I’ve had Chicken and Dumplings on my to-do list for some time now. Chicken and dumplings are basically the best of both worlds between chicken soup and pot pie. Instead of noodles or pie crust, you’ve got some delicious and comforting homemade biscuits on top.
This recipe may seem like it has a lot of steps, but it is really very simple and most of the time is just cooking time. The dumplings only require basic ingredients. I like to season this recipe with Italian seasoning. Thyme and rosemary work well here, but if you don’t want to buy the seasoning, I’d at least use fresh thyme.
You may also note that this recipe makes a more soup-like dish rather than a thicker chicken gravy. I prefer it this way, but if you want yours to be thicker, you can add less of the broth.
Note that the very last step in the directions involves putting the pot under the broiler for a few minutes. This helps the dumplings get lightly browned on top. This step is not required, but I prefer to include it as I like the look of the dumplings a little golden on top and the slight crispiness it gives, but if you are pressed for time, you can skip it. If you do plan to stick the pot under the broiler, just make sure you are using an oven-safe pot! I love using my Le Creuset dutch oven for this recipe!
Every year when January rolls around, I always go into smoothie detox mode. I want ALL of the smoothies and all of the time. I’ve been feeling like I need to incorporate more veggies into my diet throughout the day and putting them into a smoothie is such an obvious idea, but truth be told, I’ve never really been into “green” drinks.
The the flavor of the greens HAS to be covered otherwise its a no for me. I’ve tried different recipes quite a few times and have never been content with the flavor so I just move on with life, but I finally got a recipe down where you really cannot taste the spinach!
In fact, even Madeline, one of the pickiest eaters ever, LOVES this smoothie! We’ve been drinking these almost every day.
My favorite “trick” for creating thick and creamy smoothies is using a frozen banana. You’ve probably heard of “nice cream”, right? Blending up frozen bananas for a couple of minutes gives them that ice cream-like texture and thickness. So, I recommend letting your blender run for up to 4 minutes or so. This may seem like more time than necessary to blend everything, but the extra time really helps that banana get thick and creamy creating the dreamiest smoothies!
I also add frozen mango to this smoothie and a couple of tablespoons of nut butter. You can use almond butter or peanut butter, though peanut butter has a stronger flavor to cover up the spinach which is probably why I can get Maddie to drink it!
This green breakfast smoothie is definitely going to be sticking around in our house!
If my kids and husband had their way, they could probably eat french fries every single day of the week. My 4 year-old basically wants to live off of french fries and salad. At least I can get her to eat salad!
I love making roasted potatoes for dinner. They are relatively simple to prepare and pair with pretty much every meat. But, roasted potatoes just don’t have that same appeal as a crispy french fry.
Up until now though every time I’ve tried to bake homemade french fries, they just come out tasting like plain old roasted potatoes. Then I discovered this recipe from the Kitchn which says the secret to crispy baked fries is cornstarch! I was sold and gave it a try, but like many reviewers, the fries weren’t all that crispy, the cornstarch ended up sort of pasty, and a lot of the fries were soggy.
Happy New Year! I hope you all had an amazing holiday. We had a nice, but busy break. Although I really missed seeing my family, I have to say that it was really great to not have to travel this year and lug a bunch of presents back and forth. I loved that the girls got to wake up in their own house for Christmas morning!
It’s January and I can’t believe the holidays are over! It’s now that time of year where we all want/NEED a little detox after the holidays. You can bet I am all about salads, green smoothies, and low-carb everything right now!
I love a good chicken lettuce wrap. I mean, just see here!
What’s not to love about them? A flavorful filling served in some fresh green lettuce? So delicious and best of all, nutritious!
This teriyaki version is no exception. The mixture includes ground chicken (you can also use ground turkey if preferred), green onion, red bell pepper, and grated carrots. I also toss in some water chestnuts towards the end and I like the added crunch they add to the wraps.
Okay friends, I’ve got one last cookie recipe to share before Christmas! Actually, I shared this recipe back in 2012, but the photos weren’t so hot and the recipe directions weren’t great so I’ve updated both!
Coming from an Italian family, we call these cookies Butterballs. Some people may call them snowballs and I’ve also heard some people refer to them as Russian tea cookies. I’ve only ever really known them as Butterballs though so that is what I’m going with here!
I bet you can’t guess the main ingredient in these cookies…BUTTER! Lots and lots of butter. So you know these are good. They are pretty simple to make and the ingredient list is quite minimal. These cookies do not require any eggs, baking powder, or baking soda. They really couldn’t be easier and are so tasty and look like pretty little balls of snow when rolled in powdered sugar!
I love trying to come up with fun and festive savory appetizers and snacks for holidays. So many holiday-themed foods center around desserts. I don’t know about you guys, but I like a good balance, even during the holidays.
I was inspired to make these little Christmas Tree Quesadillas from these. Quesadillas are just easy to make and don’t require a ton of ingredients.
My plan was to initially stuff these with cheese and toast them on the stove like an actual quesadilla, but then I figured if they got cold, they might not taste quite as good, so I opted for a cold filling.
The filling is just cream cheese, a little bit of salsa, and cheddar cheese. You’ll spread that mixture onto whole tortillas and then slice them into small triangles and then you get to decorate!
I like to use the small fajita-sized tortillas. I wouldn’t recommend anything bigger, otherwise, they may not be very sturdy on the toothpicks making them difficult to hold.
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!