Showing posts with label Easy Recipes. Show all posts
Showing posts with label Easy Recipes. Show all posts

Thursday, February 09, 2017

Slow Cooker Chicken and Dumplings

A friend recently asked for a recipe for chicken and dumplings. I make chicken and dumplings in my 6 quart slow cooker and they taste as good as the chicken and dumplings my mom used to make. They taste better when they are cooked in the slow cooker, plus you can go about whatever else you need to do without the worries of burning or sticking.

I use boneless skinless chicken breasts, or even better when I can find it, Tyson Best of the Boneless, which is 2 boneless skinless breasts and 4 boneless skinless thighs. Then you get dark meat as well as white meat, and you don’t have to pull chicken meat off the bone like mom and grandmother did for their chicken and dumplings.

Also, for my dumplings, I use Pillsbury Southern Style frozen biscuits that have been thawed, rolled out with my biscuit roller, and then using a pizza cutter cut into 1 inch by 3 inch dumplings.

I hope you and your family like this Slow Cooker Chicken and Dumplings:

4- boneless skinless chicken breasts or 1 package Tyson Best of the Boneless
½ – ¾ teaspoon poultry seasoning
2 – 14 ounce cans chicken broth
2 – 10.5 ounce cans Cream of Chicken soup
1-2 – soup cans of water
4 – 5 Pillsbury Frozen southern style biscuits, thawed and cut into dumplings

Place a Reynolds Slow Cooker liner in the slow cooker according to package directions.

Lay the boneless skinless chicken on the bottom of your slow cooker, then season with the poultry seasoning.

Add cans of chicken broth, cream of chicken soup, and water to large mixing bowl. Stir to combine, then pour over chicken in the slow cooker.

Put the lid on the slow cooker, and cook on low setting for 7 hours, or on high setting for 5 hours.

When Chicken mixture has about an hour and a half left, remove lid, and using tongs or 2 forks, shred chicken to bite sized pieces and return to slow cooker. Add the dumplings and stir GENTLY to distribute the dumplings throughout. Replace lid, and allow to cook for the remaining hour and a half.


Sunday, April 22, 2012

Steve's Homemade Pasta Meat Sauce

1 and 1/2 pounds lean ground beef
2 tablespoons olive oil, divided
1 large yellow onion finely chopped
1 medium green bell pepper finely chopped
1 medium red bell pepper finely chopped
2 stalks celery finely chopped
1-2 cloves garlic (depending on how well you like garlic) finely chopped
2 tablespoons Italian Seasoning (McCormick's Just A Pinch is what I use)
1 6 ounce can tomato paste
1 28 ounce can whole peeled plum tomatoes (a bit more expensive, but better flavor from San Marzano peeled tomatoes)
1 15 ounce can regular tomato Sauce
1/2 cup DRY red wine (Burgundy, Chianti, Cabernet Sauvignon)
1/4 - 1/2 teaspoon crushed red pepper (optional)
Shredded Parmesan Cheese

1. Heat a large saucepan or dutch oven over medium heat, adding 1 tablespoon olive oil. When oil is hot, add ground beef and brown in batches. This is the first key. Browning in batches ensures the beef will brown, and not steam. Drain ground beef and set aside.

2. In same pan or dutch oven, over medium heat, add remaining 1 tablespoon of olive oil. Add chopped onions, bell peppers, and celery. Cook and stir for 3-4 minutes. Now add chopped garlic,  and 2 tablespoons (you can use more if you like) Italian seasoning. Cook and stir for another 2-3 minutes.

3. Add  tomato paste, and stir to combine with the vegetables. Cook and stir for about 2 minutes. Return browned ground beef to pan, and stir to combine.

4.Now add can of whole peeled tomatoes. Using an old fashioned potato masher (you could use a spoon, but a potato masher prevents the tomatoes from becoming projectiles) crush the tomatoes in the pan. Do not be gentle. This is the second key. Crushing tomatoes in the pan means you will get all that good juice they contain, and the taste is much better than using canned crushed tomatoes. Stir well to combine.

5. Add the 15 ounce can of tomato sauce, and the 1/2 cup of dry red wine (don't go cheap here, use a good wine you would actually drink). Stir to combine.

