I’ve updated my Chicken and Dumpling recipe for the Instant Pot/Multi-Pot version.
Creamy Chicken & Dumplings
- 2 boneless chicken breasts*
- 4 boneless chicken thighs*
- 1 tbsp olive oil
- 2 sprigs of parsley
- 2 stalks of celery, chopped, w/leaves
- 8 oz carrots
- 1 small onion, chopped
- 2 tsp salt
- ½ tsp pepper
- 32 oz chicken broth or water
- 1 tbsp flour
- 1 tbsp butter
- 1 cup milk or cream
Instant pot (I have a Multi-Pot)
Cut chicken into large pieces. Heat oil with the saute feature, add chicken and brown. Add remaining ingredients (except flour, butter & milk). Set to soup setting and pressure cook for 20 minutes. Let pressure release naturally. Continue reading
This is my Perfect Apple Crisp (recipe here), using the stovetop method. Creates a tasty filling topped with great, crispy top.
Since I have the very nice wood pellet grill and a counter full of tomatoes, I decided it was time to do some roasting.
I chose fire roasting over smoking because I was looking for the sweet/charred flavor vs. smoky. Smoking is at a lower temperature for a longer time. Worth the time if you want a deep smoke flavor.
For fire roasting: Continue reading
A friend gave me a container of peach cobbler and of course, I couldn’t return it empty. She’d never had Strawberry Bread before, so I went with that.
She cannot tolerate wheat, so I substituted a gluten-free flour. And I had extra walnuts, used those instead of pecans.
Here is the original recipe: Continue reading
Everything about this is amazing. Production quality is top-notch – sound editing, lighting, music, beautiful locations and stunning food prep. Grab a cup of tea and enjoy.
We don’t have wild shiitake mushrooms here, so I decided to grow them myself. This time, I planted spawns into the holes I made around the tree trunk before. If the season is suitable, the mushrooms will be sprouting one after another in less than six months. I planted them at the top of the mountain because first, the temperature up there is low; second, this way they won’t get picked by others. I picked out the better quality ones and made them into sauce. You can have it all the way through summer.
Order What’s 4 Dinner Solutions: Summer into Fall here!
What’s 4 Dinner Solutions actually started years before the blog, as a menu service for busy families. When it was time to move on from that, I started the blog to continue sharing recipes. But what that means is, I have in my arsenal, fifty-two weeks of menus, recipes and shopping lists.
A few years ago, a friend convinced me to turn it into a cookbook. I quickly realized it would be unmanageable as one cookbook, so I’ve created four: Summer into Fall, Fall into Winter, Winter into Spring and Spring into Summer. Continue reading
Made my first batch of summer potato salad in my Multi-Pot. Recipe here.
I’m totally obsessed with the gentleman’s videos.