Crock Pot Chicken and Dressing

Crockpot Chicken and Dressing

Ingredients

·         1 whole chicken, boiled, de-boned and torn in bite size pieces  (I used 2 chicken breast and 3 leg quarters and I boiled the chicken in half broth, half water)

·         3 packages Martha White Yellow Cornbread Mix, prepared per the package instructions and crumbled

·         8 (1-ounce) firm white bread slices, toasted and crumbled  (I used day old French bread)

·         2 (14-ounce) cans chicken broth (I used the broth from cooking the chicken, about 3 cups)

·         2 (10 3/4-ounce) cans cream of chicken soup

·         1 medium onion, chopped

·         3 celery ribs, chopped

·         4 large eggs, lightly beaten

·         1 heaping tablespoon ground sage

·         1/2 teaspoon pepper

·         1/4 teaspoon salt

·         1/2 cup butter, softened

Preparation

1.     Combine first 11 ingredients in a large bowl. Transfer mixture to a lightly greased 5-quart round slow cooker. Dot evenly with butter.

2.     Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set. 

Sweet Potato Casserole

Ingredients:

• 6 cups mashed sweet potatoes (about 6 sweet potatoes)
• 1 cup brown sugar
• 3 eggs, lightly beaten
• 2 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
• .
• Topping:
• 1 cup brown sugar
• 2/3 cup flour
• 2/3 cup melted butter
• 2 cup chopped pecans

Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 12-16.

Dijon Mustard Roasted Potatoes

Ingredients

• 2 1/2 pounds small red potatoes or Yukon Gold potatoes
• 1 large yellow onion, sliced
• 3 tablespoons good olive oil
• 3 tablespoons coarse ground Dijon mustard
• 2 teaspoons Kosher salt
• 1 teaspoon freshly ground black pepper 

Directions

Preheat the oven to 425 degrees.

Cut the potatoes in halves or quarters, depending on their size and slice onions then place them on a sheet pan.  Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Turn the potatoes half way through cooking time so they brown evenly, adding another tablespoon of oil if needed. 

Four Bean Salad

This falls under the category of retro recipes but I still like it.  It’s great to take to a barbecue or a picnic.
Ingredients

• 1 can green beans
• 1 can green peas
• 1 can baby lima beans
• 1 can kidney beans
• 1 can of white corn
• 1/4 cup of sliced red onion
• 1-1/2 cups of chopped celery
• 1 small bell pepper, diced small
• 1/2 tablespoon of kosher salt
• 1 cup of granulated sugar
• 1 cup of apple cider vinegar
• 1/2 cup of canola or vegetable oil 
• 1 teaspoon of paprika
• 1/4 teaspoon of freshly cracked black pepper, or to taste

Instructions
Drain and combine the green beans, peas, lima beans, corn, red onion, bell pepper, celery and salt; cover and refrigerate for 1 hour. Drain off any accumulated liquid. In a separate container, whisk or shake together the sugar, vinegar, oil, mustard, paprika and pepper; pour over salad, toss and return to the refrigerator for several hours or overnight.

Spinach, Water Chestnut and Artichoke Casserole

If there is one thing I’m good at it is making perfectly healthy vegetables fattening.  This recipe is great for a Holiday meal or along side a steak.  Please don’t be hating on my fattastic recipe because it’s oh so good.

• 2 - 16 oz packages frozen spinach, thawed, drain all water out using a tea towel
• 1 stick butter plus some to dot top with
• 1/2 cup chopped celery
• 1 cup chopped onion
• 2 garlic cloves, diced fine
• 1 brick cream cheese
• 1 can cream of mushroom soup
• 1 egg
• salt and pepper to taste
• 1 can artichoke hearts, drain and rough chop
• 2 cans sliced water chestnuts, drain and rough chop
• 5 slices bacon, fried crisp and chopped
• 1/2  cup bread crumbs
• 1/2 cup parmesan cheese, shredded

Directions:

Fry bacon in a large skillet or Dutch oven, remove bacon and all but about 1 tbsp of renderings.  Add to renderings the stick of butter, onions, celery and salt and pepper and sauté until onions are translucent then add garlic and cook another minute.  Next add in the cream cheese and soup and melt completely.  When cream cheese has melted remove from heat and add spinach, artichoke hearts and water chestnuts and mix all together.  Check for seasoning and adjust if needed.  Beat egg and stir into cooled mixture.  Don’t add the egg if it’s hot or it will scramble.

In a small bowl mix together bread crumbs and parmesan.  Chop bacon and set aside.  Transfer spinach mixture to a baking dish and top with bacon and then the bread crumb/parmesan mixture and dot with butter.

Bake at 375 degrees for about 30 minutes or until bubbly and the top has browned.

