Posted on by Opie

Butterscotch Rolls

So the basis of this recipe is from that cookbook my mother gave to me when I got my first place. I changed it a little, added my own version of the butterscotch as I didn’t like they way it turned out in the original recipe. That recipe also called for chopped pecan’s, which I really don’t care for, so I left those out. But feel free to add them back in, they go in the bottom of the pan with the butterscotch. Enjoy!

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Butterscotch Rolls

  • 3/4 cup milk
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 tsp kosher salt
  • 4 1/2 tsp active dry yeast (2 packets)
  • 1/2 cup water (110 to 115 degrees)
  • 4 to 5 cups all purpose flour
  • 2 eggs
  • 1 stick unsalted butter at room temp
  • 1 cup brown sugar
  • pumpkin pie spice
  • butterscotch sauce (recipe below)

Directions

In a small pan scald the milk. What does this mean? Bring it to almost a boil, when you see little bubble start to form around the edges it’s done! Careful, you don’t want to scorch the milk. Remove from the heat and stir in the shortening and sugar until both are melted. While it’s cooling, heat up the 1/2 cup of water until it measures between 110 and 115 degrees. This is important also as that’s the perfect temp for the yeast to get going. Below that and it’s too cold and above that you’re cook it. Either way your rolls won’t rise. I also add a pinch of sugar to the water, this helps the yeast get started as well. If you haven’t figures it out yet, add the yeast to the warm water and stir it until it desolves.

In a mixer, I love my KitchenAid 6 Qt. Stand Mixer, add 1 1/2 cups of flour and the milk mixture. Stir on low for about 2 minutes. Add the eggs, still on low speed. Once those are combined add the yeast. Now start adding the rest of the flour a 1/2 cup at a time. Keep adding until the dough starts to pull away from the edge of the sides.

Turn the dough out onto a lightly floured board and knead until it’s not longer sticky, about 5 to 10 minutes. Place it in a bow, cover with plastic wrap and let rise in a warm spot until doubled  (about 1 to 1 1/2 hours). Here’s a neat trick, spray your bowl with non-stick cooking spray and then spray the top of the dough as well. This will prevent it from sticking to the bowl and keep it moist as it’s rising.

Roll the dough out until it’s about 16″ x 8″. Take the stick of butter and smear it evenly on the rolled dough. Sprinkle with pumpkin pie spice and brown sugar. Now roll it up and cut into 1″ slices (or thicker if you want tall rolls). Take your baking pan, I use a 14″ x 10″, and pour the butterscotch sauce in the bottom so it’s evenly coated. You won’t use all of the sauce, which is great! You’ll have some extra to pour on top of the rolls when you eat them.Place your rolls, cut side down, in the pan. Cover with plastic wrap and let rise in a warm place for 30 minutes. Don’t worry if it seems like you have more pan and rolls, they will expand A LOT when baking. After 30 minutes put them in a pre-heated oven at 375 degrees. Back for 30 minutes or until nice a golden brown on top. Let cool and then invert onto a tray or plate.

Butterscotch Sauce

  • 1 stick unsalted butter
  • 2/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup light corn syrup
  • 2/3 cup heavy cream
  • 1 1/2 ounces Scotch whiskey
  • A pinch of sea salt

Directions

In a large pan over medium heat bring butter, sugars and corn syrup to a boil. Let them boil for about 4 minutes, stirring so it doesn’t burn or boil over. Remove from the heat and carefully whisk in the cream and Scotch – it will hiss and steam like crazy! This is why you’re using a large pot. Whisk in the pinch of sea salt and let it cool.

Posted on by Opie

Rack of Lamb with Polenta

I’m not sure how I got turned onto lamb. It’s not popular, or at least it seems, in the US. I love it. I go to Lamb Jam when it’s in Seattle, which is every other year, because it’s a great way to try a bunch of different lamb dishes (long with some fantastic wine).

Costco has rack of lamb at the pretty good price and I’ll pick on up every so often. I have heard from some friends that they don’t like lamb because it’s “gamey” but I haven’t found this to be the case with Costco’s lamb at all. The lamb is pretty easy and I love having it with cheesy polenta and pomegranate molasses. Enjoy!

Rack of lamb

Rack of lamb with Herbes de Provence

  • 1 rack of lamb
  • 2 tbsp Herbes de Provence
  • 1 tsp sea salt
  • 1 tsp pepper
  • 2 tsp olive oil
  • aluminum foil

Directions

Mix the Herbes de Provence, salt and pepper together. generously rub the herb mixture on the lamb (but not the bone part). Heat a skillet on high heat with the olive oil. Sear the lamb on each side, about 4 minutes.

