First, I’m going to give the recipe so you can easily jump to top of page for ingredients and instructions and then add helpful photos. TIP: Rather than putting raw ingredients into the slow cooker, I highly suggest following first two steps thoroughly for best flavor.
• 1 Tbsp vegetable oil
• 4 pounds boneless beef
• 1 teaspoon salt
• 1 sweet yellow onion , thinly sliced
• 8 ounces crimini mushrooms , sliced
• 3 cloves garlic, finely chopped
• 2 cups beef stock
• 1 Tbsp spicy brown mustard
• 1 Tbsp Worcestershire
• 1 teaspoon dried green herb blend (thyme, rosemary, oregano, marjoram, etc)
• 1 teaspoon smoked sweet paprika
• 1/2 cup sour cream
• 16 ounces egg noodles, cooked about a minute or two less than done
• With high heat and tablespoon of oil in skillet, brown beef on all sides. Move the beef from skillet into the crockpot pot (or Dutch oven pot, if you’ll finish the cooking process in the oven instead of slow cooker crockpot.)
• Add thinly sliced sweet yellow onion into the skillet with a tablespoon of butter and a generous sprinkle of salt. Cook on low-medium until onions become translucent and quite blond. This step can take about 30 minutes, so it is a great time to tend to another task and just stir onions occasionally.
• Once onions are ready, add a few cloves of finely chopped garlic and mushrooms to the skillet. Cook until the liquid from mushrooms has released.
• In a small bowl (I used a 4 cup glass) mix together the 2 cups beef stock, 1 Tbsp mustard, 1 Tbsp Worcestershire, herbs, paprika, & pepper. Add this mix to the skillet of onions, garlic, & mushrooms. Stir thoroughly.
• Pour this full skillet over the beef in the slow cooker crockpot.
• Set timer for 6-8 hours and walk away. (-or- Cover pot and roast in the oven for 2-3 hours, until beef is easy to shred.)
• Near end of beef cooking time, boil egg noodles according to package directions (about 7 minutes.) Drain.
• Using two forks, easily shred the tender beef into bite size pieces. Stir in the sour cream. Add your cooked noodles. Serve and Enjoy!
Well, is this a recipe you’ll try at home, too?
I’m not promoting this recipe as a “one pot meal,” like the ones where authors suggest putting a bunch of raw ingredients into the slow cooker. I truly, truly believe this dish is infinitely elevated if you take the moment to pre-brown all sides of the beef. Likewise, using that same skillet, cooking the onions over low-medium heat for an extended period of time really brings out a sweetness in the onions that you wouldn’t get if added to slow cooker raw.
Rather than standing over onions in the skillet for half an hour, I simply just tend to other tasks in the room and only stir them every 5-7 minutes. (I’ll unload the dishwasher, or catch up on email, or just anything else I can do while loosely keeping an eye on the onions.)
Let me know if you have questions! I’m also always interested in hearing about ways you make adjustments for your particular taste preferences. I hope you find this as a great base to make it your own. The meat is so tender! The sauce is so rich and flavorful.
(Using a red wine, like a Malbec, in addition to or instead of beef stock yields great results, too!)
Later Gators & Afterwhile Crocodiles! Your Friend, —AmberHH
This recipe. This.
- 3 boneless skinless chicken breasts
- 1/3 cup butter divided
- 1 cup all purpose flour
- 8 oz sliced mushrooms
- 3/4 cup marsala wine, dry not sweet
- 1/2 cup chicken stock
- salt, pepper, garlic powder
- 1/2 cup shredded mozzarella
- 1/2 cup parmesan cheese
- 4 green onions sliced
- Heat a large skillet over medium-high heat and add 2 tbs butter.
- Add the mushrooms and cook, stirring frequently, until they begin to brown; remove them and set aside.
- Split the chicken breasts in half lengthwise. Flatten each piece between 2 sheets of waxed paper or plastic wrap with a meat mallet to about 1/4-inch thickness. Season with salt, pepper, and garlic powder. Dredge each flattened piece in the flour.
- In the same pan you cooked the mushrooms in, add 1 tbs of the butter and heat over medium-high heat.
- Add 2 chicken breast pieces and brown well on all sides. Remove and set aside.
- Repeat the browning process 2 more times (using a tbs of butter with each shift)–you have to do this in shifts so the chicken is not crowded in the pan and browns evenly. Don’t drain the drippings, you need it for the marsala sauce.
- Preheat oven to 450 degrees F.
- After all the chicken is browned and set aside, using the same pan with the collected drippings, add the wine a bit at a time scraping the bottom of the pan and stirring as you add, then add the chicken stock, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 10 minutes.
- Add the chicken breasts back to the skillet being sure each piece is coated/submerged in sauce, or alternatively put chicken into a baking dish and cover with the sauce from the skillet. Sprinkle evenly with the mushrooms.
