So, yesterday was a freakin' cold day here in Ohio (raining too), so I did not get out of my pajamas. Instead, I looked on my bookshelf and saw Larry Brown's The Rabbit Factory (which I think I stole from my sister at some point), and I decided to reread it (since it's been about 5 years since I'd read it). It is one of the fastest reads ever. It's a book that connects the lives of many different characters (all of whom live in the Memphis/Desoto County/Marshall/Lafayette County area...so all of the local references are so fun). It's a dirty, raw novel...mostly about sex, murder, drugs, and general immoral behavior. But, literally, you cannot put the book down when you start it, thus...
I wasn't able to do my normal Sunday cooking (which sets up most of our meals for the week). What's a girl to do?
This is my plug for the ziploc steamer bags, which literally are the greatest 21st century invention, in my opinion. All you do is take what you got, toss it in the bag, put in some seasonings, and follow the instructions on the bag to prepare. Very healthy alternative to my traditionally-country kitchen.
Last night, we had salmon, asparagus, and mushrooms. All we did was take the frozen salmon fillets (yes, frozen..you don't have to thaw your frozen meat out! I know, right?). Put the fillets in the bag, tossed in some fresh asparagus (in season, so it's really cheap) along with some mushrooms. I like to put in a capful of Newman's Own Balsalmic Vinagrette (yum) and some lemon juice, salt and pepper, and close up the bag. Microwave for 5-10 minutes (depending on how "done" you like everything).
Wa-laa... Healthy meal in 10 minutes and almost zero cleanup (though I do have my Maw Maw's genes and tend to wash out and reuse plastic ziploc bags).
Monday, March 30, 2009
Sunday, March 29, 2009
SPRING! And Chicken...
My sister wanted a couple of recipes of mine, so I thought...why not start posting my recipes to this site?? Earlier, I had my own food blog, but if you're a blogger, you understand that having three-four different blogs floating around becomes a bit overwhelming. So, I'll start keeping it all here!
Chicken-n-Rice
2 c. rice
14 oz chicken broth
3/4 c. buttermilk
1/2 c. white wine
sliced mushrooms (about a cup)
2 tsp. salt
whole, cut-up chicken
1 tsp. pepper
Preheat oven to 350. Stir together rice, chicken broth, milk, wine, mushrooms, and 1/2 tsp salt. Put mixture in lightly greased baking dish. Place chicken (sprinkled with remaining salt and pepper) on top. Bake uncovered for 1 1/2 hrs. (This recipe is super simple; if you like more spice, add more! The wine gives it a nice flavor, but again, it may not be seasoned enough for your taste!)
Chicken-n-Dumplings
* First, you have to have cooked chicken for the chicken and dumplings. If you have a delightful Sunday to let your chicken perk in the slow cooker, then use it. I have found that the juciest chicken I can cook comes from the slow cooker. And, it's so EASY!
* Start with your whole chicken. Wash it real good with cold water. Cut up a couple of carrots and celery stalks into your slow cooker. You may also want to cut a lemon in half and stick it in the cavity of the chicken (as this gives it good flavor). Throw your chick-a-dee in there; place pats of butter all over the chicken. Put it on low and let it cook for 4 hours or so (or until it falls apart). This makes the RICHEST broth to be used later for the chicken and dumplins.
* Trick: Let the chicken cool at room temperature in its own broth; this will keep it moist. Once the chicken is cool, pick that sucker clean. You do not need to use all of the chicken for the chick-n-dumplins (only about 2-3 cups of pulled chicken). Keep the rest for a chicken breast dinner, chicken salad, chicken tacos...whatever! You can get at least 3 meals out of a whole chicken.
* Don't forget to save your chicken broth for the chick-n-dumplins.
Chick-n-Dumplins (Nichols-Buckley style)
2-3 cups of chicken broth (either from cooked chicken or canned/boxed)
2-3 cups of pulled, cooked chicken (pulled just means shredded or cut up...however you like it)
In a pot on medium-high heat, heat the chicken broth until it begins to roll (you don't want it bubbly-boiling...just rolling). While the broth is heating, make the dumplins:
Mix together:
2 c. all-purpose flour
1 Tb. baking powder
3/4 tsp salt
3 Tb. melted butter
1 cup warm milk
Stir with a fork; then knead by hand until mixture just comes together. Roll it pretty flat (about 1/2 inch... the dumplins will puff up in the boilling broth, so you want it very thin to begin with). Cut to size...mine are always tiny squares, but you may want bigger dumplins.
