Slow-Cooker Garlic-Parmesan Chicken

INGREDIENTS

• 3 tbsp. extra-virgin olive oil, divided
• 2 lb. bone-in, skin-on chicken thighs
• Kosher salt
• Freshly ground black pepper
• 1 lb. baby red potatoes, quartered
• 2 tbsp. butter, softened
• 5 cloves garlic, chopped
• 2 tbsp. fresh thyme
• Freshly chopped parsley
• 2 tbsp. freshly grated Parmesan, plus more for serving

DIRECTIONS

1. In a large skillet over medium-high heat, heat 1 tablespoon oil. 
2. Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side. 
3. Meanwhile, in a large slow cooker, toss potatoes with remaining 2 tablespoons oil, butter, garlic, thyme, parsley, and Parmesan and season generously with salt and pepper. 
4. Add chicken and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked. 
5. Garnish with Parmesan before serving.

Slow-Cooker Tuscan Chicken

INGREDIENTS

• 3 tbsp. extra-virgin olive oil, divided
• 2 lb. bone-in, skin-on chicken thighs
• Kosher salt 
• Freshly ground black pepper
• 1 lb. baby potatoes, halved
• 1 red bell pepper, sliced 
• 1/2 c. low-sodium chicken broth 
• 1/2 c. heavy cream 
• 1/2 c. grated Parmesan
• 2 tbsp. melted butter
• 1 tsp. dried oregano 
• 1 tsp. garlic powder 
• Thinly sliced basil, for serving

DIRECTIONS

1. In a large skillet over medium-high heat, heat 1 tablespoon oil. 
2. Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side. 
3. Meanwhile, in a large slow cooker, combine potatoes, bell pepper, broth, cream, Parmesan, butter, and spices. 
4. Season with salt and pepper, then place chicken on top. 
5. Cook on high for 3 to 4 hours or on low for 6 to 8 hours, until potatoes are tender and chicken fully cooked. 
6. Garnish with parsley and more Parmesan, before serving.

Baked Gnocchi with Tomatoes and Mozzarella.

Ingredients

• 1 lb package store-bought gnocchi
• 2 tablespoons extra-virgin olive oil
• 1/2 cup thinly sliced shallots
• 4 garlic cloves, peeled and minced
• 1 tablespoon tomato paste
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. ground nutmeg
• 2 cups fresh cherry tomatoes
• 1 (15-ounce) can tomato sauce (I used no salt added tomato sauce)
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon heavy cream
• 8 ounces fresh mozzarella cheese, torn into pieces

Instructions

1. Pre-heat your oven to 400 degrees. Spray an oven safe dish (I used an 8-inch round baking dish) with non-stick cooking spray and set aside.
2. Bring a large pot of salted water to a boil. While the water is coming to a boil, make the sauce. Add the gnocchi and cook according to the package instructions. Drain and set aside.
3. Meanwhile, heat the olive oil in a large saucepan or skillet over medium-high heat. Add the sliced shallots and cook, stirring frequently, for about 3 minutes. Add the garlic and cook for an additional 1 minute. Stir in the tomato paste, salt, black pepper and nutmeg, cooking for about 30 seconds more. Add the cherry tomatoes, tomato sauce and balsamic vinegar. Bring the sauce to a simmer and cook, stirring occasionally, for about 5-7 minutes. Remove the sauce from the heat. Stir in the fresh herbs, heavy cream and the cooked gnocchi.
4. Transfer about half of the gnocchi/tomato mixture to your prepared oven safe dish. Top with about half of the torn mozzarella cheese. Then add the remaining gnocchi/tomato mixture and top with the remaining mozzarella cheese. Transfer the dish to your pre-heated oven and cook for 10 minutes. If you want to brown the cheese, you can place the dish under your broiler for 1-2 minutes.
5. Remove the baked gnocchi from your oven and allow it to rest for 5 minutes before serving. Top with additional fresh herbs, if desired.
6. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.

Mashed Potatoes, Kind Of Robuchon-Style

Ingredients

• 4 pounds medium Yukon Gold potatoes, peeled and halved  
• Kosher salt 
• 6 sticks cold unsalted butter (1 1/2 pounds), cut into 1/2-inch cubes 
• 1/2 cup heavy cream

How to Make It

1. In a large saucepan, cover the potatoes with water and bring to a boil. 
2. Add 2 tablespoons of salt and simmer until tender, 15 to 20 minutes. 
3. Drain well and let stand in a colander for 3 minutes.
4. Pass the potatoes through a ricer into the large saucepan. 
5. Cook over moderate heat, stirring with a wooden spoon, until the potatoes are hot and steam starts to rise, about 2 minutes; they’ll start to stick to the bottom of the pan. 
6. Add one-fourth of the butter cubes at a time, stirring constantly until incorporated. 
7. Stir in the heavy cream and season generously with salt. Serve right away.

