Special Dark Chocolate Cupcakes with Chocolate Fluff Frosting ~ Gluten, Egg & Dairy Free

Today is a triple special day, it's my A-Maisie-ing Maisie's eighth birthday, it’s Improv Cooking Challenge reveal day AND after weeks of neglect I'm finally adding a new recipe to the blog. How appropriate is it that this month for the Improv Cooking Challenge our hostess Kristen of Frugal Antics of a Harried Homemaker challenged the participating bloggers to make any recipe of their choosing using the specified ingredients of cake & frosting! She must have known that it was my girl's day and that she adores cake and frosting.

Of course Maisie with her allergies, I had to make her special treats gluten, egg & dairy free...but still delicious. These cupcakes were a big hit with my girl and since I made them just for her, I only frosted one and then wrapped and put the extras in the freezer to be thawed, frosted and enjoyed another day.

Special Dark Chocolate Cupcakes with Chocolate Fluff Frosting ~ Gluten, Egg & Dairy Free

• 1 1/2 cups pitted dates
• 1 1/2 cup unsweetened chocolate almond milk
• 1/4 cup coconut cream
• 2 tsp. vanilla bean paste
• 1 cup brown rice flour
• 1/2 cup cornstarch
• 5 TBS. Hershey's Special Dark unsweetened cocoa powder
• 2 tsp. baking powder
• 1/2 tsp. salt

Frosting:

• Marshmallow Fluff
• Unsweetened cocoa powder
• Pinch of salt

Preheat oven to 350F.

Using a food processor, combine the dates, almond milk, coconut cream & vanilla bean paste, pulsing until you have a smooth and creamy paste. In a separate bowl whisk together the rice flour, corn starch, cocoa powder, baking powder & salt. add the wet to the dry ingredients. Beat the mixture by hand for two minutes. Portion the batter into 4-6 cupcake liners.

Bake 15-20 minutes, until a tester inserted in the center comes out clean. Cool completely before frosting. To make frosting, stir together the desired amount of Marshmallow Fluff and flavor to taste with cocoa powder and a pinch of salt. Pipe frosting onto cupcake and decorate with sprinkles.

Enjoy!

My previous Improv Cooking Challenge entries:

• September 2013 Macaroni & Cheese: Creamy Mac & Cheese, Gluten, Egg & Dairy Free
• August 2013 Vanilla & Chocolate: Dark Chocolate Peanut Butter Rice Krispy Treats with Vanilla Coconut Frosting
• July 2013 Peaches & Herbs: Peachy Cola Ribs
• June 2013 Fish & Chips: Salt & Vinegar Crab Cakes
• May 2013 Cinnamon & Sugar: Cinnamon Bun Cookie Bars
• April 2013 Bacon & Eggs: Mini Bacon & Swiss Quiche Cups
• March 2013 Carrots & Peas: Mom’s Beef Vegetable Soup
• February 2013 Hearts & Flours: Three Ingredient Fudgy Nutella Brownie Bites
• January 2013 Bananas & Nutmeg: Baked Bananas
• December 2012 Chocolate & Marshmallows: White Chocolate Marshmallow Cranberry Cashew Bark
• November 2012 Sweet Potatoes & honey: Sweet Potato Glass Noodles with Honey Garlic Lime Shrimp
• October 2012 Oatmeal & Raisins: S’mores Granola Bars
• September 2012 Zucchini & Brown Sugar: Zucchini with Onion & Brown Sugar
• August 2012 Tomatoes & Peppers: French Fries Hash Browns
• July 2012 Corn & Butter: Fritos Crusted Pollock
• June 2012 Cherries & Almonds: Dried Cherry Almond Tart
• May 2012 Strawberries & Cream: Strawberry Soup
• April 2012 Peanut butter & Jelly: Peanut Butter & Jelly Bars
• March 2012 Potato & Cheese: Loaded Potato & Buffalo Chicken Casserole
• February 2012 Ginger & Carrots: Shrimp & Avocado Salad with Carrot Ginger Dressing
• January 2012 Lemon & Sour Cream: Ponderosa Lemon & Sour Cream Tart
• December 2011 Eggnog & Cranberries: Eggnog Popovers with Cranberry Butter
• November 2011 Pumpkin & Cream Cheese: Praline Pumpkin Cheesecake
• October 2011 Caramel & Apples: Caramel Stuffed Apple Cider Cookies

 

Fijian Ceviche ~ Kokoda

This month for Secret Recipe Club I was able to pretend that I was on an exotic island enjoying an incredibly delicious meal.  Well other than the less than turquoise waters in our backyard, we were able to sit on our dock, under the nice warm Georgia sun and enjoy this delicious Fijian Ceviche and for just that little while, we were transported to that island. 

