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!!

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

Avocado & Tomato Breakfast Casserole

My family loves avocados.  We always have a few of them on the counter waiting to ripen. I still haven't learned what to look for to know when they are ready to be eaten.  Half the time I get it right and they are perfect (not too hard and not too brown).  The other half of the time they are either hard as a rock and too green or brown and mushy. This was a very easy casserole to make and only took about 10 minutes to put together.  We all enjoyed it on Easter morning.  This recipe is adapted from Dish and Dine.

Ingredients:
2 pkgs Pillsbury crescent roll dough sheets
1 20 oz. pkg Simply Potatoes O'Brien Hash Browns
10 slices thick smoked bacon, precooked and cut into pieces
1/2 cup cherry tomatoes sliced in thirds
1 ripe avocado
6 eggs
1/3 cup milk
1 cup shredded cheddar cheese

Start by preheating the oven to 350 degrees.  Spray a 9 x 13 pan with PAM.  Roll out the two containers of Pillsbury crescent roll dough sheets and position in the pan with dough along the sides of the dish. Sprinkle the cut up precooked bacon all over the dough.  Cover with the package of hash browns.  Add cut up tomatoes and slices of avocado.

Mix eggs and milk together and pour over tomatoes and avocados.  Sprinkle shredded cheese over everything.

Bake for 30-35 minutes until egg is cooked through.  Let sit a minute then cut into servings.

Enjoy!!



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

Sweet Potato Casserole & Happy Thanksgiving

I will be enjoying Thanksgiving tomorrow at my house with 17 people in my family.  Luckily for me my four daughters will be helping with the sides dishes and desserts.  My mom is here from Florida so she has been helping me all day getting the tables set, polishing the silver, and cleaning up everything as I cook. There is nothing better than a helper on a day like today. This recipe has been a family favorite for many years.  The pecan topping makes the sweet potato casserole so delicious you could almost eat this for dessert.  I hope every one has a very Happy Thanksgiving Day!      

Ingredients:
3 cups cooked, peeled sweet potatoes
3/4 cup sugar
1/2 cup butter (1 stick) softened
1/3 cup milk
1 tsp vanilla
2 eggs

Topping:
1 cup light brown sugar
1/3 cup butter
1/3 cup flour
1 cup chopped pecans

Directions: Preheat oven to 350 degrees. Peel sweet potatoes.

Mix sugar, butter, milk, vanilla and eggs with sweet potatoes in stand mixer. Pour into a greased casserole dish.

Mix topping together by cutting semi-soft butter into chunks and then cutting into mixture with a fork or a fork and knife. Sprinkle on top of sweet potatoes.

Bake at 350 degrees for 30-35 minutes. This can be made a day ahead of time and warmed up in the oven or microwave the next day.

Enjoy!!



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

Baked Gnocchi Skillet

This is a perfect quick and easy weekday meal that takes only about 30 minutes to make and uses only one pan!! That's right, I said 30 minutes and 1 pan!! Plus you don't even need to make a side dish because it's got veggies, a starch and your protein all in one :) I need to find a slew of these to keep in my arsenal, not only because it was delicious but also because the prep and clean up were a breeze. I saw this in the Food Network magazine and immediately knew I wanted to give it a try. These perfect little potato pillows pair well with the earthy mushrooms, creamy sauce and salty Parmesan cheese. If you're looking for a vegetarian option this skillet could also be prepared without the chicken and it would still be filling for a fall evening.

Ingredients:
17.5 oz Package of Potato Gnocchi
1-2 Cooked Chicken Breasts Shredded - Leftover Rotisserie chicken could also work as well
1 Cup Low Sodium Chicken Broth
1 1/2 Cups Skim Milk
10 oz White Mushrooms - Sliced
2 Cups Spinach
1/3 Cup Grated Parmesan Cheese
2 Tbsp Flour
2 Tbsp I Can't Believe it's Not Butter
1 Tbsp Olive Oil
S&P

Adapted from Food Network Magazine Oct 2013

Preheat the oven to 425. In an ovenproof skillet over medium high heat warm up the olive oil. Cook the mushrooms in a single layer seasoning with salt & pepper until they are lightly browned about 5 minutes. Transfer them to a plate and set them aside.

Wipe out the skillet and melt down your margarine over medium heat. Whisk in the flour, cook 2-3 minutes, whisking continuously. Whisk in the milk and chicken broth until smooth, simmer whisking constantly until it has slightly thicken about 8-10 minutes, season with salt. If you use real butter and whole milk it will thicken quicker. Don't worry if it's not super thick it will continue to thicken in the oven.

