Welcome to The Cook's Corner and another Simple Supper recipe. I am also participating in Outdoor Wednesday hosted by Susan at (A Southern Dreamer). Today we woke up to a snowy, cold day here in my corner of NC. The kids are ecstatic because once again school has been closed! I had just replaced my evergreen wreath with a Red Rose and Hydrangea wreath for Valentine's Day and the snow added it's own white sparkly decoration. Pretty but cold!
Of course my little one didn't waste any time getting suited up for some fun.
Of course my little one didn't waste any time getting suited up for some fun. Look at those rosy cheeks! Hot Chocolate by the fireplace and a warm shower when he comes in will be the ticket for warding off those winter chills.
I have a Holly Berry bush beside my front entry. I am not sure the exact type, it does not have the pointy, prickly leaves like the holly you see at Christmastime. I thought it was so pretty dusted with snow. I use clippings of this bush in flower arrangements during the winter. It really makes a pretty accent to roses, hot-house tulips and mums.
I wanted to share my Grandmother's Chicken and Dumplings recipe with you. Unfortunately, I've got my photos backwards :-(Here's the ingredients:
3 - 3 1/2 pounds of Bone-in Chicken Breasts
2 Quarts water (enough to cover your chicken)
2 to 3 stalks of celery, coarsely chopped
1 whole onion, quartered
Salt and pepper to taste (for broth)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 to 3/4 teaspoon salt
1/2 cup butter, softened (1 stick)
Bonus Item:
1 can Campbell's Cream of Chicken Soup
Directions:
Place chicken, water, celery and onion in large Dutch Oven or stock pot.
Bring to a boil; cover and reduce heat. Simmer for approximately one hour. Salt and pepper to taste. Once chicken is tender and "falling off the bone", remove from heat. Remove chicken and let cool. De-bone and set aside. Remove celery and onion. If you like you can puree the vegetables and return them to the stock.
Set meat aside and remove 3/4 cup of the chicken stock. Leave remaining broth in the pan.
For the Dumplings:
Combine flour, baking powder and 1/2 teaspoon salt; cut in butter until mixture resembles coarse meal. Add the reserved 3/4 cup chicken broth; stir with a fork until dry ingredients are moistened. If the batter is a little dry, add 1-2 tablespoon of water until "doughy". Next, return broth to heat and bring to a boil. Gently drop teaspoonfuls of your dumpling batter into the boiling broth. Stir gently after each addition. Reduce the heat to low; cover and cook 8 to 10 minutes. Then stir in chicken pieces and if desired 1 can of Cream of Chicken soup. The soup adds more delicious creaminess to the broth. Be careful not to get your heat to high. The dumplings will stick to the bottom of your pan. Stir often but gently.
Saturday night I made a big pot of Chicken and Dumplings and biscuits. Can you say comfort food? My Good Ole' Southern-boy husband was in "Hog-Heaven".
Here's a shot of my house this morning. There's only about 2 inches of snow out there but underneath it is a layer of ice. Last night it started raining, then it turned to ice, then the snow came in the wee-hours of the morning. Burr!
Even poor Leo looks cold.
The snow has completely covered the planter beds. My little daffodils and tulips that have already pushed through the earth have been hidden beneath a blanket of white.
Our Magnolia tree stands at the end of our drive. There is something enchanting about those glossy green and brown leaves covered with snow.
Tomorrow is TABLESCAPE THURSDAY. Be sure to stop back by to take a peek at my table. Can you say "Breakfast at Tiffany's"? or "Diamonds are a girl's best friend"? Until then,
Happy Cooking!
~Alisa
