Snow Day

 We got our first "big" snow of the season this weekend. In fact, it was the biggest snow storm we've had here in 6 years! Our city of Fort Wayne is sometimes referred to by weathermen as "the city where storms come to die!" Many times snow storms, thunderstorms, etc will be raging our way, and then about the time they reach the city limits they fizzle out. It's the strangest thing!.

So last week when we started hearing about this snow storm that would be coming our way, most of us waited to see. Well, wouldn't you know, this time it held together, and by the time we woke up Sunday morning, we had almost 8 inches on the ground, and it continued snowing for most of the day. 

Sure, I realize for many reading this, 8 inches is nothing, but like I said, it was our biggest snow in 6 years, which for us means it was Max's 1st really big snow! And this was the fluffy, fun snow! Perfect for snow balls fights, snow angels, and if your a 16 year old Bubbie and a 4 year old Max, wrestling until you cry from laughing. Seriously, their dad and I stood there and laughed so hard watching them. They were having a ball and absolutely adorable together. Warmed this mommy's heart, that's for sure! 

I wish I could be really cool and say "look at this amazing stew I made for when we came in from playing in the snow." But that would be a lie. I actually made this a few weeks back. (I did make slow cooker chicken and noodles yesterday though!) I just figured with much of the country already under a blanket of snow, or still expecting more over the next day or so, today would be a terrific time to share. 

This hearty stew is filled with roasted chicken, chunky veggies and a rich, creamy broth that will thaw you out in no time! It's a little thicker than a soup, not quite as thick as a chowder, so I went with stew. No matter what name you give it, every bite will be delicious and satisfying! 

Winter isn't done with us, and we might have another snow day or two in our future. No doubt coming inside to a bowl of something warm and tasty makes all that shoveling worth it! 

 

 Crock Pot Creamy Chicken Stew

2 lbs. boneless chicken tenders

2 TBS olive oi

2 tsp. garlic powder

1 medium white onion, chopped

3 celery stalks, diced

4 large carrots, diced

2 russet potatoes, peeled and cubed

4 c. chicken broth

2 c. water

2 chicken bouillon cubes

1 cup half and half

3 TBS corn starch

2 cans cream of celery soup

12 oz. bag frozen peas 

12 oz. bag frozen corn 

1 TBS dried parsley

Salt and Pepper

Preheat oven to 350. Lay chicken tenders on foil lined baking sheet. Drizzle with olive oil. Season with garlic powder, salt and pepper. Bake for 30 minutes until juices run clear. Place in a large bowl and allow to cool slightly. Shred with forks. In the slow cooker, add chicken, carrots, celery, onion, potatoes corn, broth, water, bouillon, and cream of celery soup. Season with salt and pepper. Cook on LOW 5-6 hours. Mix corn starch with half and half. Add to slow cooker. Turn to HIGH and cook about 20 minutes until slightly thickened. Add frozen peas and parsley. Stir and cook 5-10 minutes just to warm peas through. 

 

Shared at Weekend Potluck

Cravings

Oh the things I want to eat! That's right, the pregnancy cravings have set it, in full force! And while some of them I was expecting because they are the same things I couldn't get enough of when I was expecting Alex (Can you say Coney Dogs and Fresh Fruit?) others are a tad surprising.

Now, you all know I am a pasta lover. Can't get enough of the stuff. But this little guy (Yes, for those who haven't heard, we are having another BOY!!) has me wanting one specific kind....egg noodles! Seriously, can't get enough of them! I find myself planning meals around dishes I already make with them, and searching the net for new ways I can use them. And I have to do all of this while day dreaming about eating an entire container of strawberry frosting. Oh yeah...that's another one....

This recipes came to me because I was thinking about tuna noodle casserole. Yes, there are a ton of differing opinions out there about eating canned tuna while pregnant; and I am not about to get into all of them, but for me, a touch of it here and there is okay. So, when I started to plan my weekly menu and once again I found myself staring at the picture of this family favorite, I figured why not switch it up a bit? I could still have my egg noodles, but since we had just had tuna not too long before, leave that behind.

