Servings: 6-8 Ingredients Stew ingredients: Boneless skinless chicken thighs (2½ lbs, cut into small pieces) Salt Black pepper Butter (4 Tbsp) Celery (2 stalks, diced) Onion (1 large, diced) Carrot (1 small, diced) Flour (½ cup) Apple cider vinegar (2 Tbsp) Water (½ cup) Chicken broth (4 cups) Milk or half & half (¼ cup) Dried thyme (1 tsp) Dried basil (1 Tbsp) Red pepper flakes (½ tsp) Frozen peas (1½ cups) Dumpling ingredients: ...
Yield: 4-6 servings Ingredients Nonstick spray Olive oil (1 tbsp + 2 tsp) Boneless, skinless chicken breasts (2 lbs) Salt (1 tsp) Black pepper (1/2 tsp) Yellow onion (1) Garlic (3 cloves) Balsamic vinegar (1 tbsp + 1/2 tsp) Crushed tomatoes (28 oz) Green bell pepper (1) Sliced baby bella mushrooms (8 oz) Italian seasoning (2 tsp) Directions Coat slow cooker with nonstick spray. Chop onion and bell pepper. Mince garlic. Heat 1 tbsp olive oil in a large skillet over medium high heat. Season chicken with salt and pepper on both sides. When oil is shimmering, add chicken to skillet. Sauté chicken until browned on both sides (~3 minutes per side), then transfer to slow cooker. Reduce skillet heat to medium and wipe out oil with a paper towel. Add 2 tsp olive oil to skillet. When oil is hot, add onion and sauté until soft (~3 minutes). Add garlic and 1 tbsp balsamic vinegar and sauté for 1 minute. Transfer skillet contents to slow cooker. Add tomatoes, bell pepper, mushrooms, and Italian seasoning to slow cooker. Cook on high for 2 hours or low for 4 hours. (optional) Uncover slow cooker and cook on high for 1 hour to thicken sauce. Stir in 1/2 tsp balsamic vinegar. Notes Best served over pasta, rice, or polenta and topped with grated Parmesan.
Servings: 4-5 Ingredients Pasta (1 lb) Olive oil Bacon (4 strips) Garlic (2 cloves) Yellow onions (3) Sliced baby bella mushrooms (1-1/2 cups) Chicken breasts (2) Crushed red pepper (1/2 tsp or to taste) Sun-dried tomatoes (1/3 cup, optional) Pesto (1 cup) Parmesan cheese (for serving) Directions Cook pasta according to package directions. Continue recipe while pasta cooks. When pasta is finished, drain, return to pot, and stir in a dash of olive oil. Mince garlic, dice onions, and chop chicken and bacon into bite-size pieces. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken with red pepper and sauté until slightly golden. Remove chicken from pan and set aside. Sauté bacon until crispy. Add onions and garlic and sauté until onions are soft and translucent. Add mushrooms and sauté until browned. Stir pesto, tomatoes, chicken, and contents of skillet into pasta. Serve hot or cold, topped with grated Parmesan cheese. Notes My preferred pasta for this recipe is farfalle.
Servings: 8 Ingredients Lean ground beef (2 lbs) Canned beans of choice (e.g. red kidney, cannellini) (31 oz) Diced tomatoes with onion and green pepper (29 oz) Diced tomatoes with green chilies (20 oz) Corn (1-1/2 cups frozen or 15.5 oz canned, optional) Chili seasoning mix (3 oz) Tomato paste (1/4 cup) Corn muffin mix (19 oz) + any ingredients called for by package directions Shredded sharp cheddar cheese (2 cups) Directions Brown beef in a large skillet over medium-high heat. Drain beef, beans, and corn if canned. Add beef, beans, corn, all tomatoes, tomato paste, and chili seasoning to slow cooker. Stir until thoroughly mixed, then spread into an even layer. Prepare muffin mix according to package directions. Spread muffin batter over beef mixture. Cover slow cooker and cook on high for 4 hours. Turn slow cooker to warm and sprinkle cheese over top. Serve when cheese is melted. Notes Top as desired with sour cream, sliced jalapeños, and/or sliced green onion.
Ingredients Worcestershire sauce (2 tbsp) Soy sauce (2 tbsp) Chili garlic sauce (2 tbsp) Salt (1/2 tsp) Brown sugar (1 tbsp) Zest and juice of 1 lime
Servings: 6-8 Ingredients Rotini (1 lb) Onion (1) Jalapeño (1) Garlic (3 cloves) Ground beef or vegetarian substitute (1 lb) Diced tomatoes (1 15-oz can) Tomato paste (1 tbsp) Frozen corn (1 cup) Chili powder (1 tbsp) Garlic powder (1/2 tsp) Dried oregano (1/2 tsp) Smoked paprika (1/2 tsp) Ground cumin (1/2 tsp) Beef or vegetable broth (1 1/2 cups) Beans (1 15-oz can) Dijon mustard (1 tbsp) Unsalted butter (1/4 cup) All-purpose flour (1/4 cup) Whole milk (2 cups) Shredded cheddar cheese (2 cups) Salt (to taste) Directions Cook pasta according to package directions. Drain and set aside. Chop the onion. Remove seeds from jalapeño and chop. Mince the garlic cloves. In a large pot or Dutch oven, heat oil over medium-high heat. Add chopped onion and cook until soft. Add chopped jalapeño and cook briefly. Add garlic and cook until fragrant. Add ground beef and cook until browned. Stir in tomato paste, diced tomatoes, and frozen corn. Add chili powder, garlic powder, oregano, smoked paprika, and cumin. Stir to combine. Drain and rinse beans. Add broth and bring to a simmer. Stir in rinsed beans and continue simmering to meld flavors. Stir in Dijon mustard and salt to taste. In a separate pot, melt butter over medium heat. Add flour to melted butter. Stir until smooth and golden. Add milk and stir constantly until mixture is smooth and thickened. Stir in shredded cheddar cheese until melted and smooth. Combine chili mixture with cheese sauce, stirring well. Add cooked pasta to the pot and mix everything together. Serve hot. Notes This recipe was adapted from Mac & Cheese.
