I always enjoy to take the kids' pictures on the porch each fall next to their pumpkins. Those pumpkins were grown at Grandma and Grandpa Carolan's this year so they are extra special! It was a beautiful 55 degree fall day yesterday and the perfect opportunity to capture the smiling faces of my 3 favorite little people!
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| Feel the love! |
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| Being silly! I also had the opportunity this week to catch 10 minutes of my dad's time and help out a little on the farm. And by a little I mean give him a ride from the tractor back up to the yard. But every little bit counts, right? It again was a beautiful fall day and memories of my younger years came flooding back of being on the farm. The smells, the sounds, all of it. It's times like that you realize just how short life is and not to take it for granted. I thought to myself, where have the last 20 years gone??!! |
Today the boys and I were busy with getting the garden cleaned up while Randy and Eryn stayed back to work on her new room. It took a couple of hours but all the fencing, posts, etc got picked up and put away until next spring. Why is it that the take down and clean out of the garden is always much more grueling than when we are planting and planning in the spring?? At any rate it was a good job done and just in time before some rain came our way. We finished up the day with laundry, more work upstairs, giving the dog a much needed trim and bath and making some good ol' comfort food to end out this crisp fall weekend. What better comfort food than chicken and dumplings? I came across this recipe about a month ago and it's now a household favorite! Enjoy!
Classic Chicken and Dumplings
David Meredith
Browning the chicken first gives this comforting one-bowl meal its flavor—and eliminates the need for chicken broth. Voilà! Dinner’s on.
Get the recipe.
Get the recipe.
Serves 6
preparation
30
minutes
cooking
90
minutes
Ingredients
1
tablespoon
olive oil
6
bone-in, skin-on chicken thighs (about 2 pounds)
kosher salt and black pepper
4
stalks celery, chopped
4
carrots, chopped
2
onions, chopped
2
tablespoons
fresh thyme leaves or 2 teaspoons dried thyme
2
cloves garlic, chopped
2
bay leaves
2 1/2
cups
all-purpose flour
1
tablespoon
baking powder
1/2
teaspoon
baking soda
6
tablespoons
(3/4 stick) unsalted butter, melted
3/4
cup
buttermilk
2
tablespoons
chopped fresh flat-leaf parsley leaves, plus more for serving
Directions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
- Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
- Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
- Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.
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