Recipe Wednesday

Slow Cooker Chicken and Vegetables with Dumplings- Bisquick recipe

2 1/2 to 3 pounds boneless skinless chicken thighs


1 pound small red potatoes (about 2 1/2 inches in diameter)

1 medium onion, coarsely chopped ( 3/4 cup)

2 cups baby-cut carrots

5 1/4 cups chicken broth (from two 32-ounce cartons)

2 cups Original Bisquick® mix

1/2 cup water

2 teaspoons parsley flakes

1.Place chicken, potatoes, onion and carrots in 6-quart slow cooker. Add broth.

2.Cover and cook on low heat setting 9 to 10 hours.

3.Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.

I love chicken and dumplings- this recipe is pretty tasty!

Recipe Wednesday

Pork Tenderloin in Apple Strudel- Trader Joe's recipe

Season 1 pork tenderloin with salt,pepper and sprinkle lightly with cinnamon
Sear tenderloin in olive oil
Thaw 1 apple strudel (Trader Joe's)
Open strudel and spread apples around
Add tenderloin and reseal around
Bake at 400 degrees for 35 minutes

Enjoy with potatoes, veggies or a nice salad.

Recipe Wednesday

This dip reminds me of the Holidays... or maybe it just reminds of family. It's really a Super Bowl type food but it is just soooooo good!

Chili Dip
1 can chili- no beans
8 oz. cream cheese
Cook over low hear until cheese melts. 
Serve hot with Fritos.

Seriously- it is delish!

Recipe Wednesday

This is one of my absolute favorite recipes.  I have made them for several different people- picky eaters(me), kids, adults...and everyone always loves them!  They can seem time consuming to begin with but once you get the hang of it they take no time at all.

Rachel Ray's Crunchy, Oven baked chicken toes(http://www.foodnetwork.com/)
Ingredients

1 cup corn flakes
1 cup plain bread crumbs
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice - the SECRET ingredient
3 tablespoons vegetable oil
1 1/2 pounds chicken breast tenders, 2 packages, cut into 2-inch pieces by GH (Grown-up Helpers)
1/3 cup all-purpose flour
2 eggs, beaten
1/4 cup honey mustard (recommended: Gulden's)
1/4 cup barbecue sauce

Directions
-Have your GH (Grown-up Helper) turn the oven on to 375 degrees F.
-In a pie pan or other shallow, large dish, pour out the corn flakes. Crush the cereal up with your hands. Mix in bread crumbs, sugar, salt, pepper, and allspice - your SECRET ingredient. Do not tell anybody what your secret ingredient is - ever! If they ask how you make your special chicken toes, tell them about everything EXCEPT the secret.
-Drizzle about 3 tablespoons vegetable oil evenly over the breading, tossing and turning it to mix the oil all through the bread crumbs and crushed-up corn flakes. Have the GH pour the oil out slowly. A vegetable oil bottle has a big opening so, 3 tablespoons will pour out pretty quickly, probably by the time you can count to 5, so watch the GH closely and count really loudly!
-Have your GH cut the chicken fingers into toes, 2-inch pieces. Turn the chicken in flour, eggs and then in the special crunchy breading. Arrange the chicken toes on a nonstick baking sheet. Make your GH go and wash their hands. Place the chicken toes in the oven and cook 15 minutes or until crisp and brown all over.
-Mix together honey mustard and barbecue sauce in a small bowl. Serve hot chicken toes with honey mustard and barbecue sauce for dipping.

Recipe Wednesday

This is my own Chicken Noodle Soup recipe.  It is so easy, quick and everyone seems to like it.

3 carrots, diced
2 stalks celery, diced
1/3 onion, diced
2 garlic cloves
(I use my zyliss chopper for the above and it is done in seconds)
32 oz chicken broth
2 chicken breasts
1 lb. rotini pasta
salt and pepper to taste

In a large pot, add 1-2 T. olive oil.  Saute carrots, onion, celery and garlic over medium heat for about 10 minutes.  Don't let it burn.  Add chicken broth and bring to a simmer.  Let simmer while you cook 2 chicken breasts on a microwave safe dish in the microwave for 4-5 minutes.  (This is such an easy way to cook it)  Remove chicken from micro and let cool.  Meanwhile, cook pasta in a separate pot according to package directions.  After chicken has cooled slightly, shred with 2 forks or with your fingers directly into the soup.  After draining pasta, add as much or as little pasta as you like.  Season with salt and pepper.

I love this meal because it is so versatile.  I can make a huge pot or a small pot.  You can add red pepper flakes if you like spice.  My husband likes to add hot sauce to it.  And it is really delicous the next day.

Recipe Wednesday

This is soooooo good!!  (from my crockpot cookbook)

Chicken Noodle Soup with Sweet Potatoes

6 to 8 boneless, skinless chicken thighs cut into 1-inch pieces (We prefer chicken breasts so I substituted and used 3 breasts)
2 sweet potatoes, peeled and diced
1 onion, chopped
1 1/2 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. marjoram
1/8 tsp. pepper
1 bay leaf
1  14 1/2 oz can chicken broth
8 oz. egg noodles, cooked

Combine all ingredients except the egg noodles in the Crock pot.  Cover; cook on low for 8 to 10- hours or on high for 4 to 5 hours.  Stir in cooked egg noodles before serving.

