UPDATED Southern Style Chicken and Dumplings--with Slow Cooker Method

5 years ago I hit publish on a blog post for a recipe I was pretty lukewarm on. As evidenced by the fact that I didn't make it again for 5 years. These days I'm constantly searching for something new to make for dinner thanks to the fact that I eat a ton (thanks breastfeeding) and so does Michael and now little James. So I unearthed the chicken and dumplings recipe I'd made so many years ago. And decided to try making it in the slow cooker. And it was awesome. Michael loved it, I loved it, James loved it.

So now the internet should love it too, right? It's creamy dreamy comfort food: perfect to warm you up on these cold January evenings. And using a slow cooker makes it even simpler to make.

Check out the original post here:

https://www.cookingactress.com/2014/04/southern-style-chicken-and-dumplings.html

Southern Style Chicken and Dumplings-Slow Cooker Method
Makes 6 servings.
Ingredients:

• 8 cups (64 oz) chicken stock/broth (or 8 cups water + 8 tbsp. bouillon)
• Approximately 1.5 lbs. boneless, skinless, chicken breasts
• pepper, salt, dried basil, garlic powder, to taste
• 2 bay leaves
• 2 cups all purpose flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 3 tbsp. unsalted butter, melted
• 3/4 cup buttermilk (or substitute)

Preparation:

• Put chicken, broth, and seasonings in a slow cooker and cook on low for about 8 hours.
• Remove chicken and shred. 
• Skim any fat/scum off of the liquid and discard, along with the bay leaves.
• Turn heat to high.
• In a medium bowl whisk together flour, 1/2 tsp. salt, and baking soda. Stir in melted butter and buttermilk. Place on a lightly floured surface and roll out to about about 1/8" thickness. Cut out 2 in. shapes (or just tear them off).
• Plop dumplings into crockpot and put on the lid, cooking for 20 minutes on high. Stir occasionally.
• Add shredded chicken and stir until combined. Serve warm!
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Spinach & Artichoke Quesadillas

I adore spinach artichoke dip. Seriously, I'm a big fan. My best friend, Alex, can claim credit for my love since she sort of forced it upon me. We used to go to TGI Friday's and she would insist that we share the spinach artichoke dip, even if I told her I wasn't a fan. She said, "No. You like it and will share with me." And I did like it, and I did share it with her. BUT I do not like to eat it with tortilla chips-I need some sort of bread or flatbread or some such to dip in it, or I'm just not about that life.

Which is the beautiful thing about these quesadillas--you can skip the whole step of dipping. The spinach artichoke yumminess is sandwiched between 2 tortillas and it's all warm and cheesy and tortilla-y and I am a BIG FAN.

The spinach and artichoke dip is super creamy and rich, and comes together on the stove crazy quickly. Then it's just about spreading some on a tortilla, topping with another tortilla, and heating in a skillet until everything is warm and crisp and happy-wonderful. Michael and I both give our seal of approval!

Slow Cooker Chicken Noodle Soup

I made chicken noodle soup! And it wasn't so bland that it was borderline inedible! IT'S A MIRACLE!

...er...I know...you're probably all, "Kayle whaaaat are you talking about??" Well...I had a few unfortunate attempts at chicken noodle soup, a few years back, and they sort of scarred me for life and terrified me from making soup. Then I made some ridiculously yummy soups. So then it was just the basic CNS (chicken noodle soup, get on my level) that I was afraid of. Buuut...then I saw a recipe for homemade CNS in the slow cooker and I was like, "OK. It's time. Let's break this curse."

I'm going to warn you all RIGHT NOW-this recipe makes like...a lot of soup. Much more than just Michael and I can really handle, BUUUUT you can freeze it. Like...so I poured it in a freezer bag (made sure it was upright and not going to leak) and let it cool COMPLETELY. Then I sealed it and flattened it and put it in the freezer. I now have a nice, flat, bag of CNS just waiting for when I need it. Which I sort of love. You never know when a random cold is going to hit! Or just a craving for some soup. And sometimes you're too busy (or, God forbid, sick) to make something and having that extra stash of soup in the freezer makes me feel safe.

