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Slow Cooked, White wine & Plum Chicken Breasts

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I got a Slow-cooker cook book for Christmas.  It is super!  I found a delicious recipe for slow cooking chicken breasts.  The only problem, I didn’t have some of the ingredients.  I didn’t want to go back out to get them so I created my own recipe with the help of my Mother-in-law, Susan.  When I was listing the ingredients I would be using, she suggested using the dried plums, or prunes.  It added a really nice flavor undertone.

 

 

Slow Cooked, White wine & Plum Chicken Breasts:


4 large frozen Chicken Breast (skin less)

Fresh Ginger root

10 dried plums (prunes) *see note

2 cups White Wine

1 can of Chicken Stock

1 package of French Onion Soup mix

3 crushed garlic cloves

Salt and Pepper to taste

 

In a slow cooker, place the frozen chicken breasts

Pour wine & Chicken stock over the chicken

Sprinkle the dry soup mix on the moistened chicken so it sticks a little

Peel the ginger-root then cut about 10 thin slices of ginger and place in the cooker

Add the remaining ingredients

Cook on Low for 3-4 hours

 

*Note: I must say it turned out very well, just one note of caution.  The fruit absorbed the taste of the alcohol and ginger, so I wouldn’t recommend eating it.

 

 

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Dangelas Manjar with La Lechera or Sweetened Condensed milk

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Delicious Sweet and Savory Treat

 

 My little boys best friend, has an older sister, who is just a sweetheart.  Her name is Dangela and she is so good with Alex and Ben.  She’s a lot of fun to hang around, and she has made a delicious treat which she brought me for Christmas.  My favorite things to receive on Christmas are always homemade.  This was a most special gift because Dangela had created it on her own.  I wanted to share this recipe because it is sweet and savory, a lovely combination.

 

 

 

 

 

Dangela is from Chile, but has lived here since she was a little girl.  Her mother, Ana, is a fabulous cook and decorator.  So the apple didn’t fall far from the tree where cooking is concerned.   The ingredient in the Manjar is La Lechera.  If you can’t find La Lechera, you can use *sweetened condensed milk.

 

 

 

Dangelas Manjar:

 

1 can *La Lechera

 

2 bags unsalted crackers (like Saltines)

 

Pour La Lechera into a bowl

 

Crush the crackers very well and add to the bowl

 

Stir to combine and then shape into balls

Put in an airtight container and store in the refrigerator

*If you don’t have La Lechera, then use 1 can sweetened condensed milk,

Place unopened can in hot water and boil for 3-4 hours until it turns a caramel color.

Don’t use the easy open can, use the can that you have to use a can opener for, or it will open itself and boil over causing a mess.