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Sunday, October 6, 2013

Busy Busy Week ... Hubby requested Chicken And Dumplings with Dessert

OMG!  It has been such a crazy, busy week that I so forgot to post this.  Sometimes I think I'd forget my arms if I didn't use them so much.  

So last week we went shopping and I said to hubby, "what do you want for Sunday dinner?"  We've gotten back to the routine of eating at home now that things are somewhat settled and I have a working, stocked kitchen.  He didn't have an answer right away and with fall and chillier days appearing I wanted something comforting, hearty, and warm.  Beef Stew! (hint hint as it is only supposed to be 64 here in Chicago today)  Then out of the blue, hubby says, "what about chicken and dumplings?"  I thought great!  He finally requests something!  Very excited I start looking for the ingredients and try to remember what I might already have so as not to over buy.  I KNOW I need chicken.  WOW!  4 huge breasts, bone in, skin on, and just over $5 bucks.  That I can do.  The only other thing I know I need is cream of chicken soup.  So now I have everything I need so make Sunday dinner but it's Tuesday.  So in the freezer the chicken goes. LOL  So while trying to save time I roasted the chicken on Saturday while hubby was at work.  

Preheated oven to 350, placed chicken in pan skin side up.
Here's what I like to do.  Since I don't use the skin but want the chicken seasoned, have you guessed where I'm going here?  I pulled the skin back and seasoned the chicken.  You can use what you like but I used my Tastefully Simple spices Garlic Garlic and Onion Onion.  A sprinkle of dried thyme AND a couple grates of fresh nutmeg. Covered the chicken back up with the skin and popped it in the oven for 1 hr or until done.  I can't stress enough to always check doneness with a meat thermometer, especially chicken.  Temperature should be 165 when done.  Once done, take out and let cool to touch.  Now here is a trick for those of you with a stand mixer.  You know the one, the one that sits in the corner until you're ready to bake.  Well I pulled the chicken meat off bone, threw it in the mixer bowl, turn that puppy on and watched it shred my chicken.  Woo Hoo!!!!  Put it in the fridge for Sunday.  I only used 2 of the breasts so depending on the size of your chicken you can use them all or just 2.  Since mine were all frozen and defrosted together I cooked them all but refroze the 2 for a later time.

So here it is Sunday.  We were supposed to do this Saturday but hubby changed his mind and decided to rewire his speakers.  So this project got put off until Sunday.  And oh boy it was a project.  See we collect movies.  Hubby collects swords/knives and cool toys.  Well his words. LOL  I on the other hand ... read and collect shot glasses.  I think I get this from my great grandfather, especially since I don't drink. LOL  So after the 2011 flood we created a "media wall" to house some of his swords, toys, movies, and my books.  After the 2013 flood the "media wall" was destroyed ... but was it?  As we were throwing out the bookcases that made up the media wall I had an epiphany.  Let's re-purpose the shelves and even if it floods again we won't loose anything.  So Sunday we were putting up the "media wall" I was so thankful that dinner was a one pot meal.  LOL  Here was the result of all our work:

Not too bad.  Yes the collection has grown and his stuff isn't all out yet but 3 bins emptied.  Woo Hoo!  OK back to the meal!  Somewhat following the recipe here and making my changes of course.  

2 Chicken Breasts, shredded
1 16oz Chicken Stock
1 16oz Vegetable Broth
1 10oz Can Cream of Chicken Soup
3 Ribs of Celery, chopped
1 12oz Bag of Peas and Carrots
1 Medium Onion, chopped
Poultry seasoning and nutmeg to taste
1 Can of refrigerated biscuits
2 Tablespoons Flour

In a large pot or dutch oven, combined both stocks and cream of chicken soup.  Whisk together.  Add chicken, medium onion, celery, and seasoning.  Stir it up and let it simmer on medium low for about 20 minutes.  While that's working taking the biscuits, on a lightly floured surface, pat each  biscuit to about 1/8" thick.  Cut in 1/2" strips.  Drop each strip in individually stopping to stir.  Cover and let cook for 20 or until dumplings are done.

This was stick to your ribs so good!                                     Love to see a job well done!

And I even had time to make dessert, while making breakfast and hubby slept. ;0)  My BFF sent me pictures of her dessert.  They both were SO yummy.  This TS product can be made SO many different ways, even though just making it as directed is absolutely delicious.
Tastefully Simple's Absolutely Almond Pound Cake
Meet Tam, the BFF.  LOL  She did a blueberry almond pound cake by adding in 1 cup of fresh blueberries and adding 10 - 15 minutes to the bake time.  Of course the cake normally only requires 1 Cup Water and 1 1/2 sticks of butter, melted.  I did a orange almond pound cake.  Tasted like a non-alcoholic version of an amaretto stone sour.  So good topped with a light orange glaze of powered sugar and orange juice.  Of course, you could use amaretto here instead of orange juice for the glaze.  I also replaced 2oz of the cup of water with orange juice and added 1 Tablespoon of orange peel.  It was the perfect ending to the perfect, productive day!

Remember to try and recycle/re-purpose things before throwing them away.  Sometimes it can come out better than you imagined.  As for dinner and dessert, try them all!  There is nothing like ending a productive day with a delicious, hearty, simple dinner and dessert. Whether you try the, what I like to call, Roasted Chicken and Dumplings AND/OR the Absolutely Almond Pound cake, your way, do try them.  Make them your own.  What better accomplishment is there to a delicious meal or dessert.  But remember whatever you make, whatever you change, the best ingredient to any recipe is you ... Enjoy!!!!