Slow Cooker Sweet Potatoes with Applesauce

Slow Cooker Sweet Potatoes with Applesauce
From the Betty Crocker website

6	medium (2 pounds) sweet potatoes or yams, peeled and cut into 1/2-inch cubes
1 1/2	cups applesauce
2/3	cup packed brown sugar
3	tablespoons butter or margarine, melted
1	teaspoon ground cinnamon
1/2	cup chopped nuts, toasted

1. Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.
2. Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender.
3. Sprinkle with nuts.
   
   Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

ANGEL CHICKEN

ANGEL CHICKEN
(luckymommyto2boys ~ Amy)

8 boneless chicken breasts, frozen
1 cup butter
2 (1 ounce) packages dried Italian salad dressing mix
2 (10 ½ ounce) can Campbell's Golden Mushroom soup
1 cup chicken broth or white wine
8 ounces cream cheese with chives and onions (I use garden vegetable and added onion powder and chives)
Angel hair pasta (cook according to box directions)

Place the chicken in crock pot. Melt butter in a saucepan. Stir in Italian salad dressing mix, can of soup, cream cheese & wine(or water or broth). Pour over chicken. Cook on low in the crock pot for 4-5 hours. Pour over cooked angel hair pasta or other noodles or rice. Enjoy! Makes 8 breasts.
* Amy’s notes: I shred the chicken and then stir in the pasta. 

Savory Pot Roast

Savory Pot Roast (8 Points)OP???
8 serv @ 8 pts.

3-3 1/2 pound beef boneless chuck roast
1 tbsp. vegetable oil
8 small red potatoes, cut in half
3 cups baby-cut carrots
1 large onion, coarsely chopped (1 cup)
1 jar (5 ounces) prepared horseradish
1 tsp. salt
1/2 tsp. pepper
1 cup water

Trim fat from the roast. Heat oil in skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Place potatoes, carrots and onion in 4-6 quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper; spread evenly over beef. Pour water over beef and vegetables. Cover and cook on low heat setting 8-10 hours or until beef and vegetables are tender. Special Notes This is my favorite pot roast....the horseradish gives it a nice taste but not horseradishey

Crispy Potato Cubes

Crispy Potato Cubes
Katie (Katiedid)

1/3 c all-purpose flour
3/4 tsp salt
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/8 tsp pepper
5 medium potatoes, peeled and cut into 1-inch cubes
1/4 c butter melted
1 garlic clove, minced
1 bay leaf

In a large resealable plastic bag, combine the flour, salt, thyme, marjoram and pepper. Add potatoes; seal bag and shake to coat. Pour butter into 13-in. x 9-in. x 2-in. baking dish; stir in the garlic. Add potatoes and bay leaf. Cover and bake at 450 F for 20 minutes. Uncover and stir; bake 15-20 minutes longer or until potatoes are lightly browned and tender. Discard bay leaf. Yield: 4 servings

Hirino Psito

Hirino Psito

3-4 pound boneless pork butt or shoulder
10 whole garlic cloves
3 bay leaves
1 teaspoon sage
1 teaspoon rosemary
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 tablespoon gluten free Worcestershire sauce
1 tablespoon brown sugar
1/4 cup dijon mustard
1/4 cup honey
1/2 cup dried cranberries
1 cup beer (Redbridge is gluten free)

The Directions.

Use a 6 quart slow cooker. Put the meat into your crockpot, and pour on dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices are kind of stuck to all sides. Peel garlic cloves and add whole. Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in the beer.

Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. I cooked on low for 12 hours, and while the meat was tender and flavorful, it did burn a bit on the top and sides. Serve over rice or pasta, or on your favorite sandwich rolls.

From the Make it Fast, Cook it Slow cook book.

Vegan Pumpkin Cranberry Apple Pecan Everything Bread

Vegan Pumpkin Cranberry Apple Pecan Everything Bread (from Joy the Baker)

Makes two 9x4x3-inch loaves (and it freezes well!)

2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 cups light brown sugar, packed
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup maple syrup
1/3 cup water
1 cup chopped pecans plus 8 pecan halves
1 heaping cup fresh cranberries
1 medium Granny Smith apple, peeled and cored and cut into small pieces

Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans and set aside.

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.

Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in. Fold in most of the chopped pecans, cranberries and apple chunks.

Divide the dough between the two greased pans and arrange pecan halves on top of each loaf. Sprinkle loaf with cinnamon and granulated sugar if you'd like. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 20 minutes, then invert onto a cooling rack.

Cool completely before slicing. Slice into thick pieces and serve. Maybe even wrap one loaf up in plastic wrap and store in the freezer for future munching

Four Cheese Macaroni Casserole

Four Cheese Macaroni Casserole

Ingredients:

3 cups uncooked macaroni

1 (28 ounce) can whole peeled tomatoes,

drained and chopped

1 teaspoon Italian seasoning

1 teaspoon dried oregano

1 teaspoon basil

1 1/2 cups grated Cheddar cheese

1 1/2 cups shredded mozzarella cheese

3/4 cup freshly grated Parmesan cheese

1/4 cup crumbled feta cheese

Preheat oven to 350 degrees F (175 degrees C).Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.Bake in preheated oven for 15 to 25 minutes.

From here.

Meatloaf with Tomato Gravy

Meatloaf with Tomato Gravy

Meatloaf:
1/2 cup dry bread crumbs
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 teaspoons dried oregano
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds meatloaf mix (or pork and beef combo)
1/3 cup grated Parmesan
2 teaspoons Worcestershire sauce
2 large eggs, beaten 

Gravy:
1/2 medium onion, diced
3 cloves garlic, smashed
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
3 tablespoons tomato paste
1 bay leaf
1 (15-ounce) can low-sodium chicken broth
1 (15 1/2-ounce) can crushed tomatoes
1/4 cup grated Parmesan
1 teaspoon red wine vinegar
1 teaspoon kosher salt
Freshly ground black pepper

Preheat oven to 350 degrees F. 

Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.

Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.

Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).


Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.

From here.

Meatloaf on a Bed of Potatoes

Meatloaf on a Bed of Potatoes - Crockpot

Meatloaf on a Bed of Potatoes - Crockpot

Sandy~Bettyinthekitchen

2 T olive oil

3 large russets, cut into 1 to 1-1/2” chunks

2 lb ground sirloin

2 large eggs, beaten

3/4 cup crushed saltine crackers

3/4 cup ketchup

2 T dehydrated onions (optional)

1 tsp salt

Freshly ground black pepper

Topping

3/4 cup ketchup

1/3 cup brown sugar

1 tsp Dijon mustard 

Combine oil and potatoes in crock pot, toss to coat. Spread in an even layer on the bottom of the crock. 

In a large bowl, combine beef, eggs, crumbs, ketchup, onion, salt and pepper. Mix gently, do not compact. Shape into oval or round, place on top of potatoes. Spread with topping.

Cover and cook on High for 1 hour. Reduce heat to Low and continue to cook for 6-7 hours, or until a meat thermometer reads 160º to 165ºF.

Sandy’s notes: I used plain ketchup for the topping since that is my family’s preference. To make the meatloaf easier to remove: Take two long pieces of foil and fold them into two strips. Place them across each other over the potatoes and set the meatloaf on top. Use as handles to remove when the meatloaf is done.

