Shortcut Chicken and Dumplings

I had a request from a friend to work on a "bachelor proof" chicken and dumplings recipe.  I love a good challenge and couldn't wait to get cooking.  But this brings a confession from me:  I have never made my own Chicken and Dumplings.  My mom and sister make them, wonderfully might I add, so I've never needed to make my own.  I know what good dumplings taste like, but have never attempted it myself.  So yesterday I searched the web for various ways others make chicken and dumplings.  I took what I liked out of a couple of different recipes to make my own version. 

My version of chicken and dumplings is so simple!  You don't have to boil icky chicken parts or make your own dough, which is where most people go wrong making them.  This is fool proof.  However, it tastes like you slaved away in the kitchen all afternoon, I promise!  

"Bachelor Proof" Chicken and Dumplings

Ingredients:

1 large rotisserie chicken, (remove skin and shred breast meat)

1 tablespoon extra virgin olive oil

4-5 ribs of celery, trimmed, rinsed and sliced

4-5 carrots, peeled and sliced

1 large yellow onion, chopped

1 teaspoon-1 tablespoon (to taste) kosher salt, table salt if you don't have kosher salt is fine

1 teaspoon black pepper

1 teaspoon or more (to taste) poultry seasoning

1/2 teaspoon dried sage

1 (32oz) reduced sodium, 99% fat free chicken broth

1 can reduced fat condensed cream of chicken soup

1 (8 biscuits inside) can Grands Home style Buttermilk Biscuits

Start by skinning and pulling apart the chicken breasts.  You can add the dark thigh meat if you like dark meat also.  To remove the chicken breast, use a knife to run along the side of the back bone, separating as you go.  Next, use the knife to cut under the breast meat, just above the leg.  This way you can nearly remove the entire breast at one time.  Do the same thing for the other side.

Once you get the chicken breast removed, pull off and discard the skin.  Use your hand or two forks to shred chicken meat to bite sized pieces. 

I challenge you to do this part and not nibble on it.  Impossible.

I got about 3 cups of shredded chicken of mine.  Set chicken aside.

Chop or slice the celery, onions, and carrots.

Heat 1 tablespoon EVOO in a dutch oven or large heavy bottom pot over medium-high heat.

Add in the veggies and saute until softened.  About 5-10 minutes.

While veggies saute, add in poultry seasoning, salt/pepper, and sage.

Pour in chicken broth and can of chicken soup.  Also add in two soup cans full of hot water.

Cover and bring mixture to a boil.

Once broth is up to a boil add shredded chicken to pot. 

Reduce heat to medium-low, cover, and let simmer, bubbling slightly for 10-15 minutes.

Taste the broth to make sure it doesn't need extra seasonings. 

 Add more of anything as you see it.

While pot is simmering you can cut the biscuits to make the "dumplings". 

(I only used 7 of the 8 inside.  Feel free to use all if you can fit them in the pan.) 

Use a knife to cut each biscuit into 8 equal pieces. 

Like a pie.

Carefully drop biscuit pieces into simmering pot one or two at a time. 

Stirring as needed if pot gets crowded. 

Essentially you only want as many dumplings as will fit on the surface of the broth. 

If you crowd them in the pot they will stick together and not cook evenly. 

Keep in mind the dumplings will puff up quite a bit while cooking.

Cover and let simmer for another 15-20 minutes to let dumplings cook.  Stirring occasionally.

You can see below, the dumplings swell up while cooking.

Ladle into bowls and enjoy!

How easy is that?  Others will think you slaved in the kitchen all day loonnngg.

These might even be better than Mama's :-) Shhhh, don't tell I said so.



Presto Pesto Skewers

If you can boil water, you can make these party skewers.  The real beauty of these are that while they are so easy, they look elegant and festive.  That's exactly what we are looking for in an appetizer right?

There are tons of different ways to skewer your favorite ingredients to make these.  I picked these things because; 1. These tomatoes looked great. 2. Cheese cubes are boring, cheese tortellini is much cooler.  There are other potential add ons to this Greek skewer stick like, olives, pepperoncini peppers, artichoke hearts, pepperoni....the list goes on.  Add whatever you like.

