Saturday, November 23, 2013

It's Beginning to FEEL a lot like Christmas!....and chicken and dumplins

I'll preface this by saying - dumplins.  Join in, D U M P L I N S. No 'g'. It's a southern thing.

Finally! We have freezing weather! While my phone keeps trying to tell me it's snowing, I'll take the freezing temps anyway!

I'm waiting for the day after Thanksgiving to get out ALL my Christmas decorations and then I'll start doing this house top to bottom in Holiday-Ness!

Today, I'm making home made Chicken and Dumplins because it's SO cold out, it's definitely perfect weather for it!

Christmas is my ultimately most favorite time of the year. I love cold and Santa and the movies, I guess it's perfect I was born in December!  Every year on my birthday, all of us kids always got our favorite meal on our birthdays, I would request Chicken and Dumplins. My mother always rolled her dumplins for flat ones, she also added yellow food coloring which sounds weird, but it make the pot look just buttery, creamy and inviting.  I had to learn to make drop dumplins from my first mother in law and mastered those.

The drop dumplins is what my daughters grew up on. For some reason, the last time I made them I made them flat. When I posted a photo of them in the process on Instagram, my oldest thought I was nuts. But, sometimes you just want old school and comfort. I didn't realize how much I missed them.

I'm going to make flat ones again tonight. The recipe is very simple :

2 cups Flour
 ½ teaspoons Baking Powder 
1 pinch Salt
2 Tablespoons Butter
1 cup Milk, A Bit Less Than A Full Cup

It's basic. Mix flour, baking powder, salt. Then cut in butter and add milk. Roll it out on floured surface until the dough is thin, maybe 1/4 inch? (Don't ask me, I hate math!) Then, cut into squares. You can use a knife or a pizza roller or even decorative ravioli cutters. Then add to your broth and chicken, don't forget to put in any remaining flour to help thicken the broth.

I always put peas in my pot too. I have no idea why, I think it's because I LOVE creamed peas and this family loves peas in general.

I am totally against using those prepared biscuits in the roll tin as dumplins. They are NOT dumplins and the texture is doughy. I so frown on that. Why use that when the recipe is SOOO simple?! Come on. Step it up!

I'll post pics after supper tonight!

.....and after my more than likely chicken and dumplins induced coma.

Here is the dough..... Like the recipe says, a little under 1 cup of
milk is just right.
I separated the dough in two and rolled it
and used a pizza cutter to make the squares.

..just gorgeous little dough pillows...

Then plop them in the pot of boiling broth and
chicken....and peas and corn for me today.

I usually take about a cup of broth and add a couple of
tablespoons of flour for a roux. Then put it back
in the pot to thicken.
Usually about twenty minutes is all it takes then

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