Went bowling again today and had a dose of cannabis just before we went. It seemed to me my leg pains were somewhat easier and that maybe things were definitely beginning to work. I do hope so. I was getting a bit depressed about it. Mind you, I didn't bowl very well. In fact Matt beat me in the second game. How dare he!!
I did some cooking today, for the freezer mainly, and there again, things seemed easier this afternoon although not so's you'd notice this morning.
Turns out the young man who is the son/grandson of the owners has a birthday on Saturday which makes him a Virgo too. He won't be getting the cake I posted yesterday, he is going camping. The winter leagues start next week. Not ours though, we are a Monday group and the 3rd is labour day and a holiday so we start on the 10th.
The Southern way of doing Chicken and Dumplings always tasted good to me and the idea of Cornbread Dumplings sounded good too.
Chicken and Cornbread Dumplings
Make a classic chicken and dumplings recipe even more Southern by topping the vegetable-and-
chicken-packed stew with cornbread dumplings.
Chicken
3 skinned, bone-in chicken breasts (about 1 1/2 lb.)
6 skinned and boned chicken thighs (about 1 lb.)
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp poultry seasoning
1/2 lb carrots, sliced
1/2 lb parsnips, sliced
4 celery ribs, sliced
1 sweet onion, chopped
2 (10 3/4-oz.) cans cream of chicken soup
1 (32-oz.) container chicken broth
Cornbread Dumplings
1 1/2 cups all-purpose flour
1/2 cup self-rising yellow cornmeal
2 tsp baking powder
1/2 tsp salt 1 cup milk
3 Tbs butter, melted
1/4 tsp dried thyme
2 tsp chopped fresh flat-leaf parsley
1. Prepare Chicken: Rub chicken pieces with salt, pepper, and poultry seasoning. Place breasts in a 6-qt. slow cooker; top with thighs. Add carrots and next 3 ingredients. Whisk together soup and broth until smooth. Pour soup mixture over vegetables. Cover and cook on HIGH 3 1/2 hours or until chicken shreds easily with a fork. Remove chicken; cool 10 minutes. Bone and shred chicken. Stir chicken into soup-and-vegetable mixture. Cover and cook on HIGH 1 hour or until boiling.
2. Meanwhile, prepare Dumplings: Whisk together flour and next 3 ingredients. Make a well in center of mixture. Add milk, butter, thyme, and parsley to dry ingredients, gently stirring just until moistened.
3. Drop dough by 1/4 cupfuls into simmering chicken mixture, leaving about 1/4-inch space between dumplings. Cover and cook on HIGH 30 to 35 minutes or until dumplings have doubled in size.
Servings: 8
Source: Southern Living
Have a great day
I did some cooking today, for the freezer mainly, and there again, things seemed easier this afternoon although not so's you'd notice this morning.
Turns out the young man who is the son/grandson of the owners has a birthday on Saturday which makes him a Virgo too. He won't be getting the cake I posted yesterday, he is going camping. The winter leagues start next week. Not ours though, we are a Monday group and the 3rd is labour day and a holiday so we start on the 10th.
The Southern way of doing Chicken and Dumplings always tasted good to me and the idea of Cornbread Dumplings sounded good too.
Chicken and Cornbread Dumplings
Make a classic chicken and dumplings recipe even more Southern by topping the vegetable-and-
Chicken
3 skinned, bone-in chicken breasts (about 1 1/2 lb.)
6 skinned and boned chicken thighs (about 1 lb.)
