What do you like so much about this? Look? Well, I like to save time to make time to do other things, and – and this is a good way to put a meal at the ready and you just cook it.
While you go to work, you can do these. Oh, let me think all of these dishes in eight hours on slow, ok, and if you want to speed it up, you can do it on high at four hours all right. So this looks like it’s not all just dump and cover turn off. That’s what I do okay, but it’s, but that we want to increase the flavor of your food, so this chicken these are chicken legs which are browned with a little salt and pepper in the broiler first.
Okay, and then you put everything right in here. This is the chicken with that with 21:20 close, you want to put those in use the use the tongs, so you don’t drink your fingers and put that in here now, 20 cloves of garlic. We seems like a lot well, it seems like a lot, but it’s slow cook remember intensifies the flavor, so the recipe, the original recipe that we had tried to had 40 cloves of garlic too much right.
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But have you ever peeled a garlic with two bowls can’t say that is a lot of fun yeah and you just make sure the bowls are the same size. Put all your 20 cloves of garlic in here some beautiful it’s a protein. It’s a very fun way to peel garlic and you’ll. You can just run around the house, the kids love it. They love it. It’s magic! What’s the biggest mistake that folks use when they’re using this local, I think they forget that food should have texture, flavor, color and an art slow cooker recipes.
We have 110 recipes. You can do not only entrees like this, but you can do all kinds of desserts. You can do soups, you can poach, you can steam, you can do all kinds so on machine. You know what that is. This is the never new with no no, and so what are we making we’re in first, a mirepoix which is a very finely diced onion at red, pepper and you’re cooking that in the slow cooker are and then this onion brown on top of the stove? This is a good kind of slow cooker to get because it’s on top.
Okay, yes, and we’re going to make a spicy buffalo chicken Sam. Oh, this is so good okay, and so your chicken is goes right into here. Okay, so you put the piece. I think these are pre. Peas are cooked up yeah you dry again, you can saute them right in the slope, okay, guys on top of the stove, and then you start adding the good stuff. Then you make your your spicy mixture, your barbecue sauce right in the whole thing all that chicken with the worst asure ketchup, hot sauce, pepper, sauce mustard, and you turn that on for hours on high and don’t forget the molasses molasses.
Yes, word molasses and the mustard okay, then, what’s that for four hours or eight hours, okay, you’re low and then take the chicken out shred it with a fork cook this down a little bit more. I’r sauce – and am I putting this back in here uh? You can okay, I like together and then this is the final product right here, yes and remember what dr. Oz breakfast, I absolutely can’t in there his pickled vegetables, but this is so good and yes, and all this all your contrast exactly for dinner.
Yes, this one is all in the solar cooker. No, you don’t have to do any prep ahead of time except – and this is a tex-mex, chicken and beans. What kinds of beans are we using there? Well we’re using so pinto beans? And I like using dried beans because, first of all they’re less expensive, they’re tastier than canned beans, you can use canned beans. Do it. I don’t like opening cans very much, so I use the dried beans which I have boiled ahead of time.
Why do we do that? Well, we soften them, precooked! So one cup, so you have your chicken thighs! You have your pinch OB. I notice they’re, not browned what those cheating’s done right in right in the sauce. You don’t have to be a doctor proudly okay, because this this particular dish is more in the old-fashioned way of slow, cooking sapota light chili, where it goes in here, two tablespoons and some flour just a little flour to thicken up the sauce.
Okay and your red peppers and red I’ve been chopping, these diligent you’re, doing beautiful, drunk you amazing amazing low for eight hours. So this morning you put it on tonight. When you come home, the kids have dinner yeah and serve it with jalapeno peppers with no entre. Don’t forget, thank you so much. You might have some tortilla strips if you’d like to get the recipe you can answer today. Calm, slash food, we’re back in a moment.
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