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Slow Cooker Adobo Chicken


Slow Cooker Adobo Chicken

Recipe By:ADRIENNELAPP

An easy slow cooker recipe for a whole chicken. This is such a simple recipe for something SO good! Serve hot with steamed rice.”


Ingredients

  • 1 small sweet onion, sliced
  • 8 cloves garlic, crushed
  • 3/4 cup low sodium soy sauce
  • 1/2 cup vinegar
  • 1 (3 pound) whole chicken, cut into pieces

Directions

  1. Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.
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How to make unsweetened chocolate bittersweet

Unsweetened chocolate, as its name indicates, contains absolutely no added sugar, while bittersweet chocolate has anywhere from about 10% to 50% sugar. Because of the difference in sugar content, these two types of chocolate are not interchangeable in recipes.

Can i add sugar to unsweetened chocolate to make it bittersweet?

YES! You adjust a tablespoon of sugar for each ounce of chocolate. In this case. If you’re using unsweetened instead of bittersweet, add 1 tablespoon of sugar per ounce of chocolate and vice versa.

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2 Red-Wine Vinaigrette Recipes

Yield  Makes 3/4 cup, or 6 servings
Ingredients:

1/4 cup red-wine vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
Salt and black pepper, to taste
1/2 cup extra-virgin olive oil

Prep:
Whisk the vinegar, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened.

 

Marta Stewart’s Red Wine Vinaigrette Recipe

  • 2 tablespoons red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1/3 cup extra-virgin olive oil
  • Coarse salt and ground pepper
 

In a small bowl, whisk together vinegar, mustard, garlic, and olive oil. Season with salt and pepper.

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Peppermint Bark

Candy Cane Chocolate Peppermint Bark (click image for full size) 

Candy Cane Bark

White Chocolate Peppermint Candy Bark 

White Chocolate Bark

This is a pretty way to wrap your Bark into Holiday Bins

 

 

 

 

 

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Strawberry, Quinoa, and Ricotta Salata Salad

Strawberry,Quinoa,& Ricotta Salata Salad: Photographer: Iain Bagwell, Food Stylist: Robyn Valarik, Prop Stylist: Sue Smith
Strawberry,Quinoa,& Ricotta Salata Salad: Photographer: Iain Bagwell, Food Stylist: Robyn Valarik, Prop Stylist: Sue Smith

Strawberry, Quinoa, and Ricotta Salata Salad

INGREDIENTS –SALAD:

  • 1 teaspoon olive oil
  • 1/2 small dried red chile, broken in half
  • 1/8 teaspoon kosher salt
  • 1/3 cup quinoa, rinsed well and drained
  • 1 qt. loosely packed watercress (about 1 1/2 bunches, trimmed to about 5 in. long)
  • 1 1/2 cups quartered or halved strawberries
  • 1 large Persian cucumber or 1/4 English cucumber, halved lengthwise and thinly sliced into half-moons
  • 1 small spring onion bulb or 2 green onions, cut into 2-in. slivers
  • 1/4 pound ricotta salata or feta cheese, thinly sliced

INGREDIENTS – DRESSING:

  • 3 tablespoons finely chopped strawberries
  • 1 1/2 teaspoons finely chopped shallot
  • 1 tablespoon finely chopped fresh basil leaves
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon kosher salt
  • About 1/4 tsp. pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons canola oil

PREPARATION:

1. Make salad: Heat oil with chile and salt in a small saucepan over medium heat until fragrant, 2 minutes. Add quinoa and toast, stirring often, until it starts to turn golden in spots, 4 to 6 minutes. Stir in 2/3 cup water, cover, and simmer 15 minutes. Turn off heat and let sit 5 minutes, then pour quinoa onto a plate and let cool. Discard chile.

2. Meanwhile, put remaining salad ingredients except for cheese in a wide bowl and set aside.

3. Make dressing: In a small bowl, combine 2 tsp. water with all dressing ingredients except oils. Set aside 10 minutes; whisk in oils.

4. Gently toss quinoa with 2 tbsp. dressing. Spoon onto 4 dinner plates. Mound salad mixture on top and tuck in cheese. Season generously with more pepper and serve with remaining dressing to add to salads.

