The Best Ever Lemon Loaf Cake W/ Lemon Icing

LEMON LOAF CAKE

A sweet-tart treat that can’t be beaten, no matter what other recipe you try. You’ll want this as the perfect sweet finish to hearty stews and meat and potatoes dinners that get us through the icy doldrums of winter dining. Then as spring appears, this cake, bright of image and flavor will add the spectacular flourish to that Lady’s Tea or Luncheon you’re planning. Come summer… here it is again, a-splash with tasty style to end those barbecues, picnics and poolside refreshments along side bowls of blueberries, raspberries and tall iced beverages.

Ingredients

The Best Ever Lemon Loaf Cake The easiest to make & the most delicious ever! Yum! Topped with Fresh Lemon Icing

The Best Ever Lemon Loaf Cake
The easiest to make & the most delicious ever! Yum!
Topped with Fresh Lemon Icing

  • 1 ½ cups flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 3 eggs
  • 1 cup granulated sugar
  • 2 Tbsp. butter, softened
  • 1 tsp. good vanilla
  • 1 tsp. lemon extract
  • 3 tsp. lemon zest (reserve 1 tsp. for Icing)
  • ⅓ cup lemon juice (fresh preferred)
  • ½ cup vegetable oil

Process

  1. Preheat oven to 350° F
  2. Measure flour, baking soda, baking powder and salt into a bowl and stir with a whisk to combine.
  3. Blend eggs, sugar, butter, vanilla, lemon extract and zest along with lemon juice together in a mixing bowl.
  4. Pour wet ingredients into the dry ingredients, stir, return to mixing bowl and blend on medium speed for one minute until smooth.
  5. Scrape bottom of bowl and add the oil then blend another 1-½ minutes
  6. Pour batter into a well-greased 9″ x 5″ loaf pan
  7. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.

LEMON ICING

Ingredients

  • 1 cup + 1 Tbsp. confectioner’s sugar,sifted to remove any lumps
  • 2 Tbsp. whole milk or light cream
  • ½ tsp. lemon extract
  • 1 tsp. (reserved) lemon zest

Process

  1. Combine all the icing ingredients in a medium bowl using an electric mixer on low speed.
  2. Cool baked cake in its pan for 5 minutes then remove Lemon Loaf Cake from pan to cool completely.
  3. When cool, frost the top if cake with the icing and be sure to allow icing to set up before slicing.
  4. Store airtight. Always better on day 2 if properly stored.

©2016 BAPantryGourmet.com/Barbara A. Ziegler ~ All rights reserved

 

 

 

Posted in Cake, Cookbook, Desserts, Easter, EASY, Lemon!, Quick -Easy, QUICK FIXES, Recipe of the Day, Special Occasion Recipes, Spring Dessert, Summer Desserts, Taste Proven Recipes, What's for Dinner? Yum! | Leave a comment

Saumon sauté à la crème ( Salmon Newburg)

This version of Newburg is perfect for brunch

and is a versatile”go to” recipe you’ll make for many occasions. The recipe, as written, is an entrée for 4 ( 323 Calories per serving). With a fresh fruit plate, especially one that includes citrus and mango make this a special meal anytime. If you want to kick it up to “impressive”, substitute 12 ounces of fresh lobster or Dungeness crab for the salmon.

Ingredients

  • 2 egg yolks, beaten

    Salmon Newburg

    Salmon Newburg

  • 1/2 cup heavy cream
  • 
1/4 cup butter
  • 
2 tablespoons madeira or dry sherry
  • 1/2 teaspoon seasalt
  • 1 pinch red pepper flakes
  • 1 pinch fresh grated nutmeg
  • 3/4 pound cooked, flaked salmon (any bones removed)

Directions

  1. Whisk egg yolks and heavy cream together in a small bowl, until well blended.
  2. Set aside.
  3. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and madeira/sherry.
  4. Cook, stirring constantly until the mixture thickens. Do not boil.
  5. Remove from heat, and season with salt, cayenne, and nutmeg. Add salmon.
  6. Return pan to low heat, and cook gently until heated through.
  7. Serve hot over slices of buttered english muffins or toast.

