Slow Cooker Garlic Brown Sugar Chicken

When you have church at 1pm (therefore not getting home until almost 5pm), crock pot dinners are a must.  I usually put everything together Saturday night and stick it in the fridge, then Sunday morning all I have to do is drop the basin into the slow cooker and I come home to a delicious-smelling house and dinner already half done!  This chicken is definitely a crowd-pleaser around here.  It is sweet without being too sweet, spicy without being too spicy, and deliciously tender and juicy.  You can serve it over rice or noodles, or whatever else you want, really.  I like to do baked potatoes with it and just use the sauce as an awesome potato topping.

Slow Cooker Garlic Brown Sugar Chicken

Number of Servings: 4-5
Time to Prepare: 6 hours 10 minutes

• 2 lbs boneless skinless chicken thighs
• 1 cup lightly packed brown sugar
• 1/3 cup white vinegar
• 1/3 cup red wine vinegar
• 1/4 cup lemon-lime soda
• 3 Tbsp minced garlic
• 2 Tbsp soy sauce
• 1 tsp black pepper
• 2 Tbsp corn starch
• 2 Tbsp cold water
• crushed red pepper flakes

Spray slow cooker lightly with cooking spray.  Place chicken in slow cooker.

In a medium bowl, whisk together brown sugar, vinegars, soda, garlic, soy sauce, and pepper.  Pour over chicken.  Cook on low for about 6 hours.

Remove chicken to a plate and cover to keep warm.  Pour sauce into a medium saucepan over high heat.  Combine corn starch and cold water in a small bowl.  Slowly whisk into the sauce.  Bring sauce to a boil and cook for 2-3 minutes until it thickens somewhat.  Remove from heat and let sit for a few more minutes to allow it to thicken more.  Drizzle about 1/2 cup of the sauce over the chicken (reserving the rest for serving) and sprinkle with red pepper flakes.

Source: slightly adapted from Six Sisters' Stuff

Produce Used: Garlic

Crispy Cheesy Potato Cups

These little individual potato cups are a really fun food to feed to kids, but they also pack a nice grown-up flavor that adults will love too.  The half and half and the two cheeses make these really rich and cheesy with out being too heavy.  I really just love these little cups--they are a fun, different way to serve potatoes and they are truly delicious.  And you can change up the cheeses to fit your taste (or what you have on hand)!

Crispy Cheesy Potato Cups

Number of Servings: 12 cups
Time to Prepare: 1 hour

• 1/2 cup panko bread crumbs
• 1 Tbsp butter, softened
• 2 lbs russet potatoes, peeled
• 1 1/4 cups half and half
• 1 1/4 tsp salt
• 3/4 tsp pepper
• 5 1/2 oz Swiss cheese, shredded (1 1/3 cups)
• 1 1/4 oz hard cheese, shredded (2/3 cup) (I used an aged Fontina this time, but Parmesan, Romano, or Grana Padano would all be great)
• 2 tsp corn starch

Adjust oven rack to lowest position and heat oven to 425 degrees.  Pulse panko in food processor until finely ground.  Using a 12-cup muffin tin, evenly coat each cup with softened butter and then with the ground panko.

Cut each potato in half lengthwise, then cut each half into 3 lengthwise wedges.  Cut each wedge crosswise into 1/4-inch-thick slices (so you'll end up with little 1/4" thick triangles).  Combine potatoes, half and half, salt, and pepper in a large bowl.  Cover loosely with plastic wrap and microwave until just tender, 12-15 minutes, stirring once.

Toss cheeses and cornstarch together in a bowl; reserve 1/3 cup for topping.  Add remaining cheese mixture to hot potato mixture, stirring until the cheese has melted completely.  Divide potato-cheese mixture evenly among muffin cups, making sure to press it in lightly.  Sprinkle with reserved cheese.

Cover muffin tin with aluminum foil sprayed with cooking spray and bake for 10 minutes.  Remove foil and continue to bake until golden brown, 13-15 minutes.  Run paring knife around perimeter of muffin cups.  Let cool in muffin tin on wire rack for 5 minutes, then invert and let cool for 5 more minutes.  Serve.

