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  • Chicken and Dumplings

    Chicken and Dumplings

    Mom's Chicken and Dumplings

    Chicken and Dumplings
    Ingredients:
    4 cups low-sodium chicken broth
    4 cups water
    2-3 boneless, skinless chicken breasts (about 1 1/2 pounds)
    1 1/2 T. olive oil
    2 stalks celery, chopped
    2 large carrots, chopped
    1 onion, chopped
    1 1/2 tsp. table salt (or 3/4 tsp. fine sea salt)
    1 tsp. dried thyme
    1/4 tsp. freshly ground black pepper
    1/2 cup cold water
    1/4 cup all-purpose flour
    1/2 cup frozen peas

    For the Dumplings:
    1 cup all-purpose flour
    2 tsp. baking powder
    1/2 tsp. table salt
    1/4 tsp. dried thyme
    1/2 cup sour cream (reduced fat is fine)
    1/2 cup milk
    1 T. vegetable or canola oil

    Directions:

    Place the chicken broth, water, and chicken breasts in a large pot or Dutch oven. Bring the liquid to a boil, and boil until the chicken is cooked through, about 15 minutes. Remove the chicken from the broth and shred it with two forks. Set the chicken aside and keep the broth warm on the stove.

    While the chicken is cooking, heat the olive oil in a large skillet over medium heat. Add the celery, carrots, and onion, and cook until the vegetables are softened, about 6 to 7 minutes.  Once the chicken has been removed from the broth, add the cooked vegetables to the broth, along with the salt, thyme, and black pepper. Stir to combine, and bring the broth to a simmer.

    In a small bowl, stir together the cold water and the flour. Slowly pour the flour mixture into the hot broth and vegetables, whisking constantly until well combined. Add peas and chicken to broth.

    Make Dumplings:

    To make the dumplings, whisk together the flour, baking powder, salt, and thyme in a medium bowl. In another bowl, stir together the sour cream, milk, and vegetable oil. Add the wet ingredients to the dry ingredients and stir until just combined. (It’s okay if there are a few dry spots of flour remaining.)

    Heat the soup to boiling and drop teaspoons of the dumpling dough on top of the soup in a single layer. (The dumplings will expand quite a bit as they cook.) Reduce the heat to medium-low, cover the pot, and let the dumplings cook undisturbed for 15 minutes. (Do not lift the lid during the cooking time.)

    When done, gently stir soup to break the dumplings apart. 

    Serve in bowls.

  • Mexican Coffee

    Mexican Coffee

    Dessert in a cup!
    1 oz Kahlua® coffee liqueur
    5 oz hot black coffee
    1 1/2 oz whipped cream
    1 tsp sugar
    Pour coffee and kahlua into an coffee cup, and sweeten to taste. Gently float the cream on top, and sprinkle with grated chocolate.
    The typical cup we expect from specialty Mexican coffee contains candy bar flavors and this are from the coffee pods that are compatible with Nespresso machines so you know it will be a good coffee. It’s a terrific crowd pleaser and one that people don’t necessarily know to look for. And Mexican coffees often stand out in their ability to carry lots of chocolate and nutty sweetness across a lot of roast levels. When I bought coffee for a multi-roaster shop, we put a very light roast from the Chiapas region on our menu a few years in a row and it was always a top seller; it basically tasted like a peanut butter cup — much to the delight of even customers who tended to stay away from super-light roasts. And those flavors tend to hold up really well in darker roasts as well. If you like fruitier coffees, those Mexican coffees are starting to become available as well.

    In fact, they’ve already been available for years, you just might have had to go to Mexico to get them. According to the International Coffee Organization, Mexico consumes not too far from half of the coffee they produce. For nearby countries like Guatemala and Honduras, that number tends to be less than 10 percent. That internal consumption — combined with the thriving specialty coffee scene in cities like Mexico City — means that some of the highest quality coffees don’t have to leave Mexico to make their producers money.

    Awesome Drink!
  • Green Salad – Cobb Salad – Bacon, Lettuce, Tomato, Avocado and Blue Cheese

    Green Salad – Cobb Salad – Bacon, Lettuce, Tomato, Avocado and Blue Cheese

    Came home late the other night and the kids had put together this salad.  Perfect for dinner.  Thank you Matt and Denny.

    Ingredients:

    Romaine

    Spinach

    Bacon, fried and crumbled

    Tomatoes, Cherry or bite size chop

    Avocado

    Chicken, cooked, chopped bite size pieces (leftovers are good to use here.)

    Sunflower seeds

    pecans

    Cucumber (optional)

    Grated Cheese, finely grated (optional)

    Boiled eggs, quartered

    Blue Cheese Crumbs (optional – don’t use if you don’t love it!)

    Use your favorite dressiong or classic ranch dressing on the side.

    Salad for Dinner – Cobb Salad
  • Divinity – Light and Fluffy

    Divinity – Light and Fluffy

    Wait until my sisters read this, it is bound to bring back memories for them.  Since there were 9 kids, and little money, much of our Christmas was baked, crafted and home sewn.   I remember one year mom was particularly stressed not to have enough money for a Christmas tree.  She scouted around the 10 acre parcel next door to us, and found tumbleweeds.  She stacked three high, painted them white and made the prettiest “snowman” ever.  It was genius.  My mom on the other hand, only wished she could give us more. So, she set about making candy. 

