Slow Cooker Ranch Roast

I love finding recipes that are easy to make and even nicer on the wallet.  I’m not sure if you’ve heard of $5 Dollar Dinners website, but they have so many recipes that are inexpensive and great tasting.  That’s where I found this one for the Pot Roast.

Here’s hoping with the flu that’s been around we can deal with a hearty meal.  I’m thinking we should be just fine!!

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Here’s what you need:

  • 3 lb boneless beef roast
  • (1) 10 3/4 oz can cream of chicken soup
  • (1) 1 ounce package ranch dressing mix
  • 1/2 cup chopped onion (left out the onions because some people just won’t learn to like them!!)

Here’s what you do:

  • Place roast in slow cooker.
  • Sprinkle package of ranch dressing mix and chopped onion over top of roast. Add cream of chicken soup.
  • Cook on low approximately 6-8 hours (I have a slow cooker that has a 4 hour setting.  It usually cooks quicker than the 4 hours.  So it just depends on how fast your cooker cooks)

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This is another great winter meal that will fill you up and keep you feeling warm and cozy.  Ok well at least the full part!!!

I would maybe even add some raw carrots to the cooker if people would eat the carrots.  But they don’t, so I didn’t!!  This will be served with a side vegetable and most likely some rice (which I complain about being a waste of carbs – so I skip it)!!

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Enjoy this one.  It’s got great flavor.  Make sure it doesn’t cook too long or it’ll dry out!! And you can’t go wrong with meat in a slow cooker.  Not much work involved at all.

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Two Girls Cooking – Patricia 😉

Source:

5 Dollar Dinners

 

 

Chicken Pot Pie Crumble

Our house was over taken by the flu bug this week and food was not our friend.

Today I was our 2nd day and we had to get some solid food in our bellies!  So when I got this email from Just Get Off Your Butt and Bake, I had to try and see if we could eat!!

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This was SUPER easy to make.  Even being sick.  Next time I make this I’ll double the recipe because one 9×13 pan wasn’t enough for seven of us.  Even with the flu,  I could have had seconds of this!!

Normally when I make Chicken Pot Pie I use the crescent rolls for the top crust and the bottom.  This is the first time I’ve seen the crumbles for the topping.  And I have to say, this is much easier to make and it tastes great.

I was going to make a side salad as Jonna suggested, but there are only 2 of us that would have eaten it, so I didn’t.

I was sure hoping to have some left overs for lunch tomorrow but no luck.

Thanks, as always for sharing your food with us!!

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This is a delicious variation of a pot pie with Pie Crust. The crumble is a cross between a parmesan cracker and shortbread.
Ingredients
  • For the Sauce mixture:
  • 1 cup of steamed broccoli pieces – Break in very small pieces, or chop
  • * can substitute 1 cup of frozen peas instead (I used peas)
  • 2 cups cooked chicken breasts
  • *use Rotisserie chicken or boil chicken 3 large breasts or about 6 tenders until tender. Cool then tear into small pieces (I used the Oscar Meyer Rotisserie chicken)
  • 1 or 2 carrots sliced very thin (opt)
  • For the Sauce:
  • ⅓ cup Butter- melted
  • ¼ cups Cornstarch, dissolved in ½ cup COLD Water
  • ½ cups Chicken Broth
  • ¼ tsp. Salt (add more if desired)
  • ¼ tsp Pepper
  • ½ tsp sugar
  • ¼ tsp red pepper flakes (opt)
  • 2 Cups Milk (use 2% or Whole milk)
  • 1½ to 2 cups of grated Cheddar Cheese
  • For the crumble topping:
  • 2 cups flour
  • 2 tsp. baking powder
  • ¾ tsp. salt
  • ½ tsp. pepper
  • ⅛ tsp. cayenne pepper
  • 6 Tablespoons chilled unsalted butter, cut into ½” cubes
  • ¾ cup Parmesan cheese
  • 1 cup heavy cream or half & half (I didn’t have heavy cream so I used evaporated milk)
Instructions
  1. Instructions
  2. Directions for the Sauce:
  3. In saucepan over medium heat, melt the butter, then salt, pepper, pepper flakes and the sugar. Stir well.
  4. Add the cornstarch dissolved in cold water, chicken broth, and milk.
  5. Add the thinly slice carrots. (opt) Stir well, and continue stirring until sauce has thickened, stirring constantly.
  6. Turn heat down to low, and add 1- ½ to 2 cups grated cheddar cheese. Stir until melted. (Do not let sauce boil)
  7. Add steamed broccoli and chicken pieces and stir well to combine.
  8. NOTE:
  9. If sauce becomes too thick, simply add more milk or more chicken broth until it reaches your desired consistency.
  10. For the Crumble:
  11. In a large bowl, combine flour, baking powder, salt, pepper and cayenne. Sprinkle butter pieces over top of flour mixture. Using a pastry blender or your fingers, cut or rub butter into flour mixture until it resembles coarse cornmeal. Stir in the Parmesan cheese. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces and put them onto a baking sheet. Bake at 450 until fragrant and starting to brown (10 to 13 min). Set aside.
  12. Note:
  13. You can use a 9×13 inch glass baking dish or make individual Pot Pie crumbles.
  14. Pour mixture into 9×13 pan or small individual size oven safe dishes.
  15. Scatter half baked crumble topping evenly over the filling.
  16. Bake at 400 until filling is hot and bubbly and topping is well browned. (about 12-15 minutes

