Oh here I go again, posting a delicious but not pretty slow-cooker meal.  I love the sauce in this dish...there is so much of it!! The extra sauce also makes it perfect to sit on top of a bed of angel hair pasta....yummmm.

This cooked away by its lonesome while I did what it is I do all day. Get that?  So nice to come home to a meal that's hot and ready.  Just boil some pasta and dinner is served.

Do not add any salt or seasonings, the ingredients have plenty to make a flavorful dish.  Let us know how yours turns out. 

FYI...it paired perfectly with our Pinot Blanc...for those of you who have a bottle or two around.

Super Saucy Chicken over Angel Hair Pasta
Serves 6-8

2 lbs skinless, boneless chicken breasts
16 ounces sliced mushrooms, button or shitake
4 Tablespoons butter
1 0.7 ounce package dry Italian dressing mix
2 cans condensed golden mushroom soup
1/2 cup dry white wine
1 8 ounce tub chive & onion cream cheese
Angel hair pasta

Place sliced mushrooms in the bottom of the slow cooker.  Place chicken breasts over the mushrooms.

Melt butter in a saucepan over low heat.  Stir in Italian dressing packet until fully incorporated.  Add soup, wine and cream cheese until fully combined and cream cheese has melted.  Pour sauce over chicken and mushrooms in the slow cooker.

Set slow-cooker on low for 5 hours.  Before serving, remove chicken and coarsely slice.  Place chicken back in the slow cooker to absorb all the sauce.

Make angel hair according to package directions and serve with saucy chicken on top. 

One Year Ago: Cold Sesame Noodles with Golden Garlic
Two Years Ago: Sour Cream-Chocolate Chip Coffee Cake
Three Years Ago: Jalapeno Black Bean Dip

When I think of a special, winter meal, I think of Beef Bourguignonne.  Don’t let the French name scare you, it’s simply beef stew.  It is the epitome of French comfort food and it is classically made with Pinot Noir wine.  And what could be more satisfying than something steaming and rich?  I have tried many versions and have come to settle on this particular recipe.  I especially like to make it the day before and let it sit over night for the flavors to meld, as well as being able to skim the fat that will accumulate on the top.  This works out perfectly for this upcoming Valentine’s Day.  You can cook this up on Monday evening and serve it Tuesday for dinner.  Your family will love you for this one.  This dish will warm their hearts, minds and souls. 

My best results have come when I cut a chuck pot roast into small pieces.  Grocery store stew meat is not the same.  I also include a beef knuckle soup bone which gives an incredible smoothness to the sauce.  You are going to love this recipe!

Beef Bourguignonne
Yields 6 cups

2 lbs. chuck roast, trimmed and cut into 2†cubes
1 bottle (750 ml) Pinot Noir wine
1 yellow onion, diced
1 parsnip, diced
1 rib celery, diced
3 cloves garlic, crushed
2 bay leaves
½ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon cayenne
4 strips thick-sliced bacon, diced
2-4 Tablespoons olive oil
1 beef knuckle soup bone
1 Tablespoon tomato paste
¼ cup brandy
6 sprigs fresh thyme
1 teaspoon whole black peppercorns
8 oz. white mushrooms, halved
8 oz. pearl onions, peeled
1 Tablespoon red wine vinegar
¼ cup chopped fresh parsley
1 Tablespoon lemon zest
Salt & Pepper to taste

Combine wine, vegetables, garlic and bay leaves in a large bowl.  Place meat in a strainer and submerge in the marinade.  Marinate 4 hours but preferably overnight.

Remove meat from marinade and pat dry.  Drain vegetables from marinade, reserving both.  Combine flour and seasonings in a large resealable plastic bag.  Dredge beef in flour mixture.

Sauté bacon in a large Dutch oven over med-high heat until crisp.  Remove with slotted spoon and drain on a paper-towel lined plate.  Brown beef in batches in bacon fat left in pan-do not crowd the pan or meat will not brown well.  Remove browned beef before adding more.  If the pan becomes dry, add a little olive oil.  Remove last batch of meat before continuing.  Preheat oven to 225^o F.   

