In The Kitchen – August 2025

This month, we go in the kitchen, do our prep and leave it…coming back later to a prepared dish. The Slow Cooker Chicken-Rice Stew is a perfect example of a simplified meal. Prep it before going to the pool or beach, and your meal will be ready and waiting when you come home. How ‘bout those salad dressings from what could be your favorite restaurants? Easy to prepare and ready after a day outside. Summer living means easy eating. We think we’ve got you covered with these suggestions. Bon Appetit!

RAVIOLI W/ SCALLIONS

2 Tbsp. olive oil
5 Scallions, thinly sliced
(white and dark green parts separated) 1 14-oz. can diced tomatoes
3 Tbsp. cold, unsalted butter, cut into cubes 2 9-10oz. pkg. spinach ravioli

Bring large pot of salted water to boil. Combine olive oil and scallions in large skillet over medium heat. cook, stirring, until soft and just golden. Add tomatoes, then fill tomato can with water and add to skillet. Season with pepper. Increase heat to high and cook, stirring until tomatoes burst open and sauce thickens. Remove from heat and swirl in butter.

Meanwhile, cook the ravioli in boiling water. Reserve about 1/2 c. cooking water, then drain. Add the ravioli and half the scallions to the tomato sauce. Cook over medium-high, tossing gently. Stir in enough of the reserved cooking water to loosen the sauce. Divide ravioli among bowls, top with remaining scallions. Season to taste.

SLOW-COOKER CHICKEN RICE STEW

4 skinless, boneless chicken breasts 1 tsp. toasted sesame oil
6 thin slices fresh ginger, plus 1 tsp. grated ginger 2/3 C. rice
4 C. low sodium chicken broth 3 Tbsp. vegetable oil
10 garlic cloves, finely chopped
1 head bok choy, stems thinly sliced, leaves chopped 1 tbsp. fish sauce
3 scallions, thinly sliced
Soy sauce & hot sauce for topping Lime wedges for serving

Toss chicken in 6-8 quart slow cooker with sesame oil, grated ginger and pinch of salt and pepper. Stir in rice to coat. Stir in chicken broth, ginger slices and 4 C. water. Cover and cook on low until chicken is very tender and rice is thick, 7-8 hours. Stir gently a few times and let stand, uncovered for 10 minutes. Discard ginger slices.

Heat vegetable oil in large skillet over medium heat. Add garlic and cook, stirring constantly until golden and slightly crisp. Remove with slotted spoon. Add bok choy stems to skillet, season with salt and cook, stirring until crisp-tender, about 3 minutes. Add bok choy leaves and cook until wilted.

Add bok choy mixture and fish sauce to the slow cooker and stir gently, breaking chicken apart slightly. Season with salt and pepper. Divided among bowls. Top with fried garlic and scallions, soy sauce and hot sauce. Serve with lime wedges.

OUTBACK-STYLE BLUE CHEESE WEDGE DRESSING

2/3 C. mayonnaise
2 tsp. apple cider vinegar 2 Tbsp. buttermilk
1/4 tsp. sugar
2 Tbsp. crumbled blue cheese Salt and pepper to taste

OLIVE GARDEN SALAD DRESSING

1/4 C. olive oil
2 Tbsp. white vinegar
3 Tbsp. Miracle Whip
1 Tbsp. lemon juice
2 Tbsp. grated parmesan cheese 1/4 tsp. garlic salt
1/2 tsp. dried Italian seasoning

Combine olive oil, vinegar, Miracle Whip, lemon juice, parmesan, garlic salt, Italian seasoning and 1-2 Tbsp. water in blender or processor. Puree until smooth. Serves 4.