Reduce the heat of the pan down to very low, add the shredded chicken and cooked mushrooms to the sauce. Mix everything together than add the spinach and continue to stir until it wilts, then add the gnocchi.

Sprinkle the Parmesan cheese over top of the skillet and place it in the oven to bake until bubbling and lightly browned which will take about 20 minutes. Our cheese was nice and brown but if yours isn't turn the broiler on and quickly place it underneath for 2-3 minutes, being careful not to burn it.

Enjoy!!

Linked at: http://www.thecountrycook.net/, http://www.thejennyevolution.com/, http://www.happyandblessedhome.com/, http://thenymelrosefamily.com/, http://momstestkitchen.com/, http://www.ducksnarow.com/, http://www.ladybehindthecurtain.com, http://www.lifewiththecrustcutoff.com, http://www.mostlyhomemademom.com/,http://www.bunsinmyoven.com/, http://www.mandatorymooch.blogspot.com/, http://www.housewivesofriverton.com/, http://www.mizhelenscountrycottage.blogspot.com/, http://www.notyourordinaryrecipes.com/, http://www.whatscookingwithruthie.com/, http://www.flourmewithlove.com/, http://www.ishouldbemoppingthefloor.com, http://www.mandysrecipebox.blogspot.com/, http://insidebrucrewlife.com/, http://insidebrucrewlife.com/

Potato Leek Soup

This soup is perfect for a cold winter's night when you need something warm and creamy to fill your belly. I've been really into making larger portions of foods and freezing them for later on. I guess it's my nesting instinct starting a little early or maybe it's just the fact that I don't have as much energy as I used. Sometimes the thought of having to make dinner after coming home from work is just exhausting which is upsetting because it used to be my favorite part of the day. This recipe was quick and easy, it also made a lot so I have a full container of it in the freezer.  

Ingredients:

3-4 Leeks - Only white and light green parts

1 Onion - Diced

6-8 Russet Potatoes - Thinly Sliced

3 1/2 Cups Low Sodium Vegetable or Chicken Broth

1 Cup Whole Milk

S&P

Dried Chives or Parsley for topping

Adapted from: http://pinchmysalt.com/

Start by prepping your veggies. Slice only the white and light green parts of your leeks and then soak the discs to get all the dirt and sand out from in between the layers. You can discard the dark green tops of the leeks. When you're sure they are clean, take them out of the water and cut each slice in half. Dice up your onion and then thinly slice the potatoes with the skins still on. In a large pot over medium heat, melt the butter then add the onions and leeks. Cook about 5 minutes, stirring occasionally.

Add the sliced potatoes to the pot and pour the vegetable or chicken broth over top. The broth should cover all of the potatoes. Cover the pot and allow the potatoes to cook about 15 minutes or so, giving it a stir every once in awhile.

By this time the potatoes should be soft, using your potato masher begin to mash up the potatoes. Keep stirring and mashing until you reach a thick consistency. Turn the heat down to low and add the cup of milk to the pot. Also grind in some salt and pepper to taste.

If you are looking for a rich soup you can obviously use the heavy cream that is called for in the original recipe but I was looking for something that was a little healthier yet still creamy so I opted for the whole milk. I wouldn't suggest using skim milk with this recipe as it is too thin and will make the soup watery. I used skim the first time I made this and it didn't turn out quite right. Allow it to cook another 15 minutes over low heat with the top off, stirring frequently as it continues to thicken. Ladle into bowls, top with chives or parsley if desired and serve immediately.

Enjoy!! - Nicole

Linked at: 

http://www.ishouldbemoppingthefloor.com/, http://www.flourmewithlove.com/, http://www.momstestkitchen.com/, http://www.sweetsav.blogspot.com/, http://www.pandpkitchen.com/, http://iamaddictedtorecipes.blogspot.ca/, http://insidebrucrewlife.com/, http://www.chef-in-training.com/, http://www.nap-timecreations.com/, http://www.mandysrecipebox.blogspot.com/, http://www.ladybehindthecurtain.com/, http://djssugarshack.com/, http://thenymelrosefamily.com, http://www.hungrylittlegirl.com/, http://housewivesofriverton.blogspot.com/, http://www.mandatorymooch.blogspot.com/, http://www.momontimeout.com/, http://mizhelenscountrycottage.blogspot.com/, http://www.michellestastycreations.com/, http://www.notyourordinaryrecipes.com/, http://www.foodiefriendsfriday.com/, http://www.thecountrycook.net/, http://www.sixsistersstuff.com/, http://swtboutique.com/

Twice Baked Sweet Potatoes with Sage and Shallots

With Thanksgiving only 3 short days away I wanted to give all of you procrastinators one last idea for a great  holiday side dish. If you've been searching food blogs and Pinterest for a new sweet potato recipe to serve on Thanksgiving, look no further! These twice baked sweet potatoes are light and healthier than the traditional casseroles filled with brown sugar and marshmallows yet still taste decant and delicious enough to serve at a holiday. The ricotta cheese makes them creamy and lets their natural sweetness shine with just a hint of earthy flavors from the caramelized shallots and sage. These probably will work better for those of you having smaller meals although the recipe can easily be doubled and the bonus is they can be made ahead of time and kept over night in the fridge.

