Classic Chicken and Dumplings

This is my absolute favorite comfort dish!  I used to go to my grandmother's a lot when I was growing up and she  made this for me every time!

Now, Grandma didn't get all fancy with making hers but it was to die for.   She taught me how to make her recipe for them.  It was just a matter of boiling the chicken with some seasonings and making the dumplings with Bisquick.

Anyway, this is a modern recipe for a classic dish!   Browning the chicken first gives the dish its flavor, and eliminates the need for chicken broth.
Chicken and dumplings is a dish that consists of  chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. A dumpling—in this context—is a biscuit dough.

Hands-On Time

30 Mins

Total Time

1 Hour 30 Mins

Yield

Serves 6

Ingredients

1 tablespoon olive oil

6 bone-in, skin-on chicken thighs  (about 2 pounds)

 salt and  pepper

4 stalks celery, chopped

4 carrots, chopped

2 onions, chopped

2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme

2 cloves garlic, chopped

2 bay leaves

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

6 tablespoons (3/4 stick) unsalted butter, melted

3/4 cup buttermilk

2 tablespoons (or 1 tsp dry parsley flakes) chopped fresh flat-leaf parsley leaves, plus more for serving  

Step 1

Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.

Step 2

Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).

Step 3

Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.

Step 4

Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.

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Taco-Stuffed Pasta Shells

This is a Pillsbury recipe.  It is a wonderful, tasty comfort food.
If you're a fan of taco-flavored things then you're going to LOVE today's delicious Taco-Stuffed Pasta Shells recipe!

This dish is full of flavor.  The cilantro gives it a touch of a citrus flavor.  

Taco-Stuffed Pasta Shells

PREP  35 MIN   TOTAL 55 MIN    SERVINGS  8Ingredients

8

oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)

1

lb lean (at least 80%) ground beef 

1

package (1 oz) Old El Paso™ original taco seasoning mix

1

can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

1

package (8 oz) shredded Mexican cheese blend (2 cups)

1

cup diced plum (Roma) tomatoes

       1/4

    cup chopped fresh cilantro

Steps

• 1

  Heat oven to 350°F. Cook and drain pasta shells as directed on box.
• 2

  Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.
• 3

  Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.

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• 4

  Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.
  
  

  

  For original recipe, click HERE

  Do these not look delicious?  Try them and leave a comment about what you thought of them! 

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April's Bruschetta

Traditionally, Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese.

The following recipe is my version of this appetizer.

April's Bruschetta

3-4 Fresh Basil Leaves, chopped       
2 Roma Tomatoes, chopped             
1 Red or Yellow Sweet Pepper, seeded and chopped
1 Small Onion, chopped
2 Tbsp Olive Oil
1/2 Tsp Thyme
1/4 Cup Shredded Mozzarella
Baquette
Balsamic Drizzle

Preheat oven to 375° .  Slice baquette; drizzle with 2 tbsp of olive oil.  Bake slices 4-6 minutes, turning once.  Slices should be golden brown.
Chop basil, tomatoes pepper and onion. Combine in bowl; toss with the remaining olive oil.

Spread vegetable mix on top of baquette slices.  Sprinkle mozzarella on top of each slice.  Return to oven until cheese is melted. 

Top with balsamic drizzle and serve!

RED PEPPER, MOZZARELLA & BASIL STUFFED CHICKEN

This chicken was absolutely  amazing!  So full of scrumptious flavor!  It's very simple to make. 
I used a toothpick to hold everything inside.  The hubby added the tomato on top to give the dish more color.

I think next time, I am going to brown the chicken first to give it a little more flavor.  

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RED PEPPER, MOZZARELLA & BASIL STUFFED CHICKEN

YIELD  

4 servings  

ACTIVE TIME  

15 minutes  

TOTAL TIME  

50 minutes 

• Ingredients:
• 4 boneless skinless chicken breasts
• 8 ounces fresh mozzarella, sliced into 8 slices
• 1 12 oz jar of roasted red peppers sliced into 1 inch pieces (about two whole red peppers if you roast your own)
• 1 bunch of basil, whole leaves
• 1/4 cup fresh grated parmesan
• 1 tablespoon Italian seasoning
• Salt and pepper for seasoning
  
• PREPARATION

Preheat oven to 400 degrees. Grease a 9x12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning. Bake chicken for 30-40 minutes (until chicken is no longer pink). Pull chicken out of oven and turn the oven to a high broil. Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese. Broil until cheese is browned and bubbly, about 5 minutes.

