Did I mention the fact that FALL is my favorite season? I can plug in my crock pot and get along with my day. I can put it all together the night before, and then in the morning before I leave plug in and go. I can eat soup and not feel hot about it, cause it is time to eat it. I love it. I also love that when you make something in the crock pot there seems to be an abundance of food left. You can eat it for days! I love cooking, but sometimes there isn't enough time to do so!
I think that I have made something like this before. It tastes kind of like the au jui dip. But this tasted good. It's not really a comfort food, it is just something yummy to eat.
From My Crockin' Girls Cook Book
Jenna's Beef Tips
A crockin' girl standby, this flavor- packed recipe makes regular appearances at Jenna's Texas home.
Ingredients
1 can golden mushroom soup
1/2 can water (use can from soup)
1/2 can cooking wine (use can from soup)
1 packet onion soup mix
1 clove garlic, minced
1 medium onion, cut into rings
Sirloin tip steaks (2 to 3 Steaks)
Directions
Combine soup, water cooking wine, onion soup mix, and minced garlic in the slow-cooker. Whisk together to remove lumps, then add onions and steaks. (We put the steaks into the liquid whole and pull apart the meat once it is cooked; you can cut up the meat before cooking, if desired.) Make sure the steaks are fully covered in the mixture; add a little liquid to cover them, if needed. Cook LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
Saturday, September 28, 2013
Tuesday, September 24, 2013
Don't buy walmart bread...it molds!
I don't know how many times I will do this and not learn my lesson..for crying out loud my hubby is an Assistant Manager for walmart and I still buy the bread there. Every single time i buy it, before I can eat it, usually the day after it molds. It would be nice for me to be able to use a little bit of it, I can't even manage a sandwich with it. I had to replace both things of bread, and I went to wegmans this time.
I am not sure if this recipe is a real winner. It's not horrible, but I was expecting a little bit more flavor. My hubby loved the burger and he would have liked the slaw a lot better if there were different veggies in them.
Chicken Kiev Burgers and Russian-Style Slaw Salad
The herbed butter in the center of the burger adds great flavor and tons of moisture and is a good-time, exploding centerpiece to this fast and simple meal.
4 servings (way more than that)
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons chopped fresh chives
1 tablespoon fresh thyme leaves, chopped (a few sprigs, stripped)
4 tablespoon-size tabs of cold butter (1/2 stick cut in 4 thick slices)
2 pounds of ground chicken
3 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard, divided
Salt and Pepper
EVOO
4 rounded tablespoons of sour cream
Juice of 1 lemon
4 to 5 tablespoons chopped fresh dill
1 tablespoon prepared horseradish
8 radishes, sliced
1/2 small red onion, thinly sliced
2 cups shredded carrots
1 English cucumber, thinly sliced into half moons
3 celery ribs, thinly sliced
2 cups coleslaw mix
4 slices of rye bread or marble rye, toasted
Preheat a large nonstick skillet, indoor grill pan, or tabletop grill to medium-high heat.
On your cutting board, combine 2 tablespoons of the chopped parsley, the chopped chives, and the chopped thyme. Dip toe tabs of cold butter into the herbs one at a time, pressing the herbs into the butter to coat them completely.
In a medium bowl combine the ground chicken, Worcestershire sauce, 2 tablespoons of the mustard, salt, and pepper. Form the mixture into 4 large patties no more than 1 inch thick. Nest 1 herb-coated bold butter tab into the center of each patty and gently form the patty around the butter. Drizzle EVOO over the patties and place them in a hot skillet or on a hot grill. Cook for 5 to 6 minutes on each side.
While the burgers are cooking, in a mixing bowl thoroughly combine the sour cream, lemon juice, dill, horseradish, and the remaining tablespoon of mustard. Add the radishes, red onion, carrots, cucumber, celery, coleslaw mix, the remaining 2 tablespoons of chopped parsley, and salt and pepper to taste. Toss to combine. Serve the Kiev burgers open faced of a slice of toast with the salad alongside.
I am not sure if this recipe is a real winner. It's not horrible, but I was expecting a little bit more flavor. My hubby loved the burger and he would have liked the slaw a lot better if there were different veggies in them.
Chicken Kiev Burgers and Russian-Style Slaw Salad
The herbed butter in the center of the burger adds great flavor and tons of moisture and is a good-time, exploding centerpiece to this fast and simple meal.
4 servings (way more than that)
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons chopped fresh chives
1 tablespoon fresh thyme leaves, chopped (a few sprigs, stripped)
4 tablespoon-size tabs of cold butter (1/2 stick cut in 4 thick slices)
2 pounds of ground chicken
3 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard, divided
Salt and Pepper
EVOO
4 rounded tablespoons of sour cream
Juice of 1 lemon
4 to 5 tablespoons chopped fresh dill
1 tablespoon prepared horseradish
8 radishes, sliced
1/2 small red onion, thinly sliced
2 cups shredded carrots
1 English cucumber, thinly sliced into half moons
3 celery ribs, thinly sliced
2 cups coleslaw mix
4 slices of rye bread or marble rye, toasted
Preheat a large nonstick skillet, indoor grill pan, or tabletop grill to medium-high heat.
