Mom's Chicken and Dumplings

I posted my Mom's Chicken and Dumplings recipe a while ago and realized I had missed a couple of crucial ingredients in my transcription. I removed that one and am sharing the revised version. It's so much better with this correct version. I do apologize for that but I hope you enjoy this as much as my family does. 

Mom's Chicken and Dumplings

Ingredients:

2 lbs Bone-in Chicken Breasts

10 Cups Water

1 tsp Kosher Salt

1 tsp Black Pepper

2 Carrots, chopped

2 stalks Celery, chopped

2 cloves Garlic, or 1 tsp Garlic Powder

1 medium Onion, diced

1 Bay Leaf

2 tsp Oregano

1/2 tsp Kosher Salt

1/2 tsp Black Pepper

Directions:

1. Place chicken breasts in a large Dutch oven (I use an 8-quart). 
2. Pour water into the pot and add the first teaspoon of salt and pepper. Cook on medium-high until the meat can easily separate from the bone (about an hour). 
3. Remove the chicken from the pot, and allow it to cool. 
4. While the chicken cools, chop the vegetables and add them to the broth. 
5. Add the bay leaf, Oregano, salt, and pepper to the broth. 
6. Cook on medium-high until the vegetables are tender. 
7. As the vegetables cook separate the chicken from the bone.
8. Shred and add to the broth/vegetable mix. 
9. Warm the chicken for about 15 minutes before adding the dumpling batter.

For the Dumplings:

2 cups of Bisquick Baking Mix

3/4 cup Milk 

(You may substitute homemade, but this is my Mom's recipe so it's comfort food to me.)

1. In a bowl mix until well blended. 
2. Drop by tablespoons into broth. 
3. Turn down temperature to a strong simmer (3 on the average electric stove).
4. Cook uncovered for 10 minutes.
5. Cover and cook 10 more minutes until dumplings are cooked. You can test this by using a spoon to scrape the top layer of the dumpling. The inside should not be moist.
6. Spoon into bowls and enjoy.

Serves 8. 

Enjoy!

Ingrid

Mom's Tuna Over Rice

I grew up on Tuna Over Rice. This was my Mom's every-other Wednesday night special. I have a theory on how it came to be a bi-weekly dish. My Mom grew up during the Great Depression. Canned tuna had already been around for a few decades by then (1904), and Campbell's created Cream of Mushroom in 1934. In 1950 my parents married and for a few years money was tight while Dad finished his military carrier. As the years went by their children began marrying and moving out while my folks financial situation went to upper middle class. I feel like Mom kept cooking that dish because of it's simplicity and because it darn tasty. 

As mentioned before in this blog my Mom never let us near the kitchen while she cooked so we had to figure out her recipes after she passed. I never attempted to try this recipe because I was never given the opportunity. I tried once but my then-husband kept asking for tweaks as I cooked and it turned into Tuna Noodle Casserole. The other day my oldest decided that he was interested in trying it. I had been lucky enough to have talked to Mom about this recipe before she was gone and knew it was only three ingredients. Out of curiosity I did look up variations but they seemed like cooks were trying too hard. The recipe is perfect on its own. Maybe you could add some garlic. It doesn't need it but my family believes "when in doubt add more garlic."

So here it is, at long last, my Mom's Tuna Over Rice.

Mom's Tuna Over Rice

Ingredients:

2 Cups Uncooked Rice

4 Cups Water (technically this is a fourth ingredient but I don't think it counts)

2 Cans Cream of Mushroom

2 Cans Tuna, drained (of course the liquid goes to the cats, that's the rule)

Directions:

1. Combine rice and water in a rice cooker (or however you prefer to cook it). Cook until done.
2. Mix cream of mushroom and tuna in a bowl.
3. Plate the rice and pour the tuna mixture over the top. 
4. Serve with side of choice.

Makes 5 servings.

 Enjoy!

            Ingrid

Pan-Fried Venison Roast

I love venison. Despite passing the hunter safety course many years ago I will not kill a deer. Like I told my then-husband and his brother "If I shot a deer you would find me draped over it, sobbing." This does not stop me from eating this delicious meat. A few weeks ago that husband had a health scare and sent all of his venison home with our youngest. This is not the first time he's sent us home with a large amount of venison. To him I send a gracious - Thank you so much! (Take care of yourself. The kids need you.)

I know people like to bar-be-que venison but I am one of those who would rather contain all of that precious juice, so I use a cast iron skillet. On the stove or over the grill, it doesn't matter as long as the juice doesn't get wasted. 

Pan-Friend Venison Roast

Ingredients:

Okay. This is where I am not going to be very helpful. I didn't measure the seasonings. Just use your own tastebuds to figure out how much you need.

3 lbs Venison Roast

Montreal Steak Seasoning (I love this stuff!)

Garlic Powder

3 Tbs Olive Oil

2 Tbs Butter

2 Cloves Garlic, smashed

Directions:

1. Season the meat generously and refrigerate in a Ziploc bag over night.
2. Remove the venison from the refrigerator about 30 minutes prior to cooking so it can come to room temp and cook more evenly. Pat dry.
3. Heat the cast iron skillet over medium-high heat. You can also do this on your grill.
4. Add olive oil to skillet. When it's hot add the meat to the skillet.
5. When you have a nice sear on one side (anywhere from 2-5 minutes) flip the meat. Then, add butter and garlic cloves. Tilt the pan to the side and baste the meat by spooning the butter and aromatics over the chops.
6. Once the internal temperature reaches about 115-125F, remove the meat from the pan. Personally, I'm partial to rare, but do not cook venison over medium-rare (trust me on this one).
7. Let it rest for at least 10 minutes before slicing against the grain.

  

        Enjoy!

            Ingrid