Chicken and Dumplings and more...

Chicken and Dumplings

I absolutely LOVE this recipe. Got it from another military wife's blog. This will always be a weekend meal because of the cooking time. It took me awhile the first time I made it, but today it didn't take me nearly as long now that I know what I'm doing. DH and I will get two dinners out of this recipe, so it makes enough for 4 hungry adults all by itself. :)

Broth Ingredients

·      2 cartons of low sodium chicken broth

·      3 chicken breasts

·      5 carrots – three left whole, others sliced into rounds

·      1 medium onion chopped

·      5 celery stalks – 3 left whole, two chopped

·      1 tablespoon whole black peppercorns

·      2 cloves garlic, crushed

·      chopped parsley

Dumpling Ingredients

·      2 cups all purpose flour

·      2 teaspoons baking powder

·      ½ teaspoon salt

·      1/2 cup whole milk (may use up to 1 cup)

·      4 tablespoons oil

·      poultry seasoning

Directions

       Put the whole black peppercorns, two cloves of crushed garlic in a tea bag or coffee filter, tie it up and put it in a stock pot along with the chicken, whole carrots, whole celery and two cartons of broth. Bring to a boil and turn down the heat and let it simmer for an hour. Take the chicken out and cut it up into bite-sized pieces. Set aside. Discard tea bag, whole celery and whole carrots.

Mix ingredients for dumplings well, I put it all into my kitchen aid stand mixer and let it knead with the dough hook. Turn out onto floured surface knead 4-5 times. Roll half the dough out to about 1/8 inch thick and cut into strips (or use heart cookie cutters). Repeat with remaining dough. Bring stock up to a boil, add carrot, celery and onion that was chopped up and chicken. Drop dumplings into stock. They will float to the top. Turn the heat down and simmer for 15 minutes. Serve with parsley.

Tomorrow I'm going to attempt sushi for the first time ever. We'll see how that goes considering I still haven't figured out which internet advice I'm going to use. If it turns out well and easy, I'll share it. If I don't care....well, you know why. ;)

I really did make bentos all week long. I only remembered to take a picture of Monday's bento though - and it wasn't even the cute one from last week. As soon as I stop being lazy, I might actually upload the photo from my camera. :D

I also realized that I messed up on my menu. I'm still using the same meals, just in a different order. I lost my mind apparently and forgot about commitments and when MLK Day really is and the fact that we have to eat 5 dinners from Monday through Friday. lol. I think DH would notice if I didn't cook dinner one night. Oh well. Maybe next time I'll proof read my menu. 

12^th-16^th: Monday – Friday Meals: 

1. Pasta alla vodka
2. Hamburgers
3. Grilled cheese and frozen veggies
4. Shrimp primavera
5. waffles or waffles or waffles (can't decide if I want to try a new recipe or not!)

Best Ever Chicken Pot Pie (and other recipes)

I'm heading off to the commissary tomorrow. Other than needing to buy some fresh fruit and milk, we should be able to last 3 weeks. I have $15 in coupons this time, so hopefully my grocery bill will be a bit smaller than last time. 

Egg in a Hole- silly and simple. :)

KombatKween’s Chicken Pot Pie

Ingredients

·      6 tablespoons butter

·      6 tablespoons flour

·      2 cups chicken broth

·      1 cup heavy cream or half and half

·      2 cups vegetables (corn, peas, carrots), can use canned with the liquid drained off

·      2 chicken breasts, coked and cubed

·      4 white potatoes, cubed small and cooked

·      2 pie crusts, store bought or homemade 

Directions

      Melt butter in a pot and stir in flour to form a thick paste. Add salt and pepper. Stir in cream and chicken broth. Cook on a simmer until thick.

       Add vegetables, potatoes, and chicken. Pour into pie crust, top with the other crust. Polk holes in the top to vent. Cook at 375* for 35-45 minutes.

Double the ingredients to make 3 pies or 2 really full ones! 

This pot pie is seriously the best ever. It's heavenly to begin with, but it's even better as leftovers. So I don't feel too silly making a pot pie just to put it in the fridge for the next night's meal. Plus it'll make for a super easy Monday meal cause who feels like cooking on a Monday night after a holiday weekend?! Not me.

Stuffed Wraps - DH loves those tortilla wrap places. I don't see sense in spending $6 (or more!) on a single wrap when I can make healthier, tastier ones for a lot cheaper at home. I throw in frozen chicken in a crockpot in the morning. Add in a can of diced tomatoes and my own taco seasonings to taste. Cook on low. When I get home, I put rice in the rice maker, shred the chicken, heat up the beans, and I'm good to go. Easy. Stuff a large flour tortilla with rice, chicken mixture, black beans, lettuce, cheese, and anything else that strikes your fancy. So yummy, and you'll have plenty of leftovers for much cheaper.

