Savory Saturday presents Chicken Paprikash

Sour Cream Chicken Paprikash

1 2 1/2 - 3 lb chicken ( I used 4 1/2 lbs of thighs)
1 large onion chopped
Salt to taste
4-8 cups sour cream (I used 2 24 ounce containers because I had more chicken and I like sauce)
1 tsp of paprika (No, just No. It is paprikash. It MUST have Paprika. I mean, your sour cream should be a funky color. I used TBSPs and then stopped measuring. Adjust to your tastes. Razark is part Slovakian so he loves it. No complaints from my kids either.)
I also add garlic cloves minced to mine because... Well who needs a reason really. We live garlic.
Slovakian Dumplings (I used egg noodles due to time but I will include the recipe below. I have also used Spaetzle aka German Dumplings because I love them. Find those in the noodle isle.)

Brown the chicken lightly in a small amount of oil until the sputtering stops. I use olive oil. Place the chicken and onion in a kettle over medium heat. I have already started in the small stocky pot (it's short but stocky) so I just add the onions and garlic. Cook, covered, for 10 minutes or until chicken is almost cooked through. Combine sour cream, paprika, and salt if using in a bowl. Whisk together to blend. Pour mixture over chicken before all moisture cooks out. I didn't have a problem with moisture and just added it after the 10 minutes. Turn the chicken to coat well, or just stir if you are using thighs. Reduce temperature to low, Cook covered 10 more minutes or until cooked through and sauce is creamy and thick. It may be kinda thin but in my experience it coats the noodles better. Stir often. Serve with Dumplings or what ever you want.

I use boneless skinless chicken thighs because you get the flavor and moisture of the dark meat but do not have to fight skin and bones. If you have small children, you will thank me for this.

Slovakian Dumplings

2 eggs
Salt
Flour
Salted water

Beat the eggs in a bowl; add dash of salt. Stir in enough flour with a fork to form a stiff dough. Drop spoonfuls of dough in boiling salted water and cook for 10 minutes or until done.

Savory Saturday- Shepherd's Pie

You know, I really do cook almost every day but we make a lot of the same stuff. I haven't had many new recipes that I have tried lately. In July when all 4 human garbage disposals kids are here I really concentrate on nutritious, filling, and cheap. I AM a college student after all. This is probably better done in the colder months but it was delicious. I got it off of Food.com. Also, I tripled it because I am feeding 6 people and made it stretch 2 days.

http://www.food.com/recipe/traditional-irish-shepherds-pie-302120


Traditional Irish Shepherd's Pie

1 tablespoon olive oil
1 teaspoon black pepper
1 lb ground beef or 1 lb lamb
1 large onion, finely diced
3 -4 large carrots, finely diced
1 cup frozen peas
3 -4 sprigs fresh thyme, finely chopped
2 tablespoons flour
1 tablespoon butter
1 glass red wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup chicken stock
1 large quantity mashed potatoes (estimating 1L or 6 cups, fresh or leftover)
1 egg, beaten
grated parmesan cheese (optional)

Directions
Pre-heat oven to 200C/400°F.
Saute carrots in the olive oil until starting to get tender.
Add in the onions and saute for a minute or two then add the meat.
Season with black pepper and thyme.
Cook until browned then drain fat.
Add the butter and peas.
Sprinkle with flour and stir through.
Add tomato paste, wine and Worcestershire sauce.
Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
Bake for about 20 minutes or until the potato is nice and browned on top.
Serve as is or with some crusty bread to mop up that yummy sauce!

