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Chicken and Dumplings

IMG_2890IMG_2891IMG_289590 degrees outside and humidity that makes fixing your hair pointless and I crave chicken and dumplings. I am so glad I made it because it was amazing!

I bought chicken tenderloins because they are easier to cut in bite size pieces and they are less expensive than breasts.

You could really throw in any vegetables you like, but I used onion, celery, and carrots. I diced all of that up and threw it in a stock pot with the cut up chicken and added a generous amount of salt and pepper. I added enough chicken stock to the pot to cover all of my ingredients and brought it to a boil. Once boiling, I reduced the heat and covered the pot and let it simmer for about 30 minutes. 

While that simmered, I worked on my easy dumplings. I used a can of biscuits and flattened them out a little before cutting each one into 4-6 pieces. I sprinkled each side with a little flour and started dropping them one by one into my simmering pot. 

I like mine a little thicker so I mixed some flour and water together and added it in until it was thick enough for me. The dumplings need to simmer for about 15-20 minutes before they are ready. You will be able to tell when they are done because they don’t float on the top anymore. 

I paired this with some mashed potatoes and it was the best meal I have had in awhile. I love comfort food :) 


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Easy Pesto Pizza



I love the new Lucky’s market here in Louisville. I picked up these quick ingredients after work one day for a dinner that was tasty and ready in 15 minutes.

Pizza crust
Pesto sauce
Goat cheese

Put your toppings on and bake according to the crust’s instructions. I put some Parmesan cheese on top of mine too.

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Drunken Noodles


*adapted from the cozy apron*

I used bacon grease instead of olive oil and I used sweet Italian sausage instead of spicy.

Olive oil
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white wine (I used Chardonnay)
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked

-Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.

-Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.

-To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

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Pasta Primavera

I had a grilled chicken breast and some grilled vegetables (onions, bell peppers, portabello mushrooms, zucchini, squash, and asparagus) left over from the day before. Those grilled vegetables are not quite as appetizing the next day so I made a new meal out of them. 

I boiled some angel hair pasta and tossed it with my sauce – 

In a skillet over med/hi heat:

1 tablespoon Olive oil
3 cloves minced garlic
diced up leftover Veggies & chicken
1 cup chicken stock
1/2 cup milk 
1 tablespoon flour dissolved in 3 tablespoons water
Salt & pepper
for garnish – Parmesan cheese, basil, parsley 



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