Easy Crockpot Meals | Chicken and Dumplings | Taco Soup | Loaded Potato Soup | White Chicken Chili
Crockpot Meals | Chicken and Dumplings | Taco Soup | Loaded Potato Soup | White Chicken Chili
Hey friends, I am excited to bring you 4 crockpot recipes and more this week! They are all delicious, warm and cozy, and what’s easier than dinner in the crockpot? Today’s video is a collab with my friend Tiffany @SmalltownSix Tiffany is one of my favorite creators to watch and one of the most encouraging people I know. She has become a great friend of mine. She is a wonderful cook, wife and mom to four kids. Be sure to check out her video that is linked below to see what she has fed her family this week and tell her Mel sent you. If you’re here from Tiffany’s, thanks again for stopping by and sharing your time with me. I hope you will subscribe and come back every Sunday for more dinner ideas.
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CHICKEN & DUMPLINGS RECIPE | It's Fall Y'all | Easy Dumplings Recipe
CHICKEN & DUMPLINGS RECIPE | It's Fall Y'all | Easy Dumplings Recipe
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Stew Chicken & Dumpling | The WIT JM Show with Dear Tobago Ep. 5
On episode 5 Jodie Marie collaborates with Dear Tobago podcast on an, easy to eat and cook, Tobago fav: Stew Chicken & Dumpling.
Stew Chicken - a popular Caribbean dish of searing meat in browning (caramelised sugar) and cooking in sauce to increase flavour and tenderness.
Prep Time: ~20 mins
(excluding overnight marinating)
Cook Time: ~ 25 mins
Total Time: ~45 mins
Serving: ~6
For the Stew Chicken Ingredients I used...
• 5-6 sm-med pcs. chicken
• 1 tsp salt
• 1/2 tsp black pepper
• 2-3 tbsp brown sugar
• Pot spoon of oil
• Green seasoning
• 2-3 Garlic, minced
• 1/2 onion, chopped
• 1/2 scotch bonnet pepper, minced
• 2 pimentos, chopped
• 1 tbsp of small leave thyme, chopped
• 2 small tomatoes, chopped
• 2 tsp tomato paste
• 2 tabs of golden ray salted butter
• 1/2 cup hot water
Tools:
• Pot
• knife for chopping up
• pot spoon
Dumpling - soft doughy discs or small logs made with flour, water, and salt (& sometimes sugar).
Prep Time: ~20 mins
Rest Time: 10 mins
Cook Time: ~ 15-20 mins
Total Time: ~40 mins
Yield: ~12
For the dumpling:
• 1.5 cups of flour
• 1/2 tsp of salt for dough
• 1 tsp for boiling water
• 1 tsp of sugar
• 1/2 cup of water for dough
• 3-4 cups water for boiling
Tools
• Bowl
• Pot
• Fork or slotted spoon to remove dumpling
I started off with frozen chicken which was cleaned, washed and cut up.
When thawed, I added some salt & black pepper, green seasoning, garlic, onion, pimentos and let soak overnight/marinate.
Heat the stove to a medium-high and add oil & sugar. Allow sugar to caramelise (3mins) to medium to dark brown bubbly colour.
Add chicken one piece at a time, reserving marinade.
Combine dry & wet ingredients and kneaded for 10 mins ???? then let the dough rest for 10 mins. Fill your pot with salted water & bring to boil.
Stir the pot and add in your chopped hot pepper, tyme, tomatoes, tomato paste & some hot water to make the gravy. You can also add some more salt to taste. Cover and let it stew for 20 mins on a slightly lower fire ????
Drop the dumpling into the boiling water one by one. Return to your dough that’s been resting for about 10-15 mins. Tear off small pieces and roll and flatten using the palms of your hands. Carefully drop each flattened raw dumpling into the boiling salted water. Let cook for about 15-20 mins or until dumplings start to float to top. Remove from boiling water and serve with stew chicken and gravy.
Uncover the pot and stir in the 2 tabs of Golden Ray. Let cook for another 5-8 mins and then remove from the fire and enjoy your stew chicken with dumplings.
Love you Tobago!
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The merging of improv & recipe style cooking ✨
BETTER THAN TAKEOUT - Chicken Wonton Soup Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
Qian Li Xiang Huntun- a wonton smells so good, the fragrance can spread out to 500 km away. That literal translation is exaggerated, but it indeed smells amazing and tastes incredibly delicious.
???? RECIPE
INGREDIENTS (Makes about 50-60 wontons)
300 grams 10.6 oz of ground chicken
200 grams 7 oz of peeled shrimp
100 grams 3.5 oz of garlic chives (jiu cai) or scallion
1.3 big size onion diced
18 cloves of garlic
2 inches of ginger thinly.
3 scallions, cut into 2 inches pieces
1.5 cup of vegetable oil (I am using corn oil) (Amazon Link -
1 cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
1 star anise (Amazon Link -
2 cloves (Amazon Link -
3 dried red chilies (optional) (Amazon Link - )
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of fish sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of chinese cooking wine (Amazon Link -
Black pepper to taste (Amazon Link -
1 pack of wonton wrapper 50-55
8 cups (1.9 liters) of chicken stock or water
1 tbsp of salt to season the broth
1/2 cup of cold water to drop the temperature
Baby bok choy or other green vegetables
Diced scallion as garnish
Pickled long beans or other pickles as toppings optional
INSTRUCTIONS
Soak 1 cinnamon stick, 2 bay leaves, 1 star anise, 2 pieces of clove, and 3 pieces of dried red chilies with some hot water for 20 minutes. then drain thoroughly.
