Category Archives: Recipes

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Chicken and Dumplings (Grit)

Okay, I did a couple things differently.  For one, I sauted some garlic in olive oil before doing anything else, and added some spices beyond salt and pepper.  (A couple bay leaves, some fresh sage from the front plant of doom, some rosemary, and some onion powder…  would have been fresh onion, but I wasn’t feeling like starting a new onion tonight.  Touch of lazy there.)  I also used more salt and pepper than was called for, and there still wasn’t enough pepper.  One of the few times I have added more post cooking.

1 broiler chicken, cut into (8) pieces, (3-5 lbs)

Water

1/4 tsp black pepper (1 tsp?  2 tsps?  more?)

2 tsps salt (divided) (I would go with more of this in with the chicken, too)

2 c all purpose flour

4 tsps baking powder

2 Tbs lard, cold and coarsely chopped (we used butter, and it took more than 2 T)

1 c milk

Put chicken in pot, cover with water.  Add pepper and salt.  (And other spices as desired.)  Cover and simmer for an hour.  Or until chicken is tender.  Or not pink next to the bone.  Or…  basically until it is done and starting to bone itself.

Combine the flour, baking powder, and 1 tsp salt in a bowl.  Cut in whatever fat you are using until it is all coarse and crumbly.  Add milk 1/4 c at a time and mix until it becomes a soft dough.

When chicken is fully cooked, pull out of the broth, skin, shred, etc…  (I then put the bones and skin and other bits into a pot to make more broth for other uses.)  Put shredded chicken back in the original pot.  Bring to boiling.  Drop the dough into it in teaspoonish amounts.  Cover and boil for 12 minutes.  Or until the dumplings have doubled.

Serve.

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Yorkshire Pudding(lets) (Cappers)

We had been a bit leery of trying this, as we have our tried and true Rombauer’s recipe…  However, that one requires time in the fridge, and I was looking for something a touch faster.  I also really liked the idea of the making minipuds in muffin tins.

It was a smashing success.  So tasty last night with our pork chops and brown sauce and wilted spinach and garlic….

1/4 c some sort of fat (we used bacon grease because we had some, but we’ve used butter or roast drippings or….  in past)

2 eggs (home eggs continue to make everything better)

1 c milk

1 c flour

2 tsp baking powder

1/2 tsp salt

Heat oven to 425.  Put fat in either a 9 inch square pan or 6 muffin tins.  (We used 1-2 tsp per muffin tin, not sure how much we used, but pretty sure it was less than the 1/4 c.)  Cook this for 5 minutes.

Beat eggs.  Add milk.  Beat.  Add dry stuff.  Mix until smooth.  Pour into pan or tins.  (We got wonderfully overflowing muffin bits using six.)

Bake 30-35 minutes.  Possibly a trifle less with a convection oven.  Turned out browner than I expect, but still really tasty.

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Crustless Quiche (Grit.com)

1 1/3 c milk

3 eggs

3/4 c. flour

1 onion, diced

Mix milk, eggs, flour.  Butter and flour pan. Put extras in.  Pour egg stuff on.

Bake at 350 for 35-40 minutes.  Let sit 10 minutes.

Options:

(2-3 stalks broccoli, 3 cups cheddar)

(Layered spinach and crumbled feta.)

(3 tomatos, shredded cheese, basil)

(1 lb meat and cheese)

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Clay Walker’s “To Die For” Chicken with “Amazing” Sauce

To Die For Chicken

4 skinless, boneless chicken breasts

salt and pepper to taste

1 c. flour

2 T vegetable oil

Amazing Sauce

Ziploc chicken and pound down to 3/4 inch.  Salt and pepper to taste.  Dredge until evenly coated.  Heat at medium high.  Place chicken in (not non-stick) pan.  Cook on each side until golden brown.  Remove with tongs.  Remove skillet from heat.  Put chicken in foil and turn to the Amazing Sauce.

Amazing Sauce

2 T oil

1 shallot or 1 bunch scallions or 1 medium to large leek, finely chopped

1 c chicken broth

1/2 c dry vermouth or white wine

1 tsp salt

1/2 c whipping cream

Heat oil in skillet used for chicken, medium high.  Saute shallots.  Pour in broth and vermouth, stir and scrape.  Bring to a rolling boil.  Add salt.  Reduce until 1/8 inch deep.  Add heavy cream, reduce heat, and stir a minute.  Serve on the chicken.

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Custard Pie (Rombauer’s)

Preheat oven to 450.

Mix:  3 beaten eggs or 6 beaten yolks

1/2 c sugar

1/4 tsp salt,

2 c milk (or milk and light cream)

1 tsp vanilla ( or rum or bourbon

Line a pie tin with crust, making sure to build up the edges, and repairing any cracks.  Prick the bottom.  Bake for ten minutes.  Drop the heat to 325, pour the mixture into the crust.  Sprinkle with nutmeg.  Bake 30 minutes or until firm.  (Took almost an hour for us.)

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Upside-Down Chili Pie

This started as a recipe test and turned into me deciding the recipe didn’t know how to make proper chili.  So kept the concept, these are the basics – since chili preferences differ household to household.

Make chili in a large cast iron skillet.

Make cornbread.  Loosen the batter a touch.  You want it to end up closer to pourable than cornbread generally is.

Preheat oven to 400 so that it will have finished by the time the chili does.

When the chili is done, pour the cornbread over the top.  Bake 25 minutes or so, until the bread looks done.  Pull out and serve, or flip it over after a little cooling and serve.  Preferably with shredded cheese on it.

 

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Light and Flaky Buttermilk Pie Crust

Not tested this one, as we have no particular need for the angling of this recipe at the moment.  For note, I’ve found that most of the time butter swaps out relatively well for the Crisco called for in piecrust recipes.  I do suggest working it by hand, though, as that seems to help with the switch.  I found this somewhere when I was searching for diabetic-friendly recipes for a friend.

1 1/3 c flour

1/2 tsp salt

5 T Crisco

3 T cream cheese

3 – 4 T buttermilk

Combine flour and salt.  Cut in Crisco and cream cheese.  Sprinkle with buttermilk, 1 T at a time, and toss with a fork.  Roll out.

 

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