Chicken & Dumplings

From the kitchen of Jenny Betts

An entire meal cooked in a single pot!

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Ingredients:

3 T. butter

1 medium onion, cut into 1-inch pieces

5 medium carrots, cut crosswise into 1-1/2 inch pieces

1/2 t. thyme, dried

1 c. (spooned and leveled) all-purpose flour

14-1/2 oz. can chicken broth (reduced sodium)

Coarse salt and black pepper

1-1/2 lb. bonelss, skinless chicken thights, cut into 2-inch pieces

2 T. fresh dill, chopped (or 3/4 t. dried dill)

1-3/4 t. baking powder

1/2 c. plus 2 T. milk

10 oz. package frozen peas

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Directions:

In a dutch oven (or a large heavy pot with a tight-fitting lid), heat butter over medium heat.

Add onion, carrots, and thyme.

Cover and cook, stirring occasionally, until onion is soft (about 5 minutes).

Add 1/4 c. flour and cook, stirring, 30 seconds.

Add broth and bring to a boil, stirring constantly; season with salt and pepper.

Nestle chicken in pot; reduce heat to medium-low.

Cover and cook, stirring occasionally, 20 minutes.

Meanwhile, make dumplings:

In a medium bowl, whisk together remaining 3/4 c. flour, dill, baking powder, and 1/2 t. salt.

With a fork, gradually stir in 1/2 c. milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon (add additional 2 T. milk if too thick).

Set aside.

Stir peas into pot.

Drop batter into the simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings swell as they cook).

Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes.

Serve and enjoy!

Drum Sticks and Veggie Roast

From the kitchen of Ben Betts and Lindsey Appleyard

This is an easy one-pan recipe. GLUTEN FREE, DAIRY FREE

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Ingredients:

Chicken drumsticks (packet of legs and thighs)

3 large carrots, washed or peeled and sliced

1 large onion, sliced

5 cloves garlic, sliced into large chunks

2 large potatoes, washed or peeled and sliced

Marinade:

2 T. olive oil

1/2 t. salt

1/2 t. pepper

2 T. barbecue sauce

1 t. oregano

2 t. rosemary (optional for Sam)

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Directions:

Preheat oven to 400 degrees.

In a large ziploc bag, add oil, salt, pepper, barbecue sauce, oregano, rosemary and the drum sticks. Shake vigorously to cover all sides and place in the refrigerator to marinate for an hour (or at least as long as it takes you to cut up the vegetables).

In a large deep baking dish, add carrots, onions, garlic and potatoes.

Add chicken with marinade to the veggies and toss to coat evenly.

Cook for 30 to 40 minutes, until chicken is no longer pink inside.

One-Pan Pasta

From the kitchen of Jenny Betts

This was adapted from a recipe in Martha Stewart Living, that was sourced from a trip to Puglia, so we have Italy to thank for this great pasta recipe!

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Ingredients:

12 oz. linguine

12 oz. cherry or grape tomatoes, halved or quartered if large

1 onion, thinly sliced (about 2 cups)

6 cloves garlic, thinly sliced

1/2 - 3/4 t. red pepper flakes

2 sprigs fresh basil, plus torn leaves for garnish

2 - 3 T. olive oil, plus more for serving

coarse salt and black pepper

4-1/2 c. water

Parmesan cheese, grated fresh for serving

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Directions:

Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, 1/4 t. salt, 1/4 t. pepper and water in a large straight-side skillet.

Bring to a boil over high heat.

Boil mixutre, sitrring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, 9 minutes.

Season to taste with salt and pepper, divide among 4 bowls and garnish with basil.

Serve with fresh Italian olive oil and freshly grated parmesan cheese.

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Notes from the chef:

We also make this with mushrooms and/or spinach.

Seafood or Veggie Scampi

From the kitchen of Chris and Betsy Betts

A light delicious pasta meal with favorite veggies or seafood.

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Ingredients:

Favorite saute vegetables: peppers, onions, zucchini, broccoli, spinach, etc.

Favorite seafood: shrimp and/or scallops

Scampi sauce:

1 cup or more white wine

1/4 to 1/2 t. dried red pepper

3 to 4 pressed garlic cloves

Salt and pepper

1/2 t. dried mustard (optional)

Juice of 1/2 lemon

4 to 5 T. butter

1/2 c. chopped flat leaf Italian Parsley (optional)

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Directions:

Bring a large pot of water to a boil and cook angel hair or other pasta.

In a saucepan, add 2 T. olive oil and saute vegetables. Once cooked, transfer to a bowl.

In the same saucepan, melt butter and add garlic cloves; cook until fragrant.

Add wine and spices and bring to a simmer.

Add peeled shrimp and/or halved scallops (don’t forget to remove the foot!). Cook until seafood is done (8-10 minutes).

Add vegetables to the drained pasta.

Toss scampi sauce and pasta/vegetables.

Serve and top with fresh grated parmesan and fresh ground pepper.

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Notes from the chef:

We sometimes add sliced tomatoes and avocados on top. Yum yum!

Spicy Chicken Wings

From the kitchen of Ben Betts

A Ben recipe from way back…

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Ingredients:

Chicken wings

Eggs

Flour (or flower!)

Bread crumbs

1/2 c. Frank’s hot sauce

1/3 c. butter

Veggie oil for frying

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Directions:

Dip chicken in egg then roll in flour and bread crumbs then fry in a saucepan in vegetable oil.

Mix Franks’s hot sauce with melted butter and coat wings.

Spinach Parmesan Pasta

From the kitchen of Bridget and Jacob Blanche:

You only need 5 to 7 ingredients to make this amazing pasta dish!

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Ingredients:

8 oz pasta

3 T. butter

2 cloves garlic,minced

5 to 6 cups packed baby spinach

4 oz. mushrooms, sliced (optional)

1/2 c. Parmesan cheese, grated

Handful cherry tomatoes (optional)

Salt and pepper to taste

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Directions:

Cook the pasta per package directions. Reserve 1/2 cup of the pasta water before draining. Set pasta aside.

Using the same pot, melt butter over medium heat. Add garlic and cook until fragrant (2 - 3 minutes).

Add in mushrooms and spinach leaves and cook until spinach is wilted.

Toss in pasta and warm.

Slowly add reserved water if the pasta appears to be drying out (typically up to 1/3 cup).

Stir in 1/4 c. Parmesan cheese and toss.

Garnish with cherry tomatoes and fresh basil, season with salt and pepper to taste.