Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Tag Archives: butter

Slow Cooker Chicken With Broccoli

I found this recipe in one of my cookbooks and realized as I was making it that it was no longer going to really resemble the original recipe at all.  I think the original recipe was a good foundation for this dish, but it needed more.  A lot more. 

All three of my children have always loved broccoli.  Over the past year my 8-year-old decided he hated it and his 4-year-old sister decided to agree.  My oldest still eats it.  My husband will not even look at broccoli let alone eat it, so I was hesitant to add it to this dish in fear that nobody would touch it.

I ended up being pleasantly surprised.  My husband didn’t come near it, which was no surprise, but my youngest son liked it and my daughter ate two helpings of it, asking for more broccoli than chicken.  Go figure.

The original recipe called for frozen broccoli, but I opted to use fresh instead and I think I made the right choice.

I would definitely make this again, but it needs some serious color.  The lack of color from the sauce, pasta and chicken, with only with the green of the broccoli doesn’t make it aesthetically pleasing to look at.  Tastes good, but it needs a little color.  The next time I make this I plan on adding a small jar of drained and chopped pimento.  I have a feeling that will fit in perfectly here!

SLOW COOKER CHICKEN WITH BROCCOLI

  • 4 Large Boneless Chicken Breasts
  • 1 Packet Good Seasons DRY Italian Dressing Mix
  • 1 Tbsp. Olive Oil
  • 1 Medium white or yellow onion, finely chopped
  • 2 Tbsp. Grated Parmesan Cheese
  • 1/2 Cup Low Fat Sour Cream
  • 1 8 0z. Brick of Cream Cheese (I used Neuchâtel for a lower fat content)
  • 1/2 tsp. Ground Nutmeg
  • 1/4 tsp. Paprika
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Ground Black Pepper
  • 1 Tbsp. Mrs. Dash Original Salt Free Blend
  • Salt to taste
  • 1 Small Jar Chopped Pimento, drained. (I didn’t add this to this version I made but plan to in the next one) *optional
  • 2 Cups Fresh Broccoli Florets
  • 1 Cup Chicken Broth (low sodium)
  • 1 Can Campbells Health Request Cream of Mushroom Soup
  • 1 Pound Penne Pasta
  • 1 Tbsp. Unsalted Butter

Add the chicken, olive oil, italian dressing mix and the Mrs. Dash and set to high.

In a skillet set to medium, add the butter.  Once hot, add the onions and sauté until soft.  

Once the onions are soft, add the can of soup, sour cream, cream cheese, chicken broth, nutmeg, paprika, garlic powder, salt and pepper and stir well with a whisk.  Allow the mixture to come to a low simmer.  Once this is achieved, pour the sauce over the chicken in the slow cooker and stir well to combine.  Cover and allow to cook on high for one hour.

After one hour, turn the slow cooker to low and allow to continue cooking for another two hours.  At the end of the two hours, add in the broccoli florets and the drained pimento, if using.  Stir again to combine, cover and allow to cook on low for an additional hour.

Just before done, cook the pasta in a large pot of well salted water.  Once aldente, drain and add to a large bowl.  Pour the sauce over the pasta and mix well.  Serve immediately with some additional grated parmesan cheese.

Enjoy!

 

 

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Warm Apple Crisp

I can’t say I have ever met a dessert I haven’t liked, but I can say this is one dessert I absolutely love! 

One of my most favorite cookbooks is The Ultimate Southern Living Cookbook.  I have almost broken the binding on the book we have used it so much.  It’s filled with little yellow post it notes on some of our favorite recipes from the inside of their collection.  And I can tell you honestly that I have never made a recipe from this cookbook that wasn’t great.  I always swear I’m going to cook my way through that book.

This recipe I’m sharing today is not really out of their book.  They didn’t have a recipe for Apple Crisp, but they did have one for Rhubarb Crumble.  And I’ve made it and loved it.  I’ve used the same principles to adapt that recipe to this Apple Crisp, and it didn’t disappoint!

Warm Apple Crisp

  • 5 – 6 Large Baking Apples, peeled, cored and cut
  • 3/4 Cup White Sugar
  • 2 tsp. Lemon Juice
  • 1/4 tsp. Vanilla Extract *optional
  • 1 Cup Oats (I used Quick Cooking)
  • 2/3 Cup Packed Dark Brown Sugar
  • 1/2 tsp. Ground Cinnamon
  • 1/3 Cup All Purpose Flour
  • 1/3 Cup Butter

Preheat oven to 350 degrees.

In a large mixing bowl combine the flour, brown sugar, cinnamon and the oats.  Stir well until combined.  Add the butter and cut in until the mixture becomes crumbly.  Set to the side.

Wash and peel the apples.  Cut them into about 1″ size chunks.  Add to a separate mixing bowl.  Add the lemon juice and vanilla and stir until well combined.  Add the sugar and mix well.

Grease an 8″ x 8″ baking pan.  Add the apples to the pan and spread out evenly.  Top with the crumb mixture and spread evenly to cover the entire top of the apples.  Bake on the middle rack for 40 to 45 minutes. 

Once done, remove from the oven and allow the crisp to sit for about 10 to 15 minutes so it sets a little.  Serve warm with some ice cream on the side.  A little swizzle of Caramel on the top isn’t bad either.

