Slow Cooked, White wine & Plum Chicken Breasts

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 (skinless)
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.  

Sauteed Brussel sprouts with crispy bacon

Growing up my Mom made Brussel sprouts with a white cream sauce.  They were very good, but I don't know the recipe for those.  I don't think my little boy would enjoy them though, he doesn't like gravy or sauce that much.  Unless of course it's spaghetti sauce or pizza sauce.  I've tried a really good recipe for roasting Brussel sprouts and tried it a couple of times.  The only problem is, like broccoli, if the recipe is overcooked or burned then the smell is awful and hard to get out of the house.  I burned the Brussel sprouts and haven't been able to get past that awful stench.   I've had a carton of Brussel sprouts in the fridge with the intention of trying to roast them again, I just hadn't worked up the nerve yet.   My Mother-in-Law, Sharon, was here with Pop Pop for Christmas.  She is a fantastic cook who is not intimidated by any food.  She created this recipe, on the spot, and there weren't any Brussel sprouts left.  My son didn't like them, but what kid does?  The rest of the adults loved them. 

Sautéed Brussel Sprouts with Crispy Bacon:

I package of Brussel Sprouts

4 slices crispy thick cut bacon

1 can chicken stock

Fresh ground Pepper

Fry the bacon in a skillet until crispy
Take out the bacon and drain on a paper towel
Retain 2 tablespoons bacon grease
Wash the Brussel sprouts and cut off the bottom, peel off any soft wilted leaves then cut in half
Sautee the Brussel sprouts in the bacon grease and add pepper to taste
Once they are a little soft, add the chicken stock
Don't pour in the whole can, add a little at a time as the liquid is absorbed.
You don't want the sprouts soggy
We used about 1/4 of the can of chicken stock
Taste before you add salt, because bacon generally is salted and it might be too much salt if you add
Crumple bacon into the sprouts and serve warm 

Credits:

Picture taken from:

http://www.virginmedia.com/homefamily/fooddrink/ten-xmas-foods.php?ssid=6

At the end of the "10 things you only eat at Christmas Time" picture show, there is another article on "Christmas Leftovers".  The Turkey Curry looks delish!