Slow Cooker Balsamic Chicken

Its Thursday evening at the end of the day and all you want to do is go home and relax, but then you remember that you have people coming for dinner tomorrow night and have nothing prepared. Well with this recipe in hand and a quick stop at the grocery store you will be all set!

You will need:


8-10 boneless, skinless chicken thighs
1-2 tablespoons extra virgin olive oil
1 16 ounce package frozen white pearl onions
8 ounces white button mushrooms, quartered
5 garlic cloves, minced
2 stems fresh rosemary
1 bay leaf
¾ cup balsamic vinegar
1 cup chicken stock
3 tablespoons tomato paste
¼ cup brown sugar
kosher salt and freshly ground black pepper
1 tablespoon butter
½ cup pomegranate seeds
¼ cup flat leaf parsley leaves, torn or chopped
  1. Season chicken thighs with kosher salt and freshly ground black pepper. Heat olive oil in a large frying pan over medium high heat and brown thighs in batches for about 5 minutes on each side or until golden brown. Remove from the pan and set aside.
  2. Layer the pearl onions, button mushrooms, garlic, fresh rosemary and bay leaf in the bowl of a 6 quart slow cooker. Add the browned chicken to the slow cooker bowl. Mix the balsamic vinegar, chicken stock, tomato paste and brown sugar in a medium bowl or a 4 cup measuring cup and season with salt and pepper. Pour over the chicken and cook on high for 3 hours, testing for doneness and cook another 15 minutes to a half hour until chicken is no longer pink.
  3. Transfer the chicken to a serving dish and cover with a lid or foil. Separate the liquid from the vegetables, and add the vegetables to the chicken. Add the liquid to a sauce pan and cook over medium heat, at a low boil, for about 5 minutes or until reduced by half. Add the butter and whisk until melted and sauce has thickened.
  4. Garnish the chicken with pomegranate seeds and parsley and serve immediately with rice, mashed potatoes or other grain and balsamic sauce.

Thank you to Foodie Crush for this quick and amazing recipe!


Tyler Florence … One of the best!

Over the holidays I was wondering through Williams Sonoma with my sis and saw Tyler Florence’s new cookbook. Perfectly titled “Tyler Florence Fresh”. I have been a fan of his for sometime now and so I was super excited to find his new book. His show on the food network “Tyler’s Ultimate” was one of the first that I started to watch. He has a great recipe for lamb and berries that I have cooked for my family a couple of times and it has become a favourite!

I love to read cookbooks like people like to read a good novel. It is extremely relaxing and calming to me to sit down with a new cookbook and a glass of wine and read it cover to cover. Looking through the pictures and ingredients and thinking about when I would I try out the recipes. Most of my books are filled with notes and ear marked pages!

This one was no different. I loved reading the beginning of his book and how he talked about how food has changed and the importance of getting back to real food. This is something that I am really interested in and I love the idea of trying to use local ingredients and buying from local farmers. Unfortunately in the City I live in, it is a bit difficult to do that in the winter. In the summers we are getting more and more farmers coming into to sell their products so Hopefully it will continue to get bigger!

I decided that I would try to make one of the recipes and post his picture of the dish and my picture! I tried the Herb Roasted Pork Loin with Bananas, Charred Onion and Herb Aioli. At first I wasn’t sure about pork and bananas but I love it! I also have never made an Aioli before, my blender didn’t work the best (I’m hoping for a Vita Mix from the hubs lol!) but for my first try, I was pleasantly surprised! The Rosemary, Sage and Thyme really came through with the pork and the Aioli!

I would definitely recommend everyone to buy his new cookbook!


IM Tapas in Naples, FL

For our last night in Fort Myers we went to Naples…Naples, Florida that is! We went with my sis and her hubs and Ms. Tennant and Mr. Waites. We had dinner at this little Spanish a tapas restaurant called IM Tapas. To be honest if you were just driving down the street you wouldn’t probably think that they are closed, we almost drove right by it! IM Tapas is a true Spanish Tapas restaurant. The plates were the perfect amounts for sharing and for a couple of them they made a bit bigger to accommodate our group. The staff were also very friendly and knowledgeable in both food and wine. My favorite dishes were the Venison Tenderloin Carpaccio, Langostinos a la Plancha and the full Sea Bass. The presentation of the Sea Bass is very cool. If you are in the area do not miss out on this one!