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Chicken and Barley Stew

Ingredients: 4 chicken thighs 1 parsnip, sliced 1 carrot, sliced 1 leek , sliced 1 stick of celery, sliced Thyme 4-5 sprigs 1 tsp Dijion mustard (more if you like) Kosher salt Pepper 2 bay leaves ½ cup pearl barley 5 cups cold water (or use vegetable broth or chicken stock)   Peel the parsnip and carrot, and finely slice everything. Place them in a Dutch oven and add 4 chicken thighs, a tsp. each of dried thyme, Dijon mustard, and kosher salt, 2 bay leaves, a grinding of black pepper, and half a cup of pearl barley. Add about 5 cups of cold water to submerge everything. Cover, bring to a boil,...

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Crock Pot Pork Tenderloin

This easy pork tenderloin slow cooks to perfection in your Crock Pot ~ takes less than 5 minutes to prepare and cooks in 4 hours. Ingredients 1 to 1.25 lb. pork tenderloin or pork loin 1 cup water 1 cup red wine* {make sure it’s one you like drinking!} 1 TBSP Worcestershire sauce 1 TBSP minced garlic {about 3 cloves} 2 TBSP dried minced or chopped onion ½ tsp onion powder {or additional dried minced onion} ½ tsp garlic powder ½ tsp salt ½ tsp cornstarch ½ tsp sugar ¼ tsp paprika ¼ tsp pepper dash of turmeric, optional dash of nutmeg, optional Instructions Put the pork tenderloin in the bottom...

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