Tag: SAVORY

SPICY CHICKEN & DUMPLINGS ~ BLOG 365.77

SPICY CHICKEN & DUMPLINGS serves 4

FRESH ground sea salt and black pepper
4 tablespoons butter
3 cups chicken broth
1 tablespoon BETTER THAN BOUILLON chili base
1 tablespoon champagne vinegar
1 onion, chopped
2 LARGE carrots, halved and sliced
3 stalks celery, halved and sliced
2 tablespoons WONDRA flour or cornstarch
2 cups rotisserie chicken pieces
1 cup frozen peas

  • Melt butter in large stock pot.
  • Add onions, carrots and celery pieces.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Sauté 5-10 minutes until softened and beginning to caramelize.
  • Whisk chili base and champagne vinegar into broth.
  • Add broth and peas to veggies.
  • Simmer 20-30 minutes.
  • Remove 1/2 cup of the broth and whisk flour or cornstarch into it until smooth. Add mixture back into stock pot stirring until well blended.
  • Fold in chicken pieces and simmer 5-10 minutes more.

DUMPLINGS
2/3 cup biscuit baking mix
1/3 cup cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk

  • Whisk together the baking mix and cornmeal.
  • Fold in grated cheese until well blended.
  • Add milk, stirring to form a shaggy dough.
  • Drop by spoonfuls into chicken mixture.
  • Bring to a boil.
  • Reduce heat and simmer 10-12 minutes.
  • Ladle chicken and veggies into bowl and top with dumplings.
  • Spoon a ladle full of broth over dumplings.

BACON CHEDDAR PANCAKES

With my current health issues I have been trying very hard to come up with savory meals that have ZERO sugar.  We make these occasionally, but they are going to become the go to pancake recipe in the future.

I found this recipe in a magazine and found it just intriguing enough to try. I made just a few very small changes (the first time):

  • It called for regular cheddar and I used white cheddar.
  • It called for 3 slices of bacon and I used 4.
  • It had you serving with just butter which we tried and then we added maple syrup which was a serious plus in our book.
  • It also said it would make 8 pancakes and I got 11.

Then, this last time I amended it a little more for flavor.

BACON CHEDDAR PANCAKES
1/2 cup all purpose flour
1/2 cup corn flour
1 tablespoon cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/8 1/4 teaspoon sea salt
1/2 teaspoon FRESH ground pepper
1 cup + 2 tablespoons buttermilk
1 LARGE egg
4 slices bacon, cooked and crumbled – 3 crumbled into batter, 1 crumbled for garnish
2 green onions, sliced thin, save a little for garnish
1/4 cup grated white cheddar cheese + a little for garnish
Sour Cream

  • Preheat skillet and spray with non-stick cooking spray or melt butter**.
  • Sift together the flours, cornmeal, baking powder, baking soda, salt and pepper until well blended.
  • Whisk together the egg and buttermilk.
  • Add wet ingredients to dry, whisking only until incorporated well.
  • Fold in bacon, green onions and cheese.
  • Using 1/4 cup measure scoop batter onto prepared skillet.
  • Turn when you see bubbles on the entire pancake surface.  If you wait for the bubbles you will need to only flip once and pancakes should be golden.
  • Cook until golden.

**NOTE: I prefer butter for a little extra flavor.