Crock Pot chicken enchilada soup

It doesn't get easier. Actually, going to a restaurant is easier... but let's not go there. This recipe is delicious, crowd pleasing, and sustaining. Did I mention, easy?? Here it is:

Throw the following into a crock pot-

4 frozen chicken breasts

2 cans green enchilada sauce

2 cans cream of chicken soup

2 cans diced green chilis

-Cook on high for 4 hours

-Shred breasts in pot

Add 1/2 c sour cream before serving. 

Top with chips, cheese, green onions, etc. 

Serves 6

 

Stuffed Meatloaf and Failed Hollandaise

Stuffed Meatloaf-

Since Carson has the meatloaf thing down, we decided to mix things up a little bit tonight and do stuffed meatloaf.  It is easier than it sounds. We basically mix all the ingredients for Aunt Laurie's Meatloaf recipe (White Way to Cook) in a gallon size Ziplock bag then squish it evenly to all four sides of the bag, expelling all of the air as we go. Once we have a shrink-wrapped slab of meat, we open the bag, then peel the two sides open so now it is an open faced slab of meat lying on a wrapper. Next we lay down a layer of bacon and cheese then roll it up like cinnamon rolls. Place the seam side down and bake as the recipe instructs. 

The next part of the meal prep brought a dramatic turn of events. I picked up some frozen veggie/potato cakes from IKEA and thought they may be emphasized with a spoonful of hollandaise sauce. This tricky sauce has never given me trouble until today. When I was whipping the egg/lemon juice mixture as I was adding the melted butter, my whisk broke. If it was a regular whisk this would be no big deal. But since I was using an electric whisk, when one wire snapped off, the 300 RPM motor continued to whip melted butter, egg yolks and lemon juice all over my kitchen, and myself. 

(All the yellow is egg/butter. I hope it comes out!!)

Distraught with additional clean-up, I did not remove the sauce from the heat soon enough and within 10 seconds, my beautifully creamed sauce had separated and poached the yolk. 

 Dang. 

Now, not only did I have to spend an hour cleaning up sporadic splatter, but I would have to forgo the sauce. 

As an after thought, I remembered a simple fairly fail proof white sauce, that my grandma White taught me how to make, that I decided would be an equally suitable substitution. 

Cream sauce:

1/4 c butter

1/4 c flour

1 c milk

S&P

Melt butter in sauce pan, whisk in flour, add milk stirring regularly over medium heat until thickened. Salt and pepper to taste. To make cheesy, add 1/2 c shredded cheese. 

The Meatloaf turned out perfectly. 

The veggie cakes... 50/50 liked/hated. Aj and I really liked it, the sauce definitely contributed. Ash and cars were dry heaving after one bite. 

 Oh, family dinners. 

(Carsons place settings tonight cracked me up!)
 

One cute comment worth mentioning: Aj randomly said, "Mom, I'm glad you can cook.  Did you know some people really, just can't cook? Well I am really glad you can".  

If that's not a compliment from my 15 year old, I don't know what is. 

 

 

 

Jambalaya

 
 

I may have spelled Jambalaya wrong...but I cooked it right! A crowd pleaser, even for my picky eaters, and a mom pleaser on a busy school night. This recipe is not a "fully-homemade" meal, as it uses a boxed mix, but that Zatarain's sure knows Cajun. We have tried this dish at dine in restaurants and even the local Popeye's, but nothing even comes close! We can choose our level of heat based on the ingredients we add, so everyone enjoys their meal. There may be a wrong way to make this (like adding shrimp... blech!...) but I haven't had bad luck yet. These are my basic steps for this quick-prep family fave:

Buy Zatarain's boxed Jambalaya rice mix (not a fan of the pasta version, but I know others who love it, so be aware of the option)

Put in pan according to directions (I like the family size that calls for 3.5c. Water)

Layer 3 whole raw carrots, cut bite-sized(or an equivalent of the snack sized staples)

4 ribs of celery (cut about the same size as the carrots)

3 boiled and cubed breasts of chicken

Then add your sausage of choice- this batch has 3 hot links (by hilshire farms). If you want it mild, don't even use sausage. We take that option fairly often. 