Macaroni Salad

A great macaroni salad recipe.  Try it with or without ham.  It can be a main dish or a side dish.  It’s up to you…
Ingredients:

• 12 oz bowtie or macaroni pasta  or whatever kind you happen to have in the pantry
• 1 small chopped onion
• 1/2 cup chopped celery
• 1/3 cup sweet pickle relish
• 1 cup chopped ham (for the carnivores)
• 1/2 cup shredded cheddar cheese or a little more
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tbsp apple cider vinegar
• 2 tsp lemon juice
• 1 tbsp sugar
• 1 tsp dry mustard
• 1 tsp salt
• 1/2 tsp pepper

Directions:
Cook pasta al dente according to package directions and cool.   Place in large mixing bowl.
Mix mayo, sour cream, vinegar, lemon juice, sugar, dry mustard , salt and pepper in a separate bowl.  Taste and adjust seasoning if needed.
Add onion, celery, relish, ham and cheese to pasta and mix with dressing.  Serve immediately or refrigerate.

Baked Potato Salad

Here is a new spin on an old classic.  This delicious potato salad is made with baked instead of boiled potatoes and it tastes very similar to a loaded baked potato.  It would be great along side a steak or some grilled chicken. 

• 3 lbs red potatoes
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp apple cider vinegar
• 1 pkg ranch dressing mix
• 5 bacon strips fried crisp and crumbled
• 1/2 cup sliced green onions
• 4 boiled eggs, chopped
• 1 cup cheddar cheese, shredded
• salt and pepper to taste

Drizzle potatoes with canola oil and bake at 425 degrees for 30-40 minutes, depending on size of potato.  Be careful not to get them too soft or they will fall apart when you stir the salad together.  Cool completely and then chop in bite size chunks and place in large mixing bowl.  Next, add bacon crumbles and sliced onions.
Mix together mayonnaise, sour cream, ranch mix and vinegar.  Pour over potato mixture and stir gently to combine.  Season with salt and pepper and then give it a taste and adjust if needed.  Add cheese and chopped egg and gently stir just until incorporated.  Refrigerate for a couple of hours or overnight before serving.

Green Bean Casserole Without Soup

This recipe is a keeper, the family really liked it when I made it for Thanksgiving.  I didn’t include mushrooms in mine because I just don’t like them very much.   I can’t remember where I got it from so if it is your recipe let me know and I will credit you.

Ingredients

• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half
• large can of French fried onions

Directions

Preheat the oven to 450 degrees F.

Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/2 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Cornbread Dressing

This post is solely for the purpose of documenting how I make dressing at my daughter’s request.  We make good ole southern cornbread dressing in my family.  We don’t add mushrooms or water chestnuts or sausage or any other strange dressing ingredients.  Making dressing takes practice to know how much liquids are needed to achieve the texture that you are looking for.  Why it took me probably 10 years to get it right.  All measurements for this recipe are approximate and I cannot be held accountable if it doesn’t turn out!!    My dressing is fattening and that’s why we only have it once or twice a year.

Approximate Ingredients:

• 2 recipes buttermilk cornbread cooked in an iron skillet, crumbled
• 2 cups yeast roll crumbs ( I buy the cheap rolls and cook a day ahead and then toast before crumbling)
• 2 cups diced onion, maybe a little less (you be the judge)
• 1 1/2 cups diced celery (see above)
• 1 1/2 sticks butter or 12 tbsp, maybe more if you feel like it
• approx. 1 cup turkey drippings
• 3 tbsp. dried sage, maybe more
• approx. 4 – 6 cups chicken broth, maybe more
• salt to taste
• pepper to taste
• 4 eggs  ( be sure to taste your dressing and adjust seasoning before you add the eggs)

Instructions:

Sauté onions and celery in butter until translucent, season with a little salt while cooking. 

Meanwhile crumble breads in a large bowl.  Add in cooked celery and onions and then add  turkey drippings and broth a cup and at a time until you have the right consistency.  Remember it’s going to firm up in the oven so you want it pretty giggly but not runny.  Season with sage, salt and pepper and taste, then add the eggs and stir well.  I cook this amount of dressing in two 9x13 inch pans and will feed a small army.  Bake at 350 degrees until the top is golden brown. 

Mema’s Mac and Cheese

This is the easy version of mac and cheese and the kind I usually make.  I’m posting this for my girls just in case they ever decide to cook.  You just never know, stranger things have happened!

Ingredients: 

• large elbow macaroni
• american cheese (the good kind, not the cheap kind)
• butter
• heavy cream or canned Pet milk
• salt and pepper

Directions:

Cook macaroni as directed on package, drain and place back in hot pot.  Place pot on low burner and add  a few tbsp butter and the milk and cheese, salt and pepper.  Heat until cheese is melted.

That’s it!

Broccoli Macaroni and Cheese

I’m not normally a Velveeta cheese kind of girl but when I add broccoli to my macaroni I like to use it.   I also use it when I make broccoli cheese and rice.  Yum.

