Crock Pot Chicken and Stuffing

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Sometimes you just need comfort food like this but don't have all the time in the day to make it from scratch. I like to put all the ingredients in the crock pot and let it make it while I do other things or have plans for the day and get to come home to a hot hearty meal.

 Ingredients

4 skinless, boneless chicken breasts

1 cup chicken broth 

1 (10.75 ounce) can cream of chicken soup

1 (6 ounce) box stuffing mix

½ cup water

spray crock pot with olive oil

Place chicken into bottom of a slow cooker, season with pepper and any extra herbs you might want. Pour broth over chicken. Mix soup, stuffing, and water in a bowl; spoon on top of chicken.

Optional Stuffing Additions:
You can add any of the following
Onions
Celery
Dried Cranberries
Sausage- Cooked or Uncooked. I use Brown ‘N Serve Fully Cooked Breakfast Sausage Links, found in the freezer section.
Rosemary

Other Vegetable Options Include: Carrots, Corn, Baby Potatoes, and Broccoli.
You may also serve this with Gravy and Mashed Potatoes as well!
Crock Pot Method
Season the chicken. Place on the bottom of a lightly greased Crock Pot.
Combine the stuffing ingredients and place over or next to the chicken Add the vegetables.
Heat on high for 4 hours or on low for 6-7. I add a vegetable the last 30 minutes if frozen, less if canned.
See below for tips on regulating the consistency of the stuffing according to your preference.
Stuffing Consistency
For Firmer Stuffing
If you like your breadcrumbs still very much intact and firm, use more stuffing, up to 12 ounces.
If your stuffing is too moist:
Leave the lid off for the last 30-40 minutes of cooking to let some of that moisture escape.
You can also pop the stuffing in a 400º oven for 10-15 minutes to brown up the top.

Creamy Broccoli Cheesy Potato Soup

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Time for soup, this is delicious, use your favorite melting cheese, I used Cheddar and Muenster with some Parm. You can use vegetable stock for vegetarian if you like. Broccoli or cauliflower works great in the soup.,  creamy goodness cheesy good.

What you Need:

5 1/2 Tbsp butter , divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
4 cloves garlic , minced
3 cups low-sodium chicken broth or vegetable broth for vegetarian soup
3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk (preferably 1% or 2%)
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (I used 1 cup cheddar 1 cup Muenster
1/3 cup finely shredded parmesan cheese (1 oz)

How to Make it:

In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.

Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.

Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).

Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheese and parmesan cheese until melted. Serve warm.

Note

This broccoli potato cheese soup won't freeze well because of the dairy. If making in advance, store in the fridge for 1-2 days.

If you don't have cheddar, try using a good melting cheese such as Gruyere cheese. A little blue cheese would also work really well.

You could also use cauliflower instead of broccoli in this vegetarian potato soup recipe.

Air Fryer Breaded Pork Tenderloin Sandwich

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I lived in Iowa for several years as a kid and young adult – a breaded pork tenderloin sandwich is near and dear to my heart but I just can’t find a good one here in Oklahoma. So – I decided to get in the kitchen and made my own! The best part is you can make big sandwiches with them or slice them up and make tenders or sliders! I bet once you try these you'll like them too

WHAT YOU NEED:

4 pork tenderloins or boneless pork chops(pounded with a meat mallet)
1/2-1 cup all-purpose flour
2 large eggs lightly beaten
1 cup Panko bread crumbs
salt, pepper(I use coarse)
garlic powder, dash of cayenne(optional)
olive oil spray

HOW TO MAKE IT:

Place one pork chop in a ziploc bag and pound them until just 1/4-inch thick – using the flat side of a meat tenderizer.

Get two plates and a bowl. In one plate, pour flour. In bowl, whisk together eggs, salt & pepper. In the last plate, place the bread crumbs and stir in salt & pepper.

For full size sandwich – Take one flattened chop and dredge both sides in flour, then egg, then bread crumbs. For tenders – slice flattened chop into 3-4 slices and dredge as noted.

