Rosemary Chicken and Dumplins

I once met someone who told me they had never had chicken and dumplins. That person is no longer with us. They died from lack of joy in their life. WHOA. It got dark in here. But that’s how serious chicken and dumplins are to me. And it’s not dumplings. It’s dumplins. This is Kentucky. Ing doesn’t exist on MOST words.

Not everybody is a “homemaker” like grandma, so this recipe calls for pre-made biscuit dough. Grandma, my dumplins will never touch yours, but even you said they were amazing. So sue me for not slaving away at dough and using frozen veggies.

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These dumplins come without cream of mystery soup. And there’s not a lot of work involved. I wouldn’t call this the healthiest dish. But, I once ate this for a week straight and lost a few pounds. Just sayin.

The rosemary in this dish is KILLER. And aside from the DUMPLINS, it is the star of this dish. Like, please do not try any other kind of seasoning in place of it. Just trust me. Let’s get it on.

You will need:

-1 whole rotisserie chicken (because this was meant to be a quick dinner. 4 cooked and shredded chicken breasts will do, if you’re wanting to be a hero)
-1 bag frozen chopped carrots
-1 bag frozen peas
-one chopped yellow onion
-1.5 boxes of chicken broth
-1 cup of milk (your choice!)
-1 can of flaky biscuits
-1 tablespoon of salt
-1 teaspoon of black pepper
-1 teaspoon of thyme
-1 entire sprig of fresh rosemary, chopped

Pour all of the chicken broth and milk into a big pot. Heat it on high until boiling. Add in frozen veggies and chopped onion. Then add all spices. Turn heat down to medium. (6-7 on dial)

While veggies are cooking, shred rotisserie chicken, adding in as you go. Cook for about 10 minutes. It should be lightly boiling at this point.

While chicken and veggies cook in the stock, cut biscuits one at a time in 6 pieces.

After about 10-15 minutes of the veggies and chicken cooking in the stock, add in biscuit balls all at once. Cook all together for about 20 minutes or until dumplins are finished! Stir every 5 minutes or so.

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From start to finish, you have a delicious, hearty, home cooked meal in about 30 minutes! You truly can not beat that. I make this often and it always gets rave reviews. It’s perfect for just about everything, including leftover lunches! The rosemary gives it a perfect flavor.

With all do respect grandma, I win at the chicken and dumplins game. BAM. Love youuuu.

Enjoy guys!

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Brown Rice Mexi-Bake

My friends.

I swear I’m useless from the week of Thanksgiving until Christmas. I just want to eat all of the foods and cookies. But hey, I’m just trying to add a few layers of fat to keep me warm this winter. Oh, I already have a few layers of fat? Cue cricket sounds.

Quick side note. Today, my building had a false alarm fire. So we had a fire drill. No big deal, right? Well, it is. It’s a huge deal. We are on the 36th floor. (Which is actually more like 40th if you count the double floor utility areas.) And we have to walk down the stairs. MILLIONS OF STAIRS. Now, anyone who knows me knows going up stairs is my arch nemesis. But I thought, hell, I’m just walking down them, who cares. I put on my heavy peacoat and trotted happily on down the stairs. After a bit, my thighs started to burn. Then a little longer and my head started to spin. I started to sweat badly. I thought, oh my god, we have to be almost there. I looked up. 28 floors to go. Long story short, had this been a real situation, I would have died. It has been a huge wake up call for me. I stopped and gave up with 16 floors left.

ANYWAYS. Enough with that.

This is the first week in a month that we actually had somewhat of a plan for meals. And I couldn’t wait to make this to share with you.

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I’m not going to call this healthy. But I’m also going to say there are a million worse things for you. It has a good amount of carbs, but it also has A LOT of good for you fiber, veggies, protein and no sugar! You win some, you lose some. But. But but but. It’s DELICIOUS. So, I mean, yeah. That mixed with all of the other great things I listed above, make this a no brainier decision to make for dinner RIGHT NOW. Jeez, it’s so easy too!

You will need:
1 tablespoon of olive oil
1 clove of garlic, minced
1 yellow onion
2 cups of cooked brown rice
2 cups shredded cooked chicken*
1 can black beans, drained
1 can fire roasted tomatoes, drained
1 small can of green chilies
1 packet of taco seasoning
1 cup light shredded mexican cheese
1/2 cup cheddar cheese, shredded
Cilantro, avocado and greek yogurt for toppings!

*I cooked two chicken breasts a few nights ago and shredded them with a fork for this dish. You can also use a rotisserie chicken, which I would have done if I had one!

Preheat oven to 350 degrees.

In a small skillet, heat up a tablespoon of olive oil. Add in chopped yellow onion and garlic. Cook until soft. About 5 minutes.

When that is complete, take a cast iron skillet, or a baking dish of sorts, add in your cooked onions. Add all ingredients (except the cup of mexican cheese) in the skillet, stirring carefully so that they are all mixed together.

Take your cup of mexican cheese, and spread on top of your well mixed mixture.

Stick cast iron skillet of awesomeness into the oven for 12-15 minutes. Once the cheese is all melty and gooey looking, turn on low broil. Let it sit under the broiler for about 3 minutes to make the cheese look PERFECT.

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Isn’t it a masterpiece? I knowwww! I tried to tell you!

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I was craving a quesadilla because, well because they’re the damn perfect food, okay. So I served little easy cheese quesadillas with it. Not that we needed it. At. All. We were both in a food coma. Just how I like it. (Well, when it isn’t completely terrible for you food!) and this is good for you! COMATIZATION COMMENCE.

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