Fruit and Veggie Muffin Fun

or how to feed a fickle toddler who wants to live on carbs and fruit

Everyone goes through phases when they enjoy certain foods more than others, but none are so passionate in this as the average toddler.  They may go from an all fruit diet one week to all green beans all the time the next week with no rhyme or reason that we can identify.  Is it because the food has somehow offended them?  Is there a tiny warning siren going off in their ear when they consume too many nutritious foods in one day?  We have made so many efforts to keep healthy foods in our child's diet but it isn't always easy and they won't always like the pure version no matter how young you start or how hard you try.  So what do you do?  Make sure the nutrients are finding their way in somehow!  Enter the veggie infusions.

I wanted to find a painless way to add more veggies to our daughter's diet, and it doesn't hurt to add them to our own as well, so I looked up some recipes that would appeal to a toddler.  What I decided to try first was the inevitable vegetable muffin.  These recipes are all over the internet so one would be hard pressed to claim complete ingenuity, but I did put a few special spins on my recipe that make it stand out.
First, most recipes shred the veggies.  This would be a no go for our little one as she would carefully pull each one of those shreds out.  Instead we steam and then puree.  Add in some unsweetened applesauce for the fruity component and you are well on your way to a tasty treat.  You can cut back on the sugar if you want, we will be in an ongoing basis, but I wanted to ensure that the initial experiences were positive so I tossed a little extra in for good measure.  The flavor is well balanced, nothing is overpowering and it isn't terribly sweet.  I could eat these all day, and so could both my husband and toddler, so I count this as a big win!  Here's how we tackled the toddler snack -

1 medium zucchini
1/2 cup carrots
1 cup applesauce, unsweetened
1/2 cup brown sugar
1/4 cup white sugar (optional)
1/2 cup softened unsalted butter
1 egg
1 tsp vanilla extract
1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon & nutmeg combined

Hardware: food processor, mixer (I use a stand mixer, but you could use a hand mixer), muffin pans (either mini, regular, or a combination of both)

Preheat oven to 375 F

1. Peel and dive the carrots and zucchini.  Steam either on the stove or in the microwave until soft.  Add to the food processor along with the applesauce and pulse until well blended and consistently the texture of applesauce throughout.

2. Beat together the butter and sugar(s).  Beat the egg and add to the bowl along with the fruit and vegetable mixture and vanilla extract.  Stir until well combined.

3. Combine the remaining ingredients and gradually stir them into the bowl.  Once the texture is consistent throughout it is ready to bake.

4. Grease the muffin pans before adding the batter.  Fill each cup 2/3 of the way up for standard muffins, if using the mini muffin tins I fill each cup to the top.  Bake for 15 minutes for mini muffins and 18 minutes for standard muffins, or until a toothpick comes out clean in the center.

5. Remove and allow to cool for 10 minutes in the pan, then transfer to a wire rack to finish cooling.

Makes 12 mini + 12 regular sized muffins, not sure of the quantity if you did all of one type since I like to put everything in the oven at once and this is the breakdown of my available pans....

Enjoy!

Fast from Frozen: Pressure Cooker Creamy Italian Chicken

or it's officially a series folks, and possibly an addiction (don't judge me and my inability to plan ahead, just enjoy the good food)

The original recipe: Pressure Cooker Frozen Chicken in Duck Sauce
The variations: Sesame Chicken & Creamy Garlic Italian Chicken

Well, pressure cooker frozen chicken is officially a weekly meal.  It has replaced our slow cooker meals for a while since I think we were getting a bit burned out on them over the particularly long winter season we had this year.  I had been rotating between BBQ, duck, and sesame sauce since most of the ingredients are pantry essentials or things I tend to keep on hand.  Even though the flavor profiles vary greatly, the sauce is still similar in texture in each and the supplemental veggies/sides are the same.  I decided I wanted a real change, something more drastic, to add to the options on our menu.  I considered a chicken scampi style, and that will probably be next, but I wanted something with a bit more richness this time.  I decided to push my boundaries and try a cream sauce.

I honestly had no idea how this would turn out when I first tried it.  I knew the sauce would thin out from the additional water that was released from the chicken as it cooked, but I was still worried the cream sauce would burn on the bottom.  The result - it had some delicious, almost caramelized spots, but didn't burn.  It was absolutely delicious.  I haven't tried this with frozen chicken breasts yet, and because of my concern over burning I don't want to include a time for them until I do, but I am sure with the right timing it could work too.  This is definitely at the top of our list now.  My husband described it as akin to roast chicken with gravy, and I can't disagree, but I'm not sure that captures it fully.  All I can say is that it is the essence of comfort food for our family.  Adding in the baking potatoes was fantastic and further set it apart from the other recipes, though you may need to salt them a bit when serving to bring out the flavors.

Here's how it went this time around:

Creamy Garlic Italian Chicken

1 cup chicken stock
1 tsp minced garlic
1 ½ tbsp butter
1 ½ tbsp flour
1 tsp salt
1 tsp Italian seasoning
2 tsp dried minced onion
3 small Idaho potatoes

5 boneless thighs, frozen

¼ cup large dice carrots or frozen carrots

Hardware: pressure cooker

1. Wash and then cut the potatoes into quarters.  Heat the chicken stock to a simmer and set aside. 

2. Melt the butter over medium/low heat in the base of the pressure cooker.  Add in the fresh minced garlic and saute, stirring constantly, for 1 min.  Stir in the flour to create a roux (even, golden consistency throughout) and cook stirring constantly for 2 min.  The sauce should be thick and creamy.

3. Add in the chicken stock very gradually, stirring well to combine as you go (this will help prevent lumps later).  Once it is combined, add in the frozen chicken in a single layer.  Spoon some of the sauce over each piece of chicken.  Wedge the potatoes in between the pieces of chicken, they can overlap a bit just try to get at least part of each one in some sauce.

4. Evenly spread the seasoning, salt, and dried minced onion over the top.  Seal the pressure cooker and raise the heat to medium high.  Once high pressure is reached, turn it down to the lowest level where it can maintain that pressure.  Continue to cook for 8 minutes. 

5. Release pressure according to manufacturer guidelines. After the cooker is opened, flip over the chicken and stir the vegetables. Serving suggestions: with buttered noodles, alongside garlic bread, or stir in some extra steamed veggies.  You may want to salt to taste, particularly the potatoes, when serving.

