Slow Cooker Chicken and Dumplings- Saturday Weekly Recipe post

Slow Cooker Chicken and Dumplings

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Serves 4

The Stuff you need:

  • 4-6, boneless chicken breast halves (may use frozen if you want)
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 (14 ounce) can low sodium chicken broth
  • 1 onion, finely diced
  • 4 cloves garlic chopped
  • 3 stalks celery chopped
  • salt, pepper, dried parsley, garlic powder, and onion powder to taste
  • 1 bag frozen mixed veggies, (peas carrots corn)- thawed
  • 1 package refrigerated biscuit dough, torn into pieces
  • Pillsbury’s Grands Homestyle Buttermilk biscuits work really well
What to do with the Stuff
  • Place the chicken, butter, soup,broth, and garlic and onion in a slow cooker
  • Cover, and cook for 6 hours on low
  • Shred chicken breasts, return to cooker
  • About 90 minutes before serving, add  torn biscuit dough in the slow cooker
  • Make sure you push them down into the liquid mixture a little, so that they get cooked on the tops, too and saturated with the chicken
  • Add mixed veggies
  • Turn cooker onto high for remaining time
  • Cook covered for 90-120 minutes, until dough is done

Asparagus and Mozzarella Stuffed Chicken Breasts- Wednesday Weekly recipe post

Asparagus and Mozzarella Stuffed Chicken Breasts

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Serves 2
The Stuff you need:
  • 2 large skinless, boneless chicken breast halves
  • salt, black pepper, garlic powder, onion powder, and lemon pepper to taste
  • 8 asparagus spears, pre steamed trimmed – divided
  • 1/2 cup shredded mozzarella cheese, divided
  • 1 egg beaten
  • 1/2 cup Italian seasoned bread crumbs mixed with panko
What to do with the Stuff:
  • Preheat an oven to 375 degrees F (190 degrees C)
  • Grease baking dish or pan (8×8)
  • Place each chicken breast between two sheets of heavy plastic (Ziplock freezer bags work) on a solid surface
  • Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch
  • Sprinkle each side with your chocen spices, coat well, rub in
  • Place 4 spears of asparagus down the center of each chicken breast
  • Spread about 1/4 cup of mozzarella cheese over the asparagus
  • Repeat with the other chicken breast
  • Roll the chicken around the asparagus and cheese to make a tidy, compact roll
  • Dip in eggwash, then into crumbs fully covering each breast roll
  • Place the rolls seam sides down in the prepared baking dish
  • Bake in the preheated oven until the juices run clear when pricked with a fork, about 30 minutes
  • An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)

Easy Mushroom Risotto – Wednesday Weekly Recipe post

Easy Mushroom Risotto

risotto

Serves 4

The Stuff you need:

  • 7 cups vegetable or chicken or beef broth
  • 1/4 cup extra virgin olive oil
  • 1 large Spanish yellow onion, diced
  • 8 garlic cloves, minced
  • 8 oz crimini mushrooms, sliced
  • 8 oz white mushrooms, sliced
  • 2 tablespoons butter
  • 2 cups Arborio rice
  • 2/3 cup grated Parmesan cheese
  • salt and pepper to taste
  • chili pepper flakes to ttaste
  • chopped fresh parsley for garnish

What to do with the Stuff:

  • Heat 1 tablespoon olive oil in a large skillet over medium heat
  • Add 1/2 of the onion saute’ until translucent, about 5 minutes
  • Add half of the garlic and chili pepper, and cook for another 2 minutes
  • Add butter, 1 tablespoon olive oil, and mushrooms and saute for 5 minutes until mushrooms are lightly browned
  • Season with salt and pepper
  • Remove from heat and set aside
  • Heat the remaining olive oil in a saucepan or dutch oven over medium heat, and add remaining onions
  • Saute until translucent, about 5 minutes
  • Add remaining garlic and cook for another 2 minutes
  • Add the rice and stir, coating the rice with olive oil and toasting until opaque, for 3 minutes
  • Add 1 cup of broth and cook, stirring, until all the broth is absorbed by the rice
  • Continue to cook ,add the remaining broth (half a cup at a time), allowing it to be fully absorbed by the rice before adding more
  • This will take around 45 minutes until the rice is cooked and creamy
  • Fold in mushrooms, and stir in grated parmesan cheese
  • Season with more salt and pepper, and chili to taste
  • Garnish with fresh chopped parsley

