How to Roast a Whole Chicken in the Crockpot!!

Wayne County Mom Shares How to Roast a Whole Chicken in the Crockpot

Prep time

10 mins

Cook time

5 hours

Total time

5 hours 10 mins

Serves: 4-5

Ingredients

• 1 (4lb) whole chicken, insides removed and washed/patted dry
• ½ TB of paprika
• 2 TB all purpose seasoning ( such as Mrs. Dash or Archer Farms House Blend)
• ½ TB garlic powder
• 1 tsp salt

Make Chicken Salad with Avocado.

Courtesy of www.avocadosfrommexico.com

Instructions

1. Start by mixing together paprika, all purpose seasoning, garlic powder and salt.
2. Place 4 medium sized foil balls in bottom of crockpot. This will act as a stand to prevent the chicken from drying out.
3. Rub seasoning over your entire chicken (including the inside of the bird). Place on top of foil balls. Cover and cook on HIGH for 4 - 4½ hours, or LOW for 6½ - 8 hours.

Rainbow Pinwheel Cookies

1 

bag (17.5 oz) Betty Crocker® Sugar Cookie Mix, mixed per package directions

Liquid 

food coloring, as desired

Rainbow 

sprinkles, if desired

DIRECTIONS

• Preheat oven to 350°F.
• For rainbow pinwheels, divide dough evenly into five bowls, and color each with a different color liquid food coloring. (We used McCormick Neon shades in pink, green, blue and purple, as well as the yellow from the standard pack).
• Roll each color dough into 14 grape-sized balls.
• Combine a ball of each color and quickly roll into a larger ball. It will look like a little beachball.
• Then roll that ball between your hands and the counter or cutting board until you have a cylinder about 6 inches long.
• Starting from one end of the cylinder, roll the dough into a coil, twisting the cylinder as you go.
• Roll edges of the cookie in sprinkles.
• Repeat with remaining cookies.
• Bake the cookies for 10 to 11 minutes, or until done (fully done middle with the barest touch of golden brown on the edges).
  

Onions!

I love onions and I feel like in my heart I have always known that there is a right  and a wrong way to love an onion. ️Thanks  to www.diy.blogspot.ca, we can use the right onion at the right time. 

Pizza Casserole

16oz. box

elbow macaroni or sea shells

1 lb

ground beef

2 jar(s)

(16-oz.size) pizza sauce or make a large pot of homemade pizza sauce

4 Tbsp

olive oil, extra virgin

2 clove

garlic chopped

1 medium

bell pepper diced

1 medium onion diced

1 pkg

mushroom pieces

1 can(s)

4.25 sliced black olives

1 Tbsp

Italian seasoning

1 pkg

pepperioni sliced

12 oz

package of shredded mozzarella cheese

1 c

water

1 Tbsp

oregano, dried

1 can(s)

10 oz. rotel diced tomatoes and chilies this is optional add only if you like spicy

Directions

Step-By-Step

1

 Prepare the pasta as directed remembering to salt the water while boiling macaroni. Drain and set aside in a large mixing bowl

2

 In a large deep skillet brown the ground beef drain and set aside.

3

 In the same skillet over medium heat put in the olive oil and lightly saute the garlic, onion, and bell pepper until a little tender.

4

 Add the sauce, ground beef, Italian seasoning, and the water. Stir together and let simmer about 5 min.

5

 Pour over macaroni add the mushrooms and black olives. Stir all ingredients together pour in a 9x13 deep dish pan.

6

 Cover the top of casserole with the shredded cheese then layer the pepperoni across the top.

7

 Bake in a 350 degree oven for about 20 minutes or until the cheese is bubbling. Pepperoni and cheese should look like a pizza when ready.

