Create a delicious mouth-watering Slow Cooker Chicken Pot Pie! This recipe is ridiculously easy, jam-packed with flavor, and one of my families favorite dishes.  The seasoned pulled chicken and fresh cut veggies marinated in spices all day creating an amazing dinner you will be proud to serve up!

SLOW COOKER CHICKEN POT PIE

yellow onion, (chopped)

chopped carrots, (chopped)

celery, (chopped)

parsley leaves, (chopped)

paprika

oregano

salt

pepper

chicken stock

(10.5 ounce) cream of chicken condensed soup

chicken breasts, (totaling 2 pounds)

peas

(15 ounce) corn

(16.3 ounces) refrigerated biscuits, (baked)

Place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup in the bowl of a slow cooker. Stir to combine. The mixture will be thick.

Nestle the chicken breasts in the mixture and spoon the mixture over the breasts to cover.

Cook on low for 8 hours. Thirty minutes before the end of cook time, remove the breasts and shred the chicken using two forks. Return shredded chicken back to the slow cooker and add the peas and corn. Stir and allow to finish cooking.

Serve topped with a biscuit.

Slow Cooker Chicken Pot Pie

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

grape tomatoes, halved (about 2 cups)

red onion, peeled,

lemon, 1/2

olive oil,

cumin

red-pepper flakes

Kosher salt and black pepper

(6- to 8-ounce) blocks feta, cut into 1-inch slices

orzo

basil

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Rich and creamy stracciatella maqui white chocolate cheesecake. Gluten-free, vegan, and requires no baking. A perfect cake for any occasion.

Stracciatella Maqui Cheesecake

almonds

cashews

coconut oil

cacao powder

agave

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

lemon juice

dark chocolate (finely chopped)

vanilla powder (to taste)

white chocolate

berry powder

almond milk

dark chocolate (for the drizzle)

Line the base of a 16 cm springform cake tin with baking paper.

Place roasted almonds and cashews in a food processor and process until they are finely ground. Add agave, coconut oil, and cacao powder. Process until the mixture sticks together. Adjust sweetness if needed.

Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly.

Place it in the fridge.

Crust

Drain cashews and place them into a high-speed blender. Add coconut cream, agave, coconut oil, and lemon juice and process until the mixture is smooth and creamy. Adjust sweetness.

Gently stir in finely chopped dark chocolate and layer the filling on top of the crust.

Tip: Before adding finely chopped dark chocolate make sure the filling is not warm or chocolate will melt (it can be a bit warm after blending. If so, place the filling in the fridge for 10-15 minutes). Also, it&#039;s best if you put chocolate pieces in the freezer for half an hour before adding them to the filling to ensure that they won&#039;t melt.

Stracciatella layer

Melt white chocolate in a medium pot over low heat. Stir until smooth.

Drain cashews well and place them in a high-speed blender. Add coconut cream, coconut oil, agave, lemon juice, melted white chocolate, and maqui berry powder.

Process until the mixture is smooth and creamy. Adjust sweetness if necessary. If the mixture is too thick, add 3-4 tablespoons almond milk.

Pour the mixture on top of the first layer.

Place the cake in the freezer to set for at least 4-5 hours until firm.

Maqui berry and white chocolate layer

Drizzle with melted chocolate and top with blueberries.

Serving suggestion

This version of the classic Thanksgiving side dish forgoes the traditional marshmallow topping for a generous sprinkle of brown sugar, butter and pecans. You get crunchy, soft and sweet all in one glorious bite.

Sweet Potato Casserole

sweet potatoes (about 3 pounds)

brown sugar

orange juice

heavy cream or whole milk

unsalted butter, melted

vanilla extract

unsalted butter, softened slightly

dark brown sugar

pecans

To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.

When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.

To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.