Fast from Frozen: Pressure Cooker Sesame Chicken

or the love affair grows - pressure cooker frozen chicken for those who fail to plan, or just like good food

The original recipe: Pressure Cooker Frozen Chicken in Duck Sauce
The variation: Sesame Chicken

So to say that my husband jumped on board the frozen chicken band wagon might be an understatement.  And I honestly love the fact that this method somehow turns out perfect almost every single time.  But the biggest bonus for me is that I can prep this in the cooker in 5-10 minutes and then spend some time focusing on my toddler while it cooks on its own.  She is loving being in the kitchen and helping mommy cook, I can still accommodate this by putting the pressure cooker on the back burner while helping her with her special "dish" a few feet away.  

I have been playing with different sauces to keep it fresh and different ways to keep it an easy and complete meal.  Adding more veggies was definitely a win and so was the sauce below.  I love ordering Chinese food as take-out but the greasiness of my favorite dishes (mostly batter fried chicken or shrimp) isn't always easy on my stomach, or - let's be honest - all that good for me.  This isn't the truest recipe for authentic sesame sauce but it is pretty darn close to some of our local take-out restaurants so it definitely satisfies my cravings and gives me the "fix" I need.  I did make an adjustment to the original recipe for cook time with this type of sauce, if you want to have leftovers you need to decrease the cook time to 8 minutes for frozen thighs.  With nine minutes the chicken is moist and delicious the first day but can dry out when reheating, at eight minutes it is still cooked through and is able to retain that moisture as leftovers too.  Here is how I changed things up:

Sesame Chicken

1 cup white sugar
1/4 cup cornstarch
1 1/2 cup chicken stock
3 tbsp rice vinegar
3 tablespoons dark soy sauce
3 tablespoons sesame oil
1 ½ teaspoon chile powder
1 tsp minced garlic
½ tsp minced ginger
3 boneless chicken breasts or 5 boneless thighs, frozen
½ cup frozen broccoli
¼ cup large dice carrots or frozen carrots

Hardware: pressure cooker

1. Mix the sugar and cornstarch in the base of the pressure cooker. Add in the chicken stock, stir to combine, then bring to a simmer. And the remaining ingredients except for the chicken and vegetables and stir to combine. Continue to simmer for 5 minutes to reduce the sauce.

2. You can remove a cup of the sauce to save for other uses or leave it all in the cooker. Add in the frozen chicken and vegetables, stirring and flipping to coat. Spoon a little sauce over the side of the chicken that is left facing up.

3. Seal the cooker and bring to high pressure. Once high pressure is reached, turn it down to the lowest level where it can maintain that pressure.  For the frozen breasts cook for 12 min once pressure is reached, for the frozen thighs cook for 8 minutes.

4. Release pressure according to manufacturer guidelines. After the cooker is opened, flip over the chicken and stir the vegetables. Serve over prepared white rice with extra sauce as desired.

I hope you enjoy this as much as we do, and make your own adjustments to suit your tastes.  Enjoy!

Fried Chicken Patty Fun

or another walk down memory lane for a childhood favorite - homemade chicken nuggets

I am kind of stuck in this personal retro throwback mode.  I loved a lot of the instant foods as a kid.  No matter what my mom would do to entice me otherwise I couldn't get enough boxed mac n cheese (new variations one and two here), powder based instant potatoes, and canned tomato soup with grilled cheese (as explored in last month's post).  A favorite among my friends that always stood out was chicken nuggets and there were truly few in my elementary school class that would pass up that hot lunch given the option, and that is where this exploration begins.

Recreating this one seemed like a bit of challenge since I do not own a meat grinder attachment for my stand mixer, but the market has begun to work in my favor and now I am able to regularly find ground chicken at the grocery store so I was excited to give it a go.  I started out making larger chicken patties that are excellent on their own or made into chicken burgers for a hand held meal (see variation at the end), but the recipe works just as well for those ever tempting little nuggets of deliciousness I so fondly recall.  It just comes down to the size and cook time so keep that in mind as you go along.  It's easy to adjust seasoning to your tastes, but you'll want to keep in mind the wet to dry ingredient ratio since going too far in one direction can give you either a gooey mess or a dried out hockey puck, and nobody wants to eat that.  For something they do want to eat, check this out and give it a go:

1 pound of ground chicken
1 quarter cup of whole milk
2/3 cup bread crumbs Italian style
2/3 cup panko bread crumbs
1 quarter cup Parmesan cheese
1 teaspoon garlic powder
1/2 of a small yellow onion grated
Salt and pepper
Vegetable oil for frying

Hardware: high edged fry pan, optional - cookie sheet

1. Mix together the milk, garlic, onion, salt and pepper. Add in the ground chicken and combine with your hands. Gradually add in half of the Italian bread crumbs, half of the Panko bread crumbs, and the Parmesan cheese working it into the mixture evenly with your hands.

2. Toss half of the extra breadcrumbs in a bowl big enough to move one of the chicken patties around in and mix together. Form into 8 equal patties or into two inch round “nuggets.”  Put one patty in at a time and shake lightly to coat the first side, flip and repeat. Remove the patty and press both sides to help the bread crumbs stick. Place on a plate and repeat with the rest of the chicken patties, adding the remaining breadcrumbs to the bowl when it runs low. Place in the fridge while bringing oil to temp.

3. Bring oil to 350F or a bread cube browns in 1 min. Cook time depends on size and thickness of the patty, internal temp needs to be 165F. Flip at least every minute for even browning.  Place on a wire cooling rack if possible and salt lightly as they come out.  Test as needed for internal temp.

* For 8 patties (from 16 oz of ground chicken, so approx 2-3 oz each once all the ingredients are added) I was good with approximately 3 minutes but you will need to test this to be sure as you go. Once golden you can always toss them in the oven to finish or keep warm. 

Alternate variation: Skillet Chicken Burgers

Ingredient changes:

1/3 cup Italian bread crumbs

1/3 cup Panko bread crumbs

1 tbsp oil

Hardware changes: 

cast iron skillet, optional cookie sheet

Complete Step 1 above.

2. Form into 6 equal patties and place in the refrigerator to cool while you prep your side dishes and the cast iron skillet. Turn the oven to keep warm.

3. Add a tablespoon of oil to the skillet once it is hot and swirl it around to coat. Cook the patties 3 at a time. Sear lightly and then lower the temperature some and continue to cook for about 3-5 minutes. Then flip and repeat. Once the internal temperature has reached 165F place in an oven safe dish in the oven to keep warm. Repeat the process with the second batch.