On your cutting board, combine 2 tablespoons of the chopped parsley, the chopped chives, and the chopped thyme. Dip toe tabs of cold butter into the herbs one at a time, pressing the herbs into the butter to coat them completely.
In a medium bowl combine the ground chicken, Worcestershire sauce, 2 tablespoons of the mustard, salt, and pepper. Form the mixture into 4 large patties no more than 1 inch thick. Nest 1 herb-coated bold butter tab into the center of each patty and gently form the patty around the butter. Drizzle EVOO over the patties and place them in a hot skillet or on a hot grill. Cook for 5 to 6 minutes on each side.
While the burgers are cooking, in a mixing bowl thoroughly combine the sour cream, lemon juice, dill, horseradish, and the remaining tablespoon of mustard. Add the radishes, red onion, carrots, cucumber, celery, coleslaw mix, the remaining 2 tablespoons of chopped parsley, and salt and pepper to taste. Toss to combine. Serve the Kiev burgers open faced of a slice of toast with the salad alongside.
I don't really eat chicken salad....But,k
I don't like chicken salad. Cold chicken is not my thing, I don't eat a cold turkey sandwich after thanksgiving either. But, I like rice and I like mandarin oranges so I thought that this was worth a try. And I am really glad that I did. It is really simple and doesn't take much time. there was a lot left, and the hubby made it disappear. I really like my "Gooseberry Patch" cookbook. It really comes in handy!!
Orange-Wild Rice Chicken Salad
Heads up! This isn't your ordinary chicken salad..it's better! This salad boasts wild rice, sugar snap peas and mandarin oranges.
6-oz. pkg. long grain and wild rice, cooked
2 c. cooked chicken breast, shredded (I cubbed them)
1 c. sugar snap peas, trimmed (I used frozen and I used the entire bag)
15 oz. can mandarin oranges, drained (I couldn't find 15, so I found 19.5 and used them all)
1.2 c honey-Dijon salad dressing (I couldn't find this so I used honey mustard salad dressing and added Dijon)
Combine all ingredients in a large bowl; mix well. Chill until serving time. Serves 4.
(or if your hubby decides that he likes it serves 2).
Rhonda Redder
Ellicott City, Md
These totally fell apart, but tasted really good
Under that sea...Under the sea..okay enough of that. I have made shrimp burgers in the past, they seem to be a trend of Rachael Ray's (not that I mind cause it is nice to eat a burger and it not be a hamburger). There isn't too much prep work in this burger, and they don't take long to make. They are super spicy and I couldn't figure out how to make them stick together. So, instead of burger patties we had taco type meat (though some if did stick together).
Shrimp Fajita Burgers
(makes 4 burgers)
1 1/2 pounds raw medium shrimp, shelled and deveined, tails removed
1 tablespoon of chili powder (half a palm full)
1 tablespoon Old Bay or other seafood seasoning (half a palm full)
Several drops of hot sauce, such as Tabasco
2 to 3 tablespoons fresh thyme leaves
1 teaspoon coarse black pepper
Zest and juice of 1 lemon
A handful of fes flat-leaf parsley leaves
1 celery rib, chopped (no thanks)
1 garlic clove, smashed out of its skin
2 tablespoons EVOO (twice around)
1 package of large flour tortillas, warmed and passed at the table
Heat a large skillet over medium-high heat.
Place half of the shrimp in the food processor bowl with the chili powder, Old Bay seasoning, hot sauce, thyme leaves, black pepper, lemon zest and juice, parsley, celery, and garlic. Process the mixture for 1 minute to combine. Transfer the mixture to a bowl. Chop the remaining shrimp and fold into the ground shrimp. Add the EVOO to the skillet. Mound a quarter of the shrimp mixture into the scoop at a time and transfer it to the hot pan. Use a fish spatula to gently press the shrimp mixture into patties and fry them for 5 minutes on each side or until firm and opaque.
Not a bad dish!
Shrimp Fajita Burgers
(makes 4 burgers)
1 1/2 pounds raw medium shrimp, shelled and deveined, tails removed
1 tablespoon of chili powder (half a palm full)
1 tablespoon Old Bay or other seafood seasoning (half a palm full)
Several drops of hot sauce, such as Tabasco
2 to 3 tablespoons fresh thyme leaves
1 teaspoon coarse black pepper
Zest and juice of 1 lemon
A handful of fes flat-leaf parsley leaves
1 celery rib, chopped (no thanks)
1 garlic clove, smashed out of its skin
2 tablespoons EVOO (twice around)
1 package of large flour tortillas, warmed and passed at the table
Heat a large skillet over medium-high heat.
