Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts

Thursday, February 14, 2019

Instant Pot Italian Meatballs and Sauce

I got this from https://www.tastesoflizzyt.com/instant-pot-italian-meatballs/. I had to add more water than the recipe calls for - it kept burning. They called for 1/2 cup total. I say use a 1/2 cup on bottom and a 1/2 cup on top.

Ingredients

Meatballs

  • 2 pounds lean ground beef
  • 3/4 pound ground Italian sausage (hot, sweet or mild, depending on what you like)
  • 4 large eggs
  • 1 cup parmesan cheese
  • ½ cup Italian breadcrumbs
  • 1/2 teaspoon dried basil
  • 1 1/2 tablespoons dried parsley
  • 1 teaspoon garlic salt
  • 1/4 teaspoon black pepper

Spaghetti Sauce

  • 30 ounces tomato sauce (2 15 ounce cans)
  • 14.5 ounces diced tomatoes, undrained (1 can)
  • 6 ounces tomato paste (1 can)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon garlic powder

For pouring overtop:

  • 1 cup water (divided)

Instructions

Meatballs

  • Mix together all ingredients for the meatballs in a mixer. Use a large scoop and then use hands to roll into packed meatballs. Make 24 large meatballs.

Spaghetti Sauce

  • In a medium bowl, combine the ingredients for the spaghetti sauce. Pour 1/3 of the sauce into the bottom of the Instant Pot. Add 1/2 cup of water.
  • Place meatballs on the bottom of the inner pot.
  • Pour the remaining sauce over the meatballs.
  • Gently stir together to coat the meatballs, being careful not to press together the uncooked meatballs.
  • Pour the other 1/2 cup water over top the sauce.
  • Close the lid on the pressure cooker and make sure the pressure valve is turned to Sealing.
  • Set a manual cook time for 10 minutes on high pressure.
  • Do a quick release when pressure cooking time has finished.
  • Serve over your choice of pasta noodles, or on an open-faced sandwich bun with melted cheese.
  • Serves 12 (2 meatballs each).

Asian Style Meatballs

Got this from https://www.melskitchencafe.com/asian-meatballs-with-chili-sauce/

MEATBALLS:

  •  2 pounds ground meat (beef, pork, turkey or a combo - I used half beef, half pork)
  •  1 cup panko or regular bread crumbs
  •  1/4 cup chopped fresh cilantro
  •  2 green onions, white and green parts finely chopped
  •  2 large eggs
  •  2 tablespoons soy sauce (I use low-sodium)
  •  1 tablespoon finely minced ginger (or ginger paste)
  •  3 cloves garlic, finely minced or 1/2 teaspoon garlic powder
  •  1 teaspoon dried basil
  •  Zest from 1 lime (about a teaspoon)
  •  Pinch of crushed red pepper, more or less to taste (optional)
  • SAUCE:

    •  1/3 cup soy sauce (I use low-sodium)
    •  1/3 cup sweet chili sauce (see note)
    •  1/4 cup fresh lime juice (from 2-3 limes)
    •  2 tablespoons brown sugar
    • INSTRUCTIONS

      1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
      2. In a large bowl, add the ground meat. Add all the other meatball ingredients and mix until well-combined (I just dig in there with my hands). Roll 2-3 tablespoons of the mixture into meatballs and place 1/2-inch apart or so on the prepared baking sheet.
      3. Bake for 20-25 minutes until cooked through (an instant-read thermometer should read 165 degrees F in the middle of a meatball).
      4. While the meatballs cook, whisk together all the sauce ingredients in a microwave-safe bowl or small saucepan and heat until simmering.
      5. Using tongs or a spatula, remove the meatballs from the baking sheet onto a plate or tray. Drizzle the cooked meatballs with the warm sauce and garnish with additional green onions and toasted sesame seeds, if desired. Serve the meatballs on their own or over brown rice, white rice, quinoa, etc.

Monday, December 20, 2010

Pioneer Woman Chicken and Dumplings

This was recently posted on Pioneer Woman. Best comfort food ever in my Southern opinion. I will never make dumplings without cornmeal again. If you like chicken and dumplings, this will not disappoint.

