When we were visiting Adam’s family his aunt made chicken and dumplings one night, once I took a bowl I realized that I have NEVER had chicken and dumplings. I loved it, and Adam really enjoyed it also, although he had had it before. I asked his aunt for the recipe and made it for dinner.

It was wonderful, and a super simple throw together dinner! It was hard to photograph so it’s not the best picture, but believe me it’s tasty!

Chicken and Dumplings (From: Michele)

• Rotisserie  chicken
• Chicken broth (2-3 of the large boxes)
• 1-1 1/2 can evaporated milk
• 4 cans canned biscuits (I only used 2 cans)
• salt and pepper to taste

De bone chicken and discard skin. Shred chicken by hand into bite-size pieces. Pour broth into large stock pot. Add chicken. Add canned milk. Bring to boil, stirring occasionally. Once boiling, pinch of pieces of biscuits and drop into boiling broth/milk mixture. Stir occasionally so biscuits are not left floating on top (they need to cook so stirring is good). Once all biscuits have been added, turn down heat and let simmer. Addsalt and pepper to taste.

Eat and enjoy. I always serve it with cornbread…just seems right.

A few weeks ago Adam and I went to a local little restaurant, I decided to get the half a panini and mushroom soup. The meal was wonderful and inspired this meal.

Adam and I love mushrooms so I thought we would LOVE this, but we both felt it lacked flavor and was very bland.

Mushroom Soup (From: Two Novice Chefs, One Tiny Kitchen)

• 3 Tbsp. butter
• 1/2 of a yellow onion, chopped
• 3-4 garlic cloves, minced
• 1 lb. ground turkey
• 1 c. flour
• 1 lb. mushrooms, mix and match to match your flavor
• About 4-6 c. milk, stock, or half-n-half
• Salt and ground pepper

Add the butter to a large heavy pot on the stovetop over medium heat. Add onion and garlic to the melted butter, and sauté until soft, about 5 minutes. Add ground turkey and brown. Add flour and make the mixture thick, get that flour mixed into the turkey really well (you’ll have a thick, sticky, lumpy mass on your hands. That is fine, it’s what you want).

Add mushrooms and cook for awhile, until juices and flavor are released (about 15 minutes). Slowly add your liquid of choice (milk/broth/half-n-half). Cook until thickened as desired while on medium heat, stirring frequently. Add salt and pepper to taste.

• 1 lb ground sirloin
• 2 slices wheat bread toasted and processed
• 1 tsp. oregano
• 1 tsp. basil
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/4 C. grated parmesan cheese
• 1 egg

• 2 cans diced tomatoes
• 1 8oz. can tomato sauce
• 2 cloves garlic minced
• 2/3 cup fresh basil coarsely chopped
• 3 cups chicken stock
• 1 cup orzo (raw) cooked according to package directions
• 1 cup half and half
• 1 stick unsalted butter
• Salt and Pepper to taste
• Grated Parmesan cheese for garnish

I actually first saw this recipe at my moms house, she has it laid out on the counter to make for dinner, I called her the next day to ask how it was and she said “It was AWESOME”

Since we had everything but the corn at home and I came down with a nasty cold I thought this was the perfect dish for a cool fall day, and even better Adam made it for us.

In the end, it seemed simple to put together, but we both liked this corn chowder better.

Corn and Fingerling Potato Chowder (From: Cooking Light)

• 2  slices applewood-smoked bacon
• 1 3/4  cups  diced onion
• 3 1/2  cups  fresh corn kernels (about 7 ears)
• 1  teaspoon  chopped fresh thyme
• 2  garlic cloves, minced
• 2  cups  fat-free, less-sodium chicken broth
• 1/2  cup  2% reduced-fat milk
• 1/2  cup  half-and-half
• 8  ounces  (1/4-inch-thick) rounds fingerling potato slices
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• Thyme sprigs (optional)

Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; cook 8 minutes or until tender, stirring occasionally. Add corn, chopped thyme, and garlic to pan; cook 30 seconds, stirring constantly. Stir in broth, milk, half-and-half, and potatoes; bring to a simmer. Cover and cook 10 minutes or until potatoes are tender, stirring occasionally.

Transfer 2 cups potato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; return pureed mixture to pan. Stir in salt and black pepper; sprinkle with crumbled bacon. Garnish with thyme sprigs, if desired.

I posted on the nest this week for some menu ideas, I really didn’t want to have to go grocery shopping and wanted to use up the meat and things I had around the house. I was pointed in the direction of this chowder and was happy to try something new, it was a super cool day here in MN so it was perfect.

Adam and I LOVED this recipe, we both had seconds last night and I took the leftovers to work today, I cannot wait to make it again. To use up the ingredients I had I doubled the half and half and chicken broth I used. I would do the same thing again it gave you a good amount of sauce. If you are a soup and kielbasa lover you HAVE to try this!

Corn and Kielbasa Chowder (Inspired From: Living Insanity’s Loving Food Recipe From: Rachel Ray)

• 8 oz. kielbasa cut lengthwise and thinly sliced
• 2 onions finely chopped (I used 1/2 an onion and it was perfect)
• 1 T. butter
• One 14.5 oz can chicken broth
• 1 lg baking potato peeled and cut into 1/2 inch cubes
• 1 c. half and half
• 1 1lb. bag corn thawed
• Salt and pepper
• Fresh dill for garnish

Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.

Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the half-and-half and corn and cook, stirring, until heated through.

Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.