Today we will have a harvest moon. To me that means that fall is truly here. I hope it is big and bright and I will be able to get a nice picture.
With fall comes all of my favorite comfort foods. We started fall off with Chicken and dumplings. I have always loved my mom's chicken and dumplings, but never got her recipe, This one is close, as close as I could get. I know that a few things are different and I adapted it to my taste, but it still reminds me of my mom.
I make enough for my family of seven. So this recipe is more than enough for an average family with ample leftovers..
Speedy Chicken and Dumplings
6 boneless, skinless chicken breasts
2 tsp butter
salt
pepper
4 stalks celery, cut into 1 inch pieces
1 medium onion, sliced
4 cups chicken broth
2 bay leaves
1 TBSP Italian seasoning
6-8 carrots, cut into 1 inch pieces
Season the chicken with a good amount of salt and pepper on both sides. In a large Dutch Oven melt the butter, add chicken and brown it in the hot butter. Add the celery, onion, broth,bay leaves, and Italian seasonings. Heat to boiling; reduce to a simmer. Simmer covered for 20 minutes. Add carrots and simmer again for 15 minutes or until carrots are just about tender. Add dumplings and cook as directed.
Dumplings
(I double this recipe)
I have never had another dumpling, only the Bisquick kind. Feel free to use your own recipe.
2 cups Bisquick
2/3 c. milk
mix together and drop by spoonful into dutch oven. Cook for 10 minutes uncovered and then 10 minutes covered.
I have not been posting as I should, and I am sorry. Here is just a quick recipe that we made the other night. It is a favorite and only takes a short time to prepare. I use whatever pasta that I have on hand, my kids seem to like thin spaghetti for this. Be sure to zest your lemon before juicing, it is just easier.
Alfredo Sauce
1 !/2 c. heavy cream
1/4 c. fresh lemon juice (1 lemon)
6 TBSP unsalted butter
1-2 tsp grated lemon zest (1 lemon)
pinch of freshly grated nutmeg
1 lb pasta
1 cup freshly grated Parmesan
1/4 tsp ground white pepper
In a large,heavy skillet, stir 1 cup of the heavy cream and the lemon juice. Add the butter and cook over medium heat, stirring just until the butter melts. Stir in the lemon zest and nutmeg and remove from the heat.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to directions. After the pasta is drained, add the pasta, the remaining 1/2 cup of cream, the Parmesan and salt and pepper to the cream sauce in the skillet. Toss over low heat until the sauce thickens slightly, about 1 minute.
Serve in shallow bowl and if needed, season with additional salt and pepper.
Today is the first day of school for my kids, so they need a treat, right?? Of course. So today I made one of my banana muffin recipes. I made cute little mini muffins. They are so good to pack in lunches, or to have as a snack after school or before a practice. And they do well in the freezer too.
2!/2 cups flour
1 cup Sugar
3 1/2 tsp baking powder
1 tsp salt
3 TBSP oil
3/4 cup milk
1 egg
3 ripe bananas, mashed
optional
toasted chopped nuts
chocolate chips
Combine all ingredients (except nuts or chips) in a mixing bowl and beat on medium speed for about 1 minute. Add the nuts and/or chips and stir with a spatula until mixed.
Bake in a preheated 350 degree oven.
30-35 minutes for 4 mini loaves
10-12 minutes for mini muffins
1 hour for large loaf
I have used either toasted pecans or walnuts and they are both fantastic. And I usually use mini chocolate chips. Enjoy.