Variation:

As a dinner, we added a sauté of the following veggies to the dish and served it over Herbed Almond Biscuits with a Romaine Salad with Citrus Dressing and politely accepted the compliments for a totally delicious meal.

Biscuit and Salad Recipe follow.

VARIATION INGREDIENTS:

½ cup each chopped red and green peppers, scallions, baby carrot rounds, petite peas sautéd until soft in 1 tbsp. butter

(Or a combination to equal 2 -½ cups of your favorite savory veggies, chopped )

Herbed Almond Biscuits

Ingredients

  • 2 cups biscuit mix (e.g.: Biscuick)
  • 1 tsp. baking soda
  • 1 tbsp. granulated sugar
  • 1 tsp. each, dried parsley and granulated garlic
  • ¼ cup sliced almonds (toasted or not)
  • 1 cup + 1 tbsp. buttermilk

Directions

  1. Preheat oven to 400° F
  2. Measure all the dry ingredients together in a heavy, medium sized bowl
  3. Whisk together to distribute herbs, sugar, nuts and soda well throughout the biscuit mix
  4. Make a well in center of dry ingredients and pour in half of the buttermilk.
  5. Stir to combine, adding in the rest of the buttermilk, half at a time.
  6. Stir until dough sticks together and begins to follow the stirring-tool around the bowl. Dough will be sticky.
  7. Drop biscuits onto a lightly buttered cake tin or cookie sheet, touching or not, ( in effect your preference of the crustiness of the baked goods as not touching provides more area for crust) Using your largest soup spoon, scoop dough, dipping spoon in cold water before scooping each biscuit makes this step easier.
  8. Bake for 14 – 18 minutes  or until golden brown.
  9. Serve Hot

Romaine Salad w/Cirtrus Dressing

Ingredients

  • 4 cups Hearts of Romaine torn into bite sized pieces
  • 1 small sweet red onion, sliced and separated into rings
  • 8 0z. can mandarin oranges, well drained
  • ¼ cup chopped cilantro (flat leaf parsley may be substituted)
    • Dressing
  • 2 tbsp. frozen orange juice concentrate
  • 1 tsp.each, orange zest, sea salt and fresh black pepper
  • 2 tsp. dijon mustard
  • 1 tbsp. reduced salt soy sauce
  • ¼ cup extra virgin olive oil
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. water

Whip together with a whisk to combine and emulsify

Process

  1. Place ingredients together in a serving bowl and top with dressing
  2. Toss to coat and serve immediately.

© 2016 Barbara A Ziegler/BAPantryGourmet.com ~ All rights reserved

 

 

 

 

 

 

Posted in Breakfast, Cook Ahead Ingredients, Cookbook, EASY, Eggs, Fish, Free Recipes, Quick -Easy, Recipe of the Day, Seafood, Taste Proven Recipes, What's for Dinner? Yum! | Leave a comment

Freezer to Slow-Cooker: 7 – French Country Chicken with Veggies

This is #7 in our 7 ways – 7 easy days category, one of our 7 “kit” dinners you make up yourself and freeze. Designed as a Slow Cooker dinner cooking up a wonderful ready-to-eat dinner while you do other things when time presses.


 There are a couple of techniques you’ll be using here for all the Freezer to Slow-Cooker meals, so we’re going to cover them once. While they may not seem that important, they really do make a big difference in these recipes.

These techniques are:

  1. Pack the freezer bags in the order they are listed in the recipe.
  2. Always slit the BOTTOM of the bag to dump into cooker from the bottom so ingredients are layered as they need to be to cook properly.
  3. Store kit bags upright in freezer if possible. 

