Sunday, December 11, 2011

Paula Deen Chicken and Dumplings

4 quart water
1 10 3/4-ounce can condensed cream of celery or cream of chicken soup
1 teaspoon Paula Deen’s House Seasoning
2 chicken bouillon cubes
2 bay leaves
1 large onion, chopped
3 ribs celery, chopped
1 2 1/2-pound chicken

2 cup all-purpose flour mixed with 1 teaspoon salt
3/4 cup ice water


Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon, and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. Do not overcook.

Put flour in a mixing bowl. Beginning in center of flour, dribble small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, so not stir Mixtures after dumplings have been added to pot.

Note: Frozen dumplings are available in most supermarkets if you don’t have time to make them.

Friday, November 4, 2011

Baked Ziti

Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 pound ground beef
2 teaspoons minced garlic
2 teaspoons Italian seasonings
2 (26 ounce) jars spaghetti sauce ( I used one Garlic and Onion and one Sausage)
6 ounces provolone cheese, sliced ( 9 rounds)
1 1/2 cups sour cream
8 ounces mozzarella cheese, shredded
grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and sausage (or beef ) over medium heat. Add minced garlic and cook for a minute or so. Add spaghetti sauce and Italian seasonings, and simmer 15 minutes.
3. Preheat the oven to 350 degrees. Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, 1/2 sauce mixture, Provolone cheese, sour cream, remaining ziti, remaining sauce mixture and then mozzarella cheese. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted. You may want to cover it for the first 20 minutes with foil and then let the cheese melt and brown for the last 10 minutes.

Wednesday, February 16, 2011

Crock Pot Chicken

6 boneless chicken breasts

1/2 cup butter

1 package dry Italian salad dressing mix

1 can Campbell's golden mushroom soup

1/2 cup white wine (cooking wine or regular drinking wine)

4oz onion & chive cream cheese

pkg.pasta (cook according to box directions)

Place chicken in crock pot. In sauce pan melt butter. Stir in Italian salad dressing mix,soup, cream cheese & wine. Pour over chicken. Cook on low for 4-5 hours. Pour over cooked pasta or any kind of noodle you desire. Rice also works well. (Makes 6 breasts)

Saturday, January 29, 2011

Smoked Ribs


• 6 pounds pork spareribs
• Dry rub:
• 1/2 cup packed brown sugar
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 tablespoon freshly ground black pepper
• 2 tablespoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons kosher salt
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon

Mop Sauce:

• 1 cup apple cider
• 3/4 cup apple cider vinegar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 tablespoons lemon juice
• 3 tablespoons hot pepper sauce
• kosher salt and ground black pepper to taste
• 2 cups wood chips, soaked

In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, and cinnamon. Rub generously onto the pork spareribs. Cover, and refrigerate for at least 4 hours, or overnight.

Prepare your smoker. When smoker is almost heated, prepare the mop sauce. In a medium bowl, stir together the apple cider, apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, hot pepper sauce, salt and pepper.

Place the ribs on the smoker bone side down. Cover, and cook for 2 1/2 to 3 hours. Baste with the mop sauce. Keep the temperature of the smoker from going below 225 degrees F. Ribs are done when the rub has created a wonderful crispy blackened 'bark', and the meat has pulled away from the bone. Discard any leftover mop sauce. Enjoy!