Simply Home by Beth

Simply Home by Beth

Crockpot Chicken Vesuvio

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The weather is cooling, leaves are falling, it’s time to warm up with simple meals. Crockpot cooking is a time saver with easy clean up in the kitchen.

Crockpot Chicken Vesuvio is an Italian meal, that is made in an oven, then finished in a large skillet, on the stove top, it’s never made in a crockpot.

Until today.

I’m not an Italian, I’m more Dutch than German, and for some reason, as much as I love the creamy, rich taste of this dish, I also prefer a one-pot meal that’s quick to assemble and cooks while I’m free to do something else, outside of the kitchen. I want taste and ease, the best of both culinary worlds.

I looked up Chicken Vesuvio per my husband’s request, (we both love Italian anything), and I had most of the ingredients needed, but he had told me that the best part was the fresh Basil sprinkled over each serving.

I bought fresh Basil, a whole plant, and read that the recipe recommended fresh parsley!

So, I used the basil in a tomato salad as a side, and dried parsley on the Chicken Vesuvio.

You can see that we were already off to a rough start! but trust me, it gets easier. I was determined to enjoy this recipe because of its rich and creamy taste. Serve this dish with a side salad and crusty bread and this is pure perfection.

Chicken Vesuvio

Beth Wood
Italian
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • 1 kitchen/large knife
  • 1 cutting board
  • 1 7-quart crockpot
  • 1 large spoon to mix and stir.

Ingredients
  

  • 4 chicken breasts boneless and skinless, cut into strips (quartered)
  • 3 tbs. extra virgin olive oil
  • 2-3 C. low sodium chicken broth or stock
  • 2 lg. onions chopped
  • 6 cloves garlic, fresh and smashed
  • 10 2-3" baby creamer potatoes, halved do not peal
  • 8 lg. white mushrooms wipe clean and pull out caps
  • 1 13 oz. bag of Birds Eye Baby Sweet Peas Frozen
  • 1 block Philadelphia Cream Cheese I used Original
  • 2 packets Good Seasons Italian Dressing and Recipe Mix
  • 1/2 tsp salt
  • ground black pepper to taste
  • fresh parsley, chopped, for topping per serving

Instructions
 

  • I used 4 large boneless, skinless chicken breasts, that were fresh, not frozen. I cut all extra fat off of each chicken breast, cut in half, then half again, having four strips for each breast.
  • With my olive oil, I drizzled a little over the bottom of the crockpot, placed my strips in a row, drizzled another tbs. or so over the chicken, added ground pepper over the chicken and a pinch of salt.
  • I cut my onion into chunks, and the small potatoes into halves, after rinsing them. Layer this over the chicken strips, add sliced mushrooms and top with the garlic cloves, smashed.
  • Cover the vegetables with the 2 packs of Italian Seasoning mix, and black pepper. Add enough chicken broth to cover the chicken and up to the bottom of the vegetables, Top with room temperature Cream Cheese, 1 block, cut into 8 squares or cubes and lay spaced out over the vegetables.
  • Put crockpot on high for 6 hours. Keep lid on for 6 hours, lift lid, mix the cream cheese, stir slightly and add frozen peas on top. Cover the lid for another 10 minutes, stir, and serve.
  • Top your servings with fresh chopped or torn parsley, and a generous sprinkle of Parmigiano Reggiano cheese!
    Enjoy!
  • Note: The spots you see in the broth is the olive oil I used, it is not fat.
    Also, if you're watching your sodium intake, try one packet of seasoning mix instead of two, and I used low sodium chicken broth. The pinch of salt could probably be eliminated. You can always salt to taste before you eat it.

Notes

Keyword chicken, mushrooms, onions, garlic, peas, cream cheese, chicken stock, potatoes

You’ll have to let me know if you make this or let me know how you make your own Chicken Vesuvio!

We both loved this dish. Our house was literally “delicious”, the very walls smelled so good. He came out of his office and said, “what is that? It smells amazing!” Naturally, he was thrilled when I said it was dinner, and almost ready.

Hope you give this a try!

FYI: Here’s a thought…it took more time to write this post with the recipe, than it does to make this family-sized dinner, serve it, add the sides, and clean it all afterwards. I’m only exaggerating ” a little”!