Belgian Pot Roast with Onions and Mushrooms

Belgian Pot Roast with Onions and Mushrooms
Serves 4 with possible leftovers

2 to 3-pound boneless beef chuck roast
salt and freshly ground black pepper
2 tablespoons canola oil, divided
4 tablespoons unsalted butter, divided
3 to 4 medium yellow onions (see recipe)
1 teaspoon dried thyme
2 tablespoons flour
1/2 cup chicken broth
12 ounces Belgian-style pale ale (see Kitchen Notes)
2 bay leaves
1 pound sliced mushrooms (see Kitchen Notes)
1 tablespoon Dijon mustard

Preheat oven to 300ºF. Pat chuck roast dry with paper towels and season with salt and pepper on both sides. Heat a large lidded ovenproof skillet over medium-high flame. Add one tablespoon each of canola oil and butter and swirl to combine. Brown roast thoroughly on both sides, about 5 minutes per side. About halfway through browning of second side, reduce heat to medium. Transfer roast to plate.
While roast is browning, peel onions, halve lengthwise and cut into 1/4-inch slices. You want about 6 or 7 cups of sliced onions total.

Add 2 more tablespoons of butter to pan in chunks and swirl to melt. Add onions and toss to coat with butter/oil mixture. Season with a little salt and pepper (use a light hand). Cook until slightly browned, stirring often, about 4 minutes. Stir thyme into onions and cook until fragrant, about 45 seconds. Sprinkle flour over onions and toss to coat. Cook for about 2 minutes, stirring frequently.

Add broth to pan and stir, scraping up any browned bits. Add beer to pan, stirring to combine. Add bay leaves. Return meat and any accumulated juices to pan, nestling the roast among the onions. Cover pan and transfer to oven.

Roast meat in oven for about 1-1/4 hours. Nearing the end of this time, heat a large nonstick skillet over medium flame. Swirl last tablespoon each of canola oil and butter together in pan. Sauté mushrooms, stirring frequently, until they release their moisture and begin to brown, about 6 or 7 minutes. Remove roast from oven and turn meat in pan. Spoon mushrooms around roast, cover pan and return to oven. Roast until meat is very tender, about 1-1/4 hours more.

Remove the pan from the oven and transfer the roast to a cutting board and tent with foil. If the sauce is too liquid (mine was not), simmer it on the stovetop until it’s reduced to the thickness you like. Conversely, if it’s too thick, whisk in a little water. Just before serving, whisk in the Dijon mustard. Taste sauce and adjust seasonings. Slice roast into 1/2-inch slices (it will shred some—that’s okay). Plate and top with onion mushroom sauce. Serve.

From here.

Peas Au Gratin

Peas Au Gratin

Ingredients

    •    1 teaspoon plus 2 tablespoons butter
    •    1 cup minced onions
    •    Salt
    •    Freshly ground white pepper
    •    2 tablespoons all-purpose flour
    •    2 cups whole milk
    •    4 cups sweet green peas, blanched
    •    1/2 cup fine dried bread crumbs
    •    Essence, recipe follows
    •    4 ounces sharp cheddar cheese, grated
Directions

Preheat the oven to 400 degrees F. Grease an 8 cup oval gratin dish with 1 teaspoon of the butter.

In a large saute pan, over medium heat, melt the remaining 2 tablespoons of the butter Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the flour and cook for 1 minute, stirring constantly. Stir in the milk and bring to a simmer. Cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Add the peas and mix thoroughly.

Pour into the prepared pan. Season the bread crumbs with Essence. Sprinkle the bread crumb mixture over the peas. Top with the grated cheese.

Place in the oven and cook until the peas are bubbly and the top is golden, about 10 to 12 minutes.

Spoon onto serving plates and serve.

For Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
    •    2 1/2 tablespoons paprika
    •    2 tablespoons salt
    •    2 tablespoons garlic powder
    •    1 tablespoon black pepper
    •    1 tablespoon onion powder
    •    1 tablespoon cayenne pepper
    •    1 tablespoon dried oregano
    •    1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

From here.

Cheddar Mashed Potatoes

Cheddar Mashed Potatoes

8 medium potatoes, peeled and cubed

1/2 cup sour cream

1/3 cup butter or margarine, softened

1 teaspoon salt

1/4 teaspoon pepper

1 cup shredded Cheddar cheese

2 bacon strips, cooked and crumbled

1 teaspoon minced chives

Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Drain and mash. Add sour cream, butter, salt and pepper; beat until smooth and fluffy.

Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with cheese, bacon and chives if desired. Bake, uncovered, at 325 degrees F for 20 minutes or until heated through and cheese is melted. 

From here. 

Creamy Mashed Potatoes

Creamy Mashed Potatoes

5 pounds Russet Or Yukon Gold Potatoes
¾ cups Butter
1 package (8 Oz.) Cream Cheese, Softened
½ cups (to 3/4 Cups) Half-and-Half
½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
½ teaspoons (to 1 Teaspoon) Black Pepper


Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

From here.

Vegetable Tian

Vegetable Tian

• 2 tbsp olive oil (divided)
• 1 large sweet yellow onion cut in half and sliced
• 2 cloves of garlic, minced
• 1-2 russet potatoes, unpeeled
• 1 zucchini
• 1 yellow squash
• 3 large Roma tomatoes
• Sea salt, freshly cracked black pepper, to taste
• Dried thyme, to taste
• 1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.

From here.

Tomato Tian

Tomato Tian:

Recipe and photos by For the Love of Cooking.net

• 4 firm yellow tomatoes
• 4 firm red tomatoes (I used Roma)
• Sea salt and freshly cracked pepper, to taste
• Drizzle of olive oil
• Parmesan cheese, shredded
• Italian flavored panko crumbs
• Fresh basil, chopped

Preheat the oven to 400 degrees. Coat a circular baking dish with cooking spray.

Slice the tomatoes into thick slices then layer them alternately in the baking dish, fitting them into a tight spiral, making only one layer. Season with sea salt and freshly cracked pepper, to taste then drizzle them with a bit of olive oil.

 

Place into the oven and bake for 20-25 minutes. Remove from the oven and turn the oven to broil. Sprinkle the tomatoes with Parmesan cheese and panko crumbs then place under the broiler, on the middle rack, for 1-2 minutes or until the panko crumbs are golden brown. Remove from the oven and sprinkle with freshly chopped basil. Serve immediately. Enjoy.

 

From here.

Shoyu Chicken

SHOYU CHICKEN (Soy Sauce Chicken)
Dottie (hokiesmom)

1 cup soy sauce
1 cup pineapple juice
1/4 cup brown sugar
2 teas. wine
1 piece ginger (crushed)
2 large cloves of garlic (mashed)
3 pounds - skinless chicken thighs - cut in half or thirds (boneless)

Mix above ingredients well, add chicken. Bring to a boil and lower to simmer. Cook slowly until chicken is TENDER.

SHOYU CHICKEN (Soy Sauce Chicken)

From here.

3/4 cup soy sauce (low sodium)

1/4 cup teryiaki sauce

1 cup crushed pineapple with juice

1/4 cup brown sugar

2 teas. white wine

1 piece ginger (crushed)

2 large cloves of garlic (mashed)

4 bonless skinless chicken breasts, cubed

1 tbls. cornstartch mixed with some water so you do not see any clumps

Mix above ingredients well. Add chicken and sauce in crockpot. Cook on low 8 hours or until chicken is done. Add cornstartch mixture and stir. It should thicken up. Serve.

