My Grandma Gilliam lived with our family from the time I was born until the time I moved out 18 years later. She had her own little "apartment type room" upstairs in our home. She had her own little food area all set up with a mini fridge and kept many of her food items up there, except for the food cupboard she had a lock on in the main kitchen. Us kids couldn't be trusted to stay out of her goodies. She did not have a stove though so she did all of her cooking in the main kitchen. She was happy to share the things she cooked with us all. I can't say that I enjoyed too many of her creations. Think slimy okra and tomatoes in a goulash type stew or her salmon patties that stunk up the whole house. There was one thing that I remember her making that I did enjoy and that is chicken and dumplings. This isn't her recipe but this is how I remember hers tasting. This is comfort food to the max.

Chicken & Dumplings
recipe source Our Best Bites

6 cups chicken broth (1 1/2 boxes or 3 cans) OR 6 c. water + 6 chicken bouillon cubes
1 lb. cooked chicken, cut into bite-sized pieces. You could also use leftover rotisserie chicken from the grocery store)
1 c. sliced carrots
2 ribs celery, chopped
1 onion, minced
2-3 cloves garlic, minced or pressed
1 bay leaf
1 handful of chopped fresh parsley (or 1 Tbsp. dried parsley)
1/2 tsp. basil
1 14-oz. can evaporated milk (fat free is fine)
small bag of frozen peas & carrots
1 recipe of Bisquik dumplings (recipe is on the box) or 1 small package of Kluski noodles

In a large pot, heat some olive oil over medium heat and add onions and garlic. Saute for a few minutes and then add chicken broth, chicken, bay leaf, and basil. Bring to a boil. Add carrots and celery and reduce heat to a simmer. Cover and cook until carrots and celery are tender. When carrots and celery are almost done, add chopped parsley. Add evaporated milk. Increase heat to boiling and add noodles or add prepared Bisquik by small spoonfuls (they'll really puff up while they're cooking).

This is what your Bisquik dough should look like.

Cook until noodles are tender or until dumplings are cooked through (they should appear moist but feel firm; this is after about 4-5 minutes).


A few recipe notes: I didn't have any evaporated milk so I just poured in a cup of regular milk and it turned out great although I have used evaporated milk in the past and I would suggest using it if you can.
Also, I've left the bay leaf out before and it is great without it.

I had something totally different in mind to make for dinner tonight. I got up all excited about putting it together into the crock pot. As I was assembling the ingredients I realized I was out of two of the spices that I needed and it wasn't a grocery store day for me. Hate it when that happens. I do have a few stand by recipes that are super easy to throw together and usually always have the ingredients on hand. This soup is one of them. This is one of my creations that I've been making for a long time. It is very filling but also healthy too. I use whatever veggies I have on hand that are fresh or frozen and the soup always turns out great. This is a great way to get my kids to eat their veggies, they seem to always gobble it up. I paired this tonight with some homemade herb and cheese focaccia bread that I created and will be posting tomorrow.

Tortellini & Kielbasa Soup

1 Fully Cooked Lean Turkey Kielbasa link, sliced (I love the Jennie-O Brand)
4 (14 oz) cans Swanson chicken broth
4 large carrots peeled and thinly sliced
1 medium zucchini, chopped
1 medium squash, chopped
2 cups frozen peas and carrots blend
1 package (9 oz) Buitoni Whole Wheat Cheese Tortellini or regular Cheese Tortellini
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried parsley
salt and pepper to taste

Pour the chicken broth into a large stockpot over medium high heat. Once it comes to a boil, add the carrots. Boil carrots for about 5 minutes then add the zucchini and squash. Let simmer until the veggies are tender another 5 minutes. Add the frozen veggies, tortellini, kielbasa, and seasonings. Bring back to a simmer for about 5 minutes or so until the tortellini is cooked and puffed at the surface.


Some of the chopped veggies.

Soup simmering away.

Ellie & Emma's Plates looked like this. It's hard for them to eat soup so I just drain off the liquid for them.

Here is a sneak peak at my Focaccia Bread!

Let me start off by saying that I love soup! I love it especially in the winter. It is usually something that I order when out to eat. I have so many soup recipes that are excellent but usually take lots of time with the chopping and simmering. This recipe is one of my favorites. It is simple to make, healthy and delicious. What more could you ask for? I found this recipe over at Annie's Eats and have made it many times when I am rushed to get dinner on table. I did make just a few changes to her original. I always have the ingredients on hand.

Black Bean & Salsa Soup
2 cans of black beans, drained & rinsed
1 1/2 cups vegetable broth (I usually just you chicken though)
1 cup salsa
1 tsp. cumin
sour cream, shredded cheese, green onion for garnishing


Combine beans, broth, salsa & cumin in a saucepan over medium high heat until simmering. Ladle 3/4 of the mixture into a blender and blend until smooth. Pour back into the saucepan with the other 1/4 of mixture and mix to combine. Serve with garnished if desired.
Just a note: I would double this if feeding more than 4 people. Also, if you have an immersion blender that would work great for this recipe.