Wednesday, December 18, 2013

What's Cookin Wednesday - Provencal Chicken Supper

Yup - another crockpot recipe!  This time from here.

Proven├žale Chicken Supper

- 4 (6-ounce) bone-in chicken breast halves, skinned
- 2 teaspoons dried basil
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup diced yellow bell pepper
- 1 (15.5-ounce) can cannellini beans or other white beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
- Basil sprigs (optional)

Place the chicken in an electric slow cooker; sprinkle with basil, salt, and black pepper. Add the bell pepper, beans, and tomatoes. Cover with lid; cook on low-heat setting for 8 hours.

Pros - the chicken fell off the bone.
        - this made A LOT

Cons - the bones also dissenegrated
         -  the flavor was "eh"

If I made this again I would probably add more veggies (why not?!) and experiment with some additional spices.  I might also go for boneless chicken breast and decrease the cook time.

This is a solid meal...just needs some tweaking!  (quite frankly it got to the point I was dreading lunch time knowing this is what I packed....)


Wednesday, December 11, 2013

What's Cookin Wednesday - Crock Pot Balsamic Chicken with Pears & Portabellw Mushrooms

I found this recipe here.  Where I find most of the yumminess I'm making these days.  It's fall/winter, so that means it's crockpot time!  With a little planning, making dinner is easy-peasy!

Crock Pot Balsamic Chicken with Pears and Portabella Mushrooms

- 1lb skinless, boneless chicken breasts
- 1 large or two medium sized pears, cored and sliced thick
- 8-10oz portabella mushrooms, sliced thick
- 1/2 cup balsamic vinegar
- 1 tsp salt
- 1/2 tsp black pepper

Place all ingredients in the crock pot and let cook for about 4-6 hours on low, or until chicken falls apart easily. 
Yum, yum, yum!  The flavors mix together so well!  I actually served this over brown rice just to make it a bit more hearty.  Make this when pears are in season and it becomes a pretty cheap dish to feed 4!

Wednesday, December 4, 2013

What's Cookin Wednesday - Autumn Sausage Casserole

I love, love, love this dish...and yet EVERY time I make it - it is not picture worthy.  Yummy, but not pretty.  The original poster (sorry, I forgot where this came from!) says that this should be the consistency of fried rice.  Not sure if it's because mine usually is holding in the "Stay warm" setting for about 2 hours - or I'm doing something wrong, but it's not as fluffy as fried rice.  Still delicious!  Great to come home to on a chilly fall night!

Autumn Sausage Casserole

1 pound sausage (I've used Kielbasa and I've used the flavored sausages you get in the 4/5 pack)
1 larger (or 2 small) apples, chopped - no need to peel!
1 yellow onion, chopped
1/2 cup chopped carrots
3 cups already cooked long-grain rice
1/2 cup raisins
1 Tbls dried parsley flakes
1 Tbls brown sugar
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp black pepper
1/3 cup chicken broth or water

Dump all the ingredients into the crock and stir well.

Cook on low for 5-7 hours or high for 3-4 hours.

I've both used the rice right after it's cooked and cooled it down in the fridge before adding to the casserole - did not make a difference.  I think my next go around I'll under cook the rice just a bit.  The most recent time I made the dish I sliced the kielbasa pretty thin - and it stuck to the sides and burned.  So cut your sausage a bit thick!