Mmm, slow cookers are one of the best inventions ever!

Mama mia! Why haven’t I taken advantage of slow cookers more often in the past? I absolutely love it! My dad would occasionally make dinners in the Crock Pot and it would be soo delicious!

So, one weekend, I decided to make one of my dad’s Crock Pot dishes- chicken with Cream of Mushroom soup sauce. I added frozen mixed veggies, carrots, potatoes, and onions. Yum! I wanted to test out the slow cooker. Before I started my busy afternoon of errands, I put all of the ingredients in the Crock Pot and set the cooker to low for eight hours.  I started with the vegetables first. Chopped them up and put them in the pot. Then added chicken thighs and breasts, drizzled with extra virgin olive oil and seasoned with thyme, pepper, garlic and pepper seasoning, and Hawaiian salt. Finally, I added the Cream of Mushroom soup and diluted it with a little bit of water, so it wouldn’t be so thick. Stirred it to get the sauce evenly in the pot, covered it, set the timer, and left for the long day ahead.

When I returned home in the evening- violà! The chicken came out so tender and the dish amazing! This was served with egg noodles. Yummy! It was such a simple and easy dish. Just typing this and reminiscing at these pictures are making me hungry. I gotta go! Haha!

Have a great week!

~FS

Shanks, shanks, baby!

The other weekend, I was at the grocery store and saw some lamb shanks on sale. I love lamb, especially shanks. I hadn’t had it in a long time and decided to cook them for dinner. There’s so much meat and it’s so tender. This was a meal to savor!!!!

The shanks were very easy to cook. I drizzled them with extra virgin olive oil and lemon olive oil, and seasoned it with: lemon juice, Chardonnay white wine, Italian seasoning, thyme, Hawaiian salt, garlic salt, and pepper. I sliced some garlic cloves and threw them into the dish as well. Baked it in a casserole dish, covered with foil, at 400º for about an 80 minutes or so. The baking time varies, due to how rare you want the meat to be. I turned down the temperature and let the dish sit in the oven until it was ready to grindz!

I made a pasta dish to go alongside this delicious entrée. Got to have pasta! My all-time comfort food.

 

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I used a mix of collard greens and spinach. I’ve never cooked with collard greens before and have been curious to finally try it. It’s very similar to spinach. It shrinks when cooked. Haha! Best to add it in last, as it cooks quickly.

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I boiled egg noodles (love them to death!). The sauce included: Chardonnay white wine, lemon juice, and extra virgin olive oil. A very simple, and healthy sauce. Sprinkled with chili flakes and shaven Parmesan cheese. Yummy!

Oooh whee, I am getting hungry for lamb again! Is it time to eat?

~FS

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