CrockPot Applesauce Chicken Recipe

CrockPot Applesauce Chicken Recipe
Rachel ~ burns_toast via ~ A Year of Slowcooking


The Ingredients.

--4 frozen chicken breast halves or thighs (I used 2 of each)
--1 1/2 cups of applesauce
--1 T dried onion flakes, or 1 yellow onion, chopped finely
--1 T apple cider vinegar
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced
--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)

The Directions.

A 3 or 4 quart crockpot is the best size for this, but I did use a 6 quart. If your pot cooks fast, err on the lower end of cooking time.

I decided to up the applesauce a bit from Amiyrah's original recipe and omitted the water. I live life on the edge.

Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.

Cover and cook on low for 5-7 hours, or on high for 3-4.

Mouth-Watering Stuffed Mushrooms

Mouth-Watering Stuffed Mushrooms

Michelle (MMmom) from allrecipes

12 whole fresh mushrooms--I use 2 pkg button mushrooms (8 oz each)
1 T vegetable oil
1 T minced garlic
1 (8-oz) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground cayenne pepper

1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Roasted Mushrooms with Green Peas and Tomatoes

Roasted Mushrooms with Green Peas and Tomatoes
Sharon via Fresh Every Day cookbook

Serves 4 to 6

8 ounces cremini or button mushrooms
(or Portobello mushrooms), wiped clean, larger mushrooms cut into bite-size pieces)
1 16-ounce bag (3 cups) frozen petite peas, rinsed and drained
1/2 pint grape or cherry tomatoes
1 small red onion, halved lengthwise and thinly sliced
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
Sea salt and freshly ground black pepper to taste
2 tablespoons chopped fresh flat-leaf parsley

1. Preheat the oven to 400° F.

2. Place the mushrooms, peas, tomatoes, and onion on a large baking sheet with sides. Drizzle with the oil and butter, season with salt and pepper, and stir to coat. Spread the vegetables in an even layer and roast for 18 to 20 minutes, stirring often, until the mushrooms are golden brown and the tomatoes are soft. Sprinkle with the parsley and more salt and pepper, and serve warm.

Think Outside the Recipe: This recipe can also be made with broccoli or green beans, though the beans will take about 5 minutes longer to cook. You can also use this recipe as a base

Slow Cooker French Dips

Slow Cooker French Dips

Ingredients:

4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

 

Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.

Preheat oven to 350 degrees F

Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.

Slice the meat on the diagonal, then put back in the juice for an additional 1/2 hour.

Pull out meat and place on the rolls. Serve the sauce for dipping. 

 

From here.

Asian Chicken Meatballs with Teriyaki Glaze

Asian Chicken Meatballs with Teriyaki Glaze
Katie (Katiedid)

For the meatballs:
1lb ground chicken breast
1 egg
1/4c plain bread crumbs
2 green onions, thinly sliced
2 large cloves garlic, minced
1" piece of ginger, minced
1/2 tsp black pepper
pinch salt
2-3 drops sesame oil
1 1/2 tsp soy sauce
2 Tbsp cornstarch
canola oil

For the teriyaki glaze:
1/2c teriyaki sauce
1/3c water
2 tsp cornstarch

Combine chicken, egg, breadcrumbs, green onion, garlic, ginger, pepper, salt, sesame oil and soy sauce. Stir well to combine. Stir in cornstarch and blend well. Form into small 1-1 1/2" meatballs and flatten slightly to make small discs. Heat a small drizzle of canola oil in a medium sized pan over medium heat. Add half of the meatballs and cook 2-4 minutes per side or until golden brown and cooked through. Remove to a plate lined with paper towels. Repeat with second half of the meatballs. Drain any fat or remaining oil from the pan.

Combine teriyaki glaze ingredients and pour into the same pan used for the meatballs. Stir to scrape up any brown bits and cook over medium heat until slightly thickened. Add meatballs and stir to coat. Serve with rice, stir-fry vegetables, and green onions for garnish.

Crock Pot Steak Fajitas

Crock Pot Steak Fajitas

 

Ingredients:

 

1 1/2 lbs boneless sirloin, cut into thin strips
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 -2 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 teaspoon seasoning salt
1/2 teaspoon chili powder
1 green bell peppers, thinly sliced
1 onions, thinly sliced
6 -8 flour tortillas
shredded cheddar cheese (optional)
salsa (optional)
guacamole (optional)
sour cream (optional)
shredded lettuce (optional)
chopped tomatoes (optional)
chopped onions (optional) 

 

Brown the steak in oil.
Place the steak and drippings into the crock pot.
Add lemon juice, garlic, cumin, salt, and chili powder.
Mix well.
Cover and cook on HIGH for 2 1/2 to 3 hours, or until meat is tender.
Add green pepper and onion; cover and cook for 1 hour more.
Warm the tortillas.
Spoon beef and veggies down the center of the tortillas.
Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired.
Fold in the sides of the tortillas and serve immediately.
 
From here.

Texas BBQ Sloppy Joes

Texas BBQ Sloppy Joes
-4kowboys via cassiecraves.blog

adapted from Tried-and-True Cooking with Heidi

1 1/3 pounds lean ground beef

1 onion, chopped

1 14.5-ounce can diced tomatoes with green chilies

1/2 cup ketchup

1 cup bottled barbecue sauce

1 tablespoon brown sugar

1 tablespoon Worcestershire sauce

1 package frozen garlic Texas toast

1/2 cup shredded sharp cheddar cheese


1. Brown ground beef and onion in large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef is no longer pink; drain well. Return to skillet.

2. Stir in tomatoes with green chilies, ketchup, barbecue sauce, brown sugar, and Worcestershire sauce. Season with salt and pepper to taste. Cover and cook 10 minutes.

3. Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese.
* Rachel's Notes: I used 2lb.s of hamburger meat.  I skipped the diced tomatoes with chilies and just added a small can of chilies. I used 1 tsp. onion flakes and 1/2 tsp. garlic and just served on hamburger buns.

Peanut Butter Chocolate Squares

Peanut Butter Chocolate SquaresCindy(mommy_of_love1) from Gold Medal Flour- Cookies from the Heart

1/2 C sugar
1/2 C brown sugar
1/2 C margarine or butter, softened
1/3 C peanut butter
1 C Gold Medal all-purpose flour
3/4 C quick cooking or old-fashioned oats
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla
1 egg
1 C semisweet or milk chocolate chips
Peanut Butter Glaze ( below)

Heat oven to 350 degrees. Grease rectangular pan, 13x9x2 inches. Mix sugars, margarine and peanut butter in a large bowl. Stir in remaining ingredients except chocolate chips and peanut butter glaze. Spread in pan.

Bake 15-20 minutes or until golden brown. Immediately sprinkle with chocolate chips. Let stand about 5 minutes or until chips are softened; carefully spread over baked layer.

Refrigerate uncovered about 30 minutes or until chocolate is firm. Drizzle with peanut butter glaze. Cut into 2-inch squares.

Peanut Butter Glaze
1/3 C powdered sugar
2 Tbs peanut butter
1-2 Tbs milk

Mix all ingredients until smooth and thin enough to drizzle.

