Zuppa Toscana

This winter my favorite soup, Italian Wedding Soup has been challenged by this recipe for Zuppas Toscana. I LUHHHVE it. Like so much. Previous to this winter I had never tried it. I had not even ever had the original version at Olive Garden.

Shock. Gasp.

No I do not live under a rock. I just never go to Olive Garden. Okay, so I hardly ever get out. Ha!

There were so many people telling me I needed to try it, that I gave into peer pressure and I decided to finally make Zuppas Toscana. 

Friends, I slurped it greedily out of my bowl and then I proceeded to lick my bowl. Then I had another bowl and repeated the previous process. Then I had another bowl the next day for lunch. People, that means I ate it for leftovers. You know me and leftovers. So...that is basically my must-eat-this-it-will-be-heavenly stamp of approval.

This soup has Italian sausage, potatoes, spinach, and bacon. Basically a few of my dearest loves are all in this soup. Only the most divine ingredients for me. Seriously it is no wonder I love this soup.

This soup is hearty enough for winter, but light enough to be made in all the other seasons. This is an all year kind of soup. If you have never made it, then I very strongly recommend the recipe for this bowl of goodness.

So let's recap shall we--

-never had Zuppas Toscana before

-made it

-loved it

-had it for leftovers

-if you haven't had it, make it

That is it in a nutshell.

Enjoy friends!

Zuppa Toscana

adapted from The Recipe Critic

5-6 pieces of bacon, cut up

4 potatoes

6 cups chicken broth

1 onion, finely diced

1 1/2 teaspoon minced garlic

1 lb mild Italian sausage

2 cups heavy cream

2 1/2 cups roughly chopped spinach

1/4 teaspoon red pepper flakes

salt and pepper to taste

Cook the bacon in a frying pan. Remove pieces once they are cooked, but before they are really crispy. Set aside on a paper towel. 

Peel the potatoes. Slice each potato in half lengthwise and then cut each half into 1/4" slices. Add the chicken stock to a large pot. Bring the broth to a boil. Add the potatoes into the boiling broth.

As the potatoes cook, saute the Italian sausage into a pan. Cook just short of being completely cooked. Drain off the fat. Add in the garlic and onion. Saute the mixture together until the sausage is golden and the onions are translucent. 

Once the potatoes are tender, add in the sausage mixture and the spinach. Let the mixture boil for a couple of minutes. Long enough for the spinach to start to wilt.

Reduce the heat and add in the cream, red pepper flakes, salt and pepper. Cook until the soup is heated through.

Top with bacon and serve.

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Slow Cooker Thai Peanut Beef {Slow Cooker Saturday}

So today might be one of those posts, where not much is written in the actual post has to do with the recipe itself. Don't get me wrong the Slow Cooker Thai Peanut Beef is super yummy. A little bowl of goodness. Sweet and savory, with just the right amount of spice. The beef and the peanut butter are kind of crazy together. Like long lost high school sweethearts who find each other after 20 years, and after finally reuniting run hand in hand through a field of daisies.

Yeah, something like that.

Speaking of fields of daisy. I have the hand holding sweetheart thing taken care of. Alas, I do not have the field of daisies. Winter has been long. I am really excited to see some daisies. Heck, I would love to see a green blade of grass.

That seems romantic, running hand in hand through blades of grass. Not really, so I take it back. I just want the daisies.

I am grateful for the sun. Luckily we do see it on a regular basis. So I'll try not to have a wah-fest about the still bitter temps. Glass half full.

Or should it be bowl half full. Half full of Thai Peanut Beef, because you already scarfed down half of your serving.

See how I did that. Thai Peanut Beef to daisies back to Thai Peanut Beef. Yeah, I am good like that.

I am good like a big old bowl of Thai Peanut Beef.

Haha! Guess I ended up talking more about this recipe then I thought I would.

Couldn't be helped, it was just that good.

Almost as good as running hand in hand with The Hubs through a field of daisies. I probably should point out that I can't actually see The Hubs running through a field of daisies. Mayhaps a stroll on the beach would have been a better and a little more manly.

Basically, nothing is as good as running hand in hand anywhere with The Hubs. Ahhhhh. Yes, yes, very sweet. Sweet but true.

But this Thai Peanut Beef is pretty darn good

Give the recipe a whirl. Then go running through a field of daisies. Okay I am all done with the daisies.

Slow Cooker Thai Peanut Beef

Ingredients:
1 1/2 pounds of thinly sliced flank steak, or stir fry meat
1/2 cup beef broth
1/4 cup creamy peanut butter
1 Tablespoon soy sauce
2 Tablespoons brown sugar
1 Tablespoon chili garlic sauce
1 Tablespoon canola oil
crushed peanuts
sliced green onions

Heat the oil in a saute pan over medium high heat. Sear the meat until browned, about 3-5 minutes. Drain the meat and put the meat in the slow cooker.

