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We tend to remake these over and over again...

March 15, 2017

Chicken and Dumplings

This a great ‘go-to’ dish any day of the week.  We usually always have carrots, onions and celery.  This dish is a nice alternative to chicken noodle soup…similar flavor, but, better!  🙂

You could make this vegan or vegetarian, as well!  Omit the chicken and/or substitute the butter and milk for oil and alternate your milk choice, such as almond, rice or soy.

Total time: 45 minutes

CHICKEN STEW                                                                     1/2 pound green beans, trimmed and        3 tablespoons unsalted butter                                                cut into 1-inch pieces

1 small yellow onion, minced                                              Coarse salt and freshly ground pep.

3 carrots, cut into 1/2-inch pieces                                 DUMPLINGS

2 celery stalks, thinly sliced                                                 1  cup all-purpose flour

2 teaspoons chopped fresh thyme leaves                        1 tsp. baking powder

1/3 cup all-purpose flour                                                       1 teaspoon coarse salt

3 cups low-sodium chicken broth                                      2 tablespoons chopped fresh flat-

1 1/4 pounds boneless, skinless chicken breast,               leaf parsley leaves, plus more for

cut into 3/4-inch pieces                                                            garnish

2 tablespoons cold unsalted butter

1/2 cup whole milk

Chicken stew: In a medium Dutch oven, or, we use a regular stock pot, melt butter over medium-high heat.  Add onion, carrots, celery, and thyme;  cook until the onion is translucent, about 4 minutes.  Add flour and cook, stirring, 1 minute.  Gradually add broth stirring constantly, and bring to a boil.  Add chicken and return to a boil.  Reduce heat and simmer 5 minutes.  Stir in green beans; season with salt and pepper.

“Meanwhile, make the dumplings: Whisk together flour, baking powder, and salt; then whisk in parsley.  with a pastry blender or two knives, cut in butter until mixture resembles coarse meal.  Stir in milk with a fork just until a dough forms.  Drop batter by heaping tablespoons on top of stew.  cover and simmer just until dumplings are cooked through, about 12 minutes.  Garnish with chopped parsley.”

Enjoy!  It’s quick, delicious and our kids love it!  Let me know what you think!

Martha Stewart, 2014. One Pot. New York:Clarkson Potter.

March 19, 2017

Black Beans and Rice

*We do not toast the cumin and oregano.  Maybe we’ll give it a swirl sometime.

Serves 4.

I medium yellow onion, peeled and diced

1 red bell pepper, seeded and diced

2 jalapeno peppers, diced (for less heat, remove the seeds)

5 cloves garlic, peeled and minced

1 teaspoon cumin (or toast seeds)

1 1/2 teaspoons dried oregano (toast if you wish)

two 15-ounce cans, drained and rinsed

salt and pepper to taste

3 cups cooked brown rice

1 cup chopped cilantro

1 lime, quartered

I have to admit, I haven’t mastered my black beans and rice.  I always strive to have them taste similar to Pollo Tropical or any restaurant for that matter.  One thing I have learned is an ingredient that gets me close, anyway, to the restaurants…

* Sazon Goya – Sin Achiote (without Annatto) – “A UNIQUE SEASONING”

*Another tip: My husband has really gotten on board with wanting to be vegan.  He read a book, How Not to Die, by Dr. Michael Greger, that stated we should eat beans with every meal…

You can also check out his site

If  you have a super duper black beans and rice recipe that you would like to share, holler!

Love and peace,



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