Pommes Puree

 Pommes Puree, or a really fancy way of saying mashed potato, has to be the smoothest and yummiest way I have had potatoes. If you like your potatoes smooth, light and fluffy then these are the potatoes for you! If you do not have a food mill or a ricer, trust me it is worth the investment! I personally have a ricer and it has made a huge difference in the way I finish off my potatoes as well as other vegetables. I hope you enjoy this recipe as much as we did! Don't forget that kitchen scale!

Pommes Puree

4 Servings

Ingredients:

1 lb. russet potatoes

2 oz. unsalted butter, room temp

1/4 cup heavy cream, warmed

salt and pepper to taste

Directions:

1. Peel and eye the potatoes and cut them into uniform sizes. Cover in water and simmer until tender. 

2. Drain well and let potatoes steam dry in strainer. 

3. Press potatoes through strainer, ricer, pass through a food mill OR mash with a masher. 

4. Stir in butter and heavy cream. 

5. Season with salt and pepper to taste.

Serve and enjoy! 

Carrots Vichy

 Easy side dishes are sometimes a pain to think of when you are wanting o make a quick weeknight dinner. Carrots, which are full of yummy good stuff, are often overlooked. However this is a quick and delicious side with only 5 ingredients! Definitely child and mom approved! Definitely worth a try!!! Make sure you get out your kitchen scale. 

Carrots Vichy

4 servings

Ingredients:

1 lb. carrots, cut oblique style

1 oz. unsalted butter

1 tsp. sugar

pinch salt

pinch pepper

just enough water to cover the carrots in the pan

Directions:

1. Place carrots in a saucepan. Add water to barely cover. Add butter, salt, and sugar. 

2. Bring water just to a boil and reduce heat and simmer until tender and water is nearly evaporated. If done properly, these should happen at the same time. Toss the carrots so they are well coated with the glaze in the pan. 

3. Season with pepper and serve.

Enjoy!!!

Turkey Chili 2.0 (Even healthier version)

I know it has been a while since I have posted anything new and for that I am sorry. I have had some medical issues and it really made me stop and think of what I have been putting in my body. With the thanks of some wonderful women I have in my corner, I am changing my life. That begins with food. Things that I thought were healthy, were not necessarily healthy. Just because it says healthy or lower fat, does not mean it is good for your body. Now, I always read my labels and do research. I also ask myself, is this what my body needs. Not wants but needs. That got me thinking. I have some awesome recipes on here, however most of them are not healthy. So I will be experimenting (which is where I get my best recipes) and try and make them healthier!

It is getting cold outside (well for most of the country, I live in Florida so it is still warm), perfect weather for soups, stews and chili. I have a great turkey chili posted already, but I wanted to have it be more chunky with veggies and protein and not so many beans. So here it is!!!! My spin on a healthier version of my turkey chili! I hope you love it as much as my family did! Again keep in mind that I make a large batch and freeze some. 

  Turkey Chili 2.0

4 lbs ground turkey breast, browned

3 med-lg  red onions, diced

4 medium green bell peppers, diced (you can add more peppers if you like, I typically add an ancho chili, a cubanelle and a jalapeno when I am feeling spicy!!)

8 large garlic cloves, diced

1 can green chilies drained (optional for a spicer flava)

1.5 cans tomato paste (9 oz.total)

2 14.5 oz cans of no salt added diced tomatoes

4 8 oz no salt added tomato sauce

4 cups low sodium fat free chicken stock or broth (more if you like it a little soupy)

2 cans small red beans, drained and rinsed

2 cans pinto beans, drained and rinsed

3 tbs chili powder (I heap it a little)

2-3 tbs cumin (depends on your taste buds)

3 tbs granulated garlic (I love garlic so you may not want to add this if you have heartburn issues)

1.5 heaping tbs oregano

2 tbs pink himalayan salt

1 tbs cracked black pepper

1 tsp cayenne pepper (optional) 

At this point you can throw it all in the pot and let it simmer all day, but I like sweating the onions and peppers with a little olive oil before I add them to the pot. It gives them an extra favor profile! Then I add in the meat and seasonings with the peppers and onions to get the flavors really sticking to the meat. Once everything is coated with the seasonings and its smelling really good, add the remaining ingredients. You can wait to add the beans if you want but I dont. Simmer for at least 4 hours or place in crock pot on low for 8 hours. The longer it cooks the more flavor it has (keep in mind the longer it cooks the beans with break down so if you plan on cooking it all day, wait to add the beans until an hour before its done. I like to top mine with a couple of slices of avocado, a spoonful of greek yogurt and just a pinch of cheese. 

