Feeds 4. Allow 30 minutes prep to finish.
1 12oz package of smoked sausage, sliced
1 Tbsp. olive oil
2 medium potatoes, sliced into bite-sized pieces
4 cups (about half a head) cabbage chopped into bite-sized
pieces
2 garlic cloves, minced
½ medium onion, sliced thin
¼ tsp. salt
¼ tsp. pepper
¼ tsp. paprika
1. 1. Heat a large skillet (at least 12”) over medium heat. Spray with cooking spray or add 1 tsp. olive oil. Brown the sausage until lightly crisp. Remove from skillet and set aside.
2. 2. Add the oil and potatoes to the pan. Cook for about 3 minutes (they won’t be fully cooked; they just need a head start).
3. 3. Add the cabbage, garlic, onion, and spices to the pan. Stir well. Fry until the onions are tender and the cabbage is done to your liking, about 10 minutes. If the pan becomes coated with fond, add about a ¼ c. vegetable or chicken stock to deglaze the pan. Fond is flavor.
4. 4. Add the sausage back into the pan, stir and heat through.
Crock Pot Cantonese Dinner
From a slow-cooker magazine, 1980s. Slightly modified.
Original recipe by Mrs. Robert Combs of Fair Play, MO
Serves 6
1 ½ pounds pork steak, ½” thick, cut into strips
2 Tbsp. oil
1 large onion, sliced
1 small green pepper, cut into strips
8 oz mushrooms, sliced
1 8 oz. can tomato sauce
3 Tbsp. honey
1 ½ Tbsp. vinegar
1 ½ tsp. salt
2 tsp. Worcestershire sauce or coco aminos
1. Brown pork strips in oil in skillet. Drain well.
2. Place pork and all remaining ingredients into crop ot.
3. Cover and cook on low 6-8 hours or high 4 hours.
4. Serve with rice.
Crock Pot Roast Chicken with Olives
From a slow-cooker magazine, Fall 1980. Slightly modified.
Original recipe by Camille Pomaco
Serves 6
1 whole chicken, cut up
2 Tbsp. olive oil
1 clove garlic, minced
½ c. kalamata olives, pitted and chopped, juice reserved
2 tsp. finely chopped fresh parsley
½ tsp. dried oregano
½ tsp. pepper
¼ c. dry white wine
2 – 3 Tbsp. juice from olives
1. Brush chicken with oil. Place in crock pot.
2. Mix with remaining ingredients and pour over chicken.
3. Cover and cook on high 4 hours.
4. Thicken sauce if needed. Serve with rice.
Crock Pot Tipsy Chicken
From a slow-cooker magazine, probably from the 1980s. Slightly
modified.
Original recipe by Margaret Russo of Winsted, CT
Serves 6
6 bone in, skin on chicken breasts
2/3 c. GF flour
1 tsp. salt
¼ tsp. ginger
1 20 oz. can pineapple chunks, drained and juice reserved
½ pound fresh mushrooms, sliced
½ c. reserved juice
1 Tbsp. GF flour or cornstarch
½ c. dry sherry or dry white wine
1. Dry chicken.
2. Mix flour, ginger, and salt and coat chicken. Place in 5-quart crock pot, skin side up.
3. Put the pineapple chunks and mushrooms over the chicken.
4. Mix the juice and flour well. Add the sherry. Pour over the chicken.
5. Cover and cook on low 6-10 hours.
Crock Pot Pulled Pork
From allyou magazine, June 1, 2007, p 104. Slightly modified.
(Unable to find original recipe online).
Serves 6
1 3-pound boneless pork shoulder, excess fat removed
1 onion, chopped
½ c low-sodium chicken stock, water, or white wine
2 c. BBQ sauce
2 Tbsp. mustard
2 Tbsp. honey
1 Tbsp. coco aminos
salt and pepper
1. Scatter onion over bottom of slow cooker and place pork on top.
2. Add stock, cover, and cook on low until very tender, about 8 hours (internal temp should be around 205*).
3. When cool enough to handle, pull meat into thin shreds, removing fat and gristle. Skim excess fat from liquid.
4. Return pulled pork to slow cooker and stir in BBQ sauce, mustard, honey and aminos. Season with salt and pepper.
5. Cook 1 hour longer on low.
Crock Pot White Bean Soup
From allyou magazine, November 23, 2007, p 118. Modified: condensed directions
(unable to find the original recipe online)
Serves 6
2 Tbsp. olive oil
1 small onion, finely chopped
3 cloves garlic, finely chopped
3 15.5 oz cans white beans, drained and rinsed
1 smoked pork chop or 2 smoked ham hocks
2 c. low-sodium chicken broth
1 c. water
3 sprigs fresh thyme
Salt and pepper
8 c. baby spinach
1. Heat oil in a skillet over medium heat. Add onion and cook, stirring occasionally, until softened, 5 minutes. Add garlic and cook until fragrant, 1 minute more.
