I like to spatchcock my chickens when I smoke or grill them. This involves removing the backbone and breast bone so the chicken lays flat. You could throw these trimmings out or you can save them in the freezer until you have enough to make chicken stock. Continue reading Slow Cooker Chicken Stock
This is the second soup I made for the Masters Curling Bonspiel.
I love using short ribs to make soup. Beef may give soup a nice flavour but beef bones make soup great! Continue reading Short Rib Soup
I love to curl and my local club was hosting the Provincial Masters Bonspiel for curlers over 60. I really like our club and volunteered to supply some soup for one of the lunches. I did three kinds. Can you guess what my next three posts will be? I knew you could. Continue reading Chicken Noodle Soup
We have lots of snow and it was minus 11. It must be time for something rich with lots of gravy, Slow Cooker Short Ribs. They have the advantage of making the beef, sauce and potatoes all in the slow cooker. Continue reading Slow Cooker Short Ribs
When I was growing up, corned beef was bought in a package in the meat section and was boiled in water for 3 hours. It was good but it could be so much better. Here is how I make it. Continue reading PWE Corned Beef
She Who Must Be Obeyed came home with a 1 kilogram (2 pound) boneless, skinless turkey breast. This particular cut of meat is tough to cook. If you dry roast it, it gets an unpleasant dry surface and the meat can get tough. Continue reading Crockpot Turkey Breast
There are those days you have no time. You have to get out the door in the morning and will be getting home late. The temptation is to bring home fast food. Don’t do it! Try this ultra easy and quick chicken roasted in a slow cooker. Continue reading Easy Slow Cooker Chicken
I saw this recipe at another food blog, Creme de la Crumb. I like General Tso’s Chicken and I like using the slow cooker so I had to give it a try. The recipe is at Slow Cooker General Tso’s Chicken on the Creme de la Crumb site. Continue reading Slow Cooker General Tso’s Chicken From Creme De La Crumb
When I was a kid, I was taken out for “Chinese” food. I use quotes because I doubt anyone one in China ever ate dishes like the Sweet and Sour Boneless Pork, Chicken Chow Mein, or Chop Suey I was served. Continue reading Slow Cooker Sweet and Sour Chicken, Almost Chinese Food
I was listening to the CBC and they had a Chef, Ricardo Larrivee, on. He has written a book, Ricardo Slow Cooker Favourites: From Lasagna to Creme Brulee, By: Ricardo Larrivee, Published by HarperCollins Publishers Ltd.
He went over a recipe for Slow Cooker Lasagna. It sounded reasonably easy and used ingredients that are readily available in the supermarket. He let the CBC post the recipe. Here is the link:
I decided to give it a try and the pictures of my efforts are above.
I only made 1/2 the recipe as I only have a 3 quart slow cooker and I was cooking for She Who Must Be Obeyed and myself. I used mild Italian Sausage (if I made it again I would use spicy). I also used whole wheat lasagna noodles as I like the flavour better and it gives some fiber.
It only took a little over 3 hours for it to cook as I had halved the recipe.
I served it with garlic bread made from a whole wheat French loaf and steamed broccoli, carrots and corn. I had a nice Shiraz with it and the missus had a Chardonnay.
This was a very easy recipe to make. I put it together in just a couple of minutes. The result is better than I was expecting in a slow cooker pasta. The taste was nice but could use a bit more seasoning in my opinion. I think it would be better with spicy Italian sausage. There isn’t enough sausage in it that the spicy sausage would make it hot but it would punch it up a little.
This would be a great recipe to whip up in a hurry and then relax while it cooks away. I would make it again. I might also buy the book.
The Old Fat Guy