Optional topping ideas (not to be used all at once!): provolone cheese (melted on top in the oven), mayo mixed with Parmesan cheese, ranch dressing, relish, lettuce, tomato, yellow onions sauteed with the burgers in the skillet…

Slow Cooker Tomato and Roasted Red Pepper Soup

or easy comfort food for fast or frozen

Tomato soup and grilled cheese is a classic comfort food combination that many people love from childhood on.  Yes, it is true that you can get this in minutes from a can, and there are times that I will admit that I crave just that.  There is just something about your childhood favorites that can bring those wonderful feelings of simple joy flooding back.  It is also true that this can be made stove top in about 40 minutes, but I am a fan of instant satisfaction and slow cooking not only gives you dinner in the same amount of hands on time it would take you to cook up the canned version but it also gives the flavors even longer to mingle and get to know each other.  The additions to the flavor give the soup a bit more depth without being overwhelming and it is a great base to build from and try out different combinations.

Bonuses for stress reduction: this can easily be a back up pantry meal made with items you can keep on hand, it freezes really well in individual portions for lunches and in freezer bags for family meals.  We've tried three different variations and love them all!  The tips for alterations are included at the bottom.  I hope you enjoy and find some new ways to customize it to your tastes!

The base version is great alongside provolone topped garlic bread or mozzarella grilled cheese sandwiches (outside sprinkled with house seasoning before cooking).  Here's how it's done:

2 tsp dried minced onion
½ tsp fresh minced garlic
¼ tsp salt
½ teaspoon paprika
1 can crushed tomatoes (24 oz) or 2 pounds fresh tomatoes, chopped
½ cup sliced roasted red peppers (prepared already, about ½ of a jar)
4 cups vegetable or chicken stock

Hardware: slow cooker, immersion (or regular) blender

1. In the slow cooker: Add the tomatoes, roasted peppers, onion, garlic, salt, and paprika. Stir well to combine. Next add in the stock and stir until blended.

2. Cover and cook on low for 8-10 hours.

3. Using an immersion blender (or transfer to a blender, working in batches), puree until almost smooth. Stir well then season with salt and pepper to taste.

Add in options for serving: 1 cup frozen cheese tortellini, a drizzle of olive oil and Parmesan cheese for garnish. Directions - turn the slow cooker up to high after step 3.  Add in the frozen tortellini. Continue to cook until heated through, approximately 20 min. Then top each bowl with a drizzle of olive oil and a light dusting of freshly grated Parmesan cheese.  

Alternate variation: Add ½ tsp chili powder in with the other spices and serve drizzled with both olive oil and lime juice. This version could be served either hot or chilled (try it with some diced fresh bell peppers and tomatoes tossed in).

Simply Shortbread

or a slightly less dense and crumbly comfort food delight

I love shortbread.  It has been one of my favorite comfort foods from the time I could climb up onto my mom's counter and sing until she made some for me ("mama's little baby loves short'nin, short'nin. mama's little baby loves short'nin bread" I assumed this was referring to shortbread as a kid but I was wrong, it got my message across anyway though).  There are many ways to enjoy shortbread and I have made a lot of them: bars, triangles, Irish, Scottish, "muffins," and cookies.  Everyone in our family loves shortbread so I have never had any complaints about these experiments, and the minimal time commitment is a huge bonus when you need comfort food fast for quick stress reduction.

Most shortbread gets kind of crumbly after the first day so my husband uses that as an excuse to eat as much as he can within the first 8 hours after they are made.  Well, I wanted to have some that I could hide away for my lunches, at least for a couple days, so I started looking at recipes again trying to find something a little less dry.  It takes a few more ingredients this way but the comfort lasts a few more days so I think it is worth it, plus when it comes out of the oven my family is lining up at the kitchen door so I think that speaks well to its success.  I hope you enjoy it as much as we do!

2 cups white flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup powdered sugar
1/2 cup granulated sugar + 1 tbsp
1 cup butter softened
1/4 cup milk

Hardware: 8" square or 9" round glass baking dish, stand mixer or hand mixer

Preheat oven to 350 F

1. Add the flour, baking powder, salt, powdered sugar, 1/2 cup of granulated sugar to the mixing bowl and turn on for a few seconds on the lowest speed to stir well.

2.  While it is running, add in the butter in tablespoon sized sections.  Once all the butter is in, pour in the milk.  Turn the speed up one level and mix until a stiff dough forms.

3. Grease the baking dish and then dump in the mixture.  Spread it out evenly and pat down lightly so the thickness is consistent and it reaches all edges (I like to take a piece of plastic wrap and lay it over the top during this process if I need to keep my hands clean).  Prick holes evenly throughout with a fork and then sprinkle remaining granulated sugar over top.

4. Bake in oven for 30-35 min or until it is turning golden.  Take out and place dish on a cooling rack.  Allow to cool until "warm" to touch then cut. (I suggest 1" x 2" rectangles in a square baking dish)

Good for the Soul Gumbo

or this Northern girl's take on a Louisiana classic

Well, here it is - my 100th post!!! (cue the balloons, streamers, Chinese lanterns, and celebratory music)  I know, I know, I should have hit it last year at the latest but I am still thrilled to reach this milestone and to have each and every one of you along for the ride.  I truly appreciate your interest in my thoughts and recipes whether this is your first visit or you are a regular viewer.  To me recipes are to be shared and not hidden away as "secret" so the original cook is the only one who can make them "just right."  Inspiration comes from many sources and whenever I can recall who or what inspires me I do my best to credit the source, though often I take bits and pieces from friends, the web, and various books so it is hard to trace.  I hope that you are enjoying the recipes that I am sharing here and are able to make them your own by adding the flavors and ingredients that you love because that is where food and cooking really come to life.

I thought about what may be an appropriate recipe to share that properly celebrates reaching this milestone and one practically sprung to mind - Chicken and Sausage Gumbo.  This is one of my husband's new favorite dishes, it even ranks right up there with Shepherd's Pie and I thought nothing could possibly reach that level.  This dish is a labor of love.  It is not a quick weeknight meal for us but rather one to savor from the moment the vegetables are sauteing until the last bowl of leftovers has been enjoyed.  It just makes you feel good when you are eating it and warms you from the inside out.

I learned a base for gumbo in a cooking class so I used that basic technique for the process, then I adjusted the seasonings and ingredients to fit our tastes.  I have no idea how true this is to what is traditionally considered to be gumbo, but I highly suspect that mine lacks the strength of spice that is used so if you are used to more spice you may want to adjust it to taste and can expect to have to add a fair amount.  We love it just as it is.  Here is how this northern girl takes on gumbo:

Chicken and Sausage Gumbo

8 tbsp (1 stick) of butter
1 tbsp olive or vegetable oil
1/2 cup cut or medium dice celery
1/2 cup cut or medium dice carrots
1/2 cup diced yellow onion
2 tsp fresh minced garlic
8 tbsp flour
1 tsp Gumbo file
1 tsp Cajun seasoning
1/2 tsp house seasoning
1 can diced tomatoes (12 oz)
8 cups chicken stock
2 fully cooked boneless chicken breasts
9 oz Kielbasa (about 2/3 of a 14 oz package)
1/4 - 1/3 cup very small dice mixed bell peppers
1-2 cups cooked rice

Hardware: dutch oven or large stock pot
Time investment: 1 hr 30 min

1. Melt butter in the bottom of the pot with the oil (to help prevent burning). Add celery, carrots, and onions. Cook for 5 minutes stirring occasionally.