Add an extra half cup of water to the pot to help steam the veggies. 

Cook on high until boiling then cover and simmer for 25 min. 

Enjoy!

Puffy Pot Pies

This experiment went over well. Phenomenally well, actually. Fast, easy, filling.  These were an absolute hit with my family! The only struggle was what to serve as sides on this blustery fall night. Here is how this dish went down:

Recipe/instructions:

Cook puff pastry shells according to package directions. (Found in the frozen dessert section by pie crusts. Make sure you have shells, not sheets)

While they are cooking make your pot pie filling. Here is what went into mine:

Boil the following veggies:

1/2 c chopped carrots

1/2 c chopped celery

1/2 c peas (NOT canned)

1/4 c chopped onions (dehydrated is fine)

2 cans cream of chicken soup (or my version:

1&1/4c. chicken broth

3/4c. Milk (2%)

1/4 + 1/8 c flour

1/2 t each of: salt, pepper, garlic powder, onion powder

Combine above slowly whisking flour in and stirring until smooth. (May need to modify flour/milk to desired consistency)

 

Add 1 c. Cooked shredded chicken

Add veggies and chicken to "cream soup"

Once pastry shells are cooked as per instructions, and lids removed, put puffs on plates, then spoon filling into each one. Heaping each pastry until overflowing. 

This recipe makes 6 puffs, which will feed 3 healthy adult-type-appetites. 

 

Another Scrumptious Sunday

Sunday dinner at Grandmas is always a high light of the week. We have great discussions, delicious meals, and often, love entertainment. Tonight was no different. Dutch oven pork chops were cooked to perfection, perfectly mashed potatoes and all the fixings to complete the meal including savory asparagus, veggie packed green salad, sweet watermelon, and my favorite pretzel rolls from Costco. Oh, and an assortment of pies for dessert. We are priming our stomachs for thanksgiving dinner.  After tonight's meal I couldn't find mom and went downstairs to find her making pajama pants with her grand daughters. Then I walked around checking out the rest of my family finding so much joy in the serenity of the contentment. So of course I had to capture a few moments. 

I love this family of mine. 

 

 

Ready to Eat

I have to admit, I've been a major slacker lately when it comes to meal time. In our house it has been, "where are we going to eat", instead of, "what time should we eat tonight". All it took was me being off track to get the ball rolling again. Our menu system that I blogged about in the past has been highly successful (when I instigate it) so we got the meals put down, the food bought, and are ready for the upcoming meals. 

Bj and I are particularly excited about tonight's meal: Chef Salads. Ash, the self proclaimed "salad hater" was even a little excited when she saw the spread. Now hopefully we can keep it up and save some money (and calories!). 

(I forgot that I have a new menu since the link posted, so here is an updated two-week-glance menu:)

 

 

 

Tournament of Kings

The kids have been begging for a meal copy-cat ever since we went to the jousting tournament in Vegas this past March. The meal started with dragon soup, then a plate with a Cornish hen, sprig of broccoli, whole red potatoes, and a biscuit. They did not like the dessert, apple turnover, so we did not add that to tonight's menu. We did everything else though, complete with the movie, " A Knight's Tale" for our evenings entertainment. Bj even rearranged the furniture so our dining room table was in front of the TV! Complete with candle light we think this dining experience was a big hit. Aj even commented, "this is the freakin' BEST! You're the best!" (That's about as high a compliment a teenage boy will bestow)

Other than the movie and furniture arrangement, the meal was not any more work than a regular Sunday dinner so we may do this again some day! So, to remember I'm making notes here:

Chicken:

5 Cornish hens thawed (in fridge) and in a salt water brine bath the night before. 

Butter and season red potatoes (small-ish) potatoes and put in oven at same time as chicken. 

Season chicken with olive oil, garlic salt and Italian seasoning. Place upside down (wings tucked under) on roaster in oven at 425 for 20 min. 

Cut and wash broccoli so it is ready to steam. 

When timer goes off use tongs to turn chickens right side up. Cover ends of legs with foil to prevent burning and reduce heat to 350 the. Cook for 20 more minutes. 