Macaroni and Cheese

Ingredients:

• 12 oz large elbow macaroni
• 1/2 cup onion, chopped
• 4  tbsp butter
• 1 tbsp flour
• salt and pepper
• 1 1/4 cups whole milk
• 12 oz Velveeta cheese cut into chunks
• 1 – 12 oz pkg broccoli florets

Directions:

Cook macaroni according to package directions, drain and add 2 tbsp butter so that it doesn’t stick together and then set aside for a minute. 

Steam broccoli in microwave in a covered dish with a couple of tbsp of water and a little salt and pepper.

Cook onion in 2 tbsp butter, until translucent.  Add salt to the onions while cooking.  Next add the flour and pepper and cook for about a minute.  Next, pour milk in and stir, cooking until it thickens a little.   Add cheese, stirring until melted.  Stir in cooked macaroni and broccoli.

At this point you could place in a casserole dish and top with bread crumbs and bake in the oven if you like.  I usually skip that step and just eat.

Bake in a 350 degree oven for 25-30 minutes, until bubbly.

Creamed Spinach

Ingredients:

• 1 stick butter plus 3 tbsp
• 24 ounces baby spinach
• 1/2 onion, finely diced
• 2-3 cloves garlic, very finely minced
• 1/3 cup flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
• salt and pepper, to taste
• large pinch of freshly ground nutmeg

Directions:

Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for another five minutes while you cook the spinach.

To cook spinach, melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.

Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately.

Pinto Bean Salad

This recipe is a nice alternative to refried beans as a side dish to your Mexican recipe’s.  Serve it along side tacos or fajitas or use as a dip with Frito scoops. 

Ingredients:

• 2 cans Pinto Beans, rinsed and drained
• 1/2 cup onions, chopped
• 1/2 cup red or green bell pepper, chopped
• 1/2 cup olives, chopped
• 3/4 cup cheddar cheese, grated
• 1 cup shredded lettuce (optional)

Dressing Ingredients:

• 1/2 cup mayo
• 1/2 cup salsa
• 1 tsp garlic powder
• chili powder to taste

Directions:

Mix dressing ingredients together and toss with all vegetables except lettuce and chill.  Right before serving add lettuce and gently toss.  Serve as a side salad or as a dip with chips or crackers.  The lettuce can be left out all together if desired. 

Cheesy Hash Brown Casserole

Ingredients:

• 2 lbs frozen hash brown potatoes, thawed
• 1/2  cup margarine or butter, melted
• 1 can Cream Of Chicken Soup
• 1/2  cup onion, chopped
• 2 cup cheddar cheese, grated
• 1 pint sour cream
• 1/2 tsp pepper
• 1 tsp salt
• 1 cup crushed corn flakes
• 3 tbsp melted butter

Instructions:
Preheat oven to 350 degrees.  Mix all ingredients except for the corn flakes and melted butter.  Place in 9x13 baking dish, sprinkle with corn flakes and drizzle with melted butter.  Bake for an hour or slightly longer until top is golden brown. 

Smokey Four Baked Beans

My sister loved these and she doesn’t even like baked beans.  These are tangy and satisfying. 

• 1/2 pound smoked bacon, browned, drained, and diced
• 1 medium onion, diced and browned
• 1 cup ketchup
• 2 tsp dry mustard
• 1/4 cup brown sugar
• 1 can Pork n' Beans 
• 1 can kidney beans, drained and rinsed
• 1 can butter beans, drained and rinsed
• 1 can white kidney beans, drained and rinsed
• 1 tablespoon liquid smoke

Instructions:

Use a 6-quart or larger crockpot. This makes a lot.

In a skillet cook bacon and onion.

While the bacon and onion are browning, add the rest of the ingredients into the slow cooker. Drain the meats well, and dump into the slow cooker. Gently fold ingredients together.  Cover and cook on low for 6-8 hours hours.

Parm Squished Potatoes

Another Hillbilly requested Rachel Ray recipe.  This was from the same episode as the cheese steaks.  Like I said, he can no longer watch the cooking channel.

Ingredients

• About 2 pounds baby Yukon gold potatoes
• 2 to 2 1/2 cups chicken stock
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 2 tablespoons butter
• 1/2 to 2/3 cup shredded Parmigiano-Reggiano, 2 handfuls

Directions

Put the potatoes in a medium pot in a single layer. Pour in enough stock to come 1/4-inch up the sides of potatoes, and add the extra-virgin olive oil. Cover, bring to a boil, reduce heat to simmer and steam for 10 minutes. Remove the lid, raise the heat and reduce the stock. When the stock evaporates, squish potatoes to flatten them a bit with a masher. Crisp the potatoes a few minutes on each side, then season with black pepper. Stir in the butter and cheese and toss.
Transfer to a serving dish and serve.

