Author: Niki Lewis

Chicken Stew with Dumplings

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The “sniffles” and “coughs” have had a party at my house this past week. So, its obvious that we need chicken stew, even if it is 90+ degrees outside. This is really good stuff! My family loves it! Especially the dumplings!

Stew:
2-1/2 to 3 lbs. chicken thighs, or chicken breast
5 c. water
4 new red potatoes (or whatever you have)
3-4 carrots
2-3 stalks celery
1 med. onion
10 oz. pkg. frozen peas
salt
pepper

Dumplings:
1-1/2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
3 Tbsp. butter or margarine, softened
3/4 c. milk
1/4 c. chopped fresh parsley

In Dutch, or pot, place chicken; cover with wter. Cover and cook over med heat until fork tender. Meanwhile chopped veggies. If using the red potatoes, leave the peel on! (I didn’t have any the afternoon when I made this pot.)
When chicken is done, remove from broth; skim fat.

Remove chicken from bones; return to broth. Add remaining stew ingredients. Cover and cook over med. heat until veggies are fork tender (15 – 20 min). In large bowl stir together flour, baking powder and salt. Cut in the butter until mixture is crumbly. Stir in milk and parsley. Drop dumplings by rounded tablespoonfuls into hot stew. Cook, uncovered, 10 min.

Cover and continue cooking until dumplings are tender (8-10 min). Delicous!


(I did add one can of creamed corn to this pot and it was yummy. But that is not something I always do.)
recipe adapted from Land O Lakes Treasury of Country Recipes

Southern Fried Corn

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There are so many different ways to prepare fried corn. But, this is one of our families favorites.

4 slices of bacon
2 T. flour
1 c. water
1/4 c. milk
*1/2 small onion, chopped fine (optional)
salt & pepper to taste
6 ears of corn, cut off cob & scrape ears to get all the juice out

(When I don’t have fresh corn I use frozen corn or canned corn. This recipe will use about 3 -4 cans of corn.)

In a cast-iron skillet, fry the bacon. In a large bowl, combine flour, water, milk, salt, pepper and corn removed from cobs. Mix thoroughly. Remove bacon pieces and pour in the corn mixture. Chop the bacon into pieces and add back into the mixture. Constantly stirring and scraping the bottom of the pan will prevent sticking. It will be thick and creamy.

adapted from Beth Taylor

Easy Rolls

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These are my most favorite rolls to make and favorite to eat!

2 Tbs. yeast
1/2 c. warm water
3 c. milk
2 tsp. salt
1/2 c. sugar
3 eggs
2/3 c. shortening or oil (I always use shortening) 8 c. all purpose flour or more

Dissolve yeast in 1/3 c. warm water, set aside until puffy. Mix milk, sugar, salt, and shortening in saucepan; heat to scalding. After cooled, pour milk mixture into mixing bowl; add beaten eggs and yeast. Mix in flour to make soft dough. This is pretty sticky and soft, you made need to add more flour. Knead 5 minutes until smooth and elastic. Let rise for 1 hour.

Punch down. Pull off desired amount and shape into rolls. Let rise in greased floured pans for 30-45 minutes. Bake at 400 degrees for about 10-15 minutes or until lightly brown on top. Butter the top and eat! Wow! Look at that roll! YUM!!

adapted from Bobbie Syphert’s recipe.

Choices

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In preperation for my primary lesson on how “dressing modestly shows respect for Heavenly Father and myself”, I came across this quote from President Gordon B. Hinckley, “The course of our lives is seldom determined by great, life-altering decisions. Our direction is often set by small, day to day choices that chart the track of which we run. This is the substance of our lives – making choices!”

This quote caused me to pause, and then ponder this idea for the remainder of the week. As a mother, I have given the lecture on choices more than once. Yet, even as an adult the concept of making good choices continues to apply. EVERY choice we make is important! The choice to dress modestly. The choice to not use inappropriate language. The choice to express my love to those that I care about. The choice to spend time pondering a gospel message. The choice to attend my church meetings. The choice to listen to others when they need to be heard. The choice to laugh, and smile. The list goes on. These choices are small, but important. In primary we sing, “There’s a right way to live and be happy, it is choosing the right everyday….Choose the right way, and be happy. I must always choose the right!”

I love Sundays! I feel renewed when I come home from church. I feel that I want to improve and be a better person. So, on this Sunday, I hope that you too will take time to think about the “small, day to day choices” that you are making. Make each choice count! Remember that you want each choice to be a step closer to returning to live with Heavenly Father, and not a step away from him. Choose the right, and be HAPPY!

Chocolate Chip Cookies

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I am sure that this will not be the last chocolate chip cookie recipe posted on this site, considering how much how we all love chocolate! I have tried cookie recipe after cookie recipe and this one is my families favorites. It is similar to the Toll House recipe give or take an ingredient…but better!