Now that I’m off of my delightful, though delusional island time, let me fill you in on the details.  This month for Secret Recipe Club I was assigned the blog Easily Good Eats.  This blog is loaded with wonderful recipes.  I started scrolling through the recipe index, looking at the usual cookies, brownies, breads, fish & meats but when I came upon the headings of exotic and unusual…well that totally caught my interest.  It didn’t take long to choose a recipe because as soon as I read the recipe for Kokoda (Fijian Ceviche) I knew I had found a winner…and a total winner it was,  We love ceviche and this one with the addition of coconut cream just brings it to a whole different level.  I actually made this recipe within 24 hours of receiving my assignment and since then I have made it three additional times…yes, it is that good!!  I hope that you’ll give this Fijian Ceviche a try and transport yourself to a wonderful and delicious paradise.

Fijian Ceviche ~ Kokoda (adapted from here)

• 12 oz. monk fish, or other firm white fish, shrimp and bay scallops work well too 
• 5 TBS. fresh lemon juice
• 1/2 cup finely died onion
• 1TBS. finely diced red jalapeno
• 1 TBS. finely diced green jalapeno
• 1 TBS. coconut butter
• 2 TBS coconut milk   
• 1/2 cup small diced tomato (fresh) 
• Salt & freshly ground black pepper

Cut the fish into 1/2 inch cubes.  Place the fish, lemon juice, onions and jalapeno in a large ceramic or glass bowl and toss to combine. Cover and place in the fridge for 8 hours or overnight to marinate, stirring occasionally. The fish will be white when ready.

Just before serving pour off the lemon juice and accumulated liquid.  Stir together the coconut butter and coconut milk and gently stir into the fish mixture, season to taste with salt and pepper.  Gently stir in the tomatoes.

Enjoy!

My previous Secret Recipe Club Recipe Posts: 

Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry

Creamy Mac & Cheese, Gluten, Egg & Dairy Free

I swear that the weeks are passing faster than I can keep up as here we are again at the third Thursday of the month and it’s Improv Cooking Challenge reveal day.  Years seem to be passing quickly too as this post is also my 24th reveal in this challenge, so two full years and not a month missed…yay me!!

This month for the Improv Cooking Challenge our hostess Kristen of Frugal Antics of a Harried Homemaker challenged the participating bloggers to make any recipe of their choosing using the specified ingredients of pasta & cheese!  Sounds simple enough but this was a tough one for me but shoot I wasn’t going to miss this month and break my posting streak.  The reason that this month was difficult was, I haven’t been eating pasta in any form, nor have I been eating cheese or any of it’s fake versions, Maisie has her allergies and only eats non-wheat pastas and non-dairy cheese and Eammon, well he eats pasta but doesn’t care for cheese at all.  Then I got to thinking about it and before we found out about Maisie’s allergies, one of her favorite foods was good old mac & cheese.  Well right then and there I decided it was time to make an old favorite for my girl in a Maisie “safe” version so that’s exactly how this recipe came about.  I added one of her new favorites to the dish for some added protein, sweet Italian sausage.  This dish was made exclusively for my Maisie and she just adored it, delighted to have an old and new favorite meal all in one bowl.

Creamy Mac & Cheese, Gluten, Egg & Dairy Free

• 8 oz. gluten free pasta, elbows, shells or small penne 
• 1 1/2 cups unsweetened almond milk 
• 2 cups Daiya Cheddar Style Shreds, divided
• 3 TBS. non-dairy margarine 
• 3 TBS. golden flax seed 
• 1/4 teaspoon dry mustard 
• 1/4 teaspoon garlic powder   
• salt & pepper, to taste
• sweet Italian sausage, grilled and sliced

Prepare pasta according to box directions.  Once the pasta is tender, drain.  In the now empty pot melt the margarine and whisk in the flax seed, mustard and garlic powder until you have a thick paste.  Whisk in the almond milk until the sauce is smooth and creamy.  Stir in 1 1/2 cups of the Daiya and stir until completely melted.  This may take a while as Daiya cheese takes a lot longer to melt compared to real cheese.    Stir in the pasta and coat with the sauce.  Stir in the remaining 1/2 cup of Dayia and stir to incorporate. Add salt & fresh ground pepper to taste.  Add sliced grilled sweet Italian sausage and serve.  

