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CROCK POT CHICKEN WITH SPICY CABBAGE

Crock Pot Chicken with Spicy Cabbage TSLC - CopyThis Crock Pot Chicken and Cabbage Recipe is easy and a good comfort food for cold weather or just anytime.  This can be served alone or over pasta, rice or mashed potatoes. It reheats great if you have leftovers.

3 to 4 boneless, skinless chicken breasts (could use other chicken parts)

3 tablespoon cooking oil

1/2 large head of cabbage, cut in wedges

1 medium onion, peeled, sliced and cut in rings (can use green onions)

1 large green, red or orange pepper, chopped or sliced

1 (14.5 ounce) can diced tomatoes, undrained

1 (4 ounce) can sliced mushrooms, drained

1 teaspoon dried oregano

1/2 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 bay leaf

1/2 teaspoon dried basil

1 (4 ounce) can chopped green chilis, drained

few drops hot sauce, Optional

Brown chicken pieces on top of the stove in the cooking oil. While chicken is browning,  place cabbage wedges in the crock pot, add onion and green pepper.  Place browned chicken pieces on top of cabbage, onion and peppers. (If I am using chicken breasts, I cut mine in pieces but you can leave them whole) In a bowl whisk together the tomatoes, mushrooms, oregano, black pepper, salt, garlic powder, basil, green chilis and hot sauce. Add the bay leaf and pour over the chicken and cabbage.  Cook on low for 7 to 8 hours or high for 4 to 5 hours. Remove bay leaf.   Makes about 6 servings. Enjoy!

You might also like these crock pot recipes:

Homemade Crock Pot Applesauce

Honey Soy Pork Chops

Italian Sausage Spaghetti

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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

 

 

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IRON SKILLET BLACKBERRY COBBLER

Iron Skillet Blackberry Cobbler 2 - CopyThis Iron Skillet Blackberry Cobbler recipe is easy to make and great as a dessert with any meal.  Just add some whipped cream or ice cream and this won’t last long.  Can be reheated in the microwave or oven.  This is best served warm right from the oven but I can eat it cold and love it for breakfast with coffee.

Crust for Cobbler:

1 stick butter or 8 tablespoons or 1/2 cup

1/4 cup brown sugar

1 1/4 cups all-purpose flour

1 rounded tablespoon baking powder plus 1 teaspoon

1/4 teaspoon salt

1 1/4 cups milk

Cobbler Filling

3 1/2 cups fresh blackberries (could use frozen)

1/2 teaspoon ground cinnamon, Optional

1 teaspoon vanilla extract

2 tablespoons all purpose flour

1/2 cup white sugar

Spray one 10 inch iron skillet with cooking spray.  Preheat oven to 375 degrees.  Add butter to skillet and melt in oven.  While butter is melting, whisk together the brown sugar, flour, baking powder and salt.  Stir in milk with spoon.  Remove skillet and spread flour mixture in skillet on top of melted butter.  Mix blackberries, cinnamon, vanilla extract, flour and white sugar together with a spoon.  Drop by spoonfuls into skillet.  Bake at 375 degrees for 45 to 50 minutes until crust is done and golden brown.  Makes 6 to 8 servings.  Enjoy!

Iron Skillet Blackberry Cobbler - Copy

Note:  You can do this with just about any fruit and you could bake it in a 9 x 13 baking dish, too. Check out these other cobbler recipes:

Deep Dish Blackberry Cobbler,

Strawberry Cobbler

Fresh Peach Cobbler

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CROCK POT ROUND STEAK AND GRAVY

Crock Pot Round Steak and Gravy - Copy

This is a great recipe to serve anytime and your family or guests will love it.  Comfort food at it’s best!

2 to 3 lb. round steak, cut in serving size pieces
1 stick butter or margarine
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium sized onion, peeled and sliced
1 package onion soup mix
1 (14.5 oz) can beef broth
2 (7 oz.) cans mushrooms, drained, Optional
1 teaspoon brown sugar
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1 bay leaf
3 to 4 carrots, scraped and cut in pieces
 
In a bowl combine flour, garlic powder, salt and pepper.  Coat steak pieces with flour mixture.  Melt butter in skillet and brown steak on both sides.  Remove steak and put in slow cooker.  Cover steak pieces with the sliced onion broken into onion rings.  Add carrots.  In a bowl whisk together the onion soup mix, beef broth, mushrooms, brown sugar, allspice, and ginger. (If you have any leftover flour from dredging meat you can add this to the broth, too)   Pour over steak, onion and carrots.  Add bay leaf.  Cook on high for 5 to 6 hours or low for 8 to 9 hours or until meat is tender.  Remove bay leaf before serving.  Great over rice, noodles or mashed potatoes.  Makes 6 to 8 servings. Enjoy!
 
Serve with a big basket of my cornbread muffins and you have a meal!
Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 
 
 
 
 
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APPLE PIE BREAD

Apple Pie Bread TSLC - CopyThis Apple Pie Bread recipe is one you will make over and over again.  It is a great way to use up apples and goes good with coffee or as a snack with milk. This bread makes a great gift.  My weakness when it comes to food is bread of any kind and I am always making bread.

Batter:

2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking soda

1/2 cup white granulated sugar

1/2 cup butter or 8 tablespoons or 1 stick, melted

1 teaspoon vanilla extract

1/3 cup sour cream

1/2 cup buttermilk

2 eggs

2 cups shredded, peeled apples (I used red delicious)

Whisk together the flour, salt and baking soda in a large bowl.  Add white sugar, melted butter, vanilla extract, sour cream, buttermilk and eggs.  Mix well with a spoon. Fold in shredded apples. Spray a 9 x 5 bread pan with cooking spray and add the batter.

Swirl:

1/2 cup brown sugar

1 teaspoon ground cinnamon

1 cup chopped nuts (pecans or walnuts)

3/4 cup raisins

Mix together with a spoon and spread over batter as in photo below.  Take a knife and swirl into batter.

Bake in preheated 350 degree oven for 65 to 70 minutes testing to make sure bread is done in center.  Let cool 10 to 15 minutes and remove from pan.

Topping for Cooked Apple Bread:

3/4 cup powdered sugar

3 tablespoons milk, more or less

1/2 teaspoon vanilla

Mix together with spoon and drizzle over bread once bread has cooled.

Makes 1 loaf.  Enjoy!

Note:  You can freeze this bread or reheat.  It keeps well for several days in a cool, dry place.  You can also refrigerate. If you want to make it special, soak your raisins in about 1/4 cup bourbon before adding to the bread.

 

Apple Pie Bread - TSLC3 - Copy

Apple Pie Bread - TSLC2

Apple Pie Bread - TSLC1 - Copy

Apple Pie Bread - TSLC - Copy

If you like this recipe, you might also like my recipe for Buttermilk Chocolate Bread.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

 

 

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