Yum

Monday, February 28, 2011

Meal Plan Monday~ Feb 28th

Good Morning and Happy Monday. What a whirl wind weekend we've had. Hubby's Mom and sister came for a post birthday celebration; to celebrate Hubby and Mr.B's birthdays. Now we should be good until next month, when Queenie will turn 3. Time sure seems to be flying by.


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Speaking of time flying by, I can't believe Feb has come to an end already. I'm hoping this new month bring better times for our family. We finally purchased a new vehicle, but now have 2 car payments, so money will be tight. I'm glad we buy on sale and stock up, when we can. Due to not being able to finish my groceries, last week, I totally did not stick to my menu. So I'll be carrying some of those meals over, this week. So here's what's on the menu

  • Smokey Crock Pot Chicken Dinner (new recipe)
  • Beefy Noodles with peas
  • Porcupine Balls with a salad
  • Roast Beef with potatoes, carrots/rutabaga mash and peas
  • Smothered pork chops (new recipe) with smashed cauliflower and broccoli with cheese
  • Baked Lemon Spaghetti (new recipe) with Italian bread and a salad
  • Leftovers

Head on over to OrgJunkie.com, for more great meal plans.

Thursday, February 24, 2011

Winter Warm-up Soup

Soup, is there anything better on a cold miserable day? Not in my book. This winter has been exceptionally difficult this year. We've had weeks of non stop blizzards, and more snow days that I can remember. So when I'm stuck in the house, trying to stay warm and keep my spirits up, during winters best; I turn to soup. It's one of my favorite things to eat.

Growing up, for the whole 40 days of Lent, we would have soup on Fridays. Since we couldn't eat meat, my Mom would make the same soups, every Friday. I say soups, because she would make pea soup, for herself and my Dad and corn soup for my siblings and I. I think this was the only time in my life that I hated soup. The pea soup looked weird, so none of that for me. The corn soup wasn't much better. (Sorry Mom!) The way I recall it is, cans of creamed corn mixed with water and rice. Not my ideal bowl of soup.

Don't get me wrong, my Mom made wonderful soups. Tomato noodle, cabbage soup.... all were tops in my book. I'm really not sure why she kept going back to our Lenten soups of choice.


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When I first saw this recipe, I was a bit apprehensive. After all, it is a pea soup. It not being green, greatly improved it's appeal and ham sealed the deal, LOL. You know, for a pea soup, it's really tasty. Even Hubby, who hates peas with great passion, will eat this soup. It's creamy, a bit tart, sweet and salty. On occasion, if I have a ham bone in the freezer, I make ham stock and replace the chicken stock with that. Either way, it's a keeper.


Winter Warm-up Soup
Adapted from Readers Digest
printable version
1C dried yellow split peas
3C chicken broth
1/2C chopped onion
1C each: corn, carrots (chopped) and ham (cooked and cubed)
2C milk
salt and pepper to taste

Boil peas in broth, for 2 minutes. Let stand 1 hr. Bring back to a boil and add ham and vegetables. Simmer 1hr. Add milk and warm through.


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This post linked to

Tuesday, February 22, 2011

Pumpkin Cupcakes

One of my favorite money saving things to do, is roast our jack'o'lanterns from Halloween. It's a perfect way to stock up on pumpkin puree, for the winter. Since we only carve our pumpkins a day before Halloween, I'm not worried about them being un usable. Plus, it's way cheaper than buying canned pumpkin from the store. This year our pumpkins yielded 9C of pumpkin, which is equal to about 5 or so cans of pumpkin.



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The most common thing I use pumpkin in is baking, so I thought cupcakes would be a nice change up to muffins, or quick bread. These were SO good. So soft and moist. Sweet, with nice subtle spices and pumpkin flavor. The honey butter frosting added a nice almost savory touch to them. The kids totally went nuts over these. Usually they aren't very big cinnamon and clove fans, but were too good for them to resist.


Pumpkin Cupcakes
printable version

1 egg
2 c. flour
1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 c. sour cream
1 can pumpkin (enough for 1 pie)

frosting:
1/2 c. butter, room temperature
1/4 c. honey
1 1/2 c. powdered sugar
1/4 tsp. cinnamon
1 Tbs milk (may need more, or less)


Line muffin tin with liners. Mix all dry ingredients together. Mix egg with butter, pumpkin and sour cream. Add dry ingredients to pumpkin mixture, mixing just to combine.Bake at 350 degrees for 40 minutes. Meanwhile, in a small bowl mix together the butter, honey, powdered sugar and cinnamon, until smooth; adding a touch of milk if too thick Let muffins cool completely before frosting. Sprinkle with toasted pumpkin seeds, if desired.




