Easy Chicken and Dumplings

Ingredients

1

carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)

3

cups shredded cooked chicken (about 1 1/2 lb) 

1

can (10 3/4 oz) condensed cream of chicken soup

1/4 teaspoon poultry seasoning

1

can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)

2

medium carrots, chopped (1 cup) 

3

celery ribs, chopped

Step

• 1In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
• 2On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
• 3Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Marinated Flank Steak

Grilled Marinated Flank Steak Recipe

• Prep time: 10 minutes
• Cook time: 20 minutes
• Marinating time: 2 hours
• Yield: Serves 6

My mother likes to score the flank steak with 1/4-inch cuts about an inch apart across the grain of the steak before cooking. It helps the marinade penetrate more deeply and the steak cook more quickly.

Ingredients

Marinade Ingredients

• 1/3 cup olive oil
• 2 cloves garlic, minced
• 2 Tbsp red wine vinegar
• 1/3 cup soy sauce
• 1/4 cup honey
• 1/2 teaspoon freshly ground black pepper

Other ingredients

• 2 pounds flank steak

Method

1 Combine the marinade ingredients in a large non-reactive bowl. Place steak in the bowl and turn so that it is completely coated with the marinade. (You can also place the steak and marinade in a freezer bag and place it in a bowl.) Chill and marinate for at least 2 hours and up to overnight.

2 Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side and you can only hold it there for about a second.

3 Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make sure there is still a coating of it, you'll want the oil on it to help keep the steak from sticking to the grill). Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking.

 

How do you know when the steak is done? One way to tell is to poke it with your fingertips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. Touch the tip of your nose and that's what a very well done steak feels like. Here's a visual guide, the finger test to check the doneness of steak.

Otherwise use a good meat thermometer (I recommend a thermapen.)  Pull the steak off the grill at 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium.

4 When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.

5 Notice the direction of the muscle fibers of the steak; this is called the grain of the meat. Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers.

So, cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide. I find it easiest to use a long serrated bread knife for this, but any long sharp knife will do.

 

If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with salsa or horseradish sauce.

Read more: http://www.simplyrecipes.com/recipes/grilled_marinated_flank_steak/#ixzz3p3rjzesx

Vinegar and Oil Coleslaw

Very simple first,

Ingredients
1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons peanut or vegetable oil, eyeball it
1 sack, 16 ounces, shredded cabbage mix for slaw salads
1 teaspoon salt
Salt and pepper
Directions
Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.

Recipe courtesy of Rachael Ray

CATEGORIES: Cabbage Side Dish Slaw View All


Read more at: http://www.foodnetwork.com/recipes/rachael-ray/oil-and-vinegar-slaw-recipe.html?oc=linkback

Also simple

yield: 4 servings

prep time: 10 minutes

total time: 10 minutes

INGREDIENTS:

1 head green cabbage, thinly sliced or shredded
3 tablespoons white vinegar
1½ tablespoons vegetable oil
Pinch of granulated sugar
Salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Toss the sliced/shredded cabbage with the vinegar and oil, tossing to coat evenly. Add the sugar, salt and pepper and toss again to evenly distribute. Refrigerate until ready to serve.

Carnitas recipe

Trying to derive this recipe from Rick Bayless Frontera Garlicky Carnitas Slow Cook Sauce.

pouch is 8oz of marinade with the following ingredient list.

lime juice, onions, orange juice, garlic, canola oil, hatch green chiles, chipotle chile, cilantro, salt, black pepper, paprika, cane juice, xanthan, coriander, citric acid, calcium chloride.

my matching list,

three limes juiced - 4oz,
one orange juiced - 4oz,
8 cloves garlic,
two anaheim peppers - added 4oz of volume,
1/2c of canola oil - 4oz,
1 Tbl dark brown sugar,
1 cupped handful of chopped cilantro,
1tsp coriander,
1tsp paprika

heat oven to 325 on convection bake (convection gets more heat to dutch oven for slow cooking)

brown pork on stovetop in dutch oven with salt and pepper, package instructions are to add 1&1/2 cups water to the 8oz package, that makes 2&1/2 cups liquid for albs of pork.  For 3 lbs pork and fresh ingredients of 12oz I will add 1 cup water, or enough to nearly cover pork, maybe,

ended up adding two cups of water to the two cups of marinade, on the 3.5lbs of pork.

in the oven at 325F on convection bake, dutch oven on lowest rack level, basically to fit, but very close to the coils,