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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Recipe rec!
I don't have my food blog anymore, but I wanted to tell you guys about this recipe.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1842347
It's out of Cooking Light's October issue, and it is AMAZING. I've been trying to recreate my grandmother's chicken and dumplings since we lost her in 2003, and these are the closest things I've made to them.
I used chicken breast meat instead of thigh meat, but I think if I had used thigh meat it would have been even more like hers - I just don't like dark meat 
check it out!
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Re: Recipe rec!
Mmm, that sounds good.
I don't know why, but I LOL'd when I read "1/2 cup (1/4-inch) diagonally cut carrot"
There's just something funny about that phrase. Diagonally cut carrot.
LOL @ Bethany... goofy woman! I really think they tasted better being cut diagonally =P
Dark meat just grosses me out : I think it's too gamey! I had the same problem with my grandmother's recipe. I always helped her make it growing up, but it was always "a pinch of this" and a "handful of that", and she always measured out her dumplings with soup spoons instead of measuring spoons. So it was hard to translate that into a cup of this, a tablespoon of that, etc.
My other problem in recreating my grandmother's chicken and dumplings was in recreating big, puffy, flavorful dumplings. It was hard to figure out what she did since she just used bisquick and rarely ever used spices to flavor things. Her recipes were always so simplistic and straight forward. For that reason I ended up leaving out the bay leaf and fresh parsley because I knew my grandmother didn't use that stuff.
Did Ava just love them?
Those big, puffy, savory dumplings were my most favorite thing ever when I was little. I used to beg my grandmother for them 
Yes, she did enjoy them! The dumpling technique was what we worked on the most.
That looks so yummy! Thanks for sharing
It's so funny that you posted this...my grandmother spent all of last week with us. One thing I wanted to do more than anything was have her teach me how to make chicken & dumplings! That's one of those things I distinctly remember when I was little. She made them all the time, and they were always SO good. Anyways, we did make them and I was finally able to get her to make a hand-written copy. I'll post all about it on my blog in the next few days.
Her recipe is so simple...not very many ingredients, but a whole lot of flavor. We made steamed cabbage and collard greens too...good ole' down-home country cookin. ;-)
I love chicken and dumplin's. I make mine from scratch and roll them out and cut them. My husband likes the dropped ones but I'm partial to the cut. I may make this recipe just for him because it does look really yummy. I learned the old fashioned way of making them from a lady who would be (had she lived) over 100 years old now. It was a dab of this and a pinch of that...along with some buttermilk and thinking about her delicious dumplings which she also used in cobblers, reminds me of something David said when he was maybe four years old...he was telling me he wanted some of my fried chicken because it made his mouth sweat. LOL My mouth sweats when I think of this lady's cooking and particularly her biscuits and her dumplins and cobblers...mmmmm
I'm planning to use this recipe on Sunday.