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Slow Cooker Chicken Pot Pie Soup {Recipe}

For those who don’t know, I recently moved from the beaches of the Jersey Shore to the mountains of Washington state. Back at home in NJ, we’d still have another 3-4 weeks of summer (in fact, September is known as “local summer” at the shore when the tourists go home and the locals get to enjoy the beach in peace!). Not so much out here in Washington– we went from having 90 degree days last week to one thunderstorm last night and we’re in the 60’s today. Such a contrast in temperature has me craving soup (I’m a summer girl– the only redeeming part about fall to me is that I can eat soup again!), so today I came up with this Slow Cooker Chicken Pot Pie Soup recipe.
We used our crock pot for the first time last week when the oven broke and we absolutely loved how we could make dinner in the morning and then not have to worry about it that night! It gives us extra time to work out at night before dinner and come home to have dinner already made. Now, we’re trying to see how many different things we could make in a crock pot, and this recipe is a winner and will definitely go into the dinner rotation!

ChickenPotPieSoup

Ingredients:
-1 chicken breast
-2 cups of chicken stock
-2 cloves of garlic, sliced thin
-1 large russet potato, peeled and diced
-2 stalks of celery, sliced into 1/2 inch slices
-1/2 onion, chopped
-1/2 cup of carrots, sliced into 1/2 inch slices
-1/2 cup of frozen peas
-1/4 cup of parsley, stems removed (optional)
-2 T. flour
-1/2 cup milk
-salt and pepper to taste

Directions:
My chicken was raw when I started, but if you have some chicken already cooked you can omit step one and start at step two (adding your shredded chicken to two cups of chicken stock and sliced garlic).
1. Pour two cups of chicken stock into your slow cooker. Into the chicken stock, add your raw chicken breast and sliced garlic and cook on high for about 1 hour or until cooked through.
2. While your chicken is cooking, prepare/cut all of your veggies and set aside.
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3. Once your chicken is cooked, remove it from the slow cooker and shred it finely. Leave the chicken stock in the slow cooker.
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4. To the chicken stock, add 2 Tablespoons of flour, 1/2 cup of milk and salt/pepper to taste (I find the chicken stock salty enough most of the time, so I just added pepper for now– I did end up adding a bit of salt at the end, but I’d wait). Whisk until well-mixed.
5. To the chicken stock, add the cut veggies {except for the frozen peas} and the shredded chicken.
6. Cook on low for 6-7 hours or on high for 3-4 hours. I know you aren’t supposed to lift the lid while the slow cooker is cooking, but I did stir it twice during the cooking process (I went for the low for 6-7 hours).
7. It should thicken as it cooks– if it needs to be thicker, add some more flour and if you need to thin it, add more milk. Mine was a bit thin, so I mixed a tablespoon of cornstarch with a few tablespoons of lukewarm water until it was dissolved and then poured it in- it thickened the broth nicely in the last hour.
8. About an hour before it’s done, add your frozen peas. (You could probably add them at the beginning with the other veggies, but I didn’t want them to get too mushy).
8. Serve topped with croutons or with biscuits on the side. I made some cheddar bay biscuits on the side and I snuck a few croutons on top for good measure. I’m a carb-aholic, what can I say?

Doesn’t this look heavenly?
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Click the “Magic” button below to see this on My Recipe Magic and to find out its nutritional content!

“Everything-But-The-Kitchen-Sink” Jack Daniels Marinade and Steak Sauce

Anything with the words “Jack Daniels Marinade” in them doesn’t need any introduction, right?

I mean, come on, look at that picture….steak that has been marinading in Jack Daniels marinade, cooked and then topped with the same sauce?  I’m drooling just thinking about it!

The “everything but the kitchen sink” name comes from the fact that this was just thrown together.  My husband and I just got married and moved into our place together (across the country from where I live!), so I don’t have a car yet to go out and grab stuff to make dinner.  We had two steaks left from dinner the night before, and I wanted to marinate them, so I literally walked around grabbing what we had (remind you- we’ve been in the place for 3 days at this point, so there wasn’t much!).  What resulted was a tangy, sweet marinade that tenderized the meat and made a great topping!
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Don’t be daunted by the large ingredient list- I venture to guess you already have everything you need already in your kitchen!

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Ingredients:
1/2 c. ketchup
1/3 c. Jack Daniels Whisky
1T honey
1T lemon juice
1T Worcestershire
2T soy sauce
1T mustard
1T brown sugar
2 garlic cloves, minced
1t pepper
1t sesame seeds

Directions:
Combine all ingredients in a medium saucepan. Bring to a slow boil, and then simmer for 10-15 minutes, stirring frequently.
Let cool before using as a marinade (I poured mine into a heat safe bowl and put it in the fridge for 15 minutes.)
Makes 1 cup.
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I marinated my steaks using half of the mixture and reserved the other half to heat up after the steaks were cooked- it tasted wonderful on top of the steaks!

Click the “Magic” button below to see my recipe on My Recipe Magic and to find out the nutritional information.

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Two-Ingredient Ice Cream Bread {Recipe}

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So this seemingly amazing recipe has been making its rounds on Facebook lately (surprisingly, I have yet to see it on Pinterest!)… it claims you mix together self rising flour and ice cream, bake it and viola — you’ve got ice cream bread!

I was skeptical, but if you think about it, ice cream has everything else you would need in a bread recipe– sugar, milk, etc.  I gave it a shot today, and while mine came out looking nothing like the pictures I saw, my family and I all agreed that it was really good!  It’s dense, like a banana bread, but not too sweet like a cake.  And I’m not too ashamed to admit that I ate mine with Nutella….  I’m thinking of turning it into a little peanut butter and jelly sandwich tomorrow too.

If you’re not completely turned off by the fact of blending together flour and sugar and want to learn more, keep reading!

First, gather your ingredients.  It really is only two– self rising flour* and ice cream!  You can pick any flavor ice cream you want, which means the possibilities are endless!  I went with the first thing that caught my eye– Girl Scout Samoa Cookie (my favorite Girl Scout Cookie!)

*If you do not have self-rising flour, you can take regular flour and add 1/2 teaspoon of salt and 1 1/2 teaspoons of baking powder for every cup of flour.

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In a large bowl, measure out 1 1/2 cups of self rising flour (or 1 1/2 cups of regular flour with 3/4 teaspoon of salt and 3 teaspoons of baking powder stirred in), and add two cups of your favorite flavor ice cream.

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When you add the ice cream into the flour, spread it out a bit and let it sit and soften (about 10-15 minutes).  You want it fairly soft, but not liquidy.

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Mix well, and pour (or spoon– mine was more chunky than pourable) into a greased 8×4 loaf pan.

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Bake in an oven set to 350* for 45 minutes.  Let cool, then remove from pan, slice and enjoy!

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What flavor ice cream do you want to try it with?

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Click on the button below to see this recipe on My Recipe Magic {.com} and find out its nutritional content!

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