Slow Cooker Creamy-Cheesy Chicken and Rice

Sometimes, it's the old standby's that bring us all together for a meal. 

"Comfort" food is just that, comfort. It makes us warm and fuzzy and evokes memories of meals that brought us happiness and just were darn tasty. 

Comfort Food  doesn't have to be defined by eating something unhealthy either. Warm toast, buttered and sprinkled with cinnamon and sugar can be a "comfort food", so can peanut butter on celery. 

But to most "comfort food" are meals that fill us up and are just darn tasty, too. 

Creamy chicken and Rice is almost as main stream as apple pie. The lowly chicken is elevated when it is served in a creamy, cheesy rice blanket. Kinda on the same plane with chicken and Dumplings. 

So....a lot of comfort comes from that lowly bird. Who'd a thunk?? She's got a lot more going for her than just eggs!!

This is a slam dunk for ease of prep and down right being tasty and comforting. 

 

@SaltedNuts

Ingredients:

4 FBSCB-frozen boneless, skinless, chicken breasts

1 can condensed Cream of Chicken ( I used a low fat and sodium brand)

1 can Corn-drained 

1 box Zatarains Yellow Rice or Garlic and Herb (or your favorite brand's equiv.)-prepared

1-2 cups shredded cheddar cheese

Directions:

1. Place FBSCB in slow cooker and dollop all over the Cream Of Chicken soup. Cover and cook on High for 4-6 hours or Low 7-9. 
2. Using a large spoon or two forks, break up meat into bite size shreds after cooking.
3. Prepare the Rice and set aside-you can do this the night before and refrigerate it. 
4. Pour in Corn, Rice and Cheese and combine. Cook for another 5-10 minutes, just to heat through and melt the cheese. 

 **This is shared on:
    What's Shakin' Party #50@Shaken Together Life
    Weekend Potluck #57@The Country Cook 

Full Plate Thursday @ Miz Helens Country Cottage Foodie Friends Friday
Foodie Friday @ Designs by Gollum
Friday Favorites @ Simply Sweet Home
Foodie Friends Friday @ Busy Vegetarian Mom
Weekend Potluck @ Sunflower Supper Club
Saturday Show and Tell @ Cheerios and Lattes
Saturday Spotlight @ Angels Homestead

Melt In Your Mouth Monday@Make-Ahead Meals For Busy Moms
Pint Sized Baker@Two Cup Tuesday #10 

Red Velvet Almond Poke Cake

I'm not a girl that favors desserts.

Give me butter and a nice crusty piece of bread and I'm a happy girl.

But.....every once in a while the sweet tooth in my food cravings manifests itself and I'll whip up something good. Like for my Mom's birthday. For dessert I made Lemon Souffles with Raspberry Coulis. I know, I should have taken a picture.

Last night though, sweetness ruled. I caved and made this delicious riff on the basic Poke Cake.

Who doesn't instantly perk up when they hear the words Red Velvet......?

Combined with Almond and Poke Cake, you can bet it's a winner and SO EASY!!!

BEHOLD..........

Ingredients:

1 Box Red Velvet Cake Mix, prepared per directions and baked in a 9x13 pan. 

1 small box Instant Vanilla or cheesecake Pudding

1 tsp Almond Extract

1 Container Frozen Whipped Topping, Thawed

Directions:

1. Prepare cake as directed in a 9 x 13 pan.
2. Prepare the pudding with 2 cups of milk and the Almond extract. 
3. Poke holes in the warm cake with a chopstick or wooden spoon handle.
4. Pour the pudding over before it sets and spread so it is absorbed in the holes. 
5. Once the cake is cool, frost with the thawed whipped topping and refrigerate for 2 hours to overnight. 

***This is a riff on many other versions of Poke cakes. The Almond extract really sends it over the top! You could sprinkle sliced almonds over each piece just before serving.

Shared on:
Taste and Tell@Taste and Tell Thursdays
Frugal Food Thursday @ Frugal Follies
Full Plate Thursday @ Miz Helens Country Cottage Foodie Friends Friday
Tickled Pink #156@504 Main

Slow Cooker BBQ Chicken

Sometimes you just crave certain foods.....

You know what I mean I'm sure Food at some point in our lives makes an indelible print in our memories. Whether it was just a meal 2 weeks ago or something that touched you 2 years or 20 years ago, that is the magic of food. 

Food brings us together to celebrate, to console, to rejoice and to remember. I can't think of a better way to mark the events that define my life or my family. 