Imagine the flavors of a classic chicken noodle soup, but in a hearty, stick to your ribs, casserole..then you are on your way to understanding why this was an instant hit! Plus, I can't forget to mention how super simple too!

With another half of pregnancy yet to go, I am sure these cravings will change and probably even become more intense. Stay tuned to see what interesting things I come up with next!

Chicken Noodle Casserole

1 1/2 lbs. boneless chicken tenders

Olive Oil

1 (12 oz.) bag frozen mixed veggies, thawed

2 (10 3/4 oz.) cans cream of mushroom soup

1 c. milk

1 lb. egg noodles

Salt and Pepper to taste

Preheat oven to 350. Drizzle chicken with olive oil and season with salt and pepper. Roast in oven for 30 minutes or until juices run clear. Shred. In a large pot of boiling water, cook noodles to package directions. Drain well. Combine noodles, chicken, veggies, soup, milk, salt and pepper. Transfer to a greased 9 x 13 baking dish. Bake for 25-30 minutes until heated through. 

Finally...Success

Okay, okay, I realize the snow is melting, the temps are rising, and everyone has spring on the brain. But let's face it. We, more than likely, aren't out of the woods yet. There are probably still some chilly days in our future. And let's face it, if nothing else, we know there are going to be some rainy days coming. So while I meant to post this back in January or February, I'm happy I can still excuse doing so now.

I have tried for year to find a Crock Pot beef stew recipe I actually liked. I've played with different ones I've found in cookbooks and online. I have combined this and that from many to try to find just what I was looking for. And I have been unsuccessful...until now.

I just never liked the consistency, or the flavor, or the texture. I'm not going to lie. I am not the biggest beef stew fan. I love stew in general, just not the beef variety. Have no idea why, but it's just not on my favorite list. But I have two boys who love the stuff, so I have to make it. And while I'm not the biggest fan, even I enjoyed this and can safely say, I finally achieved the beef stew success I've been aiming for.

This has big chunks of meat and potatoes, a rich, flavorful broth, that you can thicken to your perfect stew liking. Oh, and you could easily start this in the morning when you get up, turn it down before you leave and then finish it when you get home!

My success has been a long time coming, but it's just in time for those cool, damp days spring will bring to our doorstep. This would be the perfect way to warm up and wait it out until the sun and warmth return! 

Slow Cooker Beef Stew

2 lbs. round steak, cut into chunks

3 medium potatoes, peeled and cut into chunks

2 c. frozen peas, thawed

5 medium carrots, peeled and cut into chunks

1 (10 3/4 oz.) can tomato soup

3 c. hot water

4 beef bouillon cubes

1 medium onion, chopped

1/2 tsp. garlic powder

2 TBS Worcestershire sauce

1 tsp. sugar

1/4 c. cornstarch

Salt and Pepper to taste

Combine all ingredients in slow cooker, except peas and cornstarch. Stir to combine. Cook on HIGH 1 hour. Reduce heat to LOW and cook 6 hours. Carefully ladle out 1 c. liquid and mix with cornstarch, whisking until smooth. Return to slow cooker. Add peas. Stir well. Cook on HIGH 30 minutes until thickened to desired consistency. 

Shared on The Country Cook Mar. 20, 2015

Conquer Fears in 2015

It's the new year folks. I hope it's treating you well thus far. How do you feel about new year's resolutions? I don't really believe in them. I think they actually set us up to fail. I think there is enough pressure in day to day life, adding to it only makes things harder. Instead, simply try to be a better person than I was the day before, all the time knowing some days I will fail. I will fall down. But thankfully, God gives me the opportunity to start over the next day and try again. 

That being said, I do try to come up with some foodie goals each January. A few years back, my goal for myself and this blog was to try at least one new recipe every week. Well, I am happy to report not only did I achieve that goal that year, but I have continued to follow that plan for over 3 years now! That's a lot of new recipes!! 

Last year my foodie resolution was to provide ya'll with both more casseroles and slow cooker dinners, because that's what you asked for. I hope I did a great job with that request because I tried really hard to bring you as many new ones as I could. 