Enjoy!

My previous Improv Cooking Challenge entries:

August 2013  Vanilla & Chocolate:  Dark Chocolate Peanut Butter Rice Krispy Treats with Vanilla Coconut Frosting
July 2013  Peaches & Herbs:  Peachy Cola Ribs
June 2013  Fish & Chips:  Salt & Vinegar Crab Cakes 
May 2013  Cinnamon & Sugar:  Cinnamon Bun Cookie Bars  
April 2013  Bacon & Eggs:  Mini Bacon & Swiss Quiche Cups 
March 2013  Carrots & Peas:  Mom’s Beef Vegetable Soup 
February 2013  Hearts & Flours:  Three Ingredient Fudgy Nutella Brownie Bites
January 2013  Bananas & Nutmeg:  Baked Bananas 
December 2012  Chocolate & Marshmallows:  White Chocolate Marshmallow Cranberry Cashew Bark    
November 2012  Sweet Potatoes & honey: Sweet Potato Glass Noodles with Honey Garlic Lime Shrimp 
October 2012  Oatmeal & Raisins:  S’mores Granola Bars   
September 2012  Zucchini & Brown Sugar:  Zucchini with Onion & Brown Sugar 
August 2012  Tomatoes & Peppers:  French Fries Hash Browns 
July 2012  Corn & Butter:  Fritos Crusted Pollock 
June 2012  Cherries & Almonds:  Dried Cherry Almond Tart 
May 2012  Strawberries & Cream:  Strawberry Soup 
April 2012  Peanut butter & Jelly:  Peanut Butter & Jelly Bars 
March 2012  Potato & Cheese:  Loaded Potato & Buffalo Chicken Casserole 
February 2012  Ginger & Carrots:  Shrimp & Avocado Salad with Carrot Ginger Dressing 
January 2012 Lemon & Sour Cream:  Ponderosa Lemon & Sour Cream Tart 
December 2011 Eggnog & Cranberries:  Eggnog Popovers with Cranberry Butter 
November 2011 Pumpkin & Cream Cheese:  Praline Pumpkin Cheesecake
October 2011 Caramel & Apples:  Caramel Stuffed Apple Cider Cookies

Carrot & Sweet Potato Pancakes

It’s that time again and this month for Secret Recipe Club I was assigned Shannon’s wonderful blog, Searching for Dessert.  Shannon’s blog is filled with just hundreds of gorgeous recipes for breads, brownies, cookies, cakes, pies and other delicious looking and sounding sweet treats.  I was totally drooling over her Lime Meringue Bars, Flourless Fudge Cookies and her Light Meyer Lemon Sugar Cookies but I really couldn’t make any of them because Maisie has her allergies to wheat, egg and dairy and I’ve been avoiding gluten, wheat, sugar, sweeteners both natural and artificial, and a whole host of other items and Eammon, well he just doesn’t really need any sweets so I didn’t want anyone tempted...boohoo… So after all my drooling over forbidden sweets, I checked out Shannon’s Meatless Monday recipes and found her recipe for Carrot & Potato Pancakes and I knew that I could easily adapt it to fit all our dietary restrictions.  I will say that I was being strong and really, really good by not baking any of her sweet and delicious treats and I totally admit that I did wallowed in self pity for a while but after making my version of her Carrot & Potato Pancakes, not once, not twice, but three times, I was crying no more and was a very happy camper. 

 

I really just made some small changes to the original recipe, I swapped out the white potato with a sweet potato, l left out the flour and increased the egg in the version that Eammon and I enjoyed and used chia seed gel in place of the egg in the ones I made for Maisie.  Also because I used sweet potatoes I decided to add a bit of roasted cinnamon because it just goes so perfectly with both sweet potatoes and carrots.

