Peanut Butter Banana Muffins

Published on by Alissa1 Comment

Now, I looooove banana bread, but sometimes you need a bit of a change. Peanut butter meet banana. I dig these in the morning, in the afternoon, a snack before a run, a night snack…. Yes, make these puppies. If you like sweet muffins, feel free to increase the honey or sugar.

Peanut Butter Banana Muffins (serves 12)

These muffins are adapted from Mark Bittman’s recipe for muffins in “How To Cook Everything” and the “Food Matters Cookbook“. And inspired by Joy the Baker’s recipe for Peanut Butter Banana Bread.

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1/2 cup honey (or brown sugar)
  • 2 to 3 ripe bananas, mashed (about 1 cup)
  • 1/3 cup milk
  • 1 egg, slightly beaten
  • 3 tablespoons butter, melted
  • 1/4 cup organic all natural peanut butter
  • 1/4 cup chopped peanuts (optional)
  • 1/4 turbinado sugar (optional)

Instructions

  1. Heat oven to 375 F. Line 12-cup muffin tin with muffin liners.
  2. Combine dry ingredients in large bowl. Whisk till combined. Set aside.
  3. Combine wet ingredients (honey through egg) in medium bowl. Add butter and peanut butter. Stir until all ingredients are incorporated.
  4. Make a well in the middle of the dry ingredients. Add wet ingredients to the dry ingredients. Mix with wooden spoon or spatula until just combined. Stir in peanuts, if using. Sprinkle the tops of each muffin with turbinado sugar.
  5. Fill muffins 3/4 full. Bake for 20 minutes, or until toothpick inserted in middle of muffin comes out clean. Tops should be lightly browned. Remove from oven and allow to cool for 5 minutes. Cool on wire rack. Eat warm!!!!

The INfamous Crack Pie

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This dessert isn’t just famous, it is IN-famous. This dessert is also FAR from healthy, but it is divine. And once you have had one bite, you can easily become addicted…hence the name. SO be careful and don’t say I didn’t warn you! And with a name like Crack Pie, I totally was intrigued and wanted to make this as a birthday surprise for my dear sweet-toothed friend, Marlee.

It has an oatmeal cookie crust and oooooooey gooooooey buttery custardy sweet middle. You will either pass out from sugar overload or come crawling back for more. Personally, I do not have a major sweet tooth and was only able to handle half of a slice, but my husband gladly ate his slice and finished off mine as well. I think I might have to enroll him in a 12-step group to stop his cravings.

This pie is the brain child of the pastry chef Christini Tosi at Momofuku Milk Bar in New York. It makes two 10-inch pies (I used 9-inch pies and adjusted the cook time to take into account the thicker filling). It can be kept refrigerated covered for up to 5 days or even frozen for up to a month.

Can you tell which two eggs in the above picture are farm fresh from cage free chickens? I only had two left and had to supplement with store-bought eggs.

Be careful if you make this recipe….it’ll make people fall in deep smit for you.

Crack Pie (slightly adapted from this recipe), serves 16

Ingredients

Oat Cookie for the Crust:

  • 8 tablespoons butter, room temperature
  • 1/3 cup light brown sugar, packed tightly
  • 3 tablespoons granulated sugar
  • 1 egg yolk
  • 1/2 cup flour
  • 1 1/2 cup rolled oats
  • 1/8 teaspoon baking powder
  • Pinch of baking soda
  • 1/2 teaspoon kosher salt
  • Cooking spray
Pie Crust:
  • Crumbled oat cookie from above
  • 1/4 teaspoon salt
  • 4 tablespoons butter, melted
Pie Filling:
  • 1 1/3 cup granulated sugar
  • 2/3 cup light brown sugar, packed tightly
  • 1/4 cup milk powder
  • 1 tablespoon ground cornmeal
  • 1 1/2 teaspoon kosher salt
  • 16 tablespoons butter, melted
  • 3/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 8 egg yolks*

Insructions:

(Make sure that the egg whites are completely removed from the egg yolks. According to Christina Tosi, any amount of egg white in the mixture will ruin the consistency of the dense, custardy pie filling. The easiest, and best way to separate an egg is to use your hands, as shown in the picture below. Doing this by hand allows you to feel whether all of the egg white has been separated and removed from the yolk.)

