Monday, November 26, 2012

Not-a-Crock but ONE POT Chicken Mushroom Recipe

This is not a crock pot recipe but its still uses only ONE pot!

can Condensed Cream of Mushroom Soup (I used a Gluten Free "box" of Condensed Mushroom Soup)
cup water 
3/4 cup uncooked regular long-grain white rice 
Healthy shake of paprika 
Few shakes of ground black pepper 
Healthy shake of garlic
Healthy shake of salt
1 pound +/- skinless, boneless chicken breast halves 

  • 1
    Stir the soup, water, rice, paprika, black pepper, salt and garlic powder in a 2-quart shallow baking dish. Top with the chicken. Season with additional spices. Cover the baking dish.
  • 2
    Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.  Let stand for 10 minutes.  Stir the rice before serving.

    This is adapted from a Campbell's recipe - I added more spices, forgot to "cover" the baking dish during the bake, and accidentally used sushi rice - if you use sushi rice, use a full cup of rice instead of only 3/4 - it turns out really delicious, i will probably continue using sushi rice!

Slow Cooker Braised Pork Chops

This is Mrs. Ellis' Slow Cooker Braised Pork Chops recipe

6-8 lean pork chops, cut about 1" thick
1/3 cup flour
1 tsp salt
1 tsp dry mustard
1/2 tsp garlic salt
2 tbspn shortening (canola oil)
1 can cream of chicken soup

1. Mix flour, salt, mustard and garlic salt, and dredge chops with mixture
2. Heat shortening in skillet and brown chops on both sides
3. place chops in slow cooker and add soup
4. cook on low 6-8 hours or on high 3-4 hours

*Note: I'm planning to use a Red Mill gluten free flour and GF cream of chicken soup. can't wait to try this!

Sunday, November 25, 2012

Happy Thanksgiving - Cranberry Turkey Breast with Gravy

Happy Thanksgiving!!!

This recipe for Cranberry Turkey Breast with Gravy is from Taste of Home magazine

1 bone-in Turkey Breast (5-6 pounds)
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup orange juice
1 envelope onion soup mix
1/4 teaspoon salt
1/4 teaspoon pepper
3 to 4 teaspoons cornstarch
1 tablespoon water

1. Place turkey in a 5-quart slow cooker. In a small bowl, combine cranberry sauce, orange juice, onion soup mix, salt and pepper; pour over turkey. Cover and cook on low for 5-6 hours or until tender.

2. Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with turkey.


Monday, November 12, 2012

Hot Buttered Apple Rum

Another hot beverage from Better Home & Garden's ultimate slow cooker book for the cold months!

4 inches stick cinnamon, broken
1 teaspoon whole allspice
1 teaspoon whole cloves
7 cups apple cider or apple juice
2 cups rum
1/3 cup packed brown sugar

1. place cinnamon sticks, allspice, cloves in a spice bag
2. in a 3 1/2 - 6 quart slow cooker, combine apple cider, rum and brown sugar. add spice bag to mixture.
3. cover and cook on low for 7-8 hours or on high for 3-4 hours.
4. remove spice bag, discard. Float about 1/2 teaspoon butter on each serving.

WINE to Warm You!

Baby, its cold outside!

This warm muddled wine is from Better Homes & Garden's slow cooker book:

1 orange
1 lemon
4 slices fresh ginger
3 inches stick cinnamon, broken
8 whole allspice
8 whole cloves
1 750 milliliter bottle of Bordeaux of Beaujolais red wine
4 cups of water
1 12-ounce can frozen pineapple-orange juice concentrate
1/2 cup brandy
1/2 cup sugar
1/4 cup triple sec
      star anise
      cinnamon sticks

1. Cut wide strips of peel from the Orange and Lemon with a vegetable peeler (no white pith). Then juice the Orange and Lemon.

2. Place Lemon peel, Orange peel, Ginger, Cinnamon Sticks, Allspice and Cloves in a spice bag (or you can cut a 6" square from a double thickness of 100% cotton cheesecloth.

3. In a 4 or 5 quart crock pot combine all liquids and add the spice bag to the mixture.

4. Cover and cook on low heat for 4-5 hours, or on high for 2-2.5 hours. Remove spice bag and discard. Garnish each serving with a Star Anise and Cinnamon Stick