The foodie

Zesty Salmon Jerky Deviled Eggs - Deviled Egg Recipes For the Holidays

2015-12-02T07:05:00.000-08:00

Zesty Salmon Jerky Deviled Egg Recipe

Jazz up traditional deviled eggs with the addition of smoky salmon jerky, lime juice, and creamy avocado. This recipe can be served as an appetizer or for a mid-afternoon snack to curb sugar cravings and tide you over until dinner time. The filling is rich in omega fatty acids which boosts the immune system and aids in inflammation.

The jerky adds an incredible aroma, depth in flavor, and great texture. While the avocado tames its fiery flavor and takes the place of mayonnaise. The filling also incorporates fresh herbs and spices that harmonize with the rich yolk.

You can make the deviled eggs up to 3 days in advance to enjoy later in the week for a healthy protein rich snack.

Makes 12 eggs | 2 per person

Ingredients:

· 12 hardboiled eggs, peeled and halved

· 8 ounces salmon jerky

· 1 large, ripe avocado, diced

· 3 Tablespoons low-fat sour cream

· 1/2 teaspoon cumin, ground

· 1/2 teaspoon coriander, ground

· 1/2 teaspoon granulated garlic

· 1/4 teaspoon dark chill powder

· Zest and juice of one large lime

· 2 Tablespoons extra-virgin olive oil

· Salt to taste

Directions:

1.) Scoop out the yolks from the halved eggs and place in a large mixing bowl. Place the egg white shells on a large plate and set aside.

2.) To the mixing bowl, add the salmon jerky, avocado, sour cream, spices, zest and juice of the lime, and the olive oil.

3.) Use a wooden spoon to mash up and combine the ingredients. The filling should have some texture to it when filling the shells. Season the filling with the salt to taste.

4.) Divide the filling between the egg white shells, cover with plastic wrap, and chill for at least 30 minutes before serving.

More Deviled Egg Recipes

Fun, Unique Deviled Egg Recipes for the Holidays!!

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Devil egg hacks and cool in your face recipes for the holidays

Condiments For Veggie Patties: Tzatziki and Mango Relish Recipe for Garbanzo Burger

2015-05-21T07:03:00.000-07:00

Tasty toppings for garbanzo and other veggie patties:

While creating a great veggie or garbanzo burger is yummy, so is its toppings or condiments. Get wild, get creative, and create the perfect veggie burger. The two following recipes are perfect for any kind of veggie patty and even fish! Get your inner foodie on and try these recipes alone or on my recipe for Garbanzo Burgers

Tzatziki Sauce Recipe

This Greek condiment is wonderful on grilled meats and as dip for veggies, or try some grilled whole wheat pita bread to dip for a great starter to a meal.

This recipe makes about 16 fl. oz. It can be stored in the refrigerator for about 2 weeks and tastes best after an hour of sitting in the fridge. If Greek yogurt is not available, then substitute low-fat plain yogurt.

16 oz. Greek yogurt, plain
2 each English cucumbers, peeled and finely chopped
3 each large garlic cloves, minced
Zest of one lemon
Juice of once lemon
2 Tbs. Extra virgin olive oil
3 Tbs. Fresh mint, minced
1 tsp. ground cumin
Fresh ground black pepper
Kosher salt

Place the yogurt in a mixing bowl, then add all ingredients except the salt and pepper.
Whisk vigorously to combine. Season with salt and pepper
Place tzatziki sauce in an air tight container and place in the fridge for one hour.

*** If you prefer a smoother sauce then place the ingredients in a food processor and combine.

Quick Mango Relish

This recipe for mango relish has a unique twist of curry powder and takes no time at all to prepare. If there is any left over after preparing your veggie burgers, then this condiment also pairs wonderfully with grilled shrimp or any other kind of seafood.

3 each ripe mangoes, sliced thin
1/4 Cup red onion, minced
1 each red bell pepper, minced
1 each jalapeno, membrane and seeds removed, minced
1 tsp. fresh ginger, grated
3 tsp. curry powder
juice of a lime
1/3 cup cilantro, minced
drizzle of extra virgin olive oil
Kosher salt and fresh cracked pepper to taste.

Place all ingredients in a mixing bowl and toss to combine. Drizzle a little extra virgin olive oil and season with salt and pepper. This recipe develops it's true flavors as it sits in the fridge, like the tzatziki sauce.

How To Slice A Mango:

Slicing a mango can be a tricky job if you don't know where the pit lies. There are a few simple tips to get the flesh of a mango out safely and in tact.

Always start with a sharp knife. In the unfortunate event that you do cut yourself, it is better to do so with a sharp tool. Let's just assume you don't.
Choose a firm yet ripe mango and place the mango upright with the stem facing toward the ceiling.
Slice the the larger halves as close as you can without hitting the pit. Keep in mind the pit is about 1/2 inch thick and about 1 1/2 inches long. You should now have two large halves and two smaller sides still attached to the fruit.
Slice the smaller sides and "test" the flesh that is left on the pit.
Place the large halves skin side down on the counter and guide your knife against the skin, making small slices, try not to break through the skin.
Using a spoon, scoop out slices. If the flesh is not easy with this method, then slice the half in half again and run your knife along the skin and flesh.
Repeat step six with the smaller sides.

More Great Veggie Burger Recipes

Mushroom Burger Recipe - Vegetarian Mushroom Veggie Burger Recipe - Vegan Veggie Burger Recipe

Mushrooms are surprisingly similar in taste and texture to meat when cooked, and this mushroom burger recipe may just surprise you with how tasty it is. While mushrooms provide plenty of flavor and texture, the addition of pinto beans makes this recipe yummy.

Perfect Veggie Burgers Recipe : Food Network Kitchens : Food Network

Food Network invites you to try this Perfect Veggie Burgers recipe from Food Network Kitchens

Best of Everything Veggie Burgers Recipe - Allrecipes.com

This veggie bean burger has the best of everything - black beans, brown rice, cheese, mushrooms, and a great mix of seasonings.

Grilled Bean Burgers Recipe | Taste of Home Recipes

Find recipes for Grilled Bean Burgers and other Carrot Recipe recipes. Get all the best recipes at Taste of Home.

Homemade Black Bean Veggie Burgers Recipe - Allrecipes.com

Spiced up with chili sauce, cumin, garlic and chili powder, these quick and easy black bean burgers will make you forget all about frozen, packaged veggie burgers. They're great on the grill or baked in the oven.

Garbanzo Burger: Recipe For Veggie Patty Burger

2015-05-21T06:30:00.002-07:00

Creating a veggie burger recipe with garbanzo beans was one unique vegetarian recipe I designed for a great meat alternative burger. Bean burgers are one of the most popular types of veggie burger to make because their binding properties are the most desired when creating a meatless patty. They also provide a great texture and filling attributes like a meat patty but are less heavy on the digestive system.

People who are trying to find healthy alternatives for their burger fix will discover that the garbanzo burger offers a sense of fullness and will not make you feel groggy during the digestive process. Garbanzo beans, or chickpeas contain folate and iron, making the dish a great mid day energy and immune booster.

Cook Time For Bean Patties

Prep time: 30 min
Cook time: 12 min
Ready in: 42 min
Yields: 4 to 6 patties

How To Prepare Garbanzo Bugers

The process is quite simple, however keep in mind these veggie burgers are a bit fragile, so handle with care when frying them. I like to use brown rice and egg whites as the binding agent for my chick pea burgers. The rice acts as a filling component although it will break down quickly as it is digested versus white rice. This recipe for garbanzo burgers will make four large patties or if you prefer to create smaller ones, then six can be done. Cooking the garbanzo beans in extra virgin olive oil, garlic, and spices first will create another depth of flavor.

2 Cups chick peas, canned
2 cups cooked brown rice
3 each scallions, minced, green and white part
3 Tbs. parsley, minced
1 Tbs. ground thyme
2 each large garlic cloves, minced
1 Tbs. reduced sodium soy sauce
1 Tbs. smoked paprika
3 Tbs. Extra virgin olive oil
2 each egg whites, whipped to a froth

In a non stick skillet heat the olive oil over medium heat, add garbanzo beans, garlic, thyme, smoked paprika, and cook for about 8 minutes, place in food processor along with the remaining ingredients or blender and blend until the mixture is the consistency of hamburger meat. Check for salt, add some fresh cracked pepper if desired.
Using wet hands, form the mixture into either 4 or 6 equal patties.
Drizzle about two tablespoons of extra virgin olive oil into a non stick skillet over medium heat. Add the burgers and cook till deep golden brown on both sides.
Place cooked garbanzo burgers in a warm oven until ready to serve.

Condiment Ideas For Garbanzo Burgers:

I love pairing these bean patties with spicy arugula as the "lettuce and instead of regular mayo, I like to make a tzatziki sauce and a quick curried mango relish. Choose either a whole wheat hamburger bun or a whole wheat English muffin for the bread, and if the tomatoes are looking exceptional at the supermarket, then add a thick slice as well.

Healthy Pasta Dishes: Whole Wheat Pasta with Lemon Scented Zucchini

2015-05-19T17:11:00.002-07:00

Healthy Pasta Dishes

Whole Wheat Angel Hair with Lemon Scented Zucchini

When the right combinations of ingredients are paired, it does not take much to create a savory pasta dish. In this simple recipe, whole wheat angel hair is tossed with fresh zucchini that has been quickly sautéed in olive oil and fresh lemons.

The dish pairs wonderfully with a dry white oaky chardonnay or soft Syrah. Add a side of grilled baguette slices and have one elegant meal. Soy Parmesan is used in the recipe and is easily found in the vegan section of major grocery stores. For those trying for the first time, you will be amazed how tasty this vegan cheese is!

Serves: 6

Prep time: 15 minutes ` Cook time: 20 minutes

Ingredients:

1 pound whole wheat angel hair pasta

1/4 cup kosher salt

4 Tablespoons olive oil, plus extra for garnish

4 cloves garlic, minced

4 large zucchini, thinly sliced on a bias

3 small lemons, zest and juice

1/2 cup soy Parmesan cheese, plus extra for garnish

Fresh cracked black pepper to taste

Instructions:

1.) In a large stock pot, bring 5 cups of water along with the kosher salt to a rolling boil. Add the pasta and cook for 8 to 12 minutes. You will want the pasta a la dente. Once the pasta is ready, reserve 1/2 cup of the water, and drain the pasta in a colander. Rinse under cool water for 2 minutes and set aside.

2.) Heat the oil in a large, deep skillet over medium heat. Add the garlic and fry for one minute and add the zucchini. Cook for 5 minutes, stirring constantly to evenly distribute the heat. Add the lemon zest and juice and cook for 2 more minutes.

3.) Add the reserved pasta water to the pan and bring to a simmer. Cook the dish for 3 minutes and then add the cooked pasta. Keep tossing the pasta to evenly distribute the ingredients for one more minute, and then remove the pan from the heat.

4.) Stir in the cheese, and add the desired amount of black pepper. Divide the pasta between 6 shallow bowls. Drizzle a little extra olive oil over each plate and add a touch more cheese if desired. Serve at once.

Zesty Marinated Goat Cheese: Easy Appetizers

2015-05-19T17:03:00.000-07:00

Easy Appetizer: Marinated Goat Cheese...

Creating homemade gifts are not a new thing; just ask all the people with enough sugary sweets to fuel a rocket. However, making savory homemade gifts in a snazzy jar with your own personal handmade card, now that is a gift worth someone bragging about.

Marinated goat cheese has a variety of fun flavorful uses; other than sticking your hands in the jar and eating the incredible tangy cheese all by itself. Salads scream for it; cheese plates praise for it, and buttery cracker need more of this recipe for marinated goat cheese.

It has the perfect combination of high quality extra virgin olive oil, spicy tones, fresh citrus zest, and fresh herbs along with sea salt and fresh cracked pepper. It will need to hang out at your home for four hours before showcasing its originality; but it will need to be consumed at least within 2 weeks after being jarred.

There some really cute clasp canning jars that are perfect for this project; they come in 4 ounces and up. For this project, 4 ounce jars are perfect; the recipe will create 12 yummy marinated jars of tangy goat cheese goodness.

Add an embossed card and fancy ribbon to ensure you beat out the cookies on a paper plate wrapped in colored plastic wrap. Perhaps this was you last year; but that is all in the past.

Recipe for marinated goat cheese

Be sure to purchase plain goat cheese when buying the logs, each log is the perfect amount for the jars.

Difficulty: Easy

Preparation time: 20 minutes ~ Marinating time: 4 hours ~ Ready in: Approximately 4 ½ hours.

What you will need;

· 12 (2 ounce) canning jars with a clasp lid

· Embossed cards for labels

· Twine for cards

· 12 (2 ounce) logs of plain goat cheese

· 2 ½ cups of high quality extra virgin olive oil

· 4 ounce container fresh rosemary

· 2 Tablespoons red chili flakes

· Zest of 2 oranges

· Zest of 2 lemons

· 8 garlic cloves, finely minced

· 1 Tablespoon herbs de Province

· Sea salt

· Fresh cracked black pepper

Directions:

1.) In a large mixing bowl, whisk the olive oil, red chili flakes, zest of both citrus, garlic, and dried herbs. Lightly season the mixture with salt and pepper. Pour about 1 inch in each jar; set aside.

2.) Using a hot knife, slice each log into 4 equal pieces, sprinkle with a little salt and pepper, roll the slices into balls, and place 4 balls in each jar. Divide the rosemary sprigs evenly among the jars, and fill each jar with the oil mixture.

3.) Tightly close the jars, secure the cards with the twine, and place in the refrigerator for at least 4 hours.

Be sure to put an “eat by date” on the jars for your gift recipients; and don’t act too surprise to see your gift on display at the next dinner party....

Recipes For Leftover Wine: Red and White Wine Jelly Recipes

2015-05-06T07:11:00.000-07:00

Got a bottle of wine that has been sitting around for ages that needs to be tossed? Homemade wine jelly is the perfect solution to using up odds and ends of wines that are not going to be drunk or to utilize old bottles that are just sitting around. Full bodied fruity red wines work great and robust aged cheese pair perfectly with it. Here are two recipes; one for red wines and one for white wines; 750 ml bottle of wine is the measurement for the wine or about 4 cups if you are adding a few different bottles of wine.

Red Wine Jelly Recipe

· 750 ml bottle of red wine, about 4 cups.
· 3 cups granulated sugar
· 3 oz. packet of pectin
· Juice and zest of one lemon
· 2 Tbs. butter, unsalted
· 2 Tbs. strawberry jam

Measure 1 ½ cups of wine and reduce to ½ cup and set aside.
In a sauce pan combine the remaining wine and sugar and bring to a boil.
Add the pectin, lemon juice, zest, and jam; bring to a boil and stir continuously.
Boil the mixture for 3 minutes and then stir in the butter.
Remove from heat and cool to room temperature.
Place in an air tight container and store in the fridge.

White Wine Jelly Recipe

· 750 ml bottle of white wine, about 4 cups
· 2 cups granulated sugar
· 3 oz. packet of pectin
· Juice and zest of an orange
· 2 Tbs. butter, unsalted
· 2 Tbs. apricot jam

Follow the directions for the red wine jelly and store in the fridge.
Blue cheese pairs wonderfully with the red wine jelly recipe while Brie cheese pairs with the white wine jelly. Fresh herbs can be added when making the jelly; use what is available and use around a tablespoon.

50 Slow Cooker Recipes | Chicken Slow Cooker Recipes | Beef Slow Cooker Recipes | Authentic Slow Cooker Ideas

2014-09-13T06:16:00.000-07:00

50 Slow Cooker Recipes Right Here

Times are tough these days with the rise in food and limited time to prepare meals for the whole family. This post contains 50 fun, tasty, and enticing slow cooker recipes - ranging from vegetarian, meat lovers, and every thing in between.

Enjoy!!

