I remember growing up in New Rochelle, NY, and my grandmother had a potato ricer which I thought was the neatest gadget she had in the kitchen. Whenever she boiled baby potatoes I knew it meant that we were going to have the creamiest mashed potatoes for dinner topped with butter and made without any lumps.
I would stand next to her and watch then ask if I could try squeezing it myself; and I think she let me do it a few times, however, her mashed potatoes were always the best, with or without butter and gravy.
Now that I have an opportunity to own my own Potato Ricer I wanted to try making something different so I chose to make fresh, homemade applesauce also one of her favorites.
After coring, peeling and slicing 3 medium size Granny Smith apples, I placed them in a non-stick pan with a little water to boil for approximately 7 minutes, just until tender and not mushy. After allowing them to cool for about 10 minutes, I spooned them into the Bellemain Stainless Steel Potato Ricer. Using the fine ricing disc it was a perfect consistency.
I sprinkled mine with a little ground cinnamon and it made for a perfect mid-morning snack. Hubby chose to add a brown sugar and my son added some cinnamon sugar to his serving.
The Bellemain Stainless Steel Potato Ricer was easy to clean and I liked that it has comfortable, cushioned handles and a bowl rest which makes it easier to operate especially as a left-handed person, here take a look at the video.
The Bellemain Stainless Steel Potato Ricer would also be perfect to use for Sweet Potatoes when making a pie, tomatoes for making sauces, beets for pickling and of course apples and pears for homemade desserts for the entirefamily including babies, toddlers, and the elderly.
Although it wasn’t creamy mashed potatoes, the memories of using a Potato Ricer were just as sweet. If you want more information or to perhaps order your own Bellemain Stainless Steel Potato Ricer, click on the Amazon link below to be taken their website for a quick ship delivery.
This was my first attempt at making chili using chicken instead of ground beef or ground turkey, and using white beans instead of red kidney or black beans…the verdict is FAIL!
Personally, I like my foods spicy especially chili, but this recipe although was good, was too bland for even my men. I added hot sauce but it still didn’t jazz it up, so if you like chili with no kick, this one is for you!
4 medium frozen chicken breasts
1/2 bag small white beans
1 large can of diced tomatoes
1 package Chili Seasoning
1 cup of water
Rinse the beans under cold water and drain, mix Chili Seasoning into a cup of water.
Coat Crock Pot with Cooking Spray
Add frozen chicken breasts and beans
Pour in Chili Seasoning Mix
I added more water to cover the beans so they wouldn’t burn. This may have watered down the seasoning causing it to taste bland. I should have used two packages of Chili Seasoning.
Pour in diced tomatoes
Cover and cook on low for 8 hours
It looked better than it tasted…but hey, I tried!
Have you ever made White Chicken Chili, how did you make it?
Hello Friends and Welcome to Slow Cooker Saturday!
Do you find yourself rushing through the work week in order to get to the weekends? If so, do you realize that you are just rushing your life away? I know because I’m guilty of doing it, so from now on, other than Mondays I’m going to slow down and enjoy all of the week days.
Do you live for the weekends?
I’m up early and out for the first dress rehearsal for Goodwill’s 2014 Runway Show. The models will get a chance to see and try on what we, the stylists has chosen for them to wear. I met with my models previously and they had an opportunity to try on their outfits in Goodwill fitting rooms. Today with some added accessories we will all get a chance to see what they will be wearing on the runway and I am anxious.
Friday’s Foodie Feature was preempted by the Weekend Wind-Down Party (#WWDParty) have you linked up, if not, please do and share a post with us.
Slow Cook Saturday
4 Frozen Chicken Thighs or Breasts
1 Large Can or 2 Small Cans of Cream of Mushroom Soup
*1 Package Frozen Broccoli
2 cups of Rice
Spray Crock Pot with Cooking Spray or use Slow Cook Liners for easy cleanup. Add chicken thighs/breast and top with frozen broccoli.
Pour in can(s) of soup and sprinkle with black pepper (optional)
Pour in additional can of water
Cover and cook on low 8 hours or high for 4 hours depending on Crock Pot model
Add two cups of rice, stir and leave on low for an additional 10 mins
As you can see, my hubby couldn’t wait!
I hope you are enjoying your weekend because Monday will be here before you know it!
Stay Blessed – No Stress in the New Year!
*You can also add frozen onions, peppers and mushrooms.
I missed a few Friday Foodie Features last month but the timing is now right with the official start of Autumn. October begins the season of football, family and comfort foods and it also means a return to my all time favorite way to make a meal and that is with the Crock Pot or Slow Cooker.
It wasn’t too long ago that there were only a few Slow Cooker Seasonings available at the grocery stores, now there are several more options available on the supermarket shelves. I’ve tried a few of the new ones by McCormick’s and the Fiesta Chicken was a hit in my house, my men loved it – ‘ole
1 can of black beans
2 cans of diced tomatoes
1 cup frozen corn
1-2 lbs or chicken thighs or breasts
1 packet of McCormick’s Slow Cookers Seasoning – Fiesta Chicken
Spray Crock Pot with cooking spray or use liner, put in chicken thighs or breast – remember NOT to wash the chicken.
Mix all ingredients into a bowl and stir
Pour mixture over chicken
I had this frozen tomato so I added it
tip when a tomato begins to soften, don’t throw it away, put it in the freezer to use later in sauces or the Slow Cooker.
Cook on low 7-8 hours
Served over rice – Cilantro optional – dinner is served!
The days are getting shorter and school started this week so I am lining up my recipes for the Fall. Chicken is a staple in our house and this was an easy breezy “4 ingredient-less than 40 minute” recipe.
What happens when it’s Friday night and you don’t feel like cooking, ordering pizza or going out and a bowl of cereal just won’t cut it? In our house when that happens we head straight to the garage and to the freezer. There is where I try to keep microwavable meals and snacks specifically for those occasions and last Friday night it was Lean Pockets Pretzel Bread Sandwiches.
I am not a big proponent of frozen meals & snacks because of the excessive sodium some of them contain but these Lean Pockets brand sandwiches are only 250 calories with 650 mg of sodium which isn’t a lot compared to others that contain well over 1000 mg of sodium.
The Lean Pockets Sandwiches were filled with Spinach and 3 Cheeses, Fontina, Romano and reduced Fat Mozzarella. I zapped one in the microwave for 2 minutes 30 seconds in the crisping sleeve then cut it in half. It didn’t seem like it had a lot of filling and could have had more spinach, but to my surprise it was quite good and hit the spot. The soft pretzel bread encased a flavorful mix of spinach and cheeses that paired well with my glass of Friday night wine!
Speaking of wine, I want to reintroduce my “play cousin” Cook E doe Face. She is a down to earth YouTube Vlogger who will have you in stitches as you watch her create some delicious dishes and “knock you on your butt cocktails”.
Cook E de Face is from Philly and I fell in love with her atty-tud (Philly slang) from the very first video I watched. In today’s world it is so easy to get caught up in the negativity but you know me, I like to keep it light. Cook E doe Face has me laughing out loud and reminds me of my own New York cousins. If it were left up to me she would definitely have a show on the Food or OWN Network!