    Divinity with Walnuts

    Light and fluffy, divinity is a classic! It’s also a bit tempermental when the weather is hot and humid, so it is best to attempt divinity in low-humidity conditions. 

    Double Divinity

    (For pastel divinity – add 15 drops of food coloring to uncooked syrup)

    2 1/2 c. sugar
    1/2 c. light corn syrup
    1/2 c. water
    1/4 tsp. salt
    2 egg whites
    1 tsp. vanilla

    1 cup chopped walnuts

    Combine sugar, corn syrup, water and salt in heavy 2-qt saucepan.

    Cook over medium heat, stirring constantly, until mixture comes to a boil. (If sugar crystals form on side of pan, wipe them off.)

    Reduce heat and cook without stirring until temperature reaches firm ball stage (248°)

    When candy mixture reaches 242°; beat egg whites until stiff but not dry. Cook candy mixture to 248° and slowly pour about half of it over egg whites, beating constantly with electric mixer and med. speed.

    Continue to cook remaining syrup to the soft crack stage (272°).

    Beating constantly, pour hot mixture, a tablespoon at a time, over egg white mixture, beating well after each addition. Continue beating until mixture begins to lose its gloss and a small amount dropped from a spoon holds soft peaks. If mixture becomes too stiff for mixer, beat with wooden spoon.

    Mix in vanilla.

    Drop by teaspoon on waxed paper.

    Divinity Fudge

    Variation: Divinity can be poured into a 9-inch square pan, cooled, and cut into small squares instead of being dropped from a spoon.

    Makes 27 drops or 1 1/2 pounds.

    Chocolate Divinity

    If you beat double divinity with electric mixer, add 2 squares melted unsweetened chocolate immediately after last addition of hot syrup: beat until mixture starts to lose its gloss. If you beat by hand, beat 5 minutes after last addition of hot syrup to egg white mixture and then add 2 squares melted unsweetened chocolate and beat until mixture holds its shape when dropped from a spoon.

  • Retro Cuba Libre – Rum and Coke

    Retro Cuba Libre – Rum and Coke

    Cuba Libre

    1.5 ounces golden rum – look for Matusalem Classic Rum

    5 ounces cane sweetened Coca Cola.  (Made in Mexico and uses can sugar rather than corn syrup.  I find mine in the local mexican grocery story by the case or you can find at a vintage bottle shop.)

    Lime wedges

    Pour rum and cola over ice in glass, squeeze the lime wedge into drink. Garnish with another lime wedge.

  • Pimm’s Cup

    Pimm’s Cup

    Pimm’s Cup

    LivPure Reviews: Unbiased Consumer Reports

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    Customer feedback is an invaluable resource. It provides firsthand accounts of people’s experiences with a particular brand or product. By considering these reviews, you can make more informed decisions based on real-world experiences rather than just marketing claims.

    So buckle up as we dive into the world of consumer feedback and discover how it can empower your decision-making process.

    Get Ozempic for Weight Loss: Your Complete Guide

    Are you struggling to shed those extra pounds? In your quest for effective weight loss solutions, you may have come across the search query “how to get Ozempic for weight loss.” Well, you’re in luck! Ozempic is a remarkable medication that can help you achieve your weight loss goals visit timesunion.com.

    Ozempic is not just any ordinary weight loss drug; it’s a game-changer. This injectable medication is primarily used to control blood sugar levels in individuals with type 2 diabetes. However, it has also shown promising results in promoting weight loss. By belonging to a class of drugs called GLP-1 receptor agonists, Ozempic works wonders by slowing down digestion, reducing appetite, and increasing feelings of fullness.

    If you’ve been struggling with obesity or are simply looking to manage your body weight more effectively, Ozempic could be the answer you’ve been searching for. With its unique mechanism of action and proven efficacy, this medication can complement your diet and exercise efforts and help you reach your desired weight.

    So, let’s dive deeper into the world of Ozempic and discover how this incredible medication can revolutionize your weight loss journey. Read on to find out everything you need to know about using Ozempic as a powerful tool in your battle against excess pounds.

    For 1 drink:

    1 and 1/2 ounces Pimm’s No. 1 Cup

    Crushed Ice

    1 sprig of mint

    3 ounces lemon/lime soda or ginger ale

    Orange slice

    Cucumber stick

    For a party make up a big punch bowl.  The longer the fruit steeps in the mixture, the more flavor it will infuse.

