January is National Slow Cooking Month. Using a Crock Pot, or slow cooker, is a great way to save time and make a delicious meal. Just set it up in the morning and you’ll have a delicious-smelling, hot dinner waiting for you when you get home – perfect for busy weeknights!
Both the Old Fashioned Pot Roast with Baby Bakers or the Honey Chipotle Pork Roast with Almond Green Beans from our December menu are great meals to make in a slow cooker. Plus both come with a side, so you’ll have a complete dinner with no extra prep work. Continue reading
Back to School usually means busy nights start up again. Don’t let those additional responsibilities discourage you from getting a great meal on the table.
These dinners not only cook in under 30 minutes but travel well. Take them on a picnic or as dinner in the car to the next sporting event.
- BBQ Chip Chicken Tenders
- Central Park Garlic Chicken
- Carne Asada Steak Tacos
These dinners work great in the crockpot. Continue reading
Many Dream Dinners cook deliciously in a Crock Pot. Don’t you love the aroma of all day cooking in the house when you get home from a long day, it’s so comforting.
Here are a few tips we have learned:
- One hour on High is equal to 1 1/2 to 2 hrs of cooking time on Low.
- Always cook with the lid on and don’t lift the lid for the first 2 hrs of cooking.
- Cut your vegetables in larger pieces than you would if cooking on the stove top. They benefit from slow cooking to develop a richer flavor and will shrink. At the smallest, a 2 inch raw cut of any vegetable is best.
- Fresh herbs should only be added in the last 5 – 10 min of cooking, the flavors will dissipate if you slow cook them. It is best to use dried herbs and add them when you start the cooking. They simmer and hydrate into the dish, imparting richer flavor.
- Only add milk, cream or sour cream in the last 15 – 20 min of cooking time or it can break down and separate. Continue reading
SOUTHERN CHICKEN AND BISCUITS
True comfort food! You’ll love our version of this American favorite. Juicy, lean pieces of chicken breast, along with fresh carrots, celery, potatoes and peas, are gently simmered in a creamy sauce with the perfect blend of herbs. Topped off in true Southern fashion with home-style buttermilk biscuits.
Crock Pot Directions:
Do not thaw biscuits . Bake them from frozen.
- Cook on low straight from the freezer, 6 – 8 hours and add 1/2 cup of chicken stock and 1/2 cup of white wine.
- Cooked the frozen biscuits in the oven 400 degrees, for 8 - 10 minutes then place them on top of the stew in your crock pot before serving.
If you already have the chicken mixture thawed, you can cook it in your crock pot on low for 4 -6 hours or high 2 – 3 hours, baking the biscuits in the oven just like above.
Crock Pot Temperatures: You should check you crock pot during cooking to verify the cooking temperatures. Low setting should cook foods in 4 hours to 160 – 180 degrees. High should cook the food to 160 – 200 in 3 hours. Not all crock pots cook at those even temperatures and knowing your crock pot temp will help you adjust your cooking times.