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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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1/30/2009

Crock Pot Chicken and Dumplings

Crock Pot Chicken and Dumplings

1 1/2 pounds boneless skinless chicken breast, cut into 1 inch pieces
2 Yukon gold potatoes
2 cups whole baby carrots
2 celery stalks sliced
2 cans condensed cream of chicken soup
1 cup of water (I will use chicken stock)
1 tsp thyme
1/4 tsp ground black pepper
2 cups Bisquick Baking Mix
2/3 cup milk

Place the chicken, potatoes, carrots and celery in the crock pot.

Stir the soup, stock, thyme and pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.

Cover and cook on low for 7 to 8 hours or until the chicken is no longer pink.

Stir the Bisquick and milk in a medium bow. Spoon the batter over the chicken mixture. Turn heat to high. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

Serve with spinach salad; baby spinach leaves topped with orange sections, dried cranberries, and raspberry pecan vinaigrette.

BTW! When I say I sub stock for water or broth, this is what I use.
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I have tried other stock in a box, and have found this one to be far superior!!

1/28/2009

Greek Salad

I am now resorting to making this at home, since our absolutely favorite pizza place closed.

1 large Cucumber, chopped
2 Roma (plum) Tomatoes, chopped
1 (5 ounces) jar pitted Kalamata Olives
1 (4 ounces) package Feta Cheese, crumbled
1 Red Onion, halved and thinly sliced
2 heads pf Romaine Lettuce Leaves chopped
1/2 (10 ounces) package Baby Greens or Spring Mix Salad
5 or 6 Pepperoncini

Layer the lettuces, cucumber, onion, tomato, cheese on a large plate or platter. Sprinkle with some dried oregano. Then place the olives and pepperonchini around the edges.


I also have whole wheat pitas to cut into pieces.

And of course the dressing, I love this one from Kraft.

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For your viewing pleasure, pictures of my wonderful greek salad
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Sharing this recipe here:
Seaside Simplicity:  Wanted Salads

Feta Chicken

Feta Chicken

6 boneless skinless chicken breasts
6 oz tomato basil feta (this time I got a block not the crumbled style)
1/4 cup Italian style dry bread crumbs
4 tbs butter melted

Preheat oven to 350

Lightly greast a 13x9 baking dish

Place chicken breast between 2 pieces of waxed paper. Gently pound chicken with the flat side of a mallet until chicken is about 1/4 inch thick; remove wax paper.

Place 1 oz of feta cheese (this is why I like the block style, you can just put a slice in the center and not worry about it spilling out) in the center of each chicken breast; fold in half.

Spread 2 tbs of bread crumb in the bottom of the baking dish. Arrange chicken in the dish and top with remaining bread crumb.

Bake for 20 minutes. Drizzle the melted butter over the chicken breast/crumb mixture and cook for another 5 to 10 minutes until chicken is no longer pink.

1/27/2009

Beef & Hashbrown Bake

Beef & Hashbrown Bake

4 cup frozen shredded hasbrowns
3 tbs vegetable oil
1/8 tsp pepper
1 pound ground beef
1 cup water
1 packet of dry brown gravy mix
1/2 garlic powder
2 cups frozen mixed veggies
1 (2.8 oz) can of French-fried onions, divided
1 cup shredded cheddar cheese, divided

In a bow, combine potatoes, oil and pepper. Press into a greased 8 inch square baking dish. Bake uncovered at 350 for 20 minutes until potatoes are thawed and set. You can let it go a little longer if you want them to start to crisp up.

In a skillet over medium heat, cook the ground beef until no longer pink; drain. Stir in water, gravy packet, and garlic powder. Bring to a boil and cook for 2 minutes, stirring frequently. Add frozen vegetables cook and stir for 5 more minutes. Stril in half the french fried onions and cheese.

Pour over potatoes. Bake for 10 minutes. Sprinkle with remaining onions and cheese; bake for 5 minutes or until cheese is melted.

1/26/2009

Bread Maker Wheat Bread

This is for a 1.5 pound loaf

1 cup plus 2 tablespoons warm water
1 tablespoon butter, softened
1 teaspoon salt
1-1/2 cups whole wheat flour
1-1/2 cups bread flour
1/4 cup dry milk powder
1 tablespoon sugar (I am going to sub honey this time)
2 teaspoons Bread Machine Yeast

Directions
Add ingredients to bread machine pan in the order suggested by manufacturer.

