Minestrone

     The quintessential Italian vegetable soup famous everywhere you go. Such an important soup related to just plan easy cooking and traditional peasant food. You can really take anything you want to put into this easy soup. We have always added in beef to increase the flavor profile. This time i was gifted with a nice leftover bundle of fresh herbs from some friends so decided what better thing to include in this soup. All in the pot and leave to get whatever you want done. Minestrone.

Ingredients:

• 1 lb beef cubes
• 1/2 white onion diced
• 1 cup diced carrots
• 1 stalk of celery diced
• 1 clove garlic minced
• 32 oz beef stock
• 32 oz water
• 1 small can diced tomatoes
• 1 small can cannellini beans
• 1 small can green beans
• Ditalini pasta
• small bundle of fresh herbs, ( I used sage, rosemary, thyme, and basil)
• Olive oil
• Salt/pepper

1. In a large pot drizzle some olive oil and sauté diced onion, carrots, and celery until tender. 

2. Next toss in the beef cubes and brown.

3. Mix in the garlic and sauté until fragrant.

4. Pour in the beef stock, water, diced tomatoes, cannellini brans, green beans and the bundle of fresh herbs. Bring to a slow simmer, cover and cook for roughly 45 minutes.

5. Mix in the pasta and cook until tender. Salt and pepper to taste and serve. 

Simple, timely, and delicious. The perfect soup anytime of year. 

Prep Time: 15 minutes

Cook Time: 1 hour+

Serves: 4+

Chicken Chili

Want to have the Best Chicken Chili that is quick, easy, and delicious? Well look no further than here. Chicken Chili is one of those dishes that just sounds amazing. It has a small amount of heat, great warmth, and perfect flavor.  This recipe is so easy and quick you can prep it right before leaving the house to go to work. Set the Crockpot on low and let cook until you are ready to come home and serve. Simply shred the chicken and you have a delicious bowl of goodness. Top with sour cream or some tortilla pieces and you are ready to enjoy. Chicken Chili

Ingredients:

• 2 boneless chicken breasts
• 1 small can cannellini beans
• 1 small can diced green chilis
• 1 cup frozen corn
• 3 cups chicken stock
• Chili powder
• Cumin powder
• Onion powder
• Salt/pepper

1. Salt and pepper chicken breasts.

2. In large Crockpot place chicken breasts and pour in the chicken stock.

3. Mix in some chili powder, cumin, and onion powder. (Based on tastes).

4. Toss in rinsed and drained cannellini beans and green chilis.

5. Toss in the frozen corn. Cover and set on low.

The beauty behind this Chicken Chili is that it requires little to no work. I have had many different versions of Chicken Chili and everyone was painstakingly simmered on stove top, nurtured, etc. Why put in all that effort when you can have this Crockpot version that is just as good if not better.

Prep Time: 5 minutes

Cook Time: 4-8 hours on low

Serves: 3+

Sausage Potato Bake

     This is one of those quick and easy weeknight meals or even one for your busy weekend. Simply combine all ingredients into one baking dish, cover, and bake. Sausage Potato Bake.

Ingredients:

• 2-3 Italian sausage links cut into bites
• Handful baby potatoes cut in half
• Handful fresh green beans picked
• Handful grape tomatoes halved
• Half yellow bell pepper sliced
• Olive oil
• Salt/pepper
• Italian seasoning

1. Prep all ingredients as described above.

2. Preheat oven to 350 degrees.

3. Drizzle some olive oil over all ingredients, salt and pepper, and sprinkle a little Italian seasoning
blend.

4. Cover and cook for 60 minutes.

5. Uncover and cook for another 20-30 minutes.

     This was a great and filling meal for that quick and busy night.

Prep Time: 15 minutes
Cook Time: 60-90 minutes
Serves: 3+

Ultimate Nachos

    Whether it is game day afternoon, or you just want something easy and oh so good for dinner. That craving of a good plate of nachos is always something I can get on board with. These are so amazing that you will make these at least 2 times a month if not more. These can easily be made in a crock pot and cook all afternoon or for about an hour on top of the stove in a large skillet. Ultimate Nachos.

