Ultimate Chicken and Dumplings

Operation no sugar has been going ok. After today I will have finished up my 5th day. Yay! I actually made a really yummy sugar free treat today. I will share that with you soon. But first...let's talk Chicken n'Dumplings.

A while ago I remember watching Tyler Florence's show "Tyler's Ultimate" and I saw him make Chicken and Dumplings. They looked amazing. I finally got around to making them about a week ago. They were de-e-li-ciouos!!! I was a little intimidated to make the dumplings but they were easy peasy. To cut a lot of the work and time out of this recipe I just used a store bought rotisserie chicken and used store bought stock. I did discover something interesting about the recipe though. After I was done making the sauce it looked so yummy I couldn't wait to try it. Luckily I did before I served it because it had no flavor! It was so bland. I knew I had done everything right, but just to make sure I re-read the recipe over and over. I finally realized-he calls for no salt in the sauce! It has to be a mistake. So I added salt and it was fine. But next time I am going to saute the carrots and celery with the salt, I think it gives dishes a much better flavor when you layer the salt in, as opposed to just throwing it all in at the end, which sometimes gives the dish just a salty flavor.

Hope you are all having a wonderful beginning to a new year and are sticking to your resolutions :) So far I'm sticking to mine-which is crazy cause we all know how I like me some cupcakes:)


Chicken and Dumplings
by Tyler Florence

Ingredients
Chicken and Stock:

* 1 (3 to 31/2 pound) whole organic chicken
* 2 bay leaves
* 6 sprigs thyme
* 4 to 5 black peppercorns
* 1 head garlic, split through the equator
* 2 tablespoons salt

Directions

Buttermilk-Chive Dumplings:

* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1 teaspoon salt
* 2 eggs
* 1/4 cup chopped chives
* 3/4 to 1 cup buttermilk

Sauce:

* 2 tablespoons butter
* 2 tablespoons oil
* 2 carrots, diced
* 2 stalks celery, diced
* 2 cloves garlic, minced
* 2 bay leaves
* 1/4 cup all-purpose flour
* 6 cups chicken stock
* 1 cup frozen peas
* 1 cup frozen pearl onions
* 1/4 cup heavy cream
* Freshly ground black pepper, for garnish
* Chopped chives, for garnish

For the stock:

Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks.

When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces - the stock will be used for the sauce and the chicken will be folded into it.

For the dumplings:

Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions.

Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.

A Yummy, Easy Dinner

Hey everyone, hope you had a wonderful Thanksgiving! Mine was really nice, a fun day with fabulous food surrounded by wonderful family. I will share pics later, but first, here is a very quick dinner recipe!

Life has been pretty busy, I have some news to share, I will probably post about it within the next week. A couple weeks ago my house was full of a couple of sickies. Micah got really sick with the stomach flu and Eleni got her first cold. It wasn't fun. One night I decided to go over to my moms and have dinner over there with them to get me and Eleni out of the house and so Micah could rest. My mom and I that day had watched "Ten Dollar Dinners" with Melissa d'Arabian. I have to say, I have never really watched her show, but the meal she was making this day really intrigued me. She made Crispy-Skinned Chicken a l'Orange. It seemed so easy and so yummy, so my mom and I decided to make it! My mom watched Eleni while I made the chicken, it was such a nice break! The chicken turned out great, very flavorful and moist, and so quick and easy. This is a great, inexpensive meal, and you probably will have most, if not all of the ingredients already in your fridge/freezer!

So now I am going to have to give some more of Melissa's recipe's a chance, because this one was a winner! Go here for the recipe

Hey! I'm back! And with a great enchilada recipe:)

Well I can't believe it's been almost a month ago since my last post! I bet most of you are sure sick of seeing my birth story every time you stop by:) There are a couple other blogs I check out and the girls running them have had babies about the same time as me, and they all have like 15 posts up! Why can't I keep up on my posting? Or keep my house from looking like a disaster? I often think what's wrong with me that I don't have energy like these other women or why don't I have order in my life like they do. I have been feeling like I've been in survival mode these pasts couple months, it's been difficult with a colicky baby who demands all of my time. She is getting better though. I think one day my house will be spotless, and one day I will post every single day, and one day I will have time to blow dry my hair and make it look pretty:)

Eleni had to get some shots today. I still have a knot in my stomach from seeing her so upset. I gave her some infant Tylenol and she loved it. She is snoozing right now-but I know not for long, but hopefully long enough for me to share with you guys this amazing recipe...

A few weeks ago I saw Tyler Florence make enchiladas. I have been obsessing over them ever since and finally got a chance to make them. They are delish. The roasted tomatillo sauce is so yummy and really makes these enchiladas special. They are on my make again list. Go here for the recipe.