Tomato Avocado Melt

Eating Clean: Broccoli and Cheese Rice

Ingredients:

• 2 cups of cooked brown rice (or other whole grain)
• 1 ½ cups shredded reduced fat Cheddar cheese, divided (NOT fat free… unless you like the sensation of eating plastic) (I did half of the cheese as Parmesan Cheese)
• 1 ½ cups cooked, chopped chicken breast 
• ½ cup cottage cheese or plain yogurt
• ½ cup of finely chopped onion
• 1/3 cup egg whites (or 2 egg whites)
• 1 cup chopped broccoli
• 1 tbsp chopped green chilies, drained (optional)
• ¼ cup finely chopped cilantro (optional)

ONE: Preheat oven to 350 degrees. Combine rice, 1 cup cheese, chicken, cottage cheese/yogurt, broccoli, onion, egg whites, green chilies, and cilantro in a large bowl; Mix well. 
TWO: Spray an 8x8 inch glass baking dish with cooking spray and dump the rice mixture in. Top with the remaining ½ cup of cheese.
THREE: Bake 45 to 50 minutes until the cheese on top is melted and bubbly. 

Kale and Goat Cheese Pizza

KALE GOAT CHEESE PIZZA

Miryam's original recipe from Eat Good 4 Life

Yield: 12 slices

Total Time: 25 minutes

INGREDIENTS:

3 cups fresh kale, chopped
5 oz goat cheese
2-3 tomatoes, quartered
2 lbs mozzarella cheese, shredded
2 prepared whole wheat pizza dough, or store bought
1 lb tomato sauce, any favorite kind

DIRECTIONS:

Preheat your oven to 400F.

On a flat surface, like your kitchen counter, place some whole wheat flour to prevent the dough from sticking. Roll out your pizza dough with a rolling pin in a rectangular shape and place the pizza dough onto the the rectangular baking cookie sheet making sure you reach the edges. My cookie sheet dimensions were 16.5 x 11.38 x 1 inches. Repeat this with the second pizza dough.

Divide the sauce among the two pizzas making sure to spread the sauce to the edges. Divide the shredded mozzarella cheese between the two pizzas and top with the chopped kale and tomatoes followed by the goat cheese.

Bake the pizzas in the preheated oven for 16-18 minutes. When baked, top the pizzas with some chopped red pepper flakes if desired.

Read more at http://www.eatgood4life.com/kale-goat-cheese-pizza/#cE1h7s2Y8dEPevuV.99

Using Yogurt as a Cooking Substitute

Healthy living may start with a bunch of substitutions so that you don't have to give up everything you love. Kick up the health value of your recipes with a little help from this secret (sometimes not-so-secret) ingredient: GREEK YOGURT. The chart below is from Chobani, but you may use any kind of greek yogurt in your recipes as a substitute. 

Salted Caramel Brownies

Salted Caramel Brownies

I used my standard approach to salted caramel, but I dialed back the heavy cream so that it would be less soft, and therefore better able to hold up in the batter. The brownie is my one-bowl favorite, with less salt and sugar to compensate for the sweetness and extra salt in the caramel. The result is a soft, messy brownie that it much, much, much easier to cut neatly if placed in the freezer until semi-firm.

Makes 1 8×8 pan of brownies which you can cut into 16 2-inch squares, 25 smaller squares, or even 32 2×1-inch bites.

Caramel
1/2 cup granulated sugar
4 tablespoons unsalted butter (or salted, but then ease up on the sea salt)
Heaped 1/4 teaspoon flaky sea salt (or 1/8 teaspoon table salt, more to taste)
3 tablespoons heavy cream

Brownie
3 ounces (85 grams) unsweetened chocolate, roughly chopped
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 cup (200 grams) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
Heaped 1/4 teaspoon flaky sea salt or 1/8 teaspoon table salt
2/3 cup (85 grams) all-purpose flour

Make caramel: Set a square of parchment paper over a medium-sized plate. Lightly butter or coat the parchment with a spray oil, just as an added security measure.