Source: slightly adapted from Our Best Bites
Produce Used: Potatoes

Frosted Mint Brownies

Who doesn't love a good mint brownie?  The chocolate and mint flavor combination is a classic for a reason.  The refreshing bright flavor of the mint cuts the richness of the chocolate perfectly.  And that is definitely true for these brownies.  The brownie base has the perfect amount of fudgy flavor without being too rich, and the mint frosting is perfectly creamy.  The final finish of chocolate drizzle on top really puts it over the top--plus it just looks so pretty!

Frosted Mint Brownies

Number of Servings: 24
Time to Prepare: 2 hours 15 minutes

• 9 oz semisweet chocolate chips
• 15 Tbsp butter
• 1 3/4 cup plus 2 Tbsp sugar
• 3 tsp vanilla
• 5 eggs
• 1 cup flour
• 3/4 tsp salt
• 3/4 tsp baking powder
• 2 cups powdered sugar
• 1/2 cup butter
• 2 Tbsp creme de menthe
• green food coloring
• 1/3 cup chocolate chips
• 1 tsp shortening
• 1/4 tsp peppermint extract

Preheat oven to 325 degrees.  Coat a 9x13 pan with baking spray and set aside.

Melt 9 oz chocolate chips and 15 Tbsp butter in large saucepan over medium-low heat until completely smooth, stirring very frequently to keep from burning.  Remove from heat and whisk in sugar and vanilla.  Add the eggs, one at a time, fully incorporating each one before adding the next.  Keep stirring until the mixture is completely smooth.

Add the flour, salt, and baking powder, with the salt and baking powder on top of the flour, and stir until well combined.

Pour batter into prepared pan; bake until a toothpick inserted near the center comes out with wet crumbs, around 50 minutes.

Cool to room temperature.

In a small bowl, beat the powdered sugar, 1/2 cup butter, and crème de menthe until smooth.  Add food coloring to reach desired color.  Spread evenly over the cooled brownies, then chill until set.

While frosting sets, melt 1/3 cup chocolate chips and shortening together in a small saucepan over low heat until smooth. Remove from heat and stir in peppermint extract. Drizzle over the mint topping and chill until set.  Cut into 24 pieces to serve.

Source: brownies adapted from Everyday Reading, mint topping adapted from All Recipes

Brandied Tarragon Chicken

Have you ever cooked with tarragon?  It is apparently fairly common in French cooking but I hadn't used it until about a year ago.  Let me tell you, I am a huge fan.  It has the most lovely scent--kind of floral and sweet smelling (the scent reminds me a little bit of cinnamon, weirdly enough).  Paired with the brandy and mushrooms in this dish, you get a really nice medley of complementary favors that are sure to make your mouth happy.  I make several chicken & mushroom dishes because my husband loooooves mushrooms (though he might hate the gratuitous use of o's right there).  He likes every one of the recipes, but this is definitely the favorite.  He calls it "the one."

Brandied Tarragon Chicken

Number of Servings: 4
Time to Prepare: 30 minutes

• 2 Tbsp olive oil
• 4 chicken breasts
• salt
• pepper
• 1/4 to 1/2 cup flour
• 2 Tbsp butter
• 1/2 red onion, halved and thinly sliced
• 1/4 cup brandy
• 8 oz sliced mushrooms
• 1/4 cup white wine
• 1/4 cup cream
• 2 tsp dried tarragon

Heat oil in a large skillet over medium high heat.  Season the chicken on both sides with salt and pepper and dredge lightly in flour, making sure to shake off any excess.  Brown chicken 3 to 4 minutes on each side, then remove to a plate.  

Reduce heat to medium and melt in butter.  Saute the onions for about 3 minutes, until soft but not browned.  Remove pan from the heat, add the brandy and ignite (make sure to use a long kitchen match or long lighter) until the flame subsides. Return pan to the heat, add mushrooms, and cook 2 to 3 minutes.  Add wine and reduce 1 to 2 minutes. Stir in cream and tarragon and slide chicken back into the pan.  Reduce heat to low and simmer 8 to10 minutes, until the chicken is cooked through.

Source: slightly adapted from Food Network

Produce Used: Red onion, mushrooms

Bean and Cauliflower Curry

I love this recipe because it is loaded up with healthy stuff like beans, cauliflower, and tomatoes, but it doesn't taste like blah health food (also it is pretty quick to make).  The seasonings give it great depth, plus a little kick of heat and the beans and veggies lend a great variety of textures.  Also, it is vegetarian friendly so yay for that!  Not only is it cheaper to make meat-free meals (and cheaper is an essential thing for us here with "big city" prices), but I like to have some good vegetarian options in my repertoire for when we have vegetarian friends or family over.  And it's always nice when a meat-free meal doesn't automatically scream "VEGETARIAN FOOD!!!" at you.  Which this, thankfully, does not.  Though it may scream, "EAT ME RIGHT NOW."  Okay, I'll stop with the screaming now.