This recipe was inspired by one in a small handwritten Amish cookbook; thus its name. And my, oh my, are these rolls good! Dense yet still tender, moist but not at all heavy, these are the quintessential soft dinner roll. Mashed potato gives them both their soft texture, and staying power: they'll remain moist and fresh-tasting at room temperature for several days, meaning they're a good candidate for make-ahead.

Amish Dinner Rolls

eggs

(67 grams) sugar

(85 grams) softened butter

(213 grams) unseasoned mashed potatoes lightly packed*

instant yeast or active dry yeast

(170 grams) lukewarm water (water in which the potatoes

(510 grams) King Arthur Unbleached All-Purpose Flour

Baked Brown Rice

brown rice, medium or short grain

water

unsalted butter

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

Great recipe for bulk cooking. I use a huge glass pan and triple the recipe. I don't boil the water first though, and it still turns out great. It takes a little bit longer with this method, but with a glass dish you can see when the water is gone.

This is the absolute best way to cook brown rice! Every time I have used this method, my rice has come out perfect.

OMG! I have tried many different brands of brown rice and many methods of cooking but they turned out mushy, under cooked, wet, etc. But the day has finally come when I made the PERFECT I repeat PERFECT brown rice. I did not have medium or short grain rice I only had long grain but it was phenomenal. I can't imagine that it could be any better with the other types. Alton, YOU THE MAN!!!

Busy mommy version: I boil the water in a measuring cup in the microwave, and pour it on top of the brown rice, which I already have in the baking dish with 2 Tbsp EVOO &amp; 1 Tbsp  Kosher salt. --  perfection! 

Wow!!  The reviews are not an exaggeration.  This really is the perfect way to cook brown rice!  It might be the best brown rice I've ever cooked and among the best I've ever had.  I substituted 1 cup of chicken broth for 1 cup of the water.  I used light margarine in place of the butter.  I also sprinkled some minced onion and soul food seasoning before placing into the oven.  It smelled amazing while cooking and came out fluffy and flavorful.  This will be my go-to method for making brown rice.

This is how to make basic brown rice. Period! And/or add onion soup mix, bouillon, herbs, any seasoning to the water. The oven does the rest.

Wowza! This rice came out perfectly cooked and with the exact texture brown rice should have.  Thank you, Alton Brown!

The secret to our Chicken Tikka Masala is a salty yogurt-based marinade followed by intense charring on a hot grill. We purposely undercook our chicken so it can simmer in a creamy spiced tomato and cream sauce before serving.When done right, the sauce should be a multifaceted affair; a balanced blend of intense spice flavors with a gingery kick rounded off by the richness of cream and butter, with a splash of freshness and acid from tomatoes and citrus. As you bite into a chunk of chicken, the smoky char should work its way though to the forefront, to be slowly replaced by a new layer of spicing, this time intensified by its time on the grill. The chicken chunks should be juicy, moist, and tender.

The Best Chicken Tikka Masala Recipe

chicken

coriander seed

turmeric

cayenne pepper

garlic,

ginger,

yogurt

juice

Diamond Crystal kosher salt;

butter

onion,

cilantro leaves and tender stems

heavy cream

Place the chicken pieces on a cutting board with the flesh-side up. Score deeply at 1-inch intervals with a sharp knife. Place in a large rimmed baking dish.

Combine cumin, paprika, coriander, turmeric, and cayenne in a small bowl and mix well. Set aside 3 tablespoons of spice mixture. Combine remaining 6 tablespoons spice mixture, 8 cloves garlic garlic, 2 tablespoons ginger, yogurt, 1/2 cup lemon juice, and 1/4 cup salt in a large bowl and whisk to combine. Pour marinade all over chicken pieces, using hands to coat every surface. cover loosely and refrigerate. Refrigerate and allow to marinate for at least 4 hours and up to 8, turning occasionally.

