Tag Archives: crusty bread

Crusty Baguette

This bread is pretty mind-blowing. It’s so flavorful and versatile. If you just change up the herbs, like flat leaf parsley, you can serve it with something else, like crab dip. The recipe comes from a sweet friend on the Eastern Shore of Maryland. Yanno, after thinking about her recommendation of serving it with crab dip… I’m wondering if she has some delicious crab dip recipe up her sleeve made with the Chesapeake Bay Blue Crabs. Yum. I may have to see if she wants to contribute another recipe to The Jessie Show.

baguette toasted in butter, onion, garlic, and thyme

baguette toasted in butter, onion, garlic, and thyme

Toasted Baguette

preheat oven to 375F

1 large baguette sliced

3 Tablespoons of butter – use the real stuff here, people.

1/2 cup Extra Virgin Olive Oil

1 small grated onion – mild onion like Vidalia, or shallot (about a half cup grated)

crushed garlic clove (about a clove or two)

rosemary (about 2 tablespoons fresh, 1 tablespoon dried) I used thyme because I happen to love thyme and was using it in another recipe for dinner.

place butter and EVOO on baking sheet (with a lip on it so butter/evoo doesn’t drip off the edges) until butter melts. Tilt baking sheet to coat entirely with EVOO and butter. Place onion, garlic and herbs in butter/EVOO mixture and spread evenly over pan. Place bread slices in butter mixture and toast until crispy (about 10 minutes). Flip the bread over and toast again until crusty. Sprinkle lightly with sea salt if desired. It should be chewy in the center from all the butter and onion soaking in and the edges should be crusty and flavorful.

Serve with sliced pork loin. Yum!


Slow Cooker: chicken and apples

Autumn. I have a love-hate relationship with you. My son and I have birthdays that wrap around the autumnal equinox (9/22 and 9/23). You bring cooler weather — I like wearing jeans after 3 months in bathing suits. I love your warm colors — I enjoy farmers’ markets and picking up pumpkins and mums to decorate my stoop. But I don’t like the dreary stark months that follow you — No matter how much sleep I get I still feel tired waking up when it’s dark.

It’s been raining here for 7 days straight. This Nor’Easter has been sitting over us for a week. But today is football Sunday so I must press on. I got the kids set up with art supplies at the table and Daddy has The Beatles playing until kick-off.

I just got out the crock pot and grabbed some frozen chicken breasts from the freezer. I looked around and my eyes landed on a fruit-bowl full of Red Delicious apples that the kids promised they would eat. Yeah right.

So I think some apples and onions and chicken in the crock pot would be a great fall dish. Alas, no onions. And since I don’t own a kayak I’m not going to the store for an onion. Hmm.. what else can I do? Think Jessie. Think. Here is the dish. It rocked, if I do say so myself.

Slow Cooker: chicken and apples

  • 2 lbs boneless skinless chicken – thighs or breasts (frozen is fine)
  • 1 can French Onion Soup – 18.5 ounce (I used Progressive. If you have an onion and 2 cups of beef stock… by all means… that’s what I would RATHER use. But I don’t have it so a can of French Onion Soup is it.)
  • 3 Red Delicious apples – cored and peeled (I didn’t worry too much about getting ALL the peels off. You’ll learn that I hate peeling things. Apples, potatoes, husking corn… ugh. Someone poke me in the eye.)
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1/2 tsp red pepper flakes
  • 1/4 tsp ground cinnamon
  • 1 T chipotle pepper sauce (or any hot sauce you like)
  • 1/8 C balsamic vinegar
  • Add salt & pepper to taste
  • 1 C honey bbq sauce (or whatever your favorite bbq sauce is)


Chicken, bbq sauce, spices, apples, soup - because I didn't have fresh onions

Chicken, bbq sauce, spices, apples, soup – (because I didn’t have fresh onions) – not pictured is S&P, chipotle sauce and balsamic vinegar

toss apples and chicken in soup and spices and BBQ sauce

toss apples and chicken to coat

Now, if you use the slow-cooker bags you can twist the top up (tightly!) and toss all the ingredients making sure to coat all the apples. (this helps to keep them from turning brown)

Cook on high 4-6 hours or low 6-8 hours until the chicken is done. You can shred it and eat it over egg noodles or rice*. Or slice it and eat it with a salad and crusty bread.


pulled chicken, on another plate, added 1 cup white rice to broth, put chicken back in and continued to cook until rice was done.

I pulled the chicken on another plate and placed back into the broth.

*I added 2 cups cooked white rice directly to the slow cooker once the chicken was finished cooking and I shred it. But serving the barbecue chicken and apples with the rice as a base would also be very pretty.

Autumn… today, you’re alright.