Slow Cooker Chicken Marrakesh

This Moroccan-style recipe is so easy to make, it might just become a tradition in your household.

Ingredients

• 1 onion, sliced

• 2 cloves garlic, minced (Optional)

• 2 large carrots, peeled and diced

• 2 large sweet potatoes, peeled and diced

• 1 (15 ounce) can garbanzo beans, drained and rinsed

• 2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces

• ½ teaspoon ground cumin

• ½ teaspoon ground turmeric

• ¼ teaspoon ground cinnamon

• ½ teaspoon ground black pepper

• 1 teaspoon dried parsley

• 1 teaspoon salt

• 1 (14.5 ounce) can diced tomatoes

Directions

1. Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.

2. Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.

Cook's Note:

You can use chicken thighs instead of breasts, if you prefer. Increase the amount of salt if the flavor is too bland. This recipe is versatile: you can substitute red peppers, zucchini, etc. for other vegetables.

Christmas Brunch Casserole

This recipe is great to prepare on Christmas Eve and bake on the morning of Christmas Day.

Ingredients

• 1 pound bacon

• 2 onions, chopped

• 2 cups fresh sliced mushrooms

• 1 tablespoon butter

• 4 cups frozen hash brown potatoes, thawed

• 1 teaspoon salt

• 1/4 teaspoon garlic salt

• 1/2 teaspoon ground black pepper

• 4 eggs

• 1 1/2 cups milk

• 1 pinch dried parsley

• 1 cup shredded Cheddar cheese

Directions

1. Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Add the mushrooms and onion to the skillet; cook and stir until the onion has softened and turned translucent and the mushrooms are tender, about 5 minutes.

2. Grease a 9x13-inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with crumbled bacon, then add the onions and mushrooms.

3. In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight.

4. Preheat oven to 400F.

5. Bake in preheated oven for 1 hour or until set.

Cheesy Lemon Chicken Pasta

Pecorino Romano and Parmesan give cheesy flavor to this easy lemon-chicken pasta dish that's sure to please the whole family!

Ingredients

• 1 (16 ounce) package linguine pasta

• 1 cup frozen peas

• 2 tablespoons butter

• 2 tablespoons olive oil

• 1 (8 ounce) package button mushrooms, sliced

• ½ cup diced onion

• 1 pound skinless, boneless chicken breasts, cut into 1-inch chunks

• kosher salt and ground black pepper to taste

• ½ (8 ounce) package reduced-fat cream cheese, cubed and softened

• ¼ cup fresh lemon juice

• 2 teaspoons lemon zest

• ½ cup grated Parmesan cheese

• ¼ cup grated Pecorino Romano cheese

• ¼ cup chopped flat-leaf (Italian) parsley

Directions

• Step 1

  Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.

• Step 2

  While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.

• Step 3

  Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.

• Step 4

  Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

Beef and Cabbage One Pot Meal

This is a budget-friendly, one pot ground beef and cabbage meal. It is a simple meal that can easily be modified with more veggies and seasonings.

Ingredients

• ground beef (1 lbs)

• onion

• garlic (1 clove, chopped fine)

• cabbage (1 head)

• diced tomatoes (1 can)

• tomato sauce (1 can)

• Salt & Pepper

• Italian Seasoning Blend (optional)

Directions

1. Chop the onion and garlic.

2. Sauté until translucent.

3. Add the ground beef, spices, salt, pepper.

4. Cook until the beef is browned.

5. Add the canned tomatoes and cabbage.

6. Simmer for about 25-30 minutes, stirring occasionally.

Beer Braised Irish Stew and Colcannon

This is a yummy alternative to corned beef for St. Patty's Day and a wonderful anytime dish!

Ingredients

Irish Stew:

• 1 tablespoon vegetable oil

• 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes

• 2 tablespoons all-purpose flour

• 1 cup coarsely chopped onion

• 1 cup coarsely chopped carrot

• 1 (12 fluid ounce) can or bottle dark beer

• 2 bay leaves

• 1 teaspoon dried thyme

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• 2 cloves garlic, minced

• 2 tablespoons Worcestershire sauce

Colcannon:

• 3 slices bacon

• 2 pounds russet potatoes, peeled and cut into chunks

• 2 cups thinly sliced cabbage

• ¼ cup milk, warmed

• 2 tablespoons butter

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 2 tablespoons minced fresh parsley

Directions

• Step 1

  Preheat oven to 325 degrees F.

• Step 2

  Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.

• Step 3

  Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.

• Step 4

  Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.

• Step 5

  About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

• Step 6

  Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.

• Step 7

  Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.

• Step 8

  To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

Vietnamese Fresh Spring Rolls

These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.

Ingredients

• 2 ounces rice vermicelli

• 8 rice wrappers (8.5 inch diameter)

• 8 large cooked shrimp - peeled, deveined and cut in half

• 1 ⅓ tablespoons chopped fresh Thai basil

• 3 tablespoons chopped fresh mint leaves

• 3 tablespoons chopped fresh cilantro

• 2 leaves lettuce, chopped

• 4 teaspoons fish sauce

• ¼ cup water

• 2 tablespoons fresh lime juice

• 1 clove garlic, minced

• 2 tablespoons white sugar

• ½ teaspoon garlic chili sauce

• 3 tablespoons hoisin sauce

• 1 teaspoon finely chopped peanuts

Directions

• Step 1

  Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

• Step 2

  Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

• Step 3

  In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

• Step 4

  In another small bowl, mix the hoisin sauce and peanuts.

• Step 5

  Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.