Enjoy!!

   

Mississippi Dip Sandwiches

I made my families favorite roast a few days back. I actually doubled the recipe so that we could have leftovers, but even after eating leftovers we still have a ton of meat left so I racked my brain trying to figure out how to change it up and make a new dish and this is what I cam up with. It was super yummy and so easy to make!! Hope y'all enjoy it as much as we did!!!

Mississippi Dip Sandwiches

Leftover meat from Mississippi Pork Roast, we had about 1.5 lbs left after making an 8 lb roast ( *recipe link below)
1 jar of pepperoncini, juice and all (you can use the sliced ones but I put them in whole)
2.5 cups beef broth divided
1 tsp italian seasoning
black pepper to taste
salt to taste
6 hoagie rolls sliced in half and partially hollowed out
cheese of your choice (I used smoked provolone and my hubby used pepper jack)
3 tbs butter 
1 tbs olive oil
2 onions sliced in half then into wedges (like below pic)











In crock pot place the meat in the bottom and top with italian seasoning and black pepper.
Pour in the jar of pepperoncini, juice and all and 2 1/4 cups of the beef broth.
Cook on low for 3-4 hours (remember your meat is cooked you just wanna really marry those extra flavors!)
Once the meat is done its time to make the dip by removing the juice and place it into a pot on the stove and reduce it by about 1/4.
While that is simmering remove the pepperoncinis from the meat.
Remove the stems and slice (you can leave them whole)
In a skillet place butter and olive oil on med high.
Once bubbly, place in the onions (make sure they dont burn you want them to be soft with just a little crunch)
Once the butter and oil starts to soak into the onion and they start to look a bit translucent, pour in the remaining 1/4 cup of beef broth and the pepperoncinis and turn down to med low let them soak up all that yummy goodness. 
Take your hoagie rolls and place the meat then the onions and pepperoncini mixture.
Top with cheese.
Broil in the oven for about 3 minutes or until your cheese is melted and the bread is a bit toasted.
If you like put some mayo on it.
Slice at an angle using the reduced broth as a dip for your sandwich (warning this is extremely messy but so worth it!!)

* recipe link:
 http://yumm-yumm-foodie.blogspot.com/2015/01/mississippi-pork-roast-crock-pot.html 

Enjoy!!!

Thanks!!! <3

Mississippi Pork Roast (crock pot)

Mississippi pot roast has become such a popular dish. All of the ladies in my crock pot group just rave about it. Even the woman bagging my groceries at my local grocery store saw the ingredients and said "someone is making Mississippi pot roast tonight". Why mess with a good thing right? Well as I have mentioned before, I am on a strict budget and most of the time can not afford the cost of beef. So I thought to myself, wonder what it tastes like with pork or with chicken. Sunday night I decided to try it with the pork but I wanted to change it up a bit. Same with the chicken which is currently making my kitchen smell yummy as it cooks away in my crock pot. Hope you enjoy!!!

Mississippi Pork Roast

4 lb boneless boston butt pork roast

1 pkt onion soup mix

1 pkt ranch dressing mix

7-15 pepperocini peppers (found on the isle with pickles)

Some of the brine from the peppers (this is optional but I'm telling you don't skip it)

Not required but if you choose to sear the roast ahead of time...

Heat oil on med-high in a pan large enough to fit your roast.

Once oil is heated brown the roast on all sides.

Place roast in the crock pot, fat side up (if the roast has not been trimmed).

Cover with onion soup mix and ranch mix.

