 Hey y'all, it's Timmy with Colored Ballet Cooks. We are making chicken and dumplings today and I'm going to use biscuit mix as a shortcut so it's going to be real easy. I'm not going to do a huge batch because it's just me and Chris and Mace coming in tonight. So I had me three chicken breasts and a couple of breasts, just the bones left over from fried up some chicken for Amy and Kasia on one night was that Chris, Monday night Monday night. And I had this extra chicken so I went ahead and put it in here and simmered it while I was frying up the chicken. Put it in the refrigerator and then I just pulled it out today. So I've already got chicken broth in here. We're going to turn it on and warm it up and bring it to a boil to make our dumplings because you need to drop dumplings in the boiling water. Now I have got onion and celery and carrots in here and I'm going to strain them off that I threw in to do my chicken. Now some people eat a little bit of carrot in their chicken and dumplings but we never did growing up. I think I'm not going to use this really big strainer because it's going to grab my good fat out of there. Let me get a smaller one. So I'm going to take the carrots and the celery out of here is what I'm doing. I don't even think I threw an onion in there. The other night I was in such a hurry. Make it take some of it back to school with her. She made a lot of it. I think she'd take it. Oh probably not. I mean she might. I like chicken and dumplings. Yeah they do. I think there's one more piece of celery in here. I'm trying to find it. Oh there it is. Two pieces. The rest of the stuff I'm leaving in here because it's nothing but broth. Okay a little bit of extra. We're going to add a little bit of water to it tonight. This is so easy to do when you boil your chicken the day before because then you've already got your broth. You already got your chicken ready and so making chicken and dumplings is easy and I always like it when I do it that way. Like today I've had to do anything but get ready. I mean this was really pretty much ready so all I gotta do is make dumplings and throw in here. Somebody told me to try tortillas cut up and made into dumplings and I won't drop one in here tonight before we drop our dumplings just to see what it looks like because they say they're like dumplings but I don't know but we're going to test it and see tonight. So we're just going to bring this to a bowl. I'm going to put the lid back on it so it'll bring to a bowl quicker and I always throw my chicken in after I make my dumplings so we'll go ahead and start mixing up some dumplings. I've also got a can of cream of chicken soup that I throw in there because it's good in it and we're going to use regular milk. When I make dumplings I'm going to use regular milk. Some people use their chicken broth but mama always just use milk. This is biscuit mix so I don't even have to cut my flour in. This is that southern biscuit mix that I like and it just does a really good job with everything especially pancakes and stuff like that. So we're just going to use it tonight. It's already getting kind of dark outside. Let's get a little cloudy. I always say cloudy. So you just want to add enough milk to stick everything together and once you've been doing it long enough you'll get pretty good at getting it first try much that time. I should have just barely went. Okay I want to grab my sifter. Oh it's over there and I got to get me some flour. Now I don't put this biscuit mix in my sifter because it has that you know shortening pieces in it. So we got to cut these out and we've been cooking all day. Yeah we have been cooking today because this is the first day we haven't had company in forever and so we've been cooking but it's still been an easy day hadn't it Chris? What needs is for me? Why? Because this is the nicest day since we've moved here and I couldn't go fishing. Oh bless your heart. It wasn't we actually didn't even have any humidity. It was like 70 or something degrees no humidity and no wind. Yeah we've been having wind like crazy. I get to knead on my new counters. Chris refinished these cabinets and or the countertops and uh they're pretty cool. Now when you do dumplings you got to put enough flour in them that they're pretty tough when you're kneading it you know you got to have some pretty good resistance in them and once you roll them out they should keep their it shouldn't tear apart if you've done them good enough. So we're going to roll these out and just see if they're ready yet they're really close I think. Yeah that is the formula L. Yes it is. Southern biscuit mix. Southern biscuit mix formula A. Now for dumplings of course they're thin you're going to roll them till they're thin. Does our Publix crew yes. I believe so yeah a lot of Publix really about all of them do for the most part if they're you know and if they don't you could probably ask them to all the southern