Good Food!

My wonderful sister got me a subscription to Good Housekeeping last Christmas. I LOVE IT! I enjoy opening my mailbox to get each new issue, it's like she sends me a gift every month! I have never had a magazine gift subscription before, and I sure do like this one!

I was particularly excited about this month's isses, because the front cover hails "ALL NEW! SLOW COOKER SUPPERS 8 recipes=16 different meals" Now, if you know anything about me, it is that I love to cook and I adore my slow cooker. In fact, I have two slowcookers, one is round and one is oval, both are 6 quarts. I love throwing food in the pot, turning it on, and walking to the other side of the kitchen to throw stuff into the breadmaker, setting it's timer, and leaving my house only to return a few hours later with dinner DONE and the house smelling wonderful! (It is also important to note that since we live in the deep south, both of these appliances can be put on my screened in back porch and used there to further reduce the heat in the kitchen)

I dove into the magazine, and found the promised article. What genius! How awesome is this! The basic principle is you make a big batch of stuff in the slowcooker, then when it's done you scoop some out and save it for another night. Then they give you the recipe to use the scooped out leftover portion to make a different meal! How cool is that???? My family is not big on leftovers, so this was a real plus for me!

I've made one of  the recipes once, and another one twice. Both are keepers. The first time, I made them both basically exactly as the recipe reads. I decided to share the one I made twice with you today, because it is gray and cloudy here, and it just seemed appropriate. I will list the recipe as it is in the magazine, then note the changes I made.
Chicken Soup
1 Tbsp, Vegetable oil
1 jumbo sweet onion, finely chopped
salt and pepper
1 1/2 lbs. fennel (2 large)--I left this out, as we are not fan of fennel
1 lb. carrots
12 oz. Yukon Gold potatoes (2 large)--I used russett
8 oz. celery stalks (4 large)
1 bay leaf
1 1/2 lbs. bone in chicken thighs, skin removed
1 1/2 lbs. bone in chicken breasts, skin removed
1 qt. lower sodium chicken broth
1 Tbsp. Packed fresh dill leaves--I left this out, not big dill fans here either

1. In 12 inch skillet, heat oil on medium low. Add onion and 1/8 teas salt. Cook 15 minutes or until golden brown, stirring occassionally.
2. While onion cooks, trim and cut fennel into 1/4 inch slices. Cut carrots in quarters lengthwise, then into 3 inch long pieces. Cut potatoes into 1/4 inch half moons. Thinly slice celery.
3. In 6 qt. slow cooker bowl, evenly spread the vegetables and toss in the bay leaf. Arrange chicken pieces on top, pressing down into the vegetables. Sprinkle with 1/2 teas each salt adn pepper. Spread the hot onion over the chicken. Add broth, cover, and cook on low 6 hours.
4. Stir in dill. Transfer one-third of the vegetables, 1 chicken breast and one chicken thigh to a container and refrigerate up to 3 days. Divide remaining vegetables among serving bowls. Remove meat from remaining chicken and divide among serving bowls. Stir 1/4 teas salt into broth. Ladle over the chicken vegetable mixture and serve.

Chicken Pot Pie
Preheat oven to 425. Transfer 1/2 cup potatoes from the reserved mixture to a large bowl. With potato masher, mash until crushed. Stir in 1/3 cup heavy cream and mash until well combined. Remove the meat from the reserved chicken, shred into large chunks, and add to the potato mixture. Add reserved vegetables, 1 cup frozen peas (thawed), 1/2 teas freshly grated lemon peel, 1/4 teas salt and 1/4 teas pepper. Mix well. Spread mixture into a 91/2 inch deep-dish pie plate. Center 1 refrigerated pie crust on top. Fold dough overhang to make edge flush with rim of pie plate and gently press against pie plate. Cut 5 slits on top. Bake 25 minutes, then cover rim with foil. Bake 5-10 minutes longer or until golden brown.

For the pot pie, I didn't think it looked soupy enough so I stirred in one can of cream of chicken soup and used peas and carrots instead of just peas (we are carrot people). I also left out the lemon peel, because that just seemed strange to me.