Tasty and affordable Slow Cooker Chuck Beef

50 Slow Cooker Recipes

Turkey and Butternut Squash Chili

Serves 6 ~ Preparation time: 15 minutes ~ Cook time: Approximately 4 hours

Ingredients:

· 1 lb. ground turkey

· 2 Tablespoons canola oil

· 1 large yellow onion, diced

· 2 garlic cloves, minced

· 2 teaspoons ground cumin

· 1 teaspoon ground coriander

· ½ teaspoon ground allspice

· 2 cups chopped butternut squash

· 1 (28 ounce) can crushed tomatoes

· 1 (14.5 ounce) can white beans

· 1 (14.5 ounce) can pink or pinto beans

· 1 cup Monterey jack cheese, shredded

· 1 bunch spring onions, finely sliced

Directions:

1. Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté for 3 minutes; remove the vegetables from the pan transfer to the slow cooker, and add the ground turkey.

2. Cook the ground turkey for 10 minutes or until there is no pink visible, drain the fat, and add to the slow cooker.

3. Add the cumin through the pinto beans to the cooker, cover with lid, and cook on low for at least 4 hours or up to 6 hours. Check the chili for salt and pepper.

4. When you are ready to serve the chili, top each bowl with the shredded cheese and spring onions if desired.

Nutrition Facts: Calories: 459 ~ Fat: 15 grams ~ Cholesterol: 65 mg ~ Sodium: 1600 mg ~ Carbohydrates: 52 grams ~ Fiber: 14 grams ~ Protein: 32 grams

White Bean and Chicken Chili

Serves 6 ~ Preparation time: 15 minutes ~ Cook time: Approximately 5 hours

Ingredients:

· 2 lbs. boneless, skinless chicken breast

· 2 (14 ounce) cans white beans

· 1 (28 ounce) can crushed tomatoes

· 2 Tablespoons canola oil

· 1 large yellow onion, diced

· 3 garlic cloves, minced

· 2 ribs of celery, diced

· 2 large carrots, diced

· 2 teaspoons dried oregano

· ¼ teaspoon red chili flakes

· ½ teaspoon ground cumin

· 12 fl. ounces light wheat beer

Directions:

1.) Heat the oil in a large skillet over medium heat; add the onion, celery, carrot, and garlic; sauté the vegetables until they are soft, about 8 minutes. Place in the slow cooker.

2.) Cut the chicken into 1 inch thin strips; add to the slow cooker along with the remaining ingredients. Season the chili lightly with salt and fresh ground pepper.

3.) Set the cooker on low and cook the chili for approximately 5 hours; check for seasoning and serve alongside with fresh diced tomatoes if desired.

Nutritional Facts: Calories: 296 ~ Fat: 7 grams ~ Cholesterol: 87mg ~ Sodium: 308mg ~ Carbohydrates: 16 grams ~ Fiber: 4 grams ~ Protein: 38 grams

Chicken and Black Bean Tortilla Soup

Serves 6 ~ Preparation time: 15 minutes ~ Cook time: 5 hours

Ingredients:

· 2 lbs. boneless, skinless chicken

· 1 large onion, diced

· 2 garlic cloves, minced

· 2 (14 ounce) cans black beans

· 1 (4 ounce) can of green chilies

· 1 (12 fl. ounces) mild to hot salsa

· 1 (14 ounce) can of corn niblets

· 1 (6 ounce) can of tomato sauce

· 1 teaspoon ground cumin

· 1 teaspoon ground coriander

· ½ teaspoon chili powder

· Salt and pepper to taste

· Canola oil for frying

· 4 corn tortillas, thinly sliced

· Sour cream, about 1 Tablespoon per serving

· 1 cup cheddar cheese, shredded

· Fresh lime

Directions:

1.) Rinse the diced onion under cold water for 30 seconds then add to the slow cooker along with the minced garlic.

2.) Slice the chicken into 1 inch strips; place in the slow cooker along with the black beans, green chilies, salsa, tomato sauce, corn, and spices. Turn the slow cooker on low and cook the soup for 5 hours. Adjust the soup with salt and pepper.

3.) When the soup is ready to be served, heat enough canola oil in a large pot to cover 2 inches over medium-high heat. Add the tortilla strips and fry until they are very crispy; drain on paper towels.

4.) To serve: ladle the soup in large bowls, top with the fried tortilla strips, sour cream, cheddar cheese, and a fresh lime wedge.

Nutritional Facts: Calories: 574 ~ Fat: 22 grams ~ Cholesterol: 124 mg ~ Sodium: 908 mg ~ Carbohydrates: 45 grams ~ Fiber: 9 grams ~ Protein: 50 grams

Potato and Cheese Soup

Serves 6 ~ Preparation time: 20 minutes ~ Cook time: 4 hours

Ingredients:

· 6 ounces unsalted butter

· 4 Tablespoons flour

· 2 cups whole milk

· 1 large onion, diced

· 2 garlic cloves, minced

· 3 large carrots, diced

· ½ teaspoon ground nutmeg

· 4 lbs. russet potatoes, peeled and cut in 1-inch pieces

· 1 cup vegetable broth

· 8 slices bacon

· 1 cup Swiss or Gruyere cheese, shredded

· ½ cup muenster cheese, shredded

· Salt and fresh ground pepper

Directions:

1. Heat the butter in large sauté pan over medium heat. Add the onion, carrot, garlic; sauté the vegetables for 7 minutes. Sprinkle the flour over the vegetables and slowly whisk in the milk. Continue to whisk the mixture until it has slightly thickened; set aside.

2. Place the vegetable broth, potatoes, nutmeg, and reserved sauce in to a slow cooker. Cook the soup on High for 5 hours. 15 minutes before you are ready to serve the soup, puree 3 cups in a blender, return to the slow cooker, and stir in the cheeses.

3. While you are waiting for the cheese to melt, fry up the bacon until very crisp, drain on a paper towel, crumble, and stir into the soup. Adjust seasoning if needed.

Nutritional Facts: Calories: 563 ~ Fat: 26 grams ~ Cholesterol: 70 mg ~ Sodium: 474 mg ~ Fiber: 8 grams ~ Protein: 19 grams

Best-ever Sloppy Cheesy Sloppy Joes:

Serves 8 ~ Preparation time: 20 minutes ~ Cook time: 5 hours

Ingredients:

· 3 lbs. Lean ground beef

· 4 large tomatoes

· ¼ cup white vinegar

· 3 Tablespoons granulated sugar

· 2 teaspoons salt

· 2 Tablespoon canola oil

· 1 large yellow onion, diced

· 2 garlic cloves, minced

· 2 large carrots, finely diced

· 1 small can tomato paste

· ¼ cup Worcestershire sauce

· 1 -2 teaspoons hot sauce

· 1 teaspoon ground coriander

· ½ teaspoon smoked paprika

· ½ teaspoon chili powder

· 2 teaspoons dried oregano

· 1 teaspoon dried marjoram

· Salt and pepper to taste

· 8 Kaiser rolls

Directions:

1.) Bring a large pot to a boil and make an x on the bottom of each tomato. Boil the tomatoes for 2 minutes, remove the pot from the stove, and allow the tomatoes to rest in the water for 3 minutes. Remove the skin from the tomatoes, cut in half, and remove most of the seeds. Place the tomatoes in a blender along with the vinegar and sugar; blend until smooth; set aside.

2.) Heat the oil in a large sauté pan over medium heat; add the onion, garlic, and carrots and cook for 7 minutes. Place the cooked vegetables the slow cooker and return the pan to the stove.

3.) Crumble the ground beef into the pan and cook until there is no visible pink; drain off the fat and add to the slow cooker along the remaining ingredients. Cook on high for 5 hours, check for salt and pepper before serving on Kaiser rolls.

Nutritional Facts: Calories: 686 ~ Fat: 41 grams ~ Cholesterol: 127 mg ~ Sodium: 622 mg ~ Carbohydrates: 41 grams ~ Fiber: 3.5 grams ~ Protein: 37 grams

Grilled Carne Asada Chili

Serves 8 ~ Preparation time: 45 minutes ~ Cook time: 6 hours

Ingredients:

· 2 ½ lbs. skirt or flank steak

· 2 Tablespoons canola oil

· 3 garlic cloves, minced

· Juice of two limes

· 1 teaspoon ground cumin

· 1 (28 ounce) crushed tomatoes

· 2 each jalapenos, diced

· 2 garlic cloves, minced

· 1 large onion, diced

· 1 large green bell pepper, diced

· 12 fl. ounces dark beer

· 1 (6 ounce) can tomato pasted

· 1 teaspoon ground cumin

· 1 teaspoon ground coriander

· ½ teaspoon ancho chili powder

· 1 teaspoon unsweetened cocoa powder

· Salt and fresh ground pepper to taste

· Corn tortillas

· Avocados, diced

· Sour cream

· Monterey jack cheese, shredded

· Fresh tomato, diced

Directions:

1.) Combine the oil, garlic, lime, and cumin in a food processor; pulse 3 times to create a wet paste. Season the flank steak generously with salt and pepper; place in a zip lock bag. Pour the wet marinade over the steak and allow it to set out at room temperature while you preheat the grill. Once the grill is ready, add the steak and grill each side for 7 minutes. Remove the steak from the grill and allow it to rest for 15 minutes.

2.) While the meat is resting, place the crushed tomatoes through the cocoa powder into a slow cooker; stir to combine.

3.) Thinly slice the flank steak into bite-sized pieces and add to the slow cooker. Cook the carne asada on low for 6 hours. Garnish with the corn tortillas, avocados, sour cream, cheese, and tomato if desired.

Nutritional Facts: Calories: 485 ~ Fat: 26 grams ~ Cholesterol: 96 mg ~ Sodium: 507 mg ~ Carbohydrates: 28 grams ~ Fiber: 5 grams ~ Protein: 37 grams

Vegetarian Bean Soup With Basil-Pecan Pesto

Serves: 6 ~ Preparation time: 25 minutes ~ Cook time: 4 hours

Ingredients:

· 1 large onion, diced

· 2 large carrots, diced

· 3 celery ribs, diced

· 3 garlic cloves, minced

· 2 Tablespoons canola oil

· 1 (14 ounce) can pinto beans

· 1 (14 ounce) can kidney beans

· 1 (14 ounce) can black beans

· 1 (28 ounce) can crushed tomatoes

· ½ pound fresh green beans, cut in half

· 2 teaspoons dried oregano

· 1 teaspoon dried marjoram

· 1 teaspoon ground coriander

· ½ cup dry red wine

· 1 cup vegetable broth

· 1 cup packed fresh basil

· ½ cup Italian parsley

· ¼ cup toasted pecans

· ½ cup Parmesan cheese, shredded

· Juice of one lemon

· Extra virgin olive oil

· Salt and fresh ground pepper

Directions:

1.) Heat the canola oil in a large skillet over medium heat; add the onion, celery, carrot, and garlic; sauté for 8 minutes; deglaze the pan with the red wine and simmer for 5 minutes; transfer to the slow cooker.

2.) Add the canned beans, fresh green beans, dried herbs, coriander, and vegetable broth to the slow cooker and cook the soup on low for 4 hours.

3.) About 30 minutes before serving the soup, make the pesto. Place the basil, parsley, pecans, parmesan cheese, and the lemon juice in a food processor. Pulse 5 times; while the machine is running, slowly add the olive oil in a thin stream just until the mixture begins to appear smooth. Check for salt and pepper and set aside.

4.) Once the soup has cooked for 4 hours, check for salt and pepper. Ladle into 6 large soup bowls and dollop with the fresh basil-pecan pesto.

Nutritional Facts: Calories: 582 ~ Fat: 27 grams ~ Cholesterol: 6 mg ~ Sodium: 918 mg ~ Carbohydrates: 64 grams ~ Fiber: 22 grams ~ Protein: 23 grams

Caribbean Shredded Pork

Serves: 8 ~ Preparation time: 30 minutes ~ Cook time: 6 hours

Ingredients:

· 1 3 to 4 pound chicken, cut into equal sized pieces

· 4 garlic cloves, chopped

· Juice of 2 limes

· 1 habanero chili, chopped

· 2 Tablespoons olive oil

· 2 teaspoons ground cumin

· 1 teaspoon ground cinnamon

· 1 teaspoon ground allspice

· 1 teaspoon dried thyme

· 1 teaspoon smoked paprika

· 1 cup chicken broth

· 12 fl. ounces light beer

· Salt and pepper to taste

· Flour tortillas

· Cabbage mix

· 2 mangoes, sliced

Directions:

1.) In a food processor, pulse the garlic, lime juice, habanero, and olive oil to make a paste; set aside.

2.) Rinse and thoroughly dry the chicken; cut into equal sized pieces. Rub the paste all over the chicken pieces and place in the slow cooker.

3.) Add the cumin through the beer in the slow cooker and lightly season with salt and pepper.

4.) Set the cooker on low and cook for 6 hours.

5.) You can either serve the chicken pieces as is, or shred to make Caribbean jerk chicken tacos with the flour tortillas, cabbage mix, and fresh mango.

Nutritional Facts: Calories: 165 ~ Fat: 5.6 grams ~ Cholesterol: 61 mg ~ Sodium: 190 mg ~ Carbohydrates: 4.5 grams ~ Fiber: .8 grams ~ Protein: 21 grams

Chicken and Dumplings

Serves: 6 ~ Preparation time: 20 minutes ~ Cook time: 6 hours 30 minutes

Ingredients:

· 2 pounds skinless, boneless chicken, cut in 2-inch pieces

· 1 large onion, diced

· 3 celery ribs, diced

· 3 large carrots, diced

· 3 garlic cloves, diced

· 2 Tablespoons canola oil

· 1 ½ cups chicken broth

· 8 ounces cremini mushrooms, quartered

· 1 pound russet potatoes, peeled and diced in 1-inch chunks

· ½ cup heavy cream

· ¼ cup flour

· 2 Tablespoons fresh thyme, chopped

· 1 bay leaf

· 1 teaspoon dried marjoram

· 9 ounce bag frozen peas

· 1 ½ cups all-purpose flour

· 1 teaspoon baking powder

· ½ teaspoon salt

· 2 teaspoons parsley, minced

· 6 Tablespoons unsalted butter, melted

· ½ cup buttermilk

Directions:

1.) Heat the canola oil in a large skillet over medium heat; sauté the onions, celery, carrots, and garlic for 7 minutes. Add to the slow cooker along with the mushrooms, potatoes, herbs, chicken pieces, and heavy cream.

2.) In a separate mixing bowl, whisk the chicken stock and ¼ cup of flour together; add to the slow cooker. Lightly season the chicken mixture with salt and pepper.

3.) Cook the chicken on low for 6 hours. Turn the slow cooker on high and add the frozen peas.

4.) In a large mixing bowl stir the remaining flour, baking powder, salt, and parsley together. Add the melted butter and buttermilk and stir the batter until minimal lumps are visible.

5.) Drop the batter on top of the chicken, cover with a lid, and cook for another 30 minutes.

Nutritional Facts: Calories: 610 ~ Fat: 22 grams ~ Cholesterol: 148 mg ~ Sodium: 460 mg ~ Carbohydrates: 56 grams ~ Fiber: 6 grams ~ Protein: 45 grams

Pork In Colorado Chili Sauce

Serves: 8 ~ Preparation time: 25 minutes ~ Cook time: 8 hours

Ingredients:

· 3 pounds pork sirloin roast, cut into 2-inch chunks

· About 2 cups of flour

· 4 Tablespoons lard

· 3 each New Mexico chili peppers

· 2 each guajillo chili peppers

· 2 ½ cups boiling water

· 1 Tablespoon chipotle chilies in adobo sauce (sauce only)

· 1 large onion, diced

· 3 garlic cloves, minced

· 2 teaspoons Mexican dried oregano

· 2 Tablespoons apple cider vinegar

· 3 teaspoons granulated sugar

· 1 teaspoon instant coffee granules

· Flour tortillas

· Fresh tomatoes

· Fresh green cabbage

Directions:

1.) Place the flour in a large mixing bowl; toss the pork pieces in the flour and set aside.

2.) Place the dried chilies in a large bowl, pour the boiling water over the chilies and allow them to rest for 20 minutes while you brown the meat.