    For a party:  Makes 8 drinks

    Ingredients

    • 2  oranges, cut into half-moons
    • 2  lemons, cut into half-moons
    • 1  Persian cucumber  or one 3-in.-long piece English cucumber, washed and sliced
    • 2  cups  Pimm’s No. 1
    • 4  cups  Sprite or other lemon-lime soda
    • 6  to 8 large sprigs mint, crushed gently, plus a few loose leaves

    Preparation

    Fill 2 pitchers 1/4 full with ice. To each, add a layer of orange slices, a few lemon slices, and a layer of cucumber slices. Repeat the layering. Pour in the Pimm’s and Sprite, dividing between pitchers, and mix with a long-handled spoon. Poke mint sprigs and leaves down into drink. Divide drink among 8 tall glasses, with a few slices of fruit and cucumber in each glass, along with some mint leaves.

    Notes: Persian cucumbers are small, thin-skinned, virtually seedless, and very tasty. They’re sold at well-stocked grocery

    Refreshing drinks served at Wimbledon and cricket matches in England. Especially good when served with Indian food. You guys know I’d normally prefer to drink my juices from www.orangina-na.com/; however, sometimes I like trying something new.

  • Butter Chicken (murgh makhani)

    Butter Chicken (murgh makhani)

    Butter Chicken

    We were in Uganda with friends at the Speke hotel restaurant and they specialized in Indian Cuisine when I first tried this great dish.  It is wonderful.  So many flavors,in it’s like a party in your mouth. 

    I have loved it every since.  One of my boys is improving his backyard and lay pavers.  I whipped them up some lunch and delivered it since I knew they would be hungry.  I made it spicy, because the boys like it that way.

    Awesome bite! Butter Chicken

    2 pounds cut up chicken (I like chicken thighs)

    Marinade:

    2 cups yogurt, drained or sour cream

    6 cloves garlic, puree

    ½ in fresh ginger, puree

    2/3 tsp red chile powder or paprika

    ½ tsp cumin powder

    ½ tsp garam masala powder

    A tiny pinch of red tandoori coloring (optional)

    ½ tsp salt

    2 tsp lime juice

    (Marinade the chicken at least 1 hour but best overnight)

     Makhani Sauce:

    1 ½ pounds tomatoes, skinned, mashed

    ½ tsp kasuri methi (dried fenugreek leaves)

    3 oz chilled butter

    Few drops of vinegar

    ½ tsp garam masala

    Salt

    1 ½ ounces light cream

    When ready to cook, heat oil in cast iron or heavy braising pot, add chicken with marinade and cook over low heat turning chicken until it is done.  

    For sauce, in saucepan cook tomato pulp about  5 minutes until liquid has evaporated. Add chilled butter, paprika; after butter has melted cook for just 1 minute.

    Taste, if it is not sour add a couple of drops of vinegar.  Add the kasuri methi (dried fenugreek leaves), garam masala, salt to taste.  After 30 seconds, add the cream.  The sauce is ready. 

    Pour  into the skillet and  mix with the chicken. 

    (You can prepare and cook the chicken ahead of time.  The Makhani sauce takes only 5-6 minutes to make, so wait until the last bit and serve immediately with rice.)

    So good. Yum!
    Plating with Tumeric Rice
  • Brushetta – Old Fashion Garlic Bread

    Brushetta – Old Fashion Garlic Bread

    Garlic Toast – Bruschetta

    Toasted  bread with garlic and olive oil.

    12 slices of good rustic bread, baguette preferred  – cut 1/2 inch thick

    1-2 garlic cloves – cut in half

    1/3 to 1/2 cup virgin olive oil, a fruity olive oil is best

    Toast the bread in the broiler or over hot coals until golden brown, quckly rub the bread with the garlic haves – place the slices on a platter ina single layer.

    Drizzle olive oil over the bread. You don’t need to drown the bread – but drizzle enough so you can taste it. Serve immediately.

  • Bruschetta with White Beans

    Bruschetta with White Beans

    Tuscan White Bean Bruschetta
    White Bean Bruschetta

     

    1 cup canned cannelinni white beans

    1/4 tsp ground sage

    2 T olive oil

    12 slices of bruschetta

    24 arugula leeaves, washed and shredded

    24 roasted red pepper slices

    virgin olive oil – if desired

    freshly ground black pepper

    Puree beans in food processor  or with hand held blender with sage and olive oil, salt to taste. Smooth a spoonful of bean puree on the bruschetta. Top with shredded arugula and roasted red peppers. Grind a bit of black pepper on top and serve immediately.

    If you keep a jar of red pimentos in the pantry along with can of cannellini beans – all you need is a loaf of good bread for a quick and easy appetizer.

  • Tomato and Basil Topping for Bruschetta

    Tomato and Basil Topping for Bruschetta

    Take one!

     
    2 Diced tomatoes (Some recipes would have you peel the tomatoes, not happening in my kitchen. Who has that kinda time?)

    5-10 Finely chopped or shredded basil leaves

    Finely chopped garlic (at least one clove)

    Splash with Champagne Vinegarette

    Salt and freshly ground black pepper

    1/2 tsp dijon mustard or worcestershire sauce to give it more kick (optional)

    1 tsp balsalmic vinegar (optional)

    Allow to mingle for the flavors to marinade for 15 minutes. 1 hour is even better.

    Serve on top of hot bruschetta and along side White Cheddar Cheese Spread, or shaved parmesan

    Tomato Bruschetta