A Foray into the Hodgepodge

We have daffodils in two different areas in our yard. These burst open later than the ones I showed before. It’s always a surprise and joy to see them pop up and open their heads without any effort on my part.

Thank you to Joyce for coming up with the Wednesday Hodgepodge questions each week!

1. The Hodgepodge lands on National Picnic Day…will you celebrate? Do you enjoy picnics? Dining out of doors picnic or otherwise? What are three or four things I’d find in your picnic basket?

Typically, I am not a fan of picnics or dining outside. The temp and bug situation has to be just right for outside eating. I do like to picnic inside. Avocado, salami, baguette, pickled vegetables would be in my picnic basket.

2.  A time recently where you felt ‘antsy’?

Sometimes when I wake in the night and can’t get back to sleep I can get antsy.

3. As the saying goes…’when life gives you lemons, make lemonade.’  Do you like lemonade?

I do enjoy lemonade.

When did you recently need to make lemonade out of lemons, figuratively speaking?

My meal planning and execution can fall into this saying. Making a meal out of limited supplies because I didn’t plan ahead.

4. Recently five ‘celebrities’ made a brief (ll minute) foray into space aboard Jeff Bezos Blue Origin rocket. Did you hear about this? Your thoughts? If money were no object is this something you’d like to do someday?
We know someone who works for this company. I should have asked him what he thought of this foray. I did hear about it. I would never want to do it. Their little foray was dabbling, more of a stunt.
5. Favorite thing about the ‘space’ you’re sitting in right now? 
I’m sitting in my morning space. The space I have my coffee and start the day with my Bible reading and devotional reading. My notebook is open and ready for any thing I feel like documenting. Then I transition into reading emails and blogs. I love the space because I can see part of our yard and the mountains in the distance and our books are all around me. The other thing that is close by are the recent artwork our Grands have created and photos of loved ones as prayer prompts.

6. Insert your own random thought here.

For April I’m challenging myself to an A-Z photo a day excluding Sundays and in addition to any regular posts that come to be.

Today is Wednesday April 23rd and we are on the letter T.

T is for Tea as in going out to a tearoom or friend’s home to enjoy tea or having high tea in the United Kingdom.

I have been fortunate to be able to enjoy some very nice ‘high teas’ and ‘tea times’. I’m going to have to do a separate post for my tea focus besides this shout out to the challenge here.

The lovely tea above was at the home of Lovella with most of the Mennonite Girls Can Cook several years ago.

O is for…

For April I’m challenging myself to an A-Z photo a day excluding Sundays and in addition to any regular posts that come to be.

Today is Thursday April 17th and the letter is O. I’m manipulating this one since it is Easter Week.

O is for Old and Older photos of Easter celebrations.

Easter in the 50’s at 4635 Oak Street in Pico Rivera.

Joshua’s first Easter in 1979 in Huntington Beach, California.

Easter on Arroyo Drive at Dzedushka’s and Babushka’s in the early 80’s.

Easter in Ventura 1986.

Easter in Yorba Linda, 1987.

Ventura 1987.

Easter in Yorba Linda, 1988.

Easter in Bothell 1989ish

All the rest of these photos are from Easters in Kenmore after 2001.

Our Russian greeting at Easter; Christ is Risen, Truly He is Risen.

 

Russian Easter Bread that we call Kulich and our Mennonite Friends call Paska.

2010

Sweet Cheese Spread for the Kulich/Paska that we call Seernaya Paska.

2011

2012

2013

The year we were in Italy just before Easter we brought home the Italian version of Easter Panettone from Milan for our Easter treat. We didn’t bake our traditional Easter bread that year.

2014-04-20 Easter day

2014 was another Panettone Easter.

2014-04-20 Easter eggs-table

2014-04-20 Easter day2

2015

We baked Kulich in 2015!

2016-03-27 easter 2016

Easter preparation day in 2016.

2016 was the daffodil year.

It was also our first year with our newest daughter-in-law.

12523956_10209342418103300_869908340961820747_n

Easter celebrations are a priority in our heritage and in our present lives.

The Resurrection we celebrate at Easter is the climax of the story of Redemption God planned throughout all of history. We worship and serve a risen Savior in whom we have redemption. He provided the sacrifice we needed for our sins to be forgiven. Because of that forgiveness, we can live a new life in Him with hope for our future.

