It’s a quiet morning today.
My wife and kids all either at work for the day, or off to classes. I, on the other hand, had the day off.
A perfect day to get some quality WoW time in on my Hunter.
Well, Elune was apparently displeased with me, so my WoW client was busted when I got up for the day. I was planning on making a nice post about leveling leather working and such, but that will have to wait.
Instead, you lovely folks are stuck with me reminiscing about cooking while I watch the download slider inch towards the yellow.
Not the first time I have done that here, but such is life. In the past I have shared recipes for my pulled pork, and a few other odds and ends. Today it’s easy comfort food. For my family that means chicken and dumplings.
Mmmmmm…. chicken and dumplings.
Dech’s easy peasy chicken and dumplings.
2.5 pounds of chicken leg quarters
3 ribs of celery, chopped
1 large onion, chopped
2 chicken bullion cubes
2 bay leaves
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 can (10 3/4 oz) cream of chicken soup
2 1/4 cups of bisquick (or other baking mix)
2/3 cup milk
Place the chicken, bay leaves, salt, pepper, garlic powder, bullion cubes, celery, and onion in a stock pot with 4 quarts of water over high heat.
Once it comes to a boil, drop the heat to a simmer and hold it there for about 40 minutes.
Remove the chicken from the pot, and set it aside in a bowl. When it cools off enough to not burn yourself pull the meat off the bones. Toss the skin and bones. We only want the meat, and we want it kinda shredded.
While you are in the neighborhood, pull out the bay leaves and toss them too. No sense biting into one of those later =P
Put the torn up meat back in the pot, add the can of cream of chicken soup, and bring it back to a simmer.
If the stew part ends up a bit to thin for your taste, add 2 tablespoons of cornstarch to about 1/4 cup of water and whisk it in before going on to the dumpling phase.
Make your dumplings according to whatever baking mix you bought. If it’s Bisquick you’ll use 2 1/4 cup mix and 2/3 cup of milk. Pull it out in large spoon fulls, and add to the simmering stew.
Gently spin the pot so that the dumplings sink down a bit and are fully covered, but don’t stir after you add the first one.
Keep simmering until the dumplings float and aren’t all doughy any more, about 4-5 minutes.
I like to use warm bowls for this, it just seems to work the best. I just put a stack on the stove near the pot for the last half hour or so and it keeps everything nice and warm while its getting served.
Hope you all enjoy it as much as my family does!
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