Wrap the bone ends in the foil, this is so they don’t burn. Put in an oven proof pan (the skillet will do if it’s oven safe). Bake at 350 degrees for 20 minutes.

Cheesy Polenta

  • 1 cup polenta
  • 2 cups milk
  • 2 cups water
  • 1 1/2 tsp salt (kosher or sea salt)
  • 1 tsp pepper
  • 4 tbsp unsalted butter
  • 1 cup sharp cheese (I use Cougar Gold)*

Directions

In a medium pan bring the milk and water to a gentle boil. Slowly whisk in the polenta and keep stirring for about 2-3 minutes. The idea here is to keep it smooth, no one wants lumpy polenta. Turn down the head to medium-low and cover. Check it every 5 minutes or so and give it a stir.

Once it thickens and the polenta is all the way cooked, you can tell if you taste it, take it off the heat. Stir in the butter until completely melted. Add the cheese and stir until it’s melted as well. Add the salt and pepper and serve.

Pomegranate Molasses

  • 4 cups Pom (this is pomegranate juice)
  • 1/2 cup sugar

Directions

Bring the Pom and sugar to a boil in a medium pan. Once it boils reduce the heat to medium-low and cook until the mixture has reduced to about 1 cup. This will take just over an hour and it should have the consistency of thick syrup. Remove from the heat and cool. Once cooled you will want to refrigerate and it’ll last months. When you’re ready to use take it out and bring it to room temp.

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Mushroom Whiskey Pork Chops

This is a nice fall comfort dish. I like to serve it with mashed potatoes.  The type of whiskey you use can really change the flavor here. When I first tried it I used Jack Daniels. This made the sauce slightly sweet. The second time I used a rot-gut whiskey, it was just ok. Now I use Bullet whiskey and really like that. Enjoy!

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Mushroom Whiskey Pork Chops

  • 1 cup sour cream
  • 1/2 cup water
  • 1/2 cup plus 2 tbsp flour, divided
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 to 4 pork chops
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 1/2 cup chopped onion (about 1/2 a small onion)
  • 6 oz sliced mushrooms
  • 2 cloves garlic
  • sprig of rosemary
  • 1/2 cup whiskey

Directions:

Pre-heat the oven to 300 degrees.

Combine the sour cream, water, flour, salt and pepper together in a small bowl.

Put 1/2 cup of flour in a dish, add salt and pepper if you like. Dredge the pork chops in the flour.

Heat 2 tbsp of oil in an oven proof pan, I like (surprise, surprise) my Le Creuset Round Braiser. On medium-high heat brown the pork chops, about 2 minutes each side. Once done browning, take them out and put to one side. Lower the heat to medium and add the butter. Once it’s melted put in the mushroom, onion and garlic; saute until fragrant (about 2 minutes).

Add in the whiskey and stir until all the brown bits are off the bottom of the pan. The whiskey should have reduced by at least half. Add the sour cream mix, rosemary sprig, pork chops. Make sure the chops are covered with some sauce. Put in the oven, covered, and bake for 45 minutes*.

*why the asterisk? Well the amount of time will depend on your pork chops. Thin, thick, bone-in or bone-less; all these can make the time needed to cook vary. 45 minutes was how long it took for bone-less and thin cut.

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Fruit Crisp

This is one of the simplest dessert recipes I know. And it’s fast! You can make it using whatever fruit you have on hand; frozen, canned or fresh. I almost always have frozen blueberries or canned pears on hand as we have 4 blueberry bushes and a prolific pear tree. But I’ve done this one with apple or peaches. It’s on my todo list to do apple-cranberry or apple-cherry. I’m not a big fan of cherries but I was watching Lidia Bastianich’s cooking show and she was doing a crisp with dried cherries soaked in brandy, yum!

Now I think my crisp is slightly better than hers, just saying. She doesn’t have as much of the topping as I do. You, however, can modify this to the way you like it. Also, depending on the fruit, you can enhance the flavor (and cut out the sugar) but adding a little fruit liqueur. This can enhance the flavor of the fruit. A couple of tablespoons should do it and the alcohol will cook off.

Now I haven’t tried this yet, but I think it’s totally doable, to make this gluten free. Substitute the wheat flour with gluten free flour, I’m going to try this with almond flour because I think it would lend itself better to this recipe. Enjoy!

