Here’s where you share your mom recipes! What works for you, children/husband favorites. Quick and easy or a tad bit complicated!
ALMOST CHICKEN & DUMPLINS
I named this recipe “Almost” because I only use 1/2 a package of dumplins. You can add more and make it real dumplin-y, I like it as a soup!
1 raw chicken (can use pieces)
1 large onion
4 or 5 peeled carrots
4 or 5 stalks of celery
1 carton chicken broth
½ package Mary B’s frozen dumplings
Salt and pepper to taste
In a large Dutch oven or soup pot, boil chicken with water, enough to cover ½ way, until done (usually 1 or 1 1/2 hours or so depending on size.)
Fully salt and pepper raw chicken. Remove cooked chicken from broth and put in a bowl to cool. Strain broth and return to pot. Add enough canned chicken broth (or stock) to fill pot within 2 inches from top.
Peel carrots and clean celery, chop to desired size, I like them kind of big. Chop onion. Bring liquid to a boil and add onion, carrots and celery. Break up dumplings into two or three pieces and add to broth.
Boil all ingredients (without chicken) for about 40 minutes or until vegies are tender. Add enough chicken before serving to make a great soup and serve with saltine crackers. Yum.
*You can use rotisserie chicken but adjust the broth to fit the pot and add chicken last.
Here’s another good one!
HEARTY TURNIP GREEN SOUP
It only takes 6 ingredients and can be made in a soup pot or a crockpot. Easy and delicious! I made some tonight and it was yummy!
1 small roll of breakfast sausage
3 small cans Original Rotel (or 1 large, substitute 1 can regular diced tomatoes if you don’t like it so spicy.
1 large can seasoned turnip greens
1 can Great Northern Beans
2 cans black-eye peas
1-3 cup carton chicken broth/stock
Brown the sausage. Add the tomatoes, turnip greens and juice, beans and juice. Then add the chicken stock and stir. Let it simmer for about 30-45 minutes to blend the flavors, or set it on low in your crockpot and come home to delicious soup. *Salt, pepper and spices, optional. That’s it!
Serve with your favorite cornbread and you have a great meal with just a little work!
Let me know if you make it or share your favorite family recipe below!
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Quick and Easy Vegetables…
We are trying to eat more veggies at my house lately. Here’s a great way to provide simple roasted sides with any meal. Featured is Butternut Squash. My hack is to buy it already cut and cleaned in the produce section of the grocery, also, I used pre-cut garlic. Anything to make it easier for mom!
Ribs on the Barbee (not really, in the oven)
Ribs, first time, no joke!
Using the trusty internet, as well as the “advice” of pro rib cookers, my sister Micki and my son Sean, son Joey and his wife Veronica for the loin, I purchased 3 slabs of baby back ribs (about 4lbs each) and a 4lb pork loin.
For the pork loin:
Salt and pepper and cut in half, if large. Place a small about of broth or apple juice in the bottom. Place on High for 2 hours, then low for 4 hours. Gauge amount of time by pounds. Leave it! Put BBQ sauce on the last hour if desired.
For the ribs:
Have plenty of aluminum foil, preferably heavy duty. I used it to both prep the meat and cook on. I got my pans ready and covered the bottom with foil. TIP: I used cooking oil to coat the foil so they wouldn’t stick.
Remove the membrane from the back of the slab. TIP: grab with a paper towel for easy removal.
Cut in half and salt and pepper both sides. Place on the foil/oiled pan or in a Pyrex, cover tightly with more foil/oiled.
Preheat oven 275° and cook low and slow for 4 hours. You can check ½ way through and turn them over if you like. If you like yours sauced, take off top foil the last 15 minutes and broil until caramelized and yummy.
*The ribs turned out tender and juicy, I chose to have the sauce on the side. The loin, was a little dry. I would recommend either a lot of bone broth, cook for about 6-8 hours if large.