Holiday Cocktails

Cranberry Bourbon Cocktail

Makes 1 cocktail

• 2 ounces bourbon
• 2 ounces cranberry juice (100% juice, unsweetened)
• 1/2 ounce rosemary sage simple syrup*
• Splash of lemon juice, freshly squeezed
• Fresh rosemary and sage for garnish

In a glass filled with ice, add the bourbon, cranberry juice, rosemary sage simple syrup, and a splash of lemon juice. Stir to combine.

*Rosemary Sage Simple Syrup: In a medium saucepan, combine one cup of sugar and one cup of water. Toss in a couple sprigs each of fresh rosemary and sage. Bring to a boil, stirring until the sugar has dissolved. This will take 5-8 minutes. Strain the herbs from the simple syrup and allow it to cool completely before using.

Blood Orange Bourbon Sour

• 1 1/2 oz. bourbon (I’m a fan of Bulleit)
• 1 oz. blood orange juice
• 1/2 oz. lemon or lime juice
• 1/2 oz. simple syrup
• 1 dash Angostura bitters
• blood orange slices for garnish, optional

Blood Orange Spritz

• 1/4 c.  blood orange juice
• 1 tbsp. Aperol
• Sparkling wine
• Blood orange twist, for serving 

Slow Cooker Sunday Sauce on Spaghetti

Total Time - 5 HR 30 MIN
Serves : 8

Ingredients

• 3 tablespoons extra-virgin olive oil 
• 3 pounds trimmed boneless pork shoulder, cut into 3-inch pieces Salt and freshly ground black pepper 
• 1 pound sweet Italian sausages 
• 3 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice 
• 1 large onion, coarsely chopped 
• 8 garlic cloves, coarsely chopped 
• 2 medium carrots, cut into 1/2-inch pieces 
• 1 cup dry red wine 
• One 28-ounce can whole tomatoes, chopped, juices reserved 
• One 28-ounce can tomato puree 
• 2 thyme sprigs 
• 1 rosemary sprig 
• 1/2 cup water 
• 2 pounds spaghetti 
• Freshly grated pecorino cheese, for serving

How to Make It
Step 1   
In a large skillet, heat 2 tablespoons of the olive oil. Season the pork with salt and pepper and cook over moderately high heat until richly browned all over. Transfer the pork to the slow cooker, cover and turn it on to high. Add the remaining 1 tablespoon of olive oil to the skillet. Add the sausages and cook over moderate heat until browned all over, about 10 minutes. Transfer the sausages to the slow cooker.

Step 2   
Add the pancetta to the skillet and cook over moderate, stirring a few times until the fat has rendered, about 7 minutes. Add the onion, garlic and carrots and cook, stirring a few times, until softened, about 8 minutes. Add the red wine and stir to release any browned bits on the bottom of the skillet. Boil the wine over high heat until reduced by half, about 4 minutes. Add the tomatoes and their juices and the tomato puree and bring to a boil. Transfer the mixture to the slow cooker and add the thyme, rosemary and water.

Step 3   
Cover the slow cooker and cook on high for 2 hours. Transfer the sausages to a bowl and cover. Cook the sauce for about 2 hours longer, until the pork is very tender.

Step 4   
Transfer the pork to a bowl and shred coarsely with 2 forks. Coarsely break up the sausage. Return the meats to the cooker and simmer the sauce for 30 minutes longer. Discard the thyme and rosemary sprigs and season the sauce with salt and pepper.

Step 5   
Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until al dente. Drain the spaghetti and return it to the pot. Stir in half of the sauce. Transfer the spaghetti to a platter and top with the remaining sauce. Serve right away, passing cheese at the table.

Make Ahead
The sauce can be refrigerated for up to 3 days. Reheat gently.

French Mustard Chicken

Mustard Chicken Recipe

Prep Time

15 mins

Cook Time

1 hr 5 mins

Total Time

1 hr 20 mins

 

Recipe Video Above. There's a reason why this Mustard Chicken Recipe has been my READER'S FAVORITE for years. Creamy, flavorful and that mustard sauce is super addictive! The whole recipe is prepared in one pan. You're gonna ask for seconds!

