Here in Nashvlle, there’s a nip in the air. (Well, considering it was pushing 100 not very long ago, upper 60’s is almost a blizzard). I’ve been waiting for cooler weather, so I can start making cooler-weather dinners. My “big three”, as it were: chili, beef and barley soup, and my famous chicken & dumplings. I don’t have any ground beef (or Archer Daniels Midland beef-type-substance), so tonight, I’m making chicken and dumplings.
It’s one of the few things I can say that I cook as well as my mother.
Now, C&D is that kind of dish that causes arguments over the best preparation method. Roll the dumplings out, or make drop-dumplings? I can do both ways, and they turn out well. I prefer rolled out, just because if they’re done right you get the best of both worlds: well formed dumplings AND a thicker sauce (I can’t stand runny C&D).
My method isn’t too fattening either (although it’s hard not to get seconds).
I’m just SOOOOO happy to be able to make my favorite comfort foods again!