Saturday, November 5, 2011

I am not a food blogger.

Usually my idea of "making dinner" involves boiling pasta and heating up some Prego to toss on top of it.  If I feel like getting fancy, I might mix in some browned hamburger or maybe even sneak in some pureed carrots or wheat germ to convince myself that we're eating healthy.

I am not a food blogger.

My photos of food are....well.....sucky.  I grab my camera, set the white balance for either incandescent or fluorescent depending on whether I'm taking the photo on the table or the counter and snap a couple shots.  That's about the extent of it.  I read Ree's blog and I'm in awe.  Not only can that woman COOK, but she takes photos of her food and her cooking process that make my head spin.  Goddess.

I am not a food blogger.

That being said, here's some yummy stuff I made recently during my recent love affair with my Crock Pot.

Crock Pot Chicken & Dumplings
  • 4 boneless skinless chicken breasts
  • 1 can of family size Cream of Chicken soup, 1 regular sized can of Cream of Chicken
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 1/2 cups water
  • 1 chicken bouillon cube
  • 1 tsp dried rosemary
  • 1/2 tsp poultry seasoning
  • salt & pepper to taste
  • 1 bag of frozen peas/carrots mix
  • 1 tube of Pillsbury (or Food Club!) buttermilk jumbo biscuits
1.  Combine all ingredients except the biscuits in slow cooker.  Cook on low for 5-6 hours
2.  Tear biscuit dough into pieces or cut in quarters and add to chicken mixture.  Stir gently.  Cover and cook 30 minutes or until biscuits are fluffy.

Props to my girl Christie for hooking me up with this recipe.  I thought it was yummy and my hubby loved it.  Pay no never mind to what the boys thought.

They can be freaks who think that anything other than a chicken nugget is inedible.  This is a good meal and it's totally worth making!

Creamy Chicken and Potatoes
  • 4 boneless skinless chicken breasts
  • 2 tsp poultry seasoning
  • 8-10 small red potatoes with peels (I cut mine in half)
  • 1 can cream of chicken soup
  • 8 oz sour cream
Sprinkle chicken with poultry seasoning and place in sprayed slow cooker.  Arrange potatoes around chicken.  Combine soup, sour cream, and a good amount of black pepper in bowl.  Spoon over chicken.  Cover and cook on low for 4-6 hours.

This one was also really good!  The chicken was tender and the potatoes cooked perfectly.  It reheated really well too.  Even the kids ate pretty well with this meal, but they had to dunk their chicken in ketchup because, once again, they're freaks.

And in case you're wondering about that apple crisp I had sitting next to the Crock Pot, I'll share that recipe quick too.  It's from my mother in law, but it has a major flaw.  Do yourself a favor and double it

Apple Crisp
  • 3 cups apples (I used Golden Delicious and Macintosh)
  • 1/2 cup sugar
  • 1 tsp flour
  • A couple good shakes of cinnamon

  • 1/2 cup oatmeal
  • 1/2 cup brown sugar
  • 1/4 cup soft butter
  • 1/2 cup flour
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • Pinch of salt
Peel, core, and chop apples.  Mix with 1 tsp flour, sugar and cinnamon.  Spread in bottom of buttered square pan.  Crumble remaining ingredients together and sprinkle over top of the apple mixture.  Bake in 375 degree oven for 35-45 minutes.

Yum.  I made this two nights in a row it was so good.  In case you missed it the first time I showed you this photo, here's Micah's thoughts on the apple crisp:

Remember, I am not a food blogger.  This is just some good food I've managed not to ruin recently.  Just as a heads up, you might want to take advantage of the sales at your grocery store coming up here and stock up on some canned pumpkin.  I have a great recipe for "Jack o Lantern Pancakes" I plan on sharing with you soon!

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