Colossians 1:13-14

 He has delivered us from the domain of darkness and transferred us to the kingdom of his beloved Son, in whom we have redemption, the forgiveness of sins.

Today on this year’s calendar and in Easter week we think about the Last Supper and Jesus Christ’s humility in washing His Disciples Feet. We also consider His instruction and encouragement to His Disciples on this night for what was about to happen.

God bless you with a heart to believe on the Lord Jesus Christ and be saved!

M is for…

For April I’m challenging myself to an A-Z photo a day excluding Sundays and in addition to any regular posts that come to be.

Today is Tuesday April 15th, Tax day in the USA. It’s time for the letter M.

M is for Mennonite Girls Can Cook.

Lovella wrote this post that I am sharing here on my blog. She wrote this for our 10 year anniversary back in 2018 and published it on the MGCC Blog.

Mennonite Girls Can Cook ~ Ten Years

Ten years ago, this blog began on a whim that blossomed into an extraordinary compilation of our Mennonite recipes. Ten women volunteered to make, photograph and post on this blog so that our families and future generations will have this integral part of our heritage preserved.

The first idea for MGCC began during a sleepless night on June 5th, 2008.  By 9 AM the next morning I had sent out a casual invitation on my personal blog. It was Vee who commented on that post saying “Sounds like great fun! I know you Mennonite gals know how to cook!!”

That is how the name Mennonite Girls Can Cook came to be.  There was no business plan or goal as to how many recipes we would post.   It is because of how it all fell into place that we have known in our hearts that God provided an opportunity for us to use the gifts He gave us,  to bless others,  and to give Him glory.

I love telling the story of how we were so thrilled to realize that our blog was being read.  Within the first week, we were tracking several hundred visitors per day.  Later we admitted it was only the ten of us coming back over and over to see if we had any comments on our recipes.

It wasn’t long though and you really did come to visit our blog and you kept coming back and your encouragement took us from the beginning idea of posting our Mennonite heritage recipes to also include our family favorite recipes and experiments from our own kitchens.

It is now not unusual for us to welcome over ten thousand page views on any given day. We are so delighted that this has become a place where recipes are searched, and where we have been able to freely share our faith.