2. Add in the flour, mixing well, and continue to cook until the roux becomes a medium brown (you will need to stir frequently, being careful not to burn). Approximately 7-8 min.

3. Season with Gumbo File, minced garlic, Cajun spices, and Top Secret. Blend spices into the roux.

4. Add the tomatoes, and then stir in the chicken stock until evenly blended. Continue to simmer for at least 45-50 min

5. Add in the cooked chicken breast, kielbasa, and peppers.  Stir to combine.  Heat for an additional 15 min, then turn the temperature down to low and cover to keep warm until ready to serve. Stir in the cooked rice before serving or place in the bottom of the bowls before pouring the gumbo over top.

Serve with fresh cornbread or biscuits.

I don't have a picture, I am sorry.  Every time I make it I forget until after we have eaten it all.  Hopefully I will remember next time and be able to add one for you all!

Fast from Frozen: Pressure Cooker Chicken in Duck Sauce

or how I got my husband to like frozen chicken

So once again I forgot to defrost chicken the night before, and since my husband claims the texture of frozen chicken seems off I generally have to take it out the day before so it can go in the slow cooker in the morning.  Well, some days that is just a bust.  So what can I do with frozen chicken?!  Turns out, boneless frozen chicken cooks just fine in the pressure cooker.  That's right, my beloved pressure cooker has a new purpose in life - to save me from failure to plan.  I have used it for applesauce, quick and easy risotto, pork ribs, and of course my all time favorite - corned beef (among other things).  But I had no idea it could work with frozen foods too.

I was inspired by an entry on the blog Frieda Loves Bread that used frozen chicken breasts and BBQ sauce in an electric pressure cooker.  I tried a variation on hers first with the frozen thighs, I used more sauce than she did (though less honey) and coated both sides before cooking.  I also had to shorten the time for the thighs since they are smaller.  They turned out great!  So I decided to go on a search for other sauces I could do this with and found quite a few possibilities.  I settled on a sauce inspired by Chinese Duck Sauce.  I like one pot meals that are quick and easy, this was pretty close to perfect in that sense (it lost one point because rice has to be cooked separately).  That was made up though because it was easy enough that I could do most of it with my toddler on my back in our Ergo, though she did have to step aside when we got to the pressure release part.  And the huge bonus?  My husband doesn't notice any texture differences from fresh chicken!  This was a winner all around.

Here's what I did:

4 boneless chicken thighs frozen (or 3 chicken breasts)
2 carrots peeled and cut into bite sized chunks
½ cup bell pepper (mixed varieties) cut into strips
1/2 teaspoon paprika
1/4 cup white wine
1/4 cup chicken broth
1/4 cup pear sauce
2 tablespoons white vinegar
1 teaspoons minced ginger
2 tablespoons honey

Hardware: Pressure cooker (I use a standard cooker, but an electric one would work too)

1. Put everything except the chicken and vegetables in the pressure cooker pot and heat to a simmer uncovered. Stir until everything is dissolved and well blended.  This will only take a minute or so.

2. Add the prepared vegetables to the pot.  Then place the chicken facing up in the sauce to coat the bottom with the sauce, after a minute flip over so they are upside down in the cooker in a single layer. Secure lid and bring to high pressure. Cook for 9 min for thighs, 12 min for breasts (from frozen, time is shorter from fresh - probably 4 to 5 minutes instead).

3. Remove from heat and release pressure according to manufacturer guidelines. Remove the lid and flip the chicken over again to coat with sauce, allow to sit for a couple minutes.*

Serve over prepared rice or noodles (I like white rice or udon noodles but other styles would work well too).

* If you desire a thicker sauce, remove the chicken and vegetables to another container and cover lightly with aluminum foil. Bring the liquid in the pot back up to a simmer and cook, stirring occasionally, until it reaches desired consistency. I would recommend adding a bit of a slurry (equal parts cornstarch and water) to speed this up.

We were out of rice when we made this last but it was definitely delicious as is!

Homemade Hot Chocolate Mix

or how to thaw out on this cold winter days

Can I just say it?  I am done with the cold weather.  I have lived in Michigan most of my life and adore the change of seasons, but this winter is definitely one of the most frigid that I can remember.  We have set records for low temps as well as snowfall this year and I am ready for the thaw!  I am generally warm blooded and have been known to go the entire winter season without ever donning a sweater for fear that I would melt in the warmth.  This year I have felt like I couldn't get warm no matter what I have done on multiple occasions.  So yes - in case you are so unwise as to risk your life and ask - it is indeed cold enough for me.  I know I will be the first to complain when the temperature goes over 80 F this summer and I feel no shame, all I am asking for is a balmy 32 F so my daughter can play in the snow that is piled up around our house.  Well, enough of my rant, but I do feel a bit better getting that out.

What it comes down to is how can I possibly stay warm?!  I don't drink coffee, it upsets my stomach and the caffeine is just too much.  I love tea, both with and without honey, but can only drink so much.  I have always liked hot chocolate but the aftertaste you get from many commercially made mixes was a big turn off.  So I started looking into making my own.  It can't be that hard, right?  Well there are a ton of tasty recipes on the web.  And no doubt the very best involve melting chocolate of various types on the stove top with milk, but that is hardly portable and they simply don't have a stove top in the office.  The mix I decided on was based off of Alton Brown's recipe here.  I made a couple changes but you can't really mess too much with perfection.  The type of cocoa powder makes a big difference, I am happy with something like Hershey brand cocoa but it would be divine with higher end dutch cocoa.  The best part of this recipe is that there is no chalky or weird aftertaste, and you can always adjust the mix by adding more or less cocoa and/or sugar to your tastes.  I use a food processor or blender for this, it makes the particles smaller and they dissolve more easily, but you can simply mix by hand if you prefer.  Here's how I stay warm:

1/2 cup powdered sugar
1/2 cup granulated sugar
1/2 cup cocoa powder
1 1/4 cups powdered whole milk
    (if using granulated the food processor/blender is essential)
1/2 tsp salt
1 tsp cornstarch

Hardware: food processor or blender

1. Pour the powdered milk into the food processor and pulse until smooth.  Next add in the granulated sugar and repeat.

2. Add the remaining ingredients to the processor and pulse a few times until it appears to be consistent throughout.

3. Use 2-4 tbsp per 6 oz serving depending on how strong you like the flavor.  You can mix into hot water, hot milk for extra creaminess, or try my favorite - hot water with an ounce of heavy cream and a teaspoon of honey.  Store remaining mix in an airtight container.  

