Crockpot Chicken and Stuffing




Ingredients
  • 4 thawed chicken breasts
  • 6oz. package of Stove Top stuffing mix
  • 1/2 cup sour cream
  • 1 can of cream of chicken soup

Instructions
  1. First put your chicken in the crock pot.
  2. Pour the package of stuffing on top.
  3. Mix sour cream, soup, and 1/4 cup water in a small bowl.
  4. Pour the mixture over the top of the chicken and stuffing.
  5. Cook on LOW for 4 hours.
  6. Fluff and serve!
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The Chew’s Baked Artichoke Chicken




Ingredients
  • 4 lbs. chicken legs and thighs, w/ skin (I used a chicken cut up, including breasts)
  • 1 cup artichoke hearts, halved (canned is fine)
  • 1 medium onion, cut into pieces same size as the artichokes
  • 1 pound white button mushrooms (halved or quartered)
  • 2 tablespoons brown mustard
  • 2-3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup red or white wine (you could also sub in chicken stock)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried tarragon
  • 1 bay leaf
  • kosher salt and pepper

Instructions
  1. Preheat oven to 350F-375F, depending if you like crispy skin or not.
  2. Place artichokes, onions and mushrooms on the bottom of a big pan.
  3. Place chicken pieces on top of the vegetables.
  4. Mix the mustard with the rest of the ingredients and pour over chicken.
  5. Season w/ kosher salt & pepper.
  6. Bake about 1 hour, basting the pieces once or twice.
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Creamy Sausage and Spinach Pasta Skillet




Ingredients
  • 6 oz. smoked sausage
  • 1 Tbsp olive oil
  • 1 medium onion
  • 1 (14.5 oz.) can diced tomatoes w/chiles
  • 2 cups chicken broth
  • 8 oz. pasta
  • 3 cups fresh spinach
  • 1 cup (4 oz.) shredded monterrey jack
  • 1 whole green onion

Instructions
  1. Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.
  2. Dice the onion and add it to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes with chiles and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
  3. Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
  4. Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
  5. Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top. Serve hot!
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Apple Rose




Ingredients
  • 400 g puff pastry dough
  • 3 apples
  • 6 tablespoons sugar
  • 2 tablespoons cinnamon
  • Juice of half lemon

Instructions
  1. Cut apples into quarters, remove coatoarele, then cut into thin slices.
  2. Place in a saucepan and cover with water. Add 2 tablespoons sugar and lemon juice and put to boil. When it starts to boil longer give two boil and set aside.
  3. Remove the apple slices on absorbent towel and let cool.
  4. Stretched sheet of pastry dough, sprinkle remaining sugar (amount of sugar can increase or decrease, if you prefer) and cinnamon.
  5. Pastry dough is not completely thawed, it works easier.
  6. Then cut strips of dough 1.5 cm on each strip put apple slices, slightly overlapping.
  7. Then run as closely as possible. After you sprinkle sugar on the sheet of dough with rolling pin move 2 times over the sheet. Sugar will stick better and will not spread to run.
  8. Each roll is placed in a tray lined with baking paper and give the hot oven, over medium heat until crisp.
  9. Under the tray bake roses put a pot / pan with water to avoid to burn the “sole”
  10. Powdered sugar after they have cooled.
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Flowers Beauty


Delicate Beauty



'Magnus' Purple Coneflower



Peonies




Old English rose- there's something about soft pink...






GORGEOUS❤

 
 

Crockpot Mac & Cheese




Ingredients
  • 16 ounces cooked macaroni
  • 16 ounces Monterey Jack cheese, cubed
  • 16 ounces Colby cheese, cubed
  • 16 ounces Velvetta (cubed)
  • 1 stick of butter, cut into slices
  • 16 ounces milk
  • salt & pepper, to taste

Instructions
  1. Spray crockpot lightly with cooking spray. Layer 1/3 of the macaroni in bottom. Layer half of cheese, butter, salt & pepper. Repeat, ending with last 1/3 of macaroni on top. Pour milk over mixture.
  2. Cook on low for about 4 hours and stir about mid-way.
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General tso’s chicken




Ingredients
for the chicken:
  • 1 pound chicken breasts or thighs, cut into bite size pieces
  • 1/2 teaspoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 egg white
  • 3 tablespoons cornstarch
sauce:
  • 3/4 cup chicken stock or water
  • 1 tablespoon tomato paste
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 tablespoon chili/garlic paste (I added a little more)
  • 1/2 teaspoon toasted sesame oil
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons cornstarch (If you like a thinner sauce, start with a tablespoon)
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • few tablespoons of chopped green onion
  • dried red chilies (optional, I used 3!)
  • 1 teaspoon canola oil



Instructions
  1. Combine the soy sauce, sesame oil, egg white and cornstarch in a medium bowl. Whisk this together until there are no clumps and it has a nice creamy consistency.
  2. Dump the chicken in and toss to coat. You're going to let this sit while you prepare the sauce. (It needs to sit 10-15 minutes) Toss it around occasionally to make sure everything is covered!
  3. Put a tiny bit of canola oil in a small saucepan and put it over medium heat. Once it's nice and hot, add the garlic, ginger, green onions and red chiles (if using) and stir around until very fragrant - 30 seconds to a minute.
  4. Now you'll add in the rest of the ingredients. I like adding the water first just so the ginger and garlic don't burn. Then add the sesame oil, soy sauce, tomato paste, rice wine vinegar, chili/garlic paste, and the brown sugar. Mix this together very well and bring it up to a boil.
  5. At this point you'll want to start tasting - you can make the sauce spicier or sweeter if you like, or even add a little more vinegar for extra tang. It's all up to you.
  6. Once the sauce is tasting good, combine a few tablespoons of the the warm sauce in a measuring cup with 1 1/2 tablespoons of cornstarch and whisk until there are no clumps.
  7. Pour that mixture back into the sauce pan and let boil for a few minutes until nice and thick.
  8. Once that's done, set the heat to low and focus on cooking your chicken.
  9. Heat a pan over medium high heat with thin film of oil covering the entire bottom. Make sure the oil is shimmering and very hot before you add the chicken! Also, if you've got a wire screen to cover the pan you're using, grab it! The one downside to cooking the chicken like this is that is spits and pops oil everywhere. Your kitchen is about to turn into an action movie.
  10. You'll want to cook the chicken in multiple batches unless you have a giant pan - overcrowding will lead to steaming which leads to ugly, not crispy chicken.
  11. Cook the chicken for a couple minutes on each side - you want it to be nice and crisp and golden brown. Try to brown all sides of the chicken if you have the patience. You'll know the chicken is done when it's very very firm to the touch. Squishy chicken = not cooked all the way through.
  12. Once a batch of chicken is done cooking, set it aside on a plate to rest.
  13. When you've cooked all your chicken, pour the excess oil from the pan and wipe it out.
  14. Your chicken is cooked and your sauce is amazing, so now you must combine them together.
  15. Put your newly clean pan over low heat and pour in the chicken and sauce. Mix to combine and let simmer together for a few minutes.
  16. Serve over white rice with chopped green onion and some steamed veggies if you're into that. Yum yum.
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