Tomatillo Chicken and Rice - Crock-Pot Cooking

The two winners of the Novica gift certificates have been chosen. Each of the 270 comments in the drawing received a sequential number at the time it was posted. The winners were chosen by a random number generator which selected the numbers 229 and 71. Congratulations to Aisling and Discovery Woman. I will be contacting you soon.



From the kitchen of One Perfect Bite...One of the perks of age is learning to cast away the things that aren't important. That helped this morning as I took a look around the house, assessed what I saw and declared an end to Christmas preparations. Basta! The day was crisp and clear and meant to be enjoyed. I grabbed my coat and headed out the door. I had a wonderful day. I accomplished nothing of importance but had an awfully good time doing nothing at all. I walked some along the river, lunched with a friend and relished the luxury of a midday nap. Dinner, too, was stressless. It was a crock-pot creation that turned out well enough to share with you. If you are looking for a quick holiday meal, I think you'll enjoy this simple dinner which has a Southwestern flair. If you'd like to make your own tomatillo salsa, a recipe can be found here. The recipe for the chicken appears below.

Tomatillo Chicken with Rice...from the kitchen of One Perfect Bite

Ingredients:
2 cups tomatillo salsa
2 pounds boneless, skinless chicken thighs, cut into 1-1/2-in. pieces
1 can (15 oz.) corn, drained
1 can (15-oz.) hominy, rinsed and drained
1 can (15.5-oz.) cannellini beans, rinsed
2 cubanelle peppers, chopped
1 cup finely chopped onion
1 tablespoon minced garlic
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 cup chopped cilantro
Lime wedges
3 cups cooked rice

Directions:
1) Mix all ingredients except cilantro in a 4 to 5-quart slow cooker.
2) Cover and cook on high 3 to 3-1/2 until chicken is cooked through.
3) Stir in cilantro; serve over rice with lime wedges. Yield: 6 servings.

You might also enjoy these recipes:
Slow Cooker Ropa Vieja - The Perfect Pantry
Slow Cooker Mulligatawny - The Ungourmet
Slow Cooker French Dip Sandwiches - Jane Deere
Slow Cooker Pulled Pork - Never Enough Thyme
Slow Cooker Pork Chops - The Hungry Housewife
Crock-Pot Chili - Taste and Tell

Crock-Pot Dried Apricot Jam

From the kitchen of One Perfect Bite...I have a huge store of dried apricots in the pantry. I used a dehydrator for the first time last summer and my over zealous experimentation led to storing far more of the fruit than I could sensibly use. To make matters worse, I forgot the fruit was stored and didn't find it until I began to clean the pantry today. The apricots still retained their color, so I decided to use them to make some jam and a glaze for tarts that I'll be baking later in the week. I have a crock-pot recipe that uses dried apricots to make jam. The recipe is really easy and the only trick is cooking the jam to the consistency you want. No pectin is used in this recipe because apricots are high pectin fruits and the jam will "set" of its own accord if you cook it long enough. If the jam will be kept in your pantry, make sure you sterilize the jars and caps you plan to use for storage. I actually prefer frozen jams, so I bypass that step and make quick work of the very few steps needed to make these beautiful preserves. The frozen preserves retain a lovely amber glow that is muddied in the sterilization process. I can't over emphasize how important it is to cut or shred the fruit into small pieces. Whole apricots are neither attractive or spreadable. They are actually too large to be used to make either jam or preserves. For those who may not know the distinction between jellies, jams and preserves, I have a super short primer. A jelly is made from fruit juice and has no trace of fruit in it. Jam is made by boiling bits of fruit and preserves are basically the same as jam except chunks of fruit are used. The fresh jam will keep in the refrigetor for up to a month and it can be safely frozen for up to a year. If you wish, small amounts or herbs or spices can be added to the completed jam. Here's the base recipe.