This year, I don't really have such a specific recipe goal in mind. I am thinking in broader strokes this time. I've decided I'm going to attempt to conquer those dishes that still intimidate me in the kitchen. Or, find a way to make them that fits into my world a little better...and this recipe is the first example of that.

Risotto...have you ever made it? I've watched it be made on television a thousand times. I've heard all of my favorite chefs say "It's time consuming, but easy if you pay attention and have patience. Well, I've got news for you. I'm not the most patient person in the world. I can be when I have to be, (After all, I am the mother to a very active 10 year old boy!) but I only have so many patience to go around every day and sometimes there just isn't any left to use while cooking. 

So imagine my joy when I found this recipe while thumbing through a new holiday cookbook I got a couple weeks ago. Yep. Risotto...baked in the oven. Some stirring and pouring, and the oven does the rest of the work. Hallelujah!

Now, a couple things. First, when it says to stir a couple times during cooking, don't skip this step. Yes, I know I said the oven does all of the work, but believe me, you're going to be happy you took the 20 seconds it takes. Secondly, don't be scared if most of the cooking time passes and you see a lot of liquid left. The rice is going to cook, and then absorb it, it just takes a while. You just have to be patient. Gee, where have I heard that before? 

I promise you're going to love this dish. It makes a great side to any meal you are serving, and it's pretty enough you can entertain with it too.

No matter what your 2015 goals are, I'm so thankful you are joining me for another year of my family's food, and look forward to sharing my conquering tales with you.

Baked Risotto

From Better Homes and Gardens

3 1/4 c. water

1 (10 3/4 oz.) can cream of celery soup

1 1/4 c. medium grain rice (NOT instant)

1/3 c. matchstick carrots

1/2 c. frozen peas, thawed

1/2 c. grated Parmesan cheese

Salt and Pepper to taste

2 tsp. dried parsley

Preheat oven to 375. In a medium bowl combine uncooked rice, water, soup, carrots, salt and pepper. Transfer to an ungreased casserole dish. Bake covered for 55-60 minutes, stirring twice during cooking, or until rice is tender. Remove and stir in peas, Parmesan and parsley. Let stand for about 10 minutes before serving. 

Shared on The Country Cook Jan. 9, 2015

Early Winter

After that nasty polar vortex last winter, I kinda hoped Mother Nature would have pity on us and give us an easy one this year. Well, it's not even officially winter yet, and she has rared her ugly head and made her presence known! Yep, a week before Thanksgiving, and our temps plummeted into the single digits with negative wind chills, making for a cold, blustery week. 

Now, I am trying hard not to complain too much because we all watched while Old Man Winter dumped some seventy, yes that's 7-0, inches of snow on Buffalo, burying them in the white stuff, and stranding people on highways for hours. I can't even imagine!

Oh, and I have to give you the other piece of this freezing puzzle. See, our housing addition is currently under major road construction, giving us all new streets. And while it's going to be really nice when they are done (estimated time, next JULY!!) right now, it's a huge pain. We have no driveway, only half a street in and out, and get the privilege of parking at least a block away, sometimes more. I'm not kidding when I say with the cold weather, and this headache, it got to a point when I was just mad every time I had to leave the house. It was a huge hassle, and I would have much rather sat inside, warm and cozy; but life doesn't work that way, and at some point, I had to put on my big girl pants (and coat, gloves, scarf, boots...) and venture out. 

So, what's a girl to do when winter comes early, her toes are frozen and her car is what seems like half a mile away? Make soup of course!! What better way to warm up, comfort the soul and feed my icicles of a family??!! 

This one is gonna become a favorite, kids. You are going to keep coming back to this simple, delicious recipe over and over during the cold months ahead. Creamy, full of veggies, so yummy...it's what winter was made for!

I'm hoping we get a small break until winter officially arrives in December. But I'm not holding my breath. I'm also hoping to actually be able to park in my driveway soon. But again, I'm not holding my breath. Either way, I'm going to eat soup, and try to look at the bright side...spring is only 116 days until Spring! 

