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These are almost fluffy noodles rather than biscuit dumplings. I grew up with the biscuit style drop dumplings, but I learned to make these Southern style dumplings from my husband’s darling former landlady and they are adored by many. They come together quickly. If you do not have a rolling pin, try using a wine bottle or simply press & pat the dough flat. It is a forgiving recipe, so enjoy the process without being intimidated. The buttermilk gives a lovely flavor to the dumplings, but the broth, if cold, works in a pinch for a dairy-free choice. Substitute coconut oil for the butter.
This classic Italian dish is an absolute favorite of in our family. We change up the sauces, so this recipe is only the Parmesan breaded chicken. There are directions for baking or pan-frying. While a slice of mozzarella melted on top is common, we find the parmesan & breadcrumb crust is plenty. Bake this with an oven roasted homemade or your favorite store-bought marinara.
This simple chicken dish with the essence of lemon & wine can be whipped up quickly and paired with everything from pasta to risotto to creamy or grilled vegetables.
Fresh tomato-basil-garlic sauce was made popular several years ago on toasted bread as the lovely Bruschetta Pomodora. This dish simply takes this combination as a topping for grilled chicken.
This simple chicken salad is just salsa creamed up and tossed with cooked chicken. With leftover chicken it literally will come together in just a few minutes. Perfect for wrapping in a tortilla or lettuce to take on the go or between a couple slices of bread and lettuce as a sandwich.
