Homemade Chicken and Dumplings

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I’m so excited that it finally feels like fall in NC! To celebrate, I’m making one of my favorite comfort foods – chicken and dumplings! 

Ingredients:

  •  3 cups cooked chicken
  • 6-8 cups chicken broth
  • 2 cups flour
  • 2 Tbs. butter
  • ½ tsp. baking powder
  • salt
  • a cup of milk

Directions:

  1. Combine the flour, baking powder, and salt. Cut the butter into the dry ingredients with a fork. Stir in the milk, mixing until the dough forms a ball.
  2. Roll the dough out into a thin square with a floured rolling pin. Cut the dumplings into squares about 2″ x 2″. It’s okay if they aren’t the same size. Sprinkle flour over the dough before cooking.
  3. Bring the broth to a boil over high heat. Drop the dumplings in one at a time, stirring while you add them. Cook for about 15-20 minutes.
  4. Add the cooked chicken to the pot and warm for a few minutes.

Enjoy!

xoxo,

Megan

Happy National Southern Food Heritage Day!

October 11th is known as National Southern Food Heritage Day, and as many people know, southerners have quite a unique palate. Grits, Cheerwine, sweet tea, and hushpuppies are some of the more well-known southern foods and drinks. Yet, on National Southern Food Heritage Day, people throughout the South celebrate the dishes and treats that originated in our area, including the ones below.

  • King Cake: This special cake is a Mardi Gras tradition and not just in New Orleans. First appearing in 1870 and arriving in New Orleans from France, the king cake is a ring-shaped dessert topped with sugar and icing, in the colors of green, purple, and yellow. It is usually eaten on Fat Tuesday. Hidden inside the cake is a plastic baby doll. The person who finds it is “King for the Day” and is supposed to purchase next year’s cake or host a Fat Tuesday party. In addition, the baby doll symbolizes Jesus being visited by the three wise men on January 6th, which is also known as Holy Day, Epiphany, and the Twelfth Night.
  • Fried Foods(which can include any type of food): The South is known for fried green tomatoes, fried okra, fried fish, and just about fried anything. These battered delicacies come in a variety of different ways and can be made spicy. Other foods I have seen fried are butter, Oreos, and doughnuts. I would recommend trying these at your own discretion.
  • Pimento Cheese: According to Serious Eats website, pimento cheese originated in the 1870s with New York farmers. These New Yorkers started creating cream cheese, and Spain began sending canned red peppers or pimentos to the United States. In 1908, the two items appeared together in a Good Housekeeping recipe. Afterwards, the mixture became a hit, especially in the South. As a matter of fact, farmers in Georgia grew red peppers and sent them throughout the United States, adding to the craze. Over time, pimento cheese, which is also known as the “caviar of the South,” became a staple for many people below the Mason Dixon line. It is a mixture of pimentos, cream cheese, grated cheese, mayonnaise, peppers, and more. Pimento cheese is eaten on sandwiches, crackers, chips, or even on cheeseburgers.
  • Hummingbird Cake: This is another cake that is a tradition for many events. Ingredients include pineapple, banana, spices, pecans, and a cream cheese frosting. As for the hummingbird cake name, its history actually comes from Jamaica. Also known as the Doctor Bird Cake, this dessert is named after Jamaica’s national bird. It came to the United States in 1978 when it was printed in Southern Living with the recipe being written by L.H. Wiggins. Later that year, the cake won the Favorite Cake Award at the Kentucky State Fair. In 1990, Southern Living named the hummingbird cake its favorite recipe and the most requested recipe in the magazine’s history.
  • Boiled Peanuts: Remember the buckets of peanuts at Sagebrush Steakhouse or Texas Roadhouse? One can guess that these peanuts were boiled. Mainly popular in Georgia, boiled peanuts are a classic snack at baseball games, roadside stands, and restaurants. Historians believe this treat started in the Civil War after Union General William T. Sherman’s troops marched through Georgia. After the march, the South was depleted of resources and supplies for their troops. Peanuts became a main source of food, and when boiled over a fire with salt, soldiers discovered that the boiled peanuts would last up to seven days in their packs. Once the war ended, the love for boiled peanuts remained and continues to grow to this day.
  • Cheese Straws: Similar to breadsticks, cheese straws are the perfect southern appetizer and snack. Mainly consisting of flour, cheese, butter, and cayenne pepper, no one quite knows how cheese straws came to be, but some say it was created by a cook who mixed leftover biscuit dough and cheese together. Let’s just say no matter how this snack was invented, southerners are glad it was.
  • Charm Cakes: A Victorian-era tradition quickly grabbed the hearts of southerners and found its way into Southern weddings. Within charm cakes, little charms with significant meanings are attached to ribbon and hidden inside the cake. During a bridal shower, rehearsal dinner, or the actual wedding, each bridesmaid pulls out a charm. For example, the ring means you are the next to marry, seashell stands for eternal beauty, and a moon stands for opportunity.