3.) Melt the lard in a large skillet over medium heat; brown the pork on all sides and place on a plate. Add the onion and garlic to the skillet and sauté for 5 minutes transfer the vegetables and any liquid to the slow cooker along with the reserved meat.

4.) Place the chilies in a blender, reserving the liquid, and blend until smooth; transfer to the slow cooker with the reserved liquid.

5.) Add the oregano, chipotle, vinegar, and sugar to the slow cooker; set the cooker on low and cook for 8 hours. Check for seasoning and serve.

6.) Serve the pork in Colorado sauce with the tortillas, cabbage, and tomatoes.

Nutritional Facts: Calories: 679 ~ Fat: 48 grams ~ Cholesterol: 128 mg ~ Sodium: 98 mg ~ Carbohydrates: 21 grams ~ Fiber: 3 grams ~ Protein: 31 grams

Chinese 5-Spiced Beef Stew

Serves 6 ~ Preparation time: 20 minutes ~ Cook time: 6 hours

Ingredients:

· 2 pounds beef sirloin, cut into 1- inch pieces

· 2 Tablespoons Chinese 5 spice

· 1 large onion, diced

· 1 pound yams, peeled and cut into 1-inch chunks

· 1 cup green cabbage

· 2 garlic cloves, minced

· 2 Tablespoons light soy sauce

· 1 teaspoon fish sauce

· 2 teaspoons dry sherry

· ½ pound bok choy, cut in 1-inch pieces

· 1 cup vegetable broth

· 1 cup bean sprouts

· 1 teaspoon siracha sauce or chili garlic sauce

· 1 bunch fresh cilantro

Directions:

1.) Place the beef, yams, onions, cabbage, bock choy, and garlic in the slow cooker.

2.) In a separate mixing bowl, whisk the vegetable broth, Chinese five spice, fish sauce, sherry, soy sauce, and chili garlic sauce; pour into the slow cooker.

3.) Cook on low for 6 hours; 15 minutes before serving, stir in the fresh bean sprouts. Ladle the stew into soup bowls and garnish with fresh cilantro.

Nutritional Facts: Calories: 410 ~ Fat: 12 grams ~ Cholesterol: 134 mg ~ Sodium: 345 mg ~ Carbohydrates: 19 grams ~ Fiber: 3 grams ~ Protein: 47 grams

Chicken Noodle Soup

Serves 8 ~ Preparation time: 20 minutes ~ Cook time: 6 hours

Ingredients:

· 1 pound skinless, boneless chicken breast, cut in 1-inch pieces

· 1 pound skinless, boneless chicken thighs, cut in 1-inch pieces

· 1 large onion, diced

· 4 ribs of celery, diced

· 3 large carrots, diced

· 2 Tablespoons unsalted butter

· 2 Tablespoons canola oil

· 9 ounce bag frozen peas

· 3 teaspoons fresh thyme, minced

· 2 teaspoons dried oregano

· 1 bay leaf

· 3 cups chicken broth

· 3 Tablespoons flour

· 1 pound fresh pasta, linguini or fettuccini, cut in 1-inch pieces

· Salt and fresh ground pepper to taste

Directions:

1.) In a large skillet over medium heat, add the butter and oil; sauté the onion, carrot, celery, and garlic for 7 minutes and transfer to the slow cooker.

2.) In a separate bowl whisk the chicken broth and flour and pour into the cooker.

3.) Add the chicken and herbs and cook on low for 5 ½ hours.

4.) Then add the fresh pasta and frozen peas and cook on high for the last 30 minutes. Season with salt and pepper and serve.

Nutritional Facts: Calories: 492 ~ Fat: 11 grams ~ Cholesterol: 150 mg ~ Sodium: 658 mg ~ Carbohydrates: 58 grams ~ Fiber: 3.2 grams ~ Protein: 39 grams

Clam and Corn Chowder

Serves: 6 ~ Preparation time: 25 minutes ~ Cook Time: 4 hours

Ingredients:

· 5 (6.5 ounce) canned clams, drained and juice reserved

· 10 slices bacon, thinly sliced

· 1 large onion, diced

· 5 celery ribs, diced

· 3 large carrots, diced

· 4 garlic cloves, minced

· 3 Tablespoons fresh thyme, minced

· 2 Tablespoons dried oregano

· 2 pounds russet potatoes, peeled and cut into 1-inch chunks

· 1 (15 ounce) canned corn

· 6 Tablespoons unsalted butter

· 6 Tablespoons flour

· 1 cup heavy cream

· 1 cup whole milk

· 1 cup vegetable broth

· 1 bay leaf

· Salt and pepper to taste

Directions:

1.) Fry the bacon slices in a large skillet until very crispy; drain on a paper towel and set aside.

2.) Over medium heat, sauté the onion, carrot, celery, garlic, and potato in the bacon fat for 7 minutes; transfer to the slow cooker.

3.) In the same pan, melt the butter, whisk in the flour, and cook over medium heat for 1 minutes. Slowly whisk in the heavy cream, then the whole milk, and continue to whisk.

4.) Transfer the milk mixture to the slow cooker along with the remaining ingredients. Lightly season with salt and pepper.

5.) Cook the chowder for 4 hours on low or until the potatoes are very tender.

6.) Check for seasoning before serving.

Nutritional Facts: Calories: 532 ~ Fat: 25 grams ~ Cholesterol: 111 mg ~ Sodium: 52 grams ~ Carbohydrates: 24 grams ~ Fiber: 6 grams ~ Protein: 59 mg

Bolognese Sauce

Serves 8 ~ Preparation time: 25 minutes ~ Cook time: 6 hours

Ingredients:

· 1 large onion, diced

· 5 celery ribs, diced

· 4 carrots, diced

· 6 garlic cloves, minced

· 2 Tablespoons olive oil

· 1 (28 ounce) can crushed tomatoes

· 1 (6 ounce) tomato paste

· 2 Tablespoons Worcestershire sauce

· 1 pound ground beef

· 1 pound mild Italian sausage, ground

· 1 Tablespoons fresh oregano

· 2 teaspoons dried marjoram

· 1 teaspoon dried thyme

· 2 teaspoons red chili flakes

· 1 cup dry red wine

· 1 bay leaf

· Salt and pepper to taste

· 1 pound pasta of your choice

· Grated Parmesan

Directions:

1.) Heat a large skillet over medium heat; add the ground beef and crumble the sausage. Cook the meats until there is no visible pink, drain the fat, and transfer to the slow cooker.

Heat 2 Tablespoons olive oil in the same skillet over medium heat, sauté the carrots,

1.) Heat 2 Tablespoons olive oil in the same skillet over medium heat, sauté the carrots, garlic, onion, and celery for 8 minutes; add the red wine and reduce the liquid by half. Then add the sautéed vegetables to the slow cooker along with the remaining ingredients, exclude the pasta and parmesan cheese.

2.) Cook the sauce on low for 6 hours, check for salt and pepper and serve over pasta and garnish with grated parmesan cheese if desired.

Nutritional Facts: Calories: 513 ~ Fat: 37 grams ~ Cholesterol: 96 mg ~ Sodium: 881 mg ~ Carbohydrates: 16.7 grams ~ Fiber: 4 grams ~ Protein: 23 grams

Arroz Con Pollo (Chicken and rice)

Serves: 6 ~ Preparation time: 25 minutes ~ Cook time: 6 hours

Ingredients:

· 2 pounds chicken breast, bone in, skin on

· 1 large onion, diced

· 3 garlic cloves, minced

· 2 large carrots, diced

· 4 Tablespoons lard

· 1 ½ cups long grain rice, not instant

· 1 (6 ounce) can tomato sauce

· 1 (9 ounce) bag frozen peas

· ½ teaspoon ground allspice

· 1 teaspoon ground coriander

· 1 ½ teaspoons ground cumin

· 1 teaspoon ground ancho chili powder

· 2 cups chicken broth

· Salt and pepper to taste

· Flour or corn tortillas to serve

Directions:

1. Heat the lard in a large skillet over medium heat. Cut the chicken breasts in half, sprinkle with salt and pepper, and place in the skillet. Fry the chicken on both sides to a deep golden brown; transfer to the slow cooker.

2. Add the onion, carrots, and garlic to the skillet; scraping up any brown bits from the bottom of the pan. Sauté the vegetable for 7 minutes then add the rice, allspice, coriander, cumin, and chili powder. Cook the rice for 8 minutes, stir in the tomato sauce, and then add to the slow cooker.

3. Pour the chicken broth over the rice and chicken and cook on low for 6 hours.

4. 30 minutes before the six hour mark, add the frozen peas. Check for salt and pepper before serving. Serve with flour or corn tortillas if desired.

Nutritional Facts: Calories: 478 ~ Fat: 24 grams ~ Cholesterol: 109 mg ~ Sodium: 1439 mg ~ Carbohydrates: 25 grams ~ Fiber: 3.4 grams ~ Protein: 37 grams

Shredded Chicken For Enchiladas, Burritos, Tacos

Serves 8 ~ Preparation time: 30 minutes ~ Cook time: 8 hours

Ingredients:

· 1 3 to 4 pound whole chicken

· 1 (28 ounce) crushed tomatoes

· 6 garlic cloves, crushed

· 1 large onion, diced

· ¼ cup lard

· 5 Tablespoons granulated sugar

· 2 Tablespoons kosher salt

· 1 Tablespoons fresh ground pepper

· 2 teaspoons mild chili powder

· 1 teaspoon ground coriander

· 1 cup chicken stock

Directions:

Remove the gizzards and neck from the chicken. Thoroughly rinse the chicken inside an1. Thoroughly rinse the chicken inside and out; dry off the chicken and place on a clean cutting board.

2. Using chicken shears, cut around the back bone and down the middle of the two breasts. Remove the wings and legs by the joint; then cut the breasts into halves; you should have 10 pieces all together. (This will make shredding the chicken much faster.)

3. Place the chicken pieces along with the remaining ingredients into the slow cooker. Cook the chicken on low for 8 hours.

4. Using a slotted spoon, remove the chicken pieces and any bones from the broth. Shred the chicken using two forks and place back in the slow cooker. Place the cooker on high to reheat the shredded chicken.

5. Serve as enchiladas, tacos, burritos, or tostadas.

Nutritional Facts: Calories: 315 ~ Fat: 16 grams ~ Cholesterol: 107 mg ~ Sodium: 1105 mg ~ Carbohydrates: 8 grams ~ Fiber: .5 grams ~ Protein: 32 grams

Vegetarian Chili

Serves 8 ~ Preparation time: 20 minutes ~ Cook time: 5 hours

Ingredients:

· 1 large onion, diced

· 2 garlic cloves, minced

· 1 large red bell pepper, diced

· 1 jalapeno, seeded, and diced

· 2 Tablespoons canola oil

· 1 (15 ounce) can fire roasted tomatoes

· 1 (15 ounce) can black beans

· 1 (15 ounce) can red kidney beans

· 1 (15 ounce) can pinto beans

· 1 (6 ounce) can tomato paste

· 1 cup vegetable broth

· ½ cup instant masa

Directions:

1. Heat the canola oil over medium heat in a large skillet. Add the onions, garlic, bell pepper, and jalapeno. Sauté the vegetables for 8 minutes and transfer to the slow cooker. Add the remaining ingredients and cook the chili on low for 5 hours.

Nutritional Facts: Calories: 252 ~ Fat 4.4 grams ~ Cholesterol: 0 mg ~ Sodium: 473 mg ~ Carbohydrates: 42 grams ~ Fiber: 13.8 grams ~ Protein: 12 grams

Meatballs in Marina Sauce

Serves: 6 ~ Preparation time: 25 minutes ~ Cook time: 4 hours

Ingredients:

· 1 pound ground beef

· 1 pound ground pork

· 2 garlic cloves, minced

· 2 eggs

· ½ cup panko bread crumbs

· 2 Tablespoons olive oil

· 3 teaspoons fresh oregano, minced

· 2 teaspoons fresh marjoram, minced

· 2 teaspoons kosher salt

· Fresh ground pepper

· ½ cup parmesan cheese, shredded

· 2 teaspoons Dijon mustard

· 1 (28 ounce) can crushed tomatoes

· 1 (6 ounce) can tomato paste

· ¼ cup fresh basil, roughly chopped

· ¼ cup granulated sugar

Directions:

1.) Combine the beef, pork, garlic, panko, olive oil, parmesan cheese, fresh oregano, and fresh marjoram in a large bowl. Sprinkle with the salt and pepper. In a separate bowl, whisk the eggs together and add to the meat mixture. Gently combine the ingredients and form into 2-inch balls; set aside.

2.) Add the crushed tomatoes, tomato paste, fresh basil, and sugar to the slow cooker; whisk to combine; check for seasoning. Add the meatballs and cook on high for 4 hours.

3.) Add to your favorite pasta or make a mean meatball hero sandwich.

Nutritional Facts: Calories: 612 ~ Fat: 39 grams ~ Cholesterol: 134 mg ~ Sodium: 1614 mg ~ Carbohydrates: 23 grams ~ Fiber: 4.8 grams ~ Protein: 41 grams

Vegetarian Lovers Soup with Arugula Pesto

Serves 8 ~ Preparation time: 20 minutes ~ Cook time: 6 hours

Ingredients:

· 1 large onion, diced

· 2 medium zucchini, diced

· 3 large carrots, diced

· 3 garlic cloves, minced

· 2 large red bell peppers, diced

· 2 large summer squash, diced

· 1 bunch fresh spinach, roughly chopped

· 1 (28 ounce) can crushed tomatoes

· 1 (15 ounce) can black eyed peas

· 1 (9 ounce) bag frozen peas

· 2 cups vegetable broth

· 1 cup V-8 juice cocktail

· 1 pound arugula

· 1 cup loose packed parsley

· 1 cup hazelnuts

· ½ cup extra virgin olive oil

· ½ cup Vegetarian parmesan cheese

· Juice of one lemon

· Salt and pepper to taste

Directions:

1.) Combine the onion, garlic, carrots, bell pepper, zucchini, summer squash, crushed tomatoes, black eyed peas, vegetable broth, and the V-8 juice in a slow cooker. Cook the soup on low for 5 ½ hours. Add the frozen peas, spinach and half of the arugula.

2.) Prepare the pesto: Combine the arugula, parsley, lemon juice, parmesan cheese, and hazelnuts in a food processor, pulse three times then add the olive oil; check for salt and pepper. Store in an air tight container.

Nutritional Facts: Calories: 218 ~ Fat: 12 grams ~ Cholesterol: 7.4 mg ~ Sodium: 573 mg ~ Carbohydrates: 21 grams ~ Fiber: 5.8 grams ~ Protein: 9.4 grams

Minestrone Soup

Serves 8 ~ Preparation time: 20 minutes ~ Cook time: 5 hours

Ingredients:

· 1 large onion, diced

· 2 carrots, peeled and diced

· 4 garlic cloves, mined

· 2 celery ribs, diced

· 3 cups low-sodium chicken broth

· 1 (28 ounce) can crushed tomatoes

· 1 (15 ounce) can garbanzo beans

· 1 (15 ounce) can kidney beans

· 1 teaspoon dried oregano

· 1 teaspoon dried sage

· 1 teaspoon dried marjoram

· 1 bunch spinach, roughly chopped

· 2 cups ditalini pasta, cooked

· 1 large zucchini, chopped

· Salt and pepper to taste

· Fresh basil leaves for garnish

· 6 ounces grated Parmesan cheese

Directions:

1.) Combine the onion, carrots, celery, chicken broth, tomatoes, both beans, and herbs in a slow cooker. Cook on high for 4 ½ hours.

2.) Add the spinach, pasta, and zucchini; continue to cook on high for another 30 minutes. Garnish with the fresh basil and cheese.

