Slow Cooked Shredded Chicken

shredded chicken

Ingredients:

  1. 4 pounds To 5 Pounds Boneless, Skinless Chicken Breasts Or Thighs
  2. 1 teaspoon All-purpose, No-salt Seasoning
  3. 1 teaspoon Sea Salt
  4. 1/2 teaspoon Black Pepper
  5. 1/2 cup Chopped Yellow Onion
  6. 2 teaspoons Chopped Fresh Garlic
  7. 1/2 cup Chicken Broth

Instructions:

  • Place all of the chicken into the pot of your slow cooker.
  • Sprinkle the chicken with the no-salt seasoning, sea salt, pepper, onion, and garlic.
  • Using a pair of tongs, lift and turn the chicken to distribute the seasonings evenly.
  • Pour the broth down the side of the pot.
  • If you’re using a slow cooker, cover and cook on low for 5–6 hours or on high for 3–4 hours.
  • Shred the chicken and return it to the pot with the juices. Serve immediately or divide the chicken up into equal portions and chill or freeze.

Can be mixed with barbecue sauce, gravy, or just top a salad with the shredded meat. It also makes a great base for a chicken salad or soup.

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Key Lime Pie

I have searched high and low for a good classic Key Lime Pie recipe. Most were okay but nothing to write home about. So I started playing. I played and played with recipe’s until I got it right and here it is. For those of you who love this pie as much as I do and yet couldn’t find it outside of Florida, you will love it. Of course for those with cholesterol problems, this is not for you. I have made it with both the fat-free cream cheese and fat-free condensed milk, but the egg yolks will still kill ya. A special note here. Use only Key Lime Juice. It can be found in some grocery stores bottled, and some specialty groceries will actually carry Key Limes. Regular Lime juice will not cut it! Anyway, save it and make it for a special occasion. I promise you will love it.

Key Lime Pie

1-graham cracker pie crust
8-ounce bar of cream cheese
4 egg yolks
3/4 cup Key Lime juice
1 can sweetened condensed milk
pinch cream of tartar

 

  • Beat cream cheese until soft and smooth.
  • Add egg yolks. Beat this until it is completely smooth.
  • Slowly add Key Lime juice, blending well, then add the condensed milk and cream of tartar.
  • Blend until this mixture begins to thicken just a bit.
  • Then pour into pie crust.
  • Bake in a preheated 350-degree oven for 25-30 minutes, or until pie has completely set.
  • Cool on wire rack.
  • Refrigerate for at least 4 hours before serving.
  • Garnish with whipped cream and a thin slice of lime.

Escarole, Chicken & Meatball Soup

Escarole, Chicken and Meatball Soup

Soup:
In a large soup pot cook one  3-4 pound chicken in water, with an onion, celery stalk, and carrot. Simmer for an hour or so until chicken is done and is falling off the bones.

Meanwhile Slice:
5 carrots
5 stalks celery
2 large onions
1 shallot
2-3 heads escarole
2 tsp chopped garlic
2 tbs parsley
salt & pepper to taste

Remove chicken from pot retaining all the wonderful broth.

Meatballs:
1 lb hamburger or ground turkey
1 egg (or 1/4 cup egg substitute)
1/3 cup Italian breadcrumbs
2 tbs parsley
Pepper to taste
1/3 cup grated cheese (I do 1/2 & 1/2 parmesan and romano)
1 tsp garlic salt

Mix meat into small mini meatballs.

Toss into boiling broth along with the above-chopped vegetables.

Then simmer slowly until veggies are done.

Meanwhile, bone the chicken and add the meat to the soup. Add more chicken broth if needed to make soup desired thickness.

Enjoy!

 

Greek Tortellini Salad

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Serves: 8-12

Ingredients:

  1. 1 pound cheese tortellini pasta (either fresh or dried – cooked according to package’s instructions)
  2. 1 cup cherry tomatoes, halved
  3. ½ red onion, diced
  4. 1 large cucumber, peeled and chopped
  5. ½ cup canned artichoke hearts, roughly chopped
  6. ½ cup kalamata olives (whole or sliced)
  7. ½ cup crumbled feta cheese
  8. ⅓ cup packed fresh basil leaves, finely chopped

 

Greek Dressing

  1. ½ cup extra-virgin olive oil
  2. ⅓ cup apple cider vinegar
  3. 3 teaspoons minced garlic
  4. 1 teaspoon dried oregano
  5. 1 teaspoon dried basil
  6. ½ teaspoon dried thyme
  7. 2 teaspoons sugar
  8. 1 tablespoon dijon mustard
  9. ½ teaspoon salt, or to taste
  10. black pepper, to taste
  11. juice of ½ lemon

Combine all dressing ingredients in a jar, cover and shake well, chill. (I needed to add a bit more olive oil as I thought the vinegar was too strong.)

In a large bowl combine tortellini, tomatoes, onions, cucumbers, artichoke hearts, olives, feta cheese, and basil. Pour dressing over the top, then toss to combine.
Serve immediately OR cover and refrigerate up to 6 hours before serving.

