The snow and ice seems to have skirted us. It’s still very cold and rainy, but luckily nothing too bad. It’s days like this that I like some good old comfort food. Tonight I decided to make Chicken and Dumplings. It’s a good stick to your ribs kind of meal. I have the copycat version of Cracker Barrel’s pinned to my board on Pinterest. This is my favorite Chicken and Dumpling recipe.

No matter what, when I use flour, baking soda/baking powder, I ALWAYS sift it. Sometimes the soda or powder can get clumpy and if you get a bite with a clump it is SO bitter.

The dumplings call for 3 cups flour, 1 T baking powder, 1 1/2 tsp salt and 1 cup + 2 T milk. just mix that together, roll it out into a big rectangle about 1/4 inch thick and use a pizza cutter to cut it into squares.

Cook your chicken breasts (or whatever chicken you like) in 6 cups chicken broth. I only had 2 cups so I used to bouillon cubes. You would think just boiling the chicken in water would be enough, but you really want that chicken flavor. Add 1/2 onion and some celery. Cook it partially covered for about 30 minutes or until the chicken is done.

Remove everything but the broth. Bring it to a simmer and add the dumplings. Make sure you add quite a bit of flour to the dumplings when you roll them out. This makes the gravy. Simmer for 30 minutes. Add the shredded chicken and that’s it. I add a lot of pepper once it’s cooked, but I find I don’t need any extra salt.

It was so good.

The other night Jackson wanted shrimp Po boys again. I found this shrimp at Super 1. It’s breaded raw shrimp and I just pan fried it.

It was SO delicious! I only cooked half of the bag and there’s plenty left for the next meal. I think it was $17.49 for the box, but if you think about how much a shrimp dinner is at a restaurant, it’s a good deal.