*CHICKEN AND DUMPLINGS*

CHICKEN AND DUMPLINGS

WHAT U WILL NEED::

 4-5 CHICKEN BREAST

1.5 LBS MARY B'S FROZEN DUMPLINGS 

1 32 OZ (2 LBS) BOX OF CHICKEN BROTH

2 CANS OF CREAM OF CHICKEN

4 CANS OF WATER

THIS IS OPTIONAL!!

(3 TBLS. BUTTER,CARROTS, CELERY, ONION, GARLIC)

I REALLY NEVER USED THESE IN THIS JUST FOR THE BLOG I DID~

WISH I DIDN'T PUT THE CELERY IN IT CAUSE I DO NOT LIKE CELERY AND I ENDED UP HAVING TO PICK THROUGH AND TAKE THEM OUT~ BUT ITS UP TO U~ THEY DO ADD A GOOD FLAVOR AND CRUNCH TO THE SOUP~ =) 

THIS IS THE CHICKEN I BUY!

I HAVE ABOUT 5 PIECES FROZEN! 

LEAVE THEM IN THE BAG AND THAW UNDER RUNNING WATER,, OR IN THE MICROWAVE WHATEVER U WANT.

BUTTERFLY THE BIG PIECES.

I SEASON THEM WITH MY SPECIAL INGREDIENT. SEASON SALT!

BAKE THEM HOWEVER THE PACKAGE SAYS.

IT WAS LIKE 35-45 MINS. AT 375.

OR GRILL THEM IF U WANNA.

JUST COOK THE CHICKEN.

OPTIONAL:

CHOP UP YOUR ONIONS, CELERY, CARROTS, AND GARLIC.

MELT YOUR BUTTER AND SAUTÉ THEM FOR ABOUT 5 MINS ON MEDIUM HEAT.

AFTER YOUR CK IS DONE LET THEM SIT TO COOL.

SHRED THEM LIKE THIS! USE YOUR HANDS ITS A LOT EASIER

ADD CK TO YOUR ONIONS,CARROTS, CELERY, GARLIC AND ADD IN ABOUT HALF THE BROTH. STIR THEM UP A LIL BIT.....

THEN STRAIN THE BROTH BACK OUT IN A BOWL.

PUT IN YOUR POT THE STRAINED JUICES FROM THE CK, ADD THE REST OF THE BROTH, THE 2 CANS OF CREAM OF CK, AND 4 CANS OF WATER~ 

WHISK IT REALLY GOOD TO GET THE LUMP SOUP TO DISSOLVE.

BRING IT TO A BOIL. KEEP STIRRING IT THO.

WHILE U WAIT FOR IT TO BOIL GET YOUR DUMPLINGS OUT OF THE FREEZE AND START TO BREAK THEM UP LIKE THIS! DON'T FORGET TO STIR THE POT EVERY FEW SECONDS!!!

ONCE YOUR BROTH IS BOILING START TO ADD YOUR DUMPLINGS STIRRING REALLY GOOD EACH TIME U ADD THEM CAUSE THEY WILL STICK TOGETHER~ AND TO THE BOTTOM OF THE POT!

ONCE ALL THE DUMPLINGS ARE ADDED TURN DOWN THE HEAT AND COVER FOR LIKE 30 MINS. STIRRING OFTEN~

AFTER THE DUMPLINGS ARE DONE, ADD YOUR CK U STRAINED EARLIER~

STIR UP GOOD AND LET THEM SIMMER JUST A BIT! THEN YOUR DONE.

ENJOY!!!!!!

*Loaded Tater Soup*

WHAT U WILL NEED:

***I DOUBLED THE RECIPE, IT MAKES A GOOD BIT DOUBLED SO I COULD FREEZE SOME*** 

SOUP

8 - baking potatoes
1 1/3 cup butter
1 1/3 cup all purpose flour
6 - cups milk
4 - cups chicken broth
1 1/2 tsp salt
1 tsp pepper

1 - 16 oz container sour cream

TOPPING:
1 package of Real bacon 4.5 oz.
 chopped green onions
 shredded Cheddar cheese

***IF U JUST WANT 4-5 BOWLS THEN USE THIS RECIPE***

SOUP

4 - baking potatoes
2/3 cup butter
2/3 cup all purpose flour
4 - cups milk
2 - cups chicken broth
3/4 tsp salt
1/2 tsp pepper

1 - 8oz container sour cream

OKAY 1ST THINGS 1ST BAKE YOUR POTATOES OR MICROWAVE THEM! I MICROWAVE THEM IN A BOWL WITH JUST A LIL BIT OF WATER AND POKE HOLES IN THEM~ MAYBE 10 MIN THEN FLIP THEM AND DO ANOTHER 7-10 MINS UNTIL WHEN U STICK YOUR FORK IN THEM AND THEY ARE SOFT~ 

NOW I CUT THEM IN HALF AND SCOOP OUT TATER WITH A SPOON!

