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Tag Archives: Broth

Lazy Day Casserole

Lazy Day CasseroleThanks to my misreading of this recipe title it has forever been renamed in my mind.  Via pinterest I found the recipe for Lazy Sunday Casserole from Kayotic Kitchen.  My sister made it before I could and told me it turned out amazing.  I bumped it up on my dinner list and away we went.  I knew it was going to make a large quantity, after adding a few extra potatoes.  I ended up with a 10 x 15″ glass baking dish full of goodness.

I made a quick phone call to my grandma and asked if they wanted us to bring dinner to them.  We ended up feeding five adults and two small children, just about licking the dish clean.  My grandpa whose appetite is usually small, went back for thirds.  No one besides me had eaten fennel bulb before but the only complaints came from Mr.Picky, shocking I know.

I did adapt the recipe slightly,  I used Yukon gold potatoes and did not peel my potatoes.  Also I think I would add a parsnip or two, sliced to the size of my carrots.

Lazy Day Casserole:

  • 4 raw sausages, I used italian brats
  • About 1 pound of new or Yukon gold potatoes
  • 1/2 pound carrot, peel and medallion or use baby carrots
  • 1-2 parsnips, peel and medallion
  • 1/2-1 bell pepper, thinly sliced
  • 1 pound fennel bulb, stems removed and cut into wedges
  • 1 large sweet onion
  • 2-4 cloves garlic, crushed
  • 2 Tbs olive oil
  • fresh pepper
  • 1 1/2 tsp Italian herbs
  • 1/2 cup chicken broth
  • 4 Tbs balsamic vinegar

Cut potatoes, fennel, and onions into wedges.  Pepper into thin strips, carrots and parsnips into medallions.  Place in a roasting pan.

Combine oil, herbs, broth, and garlic.  Pour over vegetables and toss around a bit to coat.

Season with fresh ground pepper and salt, cover with foil tightly.

Bake at 450 degrees for 45 minutes.

While vegetables are baking, brown sausages on all side but do not cook through.  Slice each sausage in half and set aside.

Remove foil from vegetables and place sausages over the vegetables, sprinkle with balsamic vinegar.

Return to oven uncovered for 25-30 minutes.  Serve nice and hot!

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Chicken and Herb Dumplings

I don’t remember eating chicken and dumplings very often as a child.  As an adult my mother in-law makes it regularly.  My mother in-law uses canned chicken stock, and Bisquick dumplings.  Not that anything is wrong with that I just was going for recipe from scratch.  Mr.Picky doesn’t care for chicken and dumplings because it is soup.  Although if he would have been home last night to try mine I think he would have changed his mind.  The kids loved this, even with the peas in it which my almost 5-year-old doesn’t want anything to do with.

I had made my Sticky Chicken recipe, which we ate sliced off the roasted chicken.  After dinner that night, I stuck my chicken carcass and roasting drippings in a pot.  After I pulled any remaining chicken off and put it in a separate container to work with later.  Two days later I decided I was making chicken and dumplings.  I had never made it before but figured it couldn’t be too hard.  It is basically a slightly thickened chicken soup with dough dumplings on top.  I know how to make chicken soup and found a Herbed Dumplings Recipe – Allrecipes.com which turned out great with slight modifications.Chicken and Herb Dumplings

You can use a chicken broth or stock if you would like or a rotisserie chicken and take it apart.  Why not stretch one meal into two or three.  I think zucchini or mushrooms would be great vegetables to add to this soup as well, I just used what I had on hand which were pretty traditional.

Chicken and Herb Dumplings:

  • 1 chicken carcass, picked clean and any drippings from roasting can be added as well
  • 4 cups water
  • 1-1 1/2 cups chopped chicken (leftovers off your roasted chicken)
  • 1 cup carrots, roughly chopped
  • 1/2 cup onion, chopped
  • 2 stalks celery with leaves, chopped
  • 1 cup peas
  • 1 bay leaf
  • 5 Tbs flour
  • 1/2 cup water
  • 1/2 tsp thyme
  • 1/2 tsp parsley
  • 1 tsp Worcestershire sauce
  • 1/2 tsp pepper
  • 1 tsp salt

Place chicken carcass, 4 cups water, bay leaf, and any drippings from chicken in a pot.  Simmer on low/medium heat for about 30 minutes.  Strain out bay leaf and all chicken bones and skin.  Any chicken meat pieces can stay in the pot.

Chicken StockYou will be left with about 4 cups of chicken broth.  If you didn’t have a roasted chicken you can just use canned chicken stock and cooked chicken and start at this point.

Chicken and Herb Dumpling VegetablesTo the broth in the pot add carrots, celery, and onions simmer on medium heat for about 30 minutes or until vegetables are tender.

Whisk together 1/2 cup water and flour, to make a slurry and stir into simmering soup.  Now it is time to season your soup, if you used canned stock you don’t want to add as much salt.  Add thyme, parsley, Worcestershire sauce, pepper, and salt to soup.  Now taste and add some more to suit your taste.

Add your peas in frozen or thawed, and bring soup back to a slow simmer. Taste soup before now, make sure flavor is spot on before putting dumplings on.  Now it is time to prepare the dumplings.

Herb Dumplings:

  • 1 1/2 cup flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 3 Tbs butter
  • 3/4 cup milk

Combine all except butter and milk.  Whisk the dry ingredients until combine.

Using a pastry cutter or fork, add butter and cut into flour mixture until it is a coarse crumb.  Add milk and mix into a sticky dough.Herb Dumpling Dough

Drop large spoonfuls into simmering soup.  Cover the pot and allow the dumplings to cook for 15 minutes.

Chicken and Dumplings will be extremely hot, be careful and enjoy!

Chicken and Herb Dumplings

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