Jenni Lopez Food Court

Chicken and Dumplings Recipe

2013-07-04T23:14:00.002-07:00

And here's another of my husband Morgan's meaty recipes. He says:

"There are as many ways to prepare chicken and dumplings as there are fond memories of Sunday dinner with an old-South mother or grandmother. My own mother made light, fluffy dumplings and not the rolled-and-cut, noodle-like variety, so I tend to prefer these. The sauce I've tweaked some, taking inspiration from a South Carolina grandmother and the cooking lore of the Appalachians. This recipe is a bit of a hybrid of all these influences and produces a chicken and dumplings that I find deeply satisfying. The gravy is substantial, filled with vegetable and chunks of flavorful meat, and throughout it float large, pillowy dumplings. One bowl is enough to fill you up, but you won't be able to resist a second."

Chicken and Dumplings Recipe

serves four to six

Ingredients:

Stew:

1 small hen, quartered
1 quart chicken stock
1 small onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, chopped
1/2 Tablespoon salt
2 teaspoons fresh parsley, minced
1 teaspoon fresh sage, minced
1 teaspoon fresh marjoram, minced
2 pinches fresh rosemary, minced
2 pinches fresh thyme, minced
2 pinches black pepper
1 pinch crushed red pepper
1 Tablespoon butter

Dumplings:

2/3 cup flour
1/2 tsp salt
1 tsp baking powder
1/4 cup milk
2 tbsp oil

Preparation Instructions:

1. Quarter the chicken, keep the neck, giblets, wings, and back to make stock another time (freeze).

2. Heat a large cast-iron skillet or Dutch oven over medium-high heat. Rub the chicken with some of the salt, pepper, and herbs. Fry the chicken in the butter until both sides are well browned then set aside.

3. Deglaze the pan with a splash of stock, scraping up any bits sticking to the bottom and stir. Add the onion, celery, carrot, and garlic. Cook, stirring occasionally, until the onion is translucent.

4. Add the chicken back into the mix, then add the stock and cover. Add remaining salt, pepper, and herbs. Reduce heat to low and cook for at least an hour.

5. Carefully remove meat from the bones, leaving it in good-sized chunks. Add the fresh parsley. Turn heat up until the stew is boiling.

6. Prepare Dumplings

a) Mix flour, salt, and baking powder
b) Add milk and oil and stir just until the mixture forms a clumpy mass. The dough should be sticky. Do not over-mix.
c) Using a spoon, drop 8 mounds of dough into the boiling stew.
d) Turn to low, simmer 10-12 minutes.

7. Serve hot. Enjoy!

Raspberry Thumbprint Cookies Recipe

2013-07-04T22:59:00.000-07:00

Simple melt-in-your-mouth butter cookies become a delicacy when you use a dab of tart jam to turn them into Raspberry Thumbprint Cookies. These have long been a favorite dessert at our house because they are easy, inexpensive, and taste so good!

Last week, I needed to make a plate of food or desserts for a charity auction, but we were out of money and the kitchen was bare except for the pantry staples. These simple, easy cookies came to the rescue, providing a delicious plate for the auction. They take nothing more than butter, vanilla extract, powdered sugar, flour, and whatever jam you have on hand.

They are called thumbprint cookies because you roll the dough into a ball and put a thumbprint in the center to fill with jam. My son calls these "squish cookies," and takes great joy in providing "squishing" sound effects as I put my thumb into each one. Once they are cooked, he starts calling them "doughnut" cookies because of their shapes and the jelly in the middle.

You can also experiment with this recipe, substituting raspberry jam for other sorts of jams, jellies, and marmalades. I have tried it with raspberry, blackberry, and strawberry jams, and they all tasted great. Orange marmalade was also wonderful. Have fun!

This recipe is vegetarian and vegan if you use a vegan margarine.

Raspberry Thumbprint Cookies Recipe

makes approximately 32 cookies
Ingredients:

2 sticks butter or margarine
1 teaspoon vanilla extract
3/4 cup powdered sugar
2 cups flour
raspberry jam

Preparation Instructions:

1. First, leave the margarine or butter out to soften to room temperature.

2. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius), and move the rack to the highest position.

3. Cream the vanilla into the butter or margarine. Then add the powdered sugar and cream it in too. Once it is well mixed, add the flour a little at a time and mix in. Stir until the dough has a smooth consistency.

4. Roll the dough into balls one inch in diameter. Place the balls on an ungreased cookie sheet about two inches apart. Press your thumb into the center of each cookie, squishing it a bit and making a little well in the middle. (Do not press all the way through the ball, though!) Spoon a dab of raspberry jam into each well, filling it but taking care not to let them overflow.

5. Bake on the high rack for 12 minutes, or until just barely starting to brown at the edges.

6. Let cool on the pan for a minute, then transfer to a rack to cool to room temperature. Enjoy!

Store in an airtight container.

