Tuesday, September 30, 2014

Roasted Garlic Crockpot Rotisserie Chicken with De Nigris Vinegars!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

A whole roaster chicken slow cooked with garlic, red onion, and seasoned white wine vinegar for a mouth watering, show stopping family dinner! #LoveMyVinegar #CollectiveBias





If I was to pick a seasoning or herb that I use most often in the kitchen, it is hands-down garlic. It's funny, whenever I come across a recipe I want to try Paul and I immediately say "double the garlic!" It's one of the easiest ways to completely change the flavor profile of your dinner, especially when it's too bland or you feel like it's just "missing something." You can imagine how crazy excited I was to find this new De Nigris Seasoned Roasted Garlic White Wine Vinegar at Walmart - into the cart it goes!





They also come in Original and Italian Herb varieties, as well a Balsamic dressing which I also can't wait to try. You can find them in the condiments aisle at Walmart, the same aisle with the ketchup and mustard. I love that De Nigris is a family owned (3rd generation) company made in Italy - how authentic! 





These seasoned white wine vinegars are healthy for your family and use all natural ingredients as well. Plus, you can't beat how easy it is to use this vinegar - just add it to your favorite recipe or drizzle on your favorite veggies. A complete year-round favorite. I love supporting products like this!

As far as cooking with garlic, there are some things to keep in mind. Firstly, as you cook with garlic the flavor dulls. That is to say, if you're simmering a pot of tomato sauce for hours on the stove, or slow cooking with garlic, you'll need a lot more to keep up with the flavor. If you're adding minced garlic at the end of the cooking process, like in a dip or dressing, then you'll need much less. Of course in this house, there's no such thing as too little garlic! And no funny jokes about our breath, haha! 

This Roasted Garlic Crockpot Rotisserie Chicken is a beautiful meal that is SO easy to put together! This was a perfect Sunday meal after church. I put it together before we left and when we got home the house was smelling awesome and we had perfectly moist chicken for dinner around the family table. That doesn't happen very often anymore, now does it?! 

I have an oval slow cooker which allows for a bigger roaster chicken. If you have a round one, I would go with a smaller roaster chicken just to see how it fits. And then put an oval one on your Christmas list this year! I try to find a chicken that has one of those nifty pop-up thingys, that way I don't have to guess if the chicken is done. :)


Roasted Garlic Crockpot Rotisserie Chicken

3 - 5 pound whole roaster chicken
1 red onion, thinly sliced in rings
5 cloves garlic, sliced thin
2 tablespoons fresh thyme, minced (plus more sprigs for garnish)
1/2 cup De Nigris Seasoned Roasted Garlic White Wine Vinegar
1/2 cup chicken broth


Place onion rings in the bottom of the slow cooker. Place chicken, breast side up, on top of the onions (be sure that you removed the giblets from inside). Rub sliced garlic and thyme over the chicken, placing some garlic slices underneath the skin. In small bowl, combine the seasoned white wine vinegar and chicken broth. Pour over chicken in slow cooker. 



Cook on low 6 hours or high 4 hours, or until chicken reaches a temperature of at least 165 degrees. Allow chicken to rest on a platter 5 minutes before serving. Serve drizzled with extra sauce and red onion from the slow cooker.





Taste the flavors of Italy right in your own home! My little boys couldn't eat enough of this chicken, which always make me happy. One of my favorite reasons for cooking a whole rotisserie chicken in the crockpot is all the leftover chicken! I'm thinking a roasted garlic chicken salad sandwich is in my future!


Here are some of my other slow cooker whole chicken recipes:


Crockpot BBQ Rotisserie Chicken




(the original) Crockpot Rotisserie Chicken




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Monday, September 29, 2014

Pierogi Casserole

This is a Sponsored post written by me on behalf of Simply Potatoes for SocialSpark. All opinions are 100% mine.


Lasagna noodles layered with real mashed potatoes, onions, butter, and cheese - the easier way to enjoy fresh pierogies on a busy weeknight!





I absolutely love, love, love recipes like this! I usually get my recipe ideas flipping through magazines, taking out old cookbooks from the library (or even better, finding them at thrift stores!), and of course browsing through Pinterest. But not this one!

My mom told me that at their last church dinner, one of the ladies brought this Pierogi Casserole and it was a total hit with her and my dad - she had to have the recipe! And of course the next time I was over her house and she's telling me this story, she made a copy of the recipe and handed it to me. I LOVE getting hand-me-down recipes, don't you?

Pierogies have always been a favorite of mine, but I have to admit, I preferred the frozen boxed kind to the fresh! I grew up in Philly and fresh pierogies meant LOTS and LOTS of slimy onions - which you all know I despise! The annoying part is that they probably tasted fanstastic if I could just get past those onions, haha! I've since had freshly made pierogies with a better ratio of potato and onion and OH MAN are they the best ever!

I don't know about you, but there's no stinkin' way I have time to make those things during the week - not with school and soccer and Paul's schedule and church and library and playdates ... oh yeah, and attempting to keep up with the housework! You know how much I love simple recipes, and this is one you have to try! 






I used one of my favorite dinner shortcuts - Simply Potatoes. Making mashed potatoes in itself is a time consumer, so I love using these! Simply Potatoes is a line of fresh, never frozen, potato products located in the refrigerated dairy section of your supermarket and made with real ingredients. Fresh mashed potatoes AND pierogies without the hassle? I'm in!



Pierogi Casserole

1 box lasagna noodles, cooked and drained
1 onion, diced fine
2 (24 oz) packages Simply Potatoes (5-6 cups mashed potatoes)
1 stick of butter, sliced in 16 slices
18 slices American Cheese

Preheat oven to 350 degrees. In a skillet, saute diced onions until transluscent, set aside. Empty mashed potatoes into a large mixing bowl and stir/fluff with a fork. In a greased 9 x 13 baking dish, layer lasagna noodles, scoops of 1/3 of the mashed potatoes, 1/3 of the sauteed onions, 5 slices of butter, and 6 slices of American Cheese. Repeat layers twice more (3 layers total). Cover loosely with foil, and bake in preheated oven for 20-30 minutes or until cheese is melted and casserole is heated through.







This is a slam dunk, kid friendly dinner with real mashed potatoes that any mom can feel good about serving because it sneaks in a bit of nutrition even when you're in a pinch for time! And of course, it's absolutely delicious! For more recipes and ideas be sure to check out Simply Potatoes Favorites and Simply Potatoes on Pinterest.


Here are some more of my favorite casseroles:
















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Menu Plan Monday 9/29




I honestly can't believe September is already almost over - I think it went super fast for us with Silas starting school and soccer, we're constantly on the go! It's ok with me though, the leaves are just beginning to change around here and October is one of my favorite months. It's just beautiful here in October, it's starts to get chilly enough for sweaters and jackets, but not winter coats or gloves just yet (hopefully, haha). Our calendar is filling up with lots of activities planned! It's going to be a fun season. :) 

This Sunday I'm super excited because our family is hosting our church's monthly Fellowship Sunday. We basically all just hang around and spend time with each other and enjoy some food (of course). I signed us up to host this upcoming week just as a way to say thank you - they've been an amazing new church family and we're so grateful! And you know I like to cook! We're making a few batches of chili (of course Paul's making a super HOT one), cornbread, apple cider, and something for dessert. It should be really yummy!

Here's my menu plan for this week:



Crockpot BBQ Rotisserie Chicken








BBQ Pepper Steak








Green Enchilada Chicken Soup








Breakfast for dinner! Scrambled eggs, sausage, and toast







Pizza







Cheesy Ranch Chicken Pasta








Chili lunch at church!






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