By Marie Fagan Peart | marie@haldimandpress.com
Chicken and Dumplings
This week I am returning to the “100 Best Recipes” magazine I received as a Christmas gift. My friends were coming for dinner, so of course it was the perfect time to try a new recipe! The chicken and dumplings in the slow cooker fit the bill. Slow cooker recipes are a good choice when you are busy all day but still want to have a substantial meal.
Since it was the first time making this dish, I followed the recipe exactly. It was tasty and we all enjoyed it. Some ideas that were suggested in the article included switching chicken breasts for thighs. That may be more budget friendly. Another suggestion was to add paprika and use chicken broth instead of water. I also cut the chicken breasts in half and that helped make it easier when shredding. Serving this with a simple green salad and vegetable makes a great evening meal.
While looking for recipes I ran across this one for celery bread. The note said it was originally from the Erie Beach in Port Dover. I am not sure if they bake their bread or deep fry it, but this recipe is a close second. It is always a favourite with my family. This can be served as a side with pasta, meat, or soup. Enjoy!
SLOW COOKER CHICKEN AND DUMPLINGS
2 cans condensed cream of chicken soup
1 cup of water
1 onion, finely chopped (1 cup)
2 tablespoons butter
½ teaspoon black pepper,
plus more for garnish
½ teaspoon garlic powder
¼ teaspoon salt
4 (1.5 lbs.) boneless, skinless chicken breasts
1 package (340 g) refrigerated homestyle
or country biscuits
Chopped fresh parsley, for garnish
Stir together condensed soup, water, onion, butter, pepper, garlic powder, and salt in a 5-to-6-quart slow cooker. Add chicken breasts and press down to submerge. Cover and cook on high 2½ to 3 hours.
Remove chicken and shred. Return shredded chicken to cooker and stir to combine.
Cut biscuit dough into 1-inch pieces. Arrange biscuit pieces over top. Cover and cook on high until dough is no longer shiny on top and is no longer raw in the centre, about 1 hour.
Serve with parsley and additional pepper as garnish.
CELERY BREAD
1 loaf of unsliced white bread
½ to ¾ cup of soft butter
(or more depending on size of loaf)
1 teaspoon celery seed
¼ teaspoon salt
¼ teaspoon paprika
Dash cayenne pepper (optional)
Trim crusts from the top, sides and ends of the loaf. These can be used for bread crumbs or croutons. Cut down the centre of the loaf lengthwise nearly through, leaving about ¼” on the bottom so the loaf stays together. Cut crosswise into serving sized pieces – 8 or 10 pieces, depending on the size of your loaf. Again, leave ¼” on the bottom.
Mix together all the other ingredients. Spread on all surfaces of the individual pieces as well as the outside surfaces of the loaf. This can be prepared ahead of time and put in the refrigerator, covered until needed.
Bake in an oven at 400°F for 15 to 18 minutes till golden brown and heated through the centre pieces.
