We love good food in our home. I love to cook and bake for my family. I have shared recipes and pictures of our yummy goodness on different venues. Many have suggested a blog to share the recipes.

*DISCLAIMER* I am not a professional cook, photographer or writer!

I will always try to give credit for recipes. Many I have collected over the years off of TV, various websites, friends and family.

Please leave comments if you try a recipe or share variations of things I post, I always love learning new tricks of the trade.

Tuesday, September 17, 2013

Dutch Oven Chicken and Dumplings


 We are a huge Boy Scout family and one of the things we love the most about being in Scouting for over a decade now is the opportunity we have had to learn how to cook in a dutch oven.  Kevin recently went on a road trip to Georgia and along the way stumbled across the huge Lodge Factory Store and called me giddy like a young school boy.  He came back with a few more cast iron pieces to add to our already growing collection and also the desire to cook more with the dutch ovens.  Since he's been back (two weeks) we have cooked a lot with dutch ovens.  It's so easy and fun and what's better than the smell of charcoal and amazing food on a crisp, fall evening?  Here is one of our favorite dishes to make.

 Dutch Oven Chicken & Dumplings

  • 3 cans chicken broth (about 6 cups)
  • 3 celery stalks
  • 6 carrots
  • 1 medium onion
  • 2 tbsp dried parsley
  • ½ tsp pepper
  • 2 cups cooked, chopped chicken (sometimes I use rotisserie chicken you can buy at grocery stores, I just caution that you may need to use low sodium broth if you do, otherwise you may have a very salty dish).
  • 2 cups flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 3/4 cup milk
  • 1/4 cup vegetable oil

  1. Prepare your charcoal, you will need 18-25 depending on the size of your dutch oven.
  2. Put the broth in the dutch oven.
  3. Add the vegetables.
  4. Add the chicken, parsley, and pepper.
  5. Place the dutch oven on approximately15 charcoal brickets, placing 10 or so on the lid and bring the mixture to a simmer, stirring occasionally.
  6. Simmer for at least 30 minutes.
  7. Put the flour, baking powder and salt in a mixing bowl.
  8. Add the milk and oil to the dry ingredients and stir until a stiff dough forms.
  9. Drop the dough by spoonfuls onto the broth mixture. Don’t stir.
  10. Cover and simmer for 20 minutes. Try not to peek too often!
  11. Season with salt and pepper if necessary.

Friday, September 13, 2013

Creamy and Spicy Corn Soup

I should have pulled out my good camera and taken a pic but I didn't, sorry!

Facebook is apparently the place to share recipes.  My feed is constantly flooded with recipes and occasionally I'll try one.  Our weather here in Missouri is finally cooling off and today actually felt like fall!  I saw this recipe yesterday and decided today would be a good day to try it out.  I had everything at my house and whipped it up.  I have to say I was quite pleased with it.  Because it's a "healthy" recipe, it isn't heavy and it has a very refreshing taste.  It's so simple to make.  I didn't fancy it up with any garnishes and still enjoyed it!

Creamy and Spicy Corn Soup
(original recipe posted here)
  • 5 ears fresh sweet corn
  • 1 medium onion, chopped
  • 1 tsp olive oil
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 a medium yukon gold potato, chopped
  • 2-3 cups vegetable stock (the more stock you add, the thinner your soup will be) I actually used half vegetable stock and half chicken stock
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1.5 tsp chili powder
  • A pinch of cayenne pepper
  • 1/4 tsp black pepper

Cut the onion, potato, and trim the corn kernels off the 5 ears of corn.
Heat the oil in a large pot over medium heat. Add the onion and garlic, saute for 5 minutes until the onion is translucent. Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes. Then add the fresh corn and cook through for a couple minutes more.
Add a bit more vegetable broth if your soup mixture looks too thick. Add all of your spices (cumin, chili powder, cayenne, black pepper). Then puree with an immersion/hand blender, or with a regular blender/food processor.
Top with a variety of toppings: cilantro, tomatoes, fresh corn, crushed corn chips, avocado, or anything else you can think of! Enjoy!