Bean and Cauliflower Curry

Number of Servings: 4
Time to Prepare: 30 minutes

• 1 Tbsp canola oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tsp freshly grated ginger
• 1 large tomato, diced
• 1/2 medium head of cauliflower, cut into small florets
• 1/2 tsp turmeric
• pinch cayenne
• 1/2 tsp salt
• 1 tsp paprika
• 1 tsp garam masala
• 3/4 cup half and half
• 1 cup vegetable or chicken broth
• 1 can black-eyed peas, rinsed and drained
• 2 Tbsp chopped fresh cilantro (optional)

Heat oil in a large skillet over medium heat. Add onion and saute 5 minutes or until translucent and slightly browned. Stir in garlic and ginger, stirring constantly for 30 seconds.

Add tomato and cauliflower and cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala and cook, stirring constantly, for 30 seconds.  Add half and half, broth, and black-eyed peas.

Reduce heat and simmer for 5-10 minutes, stirring occasionally, until the cauliflower is tender.  Stir in cilantro if using. Serve immediately over hot, cooked rice.  (I also like to serve this with Noni Afghani.)

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Onion, garlic, ginger, tomato, cauliflower, cilantro

Warm Russian Tea

I have bored you before with my love for specialty drinks, so I won't go into that again, but let's just say this drink is right up my alley.  Let's be clear, first of all, that this is not real tea.  It is more in the cider/wassail category of beverages.  It is a warm, citrus-y drink with a great underlying depth of flavor that surprisingly comes from vanilla and almond extracts.  It is really a breeze to throw together and can serve a crowd (plus you can make it in advance, keep it refrigerated, then just heat it up when you want it).  It is just the ticket for these warm, wintery days.  I've got a pitcher-full in my fridge and I just warm myself up a cup in the microwave every day with breakfast.  Absolutely lovely, let me tell you.

Warm Russian Tea

Number of Servings: about 16
Time to Prepare: 15 minutes

• 3 cups sugar
• 3 cups water
• 3 cups orange juice
• 1 cup lemon juice
• 3 quarts (12 cups) water
• 1 Tbsp vanilla extract
• 1/2 Tbsp almond extract

In a large pot, heat the sugar and 3 cups water over medium high heat until the sugar is dissolved.  Stir in the remaining ingredients and heat until warm.  Turn heat down to low and keep warm on stove until ready to serve (or transfer to a slow cooker set to low to keep it warm).  

Source: Mel's Kitchen Cafe
Produce Used: Orange, lemon

Honey Balsamic Chicken

I have been making this recipe for a while, but after I got my beautiful new Dutch oven for Christmas, I was finally able to do this in the one pan method.  I cannot even tell you how happy that made me.  It's kind of dorky, really but I am a kitchen nerd and I've learned to accept it.  If you, like the me of three weeks ago, do not have a Dutch oven you can still make this--just do the stove part in a skillet and then transfer to a casserole dish for the oven.  It still works great, just adds a little bit more clean-up (but totally worth it).  The chicken gets so beautifully tender, you won't even need a knife.  And the sweet, tangy sauce is literally finger-licking good.

Honey Balsamic Chicken

Number of Servings: 4-5
Time to Prepare: 55 minutes

• 2 to 2 1/2 pounds boneless, skinless chicken thighs
• 3 tsp olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1/2 tsp paprika
• 3/4 tsp onion powder
• 2 Tbsp honey
• 2 Tbsp balsamic vinegar
• 2 Tbsp ketchup
• 2 Tbsp water
• 4 cloves garlic, minced

Preheat oven to 350 degrees.

Rinse chicken and pat dry.  Drizzle with 1 tsp olive oil and turn to coat.

In a small bowl, mix kosher salt, pepper, paprika, and onion powder.  Sprinkle over chicken and use your hands to rub it all over the chicken pieces.

Heat remaining 2 tsp oil in a large Dutch oven over medium-high heat.  When hot, add the chicken (in batches if needed) and cook about two minutes per side, just enough to get a nice sear.

