Posted in Matters of the Heart

Friends Around the Table

 

new dishes

Exciting things are happening in the Schell household.

Some of you may have heard we have purchased a house near our children in Oklahoma. (See my post Adventuring On) We are pretty excited to be the owners of red dirt and look forward to experiencing all that comes with it.

We just made our very first purchase for our new place—we bought dishes. How can you provide hospitality without the right tools? I can’t wait to serve a meal around our table there. That is what will make the new house a home. (Don’t worry SoCal friends. We are not moving. We are just expanding our borders to include the Midwest.)

Meanwhile, back at the ranch in California . . . 

we are hosting a small group of friends who gather once a month to fellowship, share a meal, and discuss a portion of the Bible. Our discussion will be on the stories found in Luke 8. I always look forward to our time together. It not only strengthens my knowledge of God and His Word, but also my connection with the other people around the table. This may be why the Bible tells us to “always be eager to practice hospitality”. (Romans 12:13) Good food and good conversation go hand-in-hand in developing good friendships.


Here is the recipe for what I am fixing for dinner tonight. It is easy and delicious. Perfect for your next dinner party. Don’t hesitate to invite others to your table. Relationships have a way of growing strong there.

Balsamic Chicken with Mushrooms

Ingredients

2 tablespoon olive oil, divided, I used 2 teaspoons
3 tablespoons balsamic vinegar
1tablespoon Dijon mustard
3 cloves garlic, minced
1 pound chicken pieces, I used boneless, skinless chicken breasts
2 cups mushrooms, sliced
1/3 cup chicken broth
¼ teaspoon dried thyme

Instructions

  1. Mix 2 tablespoons balsamic vinegar, Dijon mustard, and minced garlic bowl. Add chicken and marinade for a few minutes.
  2. Heat 1 tablespoon oil in skillet over medium heat. Add chicken and marinade to pan. Cook until chicken is browned. Remove from pan and finish cooking in a 400 degrees oven.
  3. Heat remaining 1 tablespoon oil in pan. Add mushrooms. Cook until browned and released liquid has evaporated.
  4. Add chicken broth and thyme. Heat and reduce slightly. Place chicken on serving dish and top with mushroom mixture. Enjoy.

Note: I chose garlic mashed potatoes to serve this with, but rice or noodles would work, too.


Olive oil and balsamic vinegar shops have been popping up everywhere offering a variety of flavors. This would be a good dish to try some out.


Good food and good company are two of life’s simplest yet greatest pleasures.

Posted in What's for Dinner

Smoky Pork and Beans Chili

https://thepartysinthekitchen.me/2018/01/31/smoky-pork-and-beans-chili/

I don’t always know in the morning what I’ll be in the mood for at the end of the day. Sometimes, I just opt for throwing some meat along with a little broth and salt and pepper into the crockpot and wait for inspiration to come. That is how this recipe came about. I started a small roast cooking and then did some investigation into my options. Originally, I thought maybe green chili pork, but it got pushed aside for this recipe. It’s still pork and chilis but taken up a notch with the smoky flavor of chipotles.

This isn’t quite as easy as coming home to a fully cooked crockpot meal, but with fifteen minutes of prep and thirty minutes of simmer time, you can have something pretty yummy on the table. Just add some cornbread, tortilla chips, or crusty garlic bread for a hearty and satisfying dinner.


Smoky Pork and Beans Chili

Ingredients
• 1 ½ pounds pork roast
• ½ cup chicken broth
• Salt and pepper, to taste
• 1 teaspoon olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 2 tablespoons tomato paste
• 1 heaping tablespoon minced garlic
• 1 tablespoon cumin
• 1 tablespoon minced chipotles in adobo sauce
• 1 ½ dried oregano
• 2 cups chicken broth
• 2 15-ounce cans of pinto beans, rinsed
• 1 15-ounce can corn
• 1 15-ounce can fire-roasted diced tomatoes
• 2 tablespoons fresh lime juice
• Sliced green onions or chopped cilantro for serving
Instructions
1. Place roast and broth in the crockpot, sprinkle with salt and pepper, and cook on low for 8 hours or until meat shreds easily. The pressure cooker will also work here.
2. On medium heat add oil to soup pot; heat until hot. Add onion and bell pepper; cook, stirring until the vegetables begin to soften, about 5 minutes.
3. Add tomato paste, garlic, cumin, chipotle, and oregano. Cook the mixture, stirring, until fragrant, about 2 minutes.
4. Stir in broth, scraping up any bits from the bottom of the pan. Simmer for 2 minutes.
5. Stir in beans, tomatoes, and the shredded pork; bring to a simmer. Reduce the heat to low, cover and simmer, stirring occasionally, until the sauce has thickened slightly, about 30 minutes.
6. Add lime juice and season with salt and pepper. Garnish with scallion greens or cilantro and serve. Enjoy!