2. Scrap onions and garlic into slow cooker. Add beans, pork, broth, water, and thyme.
3. Cook on low 4-5 hours, until beans are tender, adding more water during cooking if necessary.
4. Discard thyme. Remove pork chop and shred meat. Return meat to soup. Season with salt and pepper.
5. Add spinach and allow to wilt. Serve.
Crock Pot Pork Loin with Red Onions
From FamilyCookbookProject.com Modified: removed
butter; added Marshall Copeman’s extras
Original recipe here.
Serves 8
2.5 pounds boneless pork loin, tied
½ tsp. salt
½ tsp. pepper
½ tsp. garlic powder
2 Tbsp. olive oil
3 large red onions, thinly sliced
1 c. pearl onions
½ c. cooking sherry or red wine vinegar
2 Tbsp. fresh chopped Italian parsley
½ Tbsp. basil
8 oz. mushrooms, sliced
1 ½ Tbsp. GF flour
2 Tbsp. water
¼ c. Marsala
Italian seasoning to taste
1. Rub pork loin with salt, pepper, and garlic and place into a 4.5-quart crock pot. Drizzle with oil.
2. Add the onions, sherry, parsley, basil, and mushrooms. Cover and cook on low 8-10 hours or high 5-6 hours.
3. Remove the pork. Let stand 15 minutes before slicing.
4. While roast rests, combine the flour, water, Marsala and Italian seasoning and add to the juice in the stoneware to thicken the sauce.
Tip: if using a larger crock pot, double all the ingredients except for the Sherry and last group of ingredients.
Crock Pot Cuban Flank Steak
From BettyCrocker.com Modified: removed brand names
Original recipe here.
Serves 8
1 large onion, thinly sliced
1 medium red bell pepper, cut into strips
1 medium green bell pepper, cut into strips
2 pounds beef flank steak, cut into 8 pieces
2 Tbsp. chili powder
1 tsp. dried oregano
2 tsp. dried minced garlic
1 tsp. salt
2 Tbsp. lime juice
1 c. beef stock
2 c. uncooked, long-grain rice
1 15 oz. can black beans, drained and rinsed
1. Spray a 3-4 quart crock pot with cooking spray. Add onions and peppers. Top with beef.
2. Sprinkle with dry seasonings. Drizzle with lemon juice. Add stock.
3. Cover and cook on low 8 to 10 hours.
4. Cook rice as directed on package.
5. Remove beef to a cutting board. Shred beef and return to cooker. Mix well.
6. Stir in the beans. Increase heat to high. Cover and cook about 15 minutes.
7. Serve over rice.
Crock Pot Indian Chicken Stew
From Better Homes & Gardens magazine, Sep 2010, page
unknown. Unmodified.
Original recipe here.
Serves 8
2 pounds boneless, skinless chicken thighs, cut into 1-inch
pieces
1 medium onion, chopped
3 cloves garlic, minced
5 tsp. curry powder
2 tsp. ground ginger
½ tsp. salt
¼ tsp. black and/or cayenne pepper
2 15 oz. cans garbanzo beans, rinsed and drained
2 14.5 oz. cans diced tomatoes, undrained
1 c. chicken broth
1 bay leaf
2 Tbsp. lime juice
1 9 oz. package fresh spinach
Cooked rice
1. Lightly coat a 6-quart crock pot with cooking spray or oil.
2. Add the chicken, onion, and garlic.
3. Add the spices. Toss to coat.
4. Stir in the beans, tomatoes, broth and bay leaf.
5. Cover and cook on high 4 to 5 hours or low 8 to 10 hours.
6. Stir in the lime juice.
7. Stir in the spinach and let stand 2 to 3 minutes.
8. Serve with rice.
Texican Chicken
From Family Circle magazine, maybe Jan 2008, p. 182.
Makes 7 cups of filling
1 14.5 oz can diced tomatoes with jalapeños, drained
¾ c. salsa verde (Herdez is a good choice)
1 Tbsp. ground cumin
3 cloves garlic, minced
½ tsp. salt
½ tsp. pepper
3 pounds boneless, skinless chicken thighs, fat removed
1 large red pepper, sliced
1 large yellow pepper, sliced
1 medium onion, sliced
1 14.5 oz can black beans, drained, rinsed and coarsely
mashed
(1 14.5 oz can of corn, drained)
½ c. salsa verde
1. In a 5-quart crock pot, combine the first set of ingredients.
2. Add the second set; stir to coat.
3. Cover and cook on high for 3.5 hours or low for 4.5 hours.
4. Remove the chicken to a cutting board and allow to cool slightly.
5. Strain mixture over a large bowl or measuring cup; set liquid aside. Return vegetable mixture to crock pot, stir in black beans (and corn, if using). Cover and cook on high 10 minutes.
