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<!doctype html><html lang=en><head><meta charset=utf-8><meta name=viewport content="width=device-width,initial-scale=1"><link rel=stylesheet href=https://jtom38.github.io/cookbook//css/bulma.css><link rel=icon href=https://jtom38.github.io/cookbook//favicon.svg><link rel=mask-icon href=https://jtom38.github.io/cookbook//favicon.svg color=#000000><link rel=apple-touch-icon href=https://jtom38.github.io/cookbook//apple-touch-icon.svg><meta name=title content="Dinner"><meta name=description content="Tombleson Family Cookbook"><meta name=theme-color content="#3471B0"><meta property="og:locale" content="en_US"><meta property="og:type" content="website"><meta property="og:site_name" content="Tombleson Family Cookbook"><meta property="og:title" content="Dinner"><meta property="og:url" content="https://jtom38.github.io/cookbook/course/dinner/"><meta property="og:image" content="https://jtom38.github.io/cookbook/meta-thumb-white.png"><meta property="twitter:card" charset=summary_large_image><meta property="twitter:title" content="Dinner"><meta property="twitter:url" content="https://jtom38.github.io/cookbook/course/dinner/"><meta property="twitter:image" content="https://jtom38.github.io/cookbook/meta-thumb-white.png"><script>document.addEventListener("DOMContentLoaded",()=>{const e=Array.prototype.slice.call(document.querySelectorAll(".navbar-burger"),0);e.forEach(e=>{e.addEventListener("click",()=>{const t=e.dataset.target,n=document.getElementById(t);e.classList.toggle("is-active"),n.classList.toggle("is-active")})})})</script><title>Dinner</title></head><body><nav class="navbar is-info" role=navigation aria-label="main navigation"><div class=navbar-brand><a class=navbar-item href=https://jtom38.github.io/cookbook/>Tombleson Family Cookbook</a>
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<a class=navbar-item href=https://jtom38.github.io/cookbook/cuisine>Cuisine</a>
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<a class=navbar-item href=https://jtom38.github.io/cookbook/course>Course</a>
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<a href=https://jtom38.github.io/cookbook/tags/dumplings>Dumplings</a></button></div></div></div></div></div></div></div><br><footer class=footer><div class="content has-text-centered"><p><strong>Tombleson Family Cookbook</strong></p></div></footer></body>
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course/dinner/index.xml
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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Dinner on Tombleson Family Cookbook</title><link>https://jtom38.github.io/cookbook/course/dinner/</link><description>Recent content in Dinner on Tombleson Family Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Wed, 11 Jan 2023 06:36:00 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/course/dinner/index.xml" rel="self" type="application/rss+xml"/><item><title>Homemade Chicken and Dumplings</title><link>https://jtom38.github.io/cookbook/recipes/chicken-and-dumplings/</link><pubDate>Wed, 11 Jan 2023 06:36:00 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipes/chicken-and-dumplings/</guid><description>Ingredients Base 1/2 cup (113 g) unsalted butter 1 yellow onion, finely chopped 3 carrots, cut into ½-inch dice 2 ribs celery, finely chopped 3 cloves garlic, finely minced 1/2 cup (60 g) all-purpose flour 5 cups (1200 ml) chicken broth 1/3 cup (80 ml) heavy cream 2 teaspoons kosher salt 1/2 teaspoon black pepper 1/2 teaspoon dried thyme 2 bay leaves 1 cup frozen peas 4 cups cooked chicken, diced small 3 tablespoons minced parsley For the Dumplings 2 cups (240 g) all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 tablespoons unsalted butter, melted 1 cup (240 ml) milk Instructions Place the chicken stock in a small saucepan and warm over low heat.</description></item></channel></rss>
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<a class=navbar-item href=https://jtom38.github.io/cookbook/index.xml><img src=https://jtom38.github.io/cookbook/icons/ionicons/logo-rss.svg width=32 height=32></a></div></div></nav><section class="hero is-info"><div class=hero-body><div class="container has-text-centered"><p class=title>American</p><p class=subtitle></p></div></div></section><div class=container><br><div class="container mt-8"><div class=card><div class=card-content><div class=media><div class=media-left><figure class="image is-128x128"><a href=https://jtom38.github.io/cookbook/recipes/chicken-and-dumplings/><img src=https://jtom38.github.io/cookbook/recipes/chicken-and-dumplings/thumbnail.png alt width=256 height=256></a></figure></div><div class=media-content><p class="title is-4"><a href=https://jtom38.github.io/cookbook/recipes/chicken-and-dumplings/>Homemade Chicken and Dumplings</a></p><p class="subtitle is-6"></p><div class="buttons has-addons"><button class=button>
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recipes/chicken-and-dumplings/index.html