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp poultry seasoning
1/2 lb carrots, sliced
1/2 lb parsnips, sliced
4 celery ribs, sliced
1 sweet onion, chopped
2 (10 3/4-oz.) cans cream of chicken soup
1 (32-oz.) container chicken broth
Cornbread Dumplings
1 1/2 cups all-purpose flour
1/2 cup self-rising yellow cornmeal
2 tsp baking powder
1/2 tsp salt 1 cup milk
3 Tbs butter, melted
1/4 tsp dried thyme
2 tsp chopped fresh flat-leaf parsley
1. Prepare Chicken: Rub chicken pieces with salt, pepper, and poultry seasoning. Place breasts in a 6-qt. slow cooker; top with thighs. Add carrots and next 3 ingredients. Whisk together soup and broth until smooth. Pour soup mixture over vegetables. Cover and cook on HIGH 3 1/2 hours or until chicken shreds easily with a fork. Remove chicken; cool 10 minutes. Bone and shred chicken. Stir chicken into soup-and-vegetable mixture. Cover and cook on HIGH 1 hour or until boiling.
2. Meanwhile, prepare Dumplings: Whisk together flour and next 3 ingredients. Make a well in center of mixture. Add milk, butter, thyme, and parsley to dry ingredients, gently stirring just until moistened.
3. Drop dough by 1/4 cupfuls into simmering chicken mixture, leaving about 1/4-inch space between dumplings. Cover and cook on HIGH 30 to 35 minutes or until dumplings have doubled in size.
Servings: 8
Source: Southern Living
Have a great day
Glad you're starting to see some results.
ReplyDeleteSo am I Alex. Not much yet, but a beginning.
DeleteIt takes time and you will still have good and bad days but it is trying to find, not only the right dose but what kind of oil works for you. I have to remember that your birthday is in a couple of weeks:) I am not one for dumplings. My mom used to make them and, once, she told me to come over to the stove and she said, "Don't they look good!" All I could see was white pasty dough floating in the water..yucks
ReplyDeleteI don't get to see the doctor until October by which time I will be into my third month. Yup, I'm 80 - incredible really. Those were European dumplings Birgit, the ones from the South are much more like biscuits or scones. I love the European suet dumplings though although I haven't eaten them in years.
DeleteHi Jo - glad things are working ... long may it last. The chicken dish looks good ... and yes I love tasty dumplings in a good dish now ... cheers Hilary
ReplyDeleteSo am I Hilary. These are not the suet dumplings made in England etc. but more like scones as made dahn sahth. Both tasty. Different texcture.
DeleteI don't think I've ever had dumplings before. I know it's very popular in the south and midwest.
ReplyDeleteDumplings were very popular in England JoJo, as well as places like Germany and Austria. They were made with suet and were delicious. The dumplings in the south are quite different.
DeleteI sure hope the cannabis does the trick for you. Being in that much pain sucks the fun out of everything.
ReplyDeleteYum, chicken and dumplings is one of our favorites, but I dunno if I'd like cornbread based dumplings.
Take care, and have a super weekend.
You're right, it does, Susan.
DeleteNever had cornbread dumplings but I do enjoy southern style dumplings.
You too.
It sounds like the cannabis is starting to work. Fingers crossed it continues.
ReplyDeleteI love dumplings in a stew but was never a fan of my mother's favourite suet dumplings that she used to serve as a dessert in some sort golden syrup or treacle sauce. They were too heavy and too sweet for my taste but the savoury ones like those in your recipe are delicious.
I think so Helen, I have everything crossed too.
DeleteNever heard of sweet suet dumplings although we used to make treacle pudding which had suet in it. The suet dumplings I am familiar with were served with stews etc. Then there are Chinese dumplings, yum.
I’m sorry you’re getting depressed about it.
ReplyDeleteHappy Birthday, Virgo.
I love cornbread.
I may not be able to afford the dose I need Ivy unless the government gets cracking and issues a Drug Identification Number for it which might mean our insurance will kick in. Thanks for the Birthday wishes. Actually on the 14th. I used to like it but had so much of it when we lived in NC got a bit sick of it. Might be OK again now.
DeleteFantastic site. Lots of helpful information here. I am sending it to some pals ans additionally sharing in delicious. And of course, thank you on your effort! coffee maker reviews
ReplyDelete