Scones

*** to try

SCONES:
Position a rack in the center of the oven preheat oven 425°F Have ready a large ungreased baking sheet, whisk in together thoroughly in a large bowl
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
Half teaspoon salt
Drop in:
6 tablespoons three quarter stick cold unsalted butter cut into pieces cut in the butter with a knife or pasty blender tossing the pieces with the flour mixture to coat and separate them as your work until the larger pieces of the size of peas and the rest resembles breadcrumbs do not allow butter to melt or form a paste with flour
Stir in half cup dried currents or white raisins
Whisk together and add all at once
One large egg
Half cup heavy cream
1 teaspoon grated orange zest optional
knead mixed with rubber spatula wooden spoon or fork until the dry ingredients are moist, gather the dough into a ball and knead gently against the sides of the bowl 5 to10 times turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean transfer to a lightly floured surface and pat the dough into an 8 inch round about three-quarter inch thick cut into eight or 12 wedges and place at least half inch apart on a baking sheet brush the tops with heavy cream if desired you can sprinkle the top with sugar, bake until the tops are golden brown 12 to 15 minutes
Let cool on rack and serve warm with clotted cream and strawberry or raspberry preserve. Enjoy!

Slow-Cooker Easy Pulled Pork for Two 0 COOKING FOR TWO by America's Test Kitchen

*** to try
Serves 2
6 to 7 hours on low or 4 to 5 hours on high

BEFORE YOU BEGIN

Look for country-style pork ribs with lots of fat and dark meat, and stay away from ribs that look overly lean with pale meat, as they will taste very dry after the extended cooking time. Don't shred the pork too fine in step 2; it will break up more as it is combined with the sauce. Serve on soft buns with pickle chips.

1

INSTRUCTIONS

Combine broth and bacon in slow cooker. Combine sugar, paprika, chili powder, ½ teaspoon salt, and ½ teaspoon pepper in bowl. Pat ribs dry with paper towels and rub with spice mixture. Nestle ribs into slow cooker, cover, and cook until pork is tender, 6 to 7 hours on low or 4 to 5 hours on high.

2

Transfer ribs to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard fat.

3

Discard bacon. Transfer cooking liquid to fat separator and let sit for 5 minutes. Whisk ½ cup defatted liquid and barbecue sauce together in serving bowl. Toss pork with ½ cup sauce in now-empty slow cooker and season with salt and pepper to taste. Serve, passing remaining sauce separately.

WHY THIS RECIPE WORKS

To revamp this dish for two, we ditched the usual pork shoulder in favor of boneless country-style ribs, which are easy to purchase in smaller quantities; plus, the cut has plenty of marbling, which keeps the meat tender. Bottled barbecue sauce ensured that our recipe was effortless, since we didn't have to bother assembling umpteen ingredients for a simple sauce. To guarantee that our pork offered the big flavor of authentic recipes, we applied a dry spice rub made from brown sugar, paprika, and chili powder. Two slices of bacon, tossed into the slow cooker whole, infused the pork with smoky flavor. Adding the leftover braising liquid to the barbecue sauce enhanced its flavor and contributed meaty depth and richness

GATHER YOUR INGREDIENTS

½ cup 

chicken broth

2 slices 

bacon

1 tablespoon packed brown sugar

1 tablespoon 

paprika

1 ½ teaspoons 

chili powder

Salt and pepper

1 pound boneless, country-style pork ribs, trimmed

¾ cup 

barbecue sauce

Slow-Cooker Street Fair Sausages With Peppers and Onions by america's test kitchen

** haven't tried



Serves 4
2-3 hours on low

For a fun and easy meal, we used the slow cooker to make superflavorful peppers and onions together with perfectly cooked Italian sausage. First, we jump-started the vegetables in the microwave to ensure that they'd cook through, and then we added them to the slow cooker and nestled in raw Italian sausages. To season the vegetables as they cooked, we used a potent mixture of chicken broth, tomato paste, and garlic. As they simmered, the peppers and onions absorbed the flavors of the sausage and braising liquid. Once the sausages were cooked through, all we needed to do was strain the peppers and onions and pile them high on sub rolls with the tender, juicy sausages.

GATHER YOUR INGREDIENTS

2 red or green bell peppers, stemmed, seeded, and cut into ¾-inch-wide strips

2 onions, sliced into ½-inch-thick rounds

2 tablespoons 

tomato paste

1 tablespoon 

vegetable oil

1 garlic clove, minced

½ cup 

chicken broth

1 ½ pounds hot or sweet Italian sausage

Salt and pepper

4 (6-inch) sub rolls, split lengthwise

INSTRUCTIONS

Microwave peppers, onions, tomato paste, oil, and garlic in bowl, stirring occasionally, until vegetables are softened, about 8 minutes; transfer to slow cooker. Stir in broth. Nestle sausage into slow cooker, cover, and cook until sausage is tender, 2 to 3 hours on low.

2

Transfer sausage to cutting board. Strain pepper-onion mixture, discarding cooking liquid, and transfer to bowl. Season with salt and pepper to taste. Cut sausage into 2-inch pieces. Serve sausage on rolls with pepper-onion mixture.