Thanks for stopping by,

Ciao!

xx,

Pumpkin Buttermilk Pie

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Pumpkin Buttermilk Pie recipe, from Michelle @vintagehomedesigns.com

Nothing takes that first bite out of Fall, like pumpkins…

pumpkin anything, from spicey potpourri to pumpkin pies.

Today I’m sharing a recipe because it proved to be delicious, and the post itself was lovely, shared by Michelle @vintagehomedesigns.com

This is my Pumpkin Buttermilk Pie, cooling after baking. My recipe was not the same as hers, but it’s included below. I also topped mine with whipped cream and cinnamon.

Pumpkin Buttermilk Pie

Michelle
Autumn holiday/Thanksgiving dessert, easy pie
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • 1 oven, refrigerator, hand mixer, mixing bowls, measuring spoons, pie baking dish

Ingredients
  

  • 1 Pie shell, homemade or store-bought pie crust
  • 1/4 C. flour
  • 1/2 C. melted butter 1 stick
  • 1/2 C. buttermilk
  • 1 1/2 C. sugar
  • 3 lg. eggs
  • 2/3 C. canned pumpkin
  • 1/2 tsp. pumpkin spice

Cinnamon Whipped Cream

  • 1 C. heavy whipping cream
  • 2 tbs. granulated or confectioner's sugar.
  • 1/2 tsp. ground cinnamon

Instructions
 

  • Combine dry ingredients and wet ingredients together in a mixer bowl.
  • Blend until well combined and smooth.
  • Pour the pumpkin mixture into an unbaked pie crust.
  • Heat oven to 350*F and bake for 1 hour.
  • Remove from oven and let cool completely then top with the cinnamon whipped cream.

Cinnamon Whipped Cream

  • Add whipping cream, sugar and ground cinnamon to a mixing bowl.
  • Using a stand mixer or a hand mixer, beat for 3-4 minutes or until stiff peaks form.

Notes

The blend of cinnamon with fresh whipped cream definitely takes this up a notch!
Keyword buttermilk, pumpkin, fall dessert, Thanksgiving dessert, easy pie

I included Michelle’s recipe because of her unexpected twist on one of Fall’s most traditional pumpkin pie recipes. I thought the buttermilk would add a “zing” to the pie, maybe even a little bitterness, but was pleased that it did not. Very creative, and I admire that.

My pie was also quick and easy, VERY easy, I took several short-cuts but made sure to use the buttermilk and topped it with whipped cream and cinnamon.

Right out of the oven, still rippled but set well after 1 hour’s baking time.

*Beth’s Quick Pumpkin Buttermilk Pie*:

Ingredients:

1 can of Libby’s Pumpkin Pie mix, 30 oz.

2 large eggs, lightly blended (I used a whisk)

2/3 C. Buttermilk

Directions:

In a 9″ Pyrex pie pan, sprayed with Pam cooking spray, I rolled out 1 Pillsbury’s Pie Crust, pre-made, and laid it carefully in the pie pan.

Bake according to directions on the can, except

I substituted Buttermilk instead of the evaporated milk (Milnot or Carnation)

The pie took an hour to bake until set, and a toothpick came out “clean”, then I continued cooling it on a baking rack for about another hour.

Tomorrow morning, I’m having pie for breakfast! WITH the cinnamon whipped cream, how is that different than cereal and milk?

Hope to see you on the blog tomorrow, with your coffee cup, and you can look at the beautiful pie Michelle made, and my “attempt” to try something new.

I so admire Michelle’s work that I wanted to share it with you all.

I enjoy sharing what inspires me, remember,

it’s time to bring Fall into our kitchens!

Let me know if you try this recipe, and what you think about it!

xx,

Happy Halloween!

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Who’s the Cutest Witch of All?

Hey all, just wanted to jump on quickly and wish “you and yours”

a very Happy Halloween!

This day is the highlight of any child’s life, that I’ve ever met…wouldn’t you agree? I know it was for me, as a child, and I still enjoy seeing the neighborhood children in their costumes when they ring our doorbell, so sweet.

At this moment, a crockpot of chicken mushroom soup is slowly simmering, not quite ready to eat, but soon. My husband and I have our own traditions, a yearly tradition, that we both look forward to. We are currently “empty nesters” with no grandchildren living near us, so we’re on our own for Halloween festivities, and that’s okay. For Halloween, we ALWAYS do three things, this is our tradition, this is how we “party”!!

