1 tablespoon olive oil
1 cup chopped onion
1 cup sliced carrot (about 2 whole carrots)
1 cup sliced celery (about 2 celery stalks)
1 tablespoon minced fresh garlic (I used 1 tablespoon garlic powder)
3 (32 oz) chicken broth
1 small bunch of fresh thyme (I used 2 teaspoons ground thyme)
2 1/2 cups all-purpose flour, divided
1 tablespoon plus 1/2 teaspoon salt
2 tablespoons cubed unsealed butter
1/2 whole milk
4 cups shredded chicken (I used 5 cups of a rotisserie chicken)
1/4 teaspoon ground black pepper
1/3 cup chopped fresh parsley
In a 5 quart dutch oven heat olive oil over medium heat cook onion, carrot, celery, garlic until soft. Add chicken broth and ground thyme and bring to a boil.
In a seperate medium bowl, mix 2 cups flour, and 1/2 teaspoon of salt. Cut butter into flour mixture. Stir whole milk in until a dough forms. Roll dough out on a floured surface and cut into 1 by 3 inch pieces that are about 1/8 to 1/4 inch thick.
Add dumplings into stock making sure they don’t stick to the bottom. Cook for 15 minutes and reduce to low heat at the end of the 15 minutes.
In a small bowl add 1/2 cup flour with 2 cups of chicken stock from the 5 quart dutch oven. Whisk together until smooth and thick. Add parsley, 1 tablespoon salt, pepper and chicken. Add mixture to dutch oven and simmer for 30 minutes.
Credit: Southern Cast Iron Magazine Spring 2016 (page 88)
1 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds
· 3 tablespoons olive oil
· salt and fresh ground pepper
· 1 cup panko crumbs
· 1 cup grated Parmesan cheese
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder
· cooking spray (I use Redstone Olive Oil)
· Serve with Plain Yogurt
1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27