Easy Chicken and Dumplings

You have no idea how bad I wanted to title this post "Chicken and Dumplins".  I mean, I've never heard anyone below the Mason-Dixon line actually annunciate the "g" in dumplings.  And if they do they must be a relocated yankee.  It's kind of like how southerners use the working "fixin'" when they are talking about how they are about to do something.  Can I get an amen??  Anyone??

I gave in and added the "g" because I was afraid that when people searched for this recipe that it wouldn't show up otherwise.  Fine.  Just know I'll call them dumplins for the rest of the post....

Anyhow, when my hubby and I first got married I asked him what recipes he would like for me to try out and the first recipe he mentioned was chicken and dumplins.  It's now been almost ten months since our wedding day and I finally got around to making them.  This is definitely a cold weather dish and I just didn't feel right whipping a big pot of them up in August, you know?

There are a lot of great chicken and dumplin' recipes out there: some that only call for 4 ingredients, others that require 3+ hours in the kitchen so that you can make your own biscuit dough.   I'm sure I'll try the completely from scratch route at some point, but on this particular night I simply didn't have time.  I combined portions of several recipes and added a few twists of my own to come up with the recipe below.  I did take a few shortcuts, but I don't believe the flavor and quality of the dish suffered at all.

From start to finish it took me an hour and fifteen minutes.  Often I see prep+cooking time that is WAAAY shorter than what it takes me, but the time I mentioned includes pulling all of the utensils out, cooking the chicken, etc.

Veggie Stromboli

I've had my fair share of Italian dishes, but I've yet to have stromboli.  I think I might have seen it in for sale at Sbarro (you know, that Italian chain that's always in malls) a few times though.  As a result, it's not really ever been one of those dishes I've been itching to make.  Until last week that is.

I was watching The Chew one day during lunch when Mario Batali made his version with broccoli and cauliflower.  I know that for some of you that probably sounds as appealing as refried beans from a can, but for this veggie lover it struck a chord.

Because I used pre-made pizza dough, this dish took me a total of half an hour to throw together (cooking time included).  I'm sure you could also prep this dish beforehand and pop it in the oven when you get home in the evening.

Mmmm all rolled up and tucked in.

And there isn't really a set combination of ingredients you're supposed to stuff the stromboli with.  Next time I might do chicken and pepperoni.  Who knows!

PS I'm pretty sure that stromboli is usually rolled up jelly roll style, but since Mario folded his dough over that's what I did too.

Cherry Sauce

Growing up I always loved eating those maraschino cherries out of the jar at my grandparents' home.  You know, those bright red ones that always top off an ice cream sundae?  I would eat those like candy and then drink the juice in the jar.  Kind of gross, but they were oh so good at the time!  I'll still ask for a small cup of them any time I see them at a bar alongside the limes.

While I also love those big, plump cherries you can get in the summer, I always miss them when they're out of season.  Enter dried cherries.  While they definitely can't compare to the fresh, ripe fruit, they are great for adding delicious cherry flavor to dishes and desserts.

I had some dried cherries left over from some granola bars I made the previous weekend (that post is coming soon...promise!) and decided to figure out a way to incorporate them into my pork loin that was sitting in my freezer.  I've had cranberries with pork, but never cherries.

This sauce was incredibly easy to make and I loved the different flavor the cherries lent to the dish.  It was sweet, but the balsamic vinegar balanced that out perfectly.  I served the pork with the honey glazed carrots I posted last week, but next time I'm definitely going for some mashed potatoes.

And don't be shy about adding this sauce to something other than pork.  It would work great with turkey or chicken as well (I'm having a Thanksgiving vision....).

The recipe below is just for the sauce.  I seared and roasted my pork loin and simply added the sauce over it at the end.

Seared Scallops with Broccoli and Beans

In my quest for healthier dinners I recently decided to explore Whole Foods' website to take a gander at some of their recipes.  I've never used any of them, but I always love their hot and cold buffets, so I figured they couldn't be that bad.  I found a few recipes that looked good (chicken enchiladas anyone??), but decided to go with this dish of seared scallops just because they are simply one of my all time favorites.