  1. We always use the same JUMBO crock bowl as our candy bowl, we refill the bowl as needed. In our current home, we average about 200 children/trick or treaters’ each year. It was pointed out to me earlier today, that we’re giving out 4 Costco bags of candy, totaling 23.75 pounds of goodies. A Dentist would love us!

Personally, I think we’re one bag short of last year’s crowd, wish us luck!

2. Every year, I make homemade chili, served in an old diner’s mug with a handle, that way we take turns answering the doorbell, carrying our dinner with us. Works out well, so why change it? This year, Jon found a recipe to try… (what’s wrong with my chili?), so I made Chicken Mushroom soup, in the crockpot. If it’s great, I’ll add the recipe to my blog…if you don’t see it here…. then you’ll KNOW:)

3. One year after we married, we bought a puppy, bringing a ton of light, and laughter into our newly blended family. We named him Hoosier. At the time, we were living in Illinois, I was missing Indiana, all things home to me; homesick, I named the dog Hoosier (as in Indiana Basketball, I.U.) Hoosier didn’t know he was from Illinois, and didn’t mind his name.

Every Halloween, not having children, we dressed Hoosier in a costume, and he would join us at the door, greeting the little ghouls and goblins. Keep in mind, we were carrying food to the door, that may have factored in, our little man never missed a free meal!

Photo: Hoosier, our spider. Not liking his costume, he chewed off an eye in protest!

No matter how you celebrate Halloween, remember, there’s a kid inside of all of us, still wanting a little bit of fun, and a whole LOT of candy!!!!

Thanks for listening, reading…. time to shred the chicken and finish the soup!

Enjoy your holiday…

xx,

Newly November…

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“Don’t wait until the fourth Thursday in November to sit with family and friends to give thanks. Make every day a day of Thanksgiving!” ~ Charmaine J. Forde

Hey all! ,

and Hello November, the month of gratitude and anticipation for all that is truly good in our lives.

This is really just a quick little newsletter, where I’d like to express my gratitude and appreciation for YOU, my “friends”.

I’ve been writing/blogging for almost three years now, with the determination of one who KNOWS there are people “out there somewhere” in this Social Media world we live in.

One of those “people”/persons is a fellow blogger/lifestyle creator, Michelle, the owner of @vintagehomedesigns. I chose her photo , above, as an introduction to Thanksgiving, and November as well. This is very much how I decorate for all occasions, with simple, found items, or what I already have on hand. I believe that a simple table, creates a welcoming and relaxing atmosphere when you host friends or family on any occasion.

I believe she agrees, based on the works she has created. She is one to follow, if Hospitality and Decor is an area you love….as long as you follow me too!!! Ha!

So, besides Thanksgiving and great football games, what will you spend your time doing this month? Enjoying November, or using it to prepare for December?

I’m not judging…that’s a common answer.

Personally, I love Thanksgiving, it is truly my favorite holiday, to host, to cook and decorate for, and to attend when given the opportunity.

Are you cooking a turkey?

Or are you watching parades and ordering in?

This year, we’ll be heading to Florida, to spend Thanksgiving with my children and grandchildren. We’ve enjoyed this holiday together for the past few years, and naturally, we look so forward to it.

Yes, it’s Florida, NO, it is not warm. No sunburns or tan lines as mementos.

Note: The Christmas trees go up before we leave, or at least that is the plan…

I, for one, really like to soak it all in, one holiday at a time, besides, my “fresh” garland would be dried needles if I put them up early!!

Enjoy your new month/not so new now, of November!

Blessings to you,

xx,

Heavenly Pumpkin Brownies Recipe

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Y’all!!!! You KNOW it’s great when it’s slathered with Cream Cheese frosting!

Let’s cut the small talk on this one…

Although I have a summer birthday, I chose a Pumpkin Cake with Cream Cheese icing to be MY cake every single year. My mother was so frustrated, wanting, I believe to make a proper summer’s birthday dessert for her daughter. Strawberry Shortcake with homemade ice cream was offered, which I politely refused, as well as a chocolate cake. Even as a child, I realized that my choice was a Fall’s dessert, but it was also the only time I could have cream cheese icing!

This girl knows what she likes!!

I can’t wait to try this recipe, for two reasons.

First, I have no doubt it will be delicious.

