New Recipe Night: Slow Cooker Chicken & Dumplings

I guess I should say "New Recipe Day" because we chowed down on this meal for a nice Saturday lunch. I had planned on it being nice and chilly outside but the weather did not get the memo that I was making a nice cozy dish for cold weather. You can eat chicken and dumplings when it's in the mid 60s right? Sure ya can! This was my first Pinterest recipe attempt. I've been pinning recipes for about a month now and finally got around to actually looking at a real recipe and not just the picture of it. This pin just kept popping up and yelling at me..."make me!!!! make me!!!!" Am I the only one that pins, pins, pins but never actually looks at the recipes? I think I'll be pulling a lot of recipes from my A is for Appetite board because this recipe was out of this world yummy and so so so easy! Here's why....


....when I think of crock pot recipes I always assume it's going to have to cook overnight or be put in of a morning and be ready for dinner. Well not this recipe. I started cooking it at 8:00 and it was in a bowl in front of me at noon. How's that for crock pot cooking!? The recipe calls for 4-6 hours of cooking the chicken but mine was ready after 3 1/2 hours. The smell had infiltrated every corner of the house by the time I returned from a shopping trip this morning. I couldn't wait any longer to add the "dumplings." This will for sure be a new Fanning favorite!

Ingredients:

*1lb of Boneless Skinless Chicken Breasts (3-5)

*2 Tablespoons Unsalted Butter

*2 cans Cream of Chicken Soup

*1 can Chicken Broth

*1 medium White Onion, diced

*4 Large Flaky Refrigerator Biscuits

Directions:

1) Place chicken in crock pot and top with butter.  Add cream of chicken soup, chicken broth and diced onions.  Cook on High for 4-6 hours.

2) Remove chicken from crock pot and use a fork to shred.  Return chicken to the crock pot.  

3) Cut each uncooked biscuit into 9 pieces and stir into the chicken mixture.  Continue to cook on High for 30 minutes.  Serve hot. Makes about 6-8 servings.

The buscuits puff up a lot more than I'd expected which made for a bigger crock pot full that I'd expected....which makes for a very full stomach now! I almost think you'd need two seperate crock pots if you wanted to double the recipe for a large group. Otherwise your buscuits would want to overflow! Next time I'm going to cut back on the onions...makes for great flavor but oh how I hate the texture of biting into a piece of onion (baby steps, people, baby steps). Oh the creaminess makes my mouth water just thinking about it. I can't think of a more perfect, simple and comforting meal than this! Oh yeah, one more thing....ENJOY!!

GOT MOTIVATION?

New Recipe Night: French Dip Sandwiches

I did something bad. Something very, very bad. I tried out a new recipe....a very delicious and lip smacking one in fact....without taking one single picture. I'm just going to go out on a limb and say that blogs are pretty yawn-worthy if no pictures are involved. Well if you are already reading please don't stop now! I promise that the taste of this one is so worth reading through this post with (gasp) no pictures. Geez, I'm boring myself.....so just for the sake of putting some color into this post I'm going to throw in a picture of something similar....

Ingredients:


*1 boneless beef roast
*1/2 cup soy sauce
*1 beef bouillon cube
*1 bay leaf
*3 whole black peppercorns
*1 tsp rosemary
*1 tsp thyme
*1 tsp garlic powder
*1 loaf of french bread


Directions:


1) Remove and discard all visible fat from the roast. Place trimmed roast in a crock pot.


2) In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast and add enough water to almost cover roast. Cook on low heat for 10 to 12 hours or until meat is tender.


3) Remove meat from broth, reserving broth. Shred meat with a fork and place on bread for sandwiches. Use broth for dipping.


HOLY BROTH!!!!!!!!!!! This stuff was like crack! Not that I know what crack is like but I'm sure it has to be right up there next to crack. I am embarrassed to admit that I probably ate half of the roast. No, seriously. I was that excited about it! I put up about ten thousand post it notes this morning to remind me to put the roast in the crock pot. The notes worked and as a result I couldn't get my mind off of the yummy juices cooking all day long for my dipping pleasure. I'd never made the broth before because I always took the easy route and grabbed a package of Au Jus mix at the grocery store. This stuff kicks Au Jus package's butt!!! Oh and promise me you won't eat a french dip sandwich without adding a slice of swiss cheese!!!




Oh yeah, one more thing....ENJOY!!

(Insert yummy, picture on a colorful plate)

GOT MOTIVATION?

Creamy Lemon Raspberry Pie

It's still PIE MONTH and I've churned out another new pie option for your Thanksgiving celebration this year. This one happens to be super simple and super sweet! Yep, it's my favorite day again.....

HAPPY TREAT YOUR SWEET TOOTH TUESDAY!!!

