These look awesome and according to the author, can be made from pretty much any fruit! Great alternative to the sugary, store bought ones.
Today, I was looking online for a nice recipe for creamy chicken and dumpling soup to make in the crock pot…. yeah right. You know what I found? “Mix 2 cans of creamy chicken soup and water, then add in pop-n-fresh biscuits, broken into pieces and cook for an hour or two” WHAT THE CRAP?! I was pissed. Like, thanks guys, I’m so glad that’s a recipe. Now, if that’s how you cook, that’s totally cool… but that’s just not what I was expecting when I searched for an actual recipe. I’m talking from scratch, mothereffers, FROM SCRATCH. What’s good about this is that it is relatively low-carb (you can leave out the roux and make it not creamy and it would still be delicious).
So here it is… I actually made this recipe up! It’s totes mine and I love it. Even my hubby said it’s some the the best soup he’s ever had. (it’s a lot easier than it looks, I REALLY didn’t want to leave anyone stranded not knowing what to do, so I spelled it all out.) Make this and you will never love another soup like this one again…. never. ever.
Creamy Crock Pot Chicken and Dumpling Soup
- 1 – 2 lbs chicken (I used the leg quarters because they are so tender in soup and fall right off the bone – and they’re usually cheap)
- 62.5 oz chicken broth + 14.5 oz water (1- 48oz College In Low sodium chicken broth + 1 – 14.5 oz can of chicken broth + 1 can full of water. Feel free to chance this up, but make sure you cover the chicken with liquid in the crock pot!)
- 2 large (3 small) carrots, diced medium
- 3 stalks celery, diced
- 1 large onion, diced medium – large (you want the onions to still be onions after sitting in the crock pot all day!)
- Spices! Try thyme, sage, parsley, oregano, rosemary, lemon pepper, garlic powder, and a little salt.
- 5 Tablespoons flour
- 5 Tablespoons butter
- 1 Cup milk
For the dumplings:
- 2 Cups flower
- 1 teaspoon salt
- 1 Tablespoon garlic powder
- 3/4 – 1 Cup COLD water
- Place Chicken quarters, broth, water, veggies, and spices in the crock pot and turn to high.
- Cook on high for about 2 hours, stirring occasionally. Turn the crock pot down to low and let it cook for another 1 – 1.5 hours, or until the chicken in cooked and falling off the bone. (You can also leave this on low for about 6 hours or so, instead of starting it off at high)
- Take the chicken out of the crock pot and separate all the bones out. You can also shred up the chicken and cut pieces that are a little big.
- In a saucepan, combine the butter and flour together, and stir the whole time (this ensures you cook the flower without burning it)
- Add in the cup of milk and STIR, STIR, STIR! (you will end up with something that kind of looks like mashed potatoes)
- Add some of the chicken broth from the crock pot to the roux (this is called tempering) until it is nice and creamy, then add the whole thing into the crock pot and stir it around.
- Let this cook on high while you mix up the dumplings.
- To prepare the dumplings: Mix the flour, salt, and spices together in a bowl and make a well in the middle. Slowly add in a little bit of the water, mix, and then a little more, mix, then the rest of it. (Don’t kid yourselves here; you need to be using those hands for this!) Finally knead the dough out on a clean, floured surface. Let the dough rest for a few minutes so it can breathe and get ready to be yummy. Finally grab little, 1 inch pieces and roll them into a ball-like shape and you’re good to go!
- Drop the dumplings into the soup but MAKE SURE you stir the soup up before you add the dumplings because if you do it after ,you will just break them up into mush.
- Let this whole thing cook for about another 45 minutes to an hour (depending on the size of the dumplings)
- Happy dance.
Please do me a solid and if you post this someplace else, let me know or link back to me. It would be awesome. 🙂
Okay, so I found an awesome recipe on Betty Crocker’s website for Baked BLT Dip and I need to tell you that it’s effing amazing! I am going to post it here (ctrl+C, crtl+V, anyone?) but I will also post the link to it so that if it’s easier for you to view it on the site OR you want to troll for other delicious things, you can.
I will also note that I made this for the first time on Tuesday afternoon for Bunco Tuesday night and it was such a hit that I’m making it again for a birthday party in a few weeks. (yeah, it’s THAT good.)
For those of you that love me so much you couldn’t bear to look at another page (which is like, all of you… it’s okay, I don’t blame you), Here’s some fancy cut and paste work (see how much I love you?!)
Baked BLT Dip
Blogger Christy Denney from The Girl Who Ate Everything shares a favorite dip recipe.
- PREP TIME 20 Min
- TOTAL TIME 40 Min
- SERVINGS 20
1 pound bacon, cooked
1 cup mayonnaise
1 cup sour cream
8 ounces cream cheese, softened
1 1/2 cups cheddar cheese
1 tomato, seeded and chopped
1/4 cup chopped green onions
Additional green onions, cooked bacon, tomato, and lettuce for garnish, if desired
STEP 1: Preheat oven to 350°F degrees.
STEP 2: Mix mayonnaise, sour cream, and cream cheese in a bowl until thoroughly combined. Crumble bacon into mixture and stir. Add cheddar cheese, green onions, and tomato and mix well. Pour into a shallow dish or pie pan and bake for 20 minutes or until bubbling. Garnish with additional green onions, tomato, and crumbled bacon. Serve with corn chips.
Funny Haley things!
I made impossible pie the other night (I just posted the recipe, here it is!). Not only do I love it, but it’s a good way to sneak some veggies into the table, usually.
I served it up all hot and fresh and yummy. Harper dove right in and loved it. Haley grabbed the fork and went for it! I was so excited, I thought I was out of the woods and was going to win the veggie war for the day when all of a sudden, she grabbed the fork and, with precision accuracy, carefully extracted a piece of broccoli from the mix, holding it up like a mom who just pound a Playboy under her son’s (or husband’s) bed. I knew I was done for…
Haley: “Mom, what is this?”