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Monday, February 21, 2011

Meal Plan Monday~ Feb 21th

Happy Monday and Happy Family Day! Yes that's right, it's family day here in Canada today. Unfortunately Hubby being in the restaurant/family entertainment business, means he is working today. Regardless, I'll enjoy spending time with Mr.B and Queenie. I just wish Hubby could do the same.


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Our weekend was wonderful. Mr.B celebrated his 6th birthday, Sunday. We had some of his school friends over, took them sledding and came home to pizza, hot chocolate and a Triceratops cake. Hubby really outdid himself this time. My girlfriend couldn't believe Hubby had made the cake; she was sure we were pulling her leg. Everyone had a great time and we were all worn out by the end of the day, LOL.


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Hubby's birthday is this Thursday, but once again he is working. So we are celebrating this weekend, with his Mom and sister. Our great friend Janice will be coming by on Thursday, for dinner with me and the kids. Hopefully Hubby will come home early enough and she can wish him a Happy Birthday. Here's what I have planned for this week of celebrations.

Mon- Salmon Patties with oven roast potatoes and peas
Tues- Spaghetti and Meatballs with a salad
Wed- Calzones with tomatoes and cucumber slices
Thur- Shrimp Alfredo Pasta with a salad
Fri- Spinach Artichoke Pasta (new recipe) with bread sticks
Sat- Roast Beef with potatoes, carrot and rutabaga mash and butternut squash gratin (new recipe)
Sun- Burgers, fries and corn on the cob

Head on over to OrgJunkie.com for more great meal plans!

Thursday, February 17, 2011

Chicken Pot Pie with Cheddar Biscuit Crust

One of my favorite ways to use leftover chicken, is in chicken pot pie. The creamy filling, paired with savory crust makes my mouth water and my tummy grumble. I seem to prefer pot pies with biscuit crusts, better than pie crust. It seems heartier, more complete.


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This time I decided to go completely from scratch. No cream of____ soup or packaged biscuit mix this time. I am in no means against using these things and many of my favorite dishes include such ingredients, but sometimes I just like to make everything from scratch; from start to end.

The filling was creamy with subtle hints of herbs. The crust was fluffy and savory, due to the cheddar. A perfect pairing. The kids really loved this, though I still cannot get them to understand that they should eat the whole green bean, not just the tiny beans inside, LOL.

Chicken Pot Pie with Cheddar Biscuit Crust
printable version

2 Tbs olive oil
1/2 large onion, chopped
1 large carrot, sliced into rounds
1 C frozen corn
1 C frozen green beans
1/2 C frozen peas
2 C diced cooked chicken
1/2 tsp ground rosemary
1/2 tsp thyme
1/4 tsp sage
salt and pepper
3 Tbs flour
1 C milk
1 C chicken broth or stock

Crust:
2 C flour
1 Tbs baking powder
1/2 tsp salt
1/3 C butter
3/4 C milk (more if needed)
1 C grated sharp cheddar cheese

In a large non stick skillet, heat oil over medium heat. Add onion and carrot, cooking until carrots begin to soften. Add chicken, frozen corn, beans, peas, rosemary, thyme, sage, salt and pepper. Continue cooking, until frozen vegetables have thawed. Sprinkle with flour and stir to combine. Cook for 1 minute and slowly stir in the milk and stock. Bring to a boil and simmer until thickened, about 5 minutes.

In a bowl, combine flour, salt and baking powder. Add cheddar, tossing to coat with flour. Cut in butter, until mixture resembles coarse crumbs. Mix in milk, until well combined, adding more if too dry.

Pour filling into a 6-qt casserole dish. Top with dollops of biscuit dough, slightly spreading it around the dish. Bake in a 375 degree oven for 30-45 minutes, until top is nice and golden brown.


