RECIPES
RECIPES
BEEF BOURGUIGNON
Serves
3 tablespoons flour | 2 cups red or Burgundy wine |
Kosher salt and pepper | 1 tablespoon tomato paste |
3 pounds beef chuck, cut into | 2 cloves garlic, minced |
3 large carrots, peeled and sliced | 3 sprigs fresh thyme, stemmed |
1 medium onion, sliced | 1 bay leaf |
6 strips cooked bacon, | 1 pound fresh mushrooms,sliced |
cut into | 2 large potatoes,cut into |
CHICKEN CACCIATORE
Serves
1
5 cloves garlic, minced
½cup dry white wine or broth
2 tablespoonscapers
20 pitted Kalamata olives, chopped coarsely
1 bunch fresh parsley or basil, stemmed and coarsely chopped
Cooked pasta
1 |
1.Coat beef in flour seasoned with salt and pepper. Sear beef in a skillet on stovetop (optional).
2.Place meat in
3.Cover and cook on Low for
LEMON HERB ROASTED CHICKEN
1.Place sliced onion in
2.In a bowl, stir tomatoes, salt, pepper, garlic and white wine together. Pour over chicken.
3.Cover and cook on Low for
4.Stir in capers, olives and herbs just before serving.
5.Serve over cooked pasta.
Note: Cooking chicken on the bone versus boneless will increase cook time about 30 minutes to 1 hour.
Serves
½cup onion, chopped
½ teaspoon Kosher salt
2tablespoonsfresh parsley ½ teaspoon dried thyme teaspoon paprika
CHILI
Serves
2 large onions, chopped | 1 |
2 jalapeños,seeded and minced | |
2 green peppers, chopped | 1 tablespooncumin |
1 teaspoon cayenne pepper |
1.Place the onion in the cavity of the chicken and rub the skin with butter. Place chicken in
2.Squeeze lemon juice over chicken and sprinkle with remaining seasonings. Coverand cookon
2 | ½ cup beef broth |
rinsed and drained |
|
1.Add all ingredients to
2.Cover and cook on Low for