Incoming

Slow Cooker Chicken Pot Pie (8 Servings)
Ingredients • 1 large onion diced • 1 large russet potato peeled and diced • 3 skinless boneless chicken breasts diced • 1 can cream of celery soup 10 ½ ounces • 1 can cream of chicken soup 10 ½ ounces • 1 cup low sodium chicken broth • 1 tablespoon fresh parsley • ½ teaspoon poultry seasoning • black pepper to taste • 3 cups frozen mixed vegetables defrosted • 8 baked biscuits homemade or refrigerated Instructions 1. Add onion, potato, and chicken to a 4QT slow cooker. 2. In a small bowl, combine cream of celery soup, cream of chicken soup, broth and seasonings. Stir into chicken mixture and cook on high 4 hours or low 7 hours. 3. Add mixed vegetables and cook 1 hour more. 4. Meanwhile, bake biscuits as directed in recipe or on refrigerated biscuit container. 5. Stir pot pie mixture, spoon into bowls and top with biscuits.
Crock Pot Beef Stroganoff
Ingredients • 1 tablespoon olive oil, more if needed • 2 pounds stewing beef, trimmed • salt & pepper • ½ cup red wine • 1 teaspoon garlic powder • 1 onion, diced • 1 tablespoon Dijon mustard • 1 tablespoon Worcestershire sauce • ¾ pound mushrooms, sliced • 2 cups beef broth, divided • 8 ounces sour cream • 3 tablespoons cornstarch • 12 ounces egg noodles, cooked Instructions 1. Heat olive oil in a skillet. Season beef with salt and pepper and brown in olive oil in small batches. Deglaze pan with red wine and add to slow cooker. 2. Place beef, garlic powder, onions, Dijon, Worcestershire, mushrooms and 1 ½ cups broth in a 6qt slow cooker. 3. Cook on high 4-5 hours or on low 7-8 hours or until beef is tender. 4. Combine remaining broth with cornstarch and stir into slow cooker. Cover and cook and additional 15 minutes or until thickened. 5. Stir in sour cream. Serve over egg noodles.
Chicken Adobo
Ingredients • 2 pounds chicken thighs or drumsticks • 1 tablespoon canola oil • 3/4 cup white vinegar • 3/4 cup soy sauce • 8 cloves garlic crushed • 2 chilies of jalapenos sliced (divided) • 2 tablespoon brown sugar • 1 teaspoon ground black pepper • 2 bay leaves Instructions 1. Heat oil in a large skillet over med-high heat. Season chicken with salt and pepper. Add the chicken and drumsticks skin side down to the pan and brown on both sides. Remove and place on a plate. 2. To the skillet, add the vinegar, soy sauce, garlic, half the chilies, black pepper, sugar, and bay leaves. Bring to a boil over med-high heat. Add the chicken, skin side up, reduce heat to low, cover, and let simmer for 30-35 minutes until cooked through and tender. 3. Remove chicken from pan onto a clean plate. Bring sauce to a boil over med-high heat and cook for about 5 minutes or until slightly thickened. (For a thicker sauce, mix together 1 1/2 teaspoon cornstarch with 1 1/2 teaspoons cold water. Pour into the boiled sauce and cook another 20-30 seconds until thickened.) 4. Remove the pan from the heat, discard bay leaves, and add the chicken back. Spoon sauce over the top of the chicken and garnish with remaining chilies. 5. Serve chicken and sauce over jasmine rice.
Homemade Garlic Bread
Ingredients • 1 loaf French bread • ½ cup salted butter, softened • 3 tablespoons olive oil • 4 cloves garlic, minced • 1 tablespoon parsley, finely chopped • 3 tablespoons grated Parmesan cheese, optional Instructions 1. Preheat oven to 400°F. 2. Combine butter, olive oil, garlic and parsley until fluffy. 3. Halve the bread lengthwise. 4. Spread each side of the bread with garlic butter. Sprinkle with cheese if using. 5. Bake 8-10 minutes or until golden and toasted.
Homemade Shredded Hashbrowns
Ingredients: • 3 medium russet potatoes peeled • 2 eggs • 1 teaspoon garlic powder • salt and pepper to taste • 2 tablespoons vegetable oil Instructions: 1. Preheat oven to 350°F. 2. Shred potatoes using the large side of a box grater. 3. Rinse potatoes in a strainer. Place in a large bowl of cold water and let sit for 5 minutes. Drain very well and squeeze potatoes dry. 4. Combine eggs, potatoes, and seasonings together in a medium bowl. 5. Heat vegetable oil over medium-high heat in a large skillet. Scoop ¼ cup mounds of potato mixture into the pan and flatten slightly with the back of a spoon. 6. Cook each side until golden brown, about 4-5 minutes per side. Place browned hashbrowns on a baking sheet and cook an additional 10-15 minutes or until tender. Notes: • Soak and squeeze well. Soaking the hashbrowns removes excess starch keeping the potatoes fluffy as they cook. • When squeezing the water out of the hashbrowns, place the potatoes in a tea towel and twist to squeeze out the water (rinse the kitchen towel well, potatoes can stain the towel). • An egg is optional but we find the potatoes hold together best this way.
Creamy Chicken Enchiladas
Ingredients: • 2 tablespoons olive oil • 1 small onion, finely diced • 1 Poblano pepper or ½ green pepper • 2 cloves garlic, minced • 4 ounces cream cheese, softened • 4 ounces mild green chilies, undrained • ½ teaspoon cumin • 2 cups cooked chicken, shredded • ¾ cup sour cream, divided • 2 cups green enchilada sauce, divided • 1 ½ cup Monterey jack cheese • ¼ cup cilantro, finely chopped, optional • 10 corn tortillas 6" (or flour tortillas) Instructions: 1. Preheat oven to 350°F. 2. Cook onions, peppers, and garlic in olive oil until softened. Add cream cheese, green chilies, and cumin. Stir until melted. Stir in chicken and ¼ cup sour cream & ¼ cup enchilada sauce. 3. Combine remaining ½ cup sour cream with enchilada sauce. Spread ½ cup of sauce mixture in the bottom of a 9x13 pan. 4. Gently heat or fry tortillas. 5. Add 2 tablespoons cheese to each tortilla. Top with 3 tablespoons chicken mixture and a small sprinkle of cilantro. Roll and place seam side down in the pan. Repeat with remaining tortillas. 6. Top with remaining enchilada sauce and cheese. 7. Bake 20-25 minutes uncovered. Rest 10 minutes before serving.