Meat/Poultry

Crock Pot Creamy Italian Chicken

5EAE7DED-288A-4A6C-A89F-72EE8E5796D6This Crock Pot Creamy Italian Chicken is a new week night favorite dinner recipe in our house. Perfectly seasoned slow cooked chicken in a creamy, dreamy, satisfying sauce that I pour all over my rice. I could probably just eat the sauce by the spoonful! I got the recipe from my friend Jacqueline who so graciously made this dish for us once and shared the recipe with me. It’s so fast and easy to prepare, the crockpot does all the work! Serve with rice, pasta, or mashed potatoes. I hope you love this dish as much as we do!

Crock Pot Creamy Italian Chicken

sofiyababinov
Perfectly seasoned slow cooked chicken in a creamy, dreamy, satisfying sauce that I pour all over my rice. I could probably just eat the sauce by the spoonful! Fast and easy to prepare, the crockpot does all the work. Serve with jasmine rice, mashed potatoes, or pasta.
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Prep Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Slow Cooker

Ingredients
  

  • 2.5 LB 4 Chicken Breasts organic
  • 1 8 oz. Block Cream Cheese  softened
  • 2 10.5 oz. Cans Cream of Chicken Soup
  • 1 0.7 oz. Packet Dry Italian Salad Dressing
  • Montreal Chicken Seasoning to taste
  • Cooked Jasmine Rice, Pasta, or Mashed Potatoes to serve with

Instructions
 

  • Wash the chicken breasts and pat dry. Put them in the crockpot and sprinkle Montreal chicken seasoning all over the top of chicken breasts, to taste.
  • In a bowl, mash up the softened cream cheese with a fork. Add in the cream of chicken soup and dry Italian seasoning salad dressing. Mix well with a fork. Don’t worry if the cream cheese is a bit clumpy, it will soften and get smooth while cooking.
  • Pour the cream cheese mixture into the crockpot over the chicken breasts.
  • Cook on low for 4 hours, or on high for 2 hours, until the chicken is cooked through and the sauce is smooth and creamy. I prefer to slow cook, if time permits.
  • Serve hot over rice, pasta, or mashed potatoes. Our favorite way to eat it is over Jasmine rice! Look at this creamy, dreamy, satisfying sauce!

Notes

Serve this chicken over rice, pasta, or mashed potatoes.
Keyword chicken, crockpot, easy, Italian

Tender Crockpot Beef Brisket

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This tender crockpot beef brisket is super tender, juicy, and delicious! It does take 8 hours on HIGH in the slow cooker, so make sure you plan ahead to give it enough time. This is a great week night or make ahead recipe. It tastes just as great on the second day, especially if you make brisket sandwiches! You can make it a regular juicy and tender brisket, or add BBQ sauce to make it a yummy BBQ brisket.

Tender Crockpot Beef Brisket

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This tender crockpot beef brisket is super tender, juicy, and delicious! It does take 8 hours on HIGH in the slow cooker, so make sure you plan ahead to give it enough time. This is a great week night or make ahead recipe, it also tastes just as great on the second day. You can make it a regular juicy and tender brisket, or add BBQ sauce to make it a BBQ brisket.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 10

Equipment

  • Crockpot

Ingredients
  

  • 5.5 LB Beef Brisket
  • 3-4 TBS Mayonnaise
  • 1.5 tsp Salt
  • 1.5 tsp Montreal Chicken Seasoning
  • 1/2 tsp Onion Powder
  • 1.5 tsp Italian Seasoning
  • 1 tsp Mrs.Dash or any salt-free seasoning of choice
  • 3-4 Garlic Cloves minced
  • 4 TBS Butter

Instructions
 

  • Wash the beef brisket thoroughly and pat completely dry with a paper towel. Put the brisket in a big bowl. Smother the Mayonnaise all around both sides of the brisket. Sprinkle brisket with the spices (salt, chicken seasoning, onion powder, Italian seasoning, Mrs.Dash) add the minced garlic and smother it all around both sides of the brisket. (If you are making BBQ brisket, also add 2-3 TBS BBQ sauce to the brisket and smother on both sides. I made a regular, not BBQ brisket).
  • Place brisket into a crockpot and add 4 TBS butter, cut up into pieces and spread out on the brisket. Cook brisket on HIGH for 8 hours, flipping the brisket 2-3 times or at least once halfway through cook time if possible. (If making BBQ brisket, make sure to add 3-4 TBS BBQ sauce the last hour of slow cooking and smother it all around the brisket.)
  • After 8 hours, the brisket should be fall off the fork tender and super juicy! The gravy from the brisket cooking inside the crockpot can be poured over rice tor mashed potatoes. We loved the gravy over mashed potatoes!