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Fruit Crisp

  • 3 to 4 cups fruit
  • 2 to 4 tbsp of sugar (depending on the fruit and how sweet it is)
  • 1/2 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 cup all purpose flour (divided)
  • 1 tbsp pumpkin spice
  • 1/4 cup butter
  • 1/4 cup slivered almonds (optional)

Directions:

In a medium bowl; combine the fruit, sugar and 1/4 cup of flour. In another bowl combine the oats, brown sugar, 1/4 cup flour, pumpkin spice and butter. Cut in the butter until the mixture is coarse crumbs.

Put the fruit in a baking dish and sprinkle the topping over it evenly. Bake in a 375 degree oven for 30 minutes or until it’s bubbly and the topping is golden brown.

PS I like to use the pumpkin spice mix, which I make myself, but you can mix it up however you want. Cinnamon, ginger, clove, nutmeg, etc.

Posted on by Opie

Beef Bourguignon

I can not for the life of me pronounce this. I guess it just goes to show there was a reason why I flunked French in highschool. Oh well, it sure does taste good. You can make this 2 ways, in a pot or in a slow cooker. I love using my Instant Pot. One thing I will point out, that I’ve learned from experience, is that for this dish the wine does make a difference. The better the wine the better the dish. DO NOT use cheap wine, no 14 Hands here! As a lot of recipes I make, the amount of ingredients can vary depending on how much you want to make. Here I mean in the beef, potatoes, carrots, mushrooms and garlic. Enjoy!

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Beef Bourguignon

  • 4 slices of bacon chopped
  • 1-2 lbs of beef chuck, cut into 1 inch cubes
  • 1 cup good red wine, French style is best
  • 1 can beef broth
  • 2 tbsp tomato paste
  • 1/4 cup soy sauce
  • 1/2 cup flour
  • 3 cloves of chopped garlic
  • 3 sprigs of thyme
  • 2 bayleaves
  • 1/2 medium onion (or a cup of pearl onions if you like those)
  • 1 cup baby carrots (or 2 carrots cut in 1/2 inch slices)
  • 2 medium size potatoes, cut in 1 inch cubes
  • 4 ounces of sliced mushrooms
  • 2 tbsp cognac
  • 2 tbsp butter
  • Salt & Pepper to taste

Directions:

In a large heavy bottomed pot, like a Le Creuset Dutch Oven, or in an Instant Pot; saute the bacon for until crisp (about 5 minutes).  In a small dish, or zip lock bag, sift the flour and add some salt and pepper. Put the beef in and toss until coated. Add the beef to the pot and saute until brown, about 5 minutes. Add the wine and deglaze the pot until the wine has reduced by about 1/2. Add the beef broth, tomato paste, soy sauce. Bring to a simmer. If the broth seems thin try whisking in some of the flour you used to coat the beef.

Take the thyme and bay leaves and tie them in a bundle, this makes it easier to remove them later. Now add the potatoes, garlic, onion, carrots, mushrooms and cognac.

If using a slow cooker set it to low for 3 hours until the potatoes are tender. For the Instant Pot you don’t really set anything but the time. If in a pot, turn the heat down to a simmer and cook for 1 1/2 hours or until the potatoes are tender.

Add the butter just before serving. Salt and pepper to taste.

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Cheese & Sea Salt Focaccia Bread

Unlike most bread recipes focassia doesn’t require a ton of kneeding. This is a pretty basic recipe but I kick it up a notch by adding some cheese and flake sea salt. I like to use Cougar Gold cheese, which is pretty close to Beechers Flagship cheese. You can use whatever cheese you prefer, such as a nice cheddar. Enjoy!

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Focaccia Bread

  • 1 tbsp (1 packet) of dry active yeast
  • 4-5 cups of sifted flour (all purpose or bread, both work)
  • 1 1/4 tsp salt
  • 1 cup hot water (120 degrees)
  • 1 cup hot milk (120 degrees)
  • 1/4 cup olive oil + a little extra
  • 1 cup cheese
  • Flake sea salt
  • Non-stick cooking spray

Directions:

In a mixer fitted with the paddle attachment combine yeast, 2 cups flour, milk, water and oil. I add a pinch of sugar here to give the yeast a kick. Mix until well combined. Add salt. Set the mixer to a medium speed and start added the flour 1/2 cup at a time until the dough pulls away from the side of the bowl.

