Slow-Cooker Chicken & Dressing

The first time i made this it was a recipe using Stovetop Dressing mix. it also used a Cream of Soup. This is a revised version that i have since made. MUCH MIRE to my liking! Hope you enjoy!

Slow Cooker Chicken & Dressing Paula Smith 1-1/2 lbs. Chicken breasts 1 jar Batter Than Bouillon Chicken Gravy 8” skillet of cornbread, crumbled 2 slices loaf bread, crumbled 1/2 cup unsalted butter, divided 1 cup diced celery 1 cup diced onion 1 tsp. Salt 1 tsp. Fresh ground pepper 1 tsp. Poultry seasoning 1 heaping teaspoon Rubbed Sage 1/2 tsp. Dried Thyme 1 cup low sodium chicken broth Place Chicken in crockpot. Pour jar of Chicken gravy over the chicken. Crumble cornbread & loaf bread in mixing bowl. Using 4 Tbsp. Of butter, sauté the celery & onions until starting to get tender. Add the seasonings. Mix with the crumbled breads & spoon into the crockpot. Pour the broth over the dressing. Slice the remaining butter & place on top of dressing. Cook on low 4-5 hours.

Easy Cranberry Pistachio Cheese Log

Easy Cranberry Pistachio Cheese Log 10 Minute prep creamy, sweet and tangy Cranberry Pistachio Cheese Log is the EASIEST yet most impressive appetizer you will ever make! This festive goat cheese log can be made DAYS in advance so it’s the perfect stress-free appetizer for Thanksgiving, Christmas or any holiday party! Prep Time 10 minutes Total Time 30 minutes Servings 16 servings Ingredients Cranberry Pistachio Coating 1 1/4 cups fresh cranberries 1 cup shelled roasted, salted pistachios Cheese Log 7-8 oz. goat cheese log or tub 4 oz. cream cheese, softened 2 tablespoons honey 1/4 tsp EACH ground ginger, ground cinnamon, salt, dried thyme, dried rosemary ( I omitted herbs ) 1/8 teaspoon pepper 1/2 cup Cranberry Pistachio Coating mixture (in directions) Garnish honey Instructions Add cranberries and pistachios to your food processor and chop into small pieces (but don't over-process). Remove ½ cup and add it to a medium bowl. Add all remaining Goat Cheese Log ingredients to the bowl and stir to combine. Add this cheese mixture to a large piece of plastic wrap, and form into the shape of a log. Wrap in plastic wrap. Freezer for 20-30 minutes. We want the cheese log slightly firm so it holds its shape but is still soft enough for the Coating to be pressed into it. Line counter with about a large piece parchment paper. Add Coating ingredients to parchment and spread into a single layer square a little larger than the length of the cheese log. Add cheese log to the edge of the Coating and roll in Coating (see photos) until evenly coated, pressing coating into the cheese so it sticks. The cheese log can be refrigerated at this point until ready to serve or serve immediately. When ready to serve, remove from refrigerator 15 minutes beforehand so it can soften. Drizzle generously with honey just before serving. Serve with crackers. Notes prep ahead The cheese log can be wrapped tightly in plastic wrap and refrigerated for several days until ready to serve, then, remove from the refrigerator about 15 minutes beforehand so it can soften and come to room temperature. Drizzle generously with honey just before serving.

Honey Balsamic Sprouts

Honey Balsamic Sprouts Paula Smith 1 lb. . Sprouts, trimmed and halved Tbsp. Each olive oil & butter Tsp. Each of Himalayan Pink Salt & Fresh Ground Pepper Tbsp. Each Balsamic Vinegar & Honey Prepare Sprouts. Heat butter & olive oil in medium skillet over medium/medium-high heat. Season Sprouts with S&P. Add to skillet in single layer & sauté 10-15 minutes, partially covered & turning occasionally until tender and lightly browned. Drizzle with Balsamic & Honey, toss to combine. Serve.

Creamy Shrimp Nachos and more

Earlier this year, I started making SHeet Pan Nachos for a Girls night with Rick's former sitter and her daughter (occasionally, we allow her husband to come). we have had California Nachos, Chicken Nachos, Carne Asada Nachos and these Creamy Shrimp Nachos that were a favorite all around! Creamy Shrimp Nachos Ingredients • 10 ounce bag tortilla chips (Scoops are easiest to eat) • 2 cups Mexican Cheese • 1.5 lb peeled and deveined COOKED shrimp, tails removed and chopped into bite sized pieces • 1 cup mayonnaise • 4 chipotle peppers in adobo sauce, chopped • ½ white onion, minced • 2 teaspoons ground cumin • ½ cup chopped fresh cilantro • ¼ teaspoon black pepper • green onion, white onion, jalapeño, Crema, cilantro, avocado for garnish Instructions 1. Preheat oven to 400 degrees. Line a baking sheet with foil. 2. Spread tortilla chips onto the lined baking sheet 3. Mix shrimp, cheese, mayo, peppers, onion, cumin, cilantro and pepper in a bowl and stir to blend. 4. Spoon shrimp mixture over the tortilla chips evenly. 5. Bake for 3 minutes, then turn on the broiler and broil until cheese is golden and bubble, about 3 minutes. Serve with optional garnishes.

