Lighter Strawberry Crisp

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They've been saying that we've had so much rain here in Southern California that the strawberries have taken a hit this year, but I'm here to tell you "nuh uh!, this year's strawberries are super juicy and sweet!"

This leads me to pick up a pound of strawberries each time I go to the store, and I go to the store quite often, so the strawberries are starting to pile up!

Not to worry.  I have the perfect solution for that...

LIGHTER STRAWBERRY CRISP

Oh yes, please!  Let's make a Strawberry Crisp that is bursting with juicy strawberries topped with a light crunchy topping.  It all but screams summer!  This dish is one of my go to desserts.  It will feed a crowd or a family (depending on how much you eat!).  We actually served this at out 4th of July party and it was the first item go.

Fruit is a wonderful item to create dessert from.  I've made this a little healthier by keeping the sugar content down as well as the butter.  It still has that homey, comforting feeling but is a much lighter and lower carb/calorie version.  Desserts don't have to be laden with fats and empty calories to taste good.  Just try this version for yourself and you'll definitely want 2nds or 3rds.  Go ahead...I won't tell!

Enjoy!

Strawberry Crisp

serves 6

6 c (about 1-1/2 pounds) strawberries, hulled and quartered

1 Tbls fresh lemon juice

2 Tbls all-purpose flour

3 Tbls light brown sugar, divided

1/3 c all purpose flour

1/3 c rolled oats

1/2 tsp baking powder

1/2 tsp cinnamon

1/8 tsp salt

3 Tbls cold unsalted butter, cut into pieces

Vanilla Ice Cream (optional topping)

Preheat oven to 375F.

Lightly grease an oval baking dish with cooking spray.

Add the strawberries to the bottom of the dish and toss with lemon juice. In a small bowl, combine the flour and 1 Tbls of brown sugar and mix until combined. Add this to the strawberries and mix to combine. Set aside.

In a medium bowl, whisk together flour, oats, baking powder, cinnamon, salt and remaining brown sugar. Cut in butter with a pastry cutter or by rubbing with your fingers until mixture is crumbly. Sprinkle crumb mixture over the strawberries. 

Place in the oven and bake for 30 to 35 minutes, or until top is golden brown and fruit is bubbling. Remove from the oven and allow to cool 10 minutes. Serve with ice cream if desired. 

adapted from:  https://diethood.com/strawberry-crumble/

Slow Cooker Italian Chicken Stew

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Whenever the weather change to fall then toward winter I love, love, love making soups.  

There's something about a comforting homey meal when you get home from work after a long day that gets me right there. (Pointing toward heart)  It soothes the soul, if you know what I mean.  

So to make these wonderfully tasting soups and stews during the week I turn to my slow cooker for help.  It gives you that cooked all day flavor without the effort.  So what to make?  I'm feeling like a comforting chicken stew is in order.  I have a French chicken stew that I make but I'm actually in the mood for Italian flavors.  Something with a tomato base.  So a Slow Cooker Italian Chicken Stew was in order.

Wonderfully simple ingredients such as onion, celery, and carrots are the base of the recipes as with many soups and stews.  What makes this special are the addition of Italian ingredients such as tomatoes and Cannellini beans along with Italian spices such as basil, oregano, add the zest this Italian stew deserves.  

What equipment do I need to make this?  I have several slow cookers but my favorite is this one.  It has a sauté feature that I love along with it being a multi-functional cooker.  Another standard slow cooker I have is this one.  It has a good price point but doesn't have timer functions.  Other items you might like are some wonderful spices such as this one, or this one. Staples such as these long lasting measuring spoons and this necessary ladle for soups and stews are great to have as well.

Warm and inviting, this thick and hearty stew will have you rubbing your tummy and going back for more!  The spices blend together beautifully throughout the day and give this a wonderful flavor. This is a stew that you will want on rotation throughout the winter this year.

Enjoy! 





