Slow Cooker Thai Peanut Lamb

Ingredients

• Servings: 8
• 2 red bell pepper, seeded and sliced into strips
• 4 (8 ounce) boneless lamb loin chops
• 1/2 cup teriyaki sauce
• 1/4 cup creamy peanut butter
• 2 tablespoons rice vinegar
• 1 teaspoon crushed red pepper flakes
• 2 cloves garlic, minced
• 1/2 cup chopped green onions
• 1/4 cup chopped roasted peanuts
• 2 limes, cut into wedges

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs 10 mins

Ready Time: 8 hrs 20 mins


• coat a slow cooker with cooking spray. place the bell pepper strips and lamb chops into the slow cooker. pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the lamb chops.
• cover and cook on low until the lamb is very tender, 8 to 9 hours. once tender, remove the lamb from the slow cooker, and whisk in the peanut butter until smooth. return the lamb to the slow cooker, and cook 10 minutes more.
• pour into a serving dish and sprinkle with green onions and peanuts to garnish. decorate with lime wedges to serve.

Fabienne's Hasselback Potatoes

Ingredients

• Servings: 6
• 6 yukon gold potatoes
• 1/4 cup olive oil
• 1 clove garlic, pressed
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon celery salt
• 1 tablespoon grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 425 degrees f (220 degrees c).
• thinly slice each potato several times, stopping just short of cutting all the way through.
• whisk olive oil, garlic, paprika, oregano, and celery salt together in a bowl; pour into a resealable plastic bag. add the potatoes, seal the bag, and shake to coat completely. transfer potatoes to a baking dish and reserve oil mixture in a small bowl. sprinkle parmesan cheese over the potatoes.
• bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes. brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. continue baking until potatoes are crispy on the edges and easily pierced with knife, 30 to 40 minutes more.

New Potatoes With Roasted Garlic Vinaigrette

Ingredients

• Servings: 8
• 3 tablespoons olive oil, divided
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon ground black pepper, divided
• 7 cloves garlic, unpeeled
• 3 pounds small red potatoes, quartered
• 3 tablespoons minced chives
• 2 tablespoons white vinegar
• 2 teaspoons dijon mustard

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• stir 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl; add potatoes and garlic and toss to coat. pour potatoes into a roasting pan.
• roast potatoes in preheated oven for 35 minutes, stir, and continue roasting until tender, about 35 minutes more. cool potatoes and garlic at room temperature for 10 minutes.
• squeeze garlic cloves into a bowl to extract pulp and discard skins.
• mash garlic with chives, vinegar, mustard, 1 1/2 tablespoons oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir. add roasted potatoes and toss to coat.

Enchiladas Verdes

Ingredients

• Servings: 9
• 2 cloves garlic
• 3 serrano peppers
• 1 pound small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 store-bought rotisserie chicken, meat removed and shredded
• 1/4 head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container mexican crema, crema fresca
• 1 cup grated cotija cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cover a large griddle with aluminum foil and preheat to medium-high.
• cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. remove to a bowl and allow to cool.
• heat oil in a small, deep skillet to 350 degrees f (175 degrees c). using kitchen tongs, fry the tortillas individually, turning them once. they shouldn't be in the hot oil for more than 5 seconds per side. remove excess oil with paper towels and keep warm. remember that the hotter the oil, the less that the tortillas will absorb.
• place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. the sauce shouldn't be too thick.
• soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. pour a little more sauce over the whole thing if desired. repeat the procedure twice more. serve immediately.

Lamb Tenderloin With Orange Marmalade Glaze

Ingredients

• Servings: 4
• 1 tablespoon soy sauce
• 1 (6 ounce) can frozen orange juice concentrate, thawed
• 1/4 cup orange marmalade
• 3 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon minced garlic
• 1 (1 pound) lamb tenderloin
• 1 teaspoon cornstarch (optional)
• 2 teaspoons water (optional)

Recipe

Cook Time: 25 mins Ready Time: 1 hr 35 mins


• mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. remove from heat and let cool to room temperature.
• place the lamb tenderloin into a resealable plastic bag and pour in the marinade. squeeze the air out of the bag, seal, and turn the bag several times to coat the lamb tenderloin with marinade. refrigerate 1 to 2 hours.
• preheat oven to 350 degrees f (175 degrees c).
• place the lamb loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees f (70 degrees c), about 20 minutes. remove the cover and continue roasting until the lamb has browned, 5 to 10 more minutes.
• remove the cover and allow the meat and juices to stand for 10 minutes.
• to serve, slice the meat and drizzle with pan juices.
• if you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. allow to simmer until thickened, 2 to 3 minutes.

tandoori chicken i

Ingredients

• Servings: 4
• 1 (2 to 3 pound) chicken, skinned and quartered
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 4 teaspoons ground allspice
• 2 tablespoons plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 tablespoons distilled white vinegar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 9 hrs 20 mins


• make cuts in the chicken flesh, almost to the bone. pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
• combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. coat the chicken with the mixture, rubbing well into the cuts. place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
• preheat oven to 350 degrees f (175 degrees c).
• bake covered chicken at 350 degrees f (175 degrees c) for 1 hour. remove foil the last 15 minutes of baking.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.