Savory Saturday- Creamy Garlic Noodles

Creamy Garlic Noodles

2 teaspoon olive oil

4 cloves garlic, minced

2 tablespoons butter

1/4 teaspoon salt

1/2 teaspoon pepper

3 cups chicken broth, plus a little extra

1/2 pound spaghetti

1 cup grated Parmesan cheese

3/4 cup heavy cream

1 1/2 tablespoons dried parsley



In a medium pan, heat olive oil over medium heat. Add the garlic and stir for 1-2 minutes. Add butter and melt, stirring constantly. Add salt, pepper, and 3 cups chicken broth. Bring to a boil. Add the pasta and cook according to box directions. Add a little more chicken broth if the noodles start to stick to the bottom and burn. Add the cheese, cream, and parsley when the pasta is cooked to your desired tenderness and mix thoroughly. Serve immediately.




http://nummiesforyou.blogspot.com/2012/03/creamy-garlic-pasta.html

Not So Savory Saturday- Angel Lush with Pineapple

Angel Lush with Pineapple

1 20 oz can crushed pineapple (Undrained)
1 pkg Vanilla flavor pudding mix
1 cup thawed whipped topping
1 angel food cake cut into 3 layers

Directions

Mix pineapple with pudding mix in a medium bowl. Gently stir in whipped topping. Stack cake layers on a plate, spreading pudding mixture between the layers and on top of the cake. Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

Enjoy!

Savory Saturday Colcannon

Colcannon Recipe


Ingredients
4 lbs (1.8kg) potatoes, or about 7-8 large potatoes (‘old’ potatoes or russet potatoes are best, waxy potatoes won’t do)
1 head of green cabbage or kale
1 cup ( 7 fl oz, 240 ml) milk (or cream)
1 stick (4oz, 120g) butter, divided into three parts
4-5 scallions (green onions), chopped*
Salt and pepper
Fresh Parsley or chives
*Not everyone adds scallions to colcannon, but they do add something, in my opinion.
Method
Peel and put them in a pot to boil.
While the potatoes are cooking, remove the core from the cabbage, slice the leaves thinly, and put into a large saucepan. Cover with boiling water from the kettle and keep at a slow rolling boil until the cabbage is just wilted and has turned a darker green. This can take anything from 3-5 minutes, depending on the cabbage. Test it and don’t let it overcook - if anything it should be slightly undercooked.
When the cabbage is cooked, drain it well, squeeze to get any excess moisture out, then return to the saucepan. Add one third of the butter and cover. Leave it covered and in a warm place, but not on a burner, with the butter melting gently into it while you continue.
When the potatoes are soft, drain the water and return the potatoes to the saucepan. With the drained potatoes in, set the burner to low, leaving the lid off so that any excess moisture can evaporate. When they are perfectly dry, add the milk to the saucepan, along with a third of the butter and the chopped scallions (if you are using them). Allow the milk to warm but not boil – it is about right when the butter has fully melted and the pot is starting to steam.
With a potato masher or a fork, mash the potatoes thoroughly into the butter/milk mixture. Do NOT pass through a ricer or, worse, beat in a mixer as it will make the potatoes gluey and disgusting.
Mix the cabbage thoroughly through the mashed potato.

Savory Saturday Chicken & Egg Noodle Casserole

Chicken & Egg Noodle Casserole Recipe

 

TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:8 servings

Ingredients

• 6 cups uncooked egg noodles (about 12 ounces)
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 cup (8 ounces) sour cream
• 3/4 cup 2% milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups cubed cooked chicken breasts
• 1 cup crushed butter-flavored crackers (about 20 crackers)
• 1/4 cup butter, melted

Directions

• 1. Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.
• 2. In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake 30-35 minutes or until bubbly. Yield: 8 servings.

Nutritional Facts

1-1/4 cups equals 446 calories, 22 g fat (10 g saturated fat), 107 mg cholesterol, 820 mg sodium, 37 g carbohydrate, 2 g fiber, 23 g protein.

© 2015 RDA Enthusiast Brands, LLC

Read more: http://www.tasteofhome.com/recipes/chicken---egg-noodle-casserole/print#ixzz3UMmhovSd

Savory Saturday: Easiest Pulled Pork EVAH

Seriously y'all! I got this from the Cooking Light Magazine and it is easy, yummy, and stress free. OK, well, not totally stress free. The slab o'pork I bought was finicky about fitting in my crockpot today but when you find a Boston pork butt for $10 for 9lbs of meat perfect for this dish you buy it.