This week we got our first substantial bit of snow. And it happened literally the day after we finally bought a snow shovel. You see....we've been meaning to buy one for a while. But Michael was being super picky about it and didn't like any of the ones we'd seen. However...time passed....winter came...and I started to get nervous that we'd be stuck with a bunch of snow and no way to shovel it out of our new driveway. So we finally agreed to just go and buy one. And so we did. And then we woke up the next morning aaaand snow. So our new little shovel got christened quickly.

And you know what's fun to do? Sit in your new kitchen, looking out at the snow, but knowing you're snug and warm inside, and eating from an even warmer bowl of comforting and classic chicken noodle soup.*

*With lots of crackers. Because that's who I am, as a person. I eat soup with lots of crackers. (Not as many as my brother, who usually just consumes moist crackers since there are so many that they've fully sucked up the soup...that's a bit too far for me.)

Cheesy Chicken & Onion Skillet

Soooo I'm a pretty picky eater. Which means I tend to have a set number of dinner recipes that I like and make regularly, which means I oftentimes get tired of them/burnt out. So when I find a new entree to make that I like it is like a GOSH DARNED MIRACLE! And this recipe is one such miracle.

The inspiration for this recipe came from some cheese and onion chicken dishes I've seen on a couple restaurant menus, and that I've even ordered on occasion. But they never really knocked my socks off. So I thought about what could make them better. I decided flattened, breaded, chicken would be tasty. And sauteed onions that are just shy of caramelized would probably be pretty delicious. And a thick and creamy and rich cheesy cream sauce...yeah. That also seemed wise.

And it was. It so was!

Another beautiful part of this recipe is you make everything in one large skillet--first you cook the onions (then set them aside), then the chicken (which you also then set aside), and finally you make the sauce (which is made all the more delicious because it is partially flavored by the onions and chicken that cooked in there before). Then you add back in the onions and chicken. And serve it with mashed potatoes, over noodles, or rice, or just with some veggies or whatever. It's your life. Eat rich deliciousness however you want. I'm just saying that I loved it. And can't wait to make it again. And I think you should try it. Cuz it's tasty. And you'll like it.

Mkay?

Homemade Cheddar Pierogi {with Caramelized Onions}

This is a big one, guys. This is one of those recipes that like...changes your life. Ok...maybe that's dramatic.

...OR IS IT?

No but forrealsies, these are definitely a new favorite. Turns out-making homemade, from scratch, pierogi isn't that hard (I will admit that it dirties a lot of dishes, but it is TOTALLY worth it!)

Now, first of all, if you aren't familiar with pierogi: they're pretty much a pasta that is filled with mashed potatoes (and, in this case, cheddar cheese) and usually served with sauteed or caramelized onions. There's a bunch of variations but, in my opinion, this version is the best.

The pasta shell is tender. The cheddar mashed potato filling is perfectly flavorful and comforting. Sauteeing the pierogi in butter after boiling makes the texture and flavor even better. And serving them with caramelized onions is just perfection. I'm legit. obsessed. Michael is too. He took one bite and gave me a wide-eyed look, "These are amazing!" He was impressed. I was sort of impressed. You'll be impressed. If you need a perfect pierogi recipe-look no further! Or, if you just want a new idea for dinner tomorrow-also look no further! You need homemade cheddar pierogi in your life!

Cheesy Turkey Pesto Rolls

I can't believe I did it. This is something I practically never do. I...I used crescent rolls in a recipe. And I didn't make the crescent roll dough from scratch. This is not a thing I usually do but I know we don't always have time and...I wanted to make these. So I bit the bullet and used crescent roll dough. I hope we're all ok with this? Everything in moderation, am I right?

I feel like I've been pretty firmly in the old-for-my-age camp in a lot of ways for awhile. You know, I'd rather sit and watch Netflix or a movie than go out, I like to cook/bake (obviously), Michael and I bicker like an old married couple...etc. One of the few things that kept me from being too far over the edge is that I've never cared much for HGTV...and I don't knit. Well...now that I'm starting to get into the idea of house hunting...I am sorta loving HGTV all of a sudden.

...but so far I still don't knit.

