Perhaps should get out more…

I’ve discovered two great forms of entertainment recently. First, turning off the power bar for our entertainment “centre” and watching the kiddies try to turn the tv on when it’s not supposed to be. They get quite bewildered and it’s awesome. Second, the vacuum cleaner. I pull it out, and everyone runs for the hills screaming. It’s hilarious. They’re not scared, it’s just a ritual that they have. Upon reflection, maybe I need a hobby.

Here’s the Tuesday Recipe…on…umm…Wednesday. 🙂

Deluxe Potato Casserole (best. comfort food. ever.)

1 can condensed Cream of Chicken Soup
1 cup Sour Cream
1/4 cup chopped Onion
1/4 cup plus 3 Tbs melted Butter
1 tsp Salt
2 lbs Red Potatoes (chopped and peeled, but I’m far too lazy and never peel them- it always turns out all right)
2 cups shredded Cheddar Cheese
1 box Stove Top Stuffing Mix

1. Combine soup, sour cream, onions, 1/4c butter, and salt in a small bowl
2. Combine potatoes and cheese in slow cooker. Pour soup mixture over top, mix well.
3. Sprinkle stuffing mix over mixture, drizzle with remaining 3 Tbsp butter. Cover, cook on low 8-10 hours, or high 5-6 hours, or until potatoes are tender. Larger than 5qt. slow cookers require less time.

Creamy Chicken and Mushrooms

I love my crock pot, and I’ve had a couple people lately ask for recipes. I’ve got an awesome crock pot cook book that AJ’s mom got me for Christmas last year, so I thought I’d share a recipe…Enjoy!

1 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Paprika
3 Boneless Skinless Chicken Breasts, cut up
1 1/2 cup fresh sliced Mushrooms
1/2 cup sliced green onions
1 3/4 tsp Chicken Bouillon Granules
1 cup Dry White Wine (You can probably sub Apple Juice for this if you don’t have wine)
1/2 cup Water
1 can (5 oz) Evaporated Milk
5 tsp Cornstarch

1. Combine salt, pepper, and paprika in a small bowl; sprinkle over chicken.
2. Layer chicken, mushrooms, green onions and bouillon in crock pot. Pour wine and water over top. Cover, cook on high for 3 hours or on low 5-6 hours. Transfer chicken and vegetables to platter; cover with foil to keep warm
3. Combine evaporated milk and cornstarch in a small saucepan, stirring until smooth. Add 2 cups cooking liquid from crock pot, and bring to a boil. Boil 1 minute or until thickened, stirring consistently. Serve chicken and sauce over rice.

My crock pot’s bigger than the size that these recipes are designed for (they’re for a crock pot up to 4 quarts), so it always takes less time, and once and a while I have to add more liquid so the meat doesn’t get too dry.

Recipe from: Simple 1-2-3 Slow Cooker Recipes, copyright 2006, Publications International, Ltd.