Recipes, Menus & Blog
One Pot Wonder, Cooks in 29 Minutes
- Comforting Chicken Stew
- 6 boneless, skinless, chicken thighs
- 2 medium carrots, cut in ½ inch pieces
- 1 large stalk celery, cut in ½ inch pieces
- 2 medium onions, quartered
- 1 bell pepper (green, red, orange or yellow), cut in 1 inch pieces
- 4 medium idaho or redskin potatoes, quartered
- 2 cloves garlic, chopped
- 1 T. olive oil
- 1 T. unsalted butter
- ¼ cup dry white wine (Chardonnay or other you have on hand)
- 2 T. all purpose flour
- 2 cups Kitchen Basics © Chicken Stock http://www.mccormick.com/gourmet/kitchen-basics
- 1 Bay leaf
- 1 T. dried thyme
- 1 T. dried marjoram (if you have it!)
- Heat olive oil and unsalted butter in large, deep, skillet over medium high heat. Dry chicken with paper towels, sprinkle with salt and pepper on both sides. Brown chicken thighs well on both sides. Remove from pan, and keep warm. Add carrots, celery, onions, peppers and potatoes to pan. Saute until nicely browned and slightly limp, about 5 minutes. Add garlic and stir. Deglaze pan with white wine. Whisk flour into chicken stock until smooth. Whisk into pan. Stir in bay leaf, thyme and marjoram. Put chicken thighs on the top of veggies, sprinkle with a bit of dried thyme. Bring to a low boil, cover and simmer for 20 minutes, or until veggies are of desired tenderness. Serve hot.
Comforting Chicken Stew - A One Pan Wonder! Cooks in 29 minutes!! Makes 6 servings
Other Options - Leftover beef (beef stew, pot roast, etc.), can be added at end of cooking. Brown one beef shank and add to slow cooker, at beginning of cooking. Remove from crockpot at end of cooking, cut in small pieces and return to crockpot. Add one small zucchini, diced; this would be added at end of cooking, zucchini cooks quickly. Add one half cup frozen corn, at end of cooking. Add your cooked, leftover pasta to soup, don’t we always make TOO MUCH PASTA??
- Slow Cooker Minestrone Soup is a busy Mom's dream go-to recipe!!
- 2 quarts Kitchen Basics© Beef or Vegetable Stock
- 1-15 ounce can kidney beans, drained OR any kind of beans you have on hand
- 1 cup dry pasta of your choice (THIS IS ADDED AT THE END OF COOKING)
- 1 - 28 ounce can diced tomatoes
- 1 - 8 ounce package coleslaw blend
- 1 cup fresh green beans cut in ½ inch pieces
- 1 carrot, diced
- 1 stalk celery, diced
- ½ cup frozen peas (THESE ARE ADDED AT END OF COOKING)
- 1 medium potato, scrubbed, unpeeled and diced (ADDED AT END, ALSO)
- 1 medium onion, chopped, or 1 tsp onion powder
- 1 clove garlic, minced or 1 tsp garlic powder
- Fresh parsley, 2 T. chopped, or 1 T. dry parsley
- 1 tsp Italian seasoning
- 1 bay leaf
- ½ tsp black pepper
- In a 5 or 6 quart slow cooker - turned to low for 8-10 hours
- You can also cut this recipe in half and make in a 3 quart slow cooker
- Add all ingredients, except for pasta, frozen peas, and potatoes, to slow cooker, stir well. Turn onto low and cook for 8-10 hours until vegetables are done. When you get home, turn slow cooker up to high, leave lid on, bring to a boil, and add pasta and potatoes. Cook pasta per package directions, leaving lid on crockpot. Check for seasoning, add more salt or pepper to taste. Top with grated Parmesan cheese, if desired. Serve with crusty bread. Enjoy!
Can be made gluten free or vegetarian. Very low fat and low carb. Filled with nutritious vegetables and beans!
Restaurant Review - Submited by LJ Guest Blogger Date- Thursday-September 29th, 2016 Brief description, location. etc. The Waterfront Restaurant in Wyandotte, Michigan, 507 Biddle Avenue, 734-286-9046 http://www.thewaterfrontwyandotte.com/ Phone - 734-286-9046 As...
None of us ever have enough time, am I right? We also like to have a flavorful, healthy dinner ready for our family, that can be prepared with little stress! This is what my inspiration was when I was developing this recipe! Sometimes, we don’t feel like reading...
Slow Cooker Asian Style Shredded Beef with Fresh Vegetables
Hmmmmm.......let's think about leftovers shall we? What would YOU do IF there were any leftovers of this tasty dish! I'll be sharing my ideas in a cookbook really soon!
- 1 - 3 pound boneless chuck roast
- 1 large Vidalia onion, sliced thin
- 3 cloves garlic, sliced thin
- 1 T vegetable or sesame oil
- For sauce:
- 1 cup hoisin sauce
- 3 T soy sauce, regular or low sodium
- 1 T Worcestershire sauce
- Pinch black pepper, or more if you like it spicier
- 1 T flour or cornstarch
- Ingredients to finish - fresh vegetables:
- Prep these vegetables the night before, when you come home, you will be doing the happy dance, trust me!
- 1/2 pound pea pods, cut diagonally into ½ inch pieces or 1/2 pound fresh green beans cut in one inch pieces
- 1 large red bell pepper or green pepper, cut in thin strips
- I highly recommend adding some optional vegetables and using up whatever you may have on hand, like celery, carrots, cabbage, broccoli, cauliflower, zucchini etc.
- Other optional vegetables - thinly sliced mushrooms, thinly sliced baby bok choy (I love this stuff!), shredded carrots, thinly sliced celery, thinly sliced cabbage, bite sized pieces of zucchini, broccoli or cauliflower
- I use this 3 step approach because it suits my schedule. Step #1 Night before, Step #2 In the morning and Step #3 When You Get Home, but this is not set in stone, adjust the timing as your schedule permits!
- Step # 1 Night before: - Prep all vegetables and make sauce. Package onions and garlic in one container, all finishing vegetables in another container. Refrigerate. Prep these vegetables the night before, and I guarantee that when you come home, you will be doing the happy dance!
- Step # 2 In the morning: - Heat vegetable oil in large frying pan over medium high heat. Pat roast dry with paper towels, sprinkle LIGHTLY with salt and pepper. (there is already a lot of salt in the sauce!) Brown well on both sides, until a nice crust is formed. Be patient, don’t place the roast in the pan before it is hot, and don’t flip the roast until it is nicely browned. THIS IS SO HARD, I know! Spray crockpot with nonstick cooking spray. (you will be smiling later at cleanup time!) Place sliced onions and garlic on bottom of crockpot. Place BROWNED roast on top of onions. Stir sauce well, pour over beef. Cover and cook on low for 8-10 hours, until beef shreds easily with a fork. Note: Crockpot times may vary due to different wattages.
- Step # 3 When you get home: - Turn crockpot up to high, remove roast when it is fork tender. If it's not, cook on high 30 minutes longer. After removing beef roast add finishing vegetables. Stir well add a bit of water if necessary to insure that vegetables are covered with sauce, place lid back on crockpot. Shred beef, removing fat. Add beef back to crockpot and cook until beef is hot and vegetables are cooked to your desired tenderness. Some like em crispy and some like em fully cooked! In a pinch you can throw in a bag of frozen veggies.
- Serve over white or brown rice, which can be cooked while you are waiting for the veggies to get done!
This delicious dish is great for a school night, but would also be handy on Sunday's when you are away from the house most of the day and want to come home to a delicious Sunday dinner!
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