Ingredients

  • 2 chicken half breasts, boneless/skinless,each cut in 4 even-sized chunks
  • 4 boneless/skinless chicken thighs, each cut in half
  • 2 cloves of smashed, minced garlic
  • 1 cup cubed cooked ham
  • 4 large gold potatoes, scrubbed, each cut into fourths
  • 1  Tbsp. Herbs d’ Provence crushed with 1 tsp. kosher salt
  • 1  large sweet onion, roughly chopped
  • 3  cups whole green beans fresh or frozen may be used(if frozen used, keep frozen while processing)
  • ½ cup chopped sweet red peppers
  • 1 cup baby carrots
  • 1-½ tsp. each sea salt and fresh ground black pepper
    • To be added at time of cooking
  • 2 cups chicken broth (low sodium) 
  • ½ cup full bodied white wine, not too dry, such as Sauterne.*
  • *optional

Process for Kit Prep

  1. Toss first 5 ingredients together in a bowl, then add to bag
  2. Peel, and chop sweet onion, add to bag on top of rice
  3. Place green beans in a layer atop onion, if frozen be sure to keep frozen while packaging.
  4. Add chopped red peppers
  5. Sprinkle with sisal and black pepper
  6. Squeeze out excess air and close bag. Freeze immediately

Process for Cooking

  1. Slit bottom of freezer bag and dump ingredients into prepared, preheated slow cooker, bottom-of-the-bag items first,
  2. Pour chicken broth & wine (or water) over the food
  3. Cover and cook on low for at least 4 hours and use Keep Warm setting after that.

Serves 6 to 8

© BAPantryGourmet.com/Barbara A. Ziegler 2016 ~ all rights reserved

Posted in Taste Proven Recipes | Leave a comment

Freezer to Slow-Cooker: 6. Cashew Chicken

This is #6 in our 7 ways – 7 easy days category, one of our 7 “kit” dinners you make up yourself and freeze. Designed as a Slow Cooker dinner cooking up a wonderful ready-to-eat dinner while you do  other things when time presses.


 There are a couple of techniques you’ll be using here for all the Freezer to Slow-Cooker meals, so we’re going to cover them once. While they may not seem that important, they really do make a big difference in these recipes.

These techniques are:

  1. Always pack the freezer bags in the order they are listed in the recipe.
  2. Always slit the BOTTOM of the bag and dump into cooker from the bottom so ingredients are layered as they need to be to cook properly.
  3. Store kit bags upright in freezer

Ingredients

  • 1½  cup Jasmine rice, well rinsed in a fine sieve, drained to completely remove water
  • 1 Tbsp  Chinese Combo spices (I use Simply Asian) crushed with 1 tsp. kosher salt
  • 1  large sweet onion,  chopped
  • 1-½ tsp each sea salt and fresh ground black pepper, grated ginger(Fresh is best), sesame oil.
  • 1 smashed and minced garlic clove,
  • 4 chicken thighs,  boneless/skinless,cut in bite-sized chunks
  • 1 chicken half breasts, boneless/skinless,cut in bite-sized chunks
  • 1  cup each chopped Bell peppers, sliced celery, sliced carrots
  • ½ cup chopped sweet red peppers
  • ¾ cup  cashews, chopped.
  • 3 cups chicken broth (low sodium) +2 Tbsp. low sodium soy sauce to be added at time of cooking

Process for Kit Prep

  1. Add spices and salt to rice and toss to mix
  2. Place seasoned rice in bottom of a one gallon freezer bag
  3. Add chopped sweet onion to bag on top of rice
  4. Season chicken chunks with sea salt, pepper, ginger and sesame oil, and crushed garlic.
  5. Add seasoned chicken to bag.
  6. Place carrots in a layer atop chicken,
  7. Then add celery, peppers
  8. Squeeze out excess air and close bag. Freeze immediately
  9. After cooking, immediately before service, stir in chopped cashews.

Process for Cooking

  1. Oil bottom/sides of slow cooker with your choice of oil and preheat for 10 minutes.
  2. Slit bottom of freezer bag/dump ingredients into slow cooker: rice first.
  3. Pour chicken broth + soy sauce over the food
  4. Cover and cook on low for at least 4 hours and use Keep Warm setting after that.

