Eating Dinner With My Family

This is a recipe we have made before.  The original recipe calls for roasting a chicken.  I either use leftovers, buy a rotisserie chicken, or simmer a couple pieces of chicken over low heat for an hour or so to shred. It's fairly easy and super yummy.   I am making a New Years resolution to not ignore the blog, but only to post a couple times a week. However until I catch up with all the drafts I have started, these posts will be short.  (but what is up with all the blurry pictures  I have been taking?!) Dumplings 2 c  of flour 1 T  baking powder 1 t  Salt 2    eggs 3/4    to 1 Cup Butter milk Supreme Sauce 2 T  butter 1 T  oil 1/2 c  diced carrot 1/2 c  diced celery 3 ea garlic minced 2    bay leaves 1/4 c  flour 6 c  Chicken Stock 1/4 c  heavy cream Chicken    2 lb Chicke...

I love most greens.  Chard, beet, you name it, I love them with two exceptions: Mustard and Collard.  I am not saying I don't like them, but I have never eaten them and been wowed. (well except for the Cornbread Dressing with Sausage and Collard Greens , that was amazing)   I got some collard greens this week in my Front Porch Pickings basket, and decided to try this recipe out.  I had just shy of a pound of the collards, so I cut off the beet greens off my beets I also received in the basket and used them to make up the difference.  The only other change I made was I used dried ancho chiles since I couldn't find any dried chipotle. And guess what?  I loved them!  The boy didn't care much for them; I remember being very sensitive to certain flavors as a kid so I kind of understand, but the adults really dug it!  Since I knew the boys would need something besides this dish, my husband fried up some chicken.  (keeping with the ...