Slow Cooker Garlic Chicken

Love this type of recipe where you can throw everything together and forget about it, leaving a delicious aroma as it cooks.

Many who reviewed this recipe were concerned about the lack of liquid and added chicken broth or salad dressing.  I would agree that adding a little chicken broth isn't a bad idea . . . neither is adding more onion and some fresh chunky sliced mushrooms. 

During the end step in the oven (I would use a normal oven temperature like 350 instead of broiling), I would take some of the juices and make a gravy.  I'd also use boneless skinless chicken breasts or tenderloins which is my personal preference.  Use what you like and adjust the recipe accordingly.  

This recipe, from the Betty Crocker website, would be a great one for a beginner cook to try out and impress your guests who will think you worked in the kitchen cooking for hours.

This recipe is no longer available on the Betty Crocker website.  Scroll down for the recipe. 

Check out the website for more awesome recipes.

Photo and recipe source

Ingredients

1 large onion, halved, cut into thin slices 

1 tablespoon chopped garlic

1 1/2 teaspoons dried thyme leaves

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

1 teaspoon salt

1/2 teaspoon pepper

1 cut-up whole chicken (3 1/2 to 4 lb)



Directions

Spray 5- to 6-quart slow cooker with cooking spray and place onion and garlic in slow cooker.

Mix thyme, basil, oregano, salt and pepper in a small bowl and rub each piece of chicken with the herb mixture. 

Arrange chicken pieces over onion and garlic.

Cover and cook on High heat setting 3 hours 30 minutes (or Low heat setting 6 to 7 hours) or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Set oven control to broil and line broiler pan or cookie sheet with foil.  Place chicken skin side up on pan. 

Broil with tops 6 inches from heat 4 to 6 minutes or until golden brown.

Cherry Dump Cake

Photo source:  Food.com

It doesn't get easier than dumping three ingredients in a pan and baking it.

Can't wait to serve it warm with some ice cream!

Gotta love dump cakes!

UPDATE

After making this dump cake, I need to make a few notes to add to the recipe.

First of all, after dumping all ingredients into the pan, stir until the cake mix is moistened.  We found that just dumping them into the pan left some spots "floury" after baking and left too many crunchy pieces throughout the cake.

Otherwise, the taste was excellent, but was very sweet and almost needs whipped cream or vanilla ice cream to offset the sweetness.

We really liked it and will be making it again!

Click here to go to the Food.com recipe page.

Cobblers, Crumbles, Crisps and More from Martha Stewart

One of my fond childhood memories involves wandering around the woods by my house to pick blackberries.  We'd come home with a bucket of berries for my neighbor Dot to make her famous blackberry cobbler.  She would put the cobblers together with smiles and love, singing along the way . . . she was a special lady. Cobblers, crumbles and crisps remind me of her.

Martha Stewart has put together a collection of these wonderful recipes that remind me of those good old days.  Click here to go there.

Churros

Photo source:  Pati Jinich

I was first introduced to churros as a young adult while also discovering the joys of the flea market.  It was immediate love for the crunchy sweet treats that were drenched in sugar and cinnamon.  

The recipe and photo comes from Pati Jinich's website. After seeing her prepare the sweet treats on her cooking show on Create TV, Pati's Mexican Table, I had to find her recipe since I lost my recipe a long time ago and missed making them.

Click here to go to Pati's recipe page.

Italian Crescent Casserole

Photo source:  Pillsbury

"Here's a casserole classic! The beefy, cheesy filling is topped with flaky crescents."  Comment from Pillsbury

Love meat pies!  My mom makes one with cheddar cheese and green beans mixed in with the ground beef that was a much requested meal during my childhood.  I'll post the recipe when I find it.

Click here to go to the Pillsbury recipe page.

Sicilian Meatballs

Photo source:  Ciao Italia -- Mary Ann Esposito

I grew up on sicilian meatballs and spaghetti prepared by my nana every Thursday night and Sunday dinner.  Her meatballs were different than the ones that Mary Ann Esposito made on her television program, like I never heard of raisins in meatballs.