Garlic Cheddar Chicken

Garlic Cheddar Chicken  
 by: jill.G. ---via ALLRecipes.com

 Servings: 8
"Chicken breasts dipped in garlic butter and Cheddar bread crumbs. NEVER have any leftovers!"

Ingredients:
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves -pounded thin

Preheat oven to 350 degrees F (175 degrees C).  Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.  In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.  Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.  Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

From here.

Totally Simple Thai Beef

Totally Simple Thai Beef

2 pounds beef chuck roast

1 (8-ounce) bottle peanut satay sauce (Thai Kitchen is gluten free, or you can make your own with this recipe ---and if you're gluten free, you will of course use a GF soy sauce...)

1 (13.5-ounce) can coconut milk (full fat is best)

1 (16-ounce) package baby carrots (no chopping, Dana!)

cooked basmati rice for serving

1/4 cup chopped peanuts for garnish (optional)

The Directions.

Use a 6-quart slow cooker. Put the beef into the bottom of your cooker, and add the peanut sauce and the whole can of coconut milk.

Flip the meat over a few times to get it good and saucy. Add baby carrots (my dad says you have to rinse them off first). Cover and cook on low for 8 to 10 hours, or until meat is fork-tender and pretty much falls apart. Stir well to distribute sauce, and serve over hot rice.

Garnish with a sprinkle of peanuts, if you'd like.

The Verdict.

Super tasty. The kids LOVED the meat, and ate quite a few of the carrots. The carrots cooked, but didn't get super soggy since they were on top of the meat. The baby is 9-months now, and I needed to use a bit of force to cut the carrots into finger food chunks with the edge of a fork for her.

Dana, I think your father-in-law will be happy!

From here.

Pasta, Meatballs, and Breadsticks

Pasta with fresh Tomatoes and Rosemary
Recipe developed by BigBlackDog

1 lb pasta
6-7 fresh tomatoes (abt 4 cups), cored and diced
2-3 cloves of Garlic
2 TBL Extra Virgin Olive Oil (EVOO)
2 sprigs of fresh Rosemary, about 5″ long, minced
2 tsp Balsamic Vinegar
Salt and freshly Ground Black Pepper
Fresh Parsley, minced for garnish

1. Heat EVOO in a heavy saute over low heat. Gently saute the whole garlic cloves until each clove is just golden brown and easily pieced with a fork. Remove garlic cloves and on a cutting board mash cloves with a fork. Return mashed garlic to the saute pan.

2. Fill a large pot with water, salt and a dash of EVOO and heat over high until boiling. When the water boils cook pasta according to package directions.

3. While the pasta water is heating, add diced tomatoes and rosemary to the saute pan with the garlic and simmer for about 20 minutes. If you are serving meatballs, add the meatballs the last 5 minutes to heat.

4. When the pasta is done, remove the meatballs from the sauce and set aside. Then the past to the simmering tomatoes, toss and heat for about 1 minute.

5. Drizzle Balsamic Vinegar over the top of the pasta and sauce and gently stir. Plate, top with meatballs, garnish with minced parsley and serve.


Easy Meatballs
Recipe developed by BigBlackDog

1/2 lb ground beef
1/2 lb ground pork
2-3 Green Onion, finely minced
2 cloves garlic, minced
1/4 c fresh flat-leaf Italian parsley, chopped fine
1/3 cup plain breadcrumbs
1 egg
1/4 cup Parmesan cheese, grated
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 cup extra virgin olive oil

1. In a large bowl, combine beef, pork, bread crumbs, onion, garlic, parsley, salt, egg, Parmesan cheese, red pepper flakes, and salt.

2. Combine with hands until mixture is uniform, do not over mix. I wear surgical gloves when mixing with my hands.

3. Put a little olive oil on your hands and form mixture into balls about the size of a golf ball.

4. Pour about 1/2 inch of Olive Oil in straight sided, wide saute pan and heat over medium heat.

5. Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once. This should take about 10-15 minutes. Set aside.


Taboolee Soft Breadsticks
Recipe adapted from the Kitchen Ladies of Our Lady of Lebanon Maronite Catholic Church

1 3/4 c flour
1/2 c cracked wheat
Water to cover cracked wheat
1 packet of yeast or 1/2 oz of fresh yeast
1/2 c. warm water
1/2 tsp salt
1 green onion, minced (I used 3 TBL minced fresh chives)
5-6 fresh mint leaves, minced
1 c fresh parsley, minced
1 clove garlic, minced
1 tsp lemon juice or lemon zest
1 egg
Drop or 2 of water
Variations: 1/4 c pine nuts

Makes 1 loaf of bread or 9 Soft Breadsticks

1. Measure out 1/2 c Cracked Wheat and put it in a 1 c measure and fill it with water. Let this sit about 45 minutes until wheat has softened and absorbed most of the water.

2. In a bowl or a KA mixer add your yeast and 1/2 c warm water. Mix until yeast is completely dissolved.

3. Add flour, softened cracked wheat including any water not absorbed, salt, mint, parsley, garlic, onion and lemon juice or zest and pine nuts. Mix for about 5 minutes until dough forms a soft ball.

4. Oil a bowl or container with olive oil. Place dough in container and then flip dough over so that all sides are covered with olive oil. Cover and let rise for 1-2 hours until dough has doubled.

5. Remove dough from bowl and tear off golf ball sized pieces. Roll into an 8″ torpedo shape. I used the same technique to form the soft breadsticks that I use for my hot dog buns and it is wonderfully demonstrated in the below video:

6. Place breadsticks on a parchment lined baking sheet, cover and let rise again.

7. With a fork, whip the egg and add a drop or 2 of water. Brush each breadstick with egg wash.

8. Bake at 350 degrees for about 18-20 minutes.

From here.

Crockpot Cranberry Barbecue Chicken

Crockpot Cranberry Barbecue Chicken
Katie (Katiedid) from Recipzaar

3-4 lb chicken pieces
1/2 tsp salt
1/2 tsp pepper
1/2 c celery, diced
1/2 c onion diced
1 (16 oz) can whole berry cranberry sauce
1 c barbecue sauce

Combine all ingredients in a slow cooker. Cover and bake on high for 4 hours or on low for 6-8 hours. Before serving, you may want to pull the meat out and thicken the sauce with flour or corn starch (optional).

Sweet and Sour Meatloaf

Sweet and Sour Meatloaf
Dottie (hokiesmom)

Ingredients:

1 1/2 pounds ground beef
1 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon ground black pepper
2 eggs
1 teaspoon dried minced onion
1 (15 ounce) can tomato sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/2 cup white sugar
2 teaspoons prepared mustard 

Preheat oven to 350 degrees F (175 degrees C). 

In a large bowl, combine the ground beef, bread crumbs, salt, ground black pepper, eggs, onion flakes and 1/2 of the can of tomato sauce. Mix together well and place into a 5x9 inch loaf pan. 

Push the meatloaf down into the pan forming a well for the sauce around all the edges. 

Bake at 350 degrees F (175 degrees C) for 40 minutes. 

Meanwhile, in a small saucepan over medium heat, combine the remaining tomato sauce, brown sugar, vinegar, white sugar and mustard. Bring to a boil and remove from heat. 

After meatloaf has cooked for 40 minutes, remove from oven and pour sauce over the top of the meatloaf. 