Sweat reserved vegetables, soup bone and tomato paste in pan, stirring to loosen the browned bits from the bottom.  Cook until vegetables soften, 5 minutes.  Add brandy; cook until evaporated.  Tie thyme and peppercorns in a paper coffee filter; secure with cotton kitchen string.  Add herb bundle, reserved marinade, bacon and beef.  Cover with a tight-fitting lid, transfer to oven and braise 4 hours.

Stir in mushrooms, pearl onions and vinegar.  Return to the oven and cook, covered, until meat is tender, about 2 more hours.  Remove herb bundle and soup bone.  Skim off the fat.

Finish with parsley, lemon zest, salt and pepper to taste.  Serve over mashed potatoes.

Two Years Ago: Stewed White Beans with Tomatoes and Rosemary
Three Years Ago: Peanut Butter-Nutella Brownies

Here's a recipe we did for our wine club members quite awhile back.  We have had so many people ask us to post this recipe because they've either lost it or want to share it with friends. So here it is, we hope you enjoy it!

With Valentine's Day right around the corner, sweets are definitely the center of many gatherings and chocolate is often what we reach for first. By adding wine to this recipe, we improve flavor perception and get this wonderful yummy dessert. It’s magical, especially with all the yummy dipper possibilities

Noble Pig's Chocolate-Pinot Noir Fondue

1 cup heavy cream
1-1/2 teaspoons instant espresso powder
12 ounces milk chocolate chips
2 Tablespoons Noble Pig Pinot Noir wine
2 teaspoons vanilla extract

Dippers…Lady Fingers, Marshmallows, Pound Cake, Bananas, Pretzels, Dried Pineapple Rings, Strawberries, Raspberries, Graham Crackers…the possibilities are endless.

Combine cream and espresso powder over medium heat; bring to a simmer. Add chocolate chips and stir constantly until chocolate melts. Stir in the wine and vanilla extract.

Pour the chocolate sauce into a fondue pot or a small slow cooker to keep warm. Use skewers to dip accompaniments into the chocolate.

Wow, what an awesome idea this is for breakfast, or breakfast for dinner...or a snack.  It's like the whole kit and kaboodle in one bite.  Do you know how hard it is to have the bacon, eggs and toast done at the same time?  Well of course you do, you've tried.  It's a challenge.

So I guess this post has now saved you from morning despair and frustration.  Lucky you.  Oh let's not forget how good these taste....the buttery toast, the salty bacon, the runny egg (or not depending on how long you cook it).  It's just fantastic and a perfect solution to making breakfast for a lot of mouths.  Once they are in the oven, get the coffee goin' and you'll have to time to take the curlers out of your hair before you take the kids to school.  They will be very happy for that.



Look at that, it's just perfect.

Bacon, Egg and Toast Cups
Adapted from Martha Stewart
Serves 6 or more

Cooking spray
6 slices white or whole-wheat sandwich bread
1/4 cup butter, melted
6 slices bacon, preferably thick cut
6 large eggs
Coarse salt and fresh ground pepper

Preheat oven to 375^o F.  Spray 6 standard muffin cups with cooking spray.



With a rolling pin, flatten bread slices slightly and with a 4-1/4" cookie cutter, cut into eight rounds. (Now, most of us don't have a cookie cutter that large.  Flatten your bread and place your largest round cutter on the bread and use as a guide to cut that size hole. 4-1/4" is pretty much what a piece of sandwich bread will measure when flattened. So, you are essentially cutting the largest round you can minus any crust.)  Cut each round in half, then press two halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup.  Use extra bread to patch any gaps on bottom or sides.  Brush bread with melted butter.

In a large skillet, cook bacon over medium, until almost crisp (I cooked my bacon in the oven for 6 minutes on 375^o F.) The bacon will continue to cook in the oven. 



Lay 1 bacon slice in each bread cup and crack an egg over each.  Season with salt and pepper. Place muffin tin on a rimmed cookie sheet to catch any bacon fat.  Bake until egg whites are just set, 20 to 25 minutes. 



And they easily pop right out of the tin.  So perfect.