6. Add the crushed red pepper flakes (if using), and then raise heat to medium high. Bring the ingredients to a boil, then cover the pan or dutch oven, and reduce heat to low. Allow to simmer 1 1/2 - 2 hours, stirring occasionally, from the bottom of the pan so nothing scorches.

7. Remove the cover during the last 20 - 30 minutes of simmering, until the sauce reaches a nice thick consistency that you like.

8. Serve over your favorite pasta, and sprinkle with Parmesan cheese.

Monday, January 23, 2012

Steve's Chili With Beans

2 tablespoons cooking oil (olive oil or canola), divided
1- 1 1/2 pounds ground beef (chuck or round)
1 large onion, finely chopped (I prefer yellow or red)
1 large green bell pepper, finely chopped
2 stalks celery, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 to 2 tablespoons chili powder (according to taste)
2 cans (14.5 ounces) diced tomatoes, undrained
1 can (26.5 ounces) beans (black or red kidney), undrained
Tabasco Sauce (optional), to taste (I use at least 1 tablespoon)
Shredded cheddar or jack cheese (if desired)

1. Heat 1 tablespoon of oil in dutch oven over medium high heat. Add ground beef and brown for 6-7 minutes or until beef is no longer pink and crumbles. Remove beef from dutch oven and drain.

2. Add remaining 1 tablespoon of oil to dutch oven. Add chopped onion, bell pepper, and celery. Add 1/4 teaspoon each, ground black pepper and salt. Add chili powder to vegetables. Stir and cook for 3-4 minutes until vegetables begin to soften.

3. Return ground beef to dutch oven, stir to combine with vegetable mixture. Add the 2 cans of diced tomatoes with the juice, and stir well to combine. (If mixture doesn't seem to have enough moisture, add 1/2 - 3/4 cup warm water).

4. Bring contents of dutch oven to a boil, and then cover and reduce heat to low, and allow to simmer for an hour and 10 minutes, stirring occasionally. 

5. Remove lid from dutch oven and add the beans. Add Tabasco sauce (if using), and stir all ingredients to combine. Allow to simmer uncovered for another 10-15 minutes, or until beans are heated through.

6. Serve in bowls and garnish with shredded cheese if desired.

Friday, March 25, 2011

No Fry Chicken Parmesan

I cooked this no fry chicken parmesan, and it is so good, you won't have any leftovers for Fido!

4 boneless, skinless chicken breasts halves (about 1 pound)
1 egg, beaten
1 cup Italian seasoned dry bread crumbs
1 jar traditional style pasta sauce (26 ounces)
1 cup shredded mozzarella cheese (about 4 ounces)

1. Preheat oven to 400 degrees.
2. Dip chicken in egg, then coat well with bread crumbs.
3. In 13x9 baking dish arrange chicken and bake for 20 minutes.
4. Pour pasta sauce over chicken; top with cheese, and bake an additional 10 minutes or until chicken is thoroughly cooked.

This can be served with hot cooked pasta or served as a sandwich on 4 long Italian or hoagie rolls halved lengthwise.

Wednesday, December 15, 2010

Barbecue Pork On Buns

Who said you have to use the grill or the oven for barbecue pork?

I recently cooked this in my slow cooker, and it was very good! So good in fact, I am going to cook it again this weekend!

The recipe says "cola carbonated beverage", and I used Coca-Cola. I am sure any cola would work fine, but I recall my mother pouring a can of Coke over the ham she would bake at Christmas or Easter, and how good it always was. So, using Coke was a no brainer.

Use your favorite bottled barbecue sauce to cook this. 

Be prepared for the pork to be so tender that it will either fall apart or break in two when you try to remove it from your slow cooker. Mine broke in two, and I just used my handy dandy tongs to pull the pork apart, and mixed it with the delicious sauce and onions in the slow cooker.

As a friend of mine used to say, "it was so good it'll make your tongue slap your brains out".

*       *       *       *       *       *       *


2 lb boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns

Combine all ingredients (except buns) in a 4 quart slow cooker. Cook covered on high for 5-6 hours, until very tender.

