It’s my favorite time of year!
Time to throw a bunch of ingredients in a pot, heat it up and serve with cornbread!
This is a great stew that I snagged from Southern Living several years ago. I’ve changed it slightly.
1 T olive oil
1 (32-ounce) container chicken broth
4 chicken breasts (I put mine in the crock pot first thing in the morning, so they’re ready to shred by mid-day).
1 medium onion, chopped
2 celery ribs, chopped
1 (14-ounce) package frozen corn
1 (16-ounce) package frozen baby lima beans
1 can crushed tomatoes
1/3 cup ketchup
1/4 cup chopped country ham (I don’t use this).
1 T sugar
3 T red wine vinegar
1 t Worcestershire sauce
1/2 to 1 t hot sauce
1 t dried marjoram
I use s & p to taste.
Once the chicken is ready and shredded, sauté the onion and celery in olive oil for about 4 minutes. Add all ingredients and bring to a boil. Lower heat and simmer, stirring occasionally until beans are tender, around 30 minutes.
I know this may be difficult to believe, but photography is not my strong suit. I am pretty good, however, at eating kale. This time of year, it is my favorite green. Hopefully, in your supermarket, you can find a big bag of pre-washed Glory greens right next to the bagged salad.
This week, I have eaten kale for breakfast and lunch, and I’ve learned a few things:
Strawberries and pineapple are not strong enough to overpower the taste of kale in a smoothie.
But, almond milk, blueberries, a banana and kale make a pretty good smoothie.
Kale soup is good with just chicken broth and a dash of salt and pepper.
But, it’s really good with white beans, carrots and a dash of nutmeg.
Here is a previous post I did on kale along with some health benefits.
“And when the dew had gone up, there was on the face of the wilderness a fine, flake-like thing, fine as frost on the ground. When the people of Israel saw it, they said to one another, ‘What is it?’” Exodus 16:14-15
My latest recipe does not look all that appetizing. So, I’m thinking back to Tuesday’s blog about manna and looking at the picture below and thinking What is it?
However, it actually made for a great meal! It was easy, and everyone liked it. I will be making it again.
This is where I hijacked the idea from this week, but of course, I changed the recipe to fit my pantry.
In the crock pot, I threw
- 4 boneless, skinless chicken breasts
- 1 8 oz block cream cheese
- 1 can corn
- 1 jar salsa
- Sprinkled with cumin and chili powder
Cook until chicken can be shredded with two forks. In the end, I added steamed rice (seasoned with cumin, chili powder and lime juice). You can serve over rice, in a tortilla or with chips. Add cilantro for topping.
One day, I’ll quit mooching and come up with my own recipes, but for now, I’m enjoying using everyone else’s.
This is one of the greatest snacks I’ve found! I’m always looking for opportunities to hide flaxseed in my kids’ food, so I jumped on this recipe for “No Bake Energy Bites.” There are several more ideas for add-ins on her website if you want to check it out.
- 1 C dry oatmeal
- 2/3 C toasted coconut flakes (I just used some straight from the freezer)
- 1/2 C peanut butter
- 1/2 C ground flaxseed
- 1/2 C chocolate chips
- 1/3 C honey
- 1 t vanilla
Stir ingredients well. Let chill in refrigerator for about an hour. Roll into balls (1 inch diameter). Store in refrigerator for up to a week.
This is easy! And, you probably won’t feel bad about giving them to your kids! (Unless they have peanut allergy like one of mine. He’s exempt!)
I’m evidently on a Pinterest and recipe kick!
This, I can’t help but share. Everyone in the family loved dinner tonight, and I barely lifted a finger.
Slow Cooker Chicken and Dumplings
- 4 boneless/skinless chicken breasts
- 2 T butter
- 2 cans condensed cream of chicken soup
- 1 can chicken broth
- 1 medium onion, diced
- 4 large refrigerated flaky biscuits, cut into bites
Place thawed chicken in crock pot. Top with all ingredients, except the biscuits. Cook 4-6 hours, or on low all day. (I cook until I can shred the chicken while in the crock pot with two forks).
Add the biscuits and cook for another hour. Enjoy!
The kids and I decided to try a Pinterest recipe last night.
The family time was fun.
The taste was great! (We added different sprinkles for extra flavor – chocolate, nutmeg and cinnamon)
It looked like someone let the air out of our balloon.
See what I mean…
Here’s the recipe if you want to try. Maybe you’ll have more success.
We had a BIG New Year’s Eve Party, and when I say BIG, I mean all of the appetizers included cheese of some sort.
And, if you like pimento cheese, here’s a crowd-pleasing recipe for you:
This is taken from Life of a Modern Housewife. I’ve made a few changes.
Vermont White Cheddar Jalapeno Pimento Cheese
- 2 C extra sharp white cheddar cheese, shredded
- 8 oz cream cheese, softened (I think I’ll use a little less next time)
- 1/2 C Mayonnaise
- 1/4 tsp garlic powder
- 1/4 tsp ground cayenne
- 1/4 tsp onion powder
- 1 jalapeno, seeded (I put in food processor with cheese)
- 1-4 oz jar of pimento, drained
- salt and pepper to taste
- 2 dashes of Worcestershire
3/4 C granulated sugar, plus 1/2 C
1 C all-purpose flour
2 t baking powder
1 1-ounce square semisweet chocolate (I used 2 1/2 T chocolate chips)
2 T butter
1/2 C milk
1 t vanilla extract
4 T cocoa
1/2 C packed light brown sugar
1 C coffee (liquid) (You can save a cup from the morning)
Preheat oven to 350 degrees. Grease a 9-inch square pan. Mix together the 3/4 C granulated sugar, flour, and baking powder.
Melt together chocolate and butter in a saucepan and add to flour mixture. Add milk and vanilla, mixing well. Pour mixture into prepared pan. Combine the 1/2 C granulated sugar, cocoa and brown sugar. Sprinkle over batter. Pour coffee on top of this and do not stir. Bake for 30-35 minutes. Served best warm.
This recipe seems very strange, but it turns out great, and the best part is that it makes its own chocolate syrup!
I can’t help myself from making soup/chowder this time of year. If you’re looking for a new recipe in cold weather, this is pretty quick and easy.
2 T extra virgin olive oil
1 medium onion, diced
2 medium potatoes (I used Idaho for baking, but you could use red). Bite-sized
2 cloves garlic, chopped small
1/4 C flour
4 C chicken stock
1 can corn
1 Rotisserie chicken
1 C half & half
Cook onion in olive oil until soft. Add potatoes and cook about 5 minutes. Add garlic and cook for 1 minute. Sprinkle flour over mixture and cook for one minute. Add chicken stock and bring to a boil. Drop to low heat and simmer until potatoes are softened. Add corn and shredded chicken until heated through. Remove from heat and add cream. Add salt/pepper/paprika to taste.
Instead of buying chicken stock, I’ve started using Better Than Bouillon Organic Chicken Base. You can find it at Costco for less than this Amazon price.