Hey family!! We just got back home from a few days in the Smoky Mountains and though it was fun eating at all the restaurants, we're ready for some home cookin'! So, I'm making a family favorite! Homemade Chicken & Dumplings and some Cheesy Broccoli Cornbread!
Chicken and Dumplings recipe link: https://tasty.co/recipe/cozy-chicken-... Ingredients: SOUP 2 tablespoons vegetable oil 2 lb boneless, skinless chicken breast, cubed (NOTE: I use more chicken.) 1 cup diced yellow onion 1 cup sliced carrot 3 cloves garlic cloves, minced 1 teaspoon salt 5 tablespoons unsalted butter 6 tablespoons all-purpose flour 6 cups chicken broth ½ cup heavy cream ½ teaspoon dried thyme 2 bay leaves 1 ½ cups frozen peas 4 tablespoons fresh parsley, minced DUMPLINGS 2 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon salt ½ teaspoon pepper 1 ⅓ cups heavy cream
In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside. Add carrot and onion and cook until just tender, about 3 minutes. Add the garlic and stir for another minute, until fragrant. Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming. Add the chicken and any accumulated juices back to the pot and stir to coat in the roux. Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes. Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough. Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings). Place the dough balls in the simmering soup (making sure they don’t touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
2 cups steamed broccoli florets roughly chopped 1 6.5 oz container garlic and herb or onion & chive spreadable cream cheese 4 large eggs ½ cup butter melted 2 cups shredded sharp cheddar cheese divided 1 8.5 oz box cornbread mix [Martha White or Jiffy] Instructions Preheat the oven to 350°F and butter a 2 Quart baking dish. Set aside. In a mixing bowl, mix together, the steamed broccoli, garlic-herb cheese spread, 4 eggs, and melted butter until blended. Add 1 cup of cheddar cheese, and cornbread mix. Stir until combined. Pour into the prepared dish and sprinkle the remaining cheese on top. Place into the oven and bake for 30-35 minutes until golden and you see moist crumbs on a toothpick inserted into the center.