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This post linked to

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Recipe Swap Thursday

Tip Day Thursday

It's a Keeper Thursday

Fun with Food Friday

Foodie Friday

Friday Favorites

Fat Camp Friday

Tuesday, February 15, 2011

Steamed Pork and Shrimp Dumplings

Hun...What's for Dinner is going Asian! Both Hubby and I love Asian food, but we seldom cook it at home. When I received the latest issue of Taste of Home, and saw these dumplings, I asked Hubby if he'd like to make them with me. People are often surprised when they see us in the kitchen together. They figure, since he's a Chef, Hubby and I wouldn't work well together. Maybe it's because we have worked in the same restaurant, or because we love each other so well; we just seem to mesh in the kitchen. We both play up to our strengths and can turn out wonderful meals.



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As was the case with the dumplings. I'm sure they aren't authentic Asian dumplings, but we enjoyed them. I do have to say that by themselves they were just OK, but with the dipping sauce; they were great! I think what I enjoyed the most was the fact that you could taste the shrimp, but it wasn't the dominant flavor. I would have added more ginger and green onion to the filling though. And I just recently realized that we had used egg roll wrappers, rather than wonton wrappers. I was wondering to myself (as we were making them) how they got 50 dumplings; when all we managed was 17, LOL. Now I know.


Steamed Pork and Shrimp Dumplings
Adapted from Taste of Home
printable version

1 pound boneless pork loin chops, cut up
1/2 pound uncooked medium shrimp, peeled and deveined
10 whole water chestnuts
2 tablespoons cornstarch
1 green onion, chopped
2 tablespoons rice vinegar
1 teaspoon minced fresh ginger root
1 tablespoon sesame oil
1 tablespoon sherry or chicken broth
1 tablespoon reduced-sodium soy sauce
1 package (12 ounces) wonton wrappers
12 romaine leaves

DIPPING SAUCE:
1/4 cup reduced-sodium soy sauce
1-1/2 teaspoons finely chopped green onion
1/2 teaspoon sesame oil

Place the first 10 ingredients in a food processor; cover and process
until finely chopped.

Place 2 teaspoons pork mixture in the center of a wonton wrapper.(Keep remaining wrappers covered with a damp paper towel until readyto use.) Moisten edges with water. Bring corners of wonton wrapper over filling and twist to form a bundle; pinch edges to seal.Repeat.

Line a steamer basket with three lettuce leaves. Arrange a fourth of the dumplings 1 in. apart over lettuce; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12minutes or until a meat thermometer reads 160°. Discard lettuce. Repeat. Combine the sauce ingredients; serve with hot dumplings.
Yield: 52



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This post linked to

Delicious Dishes

Hearth and Soul

Made from Scratch Tuesday

Tasty Tuesday

Delectable Tuesday

Tuesdays at the Table

Tuesday Night Supper Club

Tempt my Tummy Tuesday

What's Cooking Wednesday

Monday, February 14, 2011

Weekly Meal Plan~ Feb 14th

Happy Valentine's Day!!! We have a super special week ahead of us. Today is Valentine's Day, so everyone is all googly eyed and lovey dovey, LOL. Then on Sunday, it will be Mr.B's 6th birthday. I can't believe it will be six years since I first laid eyes on him and he stole my heart!! He's growing up too fast, which is only being re enforced by him taking his Senior Kindergarten graduation pictures today. I'm feeling a little sentimental thinking about him becoming a BIG boy.


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I have a few new recipes planned for the week, but I'm not sure how it will go. Hubby has a super busy week at work, which means he'll be leaving early and coming home late. So I'll be single parenting a lot this week. Which can wear you down fast, LOL. So here is the tentative plan, but it's not set in stone.

  • Fish nuggets(new recipe) with baked potatoes and corn on the cob
  • Peameal bacon sandwiches on homemade buns with potato salad
  • Bacon Pasta with peas
  • Asian pork chops with PB noodles (new recipes)
  • Roast beef with mashed potatoes, carrot/ruttabaga mash and pepper squash
  • Make your own pizzas with a fruit tray and Birthday cake (Sunday is Mr.B's 6th birthday!!) for Mr.B's party
  • leftovers

Head on over to OrgJunkie.com, for more great meal plans for the week.

Friday, February 11, 2011

Chocolate Chip Cookie Pops for Valentine's Day

Last year my Mom had given me a heart shaped cookie pop pan. I had totally forgotten about it, until recently. I had decided to clean out my cupboards and try to re organize them, since I've gotten some new serving dishes and bakeware. As I was pulling things out, I noticed this against the side. As soon as Queenie saw it she said "make some??". How could I resist, LOL.




