6 boneless skinless chicken breast halves
2 cans great northern beans, rinsed and drained
1 c sliced fresh carrots
½ c sliced celery
1 1/2 c italian dressing
2 t dried rosemary
½ t salt
1 t pepper
Place the beans, carrots and celery in 5 qt slow cooker; top with chicken. Combine the salad dressing, rosemary, salt and pepper; pour over the chicken. Cover and cook on low for 3-4 hours or until the chicken juices run clear.
*D: I didn't have any white beans, but I live in Idaho. So I used the Idahoan substitute of potatoes and it was AWESOME!!! To be honest I was shaking in my boots because Tyler's parents came over for dinner and I'd never made this before. But it was seriously amazing. It did my heart good to see my FIL "licking" the plate clean. (He used a fork, but I watched him spoon up every morsel and DROP off that plate!)
Tyler says I may have used too much rosemary. I didn't tell him that I thought the chicken looked bland, so I sprinkled it with rosemary after everything was in the crock pot. Don't do that.
So, for the potatoes, I used maybe a cup and a half, possibly two cups. We chopped them into smaller pieces because we wanted them to cook at the same rate the beans would have.
The flavor was amazing, it took me maybe 10 minutes to put together, and I did cook it for 4 hours. That was possibly too long because the chicken was a little dry. I basted periodically, and I don't know if it helped but it made me feel better. I cut the chicken into halves rather than whole breasts, and that may have been part of the problem as to why it was so dry.
I got this from my SIL's sister's blog, and it was posted as a freezer meal. So you can make this and then freeze it. I don't know anything about reheating, but I imagine you could either microwave it or put it back in the crock pot.
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Monday, November 23, 2009
Saturday, November 21, 2009
Vanilla Cupcakes
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
Preheat oven to 350 degrees F (177 degrees C) and butter or line 12 muffin cups with paper liners.
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M closed star decorating tip.
Makes 12 cupcakes
*D: I LOVE these cupcakes! They might need a little more sweet, if you ask me. So I would probably add just a dash more sugar...maybe bring it up to a whole cup. I know that's more than a dash, but really I don't think it'd do anything but help.
I used the Butter Cream Frosting that came with the recipe. You can find it here. Please make sure you follow the directions or else your frosting will come out clumpy and funky. But still RATHER tasty. I ton't have a piping bag or tip, so I shoved all the icing in a plastic bag, cut the tip, and voila.
My sister is a cake decorator and showed me how to frost the tops in what I lovingly refer to as "little poops." The secret is to start on the outside and swirl to the center, making sure not to leave gaps between the frosting loops that you'll have to fill in later.
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2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
Preheat oven to 350 degrees F (177 degrees C) and butter or line 12 muffin cups with paper liners.
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M closed star decorating tip.
Makes 12 cupcakes
*D: I LOVE these cupcakes! They might need a little more sweet, if you ask me. So I would probably add just a dash more sugar...maybe bring it up to a whole cup. I know that's more than a dash, but really I don't think it'd do anything but help.
I used the Butter Cream Frosting that came with the recipe. You can find it here. Please make sure you follow the directions or else your frosting will come out clumpy and funky. But still RATHER tasty. I ton't have a piping bag or tip, so I shoved all the icing in a plastic bag, cut the tip, and voila.
My sister is a cake decorator and showed me how to frost the tops in what I lovingly refer to as "little poops." The secret is to start on the outside and swirl to the center, making sure not to leave gaps between the frosting loops that you'll have to fill in later.
Pin It
Easy Butter Cream Frosting
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)
In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (you can use the paste food coloring that is available at cake decorating stores and party stores).
Make sure you follow the directions. This is a VERY simple recipe for butter cream frosting, so that's fantastic! (Some recipes call for you to add eggs and cook it down...)
However, if you don't whip long enough, your frosting comes out clumpy and funky looking. Not so awesome if you ask me. Still tasty, but not impressive. Pin It
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)
In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (you can use the paste food coloring that is available at cake decorating stores and party stores).
Make sure you follow the directions. This is a VERY simple recipe for butter cream frosting, so that's fantastic! (Some recipes call for you to add eggs and cook it down...)
However, if you don't whip long enough, your frosting comes out clumpy and funky looking. Not so awesome if you ask me. Still tasty, but not impressive. Pin It
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