In a medium, dry saucepan over medium-high heat, melt your sugar; this will take about 5 minutes, stirring if necessary to break up large chunks. By the time it is all melted, if should be a nice copper color; if not, cook until it is. Remove from heat and stir in butter. It may not incorporate entirely but do your best. Stir in cream and salt and return saucepan to the stove over medium-high heat, bringing it back to a simmer and melted again any sugar that solidified. Cook bubbling caramel for a few minutes more, until it is a shade darker.

Pour out onto parchment-covered plate and transfer plate to your freezer. Freeze until solidified, which can take anywhere from 20 to 30 minutes in a decent freezer to 40 minutes in my terrible one.

Meanwhile, or when your caramel is almost firm, make your brownies: Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides. Butter the parchment or spray it with a nonstick cooking spray.

In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula.

Assemble brownies: When caramel is firm, remove it from the freezer and chop it into rough 1-inch squares. Gently fold all but a small amount of caramel bits into batter. Scrape batter into prepared pan, spreading until mostly even. Scatter remaining caramel bits on top. Bake in heated oven for 30 minutes, until a toothpick inserted into the center comes out clean.

*Cool thoroughly — a process that can be hastened in the freezer, which will also produce cleaner cuts — and cut into squares or other desired shapes.

Caramel Cheesecake Bites

MINI CHEESECAKE VANILLE- ALMOND BUTTER SALTED CARAMEL

The basic crust :

About 1 cup of Graham crackers crumbled 

Melted butter 70g

40g blanched almonds crushed 

Cheese Cake :

800g Philadelphia cream cheese

100g sugar

1 tablespoon vanilla extract

4 eggs

The salted butter caramel :

80 g of powdered sugar

10 cl cream

40g salted butter

3 pinches of sea salt

Directions:

Chop the blanched almonds . Cut with cookie crumbs in a blender and add the chopped almonds biscuits . Add the melted butter and mix again.

Cover pan mini hinges with parchment paper , place cookie crumbs and pack the bottom of the pan and the edges. Freeze time to prepare the cream.

Preheat oven to 325 degrees

In a bowl , mix the Philadelphia using a wooden spoon , then add sugar and vanilla. Mix everything . Add eggs one at a time . Mix after each egg briefly. Avoid mixing too much, the cream should not be too liquid.

Pour this mixture over crust and bake biscuit 1 hour and then cool off in the oven. Then place in the fridge for 24 hours.

For the caramel :

Put the sugar in a saucepan and heat over low heat ultra .

Melt ; without stirring; sugar to obtain a light amber caramel.

Meanwhile , heat the cream so that it is just simmering .

When sugar is liquid, add the cream off the heat . Mix well (if caramel pieces are formed, dissolve by delivering the pan on ultra low heat , stirring ) . Then add still off the heat the butter , mix and add the salt. Stir and put in a jar. Close and store at room temperature.

To serve , unmold the cheesecake onto a serving platter.

Roasted Garlic Chicken

Ingredients

8 chicken thighs

Kosher salt and freshly ground black pepper

1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)

3 tablespoons olive oil

1 tablespoon butter

2 teaspoons poultry seasoning 

1 teaspoon flour

1/4 cup chicken stock

1/2 lemon, juiced

Bread, for serving

Directions

Preheat the oven to 350 degrees F.
Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence or poultry seasoning. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.

Betty Crocker Watermelon Cupcakes

These turned out so YUMMY! Instead of oil, I used 1/2 cup of real butter. It really does make a difference and as always, use a timer for mixing any box cake mix and follow the directions exactly. They spent countless hours trying to figure our what works and trust me, when you mix it exactly 2 minutes, it makes a difference!

New Dining in Detroit

Check out some of  the new dining places in Detroit. they are sprouting up all over the place!! Don't miss out.