Ingredients:

3 Medium Sized Sweet Potatoes (Any color orange, red or white)

1 Tsp Olive Oil

1 Shallot - Diced Small

1/2 Cup Part Skim Ricotta Cheese

1/4 Cup Grated Parmesan Cheese + extra for garnish

1 Tbsp Brown Sugar

1/4 Tsp Ground Ginger

2 1/2 Tbsp Fresh Sage - Minced + extra for garnish

1/4 Tsp Salt

1/4 Tsp Pepper

Adapted from: Shape Magazine 2008 Quick & Healthy Recipes

I used a combination of white, red and orange sweet potatoes because we have a variety from our Alan's Orchard fresh box but most people will only have access to the normal orange colored sweet potatoes which is perfectly fine. Preheat your oven to 400 F. Wash your potatoes well since most people will be eating the skins and pierce them with a fork a few times on each side. Line them up on a baking tray and roast until they are soft about 1 hour flipping them over about half way through. Remove the tray from the oven and allow them to cool for about 20 minutes until they are able to be handled. 

Slice each potato in half and scoop out the flesh using a spoon or melon baller. Leave about a quarter of an inch of the flesh in the skin for stability. Put all of the flesh into a food processor and puree for about 30 seconds until its smooth. 

Next add the salt, pepper, ground ginger and brown sugar to the potatoes and blend again until combined. Heat up the olive oil in a small saucepan over medium, add the minced shallots. Cook the shallots until soft and browned about 5 minutes stirring occasionally. Set aside.

Now add the ricotta cheese and blend the potato mixture one last time until it has completely combined together and you see no white or orange streaks. Using a spatula, scrape out all of the potato puree and transfer it into a medium sized bowl.

Add the grated Parmesan cheese, caramelized shallots and minced sage to the bowl. Mix everything together and transfer the entire bowl into a sandwich sized zip lock bag. Gently squeeze all of the air out and seal the bag. Using a pair of scissors snip off one of the two bottom corners of the bag. Pushing the potato puree down towards the opening, pipe all of the potato puree back into the potato skins.

Sprinkle each potato skin with extra Parmesan cheese and minced sage. Bake for about 30 minutes at 350 F. If you are serving them the next day store the twice baked potatoes in an airtight container in the fridge. Bring them to room temperature before heating them up in the oven for about 40 minutes. 

Enjoy!! - Nicole

Linked at: http://www.ishouldbemoppingthefloor.com/, http://www.sweetsav.blogspot.com/, http://www.flourmewithlove.com, http://www.momstestkitchen.com/, http://www.nap-timecreations.com/, http://insidebrucrewlife.com/, http://www.chef-in-training.com/, http://www.mandysrecipebox.blogspot.com, http://adventuresofadiymom.blogspot.com/, http://www.ladybehindthecurtain.com, http://www.hungrylittlegirl.com, http://thenymelrosefamily.com, http://housewivesofriverton.blogspot.com/, http://www.momontimeout.com, http://www.michellestastycreations.com/, http://www.mandatorymooch.blogspot.com/, http://mizhelenscountrycottage.blogspot.com/, http://www.notyourordinaryrecipes.com, http://www.sixsistersstuff.com/, http://iamaddictedtorecipes.blogspot.ca/, http://djssugarshack.com/, http://www.foodiefriendsfridaydailydish.com/, http://www.callmepmc.com/

Green Bean and Red Potato Salad

Potato salad is a staple at every BBQ or cookout so I thought this recipe would be perfect to share with you now that it is the season of grilling and outdoor eating. It pairs nicely with a classic American cheeseburger or chicken breast hot off of the grill and can be made in advance. I made this last weekend for our own BBQ so I doubled the recipe since we had a large group, but you can cut all of the ingredients in half if you are serving it as a side for your family dinner. The other nice thing about this potato salad is there is no mayonnaise which is great since it always makes me a little nervous when a mayonnaise based salad has been sitting out in the sun for a few hours.

