BRRRRR! It’s freezing here in the Midwest and we are expecting another snow day next week. Snow days are my favorite since I grew up in Florida and never even saw snow until I was an adult. My kids, husband, dogs, and I love getting bundled up and sledding down the hill in our yard, making snowmen and snow angels, and, of course, having a snowball fight! After playing in the snow though we’re always tired and cold, so for lunch and dinner I have a few favorite comfort food recipes I cook up while we warm up by the fire and watch a movie. 

Today I’m sharing over 100 of my favorite comfort food recipes perfect for warming you up on cold and dreary snow days.

I’ve included all the soups and casseroles we love and also delicious drinks and decadent desserts you will enjoy on even the coldest of winter nights!

Scroll down to check out the recipes.

“A snow day literally and figuratively falls from the sky, unbidden, and seems like a thing of wonder.” – Susan Orlean

Entrees:

1. Mama’s Pasta Bolognese – For the Love of Food

2. Cheesy Meatball Bake – Ann’s Entitled Life

3. Creamy Chicken and Gnocchi Soup – Razzle Dazzle Life

4. Easy Creamy Crockpot Mac and Cheese – If You Give A Blonde A Kitchen

5. Inside Out Grilled Cheese Sliders – For the Love of Food

6. Chicken Tater Tot Casserole – Nibble and Dine

7. Rotisserie Chicken Noodle Soup – The Toasty Kitchen

8. Homestyle Grits and Veal Grillades – For the Love of Food

9. Oven Baked Meatballs with Sauce – Dish ‘n the Kitchen

10. Easy Homemade Chicken Noodle Soup – Bellyfull

11. Lazy Macaroni and Cheese Stuffed Meatloaf – The Lazy Slow Cooker

12. Slow Cooked Southern Lima Beans – For the Love of Food

13. Creamy Tomato Bisque – Living Smart and Healthy

14. Slow Cooker Bean and Bacon Soup – Moneywise Moms

15. Marsala Chicken, Mushroom and Rice Casserole – For the Love of Food

16. Chili Cowboy Casserole – With A Blast

17. Philly Cheesesteak Pasta Skillet – The Short Order Cook

18. Instant Pot Chili Frito Pie – Eating in an Instant

19. Bacon Lover’s Loaded Cauliflower Casserole – For the Love of Food

20. Instant Pot Chicken Pot Pie Soup – Living Smart and Healthy

21. Hearty Pork and Cabbage Noodles – For the Love of Food

22. Flaky & Buttery Ham Pot Pie – The Salty Pot

23. One Pot Lasagna Soup – Chocolate Moosey

24. Meatless Baked Ziti – Living Lou

25. Crockpot Chicken Stroganoff – For the Love of Food

26. Bistro French Onion Soup – Emily Fabulous

27. Best Overnight French Toast Casserole – Crayons and Cravings

28. Warm You Up Cheesy Broccoli Casserole – For the Love of Food

29. Broccoli Chicken Noodle Casserole – My Organized Chaos

30. Italian Macaroni and Cheese – Ann’s Entitled Life

31. Warm You Up Cream of Mushroom Soup – For the Love of Food

32. Crockpot Tuna Casserole – Hello Spoonful

33. Italian Creamy Beef Ragu – The Pasta Project

34. Cream of Bacon Soup – BENSA Bacon Lovers

35. Crockpot Cajun Red Beans and Rice – For the Love of Food

36. Split Pea Soup with Truffle Fried Potatoes – A Little and A Lot

37. Homemade Baked Mac and Cheese – The Suburban Soapbox

38. Irish Steak and Mushroom Pie – For the Love of Food

39. Panera Copycat Hearty 10 Vegetable Soup – Thank You Berry Much

40. Italian Shrimp Skillet Bake – For the Love of Food

41. Slow Cooker Turkey Vegetable Chili – Zucchini Zone

42. Pot Roast Foil Packs – For the Love of Food

43. Vegetable Lasagna with White Sauce – Where Is My Spoon

44. Crock Pot Tortellini Soup with Cream Cheese – Practically Homemade

45. Cowboy Pork Spaghetti – For the Love of Food

46. Turkey Rice Soup – Two Healthy Kitchens

47. Snowman Pizza – Fresh Start Nutrition