- Mix the cheeses and green onions and distribute over the top of the chicken.
- Bake for 15-20 minutes until cheese is melted and just starting to brown.
- **(Goes well with pasta or rice, if you want to add bulk; freezes well.)
Love it as much as I do? (I LOVE it. A LOT.)
Do you have a same/similar variation of this recipe and process, too? If so, tell me? 😃
Just for fun, every year our family creates at least one consumable, silly Halloween food item. This year, Abigail saw “ROADKILL” on social media somewhere and decided to duplicate/improve upon the idea. So, that’s what she did!
Following a standard recipe for Rice Krispy treats, she added RED food coloring plus a few drops of BLACK food coloring into the melted marshmallow before stirring in the rice cereal. (Adding the black was essential to muddy the pink/red a bit and give the color some depth.)
Packaging. It is really the presentation that transforms these regular treats into something appropriately able to trick friends for Halloween.
Using styrofoam trays, clear cling wrap, and custom printed labels, the treats suddenly transform in appearance from being a sticky sweet indulgence to an appearance of potentially rank (and definitely gross) ROADKILL.
Attention to detail designing the labels was fun! Did you notice the expiration date is on Halloween? The storage instructions? We had fun with this part of the process!
Whether you’re carving jackolanterns, trick-or-treating, going to parties, or just staying home watching scary movies this evening, we hope you enjoy the day!
Happy Halloween, y’all!
Show Me Your Charcuterie!
—Blueberries & PepperJack stars
—Hot Bacon Jam & Cream Cheese
—Babyback BBQ pork ribs
Does it look like the American Flag?
I assembled the FLAG tray using items available at our neighborhood Kroger and Walmart stores. Our family enjoyed snacking on the goodies on the tray throughout the afternoon on the 4th of July while waiting until it was dark enough for the firework festivities to start! We hope your family had a fun day, too! —AmberHH
Cilantro and spicy chili come together on these tangy chicken skewers mixed with peppers and onions. Full of flavor from the fresh cilantro, this dish can be made by using the broil setting in your oven or over medium-high heat on the grill.
1 cup fresh cilantro, chopped
2 tablespoons olive oil
1/4 cup red chili paste
2 tablespoons soy sauce
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1/4 teaspoon freshly ground black pepper
1 pound boneless chicken breasts
cut into 1-inch cubes
1 onion, roughly chopped
2 green bell peppers, roughly chopped
—In a large bowl, combine the cilantro, olive oil, red chili paste, soy sauce, garlic, onion powder, ginger, and black pepper.
—Add the chicken meat. Toss to coat. Refrigerate for 15 minutes to marinate.
—Remove the chicken from the refrigerator. Skewer the chicken cubes, alternating with the onions and peppers between each piece.
—Place a foil-lined baking sheet on the lowest oven rack.
—Grill, turning as needed for a bit of char on all sides. Finish cooking in the oven on foil lined baking sheets.
—With a meat thermometer, check the internal temperature. When it reaches 165°F, remove from the oven to cool.
RATIO: 3:1 CALORIES: 355 TOTAL FAT: 25g CARBS: 11.2g NET CARBS: 9g FIBER: 2.2g PROTEIN: 21.7g
(Sidenote: Obviously, I multiplied the recipe so that we could enjoy leftovers in the days that followed.)
Your friend that brazenly posts sweaty selfies on social media,
Easy Recipe! This BlueCheese Dip is great with buffalo wings, pita chips, and more!
4 ounces bleu cheese, crumbled
1/3 cup Heavy cream
1/2 teaspoon garlic pepper
2 green onions, dark and light parts,
Your Friend, AmberHH
1. Start with 28-30 oz. of canned biscuits (I use a generic 4 pack of buttermilk biscuits that work great!) Tear or cut each biscuit into 4 pieces and toss the pieces into a lemon/sugar mix a few pieces at time, tossing with your hands; I use a bowl with about 2 cups of sugar and fresh zest of 2 lemons.🍋
2. Heavily coat the inside of a Bundt pan with Crisco. Loosely pile the coated pieces into the pan, dotting with melted butter occasionally.
3. Bake at 350F for 40 minutes, then immediately flip onto a plate when removed from oven and add glaze while the bread is still hot.
Make the glaze while the bread is baking. I soften 4 ounces of cream cheese in the microwave, stir in a tablespoon or so of lemon juice, and then gradually incorporate powdered sugar 1/4cup at a time 4 times.
Instructional Details in Photos: (Click on any photo to enlarge it.)