Serves 4 to 6

Up Next: French Country Chicken with Vegetables  

© BAPantryGourmet.com/Barbara A. Ziegler 2016 ~ all rights reserved

Posted in Taste Proven Recipes | Leave a comment

Freezer to Slow-Cooker: 5. Chicken Teriyaki with Pineapple Rice

# 5 Chicken Teriyaki with Pineapple Rice

This is #5 in our 7 ways – 7 easy days category, one of our 7 “kit” dinners you make up yourself and freeze. Designed as a Slow Cooker dinner cooking up a wonderful ready-to-eat dinner while you do  other things when time presses.


 There are a couple of techniques you’ll be using here for all the Freezer to Slow-Cooker meals, so we’re going to cover them once. While they may not seem that important, they really do make a big difference in these recipes.

 

  1. Always pack ingredients the freezer bags in the order they are listed in the recipe.
  2. Always slit the BOTTOM of the bag and dump into cooker from the bottom so ingredients are layered as they need to be to cook properly.
  3. Store kit bags upright in freezer
  4. When recipe requires cooking some part of meal separate from the slow cooker, instructions and ingredients will be listed separately.

Ingredients

  • 1 Tbsp each light olive oil, butter
  • 1  large sweet onion, chopped
  • 1 cup each,
    • chopped celery (3 ribs + leaves), carrots chunks,
  • 2  tsp each sea salt and fresh ground black pepper.
  • 1 smashed and chopped garlic clove
  • ½ cup each chopped sweet red peppers,  Bell pepper.
  • 4 chicken thighs,  boneless/skinless,cut in 2″ chunks
  • 1 chicken breast, boneless/skinless,cut in 2″ chunks
  • 1-½cups of a 20oz. can of canned pineapple chunks (*drained, reserve juice and 1 cup pineapple) The balance may be frozen separately with remaining juices in a small zip lock with  until time of cooking but keep together with kit.
  • ½ cup teriyaki sauce, stirred together with ¼ cup pineapple juice, plus ->
  • 1 tsp each, toasted sesame oil and grated fresh ginger.
    • 3 cups chicken stock (or broth) (low sodium) To be added to kit at time of cooking.

Step 2 : Pineapple Rice

  • 1-½ cups Jasmine rice
  • 1-½ tsp. sea salt
  • 2 cups water
  • ½ cup chicken stock
  • ½ cup pineapple juice with reserved pineapple. If you choose to add freshly opened pineapple, when rice is cooked, you will need at least one cup of the fruit. More pineapple fruit is okay, just make sure you adjust the juice added to other liquids to equal 3 cups.
  • 2 Tbsp. chopped fresh cilantro (Optional)

Process for Kit Prep

Step 1

  1. Toss chopped onion in olive oil and butter, drop into freezer bag
  2. Toss the prepared celery, carrots, seasonings, garlic and peppers in bag on top of onion.
  3. Add chicken to bag.
  4. Add 1-½ cups of pineapple chunks
  5. Mix teriyaki sauce, pineapple juice, sesame oil and grated ginger and pour over the top of the ingredients in the bag.
  6. Squeeze out excess air and close bag. Freeze immediately

NOTE: Place reserved pineapple and juice in a small zip bag, squeeze out air and freeze, Keep with Teriyaki Chicken Kit in freezer (attach with tape or two heavy duty rubber bands)

Process for Cooking

Step 1: Teriyaki Chicken

  1. Oil bottom/sides of slow cooker with your choice of oil and preheat for 10 minutes.
  2. Slit bottom of freezer bag/dump ingredients into slow cooker: onions & veggies first.
  3. Pour 3 cups of chicken broth/stock over the kit contents
  4. Cover and cook on low for 3-½ hours
  5. Put rice on to cook half an hour before serving time.
  6. Enjoy!

