Crockpot Chicken and Dumplings

So I've completely and utterly failed at keeping this blog updated. I guess not having 3 days a week off really put a damper on things. I really am going to try harder to keep this updated. Especially since I am currently training to run a 5k and MUST eat healthier.  I did find a great website that I'm going to start trying to make my meals from. The recipes look great and they even include the nutritional information which I love. Today's recipe however does not come from there I got it from grouprecipes.com.

Crockpot Chicken and Dumplings


1/2 cup flour
1 tsp salt
1/2 tsp black pepper
1 chicken (3 lbs) cut into pieces
1 TBS vegetable oil
4 large carrots, peeled and sliced (I did not use since I hate cooked carrots)
2 stalks celery, sliced
1 onion, sliced
1 tsp dried rosemary
2 cups chicken stock
1 cup frozen peas


Dumplings
1 cup all purpose flour
2 tsp. baking powder
1/2 tsp dried rosemary
1/2 tsp salt
1/2 cup milk
1 egg, lightly beaten

1. Combine flour, salt, and pepper in a bag. Add chicken pieces and toss to coat.

2. Heat oil in a large non-stick skillet over medium high heat. Brown chicken in oil on all sides (8-10 min). 

Set  aside.

3. Put carrots, celery, onion, and rosemary in slow cooker. Set chicken pieces over vegetables.

4. Pour half  cup stock into a skillet and cook over medium high heats, scraping up brown bits.

5. Pour pan juices into slow cooker along with remaining stock. Cover and cook on High for 4-6 hours or on Low for 8-10 hours.

6. Add peas and stir slowly to combine.

7. Dumplings: In a bowl, stir together flour, baking powder, rosemary and salt. 

8. In a measuring cup combine milk and egg.

9. Add to flour mixture. Stir with a fork to make a lumpy dough. Drop dumpling mixture over chicken pieces.

9. Cover and cook on high for 25-30 min.

I really enjoyed this meal. The only problem that I had was that for a slow cooker meal it took A LOT of prep work. Daniel on the other hand wasn't to thrilled with it. I don't think I"m going to be getting him to eat dumplings again anytime soon. To bad really. 

Jamaican Stuffed Chicken

Ok so I'm going to try and get back into doing this. It really is something that I miss. Plus with my new position I'll be getting home early so I can actually COOK dinner. So let's see...just a little update: I'm loving working as an auto damage adjuster. It was definitely a good move on my part. I'm much happier than I was on the phones. I also just got a promotion, which is fantastic. I'll be running the office out of Moore Cadillac. So no more driving to Falls Church. I now have a nice 15 min, 3 road drive to work every morning. Other than that nothing else new. So todays recipe was inspired by one I found at Epicurious and tweaked for my tastes.

Jamaican Stuffed Chicken

1/2 cup peeled cubed sweet potato
1/3 cup peeled chopped plantain
5 chicken breasts
1 TBS butter
1TBS olive oil
flour
water
salt
pepper




1. Place the sweet potato and plantain in a small saucepan. Add enough water to cover. Bring to a boil. Lower heat and simmer for about 8 min, or until soft. 

2. Drain. Return to pan and mash. Season to taste with salt and pepper. 

3. Pound chicken to 1/4 inch thickness. Season both sides with salt and pepper.  place spoonful or sweet potato/plantain mash on one end of chicken. 

4. Roll up chicken to surround mash. Repeat with remaining. Cover stuffed breasts with flour. 

5. Melt butter and oil in large skillet. and chicken and brown all sides. 

6. Add 1/4 cup water to skillet and simmer covered for aprox. 15 min or until chicken cooked through. 

7. Plate chicken. Add a drop of lemon extract to drippings in skillet. Increase heat to high and thicken for 1 min. Drip lemon sauce over chicken and serve.

This was really tasty and incredibly easy to make. It will probably become a staple in my weeknight dinner rotation. Even Daniel said it was good, although he was a little bit hesitant to eat it at first since I wouldn't tell him what it was except for chicken. 

Gringo Chicken Enchiladas

Well it's been quite a while since I posted. Things have been rather hectic around here. And it being the holiday season hasn't made it calm down at all. I unfortunately did not get anything for Thanksgiving as I had a nasty bout of Bronchitis and Pneumonia. I was out of work for a week. And let me tell you I stayed in bed and slept the entire time, it was horrible. Then while I was out of work I got a message on facebook from a co worker that my shift change had been approved. So I went back to my 9-7 shift for a measly three days after being sick. My new shift is 9-5:30 M-F and every other weekend. So I've been recovering from being sick and getting used to this new schedule. And let me tell you it was awesome last weekend actually having Sat off. SO that's pretty much been my life. Not to mention hanging out with the fantabuous Jordi and Edwin. Seriously people need to stop moving out of state. I'm stuck here you all should be to. So today's dish has been brought to us by Rachel Roskelley Carter. She's been "bugging" me that I haven't made any of the recipes that she submitted. And let me tell you that I truly am mad at myself after having made this fantastic meal. I've been missing out.

Gringo Chicken Enchiladas

~ Rachel Roskelley Carter

12 Flour tortillas
1 lb cheddar cheese
1 lb Monterrey Jack
2-3 cans cream of chicken soup
1/2 container of sour cream
1 soup can of water
1 can chopped green chilies
Chicken, cooked and shredded

(over 350)

1. Mix together soups, water, sour cream, and chilies.

2. Thinly coat the bottom of a 9x13 pan with mixture.

3. Fill tortillas with soup mix, chicken and cheese.


4. Roll and place in pan. Repeat until the pan is full.


5. Pour remaining soup mixture over top. Top with cheese.


6. Bake until cheese bubbles and melts. Approximately 20-30 min








And no I did not put the chilies in. I just wasn't in the mood for spice, but I can see where they would make the dish even more amazing!