Crock Pot Chicken and Dumplings

This again is one of those super easy Sunday meals that you can throw in the crock pot before church and then do almost nothing more until dinner is ready.  Its wonderful to be able to enjoy the family and then enjoy the dinner and no one has to slave away in the kitchen (and by "no one" I really mean us moms...can I get an amen).  This is also a wonderful comfort food meal!  Would be a great meal to take into a family!



2 medium carrots, thinly sliced
1 stalk celery, thinly sliced

1/3 cup fresh or frozen corn kernels

1/2 of a medium onion, thinly sliced

2 cloves garlic, minced

1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1/4 teaspoon ground black pepper

4  chicken thighs, skinned

1 cup reduced-sodium chicken broth

1/2 cup fat-free milk

1 packet Bisquick biscuit mix (I used Cheddar cheese)

Coarsely ground black pepper (optional)

 

 

In a slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.

Cover and cook on low-heat setting for 7 to 8 hours on low or on high-heat setting for 3 1/2 to 4 hours.

If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. In a small bowl, mix the biscuit mix together according to package directions.

Using two spoons, drop Dumplings dough into four mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle each serving with coarse pepper.

Shrimp Spring Rolls with Peanut Sauce

These spring rolls are easy, delicious, and oh so delicious...(did I say they were delicious).  While most of the ingredients are a bit obscure and costly at first...they last forever.  Just think about all the amazing spring rolls you can make!!!  It's giving me chills!  They are also so stinking fresh and healthy.  Well they have veggies and peanuts, so that constitutes a health food right ;)

16 shrimp (31-40 count)
1 tablespoon olive oil
4 rice paper sheets
2 cups shredded lettuce
1/4 c chopped cilantro
1/4 c shredded carrots
salt and pepper to taste

Heat olive oil in skillet and add shrimp.  Season with salt and pepper until the shrimp is cooked all the way through.  Remove from heat.

In a bowl of warm water add one sheet of rice paper.  Wait about 30 seconds until the rice paper is workable.  Place rice paper on a cutting board and evenly stretched out.  Place 1/2 cup shredded lettuce, 1 tablespoon cilantro, and 1 tablespoon shredded carrots. Roll up the spring roll like a burrito folding over the top, closing in both sides, and then rolling completely over (that made total sense in my head, but I'm not sure how well it translated over...just roll the spring roll up so the goodness in the middle does not fall out).

Now for the peanut sauce...

2 tablespoons Creamy Peanut Butter
1/2 teaspoon diced fresh Ginger Root (can substitute ground Ginger if you have it on hand)
1 1/2 tablespoons Rice Vinegar
2 teaspoons Sugar
1 heaping tablespoons Hoisin Sauce
1 1/2 teaspoons Soy Sauce
1/2 teaspoons Sesame Seed Oil
1 pinches Red Pepper Flakes
1 1/2 tablespoons Water
2 tablespoons chopped peanuts

Add all ingredients up to the chopped peanuts together.  The sauce will thicken as it stands.  Sprinkle the peanuts on the top.  Dip your spring rolls into the sauce and partake of the goodness!!!

Italian Crockpot Chicken

This is a super easy and super delicious meal!  I love cooking it on a Sunday and I put it all together as soon as I get home from church, take a nap, lounge around, and viola...dinner is ready to be devoured!!! I like it with chicken thighs; bone and skin included.  I think the dark meat gives this dish a depth of flavor that white meat just can't give you.  Dark meat is also much cheaper...so this meal is way more bang for your buck! 

4 Chicken thighs
16 Ounce Bottle of Italian Dressing
1/2 Cup of Parmesan Cheese
4-6 Red potatoes scrubbed and cut in quarters
1/2 bag of mini carrots

Layer the ingredients as follows: potatoes, carrots, chicken.  Pour Italian dressing and Parmesan cheese over the top of the chicken.  Cook on low for 4-6 hours.

When the chicken is cooked and the veggies are soft, carefully take them out and place on a baking sheet.  Place under the broiler to give everything a nice char look and flavor.  This step is what takes this meal from good to great.  I have never been a fan of mushy potatoes and carrots with floppy chicken skin :(  Gross right...that is why the broiler is a must for this meal!!  Once everything has a beautiful golden brown glow...it's din-din time!!!!

Chicken Stuffed Chili Peppers

We recently had a sweet little old lady bring us 4 poblano peppers from her garden and this is what I came up with to use them for.  She also brought over an extremely spicy habanero pepper that we added into the mix, but it is definitely not necessary :)  Only if you like things real spicy!

These peppers are really tasty!  A meaty rendition of a chili rellanos.  The combination of spicy chicken with mildly sweet and spicy pepper is amazing.  This recipe is definitely a keeper!!

4 poblano peppers
1 tablespoon olive oil
2 cups cooked shredded chicken
1 packet taco seasoning (I like McCormick brand)
1 bunch cilantro (chopped and divided in 1/2)
1/2 chopped red onion
Queso Fresco

To start off with roast your peppers either under the broiler or on top of your gas burner.  When all the skin is evenly charred put them into a glass bowl and cover with saran wrap.  Let them sit for a few minutes so the skin is easier to peel off.

While the peppers are sitting in their sauna, heat the olive oil in a skillet.  When the olive oil is heated add the chopped onion and cook until the onions are translucent.  Add the chicken and the taco seasoning.  When the chicken is thoroughly coated, add the cilantro and cook just until the cilantro is wilted.  Take the mixture off the heat.

Peel the skin off the peppers and slit down the center of the pepper.  Remove the stem and the seeds and lay flat open.  Add 1/4 of the meat mixture to each pepper and close using a toothpick to hold secure.  Sprinkle some crumbled queso fresco over the top of each pepper and put under the broiler until the cheese is toasted.

Serve with fresh cilantro over the top.  You can also put sour cream, guacamole, or even salsa on the top!  ENJOY!!