Easy Vegetable Chowder From Taste of Home

1 medium onion, finely chopped

1 (12 oz.) bag frozen broccoli and cauliflower

1 (12 oz.) bag frozen mixed veggies

3/4 c. butter

1/2 c. flour

4 c. chicken broth

2 c. milk

2 c. half and half

1 tsp. dried oregano

1/4 tsp. garlic powder

Salt and Pepper to taste

In a large Dutch oven, saute onion in butter until soft. Add flour; stir to combine. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes until thickened. Stir in milk, cream, oregano, garlic powder, salt and pepper. Add veggies. Cook gently over a low heat until heated through, about 15 minutes. 

 

Disclaimer: As a Field Editor for Taste of Home, I share this recipe for my own use. I am not a paid employee. 

One Skillet To Heart Healthier

As many of you know, last month we had a real scare in our family when Mr. E was hospitalized for 2 1/2 days with pulmonary emboli...also known as blood clots in the lungs. It was quite the ordeal, and now a month later I am happy report he is doing exceptionally well, and has had all good check ups at both his cardiologist and hematologist...praise be to God!

Upon being discharged from the hospital, the only dietary restrictions he had were to attempt to eat a little heart healthier, meaning lower sodium and trans fats. To be honest, it wasn't a major change in something he's already been doing. See, a few years ago at the urging of his physician, he decided to start eating better and working out. That's when his food habits began to change; and he went back to Taekwondo. Three years later, and almost 100 lbs. later, he is more fit, and healthier than he has ever been in the 17 years we've been together. I'm so proud of the changes he made in his life; and was up to the challenge to find even more ways to make his diet healthier.

In that spirit, how about a one skillet meal that has robust, fresh, bright flavor that is not only a fantastic meal for a busy weeknight, but also includes my favorite tip on adding less salt, without taking away flavor. What is that? You ask. Well, it's our trusty friend the lemon. 

I can't even tell you where I learned this trick, it's been so long ago, but the flavor of lemon or lemon juice hits some of the same taste buds on your tongue as that of salt, in such a way, it tricks your brain into thinking it has a salty flavor when in reality it has very little or even none. 

So there you go. A terrific new supper idea you can have on the table in almost no time at all; and a tasty little trick to keep up your sleeve any time you want to reduce the sodium but punch up the flavor! 

Lemon Chicken and Rice Skillet

3 boneless chicken breasts, cut into bite size chunks

1 1/2 c. instant white rice

1 (14 oz.) can low sodium chicken broth

1 TBS cornstarch

1 medium white onion, chopped

2 TBS butter or margarine

2 carrots, thinly sliced

1 c. frozen peas

1 lemon, juiced and divided

2 tsp. dried parsley

2 cloves garlic, minced

Salt and Pepper, to taste

In a large skillet or dutch oven, melt butter over medium high heat. Saute chicken, onions and carrots until tender and chicken is browned, about 10 minutes, stirring often. Season with salt and pepper.  Add garlic and cook 1 minute more. In a small bowl combine chicken broth, 2 TBS lemon juice and cornstarch. Add to chicken mixture. Bring to a boil, and cook 2-3 minutes, stirring, until slightly thickened. Add rice and peas. Stir well. Remove from heat and cover. Let stand for 5 minutes. Check for rice tenderness. Add parsley and stir again. Just before serving, drizzle with remaining lemon juice, to taste.

 

Shared on The Country Cook Aug. 15, 2014

Take Out Casserole

I hope you all had a very nice Easter yesterday, surrounded by those you love, celebrating everything Spring and new life among us has to offer. And I guess my only question is "Are you tired of ham yet?" Did you get your fill or are you planning a week of leftovers? If you don't care to see another ham for quite a while, then you are going to be so happy you logged on today!

Sometimes I just get a craving and I get can't it out of my head until I satisfy it. Do you ever have that happen? And what do you do when there is no way you can "scratch the itch" so to speak? Do you simply try to ignore it, (which almost never works) or do you find another way? I'm more likely to find another way, and that's exactly how this recipe came to be.