Ingredients

2 Tbsp. butter
2 Tbsp. olive oil
1/2 C. all-Purpose Flour
1 whole chicken, cut into pieces (I used three large boneless, skinless chicken breasts and it was fine)
Salt and pepper
1/2 C. finely diced carrots (1 large or 2 small carrots)
1/2 C. finely diced celery (about 2 stalks)
1 medium onion finely diced
1/2 tsp. ground thyme
1/4 tsp. ground tumeric (not essential but suggested)
6 C. low sodium chicken broth
1/2 C. apple Cider (also not essential but suggested for a richer flavor)
1/2 C. heavy cream
Salt to taste

Dumplings

1 and 1/2 C. all-purpose flour
1/2 C. yellow corn meal
1 heaping Tbsp. baking powder
1 tsp. Kosher salt
1 and 1/2 C. half-and-half (whole milk or a mixture of milk and heavy cream works, too)
2 Tbsp. fresh parsley (optional - I didn't use it and I didn't miss it)

Directions

Sprinkle both sides of the chicken with salt and pepper. Dredge in flour, shaking off the excess.

Melt butter and olive oil in a pot over medium heat. Brown chicken on both sides and remove to a plate. (The chicken will not be cooked through yet.)

In the same pot, add the onion, carrot, and celery. Stir and cook for 3-4 minutes over medium-low heat until slightly softened. Stir in the thyme and tumeric. Add chicken broth and apple cider. Return chicken to the pot. Bring to a slight boil then turn down heat and simmer, covered, for 20 minutes.

While the chicken is simmering, make the dumplings. Sift together all the dry ingredients then add half-and-half. Stir gently til combine (it will be a little sticky). Set aside.

Remove the chicken from the pot and shred. Replace and add the heavy cream. Stir to combine.

Drop tablespoons (I went a little smaller) of dumpling mix into the simmering pot. (I ended up using only about 3/4 of the dumpling mixture). Cover pot halfway and simmer for 15 minutes.

Check seasonings. Add salt if needed (I found that it was needed, but not much). Allow to sit for 10 minutes before serving.

Monday, November 1, 2010

Tortellini with Primavera Cream Sauce

I got this from the Philadelphia Cream Cheese recipe book. One of our favorites. It's fancy without being too difficult. Makes about 4 servings.

1 C. sliced mushrooms
1/2 C. chopped onion
1 garlic clove, minced
2 Tbsp. butter
1 10 oz. package chopped spinach, thawed and very well drained
1 8 oz. container cream cheese, softened
1 medium tomato, chopped (I use 2 Roma)
1/4 C. milk
1/4 C. Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. pepper
8 - 9 oz. fresh or frozen tortellini, cooked and drained

Cook tortellini according to directions.

Saute the mushrooms, onion, and garlic in the butter in a large skillet. Add all remaining ingridients except the tortellini. Mix well and cook until it just begins to boil, stirring occasionally.

Stir in tortellini; cook until heated through.

Wednesday, August 25, 2010

Chicken Makhani

Posting this for the same reason April posted her marinade. I'm tired of always having to look for it. This is my absolute favorite dish that I can cook. I think the recipe originally came from Rebecca Rampton.

2 chicken breasts (cooked and shredded)
1 tsp. cumin seeds (crushed)
1/4 tsp. cloves (crushed)
1 Tbsp. cilantro
1 C. canned tomato sauce
1" cubed fresh ginger (peeled and grated)
1 C. heavy cream
1 tsp. garam masala
1/4 tsp. salt
1 fresh green chili (sliced)
1/4 tsp. cayenne pepper
1 Tbsp. lemon juice
1 stick butter
cashews (optional, I never use them)

Cook chicken breasts. Shred and set aside. Crush the cumin and cloves in a mortar (I suppose you could use already crushed, but I've never actually tried it). In a bowl, combine the tomato sauce, ginger, cream, garam masala, salt, green chili, red pepper, cilantro, lemon juice, and crushed spices.

In a large skillet, melt the butter. Add ingredients from the bowl to the hot butter. Bring to a simmer and cook over medium heat for one minute. Add chicken, stirring to coat, and cook til reheated. Top with cashews if desired. Serve over rice.