Add pepperocini's and juice right on top. (I usually use about half a big jar)

Cover and cook on low for 8-10 hours, if it has a bone cook it for the full 10 (the longer you cook the yummier it tastes).

I normally remove the juice at this point and make a pan gravy by creating a rue with either bacon drippings or butter and flour (equal parts), then once bubbly and starting to brown add the juice and simmer until thickened.

I served mine with yummy smashed potatoes I made from scratch and fresh green beans, southern style.

Here is a pic of my yummy plate!!

Have a fabulous day everyone!!

Thanks!!

Souper Chicken

I love my crock pot. It makes my job so much easier on long busy days. This recipe I have been playing around with for years. Different seasonings, different veggies and different cuts of meats. I have finally found the perfect combo. It was totally yummy!!! Perfect for those cold days when you need warm comfort food. Well heck it doesn't have to be cold to enjoy yummy food!!! I hope that you enjoy it as much as we did! 

Souper Chicken

4 lbs boneless skinless chicken thighs (I used bone in skinless)
4-5 carrots cut into chunks (you can use baby carrots to save time)
2 cans golden mushroom soup (I use the healthy request not as much sodium, calories  and fat)
1 family sized can (or 2 regular sized cans) cream of mushroom soup ( I use healthy request, not as much sodium,  calories or fat)
1/2 - 1 cup reduced sodium chicken broth
1/4 tsp cayenne pepper
1/2 tsp black pepper
2 tbs cumin
1 tbs curry powder
1 tbs garlic powder
2 tsp onion powder
salt to taste
1 tsp ancho chili powder (optional, gives it a slight sweet smoky flavor)


In a medium bowl, pour in the soups and seasonings. 
Stir to combine.
Add chicken broth a little at a time making sure that the soup isn't to watery (I used about 1/2 a cup) and set aside.
Place the carrots on the bottom of the crock pot. 
Top with the chicken.
Pour the soup mixture right on top of the chicken.
Cook on low for 7-8 hrs. 
Serve on top of rice or noodles.

Enjoy!!

Turkey Chili

I love chili!! Especially on cold winter days. It seems to warm you up and wrap you like a blanket. Ok it doesn't wrap you but you know what I mean. I have been playing around with recipes for a very long time, trying to perfect the most scrumptious chili. I finally perfected it!! I will warn you, I make a ton of it for various different dishes such as chili mac, chili cornbread casserole and chili dogs. This recipe can be broken up for those not feeding an army. This can be frozen beautifully!! Hope you enjoy!!

Turkey Chili

3 lbs ground turkey
4 bell peppers, diced (I used 2 green, 3 cubanelle peppers and if u wanna spice it up add in a couple jalapeno or an anahiem pepper)
4 small red onions, diced
6 garlic cloves, minced
6 cans of diced tomatoes (14.5 oz)
3 cans of tomato paste (6 oz)
3 cans small red beans, drained
3 cans light red kidney beans, drained
1 large can pinto beans, drained
1 can dark kidney beans, drained 
3 cans chicken broth (14.5 oz)
6 tbs chili powder
4 tbs granulated garlic powder
2 tbs oregano
3 tbs sea salt
2 tbs black pepper
4 tbs cumin
1 tbs cayenne pepper

In a very large stock pot on med high, heat up 2 tsp olive oil. Once heated add in the peppers, onion, and minced garlic. Saute for a couple of minutes to get them sweating. Add in the ground turkey and saute until browned. Add in the beans, diced tomatoes, tomato paste and chicken broth. Stir to combine. Add in the chili powder, garlic powder, oregano, salt, black pepper, cumin and cayenne pepper. Stir to combine. Once chili starts to boil, turn down the heat to med low and cover. Make sure you stir periodically. Simmer for 2-3 hours. If it isn't thick enough you can thicken with a little mesa flour and water (I usually use 1/4 cup of water with a tbs of mesa) If you use the mesa let it thicken for 10-20 minutes until the desired consistency. Serve with your favorite toppings. I love mine with sour cream and avocado.   

Thanks!!

