I have been on a comfort food kick this week. The temperatures have dropped down in the 80′s for us and although that isn’t exactly cool it makes me think Fall is on the way! I feel ready for a change in seasons and thoughts of my favorite Fall foods are dancing in my head. Pumpkin, apples, cranberries, winter squash, soup and stews, oh yum!
I bought these incredible figs at Whole Foods the other day. They are black figs grown in California and they are to die for. So sweet they practically melt in your mouth. We have been eating them plain as a snack.
I decided to cut up three of the figs and toss them into our salad. The crowning touch was an amazing salad dressing called Liquid Gold Salad Dressing. I found the recipe on a blog called Thinspired and she got the recipe from a friend who is a Registered Dietitian.
It calls for very simple ingredients, orange champagne vinegar, olive oil, fig jam, garlic and Dijon mustard.
If you don’t have a Trader Joe’s to get the Orange Muscat Champagne Vinegar at, don’t worry there are other brands available. Check out Amazon for one made by California Harvest, here is a link. Do a Google search and check your local specialty grocery stores. The Fig jam I used is made by Dalmatia and I found it at Cost Plus. If you can’t find Fig jam use Apricot instead. The star in this recipe is the vinegar! This is hands down the best salad dressing I have ever made! Save some of your smaller jars that condiments come in. They come in handy for home made salad dressings. Shake vigorously or use a small wire whisk. Store in the refrigerator.
This salad dressing will make you want to eat more salads! Trust me, it’s true! Now go find the Orange Champagne Vinegar, fig jam and make this dressing! I cut up three fresh figs, two dates and half an apple for this salad of baby greens and some romaine. This was so simple yet flavorful, crunchy, slightly sweet and I couldn’t stop at just one bowl full! Don’t forget to salt and pepper your salads, what a difference it makes!
Liquid Gold Salad Dressing
enough for 4-6 giant salads
- 5T orange champagne vinegar
- 2T extra virgin olive oil
- 1T fig jam
- 1 tsp. crushed & chopped garlic
- 1/4 tsp.-1/2 tsp. Dijon mustard
Place all ingredients in a glass jar with a tight fitting lid. Combine well, until the jam is thoroughly broken up, I had to use a small wire whisk as my Fig jam was cold and very thick!
Yield: 8 Tablespoons of dressing. Servings Size: 1 tablespoon
Per Serving: 38 Calories; 3g Fat (76.5% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium.
Old WWP1 / New WWPP1
Adapted from Thinspired who got the recipe from a friend.
SMOTHERED CHICKEN IN GRAVY FOR THE SLOW COOKER
Wednesday I had a busy day of errands so I pulled out my slow cooker- crock pot recipes and decided to go with this smothered chicken in gravy recipe. It is super easy, contains your basic veggie staples and it taste like something your Grandmother would have simmering in her dutch oven on the back of the stove.
Creamy gravy, shredded chicken, little slices of carrot, green peas and onion, flavored with Herbs de Provence it is like a pot pie with out the crust! I served it over baked potatoes as I was out of time to make mashed, the guys also had biscuits with theirs and I cheated on that too and bought frozen ones that just needed to be heated up in the oven. Sigh! It was delicious and this meal reheats nicely too. Good things as we have a ton of leftovers. With Katy gone I need to rethink my cooking as we have so many leftovers now. I don’t think I will need to do much cooking over the weekend as the refrigerator is full right now. I made a huge meal last night and I shall post great recipes from that as well. So many recipes, photos and posts with so little time to do them all!
Smothered Chicken in Gravy / Slow Cooker
- 1 pound boneless skinless chicken breast or thighs
- 3 medium carrots — sliced or diced
- 1/3 cup onion — chopped
- 1 cup chicken broth
- 2 tablespoons butter or margarine (I used light)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 2 teaspoons Herbs de Provence seasoning, divided
- 1/2 teaspoon poultry seasoning
- 1 package roasted chicken gravy mix ( I use McCormick’s Roasted Chicken Gravy mix, nice seasoning blend)
- 1/3 cup buttermilk or 2 % milk
- 2 teaspoons flour
- 1 cup frozen peas
- In a 4 to 6 quart crock pot, combine chicken, carrots, onion, chicken broth, butter, salt, pepper, 1 teaspoon Herbs de Provence and bay leaf; mix well.
- Cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
- About 20 minutes before serving, stir gravy mix into crock pot, remove the chicken breast and using two forks shred
- the meat and return to the crock pot. Remove and discard bay leaf.
- In a measuring cup, blend buttermilk or milk and flour until smooth. Stir flour mixture and peas into chicken as well as
- the reserved 1 teaspoon of Herbs de Provence; mix well.
- Cover, increase heat to high; cover and cook an additional 25-20 minutes or until peas are cooked. If the gravy is too thick add a little more milk or chicken broth.
Serve with rice or biscuits, mashed potatoes, baked potatoes or noodles.
Yield: 4 very large servings or 6 smaller ones.
For 4 Servings: Per Serving: 243 Calories; 7g Fat (25.1% calories from fat); 30g Protein; 15g Carbohydrate; 4g Dietary Fiber Old WWP 5 / New WWPP 6
Recipe adapted from the Cooking Light Bulletin Board, posted by Kate 2004 and modified by Tami.
Enjoying a taste of home cooking and the healthy comforts from my kitchen.
I have two crock pot / slow cookers and I sometimes have them both going at once. They are such a time saver!
Do you use a slow cooker / crock pot? If so what is your favorite recipe to make in one?