6. Meanwhile, shred the chicken and stir back into slow cooker with remaining salsa and 1 c. of the strained liquid.
Mexican Quinoa
Found on Allrecipes.com on 12 Sep 2019; author The Gruntled Gourmand
Original recipe is here. Modified: removed corn
1 Tbsp. olive oil
1 jalapeño, chopped
2 cloves garlic, chopped
1 15 oz. can black beans, rinsed and drained
1 14.5 oz. can fire-roasted diced tomatoes
1 c. quinoa
1 c. chicken broth
1 Tbsp. red pepper flakes
1 ½ tsp. chili powder
½ tsp. cumin
Kosher salt and pepper to taste
1 avocado, peeled, pitted, and diced
1 lime, juiced
2 Tbsp. chopped fresh cilantro
1. Heat oil in a large skillet over medium-high heat. Sauté jalapeño and garlic until fragrant, about 1 minute.
2. Stir in the next group of ingredients. Bring to a boil. Reduce heat and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir in avocado, lime juice and cilantro until combined.
Aunt Chi Chi’s Macaroni Salad
Makes a ton.
1 1-pound box of GF mini pasta
4 medium regular or 6 Roma tomatoes, diced
1 6oz jar of stuffed green olives, sliced
2 6oz cans tuna, drained
1 4oz jar sweet relish, undrained
1 -2 c. Miracle Whip (mayo is ok to use but the overall flavor will be
different)
¼ c. sugar or honey
1. Cook pasta according to package directions and rinse with cold water.
2. While pasta cooks, put the rest of the ingredients in a very large bowl and mix well.
3. Add cooked pasta and stir to combine. Refrigerate at least 2 hours; overnight gives the best flavor.
4. Add more Miracle Whip and mix well before serving as the pasta will soak up the sauce.
Crock Pot Mashed Sweet Potatoes
From The Slow Roasted Italian.com; modified slightly.
Original recipe here.
Serves 6
4-5 large sweet potatoes
1 c. water
1 c. butter substitute or cooking oil
¼ c. honey
2 Tbsp. smoked paprika
2 Tbsp. sea salt
1 Tbsp. pepper
1 Tbsp. garlic powder
1 Tbsp. red pepper flakes
½ c. chopped pecans
1. Wash potatoes and stab each 4-6 times with a sharp knife to create steam vent holes.
2. Add water to slow cooker. Cover and cook 4 hours, until potatoes are soft.
3. In a small bowl, combine butter, honey and all the herbs. Blend well and set in fridge.
4. Remove potatoes and drain water. When the potatoes are cool enough to handle, remove peels and put potatoes back in crock pot.
5. Add ½ of the compound butter. Cover and cook 30 minutes.
6. Using hand mixer or immersion blender, whip potatoes until soft and fluffy.
7. Mix pecans into potatoes. Top with pats/drizzles of butter.
Carlita’s Stuffed Mushrooms
1-2 pounds big mushrooms, cleaned and stemmed (keep the stems)
1 c. dried cherries or lower sugar Craisins
1 8oz. package Miyokos cream cheese
1 pound cooked pork or Italian sausage
¼ - ½ c. chopped green onion
1. Mix the cream cheese, cherries and onion in a large bowl. Stir in sausage and chopped stems.
2. Fill the mushrooms and place in a baking pan(s).
3. Bake at 350* until mushrooms are softened (about 30 minutes.)
Tomato & Spinach Rice
2 Tbsp. olive oil
1 medium onion, diced
2 small cloves garlic, minced (about 2 tsp.)
¼ c. fresh parsley, chopped
Salt and pepper to taste
3 c. water
1 c. tomatoes, diced
5 oz. chopped frozen spinach
1 c. rice
1. In a heavy saucepan, heat the oil. Cook the onion and garlic until soft.
2. Add the parsley and season with salt and pepper. Cook 2 minutes.
3. Add the water, tomatoes, and spinach. Bring to a boil.
4. Add the rice, reduce to low and simmer 20 minutes.
Chicken, Lemon & Olives
Taken from Slow Pot Cookery, p 51 (year unknown but sometime
in the late 70’s), modified slightly.
