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Chicken and Dumplings

Chicken and Dumplings

INGREDIENTS                        YIELD: 6

    4 ounces unsalted butter softened (1 block)
    1 medium onion, small dice
    1 ½ pounds boneless skinless chicken thigh meat, cleaned of fat and cut into 1 inch dice
    4 ounces flour (about 1 cup)
    1 quart chicken broth or stock
    1 large carrot, peeled and cut into ½ inch pieces
    2 stalk celery, cut into ½ inch pieces
    Salt and pepper
    2 tablespoons chopped parsley
    1 cup half and half

For dumplings:  2 cup Original Bisquick mix  and 2/3 cup milk

Preheat a large pot on medium high. Melt the butter in the pot. When the butter begins to bubble, add in the chicken and onions. Sweat them making sure that they do not brown. When the onions are translucent, add in the flour and cook, stirring for 2 minutes.

    Add in the chicken stock and bring to a simmer. Cook for 30 minutes, skimming the surface as necessary.
    Add in the carrots and celery and cook for 10 minutes. Finish with half and half, parsley and adjust seasoning with salt and pepper.

For Dumplings:  1) Mix the milk into the bisquick to form a dough  2) Drop spoonfuls of dough onto the chicken broth and let them cook for 10 minutes covered.  If the top of the pot is full, you may need to do it in 2 batches.

Note: you can add in peas, mushrooms, leeks or other vegetables when the recipe calls for the carrots and celery.

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Grilled Cheese with Kalua Pork and Ambrosia Apples

Grilled Cheese with Kalua Pork and Ambrosia Apples

Ingredients

    8 slices Artisan bread, sliced 1/2-inch thick
    12 ounces sharp Cheddar, sliced
    3 tablespoons unsalted butter, softened
    12 ounces Kalua Pork, room temperature
    1 apple, thinly sliced, try Ambrosia or Honey Crisp

As needed Dijon mustard

Directions: 

    Heat a heavy gauge large skillet over medium- heat.
    Generously spread Dijon on 4 slices of bread. Top each slice with Cheddar, 1/4 of the kalua pork, apple slices and additional Cheddar. Place the remaining bread on top and spread with butter. 
    Place on skillet buttered-side down and butter the remaining side. Cook until cheese is slightly melted and bread is browned. Flip the sandwich and continue to cook until cheese is thoroughly melted and sandwich is golden brown.

You can do this on a Panini press and substitute butter with olive oil.
Serve with tomato soup.

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Vine Ripened Tomato Soup

Vine Ripened Tomato Soup

INGREDIENTS                       

    4 whole ripe red tomatoes, rough cut
    1 clove garlic, minced
    ¼ cup extra virgin olive oil
    ¼ cup canola oil
    Salt and pepper to taste
    4 fresh basil leaves finely shredded
    Sea Salt

Blend tomatoes, garlic until smooth. With the blender running, add both oils and blend until incorporated. Season with salt and pepper.
Soup can be served room temperature or chilled.
Garnish with shredded basil and a pinch of sea salt.