Chicken and Dumplings with Roasted Brussels Sprouts My Way.

It's been a while since I've posted a new recipe.

I'm not sure what we've been eating lately.

Apparently, nothing too exciting...

So, tonight's dinner was a welcome change:

Chicken and Dumplings with Roasted Brussels Sprouts.

Chicken and Dumplings My Way

Sauce:

Chicken, cooked and shredded - I used a package of organic chicken legs.

Box of chicken stock

Carrots, sliced

Onion, diced

Garlic, minced

Dill, salt and pepper

Olive oil

Dumplings:

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon white sugar

.5 teapsoon salt

1 tablespoon butter

1/2 cup almond milk

1. Mix dry dumplings ingredients together.

2. Cut butter into dry ingredients until it is crumbly.  

3. Add milk and mix just until everything is incorporated.

• 4. Meanwhile, saute garlic and onion in olive oil.
• 5. Add box of chicken stock, carrots and chicken.  Bring to a boil
• 6. Drop spoonfuls of dumpling dough into boiling chicken stock.
• 7. Cover and simmer for 15 minutes without lifting lid.
• 
  
• Roasted Brussels Sprouts
• 
  
• Fresh brussels sprouts
• Olive oil
• Salt and pepper
• 
  
• 1. Preheat oven to 425.
• 2. Cut woody ends off brussels sprouts.
• 3. Use a cookie sheet to toss sprouts with olive oil and add plenty of salt and pepper.
• 4. Bake for 20 minutes, regularly shaking the pan to evenly cook sprouts.
• 5. They are cooked when fork tender and blackened on the outside.
• 
  
• *This is the best dinner I've cooked in recent memory.  It seems like a lot of work typed out but it was really very quick and easy.  I cooked the chicken the night before and shredded the chicken and cut the veggies while the kids napped.  
• In the past, I've made Bisquick dumplings and these were a million times better and didn't take any more time or effort than using Bisquick.  And, of course, Henry loved the dumplings or "baba".