48. Pasta e Ceci – Italian Pasta and Chickpea Stew – Xoxo Bella

49. Southern Style Chicken and Dumplings – For the Love of Food

50. Stuffed Portobello Mushrooms with Beef and Cheese – Healthy Seasonal Recipes

51. Sicilian Meatball Soup with Cabbage – The Roasted Root

52. Stuffed Pepper Casserole – Two Healthy Kitchens

53. Crockpot White Chicken Chili – For the Love of Food

54. Cheddar Corn Soup – Quirky Inspired

55. Turkey and Sausage Meatballs – Gluesticks and Gum Drops

56. Crockpot Chicken and Gravy – For the Love of Food

57. Warming Chunky Vegetable Soup – In the Play Room

58. Chicken Pozole Verde – Pinch and Swirl

59. Paula Deen’s Hot Chicken Salad Casserole – For the Love of Food

60. Instant Pot Beef and Noodles – Eating in an Instant

61. Crockpot Mississippi Pot Roast – For the Love of Food

62. Potato Bacon Skillet Casserole – Cooking Chat Food

63. Loaded Baked Potato Board – For the Love of Food

64. Hearty Vegetarian Pasta e Fagioli – No Frills Kitchen

65. Chickpeas and Sweet Potato Soup – Veg Cookbook

66. Turkey Veggie Chili – For the Love of Food

67. Best Broccoli Cheddar Soup – Cook with Kushi

68. Instant Pot Vegetable Beef Soup – Aubrey’s Kitchen

69. Slow Cooked Bacon Cheeseburger Chili – For the Love of Food

70. Broccoli Cheddar Zucchini Soup – Zucchini Zone

71. Dutch Oven Chicken and Vegetables – The Oregon Dietitian

72. Zuppa Toscana Soup – For the Love of Food

73. Easy Pancake Mix Chicken and Dumplings – Practically Homemade

74. Best Crockpot Chicken Alfredo – Sweet Peas Kitchen

75. Chicken Divan Casserole – For the Love of Food

76. Beefy Pasta Bake – Bitz n Giggles

77. Cast Iron Chicken Pot Pie with Biscuits – Powered by Mom

78. Family Favorite Tuna Noodle Casserole – For the Love of Food

79. Slow Cooker Pesto Mozzarella Chicken Pasta – The Magical Slow Cooker

80. Slow Cooker Parmesan Chicken & Rice – Plain Chicken

81. Buffalo Chicken Pasta – The Cozy Cook

82. Buffalo Chicken Quesadillas – Easy Healthy Recipes

83. Perfect Pot Roast – For the Love of Food

84. Chicken Enchiladas – Ahead of Thyme

Desserts:

1. Maple Snow Candy – For the Love of Food

2. Hot Chocolate Brownies – If You Give A Blonde A Kitchen

3. Chocolate Caramel Brownie Cookies – Simply Scrumptious Eats

4. Chocolate Snow Ice Cream – Julie Blanner

1. Strawberry Snow Ice Cream – For the Love of Food

6. Bread Pudding – Fantabulosity

7. Hot Chocolate Cheesecake – 4 Sons R Us

8. Hot Cocoa Cake with Whipped Marshmallow – How Sweet Eats

9. Peanut Butter Ritz Snowman Bites – For the Love of Food

10. Best Brown Butter Chocolate Chip Cookies – Tasty Treats and Eats

11. Mexican Hot Chocolate Cookies – Isabel Eats

12. Winter Blizzard Cookies – Centsable Momma

13. Oreo Marshmallow Snowman Treats – For the Love of Food

14. Snow Day Dessert Snack Mix – Mom On Timeout

15. Snow Ice Cream with Sprinkles – Everyday Shortcuts

16. Snow Day Sugar Cookie Milkshake – We Are Not Martha

17. Easy Snow Ice Cream – 2 Ways – For the Love of Food

18. Melting Snowmen Cookie Bites – Big Bear’s Wife

19. Snowball Cake Dip – Homemade Hooplah

20. DIY Snowman Donuts for Kids – For the Love of Food

21. 3 Ingredient Hot Chocolate Dip – Lynn Mumbing Mejia

22. Snow Day Snack Board – For the Love of Food

23. Muddy Snowballs – Cooking with Karli

24. Pecan Snowball Cookies – For the Love of Food

25. Apple Fritters – Frugal Lancaster

26. S’mores Snow Ice Cream – The Schmidty Wife

27. Chocolate Fudge S’mores Mug Cake – For the Love of Food

28. Chocolate Cobbler – Dance Around the Kitchen

29. Air Fryer Chocolate Chip Pizookie – For the Love of Food

Drinks:

