Dinner
This slow cooker roast has been all over Pinterest for a while now so I think I am definitely behind on making this. For those of you that have not seen it or tried it, I highly suggest you give it a try! Although this was good the first night, I actually enjoyed it better the second day!! I added the vegetables into the slow cooker in the last two hours of cooking. There are a number of recipes that serve this with mashed potatoes or roasted veggies on the side! Totally your choice!
INGREDIENTS
1 – 3 pound chuck roast
1 – 1 ounce package of DRY ranch seasoning mix
1 – 1 ounce package of DRY au jus gravy mix
1 stick of unsalted butter
5-6 jarred pepperoncini
OPTIONAL
Baby carrots
1 onion, sliced
Small baby potatoes, sliced in half
DIRECTIONS
Add the roast into the insert of your slow cooker and sprinkle the dry ranch seasoning over the roast and do the same with the au jus mix. Place the stick of butter on top of the roast, and last but not least, add the pepperoncini to the crock pot. Cook on low for 6 hours. At the six hour time, add the vegetables and continue cooking for two more hours, making the total cook time 8 hours. Shred the meat and serve warm.
Enjoy!
The sauce on this chicken is so good! Lick your fingers, lick the plate good! I made the sauce the day before I was going to grill the chicken, I let the sauce cool and marinated the chicken overnight and it was worth every bit of prep time! You could use boneless skinless chicken breasts but I highly recommend the thighs as they were incredibly tender and juicy. I will be making this often throughout the summer!
INGREDIENTS
6 boneless, skinless chicken thighs
2/3 cup ketchup
4 Tablespoons honey
4 Tablespoons low sodium soy sauce
2 limes zested and juiced
2 teaspoons fresh grated ginger
4 Tablespoons brown sugar
Skewers for grilling (soaked in water for at least 30 minutes)
DIRECTIONS
Place all of the ingredients except chicken into a small saucepan. Bring the sauce to a boil, reduce heat and simmer for two to three minutes while stirring. Remove from heat and let completely cool. Cut your chicken into bite size pieces and place in a Ziploc bag. Once the sauce has completely cooled add HALF of the sauce to the bag with the chicken and reserve the rest of the sauce for basting while grilling the chicken. Let marinate for a couple hours or overnight.
When you are ready to cook preheat your grill to a medium heat. Skewer your chicken pieces and place on the grill cooking and basting with the reserved sauce until chicken is completely cooked through.
Serve warm.
Enjoy!
This can be found on the website www.lovelauralee.com
I was a little concerned that this burger was going to be overpowering with the buffalo sauce, but I was pleasantly surprised as that was not the case. The chicken was so full of flavor and so moist! I was also a little worried when I was forming the patties that the mixture was too loose. I made the patties in the morning, put them in the fridge and cooked them in the afternoon. You cannot taste the grated zucchini at all! No joke… cannot taste it !! Don’t leave the frito’s out, you really need the texture and crunch on this burger! This burger gets a huge thumbs up from us! Healthy or healthier and full of flavor, juicy and oh so tasty! It’s a keeper!!
INGREDIENTS
1 pound ground chicken
1/2 cup grated zucchini
1 shallot, grated
1 cup Panko bread crumbs
1 egg, slightly beaten
1/4 cup buffalo hot sauce
Salt
Pepper
4 hamburger buns (toasted or not)
1 cup of corn chips
For the slaw
1 package already grated and mixed slaw mix (I used a little less than half the bag)
2 Tablespoons buttermilk
1 Tablespoon mayonnaise
1 Tablespoon white wine vinegar
1 Tablespoon buffalo hot sauce
2 Tablespoons blue cheese
DIRECTIONS
Preheat grill to medium heat. Place the mixed slaw in a large bowl. Then mix the remaining ingredients in a small bowl and mix well. Pour over the slaw mix and mix well coating all of the cabbage mixture.
