[Tuscan Crockpot Chicken]

Made thise for Christmas 2025 this year.  It was yummy, easy, and reliable. 

INGREDIENTS

• 4 boneless, skinless chicken breasts (about 2 lbs)

• ½ teaspoon salt

• ½ teaspoon Italian seasoning

• ¼ teaspoon paprika

• ⅛ teaspoon pepper
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TUSCAN CREAM SAUCE

• 1 cup heavy whipping cream

• 1 tablespoon cornstarch

• 3 cloves garlic (finely minced)

• ¼ teaspoon salt

• ⅛ teaspoon pepper

• ⅓ cup sun-dried tomatoes (oil packed, drained and chopped)

• ¼ cup grated Parmesan cheese

• 1 cup chopped fresh spinach (didn't use)
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INSTRUCTIONSIn a small bowl, combine the salt, Italian seasoning, paprika, and pepper. Sprinkle the mixture evenly over the chicken.

TOTAL TIME: 3HOURS HOURS 10MINUTES MINUTES

• 1.  Place the chicken in a 3- to 4-quart slow cooker.
  • In a medium bowl, whisk together the cream, cornstarch, garlic, salt, and pepper.
  • Stir in the tomatoes and Parmesan and pour over the chicken in the slow cooker.
  • Cover the slow cooker and cook on low for 3 hours, or until a meat thermometer inserted into the chicken reaches 165°F. If the sauce separates as it cooks, simply stir it until smooth. Stir in the spinach.
  • Taste and adjust seasonings as desired. Remove from the slow cooker and serve.

[ Caramel Sauce ]

I haven't tried this yet.

Ingredients

• 1 cup (200g) granulated sugar

• 1/4 cup + 2 Tbsp (85ml) water

• 1/4 cup (56g) salted butter, diced into 1 Tbsp pieces

• 1/2 cup (120ml) heavy cream

• 1/2 tsp fine sea salt, or more to taste

Instructions

1. In a heavy-bottomed 2 - 3 quart saucepan (something that isn't dark on bottom so you can see the shade of caramel), heat sugar, salt and water over medium-high heat whisking constantly to dissolve sugar. 
2. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally* (this will take time, so be patient. See photos below for the stages to watch for). 
3. It will first bubble vigorously and steam and it will be a clear shade, then bubbling will continue but the bubbles will become smaller and slower and it will slowly tint yellowish, then orangish, then a deep reddish orange and that is what you are looking for. 4. Carefully pour in cream and immediately whisk with a long handled whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Caramel sauce will be thicker once cooled to room temperature and much thicker once chilled.

Notes

*Note that if you are using a gas stove top I've found certain areas tend to cook faster on the gas stovetop, so if you start to see a darker area on the side you can give it a brisk whisking. Also using a wet pasty brush to wet down the dried sugar on the sides helps.

Servings: 10

Ready in: 25

• * Gather all of your ingredients and have them nearby ready to add to the mixture as needed. 
• Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. 
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  Pour caramel into a glass jar to cool. Once cool, store in an airtight container in refrigerator.

[ Peanut Satay Sauce ]

Haven't tried this yet. 

Ingredients

• 1 ⅔ cup coconut milk
• ⅓ cup creamy peanut butter all natural preferable
• 2 tablespoons Kecap Manis sweet soy sauce
• 2 ½ tablespoons brown sugar packed
• 2 ¼ tablespoons Thai red curry paste
• 2 tablespoons fish sauce optional - replace with soy sauce if desired
• ½ tablespoon Tamarind puree optional
• 1 pinch salt
• 1 teaspoon garlic minced
• 1-2 tablespoons lime juice freshly squeezed, adjust to your tastes

Instructions

• Combine all ingredients into a medium-sized saucepan EXCEPT for the lime juice. Bring to a boil, reduce heat and allow to simmer until combined and thickened (about 5-6 minutes). Once thickened, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
• Serve over chicken, seafood, or beef!

[ Bolognaise ]

                            

Made this for my parents and kids, and I had to make TWO batches of spaghetti because they loved it so much!  A total win, and the perfect meal for a fall evening.  Freezes well.  Not my pic.

1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves finely chopped
2-3 sprigs rosemary leaves picked and finely chopped
500g beef mince

For the bolognese sauce
2 x 400g tins plum tomatoes
small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli deseeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes sliced in half

To season and serve
75g parmesan grated, plus extra to serve
400g spaghetti
crusty bread to serve (optional)

• STEP 1

  Put a large saucepan on a medium heat and add 1 tbsp olive oil.
• STEP 2

  Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
• STEP 3

  Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
• STEP 4

  Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
• STEP 5

  Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• STEP 6

  Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
• STEP 7

  Add the 75g grated parmesan, check the seasoning and stir.
• STEP 8

  When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
• STEP 9

  Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

[ Australian WW Caramel Sauce ]

 Ingredients:

1/2cup butter

1 cup brown sugar

1 cup water

2 tbsp golden syrup

1+1/2 tbsp cornstarch

1/4 cup cream

Directions:

1. Combine butter and sugar in saucepan over low heat until butter melts and sugar dissolves and mixture turns to a thick syrup.  

2. Bring to boil, reduce heat and simmer for 3 minutes.

3. Combine water, golden syrup and cornstartch and mix until smooth.  

4. Add to brown sugar mixture.

5. Bring to a boil, reduce heat, simmer 2 minutes.

6. Remove from heat, stir in cream.  Serve warm or cold.  

7. Makes appx 1+1/2 cups

[ Bourbon Sauce ]

Ingredients:

1/2 cup bourbon or reduced-sodium chicken broth
1/4 cup packed dark brown sugar
3 tablespoons white vinegar
3 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced

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In a small saucepan, combine the bourbon, brown sugar, vinegar, soy sauce, garlic and pepper. Bring to a boil; cook until liquid is reduced to about 1/2 cup, stirring occasionally.