Dandy Dumplings and Hot Patata Salad

  So, I started thinking about what I wanted to fix this weekend on Thursday... I flip flopped back and forth on a couple of things and then.... Dad mentioned chicken and dumplings and I couldn't get them outta my head! So... now they're in my stomach :) This was my second attempt on chicken and dumplings, the first ended horribly about 5 yrs ago and I've been afraid since then. But I had to have them today, so I carried on. This time was a sweet success!! Bob can't get enough and I am so pleased with how they came out. I didn't have a whole chicken, only breast so I cooked that and added some bouillon for a bit more flavor. Here's the recipe I used...

Chicken and Dumplings

Cook chicken or chicken parts in water to which is added onion, celery, salt and bouillon if needed for flavor.

Cut chicken in bite size pieces and add to broth.
        (I just pulled the chicken instead of cutting it up.)

Mix 1 cup sifted flour with 1/2 tsp. salt and 1 1/2 tsp baking powder.

Stir in 1/2 cup milk ans 2 T oil, mix lightly.

Drop dumplings in boiling broth, cover tightly and steam 12-15 minutes.

   This recipe is from a church cookbook that a customer of mine at Office Depot gave me a couple of years ago. I have used this cookbook a lot since then and haven't been let down with a recipe yet. Thanks to you Pastor _______. I'm sorry I don't remember your name but you have a wealth of good cooks in your congregation! :)

   While I was at looking for a recipe for the dumplings I came across another recipe I have been looking for since I moved to Western KY, Hot Potato Salad. There is a local resteraunt that serves it, but only occasionally, it's soo good! Now, I don't need them! I can have it whenever I want! Hope you guys will give it a try.. :)

Hot Potato Salad 

6-7 medium potatoes, cooked in skins (microwaveable)
3 boiled eggs, chopped
6 slices of bacon, cooked and crumbled
1/2 lg. onion, chopped
1 1/2 cups salad dressing
3/4 cup granulated sugar
3 T prepared mustard

    Slice potatoes with skins, add eggs and onion. mix together. In a separate bowl mix salad dressing, sugar and mustard. Pour over potato mixture and  stir. Put in 2 qt. casserole dish and top with crumbled bacon. Bake at 350° for 30 min. uncovered. Serves 10-12

    You can fix with or without the skins on the potatoes... I prefer without, but however you like is fine :)

   I'm off tomorrow too and have some apples I need to use before they go bad. I'm think fried apple pies.... anybody else got any suggestions??

Thursday's Let Down... Friday's Treat =)

   Well, I was off work yesterday so I decided to make the best of it and go round three with my arch nemesis.. bread... Well, let's just say bread won, again. Flavor and texture are both great, the height just isn't there. I think my pans are too wide, so I will be investing in some metal bread pans... I've been using the glass ones but I'm finding out that I'm pretty sure those are only for meatloaf, silly me. :(

  


Today is a soup bean and cornbread kinda day... I put the beans in to soak last night and turned the slow cooker on this morning before work and then came home and whipped up a pone of cornbread.

I like a few beans with my cornbread :)

       











While I was at it I made some of Granny Nett's gingerbread too. YUMMY!! That's for my Momma, she would be ashamed if I made beans and no gingerbread... :) The gingerbread isn't just like Granny Nette's but it's pretty dang close. As I was making it, I remembered watching her making it and how the dough looked (and tasted). It's pretty amazing how something can bring back such vivid memories after such a long time. ♥

Great Scratch Biscuits

    As I said before, I was all about processed foods. I even bought the canned or frozen biscuits. (Gasp!! I know right?...) Well, it was soo much easier than making them every time I wanted one, like on a workday and a sausage biscuit for breakfast sounded great.Until I got to thinking one day, "Why don't I make my own and freeze them like the Pillsbury dough boy does?" So that is just what I did...  I followed the recipe below and simply placed them on a pan and stuck them in the freezer instead of the oven. When they were frozen I took them out and put them a freezer bag and stuck them back in the ice box. I have been enjoying fresh biscuits for two weeks now :) It's great... they still take the same amount of time to cook, same temperature, everything! I love that I can make them on a weekend when I have nothing else going on and throw them in the oven whenever a craving pops up :) Some of you seasoned cooks may have known this little gem already but for all the beginners out there, just a tip I thought I would share, after all, it took me years to figure it out. :)

This is the link to the recipe I currently use for biscuits... Always open to trying new ones though if anyone has any suggestions...

http://allrecipes.com/Recipe/JPs-Big-Daddy-Biscuits/Detail.aspx

J.P.'s Big Daddy Biscuits

This recipe only makes 6 biscuits so be sure to double or triple to accommodate the amount you need...

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1/3 cup shortening
• 1 cup milk

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.  

Prep Time:
30 Min

Cook Time:
15 Min

Ready In:
45 Min

 

Chicken Salad

   Last night was a "fend for yourself" night as I was working on my new blog. :) I did manage to squeeze in a quick batch of chicken salad for lunches that suddenly had Bob circling the area for "taste testing" duties. I don't really have a set recipe, I just kinda eyeball it and taste as I go. 

Last night I used:

3 lg. chicken breasts, boiled and cubed
2 small apples, diced
1 rib of celery, sliced chunky
approx. 1 1/2 C. mayonnaise 
3 T ranch dressing
1 teas. McCormick Perfect Pinch, 
      Savory All Purpose (Salt Free)
Sea salt and pepper to taste

I didn't have all my regular ingredients so there was a bit of substituting going on... I prefer red seedless grapes but only had apples. In my opinion the grapes give it more of a kick in flavor. Normally, I shred my chicken breasts before I cool them, but was short on time and it's easier to cube them after cooling. I always used seasoning salt before but have switched to a heart healthier version using McCormick Perfect Pinch and a bit of sea salt instead. I know there is little heart healthy about mayo, but I simply cannot live without it. :) My only wish was that I had some fresh bread to put it on instead of store bought. At any rate; Bob loved it and I didn't think it was my best showing but flavor was still good and I didn't have fast food for lunch so it was a win win. 

Introduction....

      I have been cooking since I was old enough to stand alone, in a chair, beside my grandmother. I have always enjoyed cooking, but have often taken the "safe" route... making things I know without fail or boxed and processed foods. Don't get me wrong , those things are still nice to have around in a time crunch or on a "lazy day", but I have discovered the better side of cooking, scratch cooking.
      Growing up in the hills of eastern Kentucky I was surrounded by great cooks, all great scratch cooks. Somewhere along the way, I strayed from my heritage of, "fresh is better". My grandmothers ALWAYS had  gardens, as a child I remember working with them; planting beans with one and hoeing potatoes with the other. The excitement of seeing how many potatoes we could find and then the reward of fresh new potatoes on the dinner table! Yumm! Growing up with these wonderful influences has made me realize there are great experiences to be had in the kitchen, not all successes but learning included. I live in the city, so no garden for me, but I'm sure I'll find a way to make due.
     My journey is not just about getting back to basics, but also the discovery and the confidence that comes with creating something you never knew you could make. I love trying new recipes and skills, unfortunately my work schedule does not always agree... making me a weekend housewife in the kitchen. I cook almost every night, with the occasional "fend for yourself" night. I just don't like to try new recipes during the week for fear of massive failure or meltdown. My dear husband can testify there have a been a few of both, probably more emotional meltdowns from me than anything though. :)
     At any rate, I have come to the conclusion that it is time to get back to my roots and discover new experiences, all at the same time.You are more than welcome to come along for the ride... welcome to my adventure!