Recipe created by Mrs. Judy Gargone of Riegelsville, PA
3-4 pounds skinless, bone-in chicken thighs
1 medium onion, sliced 1/2” thick
2 small lemons, sliced ¼ to ½” thick
1 8oz jar green olives
2 Tbsp. olive oil
1 c. water, chicken broth or white wine
salt and pepper to taste
1. In a crock pot, make 2 or 3 layers of the first group of ingredients, lightly salting and peppering each layer.
2. Sprinkle oil and water on top of last layer (the more liquid, the more serving juice so more can be added if desired).
3. Cook on low 8-9 hours. Open pot half-way through and baste top layer with cooking juices.
4. Serve in soup bowls or over rice.
Parthenon Pork Chops
Taken from Slow Pot Cookery (publishing info unknown but probably sometime
in the 70’s), modified slightly.
Recipe created by Camille Pomaco
6-8 pork chops, any cut
1 medium onion, diced
½ c. large green olives (Greek or Queen), pitted and diced
2 Tbsp. juice from olives
4 fresh tomatoes, quartered
2 c. carrots, diced
3 medium potatoes, pared and diced into small pieces
1 green pepper, chopped
½ tsp. fennel seeds
1 clove garlic, crushed
1 tsp. salt
½ tsp. pepper
¼ c. water
1. In a large fry pan, brown pork chops in a small amount of oil, turning to brown evenly on both sides.
2. Remove to slow cooker. Add the rest of the ingredients and cook on low for 6-8 hours.
Tex-Mex Chicken
From Kraft Food & Family magazine, fall 2007, p. 30;
modified slightly.
Original recipe here.
Serves 4 (1 ½ c servings)
1 pound boneless, skinless chicken breasts or thighs, cut
into 1-inch-wide strips
2 Tbsp. taco seasoning mix (be sure to check for gluten, dairy, soy and corn)
2 Tbsp. GF flour
1 each green and red pepper, cut into 1-inch-wide strips
1 can black beans, drained and rinsed
1 ½ c. thick-style salsa (or regular, drained of some of the juices)
Shredded cheese, cilantro, and green onion to serve.
Hot cooked rice.
1. Toss the chicken with the seasoning mix and flour in slow cooker. Stir in all the remaining ingredients.
2. Cook on low 6-8 hours or high 3-4 hours.
3. Stir just before serving.
4. Serve over rice.
OK, this one isn't quite as simple, but is delicious if you can be home all day and want a small challenge.
White Bean & Chicken Chili
From All Recipes magazine; modified slightly.
(Unable to find the exact recipe online.)
Serves 6
2 15-oz cans white beans, rinsed and drained
4 c. chicken broth
1 Tbsp. oil
3 pounds bone-in thighs or chicken breast
Salt and pepper
2 onions, chopped
4 cloves garlic, chopped
1 4-oz can roasted green chilies (2 cans if you like it hot)
1 c. water, broth or white wine
1 Tbsp. cumin
1. Place beans and broth in slow cooker. Cover and cook on high until tender, about 2 hours
2. Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet.
3. Add onion and garlic to skillet; cook until softened, 5 minutes.
4. Add onion mixture, chilies, water and cumin to slow cooker. Stir; add chicken.
5. Cook on low for 6 hours, stirring twice
6. Remove 1 c beans plus ½ c liquid from slow cooker. Puree in a blender; return to slow cooker.
7. Remove chicken, shred, and return to slow cooker.
8. Serve.
Strawberry Banana Muffins
½ c. shortening
2 eggs
1 c. honey
1 ½ tsp. vanilla
1 1/3 c. GF flour
1 tsp. baking powder
½ tsp. salt
1 c. sliced strawberries
1 mashed banana (the riper the better)
½ c. chopped pecans
1. 1. Set the oven to 350*. Put papers into muffin tin (makes 12).
2. 2. Cream the shortening to get it loosened up.
3. 3. Add the eggs one at a time, beating well after each addition.
4. 4. Add the honey and vanilla. Blend well.
5. 5. Sift together the dry ingredients. Add to the wet and blend well.
6. 6. Fold in the strawberries, banana, and pecans.
7. 7. Bake 20-25 minutes. The tops should be a lovely tan color.