states uh I know we've seen it at Kroger Publix Walmart when Dixie Engels. Yeah we've seen it. Yeah a lot of different places so if you are you know you could always ask the manager would they carry it. I went and asked the when Dixie manager this week if he would start carrying spaghetti sausage and he said he would and so he shouldn't pull it on the phone for me and asked me if that's what I wanted and I said yes. So they'll go but lots of times they'll get stuff. See how that's kind of tearing. It's really not quite ready. Did y'all see that. I'll let you see it again. If you pick up your dumplings really it's really close because it can tear a little bit but if it tears easy then you really need to put just a little bit more flour in it because you don't want them to separate once they hit the broth. Have you used these before to make dumplings? Yeah plenty of times. It's thin enough yet or not. Yeah oh yeah shoot when I was a little mama most of the time I used to glass and I did for years. It's so funny how when you're young cook and you know you're on a budget and you don't have a lot of kitchen gadgets you can make do with what you got but a lot of this stuff ain't even expensive when you go get it. You know it ain't as expensive as a hamburger at McDonald's really. Alright let's see if this is not quite boiling. Wait till this boils before we can um let me get a pan to put these in. Later I'm going to pop light and then I usually put a little bit of flour on them after I roll them out and I'm not using a I mean y'all can if you want to but I'm not using a pie cutter uh I mean a pizza cutter on my new cabinets because I don't want lines across my cabinets and they will put lines in your cabinets if uh you know if you don't have a real hard surface and it's not that time consuming to do it this way. I'm just using the side of the fork and going down the dumpling. We just called my and she didn't answer so we don't know if she's on her way or snoozing or what she's doing. We ain't talked to her today. She's supposed to be coming in tonight. Hope y'all are having a wonderful day. I don't know how the weather is where you are um I know parts of the country is in terrible shape because of all our crazy weather and wildfires and hurricanes and I think that should all just move over here on this side of the state. I mean United States and leave that over there behind. Scary. Scary. Of course me and Chris now that we're on the coast could have to you know may eventually have to evacuate because we're pretty close aren't we Chris? Yeah we're close. Really close. Close enough to have to leave. We're close enough that our house could flood. That's for sure. We're in a flood zone. We had to get flood insurance when we moved here. All right I put a little bit of flour on them. Always thickens up your broth when you're making your dumplings so you know you want to put a little flour on them and then put them in your pan and get them over here by your pot. While we're waiting on this to heat up all the way I'm going to add the cream and chicken soup to it. Left one. Well that's why I won't get to eat. Okay so we're going to add this cream and chicken soup. It's starting to want to simmer. A few veggies I've missed. May will not want those in there trust me. No one know what happened. My other vegetables in my dump. Oh let's get out of um well I'm going to rinse my hands off. Let's get out of the shell right quick. We're going to drop it first just to see what happens okay. Let's just see what happens. It's worth a try. All right so I'm going to get a crease. Maybe take both packs did you? There was a pack in the freezer. Oh is it frozen? I mean I know I don't know if they're all frozen but there's one. Now I'm going to be tempted to want to cut these with a pizza cutter but I think I'm just going to tear them off and drop them in there and we'll see what they turn out to be like. Let's go ahead and stir it up a little bit. Starting to boil. I want to get that cream and chicken soup mixed up in there good. That adds a little bit of salt but we'll have to add a little salt and pepper before it's over. Sally Smith says I bet they're chewy. I bet they are. I bet they don't. What these? Fluff up or anything. We're gonna see. Okay. Takes forever for it to boil. Somebody told me they were just like dumplings but if I find it hard to believe as thin as they are they'll fluff up like a dumpling but we're gonna see. Well a lot of people are using canned biscuits and they think. Well yeah but canned biscuits do fluff up. Yeah I'm just saying people use all kind of stuff. They think it's good. People use frozen dumplings and think they're good and they're terrible. My opinion. That's my opinion though. It's better no dumplings and all I guess. Yeah you know you can make those that you just drop in like drop biscuits. Let's see what happens to these real quick y'all. This is an experiment tonight. I