**Note:  The pan I baked this in was a round Corning Ware dish that was about 1″ x 10 inches. 

Enjoy!

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Crumb Topped Coffee Cake

My sister-in-law has made this cake for as long as I can remember and it’s a huge hit in our family.

You can call it Crumb Cake, or you can call it Coffee Cake.  It fits both bills.  Although, there is no actual coffee in this cake, it’s great with a cup of coffee and the crumbs on this cake really make it perfect.  My husband and I have always loved Coffee/Crumb Cake, but you can’t always find the perfect piece.  Often times the cake is thick and dry and the crumb topping is sparse.  To me, the secret to a perfect Crumb Cake is a perfect balance of moist cake underneath, and a thick and buttery crumb topping to adorn it. 

This to me is a nice balance.  Not to mention since you use a boxed cake mix, it’s perfectly easy as well.

There are a few changes I have made from the original recipe as given to me by my sister-in-law.  First, she uses a yellow cake mix.  Which is very good.  I had vanilla cake mix so I used that.  It was just as good.

The other thing she does different is she bakes this in shallow foil pans.  I don’t have the dimensions of the pans she uses, but I would estimate they are probably about 2 inches deep as well, but longer and wider than the one I used.  I know she uses two of these to make one recipe.  I didn’t have these  type of pans, of which I don’t know the measurements, but if I saw them in the store I would know.  The only pan I had was a 13″x9″x2″ pan.  It’s not terrible in this size pan, but I do prefer it in the more shallow one she uses.  It ends up coming out less cake-y and more crumbly, if that makes any sense at all.  Which after reading this last paragraph and all of my convoluted sentences, I wouldn’t blame you if you had no idea what I was talking about.  At this point I’m not even sure if I know.

The recipe I’ve giving below is based on a bake time for the size cake I made in the 13″x9″x2″ pan.  I plan on finding out the exact dimensions of the pans she uses and I will update the recipe once I do. 

Crumb Topped Coffee Cake

  • 1 Box Duncan Hines Moist Vanilla Cake Mix
  • Note:  Mix the cake mix according to the directions on the box, but replace the water with milk.  I used 1%. 

Crumb Topping Ingredients:

  • 3 Sticks of Unsalted Butter, melted
  • 3/4 teaspoon vanilla
  • 3 Cups All Purpose Flour
  • 3/4 – 1 Cup White Sugar
  • 1/4 teaspoon Salt
  • 3 teaspoon Cinnamon
  • 3/4 teaspoon Nutmeg, optional
  • 1/2 cup Chopped Pecans, optional

Preheat oven to 350 degrees.

Mix cake batter according to directions on the box remembering to replace the water with an equal amount of milk.

Grease and flour a 13″ x 9 x 2″ baking dish

Pour batter into prepared baking dish and bake in oven for 15 minutes. 

While cake is baking, melt the butter and add the vanilla extract.  In a separate bowl, mix together the flour, sugar, salt, cinnamon, nutmeg and pecans.  Gradually add the melted butter and vanilla to the flour mixture, stirring well to get it all incorporated.

The flour mixture will be moist and begin to turn somewhat solid. 

After the cake has baked for 20 minutes, remove it from the oven.  When you remove the cake from the oven the center will not be completely baked.  If it’s somewhat soft, you can proceed with the directions from here.  If it’s very jiggly still, put it back in the oven and check it after each additional minute.  You don’t want the middle to be super soft and jiggly or else the weight of the crumb topping will sink to the bottom of the pan.

Break off pieces of the crumb topping and gently cover the top of the cake with it.

After you have the top of the cake covered, return it to the oven and bake until completely done.  My cake baked in my oven on the first round for 22 minutes, then I added the topping and cooked it for an additional 13 minutes.  Every oven will vary, as well as the pan you are using, so watch it and check for it to be done.  When you can insert a toothpick into the center of the cake and have it come out clean it’s done.

Allow to cool and serve with a good cup of coffee.

Sauteed Asparagus

 

If I had to pick a favorite vegetable it would easily be asparagus.  I can eat them roasted, steamed, naked or raw.  Surprisingly, my oldest son likes them also, but not surprisingly, both of my younger children won’t come near them.  My husband, who refuses to eat anything green, won’t come near these either. 

I love roasting them in the oven mixed with some garlic, olive oil, salt and pepper.  But another way I love them is quickly sautéed on the stove with some butter, olive oil, fresh garlic and soy sauce.  They take just a few minutes to cook up and they are absolutely delicious.

Sautéed Asparagus:

  • 1 Bunch Fresh Asparagus
  • 1 Clove Garlic, finely minced
  • 1 Tbsp. Butter
  • 1 tsp. Olive Oil
  • 1 tsp. Reduced Sodium Soy Sauce
  • Salt and Pepper, to taste

Wash and dry asparagus.  Either snap off the ends or cut them, whichever you prefer.  Then cut them on the diagonal and set to the side.

In a large saute pan, heat up the butter and olive oil and dump in the garlic.  Saute the garlic until soft, watching to make sure you don’t burn it.

Throw in the asparagus and the salt and pepper. Saute for a minute or two and then add the soy sauce.  Saute for a few minutes longer making sure not to over cook.  The asparagus should still be crisp, and total cooking time should be between 3 and 5 minutes.

Transfer to a serving bowl and enjoy!

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