Oven: 325*
6 c. chicken stock or bone broth
½ tsp. saffron
1 small onion, peeled
2 small chickens, about 2.5# each (or 5# thighs)
Kosher salt
½ c. olive oil
¼ pound Spanish chorizo, sliced into ¼” disks
1 large pork chop, boned and diced (or 3 slices thick cut bacon, chopped)
¼ pound chunk of ham steak, diced
1 medium onion, chopped
4 scallions, chopped
4 cloves garlic, minced
2 pimientos, diced (or 1 small jar, drained)
1 pound small or medium shrimp, shelled
4 lobster claws (optional)
3 c. short grain rice (bomba rice is best)
5 Tbsp. chopped parsley (or 1 Tbsp. dried)
2 bay leaves, crumbled
½ c. dry white wine
1 Tbsp. lemon juice
¼ pound fresh or frozen peas
18 small clams, scrubbed, at room temperature
18 small mussels, scrubbed
(You can substitute 2 packages of frozen mixed paella seafood for any or all of the above listed seafood. Just be sure to thaw it first, then add it into the rice when you put the chicken in, right before it goes into the oven.)
Lemon wedges and chopped fresh parsley for garnish
1. 1. Heat the
broth with the saffron and the whole onion. Cover and simmer 15 minutes. Remove
onion and measure the broth; you need exactly 5.5 cups. Keep this hot or reheat before step 8.
2. 2. Cut the chickens into small serving pieces. Dry the pieces well and sprinkle with salt.
3. 3. In a 15” metal paellera or very large, deep-sided skillet heat the oil. Add the chicken pieces and fry over high heat until golden. Remove to a plate.
4. 4. Add the chorizo, pork, and ham to the pan and stir fry about 5 minutes or until the raw pork is cooked. (This step splatters horribly.)
5. 5. Add the chopped onion, scallions, garlic and pimientos and sauté until the onion is wilted.
6. 6. Add the shrimp and claws and sauté about 3 minutes more, or until the shrimp and lobster barely turn pink. Remove the shrimp and lobster to the plate with the chicken.
7. 7. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the parsley and bay leaves.
8. 8. Stir in the hot chicken broth the wine, lemon juice and peas. Salt to taste. Bring to a boil and cook, uncovered and stirring occasionally, over medium-high heat about 10 minutes.
9. 9. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice, with the edge that will open facing up. Decorate the paella with the lobster claws, then bake at 325*, uncovered, for 20 minutes. Remove from the oven and let sit on the stove top, lightly covered with foil, for about 10 minutes.
10 10. Decorate with lemons and parsley before serving.
Spiced boneless thighs
8 boneless, skinless chicken thighs
2 Tbsp. smoked paprika
1 Tbsp. onion powder
1 Tbsp. dried thyme
1 Tbsp. garlic powder
1 tsp. Kosher salt
1 tsp. chili powder
½ tsp. black pepper
¼ c. olive oil
¼ c. honey
Preheat oven to 425*. Spray a 13x9 pan with cooking spray.
In a mixing bowl, combine the spices.
Trim excess fat from thighs. Dredge both sides through spices and place in prepared pan. Sprinkle any excess spices over the top of the chicken.
Combine the oil and honey and pour over the chicken.
Bake, uncovered, 20-30 minutes, or until temp reads 165*.
The pan juices can be used, as-is or thickened, as a sauce over rice or potatoes.
BBQ Sauce
Adapted from wellplated.com 6/10/2020
1 15oz can tomato sauce
1 6oz can tomato paste
1/3 c. red wine vinegar
¼ c. pure maple syrup
¼ c. honey
2 Tbsp. GF Worcestershire sauce
2 tsp. paprika
1 tsp. dry mustard
1 tsp. garlic powder
½ tsp. Kosher salt
½ tsp. black pepper
¼ tsp. cayenne pepper
In a medium saucepan, whisk together all of the ingredients. Bring to a simmer over medium heat.
Cover with a lid slightly ajar so that steam can escape but your stove doesn't get destroyed. Cook, stirring occasionally, until the sauce thickens, about 10 minutes. Taste and adjust seasonings as desired. Enjoy immediately or let cool and store in an airtight container in the refrigerator for up to a week. It can also be frozen to use later.
Creamy Dijon Chicken with Bacon and Spinach
Adapted from cafedelites.com.com 5/18/2020
Allow 45 minutes. Serves 6.
Chicken
2 pounds boneless, skinless chicken thighs or breasts cut in half
1 tsp. seasoning salt or regular salt
¼ tsp. pepper
4 slices thick-cut bacon, cut into 1" pieces
Sauce
2 Tbsp. olive oil
1 onion, diced
4 cloves garlic, minced or 1 Tbsp. jarred minced garlic
1 Tbsp. chopped fresh parsley
1 tsp. dried thyme
1 tsp. dried rosemary
1/3 c. dry white wine (Pinot Gris, Sauv Blanc, Riesling) or chicken stock
1 c. pureed cannellini beans (measured after pureeing)
½ c. chicken stock
2 Tbsp. Dijon mustard (or 3 if you like a strong flavor)
2 c. baby spinach leaves (or regular, torn)
Parmesan1. 1. Season chicken with seasoning salt and pepper.