Notes

The gravy from the brisket cooking inside the crockpot can be poured over rice or mashed potatoes. We loved the gravy over mashed potatoes!
Leftover brisket makes amazing brisket sandwiches the next few days!
Keyword beef, brisket, crockpot, easy, meat

Crockpot Beef Stew

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I came up with this recipe last weekend when we had a “snow day” it was mostly icy rain and barely enough snow to cover the ground but we live in the South so it was a big deal and not a day you want to drive around for groceries or out to eat, so the night before we bought all the ingredients for this super easy, but very delicious crockpot beef stew. I couldn’t find a recipe that I wanted so I threw together a bunch of stuff and it turned out absolutely perfect!!! It was literally the best beef stew that I’ve ever tried. It’s interesting how the spontaneous recipes usually turn out to be the best ones.

Crockpot Beef Stew

sofiyababinov
Tender fall apart beef chunks, hearty potatoes, carrots, mushrooms and onion in a savory broth. Comfort food in a bowl! Just make sure that you prepare it in advance to give it 7-8 hours on HIGH in the crockpot to cook until the vegetables and meat are tender and juicy. I did the prep work in the early morning and it was ready in time for dinner.
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Prep Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

  • Crockpot

Ingredients
  

  • 2-2.5 LB Beef Stew Meat or Chuck Roast cubed into 1 inch pieces
  • 2-3 TBS Olive Oil to fry beef
  • 2 tsp Steak Seasoning to fry beef
  • 5-6 Gold Potatoes cubed into 1 inch pieces
  • 1 Bell Pepper chopped into 1 inch pieces
  • 4-5 Carrots chopped into 1 inch pieces
  • 1 Large Onion chopped into 1 inch pieces
  • 1 LB Mushrooms cut in halves or quarters
  • 3 Garlic Cloves minced
  • 2 Cups Dry Red Wine
  • 8 Cups Beef Broth I make my own Better then boullion beef broth
  • 1 15oz. Can Tomato Sauce or 2 TBS Tomato paste
  • 2 tsp Mrs.Dash or any salt-free seasoning on choice
  • 1 tsp Paprika
  • 2 tsp Italian Seasoning
  • 3 tsp Salt or to taste
  • 2 TBS Dry or Fresh Parsley
  • 2 Bay Leaves

Instructions
 

  • Do the prep work first. Wash and cut the meat into cubes. Wash and cut the potatoes into cubes (I leave the skin on if it’s gold potatoes). Wash and chop up the bell pepper, carrots, mushrooms also. If you are making your own beef broth like I do, then make beef broth and set it aside.
  • This step is optional. I have made it with raw meat in the crockpot too and still got the same tender, flavorful beef taste. However I do prefer to precook the beef first because I like my beef seared and browned on the outside. To precook your meat: Set a frying pan with 2 TBS olive oil on Med-High heat and cook the beef thoroughly, adding salt or steak seasoning to taste. Stir it every few minutes, and sear the beef until it gets browned.
  • Put the raw or precooked meat and all the chopped veggies (potatoes, carrots, mushrooms, onion) into the crock pot. Add the wine, tomato sauce (or paste) and beef broth. Sprinkle in some salt to taste, I add 3 tsp Salt. Add in the Mrs.Dash (or other salt free seasoning), paprika, Italian seasoning, dry or fresh parsley and bay leaves. Add in the minced garlic cloves.
  • Stir everything gently, and turn the crockpot on HIGH for 7-8 hours. Yes, it does take 7-8 hours cook time to get juicy, tender, flavorful meat and tender vegetables. Gently stir halfway through if possible.
  • At the end, stir the stew, ladle into bowls and enjoy! This stew tastes great on the second and even third day. Just reheat the portion needed in a pot.

Notes

This stew tastes great on the second and even third day. Just reheat the portion needed in a pot.
Keyword beef, beef stew, crockpot, soup

How To Make Taco’s

Everything you need to know to have a successful taco night at home! I’ll cover how to cook the ground beef and all the sides and condiments you’ll need.

