Saturday, July 5, 2014

4th of July Potluck

We had friends over to our home for a 4th of July potluck party.  Since Lance and I both worked that day, we found easy recipes to make that we could prep ahead of time and just throw in the crock pot the morning of the party – spice rubbed chicken and corn on the cob. 
I also made a patriotic fruit platter – I’m so happy with the result.  It has blueberries, cherries, strawberries, and white fudge pretzels in the shape of an American flag.  And I finally got to use a new platter I bought a few weeks ago – it’s a mid-century design by Michael Graves for JCPenney (on clearance since that particular store was having a going-out-of-business sale). 

The chicken recipe I’ve actually made 3 or 4 times at this point.  It’s simple to make and fall-off-the-bone.  I’ve made crock pot corn on the cob before too, but this paprika-lime version was a new recipe. 
Our guests also brought a lot of yummy dishes – fruit salsa with homemade cinnamon chips, mac & cheese, a variety of chips & dips, deviled eggs, mini peanut butter cheesecakes, cookies, and angel food cake. 

Hope everyone had a happy Independence Day! 
Spice Rubbed Crock Pot Chicken (from The Cozy Little Kitchen)

·         2 t. salt
·         1 T. paprika
·         2 t. chili powder
·         1 t. onion powder
·         1 t. thyme leaves
·         1/2 t. garlic powder
·         1/2 t. black pepper
·         4 lbs. chicken, skinned if desired (I used a mix of thighs, legs, and wings)
·         1/2 c. chicken broth or stock (Or you can just use water if you don't have any on hand)
·         foil for crumpling up in crock pot
1. Mix the spice ingredients together in a small bowl.
2. Rub onto the chicken.
3. Heat a skillet to medium-high heat.  When hot, place the chicken in the skillet to sear on all sides, for a crispy crust.   You don't want to cook it through, just brown the meat.

4. Place the crumpled foil in the bottom of your crock pot.  Pour the chicken broth in the bottom of the crock pot, underneath the foil.  This will allow more steam to come up and keep the chicken moist.
5. Place the chicken legs on the foil.

6. Cook on low for 6-8 hours, until very tender.

Paprika Lime Corn on the Cob

·         Corn (however many you feel like making)
·         Paprika
·         Lime Juice
·         Italian seasonings
·         Butter
·         Salt
·         Foil

1. Shuck corn and cut into halves to fit more in the crock pot (or if you’re just cooking a few, you can keep them whole).

2. Drizzle each ear of corn with lime juice, sprinkle paprika, Italian seasonings, and salt, and put a small amount of butter on top. 
3. Wrap each ear in aluminum foil tightly and place in crock pot.
4. Cook on low for 6 – 8 hours & Enjoy!

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