After seeing the Ciao Italia television episode that included these meatballs, I had to look up the recipe to include on the blog.

Click here to go to the Ciao Italia recipe page.

Chicken-Bacon-Ranch Foil Packs

Photo source: Pillsbury

"Wrap a handful of ingredients into a foil packet and toss it in the oven for a no-fail, all-in-one dinner. Bonus: Cleanup is a snap!"  Comment from Pillsbury

Whether you make this meal in a foil pack or as a casserole, the prep is quick and easy, using a few different ingredients.

Many reviewers of this recipe used sliced potatoes instead of broccoli with great results.  Some used italian dressing instead of ranch.  Of course I would add fresh mushrooms!

Click here to go to the Pillsbury recipe page.

Best Ever Cole Slaw

Photo source:  Chic-Fil-A

Chick-Fil-A recently discontinued cole slaw from their menu.  It was a blessing in disguise since they also decided to release their recipe.

The Captain and I have made this cole slaw many times and it is THE BEST we have ever had!  Now we can make it anytime . . . and we do often!

The recipe is quick and easy to put together, but the wait time in the refrigerator is the killer.  Two hours!!  That is the only thing I don't like about this recipe.

Click here to go to the Chic-Fil-A recipe page.

Grilled Shrimp with Garlic

Photo source:  The Food Network

We have been experimenting with grilling shrimp, using different marinade and rub methods.  The results have been delicious and easy.  

Here is another grilled shrimp recipe that sounds spicy, yummy and easy courtesy of Bobby Flay and the Food Network.

Click here to go to Food Network's recipe page.

Pink Lemonade Stand Cake

Photo source:  Taste of Home

Yummy lemon cake and cream cheese frosting!

This cake sounds super special and worth the fuss in making it. But I would not suggest this cake for a beginner baker.

Such a pretty cake!

Click here to go to the Taste of Home recipe page.

 

Cream Cheese Frittata

Cream cheese in a frittata is something I have never heard of, but it sounds delicious!

Love the combination of ingredients, however, you can add or remove ingredients to suit your taste.  Adding sliced tomato sounds good to me!

The recipe comes from Martha Stewart, so it has to be a good thing . . .

INGREDIENTS 

2 teaspoons olive oil 

2 ounces mushrooms, sliced 

1 small red bell pepper, ribs and seeds discarded, chopped into 1-inch pieces 

1/2 small onion, finely chopped 

1 small garlic clove, minced 

3 large eggs 

1/4 cup half-and-half

4 ounces reduced-fat cream cheese (1/2 bar), cubed 

2 ounces cheddar cheese, shredded (1/2 cup) 

2 slices white sandwich bread, cut into 1/2-inch cubes (1 cup) 

Coarse salt and ground pepper


DIRECTIONS 

Preheat oven to 350 degrees. 

Heat oil over medium heat in a small (8-inch) ovenproof nonstick skillet. 

Cook mushrooms, bell pepper, onion, and garlic about 5 minutes, until almost tender. 

Transfer mixture to a bowl, cool slightly. (Reserve skillet.) 

Add eggs, half-and-half, cream cheese, cheddar cheese, bread, 1/2 teaspoon salt, and 1/4 teaspoon pepper to mixture in bowl . . . stir until combined. (There may be a few chunks of cream cheese remaining.) 

Pour egg mixture into reserved skillet; and bake until set, about 30 minutes. 

Heat broiler, and broil until top is golden brown, 2 to 3 minutes. 

Let stand 10 minutes before cutting into wedges and serving.

SOURCE

Frico with Potatoes and Montasio Cheese

Photo source: Lidia's Italy

This recipe comes from Lidia on Create TV.  We just watched the program that featured this frico and it looked so delicious that we had to find the recipe.

It is one of those versatile recipes that you can add whatever ingredients your family loves.  I would definitely add mushrooms!

Note:  This recipe does not contain eggs.

Click here to go to Lidia's recipe page.  Check out her website while you are there.