With the start of the school year upon us, I thought I would share this incredibly easy and satisfying meal that is perfect for busy weeknights. Our family loves this dish. My boys are always excited to see this one on the table at dinner time. And I love coming home to a healthy dinner completely ready to go. Busy with weeknight activities? No problem. Dinner is done.
Sometimes I cook a whole chicken and squeeze the vegetables under and around the chicken wherever I can. Sometimes, I use chicken pieces (pictured). Both work well and are equally delicious. If using pieces, I recommend boneless, skinless thighs since thighs have more fat and will stay moist while contributing enough broth to the dish to cook it to perfection. I recommend using boneless, skinless pieces because they are just easier to serve and since this is an easy weeknight meal we'll make it as quick and easy as possible.
Start by layering your vegetables in the crock pot. I like to put a stalk of celery cut in half on the bottom to add flavor to the broth (discard before serving). If cooking a whole chicken, there will be a lot of broth that you can strain and freeze for future use. There is less broth when cooking with chicken pieces, but enough that you can serve with the broth for flavor. I slice an onion and add it to the slow cooker. Then I add small to medium potatoes and lots of carrots (lots because the boys LOVE them). I used a whole pound of carrots the last time I made this.
If using a whole chicken, you probably won't be able to squeeze in as many vegetables as you see pictured here, but you can get quite a bit under and around the chicken.
I season well with garlic and herb seasoning and fresh ground salt and pepper as you can see in the slow cooker picture. This chicken dish is truly flavorful, moist, and delicious. And as if that wasn't enough, when you walk in the door you are greeted by the most amazing aroma of your home-cooked meal.
1 stalk celery, cut in half
1 onion, cut into chunks
Small to medium potatoes
Carrots, peeled and cut in half
Whole chicken (giblets removed) or boneless, skinless thighs
Garlic and herb seasoning
Fresh ground salt and pepper
1. Place celery and onion in the bottom of the slow cooker. Then layer vegetables and chicken on top. Season with garlic and herb seasoning and fresh ground salt and pepper.
2. Do not add any water. Cook on low for 8 to 10 hours until vegetables are tender and chicken is cooked through.
Sweet honey cornbread baked in an iron skillet is the perfect addition to a summer BBQ or a warm bean soup on a cool fall day. You will love its golden crispy edges with buttery moist bread inside.
I have been making honey cornbread in an iron skillet for several years and I prefer the shape and size over using a rectangle pan. Isn't it beautiful. Plus there is the added benefit of iron being absorbed into the bread from the pan while it is baking.
This really is the best corn bread I have ever made. The boys love it and ask for any leftovers for a snack.
2/3 cup sugar
1/4 cup butter, softened
1/2 cup honey
1 1/3 cups milk
2 1/3 cups flour
1 1/2 Tablespoon baking powder
1/2 cup corn meal
1 teaspoon salt
Preheat oven to 400 degrees. Cream sugar and butter. Add in eggs, honey and milk and mix well.
Mix together flour, baking powder, corn meal and salt. Mix dry ingredients with wet ingredients carefully. Do not over-mix. Batter will be lumpy.
Pour batter into greased iron skillet. I use my large iron skillet. I butter the skillet really well or rub coconut oil all over it before pouring in the batter. I have found that coconut oil works really well for greasing cake and bread pans.
Bake for about 25 minutes. Do not over-bake. You want nice moist cornbread not dry cornbread.
Deliciously rich chocolate cream filling in a flaky buttery pie crust. I don't make this as often as I should, but I would claim chocolate cream pie as my signature dessert.
If food really is the way to a man's heart, this pie hooked my husband almost 20 years ago. And not to age myself too much, I was very young (19) when we started dating in college.
This may look like a challenging dessert, but it is really simple to make. Chocolate cream pie is one of the easiest pie fillings to whip up with ingredients that you probably already have on hand.
This was one of my students' favorite labs in my Family and Consumer Science classroom. I always taught a thickening unit and included this recipe. It was so rewarding for my students to make and eat their own homemade pies.
Chocolate Cream Pie
4 Tbsp flour
1/4 tsp. salt
1 cup sugar
1/4 cup cocoa (4 Tbsp)
3 egg yolks
1 1/2 cup milk
1 tsp. vanilla
1 Tbsp. butter
1 baked pie shell
1. Sift together the dry ingredients into a saucepan.
2. Add milk and egg yolks and mix well.
3. Cook, stirring frequently over medium heat until this mixture becomes thick (like a pudding - this takes a few minutes.)
4. Remove from heat; add vanilla and butter.
5. Cool. Pour into baked pie shell.
Serve warm or chilled. Refrigerate any leftovers.
This pie is delicious with a meringue or fresh whipped cream.
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned work at home Mom blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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