Chicken Cassoulet

Things can get kind of hectic around this time of year. Lots of things that need to be done before the big day and usually not enough time in the day to get it all done. 

Here, we have relatives visiting from out of town, my son from Alberta and my brother from Victoria. I don't get to see them nearly enough as it is, so I want to be able to spend as much time with them rather than cooking. Here is a recipe that fits the bill. Its done in the Crock Pot and cooks by itself all day while you are out and about. You come home to a complete home cooked meal.

Chicken Cassoulet 

12 Skinless Chicken Thighs

6 Chorizo Sausage links

1 large Onion, diced

3 stalks Celery, chopped

1 Red Pepper, chopped

1 Jalepeno, minced

1 small Head Garlic, peeled and sliced

Olive Oil

In saucepan, add olive oil and heat over medium heat. Salt and pepper both sides of the Chicken thighs and brown the thighs on both sides in the olive oil. After they are browned remove them from pan into the Crock pot.

Chop up the Chorizo Sausage into bite size rounds and brown those in the same pan as you just browned the Thighs. After they are browned remove them to the Crock Pot and add your chopped Onions, Celery and Garlic into the sauce pan to saute. Saute just until translucent and after add them to the Crock Pot. Add the chopped Red Pepper to the Crock Pot.

To the Sauce Pan add:

1/2 Cup Chicken Stock or Dry White Wine

1 TBSP. Dried Thyme

1 TBSP. Dried Rosemary

1 TBSP. Dried Oregano

1/2 TBSP. Dried Basil

1 tsp Smoked Paprika

1 tsp Fresh Ground Pepper

1/2 tsp Salt

2 TBSP Tomato Paste

Stir until mixed together and pan is deglazed on the bottom. Add this to the Crock Pot.

Add to the Crock Pot:

1- 28 oz Can Diced Stewed Tomatoes

2 large cans Cannellini Beans

Give the whole thing a gentle stir, pop the lid on the Crock Pot and cook it on High for 6 to 8 hours.

Dinner is done!

You can serve this with Rice or Mashed Potatoes if you choose, or just by itself with chunks of Sourdough bread to sop up all the flavourful juices.

I had to substitute one can of Kidney beans for one of the cans of Cannellini beans at the last moment because I could not find the second can! I still can't find that can of beans! It still tasted great with the kidney beans added. It is comfort food at its best!!

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Chocolate covered Marshmallow Pops

Marshmallow Pops

Wonder what to do with some of the leftover Chocolate Bars that stick around after Halloween? Other than giving them away or hiding them or freezing them, here is something you can do for a sweet treat that is different than just plain old chocolate bars.

I used the small Kabob sticks to hold the Marshmallows. Use good quality melting Chocolate and melt it in a double boiler over hot water. Dip the ends of the sticks in chocolate and let set. This makes it easier to keep the Marshmallow on the stick.

Dip the Marshmallow into the melted Chocolate and then roll the dipped marshmallow liberally into crushed chocolate bars. I used Skor bars for these pops.

If you put the finished pops in the fridge the chocolate sets up fast.

These make a yummy treat for dessert and taste wonderful with a cup of Hot Chocolate as well!

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Pulled Pork Sandwiches

PULLED PORK SANDWICHES

Today is my Hubby's birthday and I wanted to make him something special for supper that I have never made before. We both like spicy so these Pulled Pork Sandwiches were perfect for that. This was very easy to cook, and I used the Crock Pot so it cooked all day while we were out enjoying the beautiful fall day.

Here is the recipe for you. I am one of those cooks that don't measure much so feel free to add or subtract as you want if you choose to try this.