Thursday, March 4, 2010

Cuban Black Beans and Rice

I got this off of recipezaar.com and used some of the modifications suggested in the comments. It is the quick, lazy way to make this dish and it makes about four to five servings.

Ingredients

2 tablespoons olive oil
1/2 cup chopped onion
1/4 - 1/2 cup chopped green pepper (red works, too)
2 cloves of minced garlic
1 (15 ounce) can black beans (undrained)
3/4 cup water
1 teaspoon oregano
1/4 teaspoon sugar
1 package Sazon Goya without annato (substitution I used: 2 tsp. cumin, 1 tsp. salt, 1 tsp. chicken boullion, 1/2 tsp. garlic powder)
1 tablespoon cider vinegar (you can use cooking wine, too)
2 cups cooked white rice
pre-cooked ham steak (optional)

Directions
Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic. Sauté until tender, about 5-10 minutes.

Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced, about 20 minutes. You can smash some of the beans to add to the flavor. Serve over white rice.

In order to make this more of a main dish, I diced a dinner ham steak and tossed it in.

Wednesday, February 10, 2010

Crockpot Chicken

2-3 large boneless, skinless chicken breasts
1 14oz can of black beans-undrained
1 cup of salsa
1 cup of frozen corn
8 oz cream cheese-cubed

Place chicken, undrained black beans, salsa and corn in a crock pot. Cook on high for 5 hours. Shred chicken and dump cubed cream cheese in crock pot. Cook another 45 minutes-1 hour on high. Stir until cream cheese is blended with chicken mixture.
You can use this as a dip with chips or as a filling for enchiladas or quesadillas.

Monday, November 30, 2009

Pork Pitas with Cuke Yogurt Sauce

I got this from Veronica Haymore a couple of years ago.

Pork

1/2 cup vegetable oil
1/4 cup onion
3 Tbsp lemon juice
1 Tbsp parsley
1 clove garlic, minced
1/2 tsp salt
1/2 tsp marjoram
1/8 tsp pepper
2 lbs boneless pork chops cut into pieces (I sometimes you a tenderloin)

Yogurt Sauce

8 oz plain yogurt
1/2 cup finely chopped cucumber
1 Tbsp chopped onion
1 Tbsp Parsley
1 tsp lemon juice
1/8 tsp garlic salt

In a plastic bag, combine all of the ingredients for the pork marinade. Add pork pieces and toss to coat. Seal and refrigerate overnight. Make yogurt sauce and refrigerate for several hours before you're ready to serve it. If you have a George Forman-type grill, use that to cook your pork; otherwise, cook it in a frying pan. Serve in fresh pitas with yogurt sauce.

Friday, November 20, 2009

Pumpkin Waffles

I just tried these the other day, and they were so good that I was left wondering why I haven't been making them all along. Perfect for a Saturday morning breakfast with maple syrup. Next, I think we will try them for dessert, topped with vanilla ice cream!

2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup packed brown sugar
1 cup pumpkin
2 cups milk
4 eggs, separated
1/4 cup butter, melted


Preheat a waffle iron according to manufacturer's instructions.

Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.

Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites.

Cook waffles according to manufacturer's instructions.


I have made these the lazy way, just adding the eggs in whole, and they turn out fine. But, if you take the time to whip the egg whites, they are just that much fluffier.

Thursday, August 13, 2009

Roasted Vegetables and Garlic

This is a Wegmans recipe. It is one of our favorites in the summer because we can grow so many of the vegetables. I don't always use everything in the recipe if I don't have it, and I have substituted fresh cherry tomatoes for sun dried tomatoes. Just add them to the rest of the veggies and bake.

