faux foodie


Slow Cooker: Chicken with Mushrooms/Bacon!
March 4, 2009, 3:18 am
Filed under: main course | Tags: ,

This is adapted from Real Simple.  I use turkey bacon for joe.

* 1/2 pound sliced bacon, diced
* 1 4- to 6-pound chicken, cut up
* 1/2 cup dry white wine
* 1/2 pound small white mushrooms
* 1 cup frozen small white onions, thawed. you can also just cut up some onions
* 6 garlic cloves, chopped
* 3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)
* 1 teaspoon kosher salt
* 1/4 cup water
* 2 tablespoons cornstarch
1. Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer it to a 4- to 6-quart slow cooker. Pour off all but a light coating of fat from the skillet. Add the chicken and brown over medium-high heat; transfer to the cooker.
2. Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the mushrooms, onions, garlic, rosemary, and salt. Cover and cook on low heat for 6 hours, or on high for 3 hours.
3. Transfer the chicken, bacon, and vegetables to a platter; keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir it into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Pour over the chicken.

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Liz’s Ham Dip in Loaf
March 4, 2009, 3:11 am
Filed under: appetizer

This is one of Liz’s masterpieces!

1 Loaf of bread (I usually use a long French loaf but a round kind would be fine too or you can omit the bread all together and just put the dip in a bowl of some sort).
1 1/2 C sour cream (you can use lite)
2 C shredded cheddar cheese
1 8 oz package of cream cheese (I usually use 1/3 less fat, not fat free, that’s funny looking and has a weird texture)
1/3 c green onions
1/2 C chopped ham (I use the packages of cubed ham in the deli section and just chop the cubes up a little bit)
1/3 C green chiles
Dash of Worsteshire

Use knife to remove the top of the bread and carve some room in the loaf. Mix all other ingredients together and put inside bread. PLace top back on the loaf. Cover with foil adn bake at 350 for an hour. Serve hot with scoop chips.

The only problem with this if you are taking it somewhere is to keep it warm but if you keep it wrapped up in foil or reheat it right when you get there, it should stay warm and if it’s a little bit cold, it’s okay to. I loved this the first time I had it and every time I have served it, it’s been a huge hit. It’s not fancy but it’s good and easy.



Spinach Brownies
March 4, 2009, 3:10 am
Filed under: side dish

I got this recipe from a college friend’s blog. I’ve changed it up a bit.

Don’t let the title fool you! These are NOT for dessert…but they ARE delicious!

Saute the following in either chicken stock or olive oil:
* 1 package frozen spinach, thawed
* 1 diced onion
* garlic
Set aside

Combine the following dry ingredients in a large mixing bowl:
* about a cup of flour (i try to use less and also blend in some whole wheat)
* 1 teaspoon baking soda
* dash of salt
Set aside

Mix together the following wet ingredients:
* 2 eggs
* 1 cup milk
* 1/4 melted butter
Add the wet ingredients (not the spinach and onion) to the dry ingredients and stir

Add the sauteed spinach and onion along with 2 cups grated cheddar and 2 cups grated mozzarella cheese to the batter (you can use low-fat varieties of cheese if you like). Sometimes I substitute low fat cream cheese.

Spray a 9X13 inch pan with cooking spray, spread batter into pan, and bake at 350 degrees for 30-35 minutes.

YUM!