BlogHer and Knorr teamed up with a terrific idea.Take a product send it to a bunch of creative women to have them utilize it in a favorite recipe, then judge the results and pick eight winners.
The eight winners will win a trip to BlogHer 11, as well as a chance to become one of the “Knorr Four”.
So in the fun spirit of cooking at which I excel, here is my recipe entry.
Chicken and Dumplings.
2 chicken breasts (boneless and skinless)
5 stalks of celery – left whole
1/2 of a large onion cut into quarters.
1/2 tablespoon white pepper
1/2 teaspoon salt
Combine ingredients in a stock pot cover with 14 Cups of water and bring to a boil.Boil for 10 minutes. Reduce heat then simmer for 30 minutes.
Remove celery, onion and discard. Place chicken on a cutting board and dice.
Add 4 containers of Knorr home style chicken concentrated stock. Stir until concentrate is dissolved then adjust water level back to about 14 cups… give or take..
You will taste the rich roasted flavor that tells you its right.
Bring back to a simmering boil, add chicken.
While the chicken is doing its 30 minute simmer, you can start your dumplings.
1 1/2 Cups of white flour.
4 teaspoons of baking powder
1/2 teaspoon salt
1/2 Cup milk
Sift together flour, baking powder and salt.
Stop here and continue after adding chicken into your stock pot with the Knorr chicken concentrate. While your chicken is coming back to it’s simmer, make a hollow in the middle of the flour mix and add the eggs beaten into the milk. Stir briskly until all ingredients form into a ball. Using your floured fingers, carefully dump tablespoon size bits of dumpling mix into the simmering broth.
Cook uncovered for 10 minutes, then cover and cook for an additional 5 minutes.
Serve it up with a salad, and fruit for a simple family meal that serves 6.
July 15, 2011 No Comments