NUTRITIONAL INFO:

Amount per serving

  • Calories 328
  • Caloriesfromfat 62 %
  • Protein 8.9 g
  • Fat 23 g
  • Satfat 7.7 g
  • Carbohydrate 18 g
  • Fiber 3 g
  • Sodium 307 mg
  • Cholesterol 7 mg
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How to Ripen Green Tomatoes

Five Tips on How to Ripen Green Tomatoes

  • Leave them on the Vine as long as possible.  Take the time to cover them with plastic if your temperatures are low.  Don’t be tempted to pick them just because it feels like the season is over. They will ripen the best left on the vine.
  • Place them on a sunny window sill. This is a hit or miss solution and works best with cherry tomatoes (tiny ones).  Tomatoes are more stable sitting on their stem side however, they will rot less readily if you can place them blossom side down.
  • Wrap individual green tomatoes in newspaper and layer in a box, no more than 2 layers deep. Place the box in a dark, dry spot and check weekly for progress. It usually takes 3-4 weeks for the tomatoes to ripen, but check frequently and remove any fruits that show signs of rotting.
  • Place the green tomatoes in a paper bag with a ripe apple or banana. The fruit gives off ethylene gas, which speeds up ripening. Check the bag daily.
  • Place the green tomatoes in a cardboard box and place fruit inside of the box.  It’s important not to let them touch each other – you want space between each tomato and the fruit.  Cover box and store in a dark location.  Check daily and remove ones as they ripen.

See Related Post: Green Fried Tomato Recipe

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Home Made Organic Ketchup (no sugar)

ketchupCombine all ingredients in a small bowl and mix well:

1 6 oz can organic tomato paste

¼ cup apple cider vinegar (more if needed)

1/8 cup water (more if needed)

½ teaspoon salt

½ teaspoon dried organic oregano

½ teaspoon organic cumin

⅛ teaspoon organic pepper

1 teaspoon organic mustard powder

Original Recipe is from Cupcakes and Kale Chips Website – I modified it to my liking.

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How To Substitute Honey for Sugar

Photo and tip by Whole New MomIn general, substituting honey for sugar seems to be a matter of taste. Some people use it cup for cup, others prefer 1/2 cup – 2/3 cup of honey per cup of white sugar. Reduce the amount of other liquids by 1/4 cup for every cup of honey used.

However, you might need to experience with different amounts of honey depending on the recipe.  For example, I used honey instead of sugar for a toffee bar recipe which involved boiling a sugar mixture.  Honey does not boil the same way and when I poured it over the crackers it was super thin and slid right through.  I was able to save the toffee bars by freezing them immediately but the toffee was on the bottom of the bar and not the middle.  The next time I made the recipe I used much less honey and a little bit of sugar to get the consistency I needed up boil.  I also selected a darker honey.

Sites on how to Substitute Honey for Sugar:  Cooks.comLiveStrong.com, and WholeNewMom.com

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OLD FASHIONED COUNTRY POT ROAST ~ FROM GRAM

POT ROAST

(300 degree oven)
• 3 ½ or 4 lb. rump or chuck roast
• 3 or 4 baking potatoes
• 4 large carrots about 1” in diameter
• 4 large yellow onions or 12 small onions
• 3 stalks of celery
• 1 cup sliced mushrooms (optional)
• 1 bay leaf
• 1 envelope of onion soup mix
• 1 – 2 tbs. soy sauce
• ½ cup of water
• 1/4 cup of red, dry wine

Line a roasting pan or a Dutch Oven with tin foil and bring the tin foil up high enough so you can wrap it over & around the vegetables and the roast that will be placed on top of the veggies.

Cut the vegetables in quarters, put in the Dutch Oven/roasting pan that has enough length of the tin foil to roll up and cover the roast; you can crisscross the tin foil in the pan.

Put the following over the vegetables:
• 1-2 tbs. of soy sauce
• ½ cup of water
• ¼ cup of red, dry wine
• 1 bay leaf

Place the roast on top of the veggies, fat side up. Do not brown the roast first
Rub the top and all 4 sides of the roast with corn starch, be generous with the corn starch (but don’t go crazy). Mix up the dry onion soup mix and sprinkle it over the entire roast & veggies.

Close the ends of the tin foil over the roast & veggies so that it is tight. Cover the Dutch Oven/roasting pan, place into a preheated 300 degree oven and bake for 4 ½ to 5 hours.

Lift meat to cutting board, let sit for about 5 minutes or so for the juices to settle back into the meat. Mean while lift the veggies out and place into a bowl, cover to keep them warm.

Drain all juices into the Dutch Oven/roasting pan to make the gravy.
• Add 3/4 – 1 cup or more of water (don’t use too much or your gravy will be weak)
• Bring to a boil and thicken with corn starch for desired consistency.

Enjoy! Bon Appetite ~ Ellie

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