So, here is the recipe:

Crock Pot BBQ pulled pork

What you need:

Your favorite cut of pork. I have used pork loin and this time I am using Boston pork butt because it was on sale. You can use tenderloin but the fattier cuts make for moist meat.

You favorite root beer. We used Barq's because it has a bit more 'bite'

A crock pot large enough to fit your cut of meat.

How it is done:

Put pork in crock pot fat side up. If there is not a dedicated fat side then the fattier side to help keep the meat moist.

Cover with root beer. I used 3 cans in my 9lb meat .

Cook  depending on your schedule. Today I am cooking on high for 6 hours but I have a large cut of mostly frozen meat. Usually I would cook on low for 8-10 hours with a pork loin.

When it is done, you take the meat out of the root beer and shred it with a fork. Add BBQ sauce to your tastes.

Serve however you want. We make pulled pork sandwiches and usually serve it with baked beans and chips. It makes for a great weeknight dinner when you are busy or even a great weekend dinner for company.

Savory Saturday- Slow Cooker Chicken Tikka Masala

If you like Indian food or if you like food with a lot of flavor, this dish is for you. You can adjust the amount of spice by adjusting the amount of garam masala to your tastes. You will probably have to get this spice blend at an Indian grocery store or you can order it from Amazon like I did. I was having a surgical procedure and it got here faster than I would have been able to make it to the Indian Grocery. Plus, it probably saved me money there too because I LOVE exploring Indian food, at least the not HOT side of things.



Slow Cooker Chicken Tikka Masala



Serves 4 to 6


1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve

Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.

→ If you have the time: Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.

→ If you have the time: Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.


Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.



Recipe Notes
•Chicken breasts can be substituted for the thighs, though I find thighs hold up better over the long cooking and breasts tend to fall into shreds. Still delicious, though!
•For a little of that smoky, tandoori flavor, try using smoked paprika and roasted tomatoes.

And we will enjoy it on Basmati rice with some Garlic Naan!

Savory Saturday on Monday. Chicken and Gnocchi Soup

Chicken and Gnocchi Soup

INGREDIENTS:

3 tablespoons butter

2 tablespoons olive oil

3/4 cup onion, diced

1/2 cup carrots, diced

1/2 cup celery, diced

4 cloves garlic, minced

coarse salt and fresh black pepper

1/3 cup all-purpose flour

4 cups chicken broth

1 + 1/2 cups half & half

2 cups cooked white meat chicken, shredded or cut into small bites

1 pound potato gnocchi

3 cups fresh baby spinach, stems removed

1 tablespoon chopped fresh basil

fresh grated Parmesan and/or Romano, for serving

INSTRUCTIONS:

In a large soup pot or Dutch oven heat the butter and oil together over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper and cook until tender over medium-low heat about 10 minutes, stirring often.Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.Add the cooked chicken. Bring up to a simmer and maintain for 20 minutes stirring often. Season with salt and pepper to taste.Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated cheese.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

Savory Saturday- Crock pot Chicken Paprikash

Crock pot Chicken Paprikash

Ingredients
• 1-½ whole Large Onion, Thinly Sliced
• 6 whole Chicken Thighs
• Salt And Pepper, to taste
• 3 tablespoons Paprika, Or More To Taste
• ¾ cups Water
• Tapioca Starch, Cornstarch, Or Flour (optional)
• 1-⅛ cups Sour Cream
• ¾ pounds Egg Noodles, Cooked Per Package Directions (preferably Wide, Dumplin' Style)

Preparation

1. Place thinly sliced onions in the bottom of your slow cooker.

2. Season both sides of each chicken thigh with salt, pepper, and paprika (in that order). It’s virtually impossible to over season this dish, as excess seasonings will fall off the thighs, but be aware of your salt nonetheless.

