3-Ingredient Slow Cooker Dump Cake

I've wanted to post a "dump cake" recipe for a while --- but was a little worried about how it would look. I mean, I'm supposed to be a PROFESSIONAL and all --- and don't professionals keep under wraps that they shoo the kids out of the kitchen so they can lick pie filling off the lid of the can with no one watching?

So when I saw Kristen, from Dine and Dish write about her insecurities blogging about dump cake I felt better. Because you know what? Not everything can be perfectly made-from-scratch with nothing-at-all artificial. This is real life, not a magazine!

You'll love this customizeable recipe. If you don't care for canned cherry filling or chocolate cake, use apple pie filling or even canned peach slices in syrup with a yellow cake mix.

The Ingredients
serves 6 to 8

2 (21-ounce) cans pie filling
1 (15-ounce) box cake mix (we are gluten free, so that's what I use, but you certainly don't have to!)
1 stick (1/2 cup) butter, melted (my butter is salted; it really doesn't matter)
1 tablespoon water

The Directions

Use a 4-quart slow cooker sprayed well with cooking spray. If you have a 6-quart and that's it, reduce cooking time by about a 1/3.

Dump out the pie filling into the bottom of your prepared slow cooker. (don't forget to lick the cans! that stuff is GOOD.) In a large mixing bowl, mix together together the cake mix, melted butter, and water. You're going to have a crumbly cake mix, but what you're really trying to do is to "wet" all of the powder.
(go ahead and eat a few spoonfuls of the mix. there's no eggs, and again, that stuff is GOOD.)


Pour this evenly over the top of the canned filling. Cover, and cook on high for 2 to 3 hours, or on low for about 4 to 5 hours. Uncover, and continue to cook on high for another 30 minutes or so to release condensation.  

Your cake is finished when the dough is set, and you can poke at it with your finger and not get a bunch of goop (technical term) on it. The filling will bubble up and be intertwined with the cake mix. Spoon into bowls and eat warm or at room temperature.

Enjoy!

The Verdict

Holy crazy mama, this is Uh.Maze.Ing.  it's SUPER DUPER hot when right out of the crock--- be careful! Thank you, Kristen, for the nudge!! :-)



-------) I'm doing some work with the Glad company, and will be tweeting from their @GetGlad handle on Monday, March 24th from 8am-10am pacific using the #gladyouasked tag. I'd love for you to play along!! 
Here's a bit more info.

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Chipotle Pork Soft Tacos

It looks like I'm on the Rachael Ray show today!

I'm sorry for the last minute notice, I only just found out about 4 seconds ago. :-)  The show was taped a few weeks ago during the Great Big Huge Snow Storm of The Year of The Century and I was only supposed to be in New York for 10 hours.

Instead I was there for 3 days.

But all is wonderful, and today is the airing. This is the recipe I used:

The Ingredients

serves 10

4 to 5 pound pork shoulder roast/butt (bone in or out, your choice)

3 tablespoons extra virgin olive oil

½ teaspoon kosher salt

½ teaspoon ground black pepper

1 medium yellow onion, peeled and sliced into rings

4 cloves garlic, chopped

2 tablespoons ground coriander

1 tablespoon cumin

1 tablespoon chipotle chile powder

3 tablespoons honey

1 cup orange juice (about 2 oranges, or you can use bottled)

1 cinnamon stick

2 limes, juiced (to add at the very end)

½ cup chopped cilantro leaves (to add at the very end)

Suggested toppings:

corn tortillas for serving

4 cups finely shredded red cabbage

1 cup sour cream

2 cups grated cheese

2 avocados, diced

The Directions

Rub salt and pepper on all sides of the meat, and brown in olive oil on the stovetop in a large skillet. Using kitchen tongs, place the browned meat into your slow cooker. Using the same skillet, caramelize the onion and garlic until transparent and remove from heat. Whisk in the coriander, cumin chipotle chile powder, honey, and orange juice. Pour this mixture evenly over the top of the meat. Toss in the cinnamon stick.