I used store bought pesto.  Yes, I could have made my own.  However if you buy basil in any supermarket in Clarksville this time of year it is the poorest excuse of fresh herbs you will ever see.  You would have $30 invested in trying to make a cup of viable fresh basil leaves.  I'm not up for the challenge and I would assume you aren't either.  Actually store bought pesto tastes amazingly close to homemade.  The best store-bought pesto's are the refrigerated ones, not the jarred.  Jarred pesto on the shelves taste too garlicky for me.  Our Kroger carries Buitoni refrigerated pesto.  Its found in the dried pasta isle in the cooler, right above the fresh tortellini you will need to buy for these also.  See, I'm keeping it simple for you.

A note about the tomatoes:  I used CHERRY tomatoes, not GRAPE tomatoes.  They are usually found right above the grape tomatoes in stores.  These were in a red net sack, not plastic.  Cherry tomatoes are closer to what we grow in our backyard in the summer time.  They are slightly larger and much, much juicier than grape tomatoes.  It gives you that sweet burst when you bite into them.  We southerners can relate to this variety more than grape tomatoes. 

Enough talk, let's skewer...

Ingredients:
1 package refrigerated cheese tortellini (I used whole wheat)
1 English Cucumber, sliced
1 package cherry tomatoes
1 container refrigerated pesto
Bamboo skewers

Boil cheese tortellini according to package directions.

Drain well and place in a bowl.  Place bowl in refrigerator to cool tortellini.

While tortellini cool, prep the rest of the ingredients.

English Cucumbers are different than what we grow in our gardens.  They are longer and have little to no seeds.  They are also less watery than the variety we are used to.  That makes them perfect for these skewers.  These cuc's are wrapped in a clear plastic wrapper in the grocery.  All you need to do to prepare them for eating is give the outside a good rinse.  The skins of these are not coated with that weird waxy substance regular cucumbers are when purchased in the store.

To make them look more festive, I take a vegetable peeler and run it down four sides of the cucumber before slicing them.  This gives them the striped edges. 

It looks pretty, but is completely optional for you.

Rinse tomatoes and remove what is left of the stems.

Once tortellini is cooled add the tomatoes and cucumbers to bowl. 

Add in pesto stirring carefully to combine.

At this point you can cover the bowl and chill in the refrigerator until you are ready to

skewer them, if needed. 

Thread the ingredients onto the bamboo skewers in

whatever combo and sequence you prefer.

I love tortellini so I made sure to put at least two on each skewer.

Keep skewers in the fridge until you are ready to serve. 

They can come up to room temperate while the party is in full swing and they are still just as tasty. 

No worries.

If you are hosting or going to a party that will be full of heavy dips and rich foods these skewers are a great addition to the buffet.  Since there are veggies on here you don't have to feel guilty about having two or three of these babies. 

It's a nice break from the calorie bombs we often think of to take to parties. 

But these don't skimp on flavor one bit.  They were a hit!

Barefoot Amanda

There are two kinds of people in this world.  Those of us that like blue cheese, and the rest of you.  I LOVE.  So every since I saw this recipe for Blue Cheese and Walnut Crackers on Barefoot Contessa's, "Perfect Cocktail Party" episode I have been dying to make them.  The anticipation was worth it.  These were a great little party nibble.  They paired wonderfully with wine too, might i add.

Saturday night, I threw together a last minute, impromptu wine and cheese themed appetizer get together. A couple friends that were kind enough to drop their Saturday night plans to come taste test some recipes I wanted to try out.  All the recipes turned out really well.  Each day this week I will share with you a new small bite recipe.  Amanda tested, friends approved.

First things, first.  These Blue Cheese and Walnut Crackers.  It might look a little complicated, but I promise they were easy.  I actually made them Thursday evening and baked them Saturday afternoon before my taste testers arrived. 

What makes them even better is you don't have to worry with keeping them warm.  These are great, hot out of the oven or at room temperature. Or the next day...as I learned while enjoying some leftovers.

One foot note:  I couldn't find the "Silton" cheese it called for in our Kroger so I picked it up at whole foods last week.  So take precautions if you plan to make them that it might require a quick trip to a Publix or Whole Foods for the right cheese. 