Mini Veggie Frittatas

It is a new year and I am realizing that it is time to get healthy. That begins with a good breakfast that is not bad for you and still tastes yummy!!! I created this recipe while trying to accomplish that goal. This recipe is versatile by changing the veggies around, adding lean meat or by adding different seasonings. They are truly easy to make and only 45 calories each because it is made mostly with egg whites!!! I hope that you enjoy them as much as we do. Excuse the picture, they go so quickly when I make them that I haven't gotten a decent picture yet.

Mini Veggie Frittatas 

1 cup diced veggies (I used onion, yellow and red bell pepper)
1/4 cup diced fresh mushrooms
6 egg whites
3 whole eggs
1/2 to 3/4 cup of shredded cheese
cracked black pepper and sea salt to taste
olive oil (non stick) spray

Heat oven to 350.
Spray a 12 cup muffin tin with olive oil spray and set aside.
In a saute pan spray with olive oil spray on med high saute your veggies until tender crisp.

Toss in mushrooms for about 1 minute then remove from heat and cool them down a little.
In a bowl mix together egg whites, eggs and seasonings, mixing until blended.
Add cheese and veggies and mix well. 
Fill each muffin tin about 3/4 full.

Bake for about 15 minutes (until toothpick comes out clean)

Thanks!!!

Skinny Pumpkin Pie Muffins

It is the holidays and if you are anything like me and love to eat, you can put on a few pounds. Pumpkin is a favorite of the season especially pumpkin desserts. Unfortunately most pumpkin desserts will make you feel guilty later. I came across a weight watcher recipe that piqued my interest (especially considering it has only 3 ingredients). This recipe is delicious but I wanted to build from that and make it my own and still be guilt free. Each muffin with a dollop of cream cheese topping is only 127 calories (without cream cheese topping 97.6 calories)!! My husband calls these muffins his little pumpkin pies. I hope you enjoy them as much as we do!!!

Skinny Pumpkin Pie Muffins

for the cake:
1 box spice cake mix
15 oz. pure pumpkin puree 
1/2 cup chunky apple sauce
1/2 cup water

for the cream cheese topping
4 oz. room temperature light cream cheese
1/2 cup powdered sugar
2 tbs. heavy whipping cream
1 tsp. vanilla
optional: pumpkin pie spice

Preheat oven to 350.
Spray regular sized muffin tray with cooking spray (I use the one that has flour in it) or line each one with liners. 
In a large mixing bowl, stir together the cake mix, pumpkin, apple sauce and water until well blended.
Fill each muffin cup about 3/4 of the way making sure to wipe around the edges. 
Bake for 20-25 minutes, until a toothpick comes out clean. 
While muffins bake take a medium sized mixing bowl and beat cream cheese, powdered sugar, cream, and vanilla until well blended and almost a pudding consistency. 
When muffins are cool  top with a dollop of the cream cheese topping.
Optional: sprinkle the top with pumpkin pie spice. 

Thanks!! 

Kielbasa and Potato Bake

I am on a pretty tight budget so every week I sit down in front of my computer, pull up all of the local grocery stores web sites and look over their ads for the week. I then create a menu and food budget based on the sales ad. I noticed that one of the stores had a name brand family pack (42 oz.) of kielbasa or smoked sausage for 5.99. As much as I love kielbasa or smoked sausage, I never really get creative with it. Typically we will use it for jambalaya for a quick dinner but I was wanting more of a hearty comfort food with potatoes. I looked around online thinking that I would find something that looked exactly what I was looking for, however I could not. I figured at this price why not just throw together what I think would be good and pray that it is yummy! Well it is yummy!!! This recipe is very easy to throw together. It is extremely versatile. I think next time I make it I will add some mushrooms, some fresh garlic and some fresh green beans!! Enjoy!! This recipe was made for a large family so you can easily cut it down if you need to, however the leftovers are AMAZING!!!

Kielbasa and Potato Bake

1 42 oz. pkg. kielbasa, cut into large pieces 

1 large onion, cut into large pieces

1 large bell pepper, cut into bite sized pieces (I used yellow)

8-10 large red potatoes (about 3 pounds), cut into bite sized pieces (I like to leave the skin on)

1 stick of butter, melted (you can use 1/2 cup oil if you prefer)

2 tbs. garlic powder

2 tsp. black pepper

1 tbs. paprika

3 tbs. sea salt

Preheat oven to 400.

