Slow Cooker Carnitas

Carnitas means 'little meats' and is traditionally fried then braised. This recipe is made much easier using the slow cooker but the results are just as tasty. This makes a great filling for tamales, enchiladas, tacos and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns.

Ingredients

• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon crumbled dried oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1 (4 pound) boneless pork shoulder roast
• 2 bay leaves
• 2 cups chicken broth
• 1 Orange (for juicing)

Directions

1. Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth and juice of one orange around the sides of the pork, being careful not to rinse off the spice mixture.
2. Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks.
3. In a skillet lightly brown the meat in small batches.  Add some of the juice to keep it from burning.  (It also cooks down a bit for extra flavor.)

Ginger Veggie Stir-Fry

This is a great recipe that can be tweaked with whatever fresh vegetables you have on hand. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.

Ingredients

• 1 tablespoon cornstarch
• 1 1/2 cloves garlic, crushed
• 2 teaspoons chopped fresh ginger root, divided
• 1/4 cup vegetable oil, divided
• 1 small head broccoli, cut into florets
• 1/2 cup snow peas
• 3/4 cup julienned carrots
• 1/2 cup halved green beans
• 2 tablespoons soy sauce
• 2 1/2 tablespoons water
• 1/4 cup chopped onion
• 1/2 tablespoon salt

Directions

1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Chicken, Asparagus, and Mushroom Skillet

Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta.

Ingredients

• 3 tablespoons butter
• 2 tablespoons olive oil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/8 teaspoon dried oregano
• 1 1/2 cloves garlic, minced
• 1/4 teaspoon salt
• 1 1/2 teaspoons lemon juice
• 1 1/2 teaspoons white cooking wine
• 2 skinless, boneless chicken breast halves, sliced
• 1/2 pound fresh asparagus, trimmed and cut into thirds
• 1 cup sliced fresh mushrooms

Directions

1. Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
2. Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.

Spicy Rapid Roast Chicken

This is the kind of recipe that you just throw together. No need to truss or fuss. Pop it into a very hot oven and it is ready in a hurry.

Ingredients

• 1 (3 pound) whole chicken

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon dried oregano

• 1/4 teaspoon dried basil

• 1/4 teaspoon paprika

• 1/8 teaspoon cayenne pepper

Directions

1. Preheat oven to 450 degrees F (230 degrees C).

2. Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.

3. Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.

4. Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.

Chicken, Apple, and Brussels Sprout Sheet Pan Dinner

If you're looking for the easiest dinner imaginable (short of takeout), sheet pan recipes are the perfect thing for you. This one, with chicken, apple, and Brussels sprouts, is not only easy to cook, but even easier to clean! Serve it alone or with rice and salad.

Ingredients

• 2 cups Brussels sprouts, halved
• 1 red apple, cut into 1-inch cubes
• 1 (4 ounce) package pancetta
• 2 tablespoons olive oil, divided
• 1 teaspoon minced fresh rosemary
• 6 skinless, boneless chicken thighs
• salt and ground black pepper to taste

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Toss Brussels sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan.
3. Leave space on the pan for the chicken thighs. Toss chicken with the remaining 1 tablespoon oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top.
4. Bake in the preheated oven, stirring the Brussels sprouts mixture every 15 minutes, until chicken is no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Chicken Milano

A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired.

Ingredients

• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Directions

1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.