Thursday, January 21, 2016

Slow Cooker Chicken Chili

2 (14 ounce) cans petite diced tomatoes, drained
2 (7 or 8 ounce) cans tomato sauce
2 large skinless boneless chicken breasts (about 1 and 1/2 pounds)
1 cup (240ml) chicken broth (I use reduced sodium)
1/2 cup yellow onion, diced
1 large green bell pepper, diced
1 (14 ounce) can corn (rinsed and drained) or 1 package of frozen corn
1 (14 ounce) can black beans, drained and rinsed
1 small jalapeño, minced (remove seeds and ribs)
1 teaspoon salt
1 teaspoon dried oregano
2 teaspoons chili powder (reduce to 1 teaspoon for less spicy chili)
1 Tablespoon ground cumin (for that key chili taste!)
1 Tablespoon minced garlic
4 ounces brick-style light cream cheese (or full fat)


  • Add all the ingredients except the cream cheese to a slow cooker. Give everything a stir as best you can to mix. 
  • Cook on low for 6-7 hours or high for 3 hours.
  • Remove the chicken and chop into pieces or shred into pieces, then return chicken to the slow cooker and give everything a few stirs. 
  • Stir in the cream cheese until fully melted and combined. Taste and add more salt or add ground black pepper to taste. Cover the slow cooker and cook for about 10-15 more minutes.


  • Source - Sally's Baking Addiction
  • Not surprisingly, I didn't add the jalapeño and I wenT for the "less spicy" option on the chili powder.  I was going to add a can of diced chilies, but didn't have any.  
  • I also didn't add any salt.
  • The cream cheese looked a little lumpy at first, but it all melted in before too long.
  • It's very good! 

Chicken Stew

1 - 4-6 lb chicken
1 pinch Bell's Seasoning
1 onion, quartered
2 cans cream of chicken soup
2 cups chicken broth(reserved from cooking the chicken)

Place chicken, seasoning, and onion in a stockpot, cover with water. Simmer until the chicken is tender, remove chicken and set aside to cool, reserve 2 cups of the broth. When the chicken is cool enough to handle, remove all bones and skin, tear chicken into bite sized pieces. In a large saucepan combine the cream soup with the reserved broth over medium heat, add the chicken and stir until well combined and heated through, season to taste. Serve over rice or biscuits.

Note: This recipe is from Grant's grandmother and the directions were a bit vague, but he says that it tastes right.

Wednesday, January 20, 2016

One-Pot Cajun Pasta

- Olive Oil (2 Tbsp.)
- 2 Diced Chicken Breasts
- Andouille or Smoked Sausage (8 oz, sliced)
- Garlic (3 cloves, minced)
- Yellow Onion (1/2, sliced)
- Red Pepper (1, sliced)
- Green Pepper (1, sliced)
- Mushrooms (2 cups)
- 16 oz box of the pasta of your choice (we used linguine)
- Chicken broth (5 cups)
- Heavy Cream (1/2 cup)
- Shredded Parmesan (1 cup)
- Cajun Seasoning (1 Tbsp.)
(You can use a store-bought Cajun spice mix or make your own! We used equal parts cayenne pepper, onion powder, paprika, garlic powder, salt, and pepper.)

Pour olive oil into the pot. Add diced chicken breast to the pot, cover with cajun seasoning, and stir until the chicken is evenly seasoned. Then, add sliced sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.

Once the meat is cooked, add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.

Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed. Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes (stirring every two minutes). If there still extra chicken broth, you can discard it, cook longer until the liquid evaporates, or add a little cornstarch to thicken the liquid.

Lastly, add heavy cream and parmesan and stir until your pasta is well blended. Garnish with green onions, more parmesan, a sprinkle of cajun seasoning (if you want some extra spice), and salt and pepper to taste.
  • This recipe is a little spicier than some of you may like.  The Cajun seasoning I used was homemade, but not by me, so I don't actually know what was in it...  
  • I used Canjun Seasoned Andouille Sausage.  I used 12 oz instead of 8.
  • There was quite a bit of liquid left after simmering everything, so I added some corn starch to thicken it.
  • I added a little more cream and parmesan than it called for.
  • It reminds me of spicier version of something I've had before at home, but I can't remember what...Tasty though! 

Monday, January 18, 2016

Old Country Hard Rolls

5 tsp sugar, divided
1 c warm water (90-110 degrees), divided
1 pkg yeast
3 1/2 c flour
2 tsp salt
1/4 c oil
1 egg

  • Dissolve 1 tsp sugar in 1/2 c warm water.  Add yeast and let rest 10 minutes.  
  • Mix flour, salt, and remaining sugar in mixing bowl using hook attachment.
  • Add remaining warm water, oil, and egg.
  • Beat until soft dough forms.  Continue to mix another 5 minutes.
  • Remove from mixing bowl and place dough in a large oiled bowl. 
  • Cover dough and let rise 1 hour or until it has doubled in size.  
  • Punch down, cove again, and allow to rise another 10 minutes
  • Remove dough from bowl and cut into 8 pieces.  (about 4 ounces each)
  • Roll pieces into well formed balls. 
  • Evenly place on a cookie sheet and allow to rise another 30 minutes.
  • Place a pan of water on the bottom rack of the oven (to obtain the desired crust).
  • Place cookie sheet in a preheated 350 degree oven and bake 15 minutes.

  • From Kramarczuk's cookbook
  • These were perfect in every way!
  • I used bread flour.
  • They made some pretty huge rolls.  Delicious, but a bit of a commitment.

Goulash Stew

1/2 c butter, divided
2 lbs. beef, cubed
1 onion, chopped
1 tsp paprika
2-3 bay leaves
2 tsp salt
1/2 tsp pepper
3 cups chicken broth
3 large potatoes, peeled and cubed
3 carrots, peeled and cubed
1/8 c flour

Melt half of the butter in a large pot over medium heat and add meat.  When it it slightly browned, add the onion and cook until it is transparent.  Add paprika, bay leaves, salt, pepper, and chicken broth. Bring to simmer * and add potatoes and carrots; cover.

Meanwhile, melt remaining butter in a saucepan over medium heat and gradually add flour, stirring constantly.  Cook until mixture thickens and add to stew, stirring constantly.  Cook another 5 minutes or until potatoes and meat are tender.


  • Quite delicious!  The spice combo made a fantastic broth.
  • From Kramarczuk's cookbook.
  • Start with 1 tsp salt.  It's probably enough.
  • It's not in the original recipe, but it would be possible to simmer it longer at this * point if the meat needed to be more tender.
  • Makes 6 servings.
  • Try a more interesting paprika next time.  I just used cheap-o store brand.
  • Serve with the Old Country Hard Rolls.