Gently place pork into air fryer. Spritz with olive oil spray.

For full size sandwich – air fry at 400 degrees for 7 minutes. Open air fryer, flip, spray and air fry for 7 minutes more. I did 12 on each side as my air fryer is also my oven, so it's bigger and takes longer to cook. You may need to cook longer, different air fryers heat differently I find mine needs longer. For tenders – air fry at 400 for 4 minutes or longer per side – spraying each side with olive oil spray. Transfer to a plate and repeat the process until all pieces of pork are fried.

For full size sandwich – serve on bun and top with mayo, mustard, ketchup, onions and pickles. For tenders – dip in your favorite sauce! (Honey Mustard, Ranch or Fry Sauce!)

Beef Stew

 

Old style comfort foods, always a favorite in our house. This stew you will serve in soup bowls; dark brown beef and vegetables in lots of rich gravy.

What you will need:

1/3 Cup flour
1 Tsp salt
1 Tsp pepper

4-5 garlic cloves minced
2 pounds beef stew meat (with bones, if possible)
4 tb shortening
3 Beef bouillon cubes
1 tb lemon juice
1 tb Worcestershire sauce
1 large onion, slice
2 bay leaves
1/4 tsp allspice
12 small carrots
12 small white onions (one large onion)
8 small new potatoes

a few mushrooms sliced(optional)

How to make it:

Mix the flour, salt and pepper (to taste) and roll the beef cubes in 
the mixture.  Shake off excess.  Melt the shortening over high heat 
in a Dutch oven or heavy-bottomed pot with cover.  When the fat is 
very hot, add the beef.  Add only enough so that it won't be
crowded and can brown on all sides.  When the last batch of meat is 
browned, return it all to the pot.  Pour on 6 cups of boiling water 
(stand back when you do, since this will sizzle and splatter a great 
deal).  Add the bouillon cubes.  Stir.  Add the lemon juice, 
Worcestershire sauce, 1 large onion, garlic, bay leaves and allspice.  Lower 
the heat and cover; simmer for 1 1\2 to 2 hours, or until the meat is 
tender.  Add the carrots, onions, and potatoes and cook until tender 
(about 20 to 25 minutes).

To thicken if not thick enough, take 3 heaping tsp corn starch and whisk into 

1/2 cup of water or more broth, slowly stir into stew and let it come back to temp, 

as it will thicken and serve.

Let cool 10-15 minutes if you can wait.

Chicken and dumplings Bisquick style

Delicious Comfort food, easy to make, filled with goodness and love

Ingredients
For the soup:
3-4 cups rotisserie chicken shredded (or 2 large chicken breasts cooked and shredded)
8 cups water
4 tbsp Better than Bouillon Chicken
4 tbsp salted butter
4 carrots  cut in half lengthwise and then diced
4 celery stalks diced
2 small yellow onions  diced finely
1/2 cup flour
1 cup milk
1 tsp Italian seasonings
1 tsp salt
1 tsp garlic powder
1 tsp onion powder

For the dumplings:
2 cups bisquick  sifted into medium mixing bowl
1 tsp salt
1 tsp garlic powder
1 tsp Italian seasonings
1 cup milk
4 tbsp. salted butter melted

Instructions

For the soup:

In a large bowl combine water and better than bouillon to make chicken broth. Place in the microwave for 3 minutes. Remove and stir well. Set aside.

In a large stock pot over medium heat, add carrots, celery, onion, and 4 tbsp butter. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don’t burn.

Add 1/2 cup flour and stir to combine. Add chicken broth and bring to a boil.

Add the shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and milk. Stir well. Turn temperature to low and let simmer while making the dumplings mixture.

For the dumplings:

In a separate bowl sift Bisquick using a mesh strainer. Dump leftover Bisquick lumps in the garbage. Add salt, garlic powder, and Italian seasonings. Use a whisk to mix together.