Crock-Pot Apricot Jam...from the kitchen of One Perfect Bite

Ingredients:
1-1/4 pound dried apricots
2 cups sugar
3-1/2 cups water
2 tablespoons lemon juice
1/2 teaspoon salt

Directions:
1) Chop apricots finely using a knife or food processor. Place in a 3-1/2 quart crockpot with sugar and water and stir to combine. Cover slow cooker and cook on high for 2-1/2 hours, stirring twice during cooking. Uncover and add lemon juice and salt> Cover again and cook on high 2 hours, stirring occasionally, until thickened.
2) Ladle preserves into clean, hot jam jars, seal tightly, and keep refrigerated up to 1 month. You can process the jars in a boiling water bath if desired, but follow instructions from your county extension agent carefully. The jam can also be frozen, Yield: 4 to 6 pint jars.

You might also enjoy these recipes:

Pumpkin Butter - One Perfect Bite
Tomato Jam - One Perfect Bite
Popovers and Strawberry Butter - One Perfect Bite

This recipe is also being linked to:

Crock Pot Wednesday - Dining with Debbie

Kobe Kiwi Wings with Japanese Relish - Outdoor Wednesday

I know I should look at them and think, "All things bright and beautiful. All things great and small." I've really, really tried, but they look like buzzards and I'm simultaneously trying to figure out how they got here and how I can get rid of them. Did you know they can fly? Years ago a wall street broker, long since gone to his just reward, was sure that "...in a high wind even a turkey can fly." He was spot on, about bad stocks and the other turkeys. They can fly at 55 miles an hour for short distances. These new members of our wildlife menagerie, probably escapees from a nearby raptor center, started me thinking about birds and winged creatures that cannot, for one reason or another, fly. Some years ago I developed a crock-pot recipe for chicken wings and my over stimulated sense of the absurd decided to call them kiwi wings because the donor chickens could no longer fly. I'll tell you more about the wings below. The turkeys, by the way, are fine.




This very simple recipe was developed to provide an alternative to standard, albeit delicious, hot wings. These wings are cooked in a two step process that utilizes the broiler and a slow cooker. While they lack the extreme heat of the more familiar version, they are hot and decidedly Asian in their flavor. The broiler is used to give the wings color. If you don't mind beige wings this step can be bypassed. The finished wings are sprinkled with an Asian relish patterned after one that comes from Kobe, Japan. The wings will have more flavor if allowed to marinate before cooking. Your preparation time will be about 20 minutes and the wings can be on the table, start to finish, in three hours. While these were developed to be served as an appetizer, when served with rice, they make a wonderful light meal. Here's the recipe.

Kobe Kiwi Wings with Japanese Relish...from the kitchen of One Perfect Bite

Ingredients:
4 pounds chicken wings
1/2 cup Japanese (shottsuru) or Thai (nam pla) fish sauce
1 cup Asian sweet chili sauce (i.e. Mae Ploy)
1/2 cup fresh lime juice
1 teaspoon chili garlic sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
Relish
1/4 cup minced scallions (white and tender green)
1 tablespoon finely chopped fresh ginger
1 tablespoon finely minced parsley
1 teaspoon coarse sea salt (optional)

Directions:
1) Cut wings into pieces at joints; discard wing tips or reserve for stock.
2) To make marinade, place fish sauce, chili sauce, lime juice, chili garlic sauce, brown sugar and cornstarch in a small (1-quart) bowl. Whisk to combine.
3) Place wing pieces and marinade in a 1-gallon resealable storage bag. Seal and shake to coat all pieces with marinade. Refrigerate for 2 to 8 hours.
4) Preheat oven broiler. Coat insert of a large (6-quart) slow cooker with nonstick cooking spray.
5) Remove chicken from marinade and pat dry with paper towels. Reserve marinade. Transfer chicken to rack of a large broiler pan. Broil about 6 inches from heat for 5 minutes per side.
6) Meanwhile, pour marinade into a medium (2-quart) saucepan. Bring to a rolling boil over high heat. Reduce heat to medium and continue to cook for about 10 minutes to thicken mixture.
7) Dip chicken pieces into thickened marinade. When coated, transfer to slow cooker. Pour remaining marinade over chicken, cover, and cook on HIGH for 2 hours.
8) Just before serving, combine scallions, ginger and parsley in a small bowl. Toss to combine.
9) Transfer wings to a serving platter. Sprinkle with relish and sea salt (if using). Serve hot. Yield: 10 appetizer servings.