Adapted from: http://www.rachaelray.com/

Ingredients:
4 lbs Red Potatoes
1 lb Green Beans
2 Shallots - Diced
6-8 Slices of Bacon
6 Tbsp Apple Cider Vinegar
1/2 Cup Chicken Stock
6 Tbsp Olive Oil
2 Tbsp Sugar
Salt & Pepper

Bring a large pot of salted water to a boil over high heat. While you are waiting for the water to boil, prep your vegetables. Trim the ends off of the green beans and cut them in half. Wash and cut up the potatoes. I tried to keep them all about the same size so some of them were quartered while the larger potatoes were diced into six or eight pieces. Dice up the shallots.

Once the water is boiling blanch the green beans for about 3-4 minutes. Take them out of the water with a slotted spoon and put them immediately into a bowl of cold water with ice cubes to stop the cooking process, this will also help to keep them green and crisp. Add the potatoes to the same water and bring the pot back to a boil, cook for 12 minutes or until the potatoes are fork tender. Drain them and set them aside.

While the potatoes are cooking, put a large pan over medium heat. Place the strips of bacon in the pan and allow them to crisp for about 5 minutes, flipping the slices over so both sides can brown. Add the shallots and let them cook for 2 minutes. Next stir in the sugar, vinegar and chicken stock. Take the bacon out of the pan, if it is crispy enough, crumble it and set aside. If it isn't you can return it back to the pan to cook more after you pour the dressing over the salad. 

In your largest bowl combine your potatoes and green beans. Pour the bacon dressing over top. Drizzle the olive oil over the entire bowl. Mix everything together, allowing the bacon dressing as well as the olive oil to coat all of the green beans and potatoes. Add your crisp crumbled bacon on top and mix again. Put it in the fridge and allow the flavors to mingle for about an hour before serving. 

Enjoy!! - Nicole

Linked: http://www.flourmewithlove.com/, http://www.asouthernfairytale.com/, http://www.insidebrucrewlife.com/, http://www.ladybehindthecurtain.com/

http://www.mandysrecipebox.blogspot.com/, http://djssugarshack.com/wordpress1/, http://www.michellestastycreations.blogspot.com/, http://www.mizhelenscountrycottage.blogspot.com/, http://www.meetpenny.com/, http://lovingthiscrazylife-melissa.blogspot.com/, http://www.sixsistersstuff.com/, http://www.cupsbykim.blogspot.com/, http://www.callmepmc.com/, http://www.foodiefriendsfridaydailydish.com/

Honey Roasted Chicken and Vegetables

Most of the time when I go to the food store I have chosen specific recipes to make for dinner that week so I have a complete list of things to purchase. Other times I have no idea and I walk around aimless putting things in my shopping cart and hope for the best to throw something together that we could eat for dinner. This meal was one of those times were I had no plan for the ingredients I was buying. Later that week I stumbled upon this recipe last minute and amazingly had bought almost everything I needed to make it. It is super easy and convenient, since it only uses one pan and everything cooks together at the same time. Perfect for a weeknight meal after work!

Adapted from: http://www.howsweeteats.com/

Ingredients:

1 Bunch of Asparagus

8oz Container of Sliced White Mushrooms

1 Large Sweet Onion - Largely Diced

1 Bag Mini Red Potato - Halved

4-6 Chicken Drumsticks

1 Bulb of Garlic

4 Tbsp Olive Oil

1/2 Cup Honey

S&P

Start by prepping all of your vegetables. Get out a large roasting pan and preheat the oven to 475F. Put your potatoes, asparagus and onions in a large bowl. Season with salt and pepper. Add the mushrooms to the bowl, drizzle 2 Tbsp of olive oil over top of the vegetables. Toss the vegetables together using your hands to coat everything. Add 2 Tbsp of honey and toss again. Pour the entire bowl into the roasting pan.

Get out your chicken and pat it dry, then season it with salt & pepper. I used drumsticks because that is what we had on hand but Jessica over at 'How Sweet It is' used a roasting chicken, if you don't have either of those options, chicken thighs would be fine too anything that has skin so it can get nice and crispy in the oven.

Rub 1/4 cup of honey all over your chicken pieces. Than with the last 2 Tbsp of olive oil drizzle over top of the chicken and turn to coat all sides of the pieces. Transfer the chicken to the roasting pan on top of the vegetables. Roast everything for about 45 minutes, about half way through I gave the pan a good shake to flip the vegetables and turned the drumsticks over so both sides would be crisp.

Enjoy!! - Nicole

Linked to:  http://www.thebetterbaker.blogspot.com/, http://www.sixsistersstuff.com/, http://mizhelenscountrycottage.blogspot.com/, http://www.meetpenny.com/, www.insidebrucrewlife, www.eatathomecooks.com