Tag Archives: flour

Chicken Dumpling Soup

⭐⭐⭐⭐⭐

Serves: 8 | Total Time: 1 Hour 15 Minutes


Jump to Recipe

Growing up, chicken dumpling soup was a favorite recipe that my mom would make. It didn’t matter the time of year; if she made it in the winter, it was a warming comfort food after coming in out of the cold, but she would make it in the summertime too. Chicken dumpling soup can be flavored so many different ways, and one of my mom’s favorites was throwing in as many fresh garden veggies as she could harvest on any particular day.

I distinctly remember carrots as a main ingredient in my mom’s chicken dumpling soup recipe. Oh, those bright orange pops of flavor amidst all those juicy chunks of chicken and plump dumplings swimming around in that herby broth… I suppose I may be partial to the use of carrots because they are one of my favorite veggies, but if you prefer, you can change up the carrots with peas, or use them both together. (I would have added peas, but Mark is not a fan and would just pick them out!)

Instant Pot Chicken And Dumplings

My mom makes her chicken dumpling soup with cream, which is fine and dandy if you are using white meat, but I chose to make this recipe without it because I am using dark meat with the bones in. I really want the carrot and herb flavors to shine in the homemade chicken stock that is the base for this chicken and dumpling soup. 

Now, before you fret over having to make homemade chicken stock, I just want to point out that you don’t have to go through the trouble! Since this soup is made in the Instant Pot, you can make the stock at the same time as you make the soup.

Yep, one and done.

How nice!

Chicken And Dumplings Instant Pot
Buy the INSTANT POT 7 in 1 Pressure Cooker at Macy’s

To do this, you’ll throw in whole chicken pieces with the skin and bone intact. This renders a rich and fatty broth that packs enough of its own flavor, so adding cream really isn’t necessary. If you don’t want to deal with fishing out all the bones later, you can use boneless chicken pieces, but I highly recommend using dark meat as it imparts some of that fattiness that makes homemade stock so flavorful. If you decide to omit the bones, add some butter or olive oil to really amp up the savory flavor or your broth may fall flat.

And now… about how to make homemade dumplings for chicken and dumplings…

A first glance at the recipe may have you thinking…. a recipe for chicken soup dumplings with nutmeg!? 

Making Soup In Instant Pot

Yeah, I personally think this is how to make the perfect dumplings… you want them to have a hint of flavor, but not so much that they overpower the rest of the soup. A tiny sprinkling of nutmeg in the soup dumpling dough boosts the meaty flavor of the broth just enough for you to say WOW! without knowing that it is nutmeg. I have been known to use nutmeg in chili, meat seasonings, and all kinds of slow cooked or Instant Pot stews and soups. Nutmeg may be commonly known as a spice used in fall sweet treats and winter ciders, but it plays a great supporting role in savory dishes, too. Just use it sparingly!

Making this soup in the Instant Pot rocks because it puts out a long, slow cooked flavor in just over an hour. Perfect for busy cooks! So… if you don’t have an Instant Pot, you need to get one. The prices have come down, and I can’t tell you how it is worth the investment to have an Instant Pot in the house. Here are a few suggestions to make it easy (just click on your preferred retailer to see the options):

Soup Dumpling Recipe

This recipe makes enough for 8. Even though it is only Mark and I in the house (and our three cats, but they don’t eat soup!), I usually make the whole shebang and then freeze the remaining soup for later. Because there is no cream in the base, the dumplings and broth freeze quite nicely! If you are a family of four, you can freeze enough for another round. Perfect for when you just don’t feel like cooking at all, or are too darn busy to on any given night. Just pull this easy homemade freezer soup out in the morning, then heat it on the stove (or microwave) when it’s dinnertime.

Double nice!