Once the broth is rolling, add the dumplins one at a time. You'll see them puff up instantly. Once they're all added, stir it up a little bit. Dump the cooked chicken on top of the rolling dumplins, sprinkle some pepper (and any seasoning you like...dried basil, thyme, whatever!). Turn the heat to simmer, and let it all simmer for 10-20 minutes. You may stir is a little more to make the "gravy" thicken. You may need to add a little more broth (or water) depending on how it's doing. If it's too watery, you may add a little more flour. Just feel it out.
* TIP: If you have cooked chicken already and some chicken broth, this meal literally takes about 10-20 minutes to make. It is so quick. You can also make a big batch up dumplin' dough, put it in the freezer, and unroll it for chick-n-dumplins later in the week. This cuts time in half too...
ENJOY!
Chicken-n-Rice
2 c. rice
14 oz chicken broth
3/4 c. buttermilk
1/2 c. white wine
sliced mushrooms (about a cup)
2 tsp. salt
whole, cut-up chicken
1 tsp. pepper
Preheat oven to 350. Stir together rice, chicken broth, milk, wine, mushrooms, and 1/2 tsp salt. Put mixture in lightly greased baking dish. Place chicken (sprinkled with remaining salt and pepper) on top. Bake uncovered for 1 1/2 hrs. (This recipe is super simple; if you like more spice, add more! The wine gives it a nice flavor, but again, it may not be seasoned enough for your taste!)
Chicken-n-Dumplings
* First, you have to have cooked chicken for the chicken and dumplings. If you have a delightful Sunday to let your chicken perk in the slow cooker, then use it. I have found that the juciest chicken I can cook comes from the slow cooker. And, it's so EASY!
* Start with your whole chicken. Wash it real good with cold water. Cut up a couple of carrots and celery stalks into your slow cooker. You may also want to cut a lemon in half and stick it in the cavity of the chicken (as this gives it good flavor). Throw your chick-a-dee in there; place pats of butter all over the chicken. Put it on low and let it cook for 4 hours or so (or until it falls apart). This makes the RICHEST broth to be used later for the chicken and dumplins.
* Trick: Let the chicken cool at room temperature in its own broth; this will keep it moist. Once the chicken is cool, pick that sucker clean. You do not need to use all of the chicken for the chick-n-dumplins (only about 2-3 cups of pulled chicken). Keep the rest for a chicken breast dinner, chicken salad, chicken tacos...whatever! You can get at least 3 meals out of a whole chicken.
* Don't forget to save your chicken broth for the chick-n-dumplins.
Chick-n-Dumplins (Nichols-Buckley style)
2-3 cups of chicken broth (either from cooked chicken or canned/boxed)
2-3 cups of pulled, cooked chicken (pulled just means shredded or cut up...however you like it)
In a pot on medium-high heat, heat the chicken broth until it begins to roll (you don't want it bubbly-boiling...just rolling). While the broth is heating, make the dumplins:
Mix together:
2 c. all-purpose flour
1 Tb. baking powder
3/4 tsp salt
3 Tb. melted butter
1 cup warm milk
Stir with a fork; then knead by hand until mixture just comes together. Roll it pretty flat (about 1/2 inch... the dumplins will puff up in the boilling broth, so you want it very thin to begin with). Cut to size...mine are always tiny squares, but you may want bigger dumplins.
Once the broth is rolling, add the dumplins one at a time. You'll see them puff up instantly. Once they're all added, stir it up a little bit. Dump the cooked chicken on top of the rolling dumplins, sprinkle some pepper (and any seasoning you like...dried basil, thyme, whatever!). Turn the heat to simmer, and let it all simmer for 10-20 minutes. You may stir is a little more to make the "gravy" thicken. You may need to add a little more broth (or water) depending on how it's doing. If it's too watery, you may add a little more flour. Just feel it out.
* TIP: If you have cooked chicken already and some chicken broth, this meal literally takes about 10-20 minutes to make. It is so quick. You can also make a big batch up dumplin' dough, put it in the freezer, and unroll it for chick-n-dumplins later in the week. This cuts time in half too...
ENJOY!
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