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CHEATER’S CHICKEN AND DUMPLINGS
And now for some comfort food–not that Buttermilk Hummingbird Cake wasn’t comforting. In fact, it was too comforting (ask my scales). So why “cheater’s”? Because this recipe is easier than it has a right to be. There’s just no way it should taste this good using so many frozen and canned ready-at-hand ingredients. But it does.
1 tbsp olive oil
1 cup diced onions (I used frozen–see, easy)
2 cans cream of chicken soup
1-1/2 cups milk
1-1/2 cups water
1-1/2 cups sliced carrots (1/4″ thick pieces)
2-12.5 oz cans chicken breast, undrained
1 cup frozen peas (easy peas-y)
1-12 oz can refrigerator biscuits
1/8 cup coarsely chopped parsley (optional)
1) Heat olive oil in large soup pot over medium-high heat, add onions, and cook 5-7 minutes until softened
2) Reduce heat to medium; add both cans cream of chicken soup, milk, and water; stir to combine; add carrots and both cans chicken breast with liquid; cook 10 minutes
3) Add frozen peas and stir; cut each biscuit into 8 small wedges (I use kitchen scissors) and add to soup; stir gently, lower heat to medium-low, cover with lid; stirring occasionally, cook soup 15 minutes or until biscuit dumplings are cooked through
4) Serve with a scattering of parsley
Servings: 6
NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/17/12
CHORIZO-CHICKPEA JUMBLE
Though normally I would serve this deliciously spicy mixture over mashed potatoes or rice, the warming weather called for something lighter, and since fresh spinach is light and tasty cold or hot, it was the perfect addition. Plates scraped clean!
1 tbsp olive oil
16 oz chorizo sausage (I used Ole Mexican Food brand)
1 onion, diced
1 red bell pepper, cut into 1″ long strips
1 tsp red pepper flakes
1-15 oz can chickpeas, drained
1-10 oz can diced tomatoes (I used Rotel brand)
6 cups baby spinach
1 tbsp chopped parsley
1) To large skillet add oil and heat over medium-high; add chorizo sausage and cook, breaking up with spoon, 5 minutes; add onion and cook 5 minutes; add red bell pepper, red pepper flakes, chickpeas, and tomatoes and cook 5 minutes
2) Meanwhile, divide spinach between 4 plates; remove chorizo-chickpea mixture from stovetop and spoon over spinach; sprinkle parsley over top and serve
Servings: 4
BUTTERMILK HUMMINGBIRD CAKE
The picture does not do the taste of this cake justice. It’s pretty, but it could have been beautiful if my guys hadn’t protested the addition of frosting. They said it was the banana and pineapple they wanted to taste. Obviously, they don’t have my sweet tooth. Poor things 
3/4 cups canola oil
1/2 cup buttermilk
1 cup granulated white sugar
1 cup brown sugar
3 eggs
2 tsp pure vanilla extract
1 tsp cinnamon
1 tsp baking soda
1/2 tsp sea salt
2 cups mashed ripe bananas
1-8 oz can crushed pineapple, drained
3 cups all-purpose flour
3/4 cup chopped pecans
1) Preheat oven to 350 degrees; lightly oil and flour a Bundt cake pan
2) To large mixing bowl, add oil, buttermilk, and both sugars; beat on medium 3 minutes; add eggs, vanilla, cinnamon, baking soda, and salt and beat 2 minutes
3) Add bananas and pineapple and beat on low 2 minutes until well combined; gradually add flour and beat until just combined; stir in pecans
4) Pour batter into Bundt cake pan and bake in oven about an hour until a toothpick inserted in center comes out clean; remove from oven and let cool at least 15 minutes (warm is delicious–and lightly buttered since frosting was a no-no); enjoy!
Servings: 12
SMOKED CHICKEN-HAM-ZUCCHINI FOCACCIA SANDWICH
Maybe I should have gone with basic focaccia since too much fancy can be offputting to my guys–and the grated zucchini that was something of a highly textured lettuce was different enough as it was–but there were no complaints about the rosemary-sea salt focaccia. Of course, the smoked chicken, ham, provolone, and basil paste pulled it all together, making for a very tasty sandwich.
