Monthly Archives: March 2012
A great and simple dessert and it does not matter what shape the bananas are in…..
- 1 stick unsalted butter melted in pan
- 1/4 cup brown sugar
- 1/2 tsp. cinnamon
- 1/4 cup dark rum
- 1/4 cup banana liqueur
OOPS, looks like I forgot to send this before the Chiapas trip. Larry makes this dish often as it keeps very well. After a day or so you may want to drain off some of the marinade as the carrots may start to get mushy!
Try to get fresh dill! If not you can use dill weed in the marinade, and dust the carrots once lightly with chopped parsley.
1 small bag bay carrots, peeled.
1 cup white vinegar
2 T sugar
2 teaspoons salt
Freshly ground black pepper
2 T chopped fresh dill OR 1 teaspoon dried dill weed + 1 T. chopped fresh parsley
Drop the carrots into boiling water about 5 minutes to kill enzymes. Drain them and place them into a boil of water in which you have added ice cubes to chill them immediately about another 5 minutes.
Combine the sugar, vinegar, salt, pepper and 1 T chopped fresh dill and pour over the DRAINED carrots.
Cover and refrigerate overnight. Serve with fresh chopped dill or parsley.
This was a great recipe! Instead of using a whole chicken, I used chicken legs since Larry is fond of the dark meat. My only suggestion would be to watch the cooking times depending on your cooker. My legs were done almost one hour before I expected…LOL. Red lettering. as always, reflects my changes to Paula’s great recipe…
SLOW COOKER ORANGE ROSEMARY CHICKEN
Courtesy of Paula Deen
- 1 (3-4 pound) roasting chicken (6 or 8 chicken legs or thighs skin removed)
- 2/3 cup chicken broth
- 2 oranges, quartered, divided
- 1 medium onion, quartered
- 4 tablespoons butter, softened
- 2 oranges, zested
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup orange marmalade
- 2 rosemary sprigs, more for garnish
- 1 head of garlic
- 3 orange slices
In the bottom of slow cooker, add chicken broth, 4 orange quarters and onion. In a small mixing bowl, stir together butter, orange zest, chopped rosemary, salt, pepper and marmalade.
Pat chicken dry and liberally salt and pepper the cavity. (or just salt and pepper the legs or thighs).
Place remaining orange quarters, rosemary sprigs, and garlic inside the cavity (or on top of the legs).
If using a whole chicken – loosen the skin from the meat. Place half of butter mixture underneath the skin. Rub remaining butter on the outside of the chicken. Place chicken on top of orange quarters and lay three orange slices on top of the bird.
If using legs or thighs, rub them with a little butter, lay the orange quarters on the bottom of the cooker and then three slices on top of the legs.
Cover and cook on low for 8 to 10 hours, or until juices run clear. Legs took about 6 hours!