Slow Cooker pot roast

I found this recipe in the Austin or San Antonio food section. I get both papers and I forgot to copy where I got the recipe. If anyone reads this and knows the answer to which paper, I would be glad to give them full credit. I have another slow cooker pot roast recipe, but thought this one sounded healthier.  This will probably replace my other recipe as my go-to pot roast.



Printable Version Ingredients:
1 - 3-4 pound beef chuck roast, trimmed of fat (I did not do this)
3 cups beef broth
6 carrots, peeled and roughly chopped in chunks
4 ribs celery, rinsed and chopped in chunks
3 potatoes peeled, and cut into chunks
3 cloves garlic, crushed
2 onions, chopped in chunks
2 bay leaves
2 sprigs thyme
3 tablespoons cold water
2 tablespoons Worcestershire sauce
1 tablespoon cornstarch
kosher salt and freshly ground black pepper, to taste
Directions:
1. In a small cup, stir together cornstarch and 3 tablespoons cold water until no lumps remain
2. Pour cornstarch mixture into slow cooker and add carrots, celery, onions, garlic, and potatoes (I added the potatoes--the recipe does not call for them.)
3. Mix together to make sure everything is thoroughly coated.
4. Season your roast generously with salt and pepper. Rub all over with Worcestershire sauce
5. Transfer roast to slow cooker and place on top of vegetables. Pour beef broth over roast and cook on low for 10-12 hours, or high for 5-7 hours.(I cooked my roast on top of the stove for about 3 minutes per side to brown it. I just think that makes for a better presentation)
6. Let roast rest 10 minutes before slicing thinly. Transfer veggies to serving platter and serve cooking liquids with the roast. We did not slice the meat. It was so tender, we just took off chunks of the meat.

Mozzarella Meatballs with Spaghetti Sauce

 I'm not sure this is worth the effort. Just regular meatballs would have been fine. Printable Version

Ingredients for Sauce:
2 Tablespoons extra virgin olive oil
6 oz. pancetta, diced
1 small yellow onion, diced
2 cloves garlic, minced
Pinch red pepper flakes
1 can crushed tomatoes
3/4 teaspoon salt and pepper
1/2 cup Romono cheese
Meatballs:
1 small onion, grated
2/3 teaspoon + 1/4 cup grated Parmesan
1 large egg
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 oz. mozzarella, cubed
3/4 cup parsley
1/3 cup bread crumbs
2 tablespoons ketchup
1/4 teaspoon red pepper flakes
16 oz. ground beef
1 lb. long pasta
Method for sauce:
Heat oil and add pancetta. Cook 5-7 minutes. Remove pancetta and set aside. Add onion and cook 5 minutes. Stir in garlic and red pepper flakes for 30 seconds. Add tomatoes, salt, pepper, and pancetta. Simmer 15 minutes. Stir in cheese and season with salt and pepper.Preheat oven to 400 degrees. Line baking sheet with foil and place in lower 1/3 of the oven. Combine onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, Ketchup, garlic, red pepper flakes, salt and pepper. Add meat. Combine and make into meatballs. Make a depression in center of meatball and place a cube of mozzarella in the center. Bake 15 minutes. Cook pasta. Drain, and add sauce and 1/4 cup Parmesan cheese. Serve meatballs separately.

Grilled Chicken with Andouille Mustard Sauce

This was a really nice dish that we enjoyed very much. I will certainly make this again.
I cut this recipe in 1/2






Ingredients:
6 chicken breasts
Creole Seasoning
1 cup of andouille sausage cut in 1/4" slices and then cut in 1/2
1 cup button mushrooms
1 1/2 cups whipping cream
1/2 cup creole mustard
salt and pepper
2 tablespoons thinly sliced green onions
Method:
Rub chicken with extra virgin olive oil and season with creole seasoning. Grill chicken breasts. Cook sausage over medium heat until fat is rendered. Add mushrooms and saute 1 minute. Stir in cream. Reduce temperature and reduce liquid by 1/4. Add mustard and simmer until thickened to coat spoon. Season with salt and pepper. Arrange chicken on a platter and top with andouille sausage. Garnish with green onions.

This is super simple if you use rotisserie chicken instead of the chicken breast the recipe calls for in Organic Life. We loved this soup and it came together in a matter of minutes.
Of course, you skip the step of cooking the chicken that is in step #2.

Printable Version

White Chicken Chili

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 medium onions, chopped
• 4 large garlic cloves, minced
• 2 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 tablespoon chipotle chile powder or chili seasoning
• 4 teaspoons ground cumin
• salt
• 3 cans (19 ounces each) cannellini beans, drained and rinsed
• 3 cups lower-sodium chicken broth
• 1/2 cup fat-free half-and-half
• 1/2 cup reduced-fat shredded Cheddar cheese (2 ounces)
• 1/4 cup chopped fresh cilantro
   

Directions
1. In a large Dutch oven, heat the oil over medium-low heat. Add the onions and cook, stirring occasionally, until beginning to soften, 4 to 5 minutes.

2. Push the onions to one side of the pan, add the chicken and garlic, and sprinkle with the chipotle chile powder, cumin, and salt to taste. Cook, stirring, until most of the chicken is opaque on the outside, 5 to 6 minutes.