Awesome Bulgur Salad with Chick Peas and Veggies- Wednesday Weekly Recipe Post

Awesome Bulgur Salad with Chick Peas and Veggies

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Servings: 4-6 as a side dish- (3-4 as a main course)

The Stuff you need:

  • 1 cup bulgur or light bulgur
  • 1-1/2 teaspoons salt- (divided)
  • 1/3 cup red onion diced (or green onion if you don’t prefer raw onion) – also, Vidalia onions work wonderfully!
  • 1 red bell pepper, diced
  • 1 English (or hothouse) cucumber, seeded and diced
  • 16 grape or cherry tomatoes, whole holds up longer
  • 1/2 cup finely chopped fresh dill
  • 1/3 cup finely chopped fresh parsley
  • 1-2 hot chili peppers and seeds ( optional – to your taste, for a little kick )
  • 1 15-ounce can chick peas, drained and rinsed
  • 1/3 cup fresh lemon juice, from 1-2 lemons
  • 1/4 cup extra virgin olive oil
  • 2 large garlic cloves, minced
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon lemon pepper
  • 1 teaspoon cider vinegar
  •  Crumbled feta cheese – for garnish (optional)

What to do with the Stuff:

  • Bring 2 cups of water to boil
  • Place the bulgur in a large bowl with 1/2 teaspoon salt
  • Add 1-1/4 cups boiling water
  • Cover the bowl tightly with saran wrap
  • Set aside for 30 min, (or until all of the water is absorbed)
  • When all water is absorbed, fluff with fork
  • Combine the cooked bulgur with the red onions, peppers, cucumber, garlic, tomatoes, and rest of seasonings to taste
  • Season to your taste with more salt, pepper, garlic, hot pepper, fresh or dried herbs, cumin & lemon pepper   to your taste)
  • Put in refrigerator for at least 2 hours
  • Fluff with fork, serve cold

Phenomenal Stuffed Eggplant- *low carb* Saturday Weekly Recipe post

Phenomenal Stuffed Eggplant

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Serves 4

Always use: Organic, Range fed, WHOLE foods, CLEAN, and all natural ingredients.

Vegetarians- Substitute chopped zucchini’s and quinoa

Paleo- disregard cheese

The Stuff you need;

  • 2 medium eggplants
  • 1 pound Italian sausage, ground
  • 1 diced red onion
  • 6 cloves garlic, minced
  • 1 green bell pepper, diced
  • 4 handfuls fresh spinach leaves (or 1 pkg chopped frozen, thawed and drained)
  • 1 cup sliced mushrooms
  • 1/4 cup red wine
  • 1+1/2 cup tomato sauce
  • 1⁄2 cup black olives, chopped
  • 2 TBS Italian seasoning
  • Salt, Pepper, spices to taste
  • 2 cups mozzarella cheese
  • Parmesan/Reggiano/Romano Italian cheese blend to taste

What to do with the Stuff:

  • Preheat the oven to 350° F
  • Cut the ends off of the eggplants and then slice in half lengthwise
  • Scoop the eggplant meat from the eggplant halves, leaving empty shells, with a  bit of a border
  • Dice and reserve the eggplant guts- salt lightly set aside
  • Place empty eggplant shells in a 13×9 baking dish
  • Saute Italian sausage, onion, and garlic in a large skillet over medium-high heat until browned, add spinach, and wine-cook 5 min
  • Add the reserved eggplant innards, bell pepper and mushrooms to skillet, simmer an additional 10-15 min until all soft and mixed
  • Drain all excess liquid
  • Stir in tomato sauce, olives, and Italian seasonings, and simmer 5 minutes- season to taste
  • Sprinkle some mozzarella cheese evenly over the inside of the eggplant shells
  • Spoon in ample amount of cooked sausage mixture
  • Top the stuffed eggplants with mozzarella & parmesan cheeses
  • Bake 35 – 40 minutes
  • Let cool 5 minutes before serving.

