Classic Chicken & Dumplings

Today marks the first day in almost two months that I finally have internet again at home. My husband and I moved September 9th from our city-slicker living to country bumpkin living. We've gone back to our 'country roots' and love it!

I haven't had too much time in my packing up in the old and unpacking in the new to do any new recipes. I have, however, made one soup that my husband loved! Sadly, no pictures, so you'll just have to take my word for it.

I'm all about the dumpling so here it is!

INGREDIENTS:

• 1 Tablespoon Olive Oil
• Bone-in, Skin-on chicken thighs (about 2 pounds)
• Kosher Salt & Black Pepepr
• 4 Stalks Celery, Chopped
• 4 Carrots, Chopped
• 2 Onions, Chopped
• 2 Tablespoons fresh thyme leaves or 2 teaspoons dried thyme
• 2 Cloves garlic, chopped
• 2 Bay Leaves
• 2 1/2 Cups All-Purpose Flour
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 6 Tablespoons (3/4 stick) unsalted butter, melted
• 1/4 Cup Buttermilk
• 2 Tablespoons Chopped Fresh Flat-Leaf Parsley Leaves (Plus more for serving)

DIRECTIONS:

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with 1/2 teaspoon each salt and pepper. Brown in batches, 4-6 minutes per side. Transfer to a plate; reserve the pot.
2. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring until the vegetables begin to soften, 5-7 minutes.
3. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25-30 minutes.
4. Discard the bay leaves and transfer the chicken to a plate; let cool. 
5. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
6. Whisk together 1/2 of the flour, 2 cups of the cooking liquid, and 1/4 teaspoon each sald and pepper in a small bowl.
7. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8-10 minutes.
8. Make the dumplings:
1. Whisk together the remaining 2 cups of flour, baking powder, baking soda, and 1/4 teaspoon each salt and pepper in a medium bowl. 
2. Whisk in the butter, buttermilk, and parsley.
9. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls.
10. Simmer, covered, until the dumplings are firm, 12-15 minutes.

Serve sprinkled with parsley.

Servings: 6


From: Dawn Perry - September 2013

Smoked Mozzaarella Fonduta

SMOKED MOZZARELLA FONDUTA

1 pkg Italian bread, sliced into 1/4 slices

1 cup sour cream

1 teaspoon [fresh thyme], chopped

[1/4 cup fresh basil, chopped]

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon cayenne pepper

3 cups shredded smoked mozzarella or smoked provolone

3 cups shredded mozzarella (NOT smoked and not low-fat)

3 tablespoons grated Parmesan

3 tablespoons grated Romano (I used twice as much Parm, since I didn't have Romano)

1 small tomato, diced

[extra fresh basil, chopped]

**NOTE: this recipe calls for one of the two main cheeses to be smoked and one to be regular.

1. Preheat oven to 450 degrees F.  Arrange sliced Italian bread flat on a baking sheet and cover with foil.  Set aside.

2. Combine sour cream, thyme, basil, red pepper, cayenne pepper and cheeses in a large , bowl and blend thoroughly.  If serving family style, spray an 8x10 inch casserole dish with Pam, then use a spatula to transfer the mixture.  For individual servings, spray eight individual heat-resistant serving bowls, such as ramekins or custard cups with Pam and fill each with 1/2 cup of mixture.  Spread cheese mixture to create an even surface.

3.  Place individual bowls on a baking sheet.  Place in oven at center position.  After five minutes, place baking sheet, still covered, on top rack in oven.  Bake for an additional 7 minutes.  Remove bread and fonduta from oven, and garnish with diced tomatoes and basil.  Arrange bread slices around bowl and serve immediately.

 

Made for a holiday party and LOOOVED IT

 

Baked Chicken Stuffed with Pesto & Cheese

It's been awhile so I thought I should maybe update how 2014 has been going so far. The year 2014 has been a great so far! We've had lots of new and exciting things happen and it's only April!

In March, my husband and I and a group of friends went to Cancun for a week. It was the best - lounge by the pool/or beach vacation I have ever taken!

 

At the beginning of April, a good high school friend of ours got married. We are super excited for this couple and pray for many years of happiness! I was honored to be the brides personal attendant, and my husband a groomsman. She and I have become good friends because of our husbands being high school friends and hunting buddies.

Bride, Kayla & Myself

My Husband & I - We're fun people, right?

Also in April, my hubs went with another high school friend on a Sturgeon fishing trip to northern Minnesota. I was on-call at work so I was fortunate enough to get the play-by-play each day.

I think these fish are disgusting, but love the smile on my husbands face.

Tomorrow is May 1st (Happy May Day)! To celebrate the last day in April, I am cheering on the Minnesota Wild in game 7 against the Colorado Avalanche in the playoffs - GO WILD! 

 

My husband and I had the pleasure of having his mom and brother over for dinner before Easter this year. We were searching high and low for a none-traditional Easter meal we could make. And where else did I go, but to Pinterest! I would definitely make this again!

Baked Chicken Stuffed with Pesto & Cheese

INGREDIENTS:

• 2 Large boneless, skinless chicken breasts
• 2 T Basil Pesto
• 2 T Low-Fat Sour Cream
• 2 T Grated Mozzarella Cheese
• 2 Eggs, beaten
• 3 T Finely Grated Parmesan Cheese
• 3 T Almond Flour (or almond meal, but almond flour is better for this because it's more finely ground)
• Black Pepper (to taste)

DIRECTIONS:

1. Preheat oven to 375. Spray small casserole dish with non-stick spray. Trim any visible fat from chicken breasts. Then put them one at a time inside a heavy plastic bag and pound with meat mallet until the chicken is as thing as you can get it. Don't worry about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.
2. In a small bowl mix together the Basil Pesto, Sour Cream, and Grated Mozzarella Cheese. Use a rubber spatula to spread a thin layer of this mixture over heat chicken breast, stopping about 1/2 inch from the edge of the chicken
3. Roll up the chicken breasts and secure them with a couple of toothpicks.
4. Prepare two bowls, one with beaten egg and the other with the Grated Parmesan, Almond Flour and seasoned with black pepper to taste.
5. Dip each chicken breast roll first into the egg mixture and then into the Parmesan-Almond Flour mixture, patting it on so the chicken breast roll is well-coated with the mixture.
6. Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned. Start checking after about 25-30 minutes; total baking time will be 30-35 minutes.
7. Serve hot.