Slow Cooker Italian Chicken Stew

2 boneless, skinless, chicken breasts about 1 - 1 1/2 lbs.
28 oz crushed tomatoes
15 oz tomato sauce
1 cup chicken broth
1/2 yellow onion, diced
2 14.5 oz cans of Cannellini beans, drained and rinsed
1 1/2 cups celery, sliced
1 1/2 cups carrots, sliced
4 Tbls. Italian seasoning

2 tsp garlic, minced

1/4 parsley, chopped

1 tsp. kosher salt 

1 tsp. freshly ground black pepper

Add all of the ingredients to a 6 quart slow cooker placing the chicken on the bottom with the other ingredients over the chicken.  Stir to combine seasonings. 

Cook on low 6-8 hours or on high for 3-4 hours. Remove the chicken to a cutting board and shred or chop chicken.  Place the chicken back in the slow cooker.  Stir to combine.  Serve immediately.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you.  I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Peach and Apple Oatmeal

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This might be one of the most comforting breakfast I've had in a long time.  The seasons are surely changing and we are in that period where it is hot one minute then cold the next.  Blustery winds are everywhere (my umbrellas can attest to that!) and Fall is in the air.  

The best part of October as a produce month we are still transitioning from late summer fruits and vegetables to fall ones.  Peaches are still in abundance and soooo ripe and juicy, yet I'm craving warm Fall apple flavors as well.  What to do?  Mix them!

Oatmeal is a great way to make a quick, comforting breakfast  and when you load it up with spices and fruit you get something that's a kin to a warm fruit pie.  Oh yum!  Who wouldn't love a warm piece of pie for breakfast?  I will admit that I'm sure I've snuck a piece once or twice in my life!  But this is much healthier than that.  All that sweet, cinnamon-y, warm notes of apple and peach pie rolled into one bowl of breakfast comfort!

PEACH AND APPLE OATMEAL

What are the ingredients?  The main star is the oatmeal.  You can use your favorite, but for the sake of time I used quick cooking oats for this dish.  Oatmeal is full of good for you fiber and carbohydrates.  They help keep you full for hours!  Another fall flavor I used is maple syrup which is mixed with the softened peaches.

Is there a secret ingredient?  Yes, there is.  I came across boiled cider here, and it's been a wonder of a product.  It's apple cider that been boiled down until it forms a thick condensed syrup with loads of apple flavor.  It adds intense apple flavor to anything you use it with. (So worth the purchase) In this case I put it with the water when cooking the oatmeal and I used it along with butter and maple syrup when cooking the peaches.  Sooooo delish!  If you don't want to use this then you can substitute apple cider instead, however, the flavor will not be as intense.

Enjoy this spectacular breakfast that will leave you feeling warm and comfy all over!




Peach and Apple Oatmeal

serves 2


1 cup oatmeal (instant or regular)
1 1/2 cup water
1/4 boiled cider
1/4 cup raisins
1/2 teaspoon cinnamon

Topping:
2 peaches, peeled and sliced
2 Tablespoon butter
1 Tablespoon maple syrup
1 Tablespoon boiled cider
1 teaspoon cinnamon

In a medium saucepan add water, boiled cider, raisins, and cinnamon.  Bring to a boil and then add the oatmeal.  Turn heat to medium and cook until thick and creamy.

Meanwhile, in a medium skillet heat to medium heat.  Add butter and allow to melt.  Add sliced peaches and cook 2 minutes until tender.  Add maple syrup, boiled cider, and cinnamon and stir until mixed well and peaches are tender.

Spoon oatmeal into 2 bowls and top with peaches.

Chicken and Mushroom Fricassee

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Let's make comfort food!

Let's make a skillet meal!  I'm definitely in!  It's super cold In So. Cal and I'm freezing all the time.  I went and bout a coat that was lined with Sherpa all over the inside, even the hood.  I need it.  This bone chilling cold is not making for a happy So Cal gal!  Bring me the sun, or at least some comfort food to warm me up until spring arrives.  I know I sound like a baby, saying 50's and 60's is cold, but for a native Californian, this makes me wonder how everyone living in snow states does it?  

So to keep us warm and cozy I decided to go retro and make Chicken and Mushroom Fricassee.  This is a dish from way back and actually refers to a cooking method of taking cut up meat, saute and then braise it in a wonderful white sauce.  I've added mushrooms for good measure and I must say this was so delish!!!

