I said I would never, never, never, NEVER get a momvan.  I used to feel badly for moms who were forced to get momvans.  I even “threatened” my husband that if he bought me one, I would completely let myself go. Like, for real, no showers, no gym, no “real” clothes, I’d just start wearing his clothes. He called my bluff. I used to feel even more sorry for the dads who were forced to drive the dreaded momvan.  That poor sad sap.  As a group of guys would drive by in a Jeep with the windows down, the top off, and laughing, carefree, the dad would longingly look over at them and wish for the days of his youth, or his manhood…both of which are now in a momvan.  Well, poor guy is now being pelted in the back of the head with goldfish.  Back to reality.  Sigh. So, I got this rockin’ mv and really love it!!! Shhhh….don’t tell anyone.  It’s a great place to hide when playing Hide and Seek with your children.  Turn on the AC and the DVD player…winner.  I think they’ve caught on to where I hide, though.  Let’s cook.

Even though, right now, it’s hot as blue blazes outside, I made chicken and dumplings. It’s one of my all-time favorite comfort foods.

Ingredients:

1 whole chicken (If they (Whole Foods) has one, I buy a roasted chicken. It’s easier, and I despise, with a great passion, touching raw chicken.)

2 boxes or cans of condensed…make sure it’s condensed cream of mushroom soup

2 tbs cold, cubed butter

1 cup milk…whole, full fat milk

1-2 quarts of chicken stock

2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt, plus more to taste

Pepper

Smoked paprika

Garlic salt

Instructions:

If you’re using a raw chicken, boil it. While it’s boiling, make your dumplings. In a bowl, add the flour, baking powder, 1/2 tsp salt, smoked paprika (just a few dashes), garlic salt (just a few dashes), and butter. Mix it together, works best with your hands, until crumbly. Then, make a well (hole without any ingredients falling into it) in the center of the bowl, and pour in the milk. Using a wooden spoon or just a spatula, mix it all together.

Place your dough, which will be very wet, onto a floured surface.  I use a Silpat silicone mat because it stays in place, and it’s French. I feel fancier when I use French…anything. My big Dutch oven is Le Creuset…also French? Oui, c’est! Anyway, add a little more flour so it doesn’t stick to your hands.  Then, roll it out until it’s somewhat thin.  Let it sit for about five minutes before cutting it.   Now, if your chicken is still boiling, fine.  If it’s cooked, take it out of the pot and put it on a cutting board to cool…cool enough to be able to tear it apart.  Now, cut your dumplings into long squares.  In kindergarten, we learned these were called rectangles.  I like to use a pizza cutter because my dumplings look more artistic (as in, they’re not at all straight).  A knife is better for perfection.  I’ve used both.  Let them sit until the chicken is ready to go back in.  Meanwhile, add the mushroom soup,  chicken stock, and more water if a lot of it boiled out.   ***If you’re using roasted chicken, shred it, and add it now.***  Stir it all together and let it low simmer for just a minute or two.

When the chicken is ready, add it back into the pot, along with the dumplings.  Let it simmer for a few minutes, like while you set the table and tell everyone to wash up.  Then, pour it into bowls and enjoy!  Sometimes, I serve it with a salad or a green veggie on the side. It’s quite a meal alone, though. This recipe takes about 1-2 hours, just depending, and lasts us for at least 2 dinners, sometimes 3.  Enjoy!!