2. 2. In a large pan, cook bacon until crisp. Transfer to paper towel-lined plate. Drain drippings, leaving about a Tbsp. of grease in pan.
3. 3. Add chicken to pan and cook about 8 minutes per side until crispy and cooked through. Transfer to a plate and set aside.
4. 4. Add the oil to pan and sauté onion until translucent.
5. 5. Add garlic, parsley, thyme, and rosemary and sauté for another minute until fragrant.
6. 6. Add the wine to deglaze the pan. Scrape up any bits from the bottom of the pan. Simmer for 3-4 minutes or until the wine has reduced to half (it will look pretty dry).
7. 7. Pour in the beans, stock, and Dijon. Mix
through and bring to a simmer. Reduce heat and cook gently for another minute. If the sauce is too thick, add more stock.
8. 8. Check sauce for salt and pepper.
9. 9. Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs, if desired.
S 10. Serve with Parmesan to garnish.
Serve with mashed potatoes, rice, or pasta.
Creamy Garlic Mushroom Chicken & Bacon
Adapted from 6 January 2018 version from cafedelites.com.com 5/13/2020 Allow 45 minutes. Serves 6.
Chicken
6 bone-in, skin on chicken thighs
1 Tbsp. olive oil
2 cloves garlic, crushed
2 Tbsp. chopped fresh parsley
Kosher salt and ground black pepper
Sauce
4 cloves garlic, crushed
6 slices thick-cut bacon, diced
14 oz. sliced cremini mushrooms
1 c. pureed cannellini beans
½ c. chicken stock
Garnishes
Freshly ground black pepper
Salt, if needed
Chopped parsley
Parmesan
1. Preheat oven to 400*.
2. Arrange the chicken on a plate. Combine the olive oil, garlic, parsley, salt, and pepper. Rub into the chicken to completely coat.
3. Heat a large, oven-proof pan or skillet over medium high heat. Sear the chicken skin-side down crisp and golden brown, then sear the other side, about 3 minutes per side.
4. Transfer to the oven and roast until completely cooked through, about 25-30 minutes.
5. Once the chicken is done, remove from skillet; set aside. Pour out half the chicken juices left in the pan.
6. Using the same skillet, fry the garlic in the reserved chicken juices over medium heat, stirring frequently until fragrant, about 1 minute. Add the bacon and fry until just beginning to crisp. Add in the mushrooms and cook until mushrooms begin to soften.
7. Pour in the pureed beans and stock. Simmer 2 minutes.
8. Check for salt and pepper; season as needed.
9. Add the chicken back into the pan and simmer 2 minutes or until chicken is heated through.
10. Garnish and serve.
Serve with mashed potatoes, rice, or pasta.
For Easter, I was really hoping to find a paleo and Unicorn friendly dessert. I mean, all the regular fare is out of the question for us now. Probably a blessing that this quarantine has me not going to the store as often; I may not have been able to stay strong!
Well, thanks to the Pinterest, I found a GF Paleo pecan pie. Pecan pie is one of my most favorite and I was delighted to give it a try. It did not disappoint! The only changes I made were to sub honey for coconut sugar, added a bit of baking soda and used shortening instead of coconut oil.
The original recipe is here: https://www.asaucykitchen.com/gluten-free-pecan-pie-paleo/
Gluten Free Pecan Pie (Paleo)
Prep: 20 minutes, cook time about 40 minutes
1 unbaked prepared paleo and GF pie crust (I used Wholly Wholesome, which can be found in the freezer section at select grocery stores)
3/4 c. maple syrup
3/4 honey
1/4 tsp. baking soda
1 Tbsp. tapioca, arrowroot starch or GF all-purpose flour (I used the flour)
3 eggs
1 tsp. vanilla extract
2 Tbsp. melted shortening
1/2 tsp. salt
2 c. pecans
1. Preheat oven to 350*.
2. Add the maple syrup, honey, baking soda, flour, vanilla, eggs, shortening and salt to a medium-sized bowl and whisk together until fully combined (this may take a bit longer than you think.)
3. Roughly chop 1 cup of the pecans and stir into the maple filling.
4. Pour into the pie shell.
5. Top the fillin with the remaining pecans. You can form a pattern with the remaining pecans or roughly chop and scatter them over the top.
6. Place in the center of the oven and bake for 35-40 minutes or until the filling is pretty set. After about 20 minutes you may need to cover the pie with parchment to keep the crust from burning.
