Hot Turkey Sandwich

1/2 teaspoon dried thyme
skinned turkey breast slices (about 1/4 in. thick)
Salt and pepper
About 3 tablespoons all-purpose flour
1 teaspoon oil

1 1/4 cups chicken broth
2 tablespoons dry sherry
1 tablespoon soy sauce
4 teaspoons cornstarch

2 slices (about 2 oz. total) white bread
3 to 4 tablespoons canned cranberry sauce

Rub thyme over turkey slices and lightly sprinkle with salt and pepper, then coat with flour, shaking off excess.

Place a 10- to 12-inch nonstick frying pan over high heat. When pan is hot, add oil and tilt to coat bottom. Add turkey, without crowding, and brown lightly, turning once, 3 to 4 minutes per batch. Meat should be white in center (cut to test). Transfer turkey to a platter as cooked and keep warm.

Mix broth, sherry, soy sauce, and cornstarch; add to frying pan. Stir over high heat until boiling, about 1 minute. Add salt and pepper to taste.

Prepare Mashed potatoes.

Place a slice of bread on each plate and top each slice with half the turkey. Mound potatoes equally on meat, pour gravy over the sandwich, and accompany with a dollop of the cranberry sauce.

Chicken Sausage on Quinoa with Peppers

 

For this month's Color Me Badd Diva theme, I randomly ended up with yellow. Several of the Divas are not curry fans (and it definitely smells up your house) so I went with a dish that used yellow peppers (and the Quinoa is "yellowy" I guess.)

Chicken Sausage on Quinoa with Peppers
1 Tbsp butter
¼ onion, diced
sea salt to taste
1 cup quinoa
2 Cups Chicken Broth

2 Tablespoons extra-virgin olive oil
Chicken sausage links
½ onion, cut into thin strips
2 cloves garlic, minced
1 Tsp Spanish paprika
½ Tsp ground cumin
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1/2 cup chicken stock
sea salt and pepper to taste

Directions
1. Melt the butter in a large pot over medium heat. Stir in the diced onion and sea salt to taste; cook and stir until the onion has caramelized to a deep brown, about 15 minutes. Once caramelized, pour in 2 cups of chicken stock and the quinoa; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20ish minutes.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Brown the sausages. Remove to drain on a paper towel lined plate, and keep warm.
3. Reduce the heat to medium, and stir the sliced onion into the remaining oil in the skillet (add a bit more if necessary.) Cook until the edges of the onions begin to turn a golden color, 3 to 5 minutes. Add the garlic, and cook 1 minute more. Season with the paprika and cumin, then stir in the red bell peppers, yellow bell peppers, and 1/2 cup of chicken stock. Bring to a simmer, then cook until the peppers soften, and the mixture reduces and thickens, 10 to 15 minutes. Return the sausage to the skillet, season to taste with salt and pepper, and continue cooking until the sausage is hot. Serve over a bed of quinoa.

Cheesy Chicken & Stuffing By: The BIG Cheese

Here I, The Big Cheese, sit at a local library...trying not to think of cheese. What's the use?!

Searching around for the healthiest/cheesiest recipe I could find. I found this recipe at http://www.emilybites.com/2012/03/cheesy-chicken-stuffing.html



* I cut her recipe in half, just FYI *

Ingredients:
4 thin boneless skinless chicken breast cutlets
3 slices 2% reduced fat Swiss cheese
1/4 cup milk
1/2 can of Campbell’s cream of chicken soup
1/2 box of chicken flavored stuffing mix (such as Stove Top)
1/4 stick of butter, melted

Directions:
1. Preheat oven to 350 degrees. Lightly mist your baking dish.
2. Place the chicken breasts in a single layer across the bottom of the baking dish. Tear the cheese slices into pieces and use them to cover the breasts.
3. In a medium bowl, mix together the milk and cream of chicken soup until combined. Pour over the tops of the chicken.
4. In a large bowl, stir together the stuffing mix and melted butter until stuffing is coated. Sprinkle the stuffing mix over the tops of the chicken.
5. Place in the oven and bake uncovered for 35-40 minutes.