Downtown Louie’s Lounge, 30 Clifford: A hidden gem just west of Woodward and south of Grand Circus Park, Downtown Louie’s boasts of well-prepared mid-priced salads, sandwiches, burgers and more. (www.downtownlouieslounge.com)

Taqo Detroit, 22 W. Adams: Opened July 1, this three-level, 5,000-square-foot restaurant features a big Mexican menu with coastal influences and terrific street-style tacos. Near Comerica Park, across the street from Grand Circus Park. (www.taqodetroit.com)

The Grille Midtown, 3919 Woodward: With its dove gray brick walls, handsome bar and polished urban vibe, the Grille is a delightful, casually upscale addition to Midtown. Its well-executed dishes range from big salads and juicy burgers to steaks, seafood and pasta. Delicious brunch dishes. (www.thegrillemidtown.com)

Dime Store, 719 Griswold: Serving a stylish breakfast and lunch menu, plus cocktails, Dime Store calls itself an “American Brunch Bar” — an unmistakable signal that it won’t be your average local diner. With chef Josh Taylor creating dishes like Bacon-Arugula Benny with Spicy Hash and architect Ron Rea cooking up a cool interior, it promises to bring a fresh young vibe to Chrysler House at Fort and Griswold. The brunch is certainly foodgasm worthy. (www.eatdimestore.com)

Mediterranean Chicken

Ingredients: (4-6 servings)

• 1 pound chicken breast tenderloins
• Greek seasoning (I used the no-salt version)
• optional - Feiny's veggie rub seasoning 
• 4 Tablespoons extra virgin olive oil (EVOO)
• 4 tsp chopped garlic (about 4 large cloves)
• 2 Tbsp shallots, chopped
• 6 Tablespoons jarred sun dried tomato bruschetta (or sun dried tomatoes in oil)
• 1 cup dry white wine (I used Pinot Grigio)
• 2 cups chicken stock
• 1 Tbsp corn starch
• 4 oz package of crumbled feta cheese
• 6 Tablespoons butter
• 2 cups fresh baby spinach, stems removed
• 1 lb cooked penne noodles, al dente, drained and rinsed
• kosher salt and black pepper to taste
• 1/2 cup toasted pine nuts
• additional sun dried tomatoes 
• sliced black olives to garnish

Make ahead time savers: 

You can make the garlic wine sauce ahead of time and store it in the refrigerator.  You can make, drain, and rinse the pasta ahead of time.  Then when you want to cook dinner, all you need to do is cook the chicken and throw it all together.

Also, get all of your veggies chopped before beginning.  I have a great helper for this type of thing!  Remember, there's always some aspect of a recipe that the kids can help with!  My spinach didn't necessarily NEED to be chopped, but it gave Lily a sense of being needed and involved.  And this is just as important as any of the rest of the things you do! 

Step-by-Step:

Garlic wine sauce - 

To a sauce pan, add olive oil,  half the garlic and half the shallots.  Saute them until golden brown, then add the white wine.  Allow it to come up to a boil, then reduce by half, stirring frequently.   The sauce can be stored in the refrigerator until you need it if you are making it ahead of time.

2 Tablespoons olive oil

2 teaspoons chopped garlic

1 Tablespoon chopped shallots

Allow them to saute until they start to become golden and soft.

Once the garlic and shallots are golden, add in the wine.  I keep some of these small individual bottles of wine just for cooking.  They are usually just the right amount for a recipe, and I don't have to worry about saving the leftovers.  They usually come in a 4-pack. 

1 cup of dry white wine (I'm using Pinot Grigio today)

In a measuring cup or bowl, stir together the cold chicken stock and corn starch to make a slurry.   The slurry will keep the corn starch from lumping up on you when you add it to the hot wine sauce.

2 cups chicken stock

1 Tbsp corn starch

Add the slurry to the reduced wine sauce.  Bring to a boil, then reduce to a medium simmer for about 10 minutes until it has thickened up a bit.  Season to taste with kosher salt and black pepper.  

chicken stock + corn starch slurry

kosher salt

black pepper

Strain the sauce and discard the garlic and shallots to complete the sauce.

I ended up with a little over 1 1/2 cups of sauce after the reduction, etc.  If you are making the sauce ahead of time, you can cover and refrigerate it now.