1 focaccia loaf (I used Rosemary-Sea Salt abou 5″x8″), sliced in half
3 tbsp basil paste
1 small zucchini, grated
1-1/2 cups cherub tomatoes
6 slices provolone (smoked or unsmoked depending on how smoky you like your sandwich)
2 cups shredded smoked chicken (or non-smoked)
4 slices cooked ham (on the thick side)
1) Move oven rack to lower third of oven; preheat broiler
2) Spread basil paste over bottom half of focaccia loaf, scatter grated zucchini over basil paste, followed by tomatoes and layered provolone cheese slices
3) Layer top half with ham and chicken
4) Place sandwich halves side by side on baking sheet and put under broiler 4-5 minutes until meat heats through and cheese melts (keep an eye on it); remove from oven, place top half of sandwich on bottom, cut into four generous pieces, and serve
Servings: 4
BERRY AND CANDIED PECAN SALAD WITH CHICKEN
Senior, Junior Too, and I gobble up salads, especially if I toss a bit of chicken on top, but Junior can take them or leave them. Since Junior was away, salad was the order of the night. Junior’s loss, Junior Too’s gain. This salad boasts numerous taste sensations, but I believe the candied pecans and oil-less berry dressing are what stand out. Super delicious!
CANDIED PECANS:
1/4 cup brown sugar
2 tsp water
3/4 cup pecans, chopped
CHICKEN:
1 tsp olive oil
1 lb boneless skinless chicken tenderloins, sliced into 1/2″ thick pieces
1 tbsp brown sugar
BERRY DRESSING (Note: a great alternative is Ken’s Steak house Lite Raspberry Walnut Vinaigrette):
3/4 cup frozen mixed berries (raspberries, blackberries, blueberries), thawed
1/2 cup water
2 tsp granulated white sugar
3 tbsp white wine vinegar
1 tbsp minced fresh chives (optional)
pinch sea salt
pinch black pepper
SALAD:
2 cups fresh baby spinach
2 cups romaine lettuce, torn into bite-sized pieces
1/2 cup mushrooms, thinly sliced
1/4 cup shredded carrots
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup finely sliced red onion
3/4 cup frozen mixed berries, thawed
1 apple, cored, peeled, and chopped (optional)
1) PECANS: In small saucepan over medium heat, combine brown sugar and water and cook until sugar dissolves; add chopped pecans and stir to coat; cook 5-7 minutes, stirring throughout (sugar should for a crust on pecans); remove from heat and spread pecans on a plate, set aside
2) CHICKEN: Heat olive oil in large skillet over medium-high heat; add chicken and cook on each side 3-5 minutes until golden and cooked through; sprinkle brown sugar over top, stir, and cook additional 2 minutes; remove from heat, spread chicken on plate, and refrigerate
3) BERRY DRESSING: Combine berries, water, and sugar in blender and blend at medium speed 30 seconds; add vinegar, chives, sea salt, and pepper and blend about 30 seconds; refrigerate
4) SALAD: Divide spinach and romaine between 4 plates; over top of each, scatter mushrooms, carrots, red and yellow bell peppers, onion, berries, apple, chicken, and candied pecans; serve with berry dressing
SERVES: 4 (or 3 hungry salad lovers)
NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/18/12
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12th Century England. Two men vie for the throne: King Stephen, the usurper, and young Duke Henry, the rightful heir. Amid civil and private wars, alliances are forged, loyalties are betrayed, families are divided, and marriages are made.
For four years, Lady Annyn Bretanne has trained at arms with one end in mind—to avenge her brother’s murder as God has not deemed it worthy to do. Disguised as a squire, she sets off to exact revenge on a man known only by his surname, Wulfrith. But when she holds his fate in her hands, her will wavers and her heart whispers that her enemy may not be an enemy after all.
Baron Wulfrith, renowned trainer of knights, allows no women within his walls for the distraction they breed. What he never expects is that the impetuous young man sent to train under him is a woman who seeks his death—nor that her unveiling will test his faith and distract the warrior from his purpose.
To read an excerpt, visit: The Kitchen Novelist