YummmmmmmmmmmmmmmO!

Garlic Chicken with White Wine Sauce

Recipe adapted from www.simplyrecipes.com

Ingredients
• 2 chicken breasts & 2 drumsticks (or whatever chicken pieces you prefer)
• Salt and freshly ground black pepper
• 1 whole head of garlic, cloves separated but not peeled
• Olive oil
• About 1 cup white wine,
• Tarragon
• Thyme

Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Leave peel on.**

Pat the chicken pieces dry and sprinkle pieces generously with salt and pepper.

Heat 3 Tbsp. olive oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high. Brown the chicken pieces on all sides. Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned.

Add a little more olive oil to the pan if necessary. Add the garlic and sauté until golden brown, about 3 minutes. Add the wine and the herbs. Bring to a boil. Add the chicken pieces. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through. Move the chicken pieces from top to bottom every 5 minutes for about 20 minutes. Chicken is done when a meat thermometer inserted into thickest part reads 180°F for thighs and 170°F for breasts.

Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken.

Serve alone or with rice, noodles, baked or mashed potatoes.

**Leaving the peels on the garlic is traditional in Mexican cooking. The peels do have flavor, much like the shells of shrimp. You don’t eat them, but when the dish is done, the garlic just slips out of them.

Italian Beef "Sammiches"

 I love that I grew up just outside of Chicago, although I don't think I really appreciated it until I moved to Indianapolis. Indy is great, and I don't foresee myself leaving anytime soon, but there are things I miss. The food one of those things.  There was rarely a family gathering, a sports banquet, or a weekend take out meal where Italian Beef Sandwiches ("Sammiches" if you're from the Chi) weren't served. I'm especially proud of this Chicago staple because they were "invented" on my side of town, the sout side (the h isn't pronounced).  My meal this month is an easy way to make that Windy City delicacy.  When you order one in the city, you're asked if you'd like it wet or dry.  Dry is just as it sounds...just the meat on the bread with the toppings.  If you'd like to try it wet, dip the assembled sandwich in the broth.  Both ways are delish although I prefer them wet!
Serves 3-4

Ingredients:
 1 - 1 1/2 lbs roast beef (from the deli)
1 envelope of dry Italian dressing
1 can of low sodium beef broth (I use about triple the amount of broth.  The wetter the better!)
 4  French bread rolls - I know...WHAT?  Italian beef on french bread?  Yes!  It is all in the bread people.  French bread is soft and crusty, but firm enough to stand up to the "juice". 
Optional traditional toppings:
mozzerella cheese
banana peppers
hot peppers

Preparation:
-  In a large pot, mix the broth and the Italian dressing
-  Submerge the beef in the broth
-  Simmer on LOW for an hour
-  Assemble sandwich
- To dip or not to dip?  That is the question. Seriously, dip it.  You will not be sorry. 

There is an official beef sammich eating stance too!  Hold the sammy with both hands and rest elbows on the table.  Lean away from the sammich so you don't dribble on your shirt.  You're welcome.

Da Bears.

Slow Cooker Cream Cheese Chicken Chili

Happy Crock-tober! My meal for our October theme was found on Pinterest. I must have really thought it looked good, because I pinned it three separate times. The best part about it is the chicken goes in frozen, so you don't even have to remember to thaw first.

I served over rice.

Ingredients:
2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese

Preparation:
Put the chicken in the crock pot.
Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
to blend in the cheese. (I didn't do this, and it was fine)
Shred the chicken into large pieces

Slow-Cooker Jambalaya

Happy Crock-tober!!



For this month's slower cooker theme, I did Slow Cooker Jambalaya. I was really pleased with how easy it was to put together. (I cheat and buy pre-chopped onions.) Also, the recipe I'm posting serves 8 people. I just halved it for Divas so it should (hopefully) serve "4."