Return to oven and bake at 350 degrees F (175 degrees C) for 20 more minutes. Let sit 5 minutes before removing from pan.

Asian Barbecue Chicken

Asian Barbecue Chicken
~*~Sandy~*~

Prep: 5 minutes
Cook: 2 minutes
Grill: 20 minutes
Other: 4 hours

Turn and baste the chicken frequently while it grills so the sweet sauce doesn’t burn.

1/4 cup packed light brown sugar
1/4 cup soy sauce
1 T fresh lime juice
1/2 tsp crushed red pepper flakes (or 1/8 tsp ground cayenne pepper)
1/4 tsp curry powder
3 garlic cloves, minced
8 skinless chicken thighs (with bone), 4 to 5 oz each (or 4 boneless skinless chicken breasts)
Vegetable-oil cooking spray
Garnishes: lime wedges, green onion tops

Combine first 6 ingredients in a large, resealable plastic bag; add chicken to bag. Press the air out of the bag, and seal tightly. Turn the bag several times to distribute the marinade; place the bag in a bowl, and refrigerate 4 hours, turning occasionally.

Remove chicken from bag, reserving the marinade. Pour the marinade into a small saucepan; bring to a boil over high heat, and boil gently for 1 full minute. Lightly spray both sides of chicken with cooking spray. With the lid closed, grill the chicken over Direct Medium heat (400º to 450ºF) until juices run clear and the meat is no longer pink at the bone, 15 to 20 minutes, turning several times and basting frequently with the marinade. Garnish if desired.

Jamaican Curry

Jamaican Curry

1/4 cup vegetable oil
6-8 Tbsp curry powder
1 Tbsp allspice (see step 1)
3 pounds goat (can use lamb or beef if you can't find goat)
Salt
2 onions, chopped
1-2 habanero or Scotch bonnet peppers, seeded and chopped
A 2-inch piece of ginger, peeled and minced
1 head of garlic, peeled and chopped
1-2 cans coconut milk
1 15-ounce can of tomato sauce or crushed tomatoes
1 Tbsp dried thyme
3-4 cups water
5 Yukon gold potatoes, peeled and cut into 1-inch chunks

Make the curry powder. If you can find Jamaican curry powder, definitely use it. If not, use regular curry powder and add the allspice to it. You will need at least 6 tablespoons of spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it.

Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes.

Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.

Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.)

Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.

Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. If you are using 2 cans of coconut milk, add 3 cups of water. If you’re only using 1 can, add 4 cups of water. Add the thyme. Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat.

Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and add some if it needs it.

You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry.

The stew is better the day after, or even several days after, the day you make it.

Serve with Jamaican rice and peas, a coconut rice with kidney beans.

Serve 8-12 

From here.

Herbed Chicken Tenders with Tomato Sauce Recipe

 Herbed Chicken Tenders with Tomato Sauce Recipe

Ingredients:


Chicken Tenders

2 lbs chicken tenders (about 12 pieces)
1 1/2 cups buttermilk*
1 cup bread crumbs
2 Tbsp Italian seasoning herbs**
1/2 teaspoon salt
Vegetable oil
2 Tbsp butter, melted
Tomato Dipping Sauce

2 Tbsp olive oil
1/4 cup minced onion
1 chopped garlic clove
1 Tbsp tomato paste
1 15-ounce can of tomato sauce or crushed tomatoes
1 teaspoon salt
1 teaspoon sugar

*You can make a substitute for buttermilk by adding a tablespoon and a half of lemon juice or vinegar to 1 1/2 cups of milk and letting the mixture stand for 10 minutes.
**A mixture of dried herbs often used in Italian cooking such as marjoram, thyme, rosemary, savory, sage, oregano, and basil

Sauce

Heat the olive oil in a pot over medium-high heat. Sauté the onions, stirring often, until translucent, about 3 minutes. Add the garlic and cook another minute.

Add the tomato paste, mix well and cook for 1-2 minutes more. The tomato paste should darken to a brick-red color.

Add the tomato sauce or crushed tomatoes, salt and sugar and bring to a boil. Cook this for 5 minutes if using tomato sauce, 10 minutes if using crushed tomatoes.

Put the sauce into a blender and purée until smooth. Hold your hand over the blender lid to keep it from popping off, and start the blender at a low setting and work up to the highest.

The sauce will keep in the fridge for up to a week.

The Tenders

Soak tenders in buttermilk for 15-30 minutes. While the tenders are soaking, make the sauce (see sauce directions above).

Mix together the breadcrumbs, Italian seasoning, and salt in a shallow bowl.

Heat oven to 500°F. Line a roasting pan with foil. Brush the top of the foil with vegetable oil to help prevent sticking, or use a Silpat sheet. One by one, remove the chicken tenders from the buttermilk and place in the bowl with breadcrumbs, coating them on all sides with the breadcrumbs. Place on the roasting pan.

Drizzle a little melted butter over each chicken tender. Place in the oven and bake for about 12 minutes, until the chicken is cooked through, and the pieces are lightly browned.

Serve with a bowl of the sauce for dipping.

Serves 4-6.

From here.

Chicken Normandy

Chicken Normandy

Ingredients:

4 Tbsp butter
2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red delicious), cored and sliced into wedges (you can peel or not)
Flour for dredging
4 whole chicken legs (with thighs)
Salt
1 large onion, peeled, sliced lengthwise (root to top) into wedges
1/2 cup brandy (apple brandy or Calvados if you have it)
2 cups apple cider (the cloudy type)
1 teaspoon dried thyme
1/2 cup cream


Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature.

Preheat the oven to 375°F. Heat 2 Tbsp of the butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels to drain.

From here.

Slow-Cooked Turkey with Mustard Sauce

Slow-Cooked Turkey with Mustard Sauce

Ingredients:

4 turkey thighs, skin on, bone-in
Salt
4 Tbsp vegetable oil
1 large yellow or white onion, roughly chopped
1-2 large parsnips, peeled, cut into 1-inch pieces
2-3 large carrots, peeled, cut into 1-inch pieces
3 cups chicken or turkey stock
2 Tbsp brown sugar
1/3 cup yellow mustard
1 heaping Tbsp dry mustard powder
2 teaspoons chipotle or chili powder
4-6 Yukon Gold or other yellow potatoes, peeled, cut into 1-inch pieces
1 cup (packed) roughly chopped mustard greens, arugula, spinach, or parsley
1/4 cup whole grain mustard

Salt the turkey thighs well and set out at room temperature for 30 minutes.

Heat the vegetable oil in a large pan over medium-high heat for a minute or two. Pat the turkey thighs dry with a paper towel and set them skin side down in the hot oil to brown. Turn the heat down to medium. Let them brown well, at least 3-5 minutes, before turning. Don’t crowd the pan, the meat needs air flow around it to brown properly. Cook the turkey in batches if needed. When the thighs are browned, place them in a slow cooker or Dutch oven.

Sauté the onions in the pan once the turkey has browned, then add them to the slow cooker or Dutch oven.

While the turkey and onions are browning, place the stock in a medium pot and bring to a simmer. Whisk in the brown sugar, yellow mustard (reserve the whole grain mustard for the end of the recipe), mustard powder, chipotle and a little salt. Cook for a minute and add salt to taste. Depending on how acidic your mustard is you may need to add a little cider or white vinegar as well.