Combine the beef broth, peanut butter, soy sauce, brown sugar, and chili garlic sauce in a bowl. Whisk everything together. Pour over the beef in the slow cooker.

Cook on low for 4-5 hours. The sauce will be a little thicker and there will be some caramelized portions. Stir once more.

Serve over steamed rice and top with crushed peanuts and sliced green onions.

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Asian Lettuce Wraps {Slow Cooker Saturday}

 

Since we have moved from a suburb by a big city to a small town that is the big city, I find myself missing a few things. Now, don't get me wrong, there are a lot of things I love. Maybe I should list a couple of those so I don't seem all Negative Nelly.

Things I love about living in a small town:

-really friendly neighbors

-no traffic

-safety

-family oriented

Now that I have been positive for a minute, I will spill the beans about what I don't love about living in a small town:

-not close to a lot of attractions

-less access to more stores

-absence of my favorite restaurants

On that last point, I would like to tell you how much I have missed one restaurant in particular. I have missed PF Changs like you wouldn't believe. Okay so I have missed there and Panera. Insert cry face and boo-hooing here. 

I have missed three things from PF Chang's the most. 1. Mongolian Beef; 2. Cheesecake; 3. Lettuce Wraps.

Since I live 3 hours plus away, I figured I should probably just accept the fact that I might need to find some homemade alternatives.

So accept I did.

Recipe I did.

Cook I did.

Love I did.

This Asian Lettuce Wrap recipe is amazing. The whole family loved it. That is huge people! Huge. One of the Little Men is more than a little picky. Even he ate this filling. Don't ask about the lettuce though. I don't want to talk about it.

The fact that he would eat the filling though tells you how yummy this filling for the lettuce wraps is.

People it gets better. The filling for these Asian Lettuce Wraps is made in the slow cooker. You know how I love using my slow cooker. Slow Cooker Saturday came to the rescue.

This is a recipe that comes together quickly. The recipe also is a quick slow cooker recipe. Meaning it isn't an all day slow cooker recipe.

So easy. So yummy. 

So, go ahead and make yourself some. 

Slow Cooker Asian Lettuce Wraps

Print Recipe

1 lb ground pork

1 red bell pepper, cored and finely diced

1/2 yellow onion, finely diced

1 teaspoon minced garlic

1/2 cup hoisin sauce

2 Tablespoons soy sauce

1/2 teaspoon minced ginger

1/4 teaspoon salt

1/8 teaspoon pepper

4 oz sliced water chestnuts, chopped

3 green onions, sliced

1 head iceberg lettuce

Cook the pork in a saute pan until no longer pink. Drain off fat. Put the cooked pork into the slow cooker. Stir in the bell pepper, onion, garlic, hoisin sauce, soy sauce, ginger, salt and pepper. Cover and cook on low for 2 hours. Do not be tempted to cook it on high, there is no need. Cooking it on high will just dry it out.

After 2 hours, stir in the water chestnuts and green onions. Let the mixture cook for another 5-10 minutes. 

Serve over lettuce leaves.

Enjoy!

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Spaghetti Sauce {Slow Cooker Saturday}

Once the thrill and anticipation of Christmas has passed, winter takes on a different mood. I go from all warm, cozy and curled up by the fire to so cold I loathe every drop in degree.

Winter just doesn't seem as romantic after Christmas. It just seems cold. Now it doesn't help that I live where it gets down right chilly. A special kind of chill that lasts FOR-EV-ER...I am being a tad bit dramatic. Basically, it is cold and I am not a fan of being cold.

Being cold makes me want to dress in over-sized sweaters and big chunky socks and stay curled up in a blanket.I want to snuggle with my warm and cozy children. I want to drink mug after mug of hot cocoa and slurp bowl after bowl of soup.

Seeing as I don't want to unravel myself from my blanket or put my cozy kids down, I also don't really want to slave over dinner.

Yeah for the return of my slow cooker a month ago.  Now I can throw dinner together in the morning whilst still in my jammies. Then it just cooks away all day long whilst I remain cozy...yes I said whilst twice in two consecutive sentences.

I am feeling fancy.

For this first Slow Cooker Saturday of 2014, I am sharing this Slow Cooker Spaghetti Sauce.

This sauce is great! Super packed with flavor and there are some extra hidden veggies in the sauce. A double win. The recipe cooks all day long, so the flavors in this sauce are amazing.

