It’s actually cold enough for frost to cover the ground here in the panhandle of Florida. And between work and Christmas shopping and baking, this family needed some good ole southern comfort food. My boyfriend loves chicken and Dumplings. He found a video on Facebook (Suzy Shirey Tidwell: Hoyt Tidwells Chicken and Dumplings video) and we followed that recipe. If you can’t find it on Facebook it is below. It’s simmering on the stove right now and I can’t wait to dig in.
The few things we did differently is we took 4 split chicken breasts and one large container of chicken broth and slow cooked them in the crock pot overnight. Leave the skin on the meat to make the broth richer.
Save the broth from the chicken to use as the base for the chicken and Dumplings.
Set aside the deboned, shredded chicken and save until ready.
Add 10 chicken bullion cubes to the broth and bring to a bowl.
Mix up: (by hand. DO NOT USE A SPOON)
3 cups of flour
1/4 cup of shortening
1 cup of water
Add more flour as needed to make a stiff ball of dough.
Sprinkle flour on a pastry sheet and roll each ball out until thin. Using a pizza cutter, cut dough into long strips lengthwise and width wise. When the broth is boiling, add the Dumplings one mound at a time. Add pepper to taste.
Each time you add a mound of dough, shake the pot. Do not use spoons.
After all dough is added, shake one more time, reduce heat, cover and simmer for about 30 minutes.
Add chicken and stir with a wooden spoon. Simmer for about 20 minutes. Serve with your favorite bread and enjoy!!
One of the benefits of feeding a large group of people is leftovers! Leftover potatoes can be used for many different recipes. One of our favorite uses is Potato Cakes. I used the leftover potatoes from our Shrimp Boil to make this recipe. However, you can use leftover mashed potatoes or sweet potatoes.
Leftover mashed potatoes
2 tsp Cajun Seasoning
1 egg beaten
2 Tbsp Flour
1/2 cup shredded cheese
2 Tbsp Oil
Flour for dusting
Mix cold mashed potatoes with all ingredients except the oil. Roll into balls, roll in flour on a cutting board and pat into Cakes. Heat oil in a skillet until hot. Add Cakes and cook on each side for about 5 minutes or until golden brown and heated through. Serve with shredded cheese and your choice of toppings.
Side note: I use Yukon Gold potatoes for a more creamier flavor and the yellow color. But any type of Potato will work.
We love finger foods. And the kids are a sucker for tacos. These cups are easy to assemble and extremely tasty!
Southwest Chicken Cups:
2lbs of ground chicken
1 can of corn (drained)
1 can of black beans (drained and rinsed)
1 can Rotel (drained)
1 package of taco seasoning
1/2 package of wonton wrappers
Cheese for topping
Preheat oven to 350. Prepare a muffin tin with wrappers. I use two in each cup, with the corners overlapping in the bottom of the cup.
Brown ground chicken. Add in beans, corn and Rotel. Do not drain any of the liquid. Add in taco seasoning. Bring to a low boil and reduce heat to simmer for about 5 minutes.
Fill Cups with filling and top with cheese. Bake at 350 degrees for 15 minutes. Top with your favorites like sour cream and salsa. A variation of our favorite food…tacos!!
Christmas is my favorite holiday. I love the lights, the sound of snow falling, the smell of the evergreen trees, and the joy my children have for the holiday. For our traditional viewing of “How The Grinch Stole Christmas”, I made Christmas popcorn. This is a very easy recipe and can whipped up very quickly. Here is a very basic recipe that can be easily modified for your family.
5 cups of popped popcorn
1 bag of red and green M&Ms
1 bag of mini marshmallows
1 bag of chocolate covered pretzels Christmas trees
Pop your popcorn. I do mine on the stove in a popcorn pan. However, lightly buttered microwaveable popcorn works as well. Mix all ingredients into a large brown bag and serve.
Very easy yet a fun treat for your holiday movies. This time of year is stressful enough, the treats you have with your family shouldn’t be.
Fall is in the air….well somewhere else anyways. This is Florida after all. But, here in the south it is football season. One of my favorite meals is green chili. You can serve it over rice or burritos or whatever else you desire! This recipe is easy and very flavorful! Spice it up or tone it down depending on your taste.
Pork Green Chili:
2lbs boneless pork roast cut into chunks
Cilantro (I use dried and add as much as needed for flavor)
2-1/2 cups Chicken Stock
2 cans diced green chilies
4 garlic cloves crushed
1/2 onion chopped
1 jalapeño (more if you want more kick)
1 tsp cumin
1 tsp pepper
1 package of Green Chili Enchilada Sauce
2 tbsp oil
2 tbsp flour
Heat oil in medium-high heat. in large pot. Sautée onions, garlic, and jalapeños until onions are opaque and jalapeños are tender. Add pork roast, season with pepper, cilantro, and pepper, and cook until browned. Add chicken stock, green chilies and flour. Mix well. Bring to a boil. Then reduce to low heat and simmer for 2 hours. 30 minutes before serving, add sauce. Mix and continue to simmer for an additional 30 mins.
