Friday, January 23, 2015

Slow Cooker Chicken and Potatoes

This chicken and potatoes recipe is warm, comforting and a complete meal full of flavor. There is nothing better than to come home from work or school and dinner be ready for everyone to eat. You won't even need to make a side dish to go along with it which is an extra perk. Now that I'm working part time I try and use the slow cooker as much as possible. I'm sure there will be lots of different chili's, stews and soups made this weekend in slow cookers with the upcoming storm. I hope everyone stays warm and enjoys the snow!!

Ingredients:
4 Small Bone-in Chicken Thighs
1 Cup Baby Carrots
3/4 Cup Pearl Onions
8 oz Mushrooms
1 1/4 lb Baby Potatoes
3/4 Cup Low Sodium Chicken Broth
1 Tbsp Herbs de Provence
1 Tsp Garlic Powder
1/4 Tsp Pepper
3/4  Cup Flour
1 Tbsp Olive Oil

Adpated from: http://www.culinary.net/

In a shallow dish combine the herbs de provence (thyme, fennel, basil and savory) with the garlic powder and pepper. Put the flour in another shallow dish. Coat each piece of chicken in the herb mixture than in the flour. In a large pan over medium heat add the olive oil and brown the chicken on both sides about 3-4 minutes.

In the bottom of the slow cooker arrange the carrots, potatoes and mushrooms. Put the browned chicken on top and pour the chicken broth over top. Place the lid on and allow everything to cook on high for 4 hours or  low for 8.

Enjoy!!

Monday, January 19, 2015

Wonderful Wednesday Blog Hop #107


Welcome to our 107th Wonderful Wednesday Blog Hop!


This week, lets take some time to really appreciate the hard work that went into all these great posts.
Visit, comment, like, share, pin...show 'em a little love.

Most Viewed




Editor's Pick
This simple little recipe really caught my eye.
It was #454 on last week's party so never think you've arrived too late!
You just might get FEATURED

Spaghetti Muffins from A Little of This and That

Peanut Butter Cheesecake Stuffed French Toast?? Oh my god!! That sounds more like a dessert to me but I will totally be giving it a try!! I was obsessed with French Toast when I was pregnant with Owen having it about twice a week. I truly wish I had stumbled upon this idea then cause I could've added it to my rotation haha. This crazy creation is from Sarah at The Gold Lining


 Love this party?

 Simple Guidelines:

  • Please follow our host and co-hosts in as many ways possible (social media links below) 
  • PLEASE TWEET THIS PARTY !!!!  We want everyone to know about it!
  • Add as many of your family-friendly posts as you would like, no giveaways please.
  • Visit three or more others. Let them know you've been there!
  • When you are PINNING, remember to do it from the original post. ♥
  • If you are new, be sure to let us know in the comments so that we can follow you back. ♥
  • Thanks for joining us!


Follow our hosts a little bit every week --soon you will have them all!

Sinea of Ducks 'n a Row  (host)

Janine from Confessions Of  A Mommyaholic  

Kim of 2JustByou

Lynn from Turnips 2 Tangerines
Diane of Recipes For Our Daily Bread

Elie from Chocolates and Crockpots

Libby and Rachel of Two Keck Girls

Nicole and Susan of Flavors By Four

Carrie of A Mother’s Shadow

CD of CD's Country Living

Alexis of Mom2MyCrazy2

Friday, January 16, 2015

Old Fashioned Chicken Noodle Soup

I have never made Chicken Noodle Soup before and I can tell you, you don't need much practice because this was delicious.  I wish I would have doubled this so we could have had the soup around for longer.  Now I will just have to make it again soon.  This is not a soup that has to simmer for hours.  And I used rotisserie chicken to make it even easier. The important thing is to use chicken broth that is NOT low sodium.  I made the mistake of making turkey soup with that and it tasted very bland. You can make this soup creamy by adding the milk or just make it regular and skip the milk. I wasn't sure how I would like the creaminess so I only put in a cup of milk but you could certainly add more milk or half and half to make it even more creamy. This recipe is adapted from Sally's Baking Addiction.

