Week 2 Recipes

Chicken and Dumplings serve with a salad
Serves 6

Ingredients

4 Chicken Breast pieces skinless, boneless
1/2 cup Flour
2 tablespoon Olive oil
2 stalk Celery chopped
1 medium Onion chopped
1 large Potato peeled and diced
2 large Carrots peeled and diced
1 box Jiffy Biscuit Mix prepared (I make my own from scratch)
3 14 oz cans Chicken broth
1 cup Water 

 
Instructions
Cut chicken into big chunks. Place flour (season with salt & pepper) and chicken in ziplock - shake to coat. Heat oil in large frying pan over medium high heat. Brown chicken pieces about 4 mins each side. Remove chicken from pan and set aside. Reduce heat to medium. Add chopped veggies and saute for 2-3 mins. Prepare the biscuit mix, but do not bake. Add broth and water to pan. Put chicken back in pan. Bring to a boil. Drop heaping tablespoons of biscuit mix on top of boiling liquid. Cover and simmer 8-10 mins. Uncover and cook till sauce reaches desired consistency. Season to taste.
Source:  Rachel Ray

Artichoke Pesto Pasta serve with some garlic bread and a salad
Serves 6

Ingredients

1 can (12 oz) Artichoke hearts chopped
1 jar Pesto sauce (I make my own)
1 box Penne pasta
Olive oil
Parmesan grated

Instructions
Cook pasta according to box directions. Meanwhile, heat small amount of olive oil in saute pan. Add artichoke hearts and heat through. Add 1/2 jar of pesto and 1/2 cup of the pasta cooking water to saute pan. Heat sauce through. Strain pasta. Serve pesto sauce over pasta. Sprinkle with parmesan cheese.
Source:  unknown

Split pea soup serve with some french bread
Serves 6

Ingredients

1 lb Dried split green peas
1 cup Carrot diced
1 cup Onion diced
1/2 cup Celery chopped
1 tsp Thyme
1/2 teaspoon Salt
1/2 teaspoon Pepper
3 can (12 oz) Chicken broth
3 cup Water
2 large Smoked ham hocks

  
Instructions
Combine all in crockpot. Cover; cook on low heat setting for 8-9 hours until peas are very soft. Remove ham hocks; skim fat from surface of soup. Trim fat from hocks. Cut meat from bones and shred; stir into soup.
Source:  unknown

Fish n Chips
Serves 4

Ingredients

Vegetable oil
4 large russet potatoes
2 cups all purpose flour
1 tablespoon baking powder
3 teaspoons salt plus more for seasoning
1/2 teaspoon freshly ground black pepper plus more for seasoning
1 (12-ounce) can soda water
1 large egg lightly beaten
2 (8-ounce) cod or haddock fillets cut in 1/2 on an angle
1/2 cup rice flour for dredging
Malt vinegar

Instructions
Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.

Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.

Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.

Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
Source:  Tyler Florence

Tacos
Serves 6

Ingredients

1 pound Hamburger
1 can (12 oz) Refried beans
1/2 cup Onion chopped
1/2 teaspoon Cumin
1/2 teaspoon Oregano
1/2 teaspoon Chili powder
1/2 teaspoon Black pepper
1/4 teaspoon Cayenne
Taco Toppings

Instructions
Brown hamburger with onion. Drain fat. Add beans and spices. Heat through. Serve with your favorite taco toppings.
Source:  family friend