To make the burgers add ground chicken, grated zucchini , shallot, panko, egg, hot sauce, salt and pepper into a large bowl and mix well. Form into four patties and grill over medium heat for five minutes per side. When the patties are almost done, top with a little bit of blue cheese and let melt. You can cover the burgers with foil to help the cheese melt. Takes about one minute.
To assemble the burgers place a chicken patty on top of a+ bun. Top with slaw and a handful of corn chips. Spread some mayonnaise on the top bun and place on top of the burgers.
Serve warm.
Enjoy!
This recipe is slightly adapted from Daphne Oz and the Chew Television Show.
This burger recipe was shared with me a number of years ago from our friends Dick and Lynn. It has been one of their favorite burgers for a long time so I knew I had to try it too! I am so glad I made these as they are delicious and a serious rival to my long time favorite Tex Mex turkey burger!! I have to say I was slightly skeptical with the cranberry sauce but with the addition to the mayo it really cuts through the tartness of the cranberry sauce. I highly recommend this burger. It is a favorite of not only Dick and Lynn, but now a favorite of ours too!
INGREDIENTS
2 small Granny Smith apples
1 celery rib, chopped
1 small onion, chopped
1 teaspoon poultry seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 pounds ground turkey
Mayonnaise
Lettuce leaves
1 cup organic whole cranberry sauce
4-6 hamburger buns (toasted or not)
DIRECTIONS
Preheat your grill to medium heat. Finely chop ONE of the Granny Smith apples and place in a large bowl with the chopped celery, chopped onion, poultry seasoning, salt, pepper and turkey. Mix well to combine. Depending on how big you want your burger, form into four or six patties. When your grill is heated, add the patties to your grill and cook until fully cooked through. (meat thermometer should read 165, and juices should run clear)
While your burgers are cooking, thinly slice your second Granny Smith apple and set aside. Place a piece or two of lettuce on the bottom of one of your hamburger buns, top lettuce with one of the turkey burgers and add a couple pieces of sliced Granny Smith apples. Add some of the cranberry sauce and top the top portion of the hamburger bun with mayonnaise. Add top bun to burger and serve warm.
Enjoy!
This recipe originally came from Taste of Home magazine. I have slightly adapted the original recipe.
The posts this week are all about farmer’s markets! A couple of weeks ago
my friend Rosalie went to a farmer’s market in Northern NH and brought me home a fantastic product that she has used many times and really enjoys! She bought me some Chipolte Cream Sauce from a company called Vermont Signature Sauces. They have a number of products and sauces and after tasting the cream sauce I am looking forward to trying more!
Rosalie and I also went to the Portsmouth NH farmer’s market. It is one of my favorite farmer’s markets. They have a number of
farms and vendors, along with live music and plenty of food to sample along the way. Not to mention a beautiful view! With spring in full motion and summer just around the corner, help support your local farmer and find a local farmer’s market near you ! In my area alone we have 6-7 in the immediate area. (Dover, Durham, Portsmouth, Somersworth, Milton and Rollinsford to just name a few.
On to the Vermont Signature Sauce review of the Chipotle Cream Sauce. I simply sliced up three boneless, skinless chicken breasts into bite size pieces and browned them up in a large saucepan and cooked the chicken through. I then added the cream sauce and warmed everything through and served over jasmine rice! This made dinner so simple and the sauce was delicious. The sauce was creamy and a little smokey. I served this with a small side salad and dinner was on the table in about 20 minutes!
Vermont Signature Sauces also known as La Maison Gourmet Gravies has eight sauces currently to choose from. They have Burgundy Peppercorn, Chipotle Cream, Coconut Red Curry, Marsala with Mushrooms, Pomegranate with Saffron, Savory Orange and Sherried mushrooms. I think I will be trying the Coconut Red Curry sauce next!!
If you want to try these delectable sauces they can be found at various markets and store as well as on line at www.vermontsignaturesauces.com
Tomorrow, I have a special guest post. So stay tuned for another farmer’s market find and another product review!
Enjoy!
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