Serve! We had ours over rice but it’s great over bean and cheese burritos as well!
I love birthdays. I really love summer birthdays. Especially mine! I like to create a new alcoholic beverage for all the adults at my parties. This year was Mermaid Water. Because those that know me, know I’m part mermaid. 😉 This drink made a nice size pitcher and even those who don’t really drink (like my mom) even found it to be refreshing. We enjoyed ours lounging by the pool.
3 shots of Spiced Rum
3 shots of Coconut Rum
3 shots of Blue Curaçao
1 bottle of Pineapple Juice
3 limes, sliced
1 lime juiced
Place a half the sliced limes along the bottom of the pitcher. Full halfway with ice. Add the shots of both spiced and coconut rum. Add 3/4 of the bottle of pineapple juice. Add the juice from the limes. Top with remaining pineapple juice. Add three shots of the Blue Curaçao. Garnish glasses with limes, add ice and serve!
You can always adjust the amount of alcohol and pineapple juice to fit your taste. As always, drink responsibly! 🍹 Cheers!!
Next drink up will be my newest favorite: Dirty Shirley Temple!
It’s summer!! Well at least in Florida. And summer means drinks and barbecuing and fun outside.
To kick off summer I made bacon wrapped hotdogs stuffed with cheese. The bacon made a great wrap but requires constant watch on the grill. To round out the meal I made myself a Dirty Shirley Templr. Because hey, sun’s out so the rum’s out.
Bacon Wrapped Hotdogs stuffed w/cheese
Package of bacon
Package of hotdogs
Slice string cheese into strips. Slice a slit into the hotdog. Place cheese into slit. Wrap with bacon. Secure with toothpick.
Heat up grill. Turn heat to lowest setting. Place hotdogs onto the grill. Check on hotdogs every few minutes
And serve with your favorite alcohol! Or any drink of your choice 🙂
Enjoy and happy grilling!
to prevent burning. Rotate as needed.
It was a rough day of being sick, and the last thing I wanted to do was cook. This meal is not only easy, but simple enough I could enlist my kids to help. Bacon, eggs, cheese and tater tots; the perfect breakfast for dinner combination!
Tater Tot Breakfast Cups
36 Frozen tater tots
1 package of bacon
Preheat oven to 350 degrees. Prepare muffin tin by spraying with non-stick spray.
Cook bacon in skillet until desired crispness. Chop into small pieces.
Place 3 tater tots per muffin cup. Crack one egg over each cup. Season with salt and pepper. Top with bacon and cheese.
Bake for 25 minutes, or until eggs are cooked through. Run a knife around the edges to loosen. Serve warm! Top with salsa or eat on their own. Enjoy!!
It takes a little creative thinking to get my kids to eat certain veggies. Zucchini is one of those veggies. So, since I know they love ground chicken patties and corn, I mixed them all together with a little bit of shredded zucchini and they gobbled them up! Best part, they had no idea here was any green veggies in them!
Zucchini Corn Chicken Fritters
1 zucchini; shredded and drained of Ezra water
1/2 can of corn; drained
1lb of ground chicken
1 handful of Monterey Jack cheese
1 egg; whisked
1/2 cup of bread crumbs
1 tsp of pepper
1 tsp of garlic powder
1 tsp of dried minced onions
Preheat 1 tbsp of oil in a skillet to medium heat. Shred zucchini and press out any excess water. Place into medium bowl. Drain can of corn and add half to the zucchini. Add ground chicken, cheese, egg, bread crumbs and spices. Mix well with hands.
Form into parties and place into the heated oil. Cook for about 3-4 minutes on each side, until chicken is cooked through. Continue with the rest of the chicken mixture. Top with extra cheese.
I love cabbage. I like the versatility of the vegetable, the crunchiness, and the low calories. Sautéed, roasted, boiled, or raw, it’s a great addition to your menu.
This recipe takes the tastiness of the cabbage roll with the convienence of one pot cooking.
One Pot Cabbage Roll:
1/2 head of cabbage, chopped
1 can diced tomatoes, undrained
1 cup of rice
1 cup of water
Brown hamburger in a large skillet. Drain and return to pot. Add in chopped cabbage, tomatoes with juices, rice, and water. (For mine I cooked the rice separately and added rice to my kids bowls to keep mine low-carb.) Bring to a boil. Reduce heat, cover, and simmer until cabbage is tender and rice is cooked.
Spoon into bowls and top with cheese! Enjoy a filling, lower calorie meal!