We also recognize that God led us to make some decisions back when it all began.  We decided that if there was ever a way for us to raise money from anything connected to the blog, we would feed hungry children.  We decided we would keep our blog beautiful without automated advertisements.  Our sponsors on our sidebar quietly have donated to our charities and we have appreciated them for their generosity.
We also decided that we wouldn’t pursue a publisher but if one approached us we would welcome an invitation to do a cookbook.  In the spring of 2010, we were approached by Amy Gingerich the Editor of Herald Press, to see if we wanted to do a cookbook with them.
Our original Mennonite Girls Can Cookbook featuring Mennonite Recipes and our family favorites became a Canadian bestseller within a few months thanks to all of you who bought up books everywhere they were available.
Early in 2012, we started to work on our Celebrations book which was a delight to create as we reflected all the seasons that we have experienced in life.  During that summer, we met together once more to take photos and have a very special tea time that we shared with you in the pages of the book.
Our Bread for the Journey book was published to coincide with the opening of the play Mennonite Girls Can Cook.  This book has been a place where we have shared our Mennonite family history stories and have shared what our faith means to us in daily living.   We used that opportunity to put into print some of the recipes that have been most searched on the blog.
We have been reflecting in our daily chats with one another how we had never ever imagined the opportunities to share.  Television interviews across Canada, newspaper and magazine interviews, traveling for book signings,  cooking demonstrations, speaking opportunities, and the play called Mennonite Girls Can Cook have all had an impact on increasing our visibility.
We are so thankful for all those that donated to projects on our behalf.
We realize that God gave us this journey of ten women for a purpose. God gave each of us a gift and we have sought to be faithful in sharing that gift with you through our recipes, our books and through our devotionals.
So I ask you to make full use of the gift God gave you when I placed my hands on you. Use it well. 
2 Timothy 1:6
There is still a lot for us to accomplish on our blog. While we will not be posting new recipes, we will continue to tweak our past recipes, redo some old photos and rework our recipe index to make it easier to find your favorites. Our best recipes will be highlighted during the different seasons of the year. You can be sure that the new year will begin with Portzelky, Paska will be front and center at Easter, Rollkuchen in summer, harvest recipes in fall and Oma’s cookies at Christmas.  We feel certain that there are many recipes that you haven’t tried and we hope that by making the recipe index easier to navigate, you will feel inspired to search and try something new to you.
There are many things that we will miss, most of all, our connections with you through your faithful comments.  Thank you for your encouragement that kept us motivated to do our work to the best of our ability.  Thank you also, for all the cookbooks and devotional books that you have purchased in the past and will continue to purchase.  Every dollar that we earn through those cookbooks will continue to provide clean water for the thirsty, and food for the hungry.  Because of your support, we have been richly blessed to give where God has led us.
Before I press the publish button for the last time, I want to tell you about the beautiful women that have worked alongside me.  They have all had such a vital impact on my life.  They have encouraged me in my walk with God.  They have encouraged me to strive for excellence.  They have opened their hearts to friendship and unity.  They have allowed me to glean the wisdom they have and they are faithful to pray for needs within our group and are quick to bring praise to God.
None of them signed up to take turns posting recipes every day for ten years and yet as this project grew, their hearts were open to using their gifts knowing that it could help others. I pray that wherever God leads them in the years to follow that they will continue to inspire others with the beautiful gifts they have.
When I tell you how each is unique, you will understand how we have needed each other and how our group was brought together by God.
 We have become faithful friends because we have been thankful for each other.
Anneliese opens her home with joy to host and to serve. Anneliese has the gift of creative writing.  She has used her gift to edit our books and to write poetry and stories that warm our hearts with truths. She has often helped me in thinking through how to communicate something in writing.
When you have reached out to us on our contact page, it has been Anneliese who answered your questions.
 In Anneliese, I value her sincere heart, her example of hospitality, and her attention to detail.
Betty delights in serving. She is well known for treats she brings to appointments, workplaces, and is a source of take-out meals for those she loves.  Every Saturday morning, Betty has sent out an email to all of us, reminding us of our scheduled recipes. She never missed a Saturday and she never forgot to post her own recipe.
 In Betty, I value her cheerfulness, her patience, and her humility.
Charlotte has the gift of caring deeply about people with compassion and empathy.  She is gentle and kind and looks for ways to bless others. Her large friendship circle is a testimony to the way she treats those she knows.
Charlotte has forwarded the comments and questions that you have made on our posts to us.
  In Charlotte, I value her capacity to love unconditionally, her listening ear and her empathy.
Bev somehow manages to juggle many things in a day and still host neighbors, family, friends and those that stop by, without exhibiting any bother or fuss.  She truly loves to host and does it with flare.  Bev also is generous and willing to help wherever help is needed.
Bev has diligently indexed all the recipes making it easy when you are wondering what to make.
In Bev, I value her willingness, her honesty and her heart of reconciliation.
Ellen has the gift of hospitality that she shares with family and friends and their church group.
Ellen has been our voice on Facebook, always introducing each mornings recipe in a way that will pique your interest.
In Ellen, I value the twinkle in her eye, the way she listens before speaking and her discernment.
Judy is our calm and steady peacemaker who encourages and sees the best in everyone.
She has a keen eye for detail and has often quietly tweaked our spelling and grammar in the morning when necessary.
Judy has been faithful in posting our daily recipes to Pinterest.
In Judy, I value her sense of diplomacy, her logical thinking, and her kindness.
Julie is a prayer warrior.  If you have ever requested prayer on our blog, it has most often been Julie that has led us in prayer with her tender compassion and empathy.  Julie is always cheerful and gives the best hugs.  Julie is faithful to teach the gospel wherever God gives her opportunities.
In Julie, I value her joyfulness, her love to understand scripture and her imaginative mind.
Kathy is encouraging and has a joyful spontaneity that is enjoyed by all who know her.  Her gift of hospitality spills out of her home and into wherever life takes her.   She is a skillful communicator and efficient in managing her time.
In Kathy, I value her inclusivity, her words that encourage and her sense of responsibility.
Kathy and Marg have been our sponsor liaisons.
Marg has a delightful adventurous spirit. She has shown us what courage and faith look like when tragedy strikes.  Behind the scenes, Marg has organized our schedule for our Bread for the Journey Sunday devotionals.
In Marg, I value her joy in nurturing, her generosity and her authenticity.
We are so very thankful for you our readers that have given us a platform to share our joy of hospitality!
   We want to leave you with a blessing from the Bible.
“The Lord bless you
and keep you;
the Lord make His face shine upon you
and be gracious to you;
the Lord turn His face towards you
and give you peace.”
Numbers 6:24-26 NIV

K is for…

For April I’m challenging myself to an A-Z photo a day excluding Sundays and in addition to any regular posts that come to be.

