Spicy Beefy Chili

 

                    Put these ingredients in the slow cooker and forget it for few hours. If you like your chili thick, you'll enjoy this version.

Makes 8 servings

• 2 pounds ground beef
• 2 to 3 chili peppers of your choice
• 3 cans (16 ounces each) kidney beans, rinsed and drained
• 1 can (6 ounces) tomato paste
• 1 medium onion, chopped
• 1 medium green pepper, seeded and chopped
• 2 teaspoons chili powder
• 2 teaspoons cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried origano
• ½ teaspoon ground cinnamon 
• ¼ teaspoon pepper
• 2 to 4 cups tomato juice

1. In a large skillet, cook beef over medium heat until no longer pink ; drain and transfer in a 5-qt. slow cooker.
2. Remove seeds from the chili peppers ; chop peppers and add to the slow cooker.
3. Stir in the beans, tomato paste, onion, green pepper, seasonings and 2 cups tomato juice.
4. Cover and cook on low for 4-6 hours or until heated through, adding more tomato juice if needed to achieve desired thickness.

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Slow-Cooker Barbecue Beef Sandwich

 

                    The tender meat is slow-cooked in a savory sauce that includes tomato paste, brown sugar, molasses and chili powder. It makes a big batch...enough for seconds!

Makes 8-10 servings

• 3 pounds boneless beef sirloin tip roast, cut into large chunks
• 3 celery ribs, chopped
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 cup ketchup
• 1 can (6 ounces) tomato paste
• ½ cup packed brown sugar
• ¼ cup cider vinegar
• 3 tablespoons chili powder
• 2 tablespoons lemon juice
• 2 tablespoons molasses
• 2 teaspoons salt
• 2 teaspoons Worcestershire sauce
• 1 teaspoon ground mustard
• 8 to 10 sandwich rolls, split

1. Place beef in a 5-qt. slow cooker.
2. Add celery, onion and green pepper ; in a bowl, combine the ketchup, tomato paste, brown sugar, vinegar, chili powder, lemon juice, molasses, salt, Worcestershire sauce and mustard.
3. Pour over beef mixture ; cover and cook on low for 8-9 hours or until meat is tender.
4. Skim fat from cooking juices if necessary.
5. Shred beef ; toast rolls.
6. Use a slotted spoon to serve beef on rolls.

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Pineapple Shrimp Rice Bake

 

8 servings

• 2 cups chicken broth
• 1 cup uncooked long grain rice
• 1 arlic clove, minced
• 1 medium onion, chopped
• 1 medium green pepper, julienned
• 2 tabespoons vegetable oil
• 2 teaspoons soy sauce
• ¼ teaspoon ground ginger
• 1½ pounds cooked medium shrimp, peeled and deveined
• 1½ cups cubed fully cooked ham
• ¾ cup pineapple tidbits, drained

1. In a large saucepan, bring broth to a boil, stir in rice, reduce heat, cover and simmer for 25 minutes or until tender.
2. Meanwhile, in a large skillet, saute garlic, onion and green pepper in oil until tender ; stir in soy sauce and ginger.
3. Add shrimp, ham and pineapple ; stir in rice.
4. Transfer to a greased 2-qt baking dish.
5. Bake, uncovered, at 350F (180C) for 15-20 minutes or until heated through.
6. Stir before serving.

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Eggpant with Italian Fontina and Red Pepper-Garlic Mayonnaise Sandwich

 

                    If you're using thin eggpants, they conform perfecty to the shape of a baguette. If your eggplants are larger, you may have to cut them after they're cooked to fit onto the bread.

Makes 2 sandwiches

• 2 small, thin eggplants, or 1 large one (about 12 onces total), stem ends trimmed and cut lengthwise into ¼-inch-thick slices
• 2 tablespoons olive oil
• Salt and ground black pepper
• Two 6-inch lengths baguette
• 2 tablespoons Red Pepper-Garlic Mayonnaise, recipe below
• 2 tablespoons thinly sliced roasted red pepper from a jar
• 4 thin slices (2 ounces) Italian fontina cheese

1. Heat a panini or sandwich press.
2. Brush each sides of the eggplant with the olive oil and sprinkle with salt and pepper ; put the eggplant slices on the press, pull the top down, and cook until soft and with dark grill marks, 4 to 5 minutes, and set aside to cool.
3. Slice the baguette pieces in half lengtwise and spread some mayonnaise on the ottom half of each baguette.
4. Arrange the eggplant slices on top of the mayonnaise ; arrange the peppers on top of the eggplant and the cheese on top of the peppers.
5. Top each sandwich with the top half of the baguette.
6. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 4 to 7 minutes.
7. Carefully remove from the press and serve immediately.

Red Pepper-Garlic Mayonnaise

                    Roasted red peppers from a jar make a wonderfully flavorful spread when pureed and mixed with a little mayonnaise.

