Easy BBQ chicken ready for dinner right from the slow cooker.

 

 

Cut carrots into 1-1/2 inch pieces.

 

 

the line-up.

 

 

cut the onions into 8 wedges each

 

 

and place about half of them at the bottom of the crock-pot

 

 

next, the carrots; about half also

 

 

and half the celery

 

 

Now, in a good-sized bowl, goes the maple syrup,  barbecue sauce,

 

 

balsamic vinegar,

 

 

worcestershire sauce,

 

 

smoked paprika,

 

 

and at least half of the beer

 

 

stir well.

 

 

Set the chicken  thighs in and let them rest a moment.

 

 

Then place them in the cooker

 

 

Like that.

 

 

Pour all the sauce over.

 

 

 

Add the rest of the vegetables.

 

 

Ready for the lid and some heat.

 

 

Turn to high, cover and cook about 5  hours; I start mine on high for a bit, then on low once it begins to boil at the edges;  when done, it can be thickened a bit with the cornstarch-water, if desired

 

 

serve with a nice green vegetable and basmati rice

 

 

Eat, enjoy.

 

BBQ slow cooker chicken

ingredients

• 3-4 carrots
• 2 onions
• 3 stalks of celery
• 1-2 pounds of skinless, boneless chicken thighs
• 1/2 jar bottled barbecue sauce a bottle of dark beer
• 2 tablespoons Worcestershire sauce
• 2 tablespoons smoked paprika
• 2 tablespoons balsamic vinegar
• 1/3 cup maple syrup

 

  Cut the carrots into 1-1/2 inch pieces,the onions into 8 wedges each, and the celery into 1-1/2 inches; place about half of each at the bottom of the crock-pot.

  In a good-sized bowl pour in the syrup, and add the barbecue sauce, balsamic vinegar, Worcestershire sauce, smoked paprika and beer; stir well. Set the chicken thighs in the bowl and let them rest a bit.

Then place them nicely in the cooker, and pour all the rest of the sauce over;

now add the rest of the vegetables and cover and cook; I bring it to an almost boil on high, then turn it on low and  cook 4 hours more.

Serve with a nice green vegetable and basmati rice

 

This salad has been my favorite way to eat carrots lately.

 

 

This is a 5 ingredients or less recipe. Yup, that all you need.

 

 

I peeled a few fresh carrots.

 

 

 

 

Grated them.

 

 

I stopped when the grater was pretty full.

 

 

Then it wouldn’t all fit in the blue bowl that I wanted to use.

 

 

But I persisted anyway, I don’t like being told no.

 

 

Added in some dried cranberries,

 

 

and a handful of raisins.

 

 

 

 

And a spoon or two of mayonnaise…

 

 

And that’s when I admitted that I needed a bigger bowl.

 

 

So while no one was looking I grabbed the remaining carrots and tossed them in too.

 

 

Mix together and that’s it. Done.

 

 

I like to make it a few hours ahead the flavors come out and blend nicely, but a whole day ahead because the raisins get all soggy.

 

Carrot salad

ingredients

• 8-10 carrots washed and peeled
• 1/4 cup dried cranberries
• 1/4 cup raisins
• 2 tablespoons mayonnaise

 

Grate carrots. In a bowl large enough for mixing add grated carrots, cranberries, raisins and mayonnaise. Mix together and serve or make ahead and refrigerate. 

 

I saw a photo on foodgawker and just had to try it even though I really didn’t have any of the ingredients. So here is my tart inspired by the photo of the carrot an eggplant tart.

 

 

I started by making thin carrot slices with a vegetable peeler.

 

 

Like so.

 

 

Sliced a few onion slices. This was my substitute for eggplant. It was purple.

 

 

I used about 6 eggs pretend you see 6 eggs here. Thanks.

 

 

All the parmesan in the jar. Maybe 1/2 cup?

 

 

A little salt and pepper

 

 

and garlic powder to taste.

 

 

Then poured about 1/3 into an unbaked pie shell.

 

 

Put in a bunch of parsley.

 

 

I hoped the parsley  wouldn’t sink too much as it was my foundation for the carrots and onions in my non- tart pan that I’m using for a tart anyway.

 

 

I started from the edge and worked my way to the center alternating carrots and onions.

 

 

Then poured the remaining egg mixture over it.

 

 

Baked at 350 for 30 minutes or when I saw it really puffy and the edges turning brown.

 

 

 

 

let cool a little and serve.

 

Carrot and onion tart

ingredients

• 1 unbaked pie shell
• 2 carrots sliced with a mandoline if you have one or a vegetable peeler like I did
• a few slices of red onion
• 1/2 cup parsley chopped
• 6 eggs
• 1/2 cup parmesan
• salt, pepper and garlic powder to taste

In a bowl beat eggs, parmesan and salt, pepper and garlic powder. Pour about 1/3 into pie shell. add parsley.

Starting on the outside edge alternate standing carrot and onion slices on edge .

Pour remaining egg mixture over tart and bake at 350 for 30 minutes or until done.