Oh, and my husband has requested that I start making bentos for him again. So maybe I'll share some of my bentos on here soon. I was obsessed about making nice, cute ones last summer but kinda got out of practice with it since I eat my own lunch at home most of the time...I did get a couple of new bento items recently, so this will give me the chance to try them out! :)

Menu: Jan 3-23

Weekend Baking: apple dumplings

3^rd Saturday Breakfast/Lunch: bacon and eggs

3^rd Saturday Diner: Olive Garden (out to eat)

4^th Sunday Breakfast/Lunch: Egg in a Hole

4^th Sunday Dinner: Steak, frozen steamer veggie, roasted red potatoes, Hawaiian bread

5^th – 9^th: Monday – Friday Meals: (lunches- Hawaiian bread sandwiches, yogurt, cheese sticks, mini muffins, fruit)

Mon.) Chicken pot pie (bake Sunday night)
Tues/Wed.) Leftover Chicken pot pie
Tues/Wed.) Stuffed wraps (chicken in crockpot with diced tomatoes and taco seasonings, black beans, cheese, rice, lettuce etc)
Thurs.) Bratwurst, salads
Fri.) Out to eat (Irish, Chinese)

 

Weekend Baking: none

10^th Saturday Breakfast/Lunch: cinnamon rolls

10^th Saturday Dinner: Chicken and dumplings

11^th Sunday Breakfast/Lunch: scrambled eggs and biscuits

11^th Sunday Dinner: sushi and leftovers

12^th Monday Breakfast/Lunch: omelets

12^th Monday Dinner: Pork Shoulder BBQ sandwiches, frozen veggies

13^th-16^th: Tuesday – Friday Meals: (leftovers for lunches)

1. Italian Minestrone with pork shoulder added to make DH happy
2. Pasta alla vodka
3. Grilled cheese and frozen veggies
4. Shrimp primavera

 

Weekend Baking: none

17^th Saturday Breakfast/Lunch: blueberry muffins

17^th Saturday Dinner: shortcut chicken manicotti

18^th Sunday Breakfast/Lunch: leftovers

18^th Sunday Dinner: homemade pizza

19^th-23^rd: Monday-Friday Meals:

1. waffles (freeze extras)
2. Out to eat (Irish or Chinese)
3. Tuna helper
4. Frozen ravioli

Merry Christmas!

A little late for most of you, but I know some of us are still waiting for Little Christmas. I always enjoyed mass as a child this time of year. We kept singing Christmas songs after Christmas Day. It's the best! :)

A note on the Cookie Dough Cheesecake - it's VERY SWEET. In fact, it is too much for me. I will make this again with just the bottom crust layer of cookie dough. I also only used a 16oz package of cookie dough, and it worked just fine. I used Pillsbury and while it doesn't cut like Tollhouse, it smashes into the bottom of the pan quickly and beautifully! It's just too much IMO to have a bottom and top layer of cookie surrounding the cheesecake. Cheesecake type desserts are rich enough!

Now on to a few more recipes.

Southwest Egg Rolls

1 Can Black Beans

1 Can Pinto Beans

1 Can Corn

1 Pkg. Frozen Spinach (thawed and drained)

1 Boneless Skinless Chicken Breast

½ Bag Cheddar Cheese

1 tsp. each of Chili Powder, Cumin and Onion Powder

1 Pkg. Tortillas

 

1. Dice chicken into bite size pieces. Cook in pan until no longer pink in center. Add chili powder, cumin, and onion powder.

2. In a large mixing bowl combine all ingredience except tortillas.

3. Warm tortillas in Microwave wrapped in a wet towel. Spoon filling into middle of each tortilla. Fold in 2 sides and roll from one end to the other.

4. Bake in 400 degree oven for 15-20 minutes until crisp and slightly brown. Dip in salsa, ranch, guacamole and enjoy!

**Notes: I use soft taco sized tortilla shells. Can use the smaller ones for smaller rolls (just make more of them). I like using the soft taco size cause they're fat and full of yummy goodness. Two of these are usually enough to fill us up, so this meal is one that produces leftovers for lunches! If you're a big cheese fan, feel free to throw in some extra cheese! I think I'm going to double the cheese when I make them tomorrow. DH think he hates spinach, so extra cheese will make him happy.

Apple Dumplings - this is one of those recipes where you just can't think about sugar and calories. Just fix this and fall in love. It's beyond wonderful, and sooooo easy! Serve with ice cream while the dumpling is still steaming hot!

