Fall Into Cooking ~ October 23
Well there is not much I can say about last week’s recipe, Smothered Steak, except ~ ICK. Although it was edible, it was bland, bland, bland. A couple of things contributed to the failure of this recipe:
- lack of seasoning
- the broth would not thicken up no matter how much flour and water I stirred in, so the gravy was thin and tasteless
- the green beans – ewwwww – don’t ever use frozen green beans for ANYTHING! Nasty, nasty, nasty. I ended up picking out every last single bean in the pot before serving it.
So there you go. Last week’s recipe was a bust. But I am looking forward to this weekend’s culinary delight. Since we just baked a box cake (Funfetti) this week, I will be making a slow cooker meal instead of a dessert.
Chicken and Dumplings
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4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion — chopped
3 pounds your favorite chicken parts — cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots — peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 cup dry white wine (optional but really adds a nice taste)
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour |
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Instructions
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In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours. When chicken is done, remove pieces to plate and let cool, then debone. While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe for canned if you prefer.
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I don’t usually make dumplings like this (I usually use Bisquick) but I will give this one a go. Be sure to check back next week to hear how it turned out.
31 Days of Autumn ~ Day 23
Proof that, yes indeed, the leaves do change here in sunny Florida!!!
3 Comments
This is a great idea..to post a recipe and then make it and report back. I take it these are recipes you have never made before?? Perfect! Can’t wait to see how the dumplins turn out.
My mom made cornbread salad last week…yum! What a surprise that was.
I actually have never had a problem with frozen vegetables. I know sometimes it is better to thaw them first for certain dishes, but overall I buy a lot of frozen veg.
I always make my “dumplins” with canned biscuits. We call them “Whomp Biscuits” because you have to whomp them on the counter to bust them open. I roll mine out to about 1/2 as flat as they come out of the can and cut them into thirds with a pizza cutter. I want some Chicken and Dumplin’s now!
Yummy. Your recipe is a bit more upscale than mine! I can’t wait to read your review.