Chicken and Lemon Dumplings : A Visit to my Grandma’s Recipe Box

I am the unofficial family historian. I am the holder of all of the old photos and mementos. I have each and every one in safe keeping. Its a  job I enjoy, sometimes on a lazy or dreary day I will pull out and old album or keepsake and it always brings a smile to my face. I am lucky enough to be the keeper of my Grandmother’s recipe box. I have it right next to my own in my kitchen, I don’t often go through it, but I like just having it there. I would not describe her as a lover of food or cooking, but I am. So I am glad that I can look into it and try to see what she was thinking in the way she wrote or edited her recipes. Some were too spicy, some too expensive, so she would redo them and make them her own. I found this in her recipe box and decided to give it a try, and of course I did a little editing too, after all I do take after my grandmother.

Chicken and Lemon Dumplings

1lb boneless skinless chicken breast

2 T veg oil

2 cups chicken stock

1/2 cup diced onion

1/2 c  chopped carrot

1/2 c chopped celery

1 1/2 t chicken seasoning

1/8 t pepper

2 t chopped fresh dill

1/2 c cold water

3 T flour

For Dumplings

1 c flour

1 1/2 t baking powder

3/4 t salt

3/4 c milk

1 t lemon juice

1/4 t lemon zest

1 t chopped fresh dill

Heat Oil in a large pot add chicken, onion, carrots, celery and chicken seasoning, saute until slightly browned. add stock, pepper and dill, simmer 5 minutes. whisk flour into cold water and add to pot. Continue to simmer.

For dumplings, combine all ingredients in a bowl, drop tablespoons of mixture into stew.

Cover and cook for 10 minutes.

Uncover and cook for 10 minutes more .

Greek Chicken Pitas with Tzatziki Sauce

GREEK CHICKEN PITAS WITH TZATZIKI SAUCE

This is one of our favorite week night dinners, quick, easy and healthy.

For the chicken

1 1/2 lbs boneless chicken breat cutlets

1/2 T Greek seasoning

1/4 c olive oil

2T red wine vinegar

Combine all ingredients in a shallow baking pan (or large ziplock bag), add chicken and turn until well coated. Place in refrigerator for at least 30 min.

Grill over med heat about 3 minutes per side ( these were very thin cutlets, adjust your grilling time accordingly) or until no longer pink.

Cut chicken into bite size pieces or strips.

GREEK CHICKEN PITAS WITH TZATZIKI SAUCE

Serve over grilled pita with chopped cucumber, tomato, kalamata olives, lettuce, crumbled feta cheese and tzatziki sauce.

GREEK CHICKEN PITAS WITH TZATZIKI SAUCE

Tzatziki Sauce

1/2 c greek yogurt

1/2 c sour cream

1T chopped fresh dill

1/2 t minced garlic

1/4 cucumber finely grated

1/2 t salt

1/8 t pepper

Combine all ingredients in a small bowl and chill. Serve with chicken pitas, can also be served with cut up vegetables and pita chips as a dip.

Return from NYC and a Potato Salad Recipe

It’s the weekend and I have returned from my trip to NYC, cooking has not been a priority as much as getting my house back in order. I left my husband and 2 teenagers in charge for 5 days and came back to a car without gas, piles of laundry, a parched herb and vegetable garden and an empty cupboard. I am pretty sure no one dusted or ran a vacuum either. I am not going to complain because everyone is alive and accounted for and if this is what has to happen for me to be able to take my little trips than that is a small price to pay. So today’s recipe is one that I made when we had a baseball night in. It is a perfect accompaniment to hot dogs, burgers or barbecue.

12 med sized red skinned potatoes ( I left the skins on, but if you like them peeled go ahead.)

2 stalks celery chopped fine

3 hard-boiled eggs chopped

1 1/2 T fresh chopped parsley

1t fresh dill chopped

3/4 c mayo

2T red wine vinegar

1t salt

Place potatoes in a large pot cover with water, bring to a boil and reduce heat. Cook until tender. Pour into a colander and drain. When potatoes are cool enough to work with cut into bite sized pieces and place in a large mixing bowl (don’t wait until potatoes are cold because they will be less porous and won’t absorb the flavors of the ingredients), add remaining ingredients  and mix together. Cover and place in refrigerator until chilled.