BEEF STROGANOFF IN THE SLOW COOKER

I can not tell you how many times I have heard "I don't have time to cook."

As Col. Sherman T Potter says ....... "HORSE HOCKEY"

There are thousands of recipes out there on the webby thingy for busy parents, working parents, or even single parents.


So get off your donkey, (can you say 'ass' on the web?) and go find one. 


I will start you out.


This takes a whopping 15 minutes to put together. That's all. SO don't tell me you don't have time to make this.


AND IT'S REALLY REALLY GOOD.....


You can thank me later

I tried a Beef Stroganoff recipe a while back, and didn't care for it. 

So I went searching for something quick and easy. And this is it.


In fact, it is so easy I didn't take too many pictures as I went along.


Dump it all in a slow-cooker, and wait.


Here is what you'll need.

2 TBL All Purpose Flour

½ of medium Onion (Chopped)

½ tsp Garlic Powder 

½ tsp Pepper

¼ tsp Paprika

1 ¾ LB Beef Top Round Steak cut into ¾ inch pieces

2 Cans (10-11 OZ) Condensed Cream of Mushroom SOUP (undiluted)

½ Cup of H20 (For those of you that went to Florida State, that means water)

 

2 cans (4.5 O each) sliced Mushrooms (drained)  I prefer FRESH Mushrooms)

½ Cup Sour Cream 

1 TBL FRESH minced Parsley

Pasta of your choice

In a large resealable plastic bag, combine the flour, garlic powder,

pepper, and paprika. Add the beef pieces and shake to coat

Transfer to slow cooker. Combine the soup, water, and pour over the beef mixture.

(If your are using FRESH Mushrooms, you should add them now) 

Cover and cook for 6-7 hours or until meat is tender. 

Time for a beer !!!!

Stir in the mushrooms and cook another 15-30 minutes (or until sauce is thickened)

 Let it cook !!!!

When finished, cook pasta per directions on the box.

 

Serve Beef over the pasta.......

Doesn't that look G R E A T !!!

And, it was perhaps the easiest recipe we have. Gives you plenty of time to have a beer and play with the doggie. 

Live Long and Prosper !!!!

CHICKEN PARMESAN

I recently tried this dish for the first time. My friend who dines with me every Wednesday ordered this and I thought it looked good. SO I tried it when Penny and I went out, and LOVED IT !!

So what do you do when you love a dish?? You make it yourself !!

First time I made this at home we had left over sauce that we used. 

But my Buddy is coming over for dinner, and I thought I would use my “Souped Up Ragu” sauce that we just posted. (leaving out the meat)

So if you have your adult beverage, let's get started on the sauce.

SAUCE

2 Jars of Ragu Traditional Sauce

½ Cup Peppers (Chopped)

¼ Cup Onion (chopped)

3 Cloves Garlic (Chopped)

A few shakes of Italian Herbs and Oregino

8 Oz Chopped Fresh Mushrooms (or Can)

Directions

Saute Onions, then add Peppers

When just about sauteed, add the Garlic and cook for about 30 seconds

Add the jars of sauce, mushrooms and all the spices

Cook on Simmer for about 30 minutes (Can go longer)

Now for the Chicken

4 skinless, boneless chicken breast halves

salt and freshly ground black pepper

2 Eggs

1 cup Panko bread crumbs, or more as needed

1/2 cup grated Parmesan cheese

1 cup all-purpose flour, or more if needed

1 cup olive oil for frying

1/2 cup prepared Tomato sauce

1/2 cup prepared Tomato sauce

1/4 cup Mozzarella

1/4 cup chopped fresh Basil

1/2 cup grated Provolone cheese

2 TBL grated Parmesan cheese (NOT THAT CRAP IN THE GREEN CAN !!!!)

1 tablespoon olive oil

DIRECTIONS

Preheat an oven to 450 degrees F (230 degrees C).

Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface.

Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. You are NOT sinking a 4 x 4 in the ground, so don't beat it to death. I got one flatter than I wanted. Go slow.

Season chicken thoroughly with salt and pepper.

I like salt & pepper.

Beat eggs in a shallow bowl and set aside.

Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.

Place flour in a shallow bowl and set aside 

Dip a chicken breast in the flour and coat both sides. 

Dip flour coated chicken breast in beaten eggs.

Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.

(I put them in the frigerdator and had a beer)

(Half hour later)

Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.

Place chicken in a greased baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil. 

Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F

Cook some skettie (I like Angel hair, but grabbed the wrong box and got regular spaghetti)

Cook per the instructions on the box.

Drain well.

Put a Chicken Breast on a plate with some sketti. Add sauce to your liking.

Goes well with a small salad and Garlic bread.

And of course a cold beer.

My Wednesday dinner guest loved it and I had enough left overs for two days of lunches

Who needs to go out to eat ????   

And a cute doggie picture

"Goo" Bradshaw guarding Grover Cleveland's Lamb Chop

 Live Long and Prosper, and KEEP COOKING !!