Grandma's Chicken & Slicks (aka Chicken & Pastry)

 

This is another of those old fashioned southern comfort food dishes that brings a smile to your face.  It’s really a version of chicken & dumplings but rather than a biscuit type dumpling it is made with a flat pastry strip.  I like to use Anne’s frozen flat dumplings for convenience… and they are as good as Grandma’s!  But you can make your own if you’re so inclined! 

INGREDIENTS:

1 pound chicken boneless chicken breasts

1 can cream of chicken soup

1 can cream of celery soup

½ cup white wine (I used my favorite Pinot Grigio)

1 teaspoon Herbes de Provence

½ teaspoon ground black pepper

1  package frozen mixed vegetables (16-ounce)

1 cup chicken broth (or as needed)

1 package Anne’s frozen flat dumplings

DIRECTIONS:

Spray slow cooker lightly with cooking spray.  Place chicken breasts in slow cooker.  Stir together soups, wine, herbes de Provence, and pepper and pour over the chicken.  Add frozen mixed vegetables and cook on low for 8-10 hours.  About an hour & a half before serving, shred the chicken with two forks and give a stir to the mixture.  Add chicken broth if needed for consistency.  Place frozen flat dumplings (you won’t need the entire package… just use as many as you want) on top of mixture and continue cooking for an hour or two until the dumplings are done.  You can place the dumplings in strips or tear/cut them into squares… your choice.

I like to serve this on a bed of rice… yum! 

Hot Spinach, Green Chili & Artichoke Dip

I haven't received the dip recipe from our gala pumpkin night, but  here's one that I conconted and it's a tasty treat!  You can also add smoked salmon to it for an entirely different taste!

  

INGREDIENTS:

1 8-ounce package cream cheese, softened

¼ cup sour cream

¼ cup mayonnaise

¼ cup grated Parmesan cheese

½ cup shredded mozzarella cheese

¼ teaspoon garlic powder

¼ teaspoon fresh ground black pepper

1 14-ounce jar artichoke hearts, drained & chopped

1 12-ounce package frozen chopped spinach, thawed and well drained

1  small can diced green chilis
1 cup diced tomatoes for topping

Preheat oven to 350 degrees F and lightly grease a 9-inch pie plate or small baking dish.

In a medium mixing bowl,  stir together the cream cheese, sour cream, mayonnaise, cheeses, garlic powder and pepper until creamy and well combined.  Stir in artichoke hearts, spinach, and green chilis.

Place the mixture in the baking dish and bake in preheated oven for 15-20 minutes, until bubbly and hot. Top with diced tomatoes.

Serve with pita wedges or your favorite crackers.

Spezzatino di Manzo aka Italian Beef Stew

As you most likely know by now, I am in love with my slow cooker and I am also in love with beef stew!  This definitely fits the bill for a cool, autumn football evening!  Beef stew recipes already included in my blog collection are a French daube and a Flemish carbonnade, so here’s my take on an Italian version, spezzatino di manzo.  It's a tasty medley of flavors and transports you to Italy!  I like to serve it over orzo but it’s also good over rice. 

INGREDIENTS:

• 1 3-pound boneless beef chuck roast
• ¼ pound pancetta, coarsely chopped
• 2 carrots, peeled, finely chopped  
• 1 large sweet onion, thinly sliced  
• ½ cup Italian red wine
• 1 Tablespoon red wine vinegar
• 2 15-ounce cans can diced tomatoes with juices
• 2-3 Tablespoons tomato paste
• 1 package beefy onion soup mix 
• 1 cup beef broth
• 2 Tablespoons dried Italian seasoning
• Fresh ground pepper to taste
• 2 Tablespoons capers (optional)
• 1/4 cup chopped fresh continental parsley for topping (optional)
• Parmesan cheese for topping (optpional)

DIRECTIONS:

Place onions and carrots in bottom of slow cooker.  Put chuck roast over the vegetables.  Add the remaining ingredients (except for capers, parsley and Parmesan cheese) and stir gently to combine.  Cook on low for 8 to 10 hours or on  high for 6 hours. Then break the beef apart into shreds and small pieces; it will literally fall apart because it's so tender!

Stir in the capers before serving and top with parsley and Parmesan cheese.

Cabbage & Ground Beef Stir Fry

Many years ago when I was going through a difficult time in my life, my friend Carol made dinner for me and this was it!  It’s been a favorite of mine every since.  It’s easy and healthy.  You can make it even lower fat by using ground turkey and you can make it lower carb by omitting the rice and adding matchstick carrots! It's economical and makes enough for a hungry crowd of six to eight!

INGREDIENTS:
2Tablespoons olive oil

1 Tablespoon butter

1 pound lean ground beef

1 medium head cabbage, finely sliced or shredded

1 medium onion, chopped

2 cloves garlic, minced

*2 cups rice, prepared

Soy sauce to taste (1-2 Tablespoons)

Worcestershire sauce to taste (1-2 Tablespoons)

Salt and pepper to taste

DIRECTIONS:
Cook rice according to package directions and set aside (I made enough for two servings).

Saute onion and garlic in large skillet with olive oil and butter.  Add ground beef and cook until well browned and in small crumbles.  Stir in soy sauce and Worcestershire sauce and cook until heated through.  Add cabbage and cover pan.  Continue to cook over low heat until cabbage is tender.   Sprinkle with salt and pepper to taste.

*for a low carb option, you can omit the rice.