1. Crockpot Pumpkin Spice Latte Coffee – For the Love of Food

2. World’s Creamiest Slow Cooker Hot Chocolate – Saving Talents

3. Polar Bear Hot Chocolate – Mom Endeavors

4. Crockpot Hot Chocolate – For the Love of Food

5. The Best Hot Chocolate Float – Rachael Hartley Nutrition

6. Disney’s Frozen Blue Hot Chocolate – For the Love of Food

7. White Chocolate Mocha Coffee Bombs – The Helpful GF

8. French Hot Chocolate with Salt – Champagne Tastes

9. Coffee Eggnog – For the Love of Food

10. Snow Cream Frappuccino – 4 Sons R Us

11. Coconut Milk Hot Chocolate – Chocolate Moosey

12. Polar Express Hot Chocolate – For the Love of Food

13. Salted Peanut Butter Hot Chocolate – How Sweet Eats

14. Dalgona Coffee – For the Love of Food

15. Mexican Hot Chocolate – Little Spice Jar

16. S’mores Hot Chocolate – For the Love of Food

17. Peppermint White Hot Chocolate – Cincy Shopper

18. Gourmet Frozen Hot Chocolate with Marshmallow Cocoa Whipped Cream – For the Love of Food

Happy Snow Day!

The post 130+ Snow Day Comfort Food Recipes To Warm You Up! appeared first on For the Love of Food.

Print

Perfect Pot Roast

Ingredients

• One 3- to 5-pound chuck roast
• 2 whole onions peeled and halved
• 6 to 8 whole carrots chopped
• 1 bag {1.5lbs} small yellow or red potatoes
• 4-5 cloves garlic
• 4 cups beef broth
• 2 or 3 sprigs fresh rosemary
• 2 or 3 sprigs fresh thyme
• olive oil for sauté
• salt and pepper to taste

Instructions

• You can make this in the Crock-Pot or the oven. If using the oven preheat to 275 degrees.
• Trim any excess fat from your roast and season well with salt and pepper.
• Add olive oil to a large pan over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots and garlic into the same pan and stir for a couple minutes until slightly browned. Reserve with the onions.
• Add more olive oil then place the meat in the pan and sear it for about a minute on all sides until it is brown all over. Remove the roast to a plate.
• Add 1 cup beef broth {or substitute red wine} to deglaze the pan scraping the bottom with a whisk.
• Place the roast in a Crock-Pot {or a large oven proof pot if baking} and add enough beef stock to cover the meat halfway.
• Pour on the pan drippings and then add in the onions, carrots, potatoes, garlic, and fresh herbs.
• Cover and cook on low for 4 hours.
• When ready to serve, remove from the pan and slice the meat.
• Serve with the cooked veggies on the side.

The post The Pioneer Woman’s Perfect Pot Roast appeared first on For the Love of Food.

Print

Homestyle Grits and Veal Grillades

Makes 8 servings

Ingredients

• 3-4 lb Cedar Springs Veal Roast
• 1 cup flour seasoned with salt and pepper
• 6 tbsp unsalted butter {or substitute olive oil}
• 1 Vidalia onion diced
• 5 cloves garlic pressed
• 1 red bell pepper seeded and diced
• 2 celery stalks diced
• 4 cups beef stock
• 14 oz can crushed tomatoes
• 14 oz can tomato sauce
• salt and pepper to taste
• 4 cups stone ground grits cooked

Instructions

• Place the roast in a large bowl or pot {I used my Crock-Pot}.
• Add the seasoned flour on top of the roast and toss to coat evenly.
• Add two tbsp of butter to a large stockpot or double boiler over medium heat.
• Cook butter for a minute until lightly brown, swirling to coat the bottom of the pot.
• Add the floured roast and sear, turning, until all sides are browned, about 10 minutes. Add another 1-2 tbsp of butter if needed.
• Remove the roast from the pan and add 2 more tbsp of butter to the pot.
• Stir up any bits from the bottom of the pot.
• Add the onions, peppers, celery, and garlic. Season with salt and pepper.
• Stir and cook until softened, about 10 minutes.
• Add the beef stock and bring to a boil.
• Add the veal roast back to the pot and then stir in crushed tomatoes and tomato sauce.
• Season with salt and pepper.
• Bring to a boil again then reduce to a simmer.
• Cook for at least 1 hour, until the sauce is thick and the veal is cooked through and tender.
• To plate: add the sauce from the pot to the center of the plate then top with a hearty serving of grits. Finally, top with slice veal.