Nutritional Facts: Calories: 318 ~ Fat: 2 grams ~ Cholesterol: 1.9 mg ~ Sodium: 843 mg ~ Carbohydrates: 62 grams ~ Fiber: 10 grams ~ Protein: 13.3 grams

Caldo De Res (Mexican Beef Stew)

Serves: 8 ~ Preparation time: 30 minutes ~ Cook time: 6 hours

Ingredients:

· 2 pounds beef shanks with bone

· 1 large onion, chopped

· 2 carrots, peeled and diced

· 4 Tablespoons lard

· 2 teaspoons salt

· 2 teaspoons fresh ground pepper

· 1 teaspoon ground cumin

· 1 teaspoon ground coriander

· ½ teaspoon allspice

· 3 cups hot water

· 3 cups beef broth

· 1 (15 ounce) can diced tomatoes

· 2 large ears of corn, cut into thirds

· 2 zucchinis, chopped

· 1 bunch cilantro, chopped

· 1 medium head cabbage, thinly sliced

· Fresh lime for garnish

Directions:

1.) Heat the lard in a large heavy bottomed skillet over medium heat. Trim the meat from the bone into 2-inch pieces and add to the skillet. Brown all sides of the meat and bones; pour the water over the meat and reduce by a third.

2.) Add the meat and bones to the slow cooker along with the spices, beef broth, tomatoes, and season with the salt and pepper. Cook the soup on high for 5 hours then add the corn, zucchini, and cilantro and cook on low for another hour.

3.) Garnish the soup with fresh lime and serve.

Nutritional Facts: Calories: 348 ~ Fat: 15 grams ~ Cholesterol: 73 mg ~ Sodium: 675 mg ~ Carbohydrates: 26 grams ~ Fiber: 6.7 grams ~ Protein: 28 grams

Italian Wedding Soup

Serves: 8 ~ Preparation time: 35 minutes ~ Cook time: 4 hours

Ingredients:

· 8 ounces ground beef

· 12 ounces ground pork

· 2 eggs

· ½ cup panko bread crumbs

· 4 Tablespoons onion, diced

· 2 garlic cloves, minced

· ½ cup parmesan cheese

· 1 Tablespoon dried Italian herb mix

· 2 Tablespoons olive oil

· 1 large onion, diced

· 2 garlic cloves, minced

· 2 carrots, peeled and diced

· ½ cup white wine

· 1 pound fresh spinach

· 1 bunch kale

· 8 cups chicken stock

· 2 cups small pasta like acini de pepe

· Salt and pepper to taste

· Fresh basil, for garnish

Directions:

1.) Make the meatballs: Place the ground beef, ground pork, onion, garlic, panko, and parmesan cheese in a large mixing bowl; season with salt and pepper. Whisk the eggs in a separate bowl and add to the meat mixture. From 1-inch balls and place on a non-stick baking sheet. Bake the meatballs for 30 minutes.

2.) In a large skillet, heat the olive oil over medium heat. Sauté the onion, carrot, and garlic for 8 minutes; deglaze with the wine and continue to cook the vegetables until the liquid has evaporated.

3.) Add the meatballs, vegetables, and chicken stock, and pasta to the slow cooker. Cook on high for 3 ½ hours; add the spinach and kale and continue to cook on high for 30 minutes. Check for salt and pepper; garnish with fresh basil.

Nutritional Facts: Calories: 441 ~ Fat: 18 grams ~ Cholesterol: 71 mg ~ Sodium: 1281 mg ~ Carbohydrates: 45 grams ~ Fiber: 3.4 grams ~ Protein: 27 grams

Classic Beef Stew

Serves: 6 ~ Preparation time: 20 minutes ~ Cook time: 8 hours

Ingredients:

· 2 pounds beef stew meat; cut into 1-inch pieces

· 2 Tablespoons canola oil

· ¼ cup all-purpose flour

· 2 teaspoons salt

· 2 teaspoons pepper

· ½ teaspoon ground cinnamon

· 1 large onion, diced

· 3 large carrots, diced

· 4 garlic cloves, crushed

· 4 celery ribs, diced

· 2 pounds Yukon potatoes, diced

· 2 cups beef broth

· 1 cup red wine

· 2 Tablespoons Worcestershire sauce

· 2 bay leaves

Directions:

1.) Heat the oil in a large skillet over medium heat; brown all sides of the beef. Add the red wine and simmer the beef until almost all of the liquid has been absorbed.

2.) Place the beef in the slow cooker, cover with the flour, salt, pepper, and cinnamon. Add the remaining ingredients and cook on low for 8 hours. Check for salt and pepper and serve.

Nutritional Facts: Calories: 403 ~ Fat: 6 grams ~ Cholesterol: 86 mg ~ Sodium: 462 mg ~ Carbohydrates: 39 grams ~ Fiber: 5.5 grams ~ Protein: 39 grams

Pulled Barbecue Pork

Serves: 8 ~ Preparation time: 20 minutes ~ Cook time: 8 hours

Ingredients:

· 4 pound pork loin roast

· ½ cup dark brown sugar

· 2 teaspoons smoked paprika

· 1 teaspoon ground allspice

· 1 teaspoon granulated garlic

· 1 teaspoon granulated onion

· 1 teaspoon ground cumin

· 1 teaspoon ground coriander

· 3 Tablespoons kosher salt

· 2 Tablespoons fresh ground pepper

· 2 teaspoons dried thyme

· 12 fl. ounces dark beer, Guinness is perfect

· 1 (14 ounce) bottle of your favorite barbecue sauce

· 1 cup chicken stock

· ¼ cup cornstarch

Directions:

1.) Combine the sugar through the dried thyme in a bowl; whisk to combine.

2.) Cut the pork into 4 sections and rub the spice mixture all over each piece.

3.) Place the pork in the slow cooker along with the beer and chicken stock.

4.) Cook the pork on low for 8 hours.

5.) Remove the pork from the slow cooker and shred with two forks. Strain the juices through a fine sieve into a clean sauce pot. Bring the juices to a boil and whisk in ¼ cup of cornstarch. Once the mixture has thickened, add the shredded pork and serve on Kaiser buns.

Nutritional Facts: Calories: 366 ~ Fat: 13 grams ~ Cholesterol: 93 mg ~ Sodium: 1581 mg ~ Carbohydrates: 19 grams ~ Fiber: .6 grams ~ Protein: 36 grams

French Onion Soup

Serves: 8 ~ Preparation time: 20 minutes ~ Cook time: 8 hours

Ingredients:

· 6 sweet onions, thinly sliced

· 4 Tablespoons butter

· 2 Tablespoons olive oil

· 3 garlic cloves, minced

· ¼ cup granulated sugar

· 1 bunch fresh thyme, leaves chopped

· 1 cup red wine

· 2 teaspoons kosher salt

· 2 teaspoons fresh ground pepper

· 8 cups strong beef broth

· 1 Tablespoon Worcestershire sauce

· 1 loaf French bread, cut in 8 slices

· 8 slices provolone cheese

· 1 cup fontina cheese, shredded

Directions:

1.) Place the onions, butter, olive oil, and red wine in the bottom of a slow cooker. Cook the onions on high for 1 hour; stirring occasionally.

2.) Place the slices of French bread at room temperature to dry out.

3.) Add the beef broth, thyme, Worcestershire sauce, salt, and pepper to the slow cooker and cook the soup for 7 hours on low.

4.) Heat the broiler once the soup is ready. Place the soup bowls on a baking sheet, top with one slice of French bread, 1 slice of provolone cheese, and a sprinkle of the fontina cheese. Broil the tops until they are golden brown.

Nutritional Facts: Calories: 481 ~ Fat: 26 grams ~ Cholesterol: 55 mg ~ Sodium: 1499 mg ~ Carbohydrates: 41 grams ~ Fiber: 3.4 grams ~ Protein: 20 grams

Lasagna With Meat Sauce

Serves: 8 ~ Preparation time: 35 minutes ~ Cook time: 5 hours

Ingredients:

· 1 pound ground beef

· 2 Tablespoons olive oil

· 1 large onion, diced

· 3 garlic cloves, minced

· 1 (28 ounce) can crushed tomatoes

· 1 (6 ounce) can tomato paste

· ½ cup red wine

· 3 teaspoons fresh oregano, mined

· 2 teaspoons fresh marjoram, minced

· Salt and pepper to taste

· 1 package lasagna noodles, not instant

· 1 cup ricotta cheese

· 2 cups mozzarella cheese, shredded

· ½ cup parmesan cheese

Directions:

1.) Brown the meat in a large skillet over medium heat; transfer the meat to a dish, and wipe out the pan.

2.) Add the olive oil and sauté the onion and garlic for 3 minutes over medium heat; add the meat, and red wine. Cook the mixture until the wine has evaporated.

3.) Add the crushed tomatoes, tomato paste, fresh herbs and season to taste. Cook the sauce over medium heat for 15 minutes.

4.) In a large bowl, combine the cheeses; set aside.

5.) Spread some of the meat sauce on the bottom of the slow cooker; add a double layer of the noodles, then top with the cheese. Repeat until you end with the cheese.

6.) Cook the lasagna on low heat for 5 hours.

Nutritional Facts: Calories: 624 ~ Fat: 28 grams ~ Cholesterol: 85 mg ~ Sodium: 728 mg ~ Carbohydrates: 52 grams ~ Fiber: 5.7 grams ~ Protein: 36 grams

Beef Stroganoff

Serves: 6 ~ Preparation time: 15 minutes ~ Cook time: 7 hours

Ingredients:

· 2 pounds beef sirloin

· 1 large onion, thinly sliced

· 1 pound crimini mushrooms, sliced

· 2 garlic cloves, minced

· 1 (10 ounce) can cream of mushroom soup

· 1 cup beef broth

· Salt and pepper to taste

· 2 teaspoon fresh chives, minced

· 2 teaspoons fresh parsley, minced

· ¼ cup white wine

· 1 Tablespoon flour

· 16 ounces sour cream

· 1 pound wide egg noodles

Directions:

1.) Thinly slice the beef and place on the bottom of the slow cooker, season with the salt and pepper, then top with the sliced onion and minced garlic.

2.) Place the mushroom soup and mushrooms on top of the onions and add the cup of beef broth.

3.) In a small bowl, whisk the flour and wine together and stir in the slow cooker. Cook the Stroganoff for 6 hours on low. Mix in the sour cream and herbs and continue to cook on low for 1 hour.

4.) Cook the noodles a la dente and serve the beef atop.

Nutritional Facts: Calories: 868 ~ Fat: 34 grams ~ Cholesterol: 240 mg ~ Sodium: 620 mg ~ Carbohydrates: 71 grams ~ Fiber: 4.4 grams ~ Protein: 63 grams

Barbecue Chicken (For pulled chicken)

Serves: 8 ~ Preparation time: 15 minutes ~ Cook time: 8 hours

Ingredients:

· 3 pounds chicken breast, skinless and boneless

· 1 Tablespoon granulated garlic

· 1 Tablespoon smoked paprika

· 1 Tablespoon granulated garlic

· 2 teaspoons ground coriander

· 1 teaspoon ground cumin

· ½ teaspoon ground allspice

· 12 fl. ounces amber beer

· 1 (14 ounce) bottle barbecue sauce

· 1 Tablespoon Worcestershire sauce

· 1 Tablespoon Dijon mustard

Direction:

1.) Combine all the ingredients except the chicken in a slow cooker and whisk to combine.

2.) Place the chicken in the sauce and cook on low for 8 hours.

3.) Remove the chicken from the slow cooker and shred; place back in the slow cooker for 20 minutes to absorb the sauce. Serve on hamburger buns with some of the sauce.

Nutritional Facts: Calories: 339 ~ Fat: 2.7 grams ~ Cholesterol: 98 mg ~ Sodium: 1289 mg ~ Carbohydrates: 33 grams ~ Fiber: .5 grams ~ Protein: 42 grams

Beef Enchilada Casserole

Serves: 6 ~ Preparation time: 20 minutes ~ Cook time: 6 hours

Ingredients:

· 1 pound ground beef

· 1 medium onion, diced

· 2 garlic cloves, minced

· 1 green bell pepper, diced

· 1 jalapeno, seeded and diced

· 1 (15 ounce) can tomato sauce

· 1 Tablespoons chili powder

· 1 teaspoon ground cumin

· 1 teaspoon ground coriander

· 1 (15 ounce) can black beans

· 1 (15 ounce) can pinto beans

· 8 (6-inch) flour tortillas

· 2 cups Mexican blend shredded cheese

· 1 cup sour cream

· 2 tomatoes, diced

· ½ head iceberg lettuce, shredded

· 1 (15 ounce) can sliced black olives

Directions:

1.) In a large skillet over medium heat, cook the ground beef until there is no pink visible. Remove the meat, reserving 2 Tablespoons of fat and add the onion, garlic, and bell pepper. Sauté the vegetables for 7 minutes; season with salt and pepper.

2.) Add the spices, tomato sauce, both canned beans and the reserved meat; cook the mixture for 15 minutes.

3.) Lightly coat the inside of the slow cooker with cooking spray; place one tortilla on the bottom, add ½ cup of the meat mixture, and top with a little cheese. Continue to layer the slow cooker until you end with the shredded cheese and all of the meat mixture is used. Cook on low for 6 hours.

4.) Top each serving with a dollop of sour cream, tomatoes, lettuce, and black olives.

Nutritional Facts: Calories: 747 ~ Fat: 33 grams ~ Cholesterol: 81 mg ~ Sodium: 1467 mg ~ Carbohydrates: 71 grams ~ Fiber: 15 grams ~ Protein: 41 grams

Chipotle Chicken Chile

Serves: 8 ~ Preparation time: 20 minutes ~ Cook time: 8 hours

Ingredients:

· 3 pounds chicken breast, skinless and boneless

· 1 large onion, diced

· 3 garlic cloves, minced

· 1 green bell pepper, diced

· 2 Tablespoons canola oil

· 1 (6 ounce) can chipotle in adobo

· 3 cups chicken broth

· 1 (15 ounce) can black beans

· 1 (15 ounce) can pinto beans

· 1 (15 ounce) can corn

· 1 (15 ounce) can diced tomatoes

· 1 Tablespoon ground cumin

· 2 teaspoons ground coriander

· 1 teaspoon smoked paprika

· ½ cup instant corn masa

Directions:

1.) Cut the chicken into 1-inch pieces; set aside.

2.) Place the can of chipotle peppers in a food processor and pulse until smooth; set aside.

3.) Heat the canola oil in a large skillet over medium heat; add the onion, bell pepper, and garlic. Sauté the vegetables for 7 minutes; add the cumin, coriander, and paprika and stir to combine.

4.) Place the vegetables, chicken, beans, corn, diced tomatoes, and 3 Tablespoons of the pureed chipotle peppers in the slow cooker. Cook on low for 7 hours. Add the corn masa and cook for another hour. Check for salt and pepper and serve.

Nutritional Facts: Calories: 662 ~ Fat: 6.6 grams ~ Cholesterol: 240 mg ~ Sodium: 1131 mg ~ Carbohydrates: 37 grams ~ Fiber: 10 grams ~ Protein: 109 grams

Coconut Curry Chicken

Serves: 8 ~ Preparation time: 15 minutes ~ Cook time: 8 hours

Ingredients:

· 3 pounds chicken thighs, boneless and skinless

· 1 large onion, diced

· 2 garlic cloves: minced

· 2 green bell peppers, chopped

· 2 Tablespoons canola oil

· 3 Tablespoons yellow curry powder

· 2 (15 ounce) cans coconut milk

· 1 cup chicken broth

· 2 pounds yams, peeled and cut into 2-inch chunks

· Juice of 1 lime

· 1 bunch cilantro

· Salt and pepper to taste

· 2 cups cooked white rice

Directions:

1.) Heat the canola oil in a large skillet over medium heat; sauté the onion, bell pepper, and garlic for 7 minutes; transfer to the slow cooker.

2.) Place the chicken thighs and yams on top of the vegetables.

3.) In a large mixing bowl, combine the coconut milk, chicken broth, curry powder, and lime juice; season with salt and pepper; whisk to combine. Pour over the chicken and cook on low for 8 hours.