Yield: 12-16 servings Ingredients Caramel topping (1/4 cup) Chocolate cake mix (1 box) Vegetable oil (1/2 cup) Eggs (3 + 4) Sweetened condensed milk (14 oz) Whole milk (1 cup) Vanilla extract (1 tsp) Directions Place an oven rack in the lower third of the oven and preheat oven to 350°F. Grease a Bundt pan. Spread caramel topping in bottom of pan. In a large bowl, beat together cake mix, 1 cup water, oil, and 3 eggs. Pour mixture into pan. Blend condensed milk, whole milk, 4 eggs, and vanilla until smooth. Slowly and gently pour mixture into pan. Grease a piece of foil. Tightly cover pan with foil, grease-side down. Place pan in a large baking dish. Add 1 inch of hot water to baking dish. Bake for 1 hour and 20 minutes. Move pan from water to a cooling rack. Cool at room temperature for 1 hour, then refrigerate for at least 2 hours. Remove foil. Run a thin metal spatula or knife around edges of pan to loosen cake. Place a serving plate upside down on pan and flip over. Remove pan. Notes This recipe was tested with Smuckers™ caramel topping and Betty Crocker™ Super Moist™ triple chocolate fudge cake mix.
Servings: 60 Ingredients All-purpose flour (2½ cups) Baking soda (1 tsp) Salt (1 tsp) Butter, softened (1 cup / 2 sticks) Granulated sugar (¾ cup) Packed brown sugar (¾ cup) Vanilla extract (1 tsp) Large eggs (2) Semi-sweet chocolate chips (2 cups / 12 oz) Crushed toffee (1 cup, optional) Directions Preheat oven to 375°F. Mix flour, baking soda, and salt in small bowl. Beat butter, both sugars, and vanilla until creamy. Add eggs one at a time, beating well after each. Gradually beat in flour mixture. Stir in chocolate chips and toffee. Drop by rounded tablespoon onto parchment-lined baking sheets. Bake 9-11 minutes until golden brown. Cool on sheets 2 minutes, then transfer to wire racks. Notes Pan cookie variation: Spread dough in greased 15×10" pan, bake at 350°F for 20-25 min. Makes 4 dozen bars. High altitude (5,200+ ft): Add ¼ cup flour, add 2 tsp water, reduce each sugar to ⅔ cup, bake 8-10 min.
Yield: 8 servings Ingredients Large red potatoes (2-1/2 lbs) Yellow onions (2) Cubed stew beef (2-1/2 lbs) Marrow bones (2) Dried beans of choice (e.g. cannellini) (1 cup) Pearled barley (1/2 cup) Garlic (3 cloves) Black pepper (1/2 tsp) Chicken broth (1 qt) Salt (1 tbsp) Paprika (1-1/2 tsp) Turmeric (1-1/2 tsp) Cumin (1 tsp) Cayenne (1/4 tsp) Directions Place beans in a pot or saucepan and cover with water by several inches. Boil beans for 10 minutes, then continue soaking in cooking water for 1 hour. Rinse beans and barley. Peel and halve potatoes. Chop onions. Peel garlic. Layer potatoes, onions, and beef in slow cooker. Tuck marrow bones and garlic into beef. Sprinkle with beans, barley, and pepper. Whisk together chicken broth, salt, paprika, turmeric, cumin, and cayenne. Pour broth mixture into slow cooker. Add water until meat and beans are just covered. Cook on low for 14 hours. Discard marrow bones.
Yield: Ingredients Eggs (2) Canola oil (2 tbsp) Yellow onions (2) Chicken livers (1 lb) Salt (to taste) Sugar (1/4 tsp) Directions Place eggs in a saucepan and cover with water by 1 inch. Cover saucepan and bring to a boil over high heat. Remove from heat and let sit for 15 minutes while continuing recipe. After 15 minutes, pour out hot water and cool eggs under cold running water. Chop onions. Rinse and trim livers. Heat oil in a skillet over medium heat. Sauté onions until soft and translucent. Reduce heat to medium-low and continue sautéing until onions are golden brown. Remove onions from skillet and set aside. Sauté livers in same skillet until juice runs clear and center has no pink. Set livers aside with onions and cool completely. Peel eggs. Process eggs, onions, livers, salt, and sugar in a food processor until desired texture.