Slow Roasted or Slow Cooker Chicken

This is an easy meal that goes into a low oven or slow cooker.  Add some vegetables to the chicken as it cooks for a wonderful, no fuss meal.

Ingredients

1 Tbs. olive oil
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. pepper
4 chicken breasts or thighs
1/2 c. chicken broth
1/2 tsp rosemary

Directions

 Preheat oven to 175°.

In a small bowl, combine olive oil, paprika, garlic powder, seasoned salt, thyme, basil, and pepper. Mix until well blended.

Rub the seasoned oil all over the chicken breast pieces. Make sure that you rub the seasoned oil under the skin for the best flavor. Place the chicken in a cast iron Dutch oven or a slow cooker.

Pour in the chicken broth. Sprinkle the rosemary over the top of the chicken.

Cover and place in the oven or turn the slow cooker pot on low.  Bake or cook 4 to 5 hours or until chicken is done, and the meat is falling off the bone tender. 

Notes

Instead of seasoned salt, use onion salt.

Add some vegetables in with the chicken as it cooks.  You can add sliced carrots, sliced onion, chopped sweet bell pepper, quartered potatoes or chopped celery stalks.

Add 1/2 to 1 tsp. browning sauce to the seasoned oil.

Substitute half of the chicken broth with white wine.

Three Bean Salad

This is an easy recipe that goes together fast. It tastes delicious and is colorful addition to any table.  The sweet and sour dressing is just three ingredients.

Ingredients

2 c. fresh green beans,  or 1 (15 oz.) can green beans, drained
1 (15 oz.) can Kidney beans, drained
1 (15 oz.) can yellow wax beans or garbanzo beans, drained
1 sweet bell pepper, chopped
1 onion, thinly sliced into half rings
1/3 c. apple cider vinegar
3 Tbs. sugar
1/4 c. olive oil
1/2 tsp. salt
1/4 tsp. pepper

Directions

In a bowl, combine green beans, kidney beans, and yellow wax or garbanzo beans, sweet bell pepper, and onion. 

In a small bowl, combine apple cider vinegar, sugar, and olive oil. Mix thoroughly until smooth. Season with salt and pepper.

Pour the dressing over the vegetables  Mix gently, so the dressing gets all over the vegetables. 

Cover the bowl and place in the refrigerator. Chill for at least 4 hours for best flavor before serving.

Gently mix before serving. Serve on a lettuce leaf if desired.  You can also add tomato wedges, diced tomatoes, or crumpled bacon.

Winter Squash Bread Bun Rolls

If you have extra winter squash like butternut or acorn squash, use them to make dinner rolls. These rolls are light and airy. They have a wonderful yellow color and no one will believe that you made them with winter squash.

Ingredients

2 pkg. or 2 Tbs. yeast
1 Tbs. sugar
1/2 c. warm water, 110° to 115°
1 c. warmed milk, 110° to 115°
1 1/2 c. winter squash, cooked and peeled
1/2 c. sugar
2 tsp. salt
6 Tbs. butter
6 c. flour

Directions

Set oven temperature to 375°.  Grease a 13 x 9-inch baking pan or cake pan. You can also use 2 greased 12-inch cast iron skillets.

In a large mixing bowl, combine yeast, sugar, and water.  Stir to mix.  Place in a warm location and allow the yeast to activate.  This takes between 6 and 10 minutes. 

Add milk, squash, sugar,  salt, shortening and 2 c. flour.  Beat well with a wooden spoon. Gradually stir in the remaining flour, about 1/2 c. at a time, until the dough becomes too hard to stir. Turn the dough out onto a lightly floured surface.  Knead the dough with your hands, adding in more flour as necessary. Knead until the dough is smooth and elastic, or about 8 to 10 minutes. 

Place the dough in a lightly greased bowl and cover with a sheet of plastic wrap, or a tea towel. Place in a warm location until the dough doubles in size.  This takes about an hour to 90 minutes. 

Punch dough down. Turn out on a lightly floured surface.  Divide the dough into 12 pieces.  Form the dough into balls between the palms of your hands.  Place in a prepared pan. Cover with a tea towel and place in a warm location to rise until doubled in size.

Bake for 20 to 25 minutes or until golden brown. 

Brush tops of the hot rolls with butter.

Taco Beef Soup

 

We love to eat tacos, but sometimes I like to serve them in a completely different way.  When the weather is turning colder, I start making more soups.  Taco Beef Soup has the great taste of tacos, but served in a bowl. 

Ingredients

1 lb. ground beef
1 onion, diced
1 or 2 jalapeno peppers, diced
2 cloves garlic, minced
2 tsp. cumin
2 tsp. chili powder
1 tsp. paprika
1 tsp. crushed red pepper
3 1/2 c. crushed tomatoes or 2 (14 oz.) cans crushed tomatoes with chilies
1 3/4 c. beef broth
salt and pepper to taste
1 (28 oz.) can black beans or chili beans
1 c. whole kernel corn

Directions

In a Dutch Oven, add ground beef, onion, jalapeno peppers, and garlic. Cook until beef is no longer pink. This takes about 5 to 7 minutes. Drain off excess grease.

