Slow-Cooker Beef and Barley Stew with Mushrooms

Makes 6 to 8 servings

Canola oil
1 (2- to 3-pound) chuck or round beef roast, trimmed of fat and cut into bite-sized pieces
Salt and pepper
1 large onion, diced
8 to 10 ounces medium whole white button or brown mushrooms, stems trimmed
3 celery stalks, diced
3 cloves garlic, finely chopped
1 teaspoon dried thyme
1 bay leaf
1/2 cup red wine
2 cups beef stock
2 cups chicken stock
1 cup pearl barley

Film the bottom of a large frying pan or skillet with canola oil and set over medium-high heat until the oil is hot. While the oil is heating, season the meat generously with salt and pepper.

Working in batches, add a single layer of meat to the bottom of the pan. Let it sit for 2 to 3 minutes until the cubes loosen and are seared golden-brown. Flip the cubes and sear the other sides. When all sides are seared, remove the meat to the insert of a slow cooker that holds at least 4 quarts. Sear the remaining meat in batches. If there is any liquid in the pot after the last batch is finished, pour it over the meat. Place the pan back on the stove.

Heat 1 teaspoon of canola oil in the pan and cook the onions with a pinch of salt until they are translucent and brown around the edges. Add the mushrooms and another pinch of salt, and cook until they have released all the moisture and have turned golden-brown. Add the celery and cook until just softened.

Clear a space in the middle of the vegetables and sauté the garlic until fragrant, about 30 seconds. Stir in the thyme and bay leaf.

Pour the wine into the pot to deglaze, scraping up all the browned bits from the bottom of the pan with a wooden spoon as the wine bubbles. Let the wine reduce down until most of it has evaporated or been absorbed by the vegetables. Transfer everything to the slow cooker.

Add both stocks to the slow cooker and top with enough water to cover the meat and veggies by about 1/2 inch. Cover and cook for 4 hours on low. Stir in the barley, cover again, and cook until the meat and barley are tender, about 2 hours more on low. Skim off any fat if desired, taste, and add salt and pepper as needed.

Recipes Notes:

• Cooking the barley: If you will be out of the house and unable to add the barley 4 hours into the slow-cooking time, just boil the barley separately ahead of time in water until tender, about 45 minutes. The cooked barley can be stored in the refrigerator up to a day or two. Cook the beef for the full 6 hours on low, then add the cooked barley in and heat through before serving.
• Stovetop instructions: This recipe can be made on the stovetop instead. Sear the meat in a large Dutch oven or heavy-bottomed pot instead of the frying pan and transfer to a bowl or plate. Proceed with cooking the vegetables and deglazing in the same pot. Add the meat back into the pot, along with the stock and water. Bring to a boil, cover the pot, and let simmer for 1 hour. Add the barley and continue cooking for another 45 minutes, until both the barley and meat are tender.

How To Make Slow-Cooker French Dip Sandwiches

How To Make Slow-Cooker French Dip Sandwiches

Makes 6 to 8 sandwiches

What You Need

Ingredients
For the sandwiches:3 pounds boneless beef chuck roast
2 to 3 teaspoons vegetable oil
1 large onion, sliced thinly
1/2 teaspoon salt, plus more to season the roast
1/2 cup dry red wine
2 cups low-sodium beef broth
1 bay leaf
Ground pepper, to season the roast

To serve:6 to 8 crusty French sandwich rolls, sub buns, or hoagie buns
Sliced provolone or Swiss cheese, optional

Equipment
Large skillet
Stiff spatula
6-quart slow cooker or larger
Tongs or slotted spoon
Baking sheet
Fine-mesh strainer
Measuring cup

