Less than 100* weather means it's fall- right?!?

It's been in the 80's or so during the day, and dropping down to the 60's at night- so of course I'm actually cooking again. Tackled chicken and dumplings, crepes with a freshly made fruit glaze, and came up with another couple of combos that turned out to be fantastic.

Easiest chicken and dumplings ever- start with some pre-made chicken breast, chicken boullion, cajun seasoning, frozen veggies, and a tube of pre-made biscuits. I make up 8 cups of broth using water and the boullion, add cajun seasoning, throw in the pieces of chicken and veggies, and then tear the biscuits into little pieces and toss those in. Cover, and let boil until dumplings are done.

Mexi-Cali breakfast- which was one of the quietest meals we've had around these parts for a long time... Throw a tube of chorizo, shredded peppers and onions, cilantro, and some thick cut fries (I chopped up raw potatoes, but you could definitely just grab some pre-cut ones out of the freezer.) into a lightly oiled pan. Cover, and simmer until taters are soft. Scramble up some eggs and milk in another pan, and cover with shredded cheese when eggs are done. Throw the whole mess together, and top with a light drizzle of cucumber ranch dressing.

Lightly spray a 9 x 13 pan with cooking oil, and place chicken breasts in center. Cover with cucumber ranch dressing. Add chopped onions, chopped red & gold potatoes, chopped baby carrots, and green beans around the chicken. Sprinkle a tablespoon or so of lemon juice over the veggies. Sprinkle roasted garlic, cracked black pepper, and oregano over everything. Cover with foil and bake for about 35 mins at 400*. When chicken is fully cooked, add crushed Ritz crackers and shredded cheese to top of chicken, and bake until cheese is melted. One pan, with only 2 chicken breasts, had all 4 of us stuffed!

Mix 2 cups of all-purpose flour, 4 eggs, 1 cup of milk, 1 cup of water, 1/4 cup of melted butter, 1/2 teaspoon of salt, and cinnamon and cloves to taste. I use about half a cup of batter per crepe, and cook on a griddle on medium heat- flipping when golden brown.
In a saucepan, I mixed 2 Dole Mixed fruit cups, and 2 fresh chopped apples, cinnamon, cloves, and 1/2 cup of white sugar. Bring to a boil, and simmer until the mixture becomes syrupy.
Top crepes with a light dusting of powdered sugar, and a spoonful of fruit glaze.