You may notice that I use soup base in my soups all of the time. I swear it makes the best tasting soups ever! I have to order mine online, but you can get the chicken and beef bases at the wholesale food clubs in the spice aisle.

Manhattan Clam Chowder

• 10 cups water
• 1 6 oz. can tomato paste
• 1/3 cup clam base
• 1 tsp. dried thyme
• 1/2 tsp. celery seed
• 1/2 tsp. freshly ground black pepper
• 2 bay leaves
• 1 16 oz. bag of frozen petite peas
• 1 14 oz. bag of frozen lima beans
• 1 16 oz. bag of frozen white corn
• 1 16 oz. bag of frozen cut green beans
• 3 stalks celery, finely diced
• 1 1/2 cups carrots, chopped
• 1 med sweet onion, finely diced
• 2 cups potatoes, chopped into bite size pieces, I like to leave the skin on but it's your choice
• 1 1/2 cups carrots,finely diced
• 1 51 oz. can of Chopped Ocean Clams

In a large 8 qt. or larger soup pot add the first seven ingredients and bring to a boil, stir soup base and tomato paste to break up and mix evenly. 

Meanwhile, prepare remaining fresh veggies. After soup broth comes to a boil add veggies and bring to a boil again. Then lower heat to a simmer, cover and cook for 45 minutes.

Then drain juice from canned clams into soup pot but reserve the clams and set aside for now. Bring soup back up to a boil again then stir in the clams and cook for about 5 more minutes. I do this so as to not overcook the clams and make them tough.

Remove bay leaves and serve immediately. Enjoy!

Blane's Chili

This is a one pot meal perfect for the cold chilly fall days. My goodness there are so many variations in chili recipes, but this is one of my favorites. I love to serve it with Corn Muffins. Also, optional garnishes are shredded cheese, sour cream and freshly chopped onions. So warm up those chilly bones from the inside out. It's a perfect feasty while watching the football games or a casual dinner. Don't forget to make a chili dog or two. Enjoy!

Blane’s Chili                    

• 3  Tbsp. extra virgin olive oil 
• 3   garlic cloves peeled & chopped
• 3   jalapeno’s  diced  & deseeded
• 2   medium sweet onions
• 2   medium green bell pepper diced & deseeded
• 3  Tbsp. chili powder
• ½tsp. ground chipolte chile
• ½tsp. cayenne pepper
• ½tsp. ground cumin
• ½tsp. freshly ground black pepper
• 1 tsp. Emeril’s original spice 
• 1 tsp. tabasco
• 1 tsp. crushed red pepper
• 1 tsp. garlic powder
• 2 (20.8oz) pkg. Shady Brook ground turkey 99% lean
• 1 (40.5oz) can red kidney beans, undrained
• 1 (28oz) can crushed tomatoes
• 1 (28oz) can chopped tomatoes

In a large soup pot over medium heat saute the first 14 ingredients until onion is translucent, then add the turkey stirring and breaking up into crumbles. Cook until meat is no longer pink. Then add kidney beans and tomatoes to soup pot and simmer for 2-3 hours. This is an original recipe from our good friend and cycling buddy Blane. He says this is a one pot meal. Thank you Blane!

Chicken Corn Soup

I live in a quaint small town called Jefferson. We have a beautiful view of the mountains and we are blessed to have a little over 4 acres with lots of wildlife. It was a perfect house to raise our two sons in. Our boys used to play in the creek that runs through our backyard. They would bring home crayfish and minnows from the creek and of course they would always want to keep them as pets. Bless their hearts they tried so many times, but I would send them packing to return them so that they would not die. The only prize catch that really shook me was when they brought the snake inside the house. They had the encyclopedia opened and were trying to figure out what type of snake it was. Snake-e-poo got the bums's rush rather quickly!  Another great thing about Jefferson is the local corn stand where people come from all around to buy the sweet white corn. That my Feasty Fans is what inspired me to post my Chicken Corn Soup this week. The sweet white corn with the little dumplings are simply delicious in this soup. Enjoy!

