This recipe will make enough to serve for dinner one night with plenty left over for another meal. Before serving, put half of the stew in a freezer safe dish, label, and freeze. Then, on a cold winter night, when you don’t feel like cooking, just pull it out of the freezer and reheat. It tastes just as delicious the second time around.
Ingredients:
1 lb of boneless, skinless chicken thighs
1 lb of boneless, skinless chicken breasts
3 tsp crushed fresh garlic
1 large bell pepper, chopped
1 lb fresh green beans, cut into 1 inch lengths
6 small new potatoes, or 2 russet potatoes, cut up
1 tsp salt
½ tsp freshly ground black pepper
2 cups of chicken broth
1/3 cup of milk
1 cup of baking mix, such as Bisquick
1 Tbsp dill
Preparation:
Spray the slow cooker with cooking spray.
Place the vegetables in first, and the chicken on top of the vegetables.
Sprinkle with the garlic, salt, and pepper.
Pour the broth into the crock pot.
Cook on low for 6-8 hours.
In the afternoon, make the dumplings:
Stir together the milk, baking mix, and dill just until moistened.
Drop by spoonfuls on top of the hot stew in the crock pot.
Cover and cook another 30 minutes, until the dumplings are firm.
The dumplings will thicken the sauce on the chicken and vegetables.
This is nice served with a crisp white wine.
Saturday, November 7, 2009
Friday, November 6, 2009
Saucy Beef Crockpot Stew
Hot Homemade Bread
For this dinner, everything is prepared in the morning. All you have to do is take the bread out of the bread machine in the afternoon and slice it. Enjoy!
Ingredients:
2 lbs. beef stew meat, trimmed of all fat
2 potatoes, peeled and chopped into quarters
1 onion, sliced
3 carrots, peeled and sliced
1 tsp red pepper flakes
1 can condensed cheddar cheese soup
2 cans condensed tomato soup
1 Tbsp Kitchen Bouquet Browning & Seasoning Sauce-32 oz.
Flour and yeast for the bread machine bread
Preparation:
Spray the crock pot with cooking spray or a thin coating of cooking oil.
Place the vegetables in the crock pot.
Place the meat in the crock pot on top of the vegetables.
Stir together the soups, red pepper flakes, and Kitchen Bouquet.
Pour over the meat and vegetables.
Cook on low for 8 to 10 hours.
Place all the ingredients for the bread in the bread machine according to directions.
Set the delay bake function to have the bread ready 20 minutes before the stew.
Serve the beef stew with the hot homemade bread.
I've used Kitchen Bouquet for years, and there's nothing quite like it for browning and seasoning beef. There isn't any substitute for it. It has it's own unique flavor which is quite tasty. One bottle will last a long time in the kitchen. Store it in the refrigerator for best results.
For this dinner, everything is prepared in the morning. All you have to do is take the bread out of the bread machine in the afternoon and slice it. Enjoy!
Ingredients:
2 lbs. beef stew meat, trimmed of all fat
2 potatoes, peeled and chopped into quarters
1 onion, sliced
3 carrots, peeled and sliced
1 tsp red pepper flakes
1 can condensed cheddar cheese soup
2 cans condensed tomato soup
1 Tbsp Kitchen Bouquet Browning & Seasoning Sauce-32 oz.
Flour and yeast for the bread machine bread
Preparation:
Spray the crock pot with cooking spray or a thin coating of cooking oil.
Place the vegetables in the crock pot.
Place the meat in the crock pot on top of the vegetables.
Stir together the soups, red pepper flakes, and Kitchen Bouquet.
Pour over the meat and vegetables.
Cook on low for 8 to 10 hours.
Place all the ingredients for the bread in the bread machine according to directions.
Set the delay bake function to have the bread ready 20 minutes before the stew.
Serve the beef stew with the hot homemade bread.
I've used Kitchen Bouquet for years, and there's nothing quite like it for browning and seasoning beef. There isn't any substitute for it. It has it's own unique flavor which is quite tasty. One bottle will last a long time in the kitchen. Store it in the refrigerator for best results.
Chicken Paprikash over Egg Noodles
Peas and Carrots
Ingredients:
1 lb of boneless, skinless, chicken breast tenderloins
1 onion, chopped
2 Tbsp real butter (not margarine)
2 Tbsp olive oil
1 Tbsp paprika
1 cup of chicken stock
1 cup of sour cream
¼ cup of chopped chives
1 bag of egg noodles
1 bag of frozen peas and carrots
Preparation:
Melt the butter and heat the oil in a skillet.
