May 30, 2015 · 3:00 am
2 cloves garlic, finely chopped
1 tablespoon vegetable oil
8 boneless skinless chicken breasts
½ teaspoon salt
½ teaspoon pepper
2 jars (6 oz each) Green Giant™ sliced mushrooms, drained
1 cup sweet Marsala wine or Progresso™ chicken broth (from 32-oz carton)
½ cup water
¼ cup cornstarch
3 tablespoons chopped fresh parsley
Meal three of cooking with Pinterest is Chicken Marsala. Yes, this is another crockpot meal but what can I say… I love my crockpot! The instructions were very clear and simple. I only forgot two ingredients: fresh parsley and cornstarch. I also cut the ingredients by half. The instructions state for you cook on low heat for 5-6 hours. I used 4 thinly sliced chicken breast and it cooked quicker than noted in the instructions. I’ll let you in on a secret I learned to thicken any sauces, Minute Tapioca. You frown but it works and it’s flavorless. One tablespoon should work for half portions.
As you can see from the picture, placed the chicken and mushroom sauce on top of brown rice with a side of Brussels sprouts with black pepper. I know I said that the three envelope beef was my favorite but this one has taken its place. I guarantee that you will love this as much as I do. I will be making this again. Enjoy!
May 17, 2015 · 9:51 pm
Meal two of cooking with Pinterest is Creamy Italian Chicken. I know that this is the second crock pot meal that I’ve made but what can I say, I love my crock pot.
1-2 lbs boneless, skinless chicken breast, cut into 1 in cubes
¼ cup of water or chicken broth
1 packet dry Italian salad dressing mix
½ c onion, chopped
1 clove garlic, minced
1 can cream of chicken
½ cup chicken broth
1 (8oz) block cream cheese, softened
1 (16oz) box Rotini pasta, cooked
This meal has a lot of instructions, more than what I was expecting. You have to dice the chicken breast into cubes then with the ½ cup of water mix with the Italian seasonings. I used chicken broth instead of water, I figured the more flavor the better. After the chicken has been in the crock pot for 4 hours on low you are to saute the onion and garlic in a pan for a couple of minutes. The next step is to add the ¼ cup of broth, cream of chicken and cream cheese to the pan.
You mix the ingredients until smooth. Well as luck would have it, my burners went out on my stove, so… I had to throw everything into the crockpot. I also cooked the chicken on high and tossed everything in at the three hour marker. As with any cream sauces, you need to stir every thirty minutes or so to keep the sauce from clumping or burning. Everything melted smoothly after about an hour to which I then added the cooked pasta.
Did my creation match the picture, not really but it was creamy. It was sort of on the bland side but I think that’s because I used light cream cheese, maybe. It was also thicker than was appears in the picture. It yields a lot so my family will be getting half sent to them. By the second day, the flavors seemed to settle and it tasted better. I do recommend this meal. It was easy for the most part but there were a lot of steps, if you follow the recipe exactly.
May 12, 2015 · 6:10 pm
I should be working on book three of the Elesin Vollan Story but since I have severe procrastination issues, I’ve decided to share the meals that I cook. My goal is to cook every week using meals I’ve found on Pinterest and critique them. I’m sure that I will make it until the end of the month before I am bored with this blog but here we go.
As a single person who seems to always be in-between jobs, I like to try to cook great meals on a budget. I hope to inspire individuals to share their meal ideas and experiences with the others. I will also provide pictures of perfectly executed meals but also the not so perfect as well.
The first in the line up Three Envelope Beef, which is my go-to for a quick no hassle crockpot meal.
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
It calls for 2 cups of water but I use 1 cup since the beef creates it’s own broth. I also throw in some red potatoes and onions. I place the meat in first then toss the vegetables on top. In a bowl, I mix the dry ingredients into the water. Once properly mixed, I pour the liquid over the roast and veggies. On high, it takes about 4-5 hours and on the low setting 6-7 hours.
Obviously, since I’ve made this before, it’s quite tasty and the cooking instructions can’t get any easier than this. I can’t tell you how many servings it makes but if you are single, you will have so much left over that you will consider becoming veggan.