We loved this sauce at our house. In fact, we were able to eat spaghetti for two nights in a row. This recipe makes a big family sized amount. We have leftovers for more than one meal. If you have read this blog for awhile, you know I am not always the biggest cheerleader for leftovers. Even if I really loved something the first time, I may not always want it reheated.

So when I do eat leftovers, that is a big deal. HUGE.

I ate these for leftovers, and enjoyed this spaghetti just as much the second night.

Pass the spaghetti please!

Slow Cooker Spaghetti
adapted from Damn Delicious

2 Tablespoons olive oil
1 pound ground beef
1 pound ground Italian sausage
1 medium onion, minced
1 heaping teaspoon minced garlic
3 (14.5 oz) cans diced petite tomatoes, drained 
1 can sliced carrots, purreed
2 (15 oz) cans tomato sauce
1/4 cup brown sugar
3 bay leaves
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper

Heat the olive oil in a skillet. Brown the hamburger and the sausage for 5 minutes. Add the garlic and onions and saute for several more minutes, until the meat is browned. Drain fat.

Place the meat mixture into the bottom of a slow cooker. Add to it the tomatoes, carrots, tomato sauce, bay leaves, oregano, basil, salt and pepper. 

Cover and cook on low for 10 hours.

Serve immediately on spaghetti noodles.

 Happy eating!!

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Slow Cooker Saturday: Sloppy Jose(s)

Slow Cooker Saturday is here.

Can I get an ole?!?

Humor me.

I am so excited to share these yummy little sandwiches with you. I have been plotting, developing, and trying to figure out this Tex-Mex version of the traditional Sloppy Joes for awhile now.

See, I am not a big fan of the traditional Sloppy Joe, sorry Joe. However, the Hubby and my Little Men love them. I am, however a fan of Tex-Mex kind of food. So when I first thought it would be kind of genius to have a Sloppy Jose, I realized I had to figure out how to do the name justice with a great recipe.

Yes, I named the dish before I ever made it.

Figuring out a new recipe is tough, especially when you factor in recipe fails...or in my house a set of two thumbs down from Oldest and Middle...and by two thumbs down I mean sometimes it is two thumbs down and sometimes it is fake vomit and gagging face.

I hate recipe fails. It makes me grumpy.

So I was pretty stinkin' pleased that this recipe came out right the first time.

We loved it. They were the perfect amount of Joe and Jose. Everyone was equally happy. There were no thumbs down or fake vomit faces. Only grins and a good amount of silence as we shoved our faces.

This is a keeper and will make the permanent slow cooker rotation for sure.

Sloppy Jose(s)

1 1/2 lbs ground beef, cooked
1 can diced tomatoes with chilies
1/2 cup salsa
1 8 oz can tomato paste
2 Tablespoons Worcestershire sauce
1 Tablespoon white vinegar
2 Tablespoons sugar
1 can black beans, drained and rinsed
1 cup frozen corn
crushed tortilla chips

Combine the cooked hamburger, tomatoes with chilies, salsa, tomato paste, Worcestershire sauce, vinegar, and sugar together in the slow cooker.

Cover and cook on low for 5-6 hours.

In the last 30 minutes, add the beans and corn.

Serve on  a bun and top with crushed tortilla chips.

Enjoy Friends! 

I hope you all are finding lots of inspiration on Slow Cooker Saturdays.

I hope they have given you meals full of happy faces and thumbs up.

I am always on the hunt for new Slow Cooker recipes to try.

I would love it if you shared what some of your favorite Slow Cooker recipes are!

Thanks for reading.

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Slow Cooker Saturday: Cheeseburger Pasta

Slow Cooker Saturday.

Finally!

This is a simple one. I jumped back into the Slow Cooker Saturday slowly, one itty bitty toe at a time.

We still have another week of Summer around our house. For everyone else it would seem school is already in session.  This is a great school night meal.

It is easy.
It actually doesn't have to be in the slow cooker for too long.
Small children devour it, I mean like super scarf-down and then ask for seconds and thirds.
It really does solve all kinds of after school types of problems.

Except maybe math homework...

Spelling...maybe...but math, nope.

I am helpful like that.

Happy School being back in...even if we are not quite there yet!

Slow Cooker Cheeseburger Pasta

1 lb ground hamburger
1 can tomato soup
1 can cheddar cheese soup
1 cup water
1 cup beef broth
2 cups shell pasta
pepper to taste

Cook the ground hamburger. Drain.

Combine cooked hamburger, soups, water, beef broth, and pasta in a slow cooker. Stir to combine. Season with pepper. Cover and cook on high for 3 hours or until pasta is tender.


