Dates and Goat Cheese Wrapped in Chicken and Prosciutto

Today is My daughters 8^Th birthday and in honor of her, I have created this great gluten free recipe. Recently I was reading an article on line about Gluten Brain. So after reading about Gluten Brain I thought well I would give it a try and start to make only Gluten Free food in the home for my daughter, and see if this would help her improve in her reading comprehension. Well what a present surprise, we have been so happy on how well this has worked. Her grades have gone up drastically and she says she can think much more clearly. So I guess you will be sing a lot more gluten free recipes on Cooking Underwriter from now on.

Dates and Goat Cheese Wrapped in Chicken and Prosciutto Ingredients
6 Chicken Tenders pounded flat to the size of a chicken breast.
12 small pieces of Goat cheese with herbs about a teaspoon per chicken tender
6-8 dates chopped
1 Package of Prosciutto or bacon
12 toothpicks

Take Chicken tenders and beat between 2 pieces of plastic wrap.

Chop Dates and goat cheese.

Open Prosciutto and lay one piece flat then place chicken on top

Next sprinkle with cheese and chopped Dates.

Next roll up.

Place 1-2 tooth picks in.
Place on Cookie sheet that is lined with parchment, foil or a silpat.
Cook at 350 for 20-25 min. Watch closely can dry out easily.

Enjoy and have a Happy Thanksgiving . If you are looking for Thanksgiving Recipes Click here

Chicken Pot Pie

Chicken Pot Pie is another favorite comfort food and if you make it from scratch including the dough and all the vegetables it will take forever. So I like to make this quick and easy recipe when you are short on time and you just made Chicken dumplings. It so easy, because, everyone has a can of crescent rolls and with your leftover Chicken and dumplings all you need to do is make a Rue and use the sauce from Chicken and dumplings plus a cup of buttermilk and you will have a quick and easy Chicken Pot Pie.



Chicken Pot Pie Ingredients
1 Can of Crescent Rolls
1 Cup of Buttermilk
2 Tablespoons Flour
2 Tablespoons Butter
4 Cups leftover Chicken and Dumplings.

Melt Butter, Whisk together Flour and butter then take a strainer and strain the Chicken soup left overs over the rue and make a paste.

Next Add Buttermilk then you will have a gravy type mixture add back in the Vegetables and chicken. Separate in four 8 oz. Ramekins.

Cover in Crescent rolls that you have cut in squares. It does not matter if all sides are covered you must have ventilation.

Cook in an oven at 350 degrees for to minutes.


Bon Appetite


Enjoy


Mrs. Mix It

Chicken and/or Turkey and Dumplings

So today is my 50th post and my three-month Anniversary. I am so surprised how much love kindness and support all of my followers have given me. We have followers from the United States to Canada, in addition to we have followers and readers in Germany, South Korea, The Netherlands, India, United Kingdom, Poland, Russia, and a couple of other Countries. It just amazes me.

In honor of our 50th post I am going to make a fabulous dinner for you and it is so easy and delicious you to will want to make for your family and friends with your extra Turkey or chicken you have left over from the holidays. I love to make dinners and meals from previous meals, but I call them 1st Overs.

So as a lot of you know I had a giveaway last week with Aunt Nellie’s and one winner will be awarded with a box of goodness at the winner is Shulie from food wanderings Shulie has a fabulous cooking blog; so please go check it out! Thank you to everyone who entered. I contacted Shulie, on Sunday to let her know she won and she has decided to send it to her local homeless shelter, The DC Central Kitchen. What a wonderful Act of kindness this time of year!

Now to the recipe as you know I cook back to basics meals that are simple and easy. So this is a recipe that you will love me for especially after Thanksgiving and Christmas. Chicken and/or Turkey and Dumplings to me is one of the ultimate comfort foods. This is an easy recipe to use your Turkey or Chicken Leftovers from the holidays plus it makes one other meal when you are done, if you do not finish this all off. The Chicken and/or Turkey and Dumplings  you can make an easy and fast turkey pot pie the next day, which I will post on Wednesday.

Chicken and/or Turkey and Dumplings Ingredients:
1 Very Large Pealed Onion Cut in half then sliced thinly
2 Tablespoons Olive Oil
8 Pealed and Cut Carrots
4 stalks of Celery cut in half then copped into good size pieces
1 teaspoon Thyme
1 Teaspoon Garlic Powder
1 teaspoon Basil
1 teaspoon Salt
1 teaspoon Pepper
1 Bay Leaf
4 Yukon Gold Potatoes peeled and chopped into good size pieces
4 Cups Chicken Stock ( 1 Box 32 oz.)
2 Cups Water
2 Cups shredded Chicken  or Turkey

Dumplings
1 Cup sifted Bisquick
1/3 cup Buttermilk

Take Onion and Peel and cut in half then slice thinly and cook until caramelized.