Recommended cycle: Whole wheat/whole grain or basic/white bread cycle; medium/normal color setting. (If basic/white bread cycle is used, add 1 tablespoon gluten to either size recipe - see Tip below on adding gluten.)

Timed-bake feature can be used.

Tip: Some bread machines have a whole wheat or whole grain cycle, which comes in handy when making whole grain breads. If your machine lacks this cycle, try adding vital wheat gluten to whole wheat, whole grain, and rye bread recipes to improve loaf height, texture, and structure.

If your supermarket does not carry gluten, check with a health food store. Use 1 tablespoon for both 1 pound and 1-1/2-pound recipes.

Crock Pot Chicken and Vegetable Chowder

Crock Pot Chicken and Vegetable Chowder (serves 6)

1 pound boneless skinless chicken breast cut into 1 inch pieces
10 oz frozen broccoli
14 oz chicken stock
1 can condensed cream of potato soup
1 cup carrot, sliced
1 (4 oz) can of mushrooms, drained
1/2 cup onion chopped
1/2 cup frozen whole kernel corn
2 cloves garlic, minced
1/2 tsp thyme
1/3 cup half and half

combine all ingredients except half and half in the crock pot.

Cover and cook on low for 5 hours or until chicken is no longer pink in the center.

Stir in half and half turn to hight, cover and cook for 15 minutes.

I totally forgot to say!!! Victoria was reading through my cookbook and reading the ingredients out loud and said that this recipe sounded good and she put a yellow sticky note on the page. She asked me to make it today.

1/23/2009

Crock Pot Jambalaya

2 pounds boneless skinless chicken cut into 1 inch pieces (recipe calls for 1 pound, but I am subbing 2 because I am skipping the shrimp)
1 pound Andouille Sausage, sliced
28 oz can diced tomatoes with juice
1 onion, chopped
1 green pepper, chopped
1 cup celery, chopped
1 cup chicken stock
2 tsp oregano
2 tsp parsley
2 tsp cajun seasoning
1 tsp cayenne pepper
1/2 tsp thyme
1 pound cooked shrimp (gasp! not using)

In a crock pot, mix the chicken, sausage, tomatoes with juice, onion, green pepper, celery and broth. Season with oregano, parsley, cajun seasoning, cayenne pepper and thyme.

Cover and cook on low 7 to 8 hours or on high for 3 to 4 hours.

Stir in the shrimp during the last 30 minutes of cook time.

Serve over your favorite rice.

1/21/2009

Italian Herb Bread Mix

Sometimes I just want an easy bread mix. While grocery shopping this morning I spotted and old favorite. I used to buy these by the assorted cases at the local warehouse store in MA.

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Their Soudough is really good too. I wished my grocery store had more than just this one and the Country White. Maybe I will have to check some other stores.

Chicken, Sausage and Farfalle

Chicken, Sausage and Farfalle

1 pound Farfalle Pasta (bow ties)
2 boneless skinless chicken breasts
1 pound Italian Sausage
1 tbs olive oil
2 garlic cloves
1 can crushed tomatoes (14.5 oz)
1/2 cup chicken stock
2 tbs fresh basil
1 tsp rosemary
salt
pepper

Bring a large pot of salted water to boil. Add pasta and cook for 8 to 10 minutes; drain and set aside.

Cut chicken breasts into 1 inch pieces. Remove casing from sausage and cut into 1 inch pieces. In a large deep skillet or dutch oven over medium low heat, put oil and garlic in to saute and flavor oil. Remove garlic from oil. (You can also just use garlic flavored oil)

Add chicken and sausage and brown both lightly until they are opaque. Add the stock and tomatoes. Bring to a boil and let simmer for 20 minutes. Season sauce with basil, rosemary, salt and pepper to taste.

Add cooked pasta to warm back up.

Toss and serve.

UPDATED: I really had to work this recipe!! It smelled very bland so I cut up a green pepper and half and onion. I also added some garlic pepper and a few bay leaves, and a big squirt of tomato paste and black pepper.

After boiling it (at medium temp) for about 25 minutes it smelled very good and tasted great!

