Whole Chicken in a Slow Cooker Recipe
- 1 whole chicken around 5 pounds, insides removed and washed and patted dry
- 1 tablespoon of paprika – more or less to taste
- 3 Tablespoons of steak seasoning – more or less to taste
- Salt and Pepper
Season whole chicken, inside and out.
Cook in slow cooker lined with foil balls on high for 5 to 5 1/2 hours.
Chicken should be cooked to 160 degrees.
Cinnamon Sugar Pull-Apart Bread
For the dough:
- 2¾ cups all-purpose flour, plus more as needed
- ¼ cup granulated sugar
- 2¼ tsp. instant yeast
- ½ tsp. salt
- 4 tbsp. unsalted butter
- 1/3 cup whole milk
- ¼ cup water
- 1 tsp. vanilla extract
- 2 large eggs
For the filling:
- 4 tbsp. unsalted butter
- 1 cup sugar
- 2 tsp. ground cinnamon
- ½ tsp. freshly grated nutmeg
- To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook. Combine the butter and milk in a small saucepan and heat just until the butter is melted. Set aside and let cool briefly, until the mixture registers 115-125˚ F on an instant-read thermometer. Add the milk mixture, water, vanilla and eggs to the mixer bowl. Mix on low speed until a soft dough forms. Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky. Knead about 3-5 minutes. Transfer the dough to a lightly oiled bowl, turning once to coat, and cover. Let rise in a warm place until doubled in bulk, about 1 hour. (After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight. Let stand at room temperature 30 minutes before proceeding.)
- While the dough rises, add the butter to a small saucepan and melt until browned. Set aside. Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.
- Transfer the dough to a lightly floured work surface and gently deflate. Roll into a ball, cover with a clean towel and let rest for 5 minutes.
- Roll the dough out into an approximately 12 x 20-inch rectangle.
- Brush the dough with the browned butter. Sprinkle the cinnamon-sugar mixture over the dough in an even layer. (Don’t be a wuss…use all of it!)
- Cut the dough into 6 equal slices, then stack ontop of each other.
- Cut the stack into 6 equal pieces again.
- Stack all the squares on top of each other and set into the prepared loaf pan. Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.
- Preheat the oven to 350˚ F. Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown. (If the top seems to be browning too quickly, cover loosely with foil at the end of baking.) Remove from the oven and let rest in the pan 20-30 minutes. Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate. Serve warm.
Sweet Corn Roasted Jalapeno Hummus Recipe
- makes about 1 cup
- 2 medium jalapenos
- 1 can chickpeas, drained and rinsed (and peeled if you have patience)
- 1/2 cup sweet yellow corn
- 3-4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
To roast the jalapenos, preheat the broiler in your oven and place peppers on a baking sheet. Broil on all sides, flipping once charred. Remove and let cool completely. Additionally, you can grill or even “roast” the peppers on your gas stove (um, I did this) – whatever is easiest for you! Once cooled, chop of the tops and slice the peppers down the middle, remove the seeds and chop.
Add chickpeas, corn and peppers to the food processor. Blend until combined, then slowly stream in olive oil with the processor running. Add in salt and pepper, then blend once more. Taste and season more if desired. Top with additional corn or peppers if desired and a drizzle of olive oil. Serve with crackers and chips!