Today is Saturday, April 12th, and we are on the letter K.

K is for our kitchen in Kenmore with Kulich (Paska as some know it) as the centerpiece for our Easter meal celebration and our Katie in the Kitchen. Here is a link to our family baking our mom’s Kulich (Paska~Russian Easter Bread)  and the recipe. 

Katie in our kitchen in Kenmore, above and below.

Our Kenmore kitchen when we listed our home for sale in 2018.

This post is landing on our Son-in-law Andrew’s birthday. Happy Birthday Andrew! We are so thankful to our God for bringing you into our family.

Creamy Chicken Enchiladas

My sister made this dish for me and her when I was visiting in California and I wanted to try them out at home with a few modifications. It’s a messy process with a tasty result.

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 onion, rough chopped
  • 1 pound tomatillos, husks removed, washed and rough chopped
  • 1 Poblano chile, seeded and rough chopped
  • 1 Anaheim or Jalapeno chile, seeded and rough chopped
  • 4 cloves of garlic, smashed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups fresh cilantro
  • 1-1/2 cups Mexican Crema or sour cream
  • 3 cups shredded rotisserie chicken
  • 1 cup frozen corn
  • 1-1/2 cups or more grated Mexican cheese blend, or Monterey Jack.
  • 10-12 corn tortillas

Tomatillos are also called “tomate verde” in Mexico (which means green tomato) and are considered a staple in Mexican cooking.  Tomatillo is a member of the nightshade family, related to tomatoes.They grow in a husk.

Method:

  1. Preheat oven to 425 degrees.
  2. Heat oil in large skillet over medium heat.
  3. Add the onion and cook for 4 minutes, stirring occasionaly.
  4. Add the chiles, tomatillos, garlic, and seasonings to the onions and cook for 8-10 minutes.
  5. Transfer the vegetable mixture to a food processor, add the cilantro, and pulse to a rough chop.
  6. Add the crema and puree until smooth.
  7. Taste sauce and add more salt if needed.
  8. Spread 1-1/4 cups of this sauce in bottom of a greased 9×13 baking dish.
  9. Transfer the remaining sauce to a medium sized bowl.
  10. In a large bowl combine chicken and 3/4 cup of the sauce.
  11. Add the corn and 3/4 shredded cheese to the chicken mixture.
  12. Wrap the tortillas in double layer of damp paper towels; microwave on high until soft, about 1 minute.
  13. Working with one tortilla at a time, dip in the remaining sauce in medium bowl shaking off any excess.
  14. Place on a work surface like a large plate or cutting board (this is the messy part!).
  15. Add about 1/2 cup of the chicken filling, roll up and place in baking dish seam side down.
  16. Repeat the process with the remaining tortillas and filling, I had enough filling for 10 tortillas.
  17. Spoon any remaining sauce on top of the rolled tortillas.
  18. Sprinkle remaining grated cheese evenly on top, cheese lovers can add more cheese if desired.
  19. Bake until the cheese begins to brown, 12-15 minutes.
  20. Serves 4-6 people.

Although there are many steps to making these creamy Suiza style enchiladas the effort is worth it. If you like heat add one or two jalapeno chiles instead of the Anaheim chile.

I found that with all the sauce and the melted cheese it was hard to distinguish each enchilada. Just split up the pan in even portions for your family or friends.

Brisket Chili

I was intrigued when I saw a chili recipe using brisket and decided to adapt it to our liking. The meat was so nice and tender at the end. This is a recipe that will feed a group of 20 easily. My photo at the end shows the chili with more of the toppings we had available to add. As usual you should adjust the seasonings to your own liking or tolerance of spices.

