Slow Cooked Pot Roast

Cooked with love? …. in a large electrical pot. Lol. A little morning prep work, place everything into the cooker, clean up & set a timer. Go to work, run errands, play with the kids, your fur babies, exercise, go brunching or whatever your heart desires. Low & slow eight hours later, an amazing delicious meal that may look fancy but didn’t require much of your time. That’s what I call a wonderful dinner! 

I have cooked this meal over the years with different ingredients, chuck vs rump, red wine vs no wine, worcestershire & Dr. Pepper soda at one point.  My suggestion is try what you like …it’s all about your taste preference : ) 

Note: I make a bowl of mashed potatoes as well. My Mom used to include mashed potatoes with this meal and my Dad is the one who taught me how to make mashed potatoes. 

#sundaydinner #cookedwithlove 

Ingredients: 2 lbs baby carrots – 3 russet potatoes, peeled and cut – 3 to 4 lbs rump round roast – 1/4 sweet or yellow onion, sliced – 2 sticks; ribs of celery 

Chicken and Dumplings

Sunday dinner — Tiffani Thiessen’s Pull Up A Chair cookbook was a Christmas gift and apparently so was the ’tis the season cold I had last week. Huge ugh! Still slightly lingering around, Tiffani’s chicken and dumplings recipe sounded perfect. The chicken is succulent, quantity of flavors and a touch of dry sherry. Apparently recipes including alcohol is a recurring theme for me throughout 2018 and the New Year, Lol. 

My Mom used to cook chicken and dumplings with Campbell’s chicken & rice soup, boiled chicken water, salt and Bisquick’s dumpling recipe. Distinctly remember my Dad was not fond of the dumplings, he liked the broth though. 

This recipe does require a little kitchen time — your taste buds will thank you! 

#sundaydinner #inspiredtotrynewrecipes #foodforthesoul 

Ingredients

  • 3 1/2 pounds bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper 
  • 2 tablespoons vegetable oil 
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 large onion, chopped 
  • 2 medium carrots, peeled and sliced 1/4 inch thick 
  • 1 small bulb fennel, trimmed, quartered and sliced crosswise 1/4 inch thick 
  • 1 parsnip, peeled and sliced 1/4 inch thick 
  • 2 cloves garlic, minced 
  • 10 tablespoons all-purpose flour 
  • 1/2 cup dry sherry 
  • 4 1/2 cups chicken broth 
  • 4 to 5 sprigs fresh thyme 
  • 3 to 4 sprigs fresh Italian parsley 
  • 2 bay leaves 
Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder 
  • 3/4 teaspoon kosher salt 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon freshly ground black pepper 
  • 3/4 cup buttermilk 
  • 6 tablespoons (3/4 stick) unsalted butter, melted 
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh Italian parsley 
  • 1 tablespoon finely chopped fresh dill 

Directions:

For the stew: Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. When the oil is shimmering, add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer to a plate and repeat with the remaining chicken. Set aside.

Add the butter to the same pot and melt over medium-high heat. Add the onion and 1/2 teaspoon of salt and cook until soft, about 5 minutes. Add the carrots, fennel and parsnip and cook until just tender, 4 to 5 minutes. Add the garlic and when it releases its fragrance, stir in the flour and cook, stirring, for 2 to 3 minutes. Add the sherry and stir, scraping up any bits stuck to the pot. Add the broth and stir to combine.

Tie the thyme, parsley and bay leaves together with kitchen twine, drop the bundle into the broth and add the chicken, taking care to fully immerse it in the liquid. Bring the stew to a boil, reduce the heat to low, cover and simmer until the chicken is fully cooked, about 1 hour.

Remove the pot from the heat and transfer the chicken to a cutting board. Remove the bundle of herbs and discard. When the chicken is cool enough to handle, remove the skin and bones and discard. Tear the meat into bite-size pieces. Using a skimmer or wide spoon, skim the fat from the surface of the sauce in the pot. Return the chicken and any drippings to the pot and bring the stew to a simmer.

For the dumplings: In a medium bowl, whisk together the flour, baking powder, salt, baking soda and pepper. Add the buttermilk, butter, thyme, parsley and dill and stir to form a thick, very sticky dough.

Using your hands, roll the dough into balls about the size of a golf ball. Drop the dough balls into the stew spaced about 1/4 inch apart. Cover and simmer over low heat until the dumplings are firm and cooked through, about 15 minutes.

Creamy Cole Slaw

This is my Grandmom’s recipe — I can hear her southern accent calling it “slaw”. Her laugh was contagious, stories were funny and her slaw was a tradition passed down.

I love a side of good coleslaw with seafood, ham, burgers, ribs (anything barbecue) and Thanksgiving dinner. For our family, Grandmom’s slaw became a holiday tradition!  I sat with my Mom and Grandmom shredding an enormous amount of cabbage & carrots the day before Thanksgiving….for years. 

Grandmom always added raisins. My older sister disliked having raisins combined so we made a separate bowl without too. It wasn’t until years later, I realized everyone’s idea of dressing does not include mayonnaise.

I find myself shredding a small portion throughout the year for home made happiness on the side. Serves 4-6 people, depending on portion. This recipe is definitely creamy with a slight crunch. 

#southernslaw #tradition #sidesalad 🥕

Ingredients: 

  • 1 medium cabbage head, shredded
  • 1 1/2 to 2 fresh carrots, shredded
  • 1 1/2 cups mayonnaise
  • 2 teaspoons distilled white vinegar
  • 2 tablespoons sugar
  • 2 ounce small box of raisins, optional

Directions: 

Remove outer layers of cabbage. Cut into 4 pieces. Shred cabbage (watch your fingers), place into medium/large mixing bowl. Rinse and peel carrots, shred and combine with cabbage. In a small bowl, combine mayonnaise & vinegar stir and then add sugar. Mix well. Pour dressing over the cabbage and carrots, stir together. Allow to refrigerate for at least 1 hour. 

Optional: for extra creamy coleslaw, allow to marinate overnight.