A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
You can’t really call this a recipe. You need two ingredients – brown sugar and a bone-in, butt portion ham. Layer about 1/2 inch of brown sugar in the bottom of a Crockpot. Put the ham into the crockpot flat side down. Give the ham …
Savory Oyster Crackers 1 bag oyster crackers 1 packet Hidden Valley Ranch dip mix 1/4 cup vegetable oil 1/4 tsp garlic powder Preheat oven to 325 Fahrenheit. Combine crackers, vegetable oil, dip mix and garlic powder in a gallon zip lock bag. Seal the bag …
Crockpot Chicken with Sweet Potatoes and Carrots in a Honey/Orange Sauce
6 bone in chicken thighs, skin removed
2 sweet potatoes, peeled and sliced in 1/2 inch rounds
2 large carrots, peeled and cut in 2–3 inch diagonals
1 medium yellow onion, stem end slice off, but root end left intact, peeled, then sliced in 8 wedges, not cutting all the way through
1 sprig fresh thyme
1/4 cup honey
1-2 Tablespoons orange juice
Zest of one orange
Kosher Salt
Black Pepper
Garlic Powder
Onion Powder
Olive Oil
Whisk together the honey and orange juice, add a grind or two of salt and black pepper.
Toss the sweet potatoes, carrots, and onion with the honey orange mixture, and place in the bottom of the Crockpot. Add the sprig of thyme.
Season the chicken thighs with a mixture of Kosher salt, pepper, garlic and onion powder.
Coat the bottom of a large frying pan with olive oil, and preheat to medium high. Brown the seasoned chicken thighs meaty side down, for five minutes.
Place the chicken browned side up on top of the vegetables in the crockpot. Cook at low for 8 hours.