Monthly Archives: April 2017

Chicken and Dumplings….comfort big girl food!

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Ahh comfort food at it’s finest.I mean how can you go wrong with nothing more than chicken in a thick creamy broth surrounded by puffy yummy clouds of dough? Yeah I thought so too.
This is my momma’s recipe but there are many on the internet that are so close…or spot on. Each has it’s own place in the owner’s heart. I add a little more memory to mine.

3 cups chicken, cooked and shredded
2 quarts chicken broth
2 cups all-purpose flour
1/2 tsp. baking powder
2 tbsp. salted butter, cubed
milk (a little less than a cupful)


  1. Boil in a stockpot 2 games hens till cooked completely.
  2. Remove the broth from heat and let cool completely. This makes skimming the fat easier.
  3. Once the broth has been skimmed, pour into a fine sieve to remove any fat that has settled to the bottom and pour broth back into stock pot.
  4. Once the chickens have cooled enough to handle remove the skin, and being shredding off the body with a fork.
  5. Set chicken aside in another bowl.
  6. Start warming homemade stock it up on the stove top while you make the dumplings. To get that chicken soup taste add 1/8-1/4 tsp celery salt and pepper to taste. If it’s not to your desire you can add chicken bouillon to it.
  7. In a medium bowl, combine flour and baking powder. Then add in cubed butter.
  8. Combine using your fingers, fork or pastry cutter.
  9. Pour in the milk. Mix it all together.
  10. Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour.
  11. With a rolling pin, roll the dough out to about 1/4″ thickness.
  12. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
  13. Using a knife or a pizza cutter, start cutting out your dumplings into squares.
  14. Dust dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
  15. Bring chicken broth up to a boil. Add in shredded chicken and stir.
  16. Begin adding dumplings one at a time so they don’t all stick together. Stir frequently while adding them.
  17. Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth. Take one out and taste test it. It shouldn’t have a doughy taste anymore.

Bacon Wrapped Ranch Chicken

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I made this April 10th yeah been a little behind, but it’s ok. I have been busy and your mouths have been watering. I have to admit I was surprised by this recipe. I thought that the ranch would over power everything cos ya know ranch is a pretty strong flavor on it’s own.
I will need to do this without the bone in thigh chicken….you will want to make alot of this cos it’s that dang gone good! For those of you that have nitrate issues used uncured bacon in place of regular bacon and you should be fine!
8 chicken thighs
1 packet of ranch dressing mix
Preheat oven to 350 degrees. Pat dry each thigh, then coat in ranch dressing mix. Wrap 2-3 slices of bacon around each thigh. Place on a rimmed baking sheet….this will help keep all the juices from the chicken and bacon in the pan. Place each thigh 2 inches apart. 
Place chick in oven for 30-45 min until bacon is crispy and chicken juices run clear or 160 degrees is marked on your meat thermometer. Serve with sides of your choice, just be sure there is color on your plate.