Slow Cooker Apple Butter BBQ Chicken

Slow Cooker Apple Butter BBQ Chicken

Slow Cooker Apple Butter BBQ Chicken

I almost gave up on my crockpot a few years ago. I had cooked a roast that, after several hours of cooking, turned out to be a sort of grayish green. Who wants to eat grayish green meat? Not this girl. So I put the slow cooker away with some disgust and didn’t drag it out again until I heard a the Splendid Table podcast interview with the Kitchn’s Faith Durand, who described the crockpot as a kind of sous chef.

She recommended using a crockpot to make oatmeal, veggie stock, or collard greens and also recommended it for cooking down down fruit like apples. After a visit to our local orchard, I decided to make All Night Apple Butter.  It turned out to be just the thing for fall. Even after I put some of it away, and the boys spread it on toast and waffles, I had plenty left over.

A rainy day last weekend, some chicken thighs I bought on sale  – 9 bone-in chicken thighs for $4.80 – and the leftover apple butter inspired this classic slow cooker apple butter BBQ chicken. The sweetness of the apple butter is perfectly balanced by mustard, hot sauce, and smoked paprika. For my Paleo readers, use a no-sugar added apple butter like this one sweetened by figs from PaleOMG.

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Seared Duck Breast and Balsamic Green Beans

Seared Duck Breast and Balsamic Green Beans

This is my new favorite recipe. Seriously. I could eat this for supper 7 days a week and not get tired of it. At least not for a long time anyway. It’s surprisingly easy and fast, and that crust of crispy duck fat is truly one of life’s culinary pleasures. Served atop fresh green beans with balsamic… 

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Maryland Crab Chowder

Maryland Clam and Corn Chowder

  Always on the go…that’s what my friends and family say about my life. And for the most part, it’s very true. While on the go, I never turn down an opportunity to experiment with local foods. On a trip to New Jersey this summer to visit family, a few of us went out into… 

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Weekly Seasonal Menu, 19-25 October, Three Beans on a String

Weekly Seasonal Menu, 19-25 October

Isn’t it crazy that it’s already the end of October? We bought the boys’ Halloween costumes last night –  I’ve got one Zombie doctor and one Dauntless warrior from the Divergent series – and I’ll be setting out our jack-o-lanterns today. The National Park Service’s fall color report for the Shenandoah says this week is the… 

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Easy Ginger Asian Pear Tart

Easy Ginger Asian Pear Tart

How beautiful are Asian pears? I assume that you too have a close, emotional relationship with your produce that includes periodic crushes on particular varieties, or else you would probably be reading some other blog. But the Asian pears! I love the color  – that tawny green – and the taste, sweet and light. I don’t think I… 

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Taiwanese Short Rib and Bok Choy Stew

Taiwanese Short Rib and Bok Choy Stew

As the weather turns cooler, I’m dragging out my heavy cast iron dutch ovens for one of  my favorite cooking techniques – braising. Braising usually calls for searing a tough cut of meat and then cooking it slowly in a mixture of liquids – stock or soy sauce and something acidic like wine or juice . It’s satisfying to… 

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Paleo Zuppa Toscana

Paleo Zuppa Toscana Recipe

Remember Olive Garden’s Zuppa Toscana? The rich, decadent soup made with sausage, bacon, kale, heavy cream and potatoes? It’s one of those comfort foods that makes my mouth water every time I think about it. I ran across a copycat recipe by Damn Delicious on Pinterest yesterday and I almost cried because it looked so good and… 

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Three Beans on a String, Weekly Seasonal Menu #2, 12-18 October 2014

Weekly Seasonal Menu, 12-18 October

I’m back this Saturday morning with Three Beans on a String’s second weekly seasonal menu. Thanks to all of you for the overwhelming positive response to our first shot at this last week. I’m excited about continuing to share my family’s menus with our readers. It’s been particularly fun highlighting recipes from some of my… 

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Black eyed pea salad with mustard vinaigrette.

Black-Eyed Pea Salad with Mustard Vinaigrette

I love black-eyed peas, and I don’t mean the Will.i.am and Fergie variety. I’m talking about the humbled little spotted legume, the base of Hoppin’ John and Texas Caviar. Served with onions and cornbread, they were my childhood favorite, edging out butter beans and slow cooked string beans. I remember picking black-eyed peas and field… 

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All Night Crockpot Apple Butter

All Night Crockpot Apple Butter

This weekend was apple-palooza in my little kitchen. J., the boys, and I went apple picking at Larriland Farm Saturday afternoon (more on this in a separate post), and we left the farm with a half bushel of Fujis, 8 lbs of Ida Reds and 5 gallons of fresh apple cider. That’s a lot of… 

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Rustic Venison Pot Roast

Rustic Venison Pot Roast

What could be more fall than a rustic venison pot roast with seasonal vegetables? Growing up in South Georgia, fall meant two things: football and hunting seasons. I can remember my dad getting up on dark, cool mornings and leaving the house clothed head to toe in camouflage. If he had a good day, he’d… 

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