This is the second recipe I tried from a new cookbook purchased on our vacation ... combines Southwest flavors with slow cookers. Fantastic combination if you ask me. This is a spicier dish (keep in mind my mouth is a wuss), but a good change from your traditional beef done in the slow cooker.
Garlic-Stuffed Beef with Chipotle
1 (3-5 lb.) round roast
6 garlic cloves, halved
2 (10-oz.) cans diced tomatoes, undrained
2 chipotles in adobo sauce, unseeded and chopped
2 Tbsp. adobo sauce
fresh cilantro
Make 12 cuts into the top of the roast, approximately 1-inch deep. Insert half a garlic clove into each slit, pushing them in as far as they will go. Place the roast in the slow cooker. Add the diced tomatoes, chipotles and adobo sauce. Cover, and cook on low 6 to 8 hours.
Serve beef with tomato mixture garnished with fresh cilantro. Serves 4 to 6.
September 12, 2009
Tequila Chicken
I kept calling this drunken chicken, but of course the alcohol burns off while cooking. Really good flavor to this recipe. The adaptations I used were I created my own "margarita mix" with limeade, lemon juice and triple sec and I used chicken pieces that already were in our freezer. Turned out well that way, too.
Tequila Chicken
1 Tbsp. olive oil
1 Tbsp. honey
3/4 cup margarita mix
1/4 cup tequila
1 Tbsp. dried basil
1 tsp. cayenne
1 tsp. cumin
3-4 chicken breasts
1 Tbsp. flour
1 Tbsp. water
4 lime wedges
In small bowl, combine oil, honey, margarita mix, tequila, basil, cayenne and cumin. Fork holes in the chicken, and put into a slow cooker. Top with the oil mixture. Cover and cook on low 5 to 6 hours.
When chicken is cooked, remove chicken and put in oven to keep warm. Combine flour and water until well blended. Stir into the liquid in the slow cooker. Leave uncovered and turn to high. Cook 10 minutes to thicken.
Serve chicken with sauce and lime wedges. Serves 4.
Tequila Chicken1 Tbsp. olive oil
1 Tbsp. honey
3/4 cup margarita mix
1/4 cup tequila
1 Tbsp. dried basil
1 tsp. cayenne
1 tsp. cumin
3-4 chicken breasts
1 Tbsp. flour
1 Tbsp. water
4 lime wedges
In small bowl, combine oil, honey, margarita mix, tequila, basil, cayenne and cumin. Fork holes in the chicken, and put into a slow cooker. Top with the oil mixture. Cover and cook on low 5 to 6 hours.
When chicken is cooked, remove chicken and put in oven to keep warm. Combine flour and water until well blended. Stir into the liquid in the slow cooker. Leave uncovered and turn to high. Cook 10 minutes to thicken.
Serve chicken with sauce and lime wedges. Serves 4.
August 2, 2009
Rustic Grains Bread
I made my own rustic grains mix to make this bread. Rather than making it into loaves, I made buns for sandwiches on our upcoming vacation.
Rustic Grains Mixture
1 cup rolled wheat flakes
1 cup rolled rye flakes
3/4 cup unroasted sunflower seeds
1/4 cup sesame seeds
3 Tbsp. whole millet
2 Tbsp. poppy seeds
1 Tbsp. whole flax seeds
Combine all the ingredients and store in an airtight container. To toast, preheat the oven to 350ºF. Spread the mix in an ungreased, shallow baking pan. Bake 10 minutes until toasted, stirring once.
Rustic Grains Bread
1 1/3 cups water
2 tsp. yeast
1 1/2 tsp. salt
2 Tbsp. canola oil
2 Tbsp. sugar
1/4 cup cornmeal
2/3 cup Rustic Grains Mixture
1 cup whole wheat flour
2 cups bread flour
1 egg
1 to 2 Tbsp. Rustic Grains Mixture
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast, salt, oil, sugar, cornmeal, Rustic Grains Mixture and whole wheat flour. Let stand 5 minutes. Add half the bread flour. Beat well. Cover and let stand 15 minutes.
Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.
Punch down dough, and divide into 14 buns. Shape into round buns and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 minutes. Preheat oven to 375ºF. Glaze loaves with egg and sprinkle with remaining Rustic Grains Mixture just prior to baking. Bake 15 to 20 minutes until loaves are golden. Cool on wire rack.
Rustic Grains Mixture
1 cup rolled wheat flakes
1 cup rolled rye flakes
3/4 cup unroasted sunflower seeds
1/4 cup sesame seeds
3 Tbsp. whole millet
2 Tbsp. poppy seeds
1 Tbsp. whole flax seeds
Combine all the ingredients and store in an airtight container. To toast, preheat the oven to 350ºF. Spread the mix in an ungreased, shallow baking pan. Bake 10 minutes until toasted, stirring once.
Rustic Grains Bread
1 1/3 cups water
2 tsp. yeast
1 1/2 tsp. salt
2 Tbsp. canola oil
2 Tbsp. sugar
1/4 cup cornmeal
2/3 cup Rustic Grains Mixture
1 cup whole wheat flour
2 cups bread flour
1 egg
1 to 2 Tbsp. Rustic Grains Mixture
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast, salt, oil, sugar, cornmeal, Rustic Grains Mixture and whole wheat flour. Let stand 5 minutes. Add half the bread flour. Beat well. Cover and let stand 15 minutes.
Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.
Punch down dough, and divide into 14 buns. Shape into round buns and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 minutes. Preheat oven to 375ºF. Glaze loaves with egg and sprinkle with remaining Rustic Grains Mixture just prior to baking. Bake 15 to 20 minutes until loaves are golden. Cool on wire rack.
Nasturtium Dip
This was a nasturtium creation that I got one tiny little taste to enjoy ... the rest was devoured by my co-workers while I was in meetings. I'll take that as a sign that it's good. This dip looks really pretty with the flower pieces and goes well with crackers.
Nasturtium Dip
1/2 cup feta cheese
8 oz. fat-free cream cheese
1 garlic clove, minced
1 cup nasturtium blossoms, chopped
Combine all ingredients together. Garnish with additional nasturtium blossoms.
Nasturtium Dip
1/2 cup feta cheese
8 oz. fat-free cream cheese
1 garlic clove, minced
1 cup nasturtium blossoms, chopped
Combine all ingredients together. Garnish with additional nasturtium blossoms.
Nasturtium Pesto
What better use of nasturtiums than leaves and flowers combined together into pesto? The original recipe calls for nasturtium leaves, but I tossed in about 1 cup of flowers for a bit of color.Nasturtium Pesto
4 cups packed nasturtium leaves
3-5 garlic cloves
1 1/2 cups olive oil
2 drops Tabasco sauce
1 cup walnuts
Combine all ingredients in a food processor or blender. Blend until smooth.
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