Had my parents over for dinner tonight. Have really been reading and using my December issue of "Cooking Light" that my friend Erin gave to me. (E, aren't you proud?)
It has been both fun and challenging to make some of these dishes, but even moreso to then go to the webiste and see how other subscribers did with the recipe.
I make a great Slippery Pot Pie, and it is one of my families all time favorite meals so I was thinking this recipe might be a neat twist, but we all agreed that the traditional recipe we all know and love was much better, and MUCH easier I may add. My dumpling feel apart all in the broth and even after making this very complicated rux to thicken the broth, I still had to make my traditional rux of flour and water in order to get the thickness desired.
One thing that was quite positve is the fact that I cooked an entire roasting chicken, and it was very easy...usually i would shy away from that and just go and buy a few pieces to cook off.