See what I am saying about this being easy? It will probably take more time to read the instructions than to make it.

Happy slow cooking!

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Slow Cooker Saturday: Shredded Barbeque Chicken Sliders

Any Summer day can be made better with some barbeque chicken, especially a crazy busy Summer day.

I have been a little lax in the cooking department this Summer. We have been ultra busy and all of the sudden the end of the day is there and then BAM my kids start saying they are hungry and before I know it that sneaky little devil dinnertime has snuck on up me.

On the days where I anticipate the impending need for evening nourishment, I bring out the slow cooker and start making dinner before the crazy descends.

Some slow cooker Barbeque Chicken seemed the perfect answer for a busy Summer day.

These little sliders are so scrumptious.

Plus they were very little trouble to whip out.

Cook the chicken slowly and all day long with little to no supervision.

Then shred it up. Soak it up in some sauce. Serve on a roll. Slather in more sauce.

And now it is eating time.

Another Slow Cooker Saturday success. Woot! Woot!

Slow Cooker Shredded Barbeque Sauce
adapted from America's Test Kitchen 

3 chicken breasts
2 teaspoons chili powder
1 teaspoon paprika
1 Tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 1/2 cups brown sugar barbeque sauce (your favorite brand)

Mix the chili powder, paprika, brown sugar, salt, cayenne pepper, and pepper in a small bowl. Rub the mixture evenly over the chicken and then put the chicken in the slow cooker. Pour 1/2 cup of the barbeque sauce over the chicken. Cook on low for 4-6 hours until chicken is done.

Take the chicken out and shred and set aside. Skim the fat off the leftover liquid. Mix 1 cup of the liquid with the 1 cup of barbeque sauce. Toss the chicken with the mixture.

Serve on slider rolls.

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Slow Cooker Saturday: Lasagna

Welcome to Slow Cooker Saturday

I hadn't had traditional lasagna in years. Years and years.

Consequently, neither had my family. Poor, poor family!

I figured I should rectify that post haste...hehehe, sometimes I wish I were living smack dab in the middle of a Jane Austen book.

Back to the lasagna...

The yummy, delightful lasagna...

There are a lot recipes out there. As is my normal style, I morphed a few recipes and I feel I created a pretty darn tasty version that is sure to make any hungry family really happy.

I love the spinach in this recipe. The more veggies nestled within the better. Not only does this lasagna have ground beef, but also has Italian sausage. Then the cheese. Cheese makes so many things better.

On top of being yummy, this recipe is easy to prepare and then just cooks all day in the slow cooker. See, super easy and bonus your house smells divine all day long.

The whole family ate it all up. I am so happy I introduced my teeny tiny eaters to lasagna. Oh it was so yummy. I kind of want a big ol' serving right now.

I might be making this again sooner than later.

Enjoy!

Slow Cooker Lasagna

1 lb ground hamburger
1 lb Italian sausage
3 (14 oz) cans crushed tomatoes
2 teaspoons minced garlic
2 Tablespoons dried oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
2 (15 oz) containers part skim ricotta cheese
2 cups grated mozzarella cheese, plus 1 cup for the top
1/4 cup grated Parmesan cheese
12-15 lasagna noodles
6 cups baby spinach, roughly cut up

Cook the ground hamburger and the Italian sausage in a skillet. Drain off extra fat. Set aside.

In a bowl, combine the tomatoes, garlic, oregano, salt, pepper flakes, pepper.

In another bowl, combine the ricotta cheese, mozzarella (not the 1 cup for the top), and Parmesan cheeses.

Spray bowl of the crock pot. In the bottom of the crock pot, spread a little bit of sauce. Top the sauce with three noodles. You might need to break some of the noodles to get them to fit. Pour 1 cup of sauce over the noodles. Then top with a third of the meat. Next layer on 2 cups of the spinach. After the spinach layer on a third of the cheese mixture.

Repeat two more times.

End by topping the lasagna with three noodles and the 1 cup of mozzarella.

Cover and cook on low. Cook for for 4-5 hours, until the noodles are done.

Thanks for reading!

Slow Cooker Saturday: Chili Over Cornbread Waffles

This week for Slow Cooker Saturday-- Chili over Cornbread Waffles.

I know it is almost July and it could be said that it isn't really chili weather.

However, I have men of both normal and itty bitty size and a chili craving can not be thwarted just because it is the wrong season.

When they want chili, chili must be made.

However, I decided to make slow cooker chili so that I didn't have to sweat it out over a stove. This way they got chili and I remained cool and collected (aka not sweating like a man through my shirt).