Note: “Keep Warm” setting after 4 hours.

Step 2:  Pineapple Rice

  1. Bring liquids to a boil
  2. Add salt
  3. Add rice and stir. Lower heat to  lowest setting and cover.
  4. Cook covered (vent very slightly) for 20-25 minutes.
  5. Stir in pineapple chunks and remove from heat.
  6. Add chopped cilantro as a garnish if desired

Serves  6

Up Next: Cashew Chicken 

© BAPantryGourmet.com/Barbara A. Ziegler 2015 ~ all rights reserved

Posted in 7 Ways / 7 Easy Days, Chicken, Cookbook, EASY, Easy Entertaining, Free Recipes, Rice, Slowcooker Meals, Taste Proven Recipes, What's for Dinner? Yum! | Leave a comment

Freezer to Slow-Cooker: 4. Chicken ‘n Dumplings

This is #4 in our 7 ways – 7 easy days category, one of our 7 “kit” dinners you make up yourself and freeze. Designed as a Slow Cooker dinner cooking up a wonderful ready-to-eat dinner while you do  other things when time presses.


 There are a couple of techniques you’ll be using here for all the Freezer to Slow-Cooker meals, so we’re going to cover them once. While they may not seem that important, they really do make a big difference in these recipes.

These techniques are:

  1. Always pack the freezer bags in the order they are listed in the recipe.
  2. Always slit the BOTTOM of the bag and dump into cooker from the bottom so ingredients are layered as they need to be to cook properly.
  3. Store kit bags upright in freezer

Ingredients

Step 1

  • 2 cups Bisquick (biscuit mix)
  • ½ tsp baking soda (sprinkle over and stir into buttermilk)
  • ⅔ cup buttermilk
  • ⅓ cup grated cheddar cheese

Step 2

  • 1 Tbsp each extra virgin olive oil, butter
  • 1  large sweet onion, chopped
  • 1 cup each,
    • chopped celery (3 ribs + leaves), carrots chunks, skins-on red potatoes, quartered
  • 2  tsp each sea salt and fresh ground black pepper.
  • 1 smashed and chopped garlic clove
  • 4 chicken thighs,  boneless/skinless,cut in 2″ chunks
  • 1 chicken breast, boneless/skinless,cut in 2″ chunks
  • 1  cup green peas
  • ½ cup each chopped sweet red peppers,  Bell pepper.

Step 3

  • 4 cups chicken broth (low sodium) To be added at time of cooking.

Process for Kit Prep

Step 1 ~ Dumplings

  1. Stir grated cheese into biscuit mix,
  2. Stir baking soda into buttermilk
  3. Stir augmented buttermilk into biscuit mix,
  4. Stir to mix well (40 times)
  5. Drop dumplings by tablespoon onto waxed paper or parchment
  6. Freeze.

Step 2 ~ Chicken & Dumpling Kit Finish

  1. Toss chopped onion in olive oil and butter, drop into freezer bag
  2. Toss the prepared celery, carrots and potatoes together and place in bag on top of onion.
  3. Add salt, pepper and garlic to chicken then
  4. Add seasoned chicken to bag.
  5. Add peas and peppers and
  6. Add frozen dumplings to top  of all
  7. Squeeze out excess air and close bag. Freeze immediately

Process for Cooking

  1. Oil bottom/sides of slow cooker with your choice of oil and preheat for 10 minutes.
  2. Slit bottom of freezer bag/dump ingredients into slow cooker: onions & veggies first.
  3. Lift dumplings off top and set aside in fridge.
  4. Pour chicken broth over the chicken and veggies
  5. Cover and cook on low for 4 hours
  6. Replace dumplings on top of chicken and veggies & continue to cook for 1 hour.
  7.  “Keep Warm” setting after 4 hours.
  8. Serves  6

Up Next: Chicken Teriyaki with Pineapple Rice

© BAPantryGourmet.com/Barbara A. Ziegler 2015 ~ all rights reserved

Posted in Taste Proven Recipes | Leave a comment

Freezer to Slow Cooker: 3. Asian Mushroom-Chicken w/Imperial Rice & Quinoa

This is #3 in our 7 ways – 7 easy days category, one of our 7 “kit” dinners you make up yourself and freeze. Designed as a Slow Cooker dinner cooking up a wonderful ready-to-eat dinner while you do  other things when time presses.


