1 package (about 3 tbsp) of taco seasoning or other seasoning
1 pound chicken tenders
2 tablespoons oil
1-2 cups salsa (preferably sweet/fruity kind)
1. Place Seasoning Mix in plastic bag. Add chicken tenders; toss to coat.
2. Heat oil in large skillet on medium heat. Add chicken; cook and stir 5 minutes or until chicken is lightly browned.
3. Stir in salsa. Reduce heat to low; cover and simmer 10 minutes.
Serve over rice.
2-4 pound chuck roast
1/4 c. rum
3/4 c. soy sauce
1 c. beef stock
2 T. Worstershire sauce
1/2 diced onion
2 gloves garlic
Poke the meat a bit. I think doing so might help the marinade get in. Then stick the meat in a plastic bag, dump the other ingredients in, and close the bag, trying to get as much air out as possible. Let sit for a few hours (I did 6 this particular time).
Remove the meat from bag, and save a few table spoons of the marinade.
Smoke the meat until the internal temp is 140 degrees (F). I did this with wood chips soaked in water, place in a disposable pan on the left burner of a gas grill with the meat placed on the right side (burner off). This took about 90 minutes.
At this point, you want to tightly wrap the meat in aluminum foil along with a bit more marinade. This will make sure the end result is moist.
Return the meat to a low heat (grill or oven) and leave until tender (probably well more than 2 hours).
Remove and let rest 15 minutes, then cut and serve.
http://www.astray.com/recipes/?show=Lamb%20%26%20pear%20tagine
Adapted for crock pot
2 large Onions, peeled & sliced
2.5 pounds lamb, leg or shoulder cut into 4cm cubes.
4 Pears, peeled cored & cut into 2cm chunks
1/2 cup Sultanas
1/2 cup Slivered almonds
1 tablespoon Olive oil
1 teaspoon Cumin
1 teaspoon Ground coriander
1 teaspoon Ground ginger
1 teaspoon Cinnamon
1 teaspoon Black pepper
Water, to cover the meat
Salt, to tast
Using lamb cuts down the cooking time, but if you can find good hogget
(older than lamb, younger than mutton, commonly labelled “baking legs”
and sold cheaply) that will do very well.
1. In a large pan gently fry the onion in the olive oil until soft,
add the meat to the pan and cook until it changes color. Move from pan
to crock pot
2. add the spices. Add water to just cover the meat and salt to
taste. Cover and cook on low until the meat is tender, about 4-8
hours. (Displace the lid a little after a few hours if there appears to be
too much liquid.) 3 hours was too short. 7 hours was good. I’d
imagine a middle value would work.
3. Add the pears to the meat together with the sultanas & almonds at
least 30 minutes before service.
Serve with rice, or crusty bread.
6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve (Cilantro)
2 carrots, peeled & diced (optional)
1 preserved lemon, chopped into small wedges (optional)
Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic until soft and translucent
Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
Add herbs,spices & finely chopped ginger with salt & pepper to taste.
Finally add tinned tomatoes & mix well.
Pour the above tomato,onion & spice mix into slow cooker or tagine.
Add chicken & chickpeas & mix well.
Add dried apricots making sure they are covered by juice. (Add the carrots if using, same for lemon).
Give it a gentle but good stir to mix everything together well.
Crock Pot or Slow Cooker – Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
Electric Tagine cooking – same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine – mix well.
Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads.
1 can diced tomatoes
1/2 tbsp vegetable oil
2 skin-on chicken thighs
salt/pepper
1 small yellow onion, finely diced
3 garlic cloves, minced
3 sprigs oregano (or a large dash of dried)
Preheat oven to 400 f. Stick blend tomatoes to get rid of large pieces, but try not to puree.
In a large over proof skillet (or dutch oven), heat oil over medium high. Season chicken with salt and pepper, and cook skin side down until golden and crispy. Flip and cook 1 minute. Transfer chicken to plate and drain, all but 1 tbsp fat from the pan.
Reduce heat to medium. Add onion to skillet and cook until soft and translucent. Add garlic and cook until fragrant, about 1 minute.
Add tomatoes, bring to boil.
Add chicken back up, skin side up, add oregano, then move to over. Cook until chicken is done (170-180 degrees), about 25-30 minutes.
from http://www.food.com/recipe/paula-deen-crock-pot-macaroni-and-cheese-257276
2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in water for six minutes. Drain.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In slow cooker, combine cheese mixture and add the sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
Cook on low for 2 1/2 hours, stirring occasionally.
From Hillshire Farm’s somewhere.
1 lb sausage
¼ cup butter or margarine
1 onion, diced fine
4 garlic cloves, minced
1 bottle (12 ounces) regular beer
2 lbs. red potatoes, cut into 1” cubes (about 6 cups)
3 green onions, thinly sliced
1 teaspoon salt
½ teaspoon ground black pepper
Cut sausage into ½”slices.
Melt butter in a 4-5 quart pan (or dutch oven) over medium-high heat.
Add sausage, onion and garlic; cook 3-4 minutes, stirring frequently until onion is soft and sausage is lightly browned.
Add beer and potatoes; bring to a boil.
Reduce heat to medium, cover and cook 15-20 minutes or until potatoes are just tender.
Stir in green onions, salt and pepper.
Increase heat to medium-high and cook uncovered for 4 minutes or until liquid thickens slightly.
Serve.
From Everyday Food, 4/11
1 onion, sliced (or diced)
2 garlic cloves, smashed
4 pounds beef brisket, trimmed.
2 cups chicken broth.
Combine onion and garlic in crockpot.
Season beef with salt and pepper. Place fat side up in crockpot. Add broth. Cook for 6 hours on high.
Remove beef and slice thinly.
Serve with onions and cooking liquid.
Derived from http://www.rachaelrayshow.com/food/recipes/braised-pork-chops/
1 tbsp olive oil
2 thick-cut (about an inch), bone-in, pork chops
1 cup apple vinegar
1/4 cup salt
1/4 cup sugar
1 cup water.
Heat water and vinegar to disolve salt and sugar, cool back down, then brine pork chops 1+ hour.
Salt and pepper
4 medium red potatoes cut into large bite sized pieces
1 medium red onion
1/2 cup apple sauce
2 sprigs fresh thyme
1/2 cup cloudy apple cider (eyeball it)
1 cups chicken stock (eyeball it)
1.5 tablespoons real maple syrup or brown sugar
Juice of 1/2 lemon
Crusty bread, to serve alongside for mopping up sauce
Dry pork chops. Salt and pepper them.
Bring dutch oven with oil to 350 on stove. Brown pork chops, then set them aside.
Brown potatoes for about 5 minutes. Then add onions and brown them about another 5 minutes.
Add everything else but the lemon juice. Bring to a boil, insert pork chops, reduce to low and let simmer 25 minutes.
Remove thyme and add lemon juice.
Serve.
Boyd Recipes 