Ingredients:

  • 5 pounds of brisket, cubed. (I had the butcher chop it up for me)
  • 1/4 cup olive oil
  • 1 large sweet onion chopped
  • 3-6 cloves of garlic, minced
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon red pepper flakes
  • 2 teaspoons cayenne pepper
  • 2 red peppers, seeded and chopped
  • 1 bay leaf
  • 2 – 28oz. cans of chopped tomatoes
  • 1 tablespoon salt (or to taste)
  • 1 teaspoon freshly ground pepper
  • 1 12oz. bottle of dark sweet beer (Imperial Russian Stout) optional
  • 2 (approx. 15 oz.) cans beans of your choice (I used pinto)
  • 1/4 cup chopped cilantro leaves

Suggested toppings:

  • Chopped fresh tomatoes
  • Grated cheese
  • Chopped avocado
  • Chopped cilantro
  • Chopped green onions (scallions)
  • Sour Cream

Method:

  1. Heat oil in heavy bottomed large dutch oven pot and brown meat in batches.
  2. Remove the meat and keep separately in another container.
  3. In the meantime saute the onion and garlic in the same large pot over medium heat till softened.
  4. Add the chili powder, cumin, pepper flakes, and cayenne pepper and saute for 1 minute.
  5. Add the red peppers, bay leaf, tomatoes with juice and return the meat to the pot.
  6. Add the salt and pepper and bring to a boil.
  7. Reduce heat and cover pot tightly and simmer for 2 hours, stirring occasionally. Taste and add more seasonings if needed.
  8. Add the beer, cover pot and simmer for another hour or more.
  9. Add the beans and cilantro and heat through.
  10. Serve with suggested toppings or your favorites.

A salad, saltines, or cornbread would be nice along with the chili.

Texas

This Monday evening we were celebrating our Sister-in-law, Mandy who had a milestone birthday in late February. We were able to assure Many that this decade she is entering is a good one.

Lana and I ordered the lamb. Everyone’s choices were delicious.

We sang and enjoyed dessert!

Strawberries Romanov for me and Lana. All the desserts were enjoyed.

It was a great treat to enjoy this celebratory meal while we were in Texas.

We give this restaurant high marks for hospitality and quality.

Apple Tart

I found this post in my drafts and thought I better post it before it gets lost. This was a Christmas treat in the past but would work for any occasion. This recipe was posted on Mennonite Girls Can Cook in January of 2014. Since it is George Washington’s birthday today and he grew many apple trees on his property at Mt. Vernon it’s a good day to share this with you.

Our son has apples trees on his property and he prepared apples by coring, peeling, and slicing them then preserving them with his Food Saver and freezing them. I decided to use his apples for our Apple Tart that we enjoyed on Christmas day years ago. Posting this before it gets lost in drafts.

Crust:
1-1/2 cups flour
1/2 cup quick oatmeal
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, packed lightly
3/4 cup unsalted butter-cut into small cubes
1 egg yolk

6-7 fresh apples
juice from half a lemon
2 tablespoons sugar

Cut the apples lengthwise into quarters, core the apple, and slice into smaller sections, about 8 slices per apple. You’ll need 6-7 apples for this recipe. After the apples are sliced put them into a bowl and add the lemon juice and sugar and toss lightly. This will allow them to juice slightly.

Preheat oven to 400 degrees.

Combine flour, oatmeal, walnuts, and sugar, butter and egg yolk in bowl. Mix ingredients until they are a crumb size. You can use a mixer.

Pour the mixture into a 10 inch tart pan and press to an even layer coming up the sides of the pan, also.

Arrange the apple slices starting on the outside edge going around in a circle and then start the center circle with the remaining apple slices. Save the apple juice left in the bowl to brush the apples when the tart is fully cooked and out of the oven. This will add a nice sheen to the tart. If you don’t have enough juice for this step add a little water and sugar to the apple juice you have and cook it on the stove top till it thickens slightly.

Bake the tart for 35-40 minutes or until it’s lightly browned. Remove from oven, cool slightly and enjoy warm or after it has cooled completely. It would be nice with a dollop of whip cream or a la mode.

Note: I reserved a tablespoon of the crumb crust to add on top of the apples in the center of the pan before baking the tart. That is an optional step.

I also had extra crumb crust and apples so I made a small crumble, too.

Spread the Love Hodgepodge

 

Joyce From This Side of the Pond is sharing the love with our new set of Wednesday Hodgepodge Questions.

1. Did you watch the Super Bowl? Did your team win? What’s your favorite game day snack for  whatever sport is happening? 

We did watch the game and were so surprised at the blow-out. The Eagles played a great game. I’m glad the Chiefs finally got some good plays in. We really didn’t have a favorite team. For game day snacks I like Charcuterie with meats and cheeses and veggies with dips like artichoke and a baguette cut up in thin rounds and nuts and I could go on and on.