So...yeah. We received 8-10" inches of the cold white stuff the other day. First time that has happened to us in a while. It used to be the norm I think, but as we have been experiencing our environment getting warmer, the 3-4 foot snow totals have dropped off. (Global Warming naysayers beware!).

But of course, given that schools were shut down and snowplows were grinding up and down the streets, it's only logical that I would come home and make BBQ Chicken, right?

No, I am not crazy, at least not professionally diagnosed...ahem. 

BUT----I can make it in my slow cooker. Hmmm huh, yes I can. 

And I can do it with a minimum of 2 ingredients. But I generally use 3. 

So I bring to you-------------------

@sourdoughnative

       Wow, is this finger licking good looking or what??!!

Ingredients:

8-10 Chicken drumsticks, or use Thighs or Breasts in proportion (mine were frozen)

1 bottle of your favorite BBQ sauce-I used a Kansas City Style

1 Onion diced-optional, but it adds flavor

(I also added powdered Garlic and Pepper-totally optional)

Directions:

1. Place the chicken in the slow cooker, sprinkle with onions and seasoning if using. Pour the BBQ over all to coat as best possible. 
2. Cook on High for 4-6 or Low for 8-10. 

*If your sauce is too thin at the end, vent or cant the lid to facilitate evaporating and thickening the sauce. This may happen if you throw your chicken in frozen like me, but it works like a charm.

This recipe is shared on:
Tasty Tuesday Party @ Naptime Creations
Totally Tasty Tuesdays @ Mandy’s Recipe Box
Two Cup Tuesday @ Pint Sized Baker
Cast Party Wednesday @ Lady Behind the Curtain
What I Whipped Up Wednesday @ Sugar and Dots
Wiked Good Wednesday @ I Love My Disorganized Life
Whats Cooking Wednesday @ Buns in My Oven

 

MeatBall Patty Grinders

This last weekend was one of the nicest, sunniest weekends we've had this Winter. It actually got up into the 30's and with the sun shining it made it seem even warmer. 

DH and I were able to go Saturday and run some errands and we both just wore fleeces. So nice to not have to wear big down jackets and gloves just to run to the grocery store!

On Saturday we celebrated My Mom's 75th Birthday!! She is why I love to cook and share. Thank you mom for filling all our lives with your Grace, Beauty and Wit all these years.... and here's to many more!!

 

Mom-Jewella Deffebach

Sunday was a lazy day for us, we watched some TV and movies and read. My kind of Sunday. (Of course some laundry and cleaning was mixed in there as well-otherwise I'd never stay caught up!)

After watching a show on the Cooking Channel it inspired me to make my riff on a Meatball Sub. 

Now we all love Meatballs and they are great on a cheesy bun, slathered with Marinara sauce....but dang it, they are hard to eat. 

It's kind of like that one scene in Pretty Woman with Julia Roberts, they can be Slippery little Devils!!! (I Love that scene with the Escargot!!) 

So......I decided to make my Meatballs into.....wait for it........

Patty's!!!!!

I know.....how easy it that? I think this would be great even with Pasta! 

Sorry to all those Noni's rolling over-that may be going to far. 

But anyhoo......my family thought they were great and said it was so much easier to eat and they preferred them this way in the future!! 

Okay then, I'm on board. 

I first made up my Meatball mixture and let it cool and do it's thing in the frig for a couple of hours (old secret-shuhhhh!).

Once I was ready, I split some nice soft buns that had a great chew and sprinkled them with Mozzarella cheese. 

 

Just broil these until the cheese is melty and bubbly. DON'T forget about them!!!

When you're ready, shape the meat mixture into oblong patties and put into a unheated skillet. 

 Turn the flame or heat to medium, and cook until browned and totally cooked through, about 6-8 minutes per side depending upon the thickness. 

Place the patty's on a cheesy bun and slather with some marinara and serve extra on the side for dipping. 

 You know you want one!!!!

Ingredients:

1 lb. Ground beef

1 lb. Ground Pork or Italian sausage

1 egg

2 cloves Garlic, minced or pressed

1/2 cup Panko or bread crumbs

1/2 cup Parmesan Cheese

1/4 minced Fresh Parsley

Salt and Pepper to taste

8 slices of Provolone or use Shredded Mozzarella

4 soft, chewy buns or rolls. 

Marinara-homemade or your favorite jarred.       