But whether you're young-at-heart or old-for-your-age...or anywhere in between, you're gonna be all about these rolls! They're crazy easy to throw together and they make an awesome lunch or snack or appetizer or just grab-and-go sustenance! They're cheesy and pesto-y (so make sure to use a pesto you love!) and there's turkey so yay protein! They're also super customizable so feel free to play around with the fillings, and you can totally make them vegetarian (just...don't add any meat--ta da!) 

One Pot Mexican Rice Casserole

Yepp. Another one-pot recipe. I'm serious about not doing dishes and feeding my hubby (seriously...if I don't feed him he gets all whiny and it's no fun. Ask anyone with an Italian husband lol.) Anyway, one of the beautiful things about this Mexican Rice Casserole recipe is you can definitely customize it based on your preferences! You can add in onions, peppers, corn, or any other veggies you fancy! You can also add in some cooked meat (so me making chicken and adding it sort of increased the dishes I needed to wash post this recipe but...that's ok! Plus you could just buy pre-prepared chicken or sausage or whatever and throw it in there to maintain the one-pot'dness.) And, although it's pretty healthy to begin with, you can make this dish even better for you by using brown rice (which I did!)

Regardless of any customization you decide to do, the base of the recipe is this: rice, veggies, spices, tomatoes, and cheeeese! It makes an awesome side dish or entree and is full of flavors! It's also colorful...which is pretty important for Michael and his food. He likes for food to be about more than just taste, he gets really into the textures and colors too. It's pretty hilarious, except when he's griping about how I make too many brown "bland" foods---but that's why I make recipes like this one! To keep me sane and make him happy! And so I can share the happiness and sanity-savingness with all of you. This "casserole" is a perfect weeknight meal and I hope you enjoy it as much as we did!

Creamy Chicken Noodle Soup

Soup season is here, everyone! And I had yet to make a chicken noodle soup recipe that I liked (a couple ill-fated attempts in the past resulted in ridiculously bland, giant batches of soup). Sure I had a chicken and potato chowder that I was (and still am) obsessed with, but we all need a simple chicken noodle soup recipe in our repertoire, no?

Yes! And this turned out to be the perfect one. Michael and I both prefer heartier soups, so the fact that this is a creamy chicken noodle soup helps add to it. And if you're concerned about your waistline-don't be! The creaminess comes from fat-free evaporated milk, so you can have your soup and eat it too! It's comforting and classic and I know we're all going to be happy to have this when someone inevitably comes down with a cold* (or at least if we come home after a chilly day and need something to warm us up the way only soup can!) And it's actually pretty quick to make! Soup for everyone!

*Fingers crossed nobody gets a cold...ever.

Just Chicken Pot Pie Pizza

One of my oldest recipes on this blog is still one of my favorites: Just Chicken Pot Pie. It's all the rich yumminess of pot pie without all those yucky vegetables (hehe...). Sooo when I saw the idea of a pot pie pizza I immediately got excited to try it--but a "Just Chicken Pot Pie" version!

Soooo-what is this pizza, exactly? It's a delicious chicken-y pot pie filling (made from onions, butter, chicken broth, and milk-mostly.), shredded cooked chicken, and cheeeeeese. All on a pizza crust. It's actually super simple and is def. a great option for any picky eaters in your house! I

I was super due for a new pizza recipe, so this could not have come at a better time. Plus Michael was only luke-warm about it (he felt like it was too bland, which is a common complaint when I make foods that I like lol)---which you may think is a bad thing but NO because it meant MORE PIZZA FOR ME! It's cheesy and rich and chicken-y and just mmmmmmmm mmmmm! (I'm very eloquent about my food, as you can see!)

Sausage Gravy & Biscuits Casserole

Here's a conundrum for you-I don't like sausage. But I like sausage gravy and biscuits. It's weird but...eh...whatever. Anyway, me finding out that I like sausage gravy is a fairly recent event and so when I saw a recipe for sausage gravy & biscuit casserole...I was like-yeah. I've got to make that.

And so I did. And...I had to heavily adapt the recipe because I do not know what was up with the milk measurements but they were definitely off. I also decided to make the biscuits drop biscuits to save all of us a little time and effort. And now I have thoroughly tested this for you and can pretty much guarantee that it will be perfect and you will love it!

