“In this, my second book, I’m building on my Cajun and Creole Louisiana roots and combining them with my Pacific Northwest love for seafood and fresh flavors,” writes Rosie Mayes in her new cookbook, Super Soul Food with Cousin Rosie. The recipe developer has a dedicated following, including more than half a million Youtube subscribers on her I Heart Recipes channel.
“I didn’t actually like chicken and dumplings when I was growing up. I thought it was boring,” she writes. “I only really came to like it as an adult when my mom’s husband started making it for us. Then I started experimenting with a recipe that put my own take on the dish. For my chicken and dumplings, I use a whole chicken because I like the mix of white and dark meat. Having both kinds adds to the texture and gives this dish great flavor. I also make sure the chicken and broth are well seasoned. My only rule is that it can’t be bland!”