Homemade Chicken and Dumplings – Allergy Free

We love Chicken and Dumplings. It’s a true comfort food no doubt. Dairy and Egg Free even better!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
2 TBL Butter
4 Cups Flour
2 tsp Baking Powder
1/4 tsp Salt
1 3/4 – 2 Cups Milk (pour in slowly until dough is consistency you need)
3 Chicken Bouillon Cubes
4 Large Boneless Skinless Chicken Breast
Water
Salt Pepper
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How to:
Start by making your noodles.
Add flour, baking powder, butter and salt to mixing bowl.
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Piece apart butter.
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Mix until well combined.
Now start to add milk a little at a time and mix with hands.
Add until dough is not to sticky but well mixed.
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Add more flour little at a time if you add to much milk until you get back to a non sticky dough.
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Prepare your rolling surface and rolling pin with flour.
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Break dough into 1/3 or 1/4 sections and begin to roll out.
Sprinkle with a bit of flour.
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Prepare a plate with flour to lay cut dumplings on.
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Use a pizza cutter to cut your dumplings
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Lay cut dumplings on flour plate – flour that layer and then at the next layer of cut dumplings to the plate and repeat. Use enough flour between layers to allow your dumplings not to stick to each other.

I prepare dumplings in the morning if I am making chicken and dumplings for supper.
Start chicken approx. 3 hours before you are ready to eat.

Add water and frozen boneless skinless chicken breast to a large pot.
Boil until chicken is cooked through and fork tender.
Water will evaporate from pot – keep an eye on this and add water if/when needed.
Once cooked shred chicken with two forks.
Return chicken to pot.
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Now add 3 cubes chicken bouillon and water until pot is about 3/4 the way refilled.
Bring to rolling boil.
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Add salt and pepper to taste.
Now it’s time to start adding dumplings.
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Add one dumpling at a time stirring the pot every 5 or so dumplings.
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Continue adding until all dumplings are added to the boiling pot.
Remaining flour on plate dump into pot to help thicken up the dumplings.
Turn temp to med and allow to boil low.
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Cook for about 20 – 30 more minutes.
Serve and enjoy!
We love these dumplings!

Homemade Easy Onion Rings

These are AMAZING! I am in love! I had to force myself to stop eating them.

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
1 Large Onion – Sliced
4 Cups Soy Milk
8 TBL Vinegar
2 Cups Flour
Salt and Pepper to taste
1-2 TBL Cayenne Pepper (optional)
Oil or Crisco of your choice
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How to:
Add Vinegar and Soymilk to bowl and stir well. This creates your “buttermilk”
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Separate onion slices into separate rings and add to “buttermilk”
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Cover with plastic wrap and place in fridge for 2-3 hours.
After onions have sat in “buttermilk” for 2-3 hours.
Place oil in pan.
Prepare your flour by adding cayenne, salt and pepper. Mix well.
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Oil will be ready when you sprinkle a pinch of flour into it and it sizzles.
Use tongs and scoop out 3-4 onion rings from “buttermilk”.
Quickly dip them into the flour mixture. Tossing them around a bit to coat them in flour.
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Carefully dip them into oil. Wiggle them around a bit to separate.
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Remove once golden brown.
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Repeat until all onion rings are cooked.
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Serve with our Buffalo Ranch Dip (find in our Dips section)
Enjoy! I bet you can not stop at just 1!!

Baked Donuts! Allergy Friendly!

OH! How good are these! SO GOOD! Kid approved! Even if you do not have allergy’s they are very healthy for you!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not counted the calories on this yet.

What you need:
1 Cup Flour
6 TBL Sugar
1 Tsp Salt
1/4 Tsp Cinnamon – (if you don’t want a cinnamon tasting donut – exlude)
1 Tsp Baking Powder
6 TBL Soy Very Vanilla Milk
1/4 Tsp Vinegar
1/4 Cup of Applesauce
1 Tsp Vanilla
2 Tbsp melted butter (watch for allergens)
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How To:
Preheat over to 325 degrees
Combine all dry ingredients into Kitchen Aid mixer or similar.
Now add all wet ingredients to dry and mix well.
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While mixer is running grease donut pan.
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Once all ingredients are mixed well it time to add them to the donut pan.
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Use a 1/4 measuring cup to fill donut section about 3/4 the way full.
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Bake until golden brown and toothpick comes out clean.
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Add your favorite toppings and ENJOY!
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Beef Stew – Crock Pot

This is a perfect “meat and potatoes” kind of meal! Perfect for cold winter nights. Another throw it in the crock, set it, and forget it meal!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 645 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you will need:
1 Package Beef Cubes
5-6 Potatoes
2 Cans Corn
2 Cans Green Beans
1 Can Butter Beans or Lima Beans
1 1/2 Can Beef Broth
1 Small 1/2 – 1/4 Sweet Onion or 1 tsp Onion Salt
1 tsp Garlic Powder
Flour
Vegetable Oil
Salt and Pepper

How To:
Start by browning all sides of beef cubes.
Pour a bit of vegetable oil in skillet just to coat the bottom and turn on low-med.
Add about 1 cup of flour to plate sprinkle just a bit of salt and pepper over flour and mix well with a fork.
Flour all sides of beef cubes.
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Add floured beef cubes to hot skillet and brown all sides. Do not cook through just brown each side.
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Once all sides are brown place cubes on a paper towel to remove some of the oil.

While you are browning all sides of the beef cubes, start the following:
Open all vegetable cans and drain liquid.
Peel potatoes and dice into large chunks.
Dice onion if you are using one.
Add all of the above to Crock Pot.
Sprinkle in Garlic and Onion Salt if using these spices.
Sprinkle in Pepper and Salt to taste.
Pour 1 1/2 can of beef broth over all.
Turn Crock Pot on High.
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After all beef cubes are browned and placed on paper towel add them to the crock pot.
I sprinkle about 1 TBL spoon of flour over everything in crock pot and stir to combine not allowing the flour to clump. Repeat this step one more time. Adding flour now will thicken the beef broth as it cooks. To make a “beef stew” thickness when done.
Serve in a bowl with a hot roll on the side! So good! ❤