Found a T bone in the freezer. Hubby grilled it and I made fry's and cheese sticks in the air fryer.
I'm thinking were having leftover chili and grilled cheese. Making Peanut butter pie. Found a recipe that's just cream cheese and PB and cool whip no sugar. The last 2 were too sweet. Maybe a pumpkin pie, if I feel like playing with crust. If not it might just be pumpkin custard. 
Good morning!
My freezer diving brought up a huge pork hock for Victor, a ham, and more chicken. I'm thinking sesame chicken tonight.
My freezer diving brought up a huge pork hock for Victor, a ham, and more chicken. I'm thinking sesame chicken tonight.
I picked up a tuna hoagie on the way home tonight. Ya, Weds are usually "I'm not freaking cooking" night!
Interesting to me today: I decided to wear my normal every day shoes at work instead of changing into my really worn out work shoes. Lo and behold, my hips did not hurt today!!!
First time in at least a month! Thinking I really need to get some new work shoes! 
Interesting to me today: I decided to wear my normal every day shoes at work instead of changing into my really worn out work shoes. Lo and behold, my hips did not hurt today!!!
First time in at least a month! Thinking I really need to get some new work shoes!
I need to declare a no cooking day too.
Yippee for feeling better, and yep you need new shoes for sure. While you're out shopping make sure you get something fun as well.
Yippee for feeling better, and yep you need new shoes for sure. While you're out shopping make sure you get something fun as well.
Shoes are important. When I worked replaced my shoes every 4-6 months. Body let me know when I needed a new pair. 50-70 a pop was worth it though.
Chicken and dumplings harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. —Erika Monroe-Williams, Scottsdale, Arizona
The Best Chicken & Dumplings Recipe photo by Taste of Home
Ingedients
Directions
Test Kitchen Tips
1-1/2 cups: 470 calories, 24g fat (8g saturated fat), 104mg cholesterol, 892mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 32g protein.
Originally published as The Best Chicken and Dumplings in Taste of Home September/October 2015
Ingredients
Directions
Test Kitchen Tips
1-1/2 cups: 470 calories, 24g fat (8g saturated fat), 104mg cholesterol, 892mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 32g protein.
Originally published as The Best Chicken and Dumplings in Taste of Home September/October 2015
The Best Chicken & Dumplings Recipe photo by Taste of Home
Ingedients
- 3/4 cup all-purpose flour, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 broiler/fryer chicken (about 3 pounds), cut up
- 2 tablespoons canola oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 6 cups chicken stock
- 1/2 cup white wine or apple cider
- 2 teaspoons sugar
- 2 bay leaves
- 5 whole peppercorns
- DUMPLINGS:
- 1-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2/3 cup 2% milk
- 1 tablespoon butter, melted
- SOUP:
- 1/2 cup heavy whipping cream
- 2 teaspoons minced fresh parsley
- 2 teaspoons minced fresh thyme
- Additional salt and pepper to taste
Directions
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
- Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.
- Meanwhile, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment paper-lined baking sheet; set aside.
- Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.
- Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.
Test Kitchen Tips
- If the butcher includes a backbone with your chicken, don't throw it away. Use it to bolster the flavor of the gravy by tossing it into the pot to simmer with the chicken and vegetables. Discard before adding dumplings.
- Giving the dumplings time to rest for a few minutes before cooking allows the baking powder to begin to produce gas bubbles. This helps dumplings stay as light as air.
1-1/2 cups: 470 calories, 24g fat (8g saturated fat), 104mg cholesterol, 892mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 32g protein.
Originally published as The Best Chicken and Dumplings in Taste of Home September/October 2015
Ingredients
- 3/4 cup all-purpose flour, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 broiler/fryer chicken (about 3 pounds), cut up
- 2 tablespoons canola oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 6 cups chicken stock
- 1/2 cup white wine or apple cider
- 2 teaspoons sugar
- 2 bay leaves
- 5 whole peppercorns
- DUMPLINGS:
- 1-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2/3 cup 2% milk
- 1 tablespoon butter, melted
- SOUP:
- 1/2 cup heavy whipping cream
- 2 teaspoons minced fresh parsley
- 2 teaspoons minced fresh thyme
- Additional salt and pepper to taste
Directions
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
- Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.
- Meanwhile, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment paper-lined baking sheet; set aside.
- Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.
- Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.
Test Kitchen Tips
- If the butcher includes a backbone with your chicken, don't throw it away. Use it to bolster the flavor of the gravy by tossing it into the pot to simmer with the chicken and vegetables. Discard before adding dumplings.
- Giving the dumplings time to rest for a few minutes before cooking allows the baking powder to begin to produce gas bubbles. This helps dumplings stay as light as air.
1-1/2 cups: 470 calories, 24g fat (8g saturated fat), 104mg cholesterol, 892mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 32g protein.
Originally published as The Best Chicken and Dumplings in Taste of Home September/October 2015
Good morning!
I love chicken and dumplings, next time I'll try this recipe. Thank you!
The sun is out, it's 47 so far and the sun is out. *fingers crossed* for nice weather as I have coop cleaning to do.
I love chicken and dumplings, next time I'll try this recipe. Thank you!
The sun is out, it's 47 so far and the sun is out. *fingers crossed* for nice weather as I have coop cleaning to do.
My aunt (mom's sister) made the puffy (drop) dumplings. My mom made rolled dumplings. The ex said they were noodles and he came THIS CLOSE to feeling the wrath of my rolling pin!
I've never made the rolled ones, just the drop kind. I like them fluffy. Now of course I have a hankering for dumplings. 
I'm thinking fish fry tonight, the bar seems to have their roof back on (since the tornado) and the open sign is lit.
Tomorrow is ham as there seems to be no end to them in the freezer.
Tomorrow is ham as there seems to be no end to them in the freezer.
Good morning! I'm baking dinner rolls to go with that ham. Other than that, it's dust the hut day.
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