Italian Inspired Greek Yogurt Chicken

or Italy and Greece in harmony in my oven

There has been a recipe floating around the internet for "melt in your mouth chicken."  It has made appearance across the board on Facebook and Pinterest.  So I would like to preface this with saying that this is not a 100% original recipe, it is a modification on that base.  I would not describe it as "melt in your mouth" even when I did follow the original, but it is quite tasty and I believe greatly improved by a few small adjustments.  I love the use of Greek yogurt in place of the more traditional mayo in this type of baked chicken but I did not like the top texture of the mixture when baked and felt it needed a different seasoning base.  Because of this I adjusted some of the measurements and added Italian breadcrumbs both in the mix and over everything to give it a bit of a crispy top.  The mixture that tops the chicken is also great as a thin layer of filling in crescent rolls or as a white sauce for homemade pizza.

This recipe gets bonus points for very short prep time so I can spend the 45 min cook time elsewhere, it is also a "little helper" friendly prep since a toddler or kid could help stir the topping blend before applying.  Both of these greatly reduce stress in my kitchen.  I hope you enjoy this recipe as much as we do!  Here's how it's done:

3 large boneless skinless chicken breasts
1 cup plain Greek yogurt
1/4 cup Parmesan cheese
3 tbsp + 1 tbsp Italian breadcrumbs
1 tsp garlic powder
1/2 tsp house seasoning

Hardware: small mixing bowl, baking dish or cookie sheet

Preheat oven to 350 F

1. Spray baking vessel with cooking oil then add the chicken breasts evenly spaced (they can touch if using a smaller dish)

2. Add the remaining ingredients (with the exception of the 1 tbsp of breadcrumbs) to the mixing bowl and stir until you reach an even consistency.  Divide the mixture between the chicken breasts and spread out to cover the top of each completely.  Sprinkle the remaining breadcrumbs over top.

3. Place in the oven and bake for 45 min or until the internal temperature is 165 F

Delicious Dill Pickle Dip

or the dip that conquered the world

I know, it has been ages since I have posted.  I have this crazy thing called a toddler that just draws all my attention away from everything else most days.  I absolutely love it.  But I do need to keep better track of my recipes and this blog helps me to do that.  t also helps me to remember just how much the act of cooking and experimentation in the kitchen helps me to relax and find balance in my life.  My darling girl is not yet 2 years old, but when she reaches that point this Spring she will be joining me in the kitchen in her learning tower.  She wants so badly to help her mama out and I can only hold her during certain things.  So in order to help myself refocus on utilizing my stress relief tools in the kitchen I am going to try to dedicate at least a little of my time back to this blog.  I hope that you all enjoy the connection and recipes I have to share as well.

I decided to make my return debut with a recipe that I have been making since November that has been getting rave reviews.  It is a perfect balance of creaminess, salt, and texture.  It is incredibly versatile and can be served in many ways.  I have to make it to bring places or I will sit down and eat the whole bowl by myself!  It has quickly become one of my top three party dips - Dill Pickle Dip (it often goes alongside my other two homemade dips/spreads fromage forte and french onion dip).  It is easy to make and easy to eat.  If you have leftovers (somehow) it makes a great sandwich spread too.  Here is how I do it:

16 ounces Sour Cream

1 package Cream Cheese (8 Oz.) softened 

Garlic Salt And Garlic Powder To Taste 

Pickle Juice from the jar of pickles used (add Until Dip Is The Right Consistency) 

Pickles (dill or bread and butter variety) 

½ tsp Dill weed 

1. Beat sour cream, cream cheese, seasonings. 

2. Gradually add pickle juice until you reach your desired consistency. 

3. Finally stir in diced dill pickles. 

4. Refrigerate for a couple hours or even overnight to enhance the flavor. Serve with rippled potato chips, veggies, or pitas

Dill pickle dip is in the top of the three part dish, 

the other two dips/spreads are fromage forte on the left and french onion on the right

Better Than Basic Baked Chicken Drumsticks

or economical and delicious weeknight chicken

Things certainly ebb and flow with a toddler in the house.  Add into the mix two parents constantly re-adjusting their "groove" to the season at hand and it adds up to chaos at dinner more nights than not.  With our budget tighter than before it doesn't give a whole lot of flex room for impromptu inspiration either, so I have been working on dinner planning and digging up some old favorite recipes to add into the rotation.  Summer is giving way to Fall so our stir fry/veggie sautes are turning to the roasted route and our oven is making its grand return to use.

This week we revived my old chicken drumstick recipe and served it alongside a delicious mix of roasted veggies from the Farmers' Market (recipe to come soon).  This was great because the chicken was on sale, we used farm fresh local veggies, the rest of the ingredients were already in our pantry, and the leftovers were cut up and mixed together for an easy lunch the day.  I have done several variations of this recipe and they have always turned out great, alternate ideas are included in the ingredient list to shake things up.  The chicken is so tender it practically falls off the bone, you can reduce the liquid by half a cup if you want to make sure it is more of a finger food type of meal.  I hope you enjoy it as much as we do!  Here's how the chicken goes down:

Chicken drumsticks - 6 to 8
House spice blend - 1 tbsp
Paprika - 1 tsp (can replace with 1/2 tsp sage for more traditional flavor)
Chicken stock - 1 cup
White wine - 1/4 cup (optional, replace with chicken stock if desired)
Dried minced onion - 1 tbsp
Salt & pepper

Hardware: glass baking dish large enough to fit chicken without overlap

Preheat oven to 350 F

1. Add chicken stock, wine, and dried minced onion to the baking dish.  Stir to combine.

2. Next add in the drumsticks, alternating direction so they fit loosely together like a puzzle (there should be a little space between each if possible)

3. Season the chicken with spice blend, paprika, salt and pepper.  Cover with aluminum foil and bake for 30 min.

4. Remove the foil and turn the oven up to 450 F, return to oven for 10 min uncovered.

5. Turn to broil for a few minutes to crisp the top.  Carefully flip the drumsticks over, season with spices again, and broil to crisp skin.  Remove from oven and place the chicken on a plate separate from the stock mixture.

