Archive | January, 2013

Lemon Garlic Slow-Cooked Chicken

31 Jan

This dish is incredibly easy. Prep takes mere minutes. I particularly like it when I’m working late; I start the slow cooker in the morning before work, and the chicken is ready in time for my husband’s dinner. Then, when I get home, there’s still plenty for me! Leftovers make great chicken salad, enchilada filling, etc.

You shall need:

One small-to-medium chicken. Spring for an organic bird if you can.

One lemon. Orange is great here too, or you can use lemon and orange.

One head of garlic



Olive oil

Slice the lemon into rings. Separate the garlic into individual cloves. Rinse and dry chicken inside and out. Season liberally with salt and pepper inside and out. Add a bit of olive oil and rub around. 

Drizzle a splash of olive oil in the bottom of the slow cooker. Lay a few lemon rings on top. Stick a few pieces of lemon and several cloves of garlic in the chicken cavity. Set the chicken on top of the lemon rings. Place the remaining lemon rings on top of the chicken. Scatter the remaining garlic cloves around.

Cook on low for about ten hours.

The chicken will be incredibly tender and flavorful – it’ll fall right apart. This goes fantastically with green beans! Mashed potatoes would be delightful as well. I usually love to eat roasted garlic cloves; however, in my experience, the cloves in this dish are too acrid and overcooked to enjoy on their own. They do lend a wonderful flavor to the chicken, though.


Easy Roast

9 Jan

This roast is amazingly easy and incredibly delicious.  It also involves only a few minutes of prep work, and depending how large a group you’re feeding, the comforting leftovers should extend to a few more meals.

– an inexpensive roast (Chuck is a good choice)
– one yellow onion
– carrots – as many as you like – peeled and sliced diagonally into three-inch pieces. The carrots are our favorite part of this dish, and I typically use an entire small package.
– potatoes, peeled and cut into quarters or eighths – about 3 or 4
– garlic-infused olive oil
– broth
– wine
– one can of peas (optional)

It’s recommended to brown the roast first; however, I usually can’t stand to dirty another dish. I season the roast liberally on all sides with salt and pepper.

Drizzle a bit of olive oil along the bottom of the CrockPot. The garlic-infused kind is great here.

Halve and slice an onion and add to a CrockPot along with the roast. Set to cook for 8 – 10 hours. Add a bit of broth as well as a splash of whatever wine you have lying around. The idea is to cook the roast at a low temperature for a substantial amount of time.

About four hours before you’d like to eat, add the carrots. Two hours later, add the potatoes. Season.

Really, you can add the vegetables at any time you choose. I prefer this method because they soften but don’t completely turn to moosh.

If you want to thicken the cooking liquid, you can ladle a few tablespoons out into a bowl, mix in a bit of Wondra instant flour, and return the mixture to the CrockPot.

Shortly before serving, I like to add a can of drained peas. Yum.

Time and Resolutions

3 Jan

Well hello!

Life has changed a lot recently. Within the last few months, I got married and graduated. Now I have spare time, and it feels abnormal. Fantastic, but abnormal.

Now, I can read. I can cook. I can have Netflix tv marathons. I can even blog!

My resolutions for 2013 included:

– Eating better

– Cook at home more often in order to save money as well as avoid filling ourselves with junk

– Blog more often

The cooking more has definitely happened –  I just need to make the jump to blogging about it.