|Best dinner of the year award :)|
Last week (heh, it's taken me a week to get this up here!), we had the most old-fashioned of comfort foods, and it was better than ever. Seriously. I'm not just saying that, it really was the best I've ever had - just don't tell my Geemama I said so! It really tickles me to know I'm getting better in the kitchen because I've got a strong line of women ahead of me who are the best cooks I've ever known, hands down. My sincerity of that statement has gotten me into a little bit of trouble with the likes of the Deen boys...I was once asked at the Lady and Sons how my lunch was by none other than Bobby Deen, and I answered him as honestly as I know how, "It's good, but I've had better." Let's just say his response to that needs a censor that this page just won't allow, and I was able to keep my job! ;) But, it's true. Nobody can cook as good as my mama, well except for her mama, and I believe any true Southerner would say the same!
So, without further ado, I give you my version of mama's Chicken and Dumplins'. I'll have another bowl, please. There's definitely enough seconds for everyone in this recipe.
Chicken and Dumplins':
1 whole chicken - boil in large pot with water to cover. Reserve 3-4 cups of stock.
1 C each of peas and carrots - a frozen bag works just as good!
1 can cream of celery soup - I use fat free
1 can of cream of chicken soup
1 package of Mary Hill's Dumplins, found in freezer section. Hey, I've made dumplins from scratch once, and I will try my best to never do it again. Geema would even agree, "Do what makes it easy," and these are WAAAAY more time consuming to make than biscuits. Mary Hills are all natural, wheat-based dumplins...homemade, just not in this home!
1 1/2 C 1% milk.
|I just love her. Thanks, Mary Hill, for making my life a little easier. |
-After the chicken is cooked (say, 45 minutes give or take boiling in pot), remove from pot, place in large bowl and run cool water over it. Once it's cool enough to handle, remove all meat and place to the side. Reserve 4-5 C of broth.
- In large sauce pan, place two cans of soup, frozen veggies, and milk. Bring to almost boil and then simmer stirring often. Salt and pepper. Add chicken.
- In the pot, add the dumplings one by one, stirring carefully so they won't stick. Cook for twenty minutes. See? I told you it was easy!
- Add the chicken mixture to the pot and stir all together. Seriously. That. Easy. Hope y'all enjoy as much as we did. It kept us fed all week!
|roasted kale! 400 degrees for 14 minutes. Olive oil, lemon, and garlic. De-LISH!|