To make the oat cookie for the crust:

  1. Preaheat oven to 350 degrees F.
  2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes, until fluffy and pale yellow in color. Scrape down the sides of the bowl with a spatula. On low speed, add the egg yolk and increase the speed to medium-high and beat for 1-2 minutes, until the sugar granules fully dissolve and the mixture is a pale white.
  3. Mix flour, oats, baking powder, baking soda, and salt in a separate medium bowl. Add the flour mixture to the butter and sugar mixture and mix on low speed. Mix for 1 minute or until the dough comes together and all dry ingredients have been incorporated. The dough will be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the bowl.
  4. Spray a cookie sheet with cooking spray. Place the cookie dough in the center of the pan, spreading it out with a spatula until it is ¼-inch thick. It will not cover the entire pan.
  5. Bake for 15 minutes, until it resembles an oatmeal cookie. The cookie will be buffed with a slightly caramelized top. Cool the oat cookie completely before using. To make this ahead of time, wrap well in plastic and refrigerate for up to 1 week.

To make the filling:

  1. Combine the sugar, brown sugar, milk powder, ground corn meal, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended. According to Christina Tosi, a stand mixer IS A MUST. Hand whisking supposedly will not provide you with the same consistency as a stand mixer. Add the melted butter and paddle for 2-3 minutes until all the dry ingredients are moist.
  2. Add the heavy cream and vanilla and continue mixing on low for 2-3 minutes until any white streaks from the cream have completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula.
  3. Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogenous. Mix on low speed until it is. The filling should be used immediately. But it can also be stored in an airtight container in the refrigerator for up to 1 week.

To construct the pie:

  1. Preheat the oven to 350 degrees F.
  2. Put the oat cookie from above in a food processor with the melted butter and salt. Pulse the food processor until the cookie is broken down into a wet sand. The ground cookie mixture should be moist enough to form into a ball. If it is not moist enough to do so, melt an additional 1-1 ½ tablespoons butter and knead it in.
  3. Divide the oat cookie crust evenly between two 10-inch pie tins. Using your fingers and the palms of your hands, press the oat cookie crust firmly into each pie tin, making sure the bottom and sides of the tin are evenly covered. Use the pie shells immediately, or wrap well in plastic and store at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
  4. Put both pie shells on a sheet pan. Divide the crack pie filling evenly between the crust, filling the pies to ¾ of the way full. I recommend baking them separately. Bake for 15 minutes only. The pies should be golden brown on top but will still be very jiggly.
  5. Open the oven door and reduce the oven temperature to 325 degrees, keeping the pie in the oven during this cool down process. When the oven reaches 325 degrees, close the door and bake the pies for 5 to 10 minutes longer. The pies should still be jiggly in the bull’s-eye center but not around the outer edges.
  6. Gently take the pan with the pie on it out of the oven. Transfer the pie to a cooling rack. Once slightly cooled, transfer the pies to the refrigerator. Then freeze your pies for at least 3 hours, or overnight, to condense the filling for a dense final product. According to the recipe, freezing is the signature technique and result of a perfectly executed crack pie.
  7. If not serving the pies right away, wrap well in plastic wrap. In the fridge, these pies will keep fresh for up to 5 days; in the freezer, they will keep for 1 month. Transfer the pies from the freezer to the refrigerator to defrost a minimum of 1 hour before you’re ready to get in there.
  8. Serve cold, decorated with confectioners’ sugar, either passing it through a fine sieve or dispatching pinches with your fingers.

Curried Butternut Squash Soup

Published on by Alissa1 Comment

This is a creamy soup that feels totally indulgent.  It’s the type of soup that you would think had a boat load of cream and butter, but has none. You can load up on seconds and your body will thank you for the extra nutrients.  Plus, it takes less than 30 minutes to throw together and it’s so smooth. I use an immersion blender to puree the soup after the butternut squash is cooked, but you could also transfer the soup to a blender in batches. Just be careful of hot splattering soup….I speak from experience. Nothing like getting hot soup in the eye and face.

The prime difficulty in this soup is carving that dang butternut squash. Cut the squash in half, remove and discard the seeds. Cut the squash into disks. Then, trim off the skin. Dice the flesh in 1- to 1/2-inch cubes. If you can’t find butternut squash or are in a time crush, luckily, many grocery stores sell frozen pre-cut butternut squash that will work like a charm.