Next add Celery that has been split in two then chopped into good size pieces. After you have added all Peeled and cut carrots and all spices

Add the Yukon Gold Potatoes

Chicken Broth and water add Chicken or Turkey Simmer on low for about an hour. Then 10 minutes before you are serving, bring soup to a boil.

Take your sifted Bisquick and your 1/3 cup of buttermilk and combine until sticky. Place dumplings in pot and cover for 10minutes. They will turn out fabulous and moist.


Bon Appetite !

Enjoy

Mrs. Mix It

Mrs Mix It’s Pear Blueberry Crumble

OK I know that I am supper late on this post, but because I have a giveaway until tomorrow . I kind of hesitated posting something without Aunt Nellie’s goodness but then I thought you have to have a fabulous dessert with a fabulous dinner. So here we go.

Pear Blueberry Crumble Ingredients

7 Pears peeled and Chopped
The zest of a lemon about 3 teaspoons
2 cups Blueberries
1 cup flour
1 cup sugar


Mrs Mix It’s Famous Crumble topping

1/4 pound butter (1 Stick)
1 ½ cups Oats
½ cup Brown sugar
3/4 cup flour



Equipment
7 or 8 ramekins 4 oz size
Pam Cooking Spray
1 Lined baking sheet with foil or silpat

Chop and peel pears, and  rinse blueberries and place in large bowl. Next add sugar and flour and toss until completely coated.

Take butter and cut into cubes add flour, oats, and sugar and take off your rings because this involves your hands to mix. Mix and knead until well mixed together it should form clumps of the crumble.

Take Ramekins and spray with cooking spray and equally divide the coated pears and blueberries into 7 or 8  ramekins.

Next Make Crumble and cover Ramekins with Crumble Topping.



Preheat oven to 350 degrees.








TIP OF THE DAY   I hold my hand around ramekin when doing this so you do not have a lot of spillage on your baking sheet.

Place in the preheated oven at 350 degrees for 40 min.

Let cool for about 20 min. serve warm with vanilla ice cream or whipped cream.

Enjoy !

 
Bon Appetite


Mrs. Mix It







                               

Beet Berry Relish with a Stuffed Roasted Chicken

Okay as you all know I have a giveaway going on this week with Aunt Nellie’s and as promised another fabulous recipe Beet Berry Relish Served with a Roasted Chicken. Now Don’t forget to enter!!! BY Saturday November 13, 2010 LEAVING A COMMENT ON THE SMOTHERED PORK CHOPS POST.

Winner will be announced On Monday November 15, 2010

Beet Berry Relish
1 cup of Pomegranate Juice
1 Jar of sliced Ruby Red Beets Chopped
2 cup of Cranberries (1 Bag)
1 cup of Sugar

Drain Ruby Red Beets and Chop.

Take all 4 Ingredients place in a sauce pan and bring to a boil,  then reduce heat and boil for an additional 10 min.

Roasted Chicken
1 5-7 pound Chicken
1 teaspoon garlic powder
3 Tablespoons Salt for cleaning Cavity
1 teaspoon Salt and Pepper
1 Tablespoon Olive Oil




Stuffing
½  Bag of Pepperidge Farm Herb Seasoned Stuffing 1 Lb. Stay Fresh Bag
1 Granny Smith Apple about a cup
1 Onion chopped about 3/4 of a cup
1 ½ cups of celery chopped 3 stalks
1 ½ cups stock chicken or vegetable

Clean Chicken by removing neck and giblets and salt cavity and rinse well and set aside. I cook with the chicken for the gravy

Next Make Stuffing and Chop Apples, Celery and Onions and combined with Stuffing and Broth. Mix together until completely combined.
Next Stuff The Bird then Season the Bird with Salt & Pepper and Garlic Powder then drizzle with olive oil.

Cover Bird with Foil and cook until stuffing registers 140 degrees on thermometer Remove foil leave Thermometer in Stuffing and put back in oven until Stuffing reaches 165 and juices run clear.




I served with it Mr. Fix It’s Mashed Potatoes It Was Fabulous!

Bon Appetite!

Enjoy!

Mrs. Mix It


   

Pork Cops Smothered in Aunt Nellie’s Goodness Give away

A couple of weeks ago I was approached by Aunt Nellie’s who make the fabulous Ruby Red Beets, Ruby Red Pickled Beets and Sweet & Sour Red Cabbage to create a recipe or two and to try out their products.