Drain and slice or shred pork and serve on buns with additional barbecue sauce if desired.

Wednesday, September 01, 2010

Italian Beef and Pasta


1- 1/4 lbs boneless beef chuck steaks, cut 1/2 inch thick
1 Tbs olive oil
1 medium onion, chopped
1 large clove garlic, minced
1 tsp dried Italian seasoning
1 can (14-1/2 ounces) Italian-style  tomatoes, undrained, broken up
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
1/4 cup dry red wine
1/2 lb small mushrooms, halved
4 oz uncooked mostaccioli (1-1/2 cups)
2 Tbs grated Parmesan cheese


Cut beef steaks into 1-inch pieces. Heat oil in Dutch oven over medium heat until hot. Brown beef, 1/2 at a time; remove. Pour off drippings.

Add onion, garlic and Italian seasoning to Dutch oven; cook and stir 2 minutes. Add beef, tomatoes, broth and wine; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is tender.

Stir in mushrooms and mostaccioli; continue cooking, covered, 20 minutes. Uncover; continue cooking 10 minutes or until pasta is tender. Stir in cheese.

Wednesday, February 03, 2010

20- Minute Meatball Stew

1 can (11 1/2 ounces) hot-style vegetable juice cocktail
3 tablespoons all-purpose flour
1 can (29 ounces) large-cut mixed vegetables drained
2 1/2 cups beef broth
1 can (14 1/2 ounces stewed tomatoes, undrained and cut up
1/2 teaspoon dried oregano leaves
8 ounces lean ground beef
2 tablespoons plain or seasones fine dry breadcrumbs
2 tablespoons low-fat milk
1/8 teaspoon garlic salt
1 large egg white

In a Dutch oven, whisk together the vegetable juice and flour.  Stir in the mixed vegetables, beef broth, tomatoes, and oregano. Bring to a boil over high heat.

In a small bowl, mix the ground beef, bread crumbs, milk, garlic salt, and egg white.

Drop the meat mixture from a small spoon into the boiling stew. Lower the heat to moderate and simmer, covered, for 6 - 7 minutes or until meatballs are no longer pink in the center, stirring occasionally. Serves 4.

Prep time: 9 minutes  Cooking time: 11 minutes

Saturday, December 05, 2009

Country Bean Soup

1 cup dried navy, great Northern, or lima beans, sorted and rinsed
5 cups lower-sodium chicken broth
2 cups shredded cabbage
2 medium-size carrots, shredded
1 medium-size yellow onion, chopped .
3 cloves garlic, minced
3 bay leaves
2 teaspoons dried oregano leaves
1 teaspoon dried sage leaves
1/2 teaspoon each salt and black pepper
1/4 cup minced parsley

To quick-soak beans, in a large saucepan, combine beans and 4 cups water. Bring to a boil. Lower the heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, for overnight method, combine beans and 4 cups water. Let stand in a cool place at least 8 hours or overnight.) Drain and thoroughly rinse beans.

In the same pan, combine the beans, chicken broth, cabbage, carrots, onion, garlic, bay leaves, oregano, sage, salt, and pepper. Bring to a boil. Lower the heat and simmer, covered, for 2 to 2 1/2 hours or until beans are tender. Discard bay leaves. Using a fork, slightly mash some of the beans against side of saucepan. Stir in the parsley. Makes 4 side-dish servings.

Prep Time: 15 minutes plus soaking Cooking Time: 2 hours 10 minutes

1 Serving: Calories 180. Total Fat 1 g. Saturated Fat 0 g.
Protein 11 g. Carbohydrate 34 g. Fiber 8 g.
Sodium 288 mg. Cholesterol 0 mg.

Country Ham and Bean Soup Prepare as for Country Bean Soup, adding 1 cup bite-size pieces cooked lower-sodium ham with vegetables and omitting the 1/2 teaspoon salt. Makes 4 main-dish servings.

1 Serving: Calories 242. Total Fat 3 g. Saturated Fat 1 g.
Protein 20 g. Carbohydrate 35 g. Fiber 8g.
Sodium 433 mg. Cholesterol 23 mg.