Fall Soup

Fall is here! We love it!!!!!! Yesterday was a nice big rainstorm and lucky for me, my day off. I got to sit home all day in my cozy house watching the leaves fly by and rain pour down. So, what better after a cozy fall day then a cozy fall dinner?

Dinner

Grilled Cheese Sandwiches

Creamy Butternut Soup

Apple Cider

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Creamy Butternut Soup

1 Medium Onion, chopped

2 Large Gala Apples, chopped

3 Tbs Butter

1 Medium Butternut Squash, peeled and chopped

34oz Chicken Broth

½ Cup Apple Cider

¼ Cup Heavy Cream

Salt and Pepper

1. In a 5quart stockpot melt butter over med high heat and sauté onions and apples for 5 mins or until tender.
2. Add squash, broth, juice, and ½ tsp salt. Bring to boil, then reduce, cover, and simmer for 30-40 minutes or until squash is tender. Remove from heat.
3. Transfer in batches to a food processor and puree until smooth.
4. Add heavy cream to the puree. Salt and pepper to taste. Enjoy!

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Deconstruction of Chicken and Dumplings

Srsly, how scary is this road?!

After an, eh hum, “spirited” game night at Tomcans new house last weekend we had a houseguest stay with us. We hung out in pain and watched a marathon of IRT’s new show “Deadliest Roads”. It really worked up an appetite and since he is well under the weight guidelines for my house, I had to fatten him up... with gravy.

Breakunchinner (it’s a thing)

Mom’s Version of Chicken and Dumplings

Salad

Assorted Energy Drinks

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Mom’s Chicken and Dumplings

8 Chicken Thighs or 4 Breasts, skin on with bone

1 Carrot

1 Stalk Celery

1 1/3 Cup Bisquick

3-6 Tbs Milk

1-2 Cans Chicken broth

Salt and Pepper

1. Place chicken seasoned with S&P into Dutch Oven (on the stovetop over med+) or skillet with a lid, add chopped up carrots, celery, and a few Tbs of chicken broth. Cook through with cover in place.
2. Mix up Bisquick and milk in a bowl until it resembles a cross between dough and batter.
3. When chicken is cooked (or within a few minutes of being done), remove cover and place a spoonful or two of the batter mix on top of each piece of chicken. Replace cover. Cook for 10+/- minutes or until toothpick inserted into the “dumpling” comes out clean.
4. Remove chicken pieces with dumplings cooked on top from the pan, transfer to plate.
5. Now is time for gravy! Use your own recipe, or follow my easy one:
1. Mash up the little carrot and celery bits left in the pan with the back of a spoon or something creative.
2. Keep the heat going on the pan and pour in 1-2 cans chicken broth (depending on how much gravy you want).
3. Scrap the little browned bits from the bottom of the pan and let them “season” your gravy.
4. In a little bowl, mix together a few Tbs of flour (or cornstarch) and enough COLD water to make it thinner than a paste. Mix until it is smooth.
5. Pour the flour mixture into the gravy SLOWLY while mixing well.
6. Let the gravy cook (stir occasionally) until it is thickened and bubbly, reduce heat and let cool a little.
7. Season with S&P.
6. Place chicken on plate, cover with gravy, ENJOY!

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Lazy Dazy

Our DR trip, all dressed up
and ready for sushi dinner.

I have been so lazy lately.

Not just lazy about blogging, but lazy in general. We spent a little over a week in the Dominican Republic, came home to the flu, and ever since then my motivation has been MIA.

This weekend will be different! It is a slow weekend in the Keiffer house, only plans on Saturday. Sunday will be full of sitting around in our underwear watching football while eating pizza and eating frosting out of the container productive cooking, canning, and cleaning.

I promise I will blog something after this weekend.

We survived in DR on ice cream, espresso,
Mamajuana, wine, and water. YUM.