Optional: heat the stock mixture until simmering, slowly stir in a couple tablespoons of a slurry mixture (equal parts cornstarch and cold water), and season to taste.  Serve as gravy with the chicken.

Baby Steps - Baby Food Days

or hey, I am alive and well, how about you?

My cooking these past few months is, well, uninspired.  But I have been doing more experimentation than I thought when I reflect on it now.  It is very challenging to find the time to explore the world of food int he way that I used to when I have a very mobile baby/toddler cruising around.  What I have realized is that while my cooking did not come to a complete halt, it did in fact dwindle, but it never came to a complete stop.  I have spent several months focusing my culinary energy on that darling little benevolent dictator of mine.  We have had a lot of fun exploring the world of foods with this bundle of ever energetic joy and I am here to share a few tips with you as I begin a mini series of posts on my dearest daughter's journey through food.

Here is some of what I have learned:

1. There is no one true way.  I was a bit afraid of baby led weaning but I did not want to feed my child overly processed foods.  So we did homemade purees, modified BLW, and baby cereals (primarily oatmeal, made with breastmilk).  I am happy that we did all of this, I believe the combination made the process easier on all of us.  It gave us healthy foods for our little one, the independence of finger foods, and the convenience of baby cereals combined with the nutrition of extra breastmilk.

2. Do not give up on new foods.  Everyone says it, and to be honest I was fed up with hearing it for a few months there, but it is completely true.  There are days when our sweet child will down over a half a cup of green beans in a single setting, and others where she will turn her nose up at it the second it hits the plate.  There is no way to predict which way it will go.  Just keep trying new foods, give them to them over and over again, and keep back-up options on hand.  It saves a lot of stress to have a container of cooked peas and one of homemade applesauce in the fridge for just such an occasion.

3. Be inspired by your child.  For us the exploration of food along with our little one has brought us back to the table together for dinners.  We decided early on that we wanted to establish the table as the place to eat and made a point of sitting down together every night for dinner starting around 6 months old.  This has become an important part of our evenings.  We share food, events of our days, and just enjoy each other.  Our daughter doesn't get toys at the table.  Instead she gets options for food and drink.  If she starts playing with her peas and feeding them to the dog (whose stomach has been taking a hit as a result lately), we switch to potatoes, if she gobbles that up we move back to the peas or move on to bread.  We spend the time chatting about our days as well as hers.  We engage her as well as each other.  We had been in a rut and meals were themselves inspired but the experience of consuming them was not.  I feel like this level of eating has added a lot of enrichment to our lives.

It has been the start of a new phase in our lives and it has been a whirlwind.  The next few posts will highlight how we progressed from nursing to transitional foods to toddler foods as our child has grown.  I hope you enjoy this divergence from my standard posts.

Make Ahead Meatless Lasagna

or a simple comfort food delight

So, I missed February.  It was a short month, it just kind of sneaked right past me, very ninja like as a matter of fact, I was powerless to stop it... In summary - I am sorry.  And I am going to try to make it up to you in a single, short post.  A delicious post.  A post that defines my cooking as of late - ready made comfort food.  I hope you accept my cheese covered, carb filled, olive branch - make ahead lasagna.

I have been making lasagna for year and never put it together for a post because I always felt it was pretty straight forward and what I considered a "Sunday night dinner" since it was difficult to do after work during the week.  Since my focus has been on slow cooker and make ahead meals for the past few months, my perspective on lasagna has changed quite drastically and I have taken the time to finesse my recipe a bit.  The most recent addition is a single layer of provolone in the middle, I think this adds a nice depth to the flavor without overpowering the rest of the dish.  Last night my husband declared this recipe as the best yet, and for him that is saying a lot.  Check it out, I hope you enjoy it as much as he did!

lasagna noodles (9 or more if needed for larger dish)*
15 oz ricotta cheese (1 tub)
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
4 slices of provolone cheese
1 egg (or equivalent of egg substitute)
2 cups marinara sauce (store bought or homemade)
1 tsp garlic powder
1/2 tsp parsley
1/2 tsp oregano
3 tbsp Italian bread crumbs

Hardware: soup pot, rectangular glass baking dish

Preheat oven to 350 F

1. Bring water to a boil and cook noodles according to package directions.  Drain and rinse so they are cooler to handle, set aside.

2. In a mixing bowl, combine 1 1/2 cups mozzarella cheese, ricotta cheese, Parmesan cheese, and raw egg (scrambled).  once thoroughly combined add in the spices and mix well.

3. Spread about 1/2 cup of sauce in the bottom of the baking dish.  Layer 3 lasagna noodles across the bottom (they should touch and not leave too much space), top with half of the cheese mixture, smooth another 1/2 cup of sauce over the layer.  Add a second layer of noodles, remaining cheese mixture, the slices of provolone, then a half cup of sauce.  Add the final layer of noodles, then the remaining sauce, sprinle breadcrumbs evenly over the sauce, top with the remaining 1/2 cup of shredded mozzarella, and cover the dish with aluminum foil.

- at this point it can be refrigerated or frozen if prepping as a make ahead meal, if freezing remember to remove from freezer the night before cooking for adequate thaw time -

4. Bake covered for 45 min.  Then remove the foil for the remaining 10 min to melt the cheese.  Take out and allow to rest for 10-15 min before serving.

* you can use "no boil" noodles instead provided you aren't freezing it and it is much faster prep, it does tend to be a tad more watery with them in my experience though

Slowly Simmering Hot & Sour Soup

or crock pot cures for colds and cold days

Well, the slow cooker has become a permanent fixture on our counter top these days.  Between still adjusting to life with baby girl, to lower energy due to the Winter months, to colds and other health issues weighing us down, it has become the essential tool in our kitchen at least twice a week.  There are only so many vegetarian options to make that appeal to all of us, and my system is still not prepared for meat to be a big part of my diet, so it came time to expand my horizons and try something new.  I don't have many Asian inspired dishes in my everyday repertoire so I thought that might be a good place to start.  Now, I do not generally have a well stocked pantry for Asian style dishes.  For the most part I tend to do stir fry or panko breaded variations when exploring this realm and they do not require a whole lot.  Because of this, the cost of this experiment was a bit more than it will be in an ongoing basis.  Now that I have the essentials on hand (sesame oil, seasoned rice vinegar, white pepper, Sriracha and extra soy sauce) I only need to pick up mushrooms, bamboo shoots, and water chestnuts to make this happen on any given weekday.  I generally have chicken/vegetable base on hand already, along with ground ginger.

