Hi everyone! I know I’ve been scarce here lately, but I appreciate your patience. Blogging doesn’t quite pay the bills (maybe one day, huh?) and my job has me traveling all over the state this month. In the past three weeks I’ve been to Florence, Jacksonville, Tuscaloosa, Mobile, Dothan, and Montgomery. But, we’re almost finished and I couldn’t be happier. I am slap worn out!!
The other day, I got a note from Gooseberry Patch about their newest cookbook, “Rush-Hour Recipes,” asking if I’d be interested in reviewing it and offering a give-a-way. Well, adding to my cookbook collection and offering you all an opportunity at another cookbook are two of my favorite things. So, of course I agreed. This new book is filled with more than 230 recipes that are easy to get on the table – it even hosts quite a few great slow cooker recipes (and y’all know I love a slow cooker recipe). It’s also filled with a host of great tips and tricks as Gooseberry Patch always includes that are fun and informative. As part of the review, I chose two recipes to prepare:
- 6 skinless chicken thighs
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 to 2 tablespoons oil
- 6 oz can frozen lemonade concentrate
- 3 tablespoons brown sugar, packed
- 3 tablespoons catsup
- 1 teaspoon balsamic vinegar or cider vinegar
- 2 tablespoons corn starch
- 1/4 cup cold water
Dredge chicken in flour mixed with salt. In a skillet over medium heat, cook chicken in oil until golden; drain. Transfer chicken to a slow cooker. Mix lemonade, brown sugar, catsup and vinegar; pour over chicken. Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours. Remove chicken to a platter; keep warm. Whisk cornstarch into cold water; add to juices in slow cooker. Cover and cook oh high setting to desired sauce consistency, about 15 minutes. Serve chicken with sauce. Makes 6 servings.
- 3-1/2 cups boiling water
- 4 to 5 cubes beef bullion
- 1/2 cup butter
- 2 cups long-cooking rice, uncooked
- 4 to 5 tablespoons soy sauce
- 4 to 5 green onions, chopped
- 1/2 cup slivered almonds
Combine boiling water and bullion cubes; stir until dissolvedand set aside. Melt butter in a heavy skillet over medium heat. Add uncooked rice to skillet; cook and stir for one to 2 minutes. Add bullion mixture to rice; reduce heat. Cover and simmer for 20 to 30 minutes, until water is absorbed. Add reminaing ingredients; stir and heat through. Makes 8 to 10 servings.
While the Lemonade Chicken was good, I think my slow cooker got too hot and scorched the sugar in the dish, so it ended up with a bitter flavor. But, the center of the chicken was moist, tangy, and delicious. I think next time, I’ll cook it for a much shorter amount of time. The Easy Almond Rice was the real star – my family is already asking for it again. It was savory and delicious and the almonds gave it a great crunch! We really enjoyed it as a great easy alternative side. I’ve got my eyes on a few other recipes in this cookbook, so I know you’ll find something you love in it too. Be sure to check out Gooseberry Patch on their blog, Facebook, Twitter.
Now, to enter to win your own copy of this great cookbook, simply leave a comment below. You all have until February 1st at midnight CST to enter to win. One comment will be drawn at random as the winner.