2 1/2lb. Pork Butt Roast

1 large coursely chopped Onion

3 large grated Garlic Cloves

7 oz. can Chipotle Peppers in Adobo sauce

2 TBSP. Brown Sugar

1 tsp. Salt

1 tsp. Garlic Powder

1 tsp. Onion Powder

1/2 tsp. fresh ground Black Pepper

1 1/2 tsp. Dry Mustard

1/4 cup Apple Cider Vinegar

3 TBSP. Worchestershire Sauce

1 tsp. dried Thyme flakes

1 tsp. Rosemary dried

1 tsp. dried Cilantro 

24 oz. Dr. Pepper (not the Diet kind)

Chop onion and grate the garlic into the bottom of your Crock Pot. Open up your pork butt roast and spread out flat. Generously season both sides of pork with a mixture of the salt, pepper, dry mustard, brown sugar, garlic and onion powder. Lay Pork on top of your onion layer. Open can of Chipotles and spread peppers and sauce over the top of the Pork. Sprinkle Thyme, Rosemary and Cilantro over top and then pour Dr. Pepper, Apple Cider Vinegar, and Worchestershire sauce over top. 

Cook on low for 9-12 hours. 

Remove pork to platter and pull apart meat using two forks. Pour sauce into dutch oven, strain out most of onion mixture and coarse chop in blender. Boil sauce on stove until reduced in volume by half, add back the coarse chopped onion mixture and the pork and simmer on stove for about 30 minutes. 

While this is simmering it is time to make a Slaw to go on top of your sandwiches. 

1 small Fennel bulb, shredded

! Carrot, shredded

!/2 cup Shredded Daikon Radish

2 green Onions, fine chopped

1 TBSP. Apple Cider Vinegar

2 TBSP Olive Oil

1 Garlic clove, grated

Salt and Pepper to season. 

Mix Apple Cider Vinegar, Olive Oil, garlic, salt and pepper together and pour over vegetables and mix thouroughly. 

To serve split and toast a Fresh Poor Boy Bun. Spread with butter generously and pile Pulled Pork onto bun. Cover with Slaw. 

Enjoy!  

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Spiced Rum Peaches.

SPICED RUM PEACHES

Fresh peaches are plentiful right now in the stores and Farmers Markets. There are lots of ways to enjoy fresh peaches, here is a quick and easy way to prepare peaches for dessert.

Wash 4 good size freestone Peaches, cut into even slices.

In non-stick Frypan, melt 1/4 cup Butter and add 1/4 cup Brown Sugar. Heat until butter is melted and sugar is dissolved.

Add sliced peaches to pan. Cook and stir peaches in sugar butter mixture until juice is syrupy and peaches are shiny.

I guess you have to eyeball it, the juices should not be carmelized but should be thick and bubbly.

Add 1/4 cup Spiced Rum to the pan. You don't have to flame it, just simmer in pan until the juices reduce.

Spoon over good quality Vanilla Ice Cream.

The hot and spicy peaches over the cold and creamy ice cream is a perfect dessert to serve. It couldn't be simpler to make either!!

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Tempt my Tummy on a Tasty Tuesday!

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On my holiday to Alberta, I had the opportunity to make some snacks with my niece Tracey.

Meet Tracey!!

Together we made Chocolate dipped Potato Chips!

You need a good portion of meltable Chocolate and some good crisp and thick Potato Chips. We mixed equal amounts of Milk and Dark Chocolate.

Put into microwave on high for 30 seconds, stir and then another 30 seconds to completely melt.

My Sous Chef paid close attention to the meltdown!

Its ready for Chips!

My little chip of the old block cracked open the bag!

Pick out the good strong unbroken chips for dipping.

And gently dip chip so one side or half the chip gets coated in chocolate. Lay chip onto wax paper to harden after.

Resist the urge to eat them while you dip or to lick your fingers during the process!

See those chocolatey fingers!!

You can sprinkle each chip with additional grains of Maldon Sea Salt or with a generous sprinkle of Cayenne Pepper.

Put the chips in the fridge to harden the chocolate.

This was a really tasty creamy and salty treat which did not last long!

We had a riot making this snack, we actually were making a plate full of wonderful memories!!