You can use chicken breasts if you prefer, but I don’t find the flavor as deep. If you DO decide to use chicken breasts, make sure you get the bone-in kind (again, for deeper flavor).

3. Place your chicken thighs in your slow cooker on top of the onions. Pour the water over the chicken and cover. Cook on low approximately 8 hours, or on high for at least 4 hours. The lower and longer the better. (You can add some tapioca starch at this point to ensure a nice thick gravy at the end – I’ve never done it, but that’s the best starch to use given the low temperatures. Do NOT add cornstarch or flour at this time).

4. Once the chicken has had time to get delicious and tender, take the chicken pieces from the pot, and remove the bones. This is another benefit to thighs – very few bones! Set the meat aside. Do NOT strain out the liquid!!

5. Mix the sour cream into the liquid left in the slow cooker. If you desire a thicker sauce, make a slurry out of 1/4 cup water and 1 tablespoon of cornstarch, and whisk into the gravy. Bring to a boil in a pot until thickened.

6. Stir the gravy and the chicken together.

Serve over cooked egg noodles.

Savory Saturday! Easy Crock Pot Potato Soup

Easy Crock Pot Potato Soup



Ingredients:

1 30oz. bag of frozen diced hash browns

1 32 oz box of chicken broth
1 can cream of chicken soup
1 package of cream cheese 8 oz and NOT fat free
3 oz bacon bits
1 cup shredded cheddar cheese
Salt and pepper to taste
Directions:
Put potatoes in the crockpot. Add can of cream of chicken soup, the chicken broth, half of the bacon bits, and salt and pepper. Cook on low for 8 hours or until potatoes are tender. Add cream cheese cubed about an hour before it is ready. Stir frequently over the hour to mix in the cream cheese.
When it is done top with bacon bits, cheese, and anything else you might like. I used sour cream.

Crock pot meatballs

Just going to leave this recipe right here for y'all.

Yummy Meatballs

-don't know where this actually came from but I got it from my
Mother-in-Law and it is fabulous.

2- 1 lbs bags of meatballs completely thawed
1 can whole berry cranberry sauce
3/4 c Chili sauce. (in with ketchup and such)
1/4 c Water

Put sauce ingredients together in the crockpot. Stir well to combine.
Add meatballs and stir to coat well. Set crockpot on low for 3-4 hours
and enjoy.

Wordless Wednesday.... NAH! Wonderland Wednesday? OK Christmas Crack candy AKA Savory Saturday on Wednesday

I really was going to wait until Saturday to do some recipes but I really don't want to. So I am going to bring you some yummy recipes today. Or at least the one I have finished!

Crock pot Christmas Crack Candy

1- 16 oz jar dry roasted peanuts unsalted
1- 16 oz jar dry roasted peanuts salted
1- 12 oz bag semi sweet chocolate chips
1- 12 oz bag milk chocolate chips
2- 10 oz bag peanut butter chips
2- 1 lbs packages of vanilla candy coating or white almond bark

Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour. Enjoy!

OK, now pay attention! My crock pot cooks at an extremely hot heat even on LOW. My first batch last year burned. This year I stirred it after an hour. I stirred again after 30 minutes, and once more after 15 more minutes. I still had a small area of burning but last year I lost half the dang pot so I was happy. My advice is to let it go about 1 hour 5 minutes and stir. Then stir again every 15 minutes if you have a finicky crockpot like me. I also advise you to use a slow cooker liner for easy clean up. This stuff is yummy.

To answer the next question- yes, you can probably use any nuts that you want. My youngest is allergic to tree nuts so we stuck to peanuts.

Savory Saturday- Turkey (or Chicken) Divan

I think this is a divine recipe. The joke is that I wouldn't touch the stuff at first because it looked odd and I was pregnant. I couldn't even stand certain smells at that point but it tasted divine! We make it out of turkey leftovers every year and the one time we made it with chicken we were not as thrilled. I say this, if you make it with chicken use the dark meat. Our issue was that the Chicken Divan was dry but dark meat is always more moist.