See, I was craving Chinese take out...B.A.D. Like, it was the only thing I could think about. I have no idea why, but I do have my suspicions. If you read this post  back in March, then you know we aren't having very good luck with our favorite Chinese restaurants here in town. One closed and one burnt to the ground. So I believe my cravings came from a subliminal place. My brain knew I couldn't have the dishes I loved from those two places, so it decided to make them all I could think about. You know, tell someone they can't have something, and it only makes them want it more.

So I looked at what I had in the pantry, fridge and freezer. I looked at the time I had to give into my craving, and I thought "Why not take all the elements of this loved take out dish...and turn it into a casserole?" And that's exactly what I did. This would make a simple supper any night of the week. Prep the chicken in the morning, let it marinade all day, and then dinner can be on the table in almost no time at all that night. Oh, and it's very budget friendly too, especially if wait until the store is running specials on chicken and frozen veggies!

We all deserve to satisfy our cravings now and again. But if you can do it in a way that brings your family around the table to a new meal they love, well than that's just icing on the cake. Oh great...now I want cake...

Teriyaki Chicken Casserole

1.5 lbs. boneless chicken tenders, cut into bite size pieces

3 TBS vegetable oil

2 heaping TBS Asian seasoning blend*

2 garlic cloves, minced

3 c. chicken broth

3 1/3 c. instant white rice

1 (16 oz.) bag frozen broccoli, thawed and drained well

1 (12 oz.) bag peas and carrots, thawed and drained well

1 green pepper, sliced thin

1 1/3 c. teriyaki sauce, divided

1/3 c. water

Black Pepper to taste

In a medium bowl combine chicken, seasoning blend and garlic. Stir well. Marinade in fridge for at least 4 hours.

Preheat oven to 375. In a large skillet heat oil over medium heat. Brown chicken until golden on all sides. Add pepper, broccoli, peas and carrots. Saute until veggies are crisp tender. Add rice, chicken broth, water, 1 cup teriyaki sauce and black pepper. Stir to combine. Transfer to a greased 9x13 pan. Cover with foil and bake for 30 minutes. Remove from oven. Add 1/3 c. teriyaki sauce and stir. Bake for an additional 10 minutes. Allow to sit 5 minutes before serving. *NOTE* You can find an Asian seasoning blend with the regular dried herbs and spices, or on the international aisle. The one I prefer is a sesame ginger blend.

Shared on The Country Cook April 25, 2014

 

Panda Express At Home

I know I shouldn't, but I can't get enough of Panda Express food. Let's face it, on the list of things we should be eating on a regular basis, it's more than likely not at the top; but I can't help it, I'm addicted. And it's not like we don't have plenty of authentic Chinese restaurants around us. We do. But there is just something about the mall food court staple (Or if you are lucky to have a free standing one like we do!) that will always hold a special place in my heart...and stomach.

I always get pretty much the same meal every time I do, and even if the main dishes might vary a little, my side dish never does. I want their lo mein...and lots of it. Pile it up! I've been known to ask for a double helping. I've been known to get it and nothing else. Yes, I know I have a problem; but hey, admitting it is the first step! Sure, their rice is just as yummy, but for me there is just something about those noodles... with the veggies...in that sauce...okay, now I'm drooling.

Good thing I came up with this recipe so I can make it at home any time I want. It's a super easy, and economical side dish for any night of the week. Take some help from the store with some egg rolls, whip this up as a side and dinner is served. (Which is exactly favorite way to go.) Or bump it up with some additional veggies, making it a main dish. Either way, it's delicious and this way you know exactly what goes into it, so healthier too.

We all have to treat ourselves with "naughty" food choices now and again. After all, I live to eat, I don't eat to live. Food is meant to be enjoyed and craved. It is supposed to make us feel better after eating it. Maybe even brighten our day. But when I'm trying to be a little more responsible, or just plain don't feel like leaving the house for the drive thru, now I can have my treat any time I want!