Place potatoes, onion, bell pepper, garlic powder, black pepper, paprika, and salt into a roasting pan. 

Pour melted butter on top and stir well making sure that the spices are sticking to the veggies.

Bake for 20 minutes. 

Take out of the oven, stir well, top with the kielbasa and put it back into the oven for 20 minutes.

Take out of the oven, stir the veggies and the kielbasa well, put back into the oven for 20 more minutes.

Remove the pan from the oven and serve!!!

Thanks!!!

 

Ultimate Chicken and Rice

A few months ago a friend of mine from high school Cici posted a picture of a dish she had created and it looked super yummy!! Of course I asked immediately what the recipe was but like most people who are creative in the kitchen, she knew all of the ingredients that she had used but didn't know the measurements. Challenge accepted!!! I had the recipe down the first time I made it!! My family loves this recipe. It is warm and comforting. My daughter said it was the ultimate comfort food!!! The best part is that not only is it super easy to make but it is budget friendly!! We always make a bunch because the leftovers are my favorite part!! I hope that you enjoy it as much as we do! Thanks again Cici!!! By the way the picture does not do this dish justice!!

Ultimate Chicken and Rice

4 lb. chicken (I have used leg quarters as well as thighs, you wanna use dark meat)
2 chopped onions
4-6 stalks celery chopped
3 bell peppers chopped 
3 heaping tbs lemon pepper seasoning
5 heaping tbs garlic powder
4 heaping tbs adobo seasoning
2 packs 10 oz. yellow rice (we use mahatma. if you can not find the 10 oz just use 4 of the small 5 oz packs)
optional* 1 stick butter (I know it seems like a lot but this is a lot of rice!!)

In a large stock pot (I use 2 dutch ovens) place your veggies, chicken and half of each spice.
Fill the pot with water enough to cover everything (appx 9 cups).
Boil until chicken is just about to fall off of the bone and the veggies are starting to get tender.
If you have to add more water half way through please do so.
Preheat oven to 450.
Remove the chicken from the pot and de bone, throwing away the bones and skin.
Pour uncooked yellow rice in a roasting pan along with the chicken, veggies, the remaining spices and 8 cups of the broth from your pot
Stir well and bake uncovered for 45 mins to an hour stirring every 15 mins until the rice is tender and broth is absorbed.
Serve and cuddle up with a bowl of this ultimate comfort food, your favorite people and an awesome show like my daughter and I did!!

Thanks!!!

Marinated Pork Fried Rice

Asian food is one of my favorites. Tons of flavor with crisp veggies...soooo yummy!!! Fried rice is one of my favorite dishes. Not exactly the healthiest but so versatile and so yummy. I have been making this dish for many years. I have made it so many different ways using different veggies and different proteins. The possibilities are endless. This is one of our favorite ways of making it. You marinate the meat 24-48 hours ahead of time and it gives such an awesome flavor!! It is not the best looking dish and my picture is horrible but it is delicious! Hope that you enjoy it as much as we do!

Marinated Pork Fried Rice


2.5-3 lbs. pork tenderloin (you can use any lean cut of pork or chicken if you prefer) cut into bite sized pieces
2-3 cups cooked cold rice
4-5 carrots peeled and diced
2 small onions diced

3 cloves of garlic minced

2 stalks of celery (optional)
8 oz. bag of frozen shelled edamame, defrosted
2 eggs, scrambled
2 tsp. sesame oil
1/4 cup liquid aminos or low sodium soy sauce 

4 tbs. oil, divided (typically we use coconut or avocado oil)

Chopped green onions, liquid aminos/soy sauce to taste

for the marinade:
1/2 cup pineapple juice
1/2 cup liquid aminos (or low sodium soy sauce)
1/4 cup brown sugar

