Monday, December 21, 2015

[ Crock Pot Tarragon Chicken. ]

Servings: Serves 4–6

Ingredients : 
  • 1/2 cup plus 2 Tbsp. all-purpose flour
  • 1 tsp. salt
  • 1 whole chicken , cut into 8 pieces and skinned
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. olive oil
  • 1 yellow onion , finely chopped
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 6 sprigs fresh tarragon
  • 1 cup heavy cream or half-and-half

  • Directions :
  1. Combine 1/2 cup flour and salt in a resealable plastic bag. Add chicken to the bag, several pieces at a time, and shake to coat completely.
  2. Heat a sauté pan over medium-high heat, and add butter and oil. Place chicken in pan and cook for 8 to 10 minutes, turning once, until browned on both sides. Using tongs, transfer chicken to paper towels to drain, then arrange pieces in the slow cooker.
  3. Set the sauté pan over medium-high heat and add onion. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Sprinkle with remaining flour, and cook until browned. Gradually add wine, stirring to scrape up browned bits from the bottom of the pan. Add stock and cook, stirring frequently, for 10 to 15 minutes, until sauce is thick enough to coat the back of a spoon. Pour sauce over chicken in slow cooker and lay 2 sprigs of tarragon on top.
  4. Cover and cook on low until chicken is tender, at least 3 hours (up to 8 hours). At 3 to 4 hours, chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.
  5. Pour in cream and stir well. Cover and cook 10 to 15 minutes to heat thoroughly. While chicken finishes cooking, strip leaves from remaining tarragon sprigs and coarsely chop. Remove and discard tarragon sprigs from slow cooker and stir in freshly chopped leaves.
  6. Turn off slow cooker. Divide chicken and sauce among plates; serve immediately.

** OVEN ROASTER // If your recipe called for a slow-cooker's Low setting, turn the roaster to 200 F. To simulate the High setting, turn the roaster to 250 F.  Slow-cook your food as directed in your recipe, usually 4 to 6 hours at 250 F or 8 to 10 at 200 F. To convert a recipe from roasting to slow-cooking, allow about three times the recommended roasting time. Don't check your food until near the end of your expected cooking time, because this allows much of your heat to escape and can extend your cooking time unnecessarily.

Adapted from The Gourmet Slow Cooker, by Lynn Alley, copyright © 2003 (with permission from Ten Speed Press).

[ Crock Pot Stuffing. ]

Crockpot Stuffing


1 loaf of firm white bread, cut into 3/4 inch cubes (about 10 cups of cubes)
1/2 cup butter 
1 cup chopped onions
1-2 cups chopped celery 
2 1/2 teaspoons poultry seasoning (or 1 1/2 teaspoons sage and 1 teaspoon thyme) 
1 teaspoons salt 
1/2 teaspoon pepper
1/2 cup chicken broth (add more if you prefer a very moist stuffing) 

    1. Melt butter in a skillet over medium heat. Cook onion and celery until veggies soften...stirring frequently. 
    2. In large mixing bowl, combine bread cubes, seasonings and onion mixture. Add enough broth to moisten. Transfer to slow cooker and cover. 
    3. Cook on high for 1 hour. Reduce heat to low and cook for about 4 hours.
    4. Serves 10.
    You can double the recipe (using 1/2 whole wheat bread and half white)...just the right amount for a large crockpot.  

    ** this recipe is from Mennonite Girls Can Cook.  I have two of their cookbooks - they're fantastic.

    Monday, December 14, 2015

    [ More Whole 30-ish Muffins. ]

    Grain, Dairy, & Sugar Free Banana Muffins:
    Yields 1 dozen muffins
    3 very ripe bananas
    ~1/3 cup almond butter (approximate – I used 2 big spoonfuls)
    2 eggs
    1 1/2 cups almond flour/meal
    1 tsp. baking soda
    1 tsp. baking powder
    1 tsp. cinnamon
    1/2 tsp. nutmeg
    1/4 tsp. salt
    3 Tbsp. shredded coconut (optional, but delicious!)
    Coconut oil to grease your muffin tin

    1. Begin by mixing your bananas, almond butter, and eggs.
    2. In a separate bowl, combine almond flour, baking soda, baking powder, cinnamon, nutmeg, salt, and shredded coconut.
    3. Add dry ingredients into your banana mixture and mix until combined.
    4. Grease your muffin tins and fill with 2/3 full with batter.
    5. Bake for 12-15 minutes at 375 degrees or until toothpick comes out clean.
    6. Let cool completely before storing.