1 c. Butter Flavored Crisco
3/4 c. Granulated Sugar
3/4 c. Brown Sugar
1 tsp. Vanilla Extract
2 Eggs
*Blend these ingredients until smooth.

2 1/2 c. All-Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
*Add these ingredients to the first mixture.

1/2 c. Semi-Sweet Chocolate Chips
*Add chips to mixture.

Drop by rounded tablespoons on a greased cookie sheet. Bake in preheated oven at 375 degrees for 9-12 minutes or until barely golden brown! Let rest on cookie sheet for about 3 -5 minutes. Using a spatula, place cookies onto a wire rack to cool for another 3-5 minutes. *You can add any kind of chocolate chips, or nuts, candies..anything to these!
*recipe courtesy of Georgia Hancock

Easy Tzatziki with Toasted Pita Crisps

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This is sooo good! I love the dill and lemon flavors in this. The key to this recipe is fresh ingredients!

2 (7oz) containers Greek Yogurt
1 Hothouse Cucumber, peeled and seeded
1/4 c. Sour Cream
2 TBS. freshly squeezed Lemon Juice
1 TBS. minced fresh Dill
1/1/2 tsp. minced Garlic
2 tsp. Kosher Salt
1/2 tsp. freshly ground Black Pepper
toasted Pita Crisps, recipe follows

Place the yogurt in a medium bowl, and grate the cucumber on a box grater.

Squeeze the cucumber with your hands to remove some of the liquid. Add the squeezed cucumber to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir. Serve with toasted pita crisps.

Toasted Pita Crisps:
8 pita breads
Good Olive Oil

*Heat your grill. Brush the pita with olive oil and heat on both sides until toasted. Slice pita into triangles and serve.

*I use my “George Foreman” grill for this recipe and it is perfect! Delicous!
Yeilds: 8 servings
Recipe: Ina Garten

Creamy Slow Cooker Chicken

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Most of my marriage I’ve lived about 25 minutes away from church. In order to have a hot meal for Sunday lunch, I have learned to utilize my slow cooker. Almost every Sunday our lunch is ready and waiting when we walk in the door. Yes, I “heart” my slow cooker. It has saved me from having to eat many a PB&J sandwiches. This dish is rich and creamy, and super easy to make!

1 envelop Knorr Vegetable Soup Mix
2 c. Sour Cream
1 can Cream of anything Soup
6 boneless, skinless Chicken Breasts

*Combine soup mix, sour cream and cream of mushroom soup in slow cooker. Add chicken, pushing it down so it is submerged in the sauce. Cover; cook on med 6 hours. (low 8 hours) Serve over rice. Makes 6 servings. (you can put this on high for the first hour and heat the cream in the microwave before pouring it in the crockpot, it takes 2-3 hours.)
recipe courtesy of Sherene Winkel

Potato Pan Rolls

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Baking bread is a hobby of mine. ..and I love to eat it! Here is a recipe I found courtesy of ‘Taste of Home’. These rolls are very soft and yummy smeared with butter or honey.

2 medium Potatoes, peeled and quartered
1-1/2 c. water
2 packages (1/4 ounce each) active dry yeast
1 tsp. sugar
1/2 c. butter or margarine, melted
1/2 c. honey
1/4 c. vegetable oil
2 eggs
2 tsp. salt
6-7 c. all-purpose flour
In a saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 min. or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110-115 degrees. Mash potatoes until there are no lumps; set aside 1 cup to cool to 110-115 degrees (save remaining potatoes for another use.)
In a mixing bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add reserved mashed potatoes, butter, honey, oil, eggs, salt and 1-1/2 cups all purpose flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in three greased 9″ round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Smear with butter over the tops. Yield: 2-1/2 dozen.

Pineapple Chicken

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This is sooo delicious! We always add veggies. Whatever we have on hand goes in! My kids love this! And it originated from Julie! I usually have to double the ingredients to feed my hungry crowd.

 

Pineapple Chicken
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Ingredients
  1. 1/2 cup barbecue sauce
  2. 1/2 cup orange juice
  3. 1/4 cup packed brown sugar
  4. 2 TBSP. vegetable oil
  5. 2 TBSP. all-purpose flour
  6. 1/4 tsp. salt
  7. 4 cup chicken, cooked & cubed
  8. 1 can pineapple chunks, drained
  9. 1- 1/2 tsp. ground ginger
  10. chopped veggies, steamed(green peppers, carrots, broccoli, etc.)
  11. hot cooked white rice or fried rice
Instructions
  1. Prepare the chicken, veggies, and rice.
  2. In a large saucepan, combine the first 6 ingredients until smooth. Bring to a boil; reduce heat and simmer for 2 minutes, stirring occasionally. Add the chicken, pineapple and ginger. Cover and simmer for 10 minutes. Serve over rice.
Adapted from Julie Finlayson
Adapted from Julie Finlayson
Mormon Mavens https://www.mormonmavens.com/