Obviously...this is total comfort food. It's rich and flavorful and makes you feel good. The biscuits have some cheese in them because-I mean...yum. They bake in the delicious sausage gravy, soaking up a lot of that flavor. And you then have this fantastic-ness. Which I knew that I loved and I figured Michael would tolerate. Umm...he came home. He tried it. He went "Mmmmmmm! Oh my God...this is really freaking good." YES...yes it is!

French Dip Sandwiches

Hi. I'd like to introduce you to my new favorite thing. (I know I say that a lot, but stay with me on this.)

It's essentially super tender shredded roast beef. On bread. With mozzarella cheese. Dipped in the juice the beef cooked in. And it's filling and comforting and SO YUMMY I COULD DIE.

Like, literally. I almost died for this sandwich.

... ok not exactly.

What happened was I went to slice a baguette in half for a sandwich (my 3rd and final one from this batch, in fact) and I um...didn't have my fingers placed wisely. So I ended up slicing into my middle finger with a bread knife! Albeit a sharp Wusthof bread knife, but still. Embarassing.

So then my finger was bleeeeding and bleeding and I realized this was a much deeper cut than I've dealt with in the past and I realized I might actually need medical attention. But first I called my mom, in hopes she would be like "Nah. You're cool." But she told me to call my doctor. So I did. And they said I, at the very least, should have a tetanus shot so yeah I should go to Urgent Care. So Michael left work (just 30 min. early) and came home and took me to Urgent Care (leaving a bathroom full of bloodiness in our wake) and long story not that short I ended up with 3 stitches.

MY FIRST STITCHES EVER! It was not fun. But you know what I did when I came home?

I made myself that sandwich.* And I ate it. And it was all worth it in the end.

*My mom cut the bread for me this time....just for safety.

So now I'm typing this post with a bunch of gauze on my left middle finger that makes it look like a snowman. And my finger hurts. I should probably take some Tylenol. You probably didn't care about any of this and you just want to know about the sandwich. My bad.

Super tender and flavorful, falling apart, perfect roast beef that you just let cook in a crock-pot gets piled onto your favorite bread (I obtained some roasted garlic loaves of bread from Giant Eagle but you do whatever you want. Next time I'll probably go for a more straightforward kind of hoagie or some such). Then you melt some lovely mozzarella on top. And...then you top it with the other half of the bread that you sacrificed your finger for. And then you dip the bread in some of that lovely "au jus" (which I presume translates to "with juice", yes?) that is the good beefy brothy stuff the beef cooked in. And it's heaven. Perfect for this chill that's currently in the air. Perfect for a girl whose finger is hurting. Perfect for youuu.

Mashed Potato Pizza

Sometimes inspiration hits you like a sledgehammer.

One day I was just on facebook, like I do, and I saw a girl I knew from high school posted a promo from a restaurant about how their "Mashed Potato Pizza is Back!" and I was just like "WHAAAAA??!"

And I knew I must make it.

What does a pizza consist of? Crust, sauce, cheese, toppings.
What does this pizza consist of? Crust, mashed potato, cheese, topping.

Pretty similar.

Pizza is always the perfect dish because you can completely, 100%, make it according to your preference. I used whole wheat thin crust pizza crust, because I like it. You can use whatever suits your fancy-whether that be store-bought or your favorite recipe. You can also use regular, plain old mashed potatoes or jazzed up ones (like garlic mashed potatoes! Or ones with sour cream!)--and you can use fresh mashed potatoes or save on time by using leftover. Top it with your cheese of choice. And then whatever toppings make you happy-which for me are chives/scallions. For you it might be bacon. Who knows!?

Also, if you're extra special and get your hands on some STAR Grilling Cuisine Cooking Oil (with garlic!) it makes a tasty addition when brushed onto the pizza dough before baking. Just saying.

It's fall. Comfort food season. What's more comforting than pizza AND mashed potatoes?!

Turkey Spinach Provolone Pastry

Oh haiiii. Remember that whole wheat puff pastry we made Friday? Well, I made that pastry dough in order to facilitate the making of this recipe. This recipe, which popped into my brain a couple weeks ago and which I knew I MUST MAKE a-tothe-sap!

