Thursday, March 31, 2011

March Supper Club (Spicy Diva)

One of my favorite parts of Supper Club is the beginning....where we come face to face with prepared deliciousness to devour before getting to work. We were greeted with a wide variety of food items when we arrived at Wine Diva's house.

I'm not sure of the name nor the recipe, but these are pure heaven to the tastebuds.

We also enjoyed Dessert Diva's delicious meatballs.

After we filled up, we got straight to work.

Saucy Diva and Gourmet Diva putting together the Slow Cooker Shredded BBQ Chicken.

Dessert Diva working on her Chicken Pot Pie.

Preparing the chicken for the Chicken Pot Pie.

We each left the Supper Club with Chicken Crepes, Chicken Pot Pie, Mom's Spaghetti Sauce, Slow Cooker Shredded BBQ Chicken, and Chicken 'n' Dumplings. Can we say YUM!?!?

Personally, I've already greedily devoured the Chicken Pot Pie and am longing to have another one already prepared in my freezer.

Check back in late April to get a glimpse of just a few of the bloggers we stalk for the pure pleasure of food. We are all choosing a recipe from fellow food bloggers like us :)

Tuesday, March 29, 2011

Slow Cooker Chicken 'n' Dumplings (Spicy Diva)

Oh Deen family, how I love thee! This recipe is borrowed from Paula Deen's The Deen Family Cookbook, and this recipe in particular is created by Michael, Paula's husband. Enjoy!

One 3 1/2 pound chicken, cut into 8 pieces
4 sprigs fresh parsley
4 stalks celery with leaves, chopped
2 carrots, peeled and chopped
1 medium yellow onion, cut into chunks
3 teaspoons salt
1/4 teaspoon pepper
2 bay leaves
1 1/2 cups plus 3 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 cup milk
2 tablespoons shortening, melted
1 teaspoon chopped fresh parsley
3 tablespoons butter, softened

1.) Put the chicken in a slow cooker and cover with water. Add the parsley sprigs, celery, carrots, onion, 2 1/2 teaspoons of the salt, the pepper, and bay leaves. Cook for 3 hours on high or for 7 hours on low, until the meat falls from the bone.

2.) In a bowl, combine the 1 1/2 cups flour, the baking powder, and the remaining 1/2 teaspoon salt. In a separate bowl, combine the milk and shortening. Stir the liquid into the dry ingredients. Fold in the chopped parsley. Drop the dumplings by tablespoon into the chicken broth. Cover the slow cooker and simmer on low for 40 to 45 minutes, until tender and cooked through.

3.) Transfer the dumplings to another bowl using a slotted spoon. Transfer the chicken to another bowl. Once it's cool enough to handle, separate the chicken meat from the skin and bones and discard the skin and bones. Strain the broth into a medium sauce pan and discard the vegetables.

4.) Mix the butter and the 3 tablespoons flour to form a paste. Bring the broth to a simmer over medium heat. Whisk in the paste and let simmer until thick, 2 to 3 minutes. Add the chicken to the sauce, then spoon the mixture over the dumplings to serve.


Monday, March 28, 2011

Slow Cooker Shredded BBQ Chicken (Saucy Diva)

I love coming home to dinner waiting for me in the slow cooker. This savory bbq chicken sandwich is delicious paired with a salad and corn on the cob.


2 1/2 lbs boneless skinless chicken thighs
1 tablespoon olive oil
1 1/2 cups of ketchup
1/4 cup brown sugar, firmly packed
1 tablespoon worcestershire sauce
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 teaspoon black pepper
1/2 teaspoon garlic salt
4 hamburger buns

1. Heat the oil in a large skillet over medium high heat. Brown the chicken, turning once, for 4 minutes per side. Remove from heat and place in slow cooker.

2. Combine the ketchup, brown sugar, worcestershire sauce, vinegar, mustard, pepper, and garlic salt. Pour over chicken.

3. Cook on low for 7-8 hours. Remove chicken, shred, and return to the sauce. Serve chicken mounded on the buns.

Mom's Spaghetti Sauce (from Dessert Diva)

I've been enjoying this recipe for years! Growing up, this spaghetti sauce was a staple in our house, and now my husband just loves it so it's part of our regular rotation. The greatest part about this recipe is that it is incredibly easy to put together, makes enough for an army and freezes really well!

Side note: It is a VERY thick, meaty sauce...not very liquidy at all. Just beware, if that's not really your thing!

2 lbs. hamburger
1 onion, diced
1 tbsp. garlic
2-15 oz. cans diced tomatoes (or use fresh...whatever!)
2-6 oz. cans tomato paste
2 tbsp. sugar
1/2 tsp. paprika
1 green pepper, diced

Brown beef in a large skillet; drain off fat. Add remaining ingredients; simmer for 1hour. Serve over pasta.

P.S. I also like to put it on top of garlic bread. Just sayin'.

Sunday, March 27, 2011

Beef Stew Galore (from Spicy Diva)

2 lbs stew beef, cubed
2 potatoes, peeled and quartered
3 stalks celery, diced
4 carrots, peeled and thickly sliced
2 onions, quartered
2 c. cocktail vegetable juice
1/3 c. quick-cooking tapioca, uncooked
1 Tbsp sugar
1 Tbap salt
1/2 tsp dried basil
1/4 tsp pepper

Arrange beef and vegetables in a 5 quart slow cooker. Combine remaining ingredients and pour them into the slow cooker. Cover and cook on high setting one hour, reduce heat to low setting and cook for 7 hours. Enjoy!!!