Peppers & Sausage
Prep Time: 20 minutes
2 lbs. sweet or hot Italian sausages
2 onions, chopped
2 green peppers, cut into 2" pieces
1 red bell pepper, cut into 2" pieces
2 cloves garlic, minced
14 oz. can diced tomatoes, undrained
6 oz. can tomato paste
1/2 cup dry red wine or beef broth
1 Tbsp. dried Italian seasoning
1/4 tsp. pepper
Preparation:
Cook sausage in heavy skillet over medium heat until browned, turning occasionally. Layer half of the onions on bottom of 3-4 quart crockpot, then add half of the peppers. Add all of the browned sausage, then the rest of the onions and peppers.
Add diced undrained tomatoes, tomato paste, and red wine to skillet and and cook over medium heat for 2-3 minutes, stirring to loosen brown bits on bottom. Pour over mixture in crockpot. Cover slow cooker and cook on low for 6 hours. One hour before mixture is done, add Italian seasoning and pepper to crockpot and stir well. Cover and cook one more hour until vegetables are tender.
Friday, April 20, 2012
Individual Chicken Pot Pies By Emeril Tv
Instructions
Serves 10
Select your baking dishes. You can either use ten 12-ounce ramekins or gratin dishes, or six 12-ounce ramekins and one 1 1/2-quart gratin dish.
Preheat oven to 400 degrees.
Thaw puff pastry according to package directions.
Heat 1 1/2 tablespoons olive oil in a 4-quart or larger Dutch oven over medium-high heat. Season chicken with 1 teaspoon salt, 3/4 teaspoon pepper, and cayenne. Place half the chicken in Dutch oven and cook until browned on both sides, about 3 to 4 minutes. Remove chicken and set aside; repeat with remaining olive oil and chicken. Add butter to pan and, when melted, add mushrooms. Cook until mushrooms are well caramelized, 3 to 4 minutes, then add onions, carrots, celery, and garlic and cook, stirring occasionally until lightly caramelized, 4 to 5 minutes. Add remaining 2 teaspoons salt and 3/4 teaspoon pepper. Add flour and cook, stirring, 1 minute. Add stock, 2 tablespoons cream, potatoes, thyme, and browned chicken. Bring to a boil, reduce heat just to a simmer, cover, and cook, stirring occasionally, until chicken and potatoes are tender, about 25 minutes. Gently stir in peas; remove pan from heat.
On a lightly floured work surface, roll out one puff pastry sheet into a 12-inch square. Set ramekin or gratin dish upside down on pastry and, using a sharp knife and the shape of the dish as your guide, cut pastry about 1/2 inch larger than the dish. Set the dish on a rimmed baking sheet and ladle in filling. Top each dish with pastry, pressing along edges to seal. Repeat with remaining pastry sheet and filling. At this point, you can cover and refrigerate potpies until ready to bake, up to one week, or freeze for up to 2 months.
Whisk egg yolks with 1/2 cup cream and brush over the tops of puff pastry. Bake until pastry is puffed and golden brown, about 20 minutes. Allow to cool briefly before serving.
Cook's Note: You can fill whatever size ovenproof containers you have for this dish. It can be served in individual portions, or you can make larger ones to be served family-style. Simply roll your puff pastry to fit your dish.
Ingredients
1 package store-bought frozen puff pastry
3 tablespoons olive oil
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
1/8 teaspoon cayenne
3 tablespoons butter
1 pound button mushrooms, stemmed and quartered
2 cups chopped onion
1 1/2 cups small-diced carrots
3/4 cup chopped celery
1 tablespoon minced garlic
1/4 cup all-purpose flour
4 cups chicken stock or canned, low-sodium chicken broth
1/2 cup plus 2 tablespoons heavy cream
1/2 pound Yukon Gold potatoes, scrubbed and diced
6 sprigs thyme, tied in a bundle
1 cup fresh or frozen green peas
Flour, for dusting (if necessary)
2 egg yolks
Serves 10
Select your baking dishes. You can either use ten 12-ounce ramekins or gratin dishes, or six 12-ounce ramekins and one 1 1/2-quart gratin dish.
Preheat oven to 400 degrees.
Thaw puff pastry according to package directions.
Heat 1 1/2 tablespoons olive oil in a 4-quart or larger Dutch oven over medium-high heat. Season chicken with 1 teaspoon salt, 3/4 teaspoon pepper, and cayenne. Place half the chicken in Dutch oven and cook until browned on both sides, about 3 to 4 minutes. Remove chicken and set aside; repeat with remaining olive oil and chicken. Add butter to pan and, when melted, add mushrooms. Cook until mushrooms are well caramelized, 3 to 4 minutes, then add onions, carrots, celery, and garlic and cook, stirring occasionally until lightly caramelized, 4 to 5 minutes. Add remaining 2 teaspoons salt and 3/4 teaspoon pepper. Add flour and cook, stirring, 1 minute. Add stock, 2 tablespoons cream, potatoes, thyme, and browned chicken. Bring to a boil, reduce heat just to a simmer, cover, and cook, stirring occasionally, until chicken and potatoes are tender, about 25 minutes. Gently stir in peas; remove pan from heat.
