Monday, October 1, 2012

Mmm Mmm Good

So I’m trying to back up some files and delete some junk from my computer. Because she just ain’t acting right. Anyway, I came across some photos of my chicken and dumplings. Apparently--at some point-- I had decided to share my recipe with you….then didn’t! I found a post promising recipes, but NO recipe. Yes. I’m that blogger. Sorry. I’ll try to do better. So with no further ado:
Southern-Style Chicken and Dumplings
· 3 ½ to 4 lbs of bone-in chicken (your choice: whole, thighs, breasts, drumsticks…just use your favorite)
· 2 quarts water
· 1-2 stalks of celery
· 1 onion, quartered
· 1 ½ teaspoons salt
· 2 cups all-purpose flour
· 2 teaspoons baking powder
· ¾ teaspoon salt
· 1/3 cup of shortening (I use Spectrum non-hydrogenated)
Place your chicken in a large pot (remember to remove the giblets if using a whole chicken). Add the celery, onion, and 1 ½ tsp. salt. Cover with water. Bring to a boil. Reduce heat to a slow simmer and cover. Let it cook for an hour or so…until the bird is falling-off-the-bone tender. Remove the chicken from the broth. Strain the broth to remove the veggies and the bones that have probably removed themselves from the chicken. Discard the bones and veggies; return broth to pot. Measure and set aside 2/3 cup of broth. You will need that to make the dumplings!
Once the chicken is cool enough to handle, “pick” the meat from the bones. Yep, just take your hands and pull the meat off. Place the meat into the pot with the broth. Discard the rest of the bones.
Now it is time to make those dumplings! Combine the flour, baking powder, and ¾ teaspoon salt. Cut in the shortening with a pastry blender. (No pastry blender? Get yourself to the nearest….just kidding. Use a fork.) The mixture should be crumbly. Now here’s THE trick to perfect dumplings: (I can’t believe I’m sharing the secret that allows me to turn up my nose at most people’s dumplings…Yes, it is that important to a southern chick!) Check the temp. of your reserved broth. It needs to be VERY warm to HOT. Put in cool broth and your dumplings will not be melt-in-your-mouth delicious! You have been fairly warned. So add the hot broth to the flour mixture and blend until the dry ingredients are moistened. Do not over-blend. Now turn your dough out onto a LIGHTLY floured surface. Knead lightly for about 30-40 seconds. Now roll out your dough to 1/8 inch thickness. Cut your dough into 1 x 2 inch strips. I use my pizza cutter. This isn’t rocket science so don’t worry if your strips aren’t perfect. See…
Bring your pot of broth and chicken back to a boil. Now as quickly as you can, drop the dumplings into the broth ONE AT A TIME. Cover your pot, reduce the heat, and simmer for 10 minutes.
Yield: 4 servings (feel free to double…they are even better reheated!)

Monday, July 9, 2012

Tomatoes =Biscuits

Summertime and the living is easy….not really easy…but definitely better! Yes, summer brings its own busyness…gardens to tend…clothes to hang on the line…preserving the bounty…picnics and barbeques to attend. Summer is busy, but it is a good busy!

This morning I spied some fresh tomatoes sitting on the counter; which made me want a tomato biscuit. Not really on the diet…but these are the first tomatoes of the season…so….


tomato biscuit

But first:

Buttermilk Biscuits


  • 3 cups self-rising flour
  • 1/2 cup shortening
  • 1 cup cultured buttermilk


3 cups sr flourPut flour in mixing bowl.

spectrum shorteningI use a non-hydrogenated shortening!

flour shortening blendUse a pastry blender or fork to cut-in the shortening. It should have some pea size lumps when it is ready.

one cup buttermilkAdd one cup of cultured buttermilk (I made my own using raw milk…learn how here.)biscuit doughMix with a wooden spoon (or in true southern style..use your hands.) It may be slightly sticky, but that’s okay.

floured boardFlour your board, a tea towel, or just the clean counter.

knead doughDump out your dough. Knead lightly a few times.

gathered dough scrapsUsing the heel of your floured palm, pat out the dough to about 1/2 inch thickness.dough and cutterDip your biscuit cutter (or even a glass) in a little flour.

biscuit cutterStart cutting out your biscuits, and place them on a parchment lined baking sheet. (you don’t NEED the parchment, but it does make clean-up super easy)dough scrapsTake those scraps of dough and gently knead them together.gathered dough scrapsAnd keep cutting.

cut out biscuitsYou should have about 1 dozen biscuits. Place in an oven, preheated to 425 degrees F.

In about 12 short minutes, you will have these:fresh biscuits

Yummy! You can brush the tops with butter. I highly recommend it!

wrapped warm biscuits


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