- Friday, 24 March 2017 08:23
Slow Cooker Italian Chicken Alfredo
4 (4 ounce) skinless, boneless chicken breast halves
1/4 cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 clove garlic, pressed
1 (8 ounce) package cream cheese, softened
1 (10.75 ounce) can condensed cream of chicken soup
1 (4.5 ounce) can chopped canned mushrooms
1 (8 ounce) package spaghetti
1 tablespoon chopped fresh parsley
Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours. After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.
- Sunday, 12 February 2017 13:06
8 large baking potatoes
1/2 lb. turkey, cubed
1/2 lb. ham, cubed
1/2 lb. Cheddar cheese, cubed
1/2 lb. Provolone cheese, cubed
1/2 cup melted margarine
2 green peppers, chopped and sauteed
1 medium onion, chopped and sauteed
Bake potatoes. When cool, scoop out pulp, leaving 1/3 inch around shell.
Combine turkey, ham, cheeses, peppers and onion. Mix with potato pulp and margarine and put back into shell. Bake at 375 degrees until cheese melts.
Top with sour cream and sprinkle with bacon.
- Friday, 03 February 2017 12:40
German Style Beef Roast
1 2 1/2 – 3 pound boneless beef chuck pot roast
1 tablespoon cooking oil
2 cups sliced carrots (2)
2 cups chopped onions (2 large)
1 cup sliced celery (2 stalks)
3/4 cup chopped kosher-style dill pickles
1/2 cup dry red wine or beef broth
1/3 cup German-style mustard
1/2 teaspoon coarse ground black pepper
1/4 teaspoon ground cloves
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons dry red wine or beef broth Hot cooked spaetzle or cooked noodles Snipped fresh parsley (optional)
1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet brown the meat on all sides in hot oil. Drain fat.
2. In the cooker, combine the carrots, onions, celery, and pickles. Place the meat on top of vegetables. In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves. Pour over meat and vegetables in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.
4. Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat.
Discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
Serve with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley.
Makes 8 servings.
- Friday, 03 February 2017 12:04
Spicy Cajun Gumbo
1 pound boneless, skinless chicken cut into strips
3 cups chicken stock
2 cups diced canned tomatoes
2 tablespoons Worcestershire Sauce
1 tsp. Cajun seasoning blend (recipes follows)
1 medium onion, chopped
3 medium carrots, thinly sliced
1/2 each red & green bell peppers, chopped
1 cup corn
2 tsp. minced or pressed garlic
2 tablespoons olive oil
1 pound Louisiana Hot Sausage (or sausage of your choice)
2 tablespoons all purpose flour
8 ounces raw shrimp, peeled and cleaned
salt & pepper to taste
6 cups hot cooked rice
Place chicken, 2 cups stock, tomatoes Worcestershire sauce, and Cajun
Seasoning Blend in a crockpot on high heat. In a medium skillet,
saute onion, carrots, bell peppers corn and garlic in olive oil for
about 10 minutes or until softened. Add to crockpot. In same skillet,
brown sausage on all sides over medium-high heat. Reduce heat, cover
and cook through (about 10 minutes). Slice sausage into 1 inch pieces
and add to crockpot. Pour out all but about 2 tablespoons of the
sausage fat. Add flour to fat and stir constantly over medium-high
heat to create a dark roux. Slowly add remaining 1 cup of broth to
roux and stir until smooth. Mix roux into crockpot, lower heat, cover
and cook for 6-8 hours. About 15 minutes before serving, stir in the
shrimp. Season to taste with salt, and pepper. Serve over rice.
- Thursday, 02 February 2017 12:00
Amazing Pork Tenderloin in the Slow Cooker
1 (2 lb) pork tenderloin
1 (1 ounce) package of dry onion soup mix
1 cup of water
¾ cup of red wine
3 Tablespoons of minced garlic
3 Tablespoons soy sauce
Freshly ground black pepper to taste
Place port tenderloin in a slow cooker with the contents of the soup
packet. Pour water, wine and soy sauce over the top, turning the pork
roast to coat. Carefully spread garlic over the port, leaving as much
on top of the roast during cooking as possible. Sprinkle with the
pepper, cover and cook on low setting for 4 hours. Serve with cooking
liquid on the side as au jus.