Then Hubby requested cornbread waffles be served with the chili. This is what happens when your husband likes to peruse Pinterest.

So I tweaked a slow cooker chili recipe that I found. I am NOT a burn your mouth and innards kind of chili gal. So this recipe is very mild. Just enough season and heat to know you are eating chili. If chili can be light and refreshing, this is it.

 Then I made a basic cornbread recipe and simply cooked it in a greased waffle iron.

A topping of sour cream and cheese, and the result is...

A really satisfying, no-fuss Summer and kid friendly chili.

Enjoy!

Slow Cooker Chili Over Cornbread Waffles 
chili adapted from Jimmy Fallon via Martha Stewart





Printable Recipe

Chili:

2 Tablespoons olive oil
3 lbs ground beef (90/10)
salt and pepper
1 white onion, diced
1 1/2 teaspoons minced garlic
1 jalapeno, seeded and finely chopped
1/4 cup chile powder
1 Tablespoon dried oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 (28oz) cans of whole tomatoes, roughly chopped in juices
1/3 cup chopped cilantro
2 (15oz) cans kidney beans drained and rinsed

Waffles:

2 eggs
1 cup milk
1/4 cup vegetable oil
1 1/2 cups yellow corn meal
1 cup all purpose flour
1/4 cup sugar
2 1/4 teaspoons baking powder
3/4 teaspoon salt

Toppings:
shredded cheddar cheese
sour cream

To make the chili, in a large skillet heat 1 tablespoon of olive oil. Cook the ground hamburger. Season with salt and pepper. Drain fat and set aside.

In the skillet, heat up the other tablespoon of oil. Cook the onions, garlic, and jalapeno. Cook for about 5 minutes, until translucent. Set aside.

In a slow cooker, combine beef, onion mixture, chili powder, oregano, cumin, cayenne pepper. Stir to combine. Add in tomatoes and cilantro. Cover and cook on high for 5 hours

Add in kidney beans and season again with salt and pepper. Cook uncovered for 30 minutes, or until thickened.

When the chili is done, turn down to low and make the waffles.

Heat the waffle iron.

Beat eggs in a bowl. Stir in milk, oil, corn meal, flour, sugar, baking powder, and salt until smooth. Batter should be smooth and pourable. If it is too thick add a tablespoon of milk at a time.

Grease waffle iron. Pour some of the cornbread mixture into the waffle iron. Cook until done.

Serve chili over a warm cornbread waffle. Top with cheese and sour cream.

Thanks for reading!

Taco Casserole

This is a family classic.

I have had this meal for as long as I can remember. We had this all the time. It was a big having-company-over-for-dinner meal. I mean Tacos are a crowd pleasure and put them in casserole form and now they can feed a crowd.

I am pretty sure my family got pretty well known for this casserole. Kind of like a living legend, if I might say so.

When I first got married, I really only made this a few times. Mostly because two people don't so much need a whole casserole to themselves.

Plus one of the aforementioned two wouldn't classify herself as a casserole kind of girl.

Once our family got larger and our Little Men became bottomless pits and food vacuums Taco Casserole made the menu once again.

It made it back on the menu to the cheers of the boys (biggest boy included).

Quite literally, they actually cheer when they find out what I am making.

Nothing quite like gathering together as a family around a dish of love and tradition...

...scooping out a heaping helping...

...and eating a plate of Taco Casserole with my kids helping my memories become their memories.

'
This meal is insanely easy to make. Throw it together. Bake it for just a bit and then serve it up warm to the cheers and yums of your dinner table.

I sure hope you enjoy this family recipe as much as my family does.

Taco Casserole

Printable Recipe

1 pound lean ground beef, cooked
1 packet taco seasoning
1 can of turkey chili
6 cups tortilla chips, broken up
1 1/2 cup light sour cream
2 cups shredded cheddar cheese

Preheat oven to 350 degrees.

Cook ground beef in a skillet. Drain off fat if necessary. Season the hamburger with the taco seasoning. Add in the can of chili. Stir to combine. Set aside.

Place the broken-up tortilla chips on the bottom of a 9x13 baking dish. Layer the meat mixture on top of the chips. Next spread the sour cream over the meat mixture with a spatula. Sprinkle the cheese on top.

Bake in the oven for 20 minutes, or until the cheese is melted and casserole is warmed through.

Serve warm with a side of rice.

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Slow Cooker Saturday: Creamy Spaghetti

Getting this edition of Slow Cooker Saturday up a wee bit late, as we are hanging out with family and having a hotel weekend vacation. My Little Men LOVE staying in hotels. Even if it is just a few hours away from home.