I still had a honken huge butternut squash left from my garden that I harvested early in the fall. Winter squash and sweet potatoes are my favorite thing to grow because they keep for so long. I can hoard my fall-harvested crop in our basement throughout the cold winter. They are like little treasures when it is so barren and cold outside. Throwing this squash into a bowl of warm and comforting soup, reminds me that in a few months, spring will come back and I will soon be able to start planning my garden, growing plants, working the soil, and eagerly anticipating my yield. I don’t think about the part where the stupid squirrels eat my yield and the sun scorches up the ground.

Anyways, you should make this soup. Any good curry powder will do. You could also go a thai route and throw in some red or green thai curry paste and some coconut milk. Dang…why didn’t I do that. Next time. next time.

Curried Butternut Squash Soup (serves 6 to 8)

Ingredients

  • 1 Tablespoon olive oil or coconut oil
  • 1 medium to large onion, diced
  • 1 carrot, diced
  • 1 celery stick, diced
  • 2 cloves of garden, minced
  • 1 1/2 Tablespoons curry powder (depending on how spicy you prefer)
  • 1 butternut squash (4 cups), diced
  • 1 quart vegetable or chicken stock (low sodium)
  • salt and pepper
  • greek yogurt (optional)
Instructions
  1. Heat oil in dutch oven or large pan over medium-high heat. Add onion, carrot, and celery. Sauté for 5 minutes, or until onions are translucent.
  2. Add garlic and curry powder. Saute for 1 minute or until spices are fragrant. Add butternut squash and broth. Bring to a boil. Cook for approximately 20 minutes or until squash is cooked through.
  3. Use an immersion blender to puree the soup or transfer the soup to a blender in small batches. Once the soup is completely pureed, add salt and pepper to taste.
  4. Ladle into bowls. Top with a tablespoon of greek yogurt.

Chicken Mushroom Noodle Soup

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This is a soul warming soup. The kind of soup that you will want to keep around and curl up with a great book.  I’ve been fighting a cold for a week and this soup was the perfect prescription.

It’s easy and comes together in less than 30 minutes.  This is the kind of soup that is great for these cold winter days. The kind of soup that you don’t have to think too much about, because you can use leftover chicken, frozen veggies, and pre-made stock. It takes longer to throw a pair of wool socks on than it does to make this soup…well not really, but you get the point. So lay back and relax.

Chicken Mushroom Noodle Soup (serves 6)

Ingredients

  • 1 Tablespoon of olive oil
  • 8 oz baby bella mushrooms, sliced 1/4-inch thick
  • 1 large onion, diced
  • 1 teaspoon italian seasoning
  • 1 teaspoon dried thyme
  • 1 cup shredded chicken
  • 7 cups low-sodium chicken broth or vegetable broth
  • 2 cups dried egg noodles
  • 1 1/2 cups green beans (frozen or fresh), cut into 1-inch pieces
  • 1 teaspoon lemon juice
  • 1/4 parsley, diced
  • salt and fresh cracked pepper

Instructions

  1. Heat oil in large pot or dutch oven over medium-high heat. Add onions and mushrooms, and sauté for 5 minutes. Stir in italian seasoning and thyme. Add chicken and broth. Bring to a boil.
  2. Add noodles and simmer for 3 minutes, stirring occasionally. Add green beans, and simmer an additional 3 minutes. Remove from heat.  Stir in lemon juice and parsley. Season with salt and pepper to taste.

Swedish Limpa (Rye) Bread

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A few months ago, I received a wonderful surprise in the mail. It was a handwritten letter from my youngest sister who is thirteen. The letter was a recipe that she had made up….it was called SWIRLTASTIC. Yes. This was everything you ever wished you had in a brownie (and more)….1) brownie mix, 2) oatmeal, 3) coffee grounds, 4) jello powder, and 5) sprinkles. She swears that these brownies were amazing. I love how inventive she is at just thirteen.

Since this first recipe, we have been exchanging multiple recipes that include favorites that we have found online. The latest recipe that I received was for this bread, Swedish Limpa Bread. I had never heard of it. It is basically a classic rye bread that is aromatic, flavored with molasses, orange zest, fennel seeds, and caraway seeds. She even adapted the recipe to be whole wheat! She chose this recipe to share because she knows that I aspire to be a bread baker. The idea of a fabulous yeasty bread rising in my kitchen and baking in a warm oven is the epitome of comfort to me. But alas, typically my bread always ends up doughy, flat, and a complete crap shoot.