Chicken Dumpling Soup Instant Pot Recipe
Chicken Dumpling Soup Recipe

Chicken Dumpling Soup

How to cook dumplings with chicken has never been easier with this chicken dumpling soup Instant Pot recipe. This chicken dumpling soup can be made ahead for later since both the dumplings and broth freeze well.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course, Soup
Cuisine American
Servings 8 people

Equipment

  • Instant Pot

Ingredients
  

  • FOR THE SOUP:
  • 4 large chicken leg quarters with skin and bone
  • 4 cups water
  • 2 cups chicken broth
  • 4 chicken bullion cubes
  • 6 medium carrots sliced
  • 1 whole white onion chopped into big chunks
  • 2 tablespoons fresh thyme leaves chopped
  • 2 tablespoons fresh rosemary leaves chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • FOR THE DUMPLINGS:
  • ½ cup whole milk
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon freshly grated nutmeg

Instructions
 

  • Add all of the ingredients for the soup to the Instant Pot and give them a couple of stirs. Secure the lid and set to pressure cook on high for 15 minutes (30 minutes if using frozen chicken).
  • While the soup is cooking, prepare the dumplings by sifting together the flour, baking powder, and salt into a medium bowl. Add the nutmeg and black pepper and whisk to evenly combine. Whisk the eggs and milk together in a separate bowl, then slowly add the wet ingredients to the dry ingredients, stirring as you go. Continue to stir until no dry clumps remain, then set the dough aside until ready to use.
  • Once the timer on the Instant Pot goes off, carefully open the vent to quickly release the pressure. When it is safe to remove the lid, carefully do so. Use a ladle and a carving fork to shred the meat and to fish the bones, cartilage and skin out of the soup. This will take about 10 minutes, but take your time getting these things out. It is never fun to bite into a mouthful of cartilage or worse, a bone. Although this step may be a bit tedious, don’t be tempted to use boneless chicken. The skin, bones, and cartilage are what give the broth its flavor! (See the note below if you still want to use boneless chicken.)
  • Cancel the ‘warm’ setting and set the Instant Pot to the ‘soup / stew’ setting, then add the dumplings to the stew. I use two teaspoons to do this; one to scoop up about 1 teaspoon of dough and the other to slide the dough off into the stew. When you add a dumpling to the stew, immediately dunk it below the surface of the broth. Although the dumplings will float back up, dunking them coats them with fat and keeps them from sticking together. Continue until all of the dough is used up, varying the dumpling size a bit to make it interesting. The dumplings will double in size as they cook, so don’t make them any bigger than 1 teaspoon (or they may not cook all the way through). Once all of the dumplings are in the stew, continue to cook the stew uncovered for another 15 minutes. It will begin to boil, this is ok.
  • When ready to serve the soup, cancel all settings on the Instant Pot and allow the stew to cool slightly because it will be very hot by this point. Use a large ladle to serve it into bowls and garnish with fresh parsley, a sprinkle of sea salt and a grind of black pepper.

Notes

Should you decide to use boneless chicken, dark meat will give you the best result that is most similar to homemade stock. If you prefer using white meat, add some olive oil or butter to the soup in step one to prevent your broth from falling flat.
Keyword chicken and dumpling soup, chicken and dumplings instant pot, chicken dumpling soup, chicken dumpling soup can, chicken dumpling soup instant pot, chicken dumpling soup recipe, dumplings and broth, how to make homemade dumplings for chicken and dumplings, how to make perfect dumplings, instant pot chicken and dumplings, recipe for chicken soup dumplings, soup dumpling dough, soup dumpling recipe
Like this recipe? Share the love! 
Made this recipe? Let me know how it went!

30 Minute Amazing Cod Dinner

⭐⭐⭐⭐⭐

Serves: 2 | Total Time: 25 Minutes

The idea for this 30-minute fried cod recipe came from the local VFW hall in the city where we used to live. I am not kidding when I say that their fish fries are better than those at any high-end supper club! For what they lack in atmosphere, they make up for in their fish fries.

People drive for miles in biting cold conditions to eat there.

Can you blame them?

What could be better than an assortment of succulent fish deep-fried in a light, crunchy batter on a frigid Friday night in Wisconsin? My husband and I usually eat at the bar, and never a dull moment is to be had. I am convinced that the friendliest people on earth eat fish at the bars of Wisconsin’s VFW halls!

For my recipe, I narrowed it down to cod – because cod is easy to get and its pretty forgiving when you prepare it. The rice flour along with the ginger beer come together to give the batter a mild sweetness that is light, flaky, and anything but heavy. You want the juicy meat of the fish to star; the batter is only a supporting role.