Hope you enjoy!

2 pounds boneless, skinless chicken thighs
1 pound (turkey) smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extralarge shrimp, peeled and deveined
1 3/4 cups long-grain rice
Parsley, optional


Directions

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.

Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

Meatloaf Braciole

This is my favorite meatloaf recipe ever, and so far it's won over some non-meatloaf people! It's based on a Rachel Ray recipe (I made a few of my own modifications) and the "braciole" part just means it's rolled up. I would recommend not just using ground beef, because then it basically tastes like a fancy hamburger. I try to use at least two different types of ground meat.

1 1/2 pounds ground beef, pork and/or veal mixture
Salt and pepper
1/2 cup Italian bread crumbs
1 egg
2 cloves garlic, minced
1/4 small white onion, grated
3 tablespoons grated cheese, Parmigiano or Romano
2 tablespoons chopped flat-leaf parsley
1 cup baby spinach
6 slices prosciutto di Parma (the thinner sliced, the better)
6 slices deli sliced provolone
Extra-virgin olive oil, for drizzling

Preheat oven to 450 degrees F.

Mix meat and next 7 ingredients (thru parsley) as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.

Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.

*Another note, I had to roast mine longer than 20 minutes. Just make sure the internal temperature reaches 160 before eating. (I like to cook mine until about 155 and then let is rest a bit before slicing.)

Beer-Braised Sausage and Red Peppers (from Dessert Diva)

My contribution this month is a delicious Beer-Braised Sausage and Red Peppers that I have slightly adapted from my favorite food blogger, Annie's Eats. We have had this no less than 3 times in the past month...that's how much we love it!  I hope you enjoy it as much as we have!

Ingredients
2 tbsp. olive oil
2 lb. cooked kielbasa sausages, sliced
1 large yellow onion, thinly sliced
2 large red bell peppers, sliced
2 tbsp. flour
1 bottle of beer
1 1/2 cups chicken broth
3 tbsp. fresh thyme, chopped

Directions
In a Dutch oven over medium-high heat, warm the olive oil. Add the sausages and cook, stirring often, until browned, about 4-5 minutes. Transfer to a plate and keep warm. Add the onion and bell pepper to the pot, reduce the heat to medium and saute until tender, about 5 minutes. Add the flour and cook, stirring, until golden, about 1-2 minutes.

Whisk in the beer until smooth and bubbly. Add the chicken broth and thyme, whisking to blend. Bring to a simmer. Return the sausages to the pot. Cover, reduce heat to medium-low and cook until flavors are blended, about 15 minutes. Enjoy!

Serves 4-6

Yats Chili Cheese Etouffee

For this month's copy cat meal I made Yats Chili Cheese Etouffee, which I love to eat and say :) I am including the recipe below. The next time I make it, I will change a few things: I think i will saute the chopped veggies in a different pan and then add them to the roux, or maybe just cook it longer? They didn't soften up how I wanted. Also, I didn't put any onions in, to appease Mr. Gourmet Diva. :-) I thought it was pretty tasty and hope others do to!

1 stick butter
½ c. flour
1 c. chopped green onions
1 c. diced celery
1 c. diced bell peppers
1 c. diced onions
2 t. minced garlic
1 c. Rotel Original diced tomatoes
½ t. dried thyme
1 T. tomato paste
1 t. dried basil
¼ t. black pepper
¼ t. white pepper
¼ t. cayenne pepper
3 c. chicken stock
3 c. shredded aged cheddar
8 oz. half and half or heavy cream
1 t. chili powder
pinch ground coriander
pinch ground cumin
pinch ground cloves
dash Leas and Perrins Worcestershire sauce
Dash Tabasco sauce
1 lb cooked crawfish, shrimp and/or chicken
Cooked white rice