Add the onions and cook until transparent.
Add the chicken tenderloins and the paprika.
Cook until the chicken is well done.
Add the chicken stock and simmer while the noodles cook.
Cook the noodles in boiling, salted water according to package directions.
Cook the vegetables in the microwave while the noodles cook.
Drain the noodles.
Stir the sour cream into the chicken and onion mixture.
The sauce should be thick. Warm it through.
Stir the noodles into the sour cream and chicken mixture.
Sprinkle chives over the top. Serve with the vegetables on the side.
Ingredients:
1 lb of boneless, skinless, chicken breast tenderloins
1 onion, chopped
2 Tbsp real butter (not margarine)
2 Tbsp olive oil
1 Tbsp paprika
1 cup of chicken stock
1 cup of sour cream
¼ cup of chopped chives
1 bag of egg noodles
1 bag of frozen peas and carrots
Preparation:
Melt the butter and heat the oil in a skillet.
Add the onions and cook until transparent.
Add the chicken tenderloins and the paprika.
Cook until the chicken is well done.
Add the chicken stock and simmer while the noodles cook.
Cook the noodles in boiling, salted water according to package directions.
Cook the vegetables in the microwave while the noodles cook.
Drain the noodles.
Stir the sour cream into the chicken and onion mixture.
The sauce should be thick. Warm it through.
Stir the noodles into the sour cream and chicken mixture.
Sprinkle chives over the top. Serve with the vegetables on the side.
Thursday, November 5, 2009
Tamale Pie
This versatile recipe can be cooked in the slow cooker, or it can be baked in the oven. Both ways are given.
Ingredients:
1 lb of lean ground beef
1 onion, chopped
1 envelope of taco seasoning mix
1 tsp ground cumin
1 can (15 ounces) of diced tomatoes
1 small can ripe olives, sliced and drained
1 can (15 ounces) whole kernel corn
1 small can diced green chilis
Corn bread topping:
1 cup of corn meal
1 cup of flour
2 tsp baking powder
1 egg
1 tsp salt
½ cup of milk
1 can (15 ounce) of cream style corn
Preparation:
Cook the meat until well done.
Drain the meat and add the spices. Stir well.
Add the tomatoes, onion, olives, corn, and ½ the can of green chilis and warm through.
Pour into the bottom of a crock pot or a 2-1/2-Quart Casserole Dish.
Make the corn bread topping:
Stir together the corn meal, flour, salt, and baking powder. Stir in the egg, salt, milk, and cream style corn.
Pour over the top of the meat mixture.
If cooking in a crock pot, cook for 6-8 hours on low. The top should get brown around the edges.
If baking in the oven, bake at 375 degrees for 30 minutes or until the corn bread is golden brown and bounces back when touched with a finger.
This is tasty dish with a side salad and ranch dressing.
Wednesday, November 4, 2009
Baked Salmon with Carrots and Parsnips
Homemade Cheesy Garlic Biscuits
Ingredients:
2 lb of wild caught salmon
1 lemon
½ tsp sea salt
1 tsp dill weed
4 carrots, peeled and sliced
2 parsnips, peeled and sliced
2 russet potatoes, peeled and sliced
½ cup of chopped parsley
2 Tbsp real butter, melted
Baking mix
Milk
Egg
¼ cup of grated cheese
1 tsp garlic powder
2 Tbsp real butter, melted
Preparation:
Place the prepared vegetables in a covered baking dish.
Melt 2 Tbsp of the butter and add the parsley to it.
Pour the melted butter and parsley over the vegetables. Toss to coat.
Cover with foil.
Place in the oven and bake at 375 degrees for 45 minutes.
Wash and dry the salmon and place in a foil lined baking dish.
Cut the lemon and sprinkle the juice over the salmon flesh.
Sprinkle with sea salt and dill weed.
Prepare the biscuits according to the package directions, adding the ¼ cup of cheese.
Drop by spoonfuls onto a greased baking sheet.
Melt 2 Tbsp butter and stir in the garlic powder.
Brush the melted garlic butter over the biscuits.
After 45 minutes, turn the oven up to 425 degrees.