Wow! I can't believe I was able to get a post up! Finally! I'm back! Hopefully I can get back into the swing of things and you will be seeing a lot more recipes on here:)

And just cause I can't help it, here are a few pics of the little one..
Eleni loves being in this sling!

and I caught this precious photo of Eleni and her daddy-these are the moments
that make living off of no sleep ok:)

Copy Cat Panda Orange Chicken

During my pregnancy there have been a few things that I have been craving, and one of them is Panda Express' Orange Chicken. I love the stuff! I just can't seem to get enough of it, but I have been trying to cut back:) A few months ago I saw a bottle of Panda Express Orange Sauce at the grocery store in the Asian aisle. I have resisted getting it, but last week I just couldn't resist any longer. I was excited to try it out and see if it really resembled Panda's orange sauce. I found this copy cat orange chicken recipe online, tossed it with the orange sauce, and it was delicious! My husband loved it. It was such an easy meal as well. And I figured that it is so much cheaper to make the orange chicken from scratch using the bottled sauce rather than buying it from Panda Express. I will definitely be making this again! :)

"Panda Express" Orange Chicken

2 lbs. chicken, cut into bite-sized pieces
1 egg
Salt
Fresh ground pepper
1 T. oil
1/2 c. cornstarch
1/4 c. flour
Oil for frying
1 bottle panda express orange sauce

Coat chicken in egg, salt and pepper and 1 T. oil; mix well. Stir cornstarch and flour into the chicken. Heat oil in a wok (about an inch deep in a wok) over medium heat, and add chicken in batches, frying until crisp and browned on the outside. Heat up some of the orange sauce and toss with chicken.

Basil Chicken Hash

I recently was organizing my recipes when I came acrossed this basil chicken hash recipe by Ina Garten. I had never made it but apparently I wanted to because I printed it out and put it in my book. I decided to give it a try. It sounded delicious, but I was a little nervous for the chicken part. For some reason, I dont know why but I always get intimidated when a recipe calls for chicken breast with skin on and bone in. I had never cooked with it before but I decided to give it a try. I was so surprised at how easy it was to make. It comes out incredibly juicy and moist and the flavor is unbelievable. For this recipe you tuck fresh basil leaves under the skin, the flavor of the basil just seemed to infuse the whole piece of chicken. It was so good! And another plus to chicken breast with bone in is that they are a lot cheaper than boneless chicken breast. This is such a yummy recipe. I have made it twice in two weeks. It is such a comforting meal while at the same time not leaving you feeling stuffed. You could make this dish for any meal, breakfast, lunch or dinner. I have some extra that I can wait to eat for breakfast! O-and my husband looooves this! Hope you have time to give it a try!

Ingredients

• 2 whole (4 split) chicken breasts, bone-in, skin-on
• 16 basil leaves
• Olive Oil
• Kosher salt and freshly ground black pepper
• 6 tablespoons unsalted butter, divided
• 2 pounds boiling potatoes, peeled and large diced
• 2 red onions, chopped
• 2 red bell peppers, large diced
• 3 garlic cloves, minced
• 2 teaspoons fresh thyme leaves
• 1 teaspoon paprika
• 1 tablespoon tomato paste
• 4 minced scallions, white and green parts
• 1/4 cup chopped fresh leaf parsley
• Sour cream, Cheddar and sliced lemons, for serving

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.

Melt 4 tablespoons of the butter in a large saute pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through.

In a separate saute pan, melt the remaining 2 tablespoons of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.

Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter.

Missing; One Very Important Camera!

I can not begin to tell you how frustrated I am! I have been missing my camera for almost a week now! I never knew how much I depended on my camera but life just hasn't been the same. I have made a few things and am so upset I coudln't take pictures. I also have pictures on my camera of things I have made that I can't wait to post about but the pictures aren't uploaded onto my computer. So...the search continues! However I do have a recipe to share! I found this picture I took of the chicken piccata dinner I made a while ago. I didn't think it was a great picutre so I never did a post about it, but I am so desperate right now that any picture is better than none!

So Chicken Piccata- this is Ina Gartens recipe and it's wonderful. My husband loves chicken and I always put him in a good mood when I make this. It's very simple and looks very elegant so take a wack at it! You'll love it!

Chicken Piccata by Ina Garten

Ingredients

nocoupons

• 2 split (1 whole) boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 1 extra-large egg
• 1/2 tablespoon water
• 3/4 cup seasoned dry bread crumbs
• Good olive oil
• 3 tablespoons unsalted butter, room temperature, divided
• 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
• 1/2 cup dry white wine
• Sliced lemon, for serving
• Chopped fresh parsley leaves, for serving

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Dinner is served...

Ok- so to prove that the food I make in my kitchen doesn't only consist of butter, sugar, and flour, I made these yummy chicken crescent rolls for dinner (which are both Micah and my favorite). They are so simple and so yummy! Hope you try them out and enjoy!

3 oz. cream cheese
1/4 c. melted butter
1/8 tsp. pepper
1/2 tsp. salt
1 cup. cubed cooked chicken (about two breasts)
1 pkg. crescent rolls
1 cup. bread crumbs
1 can cream of chicken soup, prepared with milk.
2 T. chooped green onion

Mix cream cheese, butter, pepper and salt. Add onions and chicken. Roll out crescent rolls and seprate into triangles. Sppoon chicken equally onto rolls and roll up sealing edges together. Coat with butter and bread crumbs. Bake at 350 for 15 min. Serve with soup on top.