How to make the yummiest Strawberry shortcake

Updated September 2018

It used to be that you could only get juicy, delicious strawberries in the spring.  Now you can get them at any time of the year. I usually make them for special birthdays and in my family there are a lot of birthdays in the fall and winter. And everyone loves strawberry shortcake so why deprive yourself of this tasty treat? 

Even though this is an easy recipe it tastes fabulous for one reason, you just don’t skimp on ingredients. Nothing but real whipped cream and butter will suffice. It is not exactly a diet food I know, but you know what they say about anything in moderation. The full recipe for the Strawberry shortcake is on a free printable recipe card for your convenience. 

Chicken and dumplings - easy to make comfort food your family will love

Chicken and dumplings is a meal that brings back memories of childhood.  And it is easier than you may think to make!  When it’s cold outside chicken and dumplings warms you up like no other meal.

This meal is very budget friendly and can feed 4-6 people.  Every time I fix it, I get tons of compliments.  So tonight warm up from the inside with some chicken and dumplings!

Ingredients:

2 lbs. chicken breast tenders cut into 2-inch pieces

1 lb. petite red potatoes cut into quarters

16 oz. bag of frozen mixed vegetables

½ small onion chopped

Clove garlic, minced

2 quarts of chicken stock

2 tbsp. olive oil

½ tsp. poultry seasoning

Salt and pepper to taste

3 tbsps. Flour (optional)

¼ milk (optional)

For dumplings:

2 cups buttermilk biscuit mix

2/3-cup milk

½ teaspoon parsley

Instructions:

Add olive oil in a large Dutch oven pot.  Heat the oil, and add the chicken pieces.  Cook on medium heat until the chicken is slightly brown stirring occasionally. While the chicken is cooking chop the onions and cut up the potatoes.

 Next, add the chopped onion to the chicken and cook an additional 5 minutes. Add the salt, pepper, garlic, and poultry seasoning and stir well.

Now, add the chicken stock, potatoes, and frozen mixed vegetables. Cook on medium-high heat until the potatoes are done.

Mix the dumplings.  In a medium bowl add 2 cups buttermilk biscuit mix, 2/3-cup milk and ½ tsp. parsley.

Check the chicken and vegetables for doneness.  If you like a thicker stew in a small bowl, whisk together 2-3 teaspoons flour and cold milk.  Add to the stew, stirring well, and cook for five more minutes till you reach the thickness you want.  Please note that the dumplings will also thicken the stew slightly when you add them.

Now add the dumplings.  Drop the biscuit mix by teaspoonful onto the boiling stew.  Reduce heat and cook uncovered for 10 minutes.  Cover and cook an additional 10 minutes. 

Serve in bowls.  Serves 4-6

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Make awesome pasta sausage bake in the crockpot quick and easy

If you are like me, you are always running around trying to get things done.  This pasta sausage bake is so quick and easy because you make it in the crockpot!  No boiling the noodles and the only thing you have to pre-cook is the sausage!  In about 4 hours you will have a delicious pasta sausage bake that looks like it came right out of the oven! 

Just brown the sausage and drain and then assemble the ingredients.  Go get your errands run, or take the kids to soccer practice and when you come back your dinner will be ready to bring to the table! 

Ingredients:

1 lb. ground hot or mild Italian sausage (browned and drained)

1 lb. box of pasta, any kind (I used cellentani but penne, ziti would be just as good)

2 jars spaghetti sauce

1 egg

1 15-ounce container of ricotta cheese

2 cups mozzarella divided in half

1 cup grated Parmesan divided in half

1 tsp. Italian seasoning

1 tsp. parsley

½ tsp. salt

½ tsp. pepper

1 clove garlic finely chopped

Pam or non-stick spray

Instructions

In a small bowl mix ricotta, egg, ½ mozzarella cheese, ½ Parmesan, garlic, Italian seasoning, parsley, and salt and pepper.  Stir to blend all the ingredients together.

Next, spray your crockpot liberally with the non-stick spray. Add half the uncooked noodles into the crockpot.  Pour about ¾ of a jar of sauce on the noodles, stir together to make sure every they are completely covered.  Press down into an even layer.

Now add half the ricotta on top of the noodles.  Next, sprinkle half the sausage on top.  Add the other third of the jar of sauce on top of the sausage.

Repeat all the layers with the rest of the ingredients.  Cover and turn the crockpot on low for 4-6 hours.  After four hours test the noodles to see if they are done.  If not, continue cooking till the noodle reach your preferred level of doneness. 