Baked French Onion Soup

Okay, here it is. I use the store brand French Onion Soup mix. Here is what I do to dress it up:

The One About Food

Preheat oven 450 degrees

  1. I slice thinly three onions.
  2. Then I take 1-2 tbs. butter and melt that in a soup pot.
  3. I sauté the onions until they are translucent.
  4. Then I add 4 cups of water and cook covered for 15 minutes.
  5. I add the store brand, (I use Best Brand French Onion Soup) mix, cover and cook another 12 minutes.
  6. Meanwhile, I shred about 2 and 1/2 cups Gruyere Cheese and toast a circle of French bread for each bowl.
  7. I spray the french onion soup bowls with Pam for easy cleanup and then when all is ready ladle soup into bowl within a half inch of the top.
  8. Place toast into the bowl, (you may have to trim it to fit), and quickly cover with cheese.
  9. Place in hot oven and cook until golden on top.
    OMG, this is so good!!!
    Serves 4.

Sea Scallop Bake

I went grocery shopping on Wednesday and found the best deal! Dry Sea Scallops for $9.99 a pound.

Scallop

Soaked” (also known as “wet” or “treated”) Scallops have been soaked in a bath of phosphates (or more precisely- sodium tripolyphosphate), for the purpose of adding water-weight. When scallops are exposed to a phosphate bath, they absorb it and swell – gaining water-weight. Sort of like women after eating a high sodium meal. These are the yucky kind!

“Dry” is the seafood industry term for natural Scallops, which have not been treated with phosphates. These are the best kind! Natural Scallops have a slightly tan, or “vanilla”-color. Dry Scallops are superior for the following reasons: For searing purposes, dry Scallops caramelize beautifully! Dry scallops taste sweet & natural. You are not paying for added water with dry Scallops.

So, what’s a girl to do? I bought 2 pounds. One to cook tonight and one to freeze. This is really a marvelous deal for those of us who live inland and cannot get fresh dry Scallops at reasonable prices.

I shall be serving this with Pine nut Rice Pilaf and fresh corn on the cob. All in all a great meal! I can hardly wait!

Heat the oven to 350 F.

  • Place the Scallops in a buttered baking dish,  it should be large enough to hold the scallops in a single layer.
  • Sprinkle the scallops with salt, and pepper and some ritz cracker crumbs.
  • Bake the sea scallops in the preheated oven for 5 minutes.
  • Spoon melted butter over the ritz cracker crumbs to coat with butter and bake for about 15 to 20 minutes longer, or until the scallops are cooked through but still moist.
  • Serve with butter and herb sauce from baking dish and hot cooked rice or small pasta.

 

Lamb Paprikash

Lamb Paprikash

  • Olive Oil
  • 1 cup sliced green pepper
  • 1 cup sliced red pepper
  • 2 large onions sliced
  • 3 lbs lamb, cubed
  • 1/4 cup flour
  • 2 tbs sweet paprika
  • 1 tsp hot paprika
  • 1 tbs salt
  • 1-14 oz can of diced tomatoes
  • 2 cups beef broth (or a bit more if needed)
    sour cream
    Parsley

Heat oil, add onions and peppers and saute until soft.

  1. Remove the onions and peppers and add a little more olive oil.
  2. Toss lamb chunks in flour and add to pot.
  3. Brown meat.
  4. Add beef broth, both paprika’s, salt and return onion and peppers to the pot.
  5. Add tomatoes, and cover, simmer on low (or in a 300-degree oven in a dutch oven) for 2 hours.
  6. Correct seasoning and serve over mashed potatoes or noodles.
  7. Top with sour cream and parsley. Great with a side salad and crusty bread.

Barbecue Chicken & Cornbread Casserole

I made this last night for dinner. Both Jack and I loved it and ate happily. He asked if there were leftovers. There are, so he is even happier!

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Ingredients:

  • 2 tablespoon olive oil
  • 1 small onion, diced
  • 1 small green bell pepper, diced
  • ¾ cup barbecue sauce (I used Sweet Baby Rays)
  • 1 cup frozen corn kernels (you do NOT need to thaw the corn in advance)
  • 1 (14.5 ounce) can petite diced tomatoes, NOT drained (I used Italian Basil & Herb Flavor)
  • 9 ounces (about 1 ¾ cup) cooked, diced (or pulled) chicken
  • 1 cup (4 ounces) grated cheddar cheese, (or Monterey Jack) divided
  • 1 (8.5 ounce) box cornbread mix (I used Jiffy), plus ingredients called for on the box (1 egg & 1/3 cup milk)

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Spray an 11 x 7-inch baking dish with cooking spray and set aside.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  4. Cook onion and bell pepper just until tender (about 3 minutes).
  5. Reduce heat to low, add barbecue sauce, and simmer until thickens slightly (about 1-2 minutes).
  6. Stir in frozen corn, tomatoes, chicken, and ½ cup of the cheese.
  7. Transfer chicken mixture to prepared baking dish.
  8. In a separate bowl, prepare cornbread batter according to package instructions. Stir in remaining ½ cup of cheese.
  9. Spread cornbread batter over chicken mixture. I like to do this by using a large spoon to dollop the batter all over the top of the casserole. Then used a knife to gently spread it around until it covers most of dish.
  10. Bake for 45 minutes, or until crust is golden brown and cooked through.

