July 30, 2015

Slow Cooked Chicken & Potatoes

There is nothing better than a slow cooked, succulent chicken and potato dish. There is not much to this - which is why I like it. 

It is my go to crock pot dish. The chicken falls off the bone, and the potatoes absorb all the juices from the onions and the chicken and the chicken broth becomes even more flavorful. It's so comforting.

I prepare it the night before and turn it on in the morning. I love that I just need a vegetable side dish, and dinner is practically done when I walk through the door!

Slow Cooked Chicken & Potatoes

Small whole chicken
1 onion, sliced
2 small russet potatoes, medium dice
1/2 cup chicken broth
1/8 tsp turmeric
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika

1. Place sliced onions at the bottom of the crock pot. Top with the diced potatoes. Season with salt.

2. Season the chicken liberally with the seasonings and place over potatoes. Pour chicken broth over everything and cover. Cook on low for 6-8 hours.

July 23, 2015

Pecan Crusted Cod

I'm always looking for different ways to prepare fish. 

The crunch that the pecans add to this dish are really satisfying when mixed with the flaky fish. The "paste" is very flavorful instead of just using beaten eggs.

I used a good jarred pesto, but feel free to really amp up the flavor by making your own. This would work really well with creamy and buttery mashed potatoes!

Pecan Crusted Cod

1 lb cod fish
1/2 cup whole wheat panko crumbs
1/2 cup pecans
1 Tbsp pesto
1tsp Dijon mustard
1/2 cup mayonnaise
1 tsp honey

1. Preheat the oven to 400F

2. Mix the pecans and panko bread crumbs together. Set aside.

3. Season the fish with salt, and mix the pesto, Dijon, mayo and honey to form a flavorful paste. Spread over the tops of the fish and crust with panko breadcrumb, pecan mixture.

4. Cook in oven for about 10 minutes. Tops should be toasted and fish should be flaky.

July 9, 2015

Slow Cooked Flanken Short Ribs

"Flanken" refers to the style of cut that these ribs are. The cut is across the bone, so that each slice contains a little bone. 

"English cut" is another popular way you might have seen short ribs, and that is cut between the ribs, leaving a thick piece of meat sitting on one piece of bone.

I do think that properly braising this cut of beef is the best and most authentic way to go, but this is more practical when you can't be home to watch the oven.

This method is tender and flavorful, and I can toss it all into my crock pot the night before, and turn it on in the morning before work. It's a win- win!

Slow Cooked Flanken Short Ribs

1.5 pounds flanken style short ribs
1 onion, diced
2 small carrots, diced
1 rib celery, diced
3-4 garlic cloves, minced or simply smashed
1/2 cup beef broth (chicken or vegetable works too)
1/2 cup tomato product (chopped, crushed, pureed, etc)
1/4 cup good red wine (one that you would drink)
Salt & pepper to taste 

1. Season the meat to your liking - just make sure it is evenly coating both sides of the meat.

2. Layer the vegetables, then the meat, then the liquids in the slow cooker and cook on low for 8 hours.