Slow Cooker Chicken and Artichoke

  
This dish is so easy and tastes oh so yummy!

2 lb boneless chicken thights
Salt and pepper
1 tsp tarragon
1 tsp crushed red pepper
1 tsp parsley
3 tsp minced garlic
⅓ c Dijon mustard
½ Tbsp lemon juice
1 ¼ cup white wine or chicken stock
8 oz fresh mushrooms, sliced
2 14 oz artichoke hearts, chopped in half
20 small green olives
2 Tbsp capers
1/4 c sun dried tomato halves, chopped

Add chicken to bottom of crock pot, and season with a little sea salt and pepper.

Add artichokes, mushrooms, olives, capers, and sun dried tomatoes on top of chicken.

In separate bowl, combine spices, garlic, mustard, wine, chicken broth, and lemon juice.

Pour over chicken and veggies.

Cook six hours on low, then remove chicken and veggies with a slotted spoon and serve.

Beef Bourguignon 

  

A classic, perfect for a cold winter weekend!

Ingredients:
1/2 lb bacon, cut into 1/4 inch strips
2 lb cremini muchrooms, sliced
Salt and pepper
2 lb beef sirloin, cubed
2 onions, halved, sliced 1/4″ thick
1 lb carrots, 1 1/2 thick slices
2 tbsp tomato paste
1/2 c brandy
1 1/2 c burgendy wine
2 bay leaves
1 tbsp thyme leaves
1 tsp red wine vinegar

Preheat oven to 250.

In a large oven proof pot over medium low heat, cook bacon until crispy. Remove to a napkin to drain. Add mushrooms, cook until browned, in two batches if needed. Set aside. 

Season meat with salt and pepper. Cook meat until browned all over, remove from pot. Add veggie and cook until soft about 10 minutes. Add tomato paste and stir, cooking for 2 minutes. Add the brandy, and scrape the browned bits. Add meat, mushrooms and bacon, stir to coat. Addi the herbs, stock and wine. Cover and place in the oven for 2 – 3 hours until beef is tender.

Serves 4 – 6.

Veal in Creamy Lemon Sauce

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Epicurious to the rescue! I found this amazing dish on my fav cooking site. I served it wish asparagus and some fresh bread. The sauce is super easy and could easily be whipped up on a weeknight.

Ingredients:
For sauce
3/4 c chicken stock
1/3 c dry white wine
1 TBSP all-purpose flour
1/2 TBSP unsalted butter
1 TBSP fresh lemon juice + zest
2 TBSP chopped fresh flat-leaf parsley

For veal
1 lb veal cutlets (also called scallopini; 1/4 inch thick)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 lemon, thinly sliced

Special equipment: a well-seasoned ridged grill pan

Make sauce:
Boil stock and wine in a 2 quart heavy saucepan until reduced by about half, about 3 minutes. Whisk flour into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.

Heat a nonstick skillet over medium high hear. sprinkle veal with salt and pepper. Cook veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter.

Stir parsley into warm sauce and pour over veal.

Serves 4.
7 WW PP per serving.

Braised Beef Cheeks

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This dish is the dish to warm you up on a chilly fall evening. Best of all it requires little work and tastes better after two days. The meat is meltingly tender and tastes divine!

Ingredients
2 TBSP olive oil
1 lb beef cheeks, trimmed of excess fat
1 onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
1/2 tsp unsweetened cocoa powder
2 c red wine (preferably dry)
1 28oz can whole tomatoes including juice, chopped
1 1/2 tsp salt
1 tsp pepper

Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.

Preheat oven to 325°.

Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.

Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.

Beef cheeks improve in flavor if made up to 2 days ahead. Cool, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating.

Serves 4 servings
9 WW PP per serving