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Before you jump to BLaM-O! Pressure Cooked Chicken & Dumplings recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Inside the Kitchen.

Remember when the only people who cared about the natural environment were tree huggers and hippies? Those days are over, and it appears we all realize our role in stopping and perhaps reversing the damage being done to our planet. According to the experts, to clean up the natural environment we are all going to have to make some improvements. These types of modifications need to start happening, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to start saving energy by going much more green.

A massive amount of electricity is consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can easily minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

From the above it should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is quite easy to live green, all things considered. A lot of it truly is simply using common sense.

We hope you got insight from reading it, now let’s go back to blam-o! pressure cooked chicken & dumplings recipe. To cook blam-o! pressure cooked chicken & dumplings you only need 22 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make BLaM-O! Pressure Cooked Chicken & Dumplings:

1. Provide Chicken Soup
2. Prepare 2 1/2 lb chicken breast (4 to 5 large skinless/fat free chicken breast) cut into 1 inch chunks
3. You need 1 medium White Onion, diced into small pieces
4. Take 3 each Celery Stalks, both ends trimmed, diced into small pieces
5. Take 1 large Half Anaheim pepper, (slowly roasted, skin peeled, seeds removed), diced into small pieces
6. Get 1/8 tsp of fresh garlic, minced (1 to 2 Cloves)
7. Get 32 oz box of Swanson 100% natural 99% fat free Chicken Broth
8. Get 10 1/2 oz can of Campbell's Cream of Chicken with Herbs
9. Get 10 1/2 oz can of Campbell's Cream of Chicken & Mushroom
10. Provide 1 tbsp of Extra Virgin Olive Oil
11. Prepare 1 dash of Rubbed Sage, crushed
12. Provide 1 dash of Basil Leaves, crushed
13. Provide 1 dash of Thyme Leaves, crushed
14. Prepare 1 dash of Rosemary Leaves, crushed
15. Prepare 1 dash of Ground Ginger
16. You need Fresh Ground Peppercorn Medley
17. Provide Fresh Ground Garlic Sea Salt
18. Get Dumplings
19. Use 2 cup Bisquick mix, regular
20. Use 2/3 cup Whole Milk
21. Prepare pinch of Ground Parsley
22. Get pinch of Ground Garlic

Instructions to make BLaM-O! Pressure Cooked Chicken & Dumplings:

1. Prep Time: 1 to 2 hours depending on your experience/ingredients. Cook Time: 27 minutes including the dumplings. There are two main sequences to this meal. One for the Chicken Soup and one for the Dumplings. * NOTE: If you do not have access to a Pressure Cooker, you may substitute for a 6 quart Crock Pot - and increase the cooking time to approximately 6 hours on high. If using frozen chicken breast increase cooking time to approximately 8 hours for crock pot and 25 minutes for high pressure cooker.
2. Add all the "Chicken Soup" ingredients to a 6 quart Pressure Cooker and give it a few good stirs. * NOTE: do Not add any water, the 32 ounces of broth will be substituting the water.
3. I used an Electric Pressure Cooker. Set the Heat to High Pressure and Timing to 17 Minutes. You will need to lock the lid and set it up for High Pressure following your Pressure Cooker's Safety Guidelines. It should take about 2 minutes to pressurize leaving you a full 15 minutes to cook under High Pressure.
4. When finished cooking, slowly release the pressure using the Quick Release function following your pressure cooker's safety measures. This sequence is now finished. * NOTE: now is a perfect time for a taste test to modify your seasonings if needed. Also check the tenderness of the chicken if you were using frozen chicken. An additional 3 to 5 minutes of high pressure cooking may be necessary.
5. Switch the pressure cooker to "Steam" Mode or "High" Heat. Leave the lid on but allow the pressure to escape through the "Steam Vents", as we do Not want to allow the pressure to build up. * NOTE: Cooking dough under high pressure will cause the biscuits to "Foam" and clog the vents, an obvious safety concern.
6. Now for the second and final part, the Dumplings. First Mix all the Dry Ingredients in a medium glass bowl. After the dry ingredients are mixed in, add the Whole Milk while folding/stirring with a large metal spoon until thoroughly mixed. * NOTE: you may substitute by simply using your favorite brand of canned biscuits.
7. By now the fragrant chicken soup should be boiling or very close to a low boil. If not double check your settings as it needs to be boiling hot to cook the dough properly, otherwise it will come out uncooked in the center. Carefully "Drop" large sized balls of the dough into the Pressure Cooker and cover with the lid. Again allowing the steam to safely escape. Cook for 10 minutes on High Heat with the lid on. After 10 minutes your meal is ready to serve. Enjoy.

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