Slow Cooker Whole Chicken & Gravy – Recipe

Ingredients:

  • 1 small chicken, about 4lbs
  • 2 slices onion
  • 2 tablespoons olive oil
  • cornstarch
  • chicken broth (optional)
Seasoning Mix:
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon cajun seasoning
  • 1 teaspoon seasoning salt (or to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 teaspoon parsley
  • ½ teaspoon thyme
Directions:
  1. Combine all seasoning mix ingredients in a small bowl.
  2. Rinse chicken with cold water and pat dry. Brush chicken with olive oil and rub seasoning into chicken.
  3. Roll up balls of foil and place in the bottom of the slow cooker with 2 thick slices of onion. Place chicken on foil, breast side up so it is slightly lifted off the bottom of the slow cooker.
  4. Cover and cook on low 7-8 hours or high 4-5 hours. (165 degrees)
  5. Remove chicken and place on a small pan. Broil 3-4 minutes to crisp skin (optional). Rest 10 minutes before slicing.

Gravy:

  1. Remove foil and onion from slow cooker and turn onto high. If required, add broth to create about 2 cups of liquid.
  2. In a small bowl, combine 4 tablespoons cornstarch with 4 tablespoons water to create a slurry.
  3. Whisk about ⅔ of the cornstarch into the drippings/broth and let cook on high. Depending on the amount of liquid you may need to add more of the cornstarch slurry to reach desired consistency. Let cook at least 5 minutes before serving.
  4. Taste and season with salt & pepper.
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Marbled Pumpkin Cheesecake – Recipe

marbled-pumpkin-cheesecake

Ingredients

  • 1 1/2 cups crushed gingersnap cookies
  • 1/2 cup finely chopped pecans
  • 1/3 cup organic sweet cream butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup white sugar, divided
  • 1 teaspoon vanilla extract
  • 3 large organic eggs
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
  2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
  3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
  4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

IVF #6 – Stim Day 11 – The 411

Today is the 11th day of stims.  Nothing new to report.  I am still injecting Lovenox and Lupron and taking a boatload of meds and supplements.  I have been doing my Lovenox injections in the morning prior to my bath and the Lupron at 6pm daily.  I will continue on these same meds until after my baseline appointment.  I made one appointment for Monday and another for Wednesday. The hospital called to get my insurance information so that they could call for preauthorization.

I am hoping that my lining is looking good and thin so that I can start the estrogen.  Right now, if I can only do the appt on the 31st, then I start the estrogen on the 4th, go for baseline on the 14th and my transfer will be on the 18th or 20th.

Merry Christmas to everyone and I pray that Santa brings you everything you dream of ~

Five Cheese Skillet Mac and Cheese – Recipe

Skillet Mac n Cheese

Ingredients:

  • 8 ounces Barilla elbow pasta
  • 1/4 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups organic whole milk
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • salt and black pepper, to taste
  • 3 ounces mild white cheddar cheese, shredded (about 1 cup shredded)
  • 1 lb shredded sharp cheddar cheese
  • 3 ounces Gruyere cheese, shredded (about 1 cup shredded)
  • 2 ounces Pecorino cheese, finely shredded (about 3/4 cup shredded)
  • 1 ounce (2 slices) yellow American cheese, finely chopped
  • 1/4 cup Panko bread crumbs

Directions:

  1. Place an oven rack in the top half of the oven. Heat oven to 450.
  2. Bring a large pot of salted water to a rolling boil on the stovetop.
  3. Add macaroni and cook for 5 minutes or until just barely al dente. Strain and set aside.
  4. Heat butter in a 10-inch cast iron skillet or oven-safe saucepan set over medium-high heat. When butter is melted and foamy, sprinkle over flour, whisking to incorporate into a smooth paste. Continue to whisk until frothy and light golden brown, about 2 to 3 minutes. Slowly drizzle in milk, whisking vigorously. If at any point the mixture clumps, continue to whisk until smooth before adding more milk. Continue whisking until all the milk has been added. Cook, whisking regularly, for 7 to 8 minutes or until sauce has thickened to the consistency of heavy cream and just barely starts to simmer around the edges. Whisk in cayenne, paprika, and salt and pepper to taste. Remove from heat.
  5. Set aside 1/4 cup of cheese (a mix of cheddar, gruyere, and pecorino). Slowly add remaining cheese to skillet, one handful at a time, whisking well until melted and smooth. If the sauce still has noticeable chunks in it, return pan to low heat and continue whisking for no more than 1 to 2 minutes or until cheese is completely melted.
  6. Fold cooked macaroni into cheese sauce until evenly coated. Sprinkle with reserved shredded cheese and bread crumbs and broil on high for 4 to 5 minutes or until cheese is bubbly and breadcrumbs are golden brown. Remove from oven and let cool for 5 minutes before serving.