Me: “It’s impossible pie, baby. Isn’t it awesome?!”
Haley: “Yeah, but… is this broccoli?!”
Me: “Yeah, Hal. It’s good, just eat it.”
Haley: “Mommy, it’s impossible for me to eat this.”
Why, God? Why me? I can’t even with this kid…. how am I supposed to make her eat her vegetables when she is hysterical about it?! IT’S SO DAMN HARD TO BE MAD! What do you even do?!
I fully support, and am a little jealous of, moms who make all their baby food and do the all-natural, organic, clean eating thing for their families (come feed mine?). On the other hand, that’s just not me. At least most of it isn’t.
My kids love these GoGo Squeez applesauce pouches. Harper uses them and doesn’t squeeze them all over the house, Haley loves them, and they are a great way to get my kids to have healthy snack without a fight (and on the go!) The problem? They are SO expensive. MY solution? I bought a box of them and a jar of applesauce and refilled them. It worked okay, but I couldn’t see through the case, so I couldn’t be sure they were clean (not a good idea). Then, I went out looking for reusable pouches thinking they were going to be cheap. WRONG. Wal-Mart wanted over 7 dollars for ONE pouch, I don’t think so, Wal-Mart.
Then I found this. Infantino’s Fresh Squeezed refillable pouches. They actually have an entire line out for people who make their baby food. The line comes with the steamer, grinder/processor, the pouches, and the pouch filler station. Since I am done with the baby food stage, I didn’t really need all that, I just bought the pouches. Now let’s be clear here…. The pouches clearly say not to refill them so I’m pretty sure I can’t tell you to do that. I can tell you that I refill them. I can tell you that it works great. I can also tell you that I have yet to have a problem refilling them. But, I can also tell you that a box of 50 was only 16.99 at Target, so not refilling them isn’t really going to kill you.
The other thing that I like about doing this is that I can be as ambitious or lazy as I want. I have made both fruity and veggie batches of applesauce in the pouches. I actually used some sweet potato, carrot, and squash stage 2 baby food that I had left over and mixed it 50/50 with the applesauce and loaded the pouches with that. The kids loved it and didn’t even notice that thy were eating veggies! (win) I also just made a batch the other day with 1 part applesauce, 1 part thawed frozen mixed berries, and a little splash or orange juice, all blended up. Even I enjoyed that! If I’m feeling lazy, I can just use plain applesauce in there and call it a day. I usually make like 10 at a time for them and they go pretty quickly. You obviously don’t HAVE to use applesauce, you can do blended yogurt, smoothie, or if your kid likes veggies unlike mine, some other kinds of puree.
The time they can be out depends on what’s in them. I take them with me in the diaper bag when I’m out for the day. If where I’m going has a fridge, like a friend or family member’s house, then I stick it in there, if not, then so be it. I wouldn’t leave these out overnight since they aren’t sealed like the applesauce pouches you buy from the store.
If anyone has any ideas for veggie or other mixes, or if anyone has tried/uses/tries this, leave a comment and some feedback!
We all have those days: Baby keeps you up all night, kids wake up screaming, house is a mess, no one wants to eat breakfast, blah, blah, blah, and you’re just sitting there wondering how many more minutes ’till bedtime. When the good old “Kids make my morning brighter!” thing is less than true and there is one thing in your line of sight:
It’s the difference between “I have no f***ing clue” and “ah, it’s hardly work when you love what you do” when someone asks how you do it. The only thing better than coffee, to me at least, is the mighty mug I choose to consume it in, which varies depending on my need for coffee for the day.
There’s your general run-of-the-mill mug. Everyone’s got ’em, they’re sold in boxes along with plates and bowls, nothing significant, good for everyday use. (I snagged this pic off the internet, but it’s my dish set)
Then there’s this fun, mustache mug. I use this one for when the kids are terrible OR I just need a laugh in the morning.
Then there’s Big Momma. I picked this one up at Big Lots. It’s actually a soup mug or something, I don’t know what that would be useful for. I DO, however, know that this gal holds the equivalent of two cups of coffee and should be used for those mornings when you feel like a limp noodle on the sidewalk in Times Square (think about that – ew).
Anyway, thanks to these things, my kids get fed, the messes get cleaned up, the laundry somehow gets done, and no one is killed in the process. If you don’t have a fun mug to save the day, find one here!
Anyone up for show and tell? Show me your mugs!
I realize that the title of this post is kind of concerning. I can assure you the two things have nothing to do with each other!
An ad for this article on Babble popped up on my Facebook and I was intrigued, so I clicked. Now, maybe it’s just me, but I was pretty moved by this. Having had one natural (with drugs) birth and one (emergency) Cesarean section, I really felt the emotion in these photos. It’s nothing too gory or anything, It’s nice 🙂
Also! I’m sharing my dinner with you. Well, I would, but hubby and I ate it all! I made a DELICIOUS greek inspired steak salad! Here’s what I did:
- George Foreman grill + 2 – 6 ounce bourbon-pepper steaks
- Italian salad mix
- Greek kalamata olives (pitted and halved)
- Roasted red peppers (chopped into small, uneven pieces)
- Crumbled Feta cheese
- Cherry tomatoes
- Diced red onion
- Low fat olive oil & Balsamic vinegar dressing + a splash of lemon juice
YOU CAN’T ARGUE WITH THOSE RESULTS, PEOPLE.
Just goes to show that you can whip up something yummy and healthy in just about the same time as it takes to make a TV dinner or some other fat-ful, carb-ful, yuck-ful box dinner (though, I am guilty of eating Lean Cuisines!).