Chicken Soup with Cornmeal Sage Dumplings

Soup from a can and I are through!!! Why would I eat mass quantity made soup, when I can make my own!? This soup is delicious! You're family will think you slaved all day!

I do need to add: I've had doughier dumplings, but these are yummy! (especially if you love sage, and I do!) Instead of cooking my chicken with the soup, I cooked it in the crock pot all day, then made the soup. Also, I skipped on the peas.

Happy eating!

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 2 teaspoons dried thyme
• 8 cups reduced-sodium chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup frozen peas

Dumplings:

• 2/3 cup all-purpose flour
• 1/3 cup cornmeal
• 1 1/2 teaspoons dried sage
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup buttermilk
• 1 tablespoon olive oil

Directions:

• Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes.
• Add chicken and cook until chicken is golden brown on all sides.
• Add thyme and stir to coat. Add broth, salt and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes. Stir in the frozen peas.
• Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, baking soda, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together.
• Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid.
• Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through.
  

Serve soup with dumplings.

Parran's Po-Boys and Restarant

http://sites.google.com/site/parranpoboys/

Crawfish and Mirliton Soup

This is it folks, the soup of all soups! My aunt made this soup for Thanksgiving, and it surpasses any soup I've ever eaten. I love it! The soup has a creamy thin broth, which is exactly how I like it. (Reminds me of the broth for LaRuth's Oyster and Artichoke!) Also, there are not a lot of chunks, the mirliton, garlic, and green onions are cooked down and blended together like a bisque. This makes the broth delicious! The crawfish adds a pleasant surprise and the cayenne pepper is certainly the finishing touch. I do have one warning, this is not a soup if you're in a hurry. This soup will take you 2 hours at least. I assure you though, it is worth every single second. Is it lunch time yet? Make it, eat it, love it! Happy eating!

Ingredients:

• 3 Mirlitons
• 1 Stick unsalted butter
• 4 Stalks green onion, chopped finely
• 2 Cloves of garlic
• 2 Stalks of celery, chopped finely
• 1 Bay leaf
• 1 lb Crawfish tales
• 1 Cup Half and half, (1/2 a pint)
• 4 Cups chicken stock (3 to 4)
• White pepper to taste
• Red pepper to taste
• Black pepper to taste
• Salt to taste

Directions

• Boil 3 mirlitons in water until tender. Let cook and scrape tender part of vegetable from skins. Cut into chunks. Set aside.
• In a heavy pot, melt butter and saute green onions, celery and garlic until soft.
• Add mirliton, peppers, salt and bay leaf and cook until most of liquid cooks out, breaking up mirliton as it cooks.
• Pour chicken broth into pot. Continue to cook for 45 minutes to 1 hour.
• Remove bay leaf and place 3/4 of mixture into blender to puree.
• Return puree to pot. Add crawfish. Mix in Half and Half.

Cheesecake Filled Pumpkin Cupcakes

Ingredients:

• One 8-ounce package cream cheese, at room temperature
• 1/2 cup confectioners' sugar
• 2 large eggs, plus 1 large egg white
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups flour
• 2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 1/2 teaspoons salt
• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 container of cream cheese icing.

Directions:

• Place a rack in the lower third of the oven and preheat to 350°. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
• In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
• Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.
• Ice cupcakes

Cake Balls

One of our kindergarten teacher makes the best candies and desserts I think I've ever tasted. At one of our teacher workshops this August, I bit into heaven. Imagine a small ball, covered in vanilla candy coating and cake inside, strawberry cake, and I HATE strawberry cake. It was so delicious, my thoughts on strawberry cake have make a 180! Again for our Thanksgiving feast, vanilla candy coating, and spice cake inside! Well finally, I asked for the recipe and it was the easiest recipe I've ever heard of! It is so versatile, and a definite show stopper. Try any cake flavor and icing combination you see fit. The world is your oyster! I made spice cake balls for Thanksgiving, and I put people into sugar comas! Try this recipe, you WON'T be sorry! Happy eating!

Ingredients

• 1 (18.25 ounce) package cake mix
• 1 (16 ounce) container prepared frosting
• 1 (3 ounce) flavored confectioners coating

Directions

• Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended. The whipped frosting may not go as far, so just stick with the regular kind.
• Melt candy coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. (some come with their own microwavable tray)
• Use a melon baller or small scoop to form balls of the chocolate cake mixture. Using a skewer, dip the balls in candy coating. Place on waxed paper to set.

Butternut Squash Casserole

For me, discovering butternut squash was like discovering sliced bread. I love how versatile it is, the creamy texture, and the natural sweetness. Honestly, I've forgotten all about the sweet potato this fall. Recently I've made a butternut crab bisque, (which was amazing) and I've also found a recipe for a butternut squash chicken stew I'm itching to try. If you're like me, and you love this delicious winter squash, you'll adore this recipe! Just think butternut squash meets custard! Well, happy eating!

Ingredients

• 1 butternut squash (3lbs at least)
• 1 cup white sugar
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/4 cup margarine, melted
• 3 pinches of nutmeg

TOPPING

• 1/2 (16 ounce) package vanilla wafers, crushed
• 1/2 cup margarine, melted
• 1 cup brown sugar

Directions

• Preheat oven to 425 degrees F.
• Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, and scoop out seeds. Place both halves on a cookie sheet, cut side down. Place in oven and cook for 45-60 min. Check at 45 min. The squash should be very tender.
• Combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
• Place in a 9x13 casserole dish.
• Bake in preheated oven for 45 minutes, or until set. (check at 35 min)
• In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown. Serve warm.

Spaghetti Squash

Who knew winter squashes could be so versatile? I've tried a couple butternut squash recipes and I'm totally in love. Now I'm moving on to spaghetti squash. I've read that it is a great substitute for actual spaghetti, and so much healthier. Well, I tried it and it was delicious! I can't say it was as filling as real spaghetti, but definitely a great substitute.

Ingredients:

• 1 butternut squash
• EVOO
• Salt and Pepper

Directions:

• Preheat oven to 375 degrees.
• Half the butternut squash and scoop out the seeds.
• Drizzle EVOO on exposed squash, salt and pepper.
• Cut side down, place on a cookie tray, bake 45-60 min. Pierce with a knife at 45 min. Squash should be tender.
• After taking it out of the oven, let cool about 10 min. Scrape sides of squash. It should come out in strands like spaghetti.
• Continue to use as spaghetti. Add marinara, vegetables, feta, chicken, etc...