 There are a couple of techniques you’ll be using here for all the Freezer to Slow-Cooker meals, so we’re going to cover them once. While they may not seem that important, they really do make a big difference in these recipes.

These techniques are:

  1. Always pack the freezer bags in the order they are listed in the recipe.
  2. Always slit the BOTTOM of the bag and dump into cooker from the bottom so ingredients are layered as they need to be to cook properly.
  3. Store kit bags upright in freezer

Ingredients

  • 1  cup black rice, well rinsed in a fine sieve, drained to completely remove water
  • ½ cup quinoa, well rinsed  in a fine sieve, drained to completely remove water
  • 1 Tbsp  Chinese Combo spices (I use Simply Asian) crushed with 1 tsp. kosher salt
  • 1  large sweet onion,  chopped
  • 1-½ tsp each sea salt and fresh ground black pepper, grated ginger, sesame oil.
  • 2 smashed and chopped garlic cloves,
  • 4 chicken thighs,  boneless/skinless,cut in bite-sized chunks
  • 1 chicken half breasts, boneless/skinless,cut in bite-sized chunks
  • 1  cup each chopped Bell peppers, sliced celery, sliced carrots, sliced mushrooms
  • ½ cup each chopped sweet red peppers, sliced Brussels sprouts.
  • 3 cups chicken broth (low sodium) +2 Tbsp. low sodium soy sauce to be added at time of cooking

Process for Kit Prep

  1. Add spices and salt to rice and quinoa and toss to mix
  2. Place seasoned rice and quinoa in bottom of a one gallon freezer bag
  3. Add chopped sweet onion to bag on top of rice
  4. Season chicken chunks with sea salt, pepper, ginger and sesame oil, and crushed garlic.
  5. Add seasoned chicken to bag.
  6. Place carrots and Brussels sprouts in a layer atop chicken,
  7. Then add celery, peppers and mushrooms.
  8. Squeeze out excess air and close bag. Freeze immediately

Process for Cooking

  1. Oil bottom/sides of slow cooker with your choice of oil and preheat for 10 minutes.
  2. Slit bottom of freezer bag/dump ingredients into slow cooker: rice first, chicken last.
  3. Pour chicken broth + soy sauce over the food
  4. Cover and cook on low for at least 4 hours and use Keep Warm setting after that.

Serves 4 to 6

Up Next: Chicken with Dumplings  

© BAPantryGourmet.com/Barbara A. Ziegler 2015 ~ all rights reserved

Posted in 7 Ways / 7 Easy Days, Chicken, Cookbook, EASY, Free Recipes, Light & Healthy, Rice, Slowcooker Meals, Taste Proven Recipes, What's for Dinner? Yum! | Leave a comment

Freezer to Slow Cooker: 2. Chicken Breast Cordon Bleu w/ Rice & Red Pepper Green Beans

This is #2 in our 7 ways – 7 easy days category, one of our 7 “kit” dinners you make up yourself and freeze. Designed as a Slow Cooker dinner cooking up a wonderful ready-to-eat dinner while you do  other things when time presses.


 There are a couple of techniques you’ll be using here for all the Freezer to Slow-Cooker meals, so we’re going to cover them once. While they may not seem that important, they really do make a big difference in these recipes.