How To Make Taco’s

Everything you need to know to have a successful taco night at home! I'll cover how to cook the ground beef and all the sides and condiments you'll need.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 8

Ingredients
  

  • 2 LB Ground Beef
  • 2 TBS Olive Oil for cooking the ground beef
  • 2 1.25 oz. Packets Taco Seasoning Mix 40% less sodium
  • 2 Boxes Taco Shells
  • 1 Large Tomato
  • 1 Romaine Lettuce
  • 1 8oz. Block Sharp Cheddar Cheese shredded
  • 1 16oz. Mild Taco Sauce optional, to top
  • 1 16oz. Container Sour Cream optional, to top

Instructions
 

  • Do all the prep work first. Wash and chop up the Romain lettuce, set aside in a plate. Wash and finely chop up the tomato, set aside in a plate. Shred the block of Cheddar Cheese, set aside in a plate.
  • In a large saucepan on med-high heat add 2 TBS olive oil. When the oil heats up, add the ground beef, break it into pieces using a spatula.
  • Add the packets of taco seasoning. You need 1 packet of seasoning for 1 pound of ground beef. I use a 40% less sodium brand because I don’t like my ground beef too salty. Mix thoroughly and cook until the ground beef has browned and is completely cooked through, about 15-20 minutes. Meanwhile bake the taco shells on 350 degrees in the oven for 5-7 mins until hot and crisp (be careful not to burn them).
  • Set up a “taco station” on the table with all the toppings in plates, the ground beef, taco shells, taco sauce, and sour cream. Everyone can build their own perfect taco!
Keyword 30 minutes, easy, Mexican

Herb & Olive Oil Rack Of Lamb

IMG_0464Tender and succulent rack of lamb, baked to a medium well, fall apart perfection! Super simple recipe, just marinate and bake. Don’t forget to marinate for at least 1 night. I usually marinate for 2-3 nights for the most flavorful and tenderizing results. My Mediterranean style Jasmine rice pairs perfectly with this rack of lamb for a delicious, restaurant quality, Mediterranean style dinner!

Herb & Olive Oil Rack Of Lamb

sofiyababinov
Tender and succulent rack of lamb, baked to a medium well perfection! Super simple recipe, just marinate and bake. Don't forget to marinate for at least 1 night. I usually marinate 2-3 nights for the most flavorful and tenderizing results. Pair this recipe with my Mediterranean style Jasmine rice!
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Prep Time 15 minutes
Course Main Course
Cuisine Mediterranean

Ingredients
  

  • 1-1.5 LB 1 Rack Of Lamb
  • 1 Small Bunch Fresh Rosemary
  • 1 Small Bunch Fresh Thyme
  • 2 Garlic Cloves minced
  • 1/4 Cup Olive Oil
  • Steak Seasoning to taste
  • Salt to taste

Instructions
 

  • Marinate the rack of lamb overnight or preferably for 2-3 nights for best flavor. To marinate the rack of lamb; wash and pat dry the rack of lamb and put it in a big bowl. Season the lamb with salt and steak seasoning on the top of it. Add the bunches of rosemary and thyme. Add minced garlic cloves. Pour olive oil all over the rack of lamb. Rub everything into the lamb, cover and refrigerate overnight or preferably 2-3 nights.
  • When ready to cook the lamb; Preheat the over to 450 degrees. Place the rack of lamb on a glass baking dish (or baking sheet covered with foil). Cover the lamb with another sheet of foil on top of it.
  • Bake on 450 degrees for 20 minutes. Then lower the heat to 350 degrees and Cook an additional 20 minutes. If you prefer slow cooked and more tender lamb, bake on 250 degrees for 3 hours, then take off foil at the end and broil for a few minutes to get the lamb golden and crispy on the outside.
  • Take the foil cover off the rack of lamb and place it back in the oven, uncovered, on 350 Degrees for another 10-20 minutes depending on how well done you like to eat your meat. I did just 10 minutes because I love a good medium cooked, kinda pink inside,rack of lamb. Yum!
  • Cut lamb evenly by the rack bones.
  • This rack of lamb pairs great with my Mediterranean style jasmine rice!
Keyword easy, lamb, meat

Lasagna Soup

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Think yummy, hearty lasagna but in a comforting bowl of hot soup! Restaurant taste quality but so easy and quick to make. I got this recipe from my friend Liz and I’m so excited to share it with you all!