Ingredients:

• 1-2 boneless beef rib
• 1 can black beans rinsed
• 1 small can diced tomato/jalapeno
• 1/2 cup frozen corn
• 1 packet taco seasoning
• Nacho chips
• White queso
• Green onion

1. Cut the beef rib into 1/2 inch bite size strips. Place in bowl with 1/2 cup water and taco seasoning and let marinate overnight.

2. Toss into skillet, (or crock pot), and simmer until brown.

3. Stir in rinsed black beans, diced tomato/jalapeno, frozen corn, and some green onion. Cover and simmer on low for roughly 1 hour.

4. Heat up the white queso.

5. Place nachos on plate. Top with beef been mixture, drizzle some queso, and chopped green onion and serve.

    These nachos are definitely the ultimate meal for game day or just to indulge in some good old Tex-Mex cuisine. 

Prep Time: 10 minutes

Cook Time: 1 hour stove top, 3-4 hours crock pot.

Serves: 2+

BEANS and Cornbread: A Country Staple

 

 

 

     I have published the cornbread recipe on here before and briefly explained how to make the soup beans.  Since I was craving this dish again this winter I decided to give you one of the ways to make the beans for this dish.  Whether using a stockpot or crockpot, this dish cannot be any easier. Soup Beans

 

Ingredients:

• 2 cups Northern White Beans
• 1/4 white onion diced
• 1/2 green bell pepper diced
• Some ham or hamhock
• 1 tsp thyme
• Salt/pepper

 

1. Place beans in the crockpot and soak in water overnight.

2. Rinse and remove water from night before.

3. Dice up the onion, pepper, and ham and throw in the crockpot.

4. Cover with enough water to be about an inch above the bean mixture.

5. Turn on to low and let cook for up to 8 hours.

I like to once the mixture is done, take a masher and mash up some of the beans in order to make a thicker souper mixture.

Prep Time: 10 minutes

Inactive Time: 6-8 hours

Cook Time: 7-8 hours

Serves: 4+

This is one of those simple, yet delicious country staples for any family. You will love it.

 

 

You can find the cornbread recipe here: http://recipesiliveby.blogspot.com/search/label/Cornbread

 



Greens and Beans



     Here is another great side dish that can go with any dinner entrée. This dish is extremely healthy for you and packed  with good proteins and vitamins. It is a dish that brings back many memories for me. My grandmother used to make it all the time. You can choose your choice of greens but I highly recommend escarole. Greens and Beans.

Ingredients:

• 1 large head of escarole
• 1 can of cannellini beans
• 1 clove garlic
• Swig of olive oil
• Salt/pepper

1. Chop up and wash the escarole. Pat dry with paper towel.

2. Drain and rinse the can of cannellini beans.

3. In a medium saute skillet drizzle some olive oil.

4. Saute the chopped escarole until wilted.

5. Add in chopped garlic and the cannellini beans. Bring to a simmer.

6. Cover and saute until beans are tender and ready to serve.

Simple, quick, easy, and delicious. Give it a try!

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 4

Green Beans and Tomatoes

Green  Beans and Tomatoes

 

 

     Looking for a perfect side dish for your next dinner meal? This traditional, (in the sense of my family), possibly Italian side dish is delicious. Quick, easy, and full of flavor. We always have this as a side dish to big family meals. One of my favorites growing up. Green Beans and Tomatoes.

 

Ingredients:

 

• 1 lb fresh green beans
• 1 can whole stewed tomatoes, (of course fresh tomatoes are better)
• 1 clove garlic
• Olive oil
• Salt/Pepper

 

1. Prep the green beans by pinching off the ends and halving.

 

2. In a large pot with water boil the green beans to soften them up a bit for roughly 30 minutes.

 

3. Drain water.

 

4. In a bowl pour the whole tomatoes and crush with hands or cut into chunks with scissors.

 

5. In same pot over medium heat toss the green beans with the tomatoes. Pour in some olive oil and diced garlic and simmer for about 10 minutes.