I'm not sure why but this recipe makes me giggle because all I can seem to think about when I see it is that Friends episode where Rachel is in charge of making a truffle and Joey is naming off all of the layers that he loved so much. That's not to say that I made the same mistake that Rachel made by combining two recipes....it would've been pretty dang hard to mess up this recipe. I guess it was the raspberry jam on the ingredient list that reminded me of that funny episode. Jam? GOOOOOOOOOOD!!

Ingredients:

* 1/4 cup seedless red raspberry jam
* 1 premade shortbread crumb crust
* 1/2 pint (about 1 cup) fresh red raspberries
* 4 ounces cream cheese, softened
* 1 (12-ounce) can evaporated milk
* 2 packages lemon instant pudding and pie filling mix
* Grated peel of 1 lemon
* 1 (8-ounce) container frozen whipped topping, thawed
* Additional grated lemon peel (optional)

Directions:

1. Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.

2. Beat cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mixes and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping.
3. Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.

This pie is simply refreshing. I love the taste of lemon. Tastes so sweet.....mixed with the tartness of the raspberries leaves the perfect mixture of goodness in your mouth. I also love layers. The way they look when you cut into the pie and the way they all mix together to give you a variety with every bite. ;) The layers did not turn out as pretty as the example picture but that rarely happens so I'll just try and be satisfied with it's prettiness. Oh yeah, one more thing.....ENJOY!!

GOT MOTIVATION?

INSANITY 60 Day Challenge

Talk about needing motivation!! Committing myself to the INSANITY 60 Day Challenge has forced me to do some deep digging into my mind to convince myself that I can stick to this. Like I've mentioned before, I was introduced to these workouts at Wednesday night devotional group. I've been doing it once a week for the past couple months. I may be crazy but I swear that I could see a difference just getting my extreme cardio on once a week. Crazy, huh? So if once a week can make a difference (along with running and other exercise of course), then what would six days a week do?!? My challenge arrived on our doorstep a week ago and I began on Tuesday. There is a specific calendar to follow which I semi-plan on doing. Sunday is a rest day when I plan on just walking. The workouts are INSANE....but do-able! The feeling when you get done with each workout is totally worth every drop of sweat. Sean T is my new boss and tells me what to do.....

"Hey y'all. I'm about to make you wish you had never purchased this workout."

Although he pushes you to your absolute limit I must say he is much less annoying than most instructors on exercise videos. Don't even get me started on Maury Windsor on the Pilates videos!!!! Makes me want to scream and reach through the tv and wipe the smile off her face.

I should've seen this coming but I seem to always forget. The harder the workout, the greater the appetite. Sean T tells me at the end of each workout "make sure you eat and drink something." Ok, how bout some pizza and a cupcake? A diet Dr Pepper sounds good too. I have found myself thinking about food constantly. Bad food. Take this afternoon treat for example......

I haven't craved ice cream in months!! Some strange force drove my car toward Sonic and ordered it. I swear!!! I'm not going to do any "before" pictures but if I can stick with this challenge I'll post some "after" pictures. I may need to extend it out to a 90 Day Challenge since we will be doing our big move to the new house soon. I have a feeling that it might trump my workouts for a couple weeks or so. Lifting furniture, ripping out carpet, painting and unpacking will have to do Sean T.

If you want to join me in the INSANITY here's where you can find it.....

http://www.beachbody.com/product/fitness_programs/insanity.do








GOT MOTIVATION?

Random Ramblings

As I was flipping through the channels during my oh so exciting treadmill punishment last night, I stumbled upon a movie I'm quite fond of....Julie & Julia. It hadn't dawned on me that I had a lot in common with the younger character in the movie. She had started a cooking blog. The more I watched, the more I realized that I was missing a very crucial part of becoming a natural in the kitchen. Key word = becoming. Which brings me to this question......


WHERE THE HECK IS MY APRON!?!


Oh, that's right, I don't have one. To be legit does one not need to have an apron on at all times when in the kitchen? YES!!!!!! But it has to be extra messy with ingredients rubbed on it and a little bit of flour on your brow. Well, I may not have any of those things but I do have this now......

2 Legit 2 Quit

I've gone as far as asking for a baking accessory for my birthday. This cooking thing is getting serious. ;) Which brings me to my next question.......

AT WHAT POINT DOES ONE BECOME A GOOD COOK?