Lasagna Soup

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Think yummy, hearty lasagna but in a comforting bowl of hot soup! Restaurant taste quality but so easy and quick to make.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 1 LB Mild Italian Sausage Ground Meat
  • 2 TBS Olive Oil for sautéing
  • 1 Onion finely diced
  • 4 Garlic Cloves minced
  • 1/4-1/2 tsp Crushed Red Pepper Flakes according to your spice preference
  • 1 tsp Salt
  • Pepper to taste
  • 2.5 TBS Tomato Paste
  • 1 Can Roasted Tomatoes
  • 8.5 Cups Chicken Stock or Broth I make my own "Better than Bouillon" Broth
  • 2 Bay Leaves
  • 8 Oz. Rotini Pasta
  • 1/4 Tsp Basil
  • 1 16 Oz. Block Mozzarella Cheese shredded, to top the soup
  • 1 16 Oz. Block Parmesan Cheese shredded, to top the soup
  • Sour Cream optional, to top the soup

Instructions
 

  • If making your own chicken bouillon; fill a medium pot with 8.5 cups filtered water and bring it to a boil. When it comes to a boil, turn burner off and add 8.5 tsp of "Better Than Bouillon Chicken" paste. Mix well and set aside.
  • In a large frying pan, heat 2 TBS olive oil. Add the ground mild Italian sausage meat  and cook, mixing, for about 5 minutes. Then add the finely chopped onion and cook another 3-5 minutes until onion is soft and sausage meat is cooked through and browned.
  • Add 4 minced garlic cloves to the pan. Then add 1 tsp salt, sprinkle some pepper, and about 1/4-1/2 tsp red pepper flakes (depending on how spicy you prefer, I do 1/4 tsp). Add 2.5 TBS Tomato Paste. Mix thoroughly. Add the can of roasted tomatoes. Turn burner off and let it simmer for a few minutes, then mix.
  • Transfer everything from the frying pan to the pot of chicken bouillon (or chicken stock) and bring to a boil. Add 2 bay leaves. Turn down to low and let it simmer, covered, for 30 minutes.
  • After 30 minutes turn up to medium and add 1/4 tsp basil. Add the pasta to the soup and let it cook until pasta is soft and cooked through (about 10-15 minutes). Be careful not to overcook the pasta.
  • Ladle soup into bowls. Garnish each bowl of soup with shredded mozzarella and parmesan cheeses, according to your preferences. Add sour cream (optional).

Notes

This soup reheats easily! Just simmer desired amount in a small pot, on low heat, for 5-10 minutes.
Keyword easy, Italian, lasagna, soup

The Best Steak Marinade Recipe

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Grilling is one of my favorite things about summer time! I have finally found the best marinade recipe for grilling steak. Keep in mind that you want to let the steak marinate for at least 4-8 hours so marinate it either the night before or the morning of the day that you plan to grill. Try marinating your steak this way next time you grill and I know you will love it!

The Best Steak Marinade For Grilling

Grilling is one of my favorite things about summer time! I have finally found the best marinade recipe for grilling steak. Keep in mind that you want to let the steak marinate for at least 4-8 hours so marinate it either the night before or the morning of the day that you plan to grill. Try marinating your steak this way next time you grill and I know you will love it!
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Prep Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6 Steaks

Ingredients
  

  • 2.50-3 LB Steak (T-Bone, Top Sirloin, or your choice) T-Bone, Top Sirloin, Fillet Mignon (your choice)
  • Steak Seasoning
  • 3 Garlic Cloves
  • 1/4 Cup Low Sodium Soy Sauce

Instructions
 

  • Wash your steaks and pat them dry with paper towels.
  • Season each steak, individually, on both sides with steak seasoning. Don’t go crazy with this seasoning as it contains a lot of salt and you don’t want to overdo it. You do not need to add any additional salt at all since steak seasoning already contains salt, and because you will be adding soy sauce so the salt from that will also absorb into the meat.
  • Put all seasoned steak into a big bowl. Add the soy sauce and pressed garlic cloves to the steak. Mix together, cover, and let the steak absorb the soy sauce. If you feel it’s not enough soy sauce, add a few more spoons. Or if you are marinating more steaks, add more soy sauce accordingly.
  • Let steak stand and marinate in the fridge for at least 4 hours. I usually marinate the night before grilling or the morning that I grill. It's best to give it at least 4-8 hours to marinate.
  • Grill steak on the grill as you normally would. You can also cook it on a skillet with butter but grilled steak is definitely my favorite.
Keyword easy, grilling, marinade, steak

Grilled Veggie Kabobs

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Tender, succulent veggies, marinated in this special sauce and grilled to perfection. These grilled veggie kabobs are great to pair with grilled steak or meats. Super simple to prepare, healthy and of course absolutely delicious!