Course: Main Course

Cuisine: French

Keyword: dinner recipes, French recipes, one pot recipes

Calories: 965 kcal

Author: Iryna

Ingredients

Click on the underlined text below to buy ingredients

• 8 chicken thighs bone-in, skin-on
• 6 tbsp Dijon mustard
• 1 tbsp whole grain Dijon mustard
• 2 tbsp butter
• 5 tbsp Crème fraîche
• 1 c chicken broth
• 10-15 fresh thyme sprigs
• 1 bay leaf
• 1 small onion sliced
• 1 small shallot sliced
• 2 tbsp parsley chopped
• 3/4 tsp salt
• 1/4 tsp pepper

Instructions

1. Preheat the oven to 350 F.
2. Season chicken with salt, pepper and rub with both mustards.
3. In a Dutch oven or big oven-proof skillet melt butter on a medium high heat. Add chicken and brown from both sides, about 4-5 minutes per side. Transfer chicken to a plate.
4. To the same pan add shallot and onion and sauté for about 5 minutes until translucent.
5. Add chicken stock, scraping the brown bits off the bottom of the pan.
6. Add thyme and bay leaves and bring a mixture to a boil.
7. Stir in Crème Fraîche and return chicken back to the pan.
8. Cook uncovered in the oven for 50-60 minutes until chicken is completely cooked through and no longer pink in the middle.
9. Garnish with parsley and serve immediately!
10. Don't forget to grab my free European Comfort Food Ebook.

salsa verde

• MEXICAN SALSA VERDE

1 clove garlic
1-2 fresh green chillies
4 spring onions
2 ripe tomatoes
½ a bunch of fresh coriander
½ a bunch of fresh mint
1-2 limes

Method

1. Remove the steak from the fridge and leave to come up to room temperature.
2. To make the salsa, peel the garlic, deseed the chillies, trim the spring onions and roughly chop the tomatoes. Reserve a few coriander sprigs, then chop the rest (stalks and all), with the mint leaves, garlic, chillies, spring onions and tomatoes on a large board – keep chopping and mixing until super-fine.
3. Season with sea salt and black pepper, then squeeze over most of the lime juice, and drizzle lightly with extra virgin olive oil. Mix together well, taste and tweak with a little more salt, pepper or lime juice, then scrape into a bowl.
4. Heat a frying pan or griddle pan over a high heat. Season the steak with the salt, pepper, and drizzle with olive oil.
5. Cook the steak in the hot pan for 6 to 7 minutes on each side, or until cooked to your liking. Halve the garlic clove, and rub the steak with the cut side during cooking for bonus flavour. Remove to a plate to rest.
6. Cut the steak against the grain and with the knife at an angle into ½cm slices, then arrange on a serving platter or divide between plates.
7. Finish with a few dollops of salsa, and scatter over the reserved coriander leaves. Drizzle over any resting juices, then tuck in.
   
8. NUTRITION PER SERVING
   • Calories

     376

     19%
   • Fat

     30.4g

     43%
   • Saturates

     10.9g

     55%
   • Protein

     23.4g

     47%
   • Carbs

     2.5g

     1%
   • Sugars

     2g

     2%
   • Salt

     2.18g

     36%
   • Fibre

     0.8g

     -

2-Ingredient Slow Cooker Dinners

10 Snapshot Recipes for 2-Ingredient Slow Cooker Dinners

• The protein: Each dinner starts with a protein (we've included a mix of chicken, beef, pork, and vegetarian) and makes enough to feed six to eight people.
• The sauce: Each of these dinners is made with a common grocery store sauce, and uses the whole container whenever possible. We'll give you a suggestion we love for each sauce, but you can use any brand you like.
• Slow cooker: All of these recipes are made using a 6-quart slow cooker.

(Image credit: Joe Lingeman | Kitchn)

Chicken Tikka Masala

Season 6 to 8 boneless, skinless chicken thighs (2 pounds total) with salt and pepper. Arrange in a single layer in the slow cooker. Add a 12- to 15-ounce jar tikka masala sauce, such as Maya Kaimal. Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.

Buy the sauce: Maya Kaimal Tikka Masala Sauce, $5.40 for 12.5 ounces at Jet

(Image credit: Joe Lingeman | Kitchn)

Green Chile Chicken

Season 6 to 8 boneless, skinless chicken thighs (2 pounds total) with salt and pepper. Arrange in a single layer in the slow cooker. Add an 8-ounce jar or packet of green chile enchilada sauce, such as Frontera Grill. Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours. Shred chicken and mix with sauce from the slow cooker before serving.

