Disclosure: I received complimentary products to facilitate this post. All opinions are my own.
I have the chance to share some tasty recipes from Harvestland. You can find more recipes on their website.
Gran Gran's Chicken & Dumplings
1 Harvestland fresh whole chicken
3 c self-rising flour
salt and pepper to taste
Fill a pressure cooker with water nearly to the top. Submerge the chicken in thew ater; cook for 15-20 minutes or until chicken falls off the bone. Take chicken out of the broth and remove bones and skin.
For the dumplings, mix flour with water until a thick batter forms. Flour a surface to roll out dumplings. Pour the batter onto the floured surface and flour the top of it. Roll out dumplings like a piecrust, about 1/4 inch thick. Cut dumplings into 1/2 inch squares.
Bring chicken broth to a boil, then drop in the dumplings. Stir enough to coat dumplings in broth. Do not over-stir. Cook dumplings in broth for 5 minutes. Stir in chicken. Add salt and pepper to taste.
Turkey Spanikopita Pie
1 lb. Harvestland fresh ground turkey
3 T olive oil, divided
1 small onion, finely chopped
2 cloves garlic, minced
1/2 t salt and pepper
2T all purpose flour
4 c baby spinach, chopped
1 c long grain white rice, cooked
3/4 c feta cheese, crumbled
1/4 c fresh dill, finely chopped
2 t lemon zest, finely grated
3 eggs, beaten
8 sheets phyllo pastry, thawed
Heat 1 T oil in a large nonstick skillet set over medium heat. Add crumbled turkey, onion, garlic, salt, and pepper. Cook, breaking up turkey, for 10 minutes or until browned. Sprinkle in flour; cook, stirring for 2 minutes. Add spinach; stir until wilted. Spread mixture on a paper toil lined tray. Cool completely.
Preheat oven to 350 F. Position the rack at the bottom of the oven. Lightly coat a 9-inch pie plate with nonstick cooking spray. Stir turkey mixture with rice, feta, dill and lemon zest until well combined. stir in eggs; set aside.
Lay a sheet of phyllo out on a clean surface. Brush one side with oil. Place phyllo, oiled side up, in the pie plate so it covers the base and overhangs the edge slightly. Repeat with remaining sheets. Trim excess phyllo, leaving a 2-inch border. Fold the border toward the edge of the pie plate to create a decorative crust.
Pour turkey mixture into pie plate. Cut the excess phyllo into small jagged pieces. Scatter over the surface of the pie. Loosely tent with foil. Bake for 20 minutes. Remove foil and bake 10-15 minutes longer or until golden.
Kielbasa, Orzo and Kale Soup
1 c cubed Harvestland fully cooked Polish kielbasa pork sausage
2T olive oil
1 onion, chopped
1 carrot, chopped
1 rib celery, chopped
1 red pepper, chopped
2 cloves garlic, chopped
1 T finely chopped fresh thyme
8 c sodium-reduced chicken broth
1 bay leaf
3/4 c orzo
4 c chopped kale
1/4 c chopped fresh parsley
1/4 t each salt and pepper
Heat oil in a large saucepan or Dutch oven set over medium-high heat. Add sausage, onion, carrot, celery, red pepper, garlic, and thyme, Cook 5 minutes or until vegetables start to soften and sausage is golden brown.
Pour in broth and add bay leaf; bring to a boil. Add orzo and kale. Reduce heat to medium; simmer 8-10 minutes or until orzo is al dente and vegetables are tender. Stir in parsley, salt, and pepper. Serve immediately.