Slow Cooker Balsamic Glazed Roast Beef

Servings

Ingredients

1 Tbsp olive oil
3 lb chuck roast
1 lg onion sliced
4 garlic cloves chopped
1/2 tsp red pepper flakes
1 cup beef broth
1/2 cup balsamic vinegar
2 Tbsp soy sauce
2 Tbsp brown suagar
1 Tbsp worcestershire sauce
1 lb baby carrots optional
1 lb mini potatoes or diced potates optional
2 Tbsp cornstarch mixed with 2 Tbsp water

Servings

Ingredients

1 Tbsp olive oil
3 lb chuck roast
1 lg onion sliced
4 garlic cloves chopped
1/2 tsp red pepper flakes
1 cup beef broth
1/2 cup balsamic vinegar
2 Tbsp soy sauce
2 Tbsp brown suagar
1 Tbsp worcestershire sauce
1 lb baby carrots optional
1 lb mini potatoes or diced potates optional
2 Tbsp cornstarch mixed with 2 Tbsp water

Instructions

Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside. Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about 1 minute.
Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire, carrots, and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours.
Remove the carrots, potatoes, and beef and slice or shred the beef. Skim any fat from the cooking juices, place it in a saucepan, bring to a simmer, add the cornstarch/water mixture and cook until the glaze has thickened a bit. Serve with the beef. Enjoy!

Recipe Notes

Recipe adapted from Closet Cooking

Slow Cooker General Tso’s Chicken

Slow Cooker General Tso's Chicken

Servings

Ingredients

1/4 cup cornstarch Plus 1Tbsp
1 tsp salt
1/2 tsp pepper
1 1/2 lbs boneless skinless chicken breast cut into 1 1/2 inch pieces
2 Tbsp vegetable oil
1/4 cup light brown sugar packed
3 Tbsp rice vinegar
3 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 Tbsp sesame oil
3 garlic cloves minced
1 tsp ginger grated
1/4 tsp red pepper flakes
6 small dried red chile peppers
cooked white rice for serving

Servings

Ingredients

1/4 cup cornstarch Plus 1Tbsp
1 tsp salt
1/2 tsp pepper
1 1/2 lbs boneless skinless chicken breast cut into 1 1/2 inch pieces
2 Tbsp vegetable oil
1/4 cup light brown sugar packed
3 Tbsp rice vinegar
3 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 Tbsp sesame oil
3 garlic cloves minced
1 tsp ginger grated
1/4 tsp red pepper flakes
6 small dried red chile peppers
cooked white rice for serving

Instructions

Mix 1/4 cup cornstarch, salt, and pepper together in a gallon-sized bag. Add the chicken pieces, seal the bag, and shake until the chicken is well coated.
Heat the oil in a large nonstick skillet over medium-high heat until shimmering, about 3 minutes. Add the chicken in batches, making sure not to crowd the pan, and cook about 2 minutes per side. The chicken might not brown, but the cornstarch coating will become crispy and dry. The chicken will not be completely cooked at this point, and that is OK. Transfer the chicken to a 6-quart slow cooker and repeat with any remaining chicken.
Whisk the sugar, rice vinegar, soy sauce, cider vinegar, sesame oil, 1 Tbsp cornstarch, garlic, ginger, and pepper flakes together in a small bowl. Pour over the chicken, then scatter the dried chile peppers around the chicken.
Cover and cook until chicken reaches 165F, 1 1/2 to 2 hours on the LOW setting or 45 minutes on the HIGH setting. Toss the cooked chicken with the sauce. Serve with rice. Enjoy!