While chicken is searing, whisk together honey, balsamic vinegar, ketchup,water, and garlic in a small bowl.  Drizzle over the chicken and turn to coat.  Cover the pan and bake for 20 minutes, then flip the pieces and bake for 20 more minutes. 

Remove chicken to a plate and cover to keep warm.  Put the pan back on the stove and bring the sauce to a simmer.  Simmer for about 5 minutes, until thickened.  Return chicken to the pan and gently toss to coat with the glaze.  Let sit for a few minutes before serving to allow the glaze to thicken slightly.

Source: slightly adapted from Our Best Bites
Produce Used: Garlic

Loaded Cauliflower Mash

There are some people who will talk to you about cauliflower mash and they will say, "It's just like mashed potatoes, only healthier!  Your family won't even know the difference!"  I'm sorry, but these people are liars.  These foods are clearly different.  Now, at first glance they might think it's mashed potatoes (my husband did), but the taste will definitely clue them in to the truth.  That being said, this loaded cauliflower mash is just plain GOOD!  It is not mashed potatoes, but it is really tasty in its own right and it's a fun, different way to eat cauliflower.  So don't go into this thinking it will squelch that mashed potato craving.  But do go into this thinking it's makes cauliflower your kids' new favorite veggie.  Plus, bacon.  Am I right?

Loaded Cauliflower Mash

Number of Servings: 4-6
Time to Prepare: 40 minutes

• 3 slices bacon
• 1 medium head cauliflower, cut into florets (about 6 cups or 24 oz florets)
• 3 cloves garlic, minced
• 1/3 cup buttermilk
• 1 Tbsp butter
• 3/4 tsp kosher salt
• 1/4-1/2 tsp black pepper
• 3 Tbsp thinly sliced green onion, divided
• 1/2 cup shredded Cheddar Jack cheese

Cook bacon in a skillet until crisp.  Drain and crumble, then set aside.

Fill a large pot with water and bring to a boil.  Add cauliflower and garlic and cook until the cauliflower is tender, 15-20 minutes.  Drain and return to the pot.

Preheat the oven to 350 degrees.

Add the buttermilk, butter, salt, and pepper to the cauliflower and puree with a hand blender (or use a regular blender if that's what you have).  Stir in half the green onion.

Scoop into a 1 1/2 quart casserole dish.  Top with crumbled bacon and shredded cheese.  Bake for 5 minutes, until the cheese has melted.  Remove and top with remaining green onion.

Source: slightly adapted from Skinny Taste
Produce Used: Cauliflower, garlic, green onion

Baked Buttermilk Donuts with Blueberry Glaze

Confession time again...I am one of those crazy people that has a donut pan.  I love random kitchen tools and special pans.  Despite the small size of my kitchen here in the city, I have practically every kitchen tool you could ever need, and several you probably wouldn't need.  When some of my family was here over Thanksgiving, it became a game of sorts for my sister-in-law to ask for random items and see if she could find something I didn't have (she never did).  One thing I did not have until recently was donut pans, but Christmas took care of that and I have been loving using them already.  Of course it is no fried donut, but these sweet little treats are still light and fluffy (not as heavy as your typical cake donut) and you can feel at least a little better about eating 3 or 4 of them since they weren't immersed in oil during cooking...not that there's anything wrong with that.

Baked Buttermilk Donuts with Blueberry Glaze

Number of Servings: 12 donuts
Time to Prepare: 30 minutes

• 2 tsp active dry yeast
• 2 Tbsp warm water (110 degrees)
• 3/4 cup sugar
• 2 cups cake flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup buttermilk (at room temperature or slightly warmed)
• 2 eggs, lightly beaten
• 2 Tbsp butter, melted
• 1/2 cup frozen blueberries, thawed (or fresh if available)
• 1 1/2 to 2 cups powdered sugar
• 1 Tbsp milk

Preheat oven to 425°F and spray two 6 cavity donut pans with nonstick spray.

Combine yeast and warm water in a small bowl and stir to combine.  Let sit for about 5 minutes, until foamy.

Combine sugar, cake flour, baking powder, and salt in a large bowl.

In a separate bowl, combine the buttermilk, eggs, melted butter, and yeast mixture. Stir well to combine.

Make a well in the center of the flour mixture. Add liquid mixture and stir just until combined.

