The Easiest Chicken and Dumplings

 

 

 

Really....is there anything better? Big fluffy drop dumplings surrounded by tender moist chicken and a thick super smooth gravy with a handful of veggies to add color and texture.  So easy to make with a store bought rotisserie chicken and a box of Bisquick. Melt in your mouth good!

 

The Easiest Chicken and Dumplings

 

1 onion chopped

1 cup baby carrots

1/2 teaspoon minced garlic

1 carton (32 ounces) chicken broth

2 cups of water, divided

1/2 teaspoon dried thyme leaves

2 cups chopped or shredded rotisserie chicken breast

2 cups biscuit baking mix

2/3 cup milk

2 tablespoons cornstarch

 

Remove the skin from the chicken and shred or chop.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a small skillet, melt two tablespoons over butter over medium high heat. Sauté your vegetables until tender. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a glass measuring add 1 cup of COLD water to 2 tablespoons of cornstarch and whisk until smooth. This is your slurry that you will use to thicken the broth later. Set aside.

 

In a large pot or Dutch oven, add your chicken broth and 1 cup of water. Add the thyme leaves and vegetables and salt and pepper to taste.  Go light on the salt as the broth has salt in it. Bring mixture to a rolling boil.  Add the cornstarch mixture.  Make sure the broth is still boiling when you add it.  Stir as broth begins to thicken. If you want it thicker, add more cornstarch to a little more water and do this again.  Once thickened, lower the heat to a slow boil or simmer. Add in your chicken and stir.

 

In a large bowl, stir together biscuit baking mix and milk. Do not over mix.  Mix until just blended. Dough will be sticky.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the dough into the simmering broth by spoonfuls. Make sure your broth is only simmering and not boiling. Too much activity in the broth will break apart your dumplings. You want just a slow simmer.

 

Cover pot and cook for 10 minutes, stirring on occasion to make sure nothing is sticking to the bottom.  Find a place that has no dumplings so you do not disturb them as they cook.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Uncover and check dumplings for doneness. Cook for another 10 minutes uncovered. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Season to taste.  If broth is too thick add more broth.  If soup is too thick, add more broth. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTE:  A lot of recipes don't cover the dumplings with a lid and this is a mistake! Steam the dumplings for 10 minutes and then take off the lid and let the tops dry off somewhat. The dumplings will be light, puffy and tender!

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Old Fashioned Apple Crisp

 

I love the desserts our Mom’s and grandmother’s used to make, don’t you?  Nothing fancy at all…just simple desserts that were so easy to make and so wholesome.  And the best part was the heavenly smell of cinnamon and apples when you walked in the door.  I love this dessert!

Old Fashioned Apple Crisp

5 pounds Fuji or Granny Smith apples

Grated zest of one orange

2 tablespoons freshly squeezed orange juice

Grated zest of one lemon

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

2 teaspoons cinnamon

1/4 cup brown sugar

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

Topping

1 1/2 cups flour

3/4 cup granulated sugar

3/4 cup light brown sugar, packed

1/2 teaspoon kosher salt

1 cup rolled oats (not instant)

1/2 pound (2 sticks) cold unsalted butter, diced

Preheat the oven to 350 degrees. Butter a 9 by 14 by 2-inch oval baking dish.

Peel, core, and cut the apples into large chunks or wedges. Combine the apples with the lemon and orange zest and the sugar, cinnamon and nutmeg.  Pour in the lemon and orange juice and stir until everything is combined.  Pour  into the buttered dish.

For The Topping

Combine the flour, both sugars, salt, oats, and cold butter in the bowl of an electric mixer. 

Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

Photography is the property of and copyrighted to ©Welcome Home.

Eggs Benedict With Ham

 

 

 

 

 

 

 

 

 

 

 

 

 

I remember when I used to be afraid to even attempt to make this dish.  Then one day, I asked myself what I was afraid of and couldn’t come up with a reasonable answer so I decided to try.  That was 25 years ago and I have been making this simple breakfast ever since.  Nothing to fear.  So easy and so good!

 

Eggs Benedict With Ham

 

3 extra large or jumbo eggs

3 English muffins

1 teaspoon butter (to fry ham or bacon)

3 slices of Ham or Canadian bacon

4 teaspoons distilled white vinegar

In a large deep skillet, melt 1 teaspoon butter over medium heat and brown ham on both sides. Transfer to a plate and cover with foil to keep warm.

Wipe out the same skillet and fill it with 3 inches of water.  Add vinegar and swirl it around so that you have the water moving in a circular motion.  Heat the water until it is slightly boiling under the surface.  Just a few tiny bubbles, not a full boil.

 

 

 

 

 

 

 

 

 

Break each of the 3 eggs separately into small bowls.  Be careful as you pour each egg gently into the water.  You don’t want the yolk to break.  Allow the egg to cook for 3-5 minutes until white surrounding they yolk is set.  

 

 

 

 

 

 

 

 

 

 

Using a slotted spoon, lift the eggs and lay them on a paper towel line plate.

Make the Hollandaise

3 egg yolks

1/2 cup firm butter

1 Tablespoon lemon juice or white wine vinegar

 

Melt the butter in a large measuring cup in the microwave. Set aside.

 Add the egg yolks and lemon (or use white wine vinegar) in a blender and blend for a few seconds. Open the top of the blender and drizzle the melted butter, a little at a time.  Continue adding the melted butter until there is no more butter left.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Use the pulse option if you feel the lowest power is still too strong. Once all the melted butter is added, the Hollandaise sauce should be thick with a silky texture.  Lightly season with salt and pepper. Serve over poached eggs.

 Build your breakfast

Split the English muffins in half.  Toast the muffins and spread a little butter on each one.  Add a slice of ham on top of each half.   

 

 

 

 

 

 

 

 

 

 

 

 

Place one poached egg on top of the ham.  Spoon Hollandaise on top and let it run over the sides.    

 

 

 

 

 

 

 

 

 

 

 

 

Garnish with parsley, chives, paprika, etc.  Serve over poached eggs.

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.