Chicken & Dumplings

Yields: 6 servings

Ingredients:

• 1 Tablespoon extra-virgin olive oil
• 1 Tablespoon butter
• 2 1/2 pounds skin-on, bone-in chicken pieces
• Salt and freshly ground black pepper
• 1 cup chopped celery
• 2 cups diced carrots
• 3 garlic cloves, minced
• 1 1/2 tablespoon fresh thyme leaves (or 1 1/2 teaspoons dried thyme)
• 3 bay leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 10 cups low-sodium chicken broth
• 1 teaspoon sherry

For the dumplings:

• 2 1/4 cups all-purpose flour, divided
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 6 tablespoons (3/4 stick) butter, melted
• 3/4 cup buttermilk, at room temperature
• 2 tablespoons minced fresh parsley, plus more for garnish

Directions:

1. In a large, deep pot set over medium-high heat, melt together olive oil and butter. Generously season chicken pieces with salt and pepper. Brown the chicken on both sides, working in batches so as not to crowd the pot (about 4  to 6 minutes per side). Transfer chicken to a plate and set aside.
2. Add the celery, carrots, and garlic to the pot. Cook the vegetables in the drippings until they begin to soften, stirring and adjusting the heat as necessary, about 5 to 7 minutes. Add the browned chicken pieces, thyme, bay leaves, garlic powder, onion powder, and chicken broth. Bring to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes. Remove and discard the thyme stems and bay leaves. Transfer the cooked chicken to a plate. Remove and discard the skin and bones, shred the chicken, and return to the pot.
3. Ladle 2 cups of the cooking liquid into a large bowl or quart-sized measuring cup. Whisk in 1/2 cup of the flour until smooth. Continuously whisk the contents of the pot while slowly pouring in the flour mixture. Simmer and whisk until slightly thickened, about 8 to 10 minutes.
4. To make the dumplings, in a medium bowl, whisk together the remaining flour, cornmeal, baking powder, baking soda, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in the melted butter, buttermilk, and minced parsley until just combined. With heat reduced to low, drop rustic, tablespoon-sized balls into the simmering broth. Gently stir dumplings one time and then simmer, covered, until the dumplings are firm, about 12 to 15 minutes. Stir in sherry and season the dish with additional salt and pepper, to taste. Serve immediately with additional minced fresh parsley.

*If you don't have buttermilk, measure the amount of milk you need and add a dash of vinegar.

**The addition of sherry at the end of the recipe is optional but I think it really gives a unique and delicious depth of flavor to the soup. Do Not buy "cooking sherry," as it has added salt, etc., and also don't buy sweet sherry. A regular bottle of medium dry sherry is what you are looking for, and it will last indefinitely in the pantry.

~Recipe from fivehearthome.com

Light and Fluffy Buttermilk Pancakes

Yields: 4 servings
Prep Time: 10 min
Cook Time: 5 min

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 Tablespoon sugar
• 1/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1 large egg
• 2 Tablespoons unsalted butter, melted

Directions:

1. In a large bowl, whisk together the flour, baking soda powder, baking soda, sugar and salt.
2. In a separate medium bowl, whisk together the buttermilk, egg and melted butter. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)
3. Place a nonstick pan or griddle over medium-low heat. Grease it with oil. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancake once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.

*Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy.

~Recipe from justataste.com

Coconut Shrimp Curry

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients:

• For Shrimp Marinade:
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/7 teaspoon cayenne pepper
• 2 Tablespoons lemon juice
• 1 lb extra-large shrimp, peeled and deveined
• For the sauce:
• 1 Tablespoon vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 Tablespoon minced fresh ginger
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt or to taste
• 1/2 teaspoon turmeric
• 2 teaspoons ground coriander
• 1 teaspoon curry powder
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 can (5.5 oz) coconut milk
• fresh cilantro or parsley for garnish
• cooked rice for serving

Directions:

1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes.
2. While the shrimp is marinating, heat the oil in a medium size pot. To it add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
3. Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
4. Serve over hot rice and garnish with cilantro or parsley.

~recipe from jocooks.com

Peanut Butter Cookies (Flour-less)

Ingredients:

• 1 cup peanut butter
• 1 cup sugar
• 1 egg
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon cocoa powder
• 1 teaspoon vanilla

Directions:

1. Preheat oven to 350°F.
2. Mix all ingredients in a bowl. 
3. Make walnut sized bowls of the dough (about a Tablespoon measure) and place on lined baking sheet.
4. Cook for 9 minutes.
5. Press each cookie down with fork and bake 1 minute longer.
6. Let cook slightly on baking sheet before moving to a cooling rack.

~Recipe from Jana

"Pasta" Primavera

Ingredients:

• 1 spaghetti Squash
• 2 Tablespoons extra-virgin olive oil
• 2 garlic cloves, crushed
• 1/2 teaspoon red pepper flakes (more to taste)
• 1/4 teaspoon ground garlic
• Freshly ground pepper (to taste)
• Sea salt (to taste)
• 2 Handfuls fresh organic spinach
• 1/3 cup sun-dried tomatoes
• 1/2 onion, chopped
• Protein of choice (2 organic chicken breasts, 10 large shrimp)
• Optional: Add in other vegetables (zucchini, broccoli, grape tomatoes, asparagus)
• Optional: Garnish with fresh basil and Parmesan when serving

Directions:

1. Preheat oven to 425°F
2. Cut spaghetti squash in half and remove seeds. Drizzle olive oil  on squash and sprinkle with salt and pepper. Place cut side down on pan and cook for 30 minutes or until interior is soft.
3. Prepare protein of choice.
4. In a medium-sized pot add oil, garlic and onion and saute for 3-5 minutes
5. Add in spaghetti squash and mix well.
6. Add in sun-dried tomatoes, spinach and any other vegetables of choice.
7. Add in protein and mix well to combine.
8. Top with fresh basil and fresh Parmesan (optional) and serve hot; taste and add sea salt and freshly ground pepper to taste.

~Recipe adapted from lexiscleankitchen.com