Spray a large bowl with the cooking spray and put the dough in it. Spray the top of the dough and cover with plastic wrap. Put it in a warm spot and let it rise until double. Some where between 1-2 hours.

When it’s done rising dump it out on a large cookie sheet with a lip. Gently stretch it out until it covers and cookie sheet. Don’t worry too much if it pulls away from the sides as long and it doesn’t pull in too much. Let it rise for about 15 minutes. In the meantime turn your oven on and set it to 400 degrees. After rising for 15 minutes gently coat the top with some olive oil and sprinkle with cheese and sea salt. Put it on the lowest rack and bake for 15 minutes. After 15 minutes move it to the center rack, lower the heat to 350 degrees, and bake for another 15 to 20 minutes until golden brown.

PS. The original focaccia recipe I use to base this recipe on had you baking it on parchment paper. Do Not Do This! What a mess! The dough pulled the paper all different directions and you don’t need it. I’ve since alway make it by placing it directly on the cookie sheet and I have NEVER had it stick.

Posted on by Opie · 1 Comment

Banana Cream Pie update

Ok so last week I posted my recipe for banana cream pie, which of course I made. I took the left overs to work and it was a huge hit! Well a coworker was retiring this week and she loves bananas. So I offerred to surprise her with another banana cream pie. As I was getting ready to make it I thought to myself, what would be better than a banana cream pie? A chocolate banana cream pie!

So I thought about what I could do to change my original recipe and make a chocolate version. So some of this is repeat, like the pie crust and whip cream topping. On a side note, another coworker suggested a graham cracker crust instead, so I will probably try that next! Here it is.

Chocolate Banana Cream Pie

  • 1 pie crust, baked (recipe below)
  • 3 cups whole milk
  • 3⁄4 cup white sugar
  • 1⁄3 cup all-purpose flour
  • 1⁄4 teaspoon salt
  • 3 egg yolks, slightly beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 or 2 bananas
  • 1/2 cup of Dutch processed cocoa

Directions :

In a medium bowl lightly beat the 3 egg yolks and set aside.

In large saucepan, combine the sugar, flour, cocoa and salt. I recommend sifting it to make sure there are not lumps, especially with the cocoa.

In a medium saucepan, scald* the milk. Gradually stir in the scalded milk with the sugar/flour mixture. Over medium heat, stirring constantly, cook until thickened. Cook for another minute or two, you want to make sure to cook out the flour flavor.

Stir a small amount of the hot mixture into beaten yolks a little at a time. Do this until you have incorporated about 1 to ½ cups. Then stir yolk mixture into the milk/flour/sugar.

Cook for one minute longer, stirring constantly.

Remove from heat and blend in the butter and vanilla.

Let sit until lukewarm, stirring occasionally. If you don’t stir it every once in a while a “skin” will form on the top.

When ready to pour, slice bananas and line the bottom in pie shell; pour all of the warm mixture over bananas.

Chill for at least 1 hour then top with whip cream (recipe below).

*So what does “scald” mean anyway? You heat the milk up until really hot but not boiling or even simmering. Be careful, you don’t want to scorch the milk either.

Pie Crust

  • 6 tbsp cutter cut into small cubes
  • 2 tbsp lard in small chunks
  • 1 cup all-purpose flour
  • ½ tsp salt
  • ¼ cup ice water
  • Approx 32 ounces of dried beans
  • Aluminum foil

Directions:

This is a basic pie crust recipe. You can use any recipe you want or go to the store and buy pre-made ones. This one is pretty much from Alton Brown but I don’t use his directions on combining the ingredients or putting the shell together. I tried it and it was a disaster.

Put the butter and lard in the refrigerator for at least 15 minutes before making the crust. I tend to cut it up into small cubes or chunks when cold and then chill again, it’s easier to cut that way.

In a food processor combine flour and salt, pulse 3 to 4 times. Add butter and pulse until combines, should look like chunky sand. Add lard and pulse until the lard is combined, should still look like chunky sand. Add water a tablespoon at a time and pulse 3 to 4 times. You want to add as little water as possible, only enough until the dough starts to come together and form a rough ball in the processor.

Wrap in plastic wrap and refrigerate for at least 30 minutes. While waiting put your pie pan and a cookie sheet in the freezer.

