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.
Ingredients 4-5 bone in chicken thighs (if they have skin on them, pull off and discard) 2 cups blended roasted green chilis 2 cups chicken broth 1 small onion, diced 2 garlic cloves, minced 1 tsp kosher salt 1 1/2 tsp ground cumin 1 1/2 …
These may be the best black-eyed peas I have ever made. Is it because they are Rancho Gordo beans? Could be! Rancho Gordo beans are so high quality. Could it be because I used a slow-cooker—basically my go-to way of cooking beans now. Could it …
Crockpot Ham and Beans
1 lb dry Great Northern Beans, rinsed and sorted
Leftover ham, ham hocks, or leftover hambone
2 carrots, peeled, trimmed, and cut in half
1 stalk celery, cut in thirds
1 onion, peeled and quartered
1 bay leaf
6 cups chicken stock
Add everything to the Crockpot (or slow cooker if you don’t have a Crockpot), turn to high, and let it cook 6-8 hours.
Remove the vegetables and bay leaf. Also remove the ham and after it cools, shred the meat. Set aside the meat to add back to the beans.
If the beans are still soupier than you like, remove about a third to one half of the beans, plus some of the liquid, and place in a deep bowl. Use an immersion blender to blend the beans, then add back to the beans in the crockpot. And then just stir in the shredded ham.
Crockpot Butternut Squash Soup 1 butternut squash (appx 2 lbs) peeled and seeded, halved and quartered. Very big pieces are fine. 1 medium yellow onion, peeled and diced 4 cloves garlic, peeled 3 cups chicken broth 1/2 teaspoon each: ground ginger, cumin, coriander, paprika …
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 …
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.