Quick Vegetable Lo Mein
16 oz. spaghetti, cooked to al dente and drained
1/4 c. teriyaki sauce
3 TBS vegetable oil
1 garlic clove,  minced
1/2 c. soy sauce
1/4 tsp. red pepper flakes
1/2 c. match stick carrots
1/2 c. snow pea pods
1 bunch green onions, chopped
Black Pepper to taste

In a large skillet heat oil on high heat. Add carrots, pea pods, green onions, red pepper flakes, and garlic. Saute and stir until veggies are crisp tender, about 5 minutes. When pasta is cooked and drained, add to skillet. Toss with veggies. Add soy sauce and teriyaki. Stir to coat. Season with black pepper. Reduce heat to medium and cook about 5-7 minutes to allow flavors to develop.

Shared on The Country Cook April 18, 2014

Chinese at Very Good Recipes

Even More Take Out At Home

So...we aren't having the best of luck when it comes to our favorite Chinese restaurants here in town. Let me explain. We live next to a shopping plaza, and we were lucky enough to fall in love with a Chinese buffet that went in a few years back. Fortune Buffet was a tasty, budget friendly place for us to take our little "big eater" to fill him up. But even more than we enjoyed their buffet, we loved zipping over there for their take-out. They were one of the few buffets in town that when you ordered it to-go, they made it fresh and just didn't get it off the buffet. And oh, could they make some tasty food! In fact, we said on multiple occasions we enjoyed their take-out more than the buffet. Well, here about 6 months ago, a sign went up on the door that they were "finding a new location." Evidently they never did, because they haven't opened again any where we can find, and we miss them.

So then, last summer a place went in called The Paper Lantern. It was actually a family owned business specializing in Chinese and Vietnamese cuisine. Mr. Everyday actually tried them first, raved about them, went in so many times for lunch that he became a regular and got to know the owners, and then turned little man and I on to them too. They were super inexpensive, and had tasty, traditional food. We loved it!

Well, about a month ago, we were sitting here one evening when a news alert came on saying a fire had broke out at a Fort Wayne restaurant, and due to the extremely cold temps and winds, fire fighters were having a hard time getting in under control. Sadly, it was The Paper Lantern, and the entire thing was destroyed. Nothing left. It was so incredibly sad to watch and see the aftermath. The couple that owned it is completely devastated and while they hope to rebuild, aren't sure if they can go through it again. I guess only time will tell.

Now, with those back stories, you can understand why I've been pretty desperate to recreate some of our favorite Chinese foods in my own kitchen. This one happens to be the hubby's favorite. When ordering Chinese take-out, 9 times out of 10, this is what he would order.

Honestly, I never knew it could be so easy to make at home. But this could be a weeknight supper with no trouble at all! The most important thing to remember is you want to use pre-cooked rice! It makes for the best fried rice. I think the best way to do it is to make the rice the night before, put in the fridge over night and when it's time for supper, you're off to a good start!

I told my husband we have to stop raving about restaurants we love, because we seem to be a bit of bad luck. But until we find another place we love as much as we did these two, at least we can still enjoy favorites at home!

Shrimp Fried Rice

1 (12 oz.) bag frozen small 60/80 ct. , tail off, shrimp, thawed

4 c. pre-cooked brown rice (see note below)

1 (12 oz.) bag frozen peas and carrots

3 green onions, chopped on a bias

1/2 tsp. cornstarch

2 TBS oil, divided

3 eggs, beaten

2 TBS soy sauce

Salt and Pepper to taste

In a medium bowl toss shrimp, cornstarch, salt and pepper. Allow to sit at room temperature for 10 minutes. Heat a very large skillet on high heat. Add 1 TBS oil and swirl to coat pan. Add shrimp, and move around so they aren't overlapping. Do NOT move for 30 seconds and allow to fry. Flip over and fry for another 30 seconds, until almost cooked through. Remove with a slotted spoon to plate, leaving behind as much oil as possible. Turn heat to medium. Add eggs, stirring very quickly to scramble. When eggs are almost done, dish out and add to plate with shrimp. Wipe skillet out and return to high heat. Coat with other 1 TBS oil and saute green onions about 15 seconds. Add rice and stir well to mix. Allow the rice to cook untouched for 1-2 minutes until a sizzle is heard. Toss the rice to cook on all sides. Add 1 TBS soy sauce and stir well. Add shrimp, peas and carrots and eggs back in to finish cooking. Cook until heated through, about 5 minutes. Add another 1 TBS soy sauce, mix and serve hot. *NOTE* I find the best rice to use is made 24 hours ahead of time, and chilled in fridge.

