This slow-cooker recipe is wonderfully easy. It's a very 'hands-off' dinner and yields excellent results. I serve this with a side salad and a fresh vegetable for a complete meal. You don't have to add in the red wine if you prefer (just replace with water or beef stock)
~Enjoy! Diane Easy Slow-Cooker Beef Stroganoff Ingredients: 2 pounds stew meat, cubed 2 cans Cream of Mushroom Soup 1 large onion, diced 3 tablespoons of Worcestershire Sauce 1/4 cup water or beef stock 1/4 cup red wine 8 oz cream cheese, cubed garlic salt and pepper, to season meat Directions: Season meat with garlic salt and pepper, Add all ingredients to slow cooker EXCEPT cream cheese. Mix well. Cook on High for 1 hour and lower to Medium for 7 hours. Before serving, add cubed cream cheese into the slow cooker. Stir everything together and leave until cream cheese is melted into sauce. Stir again, and serve. I served mine with a side salad and the beef/sauce over cooked egg noodles. Recipe and Photos by: Diane Baker for Canning and Cooking at Home
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My nephew can cook! Well, I think all my nieces and nephews can but, my sister's son Alex made this main dish for dinner at his parents house when he was in from University on Holiday break. I am glad that he took photos and shared this great looking creation with me!! I will be trying this very soon - doesn't it look and sound magnificent. Great job Alex! ~Enjoy! Diane
Prosciutto Wrapped Chicken with Herb Butter Stuffing Ingredients: 1 cup frozen spinach, thawed/squeezed dry 1/2 tsp lemon rind/zest 7 Tbs butter 1 clove of garlic, finely chopped 7 Tbs coarse breadcrumbs 1/3 cup toasted pine nuts 1 Tbs chopped fresh flat-leaf parsley 4 skinless chicken breast fillets 8 slices of prosciutto 12-18 cherry tomatoes 1-2 small red onions, quartered sea salt and ground black pepper herb cous cous or green salad, to serve Directions: Preheat the oven to 400˚F Melt the butter and fold in the breadcrumbs, spinach, lemon rind, garlic, pine nuts and parsley, then sprinkle on top of the chicken breasts, giving them a gentle press down. Using a sharp knife, cut a slit into the side of each chicken breast and use your fingers to make a little pocket. Spoon the breadcrumb mixture into the four breasts pockets, wrap with prosciutto and arrange in a baking tin. Add the cherry tomatoes and season with salt and pepper. Roast for 20-25 minutes or until the chicken is cooked through and golden and the cherry tomatoes are just beginning to char and split. Serve with a simple side salad or herby cous cous. Recipe adapted from: "HomeCooked" by Donal Skehan Photos by: Alex J. for Canning and Cooking at Home When visiting Chicago this past Fall I had lunch at my sisters house. She served a wonderful homemade hummus as an appetizer. She also shared her recipe with me and I now make it at home too! I'm so excited to share it with you all. Until this recipe, I hadn't liked any hummus that I tried. I love chick peas as a side but, not sure why I don't love all hummus - well, I love this recipe and plan on making it often as it keeps well in the fridge too...I vac seal leftovers so it stays fresher - longer! ~Enjoy! Diane
Sue's Hummus Ingredients: Huge can of La Preferida chick peas (it is over 1 pound), Drained and Rinsed with Cold Water 1/4 Cup Water 1/8 Cup Olive Oil (use a really good oil) 1/2 Jar of Yehuda Tahini stirred up really well (refrigerate the other half and make sure to use it within one week or toss it) 5-6 Tablespoons of Cumin Directions: Put chick peas, water and oil in Cuisinart and blend. Add Tahini and Cumin and blend really well. Put in container and refrigerate overnight before **serving. **I sprinkled toasted sesame seeds and smoked paprika over mine before serving, optional Recipe by: Sue J. for Canning and Cooking at Home A friend of mine shared this recipe with me - which actually comes from the side of a can of beans but, with a few adjustments - I took this to the next level of yumminess!! Great for football parties! This is very easy to make - if making in a crock-pot make sure to stir often when set on 'high'. This dip is best served warm/hot with tortilla chips. ~Enjoy! Diane
Chili Bean Cheese Dip Ingredients: 1 can (16 oz) chili beans, undrained 1 pkg (8 oz) cream cheese, softened 3/4 cup chunky salsa 1 cup shredded cheddar cheese, divided 3 Tbs sliced green onions 1 small can, sliced black olives 1 small can, diced green chiles Tortilla chips *sprinkle chopped lettuce, cheese and diced tomatoes on top of dip (or serve in a bowl alongside) before serving, optional Directions: CrockPot: Combine cream cheese, salsa and green chiles; and spread in bottom of crockpot. Sprinkle with 1/2 cup cheese. Spread chili beans over shredded cheese. Top with remaining shredded cheese, sliced green onions and olives. Cover and Cook on Low for 2 hours until mixture is thoroughly heated and cheese is melted. Turn heat up to High 1 hour before serving, stirring to combine and to keep from scorching. *Serve warm, with tortilla chips. Oven: Preheat to 350 degrees. Combine cream cheese, salsa and green chiles; and spread in bottom of 9-inch pie plate. Sprinkle with 1/2 cup cheese. Spread chili beans over shredded cheese. Top with remaining shredded cheese, sliced green onions and olives. Bake for 15 minutes until mixture is thoroughly heated and cheese is melted. *Serve warm, with tortilla chips. Recipe and Photos by: Diane Baker for Canning and Cooking at Home |