Notes

*The veal can also be prepared up to 3 days in advance then added to the sauce.

The tender and juicy veal roast made this dish over the top
delicious and my family is still raving about it!

This review was made possible by Mountain States Rosen/ Cedar Springs Veal .  

The post Homestyle Grits and Veal Grillades appeared first on For the Love of Food.

Print

Italian Shrimp Skillet Bake

Makes 4 servings

Ingredients

• 1 tbsp Healthy Solutions Shrimp Scampi Spice Blend
• 1 lb large shrimp {about 20} peeled but tails on
• 1/2 large yellow onion diced
• 3 cloves garlic pressed
• 1/4 cup white wine
• 1 28 oz can crushed tomatoes
• 4 ounces feta cheese crumbled {or use cubed mozzarella}
• 2 tbsp olive oil
• zest from 1/2 lemon
• 1/2 cup seasoned panko breadcrumbs
• 1 tbsp parsley chopped for garnish
• crusty sliced bread for dipping

Instructions

• Preheat oven to 400 degrees.
• In a large over proof skillet {I like cast iron} over medium heat, add a swirl of olive oil {about 1 tbsp} and saute onions until softened.
• Add garlic and stir and cook another minute.
• Add wine and bring to a boil, stirring until liquid has reduced by half.
• Stir in tomatoes and Healthy Solutions Shrimp Scampi Seasoning Blend.
• Turn heat down to med low and bring to a simmer.
• Arrange shrimp in a circle in the skillet on top of the sauce, with the tails up.
• Sprinkle feta cheese over the top of the shrimp and sauce.
• In a small bowl, mix together breadcrumbs, lemon zest and 1 tbsp of olive oil.
• Sprinkle evenly over shrimp and cheese.
• Bake for 15 minutes until shrimp are cooked and topping is golden.
• Garnish with chopped parsley sprinkled on top.
• Scoop onto plates and serve with sliced French bread for dipping.

The post Italian Skillet Shrimp Bake appeared first on For the Love of Food.

Manwich Monday is a great way for you to start your week, with a tasty, easy-to-make family meal around the dinner table! Manwich is a hearty sauce with a sweet and tangy taste and it also has the kid-stopping power, as your children will need both hands to enjoy this messy-licious treat, keeping them away from video games or texting! Manwich is a great, easy, quality ingredient that you can use to bring your family’s attention back to mealtime and away from the everyday distractions. Plus, there is no meat in Manwich. It is a tangy sauce perfect for sandwiches, pastas and more!

 

 

Visit www.Manwich.com/sloppy-joe-sauce and follow @Manwich on Twitter for ideas and recipes.

Print

Manwich Sloppy Joe Corn Chip Pie Casserole

Makes one 9X13 pan

Ingredients

• 1 1/2 lbs ground beef I used 90/10
• 2 cans Manwich Sloppy Joe sauce any flavor, about 3 cups
• 2 cups corn chips crushed plus more chips for dipping
• 1 1/2 cups cheddar cheese shredded
• 1/2 small onion diced (red, yellow, or white)

Instructions

• Preheat oven to 350 degrees.
• Add ground beef to a large non stick skillet and heat over medium.
• Stir, crumble, and cook until browned.
• Drain, turn heat down to medium low, then add both cans of Manwich.
• Stir, bringing to a simmer, then remove from heat.
• Add corn chips to a food processor and pulse until crushed.
• In a 9X13 pan (or two 8X8 pans like I did), add half of the sloppy joe mixture, spreading to cover the bottom of the pan.
• Then top with the crushed corn chips, sprinkling all over.
• Finally add 1 cup of shredded cheese on top.
• Bake for 20 minutes until warm and bubbly.
• Remove and add remaining 1/2 cup cheese.
• Heat for 2-3 more minutes, until cheese is just melted.
• Remove from oven and add diced onions on top if you'd like.
• Serve warm with additional corn chips for dipping or just grab a fork and dig in!

The post Manwich Sloppy Joe Corn Chip Pie Casserole appeared first on For the Love of Food.

We’re Prego…Again!

    

Ava can’t wait to be a big sister!

