30 03 2010

This is just a note to say we have eaten the leftover slowcooker chicken for 2 meals, and each has been delicious! We took the leftovers and threw them in a pan with whatever spices were near at hand, and then cooked til extra crispy. We then served with a side of mixed veggies that were originally frozen in a big bag from market basket. So that’s 2 meals for 2 people, one chicken @ $7 and 1 bag of frozen veggies @ $1. An excellent budget cooking idea that is both healthy on the wallet and healthy for your body!

I also made stock out of the leftovers. Just the juice, the bones, some leftover mushrooms, and some herbs. Slowcooked for 6 hours on low. Wow! It smelled so good! I will now be using that broth in tonight’s recipe. Stay tuned..

Slowcooker Roast Chicken

28 03 2010

This recipe was inspired by this amazing blog post.

We adapted it by throwing a 7lb roaster chicken i picked up on sale at Market Basket into our slowcooker, covering it with kosher salt and a medley of whatever spices seemed good and available in the pantry (rosemary, thyme, herbs of provence, pepper, cayenne, and some kelp salt).  We threw in some onions in the cavity and a few cloves of garlic, and set the timer for 9 hours.  By the fourth hour of cooking, our apartment was smelling like Boston Market.  When I was a kid, I had a golden retriever who would go nuts in the kitchen whenever we cooked  turkey, scrambled eggs, or opened kraft singles.  Well that was my fiance today cooking the turkey.  It finally got to the point that we had to leave or he might have gone crazy.  We got back with 60 minutes left on the timer and our apartment smelling absolutely incredible.  When the buzzer finally went off..holy sh!t!  Amazing.  Absolutely amazing!

The chicken literally fell off the bone.  and tasted incredible.   in fact, i can’t post any pictures bc my fiance is too busy eating the chicken while i write this post.  if i take much longer, i’m afraid there won’t be much chicken left!

ok, he’s not that bad.  the point is this chicken, and method for cooking it, is fantastic and healthy and tasty!

Note: it also leaves a great set of bones and juice to make a hell of a broth!  I just threw the remaining bones, an additional onion, some  more garlic, mushrooms, and extra spices back into the slowcooker with some extra water and set it to cook for a few more hours.  Once it’s done, I’ll use that to cook with or freeze for later use.  2 birds, 1 stone…

Cranberry-Vidalia Compote

4 02 2009


1 cup fresh/frozen whole cranberries
1 honeybell orange, peeled and cut into little chunks (any orange will do)
1 large Vidalia (or other sweet) onion
1/4 tsp. Penzy’s regular chili pepper (red pepper flakes or cayenne can be substituted)


Put it all into a saucepan, cover, and cook over low heat, stirring occasionally, till the berries have popped and the onion is ‘done’.

Serving suggestion: serve warm with chicken.

Corn tortillas

4 02 2009

i love mexican food.  i mean, i love it so much that taco bell was my “last supper” before i started this whole ordeal.  and tortillas have always been a staple in my fridge.  unfortunately, most of them are gluten, gluten, gluten.  so last night, much to my delight, i found corn tortillas in the supermarket that were made out of nothing but corn, salt, and water.  thrown on the gas burner to blacken a little bit, they were delicious.  they were especially delicious when topped with salsa, a little bit of leftover chicken, and some pancetta that we had made.  of course, while they were cheaper to buy than some of the normal flour tortillas, they still weren’t cheap.  this lead me to wondering about how to make my own.  thanks to a link i saw on a facebook group for gluten-free recipes, i found this video on youtube:

a little research also lead to this recipe (CLICK).  i plan on trying this over the upcoming weekend, but before i do…

anyone else have some suggestions or recipes they have perfected?