Monday, December 31, 2018

Crockpot Monday: Lemon & Herb Roasted Chicken

9:00 AM 0 Comments
Crockpot Monday - Lemon & Herb Roasted Chicken
Happy New Year's Eve, everyone! I cannot believe that in less than a day it will be 2019. Where has this year gone? I hope that you can make today a day of family, friends, and relaxation.

Lemon & Herb Roasted Chicken:

One thawed whole chicken
Head of garlic
2 lemons
salt and pepper
bunch of fresh rosemary


Rub your chicken inside and out with a bunch of salt and pepper. Add it into the crockpot. Peel your garlic and shove a bunch of the whole cloves into the bird cavity and throw some more on top and around the chicken.

Slice the lemon and put slices on top, around, and inside the bird.  Wash the rosemary and do the same. If you are using dried rosemary, use a good amount---probably 2-3 tablespoons of dried herbs.

Cook on low for 8-10 hours.

Enjoy an easy dinner before watching the ball drop and welcoming in 2019!

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Monday, December 24, 2018

Crockpot Monday: Herb Garden Chicken

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The one thing that I really missed this past summer was having my herb garden. Life looked at me and giggled when I even thought about putting one in. Still, I can find those bits of summer even when winter is starting to sink its cold claws in!

Herb Garden Chicken:

1 (5-pound) whole chicken
2 Tablespoons olive oil
1/4 cup Parmesan cheese
1 Tablespoon dried parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder

In a small mixing bowl, combine all of the spices with the Parmesan cheese and set aside. Rub the olive oil all over the bird, inside and out, and place it into an empty crockpot.

Sprinkle on the cheese and herb mixture, and rub it into all sides of the bird, shoving a bunch inside. Do not add water.

Cover and cook on low for 7 to 8 hours, or on high for 4 to 5.

Merry Christmas Eve! I hope that it's a time of celebration and love for all of you.

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Monday, December 17, 2018

Crockpot Monday: Fried Chicken

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Crockpot Monday - Fried Chicken
I can't believe that the year is almost gone! I need some comfort food to help me deal with that fact. How about some fried chicken, mashed tatos, and corn? Not a single super healthy thing in there and that screams comfort food to me.

Fried Chicken:

18 thawed drumsticks (or however many will fit nicely into your crockpot)
1/4 cup melted butter
1/4 cup flour
2 teaspoons seasoned salt
1 Tablespoon Italian seasoning
1 teaspoon onion powder
 1 teaspoon paprika
1/2 teaspoon black pepper


Combine all the spices and the flour in a freezer bag or in a shallow dish. Dredge each chicken piece well, and place into your crockpot. When all the chicken is in the crockpot, pour 1/4 cup of melted butter over it.

Cook on high for 6 hours or on low for 8-10.

Then sit back, dream of warmer days and summer picnics.

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Monday, December 10, 2018

Crockpot Monday: Ultimate Breakfast Casserole

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Crockpot Monday: Ultimate Breakfast Casserole
Are you buried deep in holiday prep yet? Is your tree up? I'm going to let you in on a little secret. We aren't putting up a tree this year. 2018 has been a lot of chaos for our little family and all of our holiday decorations are in chaos in the barn. I'm not even totally sure that we'll be together this year for it. Still, we will find a day for the three of us together and I can promise delicious food!

Ultimate Breakfast Casserole:

12 slices bacon, cooked and crumbled
4 cups toasted (or stale) bread cubes
2 cups shredded cheese
8 ounces sliced mushrooms
8 eggs
1.5 cups milk
1/2 teaspoon kosher salt
1/2 teaspoon black pepper


This is a large recipe so you’re going to need your big crockpot!

 Cook bacon to desired doneness, and toast the bread. Set these aside. Spray the inside of your slow cooker with cooking spray, and set that aside, too.

In a large mixing bowl, combine the shredded cheese, mushrooms, eggs, milk, salt, and pepper.

Put the bread cubes into the bottom of your sprayed slow cooker, and pour the egg mixture evenly over the entire thing. Place bacon pieces on top.

Cover and cook on low for 6-8 hours, or on high for about 3-4 hours or until eggs are done. When the eggs have completely set, and your casserole has begun to brown on top and pull away from the sides, take the lid off the cooker and let the steam and moisture evaporate for about 15 minutes before serving.

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Monday, December 3, 2018

Crockpot Monday: Spinach and Feta Quiche

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Holy's December already. Where the heck has this year gone? Have you started your shopping or are you a last minute shopper? Me? I'm trying really hard this year to get all the shopping done and then doing a marathon wrapping session after a delicious breakfast.

Spinach and Feta Quiche:
6 ounce bag of baby spinach
1/2 onion, minced
3 eggs
1/2 cup flour
1/2 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/2 of a 4oz block of feta
1 1/3 cup of milk


Butter or spray your crockpot insert. In a separate bowl, mix the milk, egg, flour, and cayenne. Add the onion and spinach to the bowl, and stir until all of the spinach leaves have a bit of the mixture on them. Pour into the crock, and shove down the spinach leaves with a wooden spoon.

Crumble the 1/2 block of feta over the top.

Cover and cook on low for about 6 hours, or on high for about 4. This is done when the edges are brown, and start to pull away from the sides of the crock. Check with a knife to make sure the eggs are fully cooked.

Unplug and let stand for 15 minutes before cutting.

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