Dice 1 and 1/3 of a big purple onion.
Finely chop 18 cloves of garlic. Optionally, put the garlic in a sieve and rinse it with running water to remove the mercaptans. Dried it with paper towels.
Cut 3 scallions into 2 inches long pieces.
Slice 2 inches of ginger finely.
Dice 100 grams of garlic chive. You can use other types of vegetables if you want. Such as mushrooms, carrots, cabbage, scallion...
Pour 1.5 cups of oil into the wok. Add the diced onion. Simmer it on medium-low heat for 5 minutes. Add in the garlic, ginger slices, scallion strips, and the soaked but well-drained spices. Continue to simmer everything on medium-low heat for another 20 - 30 minutes or until the onion and garlic are lightly golden. Make sure to stir constantly the whole time.
Drain out the oil. Store the oil in a sealable container. It will stay good for 2 months in the fridge.
Remove all the spices, scallions, and ginger slices. save the fried onion and garlic for the filling.
Roughly diced 200 grams of peeled and deveined shrimp. Add it to a big mixing bowl along with 300 grams of ground chicken thigh.
Season with 1.5 tbsp of soy sauce, 1.5 tbsp of fish sauce, 1 tbsp of oyster sauce, 1 tbsp of chinese cooking wine, and some white pepper to taste
Stir the protein within 1 direction for 5 minutes to develop the texture. Add the fried aromatics, the diced garlic chives. Keep stirring the filling until everything is well combined.
Put some filling in the middle of the wonton wrapper. Gather the edge together and pinch to close it. This recipe is enough to make 50-60 pieces of the wonton.
Bing 8 cups of chicken stock to a boil. Season it with some salt by taste. Add the wonton. Cook over medium-low heat until the wonton float to the top of the water and the pot should come back to a simmer. Add 1/2 cup of cold water to drop the temperature. Wait for the pot to come back to a simmer again. The total cooking time will take about 8-10 minutes. Optionally, throw in some baby bok choy and you are done.
Drizzle in 1-2 tbsp of the aromatic oil. The heat from the soup will reactivate the fragrance. Sprinkle some diced scallion as a garnish. Serve with Pickled long beans or other pickles.
????RELATED VIDEO - Homemade Wonton Wrap -
Videography / Editing by Austin Schargorodski -
Beef Stew with Cheesy Cheddar Dumplings #shorts
Serious rainy day comfort food right here! Got soaked doing the school run today so something to heat us up is definitely on the cards! Who's gonna have this on the dinner table for ya- share this with them! :)
Serves: 4
For the stew:
1 onion, sliced
2 large carrots, peeled and diced
2 garlic cloves, sliced
2 thyme sprigs
2 tbsp plain flour
750g beef flank or bavette
2 tbsp olive oil
200ml red wine
500ml beef stock
For the dumplings:
250g self raising flour
2 tbsp flat leaf parsley, chopped
100g butter
50g cheddar, grated
100ml milk
Sea salt and freshly ground black pepper
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Heat the olive oil in a large casserole pan over a medium high heat, while it is heating, cut the beef in four large pieces, toss the beef in the flour and season well with salt and pepper.
3. Add the beef and fry until brown on all sides. Do this in batches if needs be. Remove and set aside.
4. Add the onion, carrot, garlic and thyme and sauté for 5-6 minutes until softened without much colour.
5. Add the red wine, using the wooden spoon to remove any residue on the base of the pan and allow to reduce almost by half before returning the beef to the pan with the stock. Cover and put in the oven for 2.5hours.
6. When it has almost finished cooking, make the dumplings. Add the flour, parsley and butter to a large bowl with the cheddar. Using your fingertips to rub the butter into the flour. Season well and gradually add the milk into the mix. Tip out onto a flour surface and knead a little before rolling into a sausage shape. Divide into 9 pieces and shape using lightly floured hands to make balls.
7. Shred the beef a little and stir through the sauce.
8. Arrange the dumplings on top, leaving a little gap between each. Cover and place in oven to cook for 15 minutes until the dumplings have risen, remove the lid and cook for another 15 minutes until they’re golden.
Extremely Easy Dutch Oven Chicken & Dumplings - Cast Iron Wednesday
This is Billy's version of Easy Chicken & Dumplings... EXTREMELY Easy. There's only 6 ingredients, and 2 of those are Salt & Pepper!
Here's what you'll need:
32 oz carton of chicken broth Salt
2 to 5 oz canned chicken Pepper
Bag of frozen egg noodles --OR-- Frozen dumpling strips
and ... 1 Hammock!
Shovelhead 8-
Papa Texas-
Dan's Outdoor Cooking-
East Texas Cooking & Outdoors-
A cast iron Wednesday episode. *Please feel free to comment with any specific questions. #CastIronWednesday
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