Quick Apple Dumplings

Well, there's your picture. It happened before I got back to the kitchen this morning. 8 dumplings. 2 kiddos. 1 Dear Husband.

Ta da.
Poof.
Gone.

Here's the recipe and I believe you'll love it!
Set the oven at 350.

You'll need:
2 apples - Granny Smith are fine, I like Jazz
1/2 stick butter
2 Tablespoons sugar
1 container refrigerated crescent rolls

Cut the apples in quarters, skin on and core them.
Wrap the apples in the crescent roll strips and place them in a greased 8x8 baking pan.
Melt butter and sugar and whisk together lightly.
Pour over the wrapped apples and bake for 35 minutes at 350 degrees.

Breakfast? Dessert? Kiddo's snack? Just enjoy.

Chicken Broth, continued

We had a bit too much on our plate tonight, but the chicken broth finished it's simmering. This will be a staple for a Saturday from now on. My Dear grabbed a piece of the cold chicken breast and loved it. I had a tiny bowl of the broth for taste and can't wait to compile the soup.
That's coming up, but the worthy work is through and it really was no work at all.
Ahh. Chicken broth. In Ball Jars. Ready for soup.
So, on then to soup.
Tomorrow or so.

Do you have a favorite?

Chicken Broth update

Ok, I went and got the chicken.
But I went to Whole Foods (but not this one in Austin, Texas).

I became distracted by beautiful kales

Purple cauliflower

Sumo Mandarins

And the salad bar. 

Ai, ai, ai! My daughter and I spent over an hour looking and touching and dreaming. I grabbed some whey protein for morning smoothies and shocked my girl when I showed her the spinach I'd be adding. She's still recovering.

So, yes, we bought the chicken. But with the salad bar, right near the cold case where I picked up some cold roasted brussels sprouts (I promise, both my grandmothers are rolling over in their graves.) I acquiesced immediately to my girlie's request for their rotisserie chicken. Dinner? Done!

Last night I finally got to the Chicken Broth and I'll say this. It is worthy of some time. I roasted the chicken in the dutch oven as Chef John suggested, but I'm finicky about the breast meat coming up to 160 degrees. It took a bit longer than 45 minutes. Do temperature test the chicken when you try this. 

Then, after the stove top caramelizing and about one hour of simmering, I gave up for the night and put it in the refrigerator to wait. (I did cool it first.) So more on that later. The fragrance is superb and I can't wait to finish it tonight for chicken soup. 

I promise, we'll report on it when it's finally complete. Chef John's recipe is a keeper, or at least seems so for now. What I love over and over about his point of view is this, more of the chicken, less of the extras. This recipe doesn't want you to add anything to the broth as you go but one celery stalk, one onion and three little bruised garlic cloves.

It took a lot not to let my Dear have a spoonful. Mais non! It is not ready for tasting.

To be continued.

Til then, 

Vicki