Creamy Slow Cooker Chicken

This is one of those super easy meals. Like most slow cooker recipes, this one allows us to have a relaxed family dinner any night of the week. Plus, my seven year old loves it.

Creamy Slow Cooker Chicken

Ingredients

• 3 pounds chicken pieces
• 1 can (10 1/2 oz.) condensed cream of chicken soup
• 1 can (10 1/2 oz.) condensed cream of mushroom soup
• 1 can (4 ounces) mushroom pieces, drained
• 1 bell pepper, sliced
• 1 onion, sliced
• Dash salt, pepper & garlic powder
• 1/2 c. white wine

Directions

Wash and dry chicken pieces. Place in crockpot. Combine remaining ingredients and pour over chicken. Cook on low for 6-7 hours or on high for 3-4 hours. Serve with noodles or rice.

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Mediterranean Barley

Barley is one of those underutilized pantry staples. I actually prefer the creamy nutty flavor of barley to that of rice. I decided to experiment with the classic mediterranean flavor combination of spinach, feta and garlic. This was the resulting side dish.

Mediterranean Barley

Ingredients

• 1 tablespoon butter
• 1 onion (chopped)
• 1 clove garlic (chopped)
• 1 cup pearled barley
• 1/2 cup wine
• 2 cups stock (vegetable or chicken or...)
• 1 10 ounce package frozen spinach, thawed
• 1/2 cup parmigiano-reggiano
• salt and pepper to taste

Directions

1. Melt the butter in large sauce pan. Add onions and saute until softened, about 2-3 minutes.

2. Add the garlic and saute until fragrant, about 1 minute.4. Add barley toss to coat with the butter.

3. Add wine and stir until evaporated. Add 1/2 cup of stock at a time and stir until evaporated, adding the spinach with the last 1/2 cup of stock.

4. Add feta, salt and pepper and stir.

Chocolate Chip Scones...Yum

A chocolate chip scone is one of my favorites indulgences. There is something about enjoying a good cup of coffee and and rich scone that I find irresistible.

Chocolate Chip Scones

Makes 16 Scones.

Ingredients

• 2 1/2 cups all-purpose flour

• 2 tablespoons sugar

• 4 teaspoons baking powder

• 1/4 teaspoon salt

• 1/3 cup butter, cut into pieces

• 3/4 cup whipping cream

• 2 beaten eggs

• 1/2 cup chocolate chips

• Milk

• Sugar

Directions

1. Preheat oven to 400 degrees. In a medium mixing bowl stir together flour, 2 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of dry mixture. Add whipping cream, eggs, and chocolate chips all at once. Using a fork, stir just until moistened.

2. Turn dough out onto a lightly floured surface. Quickly knead dough by folding and pressing dough gently for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut dough into 16 squares.

3. Place scones 1 inch apart on an ungreased baking sheet. Brush scones with milk and sprinkle with sugar. Bake for 12 to 14 minutes or until golden. Remove scones from baking sheet and serve warm.

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