Directions:

1. In a mixing bowl, mix the beef and pork with the egg, garlic, cheese parsley panko and salt and pepper, until mixed. Don't overmix, try to keep it light and loose. Cover with plastic wrap and refrigerate 1 hour to overnight to let flavors meld. 
2. Slice rolls nearly through and place cheese on each side. Place on a baking sheet and set aside. 
3. Heat Marinara on low heat in a small sauce pan. 
4. Shape meat into patty's the shape of the buns/rolls you are using. Be generous, these shrink a little. Place into a cold skillet and turn heat to Medium. Cook until browned on each side and heated through, approximately 6-8 minutes per side, depending on thickness. 
5. Meanwhile broil buns/rolls until cheese is melted and bubbly. Don't Forget Them!!!
6. Place a cooked patty on each bun and slather with a tablespoon or two of the heated Marinara. Serve extra Marinara on the side for dipping. 

*Using this amount of meat makes 6-8 patties. You can always save the leftover meat if you make less and make Meatballs later, just freeze or refrigerate the meat. 
*This recipe is shared on Melt In Your Mouth Monday #106
and on Mix It up Monday 
and on Mealtime Monday #44
And on Love Bakes Good Cakes  
and on Tempt My Tummy Tuesday




Woohoo!!! This is my 100th post on my Blog!!! Thank you for looking, and giving me the inspiration to continue!!Here's to many, many more! 

Toaster Hamburger Buns!!

I know, you're going........... say what???

I swear I haven't seen this done anywhere, it's like I just all of a sudden had a V-8 moment. You know, head slap, THUNK!!

I was making a quick meal for the 2 teens in our home cause they were both getting ready to jet off in different directions and I thought how can I toast these hamburger buns without using more butter or fat and dirtying another pan?

My toaster!!! Duh.

Sheesh, I've only had this toaster for about 12 years, you would think I'd know by now what it's capable of, but.....guess not. 

It's a nice 4 slot toaster ( at one time we had a busy home of 4 children and 2 adults, not counting all their friends), made by GE. 

And believe me it's gets plenty of use.  

It has lots of buttons, that I obviously don't bother to use. One of them is a TADA!!!!.....Bagel Button. 

NO, not a Bagel Button. Yessiree Bob a Bagel Button. 

Meaning...hellooo, it only toasts on ONE SIDE. Bells ring, cannons shoot, birds sing.   

Yeah, whatever....you get what I mean. The light went on!

 See the half Bagel images on the front of the toaster. Yeah, I must have too much going on to not have figured this one out sooner. Ahem......

Anyway, set them to medium, meduim-dark and depress the levers. And don't do what I did the first time and FORGET to push the magic Bagel Button. 

Hehe......Both sides got dark. Whoopsie. 

Push the Bagel Button and behold..............

 

Perfectly toasted buns. I know, mine are a little dark, but they were nice and soft inside!

*This recipe is shared on The Country Cook-Weekend Potluck #56 

And on Make Ahead Meals For Busy Moms-Melt in Your Mouth Monday

EASY Homemade Enchilada or Red Chile Sauce

You are going to fall in love with this simple recipe for making your own Enchilada Sauce. No more cans, packages or even soaking dried chilies (Sorry Grandma and all my Aunties).

This sauce has body, it has a little heat, but most of all it tastes like you just made an authentic Red Chile Sauce.

Cause, guess what......you did!!

And you did it all using a blender or food processor and a sauce pan. That's it!!!

We love it with Enchiladas, to simmer meat in (Slow Cooker Chicken Enchilada Meat anyone?), casseroles, Huevos Rancheros, Chilaquiles.......the list goes on and on.

This is a great recipe to have in your back-pocket if you love Mexican food. Your friends will be asking you for the recipe!!

@Sourdoughnative

 Ingredients:

• 2-3 cups chicken broth (Start with about 2 1/2 cups)
• 1 (14.5 ounce) can diced tomatoes
• 1/3 cup chili powder
• 1/2 cup all-purpose flour
• 1 clove garlic 
• 1-2 teaspoons ground cumin
• 1 teaspoon oregano
• 1 teaspoon salt, or to taste 
• 1 pinch cayenne pepper, or more to taste (optional)

Directions:

1. Combine and blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender or food processor until smooth.
2. Pour into a medium sauce pan and heat over medium low 8-10 minutes or until thickened as desired. May be thinned by adding small amounts of water or chicken broth. 

This sauce can be made up to 3 days ahead and refrigerated or even frozen. Thaw before heating. 

 **This can be made Vegetarian by subbing Vegetable broth or just water. And it can easily be Gluten Free by using a Corn or Rice Flour.

**This recipe is shared on :Taste and Tell Thursdays   and on Mommy Time-Weekend Potluck
Also shared on Melt In Your Mouth Monday #106