Comfort Food for Sunday

Last night I was going through my cookbooks while nervously watching the Badgers beat Michigan State and head back to the Rose Bowl.  Go Bucky!!!!  I found this recipe for my slow cooker that screamed comfort food so I am going to give it a try. 

Herbed Chicken with Wild Rice

1 package (6 oz) of lone grain and wild rice mix
6 boneless skinless chicken breast halves
1 tbsp canola oil
1 tsp butter
1/2 lb sliced fresh mushrooms
1 can (10 3/4 condensed cream of chicken soup
1 cup water
3 strips of bacon cooked and crumbled
1 tsp dried parsley
1/2 tsp dried thyme
1/4 tsp dried tarragon

1. Place rice in a 5 qt slow cooker; set aside seasoning packet.  In a large skillet, brown chicken in the oil and butter.  Add to the slow cooker.  In the same skillet, saute mushrooms until tender; place over chicken.
2.  In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet.  Pour over top.  Cover and cook on low for 4 hrs or until meat thermometer reads 170.

My kitchen smells yummy while this meal is cooking and I am going to serve this a loaf of crusty bread.  I hope you give this recipe a try.

Kelly

Grilling Out in the Dark

So when I got home tonight I decided I wanted to grill out before the snow comes tomorrow so I thought what do I have in the house since I need to go the meat market to get steaks.  But instead I found shrimp and then found this recipe for shrimp kabobs.

Shrimp Kabobs

1 cup Italian Salad Dressing
2 lbs uncooked jumbo shrimp, peeled and deveined
2 large onions
16 fresh mushrooms
2 large green bell peppers, cut into 1 1/2 in pieces
16 cherry tomatoes

1.  In a large reseal bag, combine 1/2 cup dressing and shrimp.  Cut each onion into 8 wedges.  In another resealable bag, combine the veggies and 1/2 cup salad dressing.  Seal bags and toss to coat.  Refridgerate for 2 hrs.
2.  Drain and discard marinade.  On 8 skewers, alternate shrimp and the veggies.  Grill the kabobs over medium heat for 6 minutes or until the shrimp are pink, turning occassionally. 

My meat is still marinating but I can't wait to eat and grill out.

Enjoy.

Kelly

Slow Cooker Thursday

Last night I did alittle prep for my supper tonight.  On cold snowy day, with a fire in the fireplace, a big plate of spaghetti hit the spot.  This spaghetti sauce was prepared in the slower cooker all day while I went to work.  It was so nice to get home make some pasta and the sauce was already done. 

Slow Cooker Spaghetti Sauce

1 lb ground beef
4 cans (14 1/2 oz) dice tomatoes (undrained)
6 cans (6oz) tomato paste
1 cup beef broth
1/4 cup packed brown sugar
1 tbsp dried marjoram
2 tbsp garlic powder
2 tsp dried basil
2 tsp dried orgeno
2 tsp dried parsley
1 tsp salt
1 bay leaf
Hot cooked spaghetti pasta

1.  In a large skillet, cook beef until no longer pink, drain.
2.  Place in a 5 qt slow cooker.  Stir in the tomatoes, tomato paste, broth, brown sugar, and seasonings.  Cover and cook on low for 6-8 hrs or until bibbly.  Discard bay leaf.
3.  Serve over hot pasta.

I also served it with hot garlic bread to dip in the extra sauce on my plate.  Next time I might add a bell pepper and mushrooms to enhance the flavor.  It's just a suggestion you may want to try.

I hope you enjoy.

Kelly