Chicken Soup with Herbed Cornmeal Dumplings

Soup. Owned.

Everyone knows I could eat soup for every meal. Make this yummy chicken and dumplings (with a twist), and call your best friend. Some things are simply worthy of passing down, and this one will not disappoint! It’s a one bowl wonder; no need for bread on the side – it’s right there in the soup just looking up at you. Licking my lips.soup-chciken-with-herbed-cornmeal-dumplings-iv

Here’s your grocery list:
1/4 cup salted butter, divided
8 medium carrots, thinly sliced
8 stalks celery, sliced thinly on the diagonal
1 medium sweet yellow onion, chopped
1/2 cup plus 2 Tbs all-purpose flour, divided
8 cups chicken broth
1 bay leaf
1/2 t kosher salt
Breast meat of a rotisserie chicken, shredded
1/2 cup coarse plain yellow cornmeal
1 t baking powder
1/4 t baking soda
1/2 t lemon salt
1/2 t ground black pepper
1/2 cup buttermilk
2 Tbs chopped flat leaf parsley
2 Tbs chopped fresh thyme

Now, here’s your “how to”:
Melt 2 Tbs of butter in soup pot over medium high heat.
Add carrots, celery, and onion.
Cook, stirring occasionally until tender, about 6 minutes.
Add 2 Tbs of flour.
Stir to combine, and cook 2 minutes.
Add half of broth, bay leaf, and 1/2 t salt.
Cook, stirring occasionally, until thickened, 4 to 5 minutes.
Stir in remaining broth, and chicken.
Remove pot from heat.

In medium bowl, whisk together cornmeal, baking powder, baking soda, lemon salt, black pepper, and remaining 1/2 cup flour.
Cut remaining 2 Tbs butter into flour mixture with pastry blender, until it resembles coarse meal.
Add buttermilk, parsley, and thyme.
Stir just until dough is moistened.

soup-chciken-with-herbed-cornmeal-dumplings-iiHeat soup pot over medium heat.
Roll dumplings into 10 to 12 balls.
Drop dumplings 1/2 to 1 inch apart into soup mixture.
Cover and cook until dumplings are done, and dry to touch, about 15 to 20 minutes.
Initially they will appear to be breaking apart.
Leave them alone and they will be just fine.
Serve immediately.
Serves 6.

Next stop, Bangkok! Crossing borders. Taking cooking lessons as we venture to Thailand, Cambodia, and Vietnam. Um hmm. Coming home with new talents to share. Can’t wait. Bet you can’t either!

Hoecakes with Bacon and Green Onions

E and N April 1, 2013 IISo…the pups (10 years young!) were at their favorite boarding kennel over the Easter weekend, and here they are on the passenger seat floor when I gathered them up this morn.  They love the gravel road on their approach to Paws and Claws, but are even happier (and exhausted from all of their running around in the fields) when I come retrieve them. Since Naomi loves onion and cornbread,  I made these hoecakes this afternoon so that I could accidentally spill some on the kitchen floor for her!

New Bread HoeCakes Bacon Onion IIIYou will need:
1 cup self-rising flour
1 cup fine yellow cornmeal
2 t baking powder
1/2 t salt
1/2 Tbs sugar
2/3 cup buttermilk
1/3 cup water
1/3 cup sour cream
2 eggs
8 strips bacon, cooked, cooled, and crumbled
2/3 cup chopped green onions
Canola oil for frying

In medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
In separate small bowl, combine buttermilk, water, and sour cream.
Blend well.
Add eggs.
Whisk until just combined.
Pour liquid ingredients into dry ingredients.
Stir gently until just combined.
Stir in bacon and onions.

Heat oil in skillet over medium high heat.
When oil is hot, drop batter by heaping tablespoons in to oil.
Cook 2 to 3 minutes on first side, until golden brown.
Flip over using tongs.
Cook another minute on second side, until golden brown.
Remove from oil and drain on paper towels.

Author’s Note: Second and third batches will cook faster.

Makes 24.New Bread HoeCakes Bacon Onion III (2)