Cover, and cook on low for 10 hours, or on high for about 5 hours. Shred meat completely using two large forks (discard bone if you used a bone-in roast), and stir in fresh lime juice and cilantro leaves.

Serve in warmed corn tortillas with your desired toppings.

The Verdict

I had a ball and feel so very (VERY) fortunate to have had the opportunity to see Rachael again and work with her amazing staff and production team. Thank you again to Tara, Bridget, and David for keeping me safe and warm in New York!

have a wonderful week, and thank you again for your support, kindness, and for being the best people in the history of the world. xoxo steph

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Cold Weather Meal Plan for the Slow Cooker

I feel like a fraud pointing out that it's been cold lately because I am right outside of San Francisco and our cold is NOTHING compared to real cold.

I know. I stink. But I do have CNN and twitter so I am very very aware at how REALLY cold it can be. And I hate it if you are cold and I wish I could make global warming happen even quicker so you are no longer cold (KIDDING. that is a joke  .....  save your (frozen) tomatoes!!)

If I could send everybody heating blankets and fluffy slippers, I would. Most definitely.

Instead, I've got a cold-weather meal plan for you that is easy on the wallet (I'm in denial over my credit card bill from Christmas) and is filling without being heavy and bogged down with cheese and grease in case you (like me) are trying to figure out why the super cute corduroy pants that fit in October no longer fit.

ahem.

Monday: Sausage and Vegetable Medley
Tuesday: Clean out the Pantry Chili
Wednesday: Honey Garlic Chicken
Thursday: Parmesan Tilapia
Friday: Carnitas

Grocery List:
[to print out just the list, use the PRINT button below and make sure to delete all extraneous text and photos before clicking print.]

PRODUCE
- 1 package of fresh stir-fry vegetables -- you need 4 cups of fresh vegetables --(broccoli, cauliflower, bell pepper, mushrooms, carrots, etc.)
- potatoes (red or brown, will need 2 cups worth, cubed -- about 2 Russet or 5 baby red)
- 2 lemons
- 1 orange
- 1 lime
- 2 heads garlic
- 1 onion
- baby spinach (will need about 2 cups -- 1 large handful)
- avocado (sliced for carnitas)

DAIRY
- Parmesan cheese, shredded (1/2 cup)
- shredded cheese for carnitas
- sour cream for carnitas

MEAT
- 2-3 pounds boneless chicken thighs
- 4 fillets of tilapia (or 1 per family member)
- 2 to 3 pounds pork shoulder roast
- smoked chicken sausage (Aidell's brand or similar)

CANNED GOODS
- 3 cans of your favorite beans
- 2 cans tomato paste (6-ounce cans)
- chicken broth (4 cups)
- beef broth (2 cups)

CONDIMENTS
- honey (1/3 cup)
- ketchup (1/2 cup)
- mayonnaise (1/4 cup)
- soy sauce (La Choy is gluten free) (1/2 cup)
- sliced jalapeño peppers (in jar)
- salsa (garnish for carnitas, optional)

OTHER
- corn tortillas
- aluminum foil

SPICES
- Italian seasoning ( 1 tablespoon)
- basil (1 teaspoon)
- cumin (1 tablespoon)


a few quick announcements:

*  from Totally Together Journal: How to Combine Gratitude with Goal Setting  and  30 Day Organized Life Challenge
*  I was on NPR and shared a Take Out-Fake Out KFC recipe
*  If you'd like to subscribe to the site(s) for updates via email, here are the different options.

I hope you have a wonderful week and stay warm and cozy! And wash your hands a lot; it's flu season.

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Christmas Ham in the Slow Cooker (Honey Citrus)

photo by Tara Donne

We've got 10 days until Christmas! It's time to start panicking!

I must be in complete denial because so far I've got this weird peaceful vibe going on. I sort of feel like things will just get done when they get done. Or they won't. But I'm oddly calm about the whole thing.

of course it might also be a side effect from all the spiked eggnog..........