This recipe is being linked to:

Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Crock-Pot Wednesday an event sponsored by Deb at Dining with Debbie.

Ultimate Cheater Pulled Pork - International Picnic Day - Outdoor Wednesday

From the kitchen of One Perfect Bite...Tomorrow is International Picnic Day; a day, that in my book, should be spent communing with nature in places of incredible beauty while consuming food meant for the gods. I'm no slouch when it comes to picnics. I earned my merit badge when the children were small and we'd cycle to the park. My bicycle had the air of an armoured personnel carrier about it. Each child had a bicycle seat; one child rode in front, the other in back and a wicker basket, strapped to the handle bars, held our feast. In retrospect, it's a miracle we all weren't killed, but this was long before bicycle helmets or accident statistics concerned anyone and I did have one spiffy safety feature - a ring-a-ding bell that kept other drivers at bay. Can you hear it? We made lots of PB&J sandwiches back then. Our picnics changed with the times and the repertoire now includes delights from France, Italy, Spain, Vietnam and Texas - yes Texas. Texas barbecue became a favorite of mine once I'd learned how to order and make it. My first foray - in Texas - was a real bust. I asked for, and received, Texas-style barbecue. I expected a warm bun smothered by a pile of shredded pork that dripped barbecue sauce. I received a slice of spongy white bread and a pile of unsauced brisket on a paper plate. Disappointed doesn't begin to describe my reaction. Fortunately, I'm a fast learner and can handle myself pretty well at a Texas barbecue these days. A few months ago I was thrilled to find a crock-pot recipe for pulled pork at The Splendid Table; it's called Ultimate Cheater Pulled Pork and it's extraordinarily good. They reprinted it from Cheater's BBQ: Barbecue Anytime, Anywhere, In Any Weather by Mindy Merrell and R. B. Quinn. Their recipe is so good that I threw away one I'd used for years. The recipe utilizes a rub and does not include a sauce, so you can use your favorite barbecue sauce after the meat has been pulled. The recipe calls for 1/2 cup liquid smoke. That's not a mistake. I've just checked the labels of three brands of smoke because I thought that might be a concern to you. They all contain just 2 ingredients; water and liquid smoke. Liquid smoke is a condensate that forms when wood chips or sawdust is burned. It is passed through water to create a solution that can be bottled. I am not a food chemist, but that seems safe enough to me. I have a large pork butt simmering in the crock-pot for our picnic tomorrow. I'll pack it in an insulated container and reheat it on a grill when we're ready to eat. I really like this recipe. I think you will, too..

Ultimate Cheater Pulled Pork...from the kitchen of One Perfect Bite

Ingredients:
Cheater Basic Dry Rub
1/4 cup paprika (I use sweet and smoky Spanish Pimenton)
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard
Cheater Pulled Pork
1 (5 to 6-pound boneless pork butt
1/4 cup Cheater Basic Dry Rub (see above)
1/2 cup bottled smoke
Barbecue sauce of your choice

Directions:
1) To make Cheater Dry Rub, combine all ingredients in a jar with a tight-fitting lid. Shake to blend. Yield: 2/3 cup.