Pour batter into a gallon Ziploc bag (I like to use a small mixing bowl or a large liquid measuring cup with the bag placed inside and the top flipped over the edges of the bowl so it stays standing up while I pour the batter in).  Snip a corner off the bottom of the bag and pipe the batter evenly into the pans.

Bake 6 to 8 minutes, until the tops spring back when lightly touched.  Allow the donuts to cool in the pan for 5 minutes, then turn out onto a wire rack to finish cooling.

For the glaze, blend the blueberries in a food processor until smooth.  In a small bowl, combine the blueberries, 1 1/2 cups of powdered sugar, and milk in a medium-size bowl. Stir well until all powdered sugar is incorporated. Add more powdered sugar as needed until the mixture is a thick glaze.

Dip doughnut tops into glaze and place on a wire cooling rack until glaze is set.

Source: slightly adapted from The Cafe Sucre Farine
Produce Used: Blueberries

Lemon Butter Potatoes

These buttery potatoes are just incredible--they get this nice crust on the outside, golden and crispy on the bottom, and soft and creamy on the inside.  My husband, who thinks he doesn't like lemon, just raves about these.  Baking them in a pool of broth really makes the potatoes get so lovely and tender.  Plus the lemon and butter are great complementary flavors that give the potatoes some nice depth of flavor.

Lemon Butter Potatoes

Number of Servings: 4-6
Time to Prepare: 1 hour 20 minutes

• 1 1/2 to 2 pounds Yukon gold potatoes (you want them all similar in size and about 2" in diameter--you can halve or quarter them if needed)
• 2 cloves garlic, minced
• 1 cup chicken broth
• salt
• pepper
• 2 Tbsp butter
• 1 to 2 Tbsp lemon juice
• parsley

Preheat oven to 400 degrees. 

Peel and wash potatoes and place in a single layer in a 2 1/2 quart casserole dish.  Heat broth and stir in garlic, then pour into casserole dish.  Sprinkle potatoes with salt and pepper.  Place a tiny slice of butter on top of each potato. 

Bake for 50 to 60 minutes, until they pierce easily with a fork and most of the liquid is evaporated.  Sprinkle with lemon juice and parsley.

Source: adapted from Kayotic Kitchen
Produce Used: Gold potato, garlic, lemon

Kidney Bean with Bacon Soup

I love kidney beans.  I honestly don't know what it is about them, exactly, but they are awesome.  I love to throw them in salads, use them as a meat substitute in tacos, toss them in a fresh salsa, or mash them up for a bean dip.  A few years ago, I was really wanting to find a soup recipe that was kidney bean-based and wasn't having much luck.  I wanted something kind of creamy, like that Campbell's Bean with Bacon Soup (which I LOVED as a kid) but most of the recipes I found seemed to be more minestrone-type soups.  So eventually I just decided to make up my own.  And boy do I love this stuff!  It has a bit of the nostalgia factor for me, plus the rich bacon-y flavor and the heartiness it gets from the potatoes and carrots is so great for dinner on a cold, winter night.  And I love that it simmers for so long so I can prep dinner early and just let it cook away all afternoon.

Kidney Bean with Bacon Soup

Number of Servings: 6
Time to Prepare: 4 hours 45 minutes

• 10 to 12 slices bacon
• 1 large onion, chopped
• 5 to 6 cloves garlic, minced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 2 (15.5 oz) cans kidney beans, rinsed and drained
• 2 medium potatoes, cubed
• 3 medium carrots, chopped
• 3 Tbsp apple cider vinegar
• 2 Tbsp dried parsley
• 1 Tbsp chili powder
• 1 Tbsp cumin
• 2 bay leaves
• 1/8 to 1/4 tsp cayenne pepper

Cook bacon until crisp and set aside.  Reserve bacon grease.

In a large pot, saute onion in reserved bacon grease until soft.  Stir in garlic and continue sauteing until onion and garlic begin to brown.  Add chicken broth, diced tomato, kidney beans, potatoes, carrots, vinegar, parsley, chili powder, cumin, bay leaves, and cayenne.  Chop bacon and stir in (if desired, reserve 2 to 3 pieces to serve on top of soup).

Bring to a boil.  Reduce heat, cover, and simmer 3 to 4 hours.  Remove bay leaves.  Using an immersion blender, blend soup partially so it has a creamier consistency but still has some chunks. (Or blend in batches in a regular blender.)

Source: Inspired by Campbell's Bean with Bacon Soup
Produce Used: Onion, garlic, potato, carrots