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

Our New Normal

Every day when I wake up these days, I find myself holding my breath as I reach for my phone to read the latest headlines and see what latest development has occurred.

We are living in uncertain, and for many, scary times. Being told to stay in place, shelter at home, quarantine ourselves. Restaurants are closed. Businesses have sent workers home. Grocery store shelves are empty. I could go on and on about so many things that are causing anxiety of every single minute of the day.

As I was going through the few recipes I have to choose from to post this week, I chose this for one reason. It is filled with ingredients that you could maybe have on hand already or hopefully find easily at the store, and not spend a fortune.

The thing I notice when I venture out to buy groceries, besides the vast amount of empty shelves, is that fact that for many like me who shop on a budget, and know the brands to buy every week to stretch a buck...that is out the window. We are all in survival mode, and buying whatever we can find, no matter what brand, and in many cases, no matter what the cost. I know I spent more money at the store yesterday than I normally would because I had to substitute pricier brands for the generics I usually buy. Don't get me wrong, I was happy to find what I did and felt blessed to be able to buy every single item on my list (okay, I couldn't find any tomato soup, but that is very minor) but it got me thinking about how much extra money we might have to spend on groceries over the next few weeks.

Don't worry when you see the amount of ingredients on the list. They are simple. They are pretty inexpensive. And many of them might be in your pantry or fridge right now. We are heading into the end of March, and I wish I could say it's warming up so stew doesn't really sound that good, but as I type this, snow is falling outside, so soups and stews are definitely still on the menu.

The other great thing about this? Make it for supper one night, and have leftovers for lunch for a few days! You know with the kids home from school, lunches need to be easy too!

I wish I had some encouraging words for all of us to make our new normal actually seem normal. I will leave you with something our pastor said during our virtual church service today.

"Asking why is okay in times of trouble. Rest assured, while we might not have the answer, God is doing is work all the time, and we can have peace knowing His plan is always right." 

Smoked Sausage Stew

3 TBS butter

1 lb. smoked sausage, chopped

4 medium potatoes, peeled and cubed

1 medium yellow onion, finely chopped

2 carrots, peeled and finely chopped

2 ribs celery, finely chopped  

1 (32 oz.) box beef broth

3 c. water

3 beef bouillon cubes

1 (12 oz.) bag frozen mixed veggies

1 tsp. dried thyme

1 tsp. garlic powder

2 tsp. dried parsley, extra for garnish

1 1/2 c. heavy cream

4 TBS cornstarch

Salt and Pepper

In a large stock pot over medium high heat, melt butter. Saute sausage, onion, celery, carrots and potatoes for 5-7 minutes until vegetables begin to soften. Add frozen veggies, broth, water, bouillon, thyme, garlic powder, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Whisk cornstarch into cream until smooth. Increase heat high. Add cream mixture. Stir constantly. Boil for 1 minute. Reduce heat to low and cook 10 minutes until desired consistency. Garnish with extra parsley.

Slow Cooker Summer

I will admit, it wasn't until just a couple years ago I ever thought to use my slow cooker during the summer months. I'm sure it's because back then I wasn't as using it for the variety of dishes I do now, so it was mainly for soups. And as much as I love soup, and yes, even find myself craving it once or twice in the summer months, most of the time when it's 90 degrees outside with 110% humidity, a piping hot bowl of soup is the last thing I want to eat. So, it usually stayed in the china cupboard from about April to September.

That has totally changed now, and I will use it year round, and actually look for ways to utilize it more during these hot months. After all, who doesn't love something that allows you to get a hearty, delicious meal on the table, without heating up the house with the oven or even stove??!! And with the vast amount of dishes you can now make in the Crock Pot, you aren't limited to just soups or stews anymore...however, that is what I happen to have for you today, ironically enough.

Honestly though, there are going to be some cooler, rainy days during the summer, and this would be perfect for those. And if you live in the Midwest, there have certainly be plenty of those this year! My word, I can't remember a more rainy summer than this one, or at least it has been a very long time. Day after day of torrential downpours, heavy thunderstorms, flash flood warnings...this has been Summer 2015 in Indiana.  Hence why I don't feel bad about breaking my "rule" about winter time foods during the months of June, July and August!