I have to say that this dish was not only extremely easy to put together, but it was also out of this world delicious!  I wouldn't have thought to add beans into the mix, but they paired perfectly with the broccoli.  The only change I made from the original recipe was that I added some butter for the browning of the scallops.  Butter just makes everything taste better.  Period.

I'm thinking you could also leave out the beans and pair the broccoli and scallops with pasta if you wanted a heavier dish.  But then that would negate the healthy factor, right??  Oh yes, the whole point of this meal :)

Enjoy!  Next week I'll be blogging some a-mazing ginger and honey glazed carrots that are beyond easy, so make sure to come back and visit!

PS This recipe says it contains four servings, but I just split the whole thing in half for me and the hubby.  Unless you have the appetite of a hamster you'll realize this dish only feeds two.

Turkey Burger Patties

Yesterday I posted my recipe for whole wheat hamburger buns, and today I'm sharing the recipe for the turkey patties that accompanied those nice, fluffy buns.  These patties are pretty basic and are incredibly easy to make, but one thing they're not short on is flavor.

The good thing about these is that you can certainly spice them up depending on the flavor you want.  If you like a little extra heat go ahead and add some red pepper flakes, or add some soy sauce for a little tang.

Top them off with a few slices of tomato and some

lettuce and you're good to go!

The only change I made from the original recipe is including the whole egg, versus the two eggs whites only that were initially called for.  The egg yolk serves as a binder and holds the patties together, which you definitely need with these burgers.  They tend to get very slimy on you, so handle with care so they don't fall apart.  A spatula  will quickly become your friend when handling these patties because it makes it so much easier to maneuver them.

Crock Pot Honey Sesame Chicken

I pulled out my crock pot this past Friday for the first time since getting married.  Usually when I use a crock pot it's for things like soup, or for dips when the hubby and I entertain.  But a slow cooker is also a great way to put together a quick and easy meal.  Just put everything in it that morning, and when you come home dinner is ready!

Trey and I love both love sesame chicken and this version seemed like a great option.  The honey added a nice touch of sweetness, although I will have to say that I would add even more honey if I made it a second time.  In the recipe below I reduced the amount of soy so that the honey flavor would be more apparent.  

I served this chicken over rice, but I'm sure vegetables or noodles would be a great option as well.  Enjoy!

Easy Parmesan and Sour Cream Chicken

Today I'm featuring yet another recipe I found on Pinterest.  Yes, again.  I'm sorry, but I just can't help it.  And you might as well get used to it, because I have this feeling that the trend will continue.

This chicken might possibly be the simplest thing I've ever made, but the short list of ingredients definitely doesn't mean it's short on flavor.   I added a few herbs, but still think the parmesan could carry this dish on it's own if you didn't want to bother with them.

I also switched up the original recipe just a tad.  The Enchanted Cook calls for the chicken to be smothered in mayo, but I didn't have any on hand so I used sour cream.  I thought it turned out great and so did the hubby (or so he said)!

This dish is perfect for a rushed evening where you don't have much time to prep a meal and need something on the table quick.  Not that I'm ever rushed or anything :)

Whole Wheat Pizza Crust

Today's post comes as a result of my husband's plea for healthier dinner options :)  Okay, so pizza isn't exactly healthy, but the wheat crust softens the blow a bit.  While rich, creamy and dreamy meals are wonderful, they don't help one's quest for a trim and fit waistline unfortunately.  Isn't that the way things always go?  If it's enjoyable, then it's usually bad for you.

I had been eyeing this recipe for this amazing pizza dough for quite some time and decided to go out on a limb and use whole wheat flour instead of bread flour.  While I do think that my decision to omit bread flour specifically did affect the outcome somewhat (bread flour has more gluten and produces a chewier texture), I would still say this pizza crust was a hit.

Below is a recipe for the dough only, and you can top your pizza any way you prefer.  I added both gruyere and sharp chedder cheese (1 1/2 C of each), caramelized onions, tomatoes, roasted chicken and artichokes. We had received this delicious artichoke dip that I used as a sauce.

