Happy June! Wow! It seems like we were just done with winter and here we are six months into the year.
What a great weekend! On Saturday my bestie, my Julieta and myself went to the yearly Wilton Tent Sale. It was great as usual. I think this is the first year we didn’t buy tooo much. I was pretty excited about my purchases.
You know we had to go to lunch after that. What’s a day with your best friend without getting something to eat? After that we stopped at Mariano’s grocery store and just had a blast there too…I am surprised we didn’t get kicked out. To see why we acted up there check out my instagram here instagram.com/micasayourcasa and take a look at the Heinz can there.
In the evening we went to see Godzilla. It was ok. I used to watch Godzilla on TV when I was little even though I think it was before my time. I didn’t get the same exciting feeling watching the movie as I did the TV shows. Anyway, my husband and daughter absolutely loved it. Sunday was perfect visiting my parents and just kind of hanging out.
I really like Chicken and Dumplings. When I saw a recipe for this Salsa Verde Chicken and Dumplings I had to make it.
The dumplings look delicious taking a bath in the wonderful sauce.
I couldn’t get enough of these.
Salsa Verde Chicken and Dumplings
- 3 Tbsp butter
- 5 Tbsp flour
- 1 1/3 cup chicken broth
- 1 1/3 cups salsa verde (you can use canned salsa verde or homemade salsa verde)
- 1/2 cup heavy cream
- 12 oz cooked, chopped chicken
- 2/3 cup milk
- 1 Tbsp butter, melted
- 1 cup flour
- 1/3 cup cornmeal
- 2 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp dried parsley
Preheat oven to 400.
For the Sauce: Melt 3 Tbsp of butter over medium-high heat in an oven safe skillet. Add flour. Slowly whisk in chicken broth, salsa verde, and heavy cream. Continue to stir sauce until thick and bubbly. Stir in chicken and remove from heat.
Dumplings: Combine all dumpling ingredients and stir until just combined. Drop tablespoon scoops of dough on top of the chicken mixture.
Place skillet in preheated oven and bake for 18 -20 minutes, until cornbread is golden brown.
If you like Chicken and Dumplings with a Mexican kick then this is definitely for you.
Recipe source Plain Chicken