Chicken Mexican Soup from girl in patho

*** haven't tried yet


Chicken thighs in crockpot, season chicken – Cajun seasoning, add can corn, can diced green chili, big can enchilada sauce – 6 hrs high

** I'll probably just use chunks of chicken breast

Freezer-to-Crockpot Chicken Fajitas by the humbled homemaker

*** haven't tried yet

https://thehumbledhomemaker.com/freezer-crockpot-chicken-fajitas/

HOMEMAKING

Freezer-to-Crockpot Chicken Fajitas

 UPDATED: NOVEMBER 9, 2018  GUEST  57 COMMENTS
 This post may contain affiliate links. Using links to these sites means I may earn a percentage of the purchase at no extra cost to you.

This recipe for freezer-to-crockpot chicken fajitas is very healthy! The chicken, peppers, and onions are all fresh and you create your own simple sauce.

Guest post by Kelly of New Leaf Wellness

I’m so excited to share my family’s favorite recipe for freezer-to-crockpot chicken fajitas with you. What I mean by “freezer-to-crockpot” is that you assemble the meal in a gallon-sized plastic freezer bag, freeze it, and then cook it later in your crockpot.

My favorite thing about freezer-to-crockpot meals is that you can prepare them ahead of time and then make them on days when you don’t have time to cook. There’s literally nothing easier than grabbing a meal from your freezer and dumping it in your crockpot. It takes probably 30 seconds total.

Here are some other awesome things about freezer-to-crockpot meals:

• There’s no cooking ahead of time so the recipes are very easy to prep.
• The meals cook for the first time out of the freezer and don’t taste like leftovers at all.
• You can take advantage of sales and freeze a couple at a time. (Most freezer meals will last in a standard fridge-freezer combo for at least three months.)

What I love about this recipe for freezer-to-crockpot chicken fajitas in particular is that it’s very healthy. The chicken, peppers, and onions are all fresh and you create your own simple sauce by adding apple cider vinegar, honey, and seasonings.

I first came up with this chicken fajita recipe for my slow cooker cookbook and then adapted it as a freezer recipe for my No Cook Freezer Meals cookbook. My family LOVES this recipe. I have made it many, many times. It’s just an easy, healthy, delicious meal your whole family will like.

Ingredients

• 2 pounds of boneless skinless chicken breasts, fat trimmed
• 2 bell peppers, sliced
• 1 small yellow onion, peeled and sliced
• 2 cloves of garlic, minced
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar  -- can also use lime juice instead (I plan to try with lime juice because don't like apple cider vinegar smell!!)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes

Instructions

TO FREEZE:

1. Label your freezer bag with the name of the recipe, cooking instructions, and "use-by" date. (I use these simple printable labels.)
2. Add all ingredients.
3. Remove as much air from the bag as possible, seal, and lay flat in your freezer for up to three months.

TO COOK:

1. The night before cooking, move the frozen bag to your refrigerator to thaw.
2. The morning of cooking, pour contents of freezer bag into your crockpot and cook on “low” setting for 6 hours or until chicken is tender.
3. Shred chicken and serve with cooked onions and peppers.

We like to eat our fajitas on tortillas with tomatoes, shredded lettuce, cheese, and guacamole. For a gluten-free version, serve on corn tortillas or rice.

SLOW COOKER ROTISSERIE CHICKEN from damndelicious.net

** haven't tried

INGREDIENTS:

• 1 1/2 teaspoons paprika
• 1 teaspoon light brown sugar
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 1 (4-pound) whole roasting chicken
• 1 lemon, halved
• 3 sprigs fresh thyme
• 1 sprig rosemary
• 2 large carrots, cut into 3-inch pieces
• 2 celery ribs, cut into 3-inch pieces
• 1/2 small onion

DIRECTIONS:

1. In a small bowl, combine paprika, brown sugar, oregano, onion powder, garlic powder, 1 1/2 teaspoons salt and 1 teaspoon pepper.
2. Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with paprika mixture. Stuff cavity with lemon, thyme and rosemary.
3. Place carrots, celery and onion into a 4-qt slow cooker. Place chicken, breast side up, on top of the vegetables; tie drumsticks together with kitchen twine.
4. Cover and cook on low heat for 4-5 hours, reaching an internal temperature of 165 degrees F. Remove chicken from the slow cooker; let rest 10-15 minutes.
5. OPTIONAL: Preheat oven to broil. Place chicken onto a baking sheet and broil until crisp and crusted, about 4-5 minutes.
6. Serve immediately.

Simple Crockpot Sweet & Sour BBQ chicken from family freezer.com

*** to try

Simple Crockpot Sweet and Sour BBQ Chicken

• Yield: 6 servings 1x

DESCRIPTION

This is an easy and healthy recipe that you can cook in your crockpot or freeze (raw) and cook later. Serve with rice.

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INGREDIENTS

• 2 pounds chicken breasts, cut into 1” pieces
• 1 yellow onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 pineapple, chopped
• 1 bottle (18oz) spicy BBQ sauce

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DIRECTIONS

1. Add all ingredients to crockpot.
2. Cook 4-6 hours on “low” setting.

TO FREEZE AND COOK LATER

1. Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date (which would be 3 months from the prep date).
2. Add all ingredients except chicken to freezer bag, seal, and freeze up to three months.
3. When ready to cook, add contents of freezer bag to crockpot with chicken. (I freeze my chicken separately because it turns a weird texture when it’s frozen with pineapple.)
4. Cook on “low” setting for 4-6 hours.

Find it online: https://thefamilyfreezer.com/2019/10/03/simple-crockpot-sweet-and-sour-bbq-chicken/