Chicken Corn Soup

• ½ cup chicken base
• 18 cups or 4½ qts water
• 1 Rotisserie chicken
• 1½ cup diced celery hearts
• 1½ cup diced sweet onion
• ¾  tsp. freshly ground black pepper
• 8 ears fresh sweet white corn or a 16 oz. bag frozen white corn
• 2 eggs
• 1 cup flour, all purpose
• ½  cup milk

In a large 8 qt soup pot add water and base. Mix well with a wire whisk breaking up base paste. Add chicken and bring to a boil. Lower heat and simmer covered for about 30 minutes. Meanwhile dice celery and onion, set aside. 

Remove chicken from pot and place on platter to cool. Strain broth through a wire mesh and return back to cleaned soup pot. Add celery, onion, and black pepper to broth in pot. Bring to a boil and cover and reduce heat to a simmer.

When chicken is cool enough to touch remove skin and discard. Pull chicken from bones and cut into bite size pieces. Add chicken to soup pot. Then cut away corn from cob and add to soup pot as well. 

In a medium bowl beat eggs until light in color. Beat in flour and milk until smooth. Drop batter into hot broth  (you may need to turn up heat) to make small ¼ to ½ inch round dumplings. Cook, stirring constantly for 2 to 5 minutes, until dumplings hold their shape and float to the surface. This soup is delicious, it is so much better with fresh corn. You may use 4 ½ qts. chicken broth instead of water and chicken base.

I keep a few rotisserie chicken in my freezer so I can make soup at a moments notice.

Black Bean and Rice Soup

Cold winter days make me think of hearty warm soups to warm you up from the inside. I go from craving Italian, Asian, Mexican and American foods. This week my cravings pulled me towards Mexican flavors. I love it when a hearty soup like this just happens to be healthy for you too. So follow this recipe for a great warm you up satisfying meal that is ready in 90 minutes, after just a little prep. Don't forget the garnishes. Enjoy!

Black Bean and Rice Soup

• 3 (29 oz.) cans Goya black beans, undrained
• 1 (10 oz.) can Rotel original diced tomatoes & green chiles
• 1 (4 oz.) can diced green chiles
• 1 large sweet onion diced, about 2 cups
• 1 large green bell pepper diced, about 2 cups
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1 Tbsp. chili powder
• ½ tsp. cayenne pepper
• 2 cups chicken stock or 2 cups hot water blended with 1 Tbsp. chicken base
• ½ cup long grain brown rice
• Garnish; crushed tortilla chips, grated cheese and cilantro

In a food processor or blender whirl 1 can of the black beans until pureed. Then add to a large soup pot over medium heat. Add remaining ingredients to soup pot, except for the rice. Bring ingredients to a boil, then stir in rice and bring to a boil again. Cover and lower to a simmer for 90 minutes, stirring occasionally making sure rice does not stick to the bottom of the soup pot.

Tuscan Bean Soup

There is not much that I like about the bitter cold Winter, but a nice bowl of homemade soup sure does help with the Winter doldrums. So since we do not have the option to hibernate we can rejoice in our home made soup.This recipe is so quick and easy you will never want to eat that awful canned soup again. Who wants flavorless salty canned soup? Repeat after me.....Homemade soup rules! Say it like you mean it.....with conviction! Smile.  This is a nice soup that will warm up your chilly bones from the inside out. Italian Style Bean Soup .