1 pkg (16 oz) Italian Classic Whole Wheat Penne Rigate (Grocery Dept), prepared per pkg directions, keep warm
1 medium eggplant,1-inch dice
1 medium sweet green pepper, 1-inch dice
1 medium sweet red pepper, 1-inch dice

1 medium yellow cooking onion, peeled, 1-inch dice
1 clove Food You Feel Good About Peeled Garlic, chopped
1 medium zucchini, 1-inch dice
1 medium yellow squash, 1-inch dice
1 pkg (8 oz) sliced baby bella mushrooms
5 Tbsp Wegmans Basting Oil
5 Tbsp Wegmans Pure Olive Oil
Wegmans Sea Salt and pepper to taste
1 pkg (6 oz) Food You Feel Good About Fresh Baby Spinach
2 oz roasted red tomatoes (Mediterranean Bar), sliced thinly (about 1/3 cup)
4 Tbsp Italian Classics Shredded Parmigiano-Reggiano Cheese (Cheese Shop)


Preheat oven to 450 degrees.
  1. Toss eggplant, green pepper, red pepper, onion, garlic, zucchini, yellow squash, and mushrooms with basting oil and olive oil in large bowl. Season to taste with salt and pepper.
  2. Spread vegetables in a single layer on baking sheet. Roast about 30 min, until softened and lightly browned.
  3. Combine pasta, vegetables, and raw spinach in large bowl. Toss gently until spinach wilts. Season to taste with salt and pepper. Top with tomatoes; sprinkle with cheese.

https://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&productId=348510&catalogId=10002&krypto=QJrbAudPd0vzXUGByeatog%3D%3D&ddkey=http:ProductDisplay

Wednesday, January 14, 2009

Apple and Sausage Strudel

Jan Jacobson brought this to me after I had Jane. It is now an official member of our dinner line-up.

1 lb ground mild sausage
1 large onion, chopped
2 large tart apples, peeled, cored and chopped
1 cup cooked rice
1 lb sharp cheddar, shredded
1 tsp. salt
1/2 tsp. pepper
2 eggs
2 puff pastry crusts

Brown sausage in a large skillet. Add onion and cook until translucent, drain fat. Add apples, rice, one beaten egg and 3/4 of the cheese. Mix well, add salt and pepper. Sprinkle half of the remaining cheddar down the middle of one of the puff pastries, top with half of the meat mixture. Cut the sides of the pastry into strips and braid. Pinch ends to close. Repeat with remaining ingredients. Beat remaining egg and brush both pastries. Bake at 400 for 30 minutes. Enjoy.

Tuesday, January 13, 2009

Pizza Dough

This has been requested by several people. I got this from Deborah. It's nice because you don't have to let it rise.

1 package yeast
1 cup warm water
1 1/2 tsp. sugar
1 tsp. salt
2 cups bread flour
2 Tbsp. oil

Combine yeast and water and wait for it to bubble. Add sugar, salt and oil. Mix in flour. Roll out immediately and top as you please. Bake at 400 until cheese is melted and crust is lightly browned.

Thursday, October 9, 2008

Chicken Souvlaki Pitas with Tzatziki Sauce

mostly from allrecipes.com

Souvlaki Marinade:
3/4 cup balsamic vinaigrette
3 tablespoons lemon juice
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

4 skinless, boneless chicken breast halves

4 large pita bread rounds

Toppings:
1 heart of romaine lettuce, cut into 1/4 inch slices
1 red onion, thinly sliced
1 tomato, halved and sliced
1/2 cup kalamata olives
1/2 cup pepperoncini
1 cup crumbled feta cheese

Tzatziki Sauce:
1 cup plain yogurt
1 clove crushed garlic
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh mint leaves
1/2 large cucumber - peeled, seeded and shredded

Make the sauce first (I've done it the day before and chilled it overnight, and it turns out fine):
  1. Use a cheese cloth to strain the yogurt over a bowl for 3 to 4 hours, until most of the water has drained.
  2. Press excess liquid out of the shredded cucumber. In a medium bowl, stir together the cucumber and strained yogurt. Mix in the garlic, salt, pepper and mint. Chill the mixture for 1 to 2 hours.
Then marinate the chicken:
  1. In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
When you are ready to cook:
  1. Preheat an outdoor grill for high heat.
  2. Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
  3. Place chicken strips in pita bread, add sauce and any additional toppings.
I've served this cold and it still tastes great. Also, I have made the sauce without mint, I simply didn't have any, and it was very tasty. Oh, and throw the pita on the grill for a minute or so until hot, then fill it with the chicken, etc.

