This is it.
The last one of the season.
Both slow cookers have been put into summer hibernation, not to be seen again until fall.
The smoker and all three grills have been moved out of the barn and are in use.
Summer, or, at least, summer cooking has officially arrived.
Yes, yes, I know…. One can make wonderful barbecued chicken or ribs in the slow cooker.
Trust me… that will never happen at this house. If I even hinted at such an outlandish idea mon mari would just assume that I was joking or had a momentary lapse of sanity.
And really – he does summer cooking…. Why would I want to take that away from him?
We had this with spaghetti to take advantage of the wonderful sauce.
Chicken and Olives, Slow Cooker
Total time: 7 hours
- 5 chicken thighs, skinless
- 1 leek, trimmed, sliced including tender part of green
- 1/2 red pepper, chopped
- 2 cups (16oz, 450gr) tomatoes, peeled, chopped
- 1/3 cup (3oz, 90ml) chicken broth
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dry mustard
- 2 tbs tapioca
- 1/3 cup green olives, sliced
- 2 tbs parsley
- Combine leek, pepper, chicken stock, tapioca in the bottom of the slow cooker.
- Lay chicken on top.
- Combine tomatoes, paprika, cumin and mustard. Spoon over chicken.
- Cover and cook on low for 6 – 7 hours.
- When ready, remove chicken to a platter
- Add olives, parsley to sauce and stir well.
- Spoon over chicken and serve.
I saw an article the other day that said salted butter was making a comeback.
Apparently no one bothered to tell me when it left.
I shall confess: I have always used salted butter. One time I bought unsalted butter by mistake and I was so traumatized when I tasted it that I vowed never to do that again.
When I was a very small child my mother used butter (salted), bacon fat, and lard.
As times changed she substituted Crisco for the lard when needed, and, eventually, switched to margarine.
There is, of course, no substitute for bacon fat.
She continued to use margarine and Crisco for the rest of her life. I switched back to butter as soon as I was stocking my own kitchen.
She liked the taste of margarine; I always thought it had a sour flavor.
I use butter (salted) and olive oil.
I have always used salted butter in baking.
I didn’t realize until I read the article that not everyone uses salted butter.
I checked my Betty Crocker Cookie Book. No mention of unsalted or salted butter anywhere.
I’m not totally clueless…. I have seen recipes that called for unsalted butter. Usually in gourmet cook books or recipe sites.
I ignored it.
Because there was always salt added to the recipe anyway and just because….
I’m so relieved that I am not longer at risk of the food police breaking down my door and confiscating my salted butter.
Not that I knew.