Add the rest of the cheese on top and cook for 15 minutes or until the cheese is melted.

Cut the pasta sausage bake as you would lasagna into squares and serve with a salad and some Italian bread.  Yummy and so easy!

How to make one pan chicken and orzo dinner

I love cooking, but sometimes, like most people, I’m short on time.  So instead of heading for a carry out for dinner, I enjoy this quick and easy one-pan dinner of Chicken and Orzo. I put all the ingredients together in one pan so the clean up is a breeze.

And bonus!  The Chicken and Orzo dinner is delicious and healthy!  I always buy chicken tenders, which usually come already in strips and are perfect for making the one pan Chicken and Orzo. 

Leftovers heat up great and make a super lunch the next day too!

Chicken and Orzo one pan dinner

Ingredients:

1 can 14.5 ounces chicken broth

One cup uncooked orzo

Tbsp. olive oil

Chicken tenders, about 1 lb. cut into 1-inch pieces

1 clove garlic finely chopped

2 cups sliced mushrooms

1 can fire roasted tomatoes

1-cup zucchini cut into ½” pieces

½ tsp. red pepper flakes, more or less to taste

1 tsp. Italian seasoning

Parmesan cheese

Instructions:

Heat a tbsp. olive oil in a large deep pan.  Add the chicken, garlic, and mushrooms.  Cook on medium heat till browned stirring often.  (About 6-10 minutes.)

Next, add the uncooked pasta and broth.  Heat to boiling, then cover and lower the heat to medium.  Cook 15 minutes, stirring frequently till pasta is tender and liquid is absorbed.

Now stir in tomatoes, zucchini, and Italian seasoning and cook about 5 more minutes.  Finish by adding the red pepper flakes and top with Parmesan cheese.

Serve with a salad on the side for a complete and healthy family meal!

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Note:  I know this is off topic but I just wanted to mention the issue with third party hosting on Photobucket.   As I am sure many of you know that I run this website free of charge and it takes a lot of work and effort to design, photograph, and write instructions for all the craft tutorials and recipes.  Factor in the monies I pay for a domain name, the fee for extra photos, photo editing, Microsoft word, supplies and more I am pretty much paying to run this website.  Now Photobucket wants $399.  They put a giant, ugly sticker over all of the Photobucket hosted images from your buttons from all of your wonderful websites. Whoever wants to visit them all you have to do is go to the link at the top of this blog for link parties and you will find them there.  I have removed all the Photobucket stickers and good luck to them!

How to make quick and savory Greek style green beans

The summer bounty of fresh vegetables is in full swing!  I love going to the local farmer’s market and buying fresh tomatoes and green beans.  Being of Greek descent I know I’ve touted the delicious flavors of Greek cooking many times.  So I’m at it again.  One of my family’s favorite Greek recipes is the Greek style green beans.  In fact, it is my husband’s most asked for vegetable recipe!

You see, while I love green beans any way, shape, or form, he isn’t fond of the lightly sautéed style of beans.  The beans just don’t seem cooked to him.  Raw or cooked never bothered me.  As a child, I’d sit in the kitchen helping my mom snap raw beans gobbling up just as many as I’d snap.  Before my husband met me, the only beans he would ever eat were slow-cooked with a ham hock.  (Which I also love)

I know, I know, this entire introduction for a simple side dish.  Side dish or not a good one can make the meal.  And what is even better is that these Greek style green beans are so easy to make.

So I think I’ll be on my way to that local Farmer's Market to get some fresh beans today!  How about you?

Savory Greek style green beans

Ingredients:

•   1 lb. fresh or frozen green beans (thawed if frozen)

•   Garlic clove, minced

•   1 tbsp. light olive oil

•   ¼ cup chopped onions

•   14.5 oz. can fire roasted diced tomatoes  (you can substitute fresh diced tomatoes if desired)

•   1 8 oz. can tomato sauce

•   ½ tsp. each of salt and pepper

•   ½” tsp. oregano

•   1 tbsp. lemon juice

Directions:

Heat the oil over medium heat in a large pot.  Add the onions and garlic and sauté about 5 minutes until the onions are translucent.  Stir in the green beans and cook a little longer.  Reduce the heat to medium low.  Add the tomatoes, tomato sauce, salt, pepper, oregano, and lemon juice.  Cook on medium low for 5 more minutes.  Reduce heat to low, cover and simmer for about 45 minutes.

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