Recipe Wednesday

It's time to get out that crockpot!

1 to 1.5 lbs chicken tenderloins
1 cup brown sugar
2/3 cup vinegar
1/4 cup lemon lime soda (diet is OK)
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon cayenne pepper


Mix all ingredients in slow cooker and refrigerate 1 day prior. Cook on low 4-6 hours or until done. Voila!

Recipe Wednesday

I haven't done Recipe Wednesday for a while. Click the label below for some other recipes.

Here is today's recipe:

Super yummy spaghetti sauce- serve with your favorite pasta

2 jars Tomato Basil Marinara- Trader Joe's
1 can crushed tomatoes
2 carrots sliced or chopped
2 celery stalks sliced
1-2 cloves garlic
1/2- 1 lb. cooked ground beef, turkey, or sicilian chicken sausage(from TJ's)

Add everything to the crockpot and cook on low for 3-4 hours. 
My favorite thing about this recipe is that it is so versatile.  If you don't have celery- oh well.  If you don't like a lot of garlic- just don't add it.  It is delicious no matter what! Usually I save half and freeze it for another night.

It smells and tastes delish!  Enjoy.

Dinner tonight

I have leftover mashed potatoes from Easter dinner so this what I am making tonight:
I'm going to thin out the mashed potatoes with chicken broth. And then add blanched brocolli, steamed carrots, already cooked and shredded chicken and...
Voila! Yummy soup!

Recipe Wednesday

I thought I would start posting some Holiday recipes that our family enjoys.

Twice Baked Potatoes
6 large baking potatoes
6 T. butter (or less depending on taste)
1/4 lb. bacon
1 med. onion (optional)
1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1 c. shredded cheddar cheese

Scrub and pierce potatoes; place on a baking sheet. Bake at 375 degrees for one hour or until tender.
Meanwhile, cook bacon (I like to do it in the microwave). Saute onion in a little olive oil or butter until brown.
When potatoes are cool enough to handle, cut a thin slice off the top of each and throw away. Scoop out insides, leaving a thin shell. In a large bowl, mash potatoes and butter together. Stir in the milk, salt and pepper to taste. Then stir in the cheese, onion, and bacon.
Spoon filling back into potato shells. Place on a baking sheet and bake at 375 degrees for 20 minutes or until heated through.

Recipe Wednesday

I'm sure everyone has this recipe, but if you don't this is a must have. Super simple and great for lots of occasions.

Pork Chops and Rice
Brown 4 pork chops in a hot pan.
Place in 9X13 pan. Pour 1/2 c. regular rice over top.
Add 1 can chicken noodle soup + 1 can of water
Cover with foil for 45 minutes at 350 degrees.
Uncover and bake approx. 30 more minutes.
(the bake time somewhat depends on the thickness of your chops)

Serve with a salad or veggies.

Recipe Wednesday

I made these last night, but I hadn't made them in so long that I almost forgot about them. I usually avoid cooking with dairy, but this is an exception (or I use non dairy cheese which is fine too) This recipe is so adaptable- everyone gets what they like, you can make them really simple or have lots of options etc.

Enchiladas (serves 3-4)
12 corn tortillas
1 bag shredded cheddar cheese
1 can olives
1 can/jar enchilada sauce (I use either Las Palmas or Trader Joe's)


1 pie tin or round baking pan for each person. Put a little enchilada sauce to cover the bottom, place corn tortilla on top, put more sauce on that, add cheese and olives and then repeat for each layer. Make as many layers as you like. I think 3 or 4 layers is good. You can add cooked meat or beans to the layers too. Place in the oven at 350 degrees for 11-12 minutes. Place on plates- serve with lettuce, sour cream, hot sauce, refried beans or whatever you like. They are so good and easy!

Photos and Food

Irelyn doing the kickoff

Haha the bows!

Gelato because Sprinkles was tooooo crowded

Here is another recipe from my box. I've had many Chicken Curry recipes- but this is by far the tastiest. I like to use this when guests come over or for a special meal. It is really great left over too and it has a really good comforting taste.

Chicken Curry

2 lb. chicken breasts, cut into 1-2 inch pieces

1 1/2 T. butter

1 tsp. curry powder

1 apple, diced into bite sized pieces

1 med. onion, diced

1 can cream mushroom soup

3/4 c. cream

white or brown minute rice, as much as you like

Melt 1 T. butter, add curry, chopped apple, onion, soup and cream. Place chicken into 9X13 pan. Pour mixture over chicken and bake uncovered 1 hour 15 minutes, or until chicken is cooked through, at 350 degrees.

Cook rice. Saute onion, slivered almonds, raisins in 1/2 T. butter. After sauteed, mix with the rice in a large bowl. Use sauce from chicken as a gravy over rice.

This is seriously good!

Wednesday Wecipe

I was looking at books today trying to get ready for school and I came across a book about Wodney the Wat. His name is actually Rodney and he is a Rat but he can't say his "r's" Anyways, here is my Wednesday Wecipe-

From Trader Joe's recipe wall- (you can adapt it though)

Pork Tri-Tip

Season pork tri-tip with salt, pepper and garlic
Place in a 9X13 pan or corningware
Add 1 jar Peach Salsa and
1/2 jar water, white wine or broth
Bake at 350 degrees for 2 1/2 hours covered


That's it! It is so easy and makes great leftovers.