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<span aria-hidden=true></span></a></div><div id=navbarBasicExample class=navbar-menu><div class=navbar-start></div><div class=navbar-end><a class=navbar-item href=https://jtom38.github.io/cookbook/recipes>Recipes</a>
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<a href=https://jtom38.github.io/cookbook/course/dinner>Dinner</a></button></div></div></nav><div class=container><div class="block has-text-centered"><img src=https://jtom38.github.io/cookbook/recipes/chicken-and-dumplings/thumbnail.png alt="Missing thumbnail :("></div><div class=block><div class=content><h2 id=ingredients>Ingredients</h2><h3 id=base>Base</h3><ul><li>1/2 cup (113 g) unsalted butter</li><li>1 yellow onion, finely chopped</li><li>3 carrots, cut into ½-inch dice</li><li>2 ribs celery, finely chopped</li><li>3 cloves garlic, finely minced</li><li>1/2 cup (60 g) all-purpose flour</li><li>5 cups (1200 ml) chicken broth</li><li>1/3 cup (80 ml) heavy cream</li><li>2 teaspoons kosher salt</li><li>1/2 teaspoon black pepper</li><li>1/2 teaspoon dried thyme</li><li>2 bay leaves</li><li>1 cup frozen peas</li><li>4 cups cooked chicken, diced small</li><li>3 tablespoons minced parsley</li></ul><h3 id=for-the-dumplings>For the Dumplings</h3><ul><li>2 cups (240 g) all-purpose flour</li><li>1 tablespoon baking powder</li><li>1 teaspoon salt</li><li>2 tablespoons unsalted butter, melted</li><li>1 cup (240 ml) milk</li></ul><h2 id=instructions>Instructions</h2><ol><li>Place the chicken stock in a small saucepan and warm over low heat.</li><li>In a large pot or Dutch oven, melt the butter over medium-low heat. Add the onion, carrot, and celery and saute until the onion is translucent, 10 to 15 minutes. Add the garlic and cook for an additional 1 minute. Add the flour and cook for 2 minutes, stirring constantly.</li><li>Slowly add the hot chicken stock, stirring constantly, and simmer over low heat until thickened, about 1 minute. Stir in the heavy cream, salt, pepper, thyme and bay leaves. Adjust the heat to maintain a slow simmer while you prepare the dumplings.</li><li>Make the Dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Add the melted butter and milk and stir with a rubber spatula until the dough just comes together.</li><li>Stir the chicken, peas, and parsley into the pot. Drop the dumpling mixture by large spoonfuls of dough over the surface of the chicken stew. Cover and cook for 15 minutes. Check the dumplings with a toothpick to see if they’re done; if they are still doughy in the middle, flip them over, cover and simmer for an additional 5 minutes. Serve immediately.</li></ol><h2 id=notes>Notes</h2><ul><li>To make this a quick dinner, use a cooked rotisserie chicken from the grocery store.</li><li>If cooking the chicken from scratch, I like to use chicken thighs because they are more flavorful, but you can use breasts as well. Prepare any way you’d like – saute in a pan, poach, or roast in the oven, then chop. I typically use about 2 pounds of boneless, skinless chicken thighs for this recipe.</li><li>For uniform dumplings, I like to use a medium cookie scoop, which holds about 1½ tablespoons, for dropping the dough into the pot.</li><li>Storage: The chicken and dumplings can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, you may want to add a splash of chicken stock to loosen it up a bit.</li><li>Freezing Instructions: You can freeze the chicken and dumplings in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat over low heat on the stove (or in the microwave), adding extra liquid as needed.</li></ul></div></div></div><br><nav class=level><div class="level-item has-text-centered"><div class=block><h2 class=subtitle>See Also</h2><div class=buttons><button class=button>
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<a href=/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/>Sun-Dried Tomato Pasta with Chicken and Mozzarella</a></button>
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<button class=button>
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<a href=/cookbook/recipes/chicken-gyros-with-feta-fries/>Roasted Chicken Gyros with Tzatziki and Feta Fries</a></button>
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<button class=button>
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<a href=/cookbook/recipes/japanese-curry/>Japanese Chicken Curry</a></button></div></div></div></nav><nav class=level><div class="level-item has-text-centered"><div><h2 class=subtitle>Tags</h2><div class=buttons><button class=button>
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<a href=https://jtom38.github.io/cookbook/tags/dumplings>Dumplings</a></button></div></div></div></nav><nav class=level><div class="level-item has-text-centered"><div><p class=heading>Original Site</p><div class=button><a href=https://www.browneyedbaker.com/chicken-and-dumplings/>Link</a></div></div></div></nav><nav class=level><div class="level-item has-text-centered"><div><p class=heading>Date Posted</p><p class=title>Wed Jan 11, 2023</p></div></div></nav><br><footer class=footer><div class="content has-text-centered"><p><strong>Tombleson Family Cookbook</strong></p></div></footer><script type=module src=https://jtom38.github.io/cookbook/js/ionicons552/ionicons.esm.js></script>