Last night the three older all shared a queen-sized bed and goofed and giggled it up until well after 10 pm. They enjoyed swimming in the pool and a free HUGE breakfast...much bigger than I ever make, not being a big breakfast person.

Even better than the hotel is being able to spend time with family!

While we are enjoying this little weekend away, here is a SUPER yummy slow cooker recipe for you.

Creamy Spaghetti. YUM. This recipe was a hit for the whole family. My boys even fought over the leftovers.

Say what?!

True story. They loved, loved this recipe. This spaghetti is a great variation of traditional spaghetti. The addition of cream cheese makes the tomato sauce lighter and creamier...hence the name Creamy Spaghetti.

When I think of a quintessential comfort food family type meal just perfect for gathering together and enjoy food and each other, I think of Spaghetti.

Now I will think of this Creamy Spaghetti.

Meet our new family favorite spaghetti...

Hope this slow cooker recipe goes on your dinner list soon. I know you will enjoy it.

Have a great weekend.

Slow Cooker Creamy Spaghetti
adapted from Picky Palate

Printable Recipe

1 pound ground hamburger
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 1/2 jars of traditional pasta sauce
1 pound spaghetti noodles
1/2 Parmesan cheese
1/2 brick of cream cheese (4 oz)
2 cups chicken broth

Season ground hamburger with salt, pepper, and garlic powder. Cook in a skillet and drain off fat if necessary.

Pour one jar of pasta sauce into the bottom of a slow cooker. Place the spaghetti noodles in whole if they fit. However, if they don't you can break them in half. Spread them out evenly. Place the hamburger over the noodles. Sprinkle the Parmesan cheese over the top of the hamburger. Cut the cream cheese into cubes and then place those cubes over the top. Pour another jar of pasta sauce over the top of the cream cheese.

Place the lid on and cook on low heat for 4-5 hours.

Stir and break apart any noodles that might have stuck together. Pour in the 1/2 a jar of pasta sauce and 2 cups of chicken broth. Stir again.

Place lid on again and cook on HIGH for another 30-60 minutes.

Serve.

Enjoy!

Thanks for reading.

Chicken Pot Pie Crumble

Chicken Pot, Chicken Pot, Chicken Pot Piiiiee...

Name the show.

Um...I think I have a problem.

Hi my name is Larissa, and I make obscure television and movie references and annoy those around me by asking if they know where the quote is from...

I should probably start a club.

Wanna join?

We could have meetings.  You can spew forth never-ending television quotes and see if I know them, and I will cook for you.

If the day of our meeting is chilly, I could whip together this super satisfying and complete comfort food Chicken Pot Pie Crumble.

So, call me maybe (and now I have added in song lyrics as well).

When Hubby and I were first married, I actually made traditional chicken pot pie quite regularly. Now 11 years in, I um, haven't made it in years. Years and years to be exact. Poor Hubby. He did enjoy it ever so much. I was always on the fence about it and once we started having kids and they were in the toddler-picky stage chicken pot pie just kind of left my recipe repertoire.

With all the snow and chilliness we are having in our neck of the woods I decided it was time I introduced my Little Men to Chicken Pot Pie.

Proof of said chillines:

See we needed something warm!

I opted for this recipe for a crustless Chicken Pot Pie topped with a biscuit crumble top. This warm hug in a baking dish is made from scratch and worth every minute of extra time.

The filling is the perfect mixture of chicken and vegetables. The biscuit top is light and crispy.

It really is a warm hug on a cold winter day.

The whole family loved this dish. Two big thumbs up.

I have to say I am not on the fence about this Chicken Pot Pie Crumble. It was delightful and we will for sure be seeing it again at our dinner table. Especially since it looks like the snow is not going anywhere.

Chicken Pot Pie Crumble
Cooking Classy

Printable Recipe

2 large chicken breasts
1 can low-sodium chicken broth
1 Tablespoon olive oil
1 cup diced carrots
3/4 cup diced celery
3/4 cup finely diced onion
2/3 cup frozen peas
3 Tablespoons butter
1/3 cup flour
3/4 cup milk
1 teaspoon lemon juice
1 1/2 teaspoon dried parsley
1/4 teaspoon dried thyme

For crumble:
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
1/4 cup butter, cold and diced into cubes
1/2 cup grated Parmesan cheese
3/4 cups + 2 Tablespoons heavy cream

Put chicken in a slow cooker and pour the broth over the chicken. Cook on low for 5-6 hours. Remove chicken from slow cooker and cut into bite-sized pieces. Strain the broth through a mesh strainer, separating the fat from the broth. Keep the broth and set aside.