As I said, this was really easy to make and it was just what we needed to get us through the flu.

Have a great week.

Two Girls Cooking – Patricia 😉

 

Brooklyn’s Party

This past October, Brooklyn turned 9!  For the past years we’ve always struggled with what kind of party to have, where to have, who to invite.  So this year I decided that we could have a party at a hotel, invite five of her friends and make have fun for more than just two hours.

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There’s Brooklyn and me.

After all of the girls arrived at the hotel, we went upstairs, got things settled, got into their swimming gear and went down to the pool.

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After the pool it was time to eat.  We ordered pizza!!

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After pizza it was time to open the gifts!!

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And after gifts it was cake time for sure!!

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And as you can see, she had a good time with that cake..

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Well after we did that the girls wanted to go swimming again.  So of course, we did. We had plenty of time to use up and swimming was sure to get them tired!! Yeah ok.

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I’m not sure if it got them tired or not, but watching them swim  and run around gave me a run for my money!!

Upstairs we went.  Time to get settled in.

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They looked tired right!!!  My sister and I got all settled into our little room and watched a bit of tv.  I fell asleep….woke up to my sister asking one of the girls:  “Why are you out of bed?   It’s 1am.  Get back to sleep now!”  I giggled to myself because if anything, I thought it would be me out there hearing the noise and telling them to stop and go to sleep.  But it was Auntie that was giving to the girls.  Go on and be the bad one I thought!  I snuggled back into my sleep!!

I don’t recall what time we got up, but I do know we had a pretty good breakfast with the girls.

If you’re out of ideas on what to do for a party, this is a great idea.  You spend less money, you get to hang out a day with your friends and go swimming.

This was a great time.  We’ll be doing it again for Caleb’s birthday this month!

Happy Birthday parties to your ideas!!

Patricia – Nana

Key Lime Chicken Enchiladas

One of my favorite meals to eat and cook is Mexican.  Every Thursday at our house we have tacos.

Every Sunday after church we go to my favorite place, Zantigo.  If you haven’t gone there (and you live in MN, you really should)!

Even though we had tacos for dinner last night, it didn’t mean we couldn’t try these enchiladas.

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I was a bit disappointed that my shells broke apart.  I tried dipping them in hot water and putting them in the microwave to soften them (the microwave worked best by the way) but most of them still fell apart.

As I’ve told the kids over and over, it’s not how the food looks it’s how it tastes and this tastes really good!  But being a blogger, you tend to want to have your pictures look good!

1 medium onion, chopped (1/2 cup)
1 can (4.5 oz) Old El Paso® chopped green chiles
2 1/2 cups shredded deli rotisserie chicken
1 container (6 oz) Yoplait® Greek 100 Key lime yogurt
1/2 cup chopped fresh cilantro
Juice of 1 medium lime
1 can (10 oz) Old El Paso® enchilada sauce (hot or medium)
12 corn tortillas
1/2 cup shredded reduced-fat Mexican cheese blend (2 oz)
  • 1 Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In 10-inch nonstick skillet, cook onion, chiles and chicken over medium-high heat about 3 minutes or until chicken is warm and onion is starting to turn translucent. Remove from heat; stir in yogurt, 1/4 cup of the cilantro, and the lime juice. Stir in 1/2 cup of the enchilada sauce.
  • 3 Fill each tortilla with 1/4 cup chicken mixture. Roll up; place seam side down in baking dish. Spread remaining enchilada sauce over tortillas; sprinkle with cheese.
  • 4 Bake about 30 minutes or until cheese is melted and bubbly. Sprinkle remaining cilantro over enchiladas; serve warm

These were SO good.  Key lime enchiladas?   Who would have thought.   We topped them with some black olive, sour cream, and ate some avocado chips with it.  Great dinner night.

