Chicken & Dumplings

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From the kitchen of Jenny Betts

An entire meal cooked in a single pot!

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

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!

Jackson Salad

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From the kitchen of Chris and Betsy Betts*

This salad has bacon, what more can we say! GLUTEN FREE

Ingredients:

1/2 lb. bacon (well cooked and crumbled)

3 heads romaine lettuce, washed and chopped

7-1/2 oz. can hearts of palm (drained and quartered)

8-1/2 oz. can artichoke hearts (drained and quartered)

4 oz. blue cheese (crumbled)


Dressing:

1/4 small onion, finely chopped

3 T. olive oil

3 T. balsamic vinegar

2 t. spicy brown mustard

1/2 t. sugar

1/2 t. salt

1/2 t. pepper

Directions:

Place lettuce in a large salad bowl.

In a small bowl, mix dressing ingredients with a fork.

Pour over lettuce. Add remaining ingredients and toss well.

Notes from the chef:

*We originally received this recipe from Betsy, but apparently she got it from Jenny. We do not know where Jenny got it from. Maybe the Jackson House in Jackson NH?

One-Pan Pasta

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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!

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

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.

Notes from the chef:

We also make this with mushrooms and/or spinach.