I {heart} my new food dehydrator!

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Off the subject of the half bath for a moment....  Here is a random post.

I've recently discovered the art of dehydrating food.  Okay, it may not be an art, but it's pretty cool.  I've only made jerky, apple chips and banana chips, but I am going to test fruit roll ups this weekend.  I love this little machine!!!!

The fruit obviously takes much longer than the jerky because of the liquid content, but the jerky is ready to go in about 4 hours.  All you do is mix the seasoning with the meat and squeeze through the gun.  How easy is that?  I'm planning on making a large batch of goodies for our upcoming road trip to the beach.

My co-worker also decided to buy one and she has made her own spicy red pepper seasoning.

Why did it take me so long to test one of these wonderful machines?  My whole family loves eating jerky, but it is so expensive and packed full of preservatives.  Now we make our own with the jerky gun (yes, there is such a thing) and jerky seasoning (which I made have to make my own some day).

I've even found dog treat recipes for the dehydrator!  Actually, I may need to make Max some of those because right now when he smells the jerky he barks at me to give him some. 

Do you have a dehydrator?  What type of stuff do you make with yours?

I'm adding the links to the items I purchased if you are curious.  This isn't a sponsored ad post, just sharing what I found.  :)

Karen



Amazon



Amazon



Amazon



Easy Homemade Toaster Strudel

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Okay, it isn't really a "toaster" recipe, but it reminds me of those little refrigerated ones you buy at the store.  Only better.  Since it is now Fall and officially time to start eating every apple treat known to man without fear of judgment from others, I made this.

What you need to make this extremely easy dessert/breakfast:

Dough-

Phyllo Dough (1 roll) Room Temperature

Melted Butter

Filling-

6 Granny Smith Apples, peeled and sliced

1/2 Cup Sugar

1 Teaspoon Cinnamon (I may have added a bit more, but I love cinnamon)

1/4 Teaspoon Nutmeg

Pinch of Ginger

Tablespoon Flour

Combine all the filling ingredients and simmer on stove top (low/medium heat), stir often.

While the filling is cooking, lay out a sheet of the phyllo dough and lightly coat with butter.  I used the full sheet, but you can make individual mini strudels if you prefer.  When you are about halfway finished with the 1 roll of phyllo, place the cooked apple filling into the middle of the dough.  Spread around.  I left about a half inch at the edge without the apples so they wouldn't escape.

Finish layering the dough (coating lightly with butter).  Cook the strudel at the temperature on the box of Phyllo for approximately 12 minutes or until golden brown.

You can also add a glaze on top, but the apples were so sweet I just added a sprinkle of powered sugar.

Sorry I didn't have more pictures to show you.  It was just something I threw together one evening last week on one of those beautifully chilly nights.  This will warm you.

Recipe - Crock Pot Chicken & Dumplings

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Sorry, I only had my iphone camera handy while I was cooking.

The chicken stock adds so much flavor

When ever fall approaches, I always get the urge to cook, bake and create things in the kitchen.  Today I woke up to grey and gloomy skies with mild temperatures, so instead of hitting the hardware store, I hit the grocery store.  But do not worry...I have have a great dresser project I should be posting tomorrow.

Here is my recipe for Crock Pot Chicken & Dumplings

2lbs chicken breast cubed
2 small onions diced
2 cans condensed chicken soup
2 cups chicken stock
1 8pc pack Grands Biscuits

Throw the chicken, onions, soup and stock into the crock pot.  I cooked mine on high for 2 hours, but you will need to adjust the time if you are cooking on low.

After two hours, check to see the chicken is finished and then cut each of the refrigerated biscuits into six pieces.  Add to crock pot and cook for another 30 minutes.

I found several recipes used chicken granules and water or chicken broth, which are fine.  But, if you haven't tried using stock you will be amazed at how much more flavor it gives you.

This recipe makes about 6 servings.
Enjoy!

xo
Karen

Linked to:
House of Hepworths

Recipe - Potato Soup

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When ever fall approaches, I always get the urge to cook, bake and create things in the kitchen.  Today I woke up to grey and gloomy skies with mild temperatures, so instead of hitting the hardware store, I hit the grocery store.

Here is my simple recipe for Potato Soup.

5 pounds potatoes
1 cup of carrots (cut how you like, sometimes I shred, sometimes little circles)
1 cup of onion (diced)
2 cups of celery (cut how you like, slided or diced)
1/2 gallon whole milk
5 Teaspoons Butter
2 tablespoons flour
salt & pepper (use as little or as much as you like to taste)
bacon bits (or turkey bacon bits)

Cook 12-15 slices of bacon.

Peel, cube and boil the potatoes in a large pot until you can break one in half with your fork (approximately 20 minutes, but it depends on the size of your potato cubes.

While that is cooking, cook the onions and celery in the remaining bacon grease with salt and pepper (adds a bit of the flavor).  Cook until tender.

When the potatoes are finished, drain them and leave in the strainer while you melt the butter in the large pot (do this without heat from the burner, the pan should still be warm enough to melt the butter).  Slowly mix in the flour and blend completely before you add more.

Set the pot back onto the stove on a lower setting.  Gradually add the milk to the flour/butter.  The slower you add the milk, the less likely you will have clumping bits of flour. 

Add the potatoes back to the pot and carefully lower them into the milk.  Add the celery/onion mixture and carrots to the pot.  You will simmer these for about twenty minutes until it starts to thicken.  If you don't use whole milk, you may need to cook longer or adjust more flour.  Keep an eye on your pot and stir a few times while it simmers.

Serve with bacon bits as a topping.

This recipe makes about 12 servings.

Take that cold weather!  We have warm soup :)

Enjoy,
Karen