Wednesday, October 26, 2016

Slow Cooker Chicken and Mushrooms

The picture really doesn't do this dish justice.  I wish I could capture the taste!  It is so flavorful, tender, and simply delicious!  I served ours on top of mashies with a side salad.  Easy and delicious.  Enjoy!
-2 chicken breasts, sliced into large strips
-2 tsp salt
-2 tsp pepper
-4 cloves garlic, minced
-8 oz baby bella mushrooms, sliced
-1 cup chicken broth
-1/2 cup water
-1/4 cup cornstarch
Coat the bottom of your slow cooker with cooking spray.  Season the chicken strips with the salt and pepper (this is the seasoning for the entire dish, so, yes, be generous with it).  Place chicken in prepared slow cooker.  Top with garlic, mushrooms and broth. Cover and cook on LOW for 4-5 hours.
At the end of that, mix the water and cornstarch and small bowl.  Pour into slow cooker and give it a stir.  Cover and cook on HIGH for 20-30 minutes or until sauce thickens. Serve on top of mashies or even rice.  Enjoy!

Monday, October 24, 2016

Kielbasa with Creamy Garlicky Pasta

This is one of those well under 30 minute meals that's also finger licking good.  The flavors are wonderful together.  Enjoy!
-1 Tbs extra virgin olive oil
-4-5 garlic cloves, minced
-2 Tbs butter
-1 cup milk (at least 2 %)
-2 cups chicken stock
-1/2 lb fettuccine or any pasta you like
-1/2 tsp salt
-1 tsp pepper
-1/2 lb Polska kielbasa
-1/2 cup shredded Parmesan cheese
Heat oil in large skillet.  Add the garlic and cook for 30 seconds.  Stir in the butter until melted.  Add the milk and chicken stock.  Bring to a boil.  Add the pasta, salt and pepper.  Give it a good stir and cook for 10-11 minutes, until pasta is tender.
While the pasta is cooking, coat another skillet with cooking spray and heat up.
Cut the kielbasa in half lengthwise, then cut each half into thick slices.  Add to heated skillet and cook until golden brown. Drain on paper towels.
Once pasta is done cooking, add the cheese and cooked sausage.  Give it a good stir.  Serve and enjoy!

Friday, October 21, 2016

Creamy Pumpkin Delight

This dessert is so creamy, light, fluffy and absolutely delicious!  It's a wonderful combination of cream cheese, white chocolate pudding, whipped cream, pumpkin, and pecans.  Super delicious!  Enjoy!
For crust:
-3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
-1 1/2 cups flour
-3/4 cup pecan chips
For layers:
-16 oz frozen whipped topping, thawed, divided
-1 (8 oz) package cream cheese, at room temperature
-1 cup powdered sugar
-2 1/2 cups milk
-3 (3.5 oz each) packages white chocolate instant pudding mix
-3 cups canned pumpkin
-1 tsp pumpkin spice
-1/4 cup pecan chips
Preheat oven to 350 F.  Coat the bottom of a 9x13 baking dish with butter flavored cooking spray.  Set aside.
Place all crust ingredients in a food processor.  Mix until well combined.  Spread mixture on bottom of prepared pan, pressing down.  Bake in preheated oven for about 20 minutes or until golden brown.
Remove from oven and cool completely.
Once crust is completely cooled, place 1 cup of the whipped topping, cream cheese and powder sugar in a large bowl.  Using a hand mixer, whip until smooth. Spread over cooled crust.
In a large bowl, mix 1 cup of the whipped topping, the milk, pudding, pumpkin and pumpkin spice.  Mix well, then pour over cream cheese layer.
Finally, spread evenly remaining whipped topping.  Sprinkle with the remaining pecan chips.
Place this goodness in the fridge and let it set for 4-5 hours.
Slice and enjoy!

Monday, October 17, 2016

Southwest Cheesy-Beefy Pasta

This dish is super quick to put together and so yummy!  It's very filling and delicious, with the perfect little kick.  Enjoy!
-1 lb extra lean or lean ground beef (if using fattier beef, drain excess grease after browning)
-1 (1.25 oz) packet taco seasoning
-1 (10 oz) can diced tomatoes with green chilies (do NOT drain)
-1 (15 oz) can sweet corn, drained
-2 cups dry pasta (I like using elbow macaroni)
-3 cups water
-4 oz cheddar cheese, shredded
-1 small tomato, chopped, for topping
-sour cream, for topping
In a large skillet/pot or even wok, brown the ground beef, breaking it as it cooks. Sprinkle the taco seasoning and give it a good stir.  Add the tomatoes with chilies, corn, pasta and water.  Mix well and bring to a boil.  Cover, reduce heat, and simmer for 10-12 minutes.
Uncover and remove from heat.  Top immediately with the shredded cheese.
Serve with a dollop of sour cream and fresh chopped tomato.  Enjoy!

Friday, October 14, 2016

Pumpkin-Chocolate Chip Bread

Here's a simple, classic recipe for a pumpkin bread with chocolate chips. It's moist and delicious!  This one is a family favorite, something my kids are always looking forward to.  Enjoy!
-1 cup sugar
-1/2 cup packed brown sugar
-1/2 cup (1 stick) unsalted butter, at room temperature
-2 large eggs
-1 Tbs vanilla extract
-1/2 tsp baking soda
-1/4 tsp baking powder
-1/4 tsp salt
-1/2 tsp cinnamon
-1/2 tsp ground nutmeg
-1 1/2 cups flour
-1 1/2 cups canned pumpkin
-1/2 cup semi sweet chocolate chips
Preheat oven to 350 F.  Generously, coat the bottom and sides of a loaf pan with baking spray. Set aside.
In your electric mixer's bowl, cream the sugar, brown sugar and butter.  Once nice and smooth, stir in the eggs and mix well.  Add the vanilla, baking soda, baking powder, salt, cinnamon and nutmeg.  Add the flour, 1/2 cup at a time.  Stir in the pumpkin and chocolate chips. 
Pour in prepared pan.  Bake in preheated oven for 65-75 minutes or until toothpick comes out clean. Cool, in the pan, on a wire rack for about 20 minutes.  Carefully, remove from pan and cool completely.  Slice and enjoy!


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