One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
Luciano Pavarotti


Weight Watchers: 3 Smart Points per 1 1/2 cups.

Posted in Asian, Beef, Main Dish

What’s for Supper: Korean Beef

Korean Beef Genny

Many times, we opt for the ease of someone else’s kitchen like McDonalds, Pizza Hut, or even our favorite Asian place. But in just a few minutes, you can have something pretty yummy without the drive-thru. This is a very easy recipe my daughter, Genevieve, whipped up after working her eight for the day. It can be on the table in no time, and is very tasty week night treat that is quicker that calling for takeout. Enjoy!

Korean Beef

Ingredients

  • 1 pound lean ground beef, Genevieve used 93/7
  • 1 tablespoon sesame oil
  • 3 tablespoons minced garlic
  • 1 tablespoon grated ginger root
  • ½ cup soy sauce
  • ¼ cup brown sugar, Genevieve used Splenda brown sugar
  • 1 16-ounce coleslaw mix
  • 1 tablespoon sriracha, or to taste. Garlic chili paste would be good here, too.
  • 3 green onions-scallions, sliced

Instructions

  1. Cook ground beef over medium heat in pan coated with cooking spray.
  2. When meat is almost finished push to one side, add sesame oil, then garlic and ginger.
  3. Cook only for about a minute, then stir into meat.
  4. Mix together soy sauce and brown sugar. Add to pan with meat mixture.
  5. Add coleslaw mix. Cook until wilted.
  6. Sprinkle with green onions and serve.
  7. Serve with cooked rice. My favorite is Jasmine. Or this is also a good filling for lettuce wraps.

You don’t need a silver fork to eat good food.
Paul Prudhomme


Genevieve Hays is a corporate trainer for Walmart, who on her off time enjoys recreational cooking. She also has a home business making custom aprons. Her motto: Every girl needs practical and pretty aprons for those every day battles. You can check out her wares on her Facebook page Apron Armor or at her Etsy store Apron Armory.

Note for Weight Watchers:This is a 6 Smart Points recipe. If eating with rice, count accordingly.

Posted in Eat the Good Stuff

Coleslaw with Greek Yogurt Dressing

thepartysinthekitchen.me

In the quest for eating the good stuff, I tried this coleslaw to go along with our pulled pork. It was pretty tasty. I hope you enjoy it, too.


Coleslaw with Greek Yogurt Dressing

Ingredients

• 12 ounce coleslaw mix
• 3 scallions, finely chopped
• 1 apple chopped into bite size pieces (I used Honeycrisp, Granny Smith would be good too)
• 1 cup Greek yogurt
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey, or to your taste. I added a little stevia to give it just a bit more sweetness without the calories.
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Place the slaw mix, scallions, and apple in a large mixing bowl.
2. In a separate bowl whisk together the Greek yogurt, apple cider vinegar, honey, mustard, salt, and pepper until smooth.
3. Pour over the slaw, toss to coat evenly.
4. Refrigerate for 2 hours up to 1 day before serving.
5. Can stay refrigerated 2-3 days.


 

“We all eat, and it would be a sad waste of opportunity to eat badly.”

Anna Thomas


Weight Watchers: This recipe works out to be 1 Smart Point per cup when using honey. It can be made with stevia for 0 Smart Points if you prefer. So much nicer than 7+ Smart Points on the same amount, wouldn’t you say? Enjoy!

Posted in Warm the Soul

Comfort Food: Chicken Meatball Soup

 

pattyschell.com

Everywhere I go, someone is talking about colds and flu that are going around. It seems every household has been invaded. Chicken soup may be just what’s called to add some good lean protein and vitamin packed vegetables into everyone’s diet. Here’s a recipe that sort of morphed when I started cooking. I had the veggies and the chicken all ready to throw in the pot when I decided to transform the chicken breast into meatballs. The result—Chicken Meatball Soup. It is very good and can be changed up to fit your taste by using seasonings you prefer. Enjoy experimenting and let me know what you came up with.


