08 October 2012

Menu Monday

Busy week in our kitchen!

Hawaiian Ham Quesadillas {Budget Bytes}
SO FREAKING GOOD.  I happen to adore Hawaiian pizza and these quesadillas dipped in warm marinara sauce tasted so similar.  GAH.  I want 10 more right now.  These would be a great snack for football games or tailgates.  I can't wait to make them again!

Did not like this at all.  The pilaf was awesome {I used sliced almonds instead of pine nuts}, but the salmon was SO bland.  Which is strange since salmon AND sun-dried tomatoes are both strongly flavored.  But I just found this to be so boring.  Will not be making again.

Pumpkin Mac and Cheese {Elefantitas Alegres}
Please go make this.  It was just the perfect, comforting fall dinner.  M ate 3 bowls in one sitting and then had leftovers for breakfast and lunch the next day.  

Slow Cooker Potato Soup {Budget Bytes}
I didn't have time to prep everything to go into the crockpot before I left for work, so I just made this on the stove.  I sautéed the carrots, celery, garlic and onion in a little olive oil for about 5 minutes.  Then I added the potatoes and chicken stock, brought it to a boil, and simmered for about 30 minutes.  I added the milk and flour mixture and let it simmer for another 5 minutes, then mashed and served.  So yummy!

The Best Whole Chicken in a Crockpot {100 Days of Real Food}
I made a couple of changes to this recipe.  Here's my adapted version:
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • ¼ teaspoon cayenne (red) pepper
  • ¼ teaspoon black pepper
  • 1 onion
  • 1 lemon
  • Half a head of garlic
  • 1 chicken (3-4 lbs)
  1. Combine the dried spices in a small bowl.
  2. Loosely chop the onion and place it in the bottom of the slow cooker.
  3. Cut the lemon in half lengthwise. Cut each half into quarters.  Put half of the quarters into the bottom of the slow cooker with the onion.
  4. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
  5. Stuff remaining lemon quarters and garlic inside of the chicken cavity.
  6. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
  7. Cook for 3 – 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. 
Maybe not the most flavorful chicken in the world, but it still hit the spot on a chilly fall evening.  It was worth it for the chicken stock!

I used the juices at the bottom of the crockpot and combined them with water, the chicken carcass, a few carrots, a few stalks of celery, some whole black peppercorns, 2 bay leaves, and a few garlic cloves to make homemade chicken stock.  I just stirred everything in the crockpot, put the lid back on, turned it to low, and let it cook overnight.  This morning I just strained it and divided it into Tupperware containers for the freezer.


Bon appétit! 

4 comments:

xx BHB said...

omg I made that pumpkin mac months and months ago (modified to add some veggies and meat) but YUMMMMM

Laura {a spoonful of joy} said...

everything looks delicious especially those quesadillas! i'm a hawaiian pizza lover too!

The enchanted home said...

I always arrive here hungry (permanent state of mind for me, lol) and leave even hungrier!! Pumpkin mac n cheese...yes please!

Kate said...

Just bookmarked the pumpkin mac and cheese. YUM!