This can be prepped the night before and just tossed together in the morning so it makes a great dish for busy days.  It is also excellent as a freezer meal, either toss all the ingredients together raw in a large freezer bag so it can be a dump and go meal or cook and freeze in smaller portions (just don't add in noodles until reheating, they do not freeze well).

3 cups stock (chicken or vegetable base)
2 cups water
2 cups sliced mushrooms
1 can bamboo shoots
1 can water chestnuts
1 1/2 tsp sesame oil
3 tbsp soy sauce
3 tbsp seasoned rice vinegar
1/4 tsp red pepper flakes
a dash of ground white pepper (if you have it)
1/2 tsp ground ginger

Sriracha and/or soy sauce for finishing

optional add-ins: 1 cup cubed firm tofu, 1 bundle of udon noodles, or 1 bundle of rice noodles

Hardware: slow cooker (crockpot)

1. Rinse and dice up the sliced mushrooms (you can leave them larger if you want, but I prefer them to be even smaller).  Drain the bamboo shoots and slice lengthwise.  Drain the water chestnuts and cut in half.  Add all the vegetables to the slow cooker and stir to combine.  (If you are including tofu, add that in at this time too)

2. Add in the sesame oil, soy sauce, rice vinegar, and spices.  Pour the stock and water over top.  Stir all the ingredients together so they can begin to get acquainted.   It looks very full at this point in my 5 quart slow cooker but it does cook down as the mushrooms shrink.

3. Cover and cook on low for 8-10 hours.

4. If you are using udon or rice noodles, add those in during the last 30 min or so of cook time and make sure to stir well as they soften.  Serve topped with a drizzle of Sriracha for a little more spice or soy sauce to balance the spice.


Sadly I still have not resolved my photo limit issue, but when I do there will be photos.  I apologize for the lack of visual evidence.  

Skinny-ish Spinach Quiche

or pour and go crust-free quiche

I have recently come to love making quiche at home.  I make individual ones for breakfasts on the go and full sized ones for dinner, with leftovers for lunches.  It took me a while to sort out the right combination of ingredients, and even now I still tend to change it up a bit, but I think I have settled on a pretty solid base recipe.  I use egg beaters, or egg substitute, in this recipe for two reasons 1) it is healthier than whole eggs in some respects and 2) it is a lot easier - less mess and faster prep.  I know what you are thinking, is it really that hard to crack and scramble 5 eggs?  The answer to that is yes.  Yes it is.  Particularly when I have a squirmy baby insisting on mommy time during meal prep.  But even without that, it just goes a bit faster overall (and if you use frozen veggies instead of fresh it can be a fantastically fast throw together meal).  If you are a traditionalist or are involved in an anti-egg substitute movement feel free to prep with the 5 whole eggs, I won't judge.  The one adjustment I do make periodically is whether or not to include 2 tbsp of flour in the egg mixture.  I am still not sure how I feel about it and alternate each time I make it, I'm indecisive like that.  Feel free to try tossing it in if you are feeling adventurous.  Here's what I've got:

1 1/2 cups egg beaters (or 5 eggs)
1/2 cup heavy cream
1 tbsp dried minced onion
2 cups shredded mozzarella cheese
1/4 cup Parmesan cheese
1/2 tsp garlic powder
salt & pepper
nutmeg - just a dash
2 tbsp Italian bread crumbs
1 bunch fresh spinach
2 tbsp olive oil

Hardware: saute pan, glass pie dish, mixing bowl

Preheat oven to 350 F, spray pie pan with nonstick spray.

1. Saute spinach in olive oil with the dried minced onion until wilted.  (if using frozen spinach - thaw in the fridge in advance and when prepping squeeze out all the water, then stir in the dried minced onion, no saute)

2. In the mixing bowl add the egg beaters and heavy cream, mix until well combined.  Season with garlic, salt, and pepper.  Pour in the spinach mixture and stir again to combine.

3. Add in both of the cheeses and stir well.  Pour into the pie pan.  Sprinkle the breadcrumbs evenly over the top.

4. Bake for 30 min.  Then remove and allow to set for 10 min before slicing and serving.

(Sadly, no picture.  Blogger is claiming I maxed out my limit so until I sort out a resolution we are a sans picture blog.  My deepest apologies)

Ghosts of Recipes Past

or my body turned on me, so I am turning back the clock

Sigh.  This has been quite the year, and sadly my entries have taken the brunt of the neglect as a result.  Not only did our darling bundle of joy arrive last Summer, but my body decided that it was considerably displeased with its current situation.  The most severe issues landed me in the ER, and subsequently led to the removal of an internal organ that I would have preferred to have kept, but the side effect has been a lack of interest in food (if you follow me at all, you will know this would be devastating for me).  Fortunately as I am healing my interest in food is slowly returning, and hopefully my ability to eat meat!  Sadly, it is taking its own sweet time.  So, in loving memory of my lost appetite I bring to you today a selection of recipes from the past that I enjoy this time of year.  The ghosts of recipes past....

For the main event: brined and roasted turkey
We make this every year and I always have someone asking me what kind of turkey I buy or what I do to it to make it so tender and full of subtle flavors.  It really isn't that much work to prep it the night before and let it soak up all that goodness int he brine, if you haven't tried it before I highly recommend it.

Share-worthy side: homemade applesauce, stove top or pressure cooker
For me, a share worthy side dish must be kid friendly.  It must have a good base following.  And it should not be too outrageous   For the holiday season, I feel that applesauce appropriately meets all of this preliminary criteria.  It is easily customizable to show your own unique tastes, but it stands strong on its own as a base.

Decadent desserts: sugar cream pie or a variety of trifles 
Make ahead is the way to go, and it doesn't hurt to be easy and cheap as well.  With a well stocked pantry, the sugar cream pie only requires me to buy two items.  And the trifle doesn't even require the stove or oven!  Can they really get any easier than that?

Leftover lovers: thanksgiving in a bowl turkey soup
Because leftovers can be given new life, and really - don't we all deserve a second chance?

Oh So Simple Potato & Corn Chowder

or a slow cooker soup base for any season

I believe I have casually mentioned my ongoing love affair with my slow cooker, a bond which has only become closer now that I have entered into the world of mommy-hood.  Slow cookers are good for many things and since I was already on roll this month with two slow cooker recipes in the bag, I thought I would just go ahead and wrap it up on the same theme.  The last two were very hearty dishes, which is great for the blustery weather we are facing in our corner of the world, but not all slow cooker recipes have to be that way.  Soup is an excellent way to use your slow cooker year round without it always being heavy.  So to shine a spotlight on the versatile joy that is the slow cooker, I offer you today a recipe that can be easily modified for year round consumption.

