Beef & Broccoli...in a crockpot

--1 lb thin beef (I used rib eye)

--1/4 cup soy sauce (La Choy and Tamari wheat-free are gluten free)

--2 T white wine

--2 T apple cider vinegar

--1 T brown sugar

--2 t sesame oil

--2 cloves smashed and chopped garlic

--1/2 t crushed red pepper flakes

--1 bag thawed broccoli florets (to add later)

The Directions.

--add the liquid to the crockpot

--chop up your garlic, add to mixture

--stir in spices

--slice meat into thin strips

--toss ( I used my hands. it wasn't gross! )in the liquid and spice mixture to coat thoroughly

--cook on low for 6-8 hours, depending on the cut of meat. Thicker pieces will take longer to tenderize. An hour before serving, add entire bag of broccoli, cover and cook on high for another hour or so.

--stir gingerly to coat broccoli

serve over steamed rice.

Sweet & Sour Chicken

Ingredients

• 1/2 cup SMUCKER'S® Low Sugar Apricot Preserves
• 1 tablespoon cider vinegar
• 1 teaspoon garlic salt
• 1 teaspoon powdered ginger
• 2 teaspoons soy sauce, or to taste
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup Crisco® Canola Oil, divided
• 2 medium zucchini, cut into 1/4 inch slices
• 1 pound boneless chicken breasts, cut in 1-inch cubes
• 1/2 pound small mushrooms, sliced
• 1 (6 ounce) package frozen pea pods, thawed
• Hot cooked rice, if desired

Directions

1. Combine SMUCKER'S® preserves, vinegar, garlic salt, ginger, soy sauce and crushed red pepper flakes; stir until well blended. Set aside.
2. Heat 2 tablespoons oil in wok or large skillet until hot. Stir-fry zucchini and mushrooms over medium-high heat until zucchini is crisp-tender. Transfer mixture to a platter.
3. Add remaining oil to wok; cook chicken until tender, stirring often. Add pea pods and cooked zucchini and mushrooms; toss gently to mix well and heat through.
4. Pour apricot sauce over chicken and vegetables; toss gently to mix well and heat through. Serve with rice, if desired. 

 Recipe from Allrecipes.com

 

Rotisserie-Style Crockpot Chicken

--1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)

--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
 

Directions.

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Cheesy Chicken Meatballs

Ingredients

• 1 pound ground chicken
• 2 eggs, lightly beaten
• 1/4 cup light cream cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon dry bread crumbs
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon Italian seasoning
• 1 tablespoon garlic powder
• 1 1/2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon minced garlic
  

Directions

1. Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.
2. Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan.
3. Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutritional Information: 5 Servings

Amount Per Serving  Calories: 237 | Total Fat: 12.2g | Cholesterol: 150mg

Rugelach Pinwheels

Adapted from the Sweet On You Bakery via The Martha Stewart Show

Makes about 50 cookies

Dough
1 package (8 ounces) cream cheese, room temperature
1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
1/4 cup granulated sugar
2 cups sifted bleached all-purpose flour

Filling
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins, chopped
1 cup finely chopped walnuts
1/2 cup apricots preserves, heated and cooled slightly

Topping
1 cup sugar
2 teaspoons ground cinnamon

Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add sugar and continue processing until fully incorporated.
Add flour and pulse just until dough comes together.
Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.

Meanwhile, make filling.
In a medium bowl, mix together granulated and brown sugar, cinnamon, raisins, and walnuts; set aside.

On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick.
Spread a thin layer of preserves over dough; sprinkle with filling mixture.
Roll dough into a log beginning with one of the long sides; wrap in plastic wrap.
Transfer dough log baking sheet.
Repeat process with remaining piece of dough.
Place dough logs in refrigerator; let chill at least 1 hour.

Preheat oven to 350 degrees.
Line baking sheets with parchment paper; set aside.
Mix together the cinnamon and sugar for the topping; set aside.
Slice chilled dough logs crosswise, about 1/4 inch thick.
Toss each cookie in the cinnamon-sugar mixture.
Place cookies 3 inches apart on prepared baking sheets.
Bake until lightly browned, 18 to 20 minutes.
Lift parchment paper from baking sheets and transfer to a wire cooling rack; let cool.

 Recipe from:
Smitten Kitchen

Bakalva

Ingredients

• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup honey

Directions

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Slow Cooked Potato Chowder

This recipe was great but it did not thaw well in the microwave after freezing. The potatoes did not hold up well. I have yet to try just a normal thaw. 

Ingredients

• 5 cups water
• 5 teaspoons chicken bouillon granules
• 8 medium potatoes, cubed
• 2 medium onions, chopped
• 1 medium carrot, thinly sliced
• 1 celery rib, thinly sliced
• 1/4 cup butter, cubed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (12 ounces) evaporated milk
• 1 tablespoon minced fresh parsley

Directions

• In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 5-6 hours or until vegetables are tender. Stir in milk and parsley; heat through. Yield: 12 servings (about 3 quarts).

Nutrition Facts: 1 serving (1 cup) equals 197 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 626 mg sodium, 32 g carbohydrate, 3 g fiber, 5 g protein.