Place cut pork into a container or ziplock bag and add ingredients for the marinade. 
Close or cover tightly and place in the fridge for 24-48 hours making sure to stir it around every 12 hours.
After you allow your meat to get happy in the marinade for 24-48 hours, drain completely.
In a skillet heat up 1 tbs. of the oil on med-high and brown the pork until no longer pink, approx. 10 minutes and drain any juice (do not overcook otherwise it will dry out the meat).
Take a larger skillet or wok and heat of the remaining oil on high. Add carrots, onions, celery and garlic and toss until they are starting to caramelize yet still crisp. 
Add edamame and toss with the veggies until heated through.
Add sesame oil and rice making sure to break up any clumps of the rice and get it nice and toasty, about 5 minutes.
Push the rice off to the side and add your eggs making sure to scramble well then toss it into the rice.
Add liquid aminos/soy sauce, mix well and taste.
If you need more soy sauce add more. 
Once the flavor is right remove from the heat and serve!! 
Thanks!!!

Slow Roasted Cuban Style Pork with Cumin Flavored Black Beans (crock pot)

As I have mentioned before I am on a tight budget so any way we can save money on our food bill, I am all for! When my local super market advertised pork tenderloin tips buy one package get 3 free, which they do probably once a month I take advantage of it. When I first noticed these deals I did a little research on them. Turns out that this cut of pork is very lean so that makes it even better! Since I started buying it I have come up with many dishes that my family loves. One of course is my healthy pulled pork (http://yumm-yumm-foodie.blogspot.com/2012/08/healthy-pulled-pork-recently-i-have.html). I know pork isn't exactly healthy, however since it is such a lean cut it is the healthiest pulled pork will be.  Another one is my marinated pork fried rice which I will be posting tomorrow! So I wanted to try something different. I have had a large bottle of mojo marinade in my fridge for a while now that I use to marinade chicken with for grilling and it hit me...Cuban pork...YUMM, and what better to go with a Cuban inspired pork than black beans! So this is what I came up with. I hope that you enjoy it as much as we do! 

Slow Roasted Cuban Style Pork with Cumin Flavored Black Beans (crock pot)

for the pork:
5 lb. pork tenderloin tips (you can use pork tenderloin or boston butt if you prefer)
3-4 tbs. adobo seasoning (I use the goya brand)
3/4 cup mojo marinade
optional hot sauce

Season the pork with the adobo seasoning.
Place the pork in the crock pot and pour the mojo on top.
Cover and cook on low for 8 -10 hours.
Remove the pork and drain the fluid. 
You can serve as is however I slightly shredded the pork and topped with a little hot sauce!


for the black beans:
2 cans black beans (do not drain)
2 small yellow onions or 1 large spanish onion, diced and divided 
1/4 cup butter
1 tbs. garlic powder
2-3 tbs. cumin powder
salt to taste

Melt butter in a skillet on med-high until melted.
Saute half of the onion in the skillet until translucent.
Take the garlic powder and cumin and mix it into the onion.
Pour in the black beans and turn the heat down to med-low.
Warm up slowly for about 10 minutes until nice and bubbly!
Serve with your pork or on top or rice if you like topping with the rest of the onion!

Thanks!!

Slow Cooked Pork Roast in an Onion Wine Sauce

I love my slow cooker. It does all of the work for you. Just throw it in and walk away, hours later dinner is ready. Roasts are especially our favorites! There are so many different ways of making them. This was one of the most flavorful ones we have made and for less than $10 I was able to feed my entire family well and had tons of leftovers! I hope that you enjoy!! My picture did not do this dish justice at all. I wanted to get a shot of my plate with an awesome pan sauce and mashed potatoes but I was so hungry I forgot to take the picture. 

