Mike's Green Chili Chicken & Dumplings With Super Stock recipe. How to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is about balancing the energy we take in using the energy we burn (energy out).
Strategies for seeing the energy you require in:
Enjoy many different foods from each of the five food groups in the amounts recommended Observe your portion sizes particularly foods and beverages which are high in kilo-joules Limit your consumption of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when eating out) If you do have an energy-dense meal, choose meals or drinks that have fewer kilo-joules in other foods daily.
Tips for seeing the energy you burn:
Be active in as many ways as you can through the day take the stairs rather than the lift, get off the bus a stop early and walk break up sitting time on the job
Do more action when you eat more kilo-joules.
Reaching and maintaining a healthy weight is good for your overall vitality and well-being and helps prevent several diseases.
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We hope you got benefit from reading it, now let’s go back to mike's green chili chicken & dumplings with super stock recipe. To make mike's green chili chicken & dumplings with super stock you need 31 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to cook Mike's Green Chili Chicken & Dumplings With Super Stock:
- Take ● For The Super Chicken Stock [reserve carcass for picking]
- Provide 1 LG Pre-Roasted Shredded Rotisserie Chicken
- Get 4 Cans Low Sodium Swanson's Chicken Broth
- You need 1.5 tbsp Maggi Condensed Chicken Bouillon Powder
- Provide 1 tbsp Green Chili Powder
- Provide 1 tsp White Pepper
- Take 1 tsp Dried Thyme
- Use 1 tsp Dried Rosemary
- You need 2 Bay Leaves
- You need ● For The Chicken Soup Mix
- You need 2 Cans Campbells Cream Of Chicken Soup
- Get 2 (4 oz) Cans Hatch Green Chilies
- Get 2 Cups Whole Milk
- Prepare 1/2 Cup Half & Half Or Heavy Cream
- Provide 3 tbsp Salted Butter
- Take ● For The Vegetables
- Take 1/2 Chopped Vidalia Onion
- Provide 1 LG Chopped Celery Stalk With Leaves
- You need 1/3 Cup Chopped Green Onions
- Provide 1/2 Cup Chopped Carrots
- Provide 1/2 Can Drained Sweet Corn
- Take 1/2 Cup Green Beans
- Prepare 1/3 Cup Drained Sweet Peas
- Provide 1 tbsp Fine Minced Garlic
- Get ● For The Dumplings [room temp]
- Get 1 Can Pillsbury Grand Buttermilk Biscuits
- Prepare Dash Of Green Chile Powder
- Get ● For The Options [as needed]
- You need Chopped Potatoes
- Use Bowls LG Bread
- Take Fresh Parsley [garnish]
Instructions to make Mike's Green Chili Chicken & Dumplings With Super Stock:
- Shred your pre-cooked Rotisserie chicken and chop your vegetables.
- Make your chicken stock. Add everything in the Super Stock section and reduce [simmer] chicken stock until halved.
- Double strain your rich chicken stock and add to Camplles soup mix below. Shred what's left of chicken on bones.
- Your whole milk and chicken soup. our half and half or heavy cream as well.
- Your half and half or heavy cream.
- Whisk your soup, whole milk and heavy cream well into a large bowl.
- Fold in your shredded chicken.
- Also, fold in your chiles. I really wouldn't use any other brand.
- Open your sweet buttered crispy corn and fully drain.
- Add all other vegetables and butter and bring to a simmer. Stir regularly. Add additional milk as needed.
- In the meantime, pick any leftover chicken from your cooled stock carcass and add to soup. Allow soup to simmer for 1 hour.
- Open your can of buttermilk flaky biscuits. Bring to room temp.
- Rip and squeeze biscuits into tight individual balls.
- TO MAKE YOUR HOMEMADE DUMPLINGS: Sift 2 cups of flour and 1 tsp baking powder into a large mixing bowl. Make a well in the flour mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again. Form into balls. Dust with green chile powder.
- Add rolled biscuits to your heavy simmering soup. Simmer 10 minutes longer. Stir gently from bottom otherwise you'll break up your dumplings or they'll stick together..
- This is an excellent green chili hot sauce to serve to the side of this dish.
- Serve immediately.
- Or, serve in fresh crispy bread bowls. Either way, enjoy!
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to help stop harmful germs from spreading and growing. You can take some actions to help protect yourself and your loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food such as poultry, meat and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands disperse bacteria more readily. Maintain worktops clean
Before you begin preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods like fish, poultry and veggies may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, like salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the meals won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other food Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed thoroughly first
Cover raw fish or meat and shop at the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Examine the tag
It is important to read food labels to make sure everything you are going to use was stored properly (based on any storage instructions) and that none of the food is past its’use by' date.
Food that goes off fast usually has storage instructions on the tag that state how long you may keep the food and whether it must go in the fridge.
This sort of food frequently has particular packaging to keep it fresh for longer. But it will go off quickly once you’ve opened it. This is the reason the storage instructions also tell you how long the food will maintain when the packaging has been opened. For example, you might see’eat in two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, because it might contain harmful bacteria. Best before dates
When this date runs out, it does not indicate that the food will be detrimental, but its own flavour, texture or colour might begin to deteriorate.
An exception to that can be eggs, which have a best before date of no longer than 28 days after they are laid. After this date the quality of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and may make you sick.
If your plan is to use a egg after its best before date, be certain that you only use it in dishes where it’s going to be completely cooked, so that both white and yolk are strong, such as in a cake or as a walnut.
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