4.) Serve over cooked white rice and top with fresh cilantro.

Nutritional Facts: Calories: 276 ~ Fat: 7 grams ~ Cholesterol: 108 mg ~ Sodium: 367 mg ~ Carbohydrates: 22 grams ~ Fiber: 2.7 grams ~ Protein: 29 grams

Short Ribs In Savory Chocolate Sauce

Serves: 6 ~ Preparation time: 30 minutes ~ Cook time: 12 hours

Ingredients:

· 6 pounds beef short ribs

· 1 cup flour

· 3 teaspoons salt

· 2 teaspoons ground pepper

· 4 Tablespoons canola oil

· 1 cup red wine

· 2 large carrots, roughly chopped

· 1 (6 ounce) can tomato paste

· 4 garlic cloves, minced

· 2 cups condensed beef broth

· ¼ cup unsweetened cocoa powder

· Zest and juice of one orange

· 2 bay leaves

Directions:

1.) Combine the flour, salt, and pepper in a large bowl. Heat the canola oil in a large skillet, coat the short ribs with the flour mixture, and sear on all sides until deep golden brown. Transfer the short ribs to the slow cooker; once all of the ribs have been seared, deglaze the pan with the red wine. Pour the wine over the ribs.

2.) In a large bowl, whisk the remaining ingredients together and pour over the ribs. Cook the ribs on low for 12 hours.

3.) Carefully remove the ribs from the sauce and strain the sauce into a sauce pot. Return the ribs to the slow cooker while you reduce the sauce by 1/3^rd; check for seasoning and spoon the sauce over the ribs.

Nutritional Facts: Calories: 887 ~ Fat: 38 grams ~ Cholesterol: 267 mg ~ Sodium: 798 mg ~ Carbohydrates: 32 grams ~ Fiber: 5.6 grams ~ Protein: 96 grams

Classic Marinara Sauce (For pizza, pasta, etc.)

Serves: 8 ~ Preparation time: 20 minutes ~ Cook time: 8 hours

Ingredients:

· 1 (28 ounce) can crushed tomatoes

· 1 (6 ounce) can tomato paste

· 2 Tablespoons olive oil

· 1 large onion, diced

· 4 garlic cloves, minced

· 2 large carrots, diced

· ½ cup red wine

· ½ cup granulated sugar

· 2 teaspoons dried oregano

· 2 Tablespoons balsamic vinegar

· 1 bay leaf

· ½ cup basil leaves, thinly sliced

· Salt and pepper to taste

Directions:

1.) Heat the olive oil in a large skillet over medium heat; sauté the onion, garlic, and carrots for 7 minutes. Deglaze the pan with the red wine and reduce by 1/3^rd.

2.) Transfer the vegetables to the slow cooker; add all of the ingredients except the fresh basil and cook on low for 8 hours.

3.) Transfer half of the sauce to a blender and blend until smooth. Return the sauce to the slow cooker, add the basil, and adjust the seasoning.

Nutritional Facts: Calories: 110 ~ Fat: 3.8 grams ~ Cholesterol: 0 mg ~ Sodium: 312 mg ~ Carbohydrates: 14 grams ~ Fiber: 3.5 grams ~ Protein: 2.9 grams

Osso Bucco

Serves: 4 ~ Preparation time: 20 minutes ~ Cook time: 7 hours

Ingredients:

· 2 ½ pounds veal shank, sliced ¼ inch thin

· 1 cup flour

· 2 teaspoons salt

· 2 teaspoons ground white pepper

· 4 Tablespoons unsalted butter

· 1 teaspoon granulated garlic

· 1 cup white wine

· 1 large onion, diced

· 3 celery ribs, diced

· 2 large carrots, diced

· 3 garlic cloves, minced

· 1 (15 ounce) can diced tomatoes

· 1 (6 ounce) can tomato paste

· 1 ½ cups chicken broth

· 2 bay leaves

· 4 ounces fresh thyme

· 2 teaspoons dried oregano

Directions:

1.) Combine the flour, salt, pepper, and garlic powder in a mixing bowl, coat each shank piece in the flour, and set aside.

2.) In a large skillet, melt the butter over medium heat, and fry each shank until deep golden brown on each side; rest on a serving plate.

3.) Deglaze the pan with white wine and reduce by 1/3^rd.

4.) Place the onions, celery, carrots, and garlic on the bottom of the slow cooker; gently place the shanks on top and pour the reduced wine over them.

5.) Add the remaining ingredients and cook on low for 7 hours.

Nutritional Facts: Calories: 772 ~ Fat: 22 grams ~ Cholesterol: 318 mg ~ Sodium: 2239 mg ~ Carbohydrates: 49 grams ~ Fiber: 9 grams ~ Protein: 81 grams

Farmers Cheese Soup

Serves: 6 ~ Preparation time: 30 minutes ~ Cook time: 5 hours

Ingredients:

· 8 slices of thick bacon, diced

· 2 Tablespoons unsalted butter

· 1 large onion, diced

· 2 large carrots, diced

· 4 garlic cloves, minced

· 1 pound cauliflower, chopped

· 1 cup white wine

· 2 pounds russet potatoes, peeled and chopped

· 2 Tablespoons fresh thyme leaves

· 1 bay leaf

· 3 cups vegetable broth

· 1 teaspoon smoked paprika

· 1 teaspoon ground coriander

· 2 cups Gruyere cheese, shredded

Directions:

1.) Fry the bacon in a large skillet until very crisp, drain on a paper towel. Drain all but 1 tablespoon of the fat and add the butter to the skillet.

2.) Add the onion, carrots, garlic, and cauliflower to the pan and sauté over medium heat for 8 minutes; deglaze the pan with white wine, and cook for another 5 minutes.

Transfer1.) Transfer the vegetables to the slow cooker, add the remaining ingredients except the cheese, and cook on low for 4 ½ hours.

2.) Add the cheese, and cook on high the remaining 30 minutes. Check for seasoning and serve warm crusty bread alongside the soup if desired.

Nutritional Facts: Calories: 315 ~ Fat: 18 grams ~ Cholesterol: 50 mg ~ Sodium: 1522 mg ~ Carbohydrates: 17 grams ~ Fiber: 5 grams ~ Protein: 16 grams

Sweet and Savory Baked Beans

Serves: 10 ~ Preparation time: 20 minutes ~ Cook time: 8 hours

Ingredients:

· 2 ½ cups dried white beans

· ½ pound bacon, sliced

· 2 teaspoons fresh thyme leaves

· 1/3 cup pure maple syrup

· 1/3 cup dark brown sugar

· ¼ cup molasses

· ¼ cup Dijon mustard

· 1 (6 ounce) can tomato paste

· 1 large onion, diced

· 3 garlic cloves, minced

· 2 teaspoons smoked paprika

· 1 teaspoon cayenne pepper

· 1 teaspoon ground coriander

· 2 teaspoons salt

· 3 ½ cups hot water

Directions:

1.) Add all the ingredients to the slow cooker and cook on high for 4 hours.

2.) Reduce the heat to low and cook for another 4 hours; check for seasoning and serve.

Nutritional Facts: Calories: 197 ~ Fat: 4 grams ~ Cholesterol: 6 mg ~ Sodium: 1196 mg ~ Carbohydrates: 28 grams ~ Fiber: 7 grams ~ Protein: 8 grams

Italian Sausage Spinach Lasagna In White Sauce

Serves: 8 ~ Preparation time: 30 minutes ~ Cook time: 7 hours

Ingredients:

· 1 pound sweet Italian sausage

· 1 (10 ounce) package frozen spinach, thawed

· 1 pound button mushrooms, sliced

· 2 garlic cloves, minced

· 2 cups ricotta cheese

· 1 cup parmesan cheese

· 1 ½ cups mozzarella cheese, shredded

· 1 egg

· 6 Tablespoons unsalted butter

· 8 Tablespoons flour

· 2 cups whole milk

· ½ cup heavy cream

· ½ teaspoon ground nutmeg

· 2 teaspoons salt

· 2 teaspoons ground white pepper

· 1 (12 ounce) package dried lasagna noodles

Directions:

1.) In a large skillet, cook the Italian sausage until no pink is visible; transfer to a mixing bowl.

2.) Melt the butter in the same skillet over medium heat; whisk in the flour and cook for 2 minutes. Gradually whisk in the whole milk and heavy cream. Season with the salt, white pepper, and ground nutmeg; set aside.

3.) Squeeze any excess liquid from the thawed spinach and add to the sausage along with the mushrooms and garlic cloves; mix to combine.

4.) In separate bowl, combine the ricotta cheese, parmesan cheese, mozzarella cheese, and egg; mix to combine.

5.) In the slow cooker, add 1/3^rd of the sauce, meat mixture, cheese mixture, and then layer the lasagna noodle on top; breaking the pieces to cover the pot. Repeat, ending with the cheese. Cook on low for 7 hours.

Nutritional Facts: Calories: 596 ~ Fat: 47 grams ~ Cholesterol: 167 mg ~ Sodium: 1504 mg ~ Carbohydrates: 9 grams ~ Fiber: 1 gram ~ Protein: 31 grams

Tuna Casserole

Serves: 8 ~ Preparation time: 15 minutes ~ Cook time: 4 hours

Ingredients:

· 1 pound dried penne pasta

· 2 (6 ounce) cans of tuna, packed in water

· 1 (9 ounce) frozen peas and carrots

· 1 (10.75 ounce) can condensed mushroom soup

· ½ cup whole milk

· ½ cup vegetable broth

· ½ pound button mushrooms, sliced

· 2 garlic cloves, minced

Directions:

1.) Mix the pasta, cans of tuna, mushroom soup, milk, vegetable broth, mushrooms, and garlic in mixing bowl, season with salt and pepper, and place in the slow cooker.

2.) Cook on low for 3 ½ hours, then add the frozen peas and carrots for the last half hour.

Nutritional Facts: Calories: 322 ~ Fat: 5 grams ~ Cholesterol: 15 mg ~ Sodium: 434 mg ~ Carbohydrates: 46 mg ~ Fiber: 6 grams ~ Protein: 23 grams

Tuscan Bean Soup

Serves: 6 ~ Preparation time: 15 minutes ~ Cook time: 6 hours

Ingredients:

· 2 Tablespoons olive oil

· 4 ounces pancetta, diced

· 1 large onion, diced

· 2 large carrots, diced

· 3 celery ribs, diced

· 3 garlic cloves, minced

· 1 cup white wine

· 2 (15 ounce) cans cannellini beans

· 1 pound kale, roughly chopped

· 2 teaspoons fresh sage, minced

· 2 teaspoons fresh rosemary, minced

· 3 cups chicken broth

· 3 ounces parmesan cheese, shredded

Directions:

1.) In a large skillet, cook the pancetta until brown and crispy; transfer to a bowl.

2.) Add the olive oil in the same skillet over medium heat, sauté the onion, carrot, celery, and garlic for 5 minutes; deglaze the pan with the white wine.

3.) Transfer the pancetta, vegetables, and remaining ingredients except the parmesan cheese and kale to the slow cooker. Cook on low for 5 ½ hours.

4.) Add the kale the last 30 minutes of cooking time; check for seasoning and garnish each serving with grated parmesan cheese.

Nutritional Facts: Calories: 212 ~ Fat: 11 grams ~ Cholesterol: 19 mg ~ Sodium: 929 mg ~ Carbohydrates: 16 grams ~ Fiber: 4 grams ~ Protein: 12 grams

Spicy Cheesy Beef Dip

Serves: 8 ~ Preparation time: 15 minutes ~ Cook time: 4 hours

Ingredients:

· 1 pound ground beef

· 1 pound Velveeta cheese, cubed

· 1 (15 ounce) diced tomatoes with green chilies

· 1 large onion, diced

· 3 garlic cloves, minced

· 2 jalapenos, minced

· 1 (6 ounce) can tomato sauce

Directions:

1.) In a large skillet, cook the ground beef until there is no pink visible; drain the fat and transfer to the slow cooker.

2.) Add the remaining ingredients to the slow cooker and cook on low for 4 hours.

3.) Serve with tortilla chips or as topping on hot dogs.

Nutritional Facts: Calories: 331 ~ Fat: 23 grams ~ Cholesterol: 82 mg ~ Sodium: 1094 mg ~ Carbohydrates: 10 grams ~ Fiber: 1.2 grams ~ Protein: 20 grams

Cinnamon Scented Slow Cooked Apples

Serves: 6 ~ Preparation time: 15 minutes ~ Cook time: 2 hours

Ingredients:

· 3 ½ pounds honey crisp apples, peeled, cored, and sliced in 1-inch pieces

· 8 Tablespoons unsalted butter

· ½ cup granulated sugar

· ½ cup dark brown sugar

· ½ cup dark rum

· ¼ cup cornstarch

· 1 ½ teaspoon vanilla extract

· 2 teaspoons ground cinnamon

· 1 teaspoon ground nutmeg

· ½ teaspoon ground allspice

· ½ teaspoon ground ginger

· 1 pint vanilla ice cream

Directions:

1.) Combine the rum and cornstarch; whisk together and set aside.

2.) Place the remaining ingredients in the slow cooker and mix to combine; pour the rum mixture on top and mix with a spatula.

3.) Cook the apples on low for 2 hours.

4.) To serve: Spoon the apple mixture into serving bowls, top with a scoop of vanilla ice cream and serve.

Nutritional Facts: Calories: 482 ~ Fat: 20 grams ~ Cholesterol: 60 mg ~ Sodium: 45 mg ~ Carbohydrates: 72 grams ~ Fiber: 3.2 grams ~ Protein: 1.9 grams

Poached Pears

Serves: 6 ~ Preparation time: 15 minutes ~ Cook time: 2 hours

Ingredients:

· 6 very firm bosc pears, peeled, cored, and halved

· 1 ½ cups dark brown sugar

· 1 Tablespoon fresh gingerroot, grated

· 1 teaspoon vanilla extract

· 4 Tablespoons unsalted butter

· 1 teaspoon ground cinnamon

· ½ teaspoon ground nutmeg

· 1 cup heavy whipping cream

Directions:

1.) Place the butter, gingerroot, sugar, vanilla extract, and spices on the bottom of the slow cooker; mix to combine. Add the pear halves, toss to coat, and cook on low for 2 hours.

2.) 15 minutes prior to the pears being done, heat the heavy whipping cream over medium-low heat, careful not to boil over.

3.) Place two pear halves on a dessert plate, drizzle with sauce and warm cream.

Nutritional Facts: Calories: 535 ~ Fat: 23 grams ~ Cholesterol: 75 mg ~ Sodium: 35 mg ~ Carbohydrates: 106 mg ~ Fiber: 5 grams ~ Protein: 1.7 grams

Baby Back Ribs

Serves: 10 ~ Preparation time: 20 minutes ~ Cook time: 12 hours

Ingredients:

· 5 pounds pork baby back ribs

· ½ cup brown sugar

· 3 Tablespoons kosher salt

· 1 Tablespoon granulated garlic

· 1 Tablespoon granulated onion

· 1 Tablespoon paprika

· 2 teaspoons cayenne pepper

· 2 teaspoons ground thyme

· 1 teaspoon ground ginger

· 1 teaspoon ground cumin

· ½ cup apple cider vinegar

· 12 fl. ounces barbecue sauce

· 8 fl. ounces dark beer

Directions:

1.) Mix the spices together in a mixing bowl and rub over the ribs.

2.) Add the cider vinegar, barbecue sauce, and beer to the slow cooker; whisk to combine.

3.) Cut the ribs in sections to fit in the slow cooker and cook on low for 12 hours.