Slow Cooked Pork Roast in an Onion Wine Sauce

5 lb. boston butt pork roast
1/2 onion cut into rings
4 carrots cut into large chunks
1/2 cup red wine (I used port but any will do)
1 tbs. salt
1 tsp. pepper
1 tbs. garlic powder
2 heaping tbs. of my homemade beef stew seasoning *recipe below
1 tbs. olive oil

Rub salt, pepper and garlic powder all over the roast.
Heat up the oil in a pan to med high and brown the roast on all sides until golden brown (if you want to make a gravy make sure that you do not wash your pan you will want all the yummies from browning the roast in your gravy).
Create a bed in the bottom of the crock pot with the carrots and onion. 
Pour in the wine. 
Place the roast on top of the veggies and wine.
Top with the beef stew seasoning.
Cover and cook on low for 8 hours.
If you want to make gravy all you will need to do is in the pan that you browned the roast, melt a couple of tbs butter.
Once melted pour in 2-3 tbs flour and combine making a roux. 
Allow the roux to get a little golden, about 2 minutes. 
Whisk in juice from the roast until thickened. 
Make sure you taste to see if it is seasoned enough, I usually add a couple tsp. of worcestershire sauce and a little sea salt and pepper. 

*beef stew seasoning mix

2 cups flour 
4 teaspoons oregano 
2 tablespoons basil 
4 1/4 tablespoons salt 
4 1/4 tablespoons black pepper 
4 1/4 tablespoons garlic powder 
4 1/4 tablespoons paprika 
1 teaspoon cayenne pepper 
4 1/2 tablespoons onion powder 
2 teaspoons rosemary garlic seasoning (or just rosemary)

Thanks!! 

Beef Stew with Red Wine and Herb Dumplings

This is one of my favorite beef stew recipes. Gives a different spin on the original. Hope that you enjoy!!

Beef Stew with Red Wine and Herb Dumplings

for the stew:
2 lb. chuck roast cut into bite sized pieces
2 celery stalks, sliced
4 carrots, diced
1 onion, diced
8 mushrooms, sliced
1 14.5 oz. can of diced tomatoes with juice
1 tsp. dried thyme
1 tsp. dried mustard
1 1/2 tsp. salt
1/2 tsp. pepper
3/4 cup red wine (you can use beef broth of you prefer)
1/4 cup water
1/4 cup flour

for the dumplings:

1 1/2 cups of Bisquick
1/2 cup half and half (any milk will do)
1/4 tsp. sage
1/2 tsp. thyme
1/2 tsp. sea salt
1/4 tsp. pepper


Combine the roast, celery, carrots, onion, tomatoes, mushrooms, thyme, pepper, salt, mustard and wine in the crock pot. 
Cover and cook on low for 8-10 hours (high for 4-5).
In a bowl or cup, combine the flour and water, making sure there is no lumps and slowly pour into the crock pot making sure to stir well.
In a bowl combine all of the ingredients for the dumplings.
Drop dumpling mix by the spoonful into the crock pot.
Cover and cook on high for about 30 minutes or until an inserted toothpick comes out clean. 

Enjoy!!!

Chicken Roll ups with bacon

This recipe is on of my kids all time favorites and it is pretty easy with simple prep. Enjoy!!!

Chicken Roll ups with bacon

4 boneless, skinless chicken breast halves

8 oz. whipped chive and onion cream cheese

4 slices of bacon

butter

salt and pepper

Preheat the oven to 400 degrees.  Using a meat tenderizer, flatten the chicken until it's about 1/2" thick.  Spread the cream cheese over the chicken.  Add a little butter on top of the cream cheese, along with salt and pepper.  Roll the chicken.  Once chicken is rolled, take the bacon and roll it around the chicken.  Secure with a toothpick.  Bake, uncovered, for 35-40 minutes.  Put it under the broiler at the end for about 5 minutes to crisp the bacon. Remove the chicken from the pan and let rest for 5-10 minutes before serving this way when you cut into the meat it is nice and juicy!!

Notes: 

I have used boneless skinless turkey breast as well and gave it just a slight difference in flavor. You can play around with the cream cheese flavors to your liking with regular cream cheese, one of the ones we enjoy is green onion and curry powder! 

You can use the regular block cream cheese if you want to save money just make sure you let it sit out and soften to room temp before you try and spread it on the meat.

If you do not have a meat tenderizer you can use the handle of a butter knife it works just as well.

If you use plastic wrap between the tender and meat while beating will make it easier for clean up!!

Thanks!!!