 

I served these Carrot & Sweet Potato Pancakes as a side dish with dinner and I also enjoyed snacking on them cold but my favorite way to enjoy them was nice and hot with a perfectly cooked over-easy egg on top which added just a wonderful creamy richness to the already delicious pancakes.  Check out Shannon’s blog for the original recipe. 

 

Carrot & Sweet Potato Pancakes (adapted from here)

• 1 3/4 cups shredded sweet potato
• 3 TBS. shredded carrot
• 2 TBS. minced onion
• 1/4 tsp. sea salt  
• 1/8 tsp. roasted cinnamon
• 1/4 tsp. fresh ground black pepper
• 2 eggs, (or 2 TBS. chia seed in 6 TBS. warm water)
• coconut oil

In a medium bowl, stir together the sweet potato, carrot, onion, salt, roasted cinnamon and black pepper.  Stir in the eggs until the mixture is evenly combined.

Heat a large cast iron skillet over medium heat and add just enough coconut oil to lightly coat the bottom of the pan.  Using about a 1/4 cup measure place the sweet potato mixture into the pan and flatten patties to about 1/4-inch thick.  Cook until first side is golden brown and then carefully flip and cook the second side until golden.

Serve hot or cold. 

Enjoy!

My previous Secret Recipe Club Recipe Posts:

Chicken Burgers with Spinach and Mushrooms,

Paradise Mango Curried Shrimp

Laura Goodenough’s Apple Coffee Cake

Loaded Potato Soup

Lemon Almond Biscotti

Creamy Mints

Thai Peanut Noodles with Chicken

Baked Buffalo Chicken Wings

Fried Green Tomatoes ‘

Chicken Satay Noodle Salad

Double Chocolate Mousse Cake

Candied Popcorn

Fruit, Nut & Poppy Seed Chicken Salad

Broiled Sushi

Health(ier) Peanut Brittle Crunchy Fudgy Heart Bites

Texas Chicken with Lime Butter

Pork Belly Soup with Collard Greens

Thin Mint Irish Coffee

Levain Chocolate Chip Walnut Cookies

Welsh Cakes

Nutella Crêpes

Cilantro Lime Chicken

Holy Guacamole

and

Home Style Chicken Curry

 

Dark Chocolate Peanut Butter Rice Krispy Treats with Vanilla Coconut Frosting

Summer is flying by and here we are again, the third Thursday of the month and it's Improv Cooking Challenge time again. Like last month I'm still out of sorts as I'm still without a computer, thus still taking pictures with my iPhone and blogging on my iPad.

This month for the Improv Cooking Challenge our hostess Kristen of Frugal Antics of a Harried Homemaker challenged the participating bloggers to make any recipe of their choosing using the specified ingredients of vanilla & chocolate. Now those ingredients sound easy enough, I mean who doesn't love vanilla and chocolate? My problem in choosing a recipe though is that I'm not eating either ingredient right now and Eammon doesn't need to eat either ingredient so I limited myself to recipes that would appeal to my Maisie. In the end it was Maisie who led me to make Dark Chocolate Peanut Butter Rice Krispy Treats with Vanilla Coconut Frosting.

In the end neither Eammon nor I tried even a morsel of the treats but by the way Maisie and her friends devoured them, I can say that they were a huge success.

Dark Chocolate Peanut Butter Rice Krispy Treats with Vanilla Coconut Frosting

• 1/2 cup plus 3 TBS. Earth Balance Buttery Spread, divided
• 10 oz.. Mini marshmallows
• 1 cup dark chocolate peanut butter
• 5 1/2 cups Rice Krispies
• 1 cup powdered sugar
• 2TBS. Coconut milk
• 1/2 tsp. vanilla bean paste

Grease an 8-inch square pan and set aside.

Add 3 TBS. buttery spread and the marshmallows to a microwave safe bowl and heat for two minutes on high. Stir to combine and stir in the peanut butter. Heat for an additional 30-40 seconds and then working quickly, add the Rice Krispies and stir to combine well. Press the mixture into the prepared pan and chill until set.

Once the bars are set, cut into squares but keep them close and together. To make the frosting, combine the remaining 1/2 cup buttery spread, powdered sugar, coconut milk and vanilla bean paste and whisk together until creamy. Drizzle onto the chilled bars.

 

Enjoy!