I also brushed the crust with roasted garlic and olive oil before sprinkling with salt.  For the roasted garlic I simply chopped off the top of a head of garlic, poured olive oil over it, topped it with salt and pepper and then roasted it in the oven for about an hour at 425 degrees.  The taste that results is out of this world!

*A side note:  pizza dough also freezes really well.  Just let it rise and then wrap it in plastic wrap before placing it in the freezer.

Chicken Cacciatore

I had seen the recipe for chicken cacciatore on The Pioneer Woman's site a few times and had been quite intrigued.  I have to admit most of this had to do with the fancy sounding name.  Cacciatore?  If it sounded that divine and sophisticated, it must be such.

This recipe calls for chicken thighs, but you can really use any pieces of chicken you'd like.  I opted for a mix of thighs and drumsticks.  I'm sure you could also switch up the veggies listed if you wanted as well.

I must say this meal has a wonderful mix of textures and flavors.  I opted to add crushed red paper flakes which gave the dish a bit of a spicy kick.

*Let me interrupt and say that I'm experimenting with bigger photos.....seeing how it goes....

My only gripe (if you could even call it a gripe) is that it took me a LONG time to make this.  The prep/cook time listed is an hour and 15 minutes, but it too me well over two hours to make much to the chagrin of my growling stomach.  Just a heads up in case you're looking to make this wonderful meal :)

Seared Scallops over Corn

Scallops are one of my all time favorite foods.  If I go to a restaurant that features them on the menu you can bet I will order them.  One of my dear friends even commented this weekend that when I went to the beach with her I ordered them all three nights that we were there.  What can I say??

If you remember from my post last week, I thought I had purchased a spaghetti squash which I intended to pair with some scallops.  When that didn't turn out exactly as planned I had to go to Plan B.  In this case that meant taking a peak in the freezer.  The only thing that I could find was some frozen corn (Trey lived here as a bachelor just 4 short weeks ago) so I opted for a recipe courtesy of Rachel Ray.

This turned out to be a wonderful dish, filled with an array of flavors and textures.  And while I did end up pairing it with another vegetable for dinner, it was surprisingly filling on its own as well.

Don't be afraid to get creative and play around with other vegetables in the place of corn.  I might try spinach next time!

Seared Scallops and Corn adapted from Rachel Ray
3 Tbsp Extra Virgin Olive Oil
4 Tbsp Butter
4-5 ears fresh corn (2 cups) cut off the cobb *I used frozen*
Salt and freshly ground black pepper
8 large scallops
3 shallots, minced
1 clove garlic, minced
6 Tbsp fresh parsley, chopped and divided
1 Tbsp fresh thyme, chopped
1 Tbsp fresh chives, chopped
1/2 dry white wine, preferably sauvignon blanc


Heat 1 Tbsp olive oil in skillet over high heat.  Add corn, a dash of salt and 2-3 turns black pepper.  Toss corn to coat and cook until lightly brown and caramelized, approximately 2-3 minutes.

While corn is caramelizing pat scallops dry with a paper towel.  Score them on one side with a sharp knife (aka make a small slit) and season with salt and pepper.

In separate large skillet over medium high heat melt 2 Tbsp butter.  Sear scallops, score side down first, until browned and caramelized, approximately 2 1/2 minutes.  Flip scallops and cook for additional minute.  Remove from heat, as scallops will finish cooking in corn mixture.

Reduce heat under corn to medium high.  Add remaining olive oil to pan and add shallots, garlic, 5 Tbsp parsley, chives and thyme.  Add additional salt and pepper to taste, toss mixture and cook until shallots are translucent.  Deglaze the pan by pouring in white wine (slowly) and craping the bottom of the pan to loosen any browned bits.  Cook for one additional minute.

Cut remaining butter into small pieces and scatter over corn.  Nestle scallops into corn (darker brown side up) and scrape any remaining butter and brown bits from the scallop pan into the corn.  Cook until wine is reduced by half.

Top with remaining parsley and serve immediately.

Spaghetti with Spinach Pesto and Turkey Meatballs

Spaghetti was one of my favorite meals my mom fixed growing up.  When she would announce that spaghetti was what we were going to have for dinner that night I would literally stay excited about it all day.  Lame, I know.

