Dump dinner

Ok this is my version of the Dump dinner that is going around, saw it on pinterest.
sorry we didn't take a picture but its real easy to do
Most of these amounts should be varied by how many your serving

dump a bag of frozen chicken in your crock-pot
dump in a bag of frozen corn
dump in a can of black beans
dump in 1-2 cups of salsa
dump in 1 can of cream of chicken soup(reduced fat) add 1tsp of cumin and 2 TBL
taco seasoning in the can and mix before you dump.
dump one 8oz cream cheese cubed

Let it cook on low all day or high half the day you can shred or chunk it
or leave the chicken whole

I made rice to go with it kind of a mexican rice
brown in olive oil-1/2 onion, 2 grated garlic cloves and I had green peppers and a
jalapeno I chopped and added them.  Add 1 1/2 cups of rice brown a little add 3 cups
of water I added 2TBL tomato paste simmer on low or till done.
You can serve with tortilla chips, tortilla's and a little cilantro.
Was good!

Cajun Chicken Pasta

1 bag of chicken tenders or the amount for your family
chop in bite size pieces and cover with Tony's Cajun
seasoning (generously)

cook in pan with 2-3TBLS. of butter

meanwhile chop up 5 green onions 2-3 peppers(1green 1yellow and red)

spinach (optional but good)

in a bowl mix  cups light whipping cream with...
2-3TBL. of fresh basil torn
2 tsp. lemon pepper
1 tsp. salt I didn't use any the other seasoning is good enough
pepper

when chicken is done add in veggies and cook until soft then
reduce heat slightly and add cream mixture and little more Cajun seasoning
if it needs it, stir until the mixture thickens add a little flour if you need to
but don't let the cream boil. Serve with Angel Hair or linguine pasta. you can toss
a couple of handfuls of spinach in the warm pasta
Add fresh grated parmesan cheese.

This recipe is from Carly thanks it was very good. Sorry we ate before we
got a picture.

Comfort Food

Chicken Pot Pie Recipe from simplyrecipes.com

INGREDIENTS

Chicken and stock ingredients:

• 1 (3 1/2 pound) frying chicken (I used a rotisserie chicken then I didn't do any of this part)
• 1 carrot
• 1 celery stalk
• 1 small onion, halved
• 2 teaspoons salt
• cover with water and simmer 45 min. Strip chicken from bone
• and you can strain liquid and use as broth.

Pie crust ingredients: (I doubled mine It was enough for six small and

one bigger one, we did have a little extra and put it on the bottom of the

large one) jess requested more crust and Ella played with the leftovers.

By adding a few extra things and doubling the crust I made 6 small and

one bigger one. Everyone loved it and asked why don't we make it more!

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes
• in the freezer for at least 15 minutes before using)
• 1/4 cup vegetable shortening, chilled
• 3 to 4 Tbsp ice water
• Combine flour and salt(I had salted butter so I omitted the salt) in food processor. Add
• the chilled butter(important) cubes and pulse 5+ times to combine. Add the shortening
• and pulse a few more times, until the dough resembles a coarse cornmeal, with some
• pea sized pieces of butter. Slowly stream in ice water, a TBL at a time, pulsing after each
• addition. until the dough sticks together when you press some between your fingers.
• Empty the food processor. Place dough on counter. Use your hands to mold into a ball
• then flatten into a disk. Sprinkle with a little flour, wrap and refrigerate for a least
• 30 min, or up to 2 days, before rolling.

Filling ingredients:

• 6 Tbsp unsalted butter
• 1 large onion, diced (about 1 1/4 cups)
• 3 carrots, thinly sliced on the diagonal
• 3 celery stalks, thinly sliced on the diagonal
• 1/2 cup all-purpose flour
• 1 1/2 cups milk + 2 1/2 cups chicken stock
• (I used the 3 cups stock 1 can cream soup and no milk)
• 1 teaspoon chopped fresh thyme leaves
• 1/4 cup dry sherry(omitted this you can adjust with stock)
• 3/4 cup green peas, frozen or fresh(I used a cup)
• 2 Tbsp minced fresh parsley(i used 4 TBL)
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 
  
• I sauteed the onion carrots and celery in butter I also added 3 potatoes
• and garlic of course, then added the flour cook a minute more then add milk
• or use chicken broth which I did. Then I added the thyme I had dried so
• I used that. I add the chicken and simmered 10 min. Mine was still a little thin
• so I added 1 can cream of chicken soup. Add the peas and parsley which I used
• more of salt and pepper. Adjust seasoning if necessary. Divide into separate
• ramekins or use one large ramekin or casserole dish.

Roll dough on lightly floured surface to a little less than 1/4 inch cut just larger then

the dish you are using tucking under extra dough. fork or press dough against edge.

Cut a 1-inch vent on small and 4 vents on large place on baking sheet.

Bake at 400 degrees-25 min or till golden and the filling is bubbling.

Let cool 5-10 min before serving.

Egg wash:

• 1 egg whisked with 1 Tbsp water

for top of crust

RR #1 DOWNLOAD OF 2010

BAKED SHELLS CASSEROLE (yes Rochelle you would like it to)

We almost forgot to take a photo.

First impression was "YUMO" as RR would say. The sauce was great, I loved the

homemade taste. We used our canned tomatoes from last summer and chopped

them in the quisinart I wished I would have made extra to save for something else.

All the flavors were good use all the different seasonings it makes it taste great.

We used half wheat shells half regular don't use to many or it won't be saucy enough.

We also used fresh spinach chopped up and then microwaved for a few minutes.

You can omit the wine also, we did and just put a little extra broth. Also start early

enough to let your sauce reduce, we didn't so we ended having dinner at 7:30 ish-

late for us.

Ingredients

• 5 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 6 cloves garlic, finely chopped, divided
• 1 large or 2 small to medium onions, finely chopped, divided
• 1 small carrot, finely chopped or grated
• Salt and pepper
• 1 1/2 teaspoons oregano or marjoram, half a palmful
• 1 teaspoon crushed red pepper flakes, 1/3 palmful
• 1 teaspoon fennel seeds, crushed by pressing under flat of your knife
• 2 tablespoons chopped fresh thyme, 5 to 6 sprigs
• 1/4 cup flat-leaf parsley, finely chopped
• 1/2 cup dry white or red wine
• 2 cups chicken stock
• 2 28-ounce cans Italian crushed tomatoes
• 1 pound medium or large shell pasta (not extra-large stuffing shells)
• 2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel
• Freshly grated nutmeg, about 1/4 teaspoon
• 2 cups fresh ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table
• 2 large egg yolks, lightly beaten

• Yields: Serves 4-6

  Preparation

  In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently sauté 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes.

  After sauce has been simmering for 30 minutes, preheat oven to 375˚F.

  Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes.

  While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat.

  Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir.

  Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly.

  Serve casserole directly from casserole dish, passing extra sauce and cheese at the table.

Yummy Mac and Cheese

1lb. large elbow Maccaroni
1 large block of Sharp Chedder Cheese
2 Eggs
3 cups Milk
1/2 stick of Butter
Salt and Pepper to taste

*Cook the maccaroni and pour into a 9x13 pan
*Cut the cheese into small cubes and place all throughout the noodles in the pan (press some into the noodles as well so they are evenly placed)
*Do the same with the butter, placing it evenly throughout the noodles
*Beat the eggs and add the milk, then pour it over the noodles and cheese
*Bake for 45 min. at 350