Slow cooker Curry Chicken

Slow cooker Curry Chicken



* 1 tablespoon butter
* 1 onion, chopped
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (14 ounce) can coconut milk
* 1 packet dry onion soup mix (such as Knorr® French Onion Soup Mix)
* 3 tablespoons curry powder, or to taste
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 teaspoons ground cayenne pepper, or to taste
* 3 large skinless, boneless chicken breast halves -- trimmed and cut into 1-inch pieces
* 1 cup green peas
* 2 cups sliced fresh mushrooms

To Make:

1. Set the slow cooker to the High setting.
2. Heat the butter in a skillet over medium heat, and cook and stir the onion until browned, 5 to 10 minutes. Set the onion aside.
3. In a large bowl, stir together cream of mushroom soup, cream of chicken soup, coconut milk, dry soup mix, curry powder, salt, pepper, and cayenne pepper until the mixture is thoroughly combined. Place the chicken into the bottom of the slow cooker, and pour the mixture over the chicken. Stir in onion, peas and mushrooms.
4. Cook on High setting for 1 1/2 hours, then reduce heat to Low and cook an additional 1 1/2 to 2 hours.

Brisket

I made this for dinner tonight and it was very tasty! Costco sells brisket and although it was NOT 10 pounds like the recipe called for it still turned out great. There is nothing better in the world to me than tender, salty meat!

Ingredients
2 cans Beef Consomme
½ cups Lemon Juice
1-½ cup Soy Sauce
5 cloves Chopped Garlic
2 Tablespoons Liquid Smoke
10 pounds Beef Brisket

Preparation Instructions
Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.
When fork-tender, transfer whole brisket to a cutting board. Remove fat, Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred.
You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
Brisket is great with mashed potatoes, with the juice spooned over the top. It’s also great on a sandwich with melted cheese.

Italian Wedding Soup

So we had an Italian Christmas dinner this year and this was my assignment. We had never had it before but everyone really loved it and it will stay in my rotation from now on. Enjoy

Mini-Meatball/Italian Wedding Soup

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef, or turkey or a mix of both
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta, rings, broken fettucini or ditalini (I used whatever curly pasta I had in the cupboard)
1 pound triple washed fresh spinach, coarsely chopped [I buy baby spinach and don't chop it]

In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.

Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled cheese sandwiches.

Orange Julius

I hope this isnt too lame, but we love this easy, delicious beverage. This will be our family night treat tonight.

Orange Julius

1/2 C Milk

1/2 C Water

1/4 C Orange Juice concentrate

1/3 C sugar

1 tsp vanilla

Put all ingredients in blender with 5 ice cubes and blend.