Monthly Archives: July 2009
Chicken & Dumplings
2 packets of Lipton’s Cream of Chicken Cup-O-Soup
1 can of Chunk Chicken*
¼ cup Mixed vegetables*, I like celery, carrots and peas.
1 cup Bisquick
2 cups Water
* – Dehydrate items at home for extended backpack trips.
Put chicken and vegetables in a zip lock, pack everything else separately. Put water in pot, use 25% more than required in making the soup or you will have glue. Add dehydrated chicken and vegetables to cold water and bring to a boil. Simmer until meat and veggies are tender. While the soup is heating, add water (see Bisquick box instructions for qty.) to Bisquick and knead in the zip-lock bag. When soup is hot, cut off a corner of the bag and squeeze out Bisquick into the pot. Cover and cook for about 10 minutes on low heat.
The size of the corner you cut off the bag will determine the size of your dumplings. If you cut it about 1” big, use short squeezes to have round dumpling shapes. Cut it off smaller and you can get longer type ribbon shaped dumplings.
Hot and Zesty Chicken
My buddy makes this a lot, but he cannot remember where the recipe came from.
10 Chicken Legs or Thighs (bone in)
3/4 cup Brown Sugar
Sesame Seeds
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Ground Ginger
1/2 tsp Cayenne Pepper (add more if you like it hotter)
1/8 tsp Ground Nutmeg
1/8 tsp Cloves
2 tbsp Soy Sauce
2 tbsp Cider Vinegar or Red Wine Vinegar
1 tbsp Sherry
3/4 cup water
2 tbsp Cornstarch
Bake chicken in 12” Dutch oven for 45-50 minutes turning once until done and browned.
While chicken is cooking mix together remaining ingredients except cornstarch. Bring to a boil. Mix enough water with cornstarch to make a slurry then pour into boiling mixture. Stir until thickened. Spoon the sauce over chicken during the last 10 minutes of cooking. Sprinkler the Sesame Seeds over chicken right before serving.
When ever I get in a rut and don’t know what to eat, I always go for something spicy like this dish to put me back on track.