AWESOME Spicy Tuna/Avo Salad Lettuce wraps- Wednesday weekly recipe post

Spicy Tuna/Avo Salad Lettuce wraps

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Servings – 4

The Stuff you need:

    • 3 cans tuna in water- (drained)
    • 4 green onions, diced
    • 1 carrot shredded
    • 1 small red/or white onion, chopped
    • 2 garlic cloves chopped
    • 1 jalapeno, diced small
    • 2 medium avocados, (mashed with next 4 ingredients)
    • 2 limes (juice from)
    • Squirt Sriracha sauce
    • 1/2 bunch fresh cilantro chopped
    • Salt, pepper, lemon pepper, and cumin to taste
    • Large butter lettuce leaves, to wrap

What to do with the Stuff;

  • Put drained tuna into bowl
  • Add diced green onions, red onion, garlic, and jalapeno
  • In separate bowl, mash the avos, with lime juice, sriracha sauce, fresh cilantro, (cumin, salt, pepper, and lemon pepper- to taste)
  • Add tuna mixture to Avo mixture and blend well.
  • Wrap in Lettuce leaves 😉

Y U M !!

Fresh Zucchini Herb Fritters

Fresh Zucchini Herb Fritters
Can be easily modified for gluten free, and Paleo.
Always try to use organic, and clean/non processed, whole foods 😉
Makes 8 fritters
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The Stuff you need:
  • 2 large zucchini’s- cut ends off
  • 1 tsp – plus ¼ tsp salt
  • ¼ cup diced green onions
  • 1/8 cup chopped fresh dill
  • 1/8 cup chopped fresh parsley
  • juice of 1/2 lemon
  • 2 large eggs, lightly beaten with a fork
  • ½ cup all-purpose flour (optional if paleo)
  • 1/2 cup panko /or seasoned bread crumbs (optional if paleo)
  • 1/4 c grated parmesan cheese (optional if paleo)
  • ½ tsp baking powder (optional if paleo)
  • ¼ tsp ground black pepper
  • Olive oil for pan
What to do with the Stuff:
  • Grate zucchini on large grating holes or use food processor with the grating blade attachment
  • Place in a large bowl, stir in 1 tsp salt
  • Set aside for 20 minutes
  • After 20 minutes, squeeze dry zucchini over sink, to remove extra water
  • You may also use a cheesecloth for this to expedite process
  • The amount of water you squeeze out will seem like a lot
  • Add another ¼ tsp salt, or to taste
  • Add chopped green onion, dill, parsley, lemon juice, beaten eggs, salt, & black pepper,  mix well
  • In a small bowl combine flour, panko, parmesan, and baking powder
  • Add to the zucchini mixture, mix well
  • In a large heavy bottomed non-stick skillet  heat 2 tbsp of olive oil over med-high heat
  • Using a tablespoon, add zucchini mixture to skillet, and gently flatten the tops with a fork
  • Cook 3-5 min per side on medium-high heat, adding oil as needed, until golden brown
  • Place on a paper towels to absorb excess olive oil

May serve with homeade Tzatziki sauce, or sour cream (optional if paleo)

“Darren’s Sticky Date Pudding” – Saturday Weekly Recipe post

~ Darren’s Sticky Date Pudding ~

OMGSH! a for REAL  “OLD SCHOOL Recipe”

ACTUALLY handwritten, ON PAPER, with his Auntie’s handwriting..I

HAD to share it this way..;-)  Enlarge if necessary, or inbox me if you can’t, I will send the written version.

stickydatepuddingimages

Now, for the AMAZING story behind this.. We have a weekly BBQ at our house, and our good friend Darren, ( a world class body builder with 0% bodyfat!! ) turns up to our house last week with THIS.. DIVINE, DECADENT and MOST DELICIOUS dessert treat EVER..!

Best served with the sauce warmed, and a side scoop of plain vanilla ice cream ( he brought fat free..lol)

I’m not even a huge dessert fan.. but THIS WAS SOOO AWESOME 😉  I HAD SECONDS !

AND…I had some for breakfast the next day.. OMGSH …simply THE BEST.. I had to share 😉