My previous Improv Cooking Challenge entries:

July 2013 Peaches & Herbs: Peachy Cola Ribs
June 2013 Fish & Chips: Salt &Vinegar Crab Cakes
May 2013 Cinnamon & Sugar: Cinnamon Bun Cookie Bars
April 2013 Bacon & Eggs: Mini Bacon & Swiss Quiche Cups
March 2013 Carrots & Peas: Mom’s Beef Vegetable Soup
February 2013 Hearts & Flours: Three Ingredient Fudgy Nutella Brownie Bites
January 2013 Bananas & Nutmeg: Baked Bananas
December 2012 Chocolate & Marshmallows: White Chocolate Marshmallow Cranberry Cashew Bark
November 2012 Sweet Potatoes & honey: Sweet Potato Glass Noodles with Honey Garlic Lime Shrimp
October 2012 Oatmeal & Raisins: S’mores Granola Bars
September 2012 Zucchini & Brown Sugar: Zucchini with Onion & Brown Sugar
August 2012 Tomatoes & Peppers: French Fries Hash Browns
July 2012 Corn & Butter: Fritos Crusted Pollock
June 2012 Cherries & Almonds: Dried Cherry Almond Tart
May 2012 Strawberries & Cream: Strawberry Soup
April 2012 Peanut butter & Jelly: Peanut Butter & Jelly Bars
March 2012 Potato & Cheese: Loaded Potato & Buffalo Chicken Casserole
February 2012 Ginger & Carrots: Shrimp & Avocado Salad with Carrot Ginger Dressing
January 2012 Lemon & Sour Cream: Ponderosa Lemon & Sour Cream Tart
December 2011 Eggnog & Cranberries: Eggnog Popovers with Cranberry Butter
November 2011 Pumpkin & Cream Cheese: Praline Pumpkin Cheesecake
October 2011 Caramel & Apples: Caramel Stuffed Apple Cider Cookies

 

 

Tandoori Chicken Wings

I adore tandoori chicken but as I don't have a tandoor to authentically recreate the dish at home, I try to come as close as possible by using a delicious marinade and high heat cooking in my oven or on my grill.

This recipe is a bit different in that I've made it dairy free by using coconut milk in place of the yogurt that is traditionally used and I chose to use chicken wings, which though I'm sure has been done, I've never had them tandoori style. Eammon was in the mood for wings and I was craving tandoori...so there you have it, Tandoori Chicken Wings.

I realize that the recipe appears a bit overwhelming with the long list of ingredients but it really is simple in that everything is dumped into one big bowl and left to marinate for a few hours and then the chicken is baked or grilled so the hands on time is really minimal and the reward is huge. The wings were crispy on the outside, juicy on the inside and flavorful throughout. These Tandoori Wings were a perfect way to satisfy everyone's craving.

 

Tandoori Chicken Wings

• 4-5 lbs. chicken wings, cut into drumettes and flats, discard tips or save for soup
• 14 oz. can coconut milk
• 2 TBS. fresh lemon juice
• 1/4 tsp. ground cardamom
• 1/2 tsp. cayenne
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 3/4 tsp. coriander
• 1/2 tsp ground cumin
• 1/2 tsp. garlic powder
• 1/4 tsp. ground ginger
• 1/8 tsp. nutmeg
• 3/4 tsp. paprika
• 1/4 tsp. fresh ground pepper
• 1/2 tsp sea salt
• 1 healthy pinch saffron
• 1/4 tsp. ground turmeric

Combine the coconut milk, lemon juice and all the spices in a large bowl and mix well. Add the chicken pieces and stir to coat well. Cover and refrigerate at least 4 hours, preferably overnight. Preheat oven to 500F. Line a baking sheet with aluminum foil and lightly grease with coconut oil or oil of your choice. Lay the chicken pieces skin side up. Bake for 20-25 minutes until cooked through and the skin is crispy.

Enjoy!

 

Chicken Burgers with Spinach & Mushrooms

It’s that time again, Secret Recipe Club time and this month I was assigned Ginny's wonderful blog, Cooking with Chopin, Living with Elmo. Ginny blogs about life with her husband and two cutie-patootie boys and she shares wonderful real food recipes with her readers. While most of her recipes are based on real unprocessed foods, she does sometimes venture off and use ingredients that aren't quite as healthy, but oh-so delicious, like when she was assigned my blog for Secret Recipe Club back in October 2011 and using my Rolo Brownie Bites with Caramel Cream Cheese Frosting she made Ferraro Rocher Brownie Bites with Caramel-Cream Cheese Icing.

