ZWT 8 ~ A French Love Affair Challenge

[lazyme]

Nif wrote:

lazyme wrote:

Nif wrote:

lazyme wrote:

Nif wrote:


Tonight I modified momaphet's Poulet R�ti (Roast Chicken) #234424 to become a crock pot dish - Poulet Roti (Roast Chicken) for the Crock Pot #484491, which turned out really well!



I made a couple of changes to make the original recipe crock pot friendly:
- made a paste out of the olive oil and herbs to really rub into the chicken and keep the herbs where I put them!
- put tin foil balls under the chicken to cook the it evenly.
- chicken had to browned after cooking, under the oven broiler.

Overall, I didn't have to do too much to convert this recipe! It was a great recipe for a crock pot!

Sounds good and easy. I would ask if there were any leftovers for me - but I know your '3' boys!

Well, Zac's at a Stampeders game and you eat like a bird so come on by! We have some left just for you!!!

If I remember the trivia right - a bird eats something like 3 times it's weight everyday.

So......I think that sounds like I should show up for the next round! You will cook 3 birds, right?!

Really?! 3 times their weight? Holy!....

Well, Darren goes to Winnipeg for a few days next week so come on up!

Wish I could.

[lazyme]

MomLuvs6 wrote:



For the A French Love Affair Challenge:

Have adapted Ragout of Beef #417314 by Chocolatl for Crock Pot.
Adapted recipe ~ Crock Pot Ragout of Beef #484504

This is an adapted recipe for the crock pot using Ragout of Beef #417314 by Chocolatl. Serve with noodles. Original recipe served 4, I doubled it for my family. Loved the aroma of this dish while it cooked in the crock pot.

Used the same ingredients in the original recipes, followed the instruction for browning the meat and lightly browning the onions and green peppers. Didn't double the burgundy wine.

The changes to this recipe:

1. Doubled the recipe for my family.
2. Used 3 onions instead of 4.
3. Wrote instructions for cooking in crock pot.

Delicious meal. Served it with noodles.

ML6

Sounds good. Thanks.

[lazyme]

Dienia B. wrote:

i am using random racheals Soupe Au Pistou - Proven�al Vegetable Soup 483075 and have changed it to Soupe Au Pistou Crock Pot 484231 more later

Sounds good Dee. Merci.

[mersaydees]

For Diners, Winers, and Chives, I have completed this challenge. I converted Debbie R's French Herbed Chicken #181961 for the crockpot to the new Crockpot French Herbed Chicken #484525. I hardly made any changes in order to adapt this great recipe!

From the new recipe's intro:

I adapted Debbie R’s French Herbed Chicken for the crockpot for ZWT8’s “A French Love Affair Challenge.” Debbie’s original recipe says to discard the celery before serving. You can see from my photo that I left it in because I like celery a lot. It was not pretty cooked so I highly recommend discarding it before serving! The only changes I made to the ingredients was to skin the chicken and coat it with seasoned flour before browning and I increased the quantity of wine and seasonings just a little. I used a pinot grigio wine instead of sauterne white wine because I normally don’t use sauterne, although I’m eager to try it in this dish. I served this on a bed of brown rice couscous although it would be great on pasta or white rice. I cooked on high for 4 hours but it could have cooked less, so I would try somewhere between 3-4 hours. I didn’t test it on low setting, which I’m sure would work, just not for a full 8 hours. This is chicken after all! Thanks, Debbie, for inspiring this dish!

[lazyme]

mersaydees wrote:


For Diners, Winers, and Chives, I have completed this challenge. I converted Debbie R's French Herbed Chicken #181961 for the crockpot to the new Crockpot French Herbed Chicken #484525. I hardly made any changes in order to adapt this great recipe!

From the new recipe's intro:

I adapted Debbie R’s French Herbed Chicken for the crockpot for ZWT8’s “A French Love Affair Challenge.” Debbie’s original recipe says to discard the celery before serving. You can see from my photo that I left it in because I like celery a lot. It was not pretty cooked so I highly recommend discarding it before serving! The only changes I made to the ingredients was to skin the chicken and coat it with seasoned flour before browning and I increased the quantity of wine and seasonings just a little. I used a pinot grigio wine instead of sauterne white wine because I normally don’t use sauterne, although I’m eager to try it in this dish. I served this on a bed of brown rice couscous although it would be great on pasta or white rice. I cooked on high for 4 hours but it could have cooked less, so I would try somewhere between 3-4 hours. I didn’t test it on low setting, which I’m sure would work, just not for a full 8 hours. This is chicken after all! Thanks, Debbie, for inspiring this dish!

Looks yummy Liisa.

[mersaydees]

It was delicious, Vic! I will also try Debbie's French Herbed Chicken without the crockpot. I didn't have time to do both this round.

[Dienia B.]