I wanted to make sure that my viewers would have the same opportunity, so because of that, Aunt Nellie’s has offered to send one winner the same identical package of goodness she sent me. So Aunt Nellie’s and I are going to be giving away a package of goodness which includes one jar of Ruby Red Beets, one jar Ruby Red Pickled Beets and one jar of Sweet & Sour Red Cabbage. To enter, see the bottom of this recipe.

 I was already a fan of Aunt Nellie’s goodness and had already used their fabulous Sweet & Sour Red Cabbage on many occasions so I wanted to share this recipe with you. I make it with both baby Back Ribs or with Pork Chops and or Boneless Chicken Breasts it is just Fabulous.

Pork Cops Smothered in Aunt Nellie’s Goodness Ingredients:
1 Package of Pork chops or Baby back Ribs
½ a cup of Flour seasoned with ½ teaspoon Salt and ½ teaspoon Pepper
3 Tablespoons Olive Oil
2 cups cut up Butternut Squash cubed
1 large onion sliced
8 Yukon Gold Potatoes peeled and cut in half
4 cups water
1 Jar of Aunt Nellie’s Sweet & Sour Red Cabbage. 

Dredge Meat in flour that is seasoned with salt and pepper.

  

In a Enameled Dutch Oven Brown the meat with half of the Olive Oil in the bottom of the pan Remove Meat.

  

Next add the remainder of the Olive Oil and add the cubed butternut squash, Yukon gold potatoes and onions; cook until onions are caramelized.

  

 Next add back in the Meat and Smother with Aunt Nellie’s Sweet & Sour Red Cabbage. Last add water to the sides and cook at 325 degrees  for about 1 hour and a half.

Enjoy!

Bon Appetite!

Mrs. Mix It

  

  Now to Enter and Win the package of Aunt Nellie’s Goodness here is how:

• Follow Aunt Nellie’s on twitter for one entry
• Follow Aunt Nellie’s on Facebook for 1 entry
• Follow The Cooking Underwriter on Facebook for 1 entry
• Follow Cooking Underwriter to the right with Google Friend Connect on this site.
• Follow CookUnderwriter on Twitter
• Make a Comment on My Post today telling me how you would use Aunt Nellie's for one entry and let me know that you have entered and which ways. ie on twiter  & Facebook and for who?

Winner will be announced On Monday November 15, 2010

Giveaway Winner Shulie of FoodWanderings has graciously requested that we send the box of goodness to her local Homeless Shelter.

Harvest Stew

A Holiday Roast Beef turns into a fabulous harvest stew. Well as you know Monday I posted this fabulous Roast for the holidays. On Wednesday I posted Mrs. Mix It’s Version of a French Dip Sandwich. Now I will post the last of the end of the roast recipes, Harvest Stew. This is a great way to use up the rest of your roast.  This recipe I made on Halloween night it is just fabulous.  Its one of those recipes that will let you have your freedom for a couple of hours then come home after a long day and have some Harvest Stew. You can make it in the oven or in the Crock pot however you will still have to cook the meat on the stove and the vegetables prior to placing in the Crock Pot. I chose not to because I love to cook in one pot and only have one pot to clean up. I am very comfortable in leaving my house with my gas oven on. Not all people are.

Harvest Stew Apple Broth
½ teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon all spice
1 nub of ginger
1 orange cleaned and quartered
2 lemons cleaned and quartered
8 cups of apple juice

Take All Ingredients and put in a 2 or 3 Quart Sauce Pan brings to a boil and boil for about 20 min then set aside.


Harvest Stew
8 carrots peeled and chopped
2 onions thinly slice
2 cups of Butternut Squash
4 cups chopped leftover Roast beef Center portion best.
1 cup of flour
6 pieces of bacon
5 Tablespoons of Extra Virgin Olive Oil.
1 Can French Onion Soup
2 cups of water

Take the bacon and chop it then cook in enameled cast-iron Dutch Oven; after bacon is cooked remove from pan and set aside.

Next Chop up meet in quarters and dredge in flour.

Next add about 1 ½  tablespoons of Olive oil to bacon Fat and brown meat in small portions, about half way through you will need to add about 2 tablespoons of Olive oil . Next remove meat and set aside .

Next Chop up all of the vegetables and set aside. Take the remainder of the olive oil and brown the onions, carrots and Butternut Squash (Mine is green in the picture,  but ripe because it came out of my garden) Cook until caramelized and then add back in the meat and Bacon plus add in the Harvest Stew Apple Broth but make sure you strain first; Do not add the rinds !!!

Next take  1 Can French Onion Soup and add to pot plus 2 cups of water. Cook in oven for 2 hours at 325.  Serve with rice or Mr. Mix It’s Famous Mashed Potatoes.

Enjoy!


Bon Appetite,

Mrs. Mix It