Slow Cooker Chicken and Red Potatoes

Just 4 or 5 hours in the slow cooker, hardly any hands on work required, and you've got succulent chicken drumsticks and roasted potatoes ready for dinner.  

Ingredients:

9 chicken drumsticks

1/2 tsp basil

1/2 tsp oregano

1/4 tsp rosemary

1/2 tsp thyme + more for the potatoes

salt and pepper to taste

2 tbsps butter

1 1/2 lbs red potatoes, quartered

2 tbsps olive oil

3 tsps minced garlic

parmesan and fresh basil to serve

Season the drumsticks with basil, oregano, rosemary, thyme, salt and pepper. Heat butter to medium in a skillet and brown the chicken 2-3 minutes per side. Add the potatoes to the slow cooker. Toss with olive oil, minced garlic, salt, pepper and thyme. Layer the chicken and accumulated juices from the pan on top. Cover and cook on low 4-5 hours. Internal temperature should read  165°F. Garnish with fresh basil and serve with parmesan. Serves 4

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Smashed Radishes

Just a quick and easy small batch radish pickle. Good for when you have a handful of radishes left in the fridge!

Ingredients:

 7 radishes

1/2 tsp salt

1 1/2 tsps soy sauce

1 1/2 tsps rice vinegar

1 tsp minced garlic

1 tsp light olive oil

pinch red pepper flakes

1/2 tsp sesame seeds

1 tsp honey

2 basil leaves, chopped or torn 

Start by smashing the radishes with the flat side of a knife, leaving them mostly still holding together. Sprinkle salt on them and let sit 15 minutes. Drain any accumulated liquid then add the radishes and the rest of the ingredients to a jar and shake well. Ready right away or let marinate in the fridge a couple of days. Makes 2 servings

Adapted from: cjeats.recipes.com 

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Bacon Wrapped Chicken Breast

Bacon coated in maple syrup and spices creates a crispy, sweet crust locking the moisture in this delicious air fried chicken breast. 

Ingredients:

4-5 oz boneless, skinless chicken breast

1/2 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp dry minced onion

salt and pepper to taste

1-2 slices of bacon

1 1/2 tsps maple syrup

Mix the smoked paprika, garlic powder, dry minced onion, salt and pepper together and divide in half. Coat the chicken with half the spice mix then wrap it with bacon slightly overlapping the edges of the bacon. Mix the remaining spice mix with the maple syrup and brush on top of the bacon wrapped chicken. Air fry at 375°F for 18-20 minutes or until an internal temperature of 165°F is reached. Serves 1 

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Apple Zucchini Muffins

Zucchini in the batter steams inside the muffin while it bakes keeping the crumb tender while not affecting the taste. And diced apple just adds a little sweetness to these not-too-sweet muffins.

Ingredients:

2 cups flour

1 cup milk

1 cup grated zucchini, unpeeled and wrung out in a dishtowel

1 cup peeled, diced apple

1/2 cup sugar

1/4 cup butter, melted

1 tsp vanilla

2 eggs

4 tsps baking powder

1/4 tsp salt

Preheat oven to 400°F. Melt the butter and set aside. Whisk the eggs, vanilla, sugar and milk together. Then add melted butter to the mix. In another bowl combine the flour, baking powder and salt. Mix the dry ingredients into the wet stirring just until combined then fold in the zucchini and apple. Spoon batter into prepared medium muffin tin about 3/4 full and bake at 400°F for 17-20 or until a cake tester comes out clean. Makes 12 medium muffins.

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Burst Tomato Zucchini Pappardelle

This simple, rustic dish uses garden tomatoes and zucchini to make a light sauce that clings to the tender pappardelle noodles.

Ingredients:

1 tbsp olive oil

4 oz egg pappardelle

1 cup cherry tomatoes

1 cup zucchini, sliced in half or quarter moons

2 tsps minced garlic

zest of 1/2 lemon

juice of 1/2 lemon

1 1/2 cups packed baby spinach

salt and pepper to taste

1/4 cup 10% cream

3 tbsps reserved pasta water

fresh basil and parmesan to serve

Heat olive oil in a skillet to medium and add tomatoes. Cook 2-3 minutes pressing slightly to release juices. Add zucchini and cook about 7-9 minutes or until tender then add the garlic and cook 1 minute. Add in the spinach leaves, then the lemon zest and juice, salt, pepper and cream. Stir well. Keep warm. Cook pasta, reserve pasta water then drain the rest. Toss the pasta into the sauce and add pasta water. Warm through and serve with fresh basil leaves and parmesan cheese. Serves 2

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Zucchini Blueberry Scones

These crunchy topped scones with a soft and tender inside and juicy bursts of blueberry are best served fresh from the oven. And you can use up that zucchini that was hiding in the garden!

Ingredients:

3 cups flour

1/3 cup sugar

1/4 tsp salt

1 tbsp baking powder

1/2 tsp cinnamon

1/4 tsp allspice

6 tbsps cold butter

1 cup milk

1 cup grated zucchini

1 cup blueberries, fresh or frozen 

Preheat oven to 425°F and line a baking sheet with parchment paper. Mix the flour, sugar, salt, baking powder, cinnamon and allspice together in a large bowl. Then, using a box grater, shred the butter and mix into the dry ingredients. Shred the zucchini and roll up in a clean dishtowel. Twist to squeeze out excess liquid, then add the zucchini to the bowl along with the milk and fold until dough forms. Lightly work the dough with your hands until it holds together (a little crumbly) then gently fold in the blueberries. Place the dough on a floured surface and pat or roll out to a circle that's 1.5" thick. Cut into 8 wedges and place on the prepared baking sheet. Bake at 425°F for 20-25 minutes. Serves 8

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Julia Child's Zucchini and Rice au Gratin

Originally she called it Tian de Courgettes au Riz featuring zucchini, rice, onions, garlic and parmesan cheese. Julia Child made the recipe with 2 lbs of zucchini but I cut the portions down to serve 1-2 people.

Ingredients:

1/2 lb zucchini

1/4 cup diced onion

1/2 - 1 tsp minced garlic

1 tbsp olive oil

3/4 cup + 2 tbsps zucchini juice and enough milk or 10% cream to reach that amount

3 tbsps parmesan

2 tbsps uncooked white or brown rice

1/2 tbsp flour

1/2 tsp salt

1/4 tsp pepper

balsamic glaze to finish  

Spray oil a 726ml baking dish, 6" X 2" round, or any medium single-serving gratin dish. Set aside. Grate the zucchini on a box grater and place in a bowl. Sprinkle with salt, mix together then place in a colander over a bowl for 20 minutes to collect the juices. Then squeeze out more juice from the zucchini into the bowl. Next rinse the zucchini in cold water and squeeze out the water but don't save it this time. Pat dry. Pour the zucchini juice into a measuring cup and top up with milk or cream so it measures 3/4 cup plus 2 tbsps. Warm this in the microwave. Heat olive oil in a skillet to medium and add the onion and garlic. Sauté 5 minutes. Add zucchini and cook 3-4 minutes. Add flour and cook 1 minute then remove from heat and add 2 tbsps parmesan, stirring to combine. Add salt, pepper, rice and warmed zucchini juice/milk and stir together. Preheat oven to 425°F. Return pan to medium heat and bring to a simmer. Then pour into prepared baking dish. Sprinkle with 1 tbsp parmesan and a drizzle of olive oil. Bake for 15 minutes. To check for doneness tilt the dish. If liquid runs return the dish to the oven for an additional 5 minutes. Let rest 10 minutes then loosen with a spatula and set on a plate. Drizzle balsamic glaze to serve.

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