Chicken Meatball Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 ribs celery, diced
  • 1 red bell pepper, diced, I used jarred roasted red bell peppers
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 1 15.5 ounce can diced fire-roasted tomatoes
  • 3 carrots, peeled and diced
  • 2 cups shredded cabbage
  • 2 cups shredded kale
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper

Chicken Meatballs

  • 1 1/2 pounds ground chicken breast, I used my food processor to finely chop chicken breasts
  • 2 eggs
  • 1/2 cup seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons dried oregano
  • 2 teaspoons garlic powder
  • 1/2 teaspoon salt

Mix all ingredients together gently. Form into 1-inch balls when ready to drop into broth.

Soup Directions

  1. Sauté onion, celery, red pepper, garlic until starting to soften.
  2. Add thyme, salt and pepper. Cook just a minute or two more.
  3. Add chicken broth, tomatoes and carrots. Bring to simmer.
  4. Simmer about 20 minutes for flavors to mingle a bit.
  5. Drop meatballs carefully into pot. Return to a simmer. Cook, uncovered, until meat balls are cooked through.
  6. Add cabbage and kale to pot. Cook until tender, 10 minutes.
  7. Enjoy with some crusty bread spread with butter. 

    Pure comfort.


Food, like a loving touch or a glimpse of divine power, has the ability to comfort.

Norman Kolpas


 

Weight Watchers on Freestyle can enjoy each cup of this soup for only 1 point.

Posted in Yumminess

Eating Well No Matter the Season

photo0001

During this season of feasting,

I am always looking for good ways to make healthier choices that don’t skimp on flavor and leave room for some extra indulgences. My daughter, Genny, has come up with an excellent recipe for Italian sausage using chicken breast and a recipe she found on the Healthy Foodie website. For us Weight Watchers or anyone who just wants to eat a little better, it’s a delicious replacement for the real thing. Genny said she wasn’t sure why she hadn’t made this sooner. It’s just that good. I concur. I had some pasta with meat sauce for lunch made with this Italian sausage. It was very flavorful and satisfying.

Since Genny doesn’t have a meat grinder, she started with boneless, skinless chicken breast and chopped them in the food processor. If breasts are slightly frozen, it helps to keep the chicken from getting too mushy. Using this method gives the meat a texture that resembles bulk Italian sausage when it is cooked.


Chicken Italian Sausage

Ingredients

  • 6 pounds of ground chicken breast, Genny used boneless, skinless breasts chopped in food processor
  • ¼ cup red wine vinegar
  • 2 tablespoons cold water
  • 2 tablespoons Dijon mustard
  • 4 teaspoons sea salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 1/2 teaspoons black pepper
  • 4 tablespoons smoked paprika
  • 4 tablespoons fennel seeds, crushed. (Use mortar and pestle, spice blender, or food processor.)
  • 2 teaspoons crushed chili peppers

Directions

Combine all ingredients. Use food processor or stand mixer. Be careful to not expose your hands to the mixture if sensitive to chili peppers.

Now the rest is up to you. Cook as you would any sausage and add to your favorite Italian sausage dish. What will you cook? You may need a spray or two of olive oil. Be sure to freeze what is left for a later date. Enjoy!


 

There is nothing better than going home to family, eating good food and relaxing.

Irina Shayk

 


Note for Weight Watchers: The new Freestyle plan makes this a 0 SmartPoints food. Yay! So many ways to use this when whipping up some yumminess in your kitchen. Keep the party going!

Posted in Warm the Soul

Minestrone

Partys_Minestrone pic

More soup is on the menu at my house. This is recipe is one of the first soups I learned how to make. It’s simple and comforting. Serve with some crusty bread for dipping. I have omitted the pasta in this recipe, but it can certainly be added in if you like. Just add about ¼ to ½ cup broken spaghetti or small pasta in the last 10 minutes. You could also add Italian sausage or another meat of your choice. Just a half pound will do. Make it your own.


Minestrone

4 servings of about 1 1/2 cups

Ingredients

• 1 tsp olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 3 medium carrots, peeled and sliced
• 1 teaspoon dried basil
• 1 teaspoon salt
• 32 ounces chicken or vegetable broth
• 1 cup thinly sliced cabbage or grated zucchini
• 1 15.5-ounce fire-roasted diced tomatoes
• 1 15.5-ounce cannellini beans, drained and rinsed

Directions
1. Heat oil in soup pot over medium heat.
2. Add onions, carrots, and garlic. Sauté until onions are soft.
3. Add basil and salt. Cook 2 minutes more.
4. Stir in broth, cabbage or zucchini, beans, and tomatoes. Cook until vegetables are soft, about 30 minutes.
5. Enjoy!
Weight Watchers, this is a great addition to your Freestyle menu. Zero SmartPoints as is. With pasta, it becomes a 1sp about 1 ½ cups of soup.


 

“There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.” — Laurie Colwin