On a lightly floured work surface, roll out one puff pastry sheet into a 12-inch square. Set ramekin or gratin dish upside down on pastry and, using a sharp knife and the shape of the dish as your guide, cut pastry about 1/2 inch larger than the dish. Set the dish on a rimmed baking sheet and ladle in filling. Top each dish with pastry, pressing along edges to seal. Repeat with remaining pastry sheet and filling. At this point, you can cover and refrigerate potpies until ready to bake, up to one week, or freeze for up to 2 months.
Whisk egg yolks with 1/2 cup cream and brush over the tops of puff pastry. Bake until pastry is puffed and golden brown, about 20 minutes. Allow to cool briefly before serving.
Cook's Note: You can fill whatever size ovenproof containers you have for this dish. It can be served in individual portions, or you can make larger ones to be served family-style. Simply roll your puff pastry to fit your dish.
Ingredients
3 tablespoons olive oil
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
1/8 teaspoon cayenne
3 tablespoons butter
1 pound button mushrooms, stemmed and quartered
2 cups chopped onion
1 1/2 cups small-diced carrots
3/4 cup chopped celery
1 tablespoon minced garlic
1/4 cup all-purpose flour
4 cups chicken stock or canned, low-sodium chicken broth
1/2 cup plus 2 tablespoons heavy cream
1/2 pound Yukon Gold potatoes, scrubbed and diced
6 sprigs thyme, tied in a bundle
1 cup fresh or frozen green peas
Flour, for dusting (if necessary)
2 egg yolks
Crock Pot Stuffed Green Peppers By Crock Pot Slow Cooker
Ingredients
15 ounces red kidney beans, canned, drained and rinsed
10 ounces frozen corn
4 1/2 ounces diced tomatoes, canned
1/4 cup salsa
1/4 cup onion, chopped
1 1/2 cups rice, cooked
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups reduced-fat Cheddar cheese, shredded
5 green bell peppers, tops removed and seeded
Directions
1. Combine all ingredients, except 1⁄4 cup cheese and green peppers.
2. Stuff peppers with this mixture. Arrange peppers in stoneware.
3. Cover and cook on LOW 6-8 hours (HIGH: 3-4 hours).
4. Sprinkle with remaining cheese during last 30 minutes of cooking.
10 ounces frozen corn
4 1/2 ounces diced tomatoes, canned
1/4 cup salsa
1/4 cup onion, chopped
1 1/2 cups rice, cooked
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups reduced-fat Cheddar cheese, shredded
5 green bell peppers, tops removed and seeded
Directions
2. Stuff peppers with this mixture. Arrange peppers in stoneware.
3. Cover and cook on LOW 6-8 hours (HIGH: 3-4 hours).
4. Sprinkle with remaining cheese during last 30 minutes of cooking.
Crock Pot Lemon Pucker Chicken By The Crock Pot Blog
Lemon Pucker Chicken
If you like a dish that has a tangy flavor, try this recipe. It has simple ingredients and is very quick and easy to prepare, but there is also room to experiment.
What You Need:
4 chicken breasts, boneless and skinless
1 fresh lemon
1 tsp. lemon pepper
1 tsp. paprika
How to Make It:
Lay the chicken breasts in the bottom of the crock pot
Slice the lemon in half and squeeze the juice from 1/2 over the chicken.
Sprinkle with the lemon pepper and paprika.
Slice the remaining half of lemon into thin slices.
Lay the lemon slices on top of the chicken.
Cover and cook on high 4 hours.
Tip:
1 T of lemon juice can be used in place of squeezing the lemon. Garlic is also good in place of the paprika. Orange juice and a fresh orange can be used for a little different taste.
If you like a dish that has a tangy flavor, try this recipe. It has simple ingredients and is very quick and easy to prepare, but there is also room to experiment.
What You Need:
1 fresh lemon
1 tsp. lemon pepper
1 tsp. paprika
How to Make It:
Lay the chicken breasts in the bottom of the crock pot
Slice the lemon in half and squeeze the juice from 1/2 over the chicken.
Sprinkle with the lemon pepper and paprika.
Slice the remaining half of lemon into thin slices.
Lay the lemon slices on top of the chicken.
Cover and cook on high 4 hours.
Tip:
1 T of lemon juice can be used in place of squeezing the lemon. Garlic is also good in place of the paprika. Orange juice and a fresh orange can be used for a little different taste.
Bacon Wrapped Chicken
This is a delicious, creamy chicken recipe to have over noodles or pasta.
What You Need:
8 slices of bacon
2 (11 oz) cans cream of mushroom soup
1 T garlic, minced
1 C sour cream
1/2 C flour
How to Make It:
Warp each chicken breast with a slice of bacon.
Place the wrapped chicken in the crock pot.
In a large mixing bowl combine the soup, garlic, sour cream and flour.
Whisk until the mixture is completely blended and smooth.
Pour over the chicken.
Cover and cook on low for 7 hours.
Tip: This is the creamiest chicken. Pour the creamy mixture over egg noodles with the chicken on the side.
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