 

     This side dish is such a great accompaniment to any dinner you serve your family. Bon Appetit!

 

Prep Time: 10 min

Cook Time: 40 min

Serves: 4+

 

 

Mamma's Minestra

Mamma's Minestra

   
    Minestra, is literally one of two translations for an Italian soup, the other being zuppa. The difference is just between which one contains pasta or beans and which contains mainly a broth. Either way the difference is mostly lost here in the USA. Any soup that is Italian based that contains beans and or pasta can be called a Minestra. If the soup contains mostly broth and possibly bread it can be called Zuppa. I am sure you have heard of Minestrone, which is another Italian soup that is mostly vegetables but has its roots in the Latin word Minestra. Growing up in an Italian home we always called this dish "Minest", (Pronounced Ma-nast), "Minestra", etc. I have a few friends who also come from the same type of family and they have their own version of a "Minest". I have seen it with pasta, beans, pork, potatoes, pepperoni, and greens. A good friend of mine gave me some of her mother's leftover and told me it was "Minash", I had no clue what she was talking about, but that just shows the difference in dialects even among American Italian families. Ours was always just a beef, pasta, and bean dish. Very much different than our Pasta e Fagioli which was a tomato base or left over marinara base with beans and pasta and usually had just a little pork in it. Our Minest was beef base and does have a distinctive and different taste.

    This dish is one of those that takes only a few minutes and is so flavorful that it always reminds me of my mother. Since it is becoming colder here in WV, it is one of those soups that I will be making at least a couple times of month. So quick and easy but full of flavor that it will definitely warm you up on those cold evenings. Mama's Minestra, (Ma-nast).

Ingredients:

• 1 lb stew beef
• 1/2 small yellow onion
• 1 15 oz can diced tomatoes
• 1 32oz beef stock
• 1 32oz water
• 1 15oz can kidney or pinto beans
• 1 1/2 cup uncooked ditalini pasta
• Salt/pepper
• Olive Oil

1. Dice up the stew beef into bite size pieces. Salt and pepper. In a Dutch Oven over medium high heat brown the beef in a little olive oil.

2. Chop up the onion and toss in and saute.

3. Pour in the beef stock and water.

4. Bring to simmer and toss in the drained diced tomatoes.

5. Simmer on medium low for about 20 minutes

6. Drain and toss in the beans.

7. Cook for another 10 minutes.

8. Stir in the pasta and cook until done.

9. Salt and pepper to taste and serve.

     So quick and easy you will definitely be making this easy Italian Minest right away. Enjoy!


Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 5 +

Campfire Chili

Campfire Chili

     It is fall here in WV and the leaves are starting to change, festivals are beginning, and the air is becoming more crisp. What better dish to make for the change in the season then a good pot of chili. This chili is so easy and packed full of flavor that everyone who tries it will fall in love. It can be made quickly in a pot on the stove or even in a crockpot if you do not have time to sit and watch it. Campfire Chili.

Ingredients:

• 1/2 lb ground beef
• 1/2 lb ground Italian sausage
• 1 15oz can tomato sauce
• 1 15oz can diced tomatoes
• 1/2 white onion
• 1 clove garlic
• 2 cans of water
• 1/2 green pepper diced
• 2 diced chili peppers
• 1 1/2 tbs chili powder
• 1/2 cup red wine
• 1 tsp cayenne pepper
• 1 tbs cumin
• 1 15 oz can kidney beans
• 1 15 oz can black beans
• Salt/ Pepper

1. In a large pot or Dutch oven, brown your beef and sausage over medium heat.

2. Stir in diced white onion, garlic, and green bell pepper and cook until tender. Salt and pepper to taste.

3. Pour in tomato sauce, diced tomatoes, water, peppers, chili powder, red wine, cayenne pepper, and cumin. Bring to a simmer.

