Thursday, April 10, 2008

Homestyle Chicken and Dumplings

This isn't as good as the chicken and dumplings that my grandma makes, despite what the recipe claimed, but it's pretty good for being this easy and not requiring an entire chicken OR a pastry blender. Definitely worth a try!

Homestyle Chicken and Dumplings

1 lb chicken breasts, boneless/skinless
2 10.75 oz cans of cream of chicken soup
29 oz chicken broth or chicken stock
1/2 onion, chopped (I used a half cup of chopped)
2 16 oz tubes of refrigerated biscuits, quartered

Combine onions and soups in crock pot. Add chicken breasts. Cook on high for five hours. At five hours, shred the chicken with a fork and add biscuit pieces. Stir to coat biscuit pieces and cook on high one additional hour.

What I liked about this recipe: FIVE ingredients. Doesn't get much easier than that. And it reheats well.
What I disliked about this recipe: The biscuits are seriously fatty. One refrigerated biscuit is 170 calories and 8 g of fat. Not really crazy about that, but they were tasty, so it was worth it!
Cool kitchen gadgets used: Love the Crock Pot.
Tastiness factor: Very, VERY rich with a lot of homemade flavor and yumminess. It was great. I would definitely recommend this if you are a fan of chicken noodle soup as it had a lot of chicken soup flavor to it from the soup and broth.

Sauteed Carrots

2 lbs carrots
1/3 c water
1 tsp kosher salt
1/4 tsp fresh ground pepper
1 1/2 Tbsp fresh chopped dill or fresh chopped parsley
2 Tbsp unsalted butter

Peel and chop carrots on the diagonal into 1/4" pieces. Place in 12" skillet with water, salt and pepper and bring to a boil. Cover skillet and lower heat to medium low. Simmer for eight minutes or until carrots are cooked through. Add butter and simmer for an additional minute until water is evaporated and there is nothing but butter left. Stir to coat carrots. Remove from heat and toss with dill. Season with salt and pepper to taste.

What I liked about this recipe: Again, another excuse to harvest more of my dill.
What I disliked about this recipe: A little on the bland side....but the recipe states that it is a simple recipe.
Cool kitchen gadgets used: My mortar and pestle to grind the pepper. Ever since I read that pepper is more flavorful if it is ground fresh rather than spooned out of the container because the peppercorns retain moisture, I have been giving the mortar and pestle a workout.
Tastiness factor: Very simple and elegant. The dill really adds a nice taste to it. I don't think parsley would be as tasty.


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