flour tagged posts
Monday, November 18, 2019 Food
Chicken and Dumplings in the Instant Pot
Nothing like Rich, creamy, chicken and dumplings that are made easy in the Instant Pot.
Whisk up an easy dumpling batter, add your vegetables, chicken, and broth to the pot, and you’re on your way to a rib-sticking dinner.
The Trick to Chicken and Dumplings in the Instant Pot is:
Pressure cooking chicken and dumplings can a bit of a challenge because thickened liquids either don’t come up to pressure at all, or they do, and you end up with scorching on the bottom of the pot.
To address the issue, I didn’t add flour directly to the broth in this recipe...
Monday, March 18, 2019 Food
This soup my beautiful wife came up with after we always ordered a similar soup from a restaurant. At first she made it just like the original recipe or what she thought it could be. Through many changes this recipe is the best one to date. In order to share this we had to measure out the ingredients because she doesn’t cook by measurements. So you can add or subtract ingredients to your desires. Once you make it you can change it to make it the way you like it. She has made it with potatoes instead of beans, Chicken broth instead of Beef. It really is just a basic recipe that can be changed in accordance to your own personal preferences. So break out the dutch oven and get started !
She calls this recipe the Hubby’s Hearty Turkey Sausage soup...Read More
Monday, December 24, 2018 Food
1 Preheat the oven to 425°F.
2 Roast the veggies: Spread chopped mushrooms, carrots, and potatoes on a baking sheet in three separate rows, keeping each vegetable separate from the others—this will come in handy later when you have to add them to the soup in separate steps.
Drizzle 3 tablespoons of olive oil over the vegetables, then sprinkle with 3/4 teaspoon of salt, 3/4 teaspoon freshly ground pepper, and 1/2 teaspoon harissa. Toss each individual row to coat.
Roast veggies in oven for 20 to 25 minutes. When they are fork tender, set them aside while you finish the soup base. ( You don’t actually want the vegitables to brown too much for this recipe; you want the colors to stay vibrant.)
While the vegetables roast, cook the chicken and begin assembling the stew.
3 Cook the chicken: ...Read More
Oat flour and rolled oats add a nutty flavor to these gluten-free chocolate chip cookies! Bittersweet chocolate adds some chocolatey depth. Keep these around for your friends and family who can’t have gluten.
In my world, there’s no such thing as too many chocolate chip cookie recipes. Making a batch following one recipe or another is one of my many default moves in the kitchen.
And I don’t know about you, but with the eating habits of me and my friends it has become increasingly useful to have recipes that can accommodate loved ones who need to cut out gluten.
That’s why I decided on this gluten-free recipe for the gluten-free chocolate chip cookie lovers in your life.
The Best Gluten-Free Chocolate Chip Cookies
These cookies are a lovely combination of crispy and chewy...
Sunday, October 21, 2018 Food
1 Prepare the pan: Line the base of a 7-inch round springform pan or 7-inch by 3-inch push-pan with parchment paper. Lightly grease the sides of the pan with butter or nonstick cooking spray.
2 Toast the pecans: Toast the pecans in a dry skillet over medium heat on the stovetop for 4 to 5 minutes until they become fragrant; watch carefully to avoid burning. Alternatively, toast the pecans in a 350°F oven for about 10 minutes, checking frequently, until toasted and fragrant.
Allow the nuts to cool.
3 Process and prepare the crust: In a food processor, process the cooled pecans and graham crackers to fine crumbs. Add the brown sugar, melted butter, and salt. Using 1-second pulses, process until the mixture resembles damp sand.
Transfer the crumb mixture to the prepared pan and press firmly...Read More
Friday, October 12, 2018 Food
Try this Awesome Pumpkin Biscotti
1 Whisk flour, baking powder, salt, spices: Preheat oven to 350°F. Vigorously whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, ground cloves, and salt into a bowl.
2 Whisk wet ingredients and sugar: In a separate large bowl, whisk together the sugar, molasses, eggs, pumpkin purée, melted butter, and vanilla extract.
3 Combine dry with wet ingredients: Add the dry mixture to the wet mixture a third at a time, stirring after each addition. The dough should be rather wet and sticky.
If adding dried cranberries or toasted chopped nuts, stir them in now.
4 Form the dough: Line a baking sheet with parchment paper or a silicone mat.
Sprinkle a clean surface with about 1/4 cup of flour. Scoop the dough onto the floured surface...Read More
Wednesday, September 26, 2018 Food
Give classic stroganoff a twist with some shredded rotisserie chicken! This whole dinner comes together in a jiffy, making it a new staple for busy weeknights.
The rotisserie chicken should be in your arsenal if you are a busy person—and who isn’t? But the whole roasted chicken doesn’t always have to be the main event. I like to use rotisserie chickens more as an ingredient to make other meals—like this easy chicken stroganoff!
CLASSIC BEEF STROGANOFF . . . BUT WITH CHICKEN
Normally, a stroganoff is made with thin cuts of beef, but to do that right requires some extra prep, and I thought it would be fun to try the classic stroganoff flavors—mushrooms, sour cream, etc.—with chicken.
Using a shredded meat from a rotisserie chicken for the sauce is easy, and the finished sauce...
Sunday, September 23, 2018 Food
These thin and crispy chocolate chip cookies taste just like Tate’s Bakeshop Cookies from the bright green bag! It’s all about baking your cookies low and slow.
Are you familiar with Tate’s Bakeshop Cookies? You know, the unassuming-looking chocolate chip cookies packaged in a green roll-top bag that you can find at the grocery store?
If you have, then you probably know that they are crazy delicious.
Why Crispy Chocolate Chip Cookies are the Best
Usually, I prefer the classic chewy-gooey-in-the-middle and crisp-around-the-edges kind of chocolate chip cookie, but these crispy chocolate chip cookies are an exception.
These cookies are thin around the edges and crispy all the way through. They have a deeply burnished taste, almost like buttery toffee.
The semi-sweet chocolate chips ...
Friday, September 21, 2018 Food
1 Make the pie crust: To make a homemade crust, in a large bowl whisk together 2 1/2 cups of flour, 1 teaspoon of salt, and 2 teaspoons of sugar.
Add the cubed butter and use your clean dry hands to toss to coat with the flour. Using your hands work the butter into the flour, pressing the cubes of butter between your thumb and fingers. Continue to work the flour until the mixture is shaggy and the largest pieces of butter are no larger than a kernel of corn.
Make a well in the center and add the sour cream to it. Use a fork to work the buttered flour and the sour cream into each other until the dough begins to clump.
Separate the dough mixture into 2 equal sized piles and work each one first into a ball, and then into a disk. Sprinkle with flour and wrap with plastic wrap...Read More