But even still, when I eat spaghetti I think of home and the way my mom used to make it.  I remember she would always ask either my sister or me to stir the meat sauce while it cooked, though I'm still not sure if it really needed to be stirred or if she was just lovingly making sure that we felt like we were helping make dinner.

I'll want to feature the classic spaghetti with marinara sauce at some point, but today I'm bringing you a healthy version of this dish.  Healthy can sadly often equal a lighter version which doesn't have near the flavor, but not this time.  Pesto sauce gives whole wheat noodles a nice punch while turkey, cranberries and feta cheese come together to form the scrumptious meatballs.

It's definitely different than the traditional version, but I'm willing to bet you'll love this dish as much as I do once you give it a shot.  Plus, it's absolutely packed with healthy vitamins and nutrients, so don't feel bad about helping yourself to another bowl :)

My favorite photo OF ALL TIME!  I tried to

put the camera on the floor to get another angle and 

Ellie came running licking her lips :)

PS So sorry for the lack of pictures in this post!  I had a finger print smudge on the lens and so most of the earlier photos of the meal prep are fuzzy.

Spaghetti with Spinach Pesto and Turkey Meatballs from Inspired Taste
Spaghetti noodles, cooked and drained (I went with wheat noodles)


Spinach Pesto
2 C baby spinach leaves
2-3 cloves garlic (depending on how spicy you want it)
1/4 C toasted walnuts
1/4 C olive oil
1/4 C grated parmesan cheese
1/8 tsp salt
freshly ground black pepper, to taste

Turkey Meatballs
1 lb ground turkey meat
1 1/2 slices fresh bread, crusts removed, pulsed into crumbs (I used boxed breadcrumbs to save time)
1/4 C finely chopped onion
2 large cloves garlic, minced
1/4 C Marsala wine
2 tbsp diced dried apricots (I omitted these, but I'm sure they would add great flavor)
2 tbsp diced dried cranberries
2 tbsp chopped baby spinach leaves
2 tbsp crumbled feta cheese
1 egg, lightly beaten
1/2 tsp salt
freshly ground black pepper, to taste

Make sure to give the noodles enough time to cook thoroughly during this process.  I'm only saying this because I forgot them until the very end :)

For the pesto.....Use a knife to roughly chop garlic, then add to a food processor. Add walnuts and pulse a few times. Add spinach and pulse a couple more times. Slowly drizzle in the olive oil until mixture comes together. Remove pesto from food processor and add cheese, salt and pepper.  Stir to combine. Serve over hot pasta using a little pasta water to loosen sauce slightly if needed.


For the meatballs.....Preheat broiler and spray baking sheet with non-stick cooking spray.

1. In small bowl, pour wine over diced dried apricots and cranberries, then set aside for 5-10 minutes.
2. In medium frying pan over medium heat, saute the onions and garlic until the onions are translucent, about 6 minutes.  Make sure not to burn the garlic!
3. Combine turkey with all other ingredients, including apricots, cranberries, wine and garlic/onion mixture in large work bowl.  Try not to overmix the mixture; over-mixing will make the meatballs tough and dry. Lightly form mixture into 1-inch balls and place them on a baking sheet.  Put them under the broiler on a middle rack for about 15 minutes. 
4. *You should stay close to the oven while the meatballs are cooking since they can easily burn. You may need to raise the meatballs to a higher rack at the end of the process to brown the tops and to ensure the meatballs are cooked through.

Add the pesto to the hot noodles and toss in meatballs.  If needed, add a little water to the pest sauce to loosen.  Serve immediately.


This meal will stay fresh for about 3 days in the fridge.

Foil-Baked Fish with Black Beans and Corn

Remember how I had previously posted in a Friday Links segment that the first meal I planned on cooking post-Honeymoon was Foil-Baked Fish with Black Beans and Corn?  I bet you thought that was just wishful thinking.  But I actually followed through this time.  This dish sounded like the perfect healthy option to get us back on track after overindulging for a week in St. Lucia.  And boy did I enjoy that overindulging!

