They say that the third time's a charm, right? In the case of this crock pot chicken, that was absolutely true. I made three chickens in my crock pot over the course of several months and each time they came out better and better. By the time I got the third chicken, I had perfected the process and the timing. I guess it's true that practice really does make perfect. Lemon Pepper Crock Pot Chicken 1 broiler/fryer chicken (3.5-4 lbs) zest and juice from 1 lemon 1 teaspoon pepper
I cooked my chicken for 6 1/2 hours. - perfect. Every crock pot probably cooks differently and it may take a few tries to figure out exactly how long to cook a chicken in your crock pot. Too busy to cook dinner, throw a chicken into the crock pot in the morning and it's ready to eat about 6 hours later. What could be easier than that? Lemon pepper crock pot chicken - you need to try this one. Ciao!
0 Comments
Summer is so close, I can almost taste it. I am trying to contain my excitement but the truth is, I think I am even more excited about summer than the kids this year. We do have a couple of trips planned this summer but more importantly, I'm ready to be on a more relaxed schedule for a little while. I like having the routine of school and practice but I'm ready for a break. Long, lazy summer days without an agenda is starting to sound pretty appealing right now. I'm already starting to stock my freezer with great burgers for those summer cookouts that will be happening soon. I made a batch of steak burgers for the freezer a couple of weeks ago so I thought is was fitting to also freeze some turkey burgers for the summer. I love a great turkey burger and I loaded mine up with fresh herbs and spices. Herbed Turkey Burgers 2 Tbsp olive oil 1/2 medium yellow onion, minced 4 minced garlic cloves 2 pounds ground turkey meat, 85% lean 1 teaspoon kosher salt 1 teaspoon black pepper 1/2 cup loosely packed chopped parsley 1 Tbsp minced fresh rosemary 1 Tbsp minced fresh sage 2 teaspoons chopped fresh thyme Combine all other ingredients.
Top with your favorite condiments. Lettuce and tomato for me. The burgers have been prepped. I'm ready for summer. Ciao!
Strawberry season is here and I am so excited. I just got the email that the fields are open for picking! Going into the strawberry patch to pick that first bucket us fresh berries signals the unofficial start of summer for me. There is nothing better than a plump, juicy red berry picked fresh from the field. I like to keep my strawberry desserts fairly simple, allowing the bright berry flavor to shine right through. Strawberry shortcake is a popular dessert this time of year and there will certainly be plenty of that around this house this month. Sometimes I make the biscuit type of shortcake and sometimes I opt for a light, sponge cake for my shortcake. These little honey shortcakes are the perfect compliment to the freshly picked berries. Honey Shortcakes 2 eggs ½ cup milk 1 cup flour 2 Tablespoons butter 1 teaspoon baking powder 2 Tablespoons honey ¼ teaspoon salt 1 teaspoon lime zest ¼ cup honey 3 cups fresh strawberries, sliced ¾ cup sugar 1 Tablespoon lime juice
Beat in ¼ c. honey. Add dry ingredients and mix until combined.
Bake 17 minutes at 350. Slice cakes in half. Combine 2 T. honey, lime juice, lime zest and strawberries. Spoon over cakes. The truth is that these are delicious with any kind of fresh fruit. (Peaches, blueberries, raspberries, etc.) What's your favorite kind of shortcake?
Ciao! It probably will come as no surprise to anyone that I enjoy watching the food network. One of my favorite shows is Giada at Home. She has a knack for making really complex dishes look so easy and simple that anyone can make them. I think I have the reverse skill - I tend to make everything look harder than it actually is. I watched her make these fish cups a few weeks ago and they looked so light and delicious that I decided to give them a try - putting my own twist on them of course. If you want to look up her recipe, she calls them tilapia fish tacos with arugula. Her version is good but I think mine is better. Fish Cups Wonton cups: 12 (3 1/4 by 3 1/4-inch square) wonton wrappers* 1/4 cup canola or vegetable oil Filling: 3 tablespoons olive oil, plus more for drizzling 3 halibut fillets Kosher salt and freshly ground black pepper 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes 1 mango, peeled and flesh cut into 1/2-inch cubes 3 green onions, finely chopped Dressing: 3 tablespoons olive oil 2 tablespoons fresh lime juice (from about 2 limes) Kosher salt Directions For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.
Top each with 3 to 4 pieces of fish. A light spring dinner. Simple and delicious.
Ciao! Ever have that 4:00 panic attack when you realize that you have absolutely no idea what you are going to fix for dinner? (It's somewhat of an unfamiliar feeling for me because I'm an obsessive menu planner.) I had one of these moments recently though and semihomemademom.com came through for me. I stumbled upon her website at about 4:15 and when realized that I already had the ingredients for this recipe in my refrigerator - I wasted no time and I got right to work. I managed to put these cheeseburger wraps together in about 30 minutes, pack them up and then get to a baseball game with dinner in hand. When I finally sat down in the bleachers to enjoy my dinner, I discovered that they were not only quick and easy, they were also delicious. A nice surprise since I didn't really put a lot of time or energy into them. Grilled Cheeseburger Wraps 1 lb ground beef 1 tablespoon Worcestershire sauce (I used a little more to taste) 1 tablespoon ketchup 1 teaspoon minced onion pepper and salt to taste 5 whole wheat flour tortillas (the larger ones) shredded cheddar cheese yellow mustard
These cheeseburger wraps were a big hit with my family. I don't like not knowing what I'm going to fix for dinner because my last minute "throw together" meals don't normally turn out this well. In this case though, I just so happened to stumble upon a great dinner. Just lucky I guess.
Ciao! |
Like my page on facebook.
Follow me on Instagram
Categories
All
Archives
April 2024
|