1/20/2009

Teriyaki Chicken

Teriyaki Chicken

2 lbs boneless skinless chicken breasts
1 (16 0z) frozen broccoli, carrots and water chestnuts
2 tbs cornstarch
1 cup chicken stock
4 tbs brown sugar
4 tbs teriyaki sauce
2 tbs dry mustard
1 1/2 tsp grated orange peel
1 tsp ground ginger

Hot cooked rice

Rinse chicken and pat dry. Cut chicken into 1 inch pieces. Place frozen veggies in the crock pot. Sprinkle with cornstarch. Place chicken pieces on top of veggies. In a small bowl mix chicken stock, brown sugar, teriyaki sauce, mustard, orange peel and ginger.

Pour sauce over chicken pieces. Cover; cook on low for 4 to 6 hours or high 2 to 3 hours.

Serve over hot cooked rice.

1/16/2009

Honey Orange Butter

This is great on English Muffins or English Muffin Bread

This is for a double recipe,
1 cup butter, softened
1/2 cup honey
2 tbs orange zest (fresh, not the dehydrated kind)

Stir together butter, honey and grated orange peel. Store in refrigerator, tightly covered.

English Muffin Bread

I found this recipe on the breadworld site.

English Muffin Bread, makes one loaf
1-1/2-POUND LOAF
(12 slices)

1-1/2 cups Water (70 to 80oF)
3 tablespoons Sugar
1/4 cup Nonfat dry milk
1 1/2 teaspoons Salt
1/4 teaspoon Baking soda
3-1/2 cups Bread flour
1 tablespoon Gluten (optional)
2-1/4 teaspoons Bread Machine Yeast

Directions
Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature.

Remove bread from pan; cool on wire rack. Slice and toast to serve. Store bread in airtight container or plastic storage bag at room temperature for up to 3 days. Or, slice, wrap airtight and freeze for up to one month; toast frozen slices, without thawing, as needed.

1/15/2009

Focaccia

My favorite Focaccia recipe and I think I will be making it today.

I do make the dough in my bread maker.

Dough:
2 1/2 to 3 cups all purpose or bread flour
2 tsp sugar
1/4 tsp salt
1 pkg regular or quick active dry yeast
1/4 cup olive oil
1 cup very warm water (120 ot 130 degrees)

Topping:
Olive oil
2 tbs grated parmesan cheese
2 tbs chopped fresh herbs or 2 tsp of dried herbs such as basil, oregano or rosemary
1/2 tsp sea salt


Put the dough ingredients into your bread maker listed by their directions.
Put on dough cycle.

When done divide in half. Shape each half into a flattened 12 inch round on a cookie sheet. Cover and let rise in a warm place 20 minutes.

Dimple all over the top with your fingers. Brush with oil. Sprinkle with cheese, sea salt and herbs.

Bake 12 to 15 minutes or until golden brown.

Remove from cookie sheets to wire rack. Serve warm or cool.

Italian Sausage and Vegetable Stew

Change in dinner plans...I am going to make this instead

Italian Sausage and Vegetable Stew
1 lb Italian sausage cut into 1 inch pieces (you can use any kind, garlic & cheese, mild, hot)
1 pkg frozen mixed vegetables (onions, green, red and yellow bell pepper)
1 can diced tomatoes undrained
2 medium zucchini, sliced
1 jar sliced mushrooms drained (not putting this in)
4 cloves of garlic, minced
2 tbs tomato paste

Heat large skillet over high heat until hot. Add sausage; cook about 5 minutes or until browned. Pour off any drippings.

Combine sausage, frozen vegetables, tomatoes, zucchini, mushrooms and garlic in crock pot. Cover and cook on low for 4 to 4 1/2 hours or until zucchini is tender. Stir in tomato paste. Cover and cook on low for 30 minutes until juices have thickened.