Have you ever heard of hobos?  You know, when you wrap a hamburger patti and veggies up in tin foil and then bake it?  This is the same concept, but you use fish.  The fish is placed on top of the black beans and corn so that all of the yummy juices flavor the "salsa".  I'm sure you can use any white fish, but I went with Mahi Mahi (the fish so nice they named it twice) because it was on special at my favorite store, Publix.

You can certainly eat this tasty meal straight from the packet, but I had made a promise to the hubby and transfered everything to our fine china before serving it.  Yes, you read that right.  The fine china.  When we were registering, Trey didn't seem to see the need for a fine china set like I did, so I promised I would use it all the time.  I promised I would use it way more than he expected, such as the first night back from the honeymoon :)

Foil-Baked Fish with Black Beans and Corn adapted from Pink Parsley
4 skinless white fish fillets (6-8 oz each and about 1 inch thick)
Salt and pepper
4 tbsp butter, softened
2 tsp chipotle chiles in adobe sauce, minced
1 tsp grated orange zest
2 tbsp freshley squeezed orange juice
2 cloves garlic, minced
1 (16 oz) can black beans rinsed and drained
2 C corn kernals
1/2 red onion, minced
2 scallions, minced
1/4 C chopped fresh cilantro

Adjust the oven rack to the lower-middle position and heat to 450 degrees.

Pat the fish dry with paper towels and season with salt and pepper.  Using a fork, mix together the butter, 1 teaspoon chipotle, orange zest, half the garlic, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl until well-combined.  Spread butter mixture over the fish.


Combine the beans, corn, onion, scallions, 2 tablespoons of cilantro, orange juice, remaining chipotle, remaining garlic, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.

Prepped and ready for the oven

Lay four 14-inch lengths of foil on the counter and divide the bean mixture evenly over the lower half of each piece of foil.  Top with fish, and fold the foil over the fish, folding the edges to seal.

Arrange the packets in a single layer on a rimmed baking sheet and bake until the fish is just cooked through, 15 to 20 minutes.  Carefully open the packets and sprinkle with remaining cilantro.  Serve.

Fresh from the oven

Delish :)

Honey Dijon Pork Loin with Veggies

Most of the time I feature confections loaded with sugar on this site (hey, I've got to stay true to my title), but for this post I'm bringing you something you could actually eat without going into a sugar coma.  I love honey and mustard together, and I think pork is such a great alternative to chicken....thus, honey dijon pork!

Another great thing about this meal is it's done all in one dish.  Adding some vegetables into the bottom of the pan allows the juices from the pork to marinate them throughout the time in the oven.   I'm sure you could also add some herbs to the veggies as well if you're looking for even more flavor.

Honey Dijon Pork Loin with Veggies
1 3-4lb pork loin, boneless
2 tbsp white wine vinegar
3/4 C Dijon mustard
2 tbsp honey
1 tbsp freshly chopped parsley leaves
1 tbsp freshly chopped chives
1 tbsp freshly chopped tarragon leaves
3 tbsp canola oil
Salt and pepper
Fresh "roasting" vegetables (I used carrots, onions and potatoes)

Preheat oven to 350 degrees.  Season the pork with salt and pepper to taste and set aside.   Combine vinegar, mustard, honey and herbs in medium bowl and set aside.

Cut vegetables into even pieces and place in the bottom of pan lined with tin foil and misted lightly with pam (makes for an easy clean up).  Sprinkle vegetables with salt and pepper.  Set aside.

*If you are using larger cuts of vegetables go ahead and let them get a head start on cooking while you prep your pork.  Larger portions of vegetables take some time to cook all the way through and might not be done within the 30 minutes alloted for the pork*

Heat canola oil in sautee pan over medium-high heat.  Sear pork loin evenly on all sides.  This seals all of the juices in so that the pork stays nice and flavorful!

Brush pork loin with mustard and honey mixture and place directly on top of vegetables in roasting pan.   Cook at 350 degrees for  approximately 30 minutes.   Remove from oven and let rest before slicing and serving.

Ready to go with the mustard and honey sauce.

*Please note that cooking times may vary greatly depending on the size of the pork loin.  To be safe, make sure that the internal temperature of the pork is 145 degrees.

DELICIOUS!!