Bacon, Egg and Toast Cups
Adapted from Martha Stewart
Serves 6 or more

Cooking spray
6 slices white or whole-wheat sandwich bread
1/4 cup butter, melted
6 slices bacon, preferably thick cut
6 large eggs
Coarse salt and fresh ground pepper

Preheat oven to 375^o F. Spray 6 standard muffin cups with cooking spray.

With a rolling pin, flatten bread slices slightly and with a 4-1/4" cookie cutter, cut into eight rounds. (Now, most of us don't have a cookie cutter that large. Flatten your bread and place your largest round cutter on the bread and use as a guide to cut that size hole. 4-1/4" is pretty much what a piece of sandwich bread will measure when flattened. So, you are essentially cutting the largest round you can minus any crust.) Cut each round in half, then press two halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps on bottom or sides. Brush bread with melted butter.

In a large skillet, cook bacon over medium, until almost crisp (I cooked my bacon in the oven for 6 minutes on 375^o F.) The bacon will continue to cook in the oven. Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper.  Place muffin tin on a rimmed cookie sheet to catch any bacon fat. Bake until egg whites are just set, 20 to 25 minutes.

One Year Ago: Sweet and Sour Pork
Two Years Ago: Spike Mendelsohn's Toasted Marshmallow Shake
Three Years Ago: Cheesy Pepperoni Pizza Dip

What a meal.  Busy life = slow-cooking meat = happy family. 

Again, I am embracing the slow-cooker.  It's saving me! However, have you ever been home all day while the slow-cooker is going?  Or worse asleep at night while it's cooking? I feel like I snack more while those amazing smells are wafting from the kitchen.  Then the kids come home from school and whine until dinner because they smell the food too.  And want it.  Oh well, a small price to pay for an awesome meal.

This pork, is melt in your mouth delicious.  And you can literally throw it together in 5 minutes and be on your merry way.  When you get home you will have a fabulous, slightly sweet and savory meal that goes QUITE well with mashed potatoes.  And there is so much juice to pour over the meat, leaving it moist and yummy. Ah, bliss.

We will be doing this one again and again this winter.

Slow-Cooker Roast Pork with Cranberry-Pineapple Sauce
Serves six

1 boneless pork roast, about 4 to 5 pounds, remove any string that might be holding it together
Kosher salt and fresh ground pepper
Garlic powder
1 (20 ounce) can crushed pineapple
1 can whole berry cranberry sauce
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher salt

Remove any string that be tying the pork and pat the roast dry.  Season the roast with Kosher salt, pepper and garlic powder.  (Get the seasoning in all the crevices).  Place roast in the slow-cooker.

In a large bowl mix together pineapple, cranberry sauce, nutmeg, cloves and 1/2 teaspoon Kosher salt.  Pour over the pork in the slow-cooker.  Cover and cook for 7.5 hours on low.

Serve slices of pork with sauce spooned over top.

One Year Ago: Dark Chocolate Espresso Pudding with White Chocolate Whipped Cream

If you are looking for something to make for that next special breakfast....I highly suggest these.  It's a muffin, that tastes like a doughnut.  See, you already feel less guilty just by its shape. Oh yeah, and the fact that it is not fried in oil.

Anyway, I always feel guilty eating doughnuts, I hate that.  Who doesn't want a doughnut with an ice, cold glass of milk?



I can also tell you, these are the perfect after school snack.  Not a lot to say here other than, these are incredible and why not give it a try.

It's a doughnut in a muffin's body.  Utterly genius.

Glazed Doughnut Muffins
From King Arthur Flour
Makes 12 muffins

For the muffins:
1/4 cup butter, room temperature
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup golden brown sugar, packed
2 large eggs
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon table salt
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 Tablespoons butter, melted
1 cup confectioners' sugar, sifted
3/4 teaspoon vanilla
2 Tablespoons hot water

Preheat oven to 425^o F.  Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil and both sugars until smooth, about 2 minutes.  Add eggs, one at a time.  With the mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined.  Mix in the flour alternately with milk until combined.

Spoon batter into cups, filling them to the top. Smooth the tops with the back of a spoon.  Bake until muffin tops are a pale golden brown and spring back to the touch., about 15 to 17 minutes.  Cool muffins in the tin for 5 minutes before removing.  Cool 10 minutes before glazing.

