How to Make Chicken and Dumplings
Chicken and dumpling soup was likely originally invented in the northern Quebec region of Canada, likely by the early Acadians that lived there that were forced to flee south by British oppression in the mid-18th century. Since then chicken with dumplings has become a staple of the south.
Another theory is that the popular comfort food was invented in the south as a means to stay afloat during the harsh times of the antebellum era. At the time it was made with cornmeal dumplings and turnip greens and was considered a mainstay during harsh economic times.
There are a couple variations of the dish like Pennsylvania Dutch bott boi. They’re all prepared by making dumplings out of flour, cream, and seasoning, then simmered in a soup typically containing celery, carrots, onions, chicken stock, cream, and obviously chicken.
This chicken and dumplings recipe won’t just give you all the basics to build on like how to make dumplings, it’ll deliver a hearty, wholesome, delicious stew perfect for a cold night, or frankly any other time of year.
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Mexican Pinto Bean Soup
Mexican Pinto Bean Soup
Mexican Pinto Bean Soup
Ingredients
1 tbsp olive oil
1 medium onion diced
1 (14 oz) can fire-roasted tomatoes
3 garlic cloves minced
2 small carrots peeled and diced
1 medium potato peeled and diced
1 tsp oregano dried
1 tsp ground cumin
1 tsp smoked paprika
Red pepper flakes to taste
2 bay leaves (optional)
2 cups vegetable broth
2 (14 oz) cans pinto beans drained and rinsed
Salt and pepper to taste
Instructions
Heat oil in a large pot over medium/high heat.
Add onion and sauté for about 4-5 minutes, stirring frequently.
Stir in the roasted tomatoes, garlic, carrots, potato, and all spices.
Cook for 1-2 minutes, then pour in the vegetable broth
Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes.
Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time.
Serve in bowls and garnish with fresh herbs.
Mexican Cornbread Muffins
2 cups self rising cornmeal
¼ cup oil
1 1/3 cup milk
1 egg
½ can cream corn
5 tbsp jalapeno peppers diced
1 cup cheddar cheese
Mix all ingredients in a bowl
If needed add more cornmeal for the right consistency
Add mixture to muffin pans
Cook at 375 for 20 minutes
This recipe makes a drier mix for muffins
Use my other recipe for a moist Mexican Cornbread
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Cast Iron Cornbread - Honey Butter Cornbread - Food Wishes
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If you’re searching for delicious, easy-to-make, affordable recipes that are perfect for feeding large groups of very hungry people, you can’t go wrong looking to your local firehouse for inspiration, and this Firehouse Chili and Cornbread Casserole is a perfect example.
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HOW TO MAKE THE BEST FLAKY GROUND BEEF EMPANADAS
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best flaky beef empanadas seriously super delicious! The dough is just perfect and the ground beef is so flavorful, hope you enjoy it just as much as we do!
keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
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Don’t want to fry them? No problem, brush each empanada with olive oil and bake for 20-22 minutes at 400 degrees
Refrigerate for at least one hour
Ingredients: 20-22 empanadas
Empanada dough
3 3/4 c AP flour
12 tbsp cold butter
1 tbsp sugar
Salt I’m using 1 1/2 tsp
Ground Beef Stuffing:
2 lbs lean ground beef
2 small bell peppers (chopped)
1 Anaheim pepper (chopped)
1 small onion (chopped)
4 minced garlic cloves
2 tsp Mexican oregano
2 tsp thyme
2 tsp parsley
2 tsp basil
2 tsp paprika
1-2 tsp crushed red pepper
1 tsp garlic powder
1 tsp black pepper
Salt I’m using 2 tsp
???? your favorite melting cheese, I’m using medium cheddar, Monterey Jack and Oaxaca cheese
1 serving of love ????
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