Category Archives: review

Gingerbread Oatmeal

With the holidays in mind, I thought the kids might enjoy this for breakfast while they were waiting for me to wake up, so they could open Christmas presents. Well, I didn’t get to making this–the store was completely sold out of molasses, go figure. I didn’t give up.

Here is it put together a week later, and the bulk of the finished recipe was frozen for future consumption.

The oatmeal, spices, salt, and molasses together remind me of a dessert with chocolate drizzle!

Because I did not have steel-cut oats as the recipe suggests and used old-fashioned oats, I cut the water in half and had the rest of it ready to add as I checked on the oatmeal after an hour. It was looking pretty good, but still had a couple hours to go, so I added two more cups of water.

The spices are beautifully mingling together waiting to be added to the pot.

The results were a little watery, a little too heavy on clove for me as well as unsweetened. I recommend only using no more than five cups of water if you used old-fashion oats like I did and adding milk and your favorite sweetener when the oatmeal is ready to eat.

http://www.coffeecupsandcrayons.com/slow-cooker-gingerbread-oatmeal/

Cincinnati Chili

Did somebody say chocolate?! Until I saw this recipe, I had only heard of chocolate added to mole in a savory dish. This was surprisingly fantastic! I’m not sure if it was the cocoa or if it was the right balance of spices, but this may be may favorite chili yet.

Begin, of course, with sautéing the shallots and browning the and ground turkey.

Add the spices and seasoning, tomatoes…

Toss in the cooked ground turkey and shallots.

Mmm…can’t wait!

All those spices and seasoning, yes!

Crock-Pot Slow Cooker Recipes binder, p.120

Garlic Parmesan Chicken

Too easy! The chicken was already perfectly cooked in the Crock-Pot but with only salt and pepper as seasoning, and I wanted to add a sauce or additional seasoning so that we weren’t just having “roast chicken” again. I put it in the fry pan with some olive oil to brown both side, but as I was browsing recipes for chicken, I found this quick and minimal recipe. All I had to do was add thyme and Parmesan cheese!

I made a mess with how quickly this was done. I could have used a lower heat and waited a little longer before flipping the chicken; then I wouldn’t have the little pieces tear away and stick to the pan, but the resulting flavor was delicious! The thyme infused olive oil and chicken, and the Parmesan cheese gave it a little crust and a little salty taste, but just the right amount. Yum!

Steam some green beans in a bag quickly in the microwave (about three minutes) with some salt and pepper. You could add a sprinkle of Parmesan cheese to tie it all together, as they say in cooking, et voila!

 

http://www.delish.com/cooking/recipe-ideas/recipes/a46066/slow-cooker-garlic-parmesan-chicken-recipe/

Dijon Chicken and Mushrooms

Chicken cooked ahead of time to perfection in the Crock-Pot with salt and pepper. Browned in the skillet with butter and garlic.

Add mushrooms and cream cheese.

Allow to simmer while cooking pasta.

Use your favorite pasta. Cook to al dente.

Cover in chicken and sauce. Serve.

Here’s the recipe I used as a guide.

https://www.tillamook.com/recipes/dijon-chicken-and-mushrooms.html

Crock-Pot French Toast

Here it is with a couple tabs of butter!

You know how the grocery store makes fresh baked bread usually French bread which they put out at the end of the day or the next day on a Reduced Price rack? That bread is perfect for French Toast!…or croutons, depending on what your cooking.

This is too complicated for me. Leave it in the fridge overnight? French Toast is very simple once you get the jist of it. The bread needs to be relatively saturated in the egg-milk wash, and the wash should be seasoned with cinnamon at the very least. I never add sugar to my French toast but I highly recommend it for compote, so…I’m forgoing the recipe’s overnight soak and adding half of the listed sugar.

I made sure to drizzle milk over each piece of bread and then did my best with that following with the eggs.


In an effort not to make extra work for myself by dirtying more dishes, I measured the milk in a measuring cup, added the vanilla extract to that, swirled it around and poured it over the bread. I added the eggs separately using the same measuring cup, cracking the eggs into it and then whisking them with the salt. I don’t like to crack open eggs into that much liquid I may not be able to replace in the case of finding a bad egg. I made that mistake a long time ago, 20 years maybe. Not something you forget!

Crock Pot Blueberry French Toast

Crock-Pot Loaded Potatoes

Beautiful potatoes, I agree. You have extra because you bought the ten pound bag at a discount, right? They won’t go to waste with this recipe!

Yeah, for real! Loaded potatoes, easily done in the Crock-Pot. Delicious, perfectly cooked, and a crowd-pleaser.

Wash and scrub them. Chop them into bite size pieces or cubes. The foil didn’t save from any mess that cooking spray could prevent, so save your foil. It’s easier to stir this goodness together which I recommend at least halfway through the cooking time to make sure all of the potatoes cook evenly.

I used chives from my backyard! I hate onions, but these are light enough to season dishes without any strong flavor from it.

Beautiful, right? Are you drooling yet?

I used the following recipe as a guide.
http://www.delish.com/cooking/recipe-ideas/recipes/a50007/slow-cooker-loaded-potatoes/?src=social-email

Lemon Chicken Piccata

I love finding a variety of recipes with the same main ingredients. It just takes a simple change in seasoning to make a recipe different, and seasonings keep well throughout the year if stored properly, so if you cook as much as I do, it’s worth having an assortment of dried herbs and spices in your kitchen. I also have a small garden of our most used herbs growing fresh in the backyard. The pint of cream I bought for this recipe, I split to also use for the Zuppa Toscana so as not to waste the cream which is not a common item in my kitchen. So, on with the show…

There’s an Italian grill chain restaurant that makes a piccata which is actually my favorite dish to order making this recipe that much more satisfying to be able to cook at home. I absolutely love cooking and love knowing exactly what is in my food.

I think I want to make double the recipe next time! There just wasn’t enough leftovers.

Here’s the sauce with all the yummy bits from browning the chicken. Add heavy cream.

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Add capers and lemon juice.

The chicken breaded and browned a nice golden brown. Remove from pan to finish the sauce. It has a nice crust of parmesan and flour with salt and pepper.

I actually cheated and cooked frozen chicken in the crockpot for four hours on High. It always comes out perfectly cooked and tender that way. Cold from refrigerating it the night before, I then breaded it and browned it on the skillet with olive oil. I think there’s less chance of it drying out if you start with cold chicken since the breading doesn’t take long to brown. It came out perfectly delicious.

Creamy Lemon Parmesan Chicken (Piccata)

Zuppa Toscana

Doesn’t that look scrumptious and satisfying? It is. I feel like I can say that because I didn’t make up this recipe. It is supposed to be a copy-cat of a popular chain Italian restaurant. The link to the recipe is at the end of this post.

This was much more flavorful than I expected. Eight ingredients, but very well chosen. The  Italian sausage is perfectly seasoned to balance the mild veggies in this recipe.

 

 

 

 

http://12tomatoes.com/zuppa-toscana/