Tag Archives: celery

Chicken and Dumplins’ Y’all

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Dust off the crockpot guys, this is a Northerner’s solution to the Southern classic.
  • 4 frozen chicken breasts (I love this, I always forget to defrost my meats and then am stressed out that I don’t have food to make, this can go straight from freezer to crockpot, no defrosting needed)
  • 1-2 cups of the mirepoix mix (See its used for things other than the meatloaf recipe. p/s I added some frozen corn too because I love it and can’t put it enough recipes, Id say 1/2-1 cup)
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup (if you’re like my sister and hate mushrooms, just use another can of chicken soup)
  • 1 can biscuits (I usually just dice up 4-5 biscuits into small pieces since they expand when cooking, but shit use the whole can if you want, I don’t judge)
  • 1 can of low sodium chicken broth (you can use water instead, but I like the flavor of broth)
  • Italian seasoning, garlic powder, and black pepper (all to taste, no measurements, just eyeball it. I also add a dash of hot sauce to this as well)
Layer the chicken and seasoning at the bottom of the pot. Then toss in the veggie mix and soups. Stir and let cook on HIGH for 6 hrs, yes for that long, remember how the chicken is frozen, remember how undercooked chicken is deathly. However, at about 5 to 5.5 hours in, add the chopped up biscuits (take the biscuit and cut into quarters) throw on top & re-cover with lid for the remaining 30-45 minutes. Yup, total time on high for 6 hrs. take a nap, clean, watch a movie, do whatever you want for those 6 hrs 🙂
Happy Eating, XO.

No Cookin’, Good Lookin’

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These Italian horns = no cooking AND fancy looking. No long winded speech here on how good, easy, or quick they are.

In a bowl mix together:

  • 1 cup of Ricotta cheese (feel free to use the full fat one vs. the skim milk one since it will be a creamier texture & better tasting)
  • 1 jar of store bought olive tapenade (This is my short cut to the original recipe. They actually had you buying and chopping all those ingredients. Um no, open and pour. You’re welcome. Oh and shameless plug, but Trader Joe’s has the tastiest & cheapest. Feel free to use green or black, although the original recipe does call for the black olive)
  • Pinch of red chili flakes & black pepper (NO more salt because the olives & prosciutto are salty enough)
  • 1 tsp of minced garlic (I won’t suggest more than this because the tapenade already has a slight garlicky flavor)
  • Pinch of dried parsley flakes (this is strictly for presentation, so don’t be scared to leave it out)

Then spread a thin (I’m not kidding when I say thin layer, the 1st few times these got to be so messy because I over did it on the cheese mixture) layer of the mixture on a slice of prosciutto and lay a breadstick & celery stick next to each other and roll. Repeat and serve cold. (For a carb friendly version, replace the breadstick with roasted asparagus spears-just note not to roast for longer than 5 minutes so it doesn’t lose its crunch).

Happy eating, XO.

Italian Horns