Homemade Chicken-n-Dumplin's

Well, here's another one of my favorite dishes to make for the family... Chicken-N-Dumplin's! The weather is getting colder and I absolutely looooove making savory meals for us to come home to. I prepared this dish during the day while hubs was at work and the kids were at school. I wanted to find a 1 pot meal that I could throw together in a pot, allow it simmer and be ready when needed. This was the perfect dish! I don't have a recipe for this particular dish because I literally just throw things together without measuring anything and it always turns out PERFECT!!!  I have found a similar recipe using most of the ingredients I used in my dish that I will post below for those who would like to give it a try. Enjoy!

It was VERY hard for me to find a similar recipe so please see the notes prior to making it.

*Note*  

For the dumplings I used about 2 cups of all purpose flour, 1 tsp of baking powder, 1/2 tsp of salt, 1/2 tsp of pepper and ice water (add a little at a time until you get the right consistency).

*I also added frozen corn, peas and carrots to the pot near the end of cooking.

*Also, I used 2 cans of cream of chicken soup or you can use cream of mushroom or cream of broccoli (the low sodium kind by campbells)

*I added two pats of light butter to the pot in the final stages of cooking

 Chicken n Dumplings Recipe (Click this link of follow the directions below)

Ingredients:

4 large skinless, boneless chicken breast halves - cut into strips 4 cubes chicken bouillon 2 stalks celery, chopped 1 small onion, chopped 1 sprig fresh parsley, chopped salt and pepper to taste

2 cups all-purpose flour 1 egg 1/2 cup sour cream 1/2 cup chicken broth 1/2 cup cornstarch, to thicken broth

Directions:

1.

Bring a large pot of salted water to a boil. Add chicken, bouillon, celery, parsley and salt and pepper to taste. Cook for 45 minutes or until chicken is no longer pink inside. Reduce heat to low and continue to simmer.

2.

To Make Dumplings: While chicken is cooking, combine the flour, egg, sour cream, and chicken broth in a medium bowl. Mix well and roll dough out on a floured surface. Cut into small squares and drop into boiling chicken broth. In a small bowl, mix together corn starch and enough water to form a thin paste; stir into broth. Continue to simmer for 5 to 10 minutes, or until dumplings are light and puffy.

Homemade Pot Roast/Beef Stew with Veggies (Crock Pot)

Just popping in real quick to share another delicious, crock pot recipe. You just throw everything into your crock pot and let it cook away :-). I paired my dish with some homemade, hand whipped garlic mashed potatoes with Hawaiian Rolls on the side. Enjoy!

Homemade Pot Roast/Beef Stew with Veggies

·         2 lb Chuck Roast (with a little fat for flavor)

·         1-2 Whole Onion peeled and cut in half

·         7-8 Organic Carrots peeled and chopped into 2 inch chunks

·         5 medium to small Yellow Idaho Potatoes washed peeled sliced into medium chunks

·         1 pkg McCormick Brown Gravy

·         3 cups of low sodium beef broth

·         2 sprigs of Thyme

·         2 sprigs of Rosemary

·         Salt, Pepper, Onion Powder, Garlic Powder

·         Olive Oil

Cover the bottom of your skillet with olive oil or vegetable oil; Heat it (make sure it’s good and hot), Wash-Peel-Chop onions, organic carrots and potatoes, season them with a little salt/pepper; Place them into your hot pan to cook for 5 minutes (or until brown); Remove the vegetables from the pan and set aside; Rinse your Chuck Roast and pat it dry; Season it with a good amount of salt & pepper on both sides; Sear it on both sides in the hot skillet for 5-7 minutes on each side (until brown); Place the Chuck Roast into the crock pot; In that same hot skillet pour in 1 ½ cups of Beef Broth; Add 1 pkg of brown gravy mix; Whisk the liquids and scrape the access browned bits from the bottom of the pan; Sprinkle a little onion powder & garlic powder over your chuck roast; Pour the liquid from the skillet into your crock pot; Add the veggies (onions, carrots, potatoes) thyme & rosemary; Pour the remaining 1 ½ to 2 cups of beef broth over the meat and veggies until they are covered; Turn the crock pot temperature on high for the first 3 hours and on low for the remaining 2 ½-3 hours until meat is falling apart and ready to serve. Remove the meat from the pot onto a plate and shred the beef (discard fat) and return it to the pot; Remove the sprigs of rosemary & thyme and use it for garnish J

Prep Time: 20 minutes

Cooking time: 5 ½ to 6 hours