To make the glaze, in a medium bowl, combine all ingredients and mix with a spoon until smooth.

When the muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden (about 2 minutes).  Dip a second time and allow to harden again. Serve.

One Year Ago: Rugelach
Three Years Ago: Cranking It Up

I have to say I was a little obsessed with this recipe once I saw it.  You know what I mean, you see something you have a taste for and can't stop thinking about it until you make it happen.  This particular recipe popped into my Twitter feed from another blogger and I just had to try it.

I'm so glad I did.  I knew it was going to have that fresh taste I was craving.  Plus, it's visually pleasing with all the ingredients it's topped with . And let me say, DON'T skip any of the garnish bling, it's what makes this soup "the bomb". Especially the lime juice...lots of lime squirts! And if you are worried about the jalapeno garnish, slice it thin and it does not burn you or your mouth. It just tastes fresh.

Here were my husband's comments while he was eating, "Mmmm, this is restaurant quality. Fine restaurant quality soup. Slurp, slurp. Yep, I give it a ten.  I'll have a second bowl.  I'll only drop it to a nine if it gives me gas."  Yeah, well, just in case your wondering, it remains a ten. Sheesh.

So I highly, highly recommend this soup. It's fabulous, fabulous!!

Slow Cooker Thai Chicken Noodle Soup
From Bev Cooks
Serves 4 entree size or 6 first course size

3 boneless, skinless chicken breasts
3 or 4 cloves garlic, minced
2 Tablespoons freshly minced ginger
2 (13.5 oz) cans coconut milk
4 cups chicken stock
3 Tablespoons soy sauce
4 oz thin rice noodles (in the Asian section)
2 red bell peppers, diced
2 cups fresh bean sprouts
2 jalapenos, thinly sliced
2 limes
cilantro for garnish
coarse salt and freshly ground pepper

In a slow cooker, add coconut milk, chicken stock, garlic, ginger, soy sauce, chicken, and a pinch of salt and pepper.  Cook on high for 3 hours.

Using tongs, remove chicken and pull apart/shred with to forks.  Return chicken to pot.  Add the rice noodles, bell pepper and bean sprouts.  Cook 30 more minutes.  Season with salt and pepper to your liking.

Serve each bowl garnished with jalapenos, cilantro and lots and lots of lime juice.

Two Years Ago: Double-Chocolate Peppermint Bark
Three Years Ago: Potato Chip Cookie

I have to say, I love something a little sweet after my meal.  Especially lunch.  I feel it's time to revive the "after lunch dessert" movement.  Wait, is that actually a movement?

Anyway, this was our after lunch dessert and let me just say, its lemony-goodness hit the spot.

If I didn't have to finish making lunch for my family, getting everyone a different drink, cleaning up spilled milk and washing the dishes...I could have taken a picture right away and you would have seen that this dessert comes out of the oven all puffed up and beautiful. If you serve them right away, they will look that way.  My food blog fantasy is to have a team of people ready to take pics as soon as things emerge from the oven....prolly' not gonna happen.

This sweet little dessert (that by the way is low-cal), has a delicate sauce on the bottom....a nice little surprise.  It's perfection. Make it soon, you will love it too.

Lemon Pudding Cakes
From Everyday Food
Serves 8

2 Tablespoons unsalted butter, melted, plus more, room temperature for ramekins
1/3 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon table salt
3 large eggs, separated
3/4 cup granulated sugar
1 teaspoon finely grated lemon zest, plus 1/3 cup lemon juice (2 lemons)
1-1/4 cups whole milk
confectioners' sugar for serving

Preheat oven to 325^o.  Butter eight 6 ounce ramekins.  Set in a shallow baking pan.  In a medium bowl, combine flour, baking powder and salt.

In a large bowl, whisk together egg yolks with 1/2 cup granulated sugar until pale and smooth.  Whisk in butter, lemon zest and juice, milk and flour mixture.

In a large bowl, using an electric mixer, beat egg whites with 1/4 cup granulated sugar until stiff peaks form, 5 minutes; fold into batter.  With a ladle, divide batter among ramekins (keeping sides clean).  Pour enough hot water into baking pan to come halfway up sides of ramekins.  Bake until cakes are puffed and slightly golden on top, 30 minutes.  Dust with confectioners' sugar and serve immediately.