Whether whole food and healthy or one of her delicious sinful treats Ginny has something for everyone on her blog. So many of her recipes called to me including her Braised chicken with orange and pistachios, Australian chicken strudel and the recipe I chose, Turkey burgers with spinach and shallots. Can you tell that I was in the mood for some poultry?

 

Ginny does a wonderful job walking you through the steps of a recipe showing lots of pictures and giving plenty of instruction so cooking from her blog is easy-peasy, just like the recipe I chose.

 

I made a few changes to Ginny's recipe, most noticeably, I used chicken instead of turkey and that's just because I had chicken breast in the house which I easily ground up to use in the recipe.

 

As I didn't have shallots, I used some extra onion and garlic. I pretty much followed Ginny's directions and they were perfect...just like the burgers.

 

The burgers were perfectly seared on the outside and deliciously moist and tender inside. The addition of the mushrooms added so much moisture and umami. The burgers were a huge success with all of us here in the Cook Lisa Cook house and even my spinach and mushroom hating Maisie thought they were wonderful and put dibs in for the leftover burger and she enjoyed it for lunch the following day.

So how did I get my spinach and mushroom hating girl to even try the burgers? The mushrooms I minced finely and they weren't overly noticeable mixed in with the chicken and other ingredients. Spinach of course is more difficult to hide but thankfully Maisie loves salad so I just told her it was salad cooked right into the burger...I just didn't tell her that it was spinach salad ;)

Check out Ginny's blog and all her wonderful recipes and give this one a try, you won't be disappointed.

 

Chicken Burgers with Spinach & Mushrooms

Makes 4 large burgers

• 1 10-ounce box chopped spinach, thawed
• 1 pound ground lean chicken breast (or ground turkey breast)
• 4 cloves garlic, finely chopped, divided
• 5 TBS. minced onion, divided
• 1/2 tsp. dry mustard
• 10 basil leaves, shredded or chopped
• Handful of fresh parsley, chopped (or 2 teaspoons dried parsley)
• Salt and freshly ground black pepper, to taste
• 3 TBS. coconut oil, divided
• 14 oz. mushrooms, minced finely
• 1/2 cup Cheaters Chicken Soup or chicken stock
• Desired toppings & condiments (sautéed onions, peppers or mushrooms, mustard, mayo, ketchup, etc.)

Begin by preparing the sautéed mushroom mixture. In a small skillet, heat 1 tablespoon of the coconut oil over medium-high heat. Sauté 3 TBS. onion and 3 garlic cloves until fragrant & tender and then add the mushrooms. Stir occasionally and cook for 4-5 minutes. Add the chicken stock and cook until it has mostly evaporated from the pan (about 2-3 minutes).

Squeeze the water out of the thawed spinach and add to a large mixing bowl. to the same bowl add the ground chicken, mushroom mixture, spinach, remaining onion and garlic, dry mustard, basil, parsley, and salt & pepper. Mix together well and divide and then section the mixture into four equal parts. Form each part into an inch-thick patty.

Preheat a large cast iron skillet over medium-high heat. Swirl the remaining 2 tablespoons of coconut oil around the pan to coat. Cook the patties 5-6 minutes on each side, the pan loosely covered with a pan lid (resist the urge to flip unless you think they're burning), until the chicken is cooked through. Turn the heat off under the pan.

Serve burgers with desired toppings and/or condiments.

Enjoy!