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We decided on making our favorite chocolate chip cookie recipe, rather than sugar cookies. That way even Hubby would enjoy our Valentine treats. Queenie had such a good time helping me. This is really the first time I've cookies anything with her. She usually looses interest after a few minutes. But she saw this project through, from start to finish. I have to be honest, we almost ate half of them, before I got the chance to decorate any, LOL.




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The first few batches were a bit big. I wasn't sure how much batter to put into the molds. Let me tell you, it doesn't take much. The last few batches of cookies were perfect, but we enjoyed eating the bigger ones.




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Nestle Toll House Chocolate Chip Cookies
printable version

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

For Cookie Pops- press 1 Tbs of dough into greased cookie pop molds. Place lollipop sticks in center and cover with an additional pinch of dough. Bake at 350 degrees for 8 minutes. Let cool before removing from molds. Decorate with your favorite frosting colors, candies and sprinkles.




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Tuesday, February 8, 2011

3 to 5 Minute Chocolate Mug Cake

Just when I vow to cut out sweets and start eating healthier, a recipe like this comes along. A convenient yummy way of making cake in 3-5 minutes? Surely you jest!! I simply had to try it, to see if it really was as good as everyone was claiming it was.




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Well, they certainly were right. It's a pretty good cake. Slightly chewy, not too sweet and perfect for those last minute cake craving. What I like about it, is that it only makes one serving (OK a large one, but if you're going to indulge, go big right??). The one thing I don't like about it, is that I now know there is a way to have cake in a small amount of time, when ever I want it. That can be seriously dangerous for me, LOL.




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The first time I made it, I used apple sauce (I just can't justify using a whole egg in such a small amount of cake) and I used some coffee that DH had brewed that morning, instead of the milk and vanilla. It was really good. The second time I made it, I subbed in some almond extract, for the vanilla and used 2 Tbs whole wheat flour, for the white. I also popped it out onto a plate, drizzled it with chocolate syrup and sprinkled with powdered sugar. That one was even better than the first one, LOL. I think this would be the perfect little treat to snuggle up with your honey on Valentine's Day.


3 to 5 Minute Chocolate Mug Cake
Submitted by Amy on Baby Center
printable version

1 coffee mug (use a big honkin one)
4 T. plain flour
5T. sugar
dash of salt
dash of baking powder
2 T. baking cocoa
4 T. apple sauce (or 1 egg)
4 T. milk
3 T. oil
splash vanilla.

Combine dry ingredients well. Add apple sauce, milk, oil and vanilla and mix thoroughly. Microwave for 3 minutes for regular wheat flour. I had to go 4 minutes using the wheat flour. Eat in the mug or pop out onto plate and enjoy!




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This post linked to

Delectable Tuesday

Tuesdays at the Table

Delicious Dishes

Tuesday Night Supper Club

Tempt my Tummy Tuesday

Tasty Tuesday

Hearth and Soul

What's Cooking Wednesday

Monday, February 7, 2011

Meal Plan Monday~ Feb 7th and a Thank You

Good morning! I hope you all had a nice weekend. Ours was fun. It was so mild yesterday, that the kids and I spent a good chunk of the day sledding at the park near our house. It was fun, but the best part was the hot chocolate and marshmallows, afterwards, LOL.

Mr.B is back to school after being off for 5 days, due to snow. I'm keeping my fingers crossed that we have no storms this week. We did work on sight words and writing numbers, so it wasn't wasted snow days.

This week should be somewhat quiet. Mr.B has a Dr's appt, during which I hope to get a referral to an ENT. He has been having sinus issues for too long and even his teachers are concerned about it. So well see if he needs his adenoids taken out, or if it's just a speech thing.


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I still haven't finished my grocery shopping, so today and tomorrow will be freezer/pantry meals. I'm hoping to get it done Wed (fingers crossed). So here's what we're eating this week.


Head on over to OrgJunkie.com for other great meal plans for the week!

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I just wanted to say Thank you to Natasha, from MMMM Home Cooking, for giving me the Stylish Blogger Award. As recipient of this award, I am asked to share some things about myself. I am also required to pick 15 other blogs, who I think deserve this award. I may not be able to pick 15 blogs, but I'll try, LOL.

Now, what can I share with you


1. I am a Canadian food blogger. I grew up in Northern Ontario, but now live in Central Ontario (near Toronto).


2. I've lived a very sheltered life, as Hubby would say. I've never been to a foreign country, never ridden a horse and I experience my first concert, 2 yrs ago.