Recipe Notes

Recipe adapted from The Kitchn

Sausage Pizza with Spinach Salad

Servings

Ingredients

1 lb pizza dough at room temp
all purpose flour for dusting
2 Tbsp olive oil
1/2 lb sweet Italian ground sausage
2 cups Italian cheese blend shredded cheese
2 garlic cloves minced
1/4 tsp oregano
1/2 small red onion thinly sliced
4 cups baby spinach
1 small fennel bulb trimmed, cored, and thinly sliced
1/2 cup roasted red pepper chopped
3/4 cup marinated artichoke hearts drained and halved
1 Tbsp red wine vinegar
salt and pepper
red pepper flakes for topping

Servings

Ingredients

1 lb pizza dough at room temp
all purpose flour for dusting
2 Tbsp olive oil
1/2 lb sweet Italian ground sausage
2 cups Italian cheese blend shredded cheese
2 garlic cloves minced
1/4 tsp oregano
1/2 small red onion thinly sliced
4 cups baby spinach
1 small fennel bulb trimmed, cored, and thinly sliced
1/2 cup roasted red pepper chopped
3/4 cup marinated artichoke hearts drained and halved
1 Tbsp red wine vinegar
salt and pepper
red pepper flakes for topping

Instructions

Preheat over to 450F. Cut pizza dough in half. Stretch pizza dough into rectangles on a floured surface. Put parchment paper on baking sheets and place pizza dough on sheets. Bake in oven until brown in spots about 8-10 minutes.
Meanwhile heat 1 Tbsp olive oil in a medium skillet over medium-high heat. Add the sausage and cook until no longer pink breaking up into pieces with a wooden spoon, about 4 minutes.
Sprinkle the crust with the cheese, top with the sausage and garlic. Return the pizza to the oven and bake until the cheese is bubbly, 5-8 minutes. Sprinkle with the oregano.
Meanwhile, make the salad. Soak the red onion in ice water for 10 minutes, then drain. Toss the spinach, fennel, red peppers, artichoke hearts and red onion in a large bowl with the vinegar and 1 Tbsp olive oil, season with salt and pepper.
Top the pizza with the salad and cut into pieces. Sprinkle with red pepper flakes. Enjoy!

Recipe Notes

Recipe adapted from Food Network

Carrot Salad with Coriander Vinaigrette and Pistachios

Originally found on A Beautiful Plate.

Carrot Salad with Coriander Vinaigrette and Pistachios

This is a delicious side salad that is packed with flavor.

Course

salad, Side Dish

Prep Time

10 minutes

Passive Time

30 minutes

Servings

people

Ingredients

1/4 c pistachios shelled
3/4 tsp coriander seeds
1 garlic clove finely miced
3 tbsp lemon juice
1/4 tsp red pepper flakes
1/4 c olive oil
1 lb carrot peeled and grated
1 c fresh cilantro leaves coarsely chopped
salt to taste

Course

salad, Side Dish

Prep Time

10 minutes

Passive Time

30 minutes

Servings

people

Ingredients

1/4 c pistachios shelled
3/4 tsp coriander seeds
1 garlic clove finely miced
3 tbsp lemon juice
1/4 tsp red pepper flakes
1/4 c olive oil
1 lb carrot peeled and grated
1 c fresh cilantro leaves coarsely chopped
salt to taste

Instructions

Using a skillet toast the pistachios until fragrant. Should be 5 minutes on low heat. Set aside. Using same skillet toast the coriander seeds until fragrant 4-6 minutes. Coarsely chop and set aside. In a small bowl or jar mix the garlic, lemon juice, red pepper, and olive oil. Mix well. Add coriander seeds and salt to taste. Toss the grated carrots with the dressing and let sit for 30 minutes. Add the pistachios and cilantro and serve.

Baby Bell Peppers with Feta and Mint

My kids don't really like peppers but they eat them up if I make them this way.

Servings

Ingredients

1 lb baby bell peppers
3 Tbsp olive oil
1/2 tsp red pepper flakes
1 Tbsp fresh mint chopped
1/2 lemon juiced
1/3 cup feta crumbled

Servings

Ingredients

1 lb baby bell peppers
3 Tbsp olive oil
1/2 tsp red pepper flakes
1 Tbsp fresh mint chopped
1/2 lemon juiced
1/3 cup feta crumbled

Instructions

Preheat grill to high. Toss bell peppers with 2 Tbsp oil and season with salt and red pepper flakes. Grill, turning, until blistered, about 10 minutes. Transfer to a bowl and toss with 1 Tbsp oil, mint, and lemon juice. Top with feta. Enjoy!

Recipe Notes

Recipe adapted from Food Network