Baking the cakes in a water bath creates an even, gentle cooking environment when lends to a mist, silky texture.

per serv: 169 calories; 6 g fat (3 g sat fat); 4 g protein; 26 g carb; 0 g fiber

I have finally, finally, bought a slow-cooker.  I'm not sure what took me so long.  Well, I did have this old one for a while.  It was blue and ugly...with flowers on it.  It made me feel old. And it was nothing like the ones they have now.  Anyway, the verdict is....I love my new kitchen appliance. 

I was really excited to try this recipe.  I loved the idea of a tomato-based beef stew, instead of just the "brown" stew taste. You know what I mean.  Let me just tell you, it's delicious.  It was a thumb's up from the family.

The meat was so tender.  I will admit I did spend some extra time cutting away all the fat from the roast, it's worth it.  Using a beef chuck roast instead of stew meat also allows for a better tasting stew.  If you are lucky enough to have a great butcher who will cut a roast into 1" pieces for you....ask him!

You'll have to try it for yourself and let us know what you think. This is also lower calorie than most beef stew recipes so enjoy that benefit as well.

Slow-Cooker Beef & Tomato Stew
From Everyday Food
Serves 6

1 Tablespoon extra-virgin olive oil
1 large yellow onion, diced small
3 medium carrots, cut into 1/4" rounds
3 celery stalks, cut into 1/4" pieces
2 pounds beef chuck, fat-trimmed, cut into 1" pieces
1 can (28 ounces) crushed tomatoes
1 cup chicken broth/stock
3 garlic cloves, smashed and peeled
coarse salt and ground pepper
4 cups cooked brown rice*
6 Tablespoons nonfat plain Greek yogurt (or sour cream if calories are not an issue)
1/3 cup chopped fresh parsley

In a large skillet, heat oil over medium.  Add onion, carrots and celery and cook, stirring frequently, until vegetables are softened, 10 minutes.  Transfer mixture to a 5 - 7 quart slow-cooker and add beef, tomatoes, broth, garlic, 1 teaspoon salt and 1/4 teaspoon pepper.

Cover and cook on high, 6 hours, stirring occasionally (every 1-1/2 hours).  To serve, divide brown rice and stew among six bowls and top with yogurt and parsley. (to store, refrigerate stew in an airtight container, up to 3 days, or freeze up three months.)

*You can use bulgur in place of brown rice.

per serving: 486 cal; 19 g fat (7 g sat fat); 32 g protein; 47 g carb; 7 g fiber

 

I was lucky enough to receive some exceptional spices from Penzey's this holiday season.  Thanks Sarah and Joey!! I have been dying to actually go to Penzey's myself but have yet to make it out there.  Their quality of merchandise is superb and as we all know, quality spices make a difference.

Along with my boxes of spices came fresh, whole nutmegs, cinnamon sticks and bay leaves.  A book of recipes was also included, which is where this particular rendition of Banana Muffins came from.  Everything in the mini is always so cute.

They were easy to make and tasted perfectly-perfect.  The fresh spices made such a difference in the taste, they disappeared in two days!  My oldest boy is already begging for more.

Gram's Banana Muffins
From Penzey's
Makes 48 mini muffins

2 cups flour
1 Tablespoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 cup buttermilk
2 very ripe bananas, mashed
1/2 cups nuts, raisins or chocolate chips (optional)
Confectioner's sugar for dusting

Preheat oven to 375^o.  Grease and flour muffin tins (I used PAM).  Combine flour, baking soda and salt and sift into a medium bowl.  In a large bowl cream butter and sugar until fluffy.  Add eggs, vanilla and spices, beating well.  Blend in buttermilk, then alternate adding bananas and flour mixture plus optional ingredients until batter is smooth and well-mixed.  Spoon into tins, cook on center rack, about 20 minutes.  Let cool in pans a few minutes and then turn onto wire racks. Dust with confectioner's sugar when cool.



One Year Ago: Hot Chocolate Cupcakes
Two Years Ago: Guinness Stout Ginger Cake