Anyhow, if you are in charge of Christmas or Christmas Eve dinner and you're in the mood for ham, you should make this one. It's tasty and it involves citrus pulp, honey, cloves, and ginger ale. 

The Ingredients
serves 8

1 (6-to-7-pound bone-in spiral cut smoked ham
1/4 cup honey
1/4 cup spicy brown mustard
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 orange, juiced
1 lemon, juiced
1 lime, juiced
1 cup ginger ale

The Directions

Use a 6-quart slow cooker. Unwrap the ham, and discard the flavor packet. Place the ham into your insert (flat side down).
In a small mixing bowl, combine the honey, mustard, ginger, cloves, and cinnamon. Smear this paste evenly all over the ham. You can even do this the day before, if you'd like, to let the flavors meld, although it isn't necessary.
Pour the juice and add the last little bit with the pulp into the sauce bowl and swirl it around to get all of the "good stuff" out of the bowl. Pour ginger ale evenly over the top. Cover, and cook on low for 6 hours, or on high for about 3 hours.

Your ham can sit in the slow cooker for quite a while on the warm setting before carving, or you can take it out, carve it into pieces, then return it to the pot to stay warm in the yummy sauce until you and your guests are ready to eat.

Ham pairs well with Brussels Sprouts!
The Verdict

I made this ham for Thanksgiving, and Adam's grandpa said it was the best ham he ever ate (he put cranberry sauce on it, too), and when I recipe-tested this for the new book, I served it to seven children, and they all ate it!


Have a wonderful and joyful Holiday season. If you're not in the mood for ham, here are all of the Holiday-approved slow cooker recipes you might enjoy.

2014 is just around the corner. Let's make it a good one!!

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Monday thru Friday Slow Cooker Meal Plan for the Fall

HAPPY CROCKTOBER!!

In honor of the first Friday in Crocktober, I have put together another meal plan for you. I love the fall, and I of course LOVE Crocktober, but I am beyond relieved that this week is over.

It was a doozy.

next week will be better, though, because I'm going to stick to a game meal plan!

(meatless) Monday: End of Summer Harvest Soup
Tuesday: 20-40 Clove Garlic Chicken
Wednesday: Autumn Sausage Casserole
Thursday: Orange-Apricot Pork Chops
Friday: Chicken Enchilada Chili

Shopping List:
(to print out just the list, use the PRINT button at the bottom of the post and delete any photos and extraneous text)

PRODUCE:

Apples (2 green or yellow)
Carrots (1/2 cup chopped)
Celery (2 stalks)
Garlic (2-4 heads, up to 40 cloves)
Onions (4 yellow)
Tomatoes, baby (2 cups)
Zuchinni (4 med)
Yellow Crooked Neck Summer Squash (2 med)

DAIRY:

Parmesan Cheese (not a lot, for garnishing)
Mozzarella or Cheddar Cheese (shredded, to add to Harvest Soup and Enchilada Chili)
Sour Cream (1/2 cup or so for Chili)

MEAT:

4 pounds chicken parts, or 1 roaster chicken
1 1/2 pounds additional chicken for Chili
6 pork chops
1 pound smoked chicken sausage (artichoke garlic or similar, I like Aidells brand)

DRY GOODS:

Pasta (1/2 cup, we use gluten free)
Rice (3 cups already-cooked white or brown rice)
Beans (dry white, 1/3 cup)

CANNED:

2 (15-ounce) cans pinto beans
1 (11-ounce) can mandarin oranges
Pasta sauce (1 jar; will need 1 cup)
2 (14.5-ounce) cans diced tomatoes with garlic
5 cups chicken or vegetable broth (for soup and for autumn casserole)
1 can enchilada sauce (will need 1 cup; read labels carefully for gluten)

BAKING NEEDS:

Brown Sugar (1/4 cup)
Raisins (1/2 cup)
1 cup Apricot Jam

SPICES:

Paprika (2 tsp)
Italian Seasoning (1 tablespoon)
Chili Powder (2 tsp)
Cumin (1 tsp)
Parsley flakes (1 tablespoon)
All Spice (1/2 tsp)
Cinnamon (1 tsp)
Ginger (1/4 tsp)
Cloves (1/4 tsp)

Pantry Staples:

Olive Oil (1 tablespoon)
Kosher Salt (2 tsp)
Black Pepper (2 tsp)


The Verdict:

I know that this grocery list is a bit longer than the previous meal plan's -- but everything should be very easy to find in your regular grocery store and hopefully you already own a bunch of the spices!

