Sunday, July 13, 2008

Miss Betsy's Chicken N Dumplings and my first blog award

My husband loves him some Chicken N Dumplings. I mean he looovvvveess them. I had never really tried them until I moved to Georgia and really didn't like them at first (don't even get me started on okra), but it doesn't take me long to learn to like food, so now I like them both. When he tasted this particular recipe, he decided it was his favorite. So, I figured I better learn how to make them. Now mind you, I had heard all kinds of horror stories about making the dumplings from scratch, how hard it was, etc. So, when the wonderful Miss Betsy told me these were a cinch and even had a shortcut, I found it hard to believe. But, then she showed me and I was a believer. She is a genius. She uses flour tortillas as the dumplings. I was shocked, because I didn't know how it was possible, but it works. This is even the kind of recipe that once you make it, you will be able to do it again with your eyes closed. Add some fried okra, turnip greens, or green beans and you would forget we were in the West. Now that is what I am talking about!

Miss Betsy's Chicken N Dumplings
3-4 chicken breasts, bone in and skin on
1 can cream of mushroom soup, condensed
1 pkg. flour tortillas, about 10-12

In a large, dutch oven or other oven proof dish, place the chicken breasts and cover with plenty of water. Season with onion flakes, celery salt, pepper, and salt. You could even use poultry seasoning garlic salt or whatever you want. Bring to a boil over medium-high heat. Reduce heat and cover. Simmer over medium or low heat until cooked through, at least 40 minutes. Remove chicken from water and let cool. DO NOT DISCARD WATER.
When chicken is cool enough to touch, remove the meat from the bones.
Stir in the can of soup and bring the mixture to a rolling boil.
In the meantime, cut the tortillas in half, and then into 1-inch strips.
Stir the chicken meat into the boiling water/soup mixture.
Add the tortilla strips, a handful at a time, and push them gently into the liquid, waiting until they puff a little, before adding another handful. Continue adding the tortilla strips, until they are all in the pot.
Remove the pan from the heat, Cover and place in the fridge over night.
When you are ready to serve, place the pan in the oven at 325 degrees for 45 minutes to an hour, or until heated through. (or heat small portions in the microwave, if you just can't wait!)

I want to thank Prudy from Prudence Pennywise for bestowing me with my first blog award, the Yum Yum Blog award. I must admit I am shocked that anyone even looks at my blog, but thanks, I am blushing! By the way, check out her blog for great ways to save money and make delicious food! So, now it is my turn to pass it on and whoever I award it to, will then pass it on, fun, huh? This is going to be hard, because I love looking at food blogs, but here goes (in no particular order mind you)! Anne Strawberry-This blog just sounds good and it is. She has great ideas and everything looks like it is ready to be served at a party.

Engineer Baker- This blog is always serving up great looking, hearty breads and delicious baked goods. The humor also keeps me laughing!
A Whisk and A Spoon- This blog has me drooling. The pictures blow me away everytime I look at it and there is just alot of talent coming from this page!

Taste Buds- This blog is full of great, simple ideas to feed a family. Everything is kid friendly, (definitely something I am looking for) and yummy!

Whisk:a food blog- This blog is inspiring, informative, and the pictures make me want to dive in.
Okay, ladies, now pass it on!


Anne said...

Thanks girl, you're so sweet!

I'll try to pass it along tomorrow. And seriously, those dumplings look amazing!

steph- whisk/spoon said...

thanks for the award (it's a true honor) and the kind words about my blog!!

chicken dumplings is a favorite in my kitchen!

Anonymous said...

I never knew you could use tortillas! What a great idea. I'm going to have to try this soon.