Balsamic Chicken with Spring Vegetables CrockPot Recipe

The Ingredients.

--4-6 boneless skinless frozen chicken thighs

--1 whole head of garlic

--2 zucchinis

--2 yellow squash

--1 orange bell pepper

--1 yellow bell pepper

--1 red onion

--1/4 cup balsamic vinegar

--2 t Worcestershire sauce

--salt and pepper

The Directions.

salt and pepper your chicken pieces. Mine were still frozen, so a lot of it fell off, so I had to just dump it on top.

put the chicken into the crock.

Wash and cut all your vegetables and put into a mixing bowl. Peel the head of garlic, but keep the cloves intact.

toss the vegetables with balsamic vinegar and Worcestershire sauce.

pour the vegetables on top of the meat.

cover and cook on low for 6-8 hours.

I cooked this for 8, and then clicked it over to warm for another hour.

We ate this on top of quinoa.

Slow Cooker Chicken and Dumplings

Ingredients:

4 skinless, boneless chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream

of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions:

1.	Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2.	Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Slow-Cooker Chicken Tortilla Soup

Ingredients:

1 pound shredded, cooked chicken 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 2 cups water 1 (14.5 ounce) can chicken broth

1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper 1 bay leaf 1 (10 ounce) package frozen corn 1 tablespoon chopped cilantro 7 corn tortillas vegetable oil

Directions:

1.	Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2.	Preheat oven to 400 degrees F (200 degrees C).
3.	Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4.	Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. Garnish with grated Cheddar, avocadoes, and a splash of fresh lime juice."

Chocolate Kahlua Cake

• 1 box chocolate cake mix (without pudding)
• 1 box (3.75-ounce) chocolate pudding mix
• 2 cups sour cream
• 4 eggs
• 3/4 cup vegetable oil
• 1/3 cup Kahlua
• 1 (6-ounce) package chocolate chips
• 
  
• Kahlua Glaze:
• 
  
• 1 cup powdered sugar
• 4 Tablespoons Kahlua

Instructions

1. Put everything in the bowl except for the chocolate chips.
2. Mix for a few minutes until it is well combined.
3. Fold in the chocolate chips. I had a few half empty chocolate chip packages laying around, so I used a mixture of milk and semi-sweet chips.
4. Put the batter in a greased Bundt pan.
5. Bake in a preheated 350 degree oven for 1 hour.
6. Cool in the pan for 10 minutes. Then turn out onto a cooling rack and cool completely.
7. Start the glaze.
8. Whisk together the powdered sugar and Kahlua until smooth.
9. Pour the glaze over the top of the cake.

Slow Cooker Apricot Glazed Pork Tenderloin

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Ingredients

1 (2 pound) pork tenderloin
2 cups baby carrots
1 medium red onion, thickly sliced
1 cup chicken stock
1 (18 ounce) jar apricot preserves
2 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves
Salt and pepper

Directions

Line the bottom of a slow cooker with carrots and onions.

Season pork tenderloin liberally with salt and pepper and place over carrots and onion slices.

In a medium mixing bowl, whisk together stock, preserves, mustard and thyme leaves. Salt and pepper to taste.

Pour glaze mixture over tenderloin. Cover and cook on low for 6 hours, or until tender.

Recipe Courtesy of Paula Deen

Chicken in Garlic White Wine Cream Sauce

Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• ½ cup onions, chopped
• 3 minced garlic cloves
• 5 -6 fresh mushrooms, sliced
• ¼ cup butter
• ¼ cup white wine
• 1 dash Worcestershire sauce
• 1 pint cream ( heavy or light)
• salt and pepper
• 1 teaspoon basil
• 1 teaspoon parsley

Directions

1. Lightly brown both sides of chicken in olive oil.
2. Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.
3. Add wine and Worcestershire sauce and cook an additional 2 minutes.
4. Lower heat and add cream, salt, pepper, basil, and parsley.
5. Too high of heat will cause the cream to curdle.
6. Simmer on low 20-25 minutes until done.

http://www.food.com/recipe/chicken-in-garlic-white-wine-cream-sauce-83828

- add pancetta, leeks diced tomatoes,

Simple Balsamic Vinaigrette

Ingredients

• 1/4 cup balsamic vinegar
• 2 teaspoons dark brown sugar, optional*
• 1 tablespoon chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup olive oil
• Mesclun salad mix or favorite greens, for accompaniment
• Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
• Blue cheese, for garnish

Directions

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.

http://www.foodnetwork.com/recipes/emeril-lagasse/simple-balsamic-vinaigrette-recipe/index.html

Asparagus Quiche

Rated: Submitted By: Michele O'Sullivan Photo By: BUNNYSCOOTLES Prep Time: 25 Minutes Cook Time: 35 Minutes Ready In: 1 Hour Servings: 12

"Breakfast quiche with fresh asparagus, bacon and Swiss cheese."

Ingredients:

1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces 10 slices bacon 2 (8 inch) unbaked pie shells 1 egg white, lightly beaten

4 eggs 1 1/2 cups half-and-half cream 1/4 teaspoon ground nutmeg salt and pepper to taste 2 cups shredded Swiss cheese

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
2.	Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3.	Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
4.	In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
5.	Bake uncovered in preheated oven un

Spaghetti Bolognese

Ingredients

• 1 tablespoon olive oil
• 4 ounces bacon or pancetta, diced
• 1 1/2 cups chopped yellow onions
• 3/4 cup diced carrots
• 3/4 cup diced celery
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 pound ground beef or ground veal
• 1/2 pound pork sausage, removed from the casings, or ground pork
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 (14 1/2-ounce) cans crushed tomatoes and their juice
• 1 (14 1/2-ounce) can tomato sauce
• 1 cup beef or chicken stock or broth
• 2 teaspoons sugar
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 3 tablespoons chopped fresh parsley leaves
• 1 pound spaghetti
• 1 cup freshly grated Parmesan

Directions

In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.

Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.

Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

http://www.foodnetwork.com/recipes/emeril-lagasse/spaghetti-bolognese-recipe/index.html

Macaroni, Hamburger And Tomato Casserole- slow cooker

INGREDIENTS:

2 pounds ground beef
1/2 cup chopped onion
1 clove garlic, minced
2 cans (1 pound size) tomatoes
1 cup tomato juice
1/4 teaspoon salt & pepper
1/2 teaspoon dried oregano
1 teaspoon chili powder, optional
2 cups uncooked elbow macaroni

DIRECTIONS:

Brown meat, onions and garlic in skillet and drain.

Combine tomatoes, tomato juice, and 1-1/2 C water in crock pot. Add drained meat, onions garlic salt and stir in seasonings. Mix well and cook on low 6-8 hours.

Stir in uncooked macaroni and continue cooking 2-3 hours, until macaroni is tender.