Thursday, 15 January 2015

Slow Cooker Whole Chicken

Every single time I cook a whole chicken in the oven, I never cook it long enough and end up having everything else ready but not the chicken. Annoying and irritating to say the least. So when I got a whole chicken on sale recently I decided that when the time came to cook it, I was going to do it in the slow cooker.

I found this recipe here: and I modified the ever living crap out of it. What I'm going to post is what I actually did. I can't say if the original recipe is good or not, but I can say that what I did is absolutely amazing and I will do it again.

1 whole chicken
1 onion, diced
4 carrots, peeled and cut into inch-long halves/quarters
2 tsp paprika
1 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

1. Put onion and carrots in the bottom of the slow cooker.

2. Rinse chicken in water (clean insides if necessary), pat dry with paper towel. Put the rub all over the outside of the chicken.

3. Place chicken on top of onions and carrots. Cover and cook on low for 4-8 hours (I cooked mine for 6 and the leg meat was falling off the bone).

4. Transfer chicken to a baking dish and broil in the oven for 5 minutes to crisp up the skin. Allow chicken to rest for 5-10 minutes before serving.

Saturday, 3 January 2015

Herb and Spice Chicken

We found this recipe in the December 2014 issue of Today's Parent magazine, decided to make it today and absolutely LOVED it.

2 tbsp brown sugar
2 tsp kosher salt
2 tsp dried oregano
2 tsp paprika
1 tsp garlic powder
1/4 tsp cayenne pepper
4 chicken legs (or 6 thighs)
1 500g bag baby red potatoes, scrubbed clean
4 large carrots, peeled and chopped.

1. Stir brown sugar with salt, oregano, paprika, garlic and cayenne pepper in a small bowl. Rub mixture all over chicken, pressing gently so spices stick to skin.

2. Arrange potatoes and carrots in a single layer in slow cooker. Place chicken on top of vegetables. Cover and cook on low for 6-8 hours. Let chicken stand at room temp for 10 minutes before serving with vegetables.

NOTES: I don't have kosher salt, so I used regular table salt and only used maybe 1 tsp. I did not have baby red potatoes, so I used 3 regular potatoes, peeled and cut into baby-potato sized pieces. I also did not have 4 carrots left, so I used what I had, which was 2. And finally, we prefer a crispier skin on our chicken, so Alex took the tip in the book and put the chicken under the broiler for about 5 minutes after it was done in the slow cooker.

Tuesday, 4 November 2014

Taco Meatloaf

Two taco recipes in a row? Sure...why not! This one was a complete 100% experiment and I had no idea if it was going to turn out okay or not. It ended up turning out AMAZING. Super easy, and I'll definitely do it again.

1 pound ground beef
1/2 cup sour cream
1 packet of taco seasoning
1 cup crushed tortilla chips
1/2 cup (roughly) medium salsa
1 cup shredded cheese (I used marble but cheddar would work too)

In a bowl, mix the first four ingredients really well. Place in a loaf pan and shape. Cover with the salsa and bake in a 400F oven for about 40 minutes. Remove from oven and top with the shredded cheese. Return to the oven for another 5-10 minutes (until cheese is melted).

I served ours with a handful of tortilla chips and Old El Paso Mexican Rice. It was delicious and we have leftovers for tomorrow, yay!

Thursday, 16 October 2014

Taco Bake

I'm sure everyone has their own way of doing a taco bake. Prior to doing this tonight, I've always used the Old El Paso taco bake kit. But I prefer to do things myself and not use a kit, so tonight I made my own. It turned out AMAZING.

1 lb ground beef
1 package of PC taco seasoning
1 small jar of medium salsa
2 cups shredded cheese
1 container of sour cream
3 soft tortillas (large)
4-5 hard taco shells, broken in half

Preheat oven to 350F.

In a large skillet, prepare ground beef with taco seasoning according to the directions on the package of seasoning. Once cooked, add the jar of salsa and about 1/2-3/4 cup of the shredded cheese. Cook until cheese is melted and some of the liquid has been cooked off.

In a 9" round cake pan, place one soft tortilla, followed by 1.5 hard shells. Spoon about 1/3 of the hamburger mixture on it and spread it out. Spoon and spread about 1/3 of the sour cream on top of that. Repeat two times, so that all your mixture and sour cream is gone. On top of the last bit of sour cream, put the rest of the shredded cheese.

Bake in the oven for about 20 minutes, or until the cheese is melted to your liking. Cool a few minutes before cutting.

Sunday, 20 April 2014

Mom's Apple Pie

I really should have put this here AGES ago. It would save me from having to look through FB messages trying to find it whenever I want to make it.

7 apples
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup white sugar
1/4 cup brown sugar
1 tbsp butter
1 tsp vanilla
1 pkg pie crusts

Peel and dice apples. Mix with cinnamon, salt, sugars.

Place one pie crust in a 9" pie plate. Fill with apple mixture. Dot with butter and sprinkle with vanilla, then put the top crust on. Cut a cross in the centre and poke a few times with a fork.

Bake at 425F for 10 minutes, then lower heat to 350F and bake for another 50 minutes, or until pie crust is golden brown.

Sunday, 6 April 2014

Parmesan Baked Pork Chops

I have made this recipe twice now, and as something that everyone in my house will eat, I have to share it here. It's dead simple and so delicious.

To give credit where it's due, the recipe came from here:

4 boneless pork chops (I use 3)
1 tablespoon olive oil
1 cup shredded parmesan cheese
1 cup italian bread crumbs
1 teaspoon black pepper
1 teaspoon garlic powder

Combine the last four ingredients on a plate. Rub the pork chops with the olive oil and then thoroughly coat with the cheese mixture. Press them in the mixture, to ensure they are all completely coated. Line a pan with tin foil and spray with cooking spray. Place the coated chops on the pan and bake in a 350F oven for 40-45 minutes.

(Note: I generally don't use a 350F oven for cooking meat, ever, so did mine in a 400F oven for 35-40 minutes and they were perfect).

Oven Roasted Red Potatoes

First of all, red potatoes are my new favourite. They're so...creamy. Yes, really. I think they have a really creamy texture and I love them.

Second, I know everyone does roasted potatoes. I've done different variations of them myself, but tonight's were the best I've made, and I wanted to share.

4 medium red potatoes, cut into quarters (or smaller if you prefer)
1/2 cup olive oil
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley

In a bowl, mix the oil and the spices. A few pieces (I did 4) at a time, put the potatoes in and stir until the potatoes are coated. Remove from bowl and place on a baking sheet lined with tin foil. Repeat until all your potatoes are on the baking sheet in a single layer. With a spoon, drizzle the remaining oil/spices over the potatoes.

Cook in a 400F oven for about 40 minutes, or until done.