Food is part of the South’s history and every family’s heritage. These timeless dishes are ones that most people in the South truly love and will continue to share with future generations.

Simply Southern Hush Puppies

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Hush puppies – one of my favorite Southern foods! Now, you can make them yourself using this simple recipe!

Ingredients: 

3/4 cup self rising flour
1 cup self rising corn meal (not mix)
1 large egg, lightly beaten
1 small onion, finely minced 
1 pinch garlic powder
1 pinch onion powder
1 pinch old bay seasoning
1 Tbsp sugar
3/4 to 1 cup buttermilk
Canola oil for frying

Directions:

1. In a large mixing bowl, mix together flour and cornmeal. Add egg, onion and spices. Add buttermilk and stir with fork just until blended. Mixture should be farily stiff. Add a little bit more buttermilk, if necessary.
2. Heat oil in deep fryer to 375 degrees. Drop dough by teaspoons into hot oil and fry until hush puppies rise to the top and are golden brown. Remove from fryer and drain on paper towels.
Enjoy!
xoxo,
Megan

Cherry Pie Bites

Image result for cherry pie bites ice cube tray

The weekend is one of my favorite times to bake and of course, eat! However, there are sometimes I only want a taste of something sweet. A great recipe for just that is cherry pie bites. They are perfect for a few people or a large crowd. You’ll be sorry if you don’t make them soon. 🙂

Ingredients:

2 cans crescent roll dough
21 oz. can cherry pie filling
1 cup powdered sugar
2 tbsp. milk

Directions: 

  1. Preheat oven to 375. Grease a muffin pan with butter or cooking spray.
  2. Unroll and separate the crescent dough. Place one triangle into each cup.
  3. Fill all the cups with a tablespoon of pie filling.
  4. Fold the 2 shorter ends of the dough together at the top 2. Then, pull the longer end over the shorter ones.
  5. Bake for 13 to 15 minutes or until golden brown.
  6. While the bites are cooling, whisk together the powdered sugar and milk.
  7. Drizzle the glaze mixture over the bites.

Enjoy!

xoxo,

Megan

Recipe Wednesday: Mini Banana Cream Pies

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I’m crazy about bananas! They are one of my favorite fruits, so this easy and quick mini banana cream pies recipe is one of my favorites!

Ingredients:

1  roll Pillsbury refrigerated sugar cookies
1  box banana cream pudding, prepared according to package directions and chilled
1 banana
Whipped cream for topping

Directions:

1: Roll the sugar cookie dough into little balls. Using a mini-cupcake pan, place one ball in each spot (there should be 24 balls total).

2: Bake according to the directions on the dough package.

3: Once cool, fill up each cup with banana cream pudding and top with whipped cream and a slice of banana, if desired.

Enjoy!

xoxo,

Megan

Ending #SharkWeek with a DIY Activity and a Recipe

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As #SharkWeek wraps up, I’m ending the week with a bang…or bite, a shark bite that is. Below are two ideas, one DIY project, and one recipe, for you and your family to make and enjoy. First, it is a simple and fun Ocean Slime activity. Then, enjoy tasty Shark Marshmallow Pops. 

I hope you have had as much fun as I have celebrating #SharkWeek. Being the over-planner that I am, I’m already thinking about next year’s posts!

Ocean Slime 

Materials: 

  • 1 cup clear glue
  • 1/2 of liquid starch
  • Blue food coloring
  • Small ocean animal decorations or shells

Directions: 

  1. In a bowl, mix the glue and a few drops of blue food coloring together. Add in the liquid starch. Be careful and don’t pour in too much starch at first; otherwise, the mixture will get hard.
  2. Knead the slime until it no longer sticks to your hands. Add more liquid starch, if needed.
  3. Once you have your desired consistency, sprinkle the slime with the shells and animals. Have fun!

