Homemade Chicken 'n' Buttermilk Dumplings

I love comfort food. Oh, you too? Everyone's comfort food is different and varied, but one thing is for sure, homemade chicken 'n' dumplin's is towards the top of everyone's list. That is unless you belong to one of those native tribes in the South American rainforest that hasn't ever seen modern clothing or technology.  So, (deep breath) if you are a member one of those native South America rainforest tribe that happens to come across this recipe sans modern technology (not even going there with the clothes), then I mean no offense and you should really try this recipe.

And everyone else should too, for that matter.  But this isn't just any chicken 'n' dumplin's.  It is made-from-scratch, no biscuit-mix-for-the-dumplins-please, kind of chicken 'n' dumplin's.  It will have you tucked up under your favorite blankie with your thumb in your mouth while watching the Wizard of OZ, even if you are thirty-three and five children are running in and out of the room calling you "Mama".  {ahem}

For all of its deliciousness, this recipe does take time and prep work.  That being said, it's totally worth it because it's pretty much the best chicken 'n' dumplin's I've ever tasted.

Ingredients

• 1 stewing chicken (about 5 pounds), cut up
• 10 cups water
• 1 large onion, chopped
• 2 medium carrots, sliced
• 3 celery ribs, chopped
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1/4 cup butter
• 6 tablespoons all-purpose flour
• 1/8 teaspoon paprika
• 1/8 teaspoon pepper
• 1/2 cup half-and-half cream

DUMPLINGS:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 4 teaspoons sugar
• 1 teaspoon salt
• 2 eggs
• 1/2 cup buttermilk
• 1/4 cup butter, melted

Directions

• In a soup kettle or Dutch oven, combine the first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables.  This is a good job for your hubby's big muscles if your soup pot is as big as mine is. 
• In the same kettle, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use) *Make sure you have this ready to go or the butter will burn.* Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer.
• For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter.
• Drop by tablespoonfuls onto simmering mixture. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately. Yield: 6-8 servings.

*Just a note or two:  I ask the butcher at our neighborhood grocery store to cut up the whole chicken for me so that I don't have to do it when I get home.  (GAG!)  Did you know they would do that for you?  They always smile and are so gracious to me when I ask.  Okay, maybe not every time, but with five children, an astronomical grocery bill and with an interest in their own job security (which they benefit from), they'd better be at least smiling at me on the outside.  Also, even though it's already 100 degrees for us here, this is something that my family would eat year round.  It's nice to not have to heat up the oven or stand outside in the heat over a grill. 

Italian Sloppy Joes

Mmmm, these are one of our family's all-time favorites.   This is another recipe I found many moons ago from a Taste of Home magazine.  (Many moons ago...  aka less children, more money, bigger and cleaner house, much duller life.)

Every time I say we're having these for supper, a general outcry of joy erupts.  It's so easy to make, so it's perfect for our family of seven.  Plus, it makes a ton, so there are lots of leftovers.  Score!

Ready?

(photo courtesy of Taste of Home)

Ingredients

• 1 pound mild or sweet italian sausage
• 1 pound hot italian sausage
• 4 garlic cloves, minced
• 1 cup chopped green pepper
• 1/2 cup chopped onion
• 1 can (15 ounces) tomato sauce
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon fennel seed
• 8 to 10 French or submarine rolls, split
• 3/4 cup shredded mozzarella cheese

Directions

• In a large saucepan or Dutch oven, cook sausage, garlic, green pepper and onion over medium heat until the sausage is no longer pink; drain. Add the tomato sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Spoon about 1/2 cup onto each roll; sprinkle with cheese. Yield: 8-10 servings.

*I have also used italian-seasoned ground turkey and it turns out just as yummy!  Either way, this recipe is a definite comfort food for our family.  You can use my bread machine Garlic Hoagie Roll recipe and I promise your family (parents, boyfriend, dogs, whatever) will love you forever.

This is linked up to Tuesday's Tasty Tidbits at Permanent Posies.

