Tuesday, December 7, 2010

Chicken and Dumplings with Roasted Brussels Sprouts My Way.

It's been a while since I've posted a new recipe.
I'm not sure what we've been eating lately.
Apparently, nothing too exciting...

So, tonight's dinner was a welcome change:
Chicken and Dumplings with Roasted Brussels Sprouts.

Chicken and Dumplings My Way

Chicken, cooked and shredded - I used a package of organic chicken legs.
Box of chicken stock
Carrots, sliced
Onion, diced
Garlic, minced
Dill, salt and pepper
Olive oil
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
.5 teapsoon salt
1 tablespoon butter
1/2 cup almond milk

1. Mix dry dumplings ingredients together.
2. Cut butter into dry ingredients until it is crumbly.  
3. Add milk and mix just until everything is incorporated.
  • 4. Meanwhile, saute garlic and onion in olive oil.
  • 5. Add box of chicken stock, carrots and chicken.  Bring to a boil
  • 6. Drop spoonfuls of dumpling dough into boiling chicken stock.
  • 7. Cover and simmer for 15 minutes without lifting lid.

  • Roasted Brussels Sprouts

  • Fresh brussels sprouts
  • Olive oil
  • Salt and pepper

  • 1. Preheat oven to 425.
  • 2. Cut woody ends off brussels sprouts.
  • 3. Use a cookie sheet to toss sprouts with olive oil and add plenty of salt and pepper.
  • 4. Bake for 20 minutes, regularly shaking the pan to evenly cook sprouts.
  • 5. They are cooked when fork tender and blackened on the outside.

  • *This is the best dinner I've cooked in recent memory.  It seems like a lot of work typed out but it was really very quick and easy.  I cooked the chicken the night before and shredded the chicken and cut the veggies while the kids napped.  
  • In the past, I've made Bisquick dumplings and these were a million times better and didn't take any more time or effort than using Bisquick.  And, of course, Henry loved the dumplings or "baba".

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