Nutritional Facts: Calories: 977 ~ Fat: 67 grams ~ Cholesterol: 267 mg ~ Sodium: 1295 mg ~ Carbohydrates: 36 grams ~ Fiber: .3 grams ~ Protein: 57 grams

Ham and Gruyere Strata

Serves: 8 ~ Preparation time: 30 minutes ~ Cook time: 3 hours

Ingredients:

· 4 Tablespoons unsalted butter

· 1 loaf French bread, cut in 2-inch pieces

· 8 ounces cured ham, sliced

· 8 ounces mushrooms, sliced

· 1 large onion, diced

· 2 garlic cloves, minced

· 2 cups Gruyere cheese, shredded

· 8 eggs

· 3 ½ cups half and half

· 1 teaspoon dried oregano

· 1 teaspoon Tabasco sauce

· 2 teaspoons salt

· 1 teaspoon ground black pepper

Directions:

1.) Rub the butter inside the slow cooker and then press the bread pieces into the bottom.

2.) Layer the ham, mushroom, onion, garlic, and 1 ½ cups of cheese on top of the bread pieces.

3.) In a large mixing bowl, whisk the eggs, half and half, oregano, Tabasco sauce, salt, and pepper together and pour over the mixture. Allow the strata to rest for 15 minutes, then cook on low for 3 hours.

4.) Sprinkle the remaining cheese over the top and rest for another 10 minutes before serving.

Nutritional Facts: Calories: 559 ~ Fat: 33 grams ~ Cholesterol: 272 mg ~ Sodium: 815 mg ~ Carbohydrates: 39 grams ~ Fiber: 2 grams ~ Protein: 26 grams

Scalloped Potatoes

Serves: 8 ~ Preparation time: 15 minutes ~ Cook time: 7 hours

Ingredients:

· 2 pounds red potatoes, sliced ¼-inch thin

· 1 large onion, thinly sliced

· 2 garlic cloves, minced

· 3 teaspoons fresh thyme leaves

· 8 Tablespoons unsalted butter

· 6 Tablespoons flour

· 2 ½ cups half and half

· 2 teaspoons salt

· 1 teaspoon ground black pepper

· 1 cup parmesan cheese

Directions:

1.) Rub 2 Tablespoons of the butter inside the slow cooker.

2.) In a sauce pot, melt the remaining butter over medium heat; whisk in the flour, and cook for 2 minutes.

3.) Slowly whisk in the half and half and cook until slightly thickened. Season with the salt and pepper.

4.) Place a layer of potatoes in the bottom of the slow cooker, add a little of the onion, garlic, thyme leaves, and parmesan cheese. Repeat, ending with the parmesan cheese.

5.) Pour the sauce over the potatoes and cook on low for 7 hours.

Nutritional Facts: Calories: 338 ~ Fat: 24 grams ~ Cholesterol: 69 mg ~ Sodium: 853 mg ~ Carbohydrates: 21 grams ~ Fiber: 1.9 grams ~ Protein: 9.7 grams

Mulled Wine Cider

Serves: 10 ~ Preparation time: 15 minutes ~ Cook time: 35 minutes

Ingredients:

· 2 (750 ml) bottles Cabernet Sauvignon

· ½ cup brandy

· ¼ cup honey

· 4 cinnamon sticks

· 2 each star anise

· 2 oranges, cut in sections

· ½ inch fresh ginger

· ¼ cup granulated sugar

· ¼ cup apple cider

Directions:

1.) Combine all the ingredients in the slow cooker, heat over low for 35 minutes.

2.) Serve in warm mug glasses.

Nutritional Facts: Calories: 239 ~ Fat: 0 grams ~ Cholesterol: 0 mg ~ Sodium: 8.2 mg ~ Carbohydrates: 30 grams ~ Fiber: .9 grams ~ Protein: 07 grams

Double Chocolate Cake

Serves: 10 ~ Preparation time; 20 minutes ~ Cook time: 3 ½ hours

Ingredients:

· 1 ¾ cup flour

· ¾ cup unsweetened cocoa powder

· 1 cup granulated sugar

· 1 cup dark brown sugar

· 1 teaspoon ground cinnamon

· ½ teaspoon ground all spice

· 1 cup semi-sweet chocolate chips

· 1 cup milk

· 1 ½ teaspoons baking powder

· 1 ½ teaspoons baking soda

· ½ cup canola oil

· 1 ½ teaspoons vanilla extract

· 1 teaspoon salt

· 2 eggs

· 1 cup boiling water

Directions:

1.) In a large mixing bowl, combine all of the ingredients except the boiling water; whisk to combine. Gradually whisk in the boiling water.

2.) Spray the slow cooker with non-stick spray, and add the batter.

3.) Cook on low for 3 hours, turn off the heat and allow the cake to rest for 30 minutes.

4.) Spoon in dessert plates and garnish with whipped cream if desired.

Nutritional Facts: Calories: 489 ~ Fat: 20 grams ~ Cholesterol: 39 mg ~ Sodium: 42 mg ~ Carbohydrates: 85 grams ~ Fiber: 4.3 grams ~ Protein: 5.6 grams

Macaroni and Cheese

Serves: 6 ~ Preparation time: 25 minutes ~ Cook time: 5 hours

Ingredients:

· 1 pound elbow pasta

· 8 Tablespoons unsalted butter

· 8 Tablespoons flour

· 2 cups half and half

· 2 cups white cheddar cheese, shredded

· 2 garlic cloves, minced

· 1 Tablespoon Dijon mustard

· 1 teaspoon white pepper

Directions:

1.) Spray the slow cooker with non-stick spray.

2.) Melt the butter in a sauce pot over medium heat; whisk in the flour and garlic; cook for 3 minutes. Gradually whisk in the half and half; cook for 3 minutes

3.) Add the cheddar cheese, Dijon mustard, and pepper to the sauce; transfer to the slow cooker. Stir in the pasta and cook on low for 5 hours.

Nutritional Facts: Calories: 636 ~ Fat: 41 grams ~ Cholesterol: 114 mg ~ Sodium: 273 mg ~ Carbohydrates: 46 grams ~ Fiber: 4.2 grams ~ Protein: 19 grams

Shrimp Gumbo

Serves: 6 ~ Preparation time: 15 minutes ~ Cook time: 7 hours

Ingredients:

· 4 Tablespoons unsalted butter

· 4 Tablespoons flour

· 1 large onion, diced

· 1 large green bell pepper, diced

· 2 celery ribs, diced

· 4 garlic cloves, minced

· 1 ½ teaspoons cayenne powder

· 1 teaspoon paprika

· 1 teaspoon ground cumin

· 1 teaspoon ground coriander

· 1 (28 ounce) can crushed tomatoes

· 12 fl. ounces regular beer

· 2 cups frozen okra

· ½ pound Andouille sausage, thinly sliced

· 1 pound shrimp, peeled

· 2 cups prepared rice

Directions:

1.) In a small sauce pot, melt the butter; add the flour and whisk over medium-low heat for 5 minutes. Transfer to the slow cooker.

2.) Stir in the beer and crushed tomatoes; making sure there are no lumps.

3.) Add the remaining ingredients except the shrimp and prepared rice; cook on low for 7 hours.

4.) 20 minutes before the gumbo is ready check for seasoning and add the shrimp.

5.) Serve the gumbo over the prepared rice.

Nutritional Facts: Calories: 316 ~ Fat: 12 grams ~ Cholesterol: 140 mg ~ Sodium: 719 mg ~ Carbohydrates: 24 grams ~ Fiber: 3.4 grams ~ Protein: 24 grams

Rosemary Chicken with Apples and Leeks

Serves: 6 ~ Preparation time: 20 minutes ~ Cook time: 7 hours

Ingredients:

· 2 pounds chicken breast, skinless and boneless, cut in large chunks

· 2 large leeks, white part only

· 6 apples, peeled and sliced

· 3 garlic cloves, minced

· 1 cup white wine

· 1 ½ cups chicken stock

· 2 bay leaves

· 3 Tablespoons fresh rosemary, minced

· 4 Tablespoons unsalted butter

· 4 Tablespoons flour

· 1 Tablespoon Dijon mustard

Directions:

1.) Heat the butter in a large skillet over medium heat; add the leek, apples, and garlic. Cook for 7 minutes; deglaze the pan with the white wine and reduce by 1/3^rd. Sprinkle the flour over the vegetables; toss to combine. Transfer the vegetables to a slow cooker, and place the chicken on top.

2.) Add the remaining ingredients and lightly season with salt and fresh ground pepper.

3.) Cook on low for 7 hours. Serve the rosemary chicken with simply roasted potatoes if desired.

Nutritional Facts: Calories: 315 ~ Fat: 9.8 grams ~ Cholesterol: 109 mg ~ Sodium: 402 mg ~ Carbohydrates: 12 grams ~ Fiber: 2 grams ~ Protein: 35 grams

There you go! Slow cooker recipes inspired from many cuisines all in one! Get you slow cooker out or get one now for cold weather a coming.

Gluten Free Omega and Vitaman B Rich Recipes | Lox Scramble Recipe

2014-08-22T07:16:00.000-07:00

Cold Smoked Salmon - Lox Recipes rich in omega fatty acids and B vitamins

Eggs and salmon are a perfect pair for a quick hearty breakfast dish loaded with omega-3 fatty acids and B6 and B12 vitamins. The scramble incorporates dairy-free sour cream to enrich the base and produce a creamy texture. Fresh avocados are garnished and also have ample sources of omega fatty acids.

Cold smoked salmon can also be labeled as Lox and has a salty, smoky flavor with a soft texture. Curing salmon in this cooking method does not disturb its nutrients, and provides extra depth of flavor to any recipe.

Serve up the scramble with a side of corn tortillas or toasted slices of gluten-free bread.

Serves: 4

Ingredients:

· 4 Tablespoons olive oil
· 1 shallot, thinly sliced
· 8 large, omega-rich eggs
· 8 ounces smoked salmon, roughly chopped
· 3 Tablespoons dairy-free sour cream
· 3 teaspoons fresh lemon juice
· 3 Tablespoons fresh chives, minced
· 2 medium ripe avocados, thinly sliced
· 1 large tomato, diced
· Sea salt and fresh cracked black pepper to taste

Directions:

1 Heat the oil over medium heat in a large skillet. Whisk the eggs in a mixing bowl and set aside. In separate bowl, whisk the sour cream and lemon juice together and set aside.

2 Add the shallots to the oil and fry for 3 minutes, stirring with a wooden spoon. Add the egg mixture, salmon, and half of the chives. Continuously stir the egg mixture over medium heat to thoroughly mix the ingredients.

3Once the eggs are cooked 60 percent, stir in the sour cream mixture, and stir vigorously to incorporate into the egg mixture.

4 Cook the eggs for 3 more minutes and remove the pan from the heat. Season with the salt and pepper to taste.

To serve: Divide the scramble between 4 large plates; top each plate with the remaining chives, avocado, and tomatoes. Serve at once.

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Know what healthy foods contain B Vitamins to keep your body and mind healthy and strong. These tasty foods also fight against the signs of aging!!

What Are Tobacco Onions | Recipe for Angry Onions

2014-08-22T06:25:00.002-07:00

What Are Tobacco Onions - Are they the same as angry onions?

Tobacco, a.k.a. angry onions have been all the rage in culinary creations. Many cooks have asked what are Tobacco onions, and how did they acquire such a name?

Tobacco onions inherited their name simply by how the onions look after they have been prepared; little dark shreds similar to tobacco due to the spicy seasonings mixed with flour and thin strips of raw onion dredged and fried.

As many cooks and chefs discovered, this description did not sit well with customers as Tobacco is a taboo name now a days. So, after much deliberation; the angry onion was born.

Same concept - just more politically correct - yes even in the culinary art world.

Recipe for Angry Onions

The possibilities are endless with what to serve alongside angry onions. Some recipes refer them as tobacco onions but the idea is similar. Angry onions are lightly breaded in a spicy mixture and then flash fried in oil. They are perfect to top a steak or as an ingredient for burgers or even salads. Yellow onions work best; they hold up to the bold spices in the breading. Use a neutral tasting oil like vegetable or canola when frying the onions; peanut is not recommend with this recipe. One onion will make plenty for serving as a side for 4 people.

Ingredients

· 1 large yellow onion, about 12 ounces
· 1 cup flour
· 3 Tbs. granulated sugar
· 1 Tbs. cayenne
· 1 Tbs. garlic powder
· 1 Tbs. instant coffee granules
· 1 Tbs. onion powder
· 1 Tbs. ground cumin
· 1 Tbs. ground coriander
· 1 Tbs. paprika
· 1 Tbs. kosher salt
· Vegetable oil for frying

Thinly slice the onion into rings; separate and soak in ice water for about 20 minutes
Heat the vegetable oil in large pot over medium high heat.
Combine the flour and spices and whisk together.
Dredge the onion rings into the flour mixture and fry for 5 minutes working in small batches.
Drain the onions on paper towels.

You can keep the onions warm in the oven as you are making them; they can be stored in an airtight container in the fridge; just reheat in a 400 degree oven for a few minutes.

Small Kitchen Appliances You Should Own

2014-01-20T08:51:00.000-08:00

Small innovations for your home

You see it on an infomercial, watch intensely for the entire 30 minutes, convince yourself this is something you WILL use, and with only 4 easy payments, hey this is a steal! How many times have any of us done this? Did you actually benefit from the new next best thing? Was it worth the space and money it took? Small innovations for your home should be a long term necessity, if you don't see yourself using your kitchen appliance in the next year don't buy it.

The market for kitchen appliances has grown over the last twenty plus years, ranging from novelty gadgets to innovative complicated contraptions you will most likely try once and stuff in the attic for your next garage sale or re-gift. As you gaze over the gadgets bought over the years, you realize the money, time, and space wasted over something that was not intended for everyday use, or only had one function.

Throughout my adventures working in professional kitchens, I have come across a lot of gadgets and "this is the new thing" inventions. Yet by the end of the day, or week, I always go back to what I can rely on. There are three questions I ask myself when choosing any kitchen "gadget": does it have multipurpose use, how durable is it, and how good is the quality. When selecting your own kitchen inventory I advise the same, if you can not see yourself using it on a daily or weekly basis, it may not be worth your time and money. I have selected my top 5 favorite small appliances that I have used both in my professional and personal kitchen.

Standing Mixer: The Ultimate Multi-Tasker

This innovative contraption has the versatility of replacing a number of things: hand held mixer, ice cream maker, pasta machine, meat grinder, juicer, and most importantly your priceless two hands. The price for a standing mixer, depending on the brand, can begin at $200.00 and up. The basic models come with the paddle, dough hook, and whisk attachments. When you start looking at all the models and makes, if you are interested in additional attachments make sure the model is designed for it, some are not. They also vary in sizes, ranging from a 3 quart bowl size up to 7 quarts, it all depends on your inner Martha, on which size best fits your needs. You can find used models and maybe even score some attachments, though you do miss out on the warranty that comes with a new one.

Food Processor: The slicer and dicer.

For those whose knife skills are not quite mastered, this is another great multi-tasker for your kitchen. It can slice, dice, chop, make small batches of dough's, shred cheese and veggies, crush ice, and even whip cream! Depending on the size and brand, food processors can set you back a couple of hundred bucks, there are some starting around forty dollars although these are usually not as durable and may not be as versatile.

Immersion blender: A hand's best friend

This gadget is great for those who have limited counter space and want the attributes of a standing blender but not the clean up or space required. In professional kitchens these babies can stand 3 feet tall and have the power to emulsify 30 gallons of liquid at time, believe me I know. For residential standards the wand can range between 5 to 7 inches long, and can set your wallet back from 49.99 to 189.99 just depending on the brand. Some models can offer additional attachments, like a whisk for those who have no need to fuss with a hand held whisk or suffer from arthritis or carpal tunnel and need assistance with common daily tasks. Cleaning your immersion blender only requires a thorough rinse of the wand under hot water. So whether you are blending your favorite morning smoothie or want to whip up some scrambled eggs this little can do gadget really comes in hand-y.

Spice Grinder: Savor the Flavor

Also known as a coffee grinder, these handy little gems take the place of a mortar and pestle. A spice grinder can save time and money when it comes to your spice rack, for purchasing whole spices can be a lot more economical plus there is no comparison of freshly ground spices. I enjoy making my own spice rubs and herbal blends with this affordable devise as well as coffee blends. You can find a spice/coffee grinder at any major department store and at 10.00 bucks how can you not invest in one of these? I have used a variety of brands and all are pretty much the same as far as durability goes, and I prefer the more simple models.