Add the carrots and parsnips to the pot with the turkey and onions. Pour the sauce over everything until the liquid is about 3/4 of the way up the sides of the turkey and vegetables. Reserve any remaining sauce. Cover and simmer on low, or cover and turn the slow cooker on high.

Cook in a slow cooker for 4 hours on high, or in a Dutch oven for 1 hour on simmer.

Add the potatoes and a little more sauce, if you have any. Cover and cook another 1-2 hours in a slow cooker, or 30-45 minutes in the Dutch oven.

Before serving, remove the turkey pieces from the pot, strip off and discard the bones and the skin, return the turkey pieces to the pot. Stir in the mustard greens, arugula, or other greens you are using. Stir in the whole grain mustard. Adjust seasoning, adding more salt, chipotle powder, and mustard to taste.

Serves 6-8 

From here.

Chicken Alfredo Lasagna

Chicken Alfredo Lasagna (original recipe)
Katie (Katiedid) from Pampered Chef
10 uncooked lasagna noodles
1 (16 oz) jar white Alfredo pasta sauce
1/4 c milk
1 1/2 tsp dried oregano
3 c coarsely chopped chicken
1 (14 oz) can artichoke hearts in water, drained and chopped
1/2 c chopped red bell pepper
1/4 c finely chopped onion
1 garlic clove, pressed
3 c (12 oz) shredded mozzarella cheese
1 (4 oz) pkg crumbled feta cheese (sub Italian blend)
2 c (4 oz) packed fresh baby spinach leaves

1. Preheat oven to 375. Cook noodles according to package directions, using shortest cook time; drain. In small bowl, combine Alfredo sauce, milk and oregano. Whisk until blended. Set aside.

2. Coarsely chop chicken. Chop artichokes, bell pepper and onion, press garlic and add mozzarella and feta cheese. Mix well.

3. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of rectangular baking dish. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining suace over top of lasagna.

4. Cover baker with aluminum foil. Bake 45 minutes. Carefully remove foil. Continue baking 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes for easier serving. Cut into squares; serve.

Thai-Inspired Turkey Mini-Meatball Lettuce Wraps

Thai-Inspired Turkey Mini-Meatball Lettuce Wraps
(Makes 8-12 lettuce wraps, depending on how many meatballs you put in each, recipe adapted slightly from The South Beach Diet Taste of Summer Cookbook.)

Dressing:
4 T fish sauce (I like Three Crabs Fish Sauce, if you're not that used to fish sauce you might decrease it a little)
4 T rice vinegar (don't use seasoned vinegar, which contains sugar)
2 tsp. Asian sesame oil
1/2 tsp. red pepper flakes (more or less to taste, this was moderately spicy with this amount)

Meatballs:
1 lb. ground turkey (use turkey with not more than 10% fat for South Beach Diet)
1 tsp. finely minced garlic
1 T grated fresh ginger root
1 T Asian sesame oil
2 tsp. rice vinegar
1 tsp. soy sauce (regular or low sodium)
2 tsp. + 1 tsp. peanut oil or grapeseed oil (for frying meatballs)

Lettuce and garnishes:
1 small cucumber, cut in thin slices, then sliced into matchstick pieces
3/4 cup mint leaves (or use chopped cilantro if you prefer or when fresh mint isn't available)
8-12 lettuce leaves (I used romaine lettuce, but you could use other types, especially butter lettuce)

Mix together the fish sauce, rice vinegar, sesame oil, and red pepper flakes and let the dressing flavors blend while you make and cook the meatballs.

Chop garlic and grate fresh ginger root, then add sesame oil, rice vinegar, and soy sauce. Put ground turkey in a bowl, then use a large spoon to mix in the seasoning mixture. (The meat mixture is very soft. If you're not rushed for time I would chill the turkey mixture for 20-30 minutes before making the meatballs, or just make small patties instead of meatballs.)

Heat 2 tsp. peanut or grapeseed oil in a large heavy frying pan, then use a tablespoon-sized measuring cup to scoop out turkey to make meatballs (or small patties), adding each one to the hot pan as you make them. Cook the meatballs in two batches so you don't crowd the pan, cooking each batch until the outside is lightly browned and they're cooked through, about 5-7 minutes. (I added the other tsp. of oil when I cooked the second batch.)

While meatballs cook, wash and dry mint leaves (or chop cilantro) and cut the cucumber into thin slices, then slice into matchstick pieces. (You can also just chop the cucumber if you don't want to be that fancy.) Wash and dry lettuce leaves. (I used just the tender sweet inside leaves and saved the rest for salad.)

When meatballs are done, make lettuce wraps by putting 2-3 meatballs inside a piece of lettuce, drizzling on sauce, and topping with cucumber and mint or cilantro. If you make this for a dinner party, it would be fun to let guests assemble their own, and I'm betting you won't have any leftovers!

 

From here.

Southwestern Pot Roast

Southwestern Pot Roast:

Recipe and photos by For the Love of Cooking.net

 

2-3 lb lean chuck roast
1 tsp olive oil
Chili powder, to taste
Paprika, to taste
Cumin, to taste
Oregano, to taste
Coriander, to taste
Garlic powder, to taste
Onion powder, to taste
Sea salt and freshly cracked pepper, to taste
2 4 oz cans of diced green chiles
1 15 oz can of diced tomatoes
1 1/2 cup beef broth
4-5 cloves of garlic
1 handful of cilantro

Preheat oven to 300 degrees.

Heat olive oil in a Dutch oven over medium high heat. Sprinkle all of the seasonings over both sides of the meat, to taste. Place in hot skillet and sear all sides of the beef. Add the green chiles, diced tomatoes, beef broth, garlic cloves, and cilantro to the Dutch oven. Cover with a lid and place in the oven. Cook in the oven for 3-4 hours or until the meat is tender and falling apart.

Note: Make sure to check the meat periodically to make sure there is enough liquid in the Dutch oven. Add more beef broth if needed.

Remove the meat from the Dutch oven and place on a cutting board to rest. Strain the liquid into a bowl then place back in the pan to cook over medium heat for a few minutes to reduce. Pour the liquid onto the sliced beef and serve immediately.

Enjoy.

From here.

Shrimp in Spiced Tomato Sauce

Shrimp in Spiced Tomato Sauce
Serves 4

1 tablespoon extra-virgin olive oil
1 medium white onion, cut into medium dice
1 tablespoon plus 2 teaspoons minced peeled fresh ginger (from a 1-inch piece)
1 1/2 teaspoons ground coriander
1/8 teaspoon cayenne pepper
1 teaspoon finely grated lemon zest
1 can (28 ounces) whole peeled tomatoes
Coarse salt and ground pepper
1 pound large frozen raw shrimp (peeled and deveined)
Chopped cilantro, for serving
Couscous (optional), for serving

To Prepare:
- In a medium saucepan, heat oil over medium. Add onion and ginger; cook until onion is softened, about 3 minutes. Add coriander, cayenne, and lemon zest; cook, stirring frequently, until fragrant, about 2 minutes.
- Add tomatoes, breaking them up as you go. Bring mixture to a boil; reduce to a simmer and cook 10 minutes.
- Season tomato sauce with salt and pepper and let cool to room temperature.