Add cumin, chili powder, paprika, and crushed red pepper flakes. Mix well.

Stir in the crushed tomatoes and beef broth.  Cover and simmer for 10 minutes, stirring occasionally.  

Stir in black beans and corn.  Cover and simmer for a couple of minutes, or until everything is bubbling and heated through.

Season with salt and pepper to taste.

Serve.  Top with tortilla chips, sour cream, or shredded cheddar cheese.

Coconut Raspberry Drops

 The holiday season is here and it is time to start baking some delicious treats.  These coconut cookies are tender with flavorful raspberry preserves in the center.  They are easy to make and will disappear just as fast.

Ingredients

1/3 c. butter, softened
3 oz. cream cheese
3/4 c. brown sugar
1 egg
2 tsp. orange juice
1 tsp. almond extract
1 tsp. vanilla
1 1/4 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3 3/4 c. sweetened shredded coconut, divided
1 c. raspberry preserves

Directions

Set oven to 350°.  Get 1 or 2 ungreased cookie sheets. 

In a mixing bowl, combine butter, cream cheese, and sugar. Cream until light and fluffy.

Beat in egg, orange juice, almond and vanilla extract. 

Gradually mix in baking powder, salt and flour. 

Stir in 3 cups coconut. Mix well.

Cover the bowl with a sheet of plastic wrap.  Place in the refrigerator until the mixture is easy to handle. This takes about 30 minutes or so. 

Take a tablespoonful of cookie dough and form into a 1-inch ball between the palms of your hands.   Roll the balls in the remaining coconut. 

Place the balls on a cookie sheet. Using your finger, or the handle of a wooden spoon, make a deep indention in the center of each dough ball. 

Bake for 8 to 10 minutes, or until the cookie edges start to turn a light brown color.  Cool 60 seconds. If the indention has closed or become smaller, use the wooden spoon handle to gently make the indention big again. 

Remove cookies to a wire rack.  Fill the indention with raspberry preserves, strawberry jam, or the flavor you like best in preserves or jam.  Cool completely.

Bacon Baked Beans

Happy Thanksgiving Day!  Today is a day to give thanks to God for all that you have.  Be thankful for  family and friends, the food you have to eat and the home in which you live.

We love baked beans and adding bacon to the mixture is just an added treat to some tasty goodness. This is a quick and easy side dish perfect to go with any meal.

Ingredients

6 slices bacon
2 (16 oz.) cans  pork and beans
1 onion, chopped
1 clove garlic, minced
1 c. brown sugar
3/4 c. ketchup
1/4 c. yellow mustard
1 to 2 Tbs. molasses

Directions

Preheat oven to 350°.

Cut up the bacon into small  pieces.  

In a large cast iron skillet, cook bacon until most of the grease renders out, but the bacon is still flexible. 

Remove the excess grease from the skillet.  Add the pork and beans, onion, brown sugar, ketchup, yellow mustard and molasses.  Stir until thoroughly combined.

Bake uncovered for 45 minutes.  

Notes

You can use cans of baked beans instead of pork and beans. However, reduce the amount of brown sugar or do not add any.  Taste for sweetness first.  If it is needed, then add brown sugar. You don't want this dish that sweet.  

You can use half ketchup and half BBQ sauce for a unique blend of tastes.

If presentation is an issue, transfer everything to a baking dish and place in the oven. We usually leave ours in the cast iron skillet to save on washing dishes.

Candied Sweet Potatoes

This recipe is my mother's, and everyone always raved about how delicious her candied sweet potatoes were. This is a dish she made for every holiday dinner. It is a tradition I carry on with my family.

Ingredients

6 sweet potatoes
1/2 c. butter
1 c. brown sugar
1/2 c. water
1 tsp. salt

Directions

Fill the bottom of a saucepan with about 2-inches of water, or until it reaches just below the bottom of the steaming basket. Bring the water to a boil.

Place the sweet potatoes in the steaming basket. Cover and cook until tender. This takes about 30 minutes.  Drain and allow the sweet potatoes to cool.

Peel the sweet potatoes when cool enough to handle.  Cut lengthwise into 1/2 inch slices. 

In a cast iron skillet over medium heat, melt butter.  Stir in brown sugar, water, and salt.  Cook and stir until sauce is bubbling, and the sugar has completely dissolved.  Add the sliced sweet potatoes carefully into the syrup.  

Cook over low heat for 60 minutes or more until the syrup is thick. Baste the sweet potatoes with the brown sugar syrup occasionally and carefully turn the sweet potatoes over. 

You can also bake this in the oven at 350° for one hour.  Occasionally baste the sweet potatoes with the syrup.