Shared on The Country Cook Mar. 14, 2014

 

Skillet Supper

Fall is officially here. If you missed it, the first official day of autumn was indeed yesterday, bringing with it all the favorite flavors we look forward to every year. Of course you have your apple and pumpkin lovers. I include cinnamon in the list too. But one thing that I think everyone can agree on is that when the leaves are falling, and we have crisp mornings followed by sunny days with just a nip in the air, ending with clear nights perfect for bonfires, something that always tastes good is good ole' fashion comfort food!

Now me...I love comfort food year round, but it does taste different in each season. And one of the things I love most about fall, and that season that comes next, which I refuse to even discuss at this point, is the fact I can enjoy all of my favorite comfort foods, and they are functional too, warming me and my family from the inside out! Let's face it, there is nothing better than coming home after a long chilly day, to a piping hot meal sitting on the table inviting you to sit down, relax and thaw out!

One meal that is at the top of that list for us is Chicken Pot Pie. And I have a pretty simple one that is my go-to recipe, but when I found this I knew it was going to be even simpler, perfect for those days when I'm rushing here and there.

This comes together in almost no time at all, and while every single bite is filled with intense chicken flavor and delicious veggies, the stars of this meal are definitely the biscuit pieces seasoned to perfection. They make this a fun, new, unique way to enjoy a classic!

Comfort food is one of the best things about the new season that is upon us. So get in the kitchen, whip up something delicious, maybe even this dish, and enjoy every single bite!


Skillet Chicken Pot Pie Inspired by Pillsbury
1 1/2 lbs. chicken tenders, cut into 1-inch pieces
1 1/2 TBS vegetable oil
2 c. chopped carrots
2 c. frozen diced potatoes
1 1/2 c. frozen peas
1 (12 oz.) jar chicken gravy
1/2 -1 c. chicken broth
1 (10 ct.) Grands Jr. biscuits, cut into quarters
1 1/2 tsp. dried thyme
1/2 tsp. garlic powder
Salt and Pepper to taste

Preheat oven to 400. In a larges skillet heat oil over medium high heat. Add chicken to oil and season with 1/2 tsp. thyme, salt and pepper. Stir and cook until chicken is browned on all sides, about 5-7 minutes. Add potatoes and carrots. Cook for another 5 minutes. Add gravy and 1/2 c. broth. Stir well. Bring to a boil. Cover and reduce heat to low. Cook 20 minutes, stirring often. If too thick, add other 1/2 c. broth. Add peas and cook for 5 additional minutes. Remove from burner but keep warm. In a large bowl combine biscuit pieces, 1 tsp. thyme and garlic powder. Toss to coat. Lay on a ungreased baking sheet. Bake for 8-10 minutes until golden brown. To serve, ladle chicken mixture onto plates and top with several biscuits.

Shared on The Country Cook September 27, 2013

Chicken at Very Good Recipes

It's Not a Soup, It's a Stew

I guess I feel the need to defend myself. I know I've been bombarding you with so many slow cooker soup recipes lately, I'm almost starting to feel guilty when I find another I want to try. But then I remember it's freezing outside for many of you too, and hope that you have been enjoying this little trend as much as I have. But this time...technically....it's not a soup. Okay, I realize I'm talking semantics here, but just bare with me because this dish is absolutely worth it!