To Freeze:
- Place shrimp in a one-gallon freezer bag and pour cooled tomato sauce on top.
- Press out air, seal bag, and freeze flat. Store in the freezer, up to 2 1/2 months.

To Serve:
- To serve, thaw shrimp mixture in refrigerator overnight.
- Transfer to a medium saucepan and bring to a simmer over medium-high; cook until sauce is hot and shrimp are opaque throughout, about 3 minutes.
- Serve sprinkled with cilantro, with couscous alongside if desired.

From here.

Chipotle Chicken Tacos

Chipotle chicken tacos

Ingredients for the chicken:
1 whole chicken, cut into quarters
4 cloves garlic, peeled and whole
1 medium yellow onion, peeled and cut into quarters
1 stalk of celery, cut in half
1 leafy stem of cilantro
1 bay leaf
1 teaspoon of peppercorns
1 tablespoon of salt

Ingredients for the chipotle salsa
1/2 cup chicken broth
1 1/2 cups crushed canned tomatoes
2 canned chipotle chiles en adobo
1/4 medium yellow onion
4 cloves garlic
1 teaspoon oregano
1/2 teaspoon ground cumin
Pinch of ground allspice
1/4 cup cilantro
1 tablespoon lime juice
2 tablespoons canola oil
Salt and black pepper to taste
Tortillas, lime wedges and salsa for serving

Method:
Place the chicken in a large pot along with the garlic, onion, celery, cilantro, bay leaf, pepper and salt. Cover with water (about a gallon), bring the pot to a boil and then simmer 1 hour. Remove the chicken from the pot and when cool enough to handle, remove the skin and shred either with your hands or two forks.

Meanwhile, strain the cooled broth, throwing out the vegetables. Remove the fat from the broth with a gravy separator. Or you can take a quart-sized plastic storage bag and pour some broth into it. Snip a bottom corner of the bag and drain the broth, stopping when you get to the fat layer that is on top. (You will probably have to do this in batches).


Place 1/2 cup of the chicken broth into a blender, reserving the rest for another use. Add to the blender the tomatoes, chipotle chiles, onion, garlic, oregano, cumin, allspice, cilantro and lime juice. Blend until smooth. In a medium-sized pot, heat up the oil on medium low heat. Pour the chipotle salsa into the pot and cook while occasionally stirring for 15 minutes. It should be a bit darker in color and a bit thicker. Add salt and black pepper to taste and adjust seasonings. With the heat still on, add the shredded chicken to the pot and stir until the chicken is well coated and has been re-heated, about 5-10 minutes.

Serve shredded chipotle chicken with warmed-up corn or flour tortillas, limes and any of your other favorite taco toppings and your favorite salsa. I like to use this tomatillo salsa verde.

Yield: 4 servings

From here. 

Simple Meatloaf a la Gaga

Simple Meatloaf a la Gaga
Recipe developed by BigBlackDog

1 lb Ground Beef (I use Ground Chuck)
2-3 Garlic Cloves, minced
2 heaping TBL of Horseradish (I like the pink Horseradish that is flavored with Beet Juice)
1 medium Onion or 4-5 Green Onions including the Stems, chopped
Handful of fresh Parsley, minced
1 egg
2 Sprigs of fresh Tarragon, minced
1 Sprig of fresh Rosemary, minced
2 Sprigs of Marjoram, minced
1/2 c. Bread Crumbs
1/2 c. Ketchup (I used my Tomato Jam)
Salt and freshly ground Black Pepper to taste

Mix all the ingredients together. I just use my hands to mix but I do wear Surgical Gloves when mixing.

Take some Aluminum Foil and cover a rack. With a fork, pierce some holes in the foil to allow the fat to drip through.

Place pierced rack over another pan and form the Ground Beef Mix into a loaf shape.. I know it’s sort of like building blocks but with pans and meat!


Bake at 350 degrees for at least 45 minutes to 1 hour.

Recipe from here.

Southwest Pasta Skillet

Southwest Pasta Skillet

Ingredients:

1 1/2 teaspoons cumin

1 (28 ounce) cans crushed tomatoes
1 onions, finely chopped
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes ( or to taste, I use more than that)
2 teaspoons chili powder ( again, you may want more)
2 teaspoons oregano
1 (4 ounce) cans diced green chilies
1 (7 ounce) cans roasted red peppers, drained and diced
1 (16 ounce) cans black beans, drained
1 1/2 cups frozen corn kernels
1/2 cup light sour cream
1 lb pasta, cooked al dente ( rotelle, wagon wheels or penne work well)
1 1/2 cups shredded cheddar cheese ( reduced fat version if you like) 

Brown onions and garlic in large skillet over medium heat, using a little water or a small amount of oil.
Add crushed tomatoes, cumin, salt, pepper, chili powder, oregano and pepper flakes.
Mix well and bring to a simmer.
Reduce heat to low and cook, covered for about 15 minutes.

From here.


Ingredients:

1 pound boneless beef sirloin steak or beef top round steak
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
3/4 cup chopped onion
2 cloves garlic, minced
1 (10.75 ounce) can Campbell's® Condensed Creamy Ranchero Tomato Soup
1 cup water
1/4 teaspoon chili powder
1 cup frozen whole kernel corn
4 cups cooked cholesterol-free wide noodle-style pasta

Slice beef into very thin strips. Toss beef with flour to coat.
Heat 1 tablespoon oil in saucepot over medium-high heat. Add beef and cook until browned, stirring often. Remove beef.
Add remaining oil. Add onions and garlic. Cook over medium heat 1 minute.
Add soup, water and chili powder. Heat to a boil. Return beef to saucepot. Cover and cook over low heat 1 hour.
Add corn and heat through. Serve over pasta. 

From here.


Ingredients:

8 ounces uncooked penne pasta
1 package (8 ounces) fat-free cream cheese, cubed
1/2 cup fat-free milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried oregano
1 pound lean ground beef (90% lean)
2 garlic cloves, minced
1 jar (16 ounces) picante sauce
1 can (8 ounces) no-salt-added tomato sauce
1 can (6 ounces) no-salt-added tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup sliced green onionsCook pasta according to package directions. Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside.

In a nonstick skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture.
In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving. Yield: 8 servings.
From here.

Braised Lamb with Juniper Berries, Fennel and Sage

Braised Lamb with Juniper Berries, Fennel and Sage
Serves 4

1-1/2 cups dry red wine
2 pounds lamb stew meat (or try goat—see Kitchen Notes)
salt and freshly ground black pepper
olive oil
1 medium red onion, thinly sliced (about 2-1/2 to 3 cups)
4 cloves garlic, minced
1/2 cup finely chopped celery (about 1 rib)
2 tablespoons chopped fresh sage
10 juniper berries, finely crushed with a mortar and pestle
1/2 teaspoon fennel seeds, crushed with a mortar and pestle
2 tablespoons tomato paste
water
2 bay leaves
juice of 1/2 lemon
2 tablespoons chopped Italian parsley

Preheat oven to 350ºF. Bring wine to boil in a sauce pan. Reduce heat and simmer until wine is reduced to 3/4 cup, about 7 to 10 minutes (if you overdo the reduction, just add unreduced wine to bring it up to 3/4 cup). Set aside. Meanwhile, pat lamb chunks dry with paper towels and season with salt and pepper. Heat a Dutch oven or other heavy oven-safe pot over medium-high heat. Add 2 tablespoons olive oil to pot; when it begins to shimmer, brown lamb chunks on all sides, working in batches. Transfer browned lamb to plate. You may need to drizzle in a little more oil between batches.