2) To make Cheater Pulled Pork: Cut pork butt into 3 or 4 large pieces. Place into a 5-quart slow-cooker. Sprinkle meat with 1/4 cup rub, turning pieces to coat evenly. Add bottled smoke. Cover and cook on HIGH for 5 to 6 hours or on LOW for 10 to 12 hours. Using tongs and a slotted spoon, transfer meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull meat into strands. Serve piled on buns with your favorite barbecue sauce. To serve barbecue later, cover and refrigerate meat when it has cooled. Pour meat juice into a separate container and refrigerate. Before reheating juices, skim and discard congealed fat layer that forms on top. To reheat barbecue, place in a saucepan moistened with some reserved juice. Gently heat on medium low, stirring occasionally. Alternatively, place it in a covered casserole with some reserved juice and heat in a 350 degree F oven for 20 to 30 minutes. While meat warms, combine barbecue sauce and some of remaining meat juice in a small saucepan. Heat through and serve with pulled pork. Yield: 10 to 12 servings.

I'm sending this to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

I'm also going on a picnic and I'm bringing pulled pork. My letter is U.

Asian-Style Beef Short Ribs - Crock-Pot

Short of pretending I don't live here, I can't deny it's time to roll up the old sleeves and restore some order to the casa. The health department would quarantine us if I'd let them in for an inspection. Rather than grouse and prolong the task, I've declared this to be the week we scour, squeak and shine. My daily routine is no more fascinating than your own, so I promise there'll be no blow by blow descriptions of what needs to be done. It does mean dinners and, therefore, recipes will be quick and simple. Today I'm going to braise beef short ribs in my crock-pot. This is an Asian-style recipe, so a handful of ingredients will produce an extremely flavorful meal. I plan to serve it with steamed rice and snap peas. It really doesn't get any easier than this. Let's get to it.

Asian-Style Beef Short Ribs

Ingredients:
4 to 5 pounds beef short ribs
1/4 cup chopped scallions, white and tender green
1/4 cup soy sauce
1/4 cup rice wine
1 teaspoon chili garlic sauce or sriracha
1 tablespoon brown sugar
2 teaspoons fresh minced ginger
2 teaspoons frsh minced garlic
1/2 teaspoon pepper
2 teaspoons sesame oil
1 tablespoon cornstarch
2 teaspoons sesame seeds

Directions:
1) Spray interior of a 5 5o 6 quart crock-pot liner with nonstick spray. Place ribs in crock-pot.
2) Combine scallions, soy sauce, wine, chili garlic sauce, brown sugar, ginger, garlic and pepper in a small bowl. Whisk to combine. Pour over ribs. Cook on LOW until ribs are fork tender, about 6 to 7 hours.
3) Remove ribs to a platter. Tent with foil. Pour cooking liquid into a 1 quart saucepan. Skim off fat. Stir in sesame oil. Mix 1 tablespoon cornstarch with 1/4 cup water. Add to liquid and bring to a boil, cooking until sauce thickens. Spoon glaze over ribs. Sprinkle with sesame seeds. Yield: 6 servings

Beggar's Chowder - A Crock-Pot Recipe

Who said beggars can't be choosers? This plain Jane recipe won the last Rival Crocktober competition - my first big win. As a matter of fact, it's my only big win. Despite that, I've kept my sense of humor and a sure belief that lightening can strike twice if you're willing to fly kites and stand under tall trees in thunderstorms. I do dumb stuff like that. I've made this recipe, in one form or another, for decades. It first simmered on a two burner stove in the basement apartment that was our first home. In those days the chowder was made with turkey necks and truly was a beggar's chowder. It stayed in my recipe rotation as we moved uptown and ended up in the kitchen of the Institute for Culinary Education where it was judged best of show. If you're always on the lookout for crock-pot recipes, give this one a try. It will not disappoint.