I can NOT wait for our Publix to open! Amen?

Recipe Link:
http://www.foodnetwork.com/recipes/ina-garten/blue-cheese-and-walnut-crackers-recipe/index.html
Here are some of my photos along the cooking process.  I didn't have parchment paper to line the sheet pan with before baking...so I just flipped the crackers half way through to prevent burning. 

Assemble all you ingredients before you start mixing.

I got a little carried away with the flour on the work surface.  You don't need near this much.

An "egg wash" is simply one egg lightly beaten with a small splash of water.

Nothing to be intimidated over.

See below that I flipped them half way through cooking. 

Since I didn't have parchment paper they would brown too much on one side without the flip.

M. I. A.

Wow.  I have been missing in action here, haven't I?  I have been cooking, I just haven't been cooking anything new.  This week we've been dinning on bean enchilada's and smokey tomato soup with couscous.  Most of the other meals have been out to eat.  My waist line is starting to show it too! 

Such is the life of a food-a-holic in December I suppose. ~sigh~

HOWEVER, I promise I will make up for lost time next week.  I will be hitting the kitchen this weekend for some baking and appetizer testing.  Its exciting to dig into these new recipes I've been saving for weeks.  I'll be sure to report all the hits (any the misses, if there are any) next week.  Just in time for the holiday rush!

Grilled Cheese Please!

In case you missed it, Nashville has a new food truck on the scene.  I'm so excited that Nashville is starting to catch up to other big cities with these mobile guilty pleasures!  The newest truck is the Grilled Cheeserie.  From what I've read and heard they they are taking you childhood favorite, grilled cheese, and kicking them up a notch.

How do you find these trucks?  You have to follow them on twitter or facebook to get their location each day.  I can't wait to try them out next time I'm working in Nashville!

Here is a great article on them in the Nashville Scene...check it out.
http://www.nashvillescene.com/nashville/a-new-mobile-food-truck-the-grilled-cheeserie-classes-up-comfort-food/Content?oid=1969169

New Years Eve Plans?

For me every holiday is all about what I'm going to be eating.  New Years Eve is no different.  My husband and I have have been discussing what to do for New Years this year and it's come down to the same battle between us...he worries more about atmosphere, I worry more about if there will be good food involved. 

In case you are working on planning a perfect NYE too I've been asking around to what some of our friends will be doing this New Years.  Here a couple of good ideas I've heard about so far... 

Two years ago, we went to Sambucca for New Years with a large group.  The music is great, food was delish, and the atmosphere was festive.  If you don't mind spending a little extra on the meal it's a great NYE spot.  Here is a link to their New Year's information...
http://www.sambucarestaurant.com/nash2010/

I read on my Twitter feed last night that The Patterson House will soon be announcing their New Year's event.  Last year, the chef did a seven course meal for 60 lucky guests with reservations.  I would be willing to bet they would be doing the same this year.  
TPH doesn't have a website.  So I consulted YELP.  Read what other's are saying about TPH...It's becoming quite a legend in Nashville.  Getting pretty consistent 5 stars with YELP users is an accomplishment.
http://www.yelp.com/biz/the-patterson-house-nashville
Side note: TPH was voted Number 12 nationally by GQ as America's best cocktail bars. 

Cantina Laredo in the Gultch is doing regular menu and reservations for NYE, as is P. F. Changs.  If I remember correctly, so is Virago, Whiskey Kitchen (who doesn't do reservations), and Lime.  But don't hold me to those last three, okay.

The recently re-opened Opryland Hotel is hosting a good deal for NYE.  For just $166.00 you get room accommodations, general Admission to the New Year's Eve Party at FUSE Night club, midnight champagne toast and party favors, and a New Year's Day Brunch.  This is a great package for the price! 
Here is a link with more info. 
http://www.gaylordhotels.com/gaylord-opryland/specials-packages/specials/new-years-at-fuse/index.html?intcmp=go-pl=tsr-cid=GenL-fuseNYE-headline

Here a link to some more good info for live music venue's.
http://nashville.about.com/od/nashvilleseasonalevents/a/Nashville-2010-New-Years-Eve-Parties.htm

If you have heard a good idea for New Year's please share!  The hubbs and I are still trying to decide what we want to do versus how much we are willing to pay for the evening.  Life on a budget people!