CHOP THEM IN BITE SIZE PIECES. SET ASIDE.

MELT YOUR BUTTER ON MEDIUM LOW HEAT.

ADD THE FLOUR AND WHISK!

MAKE A ROUX. TURN THE HEAT TO ALMOST MEDIUM AND COOK ABOUT A MIN WHISKING IT CONSTANTLY!!

ADD IN  HALF THE BROTH. KEEP WHISKING!!

ADD IN HALF MILK. KEEP WHISKING!!

THEN THE REST OF THE MILK AND BROTH.TURN UP TO MEDIUM AND KEEP WHISKING TILL IT STARTS TO THICKEN. *DONT LEAVE IT, IT WILL BURN AT MEDIUM HEAT~ KEEP WHISKING~ SERIOUSLY**

AFTER ITS THICKENED ADD YOUR TATERS, SALT, PEPPER. NOW IF U USE THE WHISK THE TATERS ILL GET STUCK IN IT! SO GET A DIFFERENT SPOON AND KEEP STIRRING FOR ABOUT 15 MINUTS.

(I DONT ADD PEPPER CAUSE MY 4YR OLD WILL NOT EAT IT, IF SHE SEES THE BLACK SPECKS) 

MIX IN THE SOUR CREAM UNTIL ITS WELL BLENDED. 

THEN PUT IT ON LOW OR TURN OFF~

 ADD THE TOPPINGS!

ENJOY!!

 

Chicken Cacciatore

CHICKEN CACCIATORE

 What u will need: 

• 3 or 4 pieces of chicken- cut up
• 1/4 cup shortening or oil
• 1/2 cup flour or a lil more
• 2 cups sliced onion rings
• 1/2 cup chopped green pepper
• 3 cloves of garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon oregano
• 1 16 oz. can of tomatoes-drained
• 1 16 oz. of chili ready tomatoes (I added this to the recipe)
• 1  8 oz. can of tomato sauce 
• 1 3 oz. can of sliced mushrooms- or use fresh
• Also i added some Italian seasoning- about 4 shakes

*Thaw out your chicken~ i get the big bag of boneless, skinless chicken from wal-mart~

 

*Its more then a 1/2 cup of green peppers but i love green peppers!  

*Chop up your onions in rings. 

*MMmmm garlic! mince it really good.

*Set to med-high to get your pan hot and ready....

*Chop up your chicken in inch bite size pieces!

*Get your flour....

 put it in a bag its a lot easier. Make sure u coat all the chicken well.

*Now fry up your chicken.

*Cook it till its good and brown.

*Set aside your cooked chicken.

*Add in your minced garlic, onion rings, and chopped green peppers in the skillet ....

add in salt ,pepper and oregano sauté a few minutes.

*Add a can of mushrooms or use fresh mushrooms!

*Open your can of diced tomatoes and drain the juice out. Add to the onions and peppers u have sautéed. 

*Now add your tomato sauce.

*I added a can of chili ready tomatoes. The recipe my Grandma gave me didn't have it~ but i added it just cause I thought it would be good. and YES.. it was! 

*Add in your chicken u browned earlier. Stir it up good.

* I added a few shakes of some Italian Seasoning!

*ok now its time to chill out. Cover and simmer for 30-40 minutes. Stir it often! 

*I made some pasta noodles to go with.

*This should be what it looks like when finished~ Now i hope this is what your having for dinner tonite. If so its sooo good~ 

* We added to the plate after it was done some crushed red pepper to make it spicy~ my 4 yr old would not eat it if it is spicy~ lol~ but it adds a great kick for the spicy fans out there~ also some cheese on top is really good too~

* Oh yeah garlic bread to make it a complete meal. ENJOY!!