Mamacita's Macaroni and Cheese

When Paco and I first got married, I barely knew how to cook.  True Story.  But once I sampled my mother-in-love's mac and cheese, I was determined that I, too, could learn how to make this simple masterpiece!

I have made it over and over thoughout the years and I always get compliments.  I made it for a homeless shelter dinner one time and the lovely people who were there just kept coming back for more and more because it's comfort food for all of us, homeless or not.  Now I'm not saying this to toot my own horn here and I'm always careful to tell everyone who raves about it where the recipe came from.  I'm only the cook here, not the creative food artist that she is.

Are you ready?

Ingredients:

• 1 stick butter
• 1/2 cup flour
• 3 1/2 - 3 3/4 cup milk
• 4 cups shredded cheese (I use Cheddar and Monty Jack)
• salt and pepper to taste
• 12 oz. cooked macaroni
• Italian bread crumbs to sprinkle on top (optional)

Directions:

• In saucepan, melt butter over medium heat.  Add flour, whisk until not clumpy. (Make sure you have the milk ready to go or the flour will burn.  Don't ask how I know.)
• Whisk in 2 cups of milk until smooth.  Let warm.  Add remainder of the milk and let it warm again.  (Yup, twice.)
• Take mixture off of the heat and whisk in the cheese.  Add salt and pepper. (Oh, it's looking good, my friends.  Won't be long now...)
• In a baking dish, mix macaroni and cheese mixture.  If desired, spinkle top with Italian bread crumbs.
• Bake at 300 degees for 30 minutes - 1 hour.  Sit back and just wait for your family to fall in love with you again, because it will happen.  Oh, yes.  It will happen.

*We've added chopped cooked ham to this before to make it a main dish and it. was. ah-some!  Let me know if you try any variations.

In the meantime,

Smooches from the Kitchen!

Our First Post (and A Confession of Love For Paula Deen's Chicken Pot Pie)

Hi, hi, HI!!

Welcome to Smootchin' in the Kitchen!  This is our very first post and we're really excited to be here sharing with you.

Paco and I (Jamie) are newlyweds (okay, not really, but we still feel like it) who love to cook together.  Actually even though we both like cooking, he's better at it than I am but I manage to hold my own in the baking department.  We are guilty of dancing and smootchin' in the kitchen (hence the title of the blog) much to our children's delighted "Ewwww, gross" comments.  I'll be setting up an "About Us" page soon, but we really wanted to get to sharing our recipes with you.

So for today.... Drum roll please!!

It's our favorite: 

Paula Deen's Hurry Up Chicken Pot Pie



If you'd like, you can watch this video telling you how to put it all together, but it's so easy you really don't have to watch it.  If you are, however, a massive fan of Paula Deen and her adorable accent, watch away and giggle to yourself as she says carrots.

Ingredients:

• 2 cups chopped cooked chicken breast 
• 1/2 cup thinly sliced carrots, cooked
• 1/2 cup frozen peas 
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 cup chicken broth
• Salt and pepper, optional
• 1 1/2 cups instant biscuit mix (Bisquick)
• 1 cup milk
• 1 stick melted butter (of couse a whole stick.  It IS a Paula Deen recipe)

Directions

Preheat oven to 350 degrees F.

In a greased 2-quart casserole dish, layer the chicken, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Stop for a minute and smooch your sweetheart.  (That wasn't in Paula's directions, but still a good idea, yes?)  Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.

***Note:  I don't add the boiled eggs like she does.  Ugh, just couldn't stomach the thought of it, but if you do try it that way let me know.  It also takes longer in my oven to cook.  You may need to play with the time and your oven.

I've been making this recipes for many,  many moons now and it's one of my kiddos favorites.  In fact, our son Sam always makes this his dinner choice for his birthday.

If you try it, let me know how it turns out for you.  After all, it is a Paula Deen recipe so it has to be good, right?

I'll be posting some of my favorite baking recipes soon, so make sure you come back and check 'em out!