Don’t worry too much if the batter doesn’t seem to stick to the fish. It doesn’t take much to give the meat a crunchy brown crust. This meal goes well with my homemade Dilly-Horse Tarter Sauce… because I made it specifically for this dish! (Regular tarter sauce will work, too!) 

I’ll have a brandy old fashioned sweet – with olives, please!


30 Minute Amazing Cod Dinner

Total Time: 25 Minutes

Prep: 15 Minutes / Cook: 10 Minutes

INGREDIENTS:

  • 1/2 cup all-purpose flour
  • salt and pepper to taste
  • 1/2 cup rice flour
  • 1/4 cup crushed cornflakes
  • 1/4 cup plain dry breadcrumbs
  • 2 tablespoons homemade lemon-pepper seasoning
  • vegetable oil, about 2 cups
  • 1 lb. cod filet
  • whole milk, about 1-2 cups
  • 1 cup ginger beer
  • 1/2 teaspoon fish sauce

RECIPE DIRECTIONS:

1. To prepare the batter for the cod, you will need to start with two medium-sized bowls. In the first bowl, season the all-purpose flour with salt and pepper. In the second bowl, whisk together the rice flour, cornflakes, lemon-pepper seasoning, and breadcrumbs.

2. Pour the vegetable oil in a 12-inch cast iron skillet. It should come to about 1/4 inch deep. Begin to heat the oil over medium-high. It will rise to temperature as you finish preparing the cod.

3. Slice the cod into eight 1-inch pieces.

4. Place the cod pieces in a third, clean bowl. Pour enough milk over them to cover them and then toss them with your fingers. I go so far as to lightly massage the milk into the pieces for a little extra infusion of richness.

5. Combine the ginger beer and fish sauce. Pour half of the mixture into the bowl with the rice flour mixture and vigorously stir with a fork for about a minute. (I don’t use a whisk for this part because the batter does thicken up rather quickly. Using a fork eliminates the batter from getting stuck inside the whisk.) Add the remaining ginger beer mixture to the batter and continue to stir until combined and slightly foamy.

Best Breading For Fried Fish

6. Drain the milk off the cod pieces, discard milk. Add the cod to the seasoned all-purpose flour and toss to coat. Transfer the cod all at once to the ginger beer batter. Mix with your hands, patting the batter down into the pieces of cod until each piece is evenly coated. 

7. By this point your oil should be hot enough to fry the fish. Test it by dropping a small amount of batter into the oil, if it sizzles rapidly, you are ready to go!

8. Add the cod, one piece at a time, to the hot oil. Place them in a single layer with some space between each piece. (If you have to work in batches, do! Crowding the pan will only cause your cod to cook unevenly.) After about 90 seconds, flip each piece and allow to brown on the other side for another 90 seconds.

9. Turn the heat to medium and allow the fish to fry for another 4 – 6 minutes (the length of time will depend on how frozen your fish was when you started). You’ll know they are done when the outside is brown and crispy and the inside is flaky and moist.

10. Remove the fish to a cooling rack placed over paper towels to allow any excess grease to drain off.

11. Serve steaming hot with buttered wild rice, blanched greens, and ramekins of homemade tarter sauce.


30 Minute Fried Cod Dinner Idea
Best Fried Fish Recipe

30 Minute Amazing Cod Dinner

Brown and crunchy on the outside, light and flaky on the inside. Slightly sweet, intensely good. Make this easy cod dinner in less than 30 minutes!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 2 people

Ingredients
  

  • ½ cup all-purpose flour
  • salt and pepper to taste
  • ½ cup rice flour
  • ¼ cup crushed cornflakes
  • ¼ cup plain dry breadcrumbs
  • 2 tablespoons lemon pepper seasoning
  • 2 cups vegetable oil
  • 1 pound cod filet
  • whole milk, about 1-2 cups
  • 1 cup ginger beer
  • 1 teaspoon fish sauce

