Friday, November 10, 2017

Friday Menu Planning And Chipotle Chicken And Dumplings!

November 10, 2017

Hey y'all, it's me!

It's cold and cloudy, feels like fall. It's also menu planning and grocery list day. I always feel over whelmed when I first begin the process, but once I have my inventory of the pantry and freezer and get the cook books out--I get a rush out of taking what I have and creating meals for my family that they love to eat, and that are nourishing and less expensive than if I didn't plan.

My mess--er--PLANNING AREA for creating menus for the next two weeks. I give a short explanation of my menu planning methods in this post:

Even while doing all this, I still have to feed me and Obie lunch. I had taken out a chicken breast to thaw earlier this morning, but I had no idea what to do with it. Since it's a bit of a dreary day, I decided I wanted comfort food, but I didn't want to make a complicated recipe. I checked the pantry and fridge and found a few ingredients to toss together to make a quick chicken noodle soup. Oh wait--

I'm out of dried noodles.


And yet I am NOT defeated--I will make chicken and dumplings instead! And I used a new twist in the seasoning.

I found this at my local Brookshires, on the clearance shelf for $1.00. Yes, it does say hamburger, but who says you have to use it only for beef?

So I set to work with the following ingredients for the chicken and broth:

1 chicken breast, diced
1 quarter onion, diced
1 Tablespoon minced garlic
1 can chicken broth (my homemade would have been great, but I didn't have time to thaw it out)
2 Tablespoons butter
1 tablespoon Chipotle Hamburger Seasoning
2-3 cups water

First I sauteed the chicken and onions in the butter, and added the garlic.

I poured in the broth and water, then added about a Tablespoon of the seasoning. I wanted a kick, but not a hard one.

I let it all simmer for about 10 minutes while I made my dumpling batter. You can use any dumpling recipe you like. I just grabbed my 1979 edition of Betty Crocker for today. 

I put the broth up to a boil, then dropped the batter in by Tablespoonfuls. 

The dumplings will sink for a bit, then rise. I let them cook for about 5 minutes, until they were done. They turned out beautifully--soft and biscuity (Is that a word? I think it should be!) on the inside. The flour from them also thickened up the broth, making it almost creamy.

The finished product. I have found a new comfort food for lunch--quick and easy, and delicious! 

Seconds anyone?

Well, I got chores. Later y'all.
© Evelyn Edgett 2017

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