But thanks to my sister, I can now say that I AM A BREAD BAKER! Take that bread machine! Bam. I did it…this bread rose like a champ and was soft and was moist. It was BREAD. Great crust. FABULOUS BREAD. And it was whole wheat. Also, this bread served as great vehicle for my fresh sweet cream butter. Mmmmmm. It’s a great rye bread. It’s a great breakfast bread with eggs. It’s a great sandwich bread. But, it’s no swirltastic…but hey, what is?

This bread is aromatic and is tinted with molasses. I love molasses. Not only is it a wonderfully warm-smelling sweetener, but it is the only sweetener that has vitamins and minerals. When choosing a molasses, use good blackstrap unsulphured molasses.

This is a no fail bread. Seriously. But I should note that this bread does take some time. You have to allow it to rise for an hour, punch down, then re-rise for another hour, and then bake for a little under an hour. But hey, it’s winter…and if you find yourself stuck in the house in your pjs and need to feel a bit productive, dump this bread together and sit back and let your house smell like a dream.

(Note: If you are making this in the winter and have a cold kitchen, turn your oven on low and place the bowl with the dough in it on the oven and allow it to rise in this warmer environment.)

Swedish Limpa Bread (from Olivia)

Ingredients

  • 5 1/2 cups whole wheat flour (divided)
  • 2 (0.25 oz) packages of active dry yeast
  • 2 cups water
  • 1/2 cups packed brown sugar
  • 2 Tablespoons vegetable oil
  • 2 teaspoons salt
  • 2 teaspoons orange zest
  • 1 1/2 teaspoons caraway seeds
  • 1 1/2 teaspoons fennel seeds
  • 2 eggs, room temperature
  • 2 cups rye flour

Instructions

  1. Place water, sugar, oil, salt, orange zest, caraway seeds, and fennel seeds in a medium saucepan. Bring to a boil for 3 minutes. Remove from heat and allow to cool until it is warm.
  2. In a large bowl of an electric mixer, whisk together 3 cups of whole wheat flour and the yeast. Slowly pour the cooled orange zest liquid into the wheat mixture. Use the hook appliance on your electric mixer, and beat for approximately 2 minutes on medium speed.
  3. Blend in two eggs to the flour mixture.
  4. Add an additional cup of whole wheat flour and beat for 1 minute on medium speed.
  5. Add rye flour, one cup at a time, and enough additional wheat flour until the mixture becomes a stiff dough, turning the mixer on low to bring the dough together.
  6. Now it’s time to have fun and get those hands dirty. Place about 1/2 cup of flour on a clean surface. Dump the stiff dough onto the floured surface. Knead dough for 8 to 10 minutes. Use both hands and put some elbow grease into this. The dough will have a smooth and satiny appearance. Shape into a ball. Place into a lightly oiled bowl, turning to grease the surface. Cover with a damp cloth and place in a warm (not drafty) spot. Allow to rise for 1 1/2 hours.
  7. Punch down dough. Divide in half and shape into 2 balls. Let rest for 10 minutes.
  8. Shape into 2 loaves and place into ungreased 9×5 inch loaf pans. Brush with oil. Cut diagonal slashes in top. Allow to rise for 1 hour or until doubled in size. At this time, preheat oven to 400 F.
  9. Place loaves in preheated oven. Bake for 30 to 35 minutes. Remove from oven. Remove loaves from pans and place loaves on cooling wire racks. Allow to cool ( i know it’s hard).

Spinach Cheese Balls

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If you are looking for sneaking some veggies into an appetizer or if you need a great appetizer for your vegetarian friends, these spinach cheese balls are REDICULOUS. I think they have taken the place of my beloved sausage balls. Plus they are SUPER easy to whip up. I have made these three times during Christmas.

These taste so good and are packed with good greens that I didn’t feel too bad eating two or three or ten. Don’t judge!

I think these spinach cheese balls would be great on a sandwich, or in spaghetti as a vegetarian option for meatballs. You can make these ahead of time and freeze prior to baking. Pop the frozen balls in an oven preheated to 350 and bake for 20 to 25 minutes. They taste great when served with marinara sauce too.