Instructions
 

  • To prepare the batter for the cod, you will need to start with two medium-sized bowls. In the first bowl, season the all-purpose flour with salt and pepper. In the second bowl, whisk together the rice flour, cornflakes, lemon-pepper seasoning, and breadcrumbs
  • Pour the vegetable oil in a 12-inch cast iron skillet. It should come to about 1/4 inch deep. Begin to heat the oil over medium-high. It will rise to temperature as you finish preparing the cod.
  • Slice the cod into eight 1-inch pieces.
  • Place the cod pieces in a third, clean bowl. Pour enough milk over them to cover them and then toss them with your fingers. I go so far as to lightly massage the milk into the pieces for a little extra infusion of richness.
  • Combine the ginger beer and fish sauce. Pour half of the mixture into the bowl with the rice flour mixture and vigorously stir with a fork for about a minute. (I don't use a whisk for this part because the batter does thicken up rather quickly. Using a fork eliminates the batter from getting stuck inside the whisk.) Add the remaining ginger beer mixture to the batter and continue to stir until combined and slightly foamy.
  • Drain the milk off the cod pieces, discard milk. Add the cod to the seasoned all-purpose flour and toss to coat. Transfer the cod all at once to the ginger beer batter. Mix with your hands, patting the batter down into the pieces of cod until each piece is evenly coated. 
  • By this point your oil should be hot enough to fry the fish. Test it by dropping a small amount of batter into the oil, if it sizzles rapidly, you are ready to go!
  • Add the cod, one piece at a time, to the hot oil. Place them in a single layer with some space between each piece. (If you have to work in batches, do! Crowding the pan will only cause your cod to cook unevenly.) After about 90 seconds, flip each piece and allow to brown on the other side for another 90 seconds.
  • Turn the heat to medium and allow the fish to fry for another 4 – 6 minutes (the length of time will depend on how frozen your fish was when you started). You'll know they are done when the outside is brown and crispy and the inside is flaky and moist.
  • Remove the fish to a cooling rack placed over paper towels to allow any excess grease to drain off.
  • Serve steaming hot with buttered wild rice, blanched greens, and ramekins of homemade tartar sauce.

Notes

Helpful Tip:
I use cod that is still slightly frozen. I find it’s easier to get a nice, clean cut on it, plus this keeps the meat moist when it’s frying in the hot oil. (If you have a solid filet, take it out of the freezer about 3 hours before you begin. Smaller pieces won’t require as much time.)
Keyword 30 minute meals, best batter for fried fish, best fried fish, easy cod dinner, fast easy dinners, fish fry recipes
Like this recipe? Share the love! 
Made this recipe? Let me know how it went!

Lamb Meatballs with Mint Pesto and Sweet Yogurt Sauce

⭐⭐⭐⭐⭐

Serves: 4 | Total Time: 30 Minutes


Jump to Recipe

Lamb meatballs, mint pesto and sweet yogurt sauce. Sounds gourmet, doesn’t it?

Well, it is… and it’s all keto, too!

Initially, I wasn’t aiming to make this recipe a gourmet keto recipe. It just sort of happened, like a lot of things in the kitchen do when I experiment with new recipe ideas. 

Quick Lamb Dinner

The story goes something like this…

I had lamb for the first time at the Outback Steakhouse many years ago. This was way back when they offered a rack of lamb on the menu. It came with ramekins of mint jelly and a rich brown gravy made from the pan juices.

I was in love!

Lamb Meatballs Mint Pesto

As time went by I got pretty used to cooking my own lamb chops at home. Having lamb with mint is one of my favorite culinary flavor combinations, and since I wanted them more than I could afford to go out and get them at restaurants, I needed to learn how to cook lamb at home.

My love affair with lamb got even juicier the first time I had a gyro… 

Ooooooh,… seasoned lamb meat roasted on a spit, slathered with yogurt sauce and all wrapped up in a chewy, pillowy flatbread…. can life possibly get any better? When I introduced Mark to gyros not long after we met, his reaction was pretty much the same.

How Do You Cook Lamb Meat?

These days, the mere mention of ‘lamb’ when he asks me what’s for dinner will produce a happy dance.

This lamb meatballs appetizer is a combination of my two favorite ways to have lamb; chops with mint jelly for dipping and a traditional Greek gyro. The keto part just sort of happened. In fact, the carbs in this recipe are so low that you can double up the serving portions and have these easy lamb meatballs as a keto dinner without even coming close to busting your carb limit.

Lamb Meatballs

Don’t you just love it when things work out like that? Oh, and did I mention that this is a 30 minute lamb recipe, too?