Tuscan Bean Soup

• 20 oz Shady Brook Farms Sweet Italian turkey sausage
• 1 cup diced sweet onion
• 2 15 oz cans cannellini beans, drained
• 1 14.5 oz can petite diced tomatoes
• 2 Tbsp chicken base mixed into 4 cups hot water
• ½ tsp. thyme
• ½ tsp. salt
• ½ tsp. garlic
• ½ tsp. fennel seed
• ¼ tsp. freshly ground black pepper
• ¼ tsp. cayenne pepper 
• 1 bay leaf
• about 5 oz. fresh baby spinach leaves, stems removed

Sear the sausage links outside on the grill or in a 12 inch nonstick skillet over medium heat.  Meanwhile in a large soup pot add the next 11 ingredients, reserving the spinach for later and simmer while preparing sausage. As soon as the sausage is cooked and cool enough to handle cut into bite sized pieces, add sausage to soup pot and simmer for about 45 minutes. Then stir in the fresh spinach and cook for 15 minutes longer. Serve immediately with some hearty bread.

I prefer to use chicken base and water to flavor my soups. It is a paste that comes in a jar and you may purchase it in the wholesale food clubs (in the spice aisle). Also you can find it in restaurant food supply stores or online. If you don't want to use base you may use chicken broth instead. Also you may remove casing from sausage and cook it loosely instead of in links, it tastes the same ether way.

Wild Mushroom Soup

• ½ cup butter
• 1 medium sweet onion chopped, about 2 cups
• 2 lbs. assorted mushrooms, chopped (baby portabellas, white, oyster, beech, shitake, and maitake)
  
• 7 cups hot water
• 1/3 cup mushroom base
• 1/3 cup white wine
• ¼ tsp. freshly ground black pepper
• hearty grain bread, diced or torn into cubes
• Asiago cheese, grated

In a large soup pot over medium heat melt butter, then add onion and mushrooms. Saute for 8-10 minutes or until mushrooms are soft and onion is translucent. Liquid will form in pot from mushrooms. Then mix hot water with base, stirring until dispersed. Add water mixture to pot along with wine and black pepper. Cover and simmer for one hour. When ready, ladle into bowls and top with some bread cubes and Asiago cheese. Let cheese sit for a minute or two for bread to absorb broth and cheese to melt. Enjoy!!!

Use any variety of your favorite mushrooms for this soup. If you use a large portabella mushroom, cut away the dark gills. The gills won't affect the flavor, but will turn the soup an unappealing color. My favorite mushroom is maitake. I used Smart Balance margarine instead of butter. I also used a nice hearty multi-grain loaf of bread. You may purchase the soup base at www.soupbase.com or 1-800-827-8328.

Chicken Noodle Soup

Chicken Noodle is the soup I always make for my family when they are sick--good comfort food. But, there was only one problem, no one made any for me when I was sick! Unless you have two main cooks in the house, I recommend you make some in advance to freeze for later. Of course, it is so good, you don't need to wait until you're sick. You will never want canned soup again.

• 18 cups or 4 ½ qts. water*
• 1/2 cup chicken base*
• 1 rotisserie chicken, whole
• 1 ½ cup diced celery hearts
• 1 ½ cup diced sweet onion
• 1 ½ cup diced carrots
• 6-8 oz. Kluski egg noodles** (3 cups dry noodles)
• 1 tsp. freshly ground black pepper

In a large 8 qt. soup pot add water and base. Mix well with a wire whisk breaking up base, the base makes a delicious chicken broth. Add chicken and bring to a boil. Lower heat to a simmer and cooked covered for 30 minutes.

While chicken is simmering dice carrots, celery, and onion. Remove chicken from pot and place on platter and set aside to cool. Add diced vegetables and black pepper to pot of chicken broth. Bring to a boil then cover and reduce heat to simmer.

Remove skin from chicken and discard. Pull chicken meat from bones and cut into bite size portions. Add to soup pot and simmer for 30 - 45 minutes. Add egg noodles and cook for 30 - 60 minutes. Serve immediately.

I purchase my rotisserie chicken cooked from the wholesale clubs or grocery stores. I always keep 1 or 2 in the freezer to be ready any time. Just add frozen chicken to pot.

