1 box chicken flavored Stove Top
4 small zucchini (diced)
1 c. carrots (grated)
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
2 chopped, cooked chicken breasts
Cook zucchini, carrots and onion for about 5 minutes (until veggies are crisp tender and onion translucent). Prepare Stove Top stuffing as directed on the box. Mix together soup, sour cream, and chicken. Add veggie mixture; S&P to taste. Stir in stuffing. Put into a buttered 9X13 pan. Bake at 350 for 35 minutes. Top with 1.5 cups shredded cheddar cheese and return to oven until cheese is melted.
I am paying homage to my home state of ND with this recipe – a German soup perfectly suited for chilly, rainy days like today.
1 3/4 cups flour
1/2 cup water
1 tsp salt
one small onion diced
2 cups potatoes (peeled and diced)
2 cups precooked ham cubed
3 chicken bullion cubes
salt and pepper to taste
3 cups milk
1 cup cream
Combine dough ingredients to make a stiff dough. Chill in the refrigerator for about an hour. Roll dough out on a floured surface and cut into small pieces (I use a pizza cutter).
Cook dough pieces in a kettle of boiling water for 20 minutes, stirring often. Drain and Reserve.
In a dutch oven, saute onions in 2 T. butter. Add potatoes, ham, and bullion cubes. Add enough water to cover the ingredients and cook for 25 minutes (be sure to fork test your potatoes to make sure they are done).
When the base is done, add the cooked knoephpla, milk and cream. Simmer for another 20-30 minutes.
We like to serve ours with buttered french bread. Try it! You won’t be disappointed!
1. Place a new container of Baking Soda on the top shelf every thirty days
2. Store milk on a shelf vs. in the door (as the temps there are too variable).
3. Group and containerize like items (i.e. fridge bins are homes for kids’ snacks, deli meats, and dips & spreads).
4. Stackable fridge bins allow you to group like items AND maximize vertical space
5. Store raw meat on the bottommost shelf or drawer (in case of leaks)
6. Designate one shelf (at eye level) for left overs [so that they don’t get lost in the mix and forgotten] and another for beverages
8. Keep a sharpie on top of the fridge so that you can quickly jot “opened dates” right on the container
9. This is pretty straight forward, but still worth a mention – keep cheese in the cheese drawer, butter in the butter compartment, and fruits and veggies (together) in the crisper 🙂
10. Group like items [dressings, condiments, pickled “anythings,” sauces, and bottled water] and store them in the door compartments
Just like a well-ordered pantry, a well ordered fridge reduces food waste as well as makes cooking and food prep easier and more enjoyable.
P.S. I haven’t done a major grocery trip this week so our fridge is pretty bare, which made it easier to clean. There’s another tip for ya 😉
I roasted a chicken for the first time tonight and it was a capital S success. I scoured the Internet for a recipe that I liked and felt confident enough to try, but ended up making my own “hybrid” by using alittlebitofthisandalittlebitofthat from various recipes :).
What you need:
4-6 pound whole chicken (without neck and giblets). I used a “Just Bare” chicken
Garlic (4 cloves)
Lemon (1 cut crosswise)
A bunch of Thyme
2-3 tbsp butter (melted)
What you do:
Pre heat oven to 425 degrees
Peel and thickly slice two large onions
Spread the onions on the bottom of a cast iron Dutch oven (drizzle with olive oil)
(You could cut up some carrots too)
Rinse the chicken (inside and out) and pat it dry
Sprinkle the cavity with salt and pepper (don’t be shy)
Peel and smash (I use the broad side of my chooping knife) 4 cloves of garlic
Stuff the cavity with the lemon, garlic and thyme
Truss the chicken (I had to watch a YouTube video by some guy named Jerry like a thousand times. It was kind of funny though so I didn’t mind.)
Place your chicken (breast up) on the bed of onions
Brush the chicken with the melted butter
Salt and pepper your bird (to taste…but liberally)
Roast your chicken (uncovered) for approximately 90 minutes or until your meat thermometer reads 165 (in the thickest part of the thigh)… I had to YouTube that too…lol
And that, my friends, is how you roast a chicken!
(says the girl who’s done it once).
So good. So easy.
3/4 pound whole grain linguine
3 T unsalted butter
2.5 T olive oil
4 cloves minced garlic
1 pound large shrimp peeled and deveined
1/4 tsp. fresh ground black pepper
1/3 cup chopped fresh parsley
1/4 cup lemon juice
In a large pot of boiling salted water (add a little oil so your pasta doesn’t stick), cook the pasta according to the package directions.
In a 12 inch skillet, melt the butter and olive oil on med/low heat. Add the garlic and sauté for 1 minute. Add the shrimp, 1.5 tsp kosher salt, and pepper and sauté (stirring often) until the shrimp are pink (about 5 minutes). Remove from heat and add the lemon juice and parsley. Toss.
When the pasta is done, drain it and put it in a bowl. Add the shrimp and sauce. Toss well. Serve and enjoy!