Now you might be thinking, "Why would you become obsessed with the idea of turkey and cheese inside of puff pastry?" I'm glad you asked. Back in NYC, Michael and I had a beloved bakery: Martha's. While we normally went there for the sweet treats, there was one savory piece of deliciousness that we also visited for: these delicious savory pastries that were highlighted on lunch specials. They had a few different kinds but we especially loved the turkey-swiss ones.

So I was like..."Yeah. Let's make that. But with provolone. And some spinach because that's healthy and it doesn't hurt. And, hey, let's make whole wheat puff pastry dough....YEAH! I'M MAKING THAT TONIGHT"--this was my thought process at work the other day. So I made the pastry dough and then I made these. The circle of delicious food blogger life.

It was probably the best idea I've had in quite some time.

I can tell this is a new favorite. And I can tell because I'm already gearing up to make these again. And it took us barely more than a day to plow through the 8 I made the first time. So...yeah. New addiction.

But seriously...you cannot blame us.

Listen up: these savory pastries are portable (ok...they're sort of giant so portable is questionable. Whatever.), quick and easy to make (if you already have some puff pastry chilling out in your refrigerator), customizable (oh you wanna make some ham and cheese pastries? OK! You want to make some sort of vegetarian version-maybe spinach and feta? Go to town! SKY IS THE LIMIT!), and oh...sooo...DELICIOUS.

Flaky, buttery, (and, if whole wheat, hearty), pastry gives way to melted and delicious cheese, a little hint of spinach, and some smoky turkey. Plus 1 of them is giant so half of one kind of fills you up. Mmmmm....You know what? I'm gonna go make myself some of these right. NOW!

Baked Tortilla Chicken-and a Better Chip review! #TBCInsiders

By now, you probably know I tend to prefer natural, real, fresh food. Which is why I was SO excited to sample and develop a recipe using  The Better Chip! The Better Chip is essentially a tortilla chip that uses farm-fresh ingredients for a real, simple, great taste. The Better Chip is also naturally gluten-free, vegan friendly, and verified non-GMO!

AND there are currently 5 varieties of The Better Chip! Classic corn chips, for purists like myself, Chipotles and Jalapeño will give your snack some kick, while the Beet and Spinach & Kale varieties put your veggies in your chips! My faves are probably the corn chips and the beet (surprisingly, because I don't really like beets!) so I used those 2 to create a simple and delicious tortilla crusted baked chicken recipe (but you could use any of the chip flavors!) Match made in heavennnn!

This recipe is crazy customizeable! You want some spicy chicken? Use the jalapeno and/or chipotle chips and maybe throw some chili powder in there too! Interested in getting your veggie on? Use the beet and spinach/kale varieties! And don't even get me started on the ways you can use your finished chicken/what sauces you could serve it with! I know I was horribly negligent by not making a sauce to go with the chicken but...well...I just didn't have the time or ingredients. I'm sorry guys...forgive me? Learn from my mistakes! Get some sauce with yo chicken!

Savory Cornmeal Waffles with Eggs and Salsa-Guest Post with Joanne Eats Well With Others

Guys-I have the honor of introducing you, today, to Joanne from Eats Well With Others! Joanne and I met at a brunch (ironically?) with a bunch of food bloggers in the city, about a year ago, and I totally fell in love with her and her blog! She is so down to earth, sweet, funny, smart, and omgoshhh her food is gorgeous AND delicious! Plus-this lady can totally relate to me right now. She is also in wedding planning mode (she actually recently shared some beautious shots from her engagement shoot!)-funny story: at the brunch, it was pretty evident that 3 of us ladies were at a "just about ready to get engaged" point in our lives (Joanne, I, and Tara)  and then time passed and I watched as Tara and Joanne both got engaged. And I stared at Michael, like, "See? THEY'RE BOTH ENGAGED! It is myyyy turn!" And then it was. And all was right with the world.

Anywhozzle, I love Joanne. You'll love Joanne. Commence the lovefest.

The Brunch Dilemma.

We've all been there.