Turkey/Chicken Divan

3 whole chicken breasts/ a few cups of leftover turkey meat
2 packages frozen broccoli (The size depends on the cut of broccoli and how much you like it)
2 cans cream of chicken soup
1 cup mayonnaise
1 cup sour cream
1 cup grated cheddar (we use cheddar jack because the hubby is not a cheddar fan)
1 tsp lemon juice
salt and pepper to taste
Parmesan cheese

Simmer chicken breasts in salted water. (We have always used leftover meat so we have never done this.) Cook broccoli. Mix soup, sour cream, mayo, cheese, and seasonings. Use a 13x9 greased pan. Layer broccoli, chicken/turkey, and parmesan cheese. Cover with sauce. Top with remaining parmesan cheese. Bake at 350 for 40 minutes.

I really hope you enjoy this as much as we do! This stuff almost never makes it to left overs.

Savory Sat... Sing Along Sun.... Well Monday Madness??

Since I missed the weekend posts, I suppose I will use today to catch up. So for Savory Saturday I will post my stuffing recipe because it is delicious and always in demand. Then I will tickle your ears with a little KT Tunstall for Sunday delights. All of this goodness on a Monday just for you!!

Here we go..

Best Bread Stuffing

This is just like my Grandma made hers but without raw egg... I love it! The kids love it! And it is fun to make with the kids. BONUS! It is even more of a bonus if you are like me and hate anyone in your cooking space.

3/4 cup finely chopped onion
1 1/2 cups chopped celery (with leaves)
1/2 cup chopped fresh parsley
1 cup butter
9 cups soft bread cubes
2 teaspoons salt
1 1/2 teaspoons dried sage
1/4 teaspoon ground sage
1 teaspoon dried thyme leaves
1/4 teaspoon poultry seasoning
1/2 teaspoon fresh ground black pepper

Directions:


1

Cook and stir onion and celery in butter in 10 to 12 inch skillet until onion is tender. Stir in about 1/3 of the bread cubes. Turn into a deep bowl. Add remaining ingredients; toss. Stuff turkey just before roasting. 9 cups stuffing.


2

STUFFING BALLS: Shape stuffing by 1/2 cupfuls into balls; place in greased baking dish. Cover and cook in 325 degree F oven 30 minutes. Uncover and cook 15 minutes longer. 10 Stuffing Balls.


3

NOTE: To make Corn Bread Stuffing, you can substitute corn bread cubes for the soft bread cubes.


4

Tip for freezing for Thanksgiving/Christmas:.


5

NOTE: The unbaked stuffing mixture will freeze great in containers or freezer bags to serve later. To reheat: Thaw and bake it in a greased dish, (rather than in the bird)at 350°F until golden brown on top (about 30 minutes covered, then uncover and bake for 15 minutes more). Don't over bake!


SING ALONG SUNDAY!

My friend, Leisa Heitman, turned mw on to KT Tunstall years ago. Leisa passed on a few years ago from cancer but KT still makes me smile, sing along, and think of my fellow Texas Belle and Monkee Pal.



And the song that I fell in love with from KT:



This song makes me think of the one Ex who asked me to marry him and I said no. Something inside me knew that he wasn't the one for me. Good thing too because I found the one for me.

Savory Saturday on Tuesday!!

I have been SO busy! Sorry y'all! But I made this tonight and it was so good!

Unstuffed Cabbage

Cabbage is a superfood with lots of nutrients! Did you know that it is known for healing stomach ulcers and preventing cancer (particularly colon cancer).

This is a simply, yet delicious recipe for unstuffed cabbage rolls. There are two versions, soupy and upsoupy. LOL basically, If you want it less "soupy" you need to add 1 c. of (uncooked) rice and it will absorb the extra water (& extend the servings., making it even more budget friendly!)

