In A Nutshell

I've had a little chili obsession recently; this is adapted from the Chicago Tribune. I made some changes so that I could make it in the slow cooker (another obsession). 3 1/2 lbs boneless chicken thighs 3 T veg oil 3 onions, chopped 1 jalapeño, seeded and minced 8 garlic cloves, minced 4 t Mexican dried oregano 3 T cumin 2 t coriander 1 t cinnamon 1/2 cup good quality chili powder 1- 12 oz. bottle of beer 1- 28 oz. can fire roasted tomatoes 1- 12 oz. bottle fire roasted peppers, diced 2- 15 oz. cans pinto beans, undrained 1 square unsweetened chocolate, grated 2 T balsamic vinegar Garnishes: radishes, cilantro, cheese, sour cream, salsa, pickled jalapeño slices, green onions etc. etc. Sauté the onions in the vegetable oil until soft, about 8 minutes (I have a slow cooker pot that can go from stove top to slow cooker so that I don't have to dirty multiple pots). Add jalapeno and garlic, cook for about a minute and then add all the spices and cook for an...

This was so hearty and delicious; I love the smell in the house when something has been cooking in the crock pot all day-- especially on a cold and gloomy day. This is adapted from Food and Wine. It goes with either red or white wine, according to the magazine. I have a crock pot that can be used on the stove top which is very convenient as it then only requires the one pan.  1 lb boneless, skinless chicken thighs (or about 5 or 6) 1/2 lb Italian sausage (you can use pork, chicken or turkey) 2 T olive oil 1 medium onion, chopped 1 medium fennel bulb, cored and diced 1 carrot, diced 4 garlic cloves, chopped 1 t fresh rosemary, chopped fine 1/2 to 1 t thyme (to taste) 1 1/2 cup chicken stock 2- 15 oz. cans cannellini beans, drained but not rinsed For the topping : 1/2 cup panko 1 T EVOO 1/4 cup freshly grated Parmigiano-Reggiano cheese Season the chicken thighs generously with salt and pepper; in either a large skillet or a crock pot pan, brown the thighs in the...

This recipe comes from my friend Mindy; you can use pork if you like that better. It's delicious and easy. 3 -3 1/2 lbs boneless, skinless chicken thighs (don't be tempted to use chicken breast- I've tried it and it's dry and tasteless) 1/2 cup brown sugar 2 T chili powder 2 t Worcestershire sauce 1 large yellow onion, chopped 1 can tomato paste 1/4 c cider vinegar 2 t salt 1 t dry mustard optional: crushed red pepper or some other hot sauce if you like it spicy Mix everything but the chicken in a crock pot; add the chicken thighs and stir to coat. Cook on low for about 6 to 8 hours. Shred chicken with a fork and serve on a bun with coleslaw.

My Dad has become a rather awesome cook in his retirement; this is one of his specialties that is always a hit. It's very easy and you get to use your crock-pot! Yay!! 1 3 lb beef roast (anything is fine-just not too gristly) 1 packet Italian dressing seasoning 3 cups beef broth 2 t vegeta (optional) 1 jar giardiniera* sturdy rolls Put all these things in a crock pot and cook on low all day (8-10 hours); shred meat with a fork and serve on rolls. * My Dad puts the entire jar of giardiniera in (oil and all) and I can tell you that it's phenomenal! I, however, can't bring myself to dump all that oil in there so I either drain it before putting it in the crock pot or I leave it out entirely and we add it individually. This way those of us who don't like it can skip it and those of us who do can load it on like crazy. Sliced pepperocinis are also good on these sandwiches.