My eldest daughter turned 12 today. Which really can't be correct, because I am nowhere near old enough to have a 12-year-old. Five years ago I surprised her on her birthday with caramel apples. This year she has braces and can't have them, and has requested sushi for dinner. I'm pretty sure I can't find a way to make sushi in the crockpot...

have a wonderful weekend! Happy Slow Cooking this Crocktober!

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Monday thru Friday Slow Cooker Meal Plan

Happy Friday!

I've got something  a bit different for you today. I've been trying to figure out how to best share how I meal plan with the slow cooker, and figured it'd be the easiest to just share my grocery list with you! I am a ZipList participant, so if this particular meal plan isn't your favorite, you can easily make your own by clicking on the "save recipe" button under each selection and ZipList will automatically make a customized grocery list for you.

I also have a printable grocery list template on my downloads page that might be useful.

In the mean time, this is what we're having next week in our house. I hope it's helpful!

(meatless) Monday: Pesto Lasagna
Tuesday: Super Simple Cranberry Roast
Wednesday: Traditional Minestrone Soup
Thursday: General Tso's Chicken
Friday: Puffy Pizza Casserole


Grocery List:
(to print just this list, use the PRINT button below, and select just the list to print!)

PRODUCE
carrots (1 cup chopped)
celery (1 cup sliced)
garlic (5 cloves)
onions (2 yellow)
spinach (12-ounces baby leaves)
potatoes (optional; to go with Tuesday's cranberry roast)

DAIRY
eggs (2)
milk (1 cup; any variety)
mozzarella cheese (24 ounces needed for week)
parmesan cheese (1 1/2 cups)
pesto (11 ounces)
ricotta cheese (15-ounces)

MEAT
chicken (boneless, skinless, 1 to 2 pounds)
lean ground beef or turkey (1 pound)
beef or pork roast (3 pounds)
sliced pepperoni (20 pieces)

DRY GOODS
1.5-ounce envelope of Spaghetti Sauce mix (McCormick is GF)
fusilli pasta
lasagna noodles
dried beans (1 cup, black beans or pinto)
flour or gluten free baking mix (1 cup)
rice (optional, to serve with General Tso's Chicken)
soy sauce (1/4 cup, we use gluten free)

CANNED
cranberry sauce (16-ounce, whole berry)
olives, sliced (4 ounces)
pasta sauce (26 ounces)
tomato, diced (14.5-ounces)
tomato sauce (15-ounces)

FROZEN
spinach, chopped (10-ounces)
stir fried veggies (16-ounces, Asian blend)

PANTRY STAPLES
beef bouillon or broth (8 cups)
brown sugar (3 tablespoons)
dried ginger (1 teaspoon)
dried onion flakes (1-2 tablespoons)
Italian Seasoning (1 tablespoon)
red pepper flakes (1 teaspoon)


The Verdict:

Our week runs SO MUCH MORE SMOOTHLY when I take the time to write out a menu and grocery shop for all of the food either on the weekend or the week before. It does take a bit of planning, I know, but I do think you'll find that the hectic meal-making hours will be easier if the groceries are already in the house. 

The slow cooker already forces you to meal plan, so just by using it (somewhat) regularly you're already way ahead!!

have a great week!

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Basic Overnight Oatmeal Slow Cooker Recipe

We've hit September, which means school is back in session and it's early mornings and kids who need to be fed something (hopefully) substantial before leaving the house.

I've gotten a few emails about overnight oatmeal, and I've been experimenting. Because of the way the Internet is, I've figured out a VERY BASIC overnight oatmeal --- the oats are regular rolled and not "fancy" steel cut, and the oats are cooked in water, not milk.