 

Shark Marshmallow Pops 

Ingredients: 

  • Giant marshmallows
  • 2 cups blue candy melts
  • 1 cup chocolate candy melts or chocolate chips
  • Small candy eyes
  • Lollipop sticks

Directions: 

  1. Place a lollipop stick into the bottom of each marshmallow. It is up to you on how many marshmallow pops you want to make.
  2. In the microwave, heat the blue candy melts. It should take about 3 – 4 minutes, stirring every 30 seconds until melted.
  3. Cover the entire marshmallow, except for a half oval at the bottom front, in the melted chocolate.

     

  4. Stick 2 candy eyes at the top and place in the freezer until the blue candy has hardened.
  5. While the marshmallows are in the freezer, use the remaining blue melted chocolate and pipe a small fin onto parchment paper. Place in the freezer.
  6. Once hardened, peel the fins off the paper. Dip the bottom into the melted blue chocolate and place on top of the marshmallow.
  7. In the microwave, melt the chocolate candy melts for 2 – 3 minutes, stirring every 30 seconds.
  8. With the melted chocolate, pipe a zig-zag teeth/mouth on the white part of the marshmallow. You can also add extra decorations to your shark with the chocolate.

Enjoy!

xoxo,

Megan

 

 

 

 

 

A Foodie’s Favorite Cookbooks

There are many benefits that come with summer: warmer temperatures, longer days, and more time outdoors. For most people, summer also includes having BBQs, cookouts, and eating outdoors. However, it can be tough to create a diverse menu for your summer event when the usual dishes are hamburgers, hot dogs, potato salad, and more. For July’s “Writers Who Read,” I’m focusing on some of my favorite cookbooks to help you branch out on your menus.

The Pioneer Woman Cooks: Dinnertime by Ree Drummond

Based on the popular Food Network show, The Pioneer Woman, cook Ree Drummond gives readers 125 dinnertime recipes that are simple, quick, and enjoyable for the whole family. According to the cookbook, it answers the “age-old question – what’s for dinner?” Within the recipes, Drummond includes meals that are classic comfort, 16-minute meals, freezer-friendly foods, soups, main dishes, salads, and breakfast meals for dinner. The Pioneer Woman Cooks: Dinnertime is perfect for any person or family. Some of my favorite meals are Salisbury Steak, Oven Barbecue Chicken, and the Beef Stroganoff. Plus, Drummond offers tasty desserts to conclude any evening meal. Lastly, the cookbook includes photos, beloved stories, and a colorful layout. What more could you want?

Hungry Girl 200 under 200: 200 Recipes under 200 Calories by Lisa Lillien

During the summer, I like to get lighter, smaller meals. There is just something about a heavy meal during the hot, summer months that doesn’t sit right. Lisa Lillien, the founder of hungrygirl.com, helps readers enjoy delicious dishes, while also watching their calories. The cookbook is divided into various chapters, such as Hungry Girl Staples, Morning Minis, Dip It Good, Mini Meal Mania, and Scoopable Salads. Step by step instructions are given for each recipe. Just a few examples of some of the dishes offered: Cheesy-Good Cornbread Muffins, Cheeseburger Lettuce Cups, Chocolate Chip Cookie Crisps Pudding Shake, Holy Moly Guacamole, and Hot Boneless Buffalo Wings. Hungry Girl 200 under 200 is a great cookbook to use if you are hosting a summertime party or taking an appetizer, dish, etc. to a family or friends’ event!

The Lady & Sons Savannah Country Cookbook Collection by Paula Deen

This cookbook is an oldie, but a goodie. Based off recipes from her restaurant, The Lady and Sons, in Savannah, Georgia, cook Paula Deen creates two family-friendly cookbooks with hundreds of easy dishes, The Lady & Sons Savannah Country Cookbook (Deen’s first and best-selling cookbook)and The Lady and Sons, Too! Together, these cookbooks consist of mouth-watering recipes that are quick and easy to make for any occasion. Some of the dishes include Chicken and Waffles, Oven-Fried Catfish, Sweet Blueberry Cornbread, and many desserts. One of my all-time favorite recipes from the collection is the Ooey Gooey Butter Cakes. This dessert is rich and decadent. Plus, it can be made in different flavors, such as vanilla, chocolate, etc. Trust me, this is one recipe you can’t and don’t want to resist!

