Chicken & Dumplings

The unpredictable weather, that is refusing to say good bye to summer, has taken a plunge today. For me it's the perfect excuse to stand over the stove, watching the windows and patio doors in the kitchen steaming up as I cook a delicious, old fashioned comfort meal.

Dumplings can mean different things to different parts of the country. For me, the "dumplings" are little balls of dough, steamed on the top of a thick soup. For others dumplings refer to thick noodles cooked in the broth. For me those are just noodles. If you prefer the noodle version, simply add them instead of my version of dumplings.

Lemon Chicken Parmesan

A delicious twist on a  classic Italian dish. What more can I say?

Chicken Mole Enchiladas

Have you ever ordered an enchilada at a Mexican restaurant and end up with a taco shell stuffed with dry, flavorless meat then topped with a ton of flavorless red sauce that turns the meal into a gooey, unappetizing mess? I have yet to find a Mexican restaurant that can make an enchilada that I will actually enjoy eating.

Now in my own kitchen, it's a different story. Enchiladas easily become one of my favorite Mexican dishes. They are so simple to prepare and delicious to eat.  Top with mole sauce instead of the traditional red sauce, these enchiladas are over-the-top delicious.

Sausage and Cheese Stuffed Chicken Breasts

Another wonderful recipe modified from Buddy the Kitchen (& Cake) Boss. The main course of my dinner tonight.

2 boneless, skinless chicken breasts, with a pocket cut into them
1 Hot Italian Sausage Link, casing removed
2 Tbs Onion, minced
1 Clove Garlic, minced
2 Tbs Olive Oil
2 Tbs Seasoned Breadcrumbs
1/2 C Fresh Mozzarella Cheese,  diced
2 Tomatoes (canned), diced
2 Tbs Fresh Basil, minced
1/2 C White Wine

In a small saute pan, over medium heat, add oil, sausage, onion, and garlic. Break up the sausage as you cook until small crumbles are formed. Cook until sausage is fully cooked and slightly browned.

Mix in breadcrumbs and allow to cool.

Preheat oven to 375.

Add in tomatoes, mozzarella, and basil. Mix well. Divide into two portions.

Stuff mixture into the chicken, closing with toothpicks.

Place the breasts into a baking dish. Pour in wine. Place in the oven. Bake for 30-40 minutes, or until fully cooked.

Top with Tomato Vinaigrette.

 Serve with  Orzo Salad and Stuffed Eggplant. For dessert Fried Zeppole.