Ingredients:
1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Heat the Olive oil in a Big Skillet (use medium heat) Saute the onions until tender, and then add the ground beef (or turkey) until the meat is browned.

Add the garlic, cook an additional minute before adding the remaining ingredients. (This is the point you would add the rice Bring them to a boil, Cover, reduce the heat and simmer about 25 minutes (or until the cabbage is quite fork tender)

Yield: Serves 6 to 8

Savory Saturday- Perfect Pork Roast

This seems to be the only way that we cook pork loin now. I do not use all of the seasonings in this recipe but the great thing about it is that it is the cooking method important. Feel Free to customize it.

My seasoning looks like this:

Sea salt or kosher salt (to your own tastes)
Herbs de Provence
Garlic powder

I add the olive oil to this and let it sit if I have time. If not you can microwave it too. I have mixed it and put it on 5 minutes later and it is great.

Perfect Pork Roast

3 pound pork loin
1 1/2 tablespoons extra virgin olive oil
1 tablespoon dried rosemary
1 tablespoon dried basil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Preheat oven to 450°. Adjust top oven rack to center of oven.

To prepare spice rub; combine rosemary, basil, salt and pepper in a small bowl. Add olive oil and stir to mix well. Warm rub in microwave for 15-30 seconds to help infuse oil with spices, Alternately you can allow rub to sit for a few minutes to marry the oil with the spices.

Remove the rack from the roasting pan and place on counter top. Place the roast with the fat pad on the top side (do not cut this off, it will impart a lot of flavor into the roast and help it stay moist) on the rack and spoon spice mixture on top of the roast. Rub spice mixture all over the top, sides and bottom of the roast.

Place rack back in roasting pan and bake in oven for 10 minutes, reduce temperature to 250° and bake for 60-90 minutes (time will vary depending on whether you have a short fat roast or a thin long roast). My roast took 90 minutes to reach 145° internal temperature.

Remove roast from oven, place on cutting board with tongs (do not puncture the roast) and allow to rest for 5 minutes so the juices and disperse into the roast (and not all over your cutting board

Even Mr. picky LOVED it!

Savory Saturday- Macaroni and Beef

This one is a recipe from Razark's family. I call it homemade hamburger helper but MUCH better! This recipe came from my Father-in-law's Mom who has been gone quite a long time now so we really love having it.

Beef and Macaroni

Brown:

1 onion chopped
1 clove garlic

Add and Brown:
1 lbs ground chuck

Drain excess fat.

Add:

1 can 28oz diced tomatoes
1/2 tsp salt
1/4 tsp pepper
1/2 tsp oregano
3 1/2 oz cooked macaroni (1 cup dry)
1Tbsp Worcestershire sauce

Cook covered 1/2 hour. Uncover and cook until thick.

This is REALLY easy to adapt to your tastes. We add more garlic.... of course. Also, you can double of triple it easily. We never make less than a double batch and we always add extra tomatoes and red wine.

Savory Saturday- Chicken and Dumpling Casserole

Chicken and Dumpling Casserole


The secret of this is NOT TO STIR THE LAYERS. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Directions: Preheat oven to 350 degrees.

Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.

Bake casserole for 30-40 minutes, or until the top is golden brown

Savory Saturday- Crockpot Beef Stroganoff

Crock pot Beef Stroganoff

Ingredients:
2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 diced large onion
... 2-3-4 T Worcestershire sauce
1/2 C water
8 oz cream cheese
1 t Garlic Salt.
half clove of diced garlic

Directions
In the slow cooker stir in all the ingredients, except the meat and Cream Cheese.
Once combined add the meat and mix together.

Cook on Low for 8 hours.
Cut up the cream cheese into cubes just before serving and turn crock pot on high.
Stir the cream cheese in until all combined.
Let set for 10 minutes.
Serve over egg noodles or mashed potatoes.

I made this...I added a can of mushrooms to it...and only cooked on low for 6hrs...also added a little sour cream...and my boys loved it