Chicken and Dumplings

I went to Trader Joe's for the first time ever, today. My sister took me there. I have to say, I love that store! I had always thought it was a real specialty, very expensive store, but I discovered that the prices are really not bad at all! They have some great-looking stuff there. I haven't had a chance to try most of what I bought yet, but my sister vouches for all of it. This story doesn't have too much to do with this recipe, other than I bought the broth there and the chicken, as well. While this recipe is a little putzy to make, it is delicious and well worth the trouble! I think the key is in using organic chicken and organic chicken broth. For ease, use canned biscuits for the dumplings. In my opinion, Chicken and Dumplings is the very definition of good, old-fashioned comfort food!

Printable Recipe

3-4 boneless, skinless chicken breast halves (as I said, I think using organic is better)
small amount of canola oil
4 cups chicken broth (this is the brand I used - normally, I'd use Swanson's low-sodium brand, but I like the Pacific brand, better)
2 cups water
1 carrot, peeled and cut in thirds
1 rib celery, washed and cut in thirds
a small chunk of onion
5 tbsp butter
5 tbsp flour
1/2 to 1 full can Campbell's Cream of Chicken soup, optional
rubbed sage, to taste
poultry seasoning, to taste
1 can Pillsbury buttermilk Grand's biscuits (you won't need the entire can)

In a non-stick skillet, lightly sear the chicken breasts in the oil. In a pot, bring the chicken broth and water to a boil. Add the chicken, carrot, celery, and onion. Bring back to a boil and the cover and reduce heat. Simmer for 10 - 15 minutes, or until chicken is tender. Remove chicken and place in a bowl and cover. After they have briefly cooled, cut into chunks and set aside. Discard the vegetables. Bring the broth back to a boil and allow to reduce to 4 -5 cups.

Meanwhile, make a roux of the butter and flour. In a large skillet, melt the butter. Stir in the flour and stir to mix thoroughly. Continue to stir over low to medium heat, for about 5 minutes or until it is a deep golden brown color. You want the flour to thoroughly cook through. It may not be easy to tell by the photo, but it should be about this color:

It will take a while to begin to brown, but once it starts, it will brown very quickly, so stir constantly and keep a close eye on it. When it has sufficiently browned, gradually stir in the broth. The roux may seize up as you add the broth, but it will smooth out as you bring it back to a boil. Season with sage and poultry seasoning. Add salt and pepper, if desired. If you want a thicker gravy, add a couple of heaping tbsp of the Cream of Chicken soup - up to an entire can. You do not need to add milk or water to the soup, just add the soup to the gravy. Season again, if needed.

Open the can of biscuits and cut into quarters, eighths, or even smaller is you want. The key is in not overcrowding the pan. You might only need a little more than half the can. The biscuits will puff up a lot as the cook and if you overcrowd the pan, they will not cook all the way through. If that does happen though, you may pop the pan in the oven at 400 degrees for about 5 minutes or so, to help cook them through and lightly brown them.  Otherwise, simmer dumplings in the gravy, uncovered for 10 minutes, then cover pan and simmer for another 10 minutes.  Then, if needed, pop in the oven for about 5 minutes, if desired, to finish cooking them or to brown them.

To serve, place some of the chicken in a bowl and cover with the dumplings and gravy. You could also add the chicken to the gravy just before adding the biscuits, but you don't want to dry out the chicken while the biscuits (dumplings) cook.

Frankly, I have never had much success in cooking boneless, skinless chicken breasts, without drying them out. That's why I think the organic chicken helps. If any of you have any advice on how to cook them so that they are tender and juicy, please let me know!

Breakfast Pizza

Printable Recipe

 I started making this about 23 years ago, and I made it quite often when my kids were younger. I haven't made it in years ... it was just one of those recipes you sort of forget about, but I'm not sure why. It is very quick and easy to make and it's very good. I know the bacon on the side is a little overkill, and this would be a perfect combination served with blueberry muffins - I just didn't have enough time to make the muffins when I made this. Served with orange juice, and coffee and you have the perfect breakfast or brunch. I probably overcooked this a little bit, so the cheese doesn't have to look as golden brown as it does in the picture when you make it! :]

1 (8-oz) container Pillsbury crescent rolls
1 (10-oz) pkg sausage links (I use Banquet's Brown 'N Serve, Original flavor), cooked according to pkg directions and sliced*
4 oz Monterey Jack cheese, shredded or sliced
4 oz Cheddar or Colby (I used a whole 8-oz pkg of shredded Co-Jack cheese - original recipe calls for all Monterey Jack cheese. I  have always done half Monterey Jack and half Cheddar or Colby)

4 eggs, beaten

3/4 cup milk
1/2 tsp salt
1/4 tsp pepper

Generously grease a 9 x 13" pan and lay the crescent rolls flat, pressing the seams together. Layer on the sausages, and then the cheese. Beat together the eggs, milk, salt and pepper. Pour over all and bake 425 degrees for 20 - 25 minutes, or until cooked through and cheese is melted and browned. Do not overbake.

*This would be good with a bulk Italian sausage, browned. You can use any sausage you want, really.

Pumpkin Bars

Printable Recipe

This is the perfect time of year for these moist and delicious bars! 

