chicken & dumpling soup

from cook's country
perfect for a cold winter's night ... and makes enough for leftovers.

1 1/2 C flour
2/3 C water
2 large eggs, lightly beaten
salt & pepper
3 TB unsalted butter
1 onion, chopped fine
2-3 carrots, peeled & sliced thin
1 celery rib, sliced thin
8 C low-sodium chicken broth
1 rotisserie chicken, skin discarded, shredded into bite-sized pieces

whisk flour, water, eggs, 1/2 tsp salt, 1/4 tsp pepper in bowl; set aside.

melt butter in dutch over or stockpot (med-high heat). cook onion, carrots & celery until lightly browned. stir in broth and bring to boil. reduce heat to med-low and simmer, covered, until vegetables are tender (10-15 min).

stir in chicken, season with salt & pepper. return to simmer. use spoon to drop small (1/2-1 tsp size) dollops of dough into soup. simmer, covered until dumplings are set (1-2 min).

** if you forget to slightly beat the eggs before you add them to the flour, it will still work.

Chip Chop Cookies

I've been craving these lately. I think we will make these ones for santa. ; )

2 cubes butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 1/2 cups oats (floured)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 bag milk choc chips
1 bag peanut butter chips

Bake at 375 for 8-10 minutes. I like to make these on the small side so you can just pop them in your mouth.

Alyson- I need your choc chip cookie recipe that you make with the pudding. Please share!

Grilled Chicken Cobb Salad

I'm a nerd...I watch Everyday Food on PBS. This one comes from them and I really like it. I really like that you toss the lettuce with the dressing before you assemble the salad instead of pouring the dressing on top.

ingredients:
6 slices bacon, cut into pieces
1 medium head romaine lettuce, cut
2 to 3 Tablespoons vinaigrette (see below)
Garlic Marinated Chicken Cutlets, thinly sliced crosswise (see below)
Feta cheese, crumbled
2 plum tomatoes, cut
1 avocado, sliced
Salt and Pepper
-Cook bacon
-In a large bowl toss lettuce with vinaigrette. Place lettuce on platter and arrange ingredients on top. Season with salt and pepper.

Garlic-Marinated Chicken Cutlets:
2 T olive oil
6 garlic cloves, minced
1/4 cup white wine vinegar
3 T fresh thyme leaves
1 tsp salt
1/2 tsp pepper
chicken cutlets
-Whisk together, add chicken and marinate 10 minutes at room temp.
-Lift chicken from marinade and grill until cooked through.

Vinaigrette:
1/3 cup white wine vinegar
1/4 cup dijon mustard
2 tsp honey
1/2 cup olive oil
salt
pepper
- shake together

Yum!

spicy* chicken soup

* or not so spicy, if you are so inclined. From allrecipes.com.

4 C water
2.5 chicken bouillon cubes
4 chicken breasts
1/4 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 TB dried parsley
1 1/2 tsp onion powder
2 TB chili powder
1/2 onion, chopped
1 1/2 garlic cloves, chopped
8 oz. chunky salsa
1 can peeled/diced tomatoes
1/2 condensed tomato soup
1 can black beans
1/2 can corn (or equiv. frozen)

Put everything in the crockpot/slow cooker except beans & corn. Cook on low for 8 hours. After 6 hours remove chicken & shred, add back to pot. Add beans and corn.

Serve with dollop of sour cream, shredded cheese, avocado and/or tortilla chips.

Adjust anything to your taste; this one's pretty fool proof! I've forgotten the corn & beans and it still tasted uber-good. You could also sub the water/bouillon for 4 cups chicken broth.