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| Just for fun...a picture of me & Megan (probably at 7 mo?) |
Then, a few weeks ago, we had our weekly after church dining out excursion and landed at New Braunfels Smokehouse, where the only thing on the menu that sounded good was the chicken and dumplings. I ordered it, and I LOVED it.
So, a few days ago, when it rained all day long, I thought some hot soup would be nice and, since I didn't have the ingredients for stew, I thought I'd try chicken and dumplings. It actually turned out really, really good! And it was so easy, so I thought I'd share. (When I can't think of anything profound to say, I just talk about what we're eating over here. lol)
So, I took a package of frozen chicken thighs (yes, they were organic--go me!) and boiled them from frozen for a long time in 1/2 water, 1/2 chicken broth (my biggest downfall as a wife and mother is remembering to get the frozen meat out of the freezer in time to make dinner--ok, maybe not my biggest downfall, but one of them). When the chicken was clearly falling off the bone, I strained the broth into the crockpot and pulled all the meat off the bones & put it in the crockpot. I had two carrots and two ears of leftover corn--that went in the pot, too, (cut up, of course) along with a bit of celery. (All the recipes I found called for onions, but I didn't have any--not even any Lipton onion soup!) I let that cook all afternoon...smelled so yummy!
About an hour before dinner time, I made dumplings from the Betty Crocker cookbook that I have--just 1 1/2 c flour, 3/4 tsp salt, 2 tsp baking powder, 3 T shortening, and 3/4 c milk. Plopped that on top and voila! It was very, very yummy. Even the kids liked it. Hurray! Another crockpot meal for fall!
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| And here's my baby Megan. Wasn't she precious?! |
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3 comments:
you were reading my mind... just the other night we made chicken noodle soup and i told my hubs "i really wish i knew how to make chicken and dumplings- i love it!" and voila! here it is! thanks karen :)
and sweet picture of your little megan♥
Let me know what you think! I made an error in the baking powder measure, though--should be 2 tsp, not 3/4 tsp. :-( Sorry! Just mix the dry, cut in shortening, and stir in the milk. It's gooey, but you just plop it on top and let it cook. My cookbook says 10 uncovered, 10 covered, but I usually let it go longer than that. (Ryan doesn't like gooey dumplings. ;-) )
Cracker Barrel should never be someones first experience with chicken & dumplings! YUCK. They are more like dumplings dipped in gravy! If Ryan does not like gooey dumplings you can also find a recipe for dumplings you roll out, cut and then plop in. I would give you mine, but I have been making them so long I don't have a recipe. Think a biscuit type dough. Turn the heat up as far as you can go. When the broth is good and hot drop them in. They will sink and then float to the top. They are about 3/4 of the way done when they do. Yum! I love C&D! My husband and I like different dumplings. He likes the ones you made all light and fluffy on the inside and I like the denser dumpling. I am so glad you found a recipe (corn and carrots are a new one on me, but maybe not a bad tweak!). =+)
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