4 eggs
1 cup vegetable oil
2 cups sugar
1 (15 - oz) can pumpkin puree
2 cups flour
2 tsp baking pwd
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp ground cloves
1/2 tsp nutmeg

In a large bowl, beat the eggs, oil and sugar. Mix well. Beat in the pumpkin. In another large bowl, combine all of the dry ingredients, stirring to mix well. Gradually beat into pumpkin mixture in 3 or 4 batches. Pour into a greased jelly roll pan. Bake 350 degrees for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool and frost.

Cream Cheese Frosting
8-oz pkg cream cheese, softened
6 tbsp butter, softened
4 cups pwd sugar
1 tbsp milk, or more if needed to make into a spreading consistency
1 tsp vanilla

Beat the softened cream cheese until smooth. Add the butter, beating again until smooth. Gradually add the pwd sugar and milk, beating until you reach the desired consistency. Add the vanilla and mix well. Spread on cooled bars. Store in the refrigerator.

Nut Goodie Bars

These are the bars that gave me the nickname of "The Sugar Queen". After reading the recipe you'll probably be able to tell why. However, in my defense: I only make them once or twice a year, they make a huge amount since I cut them very small, and I make them at Christmas-time to give away as gifts. They're always appreciated ... or at least I'm told so! They taste pretty close to the real thing, too! Just in case you're thinking "No way, could I use that much pwd sugar in the filling!" ~ you can use less, and I have; it will be softer, is all. So feel free to adapt this recipe as you see fit. Oh, and you can easily make these without the nuts, too, as seen in the bars pictured on the right.

 

Printable Recipe

1 (12-oz) pkg milk chocolate chips ... I use 2 pkgs of chocolate chips

1 (12-oz) pkg butterscotch chips ... I use 2 pkgs of butterscotch chips

1/2 cup peanut butter ... I use up to 1 cup since I'm using more chocolate and butterscotch chips

2 cups salted peanuts

Filling

1 cup butter

1/2 cup evaporated milk

1 (3-oz) pkg Cook & Serve vanilla pudding mix, NOT instant

2 lbs (7 1/2 cups) pwd sugar (may use less - in fact, I always use much less and prefer it that way- I'd say I use a good 2 cups less - use your judgement)

1 tsp vanilla (I use maple flavoring, and often will double the amount)

Butter a jelly roll pan. (Note: I line the pan with parchment paper, cutting it down to size, but leaving it long enough on the short sides, so that the bars can be lifted out of the pan. This will make for much easier cutting and removal from the pan.)

In a saucepan, melt together the chocolate and butterscotch chips, over low heat, stirring constantly. Remove from the heat and add the peanut butter, stirring until it is melted and mixture is smooth. Spread half of the chocolate mixture into the bottom of the prepared jelly roll pan. Refrigerate while you prepare the filling. Stir the peanuts into the remaining chocolate mixture and set aside, but keep warm.

In another saucepan, melt the butter. Slowly add the evaporated milk. Stir in the pudding mix. Cook, stirring constantly until mixture is slightly thickened. Do not boil. Remove from heat and stir in the pwd sugar and vanilla. (This step can be done with an electric mixer, to make nice and smooth.) Cool slightly.

Carefully spread the Filling over the chilled chocolate layer. Refrigerate for about 30 minutes. Warm up the remaining chocolate mixture and drop by spoonfuls onto the Filling layer. Spread to cover. Refrigerate until chocolate is set.

Remove the bars from the pan by lifting out by the overhanging parchment paper. If you do not do this, the bars have a tendency to separate when you try to remove them. You can use waxed paper if you don't have parchment paper. Cut into small bars and store in a tightly covered container.

Muddy Buddies

I think most everyone has made these. They're very good. I hear that they are better if you use the Cinnamon-flavored Chex cereal. I haven't tried those for making these, yet. I know they are good all by themselves, though.

Recipe from Chex cereal

9 cups Rice Chex cereal
1 cup semi sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla

1  1/2 cups pwd sugar

Pour the cereal in a large bowl and set aside. In a medium bowl, combine the chocolate chips, peanut butter,  and butter. Microwave until the chocolate chips and butter are almost melted. Stir until completely melted. Stir in the vanilla, blend well. Pour the chocolate mixture over the cereal and stir until completely coated. Mix in the pwd sugar, stirring until completely coated. Store in an airtight container.

Salisbury Steak II

This Salisbury Steak is delicious. It has a nice, beefy flavor.

Printable Recipe

1 lb hamburger
1 egg
1/2 cup dried bread crumbs, or more
  (I use soft bread crumbs - 3 slices bread torn into small pieces)
1/2 cup tomato juice
1/2 tsp salt
1/4 tsp pepper

1 pkg brown gravy mix
  (Knorr brand is very good. Sometimes I use 2 pkgs gravy mix.)
1 cup water

Combine the hamburger, egg, bread crumbs, tomato juice, salt and pepper. Form into oblong patties and brown in a skillet in a bit of oil. The meat mixture is very soft, so they might break apart somewhat. Let them brown completely on the bottom before flipping them. This will help them to hold their shape. Place patties in a greased 9 x 13" pan.

In a saucepan, combine the gravy mix and water, and bring to a boil. reduce heat a little and cook until thickened, about 2 - 3 minutes, stirring occasionally. Pour over the patties. Bake 375 degrees for about 20 minutes, until no longer pink in the center. You can cover the pan with foil if you'd like, but it is not necessary.

Serve with mashed potatoes, or cooked egg noodles.