2 pounds chicken thighs, skinless, boneless
1 teaspoon herbes de Provence
1/4 teaspoon red pepper flakes
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon fresh lemon juice
3 teaspoons extra virgin olive oil
cooking spray
40 cloves of garlic, peeled
1/2 rib of celery, sliced
1/2 cup sliced onions and/or shallots
1/4 cup vermouth or dry white wine
3 tablespoons nonfat, low sodium chicken stock
freshly chopped parsley

In a large bowl, combine the chicken thighs, herbes de Provence, red pepper flakes, salt, pepper,lemon juice and oilve oil. Lightly coat the interior of the ceramic pot of the slow cooker with cooking spray.  Layer seasoned chicken, garlic, celery, and onions in pot.   Pour in wine and chicken stock.  Cover and cook on LOW for 8 hours.   Serve with fresh parsley.   Makes 4-6 servings.

Slow Cooker Sweet Potatoes

by admin on July 13, 2016

4 lbs. slender sweet potatoes, peeled and cut into 1-inch-thick slices
1/2 cup frozen orange juice concentrate, thawed
4 Tbsp. butter, melted
3 Tbsp. light brown sugar
2 tsp. Kosher salt
2 Tbsp cold water
2 tsp. cornstarch

  1.   Place sweet potatoes in a 5-to-6-quart slow cooker.  Stir together orange juice concentrate and next 3 ingredients in a small bowl.  Pour over sweet potatoes, tossing to coat.
  2.  Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.
  3.  Transfer potatoes to a serving dish, using a slotted spoon. Increase slow cooker to HIGH.  Whisk together cornstarch and water until smooth.  Whisk cornstarch mixture into cooking liquid in slow cooker. Cook,whisking constantly, 3 to 5 minutes or until sauce thickens. Spoon sauce over potatoes.

Cauliflower “Potato” Salad

by admin on March 13, 2016

I love my mother’s potato salad recipe but all those carbs were not making my scale happy.   So, I substituted cauliflower for the diced potatoes and to be honest, most people never really noticed.  It tastes great!

2 1-lb bags of frozen cauliflower florets – Microwave each bag of cauliflower separately in a covered microwaveable bowl, adding 1/4 cup water to bowl. Nuke for 4 minutes, stir florets and nuke for another 2 to 3 minutes on high until cauliflower is cooked but still firm. Drain into colander in sink and cool off with running cold water.
1/2 cup chopped celery (about 5 stalks)
2 hardboiled eggs, chopped
1/4 cup onion, finely minced

In separate bowl, mix together the following:

1 cups mayo (I use Kraft Mayo with Olive Oil..half the calories and better for you)
1 TBSP mustard
3/4 tsp. Horseradish (not horseradish sauce…get the real, grated horseradish in a jar)
1/2 tsp. Salt (or to taste)
1/4 tsp. Pepper (or to taste)
2 Tbsp dill pickle juice (or white wine vinegar)
1/2 TBSP. Worcestershire Sauce

Add together and refrigerate for several hours.

It makes 2 1/2 pounds of salad.   Recipe can be halved.

Cookie Exchange 2015 Recipes

December 11, 2015

Not listed on this page are the other cookie recipes that can be found elsewhere on this site: Connie’s Peanut Chocolate Munchies Citrus Drizzled Cranberry Oatmeal Cookies Gingerbread Lace Cookies Pumpkin Puffs with Cream Cheese Frosting Peanut Butter-Chocolate No Bake Cookies – Sarah Long               2 cups sugar 1/2 […]

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Gail’s Party Punch

November 2, 2015

Gail used this punch recipe for a graduation reception and reports that she received a “lot of comments on how great it was”. 12 fl oz frozen orange juice concentrate 3 cups water 46 fl oz pineapple juice 1 liter ginger ale Makes 24 servings

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Blueberry Sour Cream Pie

April 26, 2015

1 unbaked pie crust 3/4 cup sugar 2 tablespoons flour 1 cup sour cream 1 egg 1 1/2 teaspoons vanilla 1/4 teaspoon salt 2 1/2 cups blueberries ( fresh or frozen) Topping 3 tablespoons flour 2 tablespoons sugar 1 1/2 tablespoons butter 3 tablespoons finely chopped pecans   Directions Mix sugar and flour together in […]

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Blueberry Lemon Bundt Cake

April 26, 2015

Ingredients 1 c. unsalted butter (2 sticks) softened 1 3/4 c. sugar zest of 1 lemon (Use a Zest Nest !  Found on Amazon.com) 1 tsp. vanilla 4 large eggs 2 3/4 c. flour 2 tsp. baking powder 1/2 tsp. salt 1/2 c. lemon juice 1/2 c. buttermilk 2 c. blueberries Instructions Preheat the oven […]

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Southwestern Chicken Corn Chowder

December 3, 2014

Source: adapted  from Southern Living 3 tablespoons butter 3-4 cooked chicken breast halves, cut into bite-size pieces or shredded 1 small onion, diced 2 garlic cloves, minced 2 cups half-and-half 2 cups shredded Monterey Jack cheese 2 (14 3/4-ounce) cans cream-style corn 1 (4.5-ounce) can chopped green chiles, undrained 1/2 teaspoon hot sauce 1/4 teaspoon […]

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Make Ahead Chicken Gravy – 2 Recipes

December 3, 2014

This recipe is from the November 2014 issue of Southern Living magazine. Like all SL recipes I’ve tried over the years, this one did not disappoint.   It has become my go to gravy recipe for family meals.  It saves so much time and eliminates that last minute stress of trying to figure out how to […]

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Jeanne’s Potato Salad

August 11, 2014

After years making this salad with no written recipe, I finally wrote it all down for posterity’s sake. 5 lbs red potatoes, boiled until slightly soft (about 10 minutes but check with steak knife). Drain, cool and cut into bite sized pieces 1 cup chopped celery (about 5 stalks) 3 hardboiled eggs, chopped 1/2 cup […]

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