Test the vegetables to see if they are done. If they are tender, remove them and keep them warm. If not, continue to bake them with the salmon and biscuits.
Place the salmon and the biscuits in the oven.
Bake for 10-15 minutes, until the biscuits are golden brown and firm, and the fish flakes with a fork.
Using baking dishes that go from oven to table makes cooking and cleaning much easier. This baking dish works perfectly for the vegetables, as well as for Chicken Parmigiana and other baked recipes.
Ingredients:
2 lb of wild caught salmon
1 lemon
½ tsp sea salt
1 tsp dill weed
4 carrots, peeled and sliced
2 parsnips, peeled and sliced
2 russet potatoes, peeled and sliced
½ cup of chopped parsley
2 Tbsp real butter, melted
Baking mix
Milk
Egg
¼ cup of grated cheese
1 tsp garlic powder
2 Tbsp real butter, melted
Preparation:
Place the prepared vegetables in a covered baking dish.
Melt 2 Tbsp of the butter and add the parsley to it.
Pour the melted butter and parsley over the vegetables. Toss to coat.
Cover with foil.
Place in the oven and bake at 375 degrees for 45 minutes.
Wash and dry the salmon and place in a foil lined baking dish.
Cut the lemon and sprinkle the juice over the salmon flesh.
Sprinkle with sea salt and dill weed.
Prepare the biscuits according to the package directions, adding the ¼ cup of cheese.
Drop by spoonfuls onto a greased baking sheet.
Melt 2 Tbsp butter and stir in the garlic powder.
Brush the melted garlic butter over the biscuits.
After 45 minutes, turn the oven up to 425 degrees.
Test the vegetables to see if they are done. If they are tender, remove them and keep them warm. If not, continue to bake them with the salmon and biscuits.
Place the salmon and the biscuits in the oven.
Bake for 10-15 minutes, until the biscuits are golden brown and firm, and the fish flakes with a fork.
Using baking dishes that go from oven to table makes cooking and cleaning much easier. This baking dish works perfectly for the vegetables, as well as for Chicken Parmigiana and other baked recipes.
Dinner Magic Menus November Week 2
Click here for the Dinner Magic November Week 2 Shopping List.
Hearty Minestrone Soup
Warm Homemade Bread
Creamy Ranch Potatoes with Ham
Winter Vegetables
Beef Pot Pie
Tossed Salad
Crock Pot Chili in Sourdough Bread Bowls
Baked Stuffed Potatoes or Sweet Potatoes
Tossed Salad with Black Beans
Mediterranean Chicken Dinner in the Crock Pot
Creamy Tortellini Soup with Chicken
Hearty Minestrone Soup
Warm Homemade Bread
Creamy Ranch Potatoes with Ham
Winter Vegetables
Beef Pot Pie
Tossed Salad
Crock Pot Chili in Sourdough Bread Bowls
Baked Stuffed Potatoes or Sweet Potatoes
Tossed Salad with Black Beans
Mediterranean Chicken Dinner in the Crock Pot
Creamy Tortellini Soup with Chicken
Tuesday, November 3, 2009
Grilled Eggplant Sandwiches
Creamy Tomato Soup
This is a nice fall dinner that cooks up quickly. Also, did you know that today is National Eggplant Day? I'm not sure who thinks up these days, but since I love eggplant, I'll go along with it. This is a way to use up the last of the eggplant that is still be in the markets. It uses the Orowheat Sandwich Thins which are a new whole wheat or multi-grain bun that is thinner than a regular sandwich bun.
Ingredients:
Orowheat Sandwich Thins
1 eggplant, peeled and sliced
4 slices of provolone cheese
Dijon style mustard
Tomato soup from the deli department
½ cup of half and half
Grated Parmesan cheese
Preparation:
Heat the soup over medium heat in a saucepan.
Stir in the half and half and keep warm while cooking the sandwiches.
Spray the plates of a George Foreman Grill
with cooking spray.Grill the sliced eggplant on an indoor grill for one minute.
Spread the mustard on the Orowheat Sandwich Thins.
Remove the eggplant.
Stack the eggplant and provolone cheese between two slices of sandwich thins.
Grill the sandwich for another minute, until the cheese melts and the grill marks appear on the bread.
Serve the sandwiches with a cup of soup. Garnish the soup with grated Parmesan cheese.
