I am not a big dumpling fan so when I saw this Bon Appetit recipe for chicken and 'dumplings' that used ricotta gnocchi instead I had to try it. This recipe did not disappoint! It is a bit of a pain to prepare so I recommend breaking this into steps and doing some of it ahead of time. You could even skip the gnocchi and have a pretty killer chicken soup. Unless you are feeding a ton of people I would also recommend cutting it in half. Half is enough for at least 4 servings if not more. Hope you enjoy!
March 6, 2012
March 4, 2012
I have to be honest about this one. While it is beautiful it was a major fail for me. All the flavors are amazing, but the blackberry compote turned the pie into a soupy mess when I cut into it. This recipe might be worth revisiting if you leave the compote out of the pie and just serve it as a drizzle over the top. For the original article visit Bon Appetit here.
February 15, 2012
Ever try to shred chicken to make enchiladas or maybe pull pork for a sandwich? I have always used the two forks method which gives you nicely shredded meat but also leaves you with hand cramps, bent forks and at least a half hour of your life wasted. Ron sent me this blog post the other day and I didn't believe it until I tried it. All you have to do to EASILY shred chicken (or any other meat I would imagine) is throw the warm meat in your kitchen aid mixer with the paddle attachment and let 'er rip. You will have perfectly shredded meat in seconds. The longer you let it go, the finer the shred. Love it!
February 13, 2012
I first saw this recipe for Southernized Italian Wedding Soup on Deep South Dish. I loved the idea of using up some frozen collard greens and black eyed peas I had leftover from new years so I gave it a shot. It was delicious and SO filling. I think this recipe could really help stretch a buck if you are feeding a large family. I did tweak the recipe a little so if you want to see the original please click on one of the links above. Enjoy!