Instructions

1. Season the chuck roast: Remove the roast from its packaging and pat dry. Generously season on all sides with salt and pepper.
2. Sear the roast: Warm 2 teaspoons of oil in a skillet over medium-high heat. Add the roast and sear for 5 to 10 minutes, until it releases easily from the pan and has formed a brown crust. Flip and sear the other side. When done, transfer the seared roast to the slow cooker.
3. Cook the onions: If the pan is dry, add another teaspoon of oil. Add the onions and a half teaspoon of salt. Cook, stirring occasionally, until the onions just start to soften and turn translucent around the edges — they will finish cooking through in the slow cooker.
4. Deglaze the pan: Still with the pan over medium-high heat, add the wine. As it bubbles and simmers, scrape up any browned bits from the bottom of the pan, then pour the wine and the onions over the roast in the slow cooker.
5. Add the broth, salt, and bay leaf to the slow cooker. Stir to combine.
6. Cover and cook on low for 6 to 8 hours.
7. Slice the meat midway through cooking (optional): If you're nearby at around the 4-hour mark, remove the roast from the slow cooker and slice into 1/4- to 1/2-inch-thick pieces. It's easier to slice the roast at this point, but isn't strictly necessary for the recipe. Return the sliced meat to the slow cooker and continue to cook for the remaining time.
8. Toast the buns: When it's close to time to serve, warm the oven to 400°F. Butter both halves of the buns and place cut-side up on a baking sheet. Toast in the oven until the buns are just starting to turn golden, about 5 minutes. Remove from the oven. If you like, spoon a little of the cooking juices onto the bottom half of the buns before adding the meat.
9. Lift the meat from the juices: If you sliced the roast already, lift it from the juices with tongs and divide it equally between the bottom halves of the buns. If you did not yet slice the roast, lift it to a cutting board and slice it as thinly as you can, or shred the meat if it will no longer hold together in slices. Divide the meat between the bottom halves of the buns, and spoon a little extra cooking juice on top, if you like.
10. Top with cheese and toast: Top the piles of roast beef with cheese, if using. Switch the oven to broil, and toast the bottom halves of sandwiches until the cheese starts to melt, about 1 minute.
11. Strain the liquid: Strain the cooking liquid into a measuring cup or serving bowl. Pick out the onions and either serve with the sandwiches or use for another purpose. As the jus sits, skim the fat that rises to the top.
12. Serve with jus: Top the sandwiches with the top halves of the buns. Serve with bowls of the cooking juices on the side for dipping.

How To Make Pulled Pork in the Slow Cooker

How To Make Pulled Pork in the Slow Cooker

Makes 16 servings (about 4 pounds of cooked meat)

What You Need

Ingredients2 tablespoons kosher salt, preferably smoked
2 tablespoons packed dark brown sugar
2 tablespoons paprika
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoons dry mustard
2 teaspoons garlic powder (no salt)
2 teaspoons onion powder (no salt)
1 teaspoon cornstarch
1/2 teaspoon ground cayenne pepper
1/2 teaspoon celery seed
1 pork shoulder or pork butt (7 to 8 pounds with bone, 6 to 7 pounds if boneless)
2 medium onions, quartered
1 1/2 cups cane-sweetened cola (not diet)
1 cup apple cider vinegar
2 tablespoons Worcestershire sauce

Equipment
Wire rack
Baking sheet
Aluminum foil
Mixing bowls
Paper towels
6-quart or larger slow cooker
Forks 
Fine-mesh strainer

Instructions

1. Heat the oven: Arrange a rack in the middle of the oven and heat to 500°F. (Use convection if you have it.) Fit a wire rack inside a rimmed baking sheet lined with aluminum foil.
2. Make the rub: Place the salt, brown sugar, paprika, black pepper, chili powder, smoked paprika, dry mustard, garlic powder, onion powder, cornstarch, cayenne, and celery seed in a small bowl and mix to combine.
3. Roast the pork: Pat the pork dry with paper towels. Evenly coat the meat with rub. Reserve the remaining rub. Place the meat on the wire rack fat-side up if possible. Roast until the meat is sizzling with a bit of char on the edges, about 10 minutes, but don't let the spices burn and turn acrid.
4. Prep the slow cooker: Meanwhile, place the onions in a 6-quart or larger slow cooker. Sprinkle with the reserved rub. Pour in the cola, vinegar, and Worcestershire.
5. Add the meat: Carefully transfer the meat to the slow cooker. (Try stabbing a fork into each end to use as handles.) Cover and cook on LOW until the meat is soft enough to pull apart with a spoon, 14 to 16 hours.
6. Shred the meat: Transfer the meat to a large bowl and let stand until cool enough to handle. Pull the meat apart into large chunks or shred with a fork, discarding any bone, connective tissue, and large clumps of fat.
7. Strain the liquid: Pour the cooking liquid through a fine-mesh strainer set over a medium bowl and discard the solids. If you are serving immediately, spoon off as much fat as possible from the surface. For best results, refrigerate until the fat solidifies and collects on top, then scrape off and discard the fat (keep the meat covered and refrigerated during this time).
8. Moisten the meat: Toss the meat with enough defatted cooking liquid to moisten. Serve the meat warm, or let cool, cover, and refrigerate to use in other recipes. 