I know, I know, potato and corn chowder sounds like a hearty comfort food, but it doesn't have to be that way.  What I love about this recipe, aside from how easy it is to throw together, is that you don't even have to decide on the consistency until the end.  The more concentrated base can be thinned out with more heavy cream or water if you prefer a lighter soup for warmer weather days.  The lighter soup also reheats nicely without thickening a lot.  If you want a heartier chowder type feel - just start with a half of a cup of heavy cream and go from there.  This can be prepped entirely the night before (with typical pantry staples none the less) and just dumped into the slow cooker in the morning, then it is just two quick steps before dinner and it is done!  Just three steps to yummmm... Here you go:

3 cups rich chicken stock (or 1 heaping tsp chicken base to 3 cups hot water)
1/2 tsp vegetable base (or 1 flavor boost packet)
6 medium sized golden potatoes, peeled and diced
6 oz frozen corn
1/2 tsp garlic powder
1 tbsp dried minced onion
kosher salt & freshly cracked pepper
1 cup heavy cream

Hardware: slow cooker and one of the following: immersion blender, blender, food processor, or (in a pinch) potato masher

1. Dump the following into the slow cooker: prepped potatoes, frozen corn, chicken stock.  Stir well to combine.  Add in the vegetable base, garlic powder, salt, pepper, and dried minced onion.  Stir again to ensure that the flavors combine and get all cozy together.

2. Cover and cook: on low for 8 hours or on high for 3-4 hours.

3. About 30 min before serving, strain out 1/4 of the potatoes and corn and set aside in a bowl. Process the rest until smooth with an immersion blender or one of the other options listed above (remember to allow extra room at the top if using a regular blender or food processor and follow manufacturer instructions to avoid burns).  Add the reserved potatoes and corn back in and stir well.  Add 1/2 cup heavy cream first then add additional cream or water until desired consistency is reached.  Turn the slow cooker to low and allow it to warm back up.  Enjoy!

Rock it Slow Root Vegetable Stew

or veggie converter comfort food success

So, every year the following equations enter my kitchen: Jacket weather = comfort food  -and of course-  Comfort food = meat + starch.  This year we have added to the mix: meat = digestive chaos.  Thank you benevolent little dictator for this lovely gift.  But, what can you do?  You work with what life throws at you, or in my case - what an adorable baby girl threw at me.  Well I am not about to abandon my comfort food for a second year in a row so in the spirit of embracing changes I converted my favorite beef stew recipe, posted earlier this month, to a vegetarian comfort meal.  I can still tolerate meat based broths so I used a combination of beef base and vegetable base but if you are a full on veggie it is just as yummy with all vegetable base (and those newly named "flexitarians" in the foodie world will probably enjoy it with entirely beef base).  You can even add some beef stew meat if you like, just make sure to brown it first, but be warned that this makes a pretty full crock pot as it is so you may need to cut back elsewhere a bit.

Get ready for some comfort food goodness, brace yourself, here it comes...

3 medium to large golden potatoes, peeled and diced
1 large sweet potato, peeled and diced
2 medium sized parsnips roughly diced
2 medium sized carrots roughly diced
1/2 large sweet onion diced
1 tsp fresh minced garlic
1-2 tbsp butter
4 cups vegetable or beef stock
1 cup red wine
1/4 tsp thyme
1/2 tsp parsley
salt & pepper
4 tsp cornstarch + 4 tsp water

Hardware: slow cooker, saute pan

1. Heat butter in a saute pan. Pour in the onions and saute for about 5 minutes, add the garlic and saute until the the garlic aroma fills the kitchen and onions are translucent (should only be a couple more minutes).

3. Dump the potatoes, vegetables and spices into the slow cooker.  Top with the onion and garlic mixture, add red wine, water, and beef broth. Stir well to combine so the flavors get all friendly together then cook on low for 6-8 hours.

4. Turn the slow cooker to high.  In a small bowl, blend 2 tbsp cornstarch with 1/4 cup water; stir into the stew and let simmer for a few minutes to thicken and integrate flavors. If needed, repeat the process again with the remaining 2 tbsp cornstarch. Season, to taste, with salt and pepper.  Allow to cook for about 10 min for all the flavors to settle down then stir and serve.  Enjoy!

Simply Slow Bacon Beef Stew

or a cold weather comfort food classic from my kitchen to yours

Not much time here now that baby land is in full swing, with our little girl quickly approaching 6 months old our free time is just as quickly dwindling.  I did want to take a moment though and "officially-ish" welcome everyone to comfort food season, the most wonderful season of all.  I adore Fall - the weather, the colors, the food - it is all my favorite things rolled up in one.  So here is a recipe that is like a great big bear hug welcome to comfort food season - slow cooker beef stew.  This recipe is really more "winter coat weather" than "jacket weather" but you need to prepare early for these things, planning is everything you know.

This recipe is not as straight forward as my favorite "dump and go" slow cooker recipes, but the extra effort to get those flavors working early is definitely a must.  There is a difference for the recipe if using slab bacon versus regular bacon, I recommend the slab bacon if you can find it, but either will give a great flavor base to the stew.  I highly recommend serving this up with some delicious baking powder biscuits (which can be made the day before for less stress).

6 slices of thick bacon, cut in half, or an equal amount of slab bacon cut into small cubes
1 – 1.5 pounds cubed beef stew meat
1 large onion, finely diced or minced
1 cup carrots, small dice
5 small yellow potatoes, well scrubbed and diced
1 cup red wine
3 cups beef broth
1 cup water
4 tbsp cornstarch
2 tbsp olive oil
1/4 tsp thyme, 1/2 tsp flat leaf parsley, 1 tsp fresh minced garlic
1/2 tsp salt, 1/4 tsp ground black pepper

Hardware: slow cooker, large pot or deep pan

1. Crisp bacon in olive oil in a large pot. Add beef and brown. (If using regular bacon, remove once crispy, crumble and set aside for topping later.  Slab bacon stays in with the beef to cook in the stew)

2. Add onions and carrots and saute for about 5 minutes.

3. Pour into slow cooker, top with potatoes and spices, add red wine, water, and beef broth, and cook on low for 6-8 hours.

4. Turn the slow cooker to high.  In a small bowl, blend 2 tbsp cornstarch with 1/4 cup water; stir into the stew and let simmer for a few minutes to thicken and integrate flavors. If needed, repeat the process again with the remaining 2 tbsp cornstarch. Season, to taste, with salt and pepper.  Allow to cook for about 10 min for all the flavors to settle down then stir and serve.  Enjoy!