Both recipes were delicious!!!! I made them with the above directions the first time, then altered it a bit the second time. Here's how:
For the soup, I cooked at as directed. When the soup was done, I strained off the juice and used it to cook a 16 oz package of peas and carrots and a half bag of egg noodles. (next time I will throw the peas and carrots in about half way through cooking time if I am home) We liked the addition of the veggies and noodles to the soup. When I made the pot pie the second time, I again used a can of cream of chicken soup, and I made my crust with biscuit mix. My family liked the pie crust version better, and mentioned that crescent rolls would be THE BOMB! We also found that both recipes needed a bit more salt for our tastes, especially with the addition of more veggies and noodles.

Although the recipe is meant for two weeknight dinners, I made mine for Sunday lunch and used the second recipe for Sunday evening dinner. We are at church from 7:45am until after 1:00 every Sunday, so having something ready in the crockpot and bread machine makes Sunday lunch a breeze!

Try this out,and see how you like it!
I tried to put a link to the recipe on the magazine's website, but I couldn't find it listed. This is from Hearst Magazine's Good Housekeeping October 2011 issue, and the article was entitled "Superfast Slowcooker Suppers." I did not find an author listed.  I do not take any credit for the original recipe, it was all from those great folks over at Good Housekeeping!!!!

Dinner time!

We are a living paycheck to paycheck family. Sometimes, it seems that payday will NEVER come! I have a pretty good system of stocking the pantry and freezer, and we are always blessed to be able to share what we have with others. Because of my smart (read:obsessive) shopping and stocking up on sale items, for the months of November and December I purchased only fresh fruits, milk, bread, and the required "holiday food" items like turkey, dressing mix, cranberry sauce, baking needs, etc. This allowed us to stay on budget and still have everything we need.

January came, and because of all the holiday extras, money was extra tight. We have been eeking through, using what we have on hand, and I am planning a BIG stock up shopping trip this week. (Watch for the post on that adventure)

My coupon supply has dwindled, and I am eagerly combing through my stash, making my list and checking it twice for good sales and coupon pairings.


Tonight's dinner is pork chops from the freezer, macaroni and cheese (from the freezer, actually leftovers from a previous meal but it heats up well when you add some extra milk), canned green beans, and baked red potatoes and carrots, which are nestled in the oven with the pork chops.

 Here is my delima. My husband is a bread eater. We must have bread at every meal. I forgot to start the bread machine this afternoon, so we are officially dinner bread-less. What to do, oh what to do? Let me point out I am a HORRIBLE biscuit maker, and somehow cornbread doesn't really go with this meal in my opinion, so I decided to make popovers.

I first made popovers when we lived in Hawaii. Being 18 years old, working for minimum wage, married to an E-2 in the Navy, money was t-i-g-h-t. I found this recipe one night, a few days before payday, and since it did not call for everything I was out of (biscuit mix, shortening, baking powder, cornmeal, etc.) I decided to try it.

DELICIOUS!!!!!!

This easy recipe is my go to quick fix for breadless nights, (oh, the horror) and I decided to share the recipe with you!

Popovers
1 cup flour
1/2 teas salt ( I fixed the typo)
1 cup milk
2 eggs

Mix all ingredients very well. Pour into generously greased muffin cups, filling 2/3 full. Bake at 425 about 30-40 minutes or until golden, toasty brown.

This always thrills kids when they bite into what they think is a traditional roll, and find it hollow and full of air!
If you are not serving these the minute they come out of the oven, you will need to cut a slit in the top of each popover to keep it from collapsing in on itself. (NOT attractive)

 

Popovers make for a happy hubby, which makes for a happy dinnertime at our house!

Schwan's House Party

Check this out!!!!!!!!!!!!!
I cannot tell you all how excited I am about this! My box of goodies came yesterday, full of great coupons and recipe cards and insulated lunch bags for each guest. If you would be interested in attending my Schwan's House party and sampling great Schwan's products for FREE, just leave a comment and I will get you all the details!

It's Party Time!

A few weeks ago, I got an email inviting me to enter for a chance to host a Schwan's House Party. You know all about Schwan's, right? The big yellow trucks that deliver tasty treats like pizza and ice cream right to your door? Oh yeah baby....gotta love delicious eats that you don't even have to leave home to get!

