Friday, July 8, 2011

{Food Friday | 07.08.11}

Tim McGraw's Chicken and Dumplings with Faith Hill's Cornbread.

This is one of my favorite comfort foods. I mostly make it in the fall and winter but every now and then I get the craving for it during the summer too. This is the kind of soup that your mom makes for you when you have the sniffles. :) It's pure homey bliss. Best part about this recipe in my opinion are the dumplings. There is nothing like dumpling goodness matched with cornbread. And this is NOT your average cornbread. It has a secret ingredient. And what might that be you ask? Buttermilk - it's in both recipes. Need I say more?

Recipes below!

Tim McGraw's Chicken and Dumplings
1 small chicken or 3-4 chicken breasts on the bone
Water, salt

2 c. flour
3 TBSP soft butter
1/2 c. buttermilk
1 egg

Cook the chicken in the water and salt until done. Cool and debone.

Mix other ingredients to make dumplings. Roll out on a floured surface and cut into squares. Drop into hot chicken broth. Let cook for 15 minutes until noodles are heated through. Add chicken back in. Serve with cornbread. I also put on salt and pepper to taste.

Faith Hill's Buttermilk Cornbread
2 TBSP Butter
1 1/2 c. cornmeal mix
1 egg
1 1/2 c. buttermilk

Preheat oven to 500F. Place all ingredients except butter into bowl. Mix. Melt butter in a small to medium cast iron skillet. Pour butter into bowl. Mix. Pour back into hot skillet and place into oven to bake at 500F until edges slightly golden/brown. About 20-25 minutes.