These techniques are:

  1. Always pack the freezer bags in the order they are listed in the recipe.
  2. Always slit the BOTTOM of the bag and dump into cooker from the bottom so ingredients are layered as they need to be to cook properly.
  3. Store kit bags upright in freezer

Ingredients

  • 1-½ cup long grain white rice
  • 1  tsp. Herbs d’ Provence crushed with 1 tsp. kosher salt
  • 1  large sweet onion, roughly chopped
  • 3  cups whole green beans fresh or frozen may be used(if frozen used, keep frozen)
  • ½ cup chopped sweet red peppers
  • 3 chicken half breasts, boneless/skinless,cut in medallion sized chunks
  • 1-½ tsps. each sea salt and fresh ground black pepper
  • 1 cup cubed cooked ham,
  • ¾ cup grated  gruyere cheese
  • 3 cups chicken broth (low sodium) to be added at time of cooking

Process for Kit Prep

  1. Measure rice in bottom of a one gallon freezer bag
  2. Add herbs and salt
  3. Peel, and chop sweet onion, add to bag on top of rice
  4. Place green beans in a layer atop onion, if frozen be sure to keep frozen while packaging.
  5. Season chicken chunks and add to bag.
  6. Toss ham and cheese together then add to bag on top of chicken.
  7. Squeeze out excess air and close bag. Freeze immediately

Process for Cooking

  1. Slit bottom of freezer bag and dump ingredients into slow cooker,rice first, chicken last.
  2. Pour chicken broth (or water) over the food
  3. Cover and cook on low for at least 4 hours and use Keep Warm setting after that.

Serves 4 to 6

Up Next: Asian Mushroom Chicken with Imperial Rice and Quinoa  

© BAPantryGourmet.com/Barbara A. Ziegler 2015 ~ all rights reserved

Posted in 7 Ways / 7 Easy Days, Cheese, Chicken, Cookbook, EASY, Free Recipes, Pork, Recipe of the Day, Rice, Slowcooker Meals, Taste Proven Recipes, What's for Dinner? Yum!, Winter Favorites | Leave a comment

Freezer to Slow-Cooker: 1. BBQ Chicken Dinner

In our 7 ways – 7 easy days category we’ve decided to include 7 “kit” dinners you make up yourself and freeze. These are ready for that quick or ready-to-cook dinner when time presses as you call upon your Slow Cooker to do the cooking while you do  other things.


 There are a couple of techniques you’ll be using here for all the Freezer to Slow-Cooker meals, so we’re going to cover them once. While they may not seem that important, they really do make a big difference in these recipes.

These techniques are:

  1. Always pack the freezer bags in the order they are listed in the recipe.
  2. Always slit the BOTTOM of the bag and dump into cooker from the bottom so ingredients are layered as they need to be to cook properly.
  3. Store kit bags upright in freezer

Ingredients

  • Small Red Potatoes  (about 10-1-½” dia.)
  • 1 large sweet onion, quartered and sliced
  • 1 cup brussels sprouts (enough for a layer in the bag) frozen may be used
  • 2 chicken quarters, 1 chicken breast – cut in half
  • 1-½ tsp. each sea salt and fresh ground black pepper
  • 10 oz. prepared BBQ sauce

Process for Kit Prep

  1. In a one gallon freezer bag, place red potatoes, sized per recipe,
  2. Peel, quarter and slice sweet onion, add to bag on top of potatoes
  3. If brussels sprouts are fresh, pare and place a layer atop onion, if frozen be sure to keep frozen while packaging.
  4. Add chicken to bag, and sprinkle salt and pepper over the meat.
  5. Add BBQ sauce atop of seasoned chicken.
  6. Squeeze out excess air and close bag. Freeze immediately
  7. 1-½ cups chicken broth (or water) to be added at time of cooking.

Process for Cooking

  1. Slit bottom of freezer bag and dump ingredients into slow cooker, potatoes first, sauced chicken last.
  2. Pour 1-½ cups chicken broth (or water) over the food
  3. Cover and cook on low for at least 6 hours and use Keep Warm setting after that.
  4. Serve with or without a Cole Slaw or Kale Salad and a crusty bread of your choice for a scrumptious BBQ chicken dinner.