I’m a foodie and I love to eat. These are just a sampling of cookbooks I love to use, not just during the summer, but throughout the entire year.

xoxo,

Megan

Melt In Your Mouth Lemon Brownies

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This summer, my goal is to eat healthier and lose a little bit of weight. However, that is not stopping me from already deciding my cheat meals and desserts. On my list is the recipe below –  Lemon Brownies.

Lemon Brownies: 

Ingredients for the brownie mixture: 

  • 3/4 cup butter, melted
  • 1 cup granulated sugar
  • 2 eggs
  • 4 Tablespoons lemon juice
  • 1 Tablespoon lemon zest
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

Ingredients for the glaze: 

  • 3/4 cup powdered sugar
  • 1 1/2 Tablespoons lemon juice
  • 1 Tablespoon lemon zest

Directions for brownie mixture: 

  1. Preheat the oven to 350 degrees. Line an 8 x 8 square pan with tin foil, then grease.
  2. In a mixing bowl, stir together the butter and sugar until combined. Add in the eggs, lemon juice, and lemon zest and stir.
  3. Next, stir in the flour and salt until everything is mixed together.
  4. Pour the batter into the pan and bake for 28 to 30 minutes.
  5. Remove from oven and let cool.

Directions for glaze: 

  1. In a mixing bowl, combine the powdered sugar, lemon juice, and lemon zest. Stir until smooth.
  2. Pour the glaze over the cooled brownies and let set.
  3. Garnish with lemon zest, if desired.

Enjoy!

 

xoxo,

Megan

P.S. Would you like for me to blog about my health journey this summer? Vote here! 

Strawberry Cinnamon Rolls

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One of my favorite things about any holiday is the chance to spend time with my family. Almost every holiday morning, we have a special breakfast together, either before or after the morning festivities. This Easter Sunday is going to be a little different with some of my loved ones being far away, however, our breakfast tradition still stands and this time, we are making these fantastic strawberry cinnamon rolls. This recipe is perfect for spring and Easter morning.

Ingredients: 

  • 3/4 cup milk
  • 1/3 cup margarine or butter, softened
  • 3 1/4 cups all-purpose flour
  • 1 .25 ounce package of instant yeast, roughly 2 tsp
  • 1/4 cup white sugar
  • 1/2 tsp salt
  • 1 egg
  • 1/4 cup water

Filling

  • 1 cup strawberry jam
  • 1/2 teaspoon cinnamon
  • 2 cups sliced strawberries

Icing

  • 1 cup powdered sugar
  • 1/4 tsp cinnamon
  • 1-2 tbsp milk

Directions:

    • Preheat oven to 375 degrees F.
    • Heat the milk in a small saucepan until warm. Mix in the butter until melted. Let cool to a lukewarm temperature.
    • In a large bowl, combine 2 1/4 cup flour, yeast, sugar, and salt. Mix well.
    • Stir in egg and 1/4 cup of water. Then, stir in the milk mixture until dough forms.
    • Add in another cup of flour. When dough comes together, flip it onto a lightly floured surface and knead until smooth.
    • Return the dough ball to the bowl, cover with a damp towel, and let rise for 10 minutes.
    • Roll out dough into a 15×10 inch rectangle. Spread the strawberry jam all over the dough. Sprinkle with cinnamon. Then, evenly cover with the chopped strawberries.
    • Roll up the dough and pinch the seam into a seal. Cut into 12 equal size rolls.
    • Place rolls cut side up in a greased 11×13 baking dish. Cover and let rise until doubled (30 mins).
    • Bake in the preheated oven for 30 minutes or until golden brown.
  • For the icing, mix the powdered sugar and cinnamon with 1 tbsp of milk. Stir until glaze forms. Drizzle glaze over finished rolls. You can also add a few drops of lemon juice for additional flavor!

