Archive for category Mighty Good Recipe
Last week, several of us foodies were fortunate enough to partake in Zara’s Chicken and Dumplings. They were magical, and thus, I begged her to share the recipe. And she did!
Zara wanted to let the readers know that this is a quick recipe breakdown … and measurements aren’t so accurate because she often cooks from taste.
Here you go!
Pour 2 quarts of homemade chicken stock ( you can use boxed if necessary, but obviously it impacts taste and depth a lot) in a large pot. Next, boil 5 chicken breasts in the stock until the chicken is just cooked through (don’t overcook or it’ll be chewy). Remove chicken and shred after cooling. Then pinch off little pieces of dough (recipe below) and add to simmering stock. Season with salt, white pepper (only a little because it’s sharp) and dried sage. Taste as you go.. Cover and simmer for 20-30 minutes and check dumplings for doneness. Cook longer if necessary and stir to make sure it doesn’t stick to bottom. Finally, add chicken the last 5-10 minutes of cooking.
2 cups flour
½ teaspoon baking powder
1 pinch salt
2 tablespoons butter
1 cup milk (a bit less than a full cup)
Directions: Mix dry ingredients, cut in butter, stir in milk and combine. Make sure there’s flour covering exterior of dough so it’ll thicken stock.
*Note: In a hurry, you can easily use pre-made Pillsbury biscuit dough as opposed to making the whole dough.
It’s time for another Mighty Good Recipe!
If you’re a regular reader of this blog, then you know how much I enjoy heading to the Hillcrest Farmers Market on Saturday mornings. In fact, it’s one of my favorite social events of the week. I typically run into a handful of friends while milling around the various tables, drinking coffee, and soaking up the gloriousness that is Hillcrest.
I always end up buying way too much, but that’s a good thing. The vendors are wonderful folks and many of their products are of the highest quality.
And while some people head to these markets with focus and purpose, my brain is a clean slate (no jokes, please), and I typically buy what inspires me at that moment. Many of the ingredients for this recipe below were purchased at last Saturday’s market.
-1 loaf of rustic bread (from Mylo Coffee Co.)
-roasted red peppers (from North Pulaski Farms)
-1 package of Italian sausage (from Freckle Face Farm)
-1 cup of Amy B’s garlic sauce
-1 cup of shredded mozzarella cheese
-2 tablespoons butter
Cook the Italian sausage in a pan (medium heat) for 10 minutes. Once the casings are brown, add a half cup of water to the pan, cover, and let cook for 5 minutes. Remove from heat. Plug in a sandwich press (if you have one), or place 1 tablespoon of butter in a skillet (set on medium heat). Cut the bread into fairly thick slices. Cut sausage links (length-wise) and place on one slice of bread. Top with sliced red peppers, a spoonful of garlic sauce and some cheese. Place the second slice of bread over the top. Add butter to the outside of both slices. Place inside sandwich press until brown and crispy. If you’re using a pan, it should take about 5 minutes per side.
Note: Amy B’s garlic sauce can be purchased in the Little Rock area by contacting Amy directly on her Twitter account. This is my favorite sauce, but if it’s unavailable to you, then any tomato sauce will do.
When someone gives you ripe figs … you make Warm Figs with Goat Cheese, Prosciutto, and Honey. Stupid joke aside, when Greg Henderson of Rock City Times delivered me a bag of fresh figs, my mind immediately went to pairing them with the cheese and prosciutto. I came up with this quick and delicious recipe which makes for a wonderfully appealing appetizer.
-20 figs (de-stemmed and cut in half)
-2 tablespoons of honey (Sun Harvest Honey)
-2 tablespoons of olive oil
-Small package of goat cheese
-15-20 slices of prosciutto (purchased at Hillcrest Artisan Meats)
Pour olive oil into a pan and set to Medium High. After 2-3 minutes, add your figs. Let the figs cook for 3 minutes, add the honey, and cook for another 2 minutes. Raise the heat to High and cook for 1 minute. Remove from heat and set aside. Let the figs cool down for 10-15 minutes. Take a piece of prosciutto and place in the center of a small plate. Add 1-2 pieces of fig. Add some crumbled goat cheese. Spoon a little reserved honey/olive oil/juice mixture over top.
Tailgating in Arkansas will inspire you (or at least me) to make things like bacon wrapped jalapeño poppers. Showing up to a Kelly Gee War Memorial Tailgate without food is a mortal sin, and I was looking to add a little variation to the piles of smoked meats—hence, the poppers. There are a billion bacon wrapped jalapeño popper recipes out there. I looked at about ten of them, combined various methods and ingredients…and ended up with this recipe. The end product was met with favorable reviews, so I thought I’d share.
25-30 small jalapeños
2 packages of cream cheese (set out to soften)
8-10 cloves of garlic (minced)
2 handfuls of shredded cheddar cheese
1 package of center-cut bacon
30 toothpicks (soaked in water for at least 10 minutes)
Salt and pepper to taste
Cut the stems off each jalapeño, then cut the remaining whole jalapeño in half (lengthwise)–remove all of the seeds. In a bowl, add the soften cream cheese, cheddar cheese, garlic, and salt and pepper. Mix thoroughly. Take a small amount of the mixture with your hands and fill each empty half of jalapeño. Set aside. Open the bacon and cut the entire package (all at once) lengthwise. Separate each piece. Use one piece of bacon to wrap each cream cheese-filled jalapeño. Secure with a toothpick. Fire up your gas grill to about 350-400 degrees. Grill each piece for 5 minutes, flip, then grill another 5 minutes on the other side. Remove, let rest for a few minutes, and enjoy!
Note: It is VERY important to wrap the bacon so as not to see any of the cream cheese. Any exposed cheese will melt and fall out. Unfortunately, I learned this the hard way.