Ingredients

·      2 granny smith apples

·      2 cans crescent rolls

·      2 sticks butter

·      1 ½ cups sugar

·      1 teaspoon vanilla

·      cinnamon to taste

·      1 small can Mountain Dew 

Directions

            Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over the apples. Pour Mountain Dew around the edges and center of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.

            Serve with ice cream, and spoon some of the sweet sauce from the plan over the top.

            Then go to confession. Quickly.

Spicy Bean Salsa - It's traditional for my Southern family to eat black eyed peas for good luck on New Years Day. I hate black eyed peas, but I'm not about to pass up my chance for good luck. So I figured this salsa would do the trick! Sounds yummy - can't wait to try it!

Shortcut Chicken Manicotti - This meal doesn't scream "healthy" to me either, but I figured it's worth a try. I've been debating fixing this meal for a few menus now. We'll see how it goes. If we like it, it might become an every 4-6 months meal. lol.

More Recipes!

Spinach Lasagna - I made this for the CGO party DH and I finally hosted Saturday night. It's really good. I used a little more spinach than it called for. I think next time I might use Ricotta cheese (as is more traditional) than the cottage cheese. While it tasted fine, I think Ricotta would have been a bit better. 

Sausage Balls        

Ingredients

·      1 pound hot sausage

·      2 cups Bisquick

·      1 ½ cups of sharp cheddar cheese

·     Directions

      Sit sausage on the counter for several minutes to let to warm closer to room temperature.

       In a mixing bowl, mix the sausage, cheese, and Bisquick together using your hands. This will take several minutes.

       Roll into 1 inch or smaller balls. Place on a cookie sheet. Bake at 350 degrees for 20 minutes.

Baked Artichoke and Spinach Dip        

Taken from Better Homes and Gardens Cookbook, 12^th edition. Does not look like the dip you’d get from a restaurant – it’s much better

 Ingredients

·      ½ cup shredded mozzarella cheese

·      ½ cup shredded Parmesan cheese, divided

·      ½ cup sour cream

·      ½ cup mayonnaise or salad dressing

·      1 teaspoon Dijon-style mustard

·      Dash white pepper

·      1 14oz can artichoke hearts, drained and coarsely chopped (non-marinated)

·      1 cup loosely packed, coarsely chopped spinach leaves

·      ½ cup finely chopped red onion (1 medium)

Directions

1.     In a large bowl combine mozzarella cheese, sour cream, mayonnaise, ¼ cup of the Parmesan cheese, the mustard, and pepper. Stir in artichoke hearts, spinach and onion. Spread mixture evenly into a 9-inch pie plate. Sprinkle with the remaining ¼ cup Parmesan cheese.

2.   Bake, uncovered, in a 350*oven about 15 minutes or until heated through. Serve with pita wedges, French bread, and/or crackers. Also really good with tortilla chips.

Make ahead directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Uncover and bake about 25 minutes or until heated through.

Cookie Dough Cheesecake

Ingredients

·      2 (18 ounce) packages refrigerated chocolate chip cookie dough (Tollhouse rolls – not precut - recommended)

·      2 (8 ounce) packages of cream cheese, softened

·      ½ cup sugar

·      2 large eggs

·      1 teaspoon vanilla 

Directions

       Cut 1 roll of cookie dough into 24 slices; arrange slices in bottom of a pie plate. Press slices together with fingers, covering bottom of plate to edges. Set aside.

Beat cream cheese at medium speed until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Add vanilla; beat well. Pour mixture into prepared pie plate.

Cut remaining roll of cookie dough into 24 slices; arrange slices over cream cheese mixture. Bake at 350 for 40-50 minutes. Cool and then refrigerate.

Breakfast Pizza    

Great meal to serve when company is over.

Ingredients

·      1 cup cheddar cheese, grated

·      6 slices white bread

·      1 ½ cups milk

·      4 eggs

·      1 tablespoon mustard

·      1 pound sausage and/or bacon

·      Salt and pepper to taste 

Directions

       Fry meat. Grease 9x13 pan. Place bread in pan. Pour milk, egg, mustard, salt, and pepper over bread.

       Sprinkle meat over bread and add cheese. Bake at 350* for 25-30 minutes.

 Just a note: DH claims he's going to cook his mother's spaghetti sauce Friday since I have to work and he doesn't. He's tried this once before, when we were first dating, and it didn't go so well. Please send vibes. I have no idea how to make this WONDERFUL sauce (well, wonderful when my MIL makes it), but DH says that his mom sent him the ingredient list and will be just a phone call away come Friday. All I do know about this sauce is that it's thick and uses hot Italian sausage links and homemade meatballs. Yum!