You finally get seated at your (and everyone else's, apparently) favorite spot, ready to eat your own hand out of severe hunger.

And then you're expected to make all of these life (or at least mood) altering decisions!

Savory or sweet? Breakfast or lunch? Carb coma or protein overload?

It's a wonder our heads don't explode.

Thankfully, I have come up with a solution to this predicament of all predicaments.

Savory waffles! Topped with a hefty dose of spicy salsa and your eggs of choice. I happen to live with a sad soul who is afflicted with runny-yolk-a-phobia, so I went the scrambled route, but you should go with whatever your tastebuds desire.

This way you get your carbs, your proteins, breakfast, and lunch in every bite.

No decisions required other than how many people you want to invite over to brunch with you. And once word gets around that you'll be serving up these waffle treats, methinks your friends will be banging down your door for an invite.

Thanks so much, Kayle for inviting me to guest post! I'm sure you're breaking in your new home with lots of good food, and hopefully there's some brunch-ing included in all of that!

Southern Style Chicken and Dumplings (with Slow Cooker Method)

2019 update: I perfected the recipe with a slow cooker method that has a much thicker texture and is perfection!! It's a new favorite and I've added the instructions under the regular recipe. xoxo

Um...I don't know if maybe I did something wrong here? I'm just gonna 'fess up: I thought this recipe would be thicker but...for me...it was kind of like soup. Now....that's totally cool. It's yummy soup! But I'm not sure if my perception was wrong or if I did something wrong? Regardless, I've slightly minimized the amount of chicken broth in this recipe.

ANYWAY. Now that we got that out of the way. I want to tell you that this is really comforting. And delicious. I've never been to the South (aside from driving through it and a couple family vacations in Virginia and Disney World-but I don't think Disney counts). But...I really feel like I'd enjoy the food. Comfort food. That's the thing. And that's what I AM ALL ABOUT!

And, uh, yeah....for the record...while we're on the subject: Ohio's not the South. Anyone actually from the South knows this but there are weird groups of people who do not. I'm always like "It's a pretty Northern state...sooo..." and then people tell me they love my southern accent and I'm like "I DON'T HAVE ONE?!" (I don't. Seriously. I took a whole class in school about sounding phonetically neutral and I am. I am accentless. There were 2 words when I went into the class that were just slightly Michigan/Chicago-esque. But those got fixed, sooo). Of course there are also the people who think I'm from Idaho. Or...that Ohio is Idaho. Or...I don't know. All I know is I tell people I'm from Ohio and (seriously, this exact phrase has come out of at least 20 different peoples' mouths) they say: "Oh. I love potatoes!" ...."That's Idaho." and then they're confused.

That tangent aside...

This recipe for chicken and dumplings is beautifully simple to make and it tastes so...mmmm. Like...you know? It's that warm, chicken-y, carb-y, comforting kind of flavor. I can't find a word for it. But you know what I'm saying, right? Of course you do. You're my people. You get me. Right?

Yeah. You do. You understand that this is the kind of meal that soothes your soul. Mmmhm.

Skinny Alfredo

THIS IS IT. The big one you guys!

I have dabbled with a couple different, healthier, homemade alfredo recipes. And I liked them.

But....I LOVE this recipe.

It's so simple to throw together--no weird ingredients, I pretty much always have everything I need for this recipe in my kitchen. It only takes like...10 minutes to make. No lie. AND...this is the big one...MICHAEL APPROVED! He never likes my alfredo recipes, he says they're never creamy enough! But this one he approved of (ok...he would've liked it better with white noodles and no zucchini, BUT he liked the sauce!)

I am completely obsessed and in love with everything to do with this recipe. It is so full of flavor, perfectly creamy, and you can use it on whatever kind of noodles you want. I chose to use whole wheat fettuccine or linguine, and also some zucchini noodles--I'm including instructions on how to make those in the recipe but you can completely do your own thing if you want. I just need to trick myself into eating those veggies whenever I can!

Aren't you guys proud of me?

Yeah, me too. And I'll be proud of you WHEN you go and make this. It'll only take like 10-15 minutes sooo...I'll just be waiting here.

go on. I'll see you soon.