Wednesday, August 20, 2008

Chicken Cordon Bleu

I got this recipe from allrecipes.com, but decreased it to two servings instead of six. Scott rarely comments on dinner except to say "thank you". This dish received many compliments and has been added to our line-up. It is pretty rich so I served it with plain rice and steamed green beans.

2 chicken breasts, trimmed and pounded flat (about 1/2 to 1/4 inch)
2 slices swiss cheese
2 sliced ham (use more if you are using the thin deli meat)
1/4 cup flour
1/2 tsp. paprika
2 Tbsp. butter
1/2 cup white wine or fruit juice
2 chicken bouillon cubes
1 Tbsp. cornstarch
1/2 cup heavy cream

Place ham and cheese on chicken breast and roll, secure with toothpicks. Mix paprika and flour and coat chicken rolls in flour mixture. Brown chicken in butter over medium heat on all sides (it doesn't need to get cooked through at this point). Remove chicken and add wine and bouillon. Whisk together to get all the little bits off the bottom of the pan. Add breasts back in, cover, reduce heat and allow to simmer for 30 minutes. Combine cornstarch and cream. When breasts are cooked remove from the pan and whisk in cream mixture until heated through and thickened. Pour sauce over chicken and enjoy! Oh, you might want to remove those toothpicks. Unless you're mad at your husband then, by all means, leave them in.

Sunday, July 20, 2008

Grilled Summer Vegetable Wrap with Sun-dried Tomato Pesto

4 Each Tomato Tortilla Wraps (12)
1 Each Red Bell Pepper
1 Each Eggplant
1 Each Red Onion
1 Each Zucchini
2 TBSP Olive Oil
1 Clove Garlic, Minced

1/4 Cup Sun-dried Tomato Pesto
1/4 Cup Fresh Mayonnaise

1 TBSP Fresh Chopped Basil
1/4 lb. Feta Cheese Diced

1/2 lb. Baby Lettuce Mix
To Taste, Kosher Salt; Black Pepper

Method of Preparation:
Cut Vegetables into thick Slices. Coat with oil, salt and pepper. Grill until tender. Allow to cool. Once cooled dice into large pieces. Toss with basil and feta cheese. Chill.

Mix Sun-dried Tomato Pesto and Fresh Mayonnaise. Hold on the side.

Warm tortillas. Place equal amounts of vegetable mixture; baby lettuce and pesto mayonnaise on each one. Wrap tightly and cut in half. Serve.

Friday, July 18, 2008

Mojo Chicken Kabobs

I'm sparingly using up my precious Wegmans ingredients. We just grilled this one up tonight and, wow, was it delicious. It's from the Summer 2008 Menu magazine.

1 pkg (about 1 lb) Wegmans Mojo Marinated Chicken Breast Cutlets, cut into 1-inch cubes (I used my own chicken and marinated it with the Wegmans Mojo Marinade which I found on the salad dressing isle).

1 sweet red pepper, cored, 1-inch dice

1 large sweet onion, peeled

salt and pepper

Assemble kabobs: 1 piece chicken, pepper, chunk of onion, chicken, pepper, onion, chicken, pepper onion. Preheat grill on HIGH 10 min. Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil. Season kabobs with salt and pepper; place on grill. Sear kabobs about 2 min, until they have changed color one-quarter of way up from bottom; turn over. Sear 2-3 min, turning kabobs. Reduce heat to MEDIUM; close cover. Cook 8-10 min until internal temp reaches 165 degrees. Transfer to clean platter.

Sunday, July 13, 2008

Creole Pork Chops & Corn Salsa

Creole Pork Chops

4 large pork loin chops, trimmed *(7-8 thin pork chops)

4 tsp Emeril’s Creole Seasoning (see recipe below)

1 Tbl olive oil

Serve with Tomato Corn Salsa

Prepare Tomato Corn Salsa first. It can be done the day before. Sprinkle the pork chops with the Creole Seasoning , using ½ tsp per side. With your hands, coat the meat. Heat the oil in large skillet over high beat. Add chops and sauté for 7 minutes on each side, or until done. The pork should be very dark on the outside and pink and juicy on the inside. (serves 4)

*I usually use thin pork chops (found at Wal-Mart), and I grill them for 4 minutes on each side on medium heat.

