Slow-Cooker Creamy Chicken w/ Biscuits

SLOW-COOKER CREAMY CHICKEN w/ BISCUITS

6-7 medium carrots, cut into 1-in pieces
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup flour
1-1/2 lbs boneless, skinless chicken thighs (about 8)
1/2 tsp poultry seasoning
kosher salt and black pepper
1/2 cup dry white wine
1/2 cup chicken broth
6 biscuits, split [recipe below]
1 cup frozen peas
1/2 cup heavy cream

• In a 4 to 6-qt slow cooker, toss together the carrots, celery, onion and flour. Place the chicken on top and season with the poultry seasoning, 1 tsp salt and 1/4 tsp pepper. Add the wine and broth. Cover and cook until the chicken and veggies are tender, on low for 5 to 6 hours or on high for 2-1/2 to 3 hours.
• Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
• Ten minutes before serving, add the peas, cream and 1/2 tsp salt to the chicken and stir to combine. Cover and cook until heated through, 5-10 minutes more.
• To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken minture and the remaining biscuit halves.

EASY DROP BISCUITS
2 cups all-purpose flour
1/2 cup cold unsalted butter, cut into small pieces
1 Tblsp baking powder
1 tsp kosher salt
1 cup whole milk

• Heat oven to 400 degrees F.
• In food processor, combine the flour, butter, baking powder and salt. Pulse until pea-size clumps form. Add the milk and pulse just until moistened.
• Drop 6 large mounds of the dough onto a baking sheet. Bake until golden, 18 to 20 minutes.

recipe directly from Real Simple "Easy, Delicious Home Cooking" magazine, Fall 2012/Winter 2013

Bacon and Chocolate Chip Cookies

Oh yes, you read that right! These cookies have an amazing chocolate and smoky flavor. These are defiantly my new favorite!

BACON & CHOCOLATE CHIP COOKIES

For the bacon:
8 slices thick cut bacon
1/2 cup brown sugar

For the cookies:
2-1/4 cups flour
1/2 tsp baking soda
3/4 cup butter, melted
1/2 cup white sugar
1 cup brown sugar
1 Tblsp vanilla extract
1 whole egg
1 egg yolk
2 cups semi-sweet chocolate chips

For the bacon:

• Preheat oven to 350 degrees.


• Place bacon in a single layer on a foil lined sheet.


• Sprinkle brown sugar on top of bacon strips. Bake for 30-45 minutes or until crispy, making sure to turn bacon over after half way.


• Remove from oven and place on a wire rack for cooling. Once bacon has cooled chop it finely.

For the cookies:

• Reduce oven temperature to 325 degrees.


• Sift flour and baking soda.


• In a medium bowl, cream butter with the white and brown sugar.


• Add vanilla, egg, and egg yolk to the bowl and beat until light and creamy.


• Add flour mixture and mix well.


• Add diced candied bacon and chocolate chips and stir until just combined.


• Place golf ball sized balls of dough on a parchment lined cookie sheet and bake for 18-20 minutes or until edges are brown. Remove from oven and let cookies sit on the pan for a couple of minutes before placing on a wire rack.

This recipe is derived from Quick Dish

Corn Crisps

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I saw these in "family fun" magazine and had to try. We all LOVE corn and these looked like the best bite-sized side for any meal!

CORN CRISPS

1/2 cup flour
1 tsp kosher salt, plus more for sprinkling
3/4 tsp baking powder
1/2 tsp cumin
1/4 tsp sugar
1/8 tsp cayenne pepper [optional]
1 large egg
1/4 cup milk
1 T [tablespoon] unsalted butter, melted
1-1/2 cups can or frozen corn, thawed if frozen [I think it could do with MORE corn, so try adding 2 cups]
1/4 cup finely chopped scallions
Canola or vegetable oil

• In a large bowl, combine flour, salt, baking powder, cumin, sugar, and cayenne. 
• In a medium bowl, whisk together the egg, milk, and butter. 
• Stir the wet ingredients into the dry until they are just blended. Fold in the corn and scallions.
• Pour oil in large nonstick skillet [until it come up 1/4 inch on the sides] and heat over medium-high heat until the oil is shimmering. 
• For each crisp, drop a slightly rounded tablespoon of batter into the oil. Fry them in batches over medium-high heat until they are golden, about 2 to 3 minutes. 
• Transfer the crisps to a paper towel-lined sheet pan, sprinkling them immediately with a bit of salt. [this can be taken out--it was pretty salty with the sprinkled salt on top, in my opinion]
• Repeat with the remaining batter.