*You may use 18 cups chicken broth in place of water and base.
**My favorite egg noodles are Kluski noodles, they taste and look just like homemade. Once you eat this you will never want canned soup again. Enjoy!

Sausage and Bean Chowder

On a cold winter day this hearty sausage chowder is sure to warm you up. As good as it is, it will be even better on the next day after the flavors meld. I substituted turkey sausage to make it lower in fat, without sparing any flavor. Enjoy!

• 1 pkg. Shady Brook Sweet Italian Turkey Sausage, 20 oz.
• 4 cups water
• 1 (40.5 oz) can dark red kidney beans, undrained
• 2 (16 oz.) cans petite diced tomatoes, undrained
• 2 medium onions, chopped
• 2 medium potatoes, cubed
• 1 green pepper diced
• 1 large bay leaf
• ½ tsp. salt
• ½ tsp. dried whole thyme
• ¼ tsp. garlic powder
• ¼ tsp. pepper
• 1 Tbsp. season salt (Morton’s)

Brown sausage in a large nonstick skillet sprayed with cooking oil or you may cook sausage on grill. Set aside to cool. Add remaining ingredients to a large soup pot and bring to boil. Cover and reduce heat to a simmer. Dice cooked sausage and add to soup pot. Cover, simmering 2 to 3 hours. Remove bay leaf before serving. Yield: 3 quarts.

Variation: use white kidney beans (cannellini beans) instead of red kidney beans.

Maryland Crab Soup

This is the best time for crab season, and here is the perfect recipe to take advantage of that. Maryland Crab Soup is perfect for a chilly fall day in Maryland.

I made this recipe for a group of friends, and one of them insisted that his recipe was better than mine, but when he got to try it he told me he liked mine better. So, here it is. Enjoy!

• 1 (16 oz.) bag frozen petite peas
• 1 (16 oz.) bag frozen butter beans
• 1 (16 oz.) bag frozen corn
• 1 (20 oz.) bag frozen cut green beans
• 2 cups diced raw potatoes diced with skin on
• 1 cup chopped fresh cabbage
• 1 ½ cubs fresh carrots, diced
• 1 (6 oz.) can tomato paste
• ¼ cup chicken or crab base*
• 10 cups water
• 3 Tbsp. Old Bay seasoning
• ½ tsp. freshly ground black pepper
• ½ tsp. salt
• 1 lb. pasteurized lump crab meat

In a large 8 qt. or larger soup pot add water, tomato paste, base, Old Bay, black pepper and salt. Stir well with wire whisk, breaking up base. Bring to a boil then add peas, butter beans, corn, green beans, potatoes, cabbage and carrots. Bring to a boil again. Lower heat to a simmer and cover with lid. Simmer for 2-3 hours stirring occasionally.

Just before serving add crab meat and mix well. Heat for a few minutes then serve immediately. Leftovers freeze well.

*If you do not use base you may use 10 cups chicken broth instead of water and base.

Italian Minestrone

Tomatoes and zucchinis are in abundance now. Use them up in this healthy but so delicious minestrone. Garnish it with grated parmesan and you will be in love.

• 2 cups chopped onion
• 1 ½ cups chopped carrot
• 1 cup diced green pepper
• 5 cups cubed zucchini and yellow squash
• 4 cups chopped fresh Roma tomatoes
• 2 cups chicken or vegetable broth or Chicken Base*
• ½ tsp. freshly ground black pepper
• 2 tsp. dried basil leaves
• ½ tsp. dried oregano leaves
• 1 Tbsp. chopped minced garlic from jar
• Parmesan cheese (optional garnish)
• ½ cup whole wheat pasta (elbow or shells)
• 1 can 15.5 oz can dark red kidney beans (undrained)
• ½ cup Benefiber powder (optional)

In a large Dutch oven pot combine first ten ingredients. Add Benefiber at this time if you want it. Bring to a boil then cover and reduce to a simmer for 45 minutes. Add the beans and pasta and bring to a boil again then reduce to a simmer and cook for 20 minutes. Ladle into bowls and garnish with parmesan cheese. Enjoy!

