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:
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.
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!
All the flavors of your favorite bacon, lettuce, and tomato sandwich in soup form! This is perfect for a busy weeknight or game day grub!
You guys. This soup. OMYUM!!
Seriously, it's a pound of bacon. I think I'm in love with this soup! I realized when I was tweaking this recipe that I hadn't had a classic BLT probably since my mom's house! I usually make this Waffle BLT with Fresh Herb Spread for a quick dinner.
But man, this soup.
I can't believe I didn't like bacon as a kid. What in God's name was I thinking? I think it was probably because my dad likes it "extra crispy", AKA semi-burnt. Haha! Gotta love him.
I think BLT in soup form is the perfect mashup for the cool fall and coming winter weather, don't you think? I also love dinners that I don't have to assemble for each person, call me lazy. :) When it's a bowl of soup, you just ladle it in a bowl and dinner is served! Plus, soup in general is one of my favorites to freeze. Ladle 1 - 2 cups of cooled soup in a ziploc freezer bag and lay it in the freezer flat. Once completely frozen, you can line them up for compact storage - such a great trick!
Basically I'm not giving you an option, you need to put this soup on your next menu plan. Got it?!
1 pound bacon, chopped
2 cups celery, finely diced
1 onion, finely diced
6 tablespoons flour
5 cups chicken broth
16 oz jar picante sauce (or puree a 16 oz jar of salsa)
8 oz tomato sauce
2 cups spring mix, sliced into thin strips
2 cups garlic & herb croutons
In a large stockpot, cook bacon over medium heat until done. Remove bacon and set aside. Pour out drippings, leaving about 1/4 cup of drippings in pot. Saute celery and onions in drippings until tender. Whisk in flour and then whisk in chicken broth until there are no flour lumps. Stir in picante sauce and tomato sauce. Bring to a boil, then reduce heat to a simmer and cover. Continue to simmer for 10 minutes, or until soup has thickened. Stir in bacon (reserve some for sprinkling on top if desired) and 1 1/2 cups spring mix. Ladle into bowls and top with some spring mix, a few croutons, and any reserved bacon.
My little boys went absolutely nuts for this soup! Anytime they smell bacon cooking they come running. They especially loved the croutons and I have to agree, the crunch was fun!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
Your house will instantly smell like fall with this easy Crockpot Apple Pie! Spiced apples topped with baking mix and brown sugar, simple and so yummy!
Seriously guys, this Crockpot Apple Pie recipe is probably one of my all time favorites here on Mostly Homemade Mom! I am absolutely in love with all the amazing flavors of fall, and you all KNOW how obsessed I am with my slow cooker, this one was a guaranteed winner for me. I have to say though, you haven't in the past seen very many slow cooked desserts on here. The main reason? The crazy, sticky, baked on (sometimes semi-burnt) mess that I have to deal with afterwards!
I have tried MANY (at least 5 different brands) of dishwasher detergents to see which works bests with my Crockpot dishes and the Finish Quantum Power and Free is by far the best for slow cookers.
It looks delicious, doesn't it? It was absolutely amazing! Our temperatures here in PA kept yo-yoing. One day it was hot and we needed to turn the air condition on, and then the next day Silas needed long sleeves and a jacket to walk to school! I needed to be catapulted into autumn ASAP and this was the perfect dessert. This Crockpot deliciousness definitely left a ring of over cooked stuck on apples and crust around the middle of the slow cooker. And no, I didn't use one of those plastic liners. I used to use them a lot, but it's a huge waste of money and added trash, I just didn't have it in the budget. Plus, I discovered these gems - they seriously work for this kind of a mess!
My adorable helper. He comes running when he hears me open the dishwasher and start loading because he knows his job is to put the Finish tab in the little compartment and close the door for me. Of course, if you have a little one helping you be sure to closely supervise and store the detergent in a locked cabinet.
Just look at that, squeaky clean! No wasting money on plastic liners, no wasting time soaking the Crock (as it takes up a country's worth of space in your sink). Comes out this clean every time - I'm one happy mama right here.
Forget those silly autumn air freshners, put this together in your slow cooker and your entire house smell amazing! It's almost like an upside down apple pie with the apples cooking on the bottom and the sweet, cinnamon crust on top. You simply MUST serve this with fresh whipped cream or vanilla ice cream!
Crockpot Apple Pie
8 apples, peeled, cored, and sliced
1 1/4 teaspoons cinnamon
1/4 teaspoons allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1 1/2 cups biscuit baking mix (I used my DIY baking mix), divided
1/3 cup brown sugar
3 tablespoons cold butter
In the bottom of a large slow cooker, stir together the apples, cinnamon, allspice, and nutmeg. In a medium mixing bowl, whisk together milk, softened butter, sugar, eggs, vanilla, and 1/2 cup baking mix. Pour over apples. In a separate mixing bowl, stir together remaining 1 cup baking mix and brown sugar. Using a pastry blender or two knives, cut in cold butter until evenly crumbly. Sprinkle over ingredients in Crockpot. Cover and cook on low 6 - 7 hours or until apples are soft.
I LOVED how the light whipped cream melted all over the hot apple pie! It was simply the perfect fall breakfast. Yes, I said breakfast. :)
Walmart actually has these amazing Finish dishwasher cleaner tabs on Rollback until October, and they're also offering a coupon on their website for even more savings - you can't beat cheap detergent that works the best out there, am I right?!
Happy Fall Everyone! It's finally here! WAHOO!! While I am a bit sad (just a tiny bit) that the lazy days of summer are gone, I'm SO excited that autumn is here.
I love experiencing the season with Paul and the boys and of course my favorite nephew Elliott. As is usual though, our calendar is filling up with lots of activities each weekend. I know it gets to the point where I just want to relax, but I really do love having all these things planned to do together. I think I'm most looking forward to taking the boys pumpkin picking and on a hayride and then carving pumpkins with them for the first time. Should be interesting!
Here's my menu plan for our first week of fall! :)