Wednesday, March 10, 2010

My southern side

There are, from time to time, things that come up in my life that remind me just how southern I truly am.

Like, for instance, when I catch myself pronouncing "our" and "are" the same. Or when I am feeling ill, and all I want in the world is chicken and dumplings.

Since I am not a guy who has the patience for making my own stock or boiling a whole chicken for hours before I eat, my recipe takes some short cuts, but it still fits the bill.

Chicken and Dumplings:

1 large rotisserie chicken, meat stripped of skin and bones
2 medium onions
1 bunch of celery
2 tablespoons garlic
1/2 small bag baby carrots
2 quarts chicken stock
2 cups Bisquick mix, prepared according to biscuit recipe
salt and pepper
Cajun seasoning to taste

1. Finely chop onion, garlic, carrots and celery
2. Saute together in pot with a pinch of oil until onions are clear
3. Add broth and chicken, bring to a boil.
4. Mix Bisquick according to the biscuit recipe and drop 1/4 cupfulls of dough into boiling soup
5. Boil uncovered for 10 minutes, covered for an additional 10
6. Add Cajun seasoning, salt and pepper to taste
7. Feel better

*Note: if you want to butch up your stock, you can gently simmer the chicken bones and skin in there for an hour or so before you make the soup. Hell, add a bay leaf or the leafy parts of the celery, what do I care?

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