Tuesday, October 28, 2008

Roasted Red Potatoes

This was the perfect side dish to the Crockpot Roast Chicken last night! I improvised with what I had and it turned out great. I'm sure there are lots of versions floating around there but this is what I came up with.


5-6 larger Red Potatoes (or the smaller ones too, I made enough for 2 plus leftovers)
1.5 T Minced Garlic or 2-3 cloves of garlic
2 T Rosemary
Kosher Salt
Ground Pepper
2 T Olive Oil


I washed off the potatoes and cut into 6ths and 8ths because they were so big. If you have smaller ones quarter or halves are fine. I tossed them in a bowl with the oil and seasonings and mixed them all together to coat everything evenly. Lay them out on a baking sheet. Bake for 25-30 minutes at 450*-500* depending on your oven, flipping at least once. I actually cooked ours for 20 min at 450*, flipped, and then another 10 minutes at 500*. They were crispy and golden on the outside and perfectly cooked on the inside. Plus, the house smelled excellent while they were roasting away!


Crockpot Roast Chicken

So I'm sure everyone knows that Crockpot cooking is simple, delicious, easy, and pretty darn near impossible to screw up. This recipe proves all 4 to be true.

1 Whole Chicken (my 6lb chicken fit well into the 6qt. crockpot)
Herbs/Seasoning to taste (I used Rosemary)
1 Onion

So the carrots didn't really add anything for this but I had in mind that we would be eating them so they can be (and will be for us) excluded in the future.

I skinned the chicken after reading Stephanie's post about globs of chicken fat simmering all day. UGH I think I just dry heaved thinking about it. Anyways, I got as much of the fat/skin as I could and just today relized that using my Chicken Shears would have made things much easier than my chefs knife. I'll know for next time.

I bought a Tyson chicken that luckily didn't have the neck and giblets waiting for me inside. If yours does, remove that stuff and try not to gag. I cut the onion in pieces and stuffed about 1/3 of it into the cavity after sprinkling with salt and pepper. Season the rest of the chicken with the salt, pepper, and herbs as desired. I tossed the remaining onion and the carrot slices in the crockpot and placed the chicken on top. No liquid necessary. This made plenty on it's own. I cooked it on low for about 9 hours and then switched to warm until dinner. (Cook 8-10 hours on low or 6-8 on high depending on the size of your bird)

This was a fantastic and tasty chicken that stayed unbelievably moist, plus it just fell away from the bones it was so tender. I was pleasantly surprised since I had removed the skin and it wasn't greasy like it usually is. I will continue to use this recipe as a base for lots of other things.
Now, what to do with the leftovers?

Monday, October 27, 2008

Menu Planning Monday

Well, I missed last week so I guess this isn't a habit yet, but I remembered today! The menu is still in process though.

Monday: Crockpot Roast Chicken (if a success will post recipe!)
Red Potatoes with Rosemary and Garlic
Tuesday- Pork Chops
Thursday- Taco Thursday!
Friday-Pot Roast? Something Halloween-y?

I'll also be making Stephanie's Chicken Broth on Tuesday with the leftover chicken stuff!

Tuesday, October 14, 2008

Crockpot- Beef Tips and Noodles

Now that I've got my new 4qt crockpot (on clearance at Target thankyouverymuch!) I am wanting to use it every day! I made this recipe once before but misplaced it. I couldn't find it this morning so I improvised.

2 lbs. Beef Tips
1 can Healthy Request Cream of Mushroom
1 can Golden Mushroom
1/2 can Beef Broth mixed with 1/2 packet of Lipton Onion Soup Mix (or 1 can French Onion Soup)

Mix soups together in crockpot, add beef tips, stir a bit to coat the meat. Cover and cook on low for 8 hours, high for 4-6 depending on your crockpot.

Serve over wide egg noodles. You could probably add them uncooked to the crock about 30 minutes before serving or cook on the stovetop (thats what I do).


Menu Pan Monday... on Tuesday

So in an effort to keep myself organized and update on more than a monthly basis, I have decided to start participating in Menu Plan Monday hosted by Laura.

P and I tend to eat the same things in rotation but we are trying to find new and fun recipes that are both super easy and super tasty! We plan for the week but leave weekends open. I usually end up scribbling it down on a notebook before heading to the grocery store on Sundays. Now I will be able to refer to Panini Monday instead!

Wednesday- Crockpot Barbeque Chicken
Thursday- Taco Thursday!