Corned Beef & Cabbage

Corned Beef & Cabbage

I tried a new recipe for cooking corned beef and cabbage this year. I did this after cooking this last year and having my corned beef come out like shoe leather! I’ve been watching many cooking shows on HGTV and I have been learning a lot about how to cook tough cuts of beef. So, here is what I did, and in the end, it came out so very well!

Ingredients:

  1. 2-5 pounds corned beef
  2. 5 garlic cloves, lightly smashed
  3. 10 peppercorns smashed
  4. 4 sprigs fresh thyme
  5. 2 bay leaves
  6. 12 ounces good beer
  7. 1 carton of beef broth or stock
  8. (Water, if needed for simmering)
  9. 4 yellow onions, cut into wedges, plus 1 large yellow or sweet onion, sliced
  10. 6 – 8 carrots, peeled and cut into large chunks
  11. 4 stalks celery cut into large chunks
  12. 6 medium Yukon Gold potatoes, scrubbed and cut in half
  13. 1 medium head green cabbage, cut into 1 inch slices, core removed
  14. 4 tablespoons butter
  15. 1 tsp salt

Directions

Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Make a bouquet garni with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the beer, beef stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then place in pre-heated 300 degree F oven for 3 hours and 30 minutes.

After 3 hours and 30 minutes, add the onion wedges, celery, carrots, and the potatoes and cook for 1 hour. Then add the cabbage and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender. Don’t be afraid you will overcook the corned beef. Cooking it slowly in a low oven will make this so tender. If the meat is tough, you did not cook it long enough!

In a separate large saute pan, heat 4 tablespoons butter over medium heat. Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 10 to 15 minutes.

Meanwhile, drain the cabbage to remove excess water. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown.

Remove the meat to a cutting board and slice. Serve with spicy mustard, at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.

My total cooking time was five and a half hours. I used my cast iron Dutch Oven, and a low oven. Basically you get all the ingredients in and then let then Dutch Oven do all the work!

Turkey Tetrazzini

I pulled out a turkey from our deep freeze. It was 15 pounds, and made a lovely first meal. But I wasn’t looking forward to continuous turkey soup meals, so I started looking around at things to make with ALL THAT TURKEY! Here is the recipe I adapted for tonight’s dinner. I felt like I was on my own cooking show, as I chopped and measured and stirred, but the end result was actually quite delicious! Try it! Good luck!

Turkey Tetrazzini

Ingredients:

  1. 1- pound Egg noodles
  2. 4 Tablespoons Butter
  3. 4 cloves Garlic, Minced
  4. 1/2 onion diced
  5. 1/2 cup green pepper diced
  6. 1/2 cup red pepper diced
  7. 1 pound White Mushrooms, Quartered
  8. 1/2 teaspoon Salt
  9. 1 cup White Wine (I used White Zinfandel)
  10. 1/3 cup Flour
  11. 4 cups Turkey (or Chicken) Broth
  12. 1 block 8 Ounce Cream Cheese (I was skeptical, but this made a nice creamy sauce)
  13. 4 cups Cooked (leftover) Turkey, Shredded Or Diced
  14. 1 cup Finely Chopped Black Olives
  15. 1-1/2 cup Frozen Green Peas
  16. 1/2 cup chopped up broccoli (only because I had some left over!)
  17. 4 slices Bacon, Fried And Cut Into Bits
  18. 1 cup Grated Monterey Jack Cheese
  19. 1 cup Grated Cheddar Cheese
  20. 1/2-1 cup light cream
  21. Salt And Pepper, to taste
  22. Extra Broth For Thinning
  23. 1 cup Smashed barbecue chips (or Panko Bread Crumbs)

Preparation:
Cook pasta until not quite done Drain, rinse, and set aside.

Cook bacon until crisp. Set aside.

In a large pot, heat butter over medium-high heat. Add garlic, onions, peppers and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms and onion and peppers for several minutes, or until the liquid reduces by half.

Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.

Reduce heat to medium low. Cut cream cheese into cubes and add it to the pot. Stir it to melt (don’t worry if the cream cheese remains in little bits for awhile) Add the leftover turkey, the olives, the peas, the chopped up bacon, and the cheeses. Stir to combine, adding salt and pepper as needed. Add the cream.

Add the cooked Pasta and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it’s a little soupy, that’s fine.

Pour the mixture into a large baking dish and sprinkle the top with the Chips or Panko crumbs. Bake at 350 degrees F for 50 minutes, or until the casserole is bubbly and the crumbs are golden brown.