Makes 6 (1 cup) servings

Serving suggestions: serve with fresh hot garlic bread or focaccia

Thai Turkey & Noodles

Thai Turkey & Noodles

1 pkg (about 1 1/2 pounds) turkey tenderloing cut into 3/4 inch pieces (I am subbing chicken)
1 red bell pepper, cut into short thin strips
1 1/4 cup chicken stock
1/4 cup soy sauce
3 cloves garlic, minced
3/4 tsp red pepper flakes
1/8 tsp salt
2 tbs cornstarch
3 green onions, cut into 1/2 pieces
1/3 cup creamy or chunky peanut butter (not the natural-style)
12 oz hot cooked vermicelli
3/4 cup peanuts chopped
3/4 cup cilantro, chopped

Place turkey, bell pepper, 1 cup of stock, soy sauce, garlic, red pepper flakes and salt in crock pot. Cover and cook on low for 3 hours.

Mix cornstarch with remaining 1/4 cup stock in a small bowl until smooth. Turn crock pot on high. Stir in green onions, peanut butter and cornstarch mixture. Cover and cook for 30 minutes until sauce is thekened and turkey is no longer pink in the center. Stir well. Serve over vermicelli. Sprinkle with peanuts and cilantro.

Makes 6 servings.

TIP: If you don't have vermicelli on hand, try subbing ramen noodles. Discard flavor packet from the soup mix and drop the noodles into boiling water. Cook the noodles 2 to 3 minutes. Drain and serve hot.

1/13/2009

Cantonese Sweet and Sour Pork

2 lbs lean pork shoulder cut into strips
1 green bell pepper cut into strips
1/2 medium onion, thinly sliced
1/4 cup packed brown sugar
2 tbs cornstarch
2 cups pineapple chunks, reserving juice
1/4 cup cinder vinegar
1/4 cup water
1 tbs soy sauce
1/2 tsp salt

Chow Mein Noodles

Place pork strips in crock pot. Add bell pepper and onion.

In a bowl, mix brown sugar and cornstarch. Add 1 cup of the reserved pineapple juice, vinegar, water, soy sauce and salt; blend until smooth. Pour over meat and vegetables.

Cover and cook on low for 7 to 9 hours.

One hour before serving, add pineapple chunks; stir into meat and sauce.

Serve over chow mein noodles.

1/12/2009

Beef Diablo

Again this is from the cookbook Best Loved Slow Cooker Recipes

Beef Diablo
3 to 4 pound boneless beef pot roast
2 or 3 potatoes, peeled and sliced (I used Yukon Gold)
1 onion, sliced
2 tbs all-purpose flour
1 tbs prepared mustard
1 tbs chili sauce
1 tbs Worcestershire sauce
1 tsp vinegar
1 tsp sugar

Trim all excess fat from roast. Place potatoes and onion in the bottom of a crock pot.

Make a smooth paste with flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spread over top of the roast.

Place roast in crock pot on top of potatoes and onions.

Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours

Makes 4 to 6 servings.

1/09/2009

Banana Bread

I had way to many over ripe banana sitting on the counter this morning. So I decided to make some banana bread. I found a new recipe on All Recipes, I did a bit tweaking.

I doubled the recipe since I had two cups of mashed bananas, so here is the double version

4 cups flour
1 tsp baking soda
2 cups sugar
2 eggs
10 tbs milk
1 tsp baking powder
1 tsp salt
1 cup butter
2 cups mashed bananas
1 cup walnuts chopped

Sift together flour, baking soda, baking powder and salt.

In a large bowl cream sugar and butter. Beat in the eggs one at a time. Mix in bananas. Mix in sifted ingredients until just combined. Stir in walnuts and milk. Spread batter into one greased and floured 9x5 inch loaf pan.

Bake at 350 until top is brown and cracks along the top.

Since this was a double batch, I filled one pan. Then mixed in some mini chocolate chips and then filled the other pan. Both are in the oven now.

Updated 1/12/09 it was very good!

Chicken Tortilla Soup

I have shared this recipe with a few people and haven't posted it here. I got this awesome recipe from one of my neighbors. It is yummy!!

Chicken Tortilla Soup

One large or two small chicken cutlets (put on bottom of crock)
1/2 - 3/4 jar Pace cilantro salsa
1 can (14oz I think) chopped tomatoes (with liquid)
1 1/2 - 2 cups chicken stock

Put liquids on top of chicken. Cook on high about 3 hours or until chicken is cooked. Shred chicken. Return to crock. Cook on low until ready to eat.

Two handfuls frozen corn (add about 30-60 minutes before serving)

I season to taste, but this is what I used. I put some chili powder, thyme and white pepper in to start. Salsa is medium, so you may not need any pepper. Cumin I added with the corn, and adjusted other seasonings to taste then.