Photo credit for eggplants: Kevin Connors
Monday, November 2, 2009
Chicken Breasts with Pumpkin Risotto
Steamed Broccoli
For this recipe, I bought a small pumpkin. I used half the pumpkin for this risotto dish, and I baked the other half of the pumpkin to use later in Pumpkin Oatmeal. If you aren't going to use the pumpkin right away, scrape it out of the shell freeze it.
Ingredients:
4 skinless, boneless chicken breasts
1 tsp dried crushed sage
1 tsp dried crushed thyme
½ tsp sea salt
Freshly ground black pepper
2 Tbsp olive oil
2 Tbsp real butter, melted
1 small head of broccoli florets
1 lb fresh pumpkin, cut up into small cubes (You don't need to peel it.)
½ tsp dried sage
2 tsp chopped garlic
1 sweet onion, chopped fine
2 cups of Arborio rice
4 cups of chicken stock
¼ cup of feta or bleu cheese
¼ cup chopped parsley
Preparation:
Place the olive and melted butter in a Bakers Quarter Sheet 13 X 9 pan.
Place the pumpkin, garlic, and onions in the pan and sprinkle the spices over the top. Toss the vegetables to coat with the spices, oil, and butter.
Turn the pumpkin pieces flesh side down.
Bake the pumpkin in a 400 degree oven for ten minutes.
While the pumpkin is baking, begin cooking the risotto in 1 cup of chicken stock.
Remove the pumpkin from the oven and scrape it from the shell. Mash it gently, leaving it slightly chunky.
When the risotto has absorbed the chicken stock, add another cup. Continue to do this until all four cups of chicken stock have been used. It takes about 25-30 minutes.
Pound the chicken between two pieces of waxed paper with a mallet.
Sprinkle the sage, thyme, salt and pepper over the chicken breasts.
Grill in an indoor grill, such as the George Foreman grill until done. When the chicken is well done, the juice will run clear.
Remove from the grill and keep warm.
Steam the broccoli in the microwave in a small amount of water.
When the risotto is cooked, stir in the pumpkin.
Garnish the pumpkin risotto with the cheese and parsley. Serve with the chicken breasts.
To make clean up faster, I bought the George Foreman grill with removable plates. If you're looking for a kitchen grill, this is one to consider.
For this recipe, I bought a small pumpkin. I used half the pumpkin for this risotto dish, and I baked the other half of the pumpkin to use later in Pumpkin Oatmeal. If you aren't going to use the pumpkin right away, scrape it out of the shell freeze it.
Ingredients:
4 skinless, boneless chicken breasts
1 tsp dried crushed sage
1 tsp dried crushed thyme
½ tsp sea salt
Freshly ground black pepper
2 Tbsp olive oil
2 Tbsp real butter, melted
1 small head of broccoli florets
1 lb fresh pumpkin, cut up into small cubes (You don't need to peel it.)
½ tsp dried sage
2 tsp chopped garlic
1 sweet onion, chopped fine
2 cups of Arborio rice
4 cups of chicken stock
¼ cup of feta or bleu cheese
¼ cup chopped parsley
Preparation:
Place the olive and melted butter in a Bakers Quarter Sheet 13 X 9 pan.
Place the pumpkin, garlic, and onions in the pan and sprinkle the spices over the top. Toss the vegetables to coat with the spices, oil, and butter.
Turn the pumpkin pieces flesh side down.
Bake the pumpkin in a 400 degree oven for ten minutes.
While the pumpkin is baking, begin cooking the risotto in 1 cup of chicken stock.
Remove the pumpkin from the oven and scrape it from the shell. Mash it gently, leaving it slightly chunky.
When the risotto has absorbed the chicken stock, add another cup. Continue to do this until all four cups of chicken stock have been used. It takes about 25-30 minutes.
Pound the chicken between two pieces of waxed paper with a mallet.
Sprinkle the sage, thyme, salt and pepper over the chicken breasts.
Grill in an indoor grill, such as the George Foreman grill until done. When the chicken is well done, the juice will run clear.
Remove from the grill and keep warm.
Steam the broccoli in the microwave in a small amount of water.
When the risotto is cooked, stir in the pumpkin.
Garnish the pumpkin risotto with the cheese and parsley. Serve with the chicken breasts.
To make clean up faster, I bought the George Foreman grill with removable plates. If you're looking for a kitchen grill, this is one to consider.