Makes about ½ cup

• ¼ cup drained roasted red peppers from a jar
• 1 garlic clove, put through a garlic press
• 1 teaspoon lemon juice
• ¼ teaspoon cayenne pepper
• ¼ cup mayonnaise

1. Combine the peppers, garlic, lemon juice and cayenne in a blender and puree until smooth.
2. Scrape the mixture into a small bowl and stir in the mayonnaise until well combined.
3. This will keep, tightly covered, in the refrigerator up to 3 days.

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Fresh Salmon Croque Madame Sandwich

 

                A Croque Madame is a grilled cheese sandwich with a fried egg on top. Here, the soft yolk becomes a delicious sauce for an open-faced sandwich of salmon grilled right on the press sitting on a bed of Swiss chard. This is a great early fall sandwich, when the greens are available locally, and you want something fresh-tasting  but hearty.

Makes 2 open-faced sandwiches

• ¼ cup olive oil
• 1 small bunch Swiss chard or other leafy green, washed, dried, and tough stems removed
• Salt and ground black pepper to taste
• Two ½-inch-thick slices country hearth bread
• 1 gralic clove, peeled
• 2 tablespoons cream cheese
• 1 tablespoon capers, drained and rinsed
• Two 4-ounce salmon fillets, skin removed
• 1 tablespoon unsalted butter
• 2 large eggs
• 2 teaspoons water

1. Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat.
2. Add the Swiss chard and cook until wilted and soft, stirring occasionally, 5 to 7 minutes ; season with salt and pepper and set aside to cool slightly.
3. Heat a panini or sandwich press.
4. Brush both sides of each slice of bread with 1 tablespoon of the olive oil ; place on the press, pull the top dowm, and cook until toasted, 1 to 2 minutes.
5. Rub one side of each toasted slice with the garlic clove ; spread 1 tablespoon o the cream cheese on each slice and sprinkle with the capers.
6. Brush the salmon on both sides with the remaining 2 tablespoons olive oil and sprinkle with salt and pepper.
7. Place the salmon on the press, pull the top down, and cook until seared and cooked to your desired degree of doneness, at least 3 minutes.
8. While the salmon is cooking, heat the butter in a medium skillet ; carefully crack the eggs into the skillet, taking care not to break the yolks.
9. Sprinkle 1 teaspoon of the water onto each egg and sprinkle salt and pepper ; cover the skillet and cook on medium-high until the whites are firm and the yolks are still soft, 2 to 3 minutes.
10. Arrange the cooked greens on top o the cream cheese, place the salmon fillet on top of the greens, and slide a fried egg on top of each piece of salmon.
11. Sprinkle with salt and pepper.
12. Serve immediately.

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Barbecue Sausage Bites (Slow Cooker)

 

                    A popular appetizer, this dish pairs pineapple chunks with barbecue sauce and three kinds of sausage. It requires just a few minutes of prep, which makes it a super recipe for entertaining.

12-14 servings

• 1 package (1 pound) miniatures smoked sausages
• ¾ pound fully cooked bratwurst
• ¾ pound smoked kielbasa or Polish sausage
• 1 bottle (18 ounces) barbecue sauce
• Two-third cup orange marmelade
• ½ teaspoon ground mustard
• Pinch of ground allspice
• 1 can (20 ounces) pineapple chunks, drained

1. In a 3-qt. slow cooker, combine the sausages.
2. In a bowl, whisk barbecue sauce, marmelade, mustard and allspice ; pour over sausage mixture and stir to coat.
3. Cover and cook on high for 2½ to 3 hours or until heated through ; stir in pineapple.
4. Serve with toothpicks.

BON APPÉÉÉÉÉÉTIT

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Burgundy Lamb Shanks (Slow Cooker)

 

                    For those who love fall-from-the-bone lamb, this recipe fits the bill. Burgundy wine gives a special touch to the sauce that's served alongside the entree.

4 servings

• 4 lamb shanks (about 20 ounces each)
• Salt and pepper to taste
• 2 tablespoons dried parsley flakes
• 2 teaspoons minced garlic
• ½ teaspoon dried oregano
• ½ teaspoon grated lemon peel
• ½ cup chopped onion
• 1 medium carrot, chopped
• 1 teaspoon olive oil
• 1 cup burgundy wine

1. Sprinkle lamb with salt and pepper ; place in a 5-qt. slow cooker.
2. Sprinkle with the parsley, garlic, oregano and lemon peel.
3. In a small saucepan,saute onion and carrot in oil for 3-4 minutes or until tender ; stir in wine, bring to a boil, stirring occasionally.
4. Pour over lamb, cover and cook on low for 8 hours or until meat is tender.
5. Remove lamb and keep warm.
6. Strain cooking juices and skim fat ; in a small saucepan,bring juices to a boil and cook until liquid is reduced by half.
7. Serve with lamb.

BON APPÉÉÉÉÉÉÉÉÉTIT

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