7. Remove from the oven and let cool completely. The filling will firm up and settle as the pie cools.
Slice and serve warm or cold. Keep covered and stored at room temperature for up to 2 days or int he fridge up to 5 days.
***
3 April 2020
Sometimes it's hard to get my 23-year-old son to actually like what I make for dinner. He's not super picky, really. He just prefers to live off of cereal and tortilla chips. He's a trooper, tho, and will usually try what I make. This is actually one he doesn't mind (too much).
The original recipe is from The Foods & Wines of Spain, by Penelope Casas (page 144 of the 1982 release of the cookbook). Try as I may, I cannot find a working link to the original recipe, so I'll mention in the recipe itself what I changed.
Sopa de Lentejas
Allow 2 hours. Serves 8. (Penelope says it feeds 6. Maybe 6 linebackers.)
1 pound dry lentils
2 bay leaves
2 sprigs fresh parsley (or 2 Tbsp. dried)
1/4 pound thick sliced bacon, cut into chunks (or salt pork)
2 Tbsp. red wine vinegar (the original recipe says to add this in later. I think the lentils stay together better if you add most here and some at the end.)
3 Tbsp. olive oil
3 medium onions, chopped
2 carrots, cut into coins, then into quarters (she says to peel the carrots)
4 cloves garlic, minced
2 tsp. paprika
salt
pepper
1/2 pound Spanish chorizo, cut into coins (she calls for morcilla sausage. use it if you got it)
1 Tbsp. red wine vinegar
2 potatoes, quartered or cut into pieces just larger than bite-sized (she says to use all-purpose potatoes and peel them. I never peel my potatoes. And I've found that any kind work. However, if you use russets, you will want to peel them as the skins never get soft.)
Wash the lentils (I put them in a colander and rinse well). Place them in a large pot and cover with water by about 4 inches. Add the bay leaves, parsley, pork and vinegar. Bring to a boil, cover and simmer 45 minutes.
Meanwhile, heat the oil in a 10"-12" skillet. Saute the onion, carrot and garlic until the onion is wilted. Turn off the heat. Stir in the paprika.
When the timer goes off, add this mixture to the lentils, then add the salt, pepper, sausage (if using morcilla, prick it with a fork first), vinegar and potatoes. Stir well. Add more water if it looks dry. Cover and cook 45 minutes more, or until the lentils and potatoes are done. Serve with a good crusty bread and a full-bodied red wine (she recommends Sangre de Toro).
Leftovers will keep for about 3 days in the fridge. And you can also freeze the leftovers.
Buen provecho!
***
9 March 2020
This was one of my go-to recipes before becoming a Unicorn. It is a bit complicated or cumbersome the first time you make it as there are a few moving parts, but it's not hard. I promise.
The original recipe can be found here: www.theviewfromgreatisland.com/creamy-chicken-with-wild-rice-and-mushrooms-recipe/
salt and pepper
2 Tbsp. olive oil (or 1 Tbsp. butter substitute and 1 Tbsp. oil)
8 oz mushrooms, sliced (cremini and shitake are good options)
2 Tbsp. fresh thyme leaves, or 2 tsp. dry, or 1 tsp. ground
1 Tbsp. flour
27 January 2020
Y'all. This recipe. I may never make another dessert ever again. OK, so that's probably a lie, but this is The One for now!! Hubby loves it! This one isn't mine and I only modified it slightly (I used chopped unsweetened baking chocolate in them and skipped the drizzle). Fast, easy and even healthy (as far as dessert goes).
Here's where to find the original recipe: https://www.erinliveswhole.com/flourless-pumpkin-brownies/ I copied and pasted the recipe; my notes are in brackets.
Flourless Pumpkin Brownies
Ingredients
- 3/4 cup almond butter (or other natural nut butter)
- 3/4 cup canned pumpkin puree [about half of a 15-oz can]
- 2 eggs
- 1/2 cup maple syrup or honey
- 1 tsp vanilla
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- pinch of salt
- 1/2 cup chocolate chips [or chopped unsweetened baking chocolate]
Instructions
- Preheat oven to 350F and prepare a 8×8 baking dish with grease or parchment paper.
- In a large bowl, mix together almond butter and pumpkin. [make sure the pumpkin is really mixed in well as it won't do it on it's own later. Trust me, you don't want a mouthful of just pumpkin]
- Whisk in the eggs, then add the maple syrup and vanilla.
- Add cocoa powder, baking soda, and salt, and stir till combined.
- Add in chocolate chips [or chopped chocolate].
- Pour into pan and bake for 22-25 minutes or until toothpick comes out clean. Different size pans will yield different baking times. [I use a glass pan, so I drop the temp to 325* and up the time by about 10 minutes].