Enjoy!

xoxo,

Megan

Last Minute Bites for New Year’s Eve

As another year comes to a close, there is no better way to celebrate than with family, friends, and delicious food! Sometimes it can be hard to find quick and easy recipes, but never fear, I’ve done the hard work for you. Enjoy these 3 simple appetizers for your New Year’s Eve festivities!
Mini Lasagna Roll-Ups
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Ingredients:
Filling:
  • 2 cups whole milk ricotta
  • 1 egg
  • The zest of 1 lemon
  • 2 tsp lemon juice
  • 1 Tbsp. fresh thyme leaves, minced
  • ½ tsp kosher salt
Lasagna Roll-Ups:
  • 10 cooked lasagna noodles
  • 1 cup mozzarella cheese, shredded
  • Tomato sauce
Directions:
  1. In a large bowl, mix all of the filling ingredients together.
  2. Cut the cooked noodles individually in half widthwise.
  3. Spread the filling on each noodle half, leaving about an inch at one end.
  4. Roll the noodle up, beginning at the end with the filling.
  5. Cut the rolled noodle in half widthwise.
  6. Spread a small amount of sauce in the bottom of a casserole dish and place the noodles on top.
  7. Place a small scoop of sauce on top of each roll and top with mozzarella cheese.
  8. Bake at 350 degrees F for 15-20 minutes or until cheese is melted.
Cranberry Pinot Noir Meatballs
Cranberry-Pinot-Noir-Meatballs
Ingredients:
  • 1 (1 lb. 10 oz.) bag of Italian Style Meatballs
  • 1 (16 oz.) can whole cranberry sauce
  • 1 cup packed brown sugar
  • 1 cup Pinot Noir
  • 1 tsp spicy brown mustard
Directions:
  1. Prepare meatballs according to package directions.
  2. In a saucepan, combine cranberry sauce, brown sugar, Pinot Noir, and mustard. Whisk to combine over medium heat. Bring to a boil and simmer for 5 minutes or until mixture has thickened.
  3. Remove from heat and pour sauce over meatballs. Serve immediately or place in a crock pot on warm or low setting.
Homemade Soft Pretzel Bites with Cheese Sauce
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Ingredients:
Soft Pretzels:
  • 1 ½ cups warm water
  • 2 Tbsp. light brown sugar
  • 1 package active dry yeast (about 2 ¼ tsps.)
  • 3 ounces unsalted butter, melted
  • 2 ½ tsps. kosher salt
  • 4 ½ cups to 5 cups all-purpose flour
  • Vegetable oil
  • 3 quarts water
  • ½ cup baking soda
  • 1 whole egg, beaten with 1 Tbs. cold water
  • Coarse sea salt
Cheese Sauce:
  • ½ Tbs. unsalted butter
  • ½ Tbs. all-purpose flour
  • ½ cup milk
  • 8 ounces grated cheddar cheese
Directions:
Pretzels:
  1. Combine 1 ½ cups warm water, sugar, yeast, and butter in the bowl in a mixer with dough hook. Let sit for 5 minutes.
  2. Add the salt and flour and mix on low speed until combined. Increase speed to medium and continue kneading until dough is smooth and begins to pull from bowl. If dough appears too wet, add flour, 1 tablespoon at a time.
  3. Remove dough from bowl and knead into a ball.
  4. Oil a bowl with vegetable oil, add the dough, and coat with oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size.
  5. Preheat oven to 425 degrees F.
  6. Bring the 3 quarts water to a boil in a small roasting pan over high heat and carefully add in the baking soda. It will boil over; add slowly and be careful!
  7. Remove the dough from the bowl and divide into 8 equal pieces, about 4 ¼ to 4 ½ ounces each. Roll each piece into a long rope, about 22 inches. Cut the dough into one inch pieces to make the pretzel bites.
  8. Boil the bites in the water solution about 15 bites at a time for about 30 seconds. Remove with a large slotted spoon and place on a greased baking sheet.
  9. Brush the tops with egg wash and season with salt. Place into the oven and bake for 15-18 minutes until golden brown.
  10. Remove from oven and let sit 5 minutes.
Cheese Sauce:
  1. Melt the butter in a medium saucepan over medium heat. Add in the flour and cook for 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the cheddar cheese until smooth and all of the cheese is melted.
  2. Season with salt and pepper to taste.
  3. Pour of the pretzel bites or serve as a dip on the side.
Enjoy!
xoxo,
Megan