They always say if you don't enjoy the weather in Indiana, wait about 5 minutes because it will change. The last week of January demonstrated this perfectly. That Tuesday we hit a record high of 64, and yes I was wearing flip flops. That night into Wednesday we had severe storms, with tornadoes breaking out across the southern part of the state. By Wednesday night the winds were still there, and the temp had dropped into the 20's. And on Thursday and Friday we never made it out of the teens with subzero wind chills. It was COLD. No...it was FREEZING! And yes, it would be miserable anytime, but after that extreme warm up, it was even more of a jolt to the system. That Friday also happened to be a school holiday for us, so I was very thankful we didn't have to venture out into it; but my boys were still doing to Taekwondo that evening, so I wanted something to warm them up when they got home.

What better way to warm them from the inside out than a big bowl of stew! With hearty chunks of meat, veggies and a rich thick broth, this is definitely a stew that eats like a meal. Plus, since it basically cooked itself all day I was able to do fun things with my little man while he was home with me.

This new Crock Pot and I have become the best of friends. I love finding new things to cook in, and no better time of year than now to get "stuck" in the soup section of my cookbooks. But wait, remember...it's not a soup...it's a stew!

Crock Pot Irish Stew 

2 lb. chuck roast, cubed

2 large potatoes, peeled and diced

2 c. diced carrots

1 envelope onion soup mix

2 (10 3/4 oz) cans tomato soup

1 soup can water

16 oz. frozen peas

Salt and Pepper to taste

Parsley, for garnish

Combine beef, potatoes, carrots, soup mix, tomato soup, can of water, salt and pepper in Crock Pot. Cook on LOW 8 hours. Add frozen peas and 1/4 c. water. Cook on LOW 1 additional hour. Garnish with parsley.

Shared on Lady Behind The Curtain Feb. 13, 2013
Shared on Miz Helen's Country Cottage Feb. 14, 2013
Shared on The Country Cook Feb. 15, 2013

\

Post Holiday Leftovers

While I do not, I know many of you have containers of leftovers sitting in your freezer right now; all things you enjoyed during the holidays but just couldn't finish at the time. I think leftovers can be a great thing. Reheat them "as is" for a quick meal, or have fun turning them into something else. So even though I had to purchase the ham I used in this delicious dish, I know many of you are going to be excited to use some of that extra holiday ham you have on hand!

This is comfort food at it's best! Let's face it, if you are making a recipe that includes the words "serve over egg noodles" most of the time it's going to be a hit! There is just something so familiar, yet versatile about them. Your family is going to love this, and when they find out you made the cheese sauce from scratch, you will be a hero! Yes, it takes a little longer, but it's very simple if you go step by step. I promise. If I can do it, you can!

If you are looking for simple suppers during these chilly winter nights, but also want your loved ones to feel satisfied, this is perfect! Plus, if you have some ham hanging out in your freezer as we speak, now you have something to use it for!


Ham and Swiss On Egg Noodles Adapted from Family Living Classics
1 lb. egg noodles
2 c. cooked ham, diced
10 oz. frozen peas, thawed and drained
1 (4 oz) can sliced mushrooms, drained
3 green onions, chopped
8 TBS butter, divided
1/4 c. four
3 c. milk
8 oz. shredded Swiss cheese
1 TBS dried parsley
Salt and Pepper to taste


Cook egg noodles according to package directions.In a large saucepan cook green onions in 2 TBS butter for 3 minutes. Add mushrooms and peas. Cook until heated through, about 5 minutes. Remove from pan and set aside. Melt 6 TBS in saucepan. Add flour, whisking until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk, and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cheese, in small batches and stir in a figure 8 motion until cheese is completely melted and sauce is smooth. Season with salt and pepper. Add vegetable and ham. Mix well. Cook until heated through, about 10 minutes on low. When noodles are done, drain and return to hot pot. Add 2 TBS butter and parsley. Stir well until noodles are coated. Serve ham mixture over egg noodles.

~Join me for Tasty Tuesday on Formula Mom~

Shared on Mandy's Recipe Box Jan. 15, 2013
Shared on Lady Behind The Curtain Jan. 16, 2013
Shared on Miz Helen's Country Cottage Jan. 17, 2013
Shared on The Country Cook Jan. 18, 2013

Ham at Very Good Recipes
Pin It