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<a class=navbar-item href=https://jtom38.github.io/cookbook/index.xml><img src=https://jtom38.github.io/cookbook/icons/ionicons/logo-rss.svg width=32 height=32></a></div></div></nav><section class="hero is-info"><div class=hero-body><div class="container has-text-centered"><p class=title>Recipes</p><p class=subtitle></p></div></div></section><div class=container><br><div class="container mt-8"><div class=card><div class=card-content><div class=media><div class=media-left><figure class="image is-128x128"><a href=https://jtom38.github.io/cookbook/recipes/spatchcock-smoked-turkey/><img src=https://jtom38.github.io/cookbook/recipes/spatchcock-smoked-turkey/thumbnail.png alt width=256 height=256></a></figure></div><div class=media-content><p class="title is-4"><a href=https://jtom38.github.io/cookbook/recipes/spatchcock-smoked-turkey/>Spatchcock Smoked Turkey</a></p><p class="subtitle is-6"></p><div class="buttons has-addons"><button class=button>
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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Chicken on Tombleson Family Cookbook</title><link>https://jtom38.github.io/cookbook/tags/chicken/</link><description>Recent content in Chicken on Tombleson Family Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Wed, 28 Sep 2022 06:36:00 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/chicken/index.xml" rel="self" type="application/rss+xml"/><item><title>Roasted Chicken Gyros with Tzatziki and Feta Fries</title><link>https://jtom38.github.io/cookbook/recipes/chicken-gyros-with-feta-fries/</link><pubDate>Wed, 28 Sep 2022 06:36:00 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipes/chicken-gyros-with-feta-fries/</guid><description>Ingredients Chicken 1/2 cup plain full-fat Greek yogurt 1/4 cup extra virgin olive oil 1/4 cup fresh lemon juice 5 garlic cloves, finely minced or grated 1 tablespoon smoked paprika 1 tablespoon chopped fresh oregano Kosher salt and black pepper 1 1/2 pounds boneless skinless chicken breasts 6 fresh pitas or naan bread, warmed Tzatziki, pickled onions, radish, and lettuce, for serving Feta Fries 1/4 cup extra virgin olive oil 2 garlic cloves, minced or grated 3 tablespoons chopped fresh oregano 1/2 to 1 teaspoon cayenne pepper Kosher salt and black pepper 4 medium russet potatoes, cut into 1/4-inch-thick matchsticks 1/2 cup crumbled feta cheese Instructions To make the chicken.</description></item><item><title>Sun-Dried Tomato Pasta with Chicken and Mozzarella</title><link>https://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/</link><pubDate>Wed, 28 Sep 2022 06:36:00 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/</guid><description>Ingredients sun-dried tomato sauce 3 garlic cloves 4 oz sun-dried tomatoes olive oil salt paprika basil 1 cup half-and-half (or ½ cup heavy cream + ½ cup milk) 1 cup Mozzarella cheese, shredded ¼ teaspoon red pepper flakes Instructions In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil. Remove the sun-dried tomatoes from the skillet when done. Season sliced chicken with salt and paprika.</description></item><item><title>Japanese Chicken Curry</title><link>https://jtom38.github.io/cookbook/recipes/japanese-curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipes/japanese-curry/</guid><description>Ingredients 1 1/2 lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g) kosher/sea salt (I use Diamond Crystal; use half for table salt) freshly ground black pepper 2 carrots 2 onions 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape) 1/2 Tbsp ginger (grated) 2 cloves garlic 1 1/2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) 4 cups chicken stock/broth (if you&rsquo;re careful with sodium intake, you can use water only, or use half stock + half water) 1 apple (I used fuji apple; use as much as you like to add sweetness) 1 Tbsp honey 1/2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) 1 package Japanese curry roux (7-8 oz or 200-230 g; or use all of my homemade curry roux) 1 1/2 Tbsp soy sauce 1 Tbsp ketchup Instructions Prep Discard the extra fat from the chicken and cut it into bite size pieces.</description></item></channel></rss>
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||||