Ingredients:

• 4 stalks celery, chopped
• 4 carrots, peeled and chopped
• 1 small-medium sweet onion (or 1/2 large Vidalia onion), chopped
• 1 red bell pepper, chopped
• 1 yellow or orange bell pepper, chopped
• 8oz mushrooms, sliced
• 1 lb ground beef (I use ground chuck)
• 1 lb ground Italian sausage (or ground pork)
• 3 cloves garlic, pressed
• 2 tbsp Italian seasoning
• 4 bay leaves
• 1 tsp nutmeg
• 28oz can crushed tomatoes (I recommend San Marzano)
• 12 oz can tomato paste
• 3 cups heavy cream
• 2 tbsp olive oil
• salt/black pepper, to taste
• cooked pasta (I prefer pappardelle or fettuccine)
• Parmesan cheese, for serving (optional)

Directions:

1.  Place celery, carrots, onion, and bell peppers in a large food processor. Pulse until minced and mixed well. *Alternately you can finely mince by hand.
2. Add olive oil to a large double boiler or soup pot and heat over medium.
3. Add minced vegetables and cook until softened about 5-8 minutes.
4. Stir in garlic and seasonings and mix well.
5. Next, add crushed tomatoes, sliced mushrooms, and tomato paste.
6. Meanwhile, in a large skillet add ground beef and ground sausage or pork and break apart into crumbles
   while cooking. Cook, stirring, until no longer pink. Drain any grease.
7.  Stir into the simmering pasta sauce.
8. Put lid on the pot and lower heat to med-low.
9. Cook at a simmer for 1-1 1/2 hrs.
10. Stir in heavy cream and cook for another 20 minutes.
11. Serve ladled over hot pasta with Parmesan cheese on top with an Italian Salad on the side. 

Stir in garlic and seasonings and mix well.

Nothing better than Mom’s Bolognese when you are wanting a warm, comforting meal.

The post Mama’s Pasta Bolognese…and a Prego Announcement! appeared first on For the Love of Food.

We decided on peacock costumes and I found an adorable one for Dylan at Walmart and a cute Turquoise “tail style” dress for me at Marshalls. But the best costume was little Miss Ava! I am so proud of her homemade costume! She was the cutest peacock around!
 

 Our decorations (check out my $1 zombie signs!) including my Baby Ava pumpkin made with a pie pumpkin.

 I simply pinned a pacifier (nipple cut off) on, drew sleepy eyes, and tied on a bow (you could also add a baby hat for a boy!)

 My sweet babies, Dylan and Ava both wore their Halloween pjs every night this week!
 
Ava was walking around the house with her treat bucket.
My girl was ready to collect some candy!

Here’s a fun recipe I made for Lactaid Milk a few years ago. Check out my cooking video below!

Print

Halloween Spooky Shepherds Pie

Ingredients

• 1 1/2 lb ground pork
• 5-6 potatoes peeled and cubed
• 10-12 oz small bag frozen mixed vegetables
• 1 large yellow onion diced
• 8 oz pkg mushrooms sliced
• 1/2 cup milk I used Lactaid
• 5 tbsp butter separated
• 3 tbsp flour
• 2 tbsp Worcestershire
• 2 cups beef broth
• 1/2 cup shredded mixed cheese
• salt/pepper/garlic powder to taste
• olive oil

Instructions

• Preheat oven to 375 degrees.
• Cook and crumble pork in a skillet until cooked through and no longer pink. Season with salt, pepper, and garlic powder. Drain and set aside.
• Add a swirl of olive oil to a skillet and add chopped onions and mushrooms. Cook until softened. Season with salt, pepper, and garlic powder.
• Cook frozen veggies in a small saucepan with some water according to package. Drain and set aside.
• Meanwhile, add potatoes to a medium pot of water and bring to a boil. Boil until fork tender (about 15-20 min.)
• Drain and then add to a mixing bowl. Mix in milk and 2 tbsp butter. Using a mixer (or large spoon) mix until smooth. Season with salt and pepper.
• To make gravy: Melt remaining butter in a saucepan then whisk in flour to make a roux.
• Next, add Worcestershire and beef broth. Season with pepper to taste. Simmer and stir until thickened.
• To assemble: using a 9X13 baking dish add mixed vegetables to the bottom. Spread to cover (for the Halloween version reserve 16 peas for mashed potato ghosts).
• Next add pork, then onion/mushroom mix, then pour gravy on top.
• Scoop mashed potatoes into a large freezer bag and cut off the corner top to use as a piping bag.
• Pipe 8 mashed potato ghosts on top of the filling mixture and add two green peas as eyes for each ghost.
• If not doing the Halloween version, simply spread the potatoes on, covering the filling completely.
• Top with shredded cheese.
• Bake for 20-25 minutes at 375 degrees.

 Bake for 20-25 minutes at 375 degrees.