Meanwhile, heat butter or ghee in a large Dutch oven over medium-high heat until melted and foaming subsides. Add onions, remaining 4 tablespoons grated garlic, and remaining 2 tablespoons ginger. Cook, stirring frequently, until dark and beginning to char in spots, about 10 minutes. Add reserved spice mixture and cook, stirring frequently, until fragrant, about 30 seconds. Add tomatoes and half of cilantro, scraping up any browned bits from bottom of pan with a spoon. Simmer for 15 minutes, then puree using a hand blender or by transferring to a tabletop blender in batches.

Stir in cream and remaining quarter cup lemon juice. Season to taste with salt, then set aside until chicken is cooked.

TO COOK ON THE GRILL: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Wipe excess marinade off chicken and place over hot side of grill, flesh-side-down. Grill without moving until well charred, 5 to 7 minutes. Flip chicken and cook until second side is charred, another 4 to 5 minutes. (Chicken will not be completely cooked through—this is ok). Transfer to cutting board and allow to rest 10 minutes.

TO COOK UNDER THE BROILER: Line a broiler pan with heavy duty aluminum foil and preheat the broiler to high with the rack set 6 inches below broiler element. Wipe excess marinade off chicken and place on foil-lined pan, flesh side up. Broil until charred and blackened on surface, about 8 minutes (chicken will not be completely cooked through—this is ok). Transfer to cutting board and allow to rest 10 minutes.

Remove chicken from bone using a sharp knife and cut into rough bite-sized chunks. Transfer chicken chunks to pot of sauce. Bring to a simmer over medium heat and cook, stirring frequently, until chicken is just cooked through, about 10 minutes. Sprinkle with remaining cilantro, then serve immediately with rice or Grilled Naan

Quick and simple weed-infused recipe for gummy bears. Perfect infused snack!

Weed Gummy Bears

Cannabis-Infused Coconut Oil

((Refined coconut oil, solid

Water

85 Grams Packet of Flavoured Gelatine (*One Jell-o Pack

Tablespoons Plain Unflavoured Gelatine

((20 Grams))

Teaspoon Sunflower / Soy Lecithin

Turn your stove on low heat. In a pot, add water, the cannabis-infused coconut oil, and the sunflower/soy lecithin.

Continue stirring the mixture until it has a consistent texture and the coconut oil has completely melted. Now, add in the flavoured gelatin and the unflavoured gelatin while continuing to stir throughout this process.

Whisk extensively on low heat for 10-15 minutes until the gelatine is completely dissolved. Make sure it does not come to a boil. But, you need to make sure that all the ingredients are thoroughly combined. (Don&#x27;t stop stirring this mixture for the entire 15 minutes)

While leaving the pot on the element, start filling up the gummy bear moulds with a dropper (a dropper is a mini turkey baster that comes with most gummy bear moulds). Make sure to move quickly. If your liquid starts to separate, it&#x27;s because the mixture has started to cool. It&#x27;s critical that you move fast otherwise the oil may separate in the pot. You need to continue whisking throughout the pouring process otherwise the mixture may start to harden and stop binding. (The secret to making great infused gummy bears is pouring the mixture into the moulds as fast as possible.)

Put the gummy bear moulds into the freezer for 20-25 minutes. (Pro tip:  lift the mould 2 inches off the table and drop it. This will let the mixture fill any air pockets.)

Bon Appetite!

This easy Crockpot Turkey recipe is for those who don't want to be bothered with roasting! It's slathered in garlic butter and cooks all day (or night!) in the slow cooker.&nbsp;

Crockpot Turkey with Garlic Butter

unsalted butter (room temperature)

garlic powder

Italian seasoning

seasoning salt ((I use Lawry's))

black pepper

lb whole turkey ((about 3.5-4 kg))

To make the garlic butter, stir together the butter, garlic powder, Italian seasoning, seasoning salt and black pepper. In a small bowl, reserve 1-2 tablespoons garlic butter and set aside.