Dienia B. wrote:

i am using random racheals Soupe Au Pistou - Proven�al Vegetable Soup 483075 and have changed it to Soupe Au Pistou Crock Pot 484231 more later
ok on racheals recipe it called for 2 cups leeks i swithched to onions , they are cheaper here and more readily around
same for the swiss chard i made the option for using spinach .
rach used 8 cups water cause it was cooked on stovetop
i used 2 cups of water my crockpot holds water like no ones business
rach cooked veggies at different times i put all together on low
adding the pasta when you got home later
rach used tomato fresh i used tomato canned fire roasted in the pistou
i also topped the soup with croutons

here my soup . i need to make rachs later cause hers looks wicked good

[lazyme]

Dienia B. wrote:

Dienia B. wrote:

i am using random racheals Soupe Au Pistou - Proven�al Vegetable Soup 483075 and have changed it to Soupe Au Pistou Crock Pot 484231 more later
ok on racheals recipe it called for 2 cups leeks i swithched to onions , they are cheaper here and more readily around
same for the swiss chard i made the option for using spinach .
rach used 8 cups water cause it was cooked on stovetop
i used 2 cups of water my crockpot holds water like no ones business
rach cooked veggies at different times i put all together on low
adding the pasta when you got home later
rach used tomato fresh i used tomato canned fire roasted in the pistou
i also topped the soup with croutons

here my soup . i need to make rachs later cause hers looks wicked good

Merci Dee. Sounds good!

[PanNan]

For the Lively Lemon Lovelies I will adapt Braised Red Cabbage (Choux Rouges Brais�s) #232732 by Bayhill for the crockpot.

[lazyme]

PanNan wrote:


For the Lively Lemon Lovelies I will adapt Braised Red Cabbage (Choux Rouges Brais�s) #232732 by Bayhill for the crockpot.

Sounds like a good one.

[Maryland Jim]

For the "A French Love Affair" Challenge

The recipe I chose is Roasted Chicken With Thyme and Honey Cream 168133 by ~Leslie~

My new recipe is Chicken With Thyme and Cream Sauce - Crock-Pot (ZWT8) 484529

The way that I adapted this recipe for the crock-pot is by not browning the chicken first in a frying pan, but I put the chicken directly into the crock-pot with fresh thyme sprigs, onion, wine and salt and pepper. I also use boneless/skinless chicken breast. After cooking the initial ingredients for 6 hours on a low setting, I removed the chicken, and mixed the remaining ingredients in the crock-pot, bringing to a simmer on high. I then returned the chicken to the crock-pot, lower the setting to low and heated the chicken for 20 minutes.

Here are a couple of photos.

[AZPARZYCH]

Used Herb Crusted Pork Tenderloins 218292 by Dreamgoddess to create
Slow Cooker Herb Crusted Pork Tenderloin 484544

This was easy to change to a slow cooker recipe. I doubled the brown sugar and seasonings , coated the tenderloin in it and put what was left in the bowl on top of the tenderloin in the slow cooker so it would have a nice crust. I did think that there was a bit too much of the spices so in the recipe I created I only did 1 1/2 times more spices instead of doubled, but kept the brown sugar doubled. The brown sugar and spices cooked with the tenderloin juices made a nice sauce that thickened up into a syrup when it cooled slightly giving it a nice sweetness.

[lazyme]

Maryland Jim wrote:


For the "A French Love Affair" Challenge

The recipe I chose is Roasted Chicken With Thyme and Honey Cream 168133 by ~Leslie~

My new recipe is Chicken With Thyme and Cream Sauce - Crock-Pot (ZWT8) 484529

The way that I adapted this recipe for the crock-pot is by not browning the chicken first in a frying pan, but I put the chicken directly into the crock-pot with fresh thyme sprigs, onion, wine and salt and pepper. I also use boneless/skinless chicken breast. After cooking the initial ingredients for 6 hours on a low setting, I removed the chicken, and mixed the remaining ingredients in the crock-pot, bringing to a simmer on high. I then returned the chicken to the crock-pot, lower the setting to low and heated the chicken for 20 minutes.

Here are a couple of photos.

Looks like a good one, Jim. Thanks for reporting your completion.

[lazyme]

AZPARZYCH wrote:


Used Herb Crusted Pork Tenderloins 218292 by Dreamgoddess to create
Slow Cooker Herb Crusted Pork Tenderloin 484544

This was easy to change to a slow cooker recipe. I doubled the brown sugar and seasonings , coated the tenderloin in it and put what was left in the bowl on top of the tenderloin in the slow cooker so it would have a nice crust. I did think that there was a bit too much of the spices so in the recipe I created I only did 1 1/2 times more spices instead of doubled, but kept the brown sugar doubled. The brown sugar and spices cooked with the tenderloin juices made a nice sauce that thickened up into a syrup when it cooled slightly giving it a nice sweetness.

Looks yummy. Merci.

[PanNan]

For this challenge, I adapted Braised Red Cabbage (Choux Rouges Brais�s) #232732 by Bayhill and posted Crockpot Braised Red Cabbage #484550. I added an apple, a bay leaf and some chicken stock. I also replaced the vinegar with the same amount of fresh lemon juice. When I made it I served it with sliced sausage (you can see it in the photo) to make it a meal with some french bread.