BYC Café

[Shadrach]

I could use a big pot of dumplings right now Ron.

You and me both. I like home made dumplings but I've never tried making them.
I might look into it.

 

[pennyJo1960]

Maybe tomorrow night here wait had chicken last night maybe do it with a beef stew dumplings are not like bisquick on top still eating bran muffin

 

[Shadrach]

I was checking the pen camera at home to see if it was raining there like it is here in Plains and I was so caught up in what was happening that I never thought to hit the 'record' button.
One of my WLHs, Lucy, was grazing and Captain came up to her and started doing his "I'm so gorgeous don't you want a piece of this?" dance. She turned around and went at that boy feet first, hit him and landed with her neck out, hackles flared ready to rumble! Captain switched into fight mode and returned same, missed and Lucy went at him again. Cap backed off. Seconds later, Fabio was on the scene to run him off.
It was priceless and I didn't get it recorded!

He's got potential has that Fabio.

 

[Shadrach]

Thanks went for my two this is my second had 6 pages to catch up on cold here

Get that stove going Penny.

 

[room onthebroom]

The dumplings were very good! The soup part was too.

This is an instantpot recipe but you can modify it and make the dumplings with any soup recipe:

Sheri Castle's Instant Pot Chicken & Fluffy Dumplings

Ingredients send grocery list

• Stew
• 3 to 3 1/2 pounds meaty bone-in, skin-on chicken pieces (from a cut-up whole chicken or a mixture of breasts and thighs)
• 3 tablespoons unsalted butter, divided
• 3 large fresh thyme sprigs
• 1 teaspoon kosher salt
• 1 tablespoon distilled white or apple cider vinegar
• 1 medium yellow onion, chopped (about 1½ cups)
• 2 celery stalks, thinly sliced (about ½ cup)
• 3 medium carrots, cut into thin rounds (about 1½ cups)
• 1 tablespoon fresh thyme leaves 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons chopped fresh flat-leaf parsley

• Dumplings
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 2 tablespoons unsalted butter, cut into small cubes and chilled
• 2 tablespoons vegetable shortening or leaf lard, chilled
• 1/2 cup half-and-half, or as needed

Directions

1. For the stew: Place the chicken in the pot; arrange the dark meat pieces on the bottom and the split breast halves on top. Arrange the breasts so that they are nested together, skin-side down. Add 4 cups water, 2 tablespoons of the butter, thyme, and salt. Cover and cook on high pressure for 8 minutes. Let stand for natural release for 5 minutes, then quick release the remaining pressure.
2. Transfer the chicken pieces to a plate. As soon as they are cool enough to handle, pull the meat from the bones and shred it into bite-size pieces. Save the skin and bones for step 3. Place the meat in a medium bowl, cover, and refrigerate it until needed.
3. Return the bones and skin to the pot. Add the vinegar. Cover and cook on high pressure for 15 minutes. Quick release the pressure. Strain the stock through a fine-mesh sieve into a large bowl and set aside until needed. Discard the solids. Rinse and dry the pot and return it to the multicooker.
4. Heat the remaining 1 tablespoon butter in the pot on sauté medium. Add the onion, celery, carrots, and thyme and stir to coat. Cook until tender, about 5 minutes, stirring often. Stir in the reserved stock and chicken meat and season with salt and pepper. Cover with a tight-fitting tempered glass lid and select the keep warm setting.
5. For the dumplings: Whisk together the flour, baking powder, salt, sugar, and pepper in a medium bowl. Work the butter and shortening into the flour with your fingertips until the mixture is crumbly. Slowly stir in enough half-and-half to make a soft, sticky dough that barely holds its shape on a spoon.
6. Uncover the pot and bring the chicken stew to a gently bubbling low boil on sauté low. (If the stew isn’t warm enough to bubble, the dumplings will turn out dense and soggy. If the stew boils vigorously, the liquid will reduce too much.) Use a 1-ounce scoop or two spoons to drop dumplings the size of Ping-Pong balls evenly over the surface of the stew.
7. Cover with a tight-fitting lid that can hold in the heat, preferably a tempered glass lid that lets you monitor the bubbling stew and see the dumplings while they cook. Simmer until the dumplings are firm and fluffy, 15 to 20 minutes. Uncover and let stand 5 minutes. Sprinkle with parsley and serve warm.