Spinach Cheese Balls

Ingredients

  • 1 frozen package of spinach (10 oz), thawed and thoroughly drained
  • 2 cups of shredded mozzarella
  • 1/4 cup parmesan cheese, shredded
  • 1/4 cup whole wheat pastry flour or all-purpose flour (may need more depending on moistness of spinach)
  • 1/4 cup bread crumbs
  • 1/2 teaspoon garlic salt
  • 2 teaspoon italian seasoning
  • 1 egg, beaten
  • fresh ground pepper
  • Marinara sauce for dipping

Instructions

  1. Preheat oven to 400F. Spray a rimmed baking sheet with nonstick spray or line with parchment paper.
  2. Mix all ingredients (expect marinara dipping sauce) in a medium bowl. Shape into 1 inch balls. Place on baking sheet and bake for 15 to 20 minutes.

Hoppin John

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Happy New Year!   Every year growing up, my mother would always fix black eyed peas for good luck. There have only been a few years where I haven’t had them….one such occasion was in college when I was broke down in Texas while on my way to the Orange Bowl. I settled for a bean burrito….I figured beans of any type would work. I think my car got stolen that year. So moral of the story….eat your black eyed peas people!

So, in keeping with that tradition, I make Hoppin John, which is a fabulous spicy black eyed pea and ham dish served over rice. My other tradition is to stay home and in my pajamas. So far, it has been a successful start to the new year.

Hoppin John (serves 6)

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, small diced
  • 1 red or green bell pepper, small diced
  • 3 ribs of celery, small diced
  • 3 cloves garlic, chopped
  • 1 pound black-eyed peas, dried (soak overnight in 6 to 8 cups of water)
  • 1  smoked ham hock (plus extra leftover ham if you were lucky to wrangle some from your family from Christmas ham or other dinner)
  • 1 quart of low sodium chicken or vegetable stock (or water)
  • 1 bay leaf
  • 1/4 teaspoon thyme
  • 1/8 to 1/4 teaspoon ground cayenne
  • 1 teaspoon cajun seasoning
  • salt and pepper to taste
  • 1 cup long grain brown rice
  • 2 1/2 cups water
  • 1/4 teaspoon of salt

Instructions

  1. In a large Dutch oven or kettle, heat oil and add the ham hock and sear on all sides. Ad the onion, celery, bell pepper, and garlic and cook for 4 minutes. Add the soaked black-eyed peas, stock, bay leaf, and thyme.
  2. Bring to a boil, reduce the heat to medium-low, and simmer gently for 40 minutes to an hour. If you don’t soak the beans overnight, you can add unsoaked beans to the pot but will need to cook for 2 to 3 hours.  Peas will be creamy and tender. If liquid evaporates, add more water or stock.
  3. Remove the ham hock bone and cut off the meat. I usually add leftover ham from the holidays that I freeze.
  4. Remove and discard the bay leaf.
  5. Using the back of a wooden spoon, mash some of the peas against the side of the pot until the stewed peas have some body (slightly thick). Add the cayenne, salt, and pepper to taste. I like to top this with tabasco and green onions. Serve over brown rice.
  6. For Rice: Add 2 1/2 cups of water and salt to a medium pot and bring to a boil. Add 1 cup of long grain brown rice, cover, and lower heat to low and cook until the rice is tender, about 20 minutes.

Curried Lentil Stew

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Recently I bought Heidi Swanson’s Super Natural Every Day and I can’t put it down.  The recipes are creative and inspiring. The photographs are total food porn and I am in deep smit. This lentil stew is one of the first recipes that I made from her cookbook and it does not disappoint. It also makes a metric butt load, so be ready to EAT SOME STEW. Or invite people over…or freeze small portions for lunches like I did.

Curried Lentil Stew (serves 8 to 10)

Ingredients

  • 2 tablespoons of extra-virgin olive oil (or coconut oil)
  • 2 large yellow onions, chopped
  • 1 cup of diced sweet potato
  • 1.5 Tablespoons curry powder
  • 1/2 cup wheat berries (can use farro, spelt, bulgur, or even wild rice mix)
  • 1 1/4 cups of green or black lentils, picked over and rinsed
  • 7 cups of vegetable broth (or water)
  • Salt and pepper to taste
  • 1 cup plain or greek-style yogurt (optional topping)
  • Grated zest and juice of 1/2 lemon (optional topping)

Instructions

  1. Heat the oil in a large soup pot over medium-high heat. Stir in onions and sweet potato. Cook until the onion softens, approximately 5 minutes. Add the curry powder and stir until the onions and sweet potatoes are coated with the curry powder.
  2. Add the wheat berries, lentils, and veggie broth. Bring to a boil.  Decrease the heat to a simmer, cover, and cook for 50 minutes. The wheat berries and lentils should be cooked through. Taste and season with salt and pepper. Ladle into bowls.
  3. (optional) In a separate small bowl, stir together the yogurt and lemon zest and juice. Add about 1/4 teaspoon of sea salt. Serve each bowl of stew with a tablespoon of this lemon zested yogurt. It really adds a great lift to the soup. Try it!