Second, every ingredient is in my pantry as we speak, nothing too “fancy” , imported or hard to find. I appreciate that, don’t you?

Here we go….

Heavenly Pumpkin Brownies…

Serves 24, Prep time: 15 minutes, Cook: 35 minutes, Total: 50 minutes

Ingredients:

4 eggs

2 C. sugar

1 C. butter, melted

1-15 0z. can Canned Pureed Pumpkin

1 1/2 C. flour

1 tsp. Vanilla, Pure

1 1/2 tsp. pumpkin pie spice

1/4 tsp. Cinnamon

Icing

8 oz. Cream Cheese, softened

1/2 C. butter, softened

2 tsp. vanilla extract

2 C. powdered sugar

Directions:

  1. Preheat oven to 350* F.
  2. In an electric mixer’s large mixing bowl beat the eggs, add in the sugar and butter and mix well. Add the pumpkin and vanilla and mix. Add the flour and spices and mix well. Spread in a 9″x13″ greased pan.
  3. Bake for 25-35 minutes or until a toothpick comes out clean. Let cool.
  4. To make frosting: In a small bowl, beat cream cheese, butter, vanilla and powdered sugar until just mixed. Frost when the brownies are cool.
  5. Cut into squares when cooled and serve.

Remember, you don’t have to wait for your birthday to make this incredible dessert, since it serves 24, I’d call that a party!!!

Enjoy!

xx,

Pumpkin Cheese Ball

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For my husband’s 60th Birthday party, which is in the Fall, I used a familiar recipe from years ago, shaping a cheeseball into a pumpkin and added a clean, real stem for fun!

The presentation went over so well, everyone refused to try it, not wanting to be the “first one” to cut into the cheese, ruining the pumpkin!

Finally, the Birthday Boy himself took a big slice off of the rounded pumpkin’s edge, and everyone else literally got into line to try a slice for themselves. I could not have been more pleased that something so simple to create was so well received.

There’s a lesson there, …”something so simple to create was so well received.”

What may be “simple” for us, may very well be unknown to others. I received so many compliments that it surprised me, and I was filled with gratitude as well.

The “everyone else’s” at your party, or in your home, are there to experience YOU, how you do/prepare and present things, it’s a new experience for them, and an enjoyable one.

OK, back to the pumpkin ….

This is such a sweet little addition to a cheese tray, a charcuterie board, or as a tiny cheese ball pumpkin as a snack for one, adding Italian bread sticks or grainy crackers on the side, perhaps with a mug of chili or steaming soup. Enjoy it your way!

Feeling pleased with my pumpkin and myself, I posted a small photo of the cheese ball pumpkin to see what the response would be, if any, on Facebook. Immediately, people were asking for the recipe….so, here it is. I mentioned earlier that my mother made this for every party she hosted, changing her “sides” with the seasons, holiday or occasion.

Party Cheese Ball…

Ingredients:

2-8 ou. pkgs. Philadelphia Cream Cheese, room temperature

2 C. (8 ou.) shredded Cracker-Barrel Sharp Cheddar Cheese

1 Tbs. each, pimento, chopped onion, and chopped green pepper

2 Tsp. Worchester sauce, and 1 tsp. chopped pecans

Directions:

  1. Combine cheeses-mix well, add remaining ingredients, mix well, shape into a ball, cover and chill
  2. Roll in chopped nuts and decorate with candied red and green cherries. Pile the red ones in center and slice green ones for leaves.

Note: My mother served this Cheese Ball every Christmas, ALWAYS with the red and green decoration…

I rolled the Cheese Ball in Chopped herbs, parsley and cilantro, and in Everything Seasoning for Bagels and More

Next, with kitchen twine about 1 foot long, I lightly pressed lines into the cheeseball, criss- crossing across the top like cutting a pie into 6-8 pieces. On the rounded edges, I rolled the pumpkin on its side to crease the edges but not the bottom, you don’t want to slice through the cheese ball.

Next, I added a cleaned pumpkin stem directly over the area, the x where the strings crossed in the center. You could also use a cinnamon stick.

Easy peasy! Don’t be afraid to make it your way, which makes me wonder how my mom would’ve liked this…. or not:) Ha!

Enjoy, and let me know if you try this now with a cup of hot soup for dinner, or for your Thanksgiving Charcuterie Board!

Love to all!

xx