Pumpkin Doughnut Muffins

Because I know you still have holiday treats to bake for friends, co-workers, and family functions I don't want to turn my back on the sinful food posts all together.  Over the holiday weekend I just HAD to test out this recipe for Martha Stewart's Pumpkin Doughnut Muffins.  It was in her Everyday Food magazine last month and had been calling my name from the pile of magazines every since.  Funny how that happens.

This dough is more like the consistency of doughnut batter rather than muffin batter.  Which was a little alarming at first.  I double and triple checked my ingredient list before scooping them into tins just to make sure I didn't omit something to make this odd batter.  Nope.  All systems go.  These are pumpkin flavored, but not too over-powering.  I like a little pumpkin flavor, not a lot.

There is not much sugar baked into the actual muffin because when they are out of the oven and cooled down enough to handle you....

wait for it....

...brush them with hot melted butter all over and roll the muffins in cinnamon and sugar! 

Did you just die?  'Cause I died!

Anything rolled in butter and cinnamon/sugar is an instant winner with me.  Might be because it reminds me of my all time favorite breakfast in bed as a child, cinnamon toast. Yum! 

Okay, sorry, I got off track there.  The recipe made 12 muffins and I was a good girl and gave away all but two of them.  I nibbled on it for two days.  There is a note on the recipe at the end that they only keep for up to one day in an air tight container.  I just couldn't resist saving one of the muffins past her expiration date to see why.  She was right, as always.  After a day the butter starts to break down the sugar and cinnamon on the outside of the muffins.  The muffin still tasted amazing, but was not as pretty as the first day, for sure.  I recommend eating these the same day you make them.  They were the best an hour or so after they came out of the oven. 

If you have a brunch to go to make them the morning of, they will be a hit!  You will get to brag how "oh, they are just something I just threw together this morning", it's a win/win. (~Wink~)

Now before you go making these and coming back giving me a piece of your mind, let me warn you.  These are not exactly easy to make.  In fact, without a stand mixer (kitchenaid) I don't think I would have attempted these.  It's not that they are complicated per se, there is just a lot of mixing in slowly, alternating with dry and wet ingredients, yada yada...  The typical baking shenanigans.  But let me remind you, I do not now, nor have I ever claimed to be a baker.  So perhaps I over think things like this.  I just don't want you to go into this recipe blind.  Know there is a little labor involved in making the dough. K?

All this said, I will now give you a link to the recipe and post my photos so you can get an idea of the process.

http://www.marthastewart.com/recipe/pumpkin-doughnut-muffins

To butter and flour twelve muffin cups was even less fun than it sounds.  If that's possible.  It makes quite a little mess of flour dust in your kitchen.  Take my advice and do most of the labor over the sink to minimize the damage.

Do you know why most baking recipes say "spoon and level" by the dry ingredients like flour? 

It makes a huge difference in the finished product.  If you pack flour down in the cup you can cram up to an extra tablespoon or more of flour in the measuring cup.  Exact measurements are very important in baking.  (It's the only time you will see me not eyeballing measurements in the palm of my hand.)  When recipes call for spooning the flour in the cup it is keep flour light and airy, not packed and tight.  Packed or too much flour might give you a packed and heavy muffin!

For perfect baking measurements, lightly spoon the flour in the cup, overfilling it.  Then use the back of a knife to gently level it off; taking caution to just knock the extra flour off, not pack it down in the cup.  
 

Note that you don't use the whole can of Pumpkin. 

I almost dumped it in before re-reading the measurement.  Whoops.

 Mix your dry and wet ingredients and have them on standby before you start mixing

butter and sugar. 

Thank goodness for stand mixers!  Amen?

Mix the butter and sugar until fluffy.

Add in the wet and dry ingredients, alternating between the two.

Measure into muffin cups.

Half way done!

Fresh out of the oven

Melt butter in one bowl, cinnamon and sugar in another.  To brush and roll.

Tah Dah!



Warm, light, fluffy, sweet, sugary, pumpkin-y, GOODNESS!