think they're gonna be almost more like you know they're gonna be thin so see what happens. I had a man send me that. I can't remember who it is. Told me to do this. I always try to listen to y'all and y'all tell me to you know attempt or whatever. At least try it. But it is pretty thin looking. I think that's gonna be about it. I think that's the dumpling. That is way too thin. See it. I mean it's it's more like a thin it's more like a thick noodle I guess you could call it. I'm curious to see what they taste like too. They're starting to look a little fluffier but they still can't be as thick as a drop dumpling. Anyway there they go. Now y'all know what or tortilla looks like drop like a dumpling and we'll taste one but let's drop my homemade ones in. They're not really homemade because I use my biscuit mix but it's the same stuff. So you always want to drop them when they're when the water's boiling and I usually put the lid on mine and let them simmer for about 15 minutes before we eat and really that's all you gotta do but you gotta cook them long enough that they're done. You know you don't want to throw them in there and eat them raw. And I usually pat them a little bit and some people will tell you don't touch them but if you roll them out like I showed you and you roll them until they don't tear they're not going to fall apart on you. So don't worry about that so much. If your dumplings are falling apart you're either using buttermilk or you're not needing them enough. Okay all right we're gonna put the lid on it. I'm gonna salt the pepper a little bit. Pepper's always good on anything chicken. They like your hair. Oh let me tell you about my hair. Y'all want to know about it? Isn't it cute? It's a hairpiece. It's a ponytail hairpiece on a comb. Is it not the cutest thing ever? And I colored my hair this week and I there were two different colors that I could choose from. One was lightest alburn which is what my I color my hair in the summer and then one is this darker alburn so I used it and it matches my hair color perfectly. Chris likes it. It's cute. All right we're gonna turn this down just a notch. I brought the chicken in here. Now I'm not using all this chicken. Look that's three chicken breasts. That's a lot of chicken. So I bought a tray of chicken breasts. We ate on it. Well the kids ate on it one night. We're gonna eat dumplings on it and then I'm gonna save enough for me and Chris to have chicken nachos. So I'm not gonna put every bit of this in here. I'm gonna save enough out for chicken nachos and that's more than enough for chicken nachos for us. So it's amazing how far three chicken breasts will go. So when you when you see them at the grocery store on the bone and they're marked down, buy them on the bone because they cook up so much better and taste so much better and they're not just dry and they're because you got the bone broth in there and the it just makes them better. And the fat. I mean not the fat but the skin. Skin is the fat. But I mean it's so much tastier to cook with chicken on the bone if you're going to boil it and make dumplings out of it or chicken like my beneficial chicken that we make and stuff like that. It's just better to do it that way. But look y'all. Look how easy this supper is. There's hardly. I mean I got to clean this up and I've shown y'all before. I'm going to show y'all again while we're waiting on these to boil just a minute is when you're using flour always use cold water on your rag and I hate cold water too. I don't like putting my hands in it that much but it makes the countertop clean up way easier. Make sure you have a scraper because they're wonderful they're wonderful for a lot of things and not just cleaning up stuff like this. I'm going to show you something else you can use it for. I'm going to show y'all trick over on we're going to wipe this down. Pamela Rosser asked if I've been fishing off the other side of the boat like that hat says she got me. Oh me and my dad went we didn't do all that great we did okay but I wanted to catch a lot of fish. He ain't got to come down here on a day when you really catch them. They were in the house all the whole time because the weather was really bad we had a what do you call it Chris a north wind? Nor'easter. Yeah we had like 20 mile an hour 30 mile an hour winds all day like four days in a row. It's crazy so they stayed in the house and we just hung out. We spent a lot of time together. All right I'm going to turn this on really hot and now my water gets hot hot. And I'm going to show y'all what fun scrapers can be because I remember being young and even older and trying to do this to use a jar and sometimes I take my ketchup bottles and I save them for homemade barbecue sauce or honey mustard or whatever you want to make or your own salad dressings and stuff like that. They're really nice and handy to have around my house. So I'm going to show you this right quick