Wednesday, March 31, 2010

Easter Menu

This year I'm making an Easter Dinner for my little family. Never really done this before. See I'm EXTREMELY allergic to all Lily's, especially Easter Lily's so we've avoided Easter Services for the last 5 years because I can't even be near them or I have a severe attack. Because of this Easter tends to get forgotten in my household. Not that we don't celebrate what Easter weekend represents to us, as we are Christians and Easter is such a wonderful celebration, but because we're unable to go to a church service anywhere it's not a big deal. But this year I want to make us a nice dinner, so here's my plan.

Main Course: Honey Glazed Ham (I bought a Smithfield Ham with a glaze that was wonderful, I won't be posting a recipe for this, but I did do mine in the crock pot instead of the oven. If you have any questions leave a comment!)
Sides: Cinnamon Apples, Hashbrown Casserole, and Rolls
Dessert: Strawberry Shortcake


I will post pictures and recipes after Sunday! Happy Easter everyone!
God Bless!

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Thursday, March 25, 2010

Asian Chicken Barbecue


Adapted from 365 Days of Slow Cooking

2 pounds Tyson boneless, skinless chicken thighs tenders *do not use chicken breasts*
2/3 cup soy sauce
1/2 cup packed brown sugar
2 tbsp sesame oil
3-4 cloves garlic, minced

Place frozen thighs into the bottom of a slow cooker. Lay as flat as possible. Combine the rest of the ingredients in a small bowl. Pour sauce over the chicken. Cover and cook on Low for 2 hours. Turn chicken over and cook 1 hour longer. Serve with rice.

*Rice tip*
When making rice add some chicken bouillon to the water before it boils, adds some flavor to any dish. If making a beef dish add some beef bouillon

Review: This is a delicious, and incredibly easy meal. We just love it. It's a great last minute filling dish, and the addition of rice really give it that Chinese restaurant feel. I give this 5 stars!

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Creamy Wild Rice and Chicken Soup


Adapted from 365 Days of Slow Cooking


4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of long grain and wild rice rice-a-roni
1/2 tsp salt
1/2 tsp pepper 
2/3 cup all purpose flour
1/2 cup butter
2 cups milk (I do half 1% and half whole, makes for a creamier soup)
1 10 oz. package shredded carrots
1 cup diced celery

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15-30 more minutes.

Review: This recipe is delicious! The original recipe made it SO thick it was more like thick paste. But adapted it's much more soup like, and very yummy! The whole milk makes it a little less fatening than the half and half, and it tastes just the same. Serve with rolls or homemade bread bowls. It also freezes beautifully and can be reheated on the stove, or just  few hours in the crock pot again! Overall I'd give it 4 stars.

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Monday, March 1, 2010

Easy Potato Salad



 This is a Farmers Wife Original.

Ingredients:
4 Baking Potatoes (whatever kind you prefer or have on hand)
6 Eggs
1 Cup Mayo
1/2 Cup Yellow Mustard
Half an Onion, diced (optional)
Diced Pickle (optional)
Pepper to taste (salt if you like)

Directions:
Place eggs in a small pot, cover with water and bring to a boil. Once boiling, turn off the burner and let the eggs sit in the hot water for 20 minutes. After 20 mins. run cool water over the pot with the eggs, until they've cooled down. Then peel the shell off, and chop into bite sized pieces. (This is the best way I've found to make Hard Boiled Eggs). While the eggs are cooking, peel the potatoes, and cut into 1/2 inch pieces. Place in a medium pot, and cover with water. Allow to boil until fork tender. Drain and pour into a medium to large bowl with the eggs. Add in the Mayo and Mustard to taste (measurements are really how you like it to taste. My hubby likes it pretty wet with a lot of mustard). Add in the onion and pickle if you like, or leave them on the side and others can add them in on their serving. Mix well, and enjoy!

Review:
Obviously we love this recipe because it is my own. Like I said above, my husband loves a really mustardy (is that a word?) potato salad, so make it according to your families tastes. I love this salad served warm, but it can be made a few hours ahead of time and chilled til you're ready to serve. Overall I'd give this a 4 star rating because we all love it.

Notes: I like to do a 1-2 ratio of potato to egg, so if you want a larger sized recipe just remember for every potato you need 2 eggs.

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Italian Beef


 Original Recipe from Crockpot Tuesdays

Ingredients:
3 cups water
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 tsp. basil
1 tsp. garlic salt
1 tsp. parsley
1 tsp. onion powder
1 bay leaf
1 pkg. Italian salad dressing mix
1 2-3 lbs. Roast  

Directions:
In a small saucepan, combine water, all the seasonings, and the salad dressing mix. Stir well with a whisk, and bring to a boil. Put the roast in your crockpot, and pour the mixture over it. Cover and cook on low for 10-12 hours, or on high for 4-5 (I cooked mine on high for 2 hours, then on low for 5). Remove bay leaf and shred meat. Serve on rolls.

Review:
This was really good. Not as good as some I've had, I think it could use more flavoring, maybe another half a packet of Italian Dressing, but still tasty. The meat was SO tender it took nothing to shred it. We all liked it, including our 2 year old so you know it was pretty good! I'd give this a 3.5 Star rating, because we did like it, but I still think it's missing something.

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