If you want to change-up the water for cow's milk, or almond milk, or hemp, soy, coconut, lactaid, fairy, or unicorn milk: go for it! 

but water works, too!

The Ingredients:
serves 4-6

2 cups rolled old-fashioned oats (NOT quick cook) (I use certified gluten free oats)
4 1/2 cups water (or liquid equivalent)

The Directions.

Use a prepared (that's coated in cooking spray or butter) 4-quart slow cooker. If you only have a 6-quart, increase the quantities by 50%. You can freeze the leftovers in little sandwich bags, if you'd like.

Put the oats into your slow cooker and stir in the water. Cover, and cook on low for 7 hours.

Stir in the morning.

The result is creamy, bland, tasteless oatmeal. You can add stuff at the table: honey, sliced fruit, brown sugar, etc.

WHAT MY KIDS LIKE:

2 cups rolled oats
4 1/2 cups water
2 tablespoons honey
1/2 teaspoon pumpkin pie spice mix (1/4 tsp cinnamon, 1/8 nutmeg, 1/8 cloves)
2 small granny smith apples, diced (I leave on the skin because I'm terribly lazy)

In the morning they sprinkle on a bit more cinnamon and they like sliced bananas, too. What they'd REALLY like is for me to let them add brown sugar, but I don't.

because I'm terribly mean, too.

The Verdict.

The rolled oats disappear and become porridge-like. There is no longer a chew to the oats --- my kids like this a lot because it's the most similar to the little packets of sugar-laden oatmeal.
This is a very easy way to get a hot breakfast on a busy morning. 

I played around with the timing for those who don't have a programmable slow cooker, and if you do low for 7 hours you will be just fine. If you sleep longer (I'm jealous), it'll just get a bit dried out on the edges, but you can easily fix that by stirring in some milk.

Enjoy!!

New on Totally Together: The Art of Saying NO

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Roasted Garlic Mashed Potatoes in the Slow Cooker

I've got two out of three kids with new orthodontic work --- my eldest got braces a week ago, and her younger sister had a palate expander inserted yesterday (that expander thing kind of creeps me out).

This means we are eating an awful lot of soft food.

Garlic mashed potatoes were requested, and I was on a mission to see if I could make the whole dish directly in the slow cooker, without having to boil water or pull out a colander.

It worked! You're going to love these potatoes ---- the garlic roasts along with the potatoes in the cooker in a bit of chicken broth, then gets mashed right on in with both cream and Parmesan cheeses.

The Ingredients.
serves 8-10
 
5 pounds red potatoes, mostly skinned and quartered
20 cloves of garlic, peeled (about 2 heads)
1 cup chicken broth (you can use vegetable)
1/2 block (4 ounces) of cream cheese, softened
1/2 cup grated Parmesan cheese
(salt to taste if needed at the table)

 The Directions.

Use a 6-quart slow cooker. Place the peeled and quartered potatoes into an empty slow cooker. I left the skin on a few of the potatoes for added color and texture; it's completely up to you. Toss in the garlic cloves. Pour in chicken or vegetable broth. Cover, and cook on low for 7 to 8 hours or on high for 4 hours.

Check the potato doneness with a fork. The potato piece should slide right off, and the garlic should be a golden brown and pretty shiny. If you have a LOT of liquid in the bottom of the crock, you  might want to drain a bit of it out. I only ended up with what looked like a 1/4 cup or so accumulated (I used the Ninja Cooking System).

Add the cream cheese to the pot, and use an immersible hand blender to mash the potatoes, or you can use a whisk or potato masher if you'd like a chunkier finished product. Stir in the Parmesan cheese. Salt to taste, if necessary, at the table.


The Verdict.