4. Cover and cook for about 45 minutes.

5. Drain and toss in the kidney and black beans. Simmer on low for another 20 minutes.

6. Serve.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Serves: 4+

             Delicious and full of flavor. Campfire Chili will become your favorite.

Italian Roma Beans

Roma Beans

 

     Italian Roma beans are a flat wide green bean that I have grown up with and is always in my mother’s house or in my own. The do not different much from regular green beans, however are just much wider and flatter. My family has always served them as a typical side dish with meats and pastas. The taste is so good and the time it takes to make them is very easy. Just add a little olive oil and fresh garlic, sauté, and serve. Viola!, a simple and yet very delicious side dish you can serve with any meal. This will quickly become your go-to way of cooking green beans and hopefully you give Roma beans a try.

 

Ingredients:

• 1/2 - 1 lb Roma Beans
• Olive Oil
• Water
• 1 lg clove garlic

1. Make sure you pick and snap both ends of the fresh Roma  beans

2. Rinse and place in a pot just covered enough with water.

3. Simmer on high heat for about 30 minutes or longer until just tender

4. Remove from water. In same pot drizzle about a  1/3 cup olive oil.

5. Toss in about a full large clove of diced garlic. Toss the beans in the oil and garlic.

6. Simmer on low for about 15 minutes until fragrant and even more tender.

(Hint: continue to watch so not to burn the garlic)

Prep Time: 10 minutes
Cook Time: 45-60  minutes
Serves: 2-4



Crockpot Stew

Crockpot Stew

     Ever have those days where you need to cook something quick and easy because you just don’t have enough time to cook a big meal. This dish is so easy and simple. All you have to do is prepare all the ingredients right as you get up and throw it all into the Crockpot. It only takes about 15 minutes to prep. Toss it all in, place the lid on, and walk away. That is the beauty of crock pot meals. They are great if you do not have enough time and the dish that comes out is fantastic and delicious. This crock pot stew is so simple and easy to put together it will definitely be a go to meal. Crockpot Stew.

 

Ingredients:

• ½ lb stew beef
• 2 cups beef stock
• 2 tbs flour
• Handful diced onion
• Handful diced baby carrots
• 1 10oz can green beans drained
• Handful frozen corn
• Handful diced yellow baby potatoes
• Pinch of favorite steak seasoning
• Crockpot

1.       Dice up the vegetables that are needed to go into the crockpot.

2.       Toss the beef cubes in some salt and pepper.

3.       Whisk the flour into the beef stock slowly

4.       Toss all ingredients into the crockpot. Place lid on and turn to low. Cook for 4-6 hours.

Simple, easy, and delicious. This stew is so tender and does thicken up. If not you can always create a corn starch slurry to make it even thicker to your desire.

Prep Time: 15 minutes
Cook Time: 4-6 hours on low
Serves: 2-4 people

Burrito Casserole

Burrito Casserole

 

 

     This dish was inspired by one of those nights where you are just craving one thing and decide to turn it into a completely other thing. This "casserole" was fantastic. All the great flavors of a delicious wonderful burrito. The beans, the meat, the corn, onion, and don’t forget the cheese. This is so easy and quick that it makes for a perfect meal during a busy weeknight. Or if you want you can make it before hand and stick it in the fridge to bake when in a pinch. I will definitely be making this dish again sometime soon. Very good. Burrito Casserole.

 Ingredients:

• Flour tortilla
• 12 oz can refried beans
• 1/2 jar salsa, (your favorite)
• 1 lb ground beef
• 1 packet taco seasoning
• Frozen corn
• Green onion
• Cheddar cheese



1. In a large skillet brown the ground beef over medium high heat. Drain off excess fat if needed.

2. Mix in a 1/3 cup water and taco seasoning. Boil and simmer until the liquid has evaporated and all the taco seasoning has been absorbed by the beef. Set aside.

3. Meanwhile in a microwave bowel combine the refried beans and salsa and microwave for about 30-60 minutes just until you are able to mix the two together and able to spread easily.