The best part is it is made all in one pan!  The sauce is served over the chicken and you'll have a wonderful, comforting dinner on the table in no time.

I've used chicken breasts, but thighs will work perfectly as well.  I hope you are keeping warm.  I'm wearing my jacket now, and it's nice and toasty!  This dish will keep you tummy toasty too and the whole family is sure to love it.


Enjoy!




Chicken and Mushroom Fricassee

serves 4

4 boneless skinless chicken breasts

1 tbsp. butter
1 tbsp. olive oil
1 pound baby bella mushrooms, sliced
1 medium onion, diced
¼ cup white wine
1 tbsp. flour
1 garlic clove, minced

1-1/2 cups low sodium chicken broth
⅓ cup sour cream
1 egg yolk
2 teaspoons lemon juice 

Pound the chicken breast to an even layer using a mallet. Season both sides with salt and pepper.

Heat a large skillet over medium high heat. Add the butter and olive oil and heat.  Add the chicken and cook about 4-5 minutes per side. Remove chicken from skillet and transfer to a plate.

Add the mushrooms, onions and wine to the skillet and cook for 8-10 minutes, until the liquid has evaporated and the mushrooms are browned, stirring occasionally. Add the garlic and flour, and stir.  

Add the chicken broth, scraping up any bits on the bottom.  Return the chicken to the skillet, cover  and cook until cooked through, about 8 minutes.   Remove the chicken from the pan and place on a platter.  

In a medium bowl, whisk together the sour cream and egg yolk. Add in a ladle of the hot the sour cream , whisking to temper.  Add the egg/sour cream mixture to the skillet and stir to combine.  Add the zest, juice and stir to combine.  Pour the mushroom mixture over the chicken on the platter and serve.  

10 Top Recipes of 2017

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Happy New Year!

2017 was a full packed year but it seems that it went so fast that it was a blur.  This was a years full of variety.  The dishes made were an array for down home cooking to international fare.  

I gathered the most popular dishes from 2017 in one spot for you to reference and enjoy!

Enjoy all the precious moments that 2018 will bring.  We only live once!

10 TOP RECIPES OF 2017

10.
StonefireGrill’s Roasted Cauliflower with Tahini Sauce



9.
Greek Style Lemony Chicken and Orzo Soup

8.
Brown Sugar-Sour Cream Banana Bread



7.
Slow Cooker Guinness Irish Beef Stew



6.
One Pot Meat Lovers Pizza Ravioli Bake



5.
Herbed Ricotta and Parmesan Spread

4.
Spicy Szechuan Chicken and Vegetable Stir Fry



3.
Chicken Teriyaki Stir Fry



2.
Healthier Slow Cooker Orange Chicken

1.Lemon Pepper Butter Chicken Breasts





There are plenty of dishes to come in 2018.  Lots of comfort food, weeknight meals, stir frys, southern dishes, and easy restaurant style meals.  Enjoy a prosperous holiday and I am so grateful for all of my followers.  I wish you the best in 2018 and will be talking to you in the new year!

Quick Tortellini and Spinach Soup

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In the aftermath of leftover turkey from Thanksgiving, about day 3 I was ready to have something simple and with a little zip to it.  Don't get me wrong I love our turkey dinner and all the leftovers we have, but it tends to be a little bland after a while.

I wanted a dish that had some different flavor to it.  Since we eat Mexican, Asian, and Italian food so much I was missing the spices.  So out of that was born this "quick" soup.  And when I say quick I mean super quick!  It's done by the time you twirl around twice and snap your fingers!

Now this is a simple soup.  Great flavors but not complex.  Most items you have in your pantry and freezer.  I always keep ravioli and tortellini in my freezer for quick meals, so it's perfect that this soup uses tortellini to give it some hearty substance.  You could substitute ravioli as well and it will be perfect.  Another pantry item that is essential is diced tomatoes.  I always have those on hand.  They lend flavor an body to the soup.  I used a can of petite diced tomatoes, but use what you have on hand.

Throw in some garlic, onion, spices, and some fresh spinach. and wrap it up with some low sodium chicken broth and call it a day!  This soup is definitely on the go to list of quick and satisfying meals!  It reheats well the second day too, so save some for lunch.  Who can beat a fresh and tasty bowl of hot soup in under 30 minutes?  Especially one that is bursting with Italian flavors and is perfect during the cold weather with a piece of crusty bread and a side salad.

