Slow-Cooked Short Ribs

Ingredients:

3 lb	Bone-in Beef Short Ribs, browned
½ tsp	Salt
½ tsp	Pepper
1 Tbsp	Canola Oil
½ cup	Mushrooms, washed
6	Garlic Cloves, minced
1 Tbsp	Tomato Paste
2 cup	Dry Red Wine
1 cup	Beef Broth
	Rosemary
	Spinach or Leaf of Choice

Directions:

Season the ribs with salt and pepper. Place the ribs in a lightly greased crock pot. Set aside. In a small skillet, combine the beef broth, garlic, and tomato paste. Stir in the wine and bring to a boil. Cook for 8 minutes or until half of the liquid is evaporated. Pour the garlic mixture over the ribs. Arrange the mushrooms, spinach, and rosemary around the ribs. Cook covered on low heat for 6 hours or until tender.

Slow-Cooked Pork Chops

Ingredients:

¼ cup Olive Oil

1 cup Chicken Broth

2 Garlic Cloves, minced

1 Tbsp Paprika

1 Tbsp Onion Powder

4 Thick Cut Boneless Pork Chops

½ Tbsp Italian Seasoning

1 tsp Dried Basil

1 tsp Dried Oregano

1 pkg Frozen Mixed Vegetables, thawed

¼ cup Mushrooms, thinly sliced

½ cup Potatoes, peeled and chopped into chunks

½ cup Sweet Tomatoes

Salt and Pepper To Taste

Directions:

1.In a large bowl, beat the olive oil, chicken broth, garlic, paprika, onion powder, Italian seasoning, oregano, and basil. Set aside. Cut small slits into each of the pork chops. 

2.Place the chops in a lightly greased crock pot. Pour the chicken broth over the pork chops. Cook covered for 4 hours over low heat. Discard the broth. 

3.Then add the mixed vegetables, potatoes, mushrooms, lettuce, and tomatoes to the crock pot. Season with salt and pepper to taste. 

4.Cook covered over low heat for an additional 2 to 3 hours or until tender.

Slow-Cooked Chicken & Vegetables

Ingredients:

1	Whole Roasting Chicken
1 tsp	Onion Powder
1 tsp	Garlic Powder
1 tsp	Smoked Paprika
½ tsp	Cayenne Pepper
½ tsp	Salt
1 Tbsp	Lemon
½ cup	Carrots, chopped
½ cup	Sweet Tomatoes
2 slices	Lemon
1 pkg	Frozen Potato Wedges, thawed
	Rosemary

Directions:

In a small bowl, combine the onion powder, garlic powder, paprika, pepper, and salt. Then rub the ingredients over the inside and outside of the chicken. Pour the lemon over the chicken. Place it in a lightly greased crock pot. Arrange the carrots, tomatoes, rosemary, and potato wedges around the chicken. Squeeze the fresh lemon over the ingredients. Cook covered over low heat for 6 to 8 hours or until tender.

Lamb Shanks Braised with Tomato

Ingredients:

4 (12-ounce) lamb shanks, trimmed

1/2 teaspoon salt 

1/2 teaspoon freshly ground black pepper 

4 garlic cloves, minced

3/4 cup dry red wine 

2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano

1/4 cup chopped fresh parsley

Preparation:

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add lamb to pan, and cook 4 minutes on each side or until browned. Remove from pan. Add garlic to pan; sauté 15 seconds. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return lamb to pan. Cover, reduce heat, and simmer 1 hour. Turn lamb over; simmer 1 hour or until meat is done and very tender. Place lamb on a plate; cover loosely with foil. Skim fat from surface of the sauce. Bring to a boil; cook 10 minutes or until thickened. Return lamb to pan; cook 4 minutes or until lamb is thoroughly heated. Stir in parsley.

Scalloped Potatoes with Caramelized Onions and Gruyere

Ingredients:

• 2 Tbsp olive oil
• 4 cups thinly sliced onions (sliced crosswise, see how to slice onions)
• 6 medium Yukon gold potatoes, peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline)
• 3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon white pepper (or black pepper if that is what you have)
• 1 teaspoon of butter to butter the gratin or casserole dish
• 1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for vegetarian option)
• 1 teaspoon finely minced fresh rosemary

Method:

1 Heat 1 Tbsp of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.

2 Preheat oven to 400°F (205°C). In a large bowl put the sliced potatoes and gently toss with 1 Tbsp of olive oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.

3 Butter a large gratin dish or 9x13 casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish. Arrange the sliced potatoes (including the grated cheeses) in a pattern over the onions.

Pour stock over the potatoes. Sprinkle with remaining cheese.

4 Cover with aluminum foil and bake at 400°F (205°C) for 50 minutes (or until fork tender). Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.

Sprinkle with minced rosemary to serve.

Sweet Potato Soufflé

INGREDIENTS:

• 3 pounds large sweet potatoes
• 6 tablespoons unsalted butter, softened
• 1/2 cup heavy cream
• 1/2 cup shredded Gruyère cheese
• 2 tablespoons light brown sugar
• 1 teaspoon chopped thyme
• Salt and freshly ground pepper
• 3 large eggs

NSTRUCTIONS:

1. 1. Preheat the oven to 350°. Bake the sweet potatoes for 1 1/2 hours, or until tender. Raise the oven temperature to 425°.
2. 
   
3. 2. Peel the sweet potatoes as soon as they are cool enough to handle; transfer to a bowl. Using a handheld electric mixer, beat the sweet potatoes with the butter until smooth. Beat in the cream, Gruyère, brown sugar and thyme; season with salt and pepper. Beat in the eggs one at a time, beating well after each addition.
4. 
   
5. 3. Transfer the sweet potato puree to a buttered 8-by-11-inch baking dish and bake for 15 minutes. Reduce the oven temperature to 400° and bake for 30 minutes longer, or until the sweet potatoes are lightly puffed and browned. Let the sweet potato soufflé rest for 10 minutes before serving.

Brown Butter Mashed Potatoes

INGREDIENTS:

• Salt
• 3 1/2 pounds white or all-purpose potatoes, peeled and cut into large chunks
• 1 stick plus 2 tablespoons unsalted butter
• 1 cup milk
• 1/4 cup crème fraîche

NSTRUCTIONS:

1. 1. In a large pot of boiling salted water, cook the potatoes over moderate heat until tender, about 25 minutes. Drain well. Return the potatoes to the pot and cook over high heat for 1 minute to dry them out slightly. Pass the potatoes through a ricer and return them to the pot.
2. 
   
3. 2. In a small saucepan, cook the butter over moderate heat until the milk solids turn dark golden, about 4 minutes. Add all but 2 tablespoons of the brown butter to the potatoes along with the milk and crème fraîche and stir well. Season with salt and stir over moderate heat until hot. Drizzle the remaining brown butter over the potatoes and serve.

MAKE AHEAD

Glazed Salmon With Broccoli Rice

INGREDIENTS:

1. 1/4cup brown sugar 
2. 2tablespoons low-sodium soy sauce
3. 1cup long-grain white rice
4. 1head broccoli, florets only, chopped (about 2 cups)
5. 4pieces skinless salmon fillet (1 1/4 pounds total)
6. 1large red onion, cut into 1/4-inch-thick wedges
7. 1tablespoon olive oil
8. kosher salt and black pepper

DIRECTIONS:

1. Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
2. Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.
3. Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
4. Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
5. Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
6. Serve the salmon and onion with the rice and the remaining glaze.