The BIS..QUICKEST Chicken and Dumpling Soup EVER!

The secret and beauty to this recipe are the short cuts you can take to make this dish on the fly!  

Rotisserie chicken and BISQUICK mix dumplings enable you to save time so you can enjoy and savour a glass of wine before dinner!  You could even use a bag of frozen vegetables to save even more time but why would you?

A true comfort meal that warms the heart and soul.

  • Ingredients

    2 Tbl. Extra Virgin Olive Oil
    2 ½ - 3 cups cooked rotisserie chicken, diced
    MIxed vegetables - peeled carrots, celery, corn, mushrooms, yellow and red bell peppers
    1 tsp. dried oregano & basil
    1 (48 oz.) low sodium chicken broth
    salt and pepper

  • Instructions

    Melt one tablespoon of butter and a few drops of olive oil in a heavy stock pot. Sauté the diced chicken, vegetables, basil and oregano for 15/20 minutes to allow the flavors to meld. Season the mixture with salt and pepper. Seasoning will depend on how salty the chicken was when it was cooked. Slowly add the chicken broth to the pot and bring soup to a rolling boil. This is important for the dumplings to steam properly.

  • Dumplings

    2 cups baking mix (Bisquick)
    ¾ cup milk

    In a separate bowl, combine the baking mix and milk until well incorporated. Bring the broth to a boil. Drop large tablespoons full of the dumpling batter into the boiling broth. Continue to boil for 10 minutes, uncovered. Cover the soup and reduce the heat to medium low. Cook for an additional 5 minutes, covered.

    Don't be stingy with the dumplings!!!! Everyone likes steam dough.....NO??

A VENETIAN CLASSIC!

“This delicious Venetian clam pasta started life as peasant food, and has become an Italian classic ”  Jamie Oliver

There are many variations and renditions of this classic dish,  so make it your own.  We do this by adding shallots and a smidgen of heavy cream. It is always best to use fresh clams if you can find them but canned clams are a satisfactory substitute for sure.

Finish off with a knob of butter and a little of the clam juice for a more velvety smooth richness to your sauce.

  • The list...

    Clams (from a can is totally acceptable)
    Parsley
    White Wine
    Dash of heavy cream (optional)
    Sautéed Shallots
    Garlic
    Spaghetti cooked al dente


  • Need I say more...

    Finely mince the garlic and shallots and sauté in a pan with a few drops of olive oil. Add clams, parsley, white wine and heavy cream and reduce on low heat.

    Strain the pasta and toss in with your sauce. Add some pepper flakes for a little added heat if desired!

    Give me peasant food any day!

A Steak to DI…………ANE for!

Two principle elements in life are FIRE and MEAT………… Put the two together and now we are complete. So corney!!!

OK…..so they are two of our principle elements! 

"Steak Diane" does not appear in the classics of French cuisine, and was probably invented in mid-20th century New York as part of the fad for tableside-flambéed dishes. The name 'Diane', the Roman goddess of the hunt, has been used for various game-related foods,but the "Venison Steak Diane" attested in 1914, although it is sautéed and flambéed, is sauced and garnished with fruits, unlike later steak Diane recipes, so it is unclear if there is a connection.

By the 1940s, Steak Diane was a common item on the menus of restaurants popular with Cafe Society!

  • What you need

    2 Rib Eye or Tenderloin steaks
    Shallots
    Baby Bella mushrooms
    Parsley
    Cognac
    Heavy cream
    A knob of butter for velvety richness

  • Light it up!

    Salt and pepper the steaks then pan fry them for 3 to 4 minutes each side for medium rare in a little olive oil.

    Remove from the pan and set aside. Add the shallots and mushrooms into the drippings from the steaks and cook down for 6 minutes. Add the Knob of butter and a few dashes of Worcestershire sauce. Add your cognac and set a blaze!! Don’t be frightened it will cook down and burn off in a few seconds. Add the heavy cream and let cook for about 5 minutes on medium to low heat.

    Place your steaks back into the pan for one minute, each side. You are now ready to serve.


  • On the Side

    Boil a bag of small potatoes for 20 minutes until just about fork tender then fry them in olive oil until golden brown. Once finished sprinkle sea salt and Rosemary on top to garnish and enhance!

SAY CHEESE!!!!!

Chicken Parmesan sure sounds Italian thanks to its traditionally Italian ingredients like rich tomato sauce and only Parmigiano Reggiano cheese. But would you believe that the true origin of chicken Parmesan recipes served by chefs and home cooks alike is the United States?

So yes, we can thank Italian-American communities across the USA for introducing us to recipes in the style of “a cook from Parma” like chicken Parmesan.

  • Ingredients
    1/2 cup all-purpose flour
    Salt and freshly ground black pepper
    8 boneless, skinless chicken breasts, trimmed and pounded flat
    1 pound spaghetti
    1/2 cup olive oil
    2 tablespoons butter
    4 cloves garlic, minced
    1 whole medium onion, chopped
    3/4 cups chicken stock
    Three 14.5-ounce cans crushed tomatoes
    1 cup of good red wine
    1 tablespoon sugar
    1/4 cup chopped fresh parsley, plus more for serving
    1/4 cup of Thyme
    1 cup freshly grated Parmesan, plus more if needed

  • Mix the flour and some salt and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside.
    Cook the spaghetti until al dente.
    Heat the olive oil and butter together in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side. Remove the chicken breasts from the skillet and set aside.
    Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock, red wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.
    Pour in the crushed tomatoes and stir to combine. Add the sugar and more salt and pepper to taste. Allow to cook for 30 minutes.
    Toward the end of the cooking time, add the chopped parsley and thyme and give the sauce a final stir.
    Carefully lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan. Place the skillet in the oven for 10 mins at 350 degrees and allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.

Happy Cooking,

Allan & Beth

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