This is comfort on a plate. It's something the whole family will love, think you really spent a lot of time making, and will end up on your "make again and again" list! And to be honest, I know this will taste SO good some fall and winter...I'm kinda glad I tested out in the summer!

If you aren't using your Crock Pot during these dog days of summer, saving on time, energy and heat...you need to start! I promise once you do, you will find yourself cooking everything and anything you can inside of it!

Slow Cooker Chicken Stew

with

Pepper Biscuits
Inspired by The Gunny Sack

2 lbs. boneless chicken tenders, cubed

1 medium white onion, chopped

2 c. chopped carrots

3 c. cubed Yukon gold potatoes

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

1 soup can water

2 TBS cornstarch

3 1/2 TBS cold water

1 (8 ct.) can Grands biscuits

1 TBS butter, melted

Salt and Pepper to taste

Garlic Powder to taste

Dried Parsley

Place chicken in bottom of slow cooker. Season with salt, pepper and garlic powder.  Add potatoes, carrots and onions. In a medium bowl whisk together 2 cans of soup and water. Pour over chicken and veggies. Cook on HIGH for 6 hours. In a small bowl whisk together cornstarch and cold water until smooth. Add to stew and allow to cook about 10-15 minutes until it's slightly thickened. Place biscuits on baking sheet. Baste with melted butter and sprinkle with black pepper and parsley. Bake according to package directions. Serve stew topped with 2 biscuits per plate. Sprinkle with extra parsley.

 Shared at Weekend Potluck

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

A St. Patrick's Day Twist

If you haven't been paying attention to the calendar, St. Patrick's Day is tomorrow, and if you are still looking for some inspiration for your "green" dinner, you've come to the right place.

I will admit, St. Paddy's Day isn't really a big deal in our house. Sure, I have a few decorations up, Alex always wants to wear green, but besides that, we don't do much to celebrate. We are way past the age of going out for some green beer, and with a kid, unless gifts are involved, it's not a real holiday.

However, I do try to serve something festive or Irish inspired for dinner. It's a simple way to acknowledge the day, and hey, we gotta eat. And to me, nothing says March 17th more than cabbage. So, you know I was excited when I first saw this recipe! A simple stew perfect for a holiday on a weekday.

If you've never added cabbage to your soups or stews, you are really missing out. It adds such flavor and really keeps its consistency well. If I'm making a stew, I want a dish that we can really sink our teeth into. Big chunks of meat, potatoes and veggies that will fill us up!

This would make a fantastic supper for your St. Patrick's Day tomorrow night. Sure, you can go with something a little more traditional like Corn Beef and Cabbage, or even my Crock Pot Irish Stew, but why not switch things up a bit and put a yummy twist on your holiday this year? 

Cabbage and Sausage Stew

From South Your Mouth

1 lb. smoked sausage, cut into half moons

5 medium potatoes, peeled and chopped into 1 inch pieces

1 small head cabbage, chopped

2 TBS vegetable oil

3 medium carrots, diced

1/4 tsp. garlic powder

6 c. chicken broth

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

1 medium yellow onion, finely chopped

3 TBS butter

Salt and Pepper to taste

Heat oil in a stock pot over medium heat. Add sausage and cook until browned on all sides. Add onion and carrots. Saute' until tender. Add butter, cabbage, garlic powder, salt and pepper. Cook and stir for 5 minutes. Add broth and potatoes. Stir to combine. Bring to a boil Reduce heat to medium low and simmer, covered, for 30 minutes. In a medium bowl, ladle out some of the soup liquid. Add condensed soup. Whisk to combine. Add back in soup. Reduce heat to low. Cover. Cook for additional 15 minutes. *NOTE* I actually made this in the afternoon and let it sit on the stove (off) covered, and reheated at supper time. 

Shared on The Country Cook Mar. 20, 2015

Cabbage at Very Good Recipes

Have You Noticed?

