Chicken 'n' Dumplings
This shit is incredible. The original recipe calls for a 6 quart crock pot. We have a 4 quart, so all the stuff barely fit in. Next time I do this one I'm going to just use two chicken breasts. If you have a 6 quart, go nuts and follow as is.
1 large onion, diced
1 can (10.5 oz) cream of celery soup
1 can (10.5 oz) cream of chicken soup
1 tablespoon fresh parsley
1 teaspoon poultry seasoning
black pepper to taste
4 (2 for 4 qt crock) skinless boneless chicken breasts
2 cups low sodium chicken broth
2 cups frozen vegetables or peas and carrots, defrosted
1 can (8 pieces) refrigerated biscuits
Add onion to crock pot and top with chicken breasts.
In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
Approximately 1 hour (I allow 60 - 90 minutes) before serving, roll each biscuit thin and flat. Cut into 4 strips. Add vegetables and biscuit strips to the slow cooker and stir.
Shred chicken breasts. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.
This one is great. Many years ago I misguidedly became a vegetarian. One fateful Christmas an aunt brought carnitas to the family Christmas eve party, and fixed me forever. Enjoy it on a small tortilla with diced onion and cilantro.
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt, or more, to taste
1 teaspoon ground black pepper
4 pound pork shoulder, excess fat trimmed
4 cloves garlic, peeled
2 onions, quartered
2 oranges, juiced
2 limes, juiced
In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides.
Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker.
Cover and cook on low heat for 8 hours or high for 4-5 hours.
Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes. Serve immediately
This is a simple recipe, with one, quite pure, objective: Wine that tastes better than wine. We used this for a Thanksgiving party, and found the one adjustment needed to make the recipe perfect. Triple the amount of wine, and brandy.
1 (750 ml) bottle red wine (remember, add two more)
1/4 cup honey
1 orange, zested and juiced
2 cups apple cider
5 whole cloves
4 green cardamom pods
2 cinnamon sticks
1 whole star anise
1/4 cup brandy (3/4 cups! triple!)
Orange slices, for garnish
Cinnamon sticks, for garnish
Add wine, cider, honey, orange zest, and orange juice to a 3-quart or larger slow cooker. Stir to combine. Add the cloves, cardamom, cinnamon, and anise. Cook on low until warm, 30 minutes to one hour, depending on your slow cooker. Stir in the brandy.
Ladle into mugs and serve with an orange slice and cinnamon sticks