Delicious, creamy, and garlicky. The garlic is roasted, so the flavor is mellow and slightly nutty. There isn't any heat or bite from the garlic whatsoever, it's incredibly smooth. We brought this to a friend's house for dinner and it paired beautifully with oven roasted tri-tip and asparagus.

enjoy!

other garlicky goodness:
20-40 clove garlic chicken
roasted garlic
super duper garlic dip
roasted garlic spoonbread
honey garlic chicken
garlic baked potatoes
broccoli with roasted garlic and hazelnuts


we've got a giveaway for a new back-to-school backpack on Totally Together Journal, and LOTS of great prizes on the giveaway page!!

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Brown Sugar and Bourbon Glazed Corned Beef

Yesterday was Adam's birthday, and he requested corned beef. I've only cooked corned beef in the slow cooker since we've been married, but each time it's slightly different. Last night's dinner was better than perfect. 

The salty brine from the corned beef married beautifully with the glaze I made out of brown sugar, dijon mustard, molasses, and bourbon.

Super way yum.

The Ingredients.
serves 6 to 8

3 to 4 pounds corned beef (rinsed very very well)
and the enclosed seasoning packet
1/3 cup brown sugar
2 tablespoons molasses
2 tablespoons dijon mustard (prepared; not powdered)
1/4 cup bourbon (if you'd prefer, you can use apple juice)

The Directions.

Use a 6-quart slow cooker. I used my Ninja. Rinse your meat under running cold water to wash away as much of the salty brine as you can -- don't worry, the salt is infused in the meat and it will still taste salty to your tongue.

Place the roast into an empty slow cooker. In a small bowl, whisk together the remaining ingredients, and pour the glaze over the top of your meat. Cover, and cook on low for 8 to 10 hours, flipping the meat over after about 5 hours.
Serve with mashed potatoes and a nice green salad. 

The Verdict.

I can't wait for tonight's leftovers. You're really going to like this corned beef -- even my kid who isn't "really a fan" ate two helpings. If you've got a frozen package left over from the spring, thaw it out at least half-way before slow-cooking. The meat fibers are pretty tough, and it'll take 14 to 15 hours to cook on low if your meat is frozen.

It was a great birthday dinner, and I made a pretty-awesome-if-I-do-say-so-myself-and-I-do gluten free lemon cake for dessert. I'll write up the recipe; I promise. 

In the mean time:
here we are 20 years ago, on Adam's 17th birthday. This is the very first photo taken of us as a couple, and I love it to bits. We haven't aged much, right?! ;-)

 

I hope you're enjoying your summer!! Don't forget to check out the giveaway page for this week's great offers, and to order a new Totally Together: Shortcuts to an Organized Life planner. It begins again in September.

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Slow Cooker Baked Bean Round-Up

I blinked, and now it's July. It's full-on summer mode in our house, which means that any sort of schedule or sense of parental control has gone completely out the window. I was good for about a week --- I kept the TV off between 10 and 4 and we were outside more than in, and the kids were cooperating with me and each other.

it was blissful.

and then it ended.

I now have a sore throat from all the yelling...

We're trying to camp as many weekends as we can this summer. We're  not doing anything spectacular -- just staying close to home and testing out different campgrounds within an hour or two from the house. We are the proud new owners of a tiny pop-up tent trailer, and we love it. I must admit that I'm not the best camper in the world, but I'm really trying to get better. I love the idea of unplugging for a bit here and there, and I think it's important for the kids to get dirty and not freak out when they come across bugs. I'm acutely aware that I'm raising three girls, and am trying my hardest to expose them to as much as I can and foster self-sufficiency.

the best part of the pop-up? It has outlets. For the crockpot(s). A bit of comfort from home is not a bad thing, right?

Top 10 Baked Bean Recipes:

1. Bourbon Baked Beans

2. Potluck Beans

3. Boston Baked Beans

4. Lima Bean Casserole Cassoulet

5. Mexican Black Beans

6. Honey Lentils

7. Cowboy Beans

8. Barbecue Beans and Weenies

9. Baked Beans with Jalapeño and Apple

10. Baked Bean Soup

Have a wonderful and safe Fourth of July. Enjoy your family!!

other stuff:
 * lots of giveaways are happening on the Giveaway page!
* I wrote a freelance article on Potty Training for the What to Expect website
* there's nothing here. I just felt like I needed three asterisks. 



