Need a dip in a hurry! This Easy Cheesy Zippy Sausage Dip will be a great crowd pleaser! Using simple and delicious ingredients, this dip can be ready in under 15 minutes!
…
Winter Kale and Wild Rice Salad #SundaySupper
We have had the mildest winter in Maine that I can ever remember. Even so, I still have big cravings for fruits and vegetables. I created a Baby Kale, wild rice, fruit and veggies salad for our #SundaySupper. This salad can be eaten as a main course or a side salad. It’s so easy putting together a large salad for a group or gathering, just give yourself time to prep and chop the vegetables and fruit. This salad is vegan and gluten free. It would also be great with goat cheese or cheddar cheese and some nuts, keeping it vegetarian. Dress the salad with a delicious citrus vinaigrette before serving.
…
Creamy South Western Taco Soup
This easy soup can be made in one pot in under 20 minutes! It’s Low Carb too so that’s a win-win for me. Hubs crushed tortilla chips over his soup, so if you aren’t dieting like me, go for it!
I used RO-TEL tomatoes to give it that extra spice. Garnish with ripe avocados and sour cream.
…
Chicken and Dumplings
I have a page on Facebook called, you guessed it, Moore or Less Cooking! I just had a chicken party over on this so called page and so many yummy recipes were shared including some really yummy chicken and dumpling recipes. I’m the type of person who once I get something stuck in my head, I have to do that sort of something. Today this sort of something is make Chicken and Dumpling’s. If you aren’t into comfort food, just walk away, this delicious recipe is not for you. Thank heavens I have some fabulous readers who talked me through making the dumplings because I thought I had failed, but the trick is not to lift the lid while they are cooking, but I am an impatient one, I tried and tried not to lift the lid, walked a lap around the house, sure enough, they were perfect, do not be tempted! Enjoy this wonderful soup, it made my day so much better.
Chicken and Dumplings
Ingredients
2 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 cup All-purpose Flour
1 whole Chicken, Cut Into Pieces (cut Up Fryer) ( I used 6 chicken thighs)
Salt And Pepper
1/2 cup Finely Diced Carrots
1/2 cup Finely Diced Celery
1 whole Medium Onion, Finely Diced
1/2 teaspoon Ground Thyme
1/4 teaspoon Turmeric
6 cups Low Sodium Chicken Broth
1/2 cup Apple Cider
1/2 cup Heavy Cream
Dumplings:
1-1/2 cup All-purpose Flour
1/2 cup Yellow Cornmeal
1 Tablespoon (heaping) Baking Powder
1 teaspoon Kosher Salt
1-1/2 cup Half-and-half
2 Tablespoons Minced Fresh Parsley (optional)
Salt As Needed
Directions
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot all the way and don’t peek!Continue to simmer for 15-20 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
Recipe Adapted from Gourmet Magazine and The Pioneer Woman
BEST CLAM CHOWDER
Nine out out of ten times, hubs will order Clam Chowder when we eat at our favorite seafood restaurants. Delivered with their packages of oyster crackers, he is just happy as a clam, you are what you eat! Let The Feasty Begin, Debra Freeman, gifted me her wonderful cookbook. This was the first recipe that I flipped open to, I made this soup that evening. The recipe makes a lot of soup, which freezes well. My kids aren’t big seafood lovers, but they loved this soup and went back for seconds!
BEST CLAM CHOWDER
Ingredients
2 sticks unsalted butter
1 medium onion, finely diced
2 celery stalks trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
51 ounces cans chopped clams in juice (I used 1/2 chopped clam and 1/2 baby clams)
2 quarts half and half ( I used half and half and whole milk)
3-4 potatoes, cut into 1/2- inch cubes
1 cup corn starch
1 cup water
Salt and freshly ground black pepperDirections
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Add juice from 2 cans of chopped clams (reserve clams), half and half and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Add corn starch to water , mix until dissolved. Add to soup pot, stirring well, stir frequently until soup has thickened. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.Yields: 5 Quarts
Salt and freshly ground black pepperDirections
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Add juice from 2 cans of chopped clams (reserve clams), half and half and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Add corn starch to water , mix until dissolved. Add to soup pot, stirring well, stir frequently until soup has thickened. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.Yields: 5 Quarts
Recipe adapted from Let The Feasty Begin
This post has been linked up to these fabulous blogs! 
Ham and Pea Soup
It’s very snowy here in Maine and I have a meaty ham bone from Christmas! You know what that means??? Ham and Pea Soup!! I love it chunky with whole peas and lots of veggies, but you can use split peas if you like and puree the soup, your choice. This is my recipe that I have been making for many years.
Ham and Pea Soup
Ingredients
2 tbsp olive oil
1 meaty ham bone
1 bag whole peas (dried)
2 cartons low salt chicken broth, or 64 oz water
1 onion, chopped
2 garlic cloves, chopped
2 carrots, chopped
2 celery stalks, chopped
2 potatoes, chopped into chunks
pepper to taste
Directions
In a large pot add olive oil over medium heat, add onions and garlic and saute until soft and fragrant, add carrots, celery and potatoes, saute for another 5-6 minutes. Add ham bone and peas, cover with broth or water. Bring to a boil, turn down heat and let simmer on a gentle boil for around one hour or until peas and veggies are soft. Remove ham bone, cut off ham into bite size chunks, add ham back to soup. Stir in and serve. Add pepper to taste.
This post has been linked up to these fabulous blogs!
