Chicken and Cheesy Dumplings

Well, it’s about time, isn’t it?  Yes, I’ve finally put up a new recipe after such a long absence.  This recipe isn’t exactly in season, but when I discovered it, I knew it would be my next video.  The interesting thing about it is, of course, the dumplings.  The ricotta and parmesan cheeses add such a nice dimension to this dish.  Give this dish one shot and I guarantee you’ll be hooked!

Gnocchi:

• 1 pound ricotta
• 1/2 cup plus 2 tablespoons all-purpose flour plus more
• 1 large egg, beaten
• 1 1/4 cups finely grated Parmesan
• 3/4 teaspoon freshly grated nutmeg or (1 rounded teaspoon ground)
• 1/2 tablespoon kosher salt

Chicken and gravy:

• 10 cups low-salt chicken broth
• 2 pounds chicken thighs, skin and bone on
• 3 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 2 celery stalks, cut crosswise into 1/4"-thick slices
• 1 large (or 2 small) carrot, peeled, thinly sliced
• 1 large (or 2 small) parsnip, peeled, cut into 1/4"-thick rounds
• 1 leek, halved lengthwise, cut crosswise into 1/4"-thick slices, rinsed
• 6 ounces white wine (use your favorite)
• 2 tablespoons heavy cream (or 1/4 cup half and half)
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh chives
• Kosher salt, freshly ground pepper

Chicken Pot Pie!!!

Ah yes, this reminds me of when I was child and again when I was a bachelor who couldn’t even boil water...  eating those tiny little pot pies you bought at the store.  What memories (hey, I didn’t say they were good memories...)  Fortunately, I’ve learned to cook since then and if you like chicken pot pie, your going to love this, especially if your a fan of comfort food or southern food like I am.  Now you could cut up your own veggies or make a roux and add chicken broth to it to make your filling, but I happen to like the filling made with soup and the good ol’ ubiquitous frozen mixed veggies is a real time saver.  The buttery, flaky crust in this recipe is a home run.  I hope you’ll give this a shot!

For the dough:
12 oz. by weight of AP flour (about 2½ cups)
1 cup (2 sticks) butter, cut into ½” pieces and frozen
½ tsp kosher salt (or ¼ tsp. table salt)
1 tbsp. cider vinegar
7 tbsp. ice cold water


For the filling:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 ½ cups frozen mixed veggies, thawed
1 can cream of chicken and mushroom soup (or substitute with your favorite cream soup)
splash of ½ and ½ (or whole milk)
¼ tsp. thyme
¼ tsp. tarragon
¼ tsp. rosemary
kosher salt
freshly cracked black pepper

Next on the Menu... Chicken Pot Pie!!!

Pizza Villa Calzone

Here is a recipe that comes from my youth.  Way back when dinosaurs still roamed the earth (circa 1970), there used to be this Italian restaurant by the name of Lasourdo's Pizza Villa.  Back at that time, they were the only ones in my area who used to make calzones.  This memory from my childhood hasn't faded a bit.  I can still remember how long it used to take to make (well, it seemed like forever, but I was an impatient 7 year old at the time).  I can remember how it used to come to you all beautifully dark golden brown; how you'd have to cut it open and wait for another eon to let it cool down before you could eat it and how wonderful it tasted when you finally could.  After they closed down not long after, there were no calzones to be found around here for a long, long time.  When they appeared here again, everyone was and is still making them by putting filling on half of a pizza shell, folding it over and baking them in the oven.  In my mind, that was near blasphemy to the memory of what a 'real' calzone was.  Well, I can stand it no longer!  I'm here to put this situation right.  Try one of these calzones just once and I guarantee you'll be converted!

For the dough:

1 cup warm water (105°-115°)

1 packet active dry yeast

1 tsp. kosher salt (or ½ tsp. table salt)

2 tsp. extra virgin olive oil

2½-3½ cups flour

For the filling:

½ lb. ham, cubed
1 lb. ricotta cheese
1 large egg
½ cup parmesan cheese, grated
2 cups mozzarella cheese, shredded
1 tbsp. Italian seasoning
1 tsp. or so dried basil


Other:
2-3 qts. vegetable oil for frying

Split Pea and Ham Soup!

So, as with Thanksgiving, you want to find a use for the leftovers besides making sandwiches.  This soup is one of my absolute favorites.  It's so flavorful, thick and hearty...  as my grandma used to say, it sticks to your ribs!  It's one of those great comfort foods that makes you smile during the cold winters.  The ham bone gives it deep, meaty flavor along with the earthiness of the bay leaf and the sweetness of the carrot and onion.  Very simple to make and very satisfying to eat.  I'll hope you'll give this one a shot!

1 ham bone (or substitute with 2 ham hocks or 2 strips of bacon or fatback, or leftover fat from the ham)
2 cups ham, diced into ½ pieces, fat and skin removed (use a little more or less to your liking)
1 medium onion, diced
1 carrot, peeled and shredded
1 lb. dry split peas, odd ones removed
7 cups water (for thinner soup, use 8 cups)
½ cup of half and half
1 bay leaf
1 tbsp. butter
1 tbsp. extra virgin olive oil
kosher salt and cracked black pepper to taste

Next on the menu... Split Pea and Ham Soup!

Cheesy Scalloped Potatoes

The perfect compliment to my Christmas glazed ham!  This dish uses shredded cheddar and buttermilk along with onion and garlic to give it a distinct and wonderful flavor.  Yes, I know, you can call this Potatoes Au Gratin, but I like to be different!  It's still smooth, creamy and satisfying!  I'll hope you'll give it a try!  Merry Frickin Christmas!!!

2 lbs. potatoes (yukon or russet), washed and rinsed.  Peeled or not, your choice
3 tbsp. butter, plus more to butter dish
1 tbsp. flour
1 medium onion, chopped
3 cloves garlic, minced
2 cups half and half
1/2 cup buttermilk (or substitute with half and half)
2 cups shredded cheddar cheese, divided
1/2 cup panko bread crumbs
kosher and cracked black, to taste