Eat: Chicken and Dumplings

Now, this is one of those comfort food recipes that must, must, MUST be in your recipe book. It’s bordered on the chillier side here for the past few days and I got a request for chicken and dumplings. It’s something that I make so rarely, that it’s super special when I do make it.

Don’t worry. It’s super simple.

Here’s the deets:

chicken and dumpling ingredients


1 large rotisserie chicken, chopped

2 celery stalks, chopped

1 cup chopped carrots

1 medium onion, diced

1 (14 1/2 ounce) can chicken broth

2 bullion cubes

salt and pepper to taste


2 cups of flour

2 cup chicken broth

2 tsp baking powder

2 eggs, beaten


chicken and dumpling veggies

chicken and dumplings sautee

  • Saute celery, carrots and onion in butter until soft. Butter makes it better.

chicken and dumplings chicken

chicken and dumplings

  • Add chopped rotisserie chicken, broth, bullion cubes, salt, pepper and enough water to cover all ingredients
  • Bring to a boil, reduce heat, let simmer while preparing dumplings

chicken and dumplings2

  • In a mixing bowl, combine dumpling ingredients and mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup.
  • Cover and simmer for 15-20 minutes.



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Eat: Okra Chickpea Tangine

okra chickpea tangine1

I love okra.

And I know that either you love okra or you hate it. Everyone in my family loathes the stuff. That didn’t stop me from making Eating Well’s Okra Tangine.

And I loved it.

okra chickpea tangine2

I added chicken because I wanted it to be a little heartier. I skipped the harrisa or hot sauce also because I have kids who don’t do spicy. They didn’t eat it so I should have added it anyway.


  • 1 pound fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
  • 10 sprigs fresh cilantro, plus more leaves for garnish
  • 2 tablespoons extra-virgin olive oil
  • 1 red bell pepper, finely diced
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly ground pepper
  • 3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
  • 1/2 cup vegetable broth, or reduced-sodium chicken broth
  • 3/4 teaspoon ground cumin
  • 1 15-ounce can chickpeas, rinsed
  • 3/4 teaspoon salt
  • 1 teaspoon harissa, (see Ingredient Note) or hot sauce, or to taste


  1. Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
  2. Tie cilantro sprigs together with kitchen string.
  3. Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
  4. Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.

This was an insanely easy, one-pot meal perfect for weeknights. It’s a keeper.

Linking up to: Somewhat Simple |Easy Living Mom|House of Hepworths|House of Rose

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Eat: Almond Milk Chocolate Pudding


Three years ago, I had my gall bladder removed and one thing the doctor told me stuck out. He said that as a result of the removal, I could become lactose intolerant.

Well, while I’m not 100% lactose intolerant, it does bother me when I eat too much.

That’s why this pudding excited me so much. I cant believe I never thought of it before, honestly. So when I did I was super thrilled. Now, I’m not really a pudding person, but oh buddy am I a chocolate lover.

almond milk pudding

This is basically just a substitute of milk for almond milk and of course any flavor change is pretty much indiscernible. All  I tasted was yummy goodness.

And of course I had to top with extra chocolate chips.




Eat: Crockpot Corned Beef Brisket


This recipe is so easy that it’s not really a recipe. All the instructions and even the seasoning packet comes with the brisket. I just popped it in the crock pot and forgot about it. Literally, I forgot about it.

The package says to cook for 50 minutes but mine went for a few hours before I remembered it. And it was still fall apart, yummy, goodness.

I served it with brown rice and veggies cause that’s just how I roll.  None of the traditional cabbage and potatoes for us. My girls devoured this and my husband thinks the leftovers will make a really good sandwich.

It was super easy for a weeknight meal. Can’t beat that.


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