Thursday, March 17, 2011

Polish Crockpot Stew with Kielbalsa and Cabbage By Deen Brothers

1 Tbl olive oil

One 1 pound package kielbasa,
sliced into 1/2 inch thick rounds

1 medium onion halved and thinly
sliced

1 3/4 pounds white potatoes, peeled
and cubed or regular I used

1 small cabbage,quartered,cored,and
sliced into ribbons

1 tsp salt

1 tsp freshly ground black pepper


     1.  Heat the olive oil in a large skillet over medium high heat.  Brown the kielbasa for about 5 min.  Using a slotted spoon, transfer the meat to the crockpot.

     2.  Reduce he heat in the skillet to medium and add the onion.  Cook stirring for 3 to 5 minutes, or until softened.  Add 1/2 cup water and continue cooking, scraping up the brown bits, for 1 min more.  Add the onion  with the liquid to the crockpot.  Stir the potatoes, cabbage,salt and pepper into the crockpot.

     3.  Cover and cook on high for 1 1/2 hours or on low for 3 hours.  Serve hot. 

      Note I added a little vinager to my bowl seperate it was delicious and seperately, so that those who don't like vinegar can go without.

Monday, March 7, 2011

Quick and Easy Chicken and Dumplings By Deen Brothers

One and 3 1/2 pound chicken cut
into 8 pieces, or chicken pieces of your choice
2 carrots peeled and diced
2 celery ribs with leaves, chopped
4 fresh parsley sprigs
2 cloves garlic,minced
1 medium onion, chopped
2 1/2 tsp salt
1/4 tsp freshly ground black pepper
1 bay leaf

Dumplings

1 3/4 cups Bisquick baking mix
1/2 cup plus 2 Tbls milk
2 Tbls of chopped fresh parsley or 2 tsp dried parsley

1:  To make the chicken place the chicken in the crockpot.  Add water to cover about 2 cups, it took more use your judgement enough for dumplings to float above chicken.  Add the carrots,celery,parsley,
sprigs, garlic,onion,salt,salt, pepper,and bay leaf.  Cook, covered on high for 3 hours or low for 7 hours or until the meat begins to fall from bone.

2.  To make the dumplings in a large bowl, combine the Bisquick and milk.  Stir in the parsley.  Drop
the batter by Tbls into the liquid in the crockpot -the dumplings should just be submerged.

3.  Cover and cook the chicken and dumplings on high for 40 to 45, minutes, or until the dumplings are
tender.  Using a slotted spoon, transfer the dumplings to a bowl.  Remove and discard the bayleaf.  Transfer the chicken to a bowl and vegetables to another bowl.  Once the chicken is cool enough to handle, remove the skin and shred the chicken from bone.  Discard the skin and bones.  If the chicken and dumplings have gotten cold reheat them in a microwave or on the stove top.  Serve the chicken and vegetables along with the dumplings and top with a generous dollop of sour cream.