Roll the dough out to form a rough circle, try to do this quickly. The idea here is to not work it so much that the butter and lard in the dough melt into the flour. You want a circle that a couple of inches bigger than your pie pan, so if using a 9 inch pan a circle about 11 or 12 inches. Put it on the cold cookie sheet for a few minutes. This will suck out any heat from your rolling it out. Transfer it to the cold pie pan and cut the excess off the edges. You can shape it with those fancy curves first if you like.

Poke some hole in the bottom with a fork. Mold the foil to the crust and fill it with the beans, this will help prevent bubbles in your crust. Bake for 15 minutes at 425 degrees. Remove the beans & foil and bake for another 10 or so minutes in lightly brown. Remove and cool.

Banana whip cream

  • 1 cup heavy cream
  • 2 tbsp banana liqueur
  • 1 cup powdered sugar

Directions:

Whatever bowl you’re going to use put it in the freezer for about 30 minutes before hand. This really does help with the whipping process. I use a stand mixer with the whisk attachment but you can use a regular old beater. Whip the cream at medium-low speed for a couple of minutes and then slowly start to increase the speed until it starts to thicken. Once you get soft peaks then add the banana liqueur and beat some more until those soft peaks come back. Beat a little more until the peaks get firmer and then slowly add the powdered sugar. Beat until stiff.

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Gorgonzola Scalloped Potatoes

Growing up with had scalloped potatoes, or gratin potatoes, frequently. Unfortunately most of the time they came out of a box. This recipe is based on one I got out of Cooking Lite but again I’ve “modified” it somewhat. Bumped the amount of gorgonzola up (which btw I prefer Italian Gorgonzola as it’s a little milder and creamier) and added some cheddar cheese as well. I think it’s delicious.

And you may gather based on this post and the previous bbq meatloaf post, with them being back to back, that they were made together. So like the meatloaf, you’re getting a pic of what was left after I dished it up.

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Gorgonzola Scalloped Potatoes

  • 2 tbsp butter
  • 1/8 cup flour
  • 1 tsp fresh thyme*
  • 2 1/2 cups milk
  • 6 oz gorgonzola cheese (cut in chunks or use crumbles)
  • 5 oz cheddar cheese
  • Salt and pepper to taste
  • 3 lbs of potatoes (more or less)⍡
  • Grated Parmigiano-Reggiano cheese

Directions:

In a heavy bottomed pot, once again I like my Le Creuset Dutch oven, melt the butter. Add in the flour and cook for 2 to 3 minutes, the idea here is to cook out the flour flavor. Add in the thyme, stirring quickly; expect it to “pop” as it’s fresh. Now add the milk in a slow and steady stream, stirring constantly. The idea here it to do it smoothly so the flour/butter mix doesn’t lump up. Once all the milk is in cook for another 3 or 4 minutes until it starts to thicken up. Add the gorgonzola and stir until mostly melted. Then add the cheddar and again stir until melted. Take off the heat, add salt and pepper to taste.

Potatoes. OK here you have 2 choices. I like to make this and put it in ramekins, that way I can freeze a couple for future use. Or you can use a larger baking dish and just make 1 large serving. If I go small ramekins then I’ll get the small yellow new potatoes. If I go large, then the larger new potatoes or Yukon potatoes. Either way you’re going to want to spray the dish(s) with non-stick cooking spray. Now slice the potatoes in 1/8 inch slices. Here I have a Cuisinart food processor with a slicing blade. It’s super easy.

Place a layer of potatoes in the bottom of your dish, cover with the cheese mixture. Repeat until you’ve used all the potatoes and cheese mixture. Sprinkle the top with the grated Parmesan cheese.

Bake in a 375 degree oven, covered with foil sprayed with non-stick cooking spray, for 30 minutes. Remove the covering and bake for another 30 minutes or until the potatoes are tender. How will you know? Poke the middle with a sharp knife and if it slides in easily they’re done, if it take some effort they’re not and bake a little longer.

*I tried this recipe with dried thyme and it just doesn’t taste the same to I highly recommend using fresh.

⍡The amount of potatoes will vary depending on the size and number of potatoes. But is it really a bad thing to have extra potatoes on hand? So buy more than you think you’ll need. Another trick I use, I cook up a big batch of potatoes, mash them, and then freeze them in ziplock bags. Makes it super easy to nuke them in the microwave later.

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BBQ Meatloaf

I grew up with meatloaf, my mom made it frequently. I liked it but this recipe gives it a unique twist. The bbq sauce, with the kick of the spice, makes it a favorite in my house. I like to use a combination of ground beef and ground lamb but you can make it with just ground beef if you like it that way or can’t find lamb. If you don’t like it too spicy then I recommend you take the ancho chili powder and chipotle powder down from 1 tbsp.

