![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jennickelsI'm bored so I thought I would start to post some of my favorite recipes. Some are family traditions and some I've created myself (taken from cookbooks). I don't measure stuff so a lot of the ingredients are aproximate amounts that can be done to your taste.
Tonight we had "Jen's Chicken and Dumplings"
This recipe seems to change everytime I make it but everyone really like my additions this time. I got the original recipe in "The Everythng Slow Cooker" cookbook (I think that was the name) and then mixed it with another then just completely made it my own.
Here it is.
(needs an extra large slow cooker for the amounts I mention, or scale it down for a smaller meal).
3-4 boneless/skinless chicken breasts, cut in chunks
2 cans cream of chicken soup
2 cans cream of celery soup
1 can chicken broth
2-3 stalks celery, sliced up
1/2 small bag baby carrots
1-2 small cans mushroom slices
1/2 onion, sliced
rosemary and sage to taste
frozen mixed veggies of your choice (original recipe called for peas but this time we did a mix of carrots, broccoli and cauliflower and it was a huge hit)
1. Mix all the soups into the slow cooker and slowly add the broth.
2. Add the raw onions, carrots, celery, mushrooms and chicken to soup.
3. Sprinkle rosemary and sage over adjusting for your preference (I think I used about 1 1/2 tsp rosemary and about 1tsp sage)
4. Cook on Low for about 6 or7 hours or on High for 4-5 or until veggies are tender and meat is done.
5. Add the frozen veggies about 2 hours before soup is done if cooking on High or at the beginning. I guess it doesn't really matter if you don't mind mushy veggies. Also it depends on how big the veggies are. Ours were huge and took a long time to cook.
6. If the soup is real runny mix some flour and water together and mix in and let it cook another hour and it will thicken some.
7. For the dumplings I just use basic Jiffy Biscuit Mix and follow the directions on back. Plop the dumpling dough on top and cook on High for 45-60 minutes or until done.
YUMMY!
Stay tuned for more recipes.
Tonight we had "Jen's Chicken and Dumplings"
This recipe seems to change everytime I make it but everyone really like my additions this time. I got the original recipe in "The Everythng Slow Cooker" cookbook (I think that was the name) and then mixed it with another then just completely made it my own.
Here it is.
(needs an extra large slow cooker for the amounts I mention, or scale it down for a smaller meal).
3-4 boneless/skinless chicken breasts, cut in chunks
2 cans cream of chicken soup
2 cans cream of celery soup
1 can chicken broth
2-3 stalks celery, sliced up
1/2 small bag baby carrots
1-2 small cans mushroom slices
1/2 onion, sliced
rosemary and sage to taste
frozen mixed veggies of your choice (original recipe called for peas but this time we did a mix of carrots, broccoli and cauliflower and it was a huge hit)
1. Mix all the soups into the slow cooker and slowly add the broth.
2. Add the raw onions, carrots, celery, mushrooms and chicken to soup.
3. Sprinkle rosemary and sage over adjusting for your preference (I think I used about 1 1/2 tsp rosemary and about 1tsp sage)
4. Cook on Low for about 6 or7 hours or on High for 4-5 or until veggies are tender and meat is done.
5. Add the frozen veggies about 2 hours before soup is done if cooking on High or at the beginning. I guess it doesn't really matter if you don't mind mushy veggies. Also it depends on how big the veggies are. Ours were huge and took a long time to cook.
6. If the soup is real runny mix some flour and water together and mix in and let it cook another hour and it will thicken some.
7. For the dumplings I just use basic Jiffy Biscuit Mix and follow the directions on back. Plop the dumpling dough on top and cook on High for 45-60 minutes or until done.
YUMMY!
Stay tuned for more recipes.
