Tag Archives: crockpot

Recipe: Summer Shortcut Roast Chicken

10 Jul

If you’ve been following along with the blog, you’ve probably noticed a pattern. I’m kind of a lazy cook. I don’t like to make things that have multiple steps, or take a lot of time. I’m always on the hunt for a shortcut that doesn’t sacrifice quality or flavour. I’ve finally found a way to do that for whole chickens. (Which incidentally are on sale at Freshco this week.)

This is more of a method than a recipe, but it’s a winner through and through.

Summer Shortcut Roast Chicken

Summer Shortcut Roast Chicken | baconavecbacon.com

1 ‘fryer’ sized whole chicken
Seasoning of your choice – I used Club House BBQ Chicken Spice to try to approximate the rotisserie style grocery store chickens

Summer Shortcut Roast Chicken | baconavecbacon.comWash and dry your chicken. Season well. Get out your crock pot and a roll of tinfoil. Crumple 4-5 sheets of tinfoil into baseball sized balls and place them in the bottom of the crock pot. Place your chicken on top and cook on high for approximately 5 hours.

If you use a crock pot with a timer, you can set it in the morning and it’ll stay on ‘warm’ until you get home from work.

Most crock pot chicken recipes end there. However, a chicken with crispy skin is just so much better. So here’s the trick: fire up the BBQ.

Place the chicken on the upper rack with a disposable tinfoil pan underneath to catch drips. Cook for 10-15 minutes or until the skin is crispy and the chicken has reached 160 degrees in the breast and 180 degrees in the thigh. This is a perfect opportunity to roast some vegetables as a side dish.

Let rest for 10 minutes before serving.

 

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Recipe: Crock Pot Red Wine & Garlic Braised Lamb Shanks

5 Mar

Oh lamb. You’re so cute and so delicious. For those of you who think eating the fuzzy little critters is evil, please stop reading now. For those of you who are salivating, please read on.

This is my ‘go to’ for gourmet when you don’t have time for gourmet. Unlike most crock pot recipes that call for ‘fake’ ingredients (like canned soup or velveeta), this one is pretty much all natural and the results are impressive enough for company. The best part is whether you make it ahead or all in the same day, it really only takes two 15 minute intervals of effort. It’s a great option for a weeknight dinner party or a ‘dine-in’ date night. You’ll even have half a bottle of red wine left over to enjoy with it.

Crock Pot Red Wine & Garlic Braised Lamb Shanks

Crockpot Lamb Shanks | baconavecbacon.com

3-4 lamb shanks, defrosted
1 onion, quartered
10 whole garlic cloves, peeled
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon freshly ground pepper
olive oil
1 1/2 cups red wine
1 packet of pot roast spice (you’ll find this in the spice mix aisle)
1 packet of beef base
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1 bay leaf

In a frying pan, heat a couple of teaspoons of olive oil. Season the shanks well with the salt, pepper and Worcestershire and then sear well on all sides. Dump the remaining ingredients  the bottom of the crock pot and stir. (If you want to be fancy, you can deglaze the bottom of the frying pan with the wine.) Add the seared meat and then add water to the top of the shanks. Cook on low for 8 hours.

If you’d like, you can refrigerate the shanks (in the crock) overnight and skim the fat before reheating. If you’re going to eat them immediately, ladle two cups of the broth into a measuring cup and let the fat settle to the top. Pour the fat off carefully and then place into a small saucepan with 1 packet of beef base and some freshly ground pepper. Bring the mixture to a boil and then whisk in a slurry of a couple of teaspoons of cornstarch and water. This will form a rich gravy to serve with your lamb.

I like to serve the shanks on a bed of mashed potatoes. All the better to enjoy the gravy with.

Recipe: Crock Pot Broccoli Cheese Soup

9 Jan

It’s gross out. Snow/rain/slush/damp/dark. Ugh.

Days like this call for super easy recipes that are warm and comforting. With a rich and velvety texture, this soup makes an excellent winter meal with a side of crusty bread.

Crock Pot Broccoli Cheese Soup

Broccoli Cheese Soup | baconavecbacon.com

1/2 small (450 g) jar of Cheese Whiz (I used the low fat kind)
1 can Campbell’s condensed cheese soup (feel free to sub other cream based flavours)
3 small heads broccoli, cut into small florets (about 2 1/2 cups)
1 carrot, grated
2 cups half and half
1 teaspoon paprika
1 teaspoon freshly ground pepper

1 cup milk (1 or 2%)
1 cup cheddar cheese, shredded

Toss the first 7 ingredients into the crockpot, stir and cook on high for 2 hours or until broccoli is tender. Add the milk and cheese then whiz with an immersion blender. If you prefer a chunky soup, you can skip the blending step.