OK I have, so far, posted pictures with all my recipes. I’ve made this one twice now and both times was so hungry that I dug in before remembering to take a picture. So you’re getting a less than perfect pic of what little was left after we devoured it. Sorry.

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BBQ Meatloaf

  • 1/2 lbs ground beef
  • 1/2 lbs ground lamb
  • 1 cup bread crumbs (I like the Italian ones)
  • 1 tbsp chipotle powder
  • 1 tbsp ancho chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 medium onion, finely diced
  • 1 egg
  • 1/4 cup BBQ sauce, plus extra for the top of the meatloaf (about 1 cup)

Directions:

In a large bowl mix together the bread crumbs, chipotle, ancho, garlic powder, onion powder, and salt. Mix until well combined. Add in the onion, beef, lamb, egg and 1/4 cup bbq sauce. Mix until just combined. The idea here is to not over mix it as it’ll make your meatloaf dry and “tough”.

Shape it on a cookie sheet that’s been sprayed with non-stick stray. I like a “log” shape myself but you can do round, whatever. I’ve learned that this is better than putting it in a bread pan, which is how my mom would make it. If it’s in a bread pan then all the juices and grease are trapped in the pan. If it’s on a cookie sheet those evaporate or spill out so your meatloaf isn’t so loose and greasy. Pour bbq sauce over the top until it’s covered.

Bake at 350 degrees for about 30 minutes or until it read 160 in the middle on a thermometer.

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Chicken and Dumplings

I credit my love of cooking to my mother. She was always willing to have me help her in the kitchen and she seemed to share my love of baking. One of the things she gave me when I moved out on my own was a cookbook. I still have that cookbook and use it regularly.

Like a lot of recipes I use I’ve modified this one as well. The original, from that well-worn cookbook my mom gave me, had you boiling the chicken for 3 hours, straining it to get the broth, and then making the chicken and dumplings. Way too much work for me. This recipe takes a fraction of the time and is just as delicious. Enjoy!

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Chicken & Dumplings

  • 1 lbs potatoes, cut in 1/2 inch cubes
  • 1 cup carrots, either baby ones or cut in 1/2 sections
  • 1 cup green beans
  • 1 cup peas
  • 1 chicken breast*
  • 4 cups chicken stock (more or less)
  • 2 cloves of garlic
  • 1 small onion, diced
  • 1 cup milk
  • 1/3 cup flour

Directions:

In a large oven proof pot, I use a large Le Creuset Dutch Oven, combine the potatoes, carrots, green beans, peas, garlic and onion. Pour in the chicken stock. Here’s why I put “more or less” in the ingredient list. Really you only need enough to make sure all of the veggies are covered with stock. So depending on your pot and if you strictly follow the ingredient list (which you don’t have to) will depend on how much stock you need.

Bring to a boil and let simmer until the veggies are tender, about an hour. Then in a jar (this is really the easiest way to do it) add the milk and flour and shake vigorously until combined. Add to the pot and stir until well combined. Continue stirring slowly, it should start to thicken. Turn down to low and make the dumplings (recipe below). Spoon in the dumpling and cook, covered, for 15 minutes.

Meantime turn your oven to Broil. After 15 minutes, uncover, and put in the oven to finish. You want the dumplings to become nice and brown, probably about 5 minutes. Let cool for about 10 minutes and then enjoy.

Dumplings

  • 2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/4 to 1/3 cup of chopped chives
  • 1/4 cup of shortening
  • 1 cup milk

Directions:

Mix the flour, baking powder and salt in a medium-sized bowl. Add the chopped chives and mix. Cut in the shortening until it resembles chunky, wet sand. Add the mix and stir until just mixed, try not to over mix it. If they’re dry lumps that’s fine as long as there aren’t too many or too big. Let it sit for about 5 minutes and then drop into the chicken mixture using a regular tablespoon.

*ok what is with the chicken? Like my potpie recipe you have a choice or pre-cooking the chicken or cook it with the rest of the ingredients. I’m a HUGE fan of Anova Sous Vide (I promise I’ll blog about this device soon), which is great for pre-cooking stuff. If you do this add the chicken in just before the dumplings. If you want to cook the chicken with everything else, pour a couple of tablespoon of olive oil in the pot and saute for about 5 minutes. Then follow the recipe above.