 

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"Eyes Closed" Slow Cooker Pot Roast Recipe

We are enjoying the second week of summer vacation in our house. I love having the kids home with me. I sometimes feel like I "lose" them during the school year --- their teachers' somehow seem more "in charge" than I do, and while I'm head-over-heels in love with our school district, I just really like having my kids home with me.

I'm on a Little House on the Prairie kick again. I've written about my Little House love here and here and here -- there's just something about summer that makes me itchy to re-read the series (not a fan of the tv show so much) and spend more time outside instead of in. Melissa, a friend on twitter, also shares my love for all things Little House and at her suggestion I have been enjoying Into The West on dvd, Beyond the Prairie, and The Wilder Life.

All my reading has meant that I've decided (yet again) that my kids really need to step it up and help more around the house. So they made dinner.

I've called this Pot Roast "Eyes Closed" because it's so simple a grownup could throw it together while still half-asleep, or a child could easily load the crockpot with minimal instruction. If you're not comfortable with sharp knifes, onion flakes could be used instead, or you could pre-slice the onion yourself.

The Ingredients.
serves 4-6

1 large onion, peeled and sliced into rings
2 to 3 pounds beef chuck or pot roast
1/4 cup prepared ketchup
2 tablespoons prepared A-1 steak sauce

The Directions.

Use a 4 or 6 quart slow cooker. Place the onion rings into the bottom of your cooker and separate the rings with your fingers. Place the meat on top of the rings. In a small bowl, whisk together the ketchup and A-1 sauce. Pour this mixture over the top.

If desired, you can rub this mixture into the meat with your fingers, or you can simply use kitchen tongs to flip the meat over a few times to get the meat nice and saucy (that's my choice, although my 11-year-old really enjoyed rubbing the sauce around and ended up with sauce up to her elbows....)

Cover, and cook on low for 8 to 10 hours, or on high for about 6 hours. The meat should cut easily with a fork when it's time to serve. The longer you cook it, the more relaxed it will become. Serve with roasted sweet or brown potatoes and something green.

The Verdict.

I like sauces like this that are flavorful enough on their own that no extra seasoning is required. A-1 is pretty magical stuff--- it's got garlic and onion powder in it and is pretty salty -- you certainly don't need any added salt. Ketchup balances the A-1 with a sweetness that doesn't require any extra sugar. Definitely use the organic stuff if you're staying away from fructose sugars.
All 5 happily ate our dinner, and then the kids cleaned the kitchen. I'm pretty sure they grumbled much more than Laura and Mary ever would have, though...

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Citrus Glazed Chicken Slow Cooker Recipe

I've labeled the above photo so you know what it is --- it's human food, I promise. I struggle with my food photography. I've taken classes, and know that I'm supposed to take the food out of the pot when it's a bit under-done or when it has just finished cooking.

I own lighting and a backdrop. I'm just now realizing that the little "wb" on my camera means white balance and what the different little symbols are supposed to do.

But I don't follow the rules I'm supposed to follow, and more often than not, I plate the food for the family before realizing that I have broken all the guidelines and I have YET AGAIN produced an ugly looking plate of food.

Yeeps. I'm sorry about that.

Instead, I can attest to the taste. This is a great citrus chicken -- the flavors are sweet but not candy-coated sweet, and the sauce isn't greasy. My three kids gobbled all of this up, and my husband took the leftovers to work for lunch the next day.

I used a 4-quart slow cooker because it was already out on the countertop. If you'd like to use a larger pot, increase the quantities by 1/3.

Enjoy!

[updated. Thank you to Barbara G. for highlighting my photo in photoshop and sending it back for me to upload!!]