<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Chicken on Tombleson Family Cookbook</title><link>https://jtom38.github.io/cookbook/tags/chicken/</link><description>Recent content in Chicken on Tombleson Family Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Wed, 11 Jan 2023 06:36:00 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/chicken/index.xml" rel="self" type="application/rss+xml"/><item><title>Homemade Chicken and Dumplings</title><link>https://jtom38.github.io/cookbook/recipes/chicken-and-dumplings/</link><pubDate>Wed, 11 Jan 2023 06:36:00 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipes/chicken-and-dumplings/</guid><description>Ingredients Base 1/2 cup (113 g) unsalted butter 1 yellow onion, finely chopped 3 carrots, cut into ½-inch dice 2 ribs celery, finely chopped 3 cloves garlic, finely minced 1/2 cup (60 g) all-purpose flour 5 cups (1200 ml) chicken broth 1/3 cup (80 ml) heavy cream 2 teaspoons kosher salt 1/2 teaspoon black pepper 1/2 teaspoon dried thyme 2 bay leaves 1 cup frozen peas 4 cups cooked chicken, diced small 3 tablespoons minced parsley For the Dumplings 2 cups (240 g) all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 tablespoons unsalted butter, melted 1 cup (240 ml) milk Instructions Place the chicken stock in a small saucepan and warm over low heat.</description></item><item><title>Roasted Chicken Gyros with Tzatziki and Feta Fries</title><link>https://jtom38.github.io/cookbook/recipes/chicken-gyros-with-feta-fries/</link><pubDate>Wed, 28 Sep 2022 06:36:00 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipes/chicken-gyros-with-feta-fries/</guid><description>Ingredients Chicken 1/2 cup plain full-fat Greek yogurt 1/4 cup extra virgin olive oil 1/4 cup fresh lemon juice 5 garlic cloves, finely minced or grated 1 tablespoon smoked paprika 1 tablespoon chopped fresh oregano Kosher salt and black pepper 1 1/2 pounds boneless skinless chicken breasts 6 fresh pitas or naan bread, warmed Tzatziki, pickled onions, radish, and lettuce, for serving Feta Fries 1/4 cup extra virgin olive oil 2 garlic cloves, minced or grated 3 tablespoons chopped fresh oregano 1/2 to 1 teaspoon cayenne pepper Kosher salt and black pepper 4 medium russet potatoes, cut into 1/4-inch-thick matchsticks 1/2 cup crumbled feta cheese Instructions To make the chicken.</description></item><item><title>Sun-Dried Tomato Pasta with Chicken and Mozzarella</title><link>https://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/</link><pubDate>Wed, 28 Sep 2022 06:36:00 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/</guid><description>Ingredients sun-dried tomato sauce 3 garlic cloves 4 oz sun-dried tomatoes olive oil salt paprika basil 1 cup half-and-half (or ½ cup heavy cream + ½ cup milk) 1 cup Mozzarella cheese, shredded ¼ teaspoon red pepper flakes Instructions In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil. Remove the sun-dried tomatoes from the skillet when done. Season sliced chicken with salt and paprika.</description></item><item><title>Japanese Chicken Curry</title><link>https://jtom38.github.io/cookbook/recipes/japanese-curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipes/japanese-curry/</guid><description>Ingredients 1 1/2 lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g) kosher/sea salt (I use Diamond Crystal; use half for table salt) freshly ground black pepper 2 carrots 2 onions 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape) 1/2 Tbsp ginger (grated) 2 cloves garlic 1 1/2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) 4 cups chicken stock/broth (if you&rsquo;re careful with sodium intake, you can use water only, or use half stock + half water) 1 apple (I used fuji apple; use as much as you like to add sweetness) 1 Tbsp honey 1/2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) 1 package Japanese curry roux (7-8 oz or 200-230 g; or use all of my homemade curry roux) 1 1/2 Tbsp soy sauce 1 Tbsp ketchup Instructions Prep Discard the extra fat from the chicken and cut it into bite size pieces.</description></item></channel></rss>
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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Dumplings on Tombleson Family Cookbook</title><link>https://jtom38.github.io/cookbook/tags/dumplings/</link><description>Recent content in Dumplings on Tombleson Family Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Wed, 11 Jan 2023 06:36:00 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/dumplings/index.xml" rel="self" type="application/rss+xml"/><item><title>Homemade Chicken and Dumplings</title><link>https://jtom38.github.io/cookbook/recipes/chicken-and-dumplings/</link><pubDate>Wed, 11 Jan 2023 06:36:00 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipes/chicken-and-dumplings/</guid><description>Ingredients Base 1/2 cup (113 g) unsalted butter 1 yellow onion, finely chopped 3 carrots, cut into ½-inch dice 2 ribs celery, finely chopped 3 cloves garlic, finely minced 1/2 cup (60 g) all-purpose flour 5 cups (1200 ml) chicken broth 1/3 cup (80 ml) heavy cream 2 teaspoons kosher salt 1/2 teaspoon black pepper 1/2 teaspoon dried thyme 2 bay leaves 1 cup frozen peas 4 cups cooked chicken, diced small 3 tablespoons minced parsley For the Dumplings 2 cups (240 g) all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 tablespoons unsalted butter, melted 1 cup (240 ml) milk Instructions Place the chicken stock in a small saucepan and warm over low heat.</description></item></channel></rss>
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