De Ma Cuisine

Crock Pot Archive

Wednesday

31

August 2011

0

COMMENTS

Crock Pot Chicken

Written by , Posted in Crock Pot, Dinner, Low Carb, Main Dishes, Meat, Poultry

Crock Pot Chicken
 
Recipe Type: Dinner, Main, Poultry, Crock Pot
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 4 hours
Total time: 4 hours 5 mins
Serves: 4
I love my Crock Pot. I love chicken from Burbank’s Handy Market. Together, they make a delicious and easy dinner… Really, prep time is about 5 minutes.
Ingredients
  • 1 whole chicken
  • 1t paprika
  • salt
  • pepper
  • 1t olive oil
  • 1C water
  • 1 1/2 t honey
Instructions
  1. Remove giblets and neck from chicken, if they’re still in there.
  2. Sprinkle salt, pepper and paprika in bottom of Crock Pot. Also drizzle with honey. Pour water in. Place chicken in Crock Pot. Drizzle top with oil and honey. Sprinkle with salt, pepper and paprika.
  3. Cover and cook on high for 3-4 hours, or on low for 5-6 hours (until breast meat registers 180F with a meat thermometer).
  4. After cooking in the Crock Pot, it’s yummy crisped in the oven for 30 minutes, uncovered, at 375F, to brown the skin. Or, just serve it as is.
 
Notes

It’s great with Lemon Spinach Risotto! Actually, it’s really good with most anything.
You can save the bones and any skin and make stock the next day too!

 

Wednesday

31

August 2011

1

COMMENTS

All Day Chili

Written by , Posted in Beans, Beef, Crock Pot, Dinner, Low Carb, Main Dishes, Meat, Soups

All Day Chili
Recipe Type: Soup, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 6 hours
Total time: 6 hours 10 mins
Serves: 4
A filling, hearty, delicious winter dinner!
Ingredients
  • 1/2 – 1LB ground beef
  • 3T olive oil
  • 1 T chili powder
  • 1/2 t nutmeg
  • 1/4 t cayenne
  • 1/2 T cumin
  • 1 t red pepper flakes
  • salt
  • pepper
  • 2T and 1 1/2 T balsamic vinegar, divided
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 C dried black beans
  • 8 C water
  • 1 C kidney beans
  • 1 C pinto beans
  • 1 (14oz) can diced tomatoes with jalapenos
  • 1/4 C (homemade, if you have it) BBQ sauce
  • 1/4 C tomato soup (or tomato sauce)
  • 1/2 – 1 C plain yogurt
  • 2-3 T honey
  • 1-2 T brown sugar
  • avocado
  • cheese, grated
Instructions
  1. Brown beef in olive oil with seasonings and balsamic vinegar.
  2. Add onion when beef is mostly cooked; 3 min. Add garlic, cook 1 minute. Add (rinsed) dried black beans (they don’t need to be soaked overnight), BBQ sauce, tomato soup or sauce, and 8C water. Bring to a boil; reduce to simmer; 3-4 hours (or until beans are soft).
  3. Add kidney and pinto beans and tomatoes; 30 min.
  4. Check seasoning: Add more (of above seasonings unless if it’s too spicy), add: yogurt, honey, brown sugar, balsamic vinegar, 1-3 C water. Cook until liquid is mostly gone for a nice thick chili, 30 min – 2 hours (depending on desired thickness of chili).
  5. Serve topped with: avocado, cheese, yogurt and a drizzle of balsamic vinegar.
Notes

You could use canned beans. Cooking time would be drastically reduced to 1-2 hours. You could also use the crock pot. For dried beans, it could take 8-10 hours, for canned 4-6 (these are estimates).

Great with mini cornbread muffins with butter and honey.


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