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.

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