Enjoy!

Quick Tortellini and Spinach Soup

serves 4

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
4 cups low sodium chicken broth
1 cup water
1 (14.5 oz) can petite diced tomatoes, including the juice 
1 (9 oz) package refrigerated cheese tortellini
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
salt and black pepper
3 cups baby spinach, rough chop  

Heat 1 tablespoon olive oil in a medium stockpot over medium heat. Add onion and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.  Add garlic and cook 30 seconds. 

Add chicken broth, water, diced tomatoes, tortellini, basil, oregano, thyme, and a bay leaf.  Stir to combine.  Add salt and pepper, to taste.

Bring to a boil, then reduce heat and simmer 5-6 minutes , until tortellini is cooked. Add spinach and cook another 2 minutes until wilted.   

Serve hot. 

Sirloin Steak Tips with Black Pepper Mushroom Gravy

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Go figure!  I've had internet connection issues all week.

We recently moved and had our new internet/cable/phone service set up and everything was running dandy for about a week.  Then BAM!  my internet connection decided to go glafunky on me and it would go on an off about every 3 minutes.  UGH!  I couldn't get anything done.  Thank god for cell phones!  Using that as a failsafe was great but try to write a blog post on a phone.  Ummmm, nope!

So the nice techy guy came out and fixed us all up!   Who would have thought that it was wireless connection problems because the house was large and service in all the rooms just wasn't happening!

So now I'm back in business which brings me to my recipe today.  Moving is a pain.  I hate it!  If I never see another box I'd be in heaven.  Seriously.  So when you have to work during the day, come home and unpack some boxes, and then MGG comes home and looks at me like "What's for dinner?"  Ugh again!  I need some quick meals.  How about some comfort food that you can make in 30 minutes?  Yaaaaaaaaaaaassssss!

Sirloin Steak Tips with Black Pepper Mushroom Gravy

Let's do some sort of steak and gravy over mashed potatoes.  Sounds good and comforting to me!  Now, I've made several versions of steak tips before such as my Beef Stroganoff with Horseradish Sour Cream and my Beef Burgundy Stew, however I wanted something similar but fast!  How about a 30 minute meal?  Yes, you can have a delicious, succulent dish of steak tips smothered in a black pepper mushroom gravy in just 30 minutes.  Oh man!  Just give me the bowl already!

The trick is to buy a sirloin steak and cut it yourself into cubes.  Cook it until it is medium so that it remains juicy and tender, then make the black pepper mushroom gravy.  Simple as that.  Oh, and use leftover mashed potatoes, or buy some.  So much quicker.  You want nice hot potatoes on the bottom so they soak up all that meaty, juicy gravy.  The flavors are to die for.

So as promised this was done in 30 minutes.  MGG was a happy camper and all turned out right in the world.  Internet connection included!

Enjoy!





Sirloin Steak Tips with Black Pepper Mushroom Gravy

1 pound top sirloin steak, cut into 3/4-inch pieces

1 tablespoon butter

2 tablespoons finely chopped shallots

1 (8 oz) package pre-sliced baby bella mushrooms

1 teaspoon minced garlic

1 tablespoon low-sodium soy sauce

3 tablespoons flour

1 1/2 cups low-sodium beef broth

1/2 teaspoon black pepper

1/4 teaspoon salt

3 fresh thyme sprigs

Hot cooked mashed potatoes

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak and sauté for 5 minutes, browning on all sides. Remove from pan to a plate and keep covered.

Melt butter in the skillet over medium-high heat. Add shallots and mushrooms and cook for 4 minutes, stirring often.   Add garlic and cook for 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture.  Cook 1 minute, stirring constantly. Gradually add broth, stirring constantly.

Add the pepper, salt, and thyme sprigs. Bring to a boil and cook 2 minutes or until thickened. Return beef and any juices back to the skillet.  Continue to cook another 1-2 minutes or until thoroughly heated. Discard thyme sprigs.

Serve over hot mashed potatoes.