Make a roux by heating the butter in a heavy skillet over medium heat then blending in the flour, sonsistently stirring and scraping the bottom of the skillet. Cook until the roux is golden color

Add the green onions, celery, bell peppers, onions, garlic and tomatoes and cook until the onions have browned

Add the thyme, tomato paste, basil and peppers (black, white, and cayenne)

Add the stock, bring to a boil and simmer until the mixture becomes thick

Add the cheese, half and half, chili powder, coriander, cumin, cloves, Lea and Perrins and Tabasco and stir until the cheese and half and half are blended in well

Gently stir in the crawfish, shrimp and/or chicken and serve with white rice. Garnish with chopped green onions and drizzle with some dry sherry.

Serves 6-8

PF Chang's Mongolian Beef


PF Chang's takes me straight back to my early 20's. It was always a popular place for girl's nights and first dates. Besides the lettuce wraps, I almost always ordered the Mongolian Beef. It's great served over rice or rice noodles!

Ingredients:
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths

Preparation:
1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2. Don't get the oil too hot.
3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. Remove it from the heat.
6. Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
7. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
8. Let the beef sit for about 10 minutes so that the cornstarch sticks.
9. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
10. Heat the oil over medium heat until it's nice and hot, but not smoking.
11. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
12. You don't need a thorough cooking here since the beef is going to go back on the heat later.
13. Stir the meat around a little so that it cooks evenly.
14. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
15. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
16. Add the sauce, cook for one minute while stirring, then add all the green onions.
17. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
18. Leave the excess sauce behind in the pan.

Panera Mac 'n Cheese (from Dessert Diva)

Greetings, Diva fans! I've been on a bit of a bloggy break for quite some time, but I'm back and ready to give you an awesome recipe! Our theme for this month is "Restaurant Copycats." I went back and forth several times on which recipe to go with, but ultimately, I chose a recipe from one of my favorite food bloggers and one of the very few chain restaurants we frequent in my family. Panera's Mac 'n Cheese is delish! Hope you give this recipe a try and love it!

Here's the link to the recipe over at Annie's Eats!

Pintrest Inspired Pizza Casserole (by: The Big Cheese!)

Oh Pintrest, how I love you! You give me such grand ideas and allow me to waste a large amount of time. However, this recipe did not waste my time...not one bit!

This is so good, I made my family not one...but TWO batches to freeze. YummmmmmmO

Originally 'pinned' here: http://formamas.blogspot.com/2011/08/pizza-casserole.html

It looks scary with so many steps, but please do not be afraid. I cannot tell a lie when I say "It is A-MA-ZING".

Ingredients:
1 bag of Egg Noodles
1 extra large can of Ragu sauce {or any tamato sauce you prefer}
3 cups shredded mozzarella cheese {or more depending on how much you ♥ cheese!}
1 1/2 lbs hamburger meat
1 package pepperonis

First: Preheat to 350 degrees
Second: Brown the meat, & drain. Boil noodles and drain
Next: Spread a thin layer of tomato sauce on the bottom of a 9 x 13 pan. Second layer is half of the noodles
3} half of the meat
4} half of the sauce
5} rest of the noodles
6} half the cheese
7} rest of the meat
8} rest of the sauce
9} rest of the cheese
10} pepperonis {I only used half the package. saved the rest for next time}

Now cover with foil, and bake for 30 minutes

After 30 minutes, remove the foil & bake for another 15 minutes

VOILA!

Once it's done baking, take it out & let it sit for 10 or 15 minutes. {This is to cool it off AND to let everything settle together. If you don't let it sit, it will just fall apart on your fork!}

Shredded Mexican Chicken (from Dessert Diva)

My contribution to this month's Supper Club was Shredded Mexican Chicken. This is a fabulous, versatile recipe that can be used to make tacos, enchiladas, tortilla soup and more! It is definitely a go-to recipe for me now.

