Tuesday, July 28, 2009

Cooking Week

After flipping through a Better Homes & Gardens magazine last week, I decided I need to cook more. Now, don't get me wrong I love to spend time in the kitchen, but usually I make sweet stuff... cookies, cupcakes, pies, etc. And though I usually make some semblance of dinner, my go-to meals tend to be pasta or sandwiches. Usually "fancy" meals only happen about once a week.

Which is why this week I am making it my goal to cook every. single. night. And not just cook, but make new, delicious meals. Oh, and by every single night I mean Monday through Thursday (What! I can't help it that we are a super-fun couple were invited out Sunday, Friday AND Saturday. Okay so two of those night we were invited out by family, but still we are really fun.)

So yesterday was day one and I made Corn & Chicken Chowder with Dumplings. And it was a success so I thought I'd share it with all of you. Inspiration came from Better Homes & Gardens, but I kind of made the recipe my own:


What you'll need:
2 boneless chicken breasts (cut in half)
4 ears of sweet corn
32 oz. container of reduced-sodium chicken broth (I ended up using about 8 oz. extra)
1/2 cup mango-peach salsa (this is where my creative genius came in)
1 cup milk
1 1/4 cup instant mashed potato flakes
2 1/4 cup Bisquick
2/3 additional cup milk
Salt & Pepper

Get Cooking:
1. Combine chicken, corn and 32 oz. broth in whatever-pan-is-big-enough on the stove. Cover and bring to a boil over high heat. After you've reached a boil, reduce heat to medium and cook for about 12 minutes. Check to see that the chicken is cooked. If so remove chicken and corn to cutting board.

2. If you want to save time and just make quick biscuits (or buy some) you can skip this step. Bring chicken broth back to a boil. Combine 2 1/4 cup Bisquick with 2/3 milk to form dough. Drop spoonfuls onto boiling broth. Reduce heat and cook uncovered for 10 minutes. Cover and cook ten minutes longer (so you see this part can add 20 minutes!) Remove dumplings to extra bowl. While you are making the dumplings, shred chicken and cut corn from cobs.

3. Bring broth to medium heat and add salsa. Stir in milk and potato flakes. Add corn and chicken. Heat through, add salt & pepper to taste. Serves 4!

And tonight, I continued my "Cooking Week" by making "Eggplant Parm but not really" which I got over at McMommy's Blog. I just served the eggplant/sauce/cheese combo over pasta, and it was delish!

Two nights down, two to go, I'll let you know how it goes!
In the meantime, enjoy!
Lauren

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