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A YEAR OF SLOW COOKING

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2008 FLASHBACK

TUESDAY, SEPTEMBER 6, 2011

November 1: Chocolate and Marshmallow Fluff November 2: Lemon Pepper Ribs

Honey Garlic Chicken Slow Cooker Recipe

Good morning! It's the first day of school in our house, and I'm typing super quick to get this recipe out to you so I can bask in the fact that the baby is napping, the sun is shining, and the HOUSE IS QUIET. QUIET QUIET QUIET I may go do cartwheels on the back lawn... right after I watch a soap opera marathon while eating a box of bonbons... This is a quick, easy, and super-tasty chicken recipe. I'd highly recommend using thighs--- they hold up better in the slow cooker and

dark meat just tastes better. :-) I use boneless, skinless thighs. If your thighs have bones and skin, fish them out of the pot before serving (the chicken will separate from the bone and it'll be pretty easy). The Ingredients. serves 4

1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member) 3 garlic cloves, smashed and chopped 1 teaspoon dried basil 1/2 cup soy sauce (La Choy or Tamari wheat-free are gluten free) 1/2 cup ketchup 1/3 cup honey The Directions. Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low). Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top. Cook on low for 6 hours or high for 3-4 (I'd go with low---). Serve with basmati rice and steamed or roasted vegetables.
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The Verdict. My kids adore this chicken. The ketchup and honey taste a bit like barbecue sauce, but slightly more tart. The basil gives it a different, herby flavor which I like a lot. If you are into freezer meals, this is a great candidate--- load all the ingredients into a freezer bag (raw chicken, the sauce ingredients) and then freeze. Thaw the bag overnight in the fridge, then plop the ingredients into your cooker for a fast morning plug-in. Enjoy!
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WEDNESDAY, AUGUST 31, 2011

Teriyaki and Apricot Pork Chops in the Slow Cooker

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I've got another quick, easy, and painless recipe for you that requires no washing, chopping, and only a tiny bit of dish-washing ---- always a bonus when you're getting dinner on early in the morning before a super busy day. I also wanted to bring to your attention that it's the last day of August, and starting tomorrow (september! already!) I will be hosting 30 Days of Give Aways to help get a jump-start on your holiday shopping/gifting so you can sit back and relax (LOL.) during the hectic winter months. I've got books, jewelry, slow cookers, gift cards, food items, and household gifts lined up, with hopefully more on the way! okay, back to dinner--The Ingredients. serves 4

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01/09 - 01/16 (3) 01/02 - 01/09 (1) 12/26 - 01/02 (1) 12/19 - 12/26 (1) 12/12 - 12/19 (2) 12/05 - 12/12 (2) 11/28 - 12/05 (2) 11/14 - 11/21 (1) 11/07 - 11/14 (1) 4 pork chops 2/3 cup apricot preserves 1/4 cup teriyaki sauce (La Choy and Tamari wheat-free are gluten free. If you don't have teriyaki in the house, you can make your own with equal parts soy sauce and brown sugar) 1 teaspoon dried ginger 2 tablespoons Dijon mustard The Directions. Use a 4-quart slow cooker. If you only have a super large cooker, that's okay. You can throw in some baked potatoes or corn, or you can put an oven-safe dish into your cooker (Pyrex, corningware, baking pan) to create a smaller cooking vessel--- then load the porkchops into it. Put the chops into your slow cooker. Frozen is okay. In a small bowl (sorry about this, you're gonna have to wash the bowl. bummer. ) mix together the sauce ingredients and then pour evenly over the top of the chops. Cover and cook on low for about 6 hours, or on high for 3 to 4. Your chops are done when they have reached desired tenderness. Serve with rice and sauce spooned over the top. The Verdict. I used to be allergic to pork, but somehow am not anymore, which opens SO many doors for new meals! If you'd prefer to not eat pork, this sauce is fantastic on chicken (I'd go for thighs). Everybody in the house ate it up---I only had a half a chop leftover which I ate cold for lunch the next day (leaning over the sink so I wouldn't have to wash a dish). I'm pretty sure we had the kids so I could get out of washing dishes. other stuff you might like: Peking Pork Chops Apricot-Orange Pork Chops Peanut Butter Pork Apple Cinnamon Pork Cajun Pulled Pork Cranberry Pork Roast 10/31 - 11/07 (2) 10/24 - 10/31 (8) 10/17 - 10/24 (7) 10/10 - 10/17 (7) 10/03 - 10/10 (7) 09/26 - 10/03 (2) 09/19 - 09/26 (1) 09/12 - 09/19 (1) 09/05 - 09/12 (3) 08/29 - 09/05 (1) 08/15 - 08/22 (1) 08/08 - 08/15 (1) 08/01 - 08/08 (1) 07/25 - 08/01 (1) 07/18 - 07/25 (1) 07/11 - 07/18 (3) 07/04 - 07/11 (2) 06/20 - 06/27 (1) 06/06 - 06/13 (2) 05/30 - 06/06 (1) 05/23 - 05/30 (1) 05/16 - 05/23 (1) 05/09 - 05/16 (2) 05/02 - 05/09 (1) 04/18 - 04/25 (2) 04/11 - 04/18 (1) 03/28 - 04/04 (2) 03/21 - 03/28 (2) 03/14 - 03/21 (1)
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THURSDAY, AUGUST 25, 2011