3. I'm a HUGE Celine Dion fan. That's the first concert I've been to and I cried the whole time. Her song My Love has special meaning to me (living with a chronic illness).

4. I love sweets. If I could eat them all day and not gain weight I would.

5. One of my favorite beverages is water. A nice tall glass of ice cold water hits the spot every time.

6. I'm not really good at thinking of interesting things to tell you, LOL.

Now onto some award worthy blogs

1. One of my favorite blogs is Brenda's Canadian Kitchen. Not only because she's practically my neighbor (she lives in the next major city over), but we have very similar tastes in food. Must be a Canadian thing, LOL.

2. Michelle (also a CFYF member) at Ms.en Place is an entertaining and funny food blogger. I love her stories about her Acadian roots and her Cajun recipes.

3. I met Amy at Amy's WFD Blog on Cooking for your Family. I'm always amazed at how she cooks so many new recipes for her family every night.

4. Mommy's Kitchen always has real good down home cooking, which I think is essential. Who has time to cook gourmet everyday??

5.Kid Appeal focuses on kids eating healthy, which I think is essential for the next generation.

6. Jamie Cooks it Up! Have you seen the naughty pictures on this sight. So YUMMY!!

7. Recipes Straight from the Kowboys Home, all family tested and kid approved recipes.

8. The Sisters Cafe. I fell in love with this one, the first time I found it. So many different kinds of recipes.

Saturday, February 5, 2011

Comfort Casserole

A few weeks ago, I was lucky enough to be invited to participate in Full Plate Thursday, a blog hop, over a Miz Helen's Country Cottage. While there, I browsed Miz Helen's recipes and came upon this one. I'm always trying to look for new ways of using ground beef, since it seems to be a favorite of the boys/men in the family. I must admit, that I'd prefer to eat chicken, or no meat at all; but I know that I'd have a revolt on my hands if I didn't cook some sort of beef, once in a while.



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This was really super good. I love that it's a versatile recipe. You can use any type of noodles you like, and any kind of veggies you prefer. I ended up going with egg noodles with carrots, red pepper, onion, broccoli and green beans. It was creamy, with a slight tang from the sour cream. I used a nacho blend of cheese, since pepper jack seems non existent in my town. I added a small sprinkle of cayenne, to help kick it up a tad.The kids just gobbled it up, as did Hubby and my nephew. By lunch the next day, it was gone and tummies were full and happy. Thanks to Miz Helen, I've found another recipe to satisfy the carnivores in the family, LOL.

Comfort Casserole
Adapted from Miz Helen's Kitchen

1 pound cooked ground chuck or 2 cups cooked chicken medium chop
1 medium onion chopped fine
1 6 oz. package noodles cooked according to directions and drained
1 16 oz can cream of mushroom soup
1 16 oz can cream of chicken soup
1 1/2 cups sour cream
1 package frozen mixed vegetables cooked and drained
2 cups shredded pepper jack cheese
2 teaspoons parsley
1 teaspoon garlic powder
salt and pepper to taste

This casserole freezes well
I like to keep packages of cooked chicken and cooked chuck in the freezer for these times when I may be in a hurry to prepare a dish.

If you are preparing from the beginning:
Brown the chicken or chuck with the chopped onion until cooked through and drain.. Mix the soups with the soup cream then add to the chicken or beef. Cook the frozen vegetables and noodles and drain well then add them to the mix along with the cheese. Stir in the parsley, garlic powder, salt and pepper.

Pour into a 9 X 13 casserole dish I will sometimes use a foil pan that can be thrown away after using. That way the family doesn't have to worry with returning a casserole dish.
Bake 350 degrees for 30 minutes




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This post linked to

Weekend Wrap Up

Potluck Sunday

Recipe Swap Sunday

Thursday, February 3, 2011

Pumpkin Cornbread

Since it's been snowy and cold here this week, I had a lot of comfort foods on the menu. When I think of a comfort side to soups, stews or chili, I think of some sort of bread. Dipping the bread into the bowl, sopping up every last bit of goodness from the bottom.

I had seen this recipe for pumpkin cornbread on Cooking for your Family. One of our new posters (Junquegirl) is vegetarian and she shares great recipes full of vegetables and new twists on old favorites. Which was the case with this corn bread. And I'll take the chance to add hidden veggies, or fruits in anything.



