Crock Pot Chicken--notes

This is in progress right now, so I'll update with my opinion on how it turned out later, and maybe, you know, refine it into an actual recipe. But it's actually something that has happened at my hand, for a change from my recent posts!

3 yukon gold potatoes
3 carrots
1 fennel bulb
1 whole chicken
~1/4 c. honey
1 blue moon winter abbey ale

Halved and quartered the potatoes, sliced carrots on the bias, sliced the fennel. Discarded chicken innards, save for the neck. Salted and peppered the chicken. Placed half the fennel inside the chicken, and the remainder of veggies in crock pot, in order listed. Leaned the neck on the side wall of the crock pot. Placed chicken on top of the bed of veggies. Set crock pot to high, dumped honey rather unceremoniously over the bird, trying to cover it somewhat evenly, lidded it, walked away. Two hours later, dumped the beer over the chicken. Marvelled at how raw it all still looked. Walked away again.


Orange Creamsicle Cheesecake



2 cups graham cracker crumbs
½ cup butter, melted
¼ cup granulated sugar
1 cup heavy cream
16 ounces cream cheese, room temperature
1 (6 ounce) can frozen orange juice
1 can sweetened condensed milk
½ cup heavy cream
2 teaspoons granulated sugar
¼ teaspoon vanilla extract
*Optional, fresh berries


Mix together the graham crumbs, sugar and butter and press into an 8 or 9 inch pie plate. Set aside.
Chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Remove from the freezer, pour in the heavy cream and whip about one minute until stiff peaks form.
In a large bowl, using a hand or stand mixer, mix together cream cheese, sweetened condensed milk and orange juice. Fold in the whipping cream.
Pour into the pie crust and chill for at least one hour.
Chill the bowl in the freezer for 10 minutes.
Remove from the freezer and add heavy cream, sugar and
vanilla. Whisk on high speed until medium peaks form, about one minute.
Spoon a dollop of whipped cream and fresh fruit onto each serving.

cracking up...

i decided to add a humor post, since it's food-related and because basically i've been using this journal as a place to dump recipes from cookbooks i'm probably going to offload, or at least get them somewhere else *visible* so i might actually *make* them. ;) so, to break that up a bit:


Two Beverages

from The Natural Healing Cookbook by Mark Bricklin and Sharon Claessens

Clove Tea

Makes one serving

3-4 whole cloves
1 c. water

Before preparing your favorite herbal tea, flavor the water with cloves.

Place the cloves in the water in a small saucepan. Bring to a boil. Remove cloves, then prepare tea as usual.

Variation: Add a cinnamon stick, or substitute one for the cloves.

Warm Golden Milk

Makes two servings

1/4 t. (6mL) turmeric
4 whole cardamom seeds
1/2 c. (125 mL) water
1 c. (250 mL) whole milk

A sophisticated, deeply soothing nightcap.

Boil turmeric and cardamom seeds in water in a small saucepan for eight minutes. Meanwhile, in antoher pan, bring milk just to the boiling point; turn off heat. Add turmeric mixture, remove cardamom seeds, and serve with honey to taste.

Chicken Chilaquiles

from Kidney Health Gourmet by Nina Kolbe

2 c. boneless skinless chicken breasts, cooked
1/2 c. green onions, chopped
2 oz. jalapeno Monterey Jack cheese, coarsely shredded, divided
2 T Parmesan cheese, grated
1 t. chili powder
black pepper to taste

3/4 c. milk
1/4 c. fresh cilantro
8 oz salsa verde
10 corn tortillas
cooking spray

Preheat oven to 375F.

Combine chicken, green onion, Jack and Parmesan cheeses, chili powder, and pepper in a bowl.

Place milk, cilantro, and salsa verde in a food processor or blender and process until smooth.

Wrap tortillas in a paper towel and microwave 1 minute until soft and warm.

Grease an 11x7" baking dish; pour 1/3 salsa verde mixture into bottom of dish. Arrange 4 corn tortillas in dish and top with half the chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with a layer of tortillas.

Pour remaining salsa verde mixture over the tortillas and sprinkle witht he remaining 1/4 c. Jack cheese.

Bake at 375F until bubbly.

Serves 4.

per serving (prepared with lowfat milk): 311 calories, 32g carbohydrates, 24g protein, 9g fat, 350mg sodium, 295mg potassium, 430mg phosphorus

Chiles Rellenos Casserole

from Kidney Health Gourmet by Nina Kolbe

1/2 # ground turkey
1 c. onion, chopped
2 t. oregano, ground
2 t. cumin, ground
3 @ garlic cloves, minced
1/4 t. black pepper
8 oz. canned refried beans

8 oz. whole green chiles, drained and cut lengthwise into quarters, divided
4 oz. monterey jack cheese
1 c. corn, fresh or frozen
1/3 c. flour
1-1/3 c. milk
2 @ eggs, lightly beaten
2 @ egg whites, lightly beaten
hot sauce, to taste

green onions & fresh cilantro to garnish

Preheat the oven to 350F, cook ground turkey and onion in a nonstick skillet over medium heat until browned, stirring to crumble. Remove from heat. Add cumin, garlic, pepper, and beans. Stir well and set aside.

Arrange half of the green chiles in an 11x17" baking dish. Top with half the cheese. Spoon mounds of turkey mixture over the cheese gently, leaving a 1/4" border around the edge of the dish. Top with corn. Arrange remaining green chiles over corn and top with the remainder of the cheese.

Put flour into a bowl. Gradually add milk, hot sauce, eggs, and egg whites, stirring with a whisk until blended. Pour over casserole.

Bake at 350F for 65 minutes, until set. :et stand 5 minutes, garnish with green onions and fresh cilantro. Serves 6.

per serving (prepared with skim milk): 334 calories, 39g carbohydrates, 12g fat, 19g protein, 309g sodium, 327mg phosphorus, 462mg potassium.

Sour Cream Pesto Dip

from Kidney Health Gourmet by Nina Kolbe

1 c. sour cream
1/2 c. basil pesto
3 T grated parmesan cheese

Combine all the ingredients and mix well to blend. Chill, serve with raw vegetables.

per 1 T serving: 33 calories, 4g fat, 9mg sodium, 9mg phosphorous, 22mg potassium

how do you solve a problem like carrots?

I hate carrots, but the house is full of them - frozen, fresh, and canned. The only way I've liked them cooked is boiled on the stove with butter, roasted like with pot roast (or in the crock pot), or in carrot cake. :)

I can do basic cooking, but I like to make recipies so don't let the recipe "level of complication" stop you from suggesting something, please. I'm no chef - my fiance does most of the cooking - but I'd like to make something that uses the carrots without tasting like carrots (which I think taste like dirt + sugar).

Can anyone recommend good recipies or methods of preparation, keeping in mind that I don't eat spicy food?
The Breadman TR875 2-Pound Breadmaker is on sale today only for $59.99 (normally $129.99) as Amazon's Gold box deal of the day.

Has anyone used this model before? Would you recommend it? I'm thinking of ordering this for my mom for christmas. It seems to have good reviews from what I can tell, but i've never bought/used a breadmaker before. Any help would be greatly appreciated.

here's the description from Amazon:
Paddle comes attached to electrical cord; detach but keep safe for use with select bread types
Programmable bread machine bakes 1-, 1-1/2-, and 2-pound horizontal loaves
Housed in stainless steel; easy-to-read LCD display; viewing window
Cycles include super-rapid, 100-percent whole wheat, gluten-free, and more
Measures 18 by 11-1/5 by 14-4/5 inches; 1-year warranty; hand wash only


Culinary Delight

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February 2014


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