Wednesday, 30 April 2014

Creamy Italian Chicken

You know how you can just TELL when somethings going to be fantastic?  You just know it in your spacious foodie tummy and all your foodie bones.  Like this Lobster Mac & Cheese and these Shrimp Burgers.

They are regularly requested. 

And when I read the recipes, I was just SURE. 

But this chicken.

Errrrrrrrr - I cringed.  I balked.  I put it off. 

Becaaaause - I have no idea.

Just didn't FEEL right in my foodie tummy.

But, when I was clammering for what to make for Sunday Supper - I thought - why not?

Here's what you'll need.

In the bowl of a slow cooker, combine the chicken and salad dressing.  Cover and cook.  (Good grief I hate raw meat pictures!)

When the chicken has neared the end of it's cook time, combine in a large bowl, the cream of chicken soup,

And the chicken broth,

The cream cheese (make sure it's super-soft - I would even recommend sticking it in the microwave to soften it even more),

And then the basil and thyme.  Stir until well combined.

When the chicken is done cooking, remove it from the salad dressing and shred it.  Toss the salad dressing out.  Return the chicken to the bowl of the slow cooker.

Pour the soup mixture over top and stir briefly to combine.  Cover and cook for one more hour.
After the hour, serve on top of rice.  I had it the next day as a sandwich. 

I was pleasantly surprised.  There's not too much color in there, so you could toss in peas or carrots, or peas AND carrots, or broccoli, or asparagus, or whatever your heart desires.
I desired NO vegetables. 
It was pretty darn good and is perfect for a cold, rainy afternoon (which we are clearly not having today).  Or you could make a batch for lunches for the week - because it makes A LOT.
And to be perfectly honest with you?  I preferred it MORE the next day as a sandwich.  Or you could have it on more rice. 
Moral of the story?  Sometimes my iffy foodie tummy is right.
xoxo - Heather 

Tuesday, 22 April 2014

Root Beer Float Cookies

I know Spring is here and Summer is just around the corner and we all want to be wearing bathing suits and bikinis and cute sundresses and stuff, but....
But let's eat cookies instead.
And trust me - you're gonna LOVE 'em.

In the bowl of a stand mixer, combine the butter.

And the brown sugar. 

And don't forget the white sugar!

Cream that all together, then add the vanilla pudding mix.

Mix until combined and add an egg.

Then another egg.

Then add the salt.

And the baking powder.

And the baking soda.

Then the vanilla.

Then the root beer extract.  I'm so sorry if you are in Canada and can't get this.  

and this.  This is flour.

And at the very last, mix in the white chocolate chips.

Scoop out using your favourite size cookie scoop.
And bake.

So this picture was taken in someones office just after I had brought the cookies in for the guys I work with (and I nearly lost an arm while handing them out - it's good for my ego).  So I apologise.
But - considering how quickly they got gobbled up - who needs a picture to know how fantastic they are!
If you can get your hands on root beer concentrate (or extract!) I absolutely recommend that you immediately run into your kitchen and make these!  Mine were quite domed - if you want a flatter cookie, just give 'em a squish after you scoop 'em.  Personally - I don't really care.
So SO yummy!  And so amazingly fun to have something other than your standard chocolate chippers.
And - if you're like my Mom and you have a tendency to over bake your cookies...  Please don't.  I did these for 8 minutes and they were perfect. 
But how to tell?!  After 8 minutes, choose a sacrificial cookie and flip it over.  If the bottom is golden - they're DONE.  And don't rely on biting into a cookie to see if it's done - they're going to finish baking even after you pull them out of the oven and they're cooling.
If you really really don't like soft, bordering-on-gooey type cookies - I'd say a MAXIMUM of 10 minutes. 
Anyway - get out there and get ready for Spring.  We've had enough Winter.
xoxo - Heather