3. Stir in 3 cups of the beans and 2 cups of the broth. Increase the heat to medium-high and bring to a simmer. Partially cover and cook until the chicken is cooked through, about 8 minutes.

4. Meanwhile, in a food processor, combine the remaining beans and remaining 1 cup broth. Process to a smooth puree.

5. Stir the bean puree and half-and-half into the soup. Divide the soup among 4 bowls and serve hot sprinkled with cheese and cilantro.

Recipe Tips
If you want to prepare your own cooked white beans for this recipe, you'll need 4 1/2 cups (from 2 1/4 cups dried).

Nutritional Facts per serving
Calories       368.7 cal
Fat     8.4 g
Saturated fat     2.2 g
Cholesterol     88 mg
Sodium     512.2 mg
Carbohydrates     28.1 g
Total sugars     2.6 g
Dietary fiber     6.8 g
Protein     43.2 g

Beef Stroganoff over Buttered Noodles

I have adapted this from Tyler Florence's recipe. You can find it 
Here  I love to make things in my crock pot so I have adapted this to be cooked in my slow cooker.






Printable Version
Ingredients
3 cups beef stock
1 carrot, cut in 3 pieces
6 sprigs fresh thyme (divided use)
1 bay leaf
2 pounds chuck roast, cut into 2 inch cubes (or beef tips)
Kosher salt and freshly ground black pepper

6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons Merlot
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons of sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves + more for garnish
1 (1-pound) package wide egg noodles
Instructions:
Place beef stock carrot and 3 thyme sprigs, and bay leaf in crock pot on high with the lid.  Pat the beef dry and season with salt and pepper. Heat 3 tablespoons olive oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Remove carrot, thyme sprigs, and bay leaf from the crock pot. Add the beef and cook on low for 5 hours. In the same skillet you used to brown the meat, melt 3 tablespoons of butter and 3 tablespoons olive oil. Add the mushrooms and 3 thyme sprigs. Cook until the mushrooms are starting to brown. Add garlic and cook about 4-5 minutes. Set aside for later. When the meat is cooked and tender remove from heat and add mushroom and garlic mixture. Then add sour cream, mustard and parsley. Taste and adjust the seasonings with salt and pepper.

Cook noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

Baked Chicken with lemon zest and milk

I forgot to take a picture before Jud had carved the chicken.  This is a recipe by Jamie Oliver. Someone adapted it and you can find it Here

I know it is easier to pick up a chicken at the grocery store, but this is really good and the gravy it makes is nice. Tomorrow I will take the grease off the top of the gravy and put the rest of the chicken in the gravy for leftovers.

Printable Version

Ingredients

• 1 (4- to 5-pound) whole chicken
• Kosher salt and ground black pepper
• 2 Tbsp. unsalted butter
• 2 cups milk
• Zest of 2 lemons
• 10 cloves garlic, peeled and lightly smashed
• ½ cinnamon stick
• 5 to 8 large sage leaves
• 2 (3") sprigs rosemary

Directions

Active time: 25 minutes 
Total time: 2 hours 

Directions
Preheat oven to 375°. Discard chicken neck and any included giblets. Pat chicken dry with paper towels and season generously with kosher salt and black pepper, including inside the cavity. 

Place a 4-quart (or larger) Dutch oven or heavy oven-safe pot or pan over high heat. Add butter; when it melts and foams, add chicken. Brown chicken over high heat 10 minutes, using tongs to turn over. When chicken is evenly golden brown, turn it breast side down in pot and pour in milk. Bring to a simmer, then turn off heat. 

Add to milk the lemon zest, garlic cloves, cinnamon, sage, and rosemary. Cover pot with a lid or foil and roast 45 minutes. Remove lid and roast until a thermometer inserted in the thickest part of the thigh registers 165°, 30 to 45 minutes more. Remove from oven and carve or shred chicken (it should pull off the bone easily). If needed, add salt to sauce to taste. Serve, spooning sauce from pan over meat. 

Baked tilapia with lots of spice

This is an awesome recipe.  Really quick fish dish.  I made some orzo and placed the fish on top of it.  You can find the recipe
Here






Printable Version
Ingredients: In a small container combine the following spices:
1 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon onion powder
3/4 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon basil
3/4 teaspoon basil
3/4 teaspoon Italian seasoning
----------------------
2 tilapia fillets
1/2 cup breadcrumbs
3 tablespoons diced green onions
1 tablespoon dried parsley flakes
1 tablespoon olive oil
Directions:
Preheat the oven to 450 degrees
In a small bowl combine the spices.
In a shallow container mix the bread crumbs, dried parsley, and green onions.
Measure 4 teaspoons of the spice mix and sprinkle that over the fillets
Add remaining spice mix the the bread crumbs, mixing well. Add the olive oil to the bread crumb mix, blending it with your hands.
Dredge the fish in the breadcrumbs, coating well. I covered one side really well.
Place the fish on a baking pan that has been covered with parchment paper and sprayed with non-stick spray.
Bake 450 degrees for 15 minutes. The original recipe says to bake 6 minutes, turn and bake 4 minutes, turn and bake an additional 4 minutes. Baking it 15 minutes without turning makes all of the breading stay on the fish.