Tomato Corn Salsa

1 cup corn, fresh or frozen, blanched (I use 1 can)

5 tomatoes, chopped

½ cup minced onion

1 tsp minced jalapeno (I omit)

3 Tbl chopped fresh cilantro

2 Tbl lime juice

1 Tbl lemon juice

1 tsp salt (I only use 1/2 tsp)

fresh ground pepper to taste

Combine all ingredients and stir thoroughly. This salsa improves in flavor after it sits awhile. Make approx 3 cups. Serve along side Creole Pork Chops.

Emeril’s Creole Seasoning

2 ½ Tbl paprika

2 Tbl salt

2 Tbl garlic powder

1 Tbl black pepper

1 Tbl onion powder

1 Tbl cayenne pepper ( I omit)

1 Tbl dried leaf oregano

1 Tbl dried leaf thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Make approx 2/3 cups.

Friday, July 11, 2008

Italian Pasta Stir-Fry

I've been going through recipes trying to find things to make with all of my zucchini. This one is really easy and tastes good, especially with homegrown zucchini and tomatoes.

8 oz linguine, uncooked
2 medium tomatoes, seeded and chopped
1 medium onion, chopped
1 medium zucchini, sliced
1/4 cup snipped fresh parsley (or dry if I don't have fresh)
1 TBS olive oil
2 garlic cloves, pressed
1 tsp dried basic
1 tsp dried oregano
1/8 tsp salt
1/8 tsp black pepper
1/4 cup grated (about 1 oz) fresh Parmesan cheese

Cook linguine according to package. Drain and keep warm. Chop tomatoes and onions and cut the zucchini. Heat oil over medium heat until hot. Press garlic into skillet and stir-fry 15 seconds. Add zucchini and onion. stir-fry 2-3 minutes or until vegetables are crisp-tender. Add tomatoes, parsley and seasonings. Heat 1-2 minutes, stirring gently until heated through. Remove from heat. Stir in linguine and add grated Parmesan cheese. Serve immediately.

Wednesday, May 21, 2008

Chicken and Dumpling Soup

Sorry the picture's a little blurry, I need to figure out how to take better food pictures with my camera. I got the recipe for the dumplings from Pioneer Woman's post where she had people leave their favorite recipes in the comment section. I concocted the soup my self and it's delicious, if I do say so myself. And I do.

6 cups chicken broth (4-5 cans)
1 Boneless skinless chicken breast
1 stalk of celery, chopped
2 cups carrots, chopped
1 red potato, cut into chunks (I leave the skin on)
1 medium onion, chopped
3 cloves of garlic, chopped
1 teaspoon salt
1 tablespoon dried parsley
1/2 cup milk (optional)

1/2 cup flour
1/4 cup shortening
1/4 cup ice water
dash of salt

Bring 6 cups of broth to boil in a large pot. Add in the chicken breast. While the breast is boiling chop the vegetables and add them to the pot. Add the salt and parsley as well. Let the mixture boil for about 20 minutes. Remove the chicken breast and shred, return chicken to the pot. Keep soup simmering while you make dumplings.

Use a pastry cutter or a fork to combine the flour, salt and shortening until small, pea-sized balls form. Add a little water at a time and mash with a fork until you have a tough dough. Roll out the dough and use a pizza cutter to cut it into 1"x1" squares. Bring soup back to a boil and add dumplings. Allow to cook for 15-20 minutes. Add milk at the end of cooking for creamier soup.

Wednesday, May 7, 2008

BBQ Meatloaf

This is a twist on traditional meatloaf. I typically do not care for meatloaf as most recipes call for bread and it ends up tasting soggy. But the stuffing mix binds the meat well and the BBQ sauce gives it a little kick. I use Dinosaur BBQ Sauce but you can use any that you prefer.

2 eggs beaten
2 lb ground beef
1 6oz pkg of chicken flavored Stove Top stuffing mix
1 c. water
1/2 c. BBQ Sauce

Preheat oven to 375

Beat eggs in bowl. Add in ground beef, dry stuffing mix, water and 1/4 c. of BBQ Sauce. Mix together and place in loaf pan. Top loaf with remaining BBQ Sauce. Bake for 1 hour till 160 degrees.