Grilled Veggie Kabobs

sofiyababinov
Tender, succulent veggies, marinated in this special sauce and grilled to perfection. These grilled veggie kabobs are great to pair with grilled steak or meats. Super simple to prepare, healthy and of course absolutely delicious!
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating time 4 hours
Total Time 5 hours
Course Side Dish
Cuisine American
Servings 15 Kabobs

Ingredients
  

  • 1 Small Eggplant
  • 1 Bell Pepper orange, red, or yellow
  • 1 Onion
  • 2 Yellow Squash
  • 3 Zucchini
  • 1 8 oz. White Mushrooms

Marinade Sauce

  • 6 TBS Mayonnaise
  • 3 TBS Barbecue Sauce
  • 1.5 tsp Steak Seasoning
  • 1 tsp Mrs.Dash or any other salt-free seasoning
  • 1/2 tsp Garlic Powder

Instructions
 

  • Do all the prep work first. Wash and cut all the veggies into kebab sized pieces (about 1 inch) and put them into a large bowl.
  • In a separate small bowl mix together the mayonnaise, barbecue sauce, and spices together to get a smooth marinade sauce.
  • Pour the marinade sauce over the veggies. Mix and let it stand to marinate for at least 4 hours. I usually marinate the morning of the day we grill the kabobs.
  • Soak the bamboo skewers in water for 20-30 minutes and pat them dry before putting the veggies on them. This is so the bamboo sticks don't burn easily while grilling.
  • About 30 minutes before you grill, put the veggies on wooden skewer sticks. No particular order but I like to have a variety of all veggies on each stick.
  • Grill the veggie skewers on the grill along with meat, steak or anything else you are grilling. They take about 30 minutes to grill to perfection. You can just lay them down on the grill, or get a grill basket and grill the veggie kebabs in the grill basket.
  • These are especially delicious with steak or grilled meats!
Keyword easy, grilling, side dish, vegetarian

Chicken, Veggie, and Buckwheat Soup

IMG_0352This chicken, veggie, and buckwheat soup is a new favorite recipe in our home. I have been making it every week for the past few weeks. It is a nice twist on the traditional chicken soup recipe. The sautéed blend of veggies give it a wonderful flavor and substituting buckwheat for the noodles makes it so different and refreshing, yet so filling and satisfying! I make a big pot to last us 2 days and we enjoy every spoon full. I think this is the only soup that I could never get tired of eating lol. I originally got the recipe idea for this soup from my sister in law, Liliya. However I adapted it and created my own version of her recipe. My picky 5 1/2 year old says this is his new favorite soup, so that says a lot. The best part about this soup is how super easy it is to make, probably the easiest soup recipe ever! I hope you guys enjoy it as much as my family does!

Chicken, Veggie, and Buckwheat Soup {Yields 1 big pot, Serves 12-14}

Ingredients:

  • 4 Chicken Thighs (Bone in, Skin off before cooking) Organic is best
  • 1 1/4 Cups Buckwheat (Washed)
  • 5 Celery Ribs (diced small)
  • 4-5 Carrots (1 big carrot shredded, 3-4 carrots diced into thin circles)
  • 1 Large onion (diced small)
  • 1 pack Mushrooms (sliced thin)
  • 1 bunch Dill (chopped small)
  • 3 Garlic Cloves (minced or through garlic)
  • 1 TBS Salt
  • 2 TBS “Better then Bouillon Chicken” paste
  • 1 tsp Mrs.Dash or other Salt Free seasoning
  • 18 Cups Water
  • 2 TBS Olive Oil (for sauté)
  • 1 cube chicken bouillon

*I use all ORGANIC veggies for this soup, tastes so great!!!*

IMG_0347Directions:

1) Do the prep work first. Take the skin off ( discard it) wash the chicken thighs, and set aside. Wash all the veggies and cut them, set them all aside into a bowl or plate.

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2) Set a large pot with 18 Cups water on High heat. When it comes to a boil, turn down to Medium heat, add 1 TBS Salt and 2 TBS of the “Better Then Bouillon Chicken” paste. Add the 4 chicken thighs to the pot. Cover and cook for 30 Minutes. *Meanwhile move on to step 3.