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Back to School Slow Cooker Menu (ravioli lasagna and pizza chicken)
I'm done with summer. The school can have my kids back. I'm ready to get on track with routines, schedules, meal-planning, and quiet. mostly the quiet. I've written about my love for meal planning in a bunch of spots. If you're looking for a how-to, you can read this post, or this one, or this one. If you'd like inspiration, Laura, from I'm an Organizing Junkie hosts Menu Planning Monday each week (I have a webTV interview with Laura, here). Here are two super simple weeknight meal recipes. I'll throw them in together instead of writing up separate posts since they are so easy. oh! the verdicts on each were great. The kids ate every last drop, and Adam did the dishes. :-) Slow Cooker Pizza Chicken

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4 chicken breast halves (or about 6 thighs) 1 green bell pepper, seeded and sliced 1 small yellow onion, peeled and diced 1 (14-ounce) jar pizza sauce 20 pepperoni pieces (read labels carefully for hidden gluten, I used Hormel) 4 cups shredded mozzarella cheese I used a 4-quart slow cooker. Put the chicken into your cooker and top with the cut up veggies and pizza sauce. Put the pepperoni pieces evenly over the top, and add lots of cheese. Cover and cook on low for 6 hours or about 4 on high.

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02/08 - 02/15 (3) 02/01 - 02/08 (4) 01/25 - 02/01 (2) 01/11 - 01/18 (2) 12/28 - 01/04 (8) 12/21 - 12/28 (7) 12/14 - 12/21 (7) Slow Cooker Ravioli Lasagna 12/07 - 12/14 (7) 11/30 - 12/07 (7) 11/23 - 11/30 (7) 11/16 - 11/23 (7) 11/09 - 11/16 (7) 11/02 - 11/09 (7) 10/26 - 11/02 (8) 10/19 - 10/26 (7) 10/12 - 10/19 (7) I'd wanted to test out the ease of ravioli lasagna for a while, but couldn't find gluten free ravioli that fit the budget. The ones pictured are from Mariposa which has a kiosk in the Ferry Building in SF. I have also seen frozen Conte's gluten free ravioli at Costco. If you can't find some locally, check with your local GIG group for suggestions. If you aren't gluten free, use whatever you've got in the house! 10/05 - 10/12 (7) 09/28 - 10/05 (7) 09/21 - 09/28 (8) 09/14 - 09/21 (7) 09/07 - 09/14 (7) 08/31 - 09/07 (7) 08/24 - 08/31 (7) 08/17 - 08/24 (8) 08/10 - 08/17 (7) 08/03 - 08/10 (8) 07/27 - 08/03 (7) 07/20 - 07/27 (7) 07/13 - 07/20 (7) 07/06 - 07/13 (7) 1 pound lean ground beef, browned and drained 1 (28-ounce) jar prepared pasta sauce 25-30 frozen cheese or meat ravioli (I used gluten free; please mind labels!) 2 cups shredded cheese (I used Italian blend-- mozzarella, parmesan, etc) 2 tablespoons warm water Use a 4-quart slow cooker. After browning the meat in a skillet, drain well and add the pasta sauce (save the jar!) to the meat in your saute pan. Stir to combine. Scoop a large spoonful of meat sauce and spread into the bottom of an empty slow cooker. Add a layer of frozen ravioli. Then add another layer of meat sauce. Continue layering until you run out of ravioli and sauce. Sprinkle cheese evenly all over the top. Put 2 tablespoons of water into the empty pasta sauce jar, and shake. Pour this water over the top of your "lasagna." 06/29 - 07/06 (8) 06/22 - 06/29 (7) 06/15 - 06/22 (7) 06/08 - 06/15 (7) 06/01 - 06/08 (7) 05/25 - 06/01 (7) 05/18 - 05/25 (7) 05/11 - 05/18 (7) 05/04 - 05/11 (7) 04/27 - 05/04 (7) 04/20 - 04/27 (7) 04/13 - 04/20 (7) 04/06 - 04/13 (8)

Cover and cook on low for 6-7 hours, or on high for about 4. Your lasagna is done when the pasta on the ravioli is tender and the filling is heated through.

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School starts for us on September 6th. I love having the kids home with me, I really do. But we've done summer. We've had the pool parties, the sleep overs, the camping trips, the roadtrips, and the allday-tv veg days. What's on your back to school menu? other stuff you might like: back to school year resolutions real moms making real money: Amy Lynn Andrews-bloggingwithamy.com back to school, back to work How a Mom Gets Ready for School
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