Tag: crock pot

a gluten-free dinner? yes!

fresh scratch, gluten free, asian short ribs

fresh scratch, gluten-free, dinner, asian ribs

We have dear, dear friends who can’t have gluten, so I am always on the look out for a really good {and I mean really good as in it shatters the misconception that g-f means grody and blah} gluten-free recipe to turn into a dinner for them the next time we have them over {which is never often enough!}.

Since Matt gives music lessons in our living room every Wednesday until just about dinner time, the crock pot has become my best friend on Wednesdays. I’m busy, he’s busy, and the crock pot allows me the option of taking the girls and getting the heck out of my house until dinner time. I mean, have you ever heard the same chords played week in and week out? Remember when Journey said lovin’ a music man ain’t always what it’s supposed to be?

They had no idea how right they were.

I have an entire Pinterest board related to crock pot things, and I’ve been slowly working my way through it, one week at a time. I’m not even going to try to say I’ve adapted this recipe for Asian Short Ribs by 100 Days of Real Food, because it’s practically perfect in every way. The Chinese 5-spice powder is becoming one of my pantry staples – don’t skip it in the recipe! Also, the prep before you turn the crock pot on is incredibly minimal.

fresh scratch, gluten free, asian short ribs

About 45 minutes before dinner time, I rinse some rice (brown or white), using my trusty-stove-top method to cook it. It makes a perfect bed for the ribs. I also set a pot of water to boil and steam some broccoli. Other firm veggies would be nice, or even a batch of fried rice.  

The secret to what makes this amazing is the soy sauce glaze. Soy sauce can be purchased g-f, so holla’! Double the batch. Trust me. You will want to bathe your broccoli in this, too.

Whip up a cocktail, throw it all on the table, and wow your guests. Let them think it was a lot harder than it was ;).

You’re welcome!

PS: Need some more crock pot ideas? Here’s a post where I rounded up some of my favorites.

 

 

crock pot chicken & biscuits.

Recipes, Fresh Scratch

It almost feels wrong to offer you another crock pot recipe when it’s now officially {officially!} spring. And yet.

Fresh Scratch, Chicken & Biscuits, Crock Pot, RecipesAnd yet, we are still busy. It’s still nice to come home to a house that smells delicious. I will confess to you that I have made this dinner no less than four times in the last six weeks. And if you’ve been around for any length of time with me in this space, you will remember my Monday Meal Madness (!) posts, where I basically hardly ever made the same dinner twice.

So, yeah, it’s a big ol’ deal.

Fresh Scratch, Drop Biscuits, RecipesYou’ll need about fifteen minutes up front to assemble the ingredients in the crock pot. This will leave you with most of a bottle of white wine, by the way! Drinking and cooking always gets a thumbs-up from moi, unless maybe it’s like 8 am. My two favorite whites? Any white by L’Ecole and Eroica by Chateau St. Michelle…

You’re also going to need about a half an hour to whip up these drop biscuits, from start to finish. Because the crock pot doesn’t do these like an oven does, okay?

This recipe makes the perfect amount for a family of four or five. If you want serious leftovers or are feeding a crowd bigger than that, doubling works great. You really pack it into the crock pot, but if you cook it on the longest setting, it works out just fine.

Chicken & Biscuits in the Crock Pot
Serves 5
Comfort food at its finest, with little work or time from you.
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Prep Time
30 min
Cook Time
6 hr
Total Time
6 hr 30 min
Prep Time
30 min
Cook Time
6 hr
Total Time
6 hr 30 min
For the Chicken in the Crock Pot
  1. 4 carrots, cut into quarters length-wise and diced
  2. 2 celery stalks, cut into quarters length-wise and diced
  3. 1 small onion, chopped finely
  4. 1/4 cup flour
  5. 8 chicken thighs (2 or 3 breasts also work)
  6. salt & pepper
  7. 1/2 cup white wine
  8. 1/2 cup chicken broth
  9. 1 cup frozen peas
  10. 1/2 cup cream
For the Biscuits
  1. 3 cups flour
  2. 2 Tbsp. baking powder
  3. 1 tsp. salt
  4. 1 1/2 sticks of cold butter, cut into small pieces
  5. 1 1/4 c. buttermilk
For the Chicken in the Crock Pot
  1. 1. Toss the carrots, celery, and onion with the flour in the crock pot.
  2. 2. Lay the chicken on top of the vegetables and season with salt and pepper.
  3. 3. Add wine and broth. Do not stir.
  4. 4. Cover and cook on low for 6 hours.
  5. 5. 10 minutes before serving, add peas, cream, and 1/2 tsp. salt and stir. Cover and cook for 10 minutes.
  6. 6. Serve over a split biscuit.
For the Biscuits
  1. 1. Combine flour, butter, baking powder, and salt in a food processor until pea-sized clumps form. Preheat the oven to 425 degrees.
  2. 2. Add buttermilk and pulse until moistened. Don't over do it!
  3. 3. Drop mounds of dough onto cookie sheet lined with a Silpat liner or parchment paper, leaving 2 inches between each mound.
  4. 4. Bake for 15 minutes or until golden brown.
Notes
  1. The drop biscuit recipe yields about a dozen biscuits.
Adapted from Real Simple Magazine and The Pioneer Woman
Adapted from Real Simple Magazine and The Pioneer Woman
Fresh Scratch http://freshscratch.net/