Prepare biscuits (mmmmm... red lobster biscuits from Costco) ready to put in when timer goes off. 

When timer goes off butter tops of chickens and raise temp to 425. Put them back in with potatoes and add biscuits to other shelf. Bake biscuits as instructed (red lobsters = 15 min, remove when necessary). While chicken, potatoes & biscuits are in the oven and broccoli is steaming (start when biscuits go in) make dragon soup: 2 cans tomato soup, 2 cans milk or water, 1 T dried Italian seasoning mix, 1 t. Dried basil, heat through. 

Everything should be ready around the same time. 

Serve dragon soup, then plate the main course drizzling everything with butter, then salt. 

Prepare to be flattered. 

 

 

Yogurt Fruit Salad

I had nearly forgotten about this recipe until a couple weeks ago when I was at the store and realized I had to bring a side dish to pack meeting. Not having much desire to make anything, yet not sure if there was a "chips" category or if I could bring chips as a "side"... I pulled out my phone hoping this delicious dish made its way into my new phone. Lo and behold, it was! So I grabbed the 4 ingredients from the store and headed home to throw it together. 

And it goes a little something like this:

1 lg container PLAIN yogurt

1 lg box instant vanilla pudding

(Mix above together until mostly blended then fold in cool whip)

1 lg container cool whip, thawed

1 bag frozen mixed berries 2-4 c, depending on preference... I like the mixed berry blend with blue, razz, and black. 

Add berries to three other ingredients. Serve after 5 min, good for about a week in the fridge. 

Prepare to be complimented. 

Beef and Broccoli

This comfort food does my belly right. I haven't had it in such a long time and may have completely forgotten about it had it not been for my sis, Brooke, asking for a version of it. The recipe I use, I modified from a crockpot version but it's absolutely delish whether in 30 min or 6 hours. 

And it goes a little something like this:

Beef and Broccoli

For crock pot:

Spray sides of crock pot. Slice 1&1/2 lb flank steak into thin strips, about 2 inches long. In crockpot mix the following sauce: 1 c. Beef broth (I love the bullion from Gygi that is in the fridge), 1/2 c soy sauce 1/3 c brown sugar, about 1 T. of olive or sesame oil, garlic to taste. Add steak strips to pot and mix to coat. Cook on low for 6 hours. 30 min before eating, add 2 T corn starch to 4 T cold water then whisk till smooth. Add to beef, continue to cook for about 25-30 min. Steam broccoli and mix with beef before serving.

Non Crock Pot version:

Use the same meat, or Use thin, pre-sliced, round roast. Cut into appropriate strips (because we don't want to eat inappropriate strips).  Make sauce as above but add the water/ cornstarch at this point. Marinate meat strips in sauce until ready to cook (while you set the table or prepare broccoli, or cook rice, or pot-stickers... It only takes about 5-10 min to cook so it should be the last thing you do).  Cook meat in pre-heated frying pan, in sauce.  Sauce will thicken as it simmers. Once meat is cooked through fold in steamed broccoli.

Serve over rice. 

Rotisserie chicken noodle soup

Somewhere on my blog I have a "sicken noodle soup" that is basically the same ingredients, but a crock pot version. This is the non-crock pot version. 

This perfect soup comes together very nicely. Especially if you have a helper. Here's how it goes down.....

Ingredients:

Rotisserie chicken

Country noodles

Water / Chicken bullion 

Carrots

Celery

(Pepper)

Directions:

Get a big rotisserie chicken (I like Costco's). Put your spouse to work and have him get all the meat off and trimmed into nice bite sized pieces while you do the following:

Boil 16 c. Water, with enough bullion to make broth, in large pot. (I love the culinary kind from Orson Gygi although it isn't as easy as 1cube=1 c. water... I actually have to do math... Or ask Bj to do it for me, although 16x3/4 shouldn't give me too much grief). 

While that comes to a boil, chop carrots and celery. Add to pot. Add pepper. Once water is boiling, add country noodles (Costco, once again) about halfway up the water line. Turn to med-low. The noodles take about 30 min to cook, as do the veggies, so they can all simmer together. Once noodles and carrots are soft, add chicken. Mix to incorporate then ladle into bowls. 