2. What’s your ‘superpower’? 

Detective work is one of my super powers and along with that comes spotting danger. Those powers made me a real good Playground teacher.

Another super power, because I love to do it, is planning a trip.

3. Will you do anything special on Valentine’s Day? If so do share. Any thoughts on/about this particular holiday?

I’m thinking I’d like to do a chocolate fondue again.

Chocolate Hazelnut Fondue
  • 1-1/2 cups half and half
  • 1 cup heavy cream
  • 1-1/2 pounds bittersweet or semisweet chocolate, finely chopped. (I used 2 bags of semisweet chocolate chips that I didn’t need to chop)
  • 1/4 cup Frangelico liqueur (If you do not want to use this you can substitute 1/4 cup of strong brewed coffee)
  • 1/4 cup chopped toasted hazelnuts (as always you can omit the nuts if you’d prefer)
Method:
  1. Place the half and half and heavy cream in a double boiler.
  2. Heat the creams until they bubble.
  3. Reduce the heat and gradually stir in the chocolate chips 1/2 cup at a time whisking while adding. When the chocolate is completely blended in, add the liqueur.
  4. Keep warm and sprinkle with hazelnuts just before serving.
  5. You can divide the chocolate into individual dipping bowls and serve with dipping fruit and other items or you can put the chocolate into a fondue pot at this time, too, to keep it warm.

Some dipping suggestions: cookies, biscotti, cubes of cake, dried apricots, pineapple, fresh berries, sliced pears, orange slices, and marshmallows.

This recipe easily served 8 people with leftovers. If you are serving a smaller group half the recipe.

I enjoy hosting a little Valentine dinner and decorating in pink, white and red for a change.

Share a favorite verse or quote relating to love. 

1 John 4:7-12

Beloved, let us love one another, for love is from God, and whoever loves has been born of God and knows God. Anyone who does not love does not know God, because God is love. In this the love of God was made manifest among us, that God sent his only Son into the world so that we might live through him. In this is love, not that we have loved God but that he loves us and sent his Son to be the propitiation for our sins. Beloved, if God so loved us, we also ought to love one another. No one has ever seen God; if we love one another, God abides in us and his love is perfected in us.

4. Are you a fan of the rom-com genre? If so what’s one of your favorites?

Not a fan of this genre in movies or books. Give me a good murder mystery with a faithful loving relationship in the plot line and I’ll be happy.

If you’re not a movie go-er then what about a book you love that features a great love story?

Going back to murder mysteries the relationship between Gamache and Reine-Marie in the Inspector Gamache series of murder mysteries is a great love story. Their relationship is loving, faithful and an everyday kind of relationship, not far fetched but inspirational.

How about a favorite love song? 

This song about God’s love in sending Christ to save us is a current favorite.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

On a more earthly note, from my high school days, I’ll go with Cherish by the Association. There were so many popular love songs in the 60’s.

I love good music sung by talented singers. Even if they sing something that isn’t necessarily classified a ‘love song’, it brings out the love in me. Andrea Bocelli can be singing anything and it sets a amazing mood. Nat King Cole is another singer who’s voice is ‘music to my ears’. Music is very key in my personal history. God has used it in powerful ways in my life.

5. Let’s get creative…write an acrostic using the word L-O-V-E. 

Living in love

On the cusp of heaven

Visualizing with hope

Eternity

6. Insert your own random thought here. 

My favorite Valentine’s! Photo from Valentine’s Day 2024.

O’Brien Hash Brown Chicken

Another version of a Ranch Dressing Crockpot Chicken we tried in the past that was very satisfying. Busy days are a great time to plug the crockpot in and step away for the day coming home to a nice meal.

O’Brien Hash Brown Chicken

Ingredients:

  • 2 pounds chicken breast tenders
  • 1- 16 ounce jar of salsa of your choice
  • 2 cups prepared Ranch Dressing
  • 1- package of frozen O’Brien hash brown potatoes (approx 4 cups)

Method:

  1. Prepare your crock with cooking spray.
  2. Pour salsa in bottom of crock.
  3. Add frozen potatoes.
  4. Layer chicken tenders on top of potatoes.
  5. Top with prepared ranch dressing.
  6. Cook on high for 1 hour and then turn down heat to low for 4-5 more hours.
  7. At end of cooking time stir the ingredients in the crock pot.
  8. Serve with your favorite sides.