Ingredients:
2 tbsp unsalted butter
3 carrots peeled and sliced
2 stalks celery sliced
1 yellow onion chopped
3 cloves garlic chopped
1 potato diced
1 tbsp flour
1 tbsp parsley
1 tsp pepper
1 tsp dried thyme
8 cups chicken broth (not low sodium)
2 cups chopped cooked chicken
1 cup 2% milk
5 cups uncooked egg noodles




Heat the butter in a large dutch oven over medium heat and add onion, celery, carrots and garlic.  Saute until tender and add flour, parsley, pepper, and thyme.  Stir and cook for another few minutes.  Add potato.


Add broth and stir.  Bring to a boil over medium heat.  Reduce heat.  Cover pot and allow to simmer for 30 minutes.


Add chicken and milk.  Mix and cook for 10 minutes.


Add noodles and cook for another 12 until noodles are tender and soap has thickened.  If you want the soup creamier add more milk.  I wasn't sure how I would feel about the creaminess of the soup so I stayed with this amount of milk but you could definitely add more.


Add more pepper if desired.  Serve warm.


Enjoy!!


Linked at: http://www.thecountrycook.net/

Tuesday, January 13, 2015

Wonderful Wednesday Blog Hop #106

Stayin' warm? We all should think warm happy thoughts because "Hey Baby, it's cold outside!" It is really, really cold! So we have the perfect excuse to stay in and party! But first, let's take a look at the ones you visited the MOST last week!


Most Viewed
chili



Very Popular
Editor's Pick
How I Save Over $1000 Per Month by Musings Of A Multi-Tasking Mom


It's time to start thinking about the SuperBowl. To me besides Thanksgiving I think the SuperBowl is one of the best occasions to make and eat lots of food. That is why I picked this Easy green onion dip from Jenny at Honey and Birch. I can just imagine dipping my carrot sticks or pita chips into it's creamy deliciousness!!



*If you are a blogger and are interested in joining our bevy of lovely permanent-ish co-hosts, please email Sinea at ducksnarow1@gmail.com and let her know. We have openings for two new blogs to join us starting in February!

 Love this party?

 Simple Guidelines: 
  • Please follow our host and co-hosts in as many ways possible (social media links below) 
  • PLEASE TWEET THIS PARTY !!!!  We want everyone to know about it!
  • Add as many of your family-friendly posts as you would like, no giveaways please.
  • Visit three or more others. Let them know you've been there!
  • When you are PINNING, remember to do it from the original post. ♥
  • If you are new, be sure to let us know in the comments so that we can follow you back. ♥
  • Thanks for joining us!


Follow our hosts a little bit every week --soon you will have them all!

Sinea of Ducks 'n a Row  (host)

Diane of Recipes For Our Daily Bread

Elie from Chocolates and Crockpots

Libby and Rachel of Two Keck Girls

Janine from Confessions Of  A Mommyaholic  

Kim of 2JustByou

Lynn from Turnips 2 Tangerines

Alexis of Mom2MyCrazy2

Nicole and Susan of Flavors By Four

Carrie of A Mother’s Shadow

CD of CD's Country Living



Sunday, January 11, 2015

Pesto Sun-Dried Tomato Bread

A few months ago the food network magazine featured 50 different kinds of quick breads both sweet and savory. When I saw this pesto sun-dried tomato version I knew immediately I had to give it a try. The top is crunchy while the middle is still moist. The pesto swirl gets into every slice making it salty and flavorful. It pairs great along with salad, soup, or a creamy pasta dish but it can also work by itself as a snack.

Ingredients:
1 Cup Oil packed Sun-Dried Tomatoes - Diced
1/2 Cup Pesto
3/4 Cup Sour Cream
1/2 Cup Canola Oil
2 Eggs
1 3/4 Cup Flour
1/2 Cup Parmesan Cheese - Grated
1 Tbsp Sugar
1 1/2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Tsp Pepper
1/4 Tsp Baking Soda
1 Tbsp Butter or Margarine to grease the pan

Adapted from Food Network Magazine

Preheat oven to 350 F. Grease a 9x5 loaf pan with some margarine or butter and set aside. In a large bowl whisk together the dry ingredients (flour, salt, pepper, baking powder, baking soda, and cheese). In a medium sized bowl combine the sour cream with the oil and the eggs.
Fold the wet ingredients into the dry until completely combined, then mix in the sun-dried tomatoes. Pour the batter into the loaf pan. Shake and tap it on the table for it to spread out and fill in the corners.
Spoon the pesto on top and swirl it into the batter making sure to get it into the middle so it is in every slice of bread. Bake 40-50 minutes until the top is golden brown.
Let cool 1 hour, then run a knife along the edges of the pan and gently ease the bread out. Cool completely on a baking rack. Serve as a snack or along side of your favorite soup or salad.
Enjoy!!