Pumpkin Sage Butter Tortellini Recipe - Ingredients and Method of Preparation

2011-08-16T06:23:00.000-07:00

Ingredients:

1⁄2 pound sweet butter

8 leaves fresh sage

1⁄2 cup pumpkin puree or pumpkin pie fi lling

2 bags (8 ounces each)

Barilla Three Cheese Tortellini

1⁄2 cup freshly grated Parmigiano Reggiano

Directions:

Prep Time: 10 min. Cook Time: 20 min. Yield: 4 servings

Bring 6 quarts water to a boil in a spaghetti pot and add 2 tablespoons salt.

Place butter and sage in a 10- to 12-inch sauté panover medium-high heat and cook until butter turns golden
brown and spatters a bit. Add the pumpkin puree andremove from heat; it will make some noise here and be a little messy. Swirl the pan to mix the butter and pumpkin mixture together and set aside. Drop the tortellini into the boiling water and cook according to package instructions, then drain in a colander and immediately toss the cooked tortellini into the pan with the pumpkin mixture, place over medium heat and toss until pasta is coated with sauce.Mix in half of the grated Parmigiano and toss 10 seconds,then pour into a heated bowl and serve immediately.

Barilla Pasta Tips

Go ahead – add a little salt. Salting the water brings out the natural fl avor of the pasta.Add the salt once the water has started to boil and allow the salt to dissolve before
adding the pasta. For the optimal flavor experience, use a coarse sea salt. But ask
your doctor if you are on a restricted diet.

Shrimp Fra Diavolo with Penne Rigate Recipe - Ingredients and Method of Preparation

2011-08-02T01:29:00.000-07:00

Ingredients:

1 pound large shrimp, peeled and deveined

1 teaspoon kosher salt, plus more to taste

1 teaspoon freshly ground black pepper

1 teaspoon dried crushed red pepper fl akes

3 tablespoons olive oil

1 medium onion, fi nely chopped

1 (28-ounce) can diced tomatoes with juices

1 cup dried white wine

3 garlic cloves, chopped

1/2 teaspoon dried oregano leaves

1 pound Barilla penne pasta

1/4 cup chopped fresh fl at-leaf parsley

1/4 cup chopped fresh basil

Directions:

Prep Time: 15 min. Cook Time: 20 min. Yield: 4 servings

Bring a large pot of salted water to a boil over high heat. In a medium bowl, toss the shrimp with 1 teaspoon each salt, pepper, and red pepper flakes.

In a large skillet, heat the oil over medium-high heat. Add the shrimp and sauté until just cooked through,

about 2 minutes. Remove shrimp with a slotted spoon, and set aside. Add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes.

Meanwhile, add the pasta to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain the pasta.

Add the cooked pasta to the sauce and stir to coat. Add the shrimp and the accumulated juices to the sauce pan and stir to combine. Remove the pan from the heat and toss in the parsley and basil. Season with more salt to taste and serve.

Barilla Pasta Tips

Don’t waste your olive oil. By using good quality pasta, you don’t need to add oil to the cooking water. Olive oil does nothing for the taste of pasta and its usage will make the pasta slippery, allowing the sauce to slide off the pasta.

Vegetable Orzo Primavera Recipe - Ingredients and Method of Preparation

2011-08-02T00:55:00.000-07:00

Ingredients :

3 carrots, peeled

2 medium or 1 large zucchini

2 yellow summer squash

1 yellow bell pepper

1 red bell pepper

1 onion, thinly sliced

1⁄4 cup olive oil

1 tablespoon dried Italian herbs or

herbes de Provence

2 teaspoons kosher salt, plus more to taste

2 teaspoons freshly ground black pepper,

plus more to taste

1 pound Barilla orzo pasta

20 cherry tomatoes, halved

3⁄4 cups shredded Parmesan cheese

Directions:

Prep Time: 15 min. Cook Time: 20 min. Yield: 4 servings

Preheat the oven to 450 degrees F.

Cut the carrots, zucchini, squash, and bell peppers into thin 2-inch-long strips. On a large, heavy, foil-lined baking sheet, toss the vegetable strips, onion, oil, dried herbs, and 2 teaspoons each of salt and pepper to coat. Transfer half the vegetable mixture to another large, heavy, foil-lined baking sheet, and arrange the vegetables evenly over both sheets. Bake, stirring after the first 10 minutes, until the carrots are tender and the other vegetables begin to brown, about 20 minutes total.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the orzo and cook, stirring occasionally, until tender but still firm to the bite, about 9 minutes.

Drain, reserving 1 cup of the cooking liquid. In a large bowl, toss the pasta with the cooked vegetables to combine. Add the cherry tomatoes and enough of the reserved cooking liquid, 1⁄4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer the pasta to bowls. Sprinkle with Parmesan cheese and serve.