Chris was trying to get this off and you can kind of see his attempt right here but I'm going to show you how easy it is if you use a scraper in hot water okay so you're just going to put your hot water on it and you're just going to take you're going to let it get hot because what you want is the glue to get hot. I don't want to get burnt. You want the glue getting really hot and then once the glue gets hot you can use the scraper. Let's let it let's let it get a little bit hotter. Shirley Castillo says you look beautiful. Perfect you Shirley. She said tell Tammy she looks good. You look beautiful. Yeah he hasn't told me today y'all. He hardly ever tells me he needs to. I tell him he's handsome. Okay are you ready? It's hot daddy I don't want to get burnt. It's a lot easier than trying to peel it off and if you let it if you run some water and you let it sit in hot water for a minute like if I you know put put it in a bowl full of hot water and then picked it up it'd be even easier. So I just want you to see see how it comes off and then uh and you can reuse your jars especially if you want to make stuff for Christmas and uh you know package stuff start saving all your jars. Or throw away grease. Save or toss the jars safe. I mean all kind of jars instead and um and use them. Fill them full of cookies or candy or whatever. I'm going to get over here and check on my dumplings. I don't want to burn my dumplings because I'm showing y'all how to scrape off a jar. But it is easier if you do let it soak. It's even easier. Those look looking good. So we'll have to taste those and see if they're salty enough. But I'm going to finish this while I get it. I'm going to sit it down because if I sit it down it's easier. So sit it down and then scrape it. Instead of trying to hold it up in the air. See that's quicker. And now we have a garbage disposal so I can let this go down pretty easy. But now this was one that was really stuck on. A lot of stickers are barely even stuck on. They're really easy to get off. And some of them are real pain in the buttocks. You know and so if you use a scraper in some warm water. Really hot water. And it's just a little quicker. But I like to save my jars. I can um all my pickles in these kind of jars this year. Because if you save them like stuff like pickles you can use this kind of stuff for. So scrapers help you get chewing gum. Your grandkids chewing gum off the floor. Off the hardwood or off the linoleum. And all kind of good stuff. I went using for a lot of different things. Now I want to see if we can't fish out one of these other kind of dumplings and just see what it looks like. If we can even find one or if it has just disintegrated. Nice kind of sink or something. What those other ones? Yeah. No I think they just kind of went into nothing. Now if you put a ton of them in there. To me it would. See I don't even see one. When I drop those I could see them laying on the top and they're just so thin. That I don't. They're nothing like a real dumpling. I can tell you that. You see my real dumplings look pretty. All that chicken in there. All right so we're gonna give it a taste real quick. And make sure I got it salty enough. I'm hoarse. Yummy. It thinks just a little bit. Not much. Y'all probably thought that was a lot. Sometimes it looks like I'm putting in a lot more than it really is. Pepper. Always good. All chicken. Simple. I see it. Just boil you some good chicken. Make sure it's on the bone if you really want the broth to taste good. If you're smart you just put it in the refrigerator and then get it out the next day and pick it off and so you don't have to work hard. What you're looking for? Oh that noise will go over this. It's the pie. Did it go off? Probably. It's fine. It's fine. We got a pie in the oven. And so I'm gonna dip out a little bit for y'all tonight. Y'all got to watch my little video about the supporters today and I want y'all to know we do thank you very much. We are starting to have you know more requests come in for people needing help and so that'll be really nice to be able to help people through the supporter group. Now if you want your broth thicker you can always thicken it. This broth is not real thick tonight. If you want it thicker all you have to do is thicken it up just like you do a roast or anything else and put a little flour and a little bit of milk and add it to it. I'm gonna show y'all one of my dumplings. That's a dumpling. It's hot ain't it? Yeah. Yeah a lot of people think if you roll them they're too thin or something but those. No I mean I mean if you roll them out thin like paper they would be but um I don't roll them that thin. So it's a good night for chicken and dumplings. And it's fall yesterday was the first day I fall so it's about that time of year when we start making our soups and dumplings and stews and all that good stuff. It'll be really nice to have a little bit of more cooler weather.