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April's Stuffed Pepper Soup

Stuffed pepper soup is a delicious, hearty meal that will warm you up from the inside out on chilly nights.  This comfort food is everything you love about stuffed peppers but in a soup!

I made this recipe myself.  This went well with buttermilk biscuits (I cheated and used Pillsbury refrigerated).

April's Stuffed Pepper Soup

Prep Time:  15 minutes  Total Cook Time:  Approx. 1 Hour

1 1/2 cups of water                 

1 - 3.5 oz bag of Success Rice
12 oz lean ground beef

1 large green bell peppers. chopped

1 large onion

1/4 tsp thyme

1/4 tsp basil

1/4 tsp garlic salt

1/4 tsp salt

1/4 tsp pepper

1 tbsp Worcestershire sauce

1/2 tsp paprika

1 Bay leaf

28 ounces beef broth  I made my own with water and beef bouillion cubes)
20 ounces condensed tomato soup

28 ounces crushed tomatoes

1 Cook rice according to package directions
2 Heat a large pot over medium-high heat.  Cook and stir beef, bell peppers and onion until browned and crumbly, 5-7 minutes.  Drain and discard grease.
3 Pour broth, tomato soup and water into pot; add crushed tomatoes, thyme, basil, garlic salt, salt, pepper, worchestershire sauce, paprika and bay leaf.  Bring soup to a boil, reduce heat to medium-low, cover and simmer, stirring occasionally until the veggies are tender, 30-40 minutes. 
4  Remove bay leaf.  Stir rice into soup, breaking clumps into individual grains; cook until rice is hot; about 5 minutes

So, since it is just the hubby and me now, I cut this recipe in 1/2 and still sent some home with a friend for her and her hubby, and we still have a lot left over.  I will be freezing the leftovers.  

Pasta Primavera

Did you know:  The word “primavera” means springtime in Italian?  Although considered a Spring/Summer dish,  Pasta Primavera is  a veggie packed pasta dish that's perfect year round! 

The husband nor I had ever had Pasta Primavera before.  I made this for dinner last night.  We both loved it and will be making it often!  This side dish is full of crunchy veggies and tender pasta.  We paired it with Slow Cooker Stew Beef In Mushroom Gravy.  Click here for recipe.

  

This Pasta Primavera recipe is from  Food Network.

Ingredients

3 carrots, peeled and cut into thin strips

2 medium zucchini or 1 large zucchini, cut into thin strips

2 yellow squash, cut into thin strips

1 onion, thinly sliced

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1 tablespoon dried Italian herbs or herbes de Provence

1 pound farfalle (bowtie pasta)

15 cherry tomatoes, halved

1/2 cup grated Parmesan


Directions

1. Preheat the oven to 450 degrees F.
2. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
4. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
   
   I did not have bow tie pasta so I used small shells instead.  

Cowboy Casserole

This is a nice comfort food.  I found the recipe on Taste Of Home.  My husband made it for dinner the other night.  The only problem we had was getting the Tater Tots done.  Next time, we are going to try Crispy Crowns because they are flatter and smaller.  It also tasted a little flat so next time, we will use add onions and maybe a tbsp of Worcestershire sauce.

Prep: 15 min. Bake: 20 min.      Makes:  2 servings

Ingredients

1/2 pound lean ground beef (90% lean)
1 can (8-3/4 ounces) whole kernel corn, drained
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese, divided
1/3 cup 2% milk
2 tablespoons sour cream
3/4 teaspoon onion powder
1/4 teaspoon pepper2 cups frozen Tater Tots

Directions

• Preheat oven to 375°. In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper.
• Place 1 cup Tater Tots in a greased 3-cup baking dish. Layer with beef mixture and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.

For nutritional facts and reviews, visit Taste Of Home