Lemon Butter Cod over Wilted Spinach & Parmesan Risotto

Lemon Butter Cod over Wilted Spinach & Parmesan Risotto This really came together easily and was very tasty! I used Tbsp. Flour, tsp. Crushed peppercorn & garlic, 1/2 tsp. Smoked paprika & 1/2 tsp. Kosher salt to season both sides of a cod filet. 2 Tbsp. Unsalted Butter & sautéed 2-3 minutes per side. Squeeze a bit of lemon over. Wilted spinach...just butter, Spinach, S&P sautéed, tossing 1-2 minutes until wilted. Risotto DIRECTIONS & INGREDIENTS Cook...shallot sautéed in butter. Add Arborio and cook 2 minutes. Add wine, S&P until wine is reduced. Add 1 cup chicken stock at a time, stirring until absorbed before adding additional cup. When stock is absorbed, stir in Parmesan and parsley. For the risotto: 1 cup arborio rice 2 tsp butter 1 shallot, minced 1/2 cup white wine 4 cups fat free chicken stock, hot salt and pepper to taste 1/4 cup grated parmesan cheese 2 tbsp chopped parsley

Crockpot Beef Stew & Spiced Mini Corn Muffins

Crockpot Beef Stew From my kitchen, Paula 3 lb. eye of round roast, fat removed and cut into 1” cubes 1 red onion, chopped 1 lb. carrots, cut into 1-1/2” chunks 1-1/2 pound bag of fingerling potatoes, larger ones can be cut in half. 1 packet Onion/Mushroom soup mix 2 cups water 1/2 cup dry red wine 1 tsp. Kosher salt 1 tsp. Fresh ground pepper 10 sprigs of fresh thyme 1 tsp. Kitchen Bouquet seasoning & browning sauce 3 Tbsp. Cornstarch Combine first 10 ingredients in Crockpot. Cook on low for 6 hours. Remove 1/2 cup of broth, cool & add cornstarch. Return to crockpot stirring into Stew, add Kitchen Bouquet. Turn to high and cook 30 minutes. Remove thyme sprigs and serve. Spiced Mini Corn Muffins Adapted from Valerie Bertinelli Ingredients Nonstick cooking spray, for the muffin pan 2/3 cup yellow cornmeal  2/3 cup all-purpose flour  2 teaspoons sugar  1 teaspoon baking powder  1/2 teaspoon paprika  1/2 teaspoon kosher salt  1/4 teaspoon ground cinnamon (omit) 1/4 teaspoon ground coriander (1/2 tsp.) 1/4 teaspoon ground cumin (1/2 tsp. ) 1/4 teaspoon cayenne pepper 1/4 teaspoon baking soda  2/3 cup buttermilk  1 large egg, lightly beaten  3 tablespoons unsalted butter, melted and cooled  3 tablespoons vegetable oil  Directions Special equipment: a 24-cup nonstick mini muffin pan • Preheat the oven to 375 degrees F. Spray a 24-cup nonstick mini muffin pan with cooking spray. • Whisk the cornmeal and flour together with the sugar, baking powder, paprika, salt, cinnamon, coriander, cumin, cayenne and baking soda in a large bowl and set aside. • Whisk the buttermilk, egg, butter and oil together in a small bowl, then add the liquid to the dry ingredients. Mix until just incorporated. • Divide the batter among the muffin cups (about 1 tablespoon per cup) and bake until puffed and golden and a wooden toothpick inserted into the center of a muffin comes out clean, about 11-13 minutes. Serve warm.

Summertime Pasta and Tomato/Cucumber Salad

Summertime Pasta Paula Smith 2 Tbsp. Olive oil 1/2 cup chopped red onion 1 package grape tomatoes 1/2 cup white wine 1 package Baby Spinach & Arugula 1 tsp. Weber roasted garlic & herb seasoning 8 ounces thin spaghetti, cooked al dente Pasta water 2 Tbsp. Each fresh chopped Italian parsley & fresh basil 1/4 cup shaved Parmesan In large skillet, sauté onion over medium high heat in olive oil for 2-3 minutes. Add tomatoes & cook until they blister & burst. Add wine & garlic herb seasoning, cook 1 minute. Add pasta, 1/2 cup pasta water, spinach & arugula. Toss until spinach & arugula wilt. Top with shaved Parmesan & herbs. Enjoy! Tomato Cucumber Salad Paula Smith 1 package Campari or Cocktail Tomatoes, quartered 1 English cucumber, cut in half & 1/4 inch slices 1/4 cup chopped red onion 1/2 cup Brianna’s Creamy Balsamic Vinaigrette Toss together, cover & chill 1 hour before serving.