Loosen the skin of the turkey and spread garlic butter under the skin and on top. If you can, do this the day before and let the turkey sit with the seasoning overnight.

Add the water into the bottom of the crockpot and cook turkey for 3-4 hours on high or 7-8 hours on low, until an internal temperature of 170 degrees F is reached in the thickest part of the breast and 180 degrees F in the thigh.

Drain half of the liquid in the crockpot (but save it! It'll make delicious gravy). Melt remaining garlic butter and brush onto the turkey. Turn to high for 30 minutes so the skin will brown up. (Optional: you can also broil for 5-10 minutes. See post for more details).

Remove turkey to a cutting board and let rest for 10 minutes before slicing and serving.&nbsp;

Although most Americans think of eggnog as something they get out of a milk carton during the two-week period leading up to December 25, eggnog actually descends from sack posset, a strong, thick English beverage built upon eggs, milk, and either a fortified wine (like Madeira) or ale. Add depth and complexity to this classic Christmas cocktail by using a mix of spirits and allowing it to age.This recipe first appeared on altonbrown.com.

Aged Eggnog

eggs, pasteurized if you need peace of mind

sugar

nutmeg

half-and-half

milk

Jamaican rum

cognac

bourbon

Separate the eggs and store the whites for another application.

Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon.

Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.

Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and 2 better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. And yes, you can also drink it right away.

Serve in mugs or cups topped with a little extra nutmeg grated on top.

<em>You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. See recipe notes for freezing and overnight instructions. You can also reference my <a href="http://sallysbakingaddiction.com/baking-with-yeast/" rel="noopener">Baking with Yeast Guide</a> for answers to common yeast FAQs. </em>

Soft Dinner Rolls Recipe

(240 milliliters) whole milk, warmed to about 110°F

Red Star Platinum yeast (1 standard packet)

Tablespoons granulated sugar, divided

(375 grams) all-purpose flour flour

topping: 2 Tablespoons melted unsalted butter

Prepare the dough

Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.

Add the remaining sugar, egg, butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*

Knead the dough

Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)

1st Rise

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)

Grease a 9&#215;13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*

Shape the rolls

When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a smooth ball. I do this entirely in my hands and you can watch in the video tutorial above. Arrange in prepared baking pan.

2nd Rise: 

Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.

Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It&#8217;s best to bake the rolls towards the bottom of the oven so the tops don&#8217;t burn.)

Bake the rolls

Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.

Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

I am a baker and have dine so professionally as well.  These are THE BEST rolls I have ever made.  I have used hundreds of recipes and since coming across this one I have only used this one for rolls.  I cannot say enough about them!  They turn out perfectly and beautifully every single time!  5 stars and if I could give them more stars I would!  ❤❤❤

I am a baker and have done so professionally as well.  These are THE BEST rolls I have ever made.  I have used hundreds of recipes and since coming across this one I have only used this one for rolls.  I cannot say enough about them!  They turn out perfectly and beautifully every single time!  5 stars and if I could give them more stars I would!  ❤❤❤

I’ve never made rolls before but tried these today as the recipe seemed simple. They came out fabulous and were a big hit!!
The only change I made – I brushed the tops with evoo (extra virgin olive oil) and a touch of sea salt before going into the oven. The tops were a bit crispy and the flavor of the sea salt was great.

I tried this recipe and made them in the shape of knots . They turned out superbly soft, spongy and absolutely delicious !! Thanks Sally for a great recipe.

Hi Sally,
Just made it .All I can say The best roll I ever made. Yum. Thanks for sharing your wonderful recipe.. God bless
From; Jenny

I am not a bread baker, but have been slowly learning over the last year, have used your pizza dough recipe and now this recipe.  They were fantastic and both came out perfectly the very first time.

Wow. I have been searching for a delicious roll recipe. This is it! La

I’ve made these several times and they always come out soft and delicious! I really appreciate all the variations and directions for baking at different times with different bakeware. Thank you!!

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