If you like to chop veggies then this is your recipe. This is a healthy recipe that will satisfy and surprise you about how good it tastes. Parmesan is a high calcium low fat cheese. I like to use kidney beans with no added salt as well.

*I also like to use chicken base to make my chicken broth. Just follow instructions on jar.

Spicy Gazpacho

I am dogsitting two Jack Russell terriers this week, what a couple of characters. Izzy & Spanky. Well, it has been a hot couple of days, so I thought I would post a cool and refreshing recipe that's great for summertime.

Spicy Gazpacho

• 1 cup spicy V-8
• 1 cup pineapple juice
• 1/2 cup chopped and peeled mango
• 1/2 cup chopped and peeled papaya
• 1/2 cup chopped fresh pineapple
• 1/2 cup chopped seedless cucumber
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 2 Tbsp. minced fresh cilantro
• 1/4 tsp. salt
• 1 tsp. tabasco

Chill V-8 and pineapple juice. Dice fruit and vegetables into very tiny pieces. Mix all ingredients together well and chill for at least 4 hours, or overnight.

Spicy Meatball Soup (Pillsbury Bake-Off 1994)

February 21, 1994 was a magical day in my life. I was selected to be 1 of 100 finalists to be at The Pillsbury Bake-Off in San Diego at The Hotel Del Coronado. On the day of the Bake-Off we were all a little nervous. I walked into the ballroom with 100 ovens all set up and my mini kitchen area fully stocked. It took them 2 weeks to set this up. Can you imagine supplying electricity for 100 ovens in one room? Then of course they had to have the temperature controlled as well. True professionals! They did not let the media in to talk to us until 30 minutes had passed. Smart on their part, I was able to start cooking and I was immediately at ease. By the time reporters came to interview me I was in my element. Alex Trebek was the host that year and he was very nice. 

So the next day the deal was that they would go through one category at a time, and if your name and recipe was called out you would stand up and that meant you won $2,000.00.  If they called your name the second time it meant you won $10,000.00. Well I almost passed out when they called my name out the first time. I was in total shock when I was called a second time. I won $10,000! I'm proud to say that I did not spend one penny on myself, but put it all into our sons college funds. 

This is a delicious soup recipe and I have since decided that it tastes even better with black Beans instead of red kidney beans.

Meatballs

• 1 lb. lean ground beef, 93% lean
• 1/3 cup hot salsa
• 1/2 cup thinly sliced green onions with tops
• 2 tbsp. chopped fresh cilantro
• 1/2 to 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. minced garlic
• 1 egg white

Soup

• 1 (28-oz.) can whole tomatoes, undrained, cut up
• 1 (15.5-oz.) can Green Giant or Joan of Arc Dark or Light Red Kidney Beans, drained
• 1 (11oz.) can Green Giant Niblets Golden Sweet Corn, drained
• 1 cup beef broth
• 2/3 cup hot salsa
• 2 tbsp. chopped fresh cilantro
• 1 cup chopped green bell pepper
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/2 tsp. minced garlic

Toppings, if desired

• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions with tops
• 1/4 cup dairy sour cream

In large bowl, combine ground beef and remaining meatball ingredients; mix well. Shape into 1-inch balls; place on cookie sheet.

Meanwhile in 5-quart Dutch oven or stockpot, combine corn and all soup ingredients. Bring to a boil over high heat. Reduce heat to low; carefully add raw (yes raw) meatballs. Simmer uncovered 45 to 60 minutes or until flavors blend and meat is no longer pink. Garnish individual servings with toppings. 6 (1 1/2-cup) servings.

I won $10,000 back in 1994 at the Pillsbury Bake-Off with this recipe. You may read more about my weekend of a lifetime by clicking on the Pillsbury Bake -Off link in the upper right had corner.