"Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time (great for the weekends!) you can! I don't bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken will turn golden brown...fall-off-the-bone good!"

                                                                               9 h 10 m8 servings586 cals

Ingredients

     ✔4 teaspoons salt

     ✔2 teaspoons paprika
     ✔1 teaspoon onion powder
     ✔1 teaspoon dried thyme
     ✔1 teaspoon white pepper
     ✔1/2 teaspoon cayenne pepper
     ✔1/2 teaspoon black pepper
     ✔1/2 teaspoon garlic powder
     ✔2 onions, quartered
     ✔2 (4 pound) whole chickens

Directions

• Prep
  10 m
• Cook
  5 h
• Ready In
  9 h 10 m

(1)  In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
(2)  Preheat oven to 250 degrees F (120 degrees C).
(3)  Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

*here are some photos for you and more ideas as well 😊 and please i would love to see you on facebook or twitter.

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"This delicious, cream-like soup is served at our family's Thanksgiving dinner every year."

                                                    1 h 15 m8 servings114 cals

Ingredients

✔6 cups chicken stock
✔1 1/2 teaspoons salt
✔4 cups pumpkin puree
✔1 teaspoon chopped fresh parsley
✔1 cup chopped onion
✔1/2 teaspoon chopped fresh thyme
✔1 clove garlic, minced
✔1/2 cup heavy whipping cream
✔5 whole black peppercorns

Directions

(1)  Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
(2)  Puree the soup in small batches (1 cup at a time) using a food processor or blender.
(3)  Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

"This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat."

                                                                    6 h 30 m8 servings333 cals

 

Ingredients

6 cups vegetable broth
1 (16 ounce) package frozen mixed vegetables
1 (14.5 ounce) can diced tomatoes, undrained
2 potatoes, peeled and cubed
1 large onion, diced
1/2 cup barley
3 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
2 cups all-purpose flour
1/4 cup vegetable shortening (such as Crisco(R))
1/4 cup vegetable broth, or more if needed

Directions

• Prep
  30 m
• Cook
  6 h
• Ready In
  6 h 30 m

(1)  Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
(2)  Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. (3)  Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.

Tips; -Easy Cleanup- Try using a liner in your slow cooker for easier cleanup.

"You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!"

                                                                      7 h 15 m8 servings434 cals 

Ingredients

✔1 onion, chopped
✔1 (16 ounce) can chili beans
✔1 (15 ounce) can black beans
✔1 (15 ounce) can whole kernel corn, drained
✔1 (8 ounce) can tomato sauce
✔1 (12 fluid ounce) can or bottle beer
✔ 2 (10 ounce) cans diced tomatoes with green chilies, undrained
✔1 (1.25 ounce) package taco seasoning
✔3 whole skinless, boneless chicken breasts
✔1 (8 ounce) package shredded Cheddar cheese (optional)
✔sour cream (optional)
✔crushed tortilla chips (optional)

Directions

• Prep
  15 m
• Cook
  7 h
• Ready In
  7 h 15 m

(1)  Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
(2)  Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

• Tips; -Easy Cleanup- Try using a liner in your slow cooker for easier cleanup.

"This soup embodies all the wonders of Italian cooking: Italian sausage, garlic, tomatoes and red wines. Serve with hot bread and salad for a delicious meal. Garnish with Parmesan cheese."

                                                                  1 h 35 m8 servings324 cals

Ingredients

✔1 pound sweet Italian sausage, casings removed
✔1 cup chopped onion
✔2 cloves garlic, minced
✔5 cups beef broth
✔1/2 cup water
✔1/2 cup red wine
✔4 large tomatoes - peeled, seeded and chopped
✔1 cup thinly sliced carrots
✔1/2 tablespoon packed fresh basil leaves
✔1/2 teaspoon dried oregano
✔1 (8 ounce) can tomato sauce
✔1 1/2 cups sliced zucchini
✔8 ounces fresh tortellini pasta
✔3 tablespoons chopped fresh parsley

Directions

(1)  In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
(2)  Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
(3)  Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

"A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!"

                                                                        2 h 31 m6 servings318 cals

Ingredients

✔1 1/2 pounds salmon fillets
✔lemon pepper to taste
✔garlic powder to taste
✔salt to taste
✔1/3 cup soy sauce
✔1/3 cup brown sugar
✔1/3 cup water
✔1/4 cup vegetable oil

Directions

(1)  Season salmon fillets with lemon pepper, garlic powder, and salt.
(2)  In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
(3)  Preheat grill for medium heat.
(4)  Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

*Tip; Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

*Hop you try this recipe 😊 and please if you do i would love to see you and photos from you of the recipe on facebook or twitter.

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