My previous Secret Recipe Club Recipe Posts:

Paradise Mango Curried Shrimp Laura Goodenough’s Apple Coffee Cake Loaded Potato Soup Lemon Almond Biscotti Creamy Mints Thai Peanut Noodles with Chicken Baked Buffalo Chicken Wings Fried Green Tomatoes Chicken Satay Noodle Salad Double Chocolate Mousse Cake Candied Popcorn Fruit, Nut & Poppy Seed Chicken Salad Broiled Sushi Health(ier) Peanut Brittle Crunchy Fudgy Heart Bites Texas Chicken with Lime Butter Pork Belly Soup with Collard Greens Thin Mint Irish Coffee Levain Chocolate Chip Walnut Cookies Welsh Cakes Nutella Crêpes Cilantro Lime Chicken Holy Guacamole and Home Style Chicken Curry

 

 

Slow Cooker Whole Roasted Chicken with Gravy

Though I have a slow cooker, I've never been a huge fan of using it. I often found that food came out dry...which always perplexed me considering the food was being braised in liquid, or the food was mushy or stringy with an unappealing texture. I have a few recipes here and there where I do use my slow cooker with excellent results, like my Sweet & Spicy Apple Pork, Slow Cooker Chicken Tikka Masala, Slow Cooker Ranch Mushrooms, Lamb Curry, Slow Cooker Chicken Curry, and my Crockpot Baked Stuffed Apples but for the most part, my slow cooker is used when I have guests and want to keep a food item hot on the buffet table.

The idea of cooking a whole chicken in a slow cooker had me envisioning stringy, tasteless, potted meat...totally unappealing. But then I saw Michelle's recipe for Slow cooker roast chicken and gravy and the pictures were mouthwatering delicious. I read her post where she spoke about having the same experiences of stringy, dry slow cooker chicken but that the method she used for the whole chicken had it coming out delicious, moist and wonderful, so I decided to give it a try. I followed Michelle's cooking directions and part of her recipe but I used seasonings closer to what I use when making my Rotisserie Chicken.

The chicken smelled amazing as it cooked and I was happy to see that when time was finished and I opened the lid, the chicken looked delicious and appealing instead of pale and anemic. I carefully lifted the chicken from the cooker to the cutting board but trust me, that was difficult as the meat was fall off the bone tender. I pulled off a small piece and tentatively put it in my mouth, hoping for moist, delicious chicken with a gorgeous texture and I was one happy gal when that's exactly what I got. The chicken was really close in mouth feel and taste to my Rotisserie Chicken. Then I made the easy-peasy gravy following Michelle's directions and WOW, was that off the charts good, even for this gravy eschewing gal. I pulled all the chicken from the bones and then placed the bones and skin back into the empty, un-rinsed slow cooker, added an onion, some carrots, garlic, bay leaves and water, set the slow cooker to high and a few hours later I had a nice crock of Cheaters Chicken Soup.

Eammon, Maisie and I all loved both the chicken and the gravy. I'm telling you, what an easy way to have a healthy and delicious dinner ready and on the table especially on Maisie's late gymnastics nights. This recipe is a keeper and I'll be making it time and time again.

 

Slow Cooker Whole Roasted Chicken with Gravy

• 4-6 pound whole chicken
• 2 TBS. ghee
• 2 cups medium chopped onions
• 8 cloves garlic, chopped
• 1 TBS. tomato paste
• 1/2 cup Cheaters Chicken Soup or chicken stock
• sea salt
• fresh ground black pepper
• 2 tsp. sweet paprika
• 1 tsp. garlic powder
• 1 tsp. dried thyme
• 1 tsp. onion powder
• 1 tsp. sea salt
• 1 tsp. white pepper
• 1/2 tsp. fresh ground black pepper
• 1 tsp. cayenne pepper (more or less to taste)

Melt the ghee in a skillet over medium heat. Add the onions and sauté until softened and beginning to caramelize. Add the garlic and allow it to soften. Add the tomato paste and cook stirring constantly for a minute or two. Add the chicken stock to the pan and deglaze. Season with salt and pepper. Add the onion mixture to the bottom of the crockpot.

While the onions are cooking, in a small bowl mix together all the spices from the paprika to the cayenne pepper.

Remove anything that may be in the cavity of the bird and rinse the bird well. Dry the bird with paper towels and then sprinkle the spice mix inside the cavity and all over the skin, covering all surfaces.

Place the bird breast side down on the onion mixture, cover the slow cooker and set to cook on low for 4-6 hours. My chicken was 5.5 pounds and it cooked for 5.25 hours.

When the chicken is finished cooking, remove it from the cooker. Defat the cooking liquids and then using an immersion blender, blend to make gravy.

Slice or pull apart the chicken and serve with the gravy.

Michelle notes to always cook the chicken on low and never for more than 6 hours if you want a moist and tender chicken.

Enjoy!