Ranch Primavera Noodles

Ingredients:

• 12 ounces dry pasta
• 1 cup chopped broccoli
• 3 carrots, chopped
• 1/2 cup fresh sliced mushrooms ( I didn’t use)
• 1/2 green bell pepper, chopped
• 1/4 cup  onions, chopped
• 3/4 cup ranch-style salad dressing
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• season salt and pepper to taste
• juice of half a lemon

Directions:
1.Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to water. When pasta is al dente and broccoli and carrots are crisp-tender, drain water.
2.Mix in mushrooms, green pepper, onions, lemon juice, salad dressing, and cheese. Season with garlic powder, season salt and pepper to taste. Serve hot or cold.

Better Than Take Out Fried Rice

 

Chinese:
How To Make Egg Fried Rice
This is the recipe I used to make Fried Rice and it is yummy.  Hillbilly doesn’t know it yet but we’re having it again this week.  He will be thrilled I’m sure.   I added shrimp and water chestnuts when I made it.  Directions below.
Egg Fried Rice Recipe. A quick and easy meal, this recipe for Egg Fried Rice tastes just like they make it in your corner Chinese Take-Away but at a fraction of the cost!
Step 1: You will need

• 4 cups pre-cooked jasmine rice (refrigerated)
• 4 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 eggs, beaten
• 4 tbsp peanut oil
• 2 tbsp shredded carrots
• 4 tbsp frozen peas, thawed
• 1 spring onion or scallion, sliced
• 2 garlic cloves, minced
• salt and white pepper
• 1 cup diced chicken or shrimp
• 1 wok
• 1 wooden spoon

• Serves:
• 2 to 4 (only 3 at my house)
• Preparation Time:
• 15 minutes
• Cooking Time:
• 10 minutes

1. Add a little oil to a hot wok, cook the meat and remove from wok.  Add a few more drops of oil and drop in the egg and stir rapidly to break it up.
   
   
2. Add another drop of oil to the wok, followed by the garlic and the rice. Stir until well mixed
   
   
   TIP 
   Refrigerated rice is used in this recipe because when rice is chilled, the grains don't tend to stick together. This makes it the perfect consistency for fried rice dishes.
   
   
3. Add the peas, carrots, and spring onions and water chestnuts and mix thoroughly.
   
   
4. Add the oyster and soy sauces and season with salt and white pepper. Toss it all together and remove from the heat.
   
   
   Another useful tip
   White pepper is the perfect choice to use with any Asian dish. Its special flavor goes well with this style of cooking.
   
   
5. Spoon the egg fried rice into individual serving bowls and it is ready to serve. This egg fried rice recipe can be modified by using leftover vegetables or meat.
   

Navy Bean Soup & Buttermilk Cornbread

This is a quick satisfying soup for days when you are feeling too lazy to cook a real meal. 
Navy Bean Soup

• 4 cans Navy Beans, do not drain
• 3 stalks celery, chopped
• 1 tsp minced garlic
• 1 onion, chopped
• 1-2 C chicken broth
• ham cut into bite size pieces
• Stick margarine or butter (1/2 C)
• 1 tsp salt
• 1 tsp pepper

Melt butter in dutch oven and sauté the ham and vegetables until the veggies are translucent.  I added the garlic last so that it doesn’t get bitter from cooking too long.
Next add 3 cans of the beans and about a cup of chicken broth, you can add more broth to adjust later if needed.  Season and simmer for about 30 minutes or so.  Take the last can of beans and drain and mash with a potato masher and in and simmer a while longer.  Enjoy with cornbread.  Yum!
The Queen’s Cornbread
1 1/4 cup yellow cornmeal
1/4 cup all-purpose flour
1 tsp. salt
1 Tbsp. baking powder
1 1/2 cup buttermilk
1 large egg
1/2 tsp. baking soda
3 Tbsp. oil
Preheat oven to 425 degrees F.
In a bowl, combine dry ingredients and whisk together.
Measure buttermilk and milk in a measuring cup. Stir in the egg  and milk.  Pour into the bowl with the dry ingredients and stir with a fork just until combined.
Preheat the iron skillet and oil.   Pour the batter into the hot skillet and spread to even out the surface. Bake for about 25 minutes.

Corn Casserole

I made this for our Thanksgiving dinner we had at work.  It’s easy and cheap to make.  They ate every bit of it.

Ingredients:
1 (15 ounce) can cream-style corn
1 (11 ounce) can whole kernel style corn, drained
2 eggs
1 cup sour cream
1 (8.5 ounce) package jiffy corn bread mix
1/2 cup butter, melted
1 cup shredded Cheddar cheese
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 8 x12 inch casserole dish.
2.In a mixing bowl, combine cream corn, whole kernel corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.
3.Bake in a preheated oven for 30 minutes or until lightly brown.
4.Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.