Electric Can Opener: Need for Ease

Now for some this maybe a petty necessity to own, although for myself I find this a vital commodity among my personal kitchen needs. I am the type of cook who has at least 5 things going all at once and need both of my hands more times than not. I do not want to fiddle with a hand held can opener where most times I have a hard enough time matching up the blade with the can and end up spraining a wrist, sad but true. The price can range from as low as 9.95 for a basic model and can cost as much as 589.00 dollars, for our residential home users the 9.95 basic one is just fine.

Do Brand Names Matter?

In my personal opinion they do, and for good reasons. Ever heard the term you get what you pay for? Well this does apply when investing in any type of kitchen appliance and if you plan on utilizing your purchase to it's up most potential, quality is a must, and so is the warranty provided. Though definitely "shop" around what may work for one, may not for another. If you are not quite sure how much you want to commit to a brand new appliance, definitely look for a used model and try it out. If you decide the appliance does not fit into your kitchen scheme, not much is lost and you can add it to your next garage sale, no hard feelings.

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Free Kindle Ebook for Healthy Smoothies

2013-08-07T07:31:00.002-07:00

FREE ~ FREE ~ FREE!!

I am offering my kindle ebook for healthy smoothies for free on 08/10 to 08/11. It has 50 unique recipes for vegans and vegetarian diets. For those of you who see these two words and think "ick" just take a look at the recipes. They are tasty and cow's milk can be substituted for sure!

Free Smoothie Book

The recipes are designed to detox the body, lose weight, and are great as meal supplements. Crazy ingredients that are married to make one mean, great tasting smoothie.

There is a mocktail chapter that is perfect for entertaining!!!

Again the free book goes live on 08/10 and is free till midnight of the 11th

A two day free for all!

Marinade Recipes For Beef

2012-02-26T09:11:00.000-08:00

Marinades recipes for beef are a simple way to add incredible flavor to any cut of beef. Cheap cuts of steak that are going to be grilled, benefit the most from a marinade. The components of a marinade usually involve some kind of acidity, which in turn breaks down the muscle creating a more tender and flavorful end product.

There are basically 4 parts to a marinade recipe: Acid based liquid, salt, pepper, and oil. Other ingredients can consist of fresh herbs, spices, honey, and mustard, which will add another element of depth to the meat.

When marinating beef, the usually sitting time is between 4 to 24 hours, depending on the cut and your personal time frame. I like to plan ahead and allow the beef to sit in the marinade over night then let the meat come to room temperature before cooking. When the beef is at room temperature, it will cook more consistently to the end desired internal temp; medium rare etc. Another factor to think about when cooking beef is to allow ample resting time after it has been cooked, I suggest at least 15 minutes resting time. This will allow the juices to be redistributed back into the piece of meat as well as finish the cooking time without over cooking it. On the norm any type of meat or any dish will continue to cook even after it is removed from its cooking element.

Easy Beef Marinade:

For every pound of beef

1/3 Cup Balsamic vinegar
1/3 Cup Red wine, use what you would drink
Kosher salt
Fresh ground pepper
1/4 Cup Extra virgin olive oil
3 sprigs fresh rosemary, minced
2 Tbs. Brown sugar

Generously sprinkle the beef with salt and pepper.
Combine the remaining ingredients in a mixing bowl and whisk till the sugar is dissolved.
Pour the marinade into a large zip lock bag, add beef, and let it sit in the fridge over night.
Take the meat out of the marinade and allow it to sit at room temp. for about an hour.
Prepare your grill
Grill your meat to your desire and allow it to rest for 15 minutes.

This is the final product that has rested for 15 minutes and as you can see the meat is a perfect medium rare. Yum! The sugar in the marinade creates a nice caramelized crust which in turn seals in the other flavors of the marinade.

Here is a great video that guides you step by step to grilling the perfect piece of meat!

Man Tested Recipes | Meat and Marinades

This gives you over 120 recipes that are man approved for marinade recipes for beef and other favorite meats.

Mojo Marinade Recipe

Learn how this all time favorite marinade will enhance any piece of beef.

http://www.marinade.com/

I think the web address says it all!

The 101 Of Marinades

This is a great article about the basics of marinade recipes for beef, along with how to make incredible rubs, and grilling techniques.

How To Grill Perfection

About.com expert explains how to grill perfection.

One stop for your grilling recipes for meat.

With over 100 recipes, techniques you are bound to find a great marinade recipe for beef and how to do it perfect every time.

In the end, marinade recipes for beef are a simple and fast way to not only enhance the flavor, but also tenderize tougher cuts of beef. You don't have to break the food budget to enjoy perfectly prepared or grilled steak, just follow a few basic guidelines and you are on your way to a great meal.

Bone In Chicken Breast | Baked Chicken Breasts Recipes With Bone In

2011-12-28T12:48:00.000-08:00

Yummy bone in chicken breast slowly roasted in the oven!

Recipe for Rosemary-Citrus Marinade:

This is an easy recipe for poultry, fish, and even meat and pork. Fresh herbs work best for their natural oils infuse the marinade.

Makes 2 cups for 8 large breasts

Ingredients:

1 cup extra virgin olive oil
2 large lemons, zest and juice
1 large orange, zest and juice
1/3 cup balsamic vinegar
2 Tablespoons Dijon mustard
8 garlic clove, roughly chopped
1 (2 oz.) package fresh rosemary, roughly chopped, stems included
2 teaspoons kosher salt
1 1/2 teaspoons fresh cracked black pepper

Directions:

Place all of the ingredients in either a food processor or food blend and blend on high for 2 to 3 minutes, or until fairly smooth. Pour into a large heavy duty Zip lock bag.
Place the chicken on a cutting board and use the tines of a fork to prick all over the meat. Transfer to the Zip lock bag and place in the fridge for at least 4 hours, or overnight.
After the chicken has marinated, you can either roast the breasts in a heated 375 F. oven or fir up the grill and cook over direct heat.

Collection of Best Recipes For Poultry

There is nothing like a juicy flavorful baked chicken breast bone in, not to mention a healthier alternative to other proteins. While bone in chicken breasts may take a little longer to prepare the added flavor from the bone is hard to beat.

The cost of bone in chicken breast is cheaper by the pound and expect to have the skin still on. If you prefer no skin it is very simple to remove although I prefer some natural fat basting over the meats while it is baking in the oven.

If you are on a budget, then buying a whole chicken can be the cheaper way to go. You can create 6 to 8 pieces of meat, including the boob. In this video a butcher shows us how they do it-quickly. It is pretty easy to do once you get the hang of it and don't mind the slimy raw meat.

My only advise to debone a whole chicken is to have a steady hand and one hell of a sharp 8" to 10" chef knife. You can freeze the other pieces for a later use, or roast them and make shredded meat and a tasty broth.

How to Debone a Whole Chicken

There are a plethora of recipes for bone in chicken breast, baked, roasted, boiled, and grilled here are some of my favorite recipes all in one place to save you time.

Top 20 All Recipes Chicken Breast Recipes

Food Network All Time Best Chicken Breast Recipes

Simply Recipes Chicken Breast Recipes

10 Quick and Tasty Chicken Breast Recipes

"Airline" breasts are a popular menu item found in restaurants. This video shows you how to cut your own for a great plate presentation.

How To Make The Best Cupcake Recipes

2011-12-04T18:09:00.001-08:00

Homemade White Chocolate Cupcakes

There is nothing like baking homemade cupcakes, they are quick and easy and cupcakes are a huge hit with kids not to mention the new thing with wedding cakes and special occasions. You may have even seen a cupcake bakery pop up in your neighborhood in the past couple of years offering gourmet cupcakes that are deemed to be the best tasting and most innovative.

How To Make The Best Homemade Cupcakes

Baking cupcakes should not be a feared task, for they are really easy to make as well as easy on the budget as well as the waistline. Well if just eat one that is. The main factor for making cupcakes is the ingredients and how they are incorporated with each other. Recipes for homemade cupcakes are by the thousands though if you know the key ingredients that make the best cupcakes, you can let your imagination run wild with the kinds of cupcakes to make at home. My two favorite cupcake recipes are lemon scented cupcakes with a lemon raspberry glaze and double fudge chocolate cupcakes with el diablo frosting.

The title of these homemade cupcakes sound gourmet but let me assure you they are quick and easy to make and are a huge hit. Before I share my secret cupcake recipes, let me give you some tips to making cupcakes quick and easy.

First when cooking or preparing any dish it is always a great time saver to gather all your ingredients, measure them out, and place in the order of direction. This will help clean up as well as help you not leave out any ingredients the recipe calls for. I am a huge violator in regards to this, I can not tell you how many times I have trashed my kitchen when I am incorporating ingredients and discover I have failed to read the directions or ingredients.

Lemon Cupcakes
(Makes 12 cupcakes)

1 1/2 sticks unsalted butter, room temperature
1 1/2 cups powdered sugar, sifted
3 tsp. lemon zest
2 each large eggs
1 1/4 cups all purpose flour
1/4 cup buttermilk
2 Tbs. lemon juice

Preheat oven to 350 F. Line regular size cupcake tin with cupcake liners and set aside.
Using standing mixer or electric mixer, beat butter, sugar, and lemon zest until pale and fluffy.
Add eggs one at a time, beating each in well after adding.
Add half of the flour, then buttermilk and lemon juice, then remaining flour, blending well after each addition.
Divide cupcake batter evenly among the cupcake tin and bake until a wooden toothpick comes out clean, about 22 minutes.
Cool cupcakes completely before frosting.

Lemon-Raspberry Glaze

1 1/2 cups powdered sugar, sifted
2 Tbs. lemon juice
1 tsp. lemon zest
3 Tbs. seedless raspberry jam
Fresh raspberries, if in season

Heat up raspberry jam in microwave for about 45 seconds, set aside
Whisk together sugar, lemon juice, lemon zest and slowly add cooled raspberry jam.
Drop a dollop over the cooled cupcakes and garnish with fresh raspberries.

Double Fudge Chocolate CupcakesMake 12 cupcakes

2 sticks unsalted butter, room temperature
1 1/2 cups powdered sugar, sifted
1 tsp. vanilla extract
2 each large eggs
1/2 cup dutch cocoa powder, sifted
1 1/2 cup all purpose flour
1/4 cup buttermilk
2/3 cup mini semi sweet chocolate chips
4 oz. bittersweet chocolate, melted

Preheat oven to 350 F. Line regular size cupcake tins and set aside.
Using standing mixer or an electric mixer, beat butter and sugar until light and fluffy.
Add eggs one at a time, then vanilla, mix till fully incorporated.
Alternate the next three ingredients, ending in flour: Half cocoa, half flour, half buttermilk then rest of cocoa, rest of buttermilk, and rest of flour.
Next slowly add the melted chocolate, and stir in the chocolate chips.
Divide the batter equally into cake tins and bake for about 24 minutes, checking with a wooden toothpick.
Remove from tins and cool completely before frosting.

El Diablo Butter Cream Chocolate Frosting
I like to add some heat to this classic frosting, it adds some heat which brings out the true flavors of the rich chocolate cupcakes.

2 sticks unsalted butter, room temperature
1 1/2 cups powdered sugar, sifted
3/4 cups dutch cocoa powder sifted
1/2 tsp. vanilla extract
1 tsp. cayenne pepper
Cocoa beans for garnish

Beat butter till light and fluffy, add vanilla extract and cayenne pepper.
Slowly add powdered sugar and cocoa powder.
You may need to chill the frosting for 15 minutes to stiffen.
If you have a pastry bag you can pipe the frosting, or just spoon on cupcakes and garnish with cocoa beans.

Cupcake Supplies Online
Here is a link that has a ton of cupcake supplies like liners you see in the picture, and a ton of other baking needs.

Secrets To Cooking Resturant Recipes At Home E Cookbook

2011-12-02T07:55:00.001-08:00

Is there a favorite restaurant recipe you want to know the secrets to making at home but just can't seem to figure out how or what is in the dish? Even though you may ask for the recipe from your restaurant, chances are they will not give you all the ingredients, especially the secret ingredient that makes you come back to the restaurant.

Believe me I know, I work in the restaurant business. If we gave all the key secret ingredients to our restaurant recipes, it is very possible we would lose some of your business.

There is a website that offers the "top secret" recipes from your favorite places to eat although over the recent years it now requires a monthly membership and the recipes offered are from places I have never eaten as well as no pictures or printer friendly recipes if I am on the go. I like to get in and get out when I am needing a recipe and want pictures as well as detailed instructions, especially if I am "copying" a restaurant recipe. I have used this website's recipes yet still fell a little short of the precise flavorings.

So, here is an e cookbook that gives you not only the secrets to the restaurant recipes but pictures, printer friendly pages, as well as a lifetime membership you can access anywhere, even on your phone!

You actually get over 100 e cookbooks to look through and all are well Awesome!! When I first got the e cookbook, I literally spent three days just looking at all the recipes, and the secret recipes from restaurants like Red Lobster, Olive Garden, and T.G.I.F. mirror the flavors of popular entrees at the fraction of the cost if you dined out at them.

Since money is tight this year for the holidays and I hate, I mean really hate shopping, I went ahead and got my family this secret restaurant e cookbook, it is less than 20 bucks and I can just send it to them on Christmas day, so I don't have spend money on gift wrap.

So if you have a foodie on your shopping list this year and have no idea what to get them, or you want to gift yourself and become the popular place to eat, you should really check out the e cookbook. They offer bonus cookbooks for free and have a solid money back guarantee, though for less than 20 bucks and over 100 cookbooks with thousands of tested recipes, it is pretty hard to give up!

Secret Restaurant Recipes E Cookbook
Click Here!

Holiday Rack Of Lamb Recipe

2011-11-29T07:20:00.001-08:00

I love cooking during the holidays, the bountiful love of labor toward feeding the masses, while preparing one of a kind recipes like rack of lamb. Lamb has a distinct flavor which you love or hate, personally I challenge the people who dislike lamb to try this holiday rack of lamb recipe.

It is best to plan ahead when wanting to prepare this dish, for the secret to the incredible flavor is in the over night marination!

Holiday Rack Of Lamb Recipe:

(Herb Crusted Rack of Lamb)Serves 4

1 750ml bottle of Merlot, pick a wine that you would drink, not a cooking wine
3 french lamb racks (about 8 ribs each equaling 1 1/2lbs each, trimmed of excess fat)
1 1/2 Cups fine fresh bread crumbs
3 Tbs finely chopped parsley
1/2 Tbs each of finely chopped rosemary and sage
3 Tbs grainy mustard
1 Tbs. honey
1 Tbs. melted unsalted butter
Kosher salt and fresh ground pepper
Olive oil

The day before pour entire bottle of Merlot over racks of lamb and marinate 24 hours.
Pull lamb out and bring to room temperature about 2 hours.

Mix together the bread crumbs and finely chopped herbs

Mix together the mustard, honey, and melted butter.

Preheat oven to 400 F.

Generously sprinkle racks with salt and pepper.

In a large heavy bottomed frying pan swirl oil around about three times
over medium high heat.

Sear the fatty side of lamb till deep golden brown and set in baking dish

Spread mustard mixture over racks of lamb then firmly pack bread crumb mixture on top.

Roast lamb for about 15 to 20 minutes for medium rare (130 degrees) and allow to rest for about 10 minutes before slicing.

