Crock Pot Chicken and Dumplings

NOTE: This was from a couple of days ago. For some reason blogger.com wasn't letting me upload the photo.

Still the new stove sits unused. There is a problem with the gas line so the plumber needs to come and look at it. So, last night I put 4 large chicken breasts in the crock pot. Sprinkled them with salt, pepper and garlic powder. Poured enough water in to cover them and cooked them on low overnight. They came out perfect and ready for this recipe plus gave me the chicken broth that I needed for it, too.

I know above that I said I cooked 4 large chicken breasts but that is because I made a double recipe you should only need two for the recipe below.

Ingredients:

2 large chicken breasts cooked and shredded
1 can cream of mushroom soup
1 can cream of chicken soup
20 oz chicken broth
1 tsp black pepper
1 tsp garlic powder
1 16oz can biscuits

Directions:

Mix all ingredients (except biscuits) in the crock pot. Then tear each biscuit in four sections and put all in the crock pot. Stir well to mix the biscuits. Cook on low for 4 to 6 hours or until biscuits are well cooked. Enjoy!

Crock Pot Pinto Beans

I know that Pinto Beans is usually a cold weather dinner but I've been craving them because it's been so long since we ate them. Plus there are lots you can do with the leftovers.

Directions:

To cook quicker you can soak the beans in water over night and then rinse and start cooking. You can also boil on the stove and once they are to a rolling boil turn off heat and let set covered for an hour the rinse and cook or you can do what I did which was put the beans dry into the crock pot and cook on high for about 12 hours without precooking. If you soak or cook first then cook on low for 12 hours or on high for about 4 to 6 hours.

Ingredients:

2 or 3 Ham Hocks placed in the bottom of the crock pot
1 16oz package of dry pinto beans
2 packages of dry onion soup mix
water to cover all (check back often to see if more water needs to be added)

Serve by itself or with fresh baked corn bread. Can also be served over rice.

Best Enchiladas I've Ever Made and Eaten

It took ten years of searching and experimenting with different Enchilada recipes before I found "the" one. I have family and friends that ask me to cook them and even ones willing to drive 70 miles to my house just to eat them. I'm told they are better than in the restaurant and I completely agree. Here is my famous Cheese Enchilada Recipe...

I eye ball the cheese when rolling the Enchiladas and usually use more than it calls for and you can also make without the onions if desired...
Ingredients
chili gravy (adapted from a Robb Walsh recipe) - makes 2 cups
1/4 cup vegetable oil
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T chile powder
2 cups chicken broth (or water) (I used a combination of both)
For the cheese Enchiladas (makes 8)
1/2 cup vegetable oil
8 corn tortillas
3 cups shredded cheddar cheese... I use monterey jack and cheddar
One medium onion, diced
2 cups chili gravy

How to make it

Chili Gravy:
Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. This browns fast so don't over do or you will have a very burnt tasting gravy.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes or so. Add water to adjust the thickness. Pull off heat to cool.

NOTE: I mix all the dry ingredients up before I start the Chili Gravy so that I can quickly pour the ingredients in so it doesn't burn while measuring it all out.

For the Cheese Enchiladas:
Preheat the oven to 450.
Heat the tortillas in the microwave for a couple of minutes or put them in foil completely covered and in the hot oven for about 10 minutes.
Pour 1/2 cup of chili gravy in a baking pan.
Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Bake for 10 minutes or until sauce is bubbly and cheese is melted. Let cool for about 5 minutes before serving with refried bean and rice.

NOTE: I do NOT soften the tortillas for a second in hot oil instead I put a bunch of them in a large zip lock baggie and heat in microwave for two to three minutes. If you don't have a microwave make several stacks of ten tortillas wrapped in foil and put in the oven for a few minutes. ALso, depending on the size of your pan you may need more than 1/2 cup of chili gravy in the bottom. I eye ball putting chili gravy in the bottom and on top of them.

For my big family I usually have to times this recipe by four.

The Greatest Queso That Ever Lived...

I came across this recipe and thought "well I could add an ingredient to the browning of the meat and then it would be." I wouldn't say it's the Greatest because I'm looking for a home made (non Velveeta) cheese dip like you get in the Mexican Restaurants to give that title to but it is a Great Queso Recipe and probably the best one I've ever tried with Velveeta in it. My husband Jason even put it on his hot dog and burger because he grilled out while my daughter Kiana and her friend Desi were my little helpers with this new dip.

 

Here's the recipe:

Ingredients:

1 block (32 oz) Velveeta Cheese

1 package (8 oz) Cream Cheese

1 can Rotel

1 can (10.75 oz) Cream Of Mushroom Soup

1 pound Ground Beef

¾ package of Taco Seasoning

Preparation Instructions

Brown ground beef sprinkled with ¾ packet of Taco Seasoning in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

If you are a fan of Velveeta dip this is a must try! Jason said "Eww Cream of Mushroom Soup" but it does add a nice little flavor to the dip. Enjoy!

Here We Go...

After spending the last six days unable to cook on the stove or oven due to a gas leak on our stove I've been spending time online finding recipes for the crock pot and also making due with an electric skillet and our grill. Now that a new stove is arriving mid day I am ready to start using it and sharing my cooking adventures with all of you but the gas line fittings are not working out so the new stove will sit nice and pretty until Monday. I've got many recipes saved in my Pinterest account and I'm ready to try them and more. I will be publishing a new recipe at least five times per week. Some will be entrees, side dishes, casseroles, desserts and more. All photos will be my own and I will adjust the recipes as needed. 

I also am a coupon shopper as I've been doing it since before the coupon craze started so I will be sharing some tips on coupon shopping along the way. I will also be posting different home ideas and other things my readers may find of interest. But, the main focus will be cooking.

I'm Ms. Robin and here's to sharing my cooking adventures with each of you...