4.  Dice up your green onion. In a medium greased baking dish layer some flour tortillas. Spread some of the bean salsa mixture on top. Sprinkle some of the beef mixture. Then add some frozen corn and green onion. Repeat layers until you reach the top of the baking dish.

5. Top off with some cheddar cheese and bake covered for 20-30 minutes. Remove the cover and bake for another 10 minutes until the cheese starts to brown.

    Who doesn't love some browned cheese cooked on top?  That's it. A simple and delicious Burrito Casserole. Hope you enjoy.

Prep time: 15 minutes

Cook time: 30-40 minutes

Serves: 4-5



Harvest Soup

Harvest Soup

 

     It's starting to be autumn here and one good thing about that is it is slowly becoming soup weather. Anyone that knows me knows that I love a good soup. I love making soup. It's so easy and fun all you have to do is throw everything into one pot and you have a delicious, healthy, and warming meal in one bowl. I have many soups in my repertoire. Some are even posted on here. However I am always trying to come up with a new type of soup. I created this one to utilize some of the summer’s end vegetables that I was able to find at my market. This soup is hearty, full of flavor, and so comforting that I went back for not only seconds but thirds and fourths. I am calling this recipe Harvest Soup and it is sure to become one of my favorites and one I will definitely be making for guests from now on. Give this quick and amazing soup a try. Harvest Soup:

Ingredients:

• 32 oz of Chicken broth
• 1 15 oz can tomato sauce
• 1 cup diced potatoes
• 1/2 white onion diced
• 1 head of kale
• 2 chicken breasts
• 1 12 oz can cannellini beans
• 1 cup diced carrots
• 1 clove diced garlic
• Salt/pepper
• Bay leaf

      In a large soup pot or Dutch oven pour in all the chicken broth. Place your frozen chicken breasts into the pot and bring to a boil. Cook for about 15 minutes until the chicken is cooked through and remove. In same pot pour in the tomato sauce. Toss in the diced potatoes, onions, carrots, diced up kale, garlic, and bay leaf. Let simmer until the potatoes are about cooked through. Dice up the chicken and toss back in along with the cannellini beans. Salt and pepper to taste and let simmer for about 15 minutes. Serve with grated parmesan or nice crusty bread. This soup is fantastic. You will definitely fall in love with it.

Prep Time: 15-20 minutes
Cook Time: 45 minutes
Serves 4-6 people

Shrimp Fra Diavolo

Shrimp Fra Diavolo

     Fra Diavolo is a spicy tomato based sauce that can be served on most anything. An Italian-American creation that is sort of combination of different Italian sauces with its spices and flavor. The name means "brother devil" and is a definite when you taste this delicious spicy sauce. The tomato taste and the heat from the chili wake up your taste buds in a blast of flavor. I hadn’t really had this dish before. My mother strictly stuck to the basics of her Italian meals. I have always been one to try different dishes. Combine flavors and influences from other cultures in making a delicious meal. One might say I am more adventurous than her. Oh well.  She occasionally likes my creations.  Shrimp Fra Diavolo.

Ingredients:

• 1/2 lb fresh shrimp
• 1 10oz can crushed tomatoes
• 1/2 white onion
• 1 large clove garlic
• 1/3 cup white wine
• 1 small handful diced fresh basil
• 1 tsp oregano
• 1/2 tbs chili flakes
• 1 10oz can cannellini beans
• Olive oil
• Salt/pepper

     In a large skillet sauté your onion in a little olive oil until translucent. Toss in the garlic and sauté until fragrant. Mix in your shrimp and white wine and sauté until the wine starts to reduce. Mix in the crushed tomatoes, basil, oregano, chili flakes, and beans. Stir, cover, and simmer for about 15 minutes and salt and pepper to taste. That’s it. It doesn’t take long for the shrimp to cook and as for the other ingredients; they blend very well and quickly together to create a wonderful, spicy, full of flavor dish. I served this over a bit of cooked orzo pasta but feel free to try it with rice, spaghetti, or what ever you have in your pantry. Serves about 2-4 people. Enjoy.