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All I have to say is that this cornbread is dangerous. Just the smell while it was cooking, was making me so hungry. I just love the smell of molasses and cinnamon, combined together. It's just a warm and homey smell, that makes me want to snuggle up, in front of a fire and read a good book.

The smell did not disappoint. The cornbread was moist, sweet and comforting. I was tempted to say it was almost dessert like. I really loved the texture, combined with the sweet warm spices. Paired with chili, it was perfect. Sweet countering the slight spicy-ness. The kids didn't want to try it at first. They both sniffed at it and preferred to just have the chili. After seeing me and my nephew devour the bread and comment on how good it was, they both decided to try it. Queenie ended up having 2 pieces, while Mr.B had 1.

I really urge you to try this variation of an old favorite comfort food. It will not disappoint!

PUMPKIN CORNBREAD
Adapted from Recipes from the Old Mill: Baking with Whole Grains
printable version

½ cup all-purpose flour
½ cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal
2 large eggs
1 cup pumpkin puree (canned or freshly cooked and processed)
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses

1. Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.
2. Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.
3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
4. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix).
5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.

Servings: 8-12 slices

Cooking Tips
*We like to use Bob’s Red Mill coarse grain corn meal for an added crunchy texture.
**Terrific with chili!



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Tip Day Thursday

Recipe Swap Thursday

Full Plate Thursday

Frugal Food Thursday

Fat Camp Friday

Foodie Friday

Friday Favorites

Fun with Food Friday

Friday Potluck

Cookbook Sundays

Tuesday, February 1, 2011

Braised Chicken and Potatoes ( Crock Pot)

Good morning! As most of Northern U.S and us here in Middle/Southern Ontario are expecting some snow in the next few days, I thought I'd share a great comforting meal, to warm our bellies. We're due to receive 7-9 inches of snow on Wednesday. On days like these, I love to make something warm and hearty, to warm our bellies (and maybe even our spirits, LOL).

I found this recipe in the latest issue of Canadian Living. I really am a food mag junkie and have to refrain from buying them, every time I'm in a check out line somewhere, LOL. This recipe sounded wonderful, just by reading the title. What made me even happier, is that it uses everyday ingredients, found in any one's pantry. (I'm not really big on buying specific ingredients for a recipe, not knowing if I'll ever use that ingredient again.)


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This is really like a chicken stew. The broth thickens nicely and coats the potatoes, chicken and carrots. We've never had marjoram in this house, so I subbed in some oregano ( in a previous recipe I had read somewhere, it called for marjoram OR oregano, so I knew it would work well). The flavor was subtle and paired perfectly with everything. I'm really starting to realize that rosemary and chicken are meant to be together, LOL. I also used 2 bone-in, skin-on chicken breasts, which I skinned and shredded up, before adding the thickening agent.


Braised Chicken and Potatoes
Adapted from Canadian Living Magazine
printable version

1tsp dried marjoram
3/4 tsp salt
1/2 tsp dried Rosemary
1/2 tsp pepper
8 bone-in skin-on chicken thighs
1 Tbs vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diagonally sliced
2 ribs celery, diagonally sliced
3 red potatoes, cut into eighths (about 1lb)
1 bay leaf
1 1/2 C chicken broth
1/4 C flour
2 Tbs fresh parsley

Mix together marjoram, Rosemary , salt and pepper; sprinkle 1 1/2 tsp over chicken. In a large skillet, heat oil over medium high heat; brown chicken, in batches if needed. Transfer to slow cooker.

Drain fat from skillet. Add onion, garlic, carrots, celery and remaining spices to pan; cook over medium heat, stirring occasionally, until onion is softened, about 5 mins. Add to slow cooker along with potatoes and bay leaf. Add broth to skillet, scraping up browned bits; pour into slow cooker and stir to combine. Cover and cook on low until juices run clear when juices run clear when chicken is pierced, about 4 hrs.

Skim off fat. Mix chicken mixture to 1 side of slow cooker. Whisk flour with 1/3 C water; stir into liquid in slow cooker, gently redistributing ingredients. Cover and cook on high until thickened, about 15 minutes. Discard bay leaf and sprinkle with parsley.


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This post linked to

Delicious Dishes

Tuesday Night Supper Club

Tempt my Tummy Tuesday

Tasty Tuesday

Hearth and Soul

Tuesdays at the Table

Delectable Tuesday

Crock Pot Wednesday

What's Cooking Wednesday