Beggar's Chowder

Ingredients:
1/4 cup unsalted butter, room temperature
1/4 cup all-purpose flour
1 tablespoon garlic salt
1 tablespoon thyme
1 tablespoon sweet Hungarian paprika
1/2 teaspoon coarsely ground black pepper
4 skinless, bone-in turkey thighs, trimmed of visible fat
Cooking spray
2 (14.75-ounce) cans creamed style sweet corn
1 (10.5-ounce) can condensed chicken broth, undiluted
1 cup diced red bell pepper
1 cup diced green bell pepper
1 1/2 cups diced yellow onion
1 pound cleaned, stemmed white mushrooms, halved or quartered if large
1 (14.5-ounce) can petite diced tomatoes, drained
1 1/2 cups heavy whipping cream
1/2 cup cilantro or parsley
Salt and pepper

Directions:
1) Combine butter, flour, garlic salt, pepper, thyme and paprika in a small (1 quart) mixing bowl. Using the back of a wooden spoon, work the mixture to form a smooth paste. Rub the paste into all sides of the turkey thighs.
2) Spray the stoneware insert of a 5 1/2 - 6 quart slow cooker with a nonstick cooking spray. Place peppers and onions in stoneware. Toss with 1 tablespoon oil and microwave, covered, on HIGH power for 5 minutes, or until vegetables are tender. Put the turkey thighs in the bottom of the stoneware; cover with the the creamed corn and the undiluted chicken broth. Cover and cook on HIGH for 3 hours or until the turkey is fork tender.
3) Remove the turkey thighs from the pot and set aside until cool enough to handle. While the turkey cools add the mushrooms and diced tomatoes to the liquid in the stoneware; cover the pot and continue to cook for 1/2 hour more.
4) While the mushrooms are cooking, remove the turkey meat from the bones in bite size pieces.
5) When the mushrooms are tender, return the turkey to the chowder; add the heavy cream and the cilantro or parsley and cook, covered, until heated through, about 15 minutes more. Taste for seasoning, adding salt and pepper to taste. Yield: 8 servings.

Crock-Pot: Mediterranean Pork Pot Au Feu

Here's something out of the ordinary for crock-pot devotees - a pork pot au feu. This recipe is designed for busy cooks, but you'll have an even tastier meal if you brown the meat and onions before the caldron begins to bubble. Don't overcook - five to six hours is plenty. Add or subtract vegetables at will. I know you'll enjoy this one.

Mediterranean Pork Pot Au Feu

Ingredients:
2 tablespoons + 1 teaspoon extra virgin olive oil, divided use
1 cup chopped onion
1 tablespoon chopped garlic
3 to 4 pounds country-style pork ribs, cut crosswise in 1-1/2-inch pieces
One generous pinch each
...Cinnamon
...Black pepper
...Crushed rosemary
...Crushed thyme
1 to 2 tablespoons browning and seasoning sauce (i.e. Kitchen Bouquet)
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1/3 cup dry white wine or dry vermouth
1/3 cup condensed chicken stock, undiluted
1 bay leaf
6 medium carrots, diagonally sliced at 1-1/2 inch intervals
1/2 cup frozen petite onions, thawed
4 tablespoons instant-blend flour
Garnish: chopped parsley

Directions:
1) Spray the interior of a 5-1/2 to 6 quart slow cooker with nonstick spray. Add onions and 1 teaspoon oil; toss to coat. Cover; microwave on HIGH power for 5 minutes. Add garlic; cook, covered, for 1 minute longer.
2) Place cinnamon, black pepper, rosemary, thyme, browning and seasoning sauce, and reserved 2 tablespoons olive oil in a medium bowl; whisk to combine. Add pork cubes and toss to coat. Transfer to slow cooker.
3) Place vinegar, mustard, wine and chicken stock in a bowl; whisk to combine. Pour over pork cubes.
4) Cover; cook on LOW for 5 or 6 hours (5 hours recommended). Add carrots last hour of cooking. Add onions last 20 minutes of cooking.
5) Remove pork and vegetables from slow cooker. Strain liquid into a two cup measure. Add water or stock to make 2 cups liquid. Pour into a saucepan. Bring to a simmer over high heat. Whisk in flour and continue cooking until sauce thickens. Adjust salt and pepper to taste. Pour sauce over meat and vegetables; toss to coat. Use a slotted spoon to transfer stew to a serving platter. Garnish with parsley. Pass extra sauce at table if desired. Yield: 6 to 8 servings.