Los Gatas Enchiladas

Los Gatos Enchiladas

     A dish inspired by my good friend Kurstie Strothers Hendon who is from Los Gatos, CA.  She first made these enchiladas for me a couple years ago.  Not being one well known for making Mexican cuisine, as I was not brought up on this, I fell in love with them.  Since being from California she was raised on such dishes and this was her take on a Mexican classic.  I of course made a little change here and there but the overall ingredients are what she uses.  Forgive the picture.  I tried my hardest to make it look pretty.  All that matters in the end is how good this dish tastes and boy does it. Hope you enjoy my friends: Los Gatas Enchiladas

Ingredients:

• 2 medium chicken breasts
• 1/4 cup corn
• 1/2 can black beans
• 1/2 jalapeno pepper diced
• 1/2 onion diced
• 1 garlic clove diced
• 1/2 green bell pepper diced
• Small can black olives sliced
• 1 lg can mild red enchilada sauce
• Bag Mexican mixed cheese
• Flour tortillas

     I boiled my chicken in a small pot until done.  Dice up the chicken and set aside.  In a skillet drizzled with olive oil sauté your onion bell pepper, and jalapeno until tender.  Toss in the corn, black beans, garlic, and olives.  Stir and sauté a bit.  Pour in about a third of your enchilada sauce.  Mix the chicken back in and add a handful of the cheese.  Stir and simmer for about 5 minutes until all the ingredients are incorporated.  Pour a bit of the enchilada sauce into a baking dish.  Grab a tortilla and spread some of the mixture in the center. 

     Roll up and place in your baking dish.  Continue until you have packed all your separate enchiladas side by side into the baking dish.  Pour over top the rest of your enchilada sauce and sprinkle with generous amount of your cheese.  Cover with tinfoil and bake in the oven for 20-25 minutes.  This recipe makes anywhere between 6 and 8 individual enchiladas.  Enjoy!!!

Vegetable Beef Soup

Vegetable Beef Soup

     It's winter here in the wonderful mountains of WV.  By this I mean it is freaking cold.  Probably one of the worst places for winter on the east coast.  What better dish than a nice bowl of soup.  How about a bowl of vegetable beef soup?  The variety of vegetables cooked down in a warm beef broth accompanied by some chunks of tender beef.  My version of a vegetable beef soup is simple.  No clue why I chose the ingredients that I did, they just work well together. Serve it up with some nice fresh baked rolls and you have yourself a wonderful cold winter night’s meal. Here goes: Vegetable Beef Soup


Ingredients:

• 1 lb stew beef
• 2 boxes beef stock
• 1-cup potatoes
• 1-cup carrots
• 1/2 10oz can corn
• 1/2 10oz can green beans
• 1 small zucchini
• 1 10oz can diced tomatoes
• 1/2 white onion
• 1 tsp rosemary
• 1 tsp savory
• Ditallini

     In a large Dutch oven or stockpot brown beef in a bit of olive oil.  Toss in onion and carrot and simmer until the onion has become a bit translucent.  Pour in the stock and toss in the potatoes, corn, green beans, zucchini, diced tomatoes, and the herbs.  Stir and bring to a boil.  Lower temperature and simmer for about an hour to an hour and a half.  15 minutes before ready to serve toss in the ditallini and simmer until pasta has cooked.  Serve with a nice roll or piece of bread. Enjoy!!!

Surprise Stir Fried Rice

 

 

     Surprise Stir Fried Rice is a name I came up with because I had no idea what I was going to put in this stir fry dish.  I was asked to do a dish for my google+ community utilizing rice.  I have a couple dishes on here that use rice but thought the possibilities are endless.  I had some left over beef tips that I thawed out as well as the vegetables utilized below.  My measurements are a bit different with this dish due to the fact that I really just eyeballed them. This dish was delicious.  I mean it had heat, it had sweetness, and it had spice.  It had flavors from Chinese, Thai, and other Asian cuisines. I'm not quite sure the raspberry chipotle sauce added much as I could not distinguish it from the rest so you could eliminate this step. Overall I would definitely make this dish again.  It was quick, easy, and the flavors all went well together.  Two bowls and I was satisfied. Surprise Stir Fry.

