Chicken Little’s Dumplings

Chicken and Dumplings

It doesn’t matter if I am cooking it or eating it, food tends to comfort me.  Chicken and Dumplings is my quintessential comfort food.  It’s nostalgic and calming.  It reminds me of childhood.  So it’s only natural that this recipe has to be part of the fairy tale feat.  When I tried to think of the best fairy tale to pair it with, Chicken Little was the first tale that came to mind.

Chicken Little


Chicken Little is the story of a chicken who believes the world is coming to an end.  He repeatedly says, “The sky is falling!”  The phrase has become an idiom in the English language to indicate a hysterical or mistaken belief that disaster is imminent.  In Britain, the tale is known as Henny Penny or Chicken Licken.  Versions of the tale date back more than 25 centuries.  The idiom “the sky is falling” continues to be referenced in media and pop culture.

Chicken and Dumplings
Recipe Type: Soup, Main Dish
Author: [url href=”” target=”_blank”]Once Upon A Tine[/url]
Prep time:
Cook time:
Total time:
Serves: 4
Chicken and dumplings is the quintessential comfort food.
  • Chicken
  • 10.75 oz cream of chicken soup
  • 14.5 oz chicken broth
  • 1/2 cup milk
  • 1 tablespoon vegetable oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup carrots (sliced or chopped)
  • 1/2 teaspoon ground thyme
  • 2 tablespoons fresh parsley (minced) – optional
  • 3 chicken breast (boneless, skinless)
  • kosher salt to taste
  • ground black pepper to taste
  • Dumplings
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup chicken broth
  • 1 large egg
  1. Cut chicken into strips and set aside.
  2. In a large saucepan or Dutch oven, stir together the cream of chicken soup, chicken broth, and milk. Bring to a simmer over medium heat.
  3. Heat oil in a skillet over medium-high heat. Add chicken strips, onion, celery, carrots, thyme, and parsley. Sautee until chicken is cooked through, and onions are tender. Transfer the chicken mixture to the soup pot, and mix well. Reduce heat to low, and simmer for 30 to 45 minutes. Season with salt and pepper.[br][br]MAKE THE DUMPLINGS:
  4. Sift flour and baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
  5. Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes.


Fish en Papillote

Fish en Papillote

Preparation, anticipation, and aromas filling the kitchen…I love everything about cooking a new dish.  Recently, I came across a recipe for fish en papillote and was inspired to make my own adaptation.

En papillote, which is a French term that means “in parchment”, is when food is placed into a folded pouch then baked.  Usually the pouch is made from folded parchment paper, but other material such as a paper bag or aluminum foil can be used.  The parchment paper is a must for presentation.  The pouch is formed and sealed to trap in the moisture and your choice of herbs, spices, and seasonings.

It’s a great technique for fish and vegetables.  In particular, white fish such as halibut, cod, and tilapia are excellent choices.  I recommend experimenting with a variety of ingredients.  Some thought starters are bok choy, ginger, and soy sauce for an Asian flavor or asparagus, basil, and white wine for European feel.  What ever you choose, add a garnish that provides color contrast and prepare to be stunned.

Every aspect of fish en papillote is impressive.  Its presentation is posh.  Its flavor is remarkable.  Overall, it’s haute!  You will look like a pro with the effort of a slacker.  Preparation is quick and easy with minimal clean up.  It’s almost impossible to screw up – and that’s about as much as I can ask of any recipe.

Fish En Papillote
Recipe Type: Main Dish
Author: [url href=”” target=”_blank”]Once Upon A Tine[/url]
Prep time:
Cook time:
Total time:
Serves: 4
Fish in papillote creates an impressive presentation and an even more impressive taste.
  • 4 parchment paper
  • nonstick cooking spray
  • 3 tablespoons soy sauce
  • 4 tablespoons ginger (fresh, grated)
  • 1/2 teaspoon garlic (minced)
  • 4 fillet tilapia
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 1lb asparagus
  • 2 tablespoons shallots (fresh, thinly sliced)
  • 4oz mushrooms (fresh, sliced)
  • 4 medium slices lemon (fresh)
  1. Preheat oven to 450 degrees Fahrenheit. Fold each sheet of parchment paper in half crosswise to crease, and then unfold. Spray each sheet of perch paper with nonstick cooking spray.
  2. Combine the soy sauce, garlic, shallots, salt, and peppermint a small bowl. Mix well to combine.
  3. Place equal amounts of asparagus on one side of the crease on each sheet of parchment paper. Place a fillet on top of the asparagus. Top each fillet with an equal amount of mushrooms and ginger. Divide the soy sauce mixture equally among the fillets. Squeeze lemon juice over each fillet, the put slice on top of fillet.
  4. Working with one sheet at a time, fold the parchment paper over the fillet and tightly crimp the edges of the paper to close the packets to create a papillote. Place the papillotes on a baking sheet and place in the oven. Cook 20 minutes or until done.
  5. Garnish as desired. Parsley, shredded carrots, onions, and coriander make a colorful presentation.
Foil may be used in lieu of parchment paper.[br]For the mushrooms, I prefer a blend of shitake, oyster, and baby bella.[br]For the fish, any type of white fish is recommended.



Chicken Monaco

Chicken Monaco

Everything doesn’t taste like chicken, when the chicken is as flavorful as Chicken Monaco.   I know, there are million plus chicken recipes.  Most are variations of another chicken dish.  Chicken Monaco is similar to chicken piccata, but with a twist.  There’s no lemon.  However, there are a host of other savory ingredients such as white wine and capers.  You’ll appreciate its intricate flavors, yet simple preparation.  With a rich and zesty taste, Chicken Monaco has all of the class and sass of the principality it is named after.   Cooking is my hobby so I am always trying to make some culinary masterpiece.  Truth be told, this is not a kitchen opus, but my husband thinks it is.  He loves it.  Try it, and I bet you’ll love it too.

Chicken Monaco
Recipe Type: Main Dish
Cuisine: American
Author: [url href=”” target=”_blank”]Once Upon A Tine[/url]
Prep time:
Cook time:
Total time:
Serves: 4
Chicken Monaco is a light and savory. It combines several flavors to produce a zesty dish.
  • 2 lbs chicken breasts (boneless, skinless)
  • 8 oz mushrooms (sliced)
  • 12 oz artichoke hearts (quartered, marinated)
  • 1/2 cup capers (drained)
  • 1 cup white wine
  • 1 cup flour
  • 1 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon poultry seasoning
  • 3 tablespoons vegetable oil
  1. Combine flour, pepper, salt, rosemary, and poultry seasoning in a bowl or pan for dredging.
  2. Rinse chicken with water, then dredge chicken in flour mixture.
  3. Heat oil in a large skillet over medium heat. Add chicken, and cook until lightly brown and done, turning occasionally – about 15 minutes depending on thickness of chicken.
  4. Add wine, mushrooms, capers, and artichoke hearts (with marinate). Reduce heat and allow to simmer for 10 minutes.
  5. Serve over choice of pasta or rice.