Do you make Monkey Bread? Is your recipe similar? I make a cinnamon monkey bread, too. You can find my recipe here: https://whatamberloves.com/2013/12/28/cinnamon-monkey-bread/
Amber Hamilton Henson
How about a high fat, high protein, low carb dish? Sounds good to me! If, like me, you like olives, feta, & pesto, then this may be the perfect dish for you to make, too! On Sundays, I like to meal prep my lunch for the week. This recipe makes 6 servings, so I’ll enjoy one serving tonight and one serving for lunch each day mon-fri this week. Yay! 🙌🏻
1. Chop boneless skinless chicken thighs into bite size pieces. Season with salt and pepper. Sauté in olive oil until done.
2. Arrange chicken, olives, and feta cheese in a 9×12 glass baking dish.
3. Stir together the sour cream and pesto. A spoonful at a time, add it to the top of the baking dish, then smooth it over, thus coating the top of the chicken, olives, & feta with the sauce.
4. Bake in preheated 375*F oven for 20-25 minutes. The Sauce will bubble and edges will brown.
5. Portion into 6 servings. Enjoy!
Ingredient Detail Photos:
The macros were calculated by MyFitnessPal app when I created the recipe and scanned the ingredients into the app.
525 calories per serving
4 lb. skinless, boneless chicken thighs
Salt and freshly ground pepper
1 Tbsp. Seven-spice powder*
*(I buy this at a local Mid East grocery store. It includes a finely ground blend of all spice, black pepper, cloves, cardamom, cinnamon, fennel, & ginger)
2 Tbsp. oil*
*(I used olive oil. A peanut oil would be great, too.)
1 yellow onion, finely chopped
4 cups chicken stock
1 Tbsp. Minced fresh Ginger*
*(I use the tube of fresh minced ginger, available in the produce dept of WalMart.)
2 small serrano peppers, thinly sliced
1⁄4 cup soy sauce
1⁄4 cup Asian fish/oyster sauce
2 cups baby carrots
1 Tbs. rice vinegar
2 Tbs. fresh cilantro leaves
2 Tbsp. green onion, thinly sliced
–Pat the chicken dry and season generously on all sides with salt and pepper and the 7-spice powder. Cut into small pieces, about 2″
–In a large, heavy frying pan over medium-high heat, warm the oil. When the oil is hot, working in batches to avoid crowding, add the chicken and sear, turning as needed, until golden brown, about 8 minutes total. Transfer the chicken to a slow cooker.
–Add the chopped yellow onion and Serrano peppers to the frying pan and sauté over medium-high heat until golden, 6 to 7 minutes.
–Pour in 1 cup of the chicken stock and stir to dislodge any browned bits on the pan bottom. Stir in the ginger, soy sauce, fish sauce and vinegar. Transfer the contents of the pan to the slow cooker. Add optional ingredients: I added baby carrots
–Add the remaining chicken stock to the crockpot until contents are covered. Cover and cook on the low setting for 5 hours. The chicken should be very tender and thoroughly cooked.
–Ladle the soup into warm shallow bowls, distributing the chicken evenly. Scatter the cilantro leaves and green onion over the top! Serve immediately.
**I ate it as described above, as a soup, however for my husband and daughter, I prepared white rice and ladled the soup over the rice for their heartier meal.
You’ll try it, too?
I love you, but I’ll love you even more if you use the Pinterest or Facebook Button on the bottom of this post to share it! 😍
Your Friend, Amber
Easy recipe! Don’t overthink it; just adjust for your preferences as you go! I love this combination of flavor! You might leave out the crushed red pepper or kick it up by adding a lot! I’ve added lots of photos for reference!
2 cups of ricotta
0.5 cup Parmesan cheese, plus more for garnish
fresh smashed garlic clove
frozen chopped spinach ( squeezed and drained)
Jumbo pasta shells, boiled
roasted butternut squash
grated lemon peel
stick of butter
Fresh sage leaves, garlic powder, red pepper flakes
1) Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425 degrees fahrenheit for 20-25 minutes. Cook your jumbo pasta shells according to directions. Steam your spinach according to directions.
2) In a bowl add approximately 2 cups of ricotta, 1/2 cup parmesan cheese, 1 fresh smashed garlic clove, frozen chopped spinach ( squeezed and drained), salt, pepper, your cooled down roasted squash, and grated lemon peel. The lemon peel was key to this dish and added a nice bright flavor. Stuff the shells with the mixture and place in a buttered baking dish and top with shredded pepper jack cheese.
3) Place your shells in a 400 degrees fahrenheit oven until heated through around 20-25 minutes.
4) While it bakes, make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly. Add at least 10 sage leaves until slightly crisp, garlic powder, & crushed red pepper flakes. Turn off heat and squeeze in fresh lemon juice. When it finishes baking and cheese is melty, spoon your warm sage sauce all over and sprinkle with grated Parmesan. Enjoy!
Your Friend, AmberHH