Slow Roasted Chicken with Vegetables

I have roasted chicken in my crock pot before.  I am amazed at how good it tastes and how it looks like it is oven roasted.  I am going to try this with the veggies.

2 medium carrots, halved lengthwise and cut into 3 inch pieces
2 celery ribs, halved lengthwise and cut into 3 inch pieces
8 small red potatoes, quartered
3/4 tsp. salt, divided
1/8 tsp. pepper
1 medium lemon, halved
2 garlic cloves, crushed
1 broiler/fryer chicken
1 tbsp. dried rosemary, crushed
1 tbsp. lemon juice
1 tbsp. olive oil
2 tsp. paprika

Place carrots, celery, and potatoes in a slow cooker; toss with 1/4 tsp. salt and the pepper.  Place the lemon halves and the garlic in the chicken cavity.  Tuck wings under chicken; tie drumsticks together.  Place chicken over vegetables in slow cooker, breast side up.  Mix rosemary, lemon juice, oil, paprika, and the remaining salt; rub over chicken.

Cook, covered, on low 6-8 hours or until a thermometer inserted in thigh reads 180 degrees and the vegetables are tender.

Remove chicken to a serving platter; tent with foil.  Let stand 15 minutes before carving.  Serve chicken with vegetables.

Tenderloin with Horseradish Cream Cheese

There is something about beef tenderloin that is so elegant.  We buy them in bulk at Caputo's and cook them whole or make filets out of them.  I like mine rare...a good cut of red meat shouldn't be cooked too long in my humble opinion.  This would be a great New Years Eve meal.

4 beef tenderloin steaks, 4oz. each
1/4 tsp each salt and pepper; this would be a great place to sub in truffle salt if you like it.
1 tsp. olive oil
1 8oz. pkg. cream cheese softened
2 tbsp. grated Parmesan cheese
2 tbsp. prepared horseradish
2 tbsp. minced fresh parsley

Sprinkle the steaks with salt and pepper.  In a large skillet, heat oil over medium heat.  Add steaks; cook 4-6 minutes or until meat reaches desired doneness.

Meanwhile, in a small bowl, mix cream cheese, Parmesan cheese and horseradish until blended.  Serve with steaks.  Sprinkle with parsley.

Turkey Gnocchi Soup

Here is something different to do with your turkey leftovers from Thanksgiving.  That's one thing I miss when we don't host Thanksgiving...the leftovers!

1 tbsp. butter
3 medium carrots, chopped
4 garlic gloves, minced
6 C. water
3 tsp. reduced sodium chicken base
3/4 tsp. Italian seasoning
1 pkg. potato gnocchi
2 C. fully cooked turkey breast
1 C. frozen peas
1/2 tsp. pepper
1/2 C. shredded Parmesan cheese

In a Dutch oven, heat butter over medium heat.  Add carrots; cook and stir 8-10 minutes or until crisp tender.  Add garlic; cook 1 minute longer.

Stir in water, chicken base and Italian seasoning; bring to a boil.  Add gnocchi.  Reduce heat, simmer uncovered, 3-4 minutes or until gnocchi float.  Stir in turkey, peas and pepper; heat through.  Top servings with cheese.

Per 1 1/3 C. serving; 307 calories, 6g. fat, 55mg. cholesterol, 782mg, sodium, 39g. carbs, 4g. fiber, 24g. protein.

Chunky Beef and Vegetable Soup

I found this in the December January 2013/2014 issue of Simple and Delicious.  I see this in our not so distant future as some weather outlets in the Chicago area are calling for snow flurries on Monday night into Tuesday.  Ugh.  I don't need snow to enjoy soup.  Mother Nature is way to generous to Chicago snow in my humble opinion.

1 1/2lbs. beef stew meat, cut into 1/2 inch pieces
1 tsp. salt, divided
1 tsp. salt free seasoning blend, divided
2 tbsp. olive oil, divided
4 large carrots, sliced
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 C. burgundy wine or additional low sodium beef broth (I may use Tempernillo here)
4 C. reduced sodium beef broth
1 can diced tomatoes, undrained
2 tbsp. Worcestershire sauce
2 tbsp. tomato paste
1 bay leaf
4 medium potatoes, cut into 1/2 inch cubes

Sprinkle beef with 1/2 tsp. each salt, seasoning blend and pepper.  In a Dutch oven, heat 1 tbsp. oil over medium heat.  Brown beef in batches.  Remove from pan.

In same pan, heat remaining oil over medium heat.  Add carrots; cook and stir until crisp tender.  Add onion and peppers; cook and stir until vegetables are tender.  Add garlic, cook 1 minute longer.

Add wine, stirring to loosen brown bits from pan.  Stir in broth, tomatoes, Worcestershire sauce, tomato paste, bay leave and remaining seasonings.  Return beef to pan; bring to a boil.

Reduce heat; simmer soup, covered for 2 hours.  Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender.  Skim fat and discard bay leaf.

This will be delicious with crusty bread.

Per 1 1/2 C. serving: 312 calories, 10g. fat, 55mg. cholesterol, 695mg. sodium, 31g. carbs. 5g. fiber, 21g. protein.

Fontina Chicken and Pasta Bake

Once again my cooking magazines have stocked up while I have battled some technical difficulties with my laptop and well, sometimes life just gets in the way.  This looks yummy although, not particularly friendly if you are watching your waistline.

1 16oz. pkg. spiral pasta
4 tsp. olive oil
2lbs. boneless skinless chicken breast, cut into 3/4 inch cubes
1/2lb. sliced fresh mushrooms
4 garlic cloves, mincs
3 10 3/4oz. cans cream of mushroom soup, undiluted
1 1/2 C. chicken broth
1 1/2 C. shredded fontina cheese, divided
4 tsp. minced fresh oregano, or 1 1/4 tsp. dried oregano
1/2 tsp. pepper
2 6oz. packages fresh baby spinach, coarsely chopped
2 medium tomatoes, chopped

Preheat oven to 350 degrees.  Cook pasta according to package directions for al dente.

Meanwhile, heat 3 tsp. olive oil in a Dutch oven over medium high heat.  Add chicken in batches; cook and stir 3-5 minutes or until no linger pink.  Remove from pan.

In same pan, add mushrooms to remaining olive oil.  Cook and stir over medium high heat 3-5 minutes or until tender.

Add garlic to pan; cook 1 minute longer.  Stir in soup, chicken broth, 1 C. cheese, oregano and pepper.  Add spinach and tomatoes; return chicken to pan.

Drain pasta; add to soup mixture and toss to combine.  Divide between 2 greased 8 inch square baking pan.  Sprinkle with remaining cheese.  Bake, covered 15-20 minutes until heated through.