Thank you to my dear friend Bea Kunz for sharing a family recipe with me.  I hope you enjoy Bea’s family recipe for Chicken n’ Dumplings.  Bea grows and sells the most wonderful herbs.  Please visit her website.  Enjoy!

(Chicken and stock)

1 whole free range/organic chicken , 4 to 5 pounds
2 large bay leaves
1 head garlic-split ( or to taste )
5 sprigs fresh thyme or 2 teaspoons dried
Kosher salt
4 to 5 black peppercorns

(Vegetables)

2 carrots
1 large sweet onion
2 ribs celery
1 clove garlic-split
4 sprigs fresh thyme-stripped from the stalk
Extra-virgin olive oil
1/2 cup chopped fresh flat-leaf parsley

(Buttermilk-Chive Dumplings)

2 cups flour
1 Tbsp. baking powder
1 tsp. salt
2 eggs
3/4 to 1 cup buttermilk
1/4 cup chopped chives

Place chicken and first 6 ingredients into a slow cooker and cover with water. Set on low , and cook until chicken is falling apart. ( you can do this the day before and refrigerate) Or you can cook on stovetop in about an hour.

When done, remove the chicken. Strain the stock and shred the meat into big pieces.

Slice vegetables up into small pieces, in a large sauté pan over high heat,add a 2 tablespoons olive oil, and sauté vegetables until translucent. Fold vegetables into the slow cooker ( or pot ) with the stock. Fold the shredded chicken back into the mixture and season well. Add chopped fresh parsley and stir. Turn slow cooker ( or pot ) up to high while you make the dumplings. ( adjust heat so it doesn’t boil too rapidly or over the edge of pot if doing stovetop)

(To make the dumplings)- Sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold.

Mix just until the dough comes together—the batter should be thick and cake-like. Using a small ice cream scoop, make dumplings and layer into the slow-cooker, ( or pot ) Place the lid back on. Turn cooker up to high and leave for 30 minutes until the dumplings are cooked and puffed up slightly.
( If using stovetop, turn the heat as high as possible and watch carefully as the liquid will boil out of the pot with lid on too tight.)

Enjoy and have fun with your guest.

Bea kunz

EatWell-BeWell~
http://www.sagehillfarmsandvintagestore.com
http://beasbeatitudes.blogspot.com
http://kunzdurham.blogspot.com

My friend and bowling buddy Joy gave me this soup recipe.  I love these kinds of soups because you can add as much or as little as you would like to go along with your own taste.  This soup is great for the crock pot, or if you are in a hurry cook it on the stove.  As with most recipes of this type, it is always better the next day.  Try doubling the recipe and freeze some of the soup for a busy day.

Taco Soup Recipe

1-2 lbs ground beef

1 can whole kernal corn (drained)

1 can cream style corn

1 can pinto beans

1 can ranch style beans w/ jalapeno

1 can rotel

1 can diced tomatoes

1-2 pkgs taco seasoning (depending on your taste)

onion powder

garlic powder

Brown ground beef and drain.  Pour beef and all other ingredients into pot and cook.

This chili recipe is better when you cook it the day before and let it refrigerate overnight.

Ingredients

• 2 pounds ground beef
• 1 Tablespoon olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3/4 Teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 7 Tablespoons chili powder
• 2 Teaspoons garlic powder
• 1 Jalapeno pepper, seeded and finely chopped
• 1 15 to 16oz can of red kidney beans (drained)
• 1 15oz can diced tomatoes
• 1 15oz can tomato sauce
• 6 oz beer (1/2 can)
• 3 Tablespoons ground cumin
• 1 Tablespoon Worcestershire sauce

Directions

Cook ground beef in olive oil with onion, garlic, salt and pepper until browned well in a large pot.   Drain off fat.  Add bell peppers, chili powder, garlic powder, onion powder and jalapeno.  Continue to cook on low heat for 5 minutes while stirring.  After 5 minutes, add the remaining ingredients and gently bring to a boil.  Allow to simmer for 25 minutes then turn off heat and allow to cool.    Reheat when ready to eat.   Serve with grated cheese, chopped onions, and cornbread.
Note:  Reheat in Crock Pot and serve in your Crock Pot.  Heat on low for 4 hours.

MP Product Used #139
1 (14oz). can diced tomato’’s
1 (14 oz.) can tomato sauce
1 large can of chili beans
1lb. ground pork
1lb. ground beef
1 medium diced onion
salt & pepper (optional)
1 -3 Tbsp. Megan’’s Pantry Chili Seasoning
½½ -1 can of Beef Broth to desired thickness.
1 small can of V-8 Juice (6oz)
10 Hershey Kisses

In a large sauce pan sautéé onions, ground pork and ground beef until the meat is browned; then add remaining ingredients (except kisses) and simmer for 20 minutes. Then add the Hershey Kisses and make sure they are melted before serving.

Tracy Champagne
Megan’s Pantry Team Leader!

Ingredients:

3 pounds ground beef
2 Tablespoons shortning (I usually omit this)
1 cup onion, chopped
1 cup celery, diced
1 green pepper, chopped
1 garlic clove, minced
2 tablespoons Worcestershire sauce
1 cup catsup
3 beef bouillon cubes, crushed 1/2 teaspoon paprika
1/4 teaspoon pepper
1 can (6 oz.) tomato paste
1 1/4 cups water
3 tablespoons vinegar
3 teaspoons brown sugar
1 teaspoon dry mustard

Instructions:

Heat shortning in a skillet and brown meat, discard fat. Combine all ingredients in the crock pot and stir well. Cover and cook on low for 6-8 hours, high for 3-4, or on auto 5 hours. Serve over warmed rolls or noodles.

Bob - http://www.blackjava.ca