This looks amazing, thank you!

 

[Shadrach]

The dumplings were very good! The soup part was too.

This is an instantpot recipe but you can modify it and make the dumplings with any soup recipe:

Sheri Castle's Instant Pot Chicken & Fluffy Dumplings

Ingredients send grocery list

• Stew
• 3 to 3 1/2 pounds meaty bone-in, skin-on chicken pieces (from a cut-up whole chicken or a mixture of breasts and thighs)
• 3 tablespoons unsalted butter, divided
• 3 large fresh thyme sprigs
• 1 teaspoon kosher salt
• 1 tablespoon distilled white or apple cider vinegar
• 1 medium yellow onion, chopped (about 1½ cups)
• 2 celery stalks, thinly sliced (about ½ cup)
• 3 medium carrots, cut into thin rounds (about 1½ cups)
• 1 tablespoon fresh thyme leaves 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons chopped fresh flat-leaf parsley

• Dumplings
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 2 tablespoons unsalted butter, cut into small cubes and chilled
• 2 tablespoons vegetable shortening or leaf lard, chilled
• 1/2 cup half-and-half, or as needed

Directions

1. For the stew: Place the chicken in the pot; arrange the dark meat pieces on the bottom and the split breast halves on top. Arrange the breasts so that they are nested together, skin-side down. Add 4 cups water, 2 tablespoons of the butter, thyme, and salt. Cover and cook on high pressure for 8 minutes. Let stand for natural release for 5 minutes, then quick release the remaining pressure.
2. Transfer the chicken pieces to a plate. As soon as they are cool enough to handle, pull the meat from the bones and shred it into bite-size pieces. Save the skin and bones for step 3. Place the meat in a medium bowl, cover, and refrigerate it until needed.
3. Return the bones and skin to the pot. Add the vinegar. Cover and cook on high pressure for 15 minutes. Quick release the pressure. Strain the stock through a fine-mesh sieve into a large bowl and set aside until needed. Discard the solids. Rinse and dry the pot and return it to the multicooker.
4. Heat the remaining 1 tablespoon butter in the pot on sauté medium. Add the onion, celery, carrots, and thyme and stir to coat. Cook until tender, about 5 minutes, stirring often. Stir in the reserved stock and chicken meat and season with salt and pepper. Cover with a tight-fitting tempered glass lid and select the keep warm setting.
5. For the dumplings: Whisk together the flour, baking powder, salt, sugar, and pepper in a medium bowl. Work the butter and shortening into the flour with your fingertips until the mixture is crumbly. Slowly stir in enough half-and-half to make a soft, sticky dough that barely holds its shape on a spoon.
6. Uncover the pot and bring the chicken stew to a gently bubbling low boil on sauté low. (If the stew isn’t warm enough to bubble, the dumplings will turn out dense and soggy. If the stew boils vigorously, the liquid will reduce too much.) Use a 1-ounce scoop or two spoons to drop dumplings the size of Ping-Pong balls evenly over the surface of the stew.
7. Cover with a tight-fitting lid that can hold in the heat, preferably a tempered glass lid that lets you monitor the bubbling stew and see the dumplings while they cook. Simmer until the dumplings are firm and fluffy, 15 to 20 minutes. Uncover and let stand 5 minutes. Sprinkle with parsley and serve warm.

Cool. Thank you. Erm, what's half and half?

 

[pennyJo1960]

oh half and half is coffee creamer use all the time in mine
1/2 cream 1/2 milk? Daddy like the cream off our fresh milk in his coffee or oats

 

[sourland]

Maybe tomorrow night here wait had chicken last night maybe do it with a beef stew dumplings are not like bisquick on top still eating bran muffin

Nothing is like Bisquick crusted beef stew.

 

[Shadrach]

There has been a Goshawk circling the trees on the ridge.
After a few sightings Mel decided to bring the chicks in and send them to cover.

 

[room onthebroom]

There has been a Goshawk circling the trees on the ridge.
After a few sightings Mel decided to bring the chicks in and send them to cover.

View attachment 1922033
View attachment 1922034

What a good mama!

I never have stuff like half & half in the house. I just use whole milk & hope for the best.