Slurp away. 

Crock Pot French Dip

Make sure you have napkins because if you're not wiping up juices, you'll be wiping up drool. Yes. These are that good. 

Even better- next to no prep time. 

Sound too good to be true? 

Try it. 

Ingredients:

2-4 lb chuck roast

1 packet Dry onion soup mix

1 packet dry Au Jus mix

3 c. Water

(Cheese- opt)

Hoagie buns

Butter

Directions:

Pour powder mixes in bottom of crock pot, add water, incorporate. Set roast in liquid. Cover. Set to cook on low for 8-10 hours. (I have made this with a frozen roast and it was put in at 7:am and perfect at 5) Once the roast is done, shred with a fork in its juices. Let it sit on warm up to two hours until ready to eat, or at least while you prep the buns. 

Prep buns-

Open buns and butter. Broil in oven until lightly toasted. If you like cheese on your sandwiches, you can add it at this time. 

Continue- 

Once the meat is shredded, place a colander over an adequate sized empty bowl to separate the meat from the juices. Dump the crock pot contents into the arrangement. With colander over catch bowl, use tongs to place meat on toasted buns (that are already on plates). Once all sandwiches are made, pour reserved juices into separate dipping bowls. 

A 2 lb roast will make 5 hearty sandwiches maybe even 6, depending on how "fatty" it is. with enough dipping juice for twice that. 

These receive a 10/10 by all three kids. And the parents!  

Dip. 

Devour. 

Done. 

Biscuits & Gravy

This is one of my favorite weekend breakfasts. Especially on conference weekend. It just hits the spot. And the best part- 3 basic ingredients. Sausage, flour, milk. Oh, and biscuits, those are a pretty big part of this delectable dish. 

Instructions:

Bake biscuits. Use pre-made, bisquick, or make your own from scratch. As biscuits are baking, prepare the gravy.

I prepare the gravy all in one sauce pan, including the browning of meat. 

Sausage Gravy

1/2 lb original, mild, ground sausage

1/4 c all-purpose white flour

3 c. Milk

Salt and pepper if desired. 

Instructions:

In saucepan, brown sausage on medium heat. When browned, coat evenly with flour then add milk. Bring to a slight boil, stirring continually. When desired consistency is reached, season additionally, if desired then remove from heat and serve generously over warm biscuits. If it is too thin, keep on heat and slowly add more flour until thick. If it is too thin, slowly add milk. 

This recipe is very flexible. Sometimes I only use 1/4 c sausage and have it more of a saucy gravy. Sometimes I use less milk so it is heavier with sausage. 

Fruit & cream Crépes

Another crépe win. Add fresh fruit and real cream and it's hard not to overindulge. The recipe I use or the one found here: http://wondersofthewhitehouse.blogspot.com/2013/09/crepes.html?m=0

I got it from my friend Stephanie Jones in 2003 and have used it and none other. 

Little things

Every mom I know expresses feelings of inadequacy.  I am no exception.  Especially since working full time, I feel like so many things that use to be important, get pushed aside.  Everyone is happy and healthy, and that's all that I can really ask for, but I really miss the little things about being a stay at home mom.  With my job as a educational sign language interpreter, I get to go off track.  When I track off, I get a taste of the little things that I miss.  I don't know if it is good to get that little taste every few months, or if it's better to just find out another way to implement a different angle.  Regardless I am off track again, and without even thinking, as I prepare dinner, I arrange our veggies in a "fancy" way and I can't remember the last time my kids complemented me so much!  They made me feel so accomplished, and validated.  It is amazing how a few heart felt words make such a difference in my day.  Sometimes, I guess I'm doing alright.  Who would have thought it would take a veggie platter to boost my self esteem.