Citrus Glazed Chicken.
serves 4-6
 

2 oranges, peeled and separated into segments
3 pounds chicken thighs (I use boneless/skinless, your choice)
1 onion, sliced in rings
4 garlic cloves, minced
1 cup orange juice
1/2 cup chili sauce (in the ketchup aisle)
1 tablespoon gluten-free soy sauce
1 tablespoon molasses
1 teaspoon ground mustard
1 teaspoon ground ginger
1/4 teaspoon black pepper

The Directions

Use a 4-quart slow cooker. Put the orange segments into the bottom of your cooker, and place the chicken directly on top, and add the onion rings. In a mixing bowl, combine the garlic, orange juice, chili sauce, soy sauce, molasses, ground mustard, ginger, and pepper. Whisk together and pour evenly on top of the chicken. Cover, and cook on low for 5-6 hours, or on high for about 4 hours. Serve on a bed of rice with a spoonful of accumulated juices.

The Verdict.
The whole family loved this dish, and I've made it a few times TV-Dinner style to have ready to go in the freezer. The orange segments cook away and slightly disappear in the sauce, but give off great orange flavor and texture. If you'd prefer a slightly sweeter version, you can certainly use canned mandarin oranges instead of the fresh.
I have a stash of chili sauce in the house because the store was running a special, but if you're wary of high-fructose (with good reason!) or want a homemade version, here's the recipe I've used with great success:

HomeMade Chili Sauce

makes approximately 2 cups; store in airtight container in the fridge for 6 months

2 cups tomato sauce (not pasta sauce!)
1/2 cup brown sugar
1/2 cup vinegar (apple cider or white vinegar)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper (just a pinch!)


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Slow Cooking in the Summer Months

The weather has warmed, and we're spending more and more time out in the yard. 

I love it.

But I STILL use my slow cookers more often than not for our family dinners, and I urge you to, too.

Slow cookers take up very little electricity to run when compared to your stove or oven, and they do not heat your kitchen up the way those other appliances do. You're not going to notice that your AC is struggling to keep the kitchen cool, and you're not going to be standing over a hot stove, trying not to drip into your pasta sauce.

(ew. that's really gross, steph.)

I've listed my favorite ways to use the cooker below --- if you've got a family favorite, add it to the list!

FISH
Love, love, love fish packets in the slow cooker. The fish steams perfectly in a foil or parchment-paper packet and you get a beautiful, flaky finished result without stinking (or heating!) up your kitchen.

FISH

Lemon and Rosemary Chicken
We make this chicken pretty often, and I like to use the leftovers on top of salads or in chicken sandwiches. If you don't want to mess around with a whole bird, dump in a bunch of your favorite frozen boneless, skinless pieces and then add the seasonings.

lemon rosemary chicken

 
Pesto Spinach Lasagna
This lasagna rocks. It's vegetarian, so it's automatically lighter than most lasagnas, and because you've got pesto layered in it each and every bite is absolutely bursting with loads of flavor. Put your basil crop to good use this summer!

pesto spinach lasagna

Lentil and Kale Super Food
Kale is good for you. Lentils are too. And together they work to create a great casserole that will keep you swimsuit-ready the entire season. (an added bonus? this tastes good. PROMISE.)

lentil and kale super food

Hot Dogs
And let us not forget that you can fit 60 HOT DOGS INTO ONE POT!
and that there is pretty darn impressive.

cook 60 hotdogs at once!

Basil Chicken with Feta
More basil! This Mediterranean-inspired dish that will keep all the picky people in your house happy.

basil chicken with feta

Cowboy Beef and Bean Sandwiches
although cowboys might not actually eat their sandwiches on rice cakes....?

beef and bean sandwiches

 
Applesauce
And while I certainly have quite a few desserts you can make in the crock, my favorite not-too-sweet dessert in the summer is Applesauce. We eat it both hot or cold --- and the kids love to add whipped cream and ice cream to their bowls for an even more decadent treat.

applesauce

Crayons

If you're like us and your playroom or household art area has more broken than whole crayons, no worries! You can melt them down in an aluminum muffin tin to make recycled crayons!

This is a great summer time playdate or girl/boy scout activity.

crayons

Enjoy your summer time months! Keep the slow cooker out --- you'll be thankful that you did!

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have a great week!

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