Ingredients
1 jar salsa (whatever kind you prefer)
1 envelope taco seasoning mix
1 brick cream cheese
4-6 chicken breasts (really just depends on how much chicken you want)
Tortillas
Enchilada sauce
Mexican cheese

Directions
In a slow cooker, add the salsa, taco seasoning mix and cream cheese. Place the chicken on top. Cook on low for 10 hours. A half hour before it is done, use two forks to shred the chicken breasts. Stir and let cook for 30 more minutes.

At this point, you can serve as tacos or add to another dish. For enchiladas, fill tortillas with chicken mixture, roll and place in a baking dish. Pour enchilada sauce over tortillas and top with Mexican cheese. Bake at 350 degrees until tortillas are warm and cheese is melted.

Leftover chicken freezes easily for use in other dishes. Enjoy!

Blue Cheese and Pear Stuffed Pork Tenderloin

Our Dinner assignment this month was to get fancy! I found this recipe for blue cheese and pear stuffed pork tenderloin on my favorite meal planning website, Relish!

As complicated as it sounds, it was actually very easy to prepare and did not require a lot of ingredients.

Enjoy!

Ingredients:
2 tablespoons olive oil, divided
2 shallots , thinly sliced
1 Anjou pear , chopped
1/2 cup white wine
1 tablespoon thyme
1/8 teaspoon ground red pepper (optional)
1/2 cup chopped walnuts, toasted
1/2 cup crumbled blue cheese
1/3 cup breadcrumbs
2 tablespoons parsley
1 1/2 pounds pork tenderloin
1/2 teaspoon coarse salt

Prep:
Preheat oven to 425 degrees

[1] Heat half of the oil in a small skillet over medium heat. Add shallots; cook 6 minutes. Add pear, wine, and thyme; cook 2 minutes. Cool. Stir in nuts, cheese, crumbs, and parsley.

[2] Slice pork lengthwise, cutting to, but not through, other side. Open halves. Place pork between sheets of plastic wrap; pound to 1/4 inch. Top pork with pears; leave 1/2-inch border. Roll, starting with long side; secure pork with picks. Sprinkle with salt.

[3] Heat remaining oil in a large ovenproof pan over medium-high heat. Add pork; sauté 5 minutes, browning all sides. Place in the oven and bake for 15 minutes or until cooked but still slightly pink in the center. Remove pork from pan, and let stand 5 minutes, slice and serve.


Oh you fancy, huh?

Florentine Mac 'n Cheese with Chicken Sausage Meatballs

For our ball-themed Diva month, I always like to try to find a recipe that is just a little bit different. Well, I think I found what I was looking for on Food Network's website. This recipe is courtesy of Rachael Ray. You really get a bang for your buck with it, as you can eat it together as one meal or separate it into two (as I will be doing because there is no way Mr. Dessert Diva will eat this together...he likes to keep his food separate!).

Because this recipe is fairly involved (not difficult...just ingredient-heavy), I am just including the link to the recipe here. I hope you enjoy it!

Creamy Chicken Enchiladas

Originally Posted: 3/9/10

Servings: 6

1 large onions -- thinly sliced
Chicken Breast
1/2 cup roasted red peppers -- chopped
6 ounces cream cheese -- cubed
2 tablespoons butter
1 package flour tortillas
1 large green (or red… or both) enchilada sauce -- can
8 ounces Monterey jack cheese -- grated
salt -- to taste

This is my favorite method of cooking chicken for enchiladas and quesadillas. If you have another method you prefer, you may use that, but let’s be honest, it just won’t be as delicious :-)KIDDING!!

Ok, fill a large skillet about halfway with chicken broth and about ½ C of water. Throw in some seasonings. When I’m making Mexican, I usually add a bay leaf, some cumin, oregano, and maybe a little bit of the chopped onion. Bring the broth to a boil, and place the chicken breasts in the pan, return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks, or cool slightly and just shred with your hands.