Ingredients:

• 1/2 lb beef tips diced thin
• Small handful diced red onion
• Small handful frozen green beans
• Small handful diced green pepper
• 1 tbs diced ginger
• 1 tbs diced garlic
• 2 cups cooked white rice
• 2 tbs soy
• 1 tbs oyster
• 1 tbs hoisin
• 1 tsp rice wine
• 1 tsp chili paste
• 1 tbs raspberry chipotle sauce
• Small handful brown sugar
• Salt/pepper

 

     In a small bowl combine the soy, oyster, hoisin, rice wine, chili paste, raspberry-chipotle sauce, and brown sugar.  Mix well.  In a large wok over high heat drizzle in a little bit of vegetable oil.  Toss in the diced beef tips and start to brown. Next toss in the onion, green beans, pepper, ginger, and garlic.  Mix and sauté until vegetables start to soften and the aromas of the garlic and ginger start to fill the air.  Pour in the sauce mixture and simmer for a minute or two.  Stir in the rice and mix around until some of the rice begins to harden up.  This dish was delicious.  It was spicy just enough and had an amazing flavor combination. Enjoy. Serves 2-4.

Chicken And Dumplings

Chicken and Dumplings

 

     What says "Fall Comfort Food" better than a nice bowl of Chicken and Dumplings Soup? Who knows?  There are many types of comfort food to each and every one of you.  I have many of my own.  I didn't grow up eating this dish.  My mother never made it.  I first had this at a friend’s house growing up.  I don't know if it is a southern dish, or according to Wikipedia, a French Canadian dish in origin, but you will definitely find it at almost any diner, home cooked restaurant, or American eatery.  I love this dish.  Its simplicity, its smoothness, its creaminess, its feeling of home.  I found a good recipe online a couple years ago and have since tweaked it here and there and made it my own.  Please enjoy my wonderful: Chicken And Dumplings.

Ingredients:

• Olive oil
• 2 cups carrots
• 1/2 diced white onion
• 48 oz chicken stock
• 2 lg chicken breasts
• 2 10oz cans of cream of chicken
• 1 10oz can of cream of celery
• 1 10oz can of green beans
• 1 pinch rosemary
• 1 tsp thyme
• 1/2-cup heavy cream
• Salt/pepper

Dumplings

• 1-cup flour
• 1 egg
• 1/2-cup milk
• 2 tbs melted butter
• Parsley
• 1/2 tsp onion powder

     I start out making the dough for the dumplings first.  Take the butter and melt it in the microwave.  Let it cool a bit to room temperature.  Mix in the milk and egg.  In a mixing bowl combine the flour, onion powder, and parsley.  Pour in the milk/egg/butter mixture and incorporate.  The dough will be very sticky.  Sit aside. 

     In a large Dutch oven or soup pot, sauté the carrots and onion in a little olive oil. Pour in the chicken stock and the frozen chicken breasts.  Bring pot to a boil and let the chicken cook.  (About 15-20 minutes). Next mix in the cream of chicken soups, cream of celery, green beans, rosemary, thyme, and the heavy cream.  Remove the chicken and cut up or pull into bite size pieces and place back in the pot. Simmer for about 20 more minutes. Now for the fun part, with a small teaspoon, spoon the dumpling batter and drop directly into the simmering pot.  Don't worry, they will soon swell up and float to the top.  These dumplings will be the delight of your guests and family. Simmer again for about 20 more minutes until the dumplings have finally cooked and floated to top.  Stir to make sure everything is incorporated.  Salt and pepper for taste and serve.  Serves 5-8 people depending on everyone’s appetite.