Chili powder
Cumin (essential)
Ground thyme
Ground white pepper

Serve in a bowl with broken tortilla chips

New Hampshire White Bread

Tonight will be another chicken tortilla soup and I am making a white bread to soak up the extra broth. This recipe is from The Bread Machine Cookbook V (I got it years ago at BJ's)
1 3/4 pound loaf
New Hampshire White Bread
1 1/4 cups warm water
3 tbs butter softened
3 tbs sugar
1 tsp salt
3 1/2 cups bread flour
2 tsp bread machine yeast

Put all ingredients in your bread machine.
Cycle white
setting Medium crust

1/08/2009

Chinese Chicken Stew

Chinese Chicken Stew in the crock pot now and smells good!

1 pound boneless skinless chicken thighs cut into 1 inch pieces (I used chicken breast)
1 tsp Chinese five spice powder
1/2 to 3/4 tsp red pepper flakes
1 tbs peanut or vegetable oil
1 large onion, coarsely chopped
1 pkg (8 oz) fresh mushrooms (left this out)
2 cloves of garlic, minced
1 can (14 oz) chicken broth, divided (I sub Kitchen Basic Stock)
1 tbs cornstarch
1 large red bell pepper, cut into 3/4 inch pieces
2 tbs soy sauce
1 tbs sesame oil
2 large green onions, cut into 1/2 inch pieces
3 cups hot cooked rice (optional)
1/4 cup coarsely chopped cilantro (optional)

Toss chicken with five spice powder in a small bowl. Season with the red pepper flakes. Heat peanut/vegetable oil in a large skillet. Add onion and chicken; cook and stir about 5 minutes or until browned. Add mushrooms and garlic; cook and stir until chicken is no longer pink.

Combine 1/4 cup broth and cornstarch in a small bowl; set aside. Place cooked chicken mixture, remaining broth, bell pepper and soy sauce in crock pot. Cover and cook on low for 3 1/2 hours or until bell pepper is tender.

Stir in cornstarch mixture, sesame oil and green onions; cook 30 to 45 minutes or until juices have thickened. Ladle into soup bowls; scoop 1/2 cup rice into each bowl. Sprinkle with cilantro if desired.

Makes 6 servings.

Updated 1/9/09: It was pretty good, but a bit on the spicy side.

1/07/2009

Chicken Breasts A' L'Orange

Here is a new recipe that I am trying from a cook book I bought at BJ years ago, it is called Best Loved Slow Cooker Recipes.

Chicken Breast A' L'Orange

3 whole chicken breast cut in halves
2/3 cup plus 3 tbs flour, divided
1 tsp salt
1 tsp ground nutmeg
1/2 tsp ground cinnamon
dash of black pepper
dash of garlic powder
2 to 3 sweet potatoes, peeled and cut into 1/4 inches slices
1 can (10 3/4 ounces) condensed cream of celery or chicken soup
1 can (4 oz) sliced mushrooms (not adding since the kids and I don't like mushrooms)
1/2 cup orange juice
2 tsp brown sugar
1/2 tsp grated orange peel


Rinse chicken breasts and pat dry. Combine 2/3 cup flour with salt, nutmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture.

Place sweet potatoes slices in the bottom of the crock pot. Place chicken breast on top.

Combine soup with mushrooms, orange juice, brown sugar, orange peel and remaining 3 tbs flour; stir will. Pour soup mixture over chicken breast. Cover and cook on low 8 to 10 hours or on high for 3 to 4 hours.

Serve chicken over hot rice.

Updated 1/8/09: It was a hit!!!

1/06/2009

Chicken Italiano

This came from my Fix It and Forget It cookbook.

2 large whole boneless/skinless chicken breasts cut into 3 pieces
3/4 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
2 bay leaves
26 oz jar of spaghetti sauce (recipe calls for low sodium)

Plasce chicken in the bottom of the crock pot

Sprinkle seasonings over chicken

Pour sauce over seasoned chicken, stirring to be sure chicken is completely covered

Cover and cook on low for 6 hours or on high for 3 1/2 - 4 hours

Serve over pasta (I am using whole wheat Rotini)

Updated 1/7/09: It was a hit!!!

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