Prepare the crumble next. Preheat the oven to 450 degrees. In a bowl, whisk together flour, baking powder, salt, pepper and garlic powder. Cut the butter into the dry mixture with a pastry cutter until it resembles coarse crumbles. Stir in the Parmesan cheese. Then pour in the heavy cream and mix until just combined. Break the dough into 1 to 2 inch pieces and drop them onto a baking sheet. Bake for 7-10 minutes or until golden. Remove from the oven and set aside.

Next heat the olive oil over medium high heat. Add the diced carrots, onion, and celery. Cook the vegetables, stirring frequently, until they are tender. This will take about 5-6 minutes. Pour the vegetables into a bowl and set aside.

Reduce the heat to medium and melt the butter in the pan, letting it brown just slightly. Add the flour, stirring constantly, cooking the flour. After about 20 seconds, while stirring, pour in the milk. Then pour in the reserved chicken broth, lemon juice, parsley, thyme and a little bit more salt and pepper.

Bring the mixture to a boil and then reduce the heat and cook the mixture, stirring constantly, for another minute until thickened. Remove from heat and add the cooked vegetables, frozen peas and chicken to the sauce then toss to coat.

Pour the mixture into a baking or pie dish and sprinkle with the bake crumble topping.

Bake at 400 degrees until nicely golden and the mixture is bubbling slightly. About 12-14 minutes.

Serve.

Linking:

Design, Dining and Diapers

Slow Cooker Saturday: Barbecue Meatloaf

It is Saturday. Woot.Woot.

You know what that means. Not having to get up and get ready for school. Hubby doesn't go to work. The house should gets a good cleaning. Errands. Basketball games. Basically a regular free-for-all.

Here on the blog that means another Slow Cooker Saturday.

Today I am sharing this recipe for Barbecue Meatloaf.

Say what!? Cooking a big ol' loaf of meat in the slow cooker? Say it ain't so!

I had some trepidation too people. Believe me I did.

However, man-oh-man!

I am not gonna lie. I enjoyed this meatloaf quite a bit.

This was such an easy meal to make. Mix all the ingredients. Put it into a slow cooker. Let it go. Enjoy the BBQ smell all day long in anticipation. Slather in more BBQ sauce. Serve with a simple side of veggies, since the meatloaf is a meal in of itself.

Bam. Done dinner done.

We had leftovers, not for a lack of enjoying, but more so because this makes A LOT of meat.

The next day those leftovers were used in making meatloaf sandwiches. While I passed, because this girl can only take so much meat so many days in a row, the menfolk, both of regular and of little variety enjoyed themselves a Meatloaf Sandwich.

I have really been enjoying this Slow Cooker Saturday. I said that at the beginning of all of this that I had not traditionally used my crock pot, except for a very few family favorites. I am not sure why, but I am glad that Slow Cooker Saturday has allowed me to expand my crock pot cooking. I even just bought a new slow cooker cookbook which I am excited to give a try. It is from the people at one of my favorite cooking shows. I already have several of the recipes marked.

Don't worry I will talk more about it soon.

I am sure you will enjoy this Barbecue Meatloaf as much as we did.

Slow Cooker Barbecue Meatloaf
Chef in Training 

Printable Recipe

3 lbs ground beef
1 lb ground sausage
1/2 cup plain bread crumbs
3 eggs
1 packet ranch dressing mix
1/2 medium onion, diced finely
1 teaspoon salt
1 Tablespoon garlic powder
1/3 cup favorite BBQ sauce (we like Baby's Rays), +more for drizzling later

In a large bowl, mix the beef, sausage, bread crumbs, eggs, Ranch, onion, salt, and garlic powder all together by hand.

Add to your slow cooker and form the meat into a loaf shape.

Spread the 1/3 cup BBQ sauce over the top of the meatloaf.

Cook on low for 6 hours.

When it is done, remove it from the crock pot (there might be some residual liquid in the slow cooker) and place on a platter. Drizzle with more BBQ sauce.

Slice and serve.

Have a great weekend!

Thanks for stopping by.

Ahh the Memories

Every year for our birthday we got to choose what we wanted mom to make us...I almost always chose this...

Yep, yummers. Won Tons have become a family favorite in our house. I pretty much make sure I have a "birthday" every couple of months. As the years have gone on, I have adjusted it to fit what we had or what sounded good. We have also added Asian Spaghetti. This feast has become one of those recipes that I make by putting in a dash of that, a splash of this, a little more here...you get the point. So I am trying my best to give it to you in measurements. I am giving 2 different recipes for the won tons and then a recipe for the Asian spaghetti. ENJOY.