Noticed what, you might ask? That I'm trying really hard to give you at least one new slow cooker recipe each week? Did you? I didn't really make a conscious effort to do so, but after I noticed it was happening, I figured nobody would complain. So many of us are celebrating the arrival of autumn by using our Crock Pots for everything and anything, for the comforting, cooked all day meal we all crave.

So, here is today's installment. A rustic meal that you can literally throw in the slow cooker in about 15 minutes in the morning as you are rushing out the door, and then come home at the end of the day to eat. That's it. No fuss. No muss. The perfect dish on a chilly fall day when you just want to pick your feet up, relax and enjoy every single bite.

I actually made a version of this a few years ago, and decided to tweak it a little bit to make it even better this time around. Add a little more flavor to an already tasty dish. Plus I moved it on the scale a little bit, farther from soup, closer to a stew. Doesn't the word stew just make you feel warm and satisfied? Especially during the colder months. Oh, and I added more veggies this time to! Get them in where you can, right??!!

If you've never had lentils, think "flat beans". I know that isn't a technical description, but when they cook they remind of a little of beans, soft and tender. They also happen to be one of the healthiest foods you can eat! With high protein, fiber, vitamins and minerals, they are an easy way to get more nutrients in your diet.

If you're looking for a delicious meal that you can feel really good about eating, and savor every spoonful, this is it. Treat your family to it tonight!

Crock Pot Sausage and Lentil Stew

1 c. dried lentils, rinsed

1 lb. smoked sausage, chopped

3 c. chicken broth

2 c. water

2 chicken bouillon cubes

1 (28 oz.) oz. can diced tomatoes, with juice

1 white onion, chopped

2 carrots, diced

2 celery hearts, diced

1/2 tsp. garlic powder

2 tsp. dried parsley, extra for garnish

Salt and Pepper to taste

Combine all ingredient in Crock Pot. Stir well to mix. Cook on LOW for 8-10 hours until lentils are tender.

Shared on The Country Cook Oct. 3, 2014

Lentils at Very Good Recipes

Car Repairs and Recipes

Not two things that normally go together, right? But last week, they did for me, and the result is going to be something yummy for you!

I hate car repairs. Ugh. They are so annoying. And more often than not, so expensive. Luckily, this time was a "planned" visit, not unexpected, so it was a tad less painful. 

So as I sat there in the waiting room, finding ways to pass the 3 hours it was going to take for them to finish my car, and I found myself talking food with a couple other ladies also waiting. We were watching Food Network  and discussing what the chef was making, which turned into things we love to make, which then turned into us swapping ideas and recipes. 

One of the ladies said she had just made a recipe for her boyfriend, who is pretty picky, and he loved it. She works weird shifts, and is always looking for ways to use her slow cooker to make meals easier. She said it was great because she could have it cooking while she worked, he could eat when he got home, and it was still just as delicious when she got home later. With our busy schedules, dishes you can eat out of all night long are a must!  

If you love chicken pot pie, you're going to adore this. It's like the inside of a chicken pot pie your grandma used to make, turned into a comforting bowl of soup. Think pot pie without the crust. Which, for me is quite appropriate since when I was a kid I always left the crust on the plate after I ate the entire middle out.

This makes the perfect "set it and forget it" fall supper. It's full of flavor and will warm your family up in no time. I can't say I'm ever going to enjoy getting the car repaired, but at least this time I came out of it 

Crock Pot Creamy Chicken Stew 

3 boneless chicken breasts, cubed

3 c. frozen mixed veggies 

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

1 can water

3 medium potatoes, peeled and cubed

1/2 tsp. onion powder

1/2 tsp. garlic powder

2 tsp. dried parsley

2 tsp. cornstarch

Salt and Pepper to taste

Combine all ingredients except cornstarch in slow cooker. Mix well. Cook on HIGH for 6 hours. Combine cornstarch with 3 tsp. liquid from stew. Stir well, Pour back into stew. Cook until thick, about 10-15 minutes.

Shared on The Country Cook Sept. 26, 2014