Fish Tacos

 

Fish Tacos

      I have heard that Fish Tacos are something that originated in California.  Since living in WV is far from California, you might ask how someone like me found these delightful little meals.  Well, traveling and trying new things introduced me to the Fish Taco.  I'm one of those people that once I get the hankering for something I plan and organize to make it that night or weekend.  So, here goes, I was craving Fish Tacos surprisingly and decided to give it a try and attempt to make them.  Never having done this before it turned out to be very simple and quick. Previous Fish Tacos that I have had included a slaw type of topping.  I was craving a good cold black bean salsa so I threw it in instead.  If you are not a fan of fish and think the idea of making it into a taco is repulsive, please just open your mind and mouth and give this a shot.  It will not disappoint you.  Trust me....  Fish Tacos.

Ingredients:

• 2 filets of Swai
• Panko crumbs
• 2 eggs
• Flour
• 1/2 15oz can corn
• 1/2 15oz can black beans
• 1 10oz can Ro-Tel tomatoes/jalapenos
• 1/2 cup cut green onion
• 9-12 fresh white corn tortilla
• 1 tbs cumin
• 1/2 tbs garlic powder
• 4 tbs mayo
• 1 tbs chili pepper
• 1/2 tbs cayenne
• 1/2 tbs dill

     First prepare the fish by slicing the filets into small strips and then coating in some flour, dredging in egg, then into the panko crumbs. Fry in a skillet in a little olive oil until golden brown on both sides.  Place in an ovenproof baking dish and bake at 350 degrees for about 15-20 minutes.  Meanwhile mix the mayo, the cayenne, chili, and dill in a bowl based on taste.

     In a small frying pan brown the white corn tortillas in a little oil on both sides until they start to bubble and blacken.  Remove to a plate and fold to cool.

     Mix the corn, beans, and can of Ro-Tel, cumin, and garlic powder together and sit aside.  Once the fish is complete it is time to plate.  Take some of the mayo concoction and spread inside the taco shell.  Place in a piece of fish and top with the black bean corn salsa.  Serve immediately while the tacos shells are a bit crisp and soft.  Enjoy my take on Fish Tacos.  Serves 3-6 people based on the size of their stomachs.

 

Thai Basil Chicken or (Gai Pad Krapow)

Thai Basil Chicken

     It's that time again where I venture into Asian cuisine.  Thai Basil Chicken is a famous chicken dish that you can find on the streets of Thailand at any food vendor.  A quick delicious meal that relies on a few key ingredients one of which I was unable to find here in the States.  Thailand has its own varieties of a wonderful herb that is one of my favorites; Basil.  Thai has a couple different types of Basil one of which they call the Holy basil.  Apparently it is much stronger and spicier than your run of the mill Italian Basil. Not that Italian Basil is bad; I grow it year round inside my house along with some other herbs.  So, because I was unable to find Thai Basil, I substituted regular Italian Basil and a bunch of it.  

     This is another one of those dishes that just exemplifies the wonderful variety of flavors that Thai cooking can bring together.  This is simple and quick but so full of flavor.  It is hot, sweet, and fresh.  I added a handful of fresh steamed green beans just to give it some more texture and volume.  This has quickly become a new go to meal. 

Enjoy my take on a Thai classic, Thai Basil Chicken.

Ingredients:

 

• 2 boneless skinless chicken breasts
• 1 1/2-2 cups cooked Jasmine rice
• 1 1/2 tbs fish sauce
• 1 1/2 tbs soy sauce
• 1 1/2 tbs oyster sauce
• 4 cloves garlic
• 2 chilies
• 1 tbs brown sugar
• bunch of basil
• green beans

   
     First slice the chicken breasts into thin slices.  Next mince the garlic and diced chili peppers together.  In a hot wok over high heat pour in some vegetable oil and heat to smoking.  Toss in chicken and cook thoroughly.  Mix in the minced garlic and chili peppers and sauté. Pour in the soy, fish, and oyster sauce.  Mix in the brown sugar and basil leaves.  Mix in the green beans and rice.  Mix around until well incorporated.  Serves 2-3. I may not be from Thailand but I am shortly becoming a great Thai cook.