3) Set a pan with Olive Oil on Medium heat. Add the diced veggies; the diced onion, diced celery, carrots both shredded and diced, and sliced mushrooms. Sauté, mixing for about 8-10 minutes until veggies are soft and cooked through. Wash the buckwheat.

4) When the chicken thighs have cooked through (after 30 minutes) Take them out of the pot and set aside in a plate to cool down. Add the washed buckwheat to the soup pot. 5 minutes later, add the sautéed veggies into the pot. Add the 1 tsp Mrs.Dash or other salt free seasoning, and add 1 chicken bouillon cube. Let it cook for about 15 minutes, until the buckwheat is soft. *When buckwheat is soft and ready, that means the soup is done!

5) When soup is done, add 1 bunch chopped dill (no stems) and add 3 minced or pressed garlic cloves. Cover the soup with lid, turn burner off, and let soup stand for at least 10 minutes for the flavors to blend.

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6) To reheat, pour soup into smaller pots, as much as you will eat, and heat up on medium heat. This soup tastes just as great on the 2nd or 3rd day!

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Braised Potatoes with Chicken

IMG_0266These braised potatoes are a classic European dish that I grew up eating. It can be compared to a stew because it is hearty with the tender potatoes, carrots and onion, and chicken and has a very tasty gravy. It’s a simple, one pot meal that can feed a big crowd. I like to make a big batch and eat the leftovers for lunch for a few days afterwards, but you can definitely make half the recipe. I do have this recipe posted as one of my very first recipes on the blog but I recreated that same recipe with chicken thighs, as my husband and I do not like to eat much pork meat. You can really use whatever meat you prefer, however keep in mind that beef needs much more cook time to get tender for this recipe. I came up with this recipe myself in an attempt to replicate a classic childhood favorite dish. Enjoy! 🙂

Braised Potatoes with Chicken {Yields a big pot, Serves 10-14}

Ingredients:

  • 5 LB Gold Potatoes
  • 2.5 LB Chicken Thighs (Skinless/Boneless) or Beef (Chuck Roast/Stew Meat)
  • 3 Carrots
  • 1 Onion
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter (Unsalted)
  • 1 Bunch Parsley
  • 2 Tablespoons Dill
  • 2 Bay Leaves
  • 4 Cloves Garlic
  • 5 Tablespoons Tomato Sauce
  • Salt/Pepper to taste
  • 1/4 teaspoon Garlic Powder
  • 1/2 teaspoon Paprika
  • 1 teaspoon Mrs.Dash (or 21 Seasonings)

Directions:

1) Do the prep work first. Wash and peel the potatoes, cut them into about 1 inch cubes and put ina a big bowl of water. Wash and peel the carrots and shredd them, set aside in container. Finely dice the onion. Wash the chicken thighs and cut into about 1 inch pieces.

2) On Medium-High heat ( I did 7) heat 2 Tablespoons of Olive Oil in a big pot or Dutch oven. I used a big Dutch oven that my dad gifted me from his recent trip to Europe! Throw in the cut chicken thighs or beef, add salt/pepper and cook, stir every few minutes until meat is cooked through.

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3) Add 2 Tablespoons butter to the pot with chicken. Fill a tea kettle with water and bring to a boil, It should be about 2 Litters water, or you can use another pot.

4) Add the carrots and onion to the pot. Add the paprika, garlic powder, and Mrs. Dash seasonings. Add some more salt and pepper to the pot. Mix very well.

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5) When the carrots and onion become soft and cooked through, add the 4 Tablespoons ketchup. Mix very thoroughly.

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6) Add the potatoes into the pan but keep them on top! Do not mix with the meat mixture! This is important because you want to keep your potatoes steam cooking on top afterwards, not mushy and all mashed up. Add the 2 Litter boiled hot water to the pot. Just enough water to cover the potatoes. Add more water if needed. Cover the pot with a lid.

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IMG_02687) When the water in the pot comes to a boil, lower the heat to a low setting. ( I did 3). Keep covered with lid and cook for 25 to 35 minutes. Until the potatoes have cooked through and are tender. Meanwhile wash and finely chop the dill and parsley.

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8) In the last 10 minutes of cooking, add the chopped parsley and minced garlic cloves into the pot. Then in the last few minutes of cooking, add the chopped dill. When potatoes have cooked through and are tender, turn the heat off. Gently mix the potatoes and meat mixture, and enjoy! *Refrigerate leftovers in the pot (once the pot has cooled down) and to eat, heat up necessary portions in a small pot on the stovetop.*

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