Slow Cooker Beef Stroganoff

Prep Time: 10 Minutes Cook Time: 8 Hours Ready In: 8 Hours 10 Minutes Servings: 4

"Stew beef, condensed golden mushroom soup, chopped onion and Worcestershire sauce simmer in a slow cooker. Cream cheese is stirred in just before serving. "

Ingredients:

1 pound cubed beef stew meat 1 (10.75 ounce) can condensed golden mushroom soup 1/2 cup chopped onion

1 tablespoon Worcestershire sauce 1/4 cup water 4 ounces cream cheese

Directions:

1.

In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.

2.

Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving. PERSONAL NOTES:  I increased the amount of meat to 2 lbs and used 2 cans of soup.  This dish needs extra flavoring.  I added some white wine at the end and mushrooms for the last hour.  I would add some extra spices if I made it again.  We still had to salt & pepper it at serving time.  We did increase the noodles too and just mixed it all together so the family could serve themselves.  Pretty simple for a leave & go dinner. http://allrecipes.com/recipe/slow-cooker-beef-stroganoff-i/detail.aspx?event8=1&prop24=SR_Title&e11=slow%20cooker%20beef%20stroganoff&e8=Quick%20Search&event10=1&e7=Recipe

Veal Marsala

Prep Time: 10 min

Cook Time: 20 min

Level: Easy

Serves: 4 servings

Ingredients

• 8 veal cutlets (about 3 ounces each)
• Salt and freshly ground black pepper
• 2 to 3 tablespoons unsalted butter
• 2 to 4 tablespoons olive oil
• 1 large shallot, finely chopped
• 2 to 4 garlic cloves, smashed
• 2 ounces assorted mushrooms, sliced
• 1/2 cup sweet Marsala
• 3/4 cup low-salt chicken broth
• Leaves from 1 fresh rosemary sprig

Directions

Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.

Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.

Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/veal-marsala-recipe/index.html 

Mediterranean Pasta

 

 

Pasta with Tomatoes, Black Olives, Garlic, and Feta Cheese

• FAST
• VEGETARIAN

Ingredients

1. 1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
2. 1/2 cup Kalamata or other black olives, pitted
3. 1/4 pound feta cheese, crumbled
4. 3 tablespoons drained capers
5. 3 tablespoons chopped flat-leaf parsley
6. 1/4 teaspoon salt
7. 1/4 teaspoon fresh-ground black pepper
8. 3/4 pound spaghetti
9. 6 tablespoons olive oil
10. 3 cloves garlic, minced

1. In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
3. Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.

Notes Variations
Spaghetti with Tomatoes, Black Olives, Garlic, and Mozzarella Use 3/4 pound fresh mozzarella cheese, cut into 1/4-inch pieces, in place of the feta.
Spaghetti with Tomatoes, Olives, Garlic, Feta, and Fresh Herbs Use 1/4 cup chopped fresh basil or 3 tablespoons mixed chopped fresh herbs, such as tarragon and chives, in place of the parsley.


http://www.foodandwine.com/recipes/spaghetti-with-tomatoes-black-olives-garlic-and-feta-cheese

Meyer lemon pot de creme

I stole this right off a friend's Facebook page. I haven't tried it yet, but it sounds insanely good. I'm thinking of putting a sugar crust on it like a creme brulee. Will let you know how it turns out.

(from a recipe in Fields of Greens)

8 egg yolks
2 whole eggs
2 1/2 cups heavy cream
1 1/4 cups sugar

1 cup Meyer Lemon juice (about 6-8 lemons)
1 tsp. lemon zest (about one lemon)

Preheat the oven to 325 degrees. Whisk the eggs, yolks and sugar thoroughly, and then whisk in the cream and finally the lemon juice. Strain though a fine wire mesh or cheesecloth (if there's no pulp or seeds in your lemon juice you don't have to do this, but you'll get a more "refined" product), then stir in the lemon zest. Place ramekins (or custard cups) in a larger baking pan, fill with mixture, add water to pan until it's halfway up the sides of the cups, place in oven and bake 45 minutes or until custard is almost set in the center (it will continue to cook after it comes out of the oven).

Beef and Cheese Manicotti

Ingredients
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef (I have used both ground beef and ground turkey.)
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces (I skipped using the butter.)

Directions
Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Yields 6 servings
Recipe courtesy of Giada De Laurentiis

Crockpot Chicken & Dumplings

Prep Time: 10 Minutes Cook Time: 6 Hours

Ready In: 6 Hours 10 Minutes Servings: 8

"Easy, creamy chicken with delicate dumplings made from refrigerator biscuits, slow cooked to comfort food perfection."

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.

 One hour prior to being finished cooking I added some carrots, peas & corn to make it a one pot meal.  I also added poultry seasoning to the chicken when I cooked it along with extra chicken broth to ensure liquid covering the meat.  Never had dumplings before the texture was interesting. Over all pretty good!

http://allrecipes.com/recipe/slow-cooker-chicken-and-dumplings/detail.aspx

Mexican Chicken Casserole

Ingredients

• 1 cup fat-free, less-sodium chicken broth $
• 2 (4.5-ounce) cans chopped green chiles, divided
• 1 3/4 pounds skinned, boned chicken breasts $  (I used a pre-cooked chicken)
• 2 teaspoons olive oil $
• 1 cup chopped onion $
• 1 cup evaporated skim milk $
• 1 cup (4 ounces) shredded Monterey Jack cheese $
• 1/4 cup (2 ounces) tub-style light cream cheese $
• 1 (10-ounce) can enchilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray $
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese $
• 1 ounce tortilla chips, crushed (about 6 chips) $

Preparation

1. Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
2. Preheat oven to 350°.
3. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
4. Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Cooking Light

http://www.myrecipes.com/recipe/mexican-chicken-casserole-10000000223124/ 

Red Velvet Cheesecake

Recipe courtesy Food Network Magazine

Prep Time: 20 min

Inactive Prep Time: --

Cook Time: 1 hr 40 min

Level: Easy

Serves: 10 servings

Ingredients

For the crust:

• 1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
• 5 tablespoons unsalted butter, melted
• 1/3 cup sugar
• Pinch of salt

For the filling:

• 4 8-ounce packages cream cheese, softened
• 1 1/4 cups sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 4 large eggs
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon red food coloring

Directions

Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.

Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.

Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

Photograph by Levi Brown 

http://www.foodnetwork.com/recipes/food-network-kitchens/red-velvet-cheesecake-recipe/index.html?nl=FNW_020612_toprecipe2headline&sni_mid=28075&sni_rid=28075.501.351262