Beef Won Tons

1 lb ground hamburger, cooked
3-4 green onions sliced
1/4 cup grated carrot (not the thick cheese grater, the tiny grater)
2 Tbs sugar
1/4 cup soy sauce
1 egg
won ton wrappers
oil, for frying

*instructions following pork recipe

Pork Won Tons

1 lb ground pork, cooked
3-4 green onions, sliced
1/4 cup grated carrot
1 tsp ginger paste (or equivalent ground)
1/4 cup soy sauce
1 egg
won ton wrappers
oil

Cook meat and drain. Stir in all other ingredients besides wrappers and oil. Place small spoonful of filling in center of wrapper. Fold burrito style. Seal final edge with water. Heat oil in deep sauce pan over med- med high heat.

Drop 3-4 won tons in oil at a time. Fry for about 20- 30 seconds, till golden. Remove and drain on napkin.

When all done, serve plain or with sweet and sour sauce...oh and a side of--

Asian Spaghetti

Spaghetti noodles, prepared per package OR Asian stir fry noodles, prepared per package
3-4 green onions, sliced
1/4 cup soy sauce
3 TBS sesame seeds
oil

The ingredients to this will vary depending on the amount of noodles you like. This is for about half a box of normal sized spaghetti or one package of noodles.

Cook noodles per package, set aside. Heat up oil, enough to cover bottom of a large sauce pan or a stir fry wok. Sprinkle in sesame seeds and cook until seeds start to turn golden, which will take several minutes. Once seeds are golden, dump in spaghetti/noodles, green onions and soy sauce. Stir until evenly coated. Add more soy sauce if needed.

Now eat up. This is a great dish for entertaining and quite the crowd pleaser.

33 Minutes Left of Recipe Thursday

Today...okay so the last 3 days have been recipes for disaster kind of days. Blame it on all the stuff on the to-do list. Blame it on rotating sickness that is not the swine flu (anyone tired of hearing about this?). Blame it on a serious lack of sleep. Blame it on realizing out of three Halloween costumes I am making, I have -oh wait- NONE done.

So tonight after an hour of shuffling between kiddos rooms trying to get them all to sleep (hubby had a mtg), not eating dinner until after 8, and reflecting on all left to do (yes I know of my own doing)...my RECIPE for not tasting the crazies was tasting the rainbow.

Now no one fret about the state of my emotions...I am really just dandy...see skittles working already. So here is my actual recipe. Here is my "Fall I Embrace Thee" soup...aka Baked Potato Soup.

2-3 potatoes, baked

3 T butter

1 cup onion, chopped

2 T flour

4 cups chicken broth

2 cups water

1/4 cup cornstarch

1/2 cups instant mashed potatoes

1 t salt

3/4 t pepper

1/8 t thyme

1/2 t basil

1 cup half-and-half

Melt butter in stock pot, saute onions until light brown. Add flour to onions and cook 1-2 minutes. Add broth, water, cornstarch, mashed potatoes and spices. Bring to a boil. Reduce heat and simmer 5 minutes.

Cut baked potatoes in half, scoring into cubes and then scoop out the cubes into soup. Add the half-and-half. Bring to a boil, reduce heat and simmer 15 minutes.

Top with shredded cheese, green onions, bacon and sour cream.

Here is to tomorrow.

Hawaiian Chicken Stir Fry

Aloha!

I stumbled across the recipe for this sauce a couple of weeks ago. The original recipe actually goes with homemade meatballs...also delightful. So here is my adaptation of Hawaiian Meatballs ala Chicken and Asian noodles for a little Hawaiian Stir Fry.

Star of the Show: The Sauce

1/2 cup brown sugar
1/3 cup rice wine vinegar (regular works too)
1 T soy sauce
3/4 cups pineapple juice
2 T cornstarch

diced green pepper
canned pineapple (juice used above)

Mix everything in first set of ingredients, except the cornstarch, in a small sauce pan. Then whisk in corn starch until completely dissolved. Heat over med/high heat until boiling. Stir constantly. Remove from heat when sauce begins to thickening. This sauce is great with all different kinds of meat or just as a dipping sauce. So go and experiment with it.

Add pineapple and peppers just before adding to stir fry mixture*.

*Stir Fry Mixture:

Cook up 2-3 chicken breast cut up, seasoned with salt and pepper. Once chicken is cooked add store bought Asian noodles (these were bought from an actual Asian supermarket. Pick your favorite kind of noodle, lo mien, stir fry etc.). Noodles should have been cooked according to package. Pour sauce, with pineapple and peppers in it, over the noodles. Stir to coat. Continue to heat until warmed through.

Sprinkle with green onions and sesame seeds before serving.

Okay so yummy.