Monday, January 12, 2009

Recipe Share!

In the interest of procrastination, I am going to post my two favorite winter "comfort food" recipes. Both of them involve the crock pot, so you can't get any easier than that! :) Both recipes were adapted from posts on AllRecipes, since I can't leave well enough alone and have to put my personal spin on these types of things. Without further ado:

Slow Cooker Chicken & Dumplings
3-4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed "cream of" soup (chicken, celery,
mushroom, etc.)
1/4 onion, finely diced (the original recipe called for one
onion and it was WAY too much, and we like onion)
2 (10 ounce) packages refrigerated biscuit dough, torn into
pieces (I couldn't find this, so I used one 16 oz. package reduced
fat grands buttermilk biscuit dough)
2.5 cups water
3 chicken bullion cubes
spices to taste (I sprinkle a bit of garlic powder, some celery
salt, pepper, parsley flakes, a bit of thyme, and a bay leaf)

1. Place the chicken, butter, soup, onion, and spices in a slow cooker.
Pour water over the ingredients and add chicken bullion cubes.
2. Cover and cook for 5-6 hours on High. About 30 minutes before serving,
take the chicken out and shred or dice and mix back into the liquid
ingredients. Remove bay leaf if applicable. Chop the biscuits into
bite-sized pieces, stir in, and cook until the dough is no longer
raw in the center, about 15-30 minutes.


Crock Pot Salisbury Steak

2 pounds lean ground beef
1 (1 oz.) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 TBSP vegetable oil
2 (10.75 oz.) cans condensed cream of chicken or mushroom soup
1 (1 oz.) packet dry au jus mix
3/4 cup water
1 (8 oz.) package sliced fresh mushrooms

In a large bowl, mix together the ground beef, onion soup mix,
bread crumbs, and milk. Shape into 8 patties. Heat oil in
large skillet over medium-high heat. Dredge patties in flour
just to coat and quickly brown on both sides in the hot
skillet. Place browned patties into the slow cooker,
stacking alternately like a pyramid. In a medium bowl, mix
together the cream of chicken or mushroom soup, mushrooms,
au jus mix, and water. Pour over the meat. Cook on the
low setting for 4 or 5 hours, until ground beef is well
done. Soooo good over mashed potatoes!

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