Gotta give these a try.

Two Girls Cooking – Patricia

Source:

Pillsbury

Chicken and Dumplings

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Wow!  It’s been almost 3 long months since I’ve posted anything.  The holiday’s have come and gone and nothing came from our kitchen.
I’ve made new things and have them saved to post, but just haven’t found alone time to get it done.  Or if I have alone time, I’m too tired to do anything but just sit.
This was a great winter meal.  The dumplings tasted so good.  I’m surprised this hasn’t been made again!!!
Ingredients
8 tablespoons (1 stick) unsalted butter, cut into pieces, for the Chicken gravy
1 cup all-purpose flour, for the Chicken gravy
7 cups chicken broth, for the Chicken gravy
2 teaspoons kosher salt, for the Chicken gravy
1/2 teaspoon freshly ground black pepper, for the Chicken gravy
2 cups all-purpose flour, for the Dumplings
1 1/2 teaspoons baking powder, for the Dumplings
1 scant teaspoon kosher salt, for the Dumplings
1 tablespoon finely chopped fresh Italian flat-leaf parsley, for the Dumplings
3 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces, for the Dumplings
2/3 cup whole milk, for the Dumplings
5 cups cooked chicken
2 tablespoons finely chopped fresh Italian (flat-leaf) parsley, for garnish
How to:
1 To make the gravy: In a large (8- to 10-quart), heavy-bottomed soup pot or Dutch oven, melt the butter over medium heat. Add the flour and mix well to make a roux. Cook, stirring frequently, until the mixture is pale yellow and resembles fine, wet sand, about 3 minutes.

2 Whisk the broth into the roux a little at a time, allowing the roux to absorb the liquid before adding more (this will help prevent lumps). Add the salt, pepper, carrots, and celery. Bring the mixture to a boil over high heat, stirring occasionally, and then lower the heat and gently simmer for 15 to 20 minutes. Keep stirring occasionally and skim off any scum (Love Note 2) that rises to the surface.

3 To make the dumplings: Whisk the flour, baking powder, salt, and parsley together in a large bowl, and then cut in the butter using a pastry blender, two knives, or a whisk until it’s in small pieces. (Alternatively, you can use a food processor: Place the flour, baking powder, and salt in the bowl of a food processor. Pulse several times to combine. Add the parsley and pulse once or twice to incorporate. Add the butter and pulse until it is in small pieces.)  I used a food processor.

4 Add the milk and stir or pulse once or twice to moisten the flour mixture. (Do not overmix or you will develop the gluten in the flour and the dumplings will be chewy.) Gather the dough into a ball.

5 Using a large spoon or your hands, scoop out 1⁄4-cup chunks of dough, lightly roll them between your palms to round them out, and then drop into the simmering gravy (it’s OK if they sink), spacing them apart. Cover the pot and simmer until the dumplings are done (a knife inserted in the center should come out clean), about 20 minutes. (Avoid lifting the lid while the dumplings are cooking because it slows down the cooking process, and “if you’re lookin’ you’re not cookin’!”)

6 To serve: Gently stir the cooked chicken into the pot with the dumplings, return the liquid to a simmer, cover, and cook for 5 more minutes to heat the chicken through. Using a serving spoon or tongs, divide the chicken and dumplings among soup bowls. Ladle the gravy over the dumplings and chicken, sprinkle with the parsley, and serve.

7 In a pinch you can use canned low-sodium chicken broth and a rotisserie chicken and still have a good meal. When you add the chicken, feel free to stir in any leftover vegetables you have lurking in the fridge, such as steamed broccoli or green beans or braised greens.

8 When simmering gravies or sauces that include flour, be sure you skim off any scum that rises to the surface with a large serving spoon or ladle. This scum contains proteins and fibers from the flour that can make a sauce gummy.

Super easy to make.  Some ingredients were left out as usual for the picky pallet.  But it has great flavor and is truly filling.

Hope your winter cooking is good for you all.

Thanks for being patient as I’m trying to get into the groove of things.

Two Girls Cooking – Patricia

Source

iVillage