Buy the sauce: Frontera Grill Green Chili Enchilada Sauce, $3.50 for eight ounces

(Image credit: Joe Lingeman | Kitchn)

Peanut Tofu

Drain and press 2 (14-ounce) packages extra-firm tofu, then cut the blocks into 1-inch cubes. Season the tofu with salt and pepper. Arrange in a single layer in slow cooker. Add an 8- to 10-ounce jar Thai peanut sauce, such as Whole Foods 365 brand or San-J, and stir to coat the tofu. Cook on LOW 4 to 5 hours.

Buy the sauce: San-J Thai Peanut Glazing and Dipping Sauce, $4.50 for 10 ounces at Jet

(Image credit: Joe Lingeman | Kitchn)

Pizza Chickpeas

Add 4 (15-ounce) cans drained and rinsed chickpeas to the slow cooker and season with salt and pepper. Add a 32-ounce jar marinara sauce, such as Rao's, and stir to coat. Cook on LOW 6 hours.

Buy the sauce: Rao's Homemade Marinara Sauce, $8.50 for 24 ounces

(Image credit: Joe Lingeman | Kitchn)

Coconut Curry Pork

Trim off any large pieces of fat from the surface of a 3- to 4-pound boneless pork shoulder or pork butt. Season with salt and pepper, and add to the slow cooker. Add a 10- to 12-ounce jar coconut curry sauce, such as Yai's Thai or Maya Kaimal.

Cook on LOW 8 to 10 hours. Transfer the pork to a clean cutting board or rimmed baking sheet. When it is cool enough to handle, use 2 forks or your fingers to shred the meat into bite-sized pieces. Return the meat to the slow cooker and stir to combine with sauce.

Buy the sauce: Yai's Thai Coconut Curry Sauce, $7.50 for 16 ounces

(Image credit: Joe Lingeman | Kitchn)

Salsa Chicken

Season 4 large boneless, skinless chicken breasts (2 pounds total) with salt and pepper. Arrange in a single layer in the slow cooker. Add a 16-ounce jar tomato salsa, such as Pace Chunky Salsa.

Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours. Serve chicken whole or shred and mix with sauce from the slow cooker.

Buy the sauce: Pace Chunky Salsa, $6 for 64 ounces at Jet

(Image credit: Joe Lingeman | Kitchn)

BBQ Lentils

Add 1 pound green lentils (about 2 1/2 cups), an 18-ounce jar BBQ sauce (such as Stubb's), and 4 cups water to the slow cooker and stir to coat. Cook on LOW 8 to 10 hours.

Buy the sauce: Stubb's Original Bar-B-Q Sauce, $5 for 18 ounces at Jet

(Image credit: Joe Lingeman | Kitchn)

Honey Mustard Pork Chops

Season 4 bone-in pork chops (at least 1- to 1 1/2-inches thick, about 2 pounds total) with salt and pepper. Add to the slow cooker, overlapping slightly. Do not stack the pork chops. Add 8 ounces honey mustard dressing (reserve the rest of the bottle), such as Whole Foods 365 brand or Ken's.

Cook on LOW 4 to 6 hours for shoulder chops or 2 to 2 1/2 hours for loin chops. Remove chops from the slow cooker. Whisk in the remaining 4 ounces honey mustard dressing and pour over the chops to serve.

Buy the sauce: Ken's Honey Mustard Dressing, $2.50 for 16 ounces at Walmart

(Image credit: Joe Lingeman | Kitchn)

Teriyaki Wings

Season 3 pounds chicken wings with salt and pepper. Add to the slow cooker and add a 21-ounce bottle teriyaki sauce, such as Soy Vay. Stir to coat the chicken. Cook on LOW for 3 to 4 hours or HIGH for 1 to 2 hours.

Optional: Heat broiler to HIGH. Remove wings from the slow cooker and arrange in a single layer on a baking sheet. Broil until the skin is brown and crispy, 3 to 4 minutes per side. Return to the slow cooker and toss in the warm teriyaki sauce.

Buy the sauce: Soy Vay Marinade & Sauce Veri Veri Teriyaki, $4 for 21 ounces at Target

(Image credit: Joe Lingeman | Kitchn)

Beef Barbacoa

Trim most of the visible fat cap off of a 3- to 4-pound beef brisket, preferably flat cut. Season the brisket with salt and pepper. Add the beef to the slow cooker with an 8-ounce jar or packet barbacoa sauce, such as Frontera Grill.

Cook on LOW 8 to 10 hours. Transfer the beef to a clean cutting board or rimmed baking sheet. When it is cool enough to handle, use 2 forks or your fingers to shred the meat into bite-sized pieces. Return the meat to the slow cooker and stir to combine with sauce.

Buy the sauce: Frontera Grill Red Chile Beef Barbacoa Sauce, $3.50 for eight ounces at Jet