BBQ Chicken and Sausage Soup

All veggies are preferential, put in whatever you like.(except the hot peppers!)

1 Orange pepper
1 Green pepper
2 Banana peppers
1 Jalepeno pepper
2 Carrots
3 Celery stalks
1/2 med. Red onion
2 Cloves of garlic
5 Vine tomatoes (rough chop)
2 C. Chicken Stock
2 C. Water
5 Strips bacon(diced)
2 Med. Spicy sausages(halved and sliced)
1 Large Chicken breast(small cube)
1 tsp. Chili powder
1 tsp. Cayenne
1/2 tsp Paprika

I used a medium to fine chop for this recipe. I prefer to do all chopping before hand, it makes for a quick soup once all prep is done! In a large pot fry bacon to crisp. remove to paper towel to drain, and in bacon fat, fry sausage, remove. Coat chicken in chili powder, cayenne and paprika, then fry chicken, and remove. Add all veggies (minus tomatoes) to remaining fat and fry until onion is clear. Add tomatoes, and stir until tomatoes begin to soften. Add stock, water, all cooked meat, and a little oregano, sage and pepper. Simmer at least half an hour, or until desired consistency. I served mine with cheesy garlic bread.

Chicken stew w/ dumplings

Stew:

3 large chicken breasts, cubed
3 tbsp flour
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
Vegetable oil
onion, diced
carrot, diced
celery, diced
potato(peeled and cubed)
mushroom, sliced
3 c chicken stock

Dumplings:
2 c cake flour
4 tsp baking powder
1/2 tsp salt
2 tbsp butter
1 c milk (minus one tbsp)

Mix flour, paprika, oregano, salt, pepper, and dredge cubed chicken in mixture. Brown chicken in oil, remove and drain of excess oil. Fry onion, carrot, celery, mushroom and potato, until onions are clear. Add stock, allow to thicken. While thickening, sift flour, baking powder, and salt. Using pastry mixer, or two knives, cut butter in to flour. Stir in milk to make a sticky dough, add chicken, and dumpling dough, 1 tbsp at a time. Cover and simmer for 20 minutes. I let mine sit a few minutes before serving, it's going to be way too hot anyway! It helps it get nice and thick.

General's Chicken

1/2 c Chicken stock
4 Tbsp Sugar
4 Tbps Vinegar
2 Tbsp Hoisin sauce
2 Tbsp Sesame oil
2 tsp Cornstarch(or 4 of all purpose flour)
2 Tbsp Soy sauce
2 Large chicken breasts, medium cube
1 Egg
Flour for dredging
1 Shallot or Spring Onion
1 tbsp ginger( rough dice)
2 cloves Garlic (rough dice)

Scramble egg and pour over chicken, mixing to ensure all chicken is coated. Dredge in flour and deep fry until golden brown. Mix stock, vinegar, sugar, hoisin sauce, sesame oil, and soy sauce, stirring until sugar is dissolved. Add cornstarch and stir until fully incorporated. Over medium high heat, add ginger, garlic and spring onion to about 2 tbsp olive oil and heat for one minute. Add sauce mixture and fully cooked chicken. Stir until chicken is coated(sauce will thicken inthe pan) and serve with steamed broccoli and basmati rice.

Basmati Rice

I make this rice a lot, so I am going to make a post for it all by itself!

1 part Rice
2 parts Water
1/2 tsp Salt
1 tbsp oil(flavoured, olive, or butter)

Basmati rice is best when soaked for 20 to 30 minutes before cooking, but it is not necessary. Add rice and water to pot of sufficient size, with oil and salt. Stir, cover and simmer on medium heat for 15 minutes(I peek inside to see if the water has boiled away sufficiently, and then replace the lid and let it simmer for 30 seconds more to allow it to regain any heat lost) Allow to sit for 5 minutes more, then fluff and serve! I add many different flavours to my rice, soy sauce for friend rice, garlic for rice with pasta sauce and chicken! I LOVE this rice, for that reason alone.