Wednesday, December 05, 2012


Day 5 (of 31 Days of Lor-cipies)

Loree's Christmas Gift to YOU!

Yes, it's true: I'm always on a deadline. So to ensure that my family gets well-balanced, nutritious meals, I rely heavily on my trusty slow cooker. And throughout the month of December—one of the busiest months of the year—I'm sharing my family's favorite recipes with you.

If you try one this one, send me a picture of it and I'll add your name to my Santa hat, and you could win a basket of Baltimore style New Year's fun!

Loree's He-Man Stew


 
Ingredients:

3-1/2 pounds boneless, skinless chicken

¼ teaspoon salt

¼ teaspoon pepper

2 tablespoons olive oil

1-12 ounce can lite beer

1-28 ounce can tomatoes, chopped

¼ cup spicy brown mustard

1 onion, chopped

4 cups elbow macaroni, cooked

 

Directions:

 

Season chicken with salt and pepper.

In large skillet, heat oil to medium hot.

Add chicken and cook until it is golden brown.

In slow cooker, combine beer, tomatoes, onion, and mustard.

Add chicken.

Cook on HIGH 3 hours.

Serve over macaroni.

 

 

Tuesday, December 04, 2012

DECEMBER 4: LOREE'S LEMONY ROAST CHICKEN

Can you believe it? We're already into day FOUR of my Christmas gift to you: Thirty-one "Lor-cipes" that you can whip up in no time--without gourmet ingredients--that your family will love, love, lo...
ve. Don't forget to snap a picture of it (should you try it on your family) and post it at Facebook to be entered in the contest to win a basket filled with Maryland stuff!
 
 

Ingredients:

1 roasting chicken (4-5 pounds)
½ cup onion, chopped
2 tablespoons butter
The juice of one lemon
1 tablespoon parsley
2 tablespoons grated lemon peel
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried thyme

Directions:

Rinse chicken and pat dry with paper towels.
Place onion into chicken cavity, and rub skin with butter.
Place chicken into slow cooker.
Squeeze lemon juice over chicken.
Sprinkle with parsley, lemon peel, salt, and thyme.
Cover and cook on LOW 8 hours.

Serve with your favorite veggies and potatoes/rice/noodles!

Monday, December 03, 2012

December 3: Loree's Chicken Stew and Dumplings

Thirty-one Days of Lor-cipies
A Christmas Gift to You
from Loree Lough 



To ensure that my family gets well-balanced, nutritious meals, even when I'm on deadline (which is most of the time), I rely on my trusty slow cooker. So throughout the month of December—one of the busiest months of the year—I'm sharing my family's favorite recipes with you.

If you try one this one, send post a picture of it here at Facebook, and I'll add your name to my Santa hat, and, following the drawing on January 1st, you could be the winner of a big basket filled with Maryland stuff!

Happy cooking!
Loree


Loree's Chicken Stew and Dumplings


 


 

Ingredients for stew:

2 cups carrots, sliced
1 cup onion, diced
1 green pepper, seeded and diced
½ cup celery, sliced
1-1/2 cup chicken broth
2/3 cups flour
1 pound boneless, skinless chicken breasts in 1" pieces
1 large potato, diced
6 ounces mushrooms, sliced
1 can peas
1 teaspoon dried basil
¼ teaspoon dried rosemary
¼ teaspoon dried tarragon
½ teaspoon salt
½ teaspoon pepper
¼ cup heavy cream

Ingredients for dumplings:

1 cup biscuit mix
¼ teaspoon dried basil
¼ teaspoon dried rosemary
1/8 teaspoon dried tarragon
1/3 cup milk

Directions for stew:

Combine carrots, onion, pepper, and celery in slow cooker.
Add chicken broth (reserving 1 cup).
Cover and cook on LOW for 2 hours.
Stir flour into remaining broth until smooth.
Stir into slow cooker.
Cover and cook on LOW 5 hours.
Add salt, pepper, and cream.

Directions for dumplings:

Combine biscuit mix with herbs in a small bowl.
Add milk until mixture forms a soft dough.
Spoon mixture onto stew in serving-sized portions.
Cover and cook an additional hour.
(Dumplings are cooked when toothpick inserted in center comes out clean.)


Sunday, December 02, 2012


Thirty-one Days of Lor-cipies

A Christmas Gift to You

from Loree Lough


 
Well, here's another time-saving scrumptious recipe for you! Keep in mind you can adjust the 'spicy' spices to suit your personal taste. As for my family and me...we like it hot! <G> (And yes, you can freeze the leftovers!)

Don't forget to take a picture of your version of this delictable dish and post it here, so I can add your name to my Santa hat. Then, on January 1st, one of my gran-dorables will pick a name...and I'll send that lucky person a basket filled with fantastic Maryland surprises!
 
Happy cooking!
Loree
 
December 2
Loree-style Jambalaya
 

Ingredients:
 
2 cups boiled ham, cut into bite-sized cubes

2 onions, diced

1 stalk celery, sliced

1 green pepper, seeded and diced

1-28 ounce can whole tomatoes

¼ cup tomato paste

2 cloves garlic, minced

1 tablespoon parsley, minced

½ teaspoon thyme, minced

2 whole cloves

2 tablespoons vegetable oil

1 cup uncooked long-grain (converted) rice

1 pound frozen shrimp (must be shelled and deveined)

 

Directions:

 

Mix everything EXCEPT FOR shrimp into slow cooker.

Cover and cook on LOW for 8-10 hours.

One hour before serving, turn slow cooker to HIGH.

Stir in uncooked shrimp.

Cover and cook until shrimp have turned pink (30-45 minutes, depending on the power of your slow cooker).