- Let cool before serving (For topping, melt [additional] chocolate chips in microwave with 1 tsp coconut oil)
***
1/17/2020
Here it is! A great meal! There are a few steps to this one, but read through the recipe a couple times before you get started and I think you'll be ok. Buen provecho!
6 strips thick-cut bacon
1 tsp. garlic powder
salt
pepper
1 tsp. Italian seasoning
½ tsp. salt
1 c. parmesan cheese
2 Tbsp. chopped fresh parsley
Dry the chicken with paper towels. Remove excess fat. Season with garlic, salt and pepper.
Add the bacon, chicken with any accumulated juices and pasta to the pot. Stir well, top with parsley and enjoy! (if you have a parmesan substitute you like, sprinkle that on top.)
Add the heavy cream and bring to a simmer. Reduce heat to low and slowly add the parmesan (adding it all at once makes it clump. You don’t want that.), stirring well.
If you want to make this healthier, use olive oil instead of the bacon drippings.
***
1/16/2020
Today my girls' club celebrated our friend, Tonya's birthday. She's not a cake person, so I took the non-unicorn version of these cookies. Here, by popular demand, is the unicorn version.
¾ c butter or shortening
¾ GF 1-to-1 flour
¾ c honey
1 egg
1 tsp baking powder
1 tsp vanilla
¼ tsp baking soda
3/4 c white chocolate chips
3/4 c dried cranberries or blueberries
(or any combination of these, but don’t add more than 1.5 c total or the cookies won’t stay together)
Add the last group and mix until fully combined.
***
1/9/2020
So, I've been on the prowl for a good peach pie recipe that works and is still delicious when Unicorned. I'm still searching for a pie crust that I like (gonna try Bob's Red Mill next go-round), but for now, we at least have a filling!!
Peach Pie Filling
Adapted from a lot of places, but mostly IowaSue.blogspot.com
2 15-oz cans peach slices in juice
2 Tbsp. GF flour (Bob's Red Mill One to One is my go-to)1/4 tsp. ginger1/8 tsp. baking soda
dash of salt
1 Tbsp. butter (I use actual butter because I haven't found a DF version that my hubby can use)1/4-1/2 c honey
1 Tbsp. lemon juice
Drain peaches, reserving 1/2 cup of the juice.
Combine flour, ginger, baking soda and salt. Add reserved juice. Cook over medium low heat, stirring constantly, until thickened. Add butter, honey, lemon juice, and peaches. Stir until blended.
Pour into a pie shell, top with second crust and bake at 400* for about 40 minutes.
***
Christmas Dinner for Unicorns. This was a hit with unicorns and non-unicorns alike. Yes, it did take all morning, but it was so worth it!
1 Tbsp. ground cinnamon
***
Made this last night and it is amazing! It's easy and fits the Unicorns well.
2 pounds boneless, skinless chicken thighs
2 Tbsp. olive oil
1 large white onion, finely chopped
½ tsp. salt
1 tsp. cumin
1 tsp. coriander
1 tsp. dried oregano
3 garlic cloves, minced
¼ tsp. cayenne (if you like it hot, use ½ tsp.)
1 can fire-roasted tomatoes, undrained
2 tsp. orange zest
½ c. quinoa
1 c (or more, to taste) pimiento-stuffed small green olives
***
12/18/19
What to do when you buy pears, which no one else in the house really likes, for your son and he comes down with the flu and can't eat them? Pear butter! Even though I am not a huge fan of this fruit, this stuff is pretty great.
Credit where credit is due: I found this recipe at premeditatedleftovers.com and modified it just a bit to appease the unicorns (removed the nutmeg and added cloves).
Pear Butter
4-5 pears, peeled, cored and diced
2 tsp lemon juice
3 Tbsp. maple syrup
1 tsp. cinnamon
2 whole cloves
slice of fresh ginger (should be about 1/2 tsp or so. If you like ginger, add more; if you don't still use it but cut back on it or use powdered, which gives a milder flavor)
1/8 tsp. salt
Put all the ingredients in a medium saucepan over medium high heat and bring to a boil.
Reduce heat to medium low and simmer for 30 minutes with a lid partially on.
Remove the ginger slice and the cloves. For a smooth texture, use an immersion blender; for a chunkier texture, mash by hand with a potato masher.
Simmer 10 minutes more.
Transfer mixture to a jar with a tight fitting lid and store for up to 2 weeks.
or
Use a hot water bath method to can the goodness.
When I made this, I used 5 pears and ended up with 3 half-pint canning jars.
***
Tacos Karenescos
Yum!
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