Well, after I read the info, I decided to enter. Did not figure I had a snowball's chance in Hawaii of being chosen from the tens of thousands of entries in this nationwide contest, but guess what???? I DID GET SELECTED!

This week I ordered my party pack, which contains over $100 worth of food to share with my friends so that they can sample Schwan's wonderful products for themselves. In about 3 weeks my home will be party central, with folks chowing down on things like Italian meatballs, Three Cheese Pizza, Chicken Cheese Quesadillas, Mini Corndogs, Fried Green Beans, Baked Chicken Nuggets, Guacamole, Gooey Chocolate Chip Cookies and Mini Ice Cream Treats. Each guest gets an insulated lunch tote and coupons for Schwan's products.

I'm excited!!!!!! I had not heard of  HouseParty until now. Check them out HERE and sign up for a chance to be chosen to host a party of your own to showcase delicious foods and new products from cool companies like Gerber, Ball, Hasbro Games and many more,.

Cheesy Chili Soup

I got my new copy of the Kraft Foods magazine, Food and Family, yesterday. This is a free publication and if you do not already get it in the mail, you can get a FREE subscription or view a digital version of the magazine online on the Kraft website

This issue is full of wonderful fall recipes. I really liked the sound and look of the salad they made with cinnamon pecans, sliced pears and dried cranberries. How beautiful would the colors in that dish be?

I am always attracted to soups and stews when the weather cools down, and today is rainy and cooler but not quite soup weather. As soon as it is cool enough though, I have found my first recipe to try!

It is called Cheesy Chili Soup, and it sounds wonderful!
I must add that this photo is from a previous issue of their magazine because this new digital magazine format would not let me import a picture of the current version. Although the ingredients are the same, the vegetables are sliced instead of chopped as shown above, which I think makes a prettier presentation although the taste wouldn't change.

Here is the recipe:

1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed
1 can (14-1/2 oz.) chicken broth
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
2 tsp. chili powder
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided

BRING all ingredients except cheese to boil in medium saucepan.
SIMMER on low heat 25 min. or until vegetables are tender. Stir in 1/3 cup cheese.
LADLE into bowls. Top with remaining cheese.

Special Extra
Garnish each serving with a dollop of BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and a sprinkle of fresh cilantro just before serving.
Substitute
Use any variety of beans you prefer, such as black beans, cannellini beans or chickpeas (garbanzo beans).


I think this sounds wonderful just as it is, but I think it would appeal more to the guys if we added some ground beef or tukey (fully cooked before adding) and maybe a little chopped potato for some more stick to the ribs power.

I can't wait to try this! If you beat me to it, let me know how it turns out!

Oatmeal Apple Cookie Bars

I made these yummy cookie bars last night. I found the recipe online but the printed recipe does not remind me of where exactly I found it, but it does say that the recipe was provided by the Washington State Apple Commission. (who knew???)

1/2 cup packed brown sugar (I used dark brown)
1/3 cup butter or margarine, softened
2 large eggs
1/2 cup whole wheat flour
1/4 cup plain white flour (I used bread flour)
1 teas ground cinnamon
3/4 teas baking powder
3/4 teas baking soda
1/4 teas salt
2 Golden Delicious Apples, peeled, cored and diced (I used Granny Smith)
1 cup quick cooking rolled oats (I used the old fashioned kind)
1/2 cup chopped nuts, plus more for garnish if desired (left these out)
1 cup prepared vanilla icing (optional-I left it off)

Heat oven to 375. Grease a 9" square baking dish
Beat sugar and butter until creamy, add eggs and beat until light and fluffy.
Mix in flours, cinnamon, salt, baking powder and baking soda until blended.
Add apples, oats and nuts
Spread into prepared pan and bake 25-30 minutes or until wooden pick inserted in center comes out clean. Cool completely. If desired, top with icing and garnish with nuts before cutting into bars.

As you can see, I made several adjustments to the recipe. It is the week between paydays and I made do with what I had. The cookies were still very good!

Let me know if you try these and how they turn out. I think they would be wonderful with some dried cranberries or blueberries inside too :)