Stuffed Cinnamon Raisin French Toast Casserole

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I’m generally not a french toast fan, but cinnamon raisin bread is a weakness of mine. So I figured that of all french toast recipes, one with cinnamon raisin bread and cream cheese-stuffed goodness would likely win me over.

This is a great make-ahead dish and it serves a group. The original recipe serves 10 to 12, which I have brought to work.  But the recipe I provide below has been reduced by half since I don’t normally feed a football team. But feel free to double or triple the recipe. It would be perfect for a brunch or even on Christmas morning. The warm smell of cinnamon makes me wobbly at the knees….ya, it doesn’t take much.

I adapted this recipe from Cooking Light, cutting down the sugar because the cinnamon bread provided plenty of sweetness. I also added apples, which provided a good tartness and brought this breakfast up to an 11…well, maybe an 8. I think it makes this dish a winner! Oh ya, and it’s stuffed with cream cheese…so duh…it’s good.

Stuffed Cinnamon Raisin French Toast Casserole (serves 6)

Note: A variety of fruits and nuts could be added to the filling. Think cranberries, apples, blueberries, toasted almonds, walnuts, or pecans.

Ingredients

  • 12 slices of good cinnamon raisin bread
  • 1.5 cups 1% milk
  • 4 eggs, divided
  • 1/2 cup of half and half
  • 1/4 cup of maple syrup (or sugar)
  • 1 apple, diced (granny smith works well)
  • 1 tablespoon brown sugar
  • 1/2 tablespoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon fresh nutmeg
  • 1 (8 oz) block of 1/3 less fat cream cheese, softened

Instructions

  1. Trim crusts from bread. Spray a 11 x 8-inch baking dish nonstick cooking spray. Arrange half of the cinnamon raisin bread the bottom of the baking dish.
  2. Combine milk, 3 eggs, half-and-half, and 1/4 cup maple syrup in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
  3. Combine 1 egg, diced apple, brown sugar, vanilla, cinnamon, nutmeg, and cream cheese in a mixer until smooth. Pour this cream cheese mixture over moist bread in dish. Place the remaining cinnamon bread over the cream cheese mixture. Pour remaining milk mixture over cinnamon bread. Cover and refrigerate at least 8 hours or overnight.
  4. Preheat oven to 350°.
  5. Uncover and bake at 350° for 45 to 55 minutes. Let stand 10 minutes before serving.

Lemon Rosemary Chicken in a Crockpot

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Once winter hits….my crockpot, madame crock of the pot, comes out. I don’t know why I don’t use her more often in the summer, but DANG she is handy. She is the queen of easy meals, hence why I call her madame because she seriously deserves it. Every time I pull her out of my cabinet, I feel like an old friend has come back to visit. She makes me feel all warm inside, filling my house with awesome smelling goodness. I love coming home from work to an easy already prepared dinner. Thank you madame crock o’ the pot.  I recently used it to easily cook a whole chicken. The spices can vary in this recipe. I prefer a flavor that isn’t too overpowering so that I can shred the chicken and use it in other dishes. For this recipe, I simply used a whole lemon with some fresh rosemary sprigs, but feel free to throw in whatever you fancy.

Lemon Rosemary Chicken in a Crockpot

Ingredients

  • 1 whole chicken, 3 to 4 lbs
  • 1 lemon, quartered
  • 1 sprig of rosemary
  • salt and pepper

Instructions

  1. Wash and pat dry chicken, inside and out. Remove skin (if you have time). Place in crockpot.
  2. Squeeze lemon quarters and sprinkle juice over lemon. Place lemon and rosemary around chicken. Apply salt and pepper liberally.
  3. Turn crockpot on low and cook for 8 hours.

Note: Once you debone your chicken, save the carcass to make your own chicken stock. I place the carcass (no skin or fat) back into the crockpot along with some celery, a carrot, about 10 whole peppercorn seeds, an onion, and garlic. Fill the crockpot to cover the carcass and veggies by about 2 to 3 inches. Cook on low overnight. In the morning, turn off the heat and allow the chicken broth to cool. Skim off any fat. I freeze this broth in batches so that I can use it later in other soups.