Linked at: http://www.thecountrycook.net/

Thursday, January 8, 2015

Slow Cooker Pulled Pork Chili

This dish is perfect for this week when some of the country is freezing their butts off. I complain about the cold but I shouldn't. Here in NJ it was 6 degrees last night. Some place in Minnesota I saw was going to be -50 degrees either yesterday or today. I'm not even sure what that would feel like and hope I never do. How many layers of clothing do you have to wear to feel warm?  I would never want to get out from under my blankets in the morning.

This meal requires almost two days to prepare but its worth the effort since it makes so much and when its going to take two days to make you definitely want it to be for more than one meal.  This is adapted from How Sweet Eats.

Ingredients:
2.5 - 3 lb pork shoulder or butt, with bone or without
2 tbsp brown sugar
1 tsp salt
1 tsp pepper
1 tsp onion powder
8 ounces of beer

3 cloves of garlic
1 shallot, diced
1/2 medium onion diced
1/2 red bell pepper chopped
1/2 green pepper chopped
1 28 oz can tomato puree
1 28 oz can crushed tomatoes
2 14 oz cans kidney beans drained and rinsed
1 small can tomato paste
4 tbsp chili powder
2-1/2 tbsp ground cumin
1 tbsp paprika
1/4 tsp crushed red pepper flakes

for topping if desired
grated cheese
chopped scallions
sour cream

Directions:
Season pork shoulder with sugar, salt, pepper and onion powder.  Place pork in slow cooker and add the beer. Cook on low for 8 to 10 hours.  This can be done in the morning and then refrigerate the cooked pork over night until you start the next step the next day or you can cook the pork overnight and then do the next step when you wake up in the morning.  Shred the pork with forks or kitchen tongs.  Remove bone and chunks of fat if desired.  Empty liquid and everything else that is in the slow cooker.   Add garlic, shallots, peppers, and onions to a clean slow cooker.  


Continue to add tomato puree, crushed tomatoes, beans, tomato paste and remaining spices. Mix well.
Add shredded pork and stir again.  Cover slow cooker and cook on low for at least 4 hours and up to 8.
Taste before serving to see if you would like anymore spices to be added.



Serve with sour cream, cheese, and scallions.  Leftovers can be frozen and eaten for a few days.


Enjoy!!



Linked at: http://www.thecountrycook.net/

Monday, January 5, 2015

Wonderful Wednesday Blog Hop #105


Happy 2015! 
Ready for a great party? 
Yes!!!


Here are the two most viewed from last week -- 
really yummy recipes!

Most Viewed


 Very Popular 

Slow Cooker Ground Beef and Chorizo Chili from Honey and Birch
Top 10 Homesteading Posts of 2014 from Taylor Made Ranch
Cherry Almond Refrigerator Cookies from A Moms Take


Editor's Pick
Breakfast Burritos by The Gracious Wife

My first thought was to look for a healthy recipe from last party to kick off our features of 2015 but I couldn't pass up these donuts!! Baked Mini Lemon Blueberry Donuts from Christine over at A Sprinkle of This and That. I love a good homemade donut and these I'm sure are delicious!!


 Love this party?

 Simple Guidelines: 
  • Please follow our host and co-hosts in as many ways possible (social media links below) 
  • PLEASE TWEET THIS PARTY !!!!  We want everyone to know about it!
  • Add as many of your family-friendly posts as you would like, no giveaways please.
  • Visit three or more others. Let them know you've been there!
  • When you are PINNING, remember to do it from the original post. ♥
  • If you are new, be sure to let us know in the comments so that we can follow you back. ♥
  • Thanks for joining us!



Follow our hosts a little bit every week --soon you will have them all!

Sinea of Ducks 'n a Row  (host)

Janine from Confessions Of  A Mommyaholic  

Kim of 2JustByou

Lynn from Turnips 2 Tangerines

Alexis of Mom2MyCrazy2

Nicole and Susan of Flavors By Four

Carrie of A Mother’s Shadow

CD of CD's Country Living

Diane of Recipes For Our Daily Bread

Elie from Chocolates and Crockpots

Libby and Rachel of Two Keck Girls




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