In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt. Pour a little sauce in bottom of 9X13 baking pan. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. At this point you may cover and refrigerate, or cook immediately. Preheat oven to 375 degrees. Bake for 15 minutes covered, remove foil and bake 15 minutes more.

I do not have a picture of this, because if I did, you would probably not make it. But go.
Make it. Eat it. Love it. :-)

In the words of Aaron Lewis (and some Island Spice Pork Tenderloin)

Originally posted: 6/5/11


"It's been awhile..."

Sorry, let's redirect our attention away from early 2000's rock to our regularly scheduled blog post. It has though, been awhile since a saucy blog post and I apologize. This will be the first of three (THREE!) posts today.

Our April DTD theme was recipes from blogs. One of the rules was there could be no Pioneer Woman. The other Divas said it was because we almost always have a PW recipe. I like to think it is because we still have no proof that P-dub herself has visited our blog like she said she would when we met her. C'mon Ree! It is not hard to post a comment or become a follower. Such a simple task for you is a life changing event in the eyes of 6 divas.

And so there's that.

One of my favorite foodie blogs just happens to be local! Annie, from Indianapolis happens to be a gal with a super cute blog (Annie's Eats) with some yummy recipes.

I chose the Island Spice Pork Tenderloin recipe because the flavors used in the rub and glaze were a reminder of past Caribbean vacations. It turned out to be one of our favorite meals that will definitely go on the repeat list. It is the perfect balance of sweet and savory and the spiciness can be adjusted to your liking.


Instead of typing the directions out for you, here is the link to the recipe

http://annies-eats.net/2010/03/17/island-spice-pork-tenderloin/

Make it a dining experience by turning on a little Bob Marley!

Alfredo Tortellini - By: The Big Cheese

Original post date: 8/18/11

Pasta lovers beware! August 2011 brings the Mac-Daddy of all things good and creamy! Sweet Heaven, this diva LOVES this dish!

What You’ll Need:
1 (8 oz) pkg cheese tortellini

1 cup ham, diced

(8 oz) cream cheese

1 pkg dry Italian dressing

1 can cream of chicken soup

1/2 cup milk

1/2 stick butter

What You’ll Do:
Add tortellini to a large pot of boiling salted water and let cook for 8 to 10 minutes.
Meanwhile, heat a skillet to medium heat. Add the cream cheese, butter, cream of chicken soup, Italian dressing, and milk and stir until smooth. Once smooth, add in ham and stir to coat.
After the tortellini finishes boiling, drain, then add to cream sauce. Stir to evenly coat and serve warm.

Crock Pot Chicken and Sausage Gumbo

A Crock Pot Haiku

Goodness dumped inside
cooks all day, no need to watch
I love you crock pot


September was crock pot month at DTD. It's a repeat but easily one of my favorites. Who doesn't like to crock pot it up during a busy week or a lazy Sunday? My recipe was Chicken and Sausage Gumbo. We just had it this Sunday, and its delish. I dumped all the ingredients in when I woke up in the morning and when we got back from the Colts game, dinner!

I am a spice wuss, so I keep a shaker of Creole seasoning out so those that want it spicy can add it to their bowls.

Ingredients:
3/4 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 package fully-cooked smoked sausage, cut into 1-inch pieces
2 carrots , peeled and sliced
1 yellow onion , chopped
1 14.5-ounce can stewed tomatoes, undrained
5 cups water
3 chicken bouillon cubes
1 teaspoon dried thyme
1 10-ounce bag frozen okra, thawed and drained
3 cups long-grain white rice (quick cooking)


Prep:

1. Mix together chicken, sausage, carrot(s), onion, tomatoes, water, bouillon and thyme in a slow cooker.

2. Cover and cook on low until chicken is no longer pink in center, 7-8 hours. Stir in okra. Cover and cook on low 20 minutes longer.

3. Meanwhile, cook rice according to package instructions. Serve gumbo spooned over rice in individual soup bowls.