Other Recipe Ideas For Lamb Chops

Epicurious Recipe For Lamb

The Best of Allrecipes Lamb Rack

Cuban Inspired Rice Stuffing For Thanksgiving

2011-11-21T09:12:00.001-08:00

I have been thinking a lot about what to stuff my bird with this year. I usually make my own bread, then add some kind of protein, usually from the sausage arena then sneak in some healthy ingredients as well as fresh herbs and spices. I will pick a cuisine like Italian and base my additive ingredients to my home made bread, or skip the bread and use polenta just to push that extra umph of flavor.
Last year I based my stuffing on the Italian cuisine and added sweet sausage, sun dried tomatoes, fresh oregano and basil, chili flakes, and reduced Chianti wine with some demi glaze. Needless to say it was a dish that stood on its own and offered a great left over alternative as well as boosted the roasted poultry flavor. Now don't get me wrong the traditional stuffing with celery, onions, dried herbs, stock is just as yummy though surrounding myself in the culinary arts for so long, I can't help myself to think outside of the box.
So this year I have tested and re-tested a different kind of stuffing that is rice based and offers an explosion of fusion between an American holiday and the flavors of Cuban/Latin descent. If you are looking for something new and innovative for a thanksgiving side here is a recipe that I am sure will be a hit.

Cuban Inspired Rice Stuffing
makes about 4 cups

1 Cup long grain white rice, not instant
3 Tbs. canola oil
1lb. beef or pork chorizo sausage
1 medium white onion, fine diced
2 each large garlic cloves, minced
2 celery ribs, minced
4 oz can tomato sauce
2 C. low sodium broth, chicken or beef
2 tsp. jalapeno or habanero, minced
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground cinnamon
1/4 cup golden raisins, soaked in dark rum (2oz)
Fresh cilantro sprigs, hand torn
Zest and juice of 2 oranges
Lime wedges

*If you do not like a lot of spice you can just use 1 tsp. of one of the peppers.
*For the golden raisins you can soak in water if you want, or light rum what ever is on hand.

In a large frying pan over medium high heat add the chorizo and cook till sausage is broken down about 6 minutes. Remove from pan and set aside.
Do not wipe out pan, add the oil, onion, celery, pepper, and garlic and saute till veggies are tender about 6 minutes, add rice and toast till golden brown about 8 minutes.
Add spices and let cook for 2 minutes, then add tomato sauce, raisins, orange zest and juice, along with the chicken broth. Reduce heat and cover with airtight lid and simmer on low for about 30-35 minutes till the majority of liquid is absorbed.
Carefully lift lid and check for seasoning, you will discover that salt or pepper is unlikely needed due to the chorizo and hot pepper.
If you are stuffing your turkey then you would add the cilantro sprigs and stuff your bird. The rice mixture will seem a little loose but this will help it from not drying out and resulting in a clumped mixture.
If you are serving the rice along side the turkey just reduce the heat to warm and cover with the lid and let sit for about 15 minutes.
When you serve the Cuban rice stuffing place a lime wedge for squeezing over the dish, this "wakes" up the flavors and eased the spice.

I hope you enjoy this dish as one of your Thanksgiving sides as well as a year long option for a creative rice dish.

The Caveman Diet

2011-11-20T10:23:00.001-08:00

The caveman diet or also known as paleolithic diet is is all about natural foods to help achieve great health and a perfect physique. The human body evolved for more than 2 million years with the food found in nature: game meat, fish, vegetables, wild fruits, eggs and nuts. The human race was thriving on this diet high in animal fat and proteins and low in carbohydrates, but things changed when we introduced unnatural foods to our bodies.

It's called the caveman or paleo diet because it includes the food that were available to us for most of our evolution during the paleolithic era, starting about 2.5 millions of years ago. The idea is that our genes and physiology evolved through the process of natural selection and are most adapted to be nourished with the food that we evolved around.

On the opposite side, some of the foods that we started eating in large quantity since the beginning of the agricultural revolution about 10,000 years ago are completely alien to our genes and metabolism and wreak havoc in our body, often causing what we call the metabolic syndrome or diseases of civilization. That includes obesity, type 2 diabetes, hypertension, heart disease, auto-immune diseases, osteoporosis, Alzheimer’s and a host of other conditions that were unknown to our ancestors while plaguing us today.

The Paleo diet plan and lifestyle is not just based on imitating what our ancestors did, but also on real non-biased science and evidence. The habits of our healthy ancestors give us a good framework to study deeper and to try and find what our food really does to our bodies and how to live the longest and most vibrant lives.

The cookbook provides easy, simple, and quick meals that do not require an intense sense of culinary knowledge or your time. If fact the cheaper cuts of beef and pork are recommended for their animal fat and immense amount of protein. What I like best about this diet or caveman sense of eating is that there are not a lot of restrictions and the cookbook provides great alternatives and ideas for the suggested foods to avoid.

I have been trying out various recipes and menus that the cookbook provides and I have to say my body has been responding pretty well and if like to eat a high protein diet, but desire the knowledge how this type of diet works this is a great extensive cookbook to own.

Quick And Easy Holiday Cookie Recipes

2011-11-20T10:19:00.001-08:00

Tis the season to bake cookies, though for some it is not a favorite activity but in these hard financial times it is a quick and easy way to spread the holiday cheer, if you have the right recipe. Some proclaim they can not bake worth a dime and fear their ovens, no worries, here are two holiday cookie recipes that are quick and easy and do not require a lot of time or effort.

Chocolate Dipped Shortbread Cookies

2 Cups All purpose Flour
1/4 tsp salt
2 sticks unsalted butter, at room temperature
1/2 Cup powdered sugar
1 tsp. vanilla extract

7 oz bittersweet chocolate, chopped

Sift powdered sugar, set aside.
Sift flour and salt, set aside
**I recommend placing each on a piece of parchment paper for easy application
In a mixing bowl, beat butter till light and fluffy then slowly add sugar and mix for 3 minutes.
Add vanilla extract mix 1 minute
Slowly add flour and salt mixture just till incorporated.
Shape into a flat disk and chill for one hour.

Preheat oven to 350 F.
On a lightly floured surface roll out cookie dough to a 1/4 inch rectangle. I use a pasta cutter, but a knife will do just fine for cutting the cookies into your desired size of rectangles. (See picture)

Place cut cookies on non stick baking sheets and cool in fridge for about 15 minutes.
** You want to keep the butter firm
Place cookies in the oven and bake till light golden brown,
Meanwhile place chopped chocolate in bowl and set over a simmering pot of water, this will gently melt the chocolate and not burn. about 8 minutes.
Cool the cookies on rack about 20 minutes

Now you can dip the cookies into the melted chocolate and place on parchment paper to set up the chocolate.

**Depending on the size you cut the cookies this can make 20+ cookies.

No Bake Chocolate Peanut Butter Cookies

2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal

In a heavy saucepan bring to boil the sugar, cocoa, milk, butter.
Then add peanut butter, vanilla, and oatmeal.
Stir ingredients quickly and remove from heat.

On a piece of parchment paper drop desired size cookie and cool.
**I like to use a small scoop for quick and easy cookies.

These quick and easy cookie recipes will surely be a hit at your holiday gathering or for Santa!

Roasted Green Beans Recpie for Thanksgiving

2011-11-18T07:54:00.001-08:00

If you are in charge of bringing a side dish to your Thanksgiving gathering this year and want an easy and tasty creation that will have everyone buzzing I highly suggest this roasted green bean recipe for your Thanksgiving feast. Unlike the usual canned green bean dish with the fried onions and mushroom soup, ( not that this isn't good) , this roasted green bean side dish provides a fresh clean taste that won't make you feel heavy as well as ease your joints in the process. This is a great dish that can be served year round although it has become a regular for my Thanksgiving meal. This recipe is designed to serve 4-6 as a side dish so you can increase the amount if needed.

Roasted Green Beans with Shiitake Mushrooms

1 lb fresh green beans, halved
6 oz fresh shiitake mushrooms, you can sub cremini , thinly sliced
2 large shallots, thinly sliced
2 large garlic cloves, cushed
3 Tbs. balsamic vinegar
Extra Virgin Olive Oil
Kosher Salt and Fresh ground black pepper

Preheat oven to 325 F. Toss together beans, mushrooms, shallots, garlic cloves, vinegar, and season with salt and pepper, drizzle olive oil over bean mixture just enough to coat. Place in baking dish and bake for about 12 -15 minutes, shaking dish about half way through baking time. I prefer my green beans to have a crunchy texture, but if prefer for softer beans bake longer. If you are bringing this side dish to your Thanksgiving location you can prep the dish and bake at the feast location, (provided there is oven space.)

Lasagna Recipes

2011-11-18T07:47:00.001-08:00

A Great Lasagna Site

I love lasagna!! And while I was surfing around foodforums.com I came across a fellow member with a site solely dedicated to lasagna recipes. Not frills no nonsense just cool and easy versatile recipes for all your lasagna needs. I just tried the chicken lasagna recipe and it was spot on in flavor, texture, and visually appealing as well as easy to serve, no runny mess, just perfect squares that show cased all the ingredients! The site is complete with great photos to help along the way, which I think is key to a great recipe!
So if you are looking for dinner ideas for the weekend or want a stellar fool proof lasagna recipe I urge you to check out http://lasagnarecipes.org.uk/ !!

A Blog For A Greener Tomorrow

2011-11-18T07:34:00.001-08:00

I recently came across a cool blog that shares ways to live a greener way of life. These are simple little things that do not require much effort but do challenge our daily way of life. Like breaking out that bike instead of the usual commute of your automobile and with the gas prices right now I totally agree. If every one elected to travel without the use of gasoline at least once a week, we would considerably lower the toxic fuel emissions while sending a message across seas, We don't need you.
Another favorite blog post was about the importance of compost. This is huge. Imagine creating a rich soil exploding in organic nutrients that you made yourself? I stand by this method for recycling all my veggie scraps, yard clippings, even egg shells.
http://ourtinyearth.wordpress.com/ is a great site to learn about living greener, I particularly love the easy links to other sites with great cooking info. So if you are looking for a cool site as well as links to awesome food pics and recipes that are out of this world check it out!!

http://ourtinyearth.wordpress.com/

Tips For Roasting Whole Chicken

2011-11-16T16:34:00.001-08:00

If you want to save a few bucks and have some killer leftovers then roasting a whole chicken is your best bet. Not only will you have meal options for the rest of the week, but they will be low in fat and full of flavor, if you know how to roast a whole chicken.   There is really nothing to it, just a few simple steps of precaution and preparation and your on your way.
First tip is to buy organic, which may not be the best deal for your dollar it will be the best meat you can buy at retail, or if you want you can go to a local farm and "do it yourself". So let's just go with the first option. I recommend to always rinsing your chicken first to clean off the raw juice it sits in and be sure to check for the giblets in the cavity and give that a good rinse as well. The recipe here is just a simple one, it is the procedure that I would the emphasis to be directed. So for your recipe ingredients all you will need is Kosher salt, fresh ground pepper, fresh lemons, butter, and Dijon mustard.
Okay so your whole chicken is rinsed off, so make sure you dry the skin thoroughly both inside and outside of the bird. While preheating your oven to 425 F, generously salt and pepper the whole chicken all over the exterior and inside the cavity, tuck the wings under the body of the bird and make sure you have the breasts facing up. If you have butcher twine handy, tie the legs together, if you do not no worries, I have roasted whole chickens without trussing the legs it will be just fine.
Place your whole chicken in a baking dish and set in the middle rack, bake at 425 for about 20-25 minutes, then drop the temp down to 325 F and continue roasting for 20 minutes per pound, or till your internal temp reaches 155 F.   At this point pull your whole chicken from the oven and loosely cover with tin foil and let rest for about 20 minutes.
Half the lemons and squeeze over bird, just enough to lightly coat the skin, you don't want to sog out that crisp skin, carve your bird into desired servings and with each piece spread a small pat of butter on to the piece, add a dollop of Dijon mustard to the plate to dip the chicken in, and serve with your favorite sides. That's all to it!

For more info on roasting poultry and whole chicken recipe ideas

More Cranberry Recipes

2011-11-13T18:04:00.001-08:00

As I wrote the first article about cranberry recipes I began to think of all the recipes I have created both for food and drinks, and with the holidays approaching I couldn't stop myself to add some more. Theses recipes with cranberries are a bit out of the box and will test your palette's threshold, which does not mean I am going to be sharing my recipe for sweetbreads and cranberry demi glaze, although very delectable not many like sweetbreads and they can be challenging to find.
Salads are a great source for adding the sweet, tart, and chewy flavor and texture of cranberries. I like to use dried cranberries when making salads because they are readily available year round. I suggest to buy the cranberries in bulk if you can find them, they will be much cheaper. Here is a list of great combinations that are great with dried cranberries, you can mix them up or follow as suggested.

Spinach Salad
serves 4 as starters

2 bunches of fresh spinach
4oz toasted walnuts*
4oz dried cranberries
2oz feta cheese crumbled
2oz fresh basil, torn
4oz blanched green beans, cut into 1 inch pieces
2 each mango, diced
Dijon Vinaigrette (recipe follows)

*When you toast the walnuts toss them with a little bit of brown sugar, cayenne, and salt right out of the oven and cool completely.

Dijon Vinaigrette

1/3 Cup Dijon mustard
2Tbs honey
1tps. minced fresh thyme
1/2 Cup Champagne vinegar
1/2 Cup Extra Virgin Olive Oil
1 Cup canola oil, maybe less
Kosher salt and fresh ground pepper to taste

In a bowl combine mustard through olive oil, while whisking slowly add canola till vinaigrette comes together and season with salt and pepper, if the vinaigrette is too pungent just add a little canola to taste.

Salad Variations

pine nuts/pecans
watercress/arugula
oranges/strawberries
chervil/chives
smoked Gorgonzola/Cambazola/

The possibilities are really endless, when I compose a salad I always choose a fruit, nuts, fresh herbs, this provides a crunch, sweet, and savory salad.

Cranberry Splash Martini
serves 1

2 oz Blue Bombay Sapphire Gin
2oz tonic
2oz cranberry juice
Fresh mint
Squeeze of lime
Champagne

In shaker with ice add gin, cranberry juice, tonic, lime, and mint, shake vigorously and pour in chilled martini glass float with champagne. If fresh cranberries are available toss some in the freezer and add to martini, or use as ice cubes and pour in a highball glass.

Roasted Cranberries
Serves 4 as a side

1 package fresh cranberries
1/2 lb. shallots, thinly sliced
Fresh thyme sprigs
Olive oil
2 Tbs Balsamic vinegar
Kosher salt and fresh ground pepper to taste

Toss all ingredients together and place in a baking dish and roast in oven at 350 degrees Fahrenheit for about 15 minutes or until cranberries begin to pop. Taste for seasoning and serve along side meal

I love this side dish because of its versatility. It goes great pork, chicken, steak, and even salmon and halibut.

So whether you are planning a holiday dinner or would like to mix things up a bit with the versatility of this sweet and tart fruit I hope you try these favorites and enjoy!!

Book Review of Kitchen Confidential by Anthony Bourdain

2011-11-12T09:16:00.001-08:00

If you consider yourself a true blooded foodie, or work in the culinary arts industry chances are you have came across the name Anthony Bourdain, and if you haven't then it is time to get your head out of your ass. Kitchen Confidential written by Anthony Bourdain takes the reader on a crazy ride of how this raw talented chef came to be. What I admire the most about Kitchen Confidential and Anthony Bourdain is there is not candy coating the truths behind his success or his dark side on his personal demons. In fact throughout the book, the reader is drawn in by Anthony Bourdains trials and errors in life, learning the hard way, all the way, and you will no doubt drop your jaw a few times by his bar none attitude. The guy tells it like he sees it, yet he has done this throughout his career well before the public gave a shit about what he thought. This is not the only reason why I dig this book, as a chef I silently nod and laugh out loud simultaneously at Mr. Bourdain's hard knocked adventures both in and out of the kitchen, for I can share the same incidences. I think if one wants to realize how hard this profession is to succeed in and understand that no pussies are allowed in this industry, I definitely suggest that you read Kitchen Confidential by Anthony Bourdain, even if you not a foodie, you are still in for a crazy read.

As for some who feel this guy is a sell out because he chose to appear on TV, well let me ask you this, how many people do you now that would eat pig snout encrusted with fecal bacteria? I can name about 20 other chef's or that there the likes of that have "sold out". I strongly doubt Anthony Bourdain is going to put his mug shot on box of Ritz anytime soon