Serves 4 to 6

Up Next: Chicken Breast Cordon Bleu with Rice and Red Pepper Green Beans 

© BAPantryGourmet.com/Barbara A. Ziegler 2015 ~ all rights reserved

 

Posted in 7 Ways / 7 Easy Days, BBQ, Chicken, Cookbook, EASY, Recipe of the Day, Slowcooker Meals, Taste Proven Recipes, What's for Dinner? Yum! | Leave a comment

Caroler’s Crockpot Hot Chocolate

Caroler’s Crockpot Hot Chocolate


Hot Chocolate for a crowd, a recipe simple and straightforward enough for young children’s group and plain palates, with adaptations sophisticated enough for even the most grown-up urbane bunch. Using your crockpot (or several crockpots for a Hot Chocolate Party) this is fun as quickly and easily as  1-2-3…      Nice addition/alternative to the Christmas Cookie Party Idea.


Ingredients

Original Recipe

  • 1 – ½ cups heavy cream
  • 1 – 14 – oz can – Eagle Brand Sweetened Condensed Milk
  • 2 – cups milk chocolate chips
  • 6 – cups 2% milk
  • 1 – tsp. vanilla
  • ½ – tsp. Cayenne pepper

Process

  1. Mix all together well in a large crockpot and heat on low to 145° F, stirring occasionally to prevent scorching. Hold on the “Keep Warm” setting for up to 1½ hours.
  2. Recipe is easily doubled for 16, but longer periods of holding, fresh batches are recommended for best flavor and to avoid scorching.

Makes 8 generous servings. Recipe is easily doubled for 16.


Variations: 

Add or Substitute (as instructed) the following ingredients to make the necessary changes to the Original Recipe:

Venetian Orange Hot Chocolate

Following the original recipe to the letter, add the following two ingredients.

  • Zest grated from one large orange
  • 2 Tbsp. orange liqueur (Grand Mariner)
  • Serve with orange sugared mini-marshmallows (recipe follows).

Bavarian Dark Cherry Hot Chocolate

Following the original recipe except to make the substitution of dark (highest cacao % possible) chocolate chips  and adding the cherry liquor for flavor.

  • Substitute:
  • 2 cups dark chocolate chip for milk chocolate chips
  • 2 – Tbsp. cherry liqueur (Cherry Heering) 
  • Top with whipped cream, if desired, and serve with a stemmed cherry for garnish.

Parisian Caffè Delight Hot Chocolate

Following the original recipe, add:

  • 2 – oz.Coffee Flavored Liqueur (Kahlúa)
  • 2 – Tbsp. Instant Expresso Powder.

                                                                   

                                                             Toppers 

                                                       and      Stirrers

                                                 Finishes     to      make

                              Hot Chocolate Service

                                    An    Experience    to    Remember    Are:

                                                  Peppermint Crumble◊

                                                        ◊ Candy Canes ◊

                                                          ◊Stick Candy◊

                                                        ◊Marshmallows◊

                                                     ◊ Cinnamon Sticks ◊

          ◊ Whipped Cream◊   ◊ Carmel Sundae Syrup◊    ◊ Dark Chocolate Syrup◊ 

       ◊Serve Sundae Syrups in Squeeze Bottles for easy artistic application to drinks.◊


Recipe: Orange Sugared Mini-Marshmallows (may be done one day in advance)

  • ¼ cup coarse sugar
  • 2 Tbsp. fine orange zest
  • 2 Tbsp. orange flavored gelatin
  • 10 oz. plain mini-marshmallows
  • water in a fine mister bottle
  1. Mix coarse sugar, gelatin and orange zest together well and set aside.
  2. Pour mini-mallows in a bowl and mist VERY LIGHTLY with water, toss.
  3. Sprinkle sugar/gelatin/zest mixture over mallows and toss agin, continuing to toss until all are coated with mix.
  4. Spread on a wax paper lined cookie sheet in a single layer until set, moving a bit from time-to-time to keep from sticking together too much.
  5. Store air tight

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