Reduce heat to medium and sauté onions with a little salt (again, you may need to add a little oil) until just softened, 5 to 7 minutes, stirring occasionally. Add garlic, celery, sage and crushed juniper berries and fennel seeds and cook for another 5 to 7 minutes.

Add wine, 3/4 cup of water, tomato paste and bay leaves and stir, scraping up browned bits. Return lamb and any accumulated juices to the pot and bring to boil. If necessary, add a little more water, but don’t make it too soupy. Remove from heat, cover with lid and place in oven. Braise for about 1-1/2 hours, until meat is almost tender.

Finish cooking on the stovetop over low heat for about 1/2 hour. If sauce is too liquid, leave the lid slightly ajar so it will reduce. Conversely, if it gets too dry, add water, a little at a time. Remove from heat. Stir in lemon juice and transfer to individual plates or a serving dish. Top with chopped parsley.

From here.

Apple Walnut Muffins

Apple Walnut Muffins

2 cups bread flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
2 large eggs
1 cup brown sugar
6 tbsp butter, melted and cooled
3/4 cup buttermilk
1 tsp vanilla extract
1 large apple, shredded (approx. 1 cup)
1 cup coarsely chopped walnuts


Preheat oven to 37F. Line a 12 cup muffin pan with paper liners.

In a medium mixing bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg.

In a large mixing bowl, beat together eggs and brown sugar until smooth. Mix in melted butter, buttermilk, vanilla extract and shredded apple. Add in flour mixture and fold the ingredients together until only a few streaks of dry ingredients remain.

Fold in walnuts until equally distributed.

Divide batter evenly into prepared pan, filling each cup until just about full.

Bake for 16-19 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the top springs back when lightly pressed.

Turn muffins out onto a wire rack to cool.

Makes 12.

From here.

Tortilla Soup

Tortilla Soup

I only garnished my soup with tortilla strips, but a lot of people like avocado and/or cheese as well. I’ve never really caught on to the avocado-in-soup thing, but to each her own.

3 tablespoons olive oil
4 cloves garlic, minced
½ cup fresh onion, chopped
5 corn tortillas (6-inch diameter) coarsely chopped
1 28 oz can whole steamed tomatoes
1 tablespoon ground cumin
2 teaspoons chili powder
2 whole dried bay leaves
2 cups vegetable stock
1 quart water
Salt

Garnishes (optional)
3 corn tortillas, cut into strips
1 avocado, diced
Monterey jack or cheddar cheese, shredded

Heat oil in a large saucepan over medium heat. Saute garlic, onion and tortillas for about 5 minutes. Add the rest of the ingredients and bring to a boil. Lower heat and simmer for 30 minutes, stirring frequently. Blend with an immersion blender until smooth. (you can also blend in batches using a countertop blender)

Garnish with your choice of ingredients and enjoy!

From here.

Apple Cider Muffins

Apple Cider Muffins

Recipe from The Craft of Baking

Unsalted butter, for the muffin tin (optional)
1 cup granulated sugar
1 cup packed dark brown sugar
3/4 cup grapeseed oil (or vegetable oil)
3 large eggs
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 cup apple cider
3/4 cups sour cream
1 1/2 teaspoons vanilla extract
2 crisp baking apples, such as Granny Smith or Mutsu, peeled, cored, coarsely grated, and drained, juices reserved and used as part of the cider measurement
1 tablespoon Demerara sugar

Preheat the oven to 350°F. Generously butter a standard 12-cup muffin tin or line it with paper liners.

In a medium bowl, whisk together the granulated sugar, brown sugar, and oil. Add the eggs and whisk to combine. In another bowl, sift together the flour, baking soda, salt, and cinnamon. In a third bowl, whisk together the apple cider, sour cream, and vanilla.

Add one third of the flour mixture and one third of the apple cider mixture to the sugar mixture, folding with a spatula just to combine. Add the rest of the flour and cider mixtures in two additions. Fold in the grated apple, and then divide the batter evenly among with prepared muffin cups, filling each cup three quarters of the way. Sprinkle the tops of the muffins with the Demerara sugar.

Bake, rotating the muffin tin halfway through, until the muffins spring back to the touch, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Then turn out the muffins from the pan and let them cool completely on the wire rack.

These muffins are best the second day and will keep in an airtight container at room temperature for up to 3 days.

From here.

Sweet and Spicy Asian Greenbeans

Sweet and Spicy Asian Greenbeans
Laura (Hubbwantababy) via Allrecipes

Ingredients

3/4 pound fresh green beans, trimmed
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon garlic chili sauce
1 teaspoon honey
2 teaspoons canola oil

1.  Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.

2. In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.

3. Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.

Japanese Beef Curry

Japanese style beef curry

Makes about 6 to 8 servings.

450-500g / about 1 lb stewing beef cubes (chuck works well; it should be a cut with a bit of fat in it and not too sinewy)
6 large onions, or about 6 cups sliced
3 cloves garlic
An adult thumb-sized piece of fresh ginger
2 cups of crushed tomatoes (1 small can, or 400g)
1 beef or vegetable stock cube (I prefer Knorr)
1 bay leaf
1 star anise
2-3 Tbs. garam masala (see notes)
3-4 large carrots
1 medium eating-type apple
3-4 medium potatoes
Oil or butter
Optional: 1 cup frozen green peas
Salt and pepper
For the curry roux:

3 Tbs. butter, ghee, clarified butter or oil, or a mixture
4 Tbs. white flour
1 1/2 to 2 Tbs. curry powder, or more to taste (see notes)

From here.

Meatloaf Sensation

2.5 lbs ground beef
4oz salsa
1 pack taco seasoning (separated)
1 cup bread crumbs
2 tsp salt
1/2 tsp black pepper
1 egg slightly beaten
12 oz pack mexican blend cheese

Mix all ingredients leaving out 1/2 pack of taco seasoning.  Form into shape and put in crock pot sprinkling the remainder of the taco seasoning on top.  Cook on low 8 hours.

Italian Chicken & Potatoes in the Crock

Italian Chicken & Potatoes in the Crock
(Maggie)

4 boneless chicken breasts
1 c. Italian salad dressing (Wishbone is yummy)
1 c. grated parmesan
1 tsp. Italian seasoning (or basil, oregano & garlic powder to equal same)
4 potatoes, peeled & cut into chunks

Place chicken breasts in the bottom of the crockpot.  Sprinkle with half of the salad dressing, spices & grated parmesan.  Put potatoes on top & around chicken.  Sprinkle with remaining salad dressing, spices & parmesan.  Cook on low 6-8 hrs

Sweet and Sour Meatballs

Sweet and Sour Meatballs
allrecipes
jojobee81

INGREDIENTS
1 pound ground beef
1 egg
1 onion, chopped
1 cup dry bread crumbs
salt and pepper to taste
1 cup water
1/2 cup cider vinegar
1/2 cup ketchup
2 tablespoons cornstarch
1 cup brown sugar
2 tablespoons soy sauce

DIRECTIONS
In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
In a large skillet over medium heat, sauté the meatballs until browned on all sides.
In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.