Service

Thai Basil.  It's our go-to for date night.  We have taken each of our kids there and although Ash is impartial, the boys loved it.  They have such a great menu, but we have been so many times that we now have our favorites.  We even have our favorite members of the staff! Last December when we went, BJ and I were the only customers and we noticed a couple staff members folding napkins in the shape of Christmas trees.  Curious, I went and asked them to show me how.  They willingly obliged and even insisted I take home a couple napkins home with me.  Nice cloth napkins.  They always greet us with a genuine smile like they remember who we are.  This time, we showed up and the little old lady that works there greeted us with the biggest smile yet then within a minute of getting our food, she came and sat next to us and said in her beautiful broken English that she was in Taiwan for the last month and brought back some chopsticks for me! She informed me that they are really good, dishwasher safe, and will last ten years.  I was so touched! Without the personal touch, we would still frequent the quaint restaurant, but the service is what keeps us going back.  Service with a smile.

Smoothies

This cute kid has been loving his sister's smoothie making trend, and didn't realize he had a blueberry-mango flavored nose.  Ashlyn has really been enjoying making a variety of smoothies, but her favorite is this:

Vanilla yogurt

Frozen Blueberries

Frozen Mangoes

Lemonade

About 3/4 c. each, except lemonade, add that 'til desired consistency.

Stir Fry

It's been a while since I've subjected the world to a foodie post. This is a fall back recipe at our house. We throw in any veggie we have, a meat, usually chicken, and the sauce will determine the flavor. Tonight we splashed it with Yoshidas For an Asian flare, an all around favorite, and served it with pasta and Costco pot stickers. 

Easy

Peasy 

Lemon

Squeezie 

Especially nice to have a quick-prep meal during finals week. 

Devils food birthday cake

A constant dessert request from my hubby is this Devils Food Cheesecake Swirl Cake. But to make an entire cake for the 5 of us is a bit wasteful (or overly-indulgent) so when our dinner "assignment" for the Sunday before his birthday was dessert, I pulled this well used recipe out of the box and thought I'd share it here. The recipe was introduced to us by our good friends, the Lloyd's years ago and we have treasured it ever since. (Even my non-chocolate-loving-palate is enticed!)

Here is the recipe as I see it. My main modification is in the ganosh, I use white chocolate chips instead of milk... And never semi-sweet or dark, eew.

Devils Food Cheesecake 

Preheat oven to 325

Mix 1 box Devils food cake with ingredients on back of box then add 1/2 cup of mayo (or MW if that's what you have). Pour into greased 9x13 pan. 

In separate bowl Mix together:

1 8oz. Pkg cream cheese (softened)

1/2 c. Sugar

1T. Lemon juice

1/2 t. Vanilla

2 eggs

Dash of salt

Spoon on to top of cake then swirl in with knife. 

Bake at 325 for 50-55 min. Top with goulash when finished baking.

Goulash:

In small saucepan or double boiler (or microwave) melt the following together:

1 c heavy cream

1 c chocolate chips (I prefer white)

Enjoy!

Breakfast

When I host, I go all out.  It is a little disappointing when I am expecting 5-6 hungry teenagers and only one shows up.... more for me I guess.  

Taco-tot casserole

I could also label this post "Leftover-leftovers"...

I like cooking. I stretch myself super thin and our diet has suffered the consequence. I go through waves, as every working-school-going-religiously-active-mother-of-three does, as far as my culinary attention, so imagine my delight when I created a delightful casserole out of our Taco-tot night leftovers! (Taco-tot: a night of tacos and tater tots) I basically threw all our leftovers in a baking dish! here's what the recipe ended up as:

1/2(ish)lb leftover taco meat

1/2(ish) can leftover black beans

1/2(ish) can leftover corn

Leftover tater tots (2c-ish) 

Gently coat above ingredients with one can red enchilada sauce. Press into appropriately sized baking dish, top with cheese. Cover with foil and put in fridge. Serve or freeze within the next couple days.  Heat through to cook. (350 for about 30-40-ish min)

Here's how it was received:

Dad: saw me "preparing" it and asked for it to be served while he was at work. 

Mom: inhaled a serving before relief society and thought about it all night and couldn't wait to eat leftover-leftovers for lunch the next day. 

Aj:"it was fine"

Ash:"it looked too gross so I just made a quesadilla"

Cars:"I had a scoop, then another one...then one more"

So... The less pick members of our brood liked it, but since I'm the head chef, it'll be on the menu again. And again. -ish.