Chicken and Dutch Dumplings

Here is a recipe that combines the comfort of homemade chicken noodle soup and the flavor of a Pennsylvania Dutch dumpling.  This dumpling is a dense, heavier texture than a normal dumpling.  I hope you will try this recipe.

Stock:
In a large pot, add the following:
1 whole chicken (with skin and bones)
8 cups of cold water (or enough to cover the chicken)
2 bay leaves
1 tablespoon each or dried (or fresh) thyme and marjoram
3 carrots cut into thirds
3 stalks of celery cut into thirds
1 large onion, skin removed and cut in half - stud each half with 5 cloves each
4-5 fresh cloves garlic
salt and pepper, to taste


Bring to a boil, turn down heat, cover with lid and simmer for approximately 2 hours. 

Remove chicken to a plate and allow to cool.  Remove and dispose of vegetables and herbs.  Strain stock through a fine mesh strainer.  Place into a clean pot.  Allow to set for an hour and lightly skim off any grease from the top.

Add the following:
2 cups frozen peas and carrots
½ onion, minced
2 stalks of celery, minced
¼ c. fresh parsley

Remove chicken from the bone and tear into bite-sized pieces; add to stock.

Dutch Dumplings:
1 egg, well-beaten
1 cup flour
1½ T. melted butter
½ cup water
dash of nutmeg
½ t. salt

Combine ingredients; with a teaspoon or small scoop, spoon mixture into boiling liquid.  Cover and simmer for 20 minutes.  Do not remove cover while cooking dumplings.

If a thicker broth is desired, you may thicken the broth with 3 tablespoons of cornstarch:½ c. water.

Cincinnati Chili

This recipe has been a regional favorite throughout the Ohio Valley for decades.  Outside of that region, however, it is virtually unknown.  Greek and Macedonian immigrants to Cincinnati introduced this in the 1920's, and since then has become a beloved dish to residents of the Ohio-Kentucky-Indiana tri-state area.  Although there are many variations on it, this closely resembles the original, and is typical of what you would be served in most of the chili parlors throughout the tri-state area.

Ingredients:

2lbs. ground beef
2-4 cloves of garlic
2 onions, finely chopped
28oz. can tomato sauce
28oz. can peeled whole tomatoes
2 T. cocoa powder
2 tsp. cinnamon
1½ tsp. ground allspice
1 tsp. cumin
4-5 T. chili powder
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. ground black pepper
2 T. white vinegar
2 T. sugar
3 bay leaves
2-15½oz. cans kidney beans
2 T. olive oil
2 T. butter
2 c. water (can be adjusted, depending on thickness)

Seasonings can be adjusted to taste.

In a saucepan, lightly brown onion and garlic in olive oil and butter.

Add the tomato sauce and tomatoes, followed by the spices and seasoning, including the sugar.  Add the water.  Depending on the thickness, you may need to add more or less water (remember that it will only get thicker as it cooks).

Next, add ground beef, breaking it up as you add it to the pot.  Stir, the let this mixture simmer gently for 1-2 hours, stirring occasionally.

During the last hour of cooking, remove bay leaves and add beans.

Cincinnati Chili is traditionally served over spaghetti (pictured), then topped with any combination of cheddar cheese, onions, oyster crackers, or hot sauce.  It is also commonly served over a hot dog with cheddar cheese, mustard and onions, This is known as a "Coney."  However you decide to eat it, I know you will enjoy!

Zesty Stuffed Jalapeño Peppers

This recipe was given to me by a friend, Chris.  Here is a zesty appetizer.  This is a perfect compliment to a Mexican dinner.  Try these.... they are delicious!


Ingredients:
8 oz. package cream cheese, softened
1 c. shredded cheddar cheese
¼ .c mayonnaise
1 oz. package dry Hidden Valley Ranch seasoning mix
1½ tsp. garlic powder
20 large jalapeño peppers
1 lb. sliced bacon, cut in half

Preheat oven to 400º.  Remove stem ends from peppers.  Cut crosshairs in the pulp, remove the insides of the pepper as much as possible.  If you don't get everything out, you will be able to scrape them better in an upcoming step.

Mix together cream cheese, mayonnaise, ranch mix, and garlic powder, until evenly blended.

Add cheddar cheese and mix well.

Slice each pepper in half, lengthwise.  At this point, you may have some additional seeds and/or pulp to scrape out.  Once they are ready, spoon some of the cheese mixture into each pepper half.

Wrap each cheese-filled pepper with bacon, covering the entire pepper.

Arrange the peppers on a cookie sheet and bake for 20 minutes or until the bacon is crispy.

Baby Scallops and Linguine in Basil Alfredo Sauce

As you can see, I took a couple of weeks off to get ready for Christmas.  We had a wonderful time sharing food and conversation with family.  I hope you had a good holiday too!  I look forward to bringing you more recipes in the new year.  Have a blessed 2012 and thank you so much for following The Swedish Chef!













Ingredients:
16oz. package frozen baby sea scallops (can substitute with fresh)
6 T. butter
6 T. flour
16 oz. half and half (cream)
2 cloves garlic, smashed
pinch of nutmeg
chopped fresh basil
3/4 c. grated parmesan cheese
peel of one lemon
juice of half lemon
salt and white pepper

For sautéeing scallops, use:
2 T. butter
1/3 c. olive oil
1lb. linguine
4 qts. water
2 T. olive oil
salt
 

Thaw one pound of baby scallops, rinse in cold water, and drain on a paper towel.



 

Melt 6 T. butter in a saucepan.  Add flour and stir to combine.  Cook for 3-4 minutes to remove the flour taste.  Begin to add cream until you have reached a velvety sauce.  This may take the entire 16oz. of cream.  Additional milk can be used to thin the sauce.  Add a pinch of nutmeg.  Remove the skins of 2 cloves of garlic and smash, but do not mince.  Add to sauce and allow to steep for at least 15 minutes.  Add parmesan cheese and juice of half a lemon.  Keep warm.



In a frying pan, add 2 T. butter and 1/3 c. olive oil.  Heat to medium high, then add scallops and sear.  Stir until scallops are lightly browned on all sides.  Remove from pan, drain excess grease, and return to pan.



Bring 4 qts. water to a boil, add salt to season pasta and 2 T. olive oil.  Place pasta into boiling water and cook until al dente.  Drain, but do not rinse in cold water.  Reserve 1 c. of pasta liquid for thinning sauce, if you desire a thinner sauce.  Remove garlic cloves from the alfredo sauce.



 

Add alfredo sauce to scallops.  Stir and add lemon peel, basil, and pasta.  Stir to combine.  If you feel the sauce is too thick, add the reserved cup of pasta water to thin down.

Serve with a salad or bread, and additional parmesan cheese.