Fiery Beef Fajita Tacos Recipe

2011-07-25T21:55:00.000-07:00

Ingredients:
2 Tbsp lemon juice
1 avocado, seeded, peeled, cut into pieces
1 lb. Eye round steak
2 red bell peppers, cut into 1 inch pieces
3 jalapenos, whole
1 medium onion, cut into wedges
1 Tbsp olive oil
1 Tbsp hot sauce
8 flour tortillas
grilled salsa
cream sauce

Directions:
- Toss avocado pieces in lemon juice in a small bowl, cover and set aside
- Cut steak into 1 inch pieces. On skewers, place pieces of steak, onion, bell pepper, and
jalapenos. Combine olive oil and hot sauce in small container. Brush with olive oil and
hot sauce mixture.
- Place kabobs on preheated grill over medium heat. Grill for 10 to 12 minutes, turn midway
through, brush occasionally with hot sauce. Grill tortillas over heat for 1 to 2 minutes.
- On each tortilla, place a few pieces each of steak, onion and peppers(slice jalapenos).
Add cream sauce, and salsa, as desired.

Accompaniments for Fajitas
Chipotle cream sauce
1/3 cup sour cream
1 Tbsp fresh cilantro, finely chopped
1 Tbsp chipotle puree
- combine ingredients, cover and chill until served

Poblano cream sauce
1/3 cup sour cream
1 Tbsp fresh cilantro, finely chopped
3 Tbsp fresh poblano, finely chopped
- combine ingredients, cover and chill until served

Corn Omelet - Ingredients and Method of Preparation

2011-07-24T22:41:00.000-07:00

Serves: 1

I N G R E D I E N T S
1 slice turkey bacon
2 eggs
1 tablespoon milk
1⁄2 cup cooked corn kernels
Salt and pepper to taste
2 teaspoons butter
1 tablespoon fresh, chopped dill or 1⁄2
teaspoon dried
1 ounce goat cheese

PREPARATION
Cook turkey bacon in the microwave according to package directions. Let cool and then crumble.
Whisk together eggs and milk. Add the corn and season with salt and pepper.
Heat a skillet over high heat. Melt the butter and let it sizzle for a moment and then, before it browns, add the
egg mixture.
As the mixture begins to cook, after about a minute, use a spatula to pull the edges way from the sides of the pan,letting the raw egg run underneath the cooked.
When the eggs are nearly set, distribute the bacon crumbles over half the omelet and sprinkle with the dill
and goat cheese. Fold the omelet in half and cook for just a moment more. (The eggs will continue to cook, so don’t let them stay in the pan too long.)
Slide onto a plate and serve.

Almond Soup Recipe - Ingredients and Method of Preparation

2011-07-23T19:08:00.000-07:00

Serves: 4
I N G R E D I E N T S
225g/8oz blanched almonds,
minced
3 egg yolks, hard-boiled
1.2 litres/2pt chicken stock
25g/1oz butter, softened
25g/1oz plain flour
125ml/4fl oz single cream
salt and freshly ground
black pepper

PREPARATION
• Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the stock. Set aside.
• Make a beurre manié by working the butter and flour together into a smooth paste using a fork. Bring the remaining stock to a simmer in a heavy saucepan. Add the beurre manié in small knobs, whisking vigorously after each addition until completely dissolved. Whisk in the almond paste until smooth, then cook gently for 30 minutes.
• Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper.Reheat gently and serve.

Mocha Coconut Frappuccino

2011-07-23T09:22:00.000-07:00

Serves: 1
I N G R E D I E N T S

1/2 cup shredded coconut

3/4 cup strong coffee (chilled)

1 cup low-fat milk

1/3 cup Hershey’s Chocolate Syrup

3 tablespoons granulated sugar

2 cups ice

1/2 cup whipped cream, canned

PREPARATION

Preheat oven to 300 degrees. Spread shredded coconut on a baking sheet and toast coconut in the oven. Stir the

coconut around every 10 minutes or so for even browning. After 15 to 20 minutes the shredded coconut should be light brown. Cool it off. Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using. To make the drinks,

combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to dissolve sugar. Add ice and blend until ice is crushed and the drink is smooth. Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.

Frappuccino

2011-07-23T05:01:00.000-07:00

Serves: 1
I N G R E D I E N T S

1 teaspoon sugar

1/4 teaspoon dry pectin

1/4 cup cold 2% milk

3/4 cup espresso coffee

Flavors:

1 teaspoon unsweetened cocoa or Quick drink mix,

1 Tablespoon of liquid coffee flavoring (vanilla, hazlenut, almond, almond roca, raspberry, Irish crème)

1 Teaspoon liquid baking flavorings (i.e. cinnamon, praline, etc.)

PREPARATION:

Get blender out and ready. Add 3/4 cup of hot coffee and mix with your sugar for 30 seconds at a low speed (too high and you get too much froth) to give sugar a chance to dissolve. While running pour in the cold milk, add the remaining ingredients and choice of flavorings, blend for 1 minute and serve!