Place half of the shrimp in the food processor bowl with the chili powder, Old Bay seasoning, hot sauce, thyme leaves, black pepper, lemon zest and juice, parsley, celery, and garlic. Process the mixture for 1 minute to combine. Transfer the mixture to a bowl. Chop the remaining shrimp and fold into the ground shrimp. Add the EVOO to the skillet. Mound a quarter of the shrimp mixture into the scoop at a time and transfer it to the hot pan. Use a fish spatula to gently press the shrimp mixture into patties and fry them for 5 minutes on each side or until firm and opaque.
Not a bad dish!
Monday, September 2, 2013
Boil the Chicken all day, peels right off the bone!
It's almost time for the crock pot to be dusted, my house to smell like fall, and to eat something with pumpkin in it until Christmas. Can you tell I'm excited? Fall is my favorite time of year. (I bought pumpkin spice creamer, I have 5 cans of pumpkin in my pantry, I love FALL!!)
I bought a bunch of chicken legs, and my hubby could not care to eat them, because they are bone in. So I decided that I would use them for this recipe, but I needed to get the bone off first. Not such an easy task, the chicken is not really willing to part with the bone. So I boiled it almost the entire day. While I was busy doing laundry, and cleaning up, the chicken was busy party ways with it's bone!! (I crack myself up sometimes!!!)
I made "King Ranch Chicken Casserole" from my Gooseberry Patch book. (Thank you Sharon "ShaSha" Wolfe for deciding that I need this cookbook, I have loved every recipe that I have made from it!!!) However, when I was reading this, I didn't realize that there was no ranch in it. I kind of wanted the ranch, and no I didn't dip it in ranch. This recipe is simple and very yummy!!!
King Ranch Chicken Casserole
(Introduce your family to the cheesy layers of this chicken and tortilla casserole that's popular with residents of the Lone Star State, where it originated.)
1c. onion diced
1c. green pepper, diced
8-oz pak. sliced mushrooms (I forgot to buy them)
1/4c. butter
10 3/4oz can cream of mushroom soup
10 3/4oz can cream of chicken soup
10 oz can tomatoes with chiles (I used rotelle)
1 clove garlic, minced
2 T. chili powder
1 T. chicken broth
12 (6-inch) corn tortillas, torn into quarters (I forgot to tear them)
3c. cooked chicken, diced and divided
16oz. pkg, shredded Cheddar cheese, divided
Saute onion, pepper and mushrooms in butter in a large skillet over medium heat. Add soups, tomatoes, garlic chili powder and broth, heat until bubbly and set aside.
Arrange half the tortilla pieces in a light greased 13x9 baking dish, top with half the chicken half the sauce and half the cheese. Repeat layers. Bake, uncovered, at 350 degrees for 30 minutes or until hot and bubbly. Serves 6. (Um more like two and a hubby who decided that he loved it and ate on it until there wasn't anymore).
Linda Behiliing
Cecil, PA
Yummo!!!!
I bought a bunch of chicken legs, and my hubby could not care to eat them, because they are bone in. So I decided that I would use them for this recipe, but I needed to get the bone off first. Not such an easy task, the chicken is not really willing to part with the bone. So I boiled it almost the entire day. While I was busy doing laundry, and cleaning up, the chicken was busy party ways with it's bone!! (I crack myself up sometimes!!!)
I made "King Ranch Chicken Casserole" from my Gooseberry Patch book. (Thank you Sharon "ShaSha" Wolfe for deciding that I need this cookbook, I have loved every recipe that I have made from it!!!) However, when I was reading this, I didn't realize that there was no ranch in it. I kind of wanted the ranch, and no I didn't dip it in ranch. This recipe is simple and very yummy!!!
King Ranch Chicken Casserole
(Introduce your family to the cheesy layers of this chicken and tortilla casserole that's popular with residents of the Lone Star State, where it originated.)
1c. onion diced
1c. green pepper, diced
8-oz pak. sliced mushrooms (I forgot to buy them)
1/4c. butter
10 3/4oz can cream of mushroom soup
10 3/4oz can cream of chicken soup
10 oz can tomatoes with chiles (I used rotelle)
1 clove garlic, minced
2 T. chili powder
1 T. chicken broth
12 (6-inch) corn tortillas, torn into quarters (I forgot to tear them)
3c. cooked chicken, diced and divided
16oz. pkg, shredded Cheddar cheese, divided
Saute onion, pepper and mushrooms in butter in a large skillet over medium heat. Add soups, tomatoes, garlic chili powder and broth, heat until bubbly and set aside.
Arrange half the tortilla pieces in a light greased 13x9 baking dish, top with half the chicken half the sauce and half the cheese. Repeat layers. Bake, uncovered, at 350 degrees for 30 minutes or until hot and bubbly. Serves 6. (Um more like two and a hubby who decided that he loved it and ate on it until there wasn't anymore).
Linda Behiliing
Cecil, PA
Yummo!!!!
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