I always thought it was a skill you were either born with or not. For example, my mother and mother-in-law must've been born with the ability to make delicious, nutritious and quick meals that resulted in happy families.So what makes a "good cook?" Is it a person who can create delicious complicated meals with ten thousand ingredients? Is it a person who can get home from work at 5:00 and have dinner on the table by 5:30 with a kid hanging from their leg all the while? Is it a person who makes a complete and total mess of the kitchen, takes an hour to get a meal on the table but it tastes good? I don't mean to disappoint when I say that I don't know the answer. But what I do know is that each day cooking seems to get a little easier....I feel like the clumsy me who used to timidly approach a recipe is a girl I don't know anymore. I feel more in charge now.....sometimes I feel like shouting at the recipe..... "I OWN YOU RECIPE!!" I feel like I've sprouted a couple extra hands in the kitchen. I have embraced my cooking drawer. Is it strange that I actually get excited to get my handheld mixer out. Mind you, this used to be one of my most dreaded things. I hated the thought of having to pull the box down, hunt down the beaters and unplug an appliance just to plug in the mixer. Sometimes I would just ignore when a recipe called for using a mixer. I'd stir really really fast instead. ;) I was not a big fan of using more than one bowl. If a recipe asked for two separate bowls for two seperate mixtures it didn't matter to me. I would tell myself "everything ends up mixed together anyways so might as well use one bowl." Another popular mindset was this: "more cooking only means more dishes."

So what's all this rambling about? I guess my point is that everyone can be a good cook. With a little work and a good effort you might actually find that it's (gasp) fun. You don't have to be born with the ability and you sure as heck don't have to grow up loving to cook. I never understood the joy of cooking and the whole "made with love" thing. The upcoming holiday season has be almost giddy about trying new recipes and sharing them with my family. It may not taste like Julia Child made it....but these days my food is definitely full of love.

Here's to your cooking adventures......

.....may they be as fruitful as mine have been so far.

Thanks for reading Pink Dishers!

New Recipe Night: Crock Pot Beef Stew

It's raining...

It's pouring...

The little baby's snoring....

That can only mean one thing....

Time to try a new recipe!!!

I love Tuesdays oh so very much and can always count on having enough energy to cook. I was in the mood for something warm and comforting. It's a good thing we took our trip to the store early in the morning because the recipe I chose required ten hours to cook!! I love throwing things in the crock pot but I'm so bad about forgetting until it's too late to start cooking. And by late I mean 5:00 o'clock in the evening. Too late to throw in a roast for that evening's dinner?? I guess so. ;)

Ingredients:


*2 Tbsp Olive Oil
*2 lb stew meat, cut into 1 1/2 to 2 in pieces
*1 large onion
*3 potatoes
*3 carrots
*3 stalks celery
*1/2 cup ketchup
*2 Tbsp Worcestershire sauce
*1 Tbsp dark brown sugar
*1 Tbsp paprika
*2 cups beef stock
*1/4 cup water
*1/4 cup flour




Directions:


1) Heat a large pan over medium high heat. Add olive oil and sear meat on all sides then remove. Place beef in crock pot and cover with onions and vegetables.


2) In a small bowl, mix together ketchup, Worcestershire, brown sugar, paprika, dry mustard and beef broth. Pour mixture over meat and vegetables.


3) Cook on low for 10 hours. During the last half hour of cooking, mix the flour and water together and over meat and stir, then turn to high heat.


I was a little thrown off by some of the ingredients....dark brown sugar? I didn't know such a thing existed. And paprika? Isn't that just used for deviled eggs? ;) I left out the celery simply because neither my husband or I are a fan. I added some green beans to the recipe and I think next time I'll add some peas as well. It needed some more color. The meat was so tender since it has been cooking on low all day. The perfect meal waiting on the counter at the end of the day. It even made a great meal for my sweet girl. I popped some french bread with some garlic spread in the oven for a couple minutes. Very yummy for dipping in the stew! We definitely had plenty of leftovers which suited me just fine when lunch time rolled around today. Oh yeah, one more thing....ENJOY!!

GOT MOTIVATION?

Chinese Fried Ramen Noodles

This marks my second stab at a recipe in the famous "101 Things to Do with Ramen Noodles" book. This recipe jumped off the page at me....mostly because I saw the word soy sauce. Sodium overload was calling to me I guess!

Ingredients:

*2 packages Orientla flavored Ramon Noodles
*2 eggs
*2 Tbsp vegatable oil
*1 cup frozen peas and carrots
*2 Tbsp soy sauce


Directions:

1) Cook Ramen Noodles according to package directions. Drain and add in seasoning packets.

2) While noodles are cooking, fry eggs in vegetable oil in skillet. Cut eggs into small pieces and add to noodles.

3) Cook frozen peas and carrots according to package directions and add to noodle mixture. Top with soy sauce and stir together.

Something so simple that really doesn't require a recipe. Well when you get down to it, none of these Ramen Noodle book recipes require an actual recipe. I think I'll be making this one again on a night that I'm flying solo. The hubs wasn't a huge fan of these noodles....or really any kind of pasta in general. But my baby girl scarfed it down like she hadn't eaten in days....and trust me, she has eaten plenty in days. ;) I guess she felt lucky for getting carbs, breakfast and veggies all in one meal. Oh yeah, one more thing....ENJOY!!

GOT MOTIVATION?