Here’s a fun idea: stuff leftover shepherds pie (or any casserole) into a pepper! I simply removed the top, scooped out the seeds, cut out a pumpkin face, and baked the pepper for 20 minutes at 350 degrees. Then fill with the casserole and bake for another 10 minutes or until heated through!

The post Halloween Spooky Shepherds Pie appeared first on For the Love of Food.

Salty Pork, crunchy Cabbage, sweet Onion and just the right amount of heat! 
This is the perfect hearty dish for a cold winter night!

 I saw a version of this recipe a while back on Diners, Drive Ins, and Dives on Food Network. I thought it sounded like an interesting combination but quickly forgot about it. Then the other night I was searching through my refrigerator and pantry, trying to put together a quick meal for my husband and I and after finding a head of cabbage and a Cajun pork steak in my empty fridge (pretty much all we had in the fridge when we got back from Christmas vacation besides some condiments!) along with some egg noodles and an onion in my pantry, I decided why not give cabbage and noodles a try!
….Ya know what? It was dang good!

This recipe was my #9 most popular recipe in 2013! View the Top 10 here

 

Print

Hearty Pork and Cabbage Noodles

Serves about 10.

Ingredients

• 1 lb Cajun Seasoned Pork Steak boneless or you can substitute seasoned bacon slices
• 1 head of cabbage sliced thin
• 1 large yellow onion diced
• 16 oz bag of egg noodles
• 4 tbsp butter
• 1 tbsp olive oil
• 1 tsp garlic powder
• salt and black pepper to taste

Instructions

• Add olive oil to a large deep skillet and add pork steak.
• Heat over medium, turning once, until cooked through then remove to a paper towel lined plate and drain.
• Cut into cubes and set aside.
• Add 2 tbsp butter, diced onion, and cabbage to skillet.
• Season with garlic powder, salt, and pepper and cook until cooked down and softened about 10 minutes.
• While the cabbage is cooking bring a pot of salted water to boil and cook egg noodles according to package.
• Drain noodles and mix into the cabbage mixture along with remaining 2 tbsp of butter.
• Add pork and toss to combine and heat through.
• Serve warm and enjoy.

Notes

Great as leftovers on a cold afternoon

Cook down cabbage and onion with butter. Then add seasonings.

 I like using No Yolks Egg Noodles for this recipe.
While the cabbage is cooking bring a pot of salted water to boil and cook egg noodles according to package.

 Drain noodles and mix into the cabbage mixture along with remaining 2 tbsp of butter.
Add pork and toss to combine and heat through.
Serve warm.

 This comforting meal feeds a lot and is delicious as leftovers too.

 

A delicious, hearty dinner for a cold winter evening!

Be sure to check out my live cooking video on Facebook here.

The post Hearty Pork and Cabbage Noodles appeared first on For the Love of Food.

Print

Southern Style Chicken and Dumplings

Makes 6-8 servings

Ingredients

• 4 boneless skinless chicken breasts
• 1 can Grands flaky biscuits 8 ct
• 2 32 oz boxes of Chicken Broth low sodium
• 1 cup flour
• 1 tbsp + 1 tsp garlic powder
• salt and pepper to taste
• 8 oz frozen mix vegetables optional
• 1 tbsp butter optional

Instructions

• Season chicken breasts with salt, pepper, and 1 tsp garlic powder.
• Add chicken broth and chicken breasts to a large saucepan and bring to a boil.
• Poach on medium heat until chicken is cooked through about 15-20 minutes.
• Remove chicken and shred with a fork or chop into cubes.
• Turn heat to low and add chicken back into the broth.
• Cut the biscuit dough into 8ths.
• In a small bowl mix flour with salt, pepper, and 1 tbsp garlic powder.
• Coat the dumpling pieces in the seasoned flour and drop into the simmering broth.
• Cook the dumplings and push down in broth until they are done, about 5-8 minutes.
• I like to add vegetables to my Chicken and Dumplings, so I cook half a bag of frozen mixed vegetables, then drain the water, add the butter and mix in to the Chicken and Dumplings.

Notes

My husband on the other hand does not think Chicken and Dumplings should have veggies mixed in, so he eats his on the side. To each their own! 

The post Fast and Easy Southern Style Chicken and Dumplings appeared first on For the Love of Food.

 

 

 Heat in the broiler for 1-2 minutes until the cheese is melted and the top is golden.

 

The post Salmon and Rice Gratin appeared first on For the Love of Food.