Gourmet.

Healthy.

Fast and easy.

How To Cook Lamb

With that said, feel free to pour your favorite glass of red for sipping while enjoying the free time you just gained back tonight.

Cheers! 


What Wine Goes With Lamb Meatballs

Wine pairings for Lamb Meatballs with Mint Pesto and Sweet yogurt Sauce:

Cabernet sauvignon pairs well with both lamb and mint, and syrah will compliment the delicate flavors without overpowering.

Not a fan of reds? Grab your favorite dry rosé, it works just as well.


*Peppermint Essential Oil is necessary for the yogurt sauce to be smooth and pretty on the plate. If you don’t have the peppermint essential oil and you want to get some, you will want a food grade essential oil. (Adulterants, fillers, and contaminants – be gone!) Peppermint is not too pricey, and if you don’t know where to buy essential oils for cooking, send me a message and I will let you know where I get mine. You can use the remaining oil in other recipes, in cocktails, to relieve headaches, freshen feet, and even to repel mice, ants and spiders. It has a long shelf like and will keep for many months.


Easy 30 minute Lamb Meatballs Recipe Idea
Lamb Meatballs Recipe

Lamb Meatballs with Mint Pesto and Sweet Yogurt Sauce

This is the best lamb meatball recipe to make if you are on the keto diet – or even if you aren't. Gourmet flavor. Easy to make. A culinary win-win!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Main Course
Cuisine Mediterranean
Servings 4 people
Calories 420 kcal

Ingredients
  

  • 1 egg
  • 1 tablespoon coconut flour
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup flat parsley finely chopped, plus
  • ¼ cup whole flat parsley leaves
  • 2 tablespoons plus 1/4 cup olive oil divided
  • 1 teaspoon fine sea salt plus more
  • 1 garlic clove peeled
  • 1 pound ground lamb
  • ¼ cup whole mint leaves firmly packed
  • ¼ cup whole milk plain greek yogurt
  • 1 drop peppermint essential oil
  • 3 to 4 drops liquid stevia
  • a few grinds black peppercorns (from a pepper mill), or a pinch of coarsely ground black pepper

Instructions
 

  • Preheat oven to 425°F.
  • In a large bowl, mix together the egg, coconut flour, cumin, turmeric, red pepper flakes, finely chopped parsley leaves, 2 tablespoons olive oil, and salt. Add the ground lamb and mix everything together well. Use your hands for best results!
  • Roll the lamb mixture into balls that are about one inch in diameter. You should end up with around 20 meatballs. Place the meatballs on a rimmed baking sheet so that they are evenly spaced. Bake on the top rack in the oven for 12-15 minutes. When done, use kitchen tongs to roll the meatballs around on the baking sheet. This will smooth out any uneven edges as well as coat them in their juices for maximum flavor.
  • While the meat is baking; add the mint leaves, whole parsley leaves, the second garlic clove, 1/4 cup olive oil, and a pinch of salt to a food processor. Pulse for about a minute or until leaves are very finely chopped and the pesto is beginning to get smooth. 
  • In a small bowl, combine the yogurt, peppermint essential oil, liquid stevia and fresh ground black pepper. Mix well until the yogurt is smooth and creamy and the flavors are evenly distributed.
  • Smear a spoonful of yogurt sauce onto each plate. Drop a spoonful of mint pesto on top of the yogurt and smear the pesto into the yogurt using light, arcing motions. (Don't overdo it, though! You want to have distinct circles of white yogurt and green pesto covering the plates.). Place 5 meatballs on top of the sauce/pesto swirls, then top the meatballs with a drizzle of olive oil. Garnish with a grind or two of fresh ground black pepper and a sprinkling of red pepper flakes.

Video

Keyword 30 minute meals, baked lamb meatballs, best sauce for lamb, cook with essential oils, easy gourmet recipes, easy lamb appetizers, easy lamb meatballs, gourmet at home, homemade keto chips, keto recipes, lamb meatballs, lamb meatballs recipe, lamb meatballs with mint pesto, lamb recipes, sweet yogurt sauce, what sauce goes with lamb
Like this recipe? Share the love! 
Made this recipe? Let me know how it went!