Pour milk and melted butter. Use a spoon to combine ingredients. Note: Don’t overmix the batter. Mix until just combined.

Using a small cookie dropper, or regular tablespoon measuring spoon, drop spoonfuls of dumpling mixture into the simmering pot. Don’t stir the dumplings in, just let the dumplings fall into the simmering liquid.

Cover pot and let cook for 15 minutes. Uncover, and using a large spoon gently turn over each dumpling. Let simmer for another 2-3 minutes.

Shepherds Pie

This is comfort food, I crave it sometimes, it's good in winter, it's good in summer, anytime really. It is everything you need in one dish. You can change up the veggies too, could also use different meats, or try it with chicken. a good sausage is awesome in it. 

What You NEED:

FOR POTATOES
1 1/2 lb. potatoes, peeled
Sea salt
4 tbsp. melted butter
1/4 c. milk or cream
1/4 c. sour cream
Freshly ground black pepper

FOR BEEF MIXTURE
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
1 tsp. fresh thyme
1 1/2 lb. ground beef
1 c. frozen peas
1 c. frozen corn
2 tbsp. all-purpose flour
2/3 c. low-sodium chicken broth
1 tbsp. freshly chopped parsley, for garnish 

How to make it:

Preheat oven to 400°. Make mashed potatoes: In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot.

Use a potato masher to mash potatoes until smooth. Add melted butter, milk or cream, and sour cream. Mash together until fully incorporated, but don't over mash, then season with salt and pepper. Set aside.

Make beef mixture: In a large, ovenproof skillet over medium heat, heat oil. Add onion, carrots, garlic, and thyme and cook until fragrant and softened, 5 minutes. Add ground beef and cook until no longer pink, 5 minutes more. Drain fat.

Stir in frozen peas and corn and cook until warmed through, 3 minutes more. Season with salt and pepper.

Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add chicken broth. Bring to a simmer and let mixture thicken slightly, 5 minutes.

Top beef mixture with an even layer of mashed potatoes and bake until there is very little liquid visible and mashed potatoes are golden, about 20 minutes. Broil if desired.

Garnish with parsley before serving.

Potato Spinach Sausage Soup

This soup is just what a chilly day calls for, it's not too rich but it's full of flavor for sure, hearty and warm.

What you need:
1 pound ground  sausage(your choice)
1 large sweet onion, diced
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes

1/2 teaspoon smoked paprika

a shake of garlic powder, onion powder, salt and pepper
3 large baking potatoes, peeled and thinly sliced
24 ounces chicken broth
24 ounces water

1/2 stick of butter
2 cups spinach or kale, chopped

1 cup chopped mushrooms(optional)

12 ounces heavy cream

How to make it:

In a large Dutch oven over medium heat, brown sausage until cooked through. Add onions, garlic and red pepper flakes and seasonings and cook for an additional 4-5 minutes, stirring frequently. Drain excess fat and return pot to the stove.

Add potatoes, chicken broth and water to the sausage mixture. Now add butter and continue cooking over medium heat until the potatoes are cooked through.

Add heavy cream and spinach or kale and continue cooking for an additional 10-15 minutes. Salt and pepper to taste.

Notes:

To kick things up a notch, substitute hot italian sausage for the sausage and increase the amount of red pepper flakes. Please note the color of the soup may take on an orange color with this substitution due to the spices in hot sausage.

Chicken Fried Chicken

 

Crispy Crunchy and so moist and tender this Chicken Fried Chicken melts in your mouth for real and so good.

Ingredients
1 1/4 cups bread crumbs*
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 tsp powdered garlic, and onion powder both
1/2 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging with 3 tb cornstarch added for crispness
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces (pounded thin)
1/3 to 1/2 cup oil, for shallow frying

Directions

Preheat the oven to 350 degrees F.

First Season the dried bread or crumbs in a food processor with the thyme,  1/2 teaspoon salt, and pepper, garlic powder and onion powder. 

Add cornstarch to flour and mix up

With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.

Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately