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.

Pressure Cooker Pumpkin Crème Brulèe

pumpkin-creme-brulee
Ingredients :
  • 6 organic large egg yolks
  • 1/3 cup granulated sugar
  • 2 tablespoons firmly packed light brown sugar
  • 1/4 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 2 cups organic heavy cream
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • Pinch of kosher salt
  • 6 tablespoons superfine sugar
Directions:
  1. Add 1 cup of water to the pressure cooking pot and place the trivet in the bottom.
  2. In a large mixing bowl with a pouring spout, whisk together egg yolks, granulated sugar, brown sugar, pumpkin puree, and vanilla.
  3. In a small saucepan, whisk together heavy cream, cinnamon, pumpkin pie spice, and salt. Heat over medium heat until cream just begins to simmer.
  4. Whisking constantly, slowly pour the warmed cream mixture into the egg mixture whisking until well blended.
  5. Pour mixture into six custard cups, cover with foil, and place three on the trivet in pressure cooking pot. Add a second trivet and stack the remaining three cups.
  6. Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 15 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
  7. Carefully remove the cups to a wire rack to cool uncovered. When cool, refrigerate covered with plastic wrap for at least 2 hours or up to 2 days.
  8. When ready to serve, sprinkle a tablespoon of sugar evenly over the top of each custard. Working with one at a time, move the flame of the torch 2 inches above the surface of each custard in a circular motion to melt the sugar and form a crispy, caramelized topped.
Notes: Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.

 

 

Grilled Salmon, Lemon & Lime Skewers – Recipe

Grilled Salmon, Lemon & Lime Skewers
Ingredients:
  • 1 1/2 lb. salmon fillet, skinless, cut into 1-inch pieces;
  • 2 limes, thinly sliced
  • 1 lemon, thinly sliced
  • 4 tbsp. olive oil
  • 2 tbsp. fresh oregano, chopped
  • 1 tsp. ground cumin
  • Sea salt and freshly ground black pepper
  • Wood or metal skewers
Directions:
  1. Preheat grill to medium heat.
  2. Thread the salmon, lime, and lemon onto a skewer, alternating.
  3. Brush the skewers with oil generously.
  4. Season the skewers with oregano, cumin, sea salt and black pepper.
  5. Cook the skewers for 8 to 10 minutes, turning every 2 minutes.
All Rights Reserved by Valerie Renèe

Poppy Seed Chicken Pasta Salad – Recipe

 

Ingredients:

  • 2 cups fusilli (spiral) pasta
  • 1 1/2 cups cubed cooked free range, organic chicken
  • 6 tablespoons chopped sweet Mayan onion
  • 1/4 cup dried cranberries
  • 1/4 cup chopped celery
  • 1/4 cup slivered almonds
  • 1/2 cup poppy seed salad dressing

Directions:

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes; drain, rinse in cold water, and drain again.
  2. Toss pasta, chicken, onion, cranberries, celery, and almonds together in a salad bowl; drizzle with poppy seed dressing and stir to coat.

 

 

 

Country Fried Cauliflower – Recipe

Ingredients:
1 large head of cauliflower
2 large organic eggs, beaten with 1 Tbsp water
3/4 – 1 c King Arthur all-purpose flour
1/2 tsp fine sea salt
1/4 tsp fresh cracked black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
2 Tbsp Parmesan cheese, finely grated and divided
1/8 tsp sweet spanish paprika
Peanut or Canola oil for frying
Directions:
1. Wash and cut cauliflower into thick (1/2″) slices* from top to bottom of head (the slice will look like a fan); remove all green leaves and excess root. Leave just enough “root” at bottom to hold the sliced clusters together.
2. Mix together flour, spices, and 1 tbsp parmesan cheese. Dip cauliflower in beaten egg mixture; then coat with flour mixture. Add enough peanut oil to cover bottom of skillet and heat to medium high temperature for frying. Cook cauliflower on both sides until golden brown; do not overcook (2 – 3 minutes each side). Drain on paper towels. Sprinkle on fried cauliflower the remaining 1 tbsp parmesan cheese.
3. Serve as side dish or with remoulade sauce for dipping. Delicious!
4. *Note: If some of the clusters break off into smaller pieces that is fine. Just dip them and fry!

 

Peanut Butter Pound Cake – Recipe

 

Ingredients:

CAKE:
3 cups King Arthur all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup Jiff creamy peanut butter (don’t use natural)
1/2 cup organic sweet cream butter, at room temperature
3 cups granulated white sugar
6 large organic eggs
2 teaspoons pure vanilla extract
1 1/2 cups chocolate chips

GLAZE:
1 1/2 cups sifted powdered sugar
1/4 cup organic whole milk
1/4 cup Jiff creamy peanut butter
1/2 teaspoon pure vanilla extract
1/4 cup mini chocolate chips

Directions:
1. Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Baker’s Joy).

2. Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.

2. Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it’s not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.

3. Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you’d like to quicken the setting process, just place it into the refrigerator for a bit.