I needed a "pantry dinner" tonight. Somehow I forgot to plan a dinner for tonight and needed to grab stuff from my fridge and pantry to throw together a dinner. I had chicken drumsticks and some stuff to make a simple BBQ sauce. Ta dah! Dinner!
This makes enough for 5 or 6 people.
1 Large Onion, sliced
1 1/4 Cup Ketchup
1/3 Cup Molasses
4 Tbsps Cider Vinegar
1 Tsp Worcestershire Sauce
1/4 Cup Light Brown Sugar
1 Tsp Smoked Paprika
3-4 lbs Chicken Drumsticks
Green Onions
Place all the ingredients in the slow cooker except the chicken and green onions. Place the slow cooker on high for 30 minutes to 1 hour and let the sauce come together, stir and combine. Salt and pepper the chicken (if possible throw the drumsticks in the oven on 400 for about 20 minutes to crisp up the skin, but you do not have to). Place the chicken in the slow cooker. Turn slow cooker down to low and top with chopped green onions (green part only).
Cook chicken for 4-6 hours on low (closer to 4 hours if chicken was precooked in the oven).
This is delicious served with rice to soak up the extra sauce.
Wednesday, November 9, 2011
Monday, November 7, 2011
"French" Onion Soup
It took a couple of tries, but I finally got this soup tasting the way I want it to. The key is to really give the onions a head start and let them cook down and caramelize. Traditional onion soup is topped with Gruyere cheese. I topped mine with asiago cheese. I love asiago cheese.
This soup makes 6-8 servings.
2 Tbsps Unsalted Butter
2 Tbsps Olive Oil
4 Medium Onions, thinly sliced (I used yellow onions)
2 Bay Leaves
1 Tsp Dried Thyme
1/2 Cup Water
4 Cups Beef Broth
1/3 Cup Sherry Vinegar
Asiago Cheese, shredded
Place butter in slow cooker set to low and let it start to melt while you slice the onions. Add 1 tbsp of olive oil and the onions. Pour the second tbsp of oil over top of the onions. Add the bay leaves, thyme and water. Let the onions cook for a good 3 hours until browned. Remove the bay leaves and add the beef broth. Stir to blend and let the soup continue cooking another 2 hours. Add the sherry vinegar, stir and let finish cooking about 30-60 minutes.
Top each serving with a sprinkle or a handful of asiago cheese and enjoy.
This soup makes 6-8 servings.
2 Tbsps Unsalted Butter
2 Tbsps Olive Oil
4 Medium Onions, thinly sliced (I used yellow onions)
2 Bay Leaves
1 Tsp Dried Thyme
1/2 Cup Water
4 Cups Beef Broth
1/3 Cup Sherry Vinegar
Asiago Cheese, shredded
Place butter in slow cooker set to low and let it start to melt while you slice the onions. Add 1 tbsp of olive oil and the onions. Pour the second tbsp of oil over top of the onions. Add the bay leaves, thyme and water. Let the onions cook for a good 3 hours until browned. Remove the bay leaves and add the beef broth. Stir to blend and let the soup continue cooking another 2 hours. Add the sherry vinegar, stir and let finish cooking about 30-60 minutes.
Top each serving with a sprinkle or a handful of asiago cheese and enjoy.
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