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