Recipe Notes

• Make ahead: The spice rub can be made ahead and stored in an airtight container at room temperature for a few months.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Buffalo Chicken Pasta Bake

Buffalo Chicken Pasta Bake

Serves 6

16 ounces short, hollow noodles such as rigatoni or penne
1 cup whole or 2% milk, plus more as needed
1 cup sour cream, preferably full-fat 
4 ounces cream cheese, softened
1/2 cup buffalo wing sauce, preferably Frank’s, plus extra to taste 
2 cups shredded Monterey Jack cheese
4 ounces crumbled blue cheese (optional)
1/2 teaspoon kosher salt, or to taste
Freshly ground black pepper
3 cups cooked, shredded chicken
1/3 cup bread crumbs
2 tablespoons melted butter

Preheat oven to 375°F. Grease a 9x13-inch casserole dish.

Bring a large pot of salted water to a boil. Cook the noodles 1 minute less than package directions, until just under-done. Drain and return to the pot.

Meanwhile, bring the milk to a gentle simmer in a medium sauce pan over moderate heat. Whisk in the sour cream, cream cheese, and buffalo sauce until smooth. Whisk in the monterey jack and blue cheese until melted and well combined. Taste and season with salt and pepper as desired.

Combine the sauce with shredded chicken and the cooked noodles and stir until fully incorporated. (If the mixture seems a bit dry, add 1/4 cup milk as needed.) Transfer the mixture to the prepared casserole dish. Combine the bread crumbs and melted butter in a small bowl and sprinkle evenly over the casserole.

Bake for 25 to 30 minutes, or until bubbly and brown on top. Cool for 5 to 10 minutes before serving.

bacon wrapped chicken tenders with salad and croutons

Written by Marley Spoon Test Kitchen on May 12, 2016 in Cook

Sometimes we want a meal we can eat with our fingers, and these chicken tenders served with bite-sized croutons and crisp lettuce are perfect for just that purpose. Although bacon is salty, make sure to season the chicken with salt and pepper before wrapping.Once you’re finished cooking, pick up a tender, dip in Dijon mustard, and top with a cornichon. There’s your perfect bite. Cook, relax, and enjoy!

What you’ll need:
1 ¼ lbs boneless skinless chicken tenders
2 tsp dried oregano
6 oz bacon
1 lemon
1 ciabatta roll
4 packets Dijon mustard
1 head red leaf lettuce
3 oz cornichons
coarse salt
olive oil
freshly ground black pepper

Equipment:
large skillet

Recipe steps:1. Season chicken
Season chicken tenders well all over with salt, pepper, and oregano. Count number of tenders and number of bacon strips. If necessary cut bacon strips in half to get enough bacon to wrap around each chicken tender.

2. Wrap with bacon
Wrap 1 piece or 1 half of a piece of bacon around each tender.

3. Cook chicken
Heat 2 teaspoons oil in a large skillet over medium-high. Add chicken tenders to skillet (may need to do in batches) and cook until browned on bottom, 3–4 minutes. Turn over and brown on the other side, 3–4 minutes more. Remove from skillet and cook second batch if necessary. Transfer to a platter and squeeze juice of half of the lemon over the top. Reserve skillet.

4. Make croutons
Tear roll into bite sized pieces. Reheat oil in skillet over medium-high. Add bread pieces and cook, stirring until browned, about 2 minutes. Remove from skillet and season with salt and pepper.

5. Make dressing
Squeeze juice from remaining lemon half into a bowl. Whisk in 1 packet (1¼ teaspoons) Dijon mustard, ½ teaspoon salt, and 3 tablespoons oil. Separate lettuce leaves then wash and spin dry.

6. Finish
Toss lettuce with croutons and serve drizzled with dressing alongside platter of chicken, remaining Dijon mustard (1 tablespoon plus ¾ teaspoon), and cornichons. Enjoy!

Freezer-to-Oven Chicken Alfredo Casserole

Freezer-to-Oven Chicken Alfredo Casserole

Serves 6 to 8

1 pound dry fusilli pasta
1 (14- to 16-ounce) package frozen broccoli florets
6 tablespoons unsalted butter, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
1/4 cup all-purpose flour
5 cups whole or 2% milk
1 1/2 cups finely grated Parmesan cheese (about 6 ounces)

Bring a large Dutch oven or heavy-duty pot of heavily salted water to a boil over medium-high heat. Add the pasta and cook until almost tender (you want some bite left in the pasta, check it 1 minute before the time called for on the package).

Turn off the heat, add the broccoli to the pot, stir to combine, and let sit for 1 minute (the broccoli will not be cooked all the way through). Drain well and set aside.

Melt 2 tablespoons of the butter in the same pot over medium-high heat. Add the chicken in an even layer, season generously with salt and pepper, and cook, stirring every few minutes, until the chicken is browned and just cooked through, about 5 minutes total. Remove to a plate or bowl. Do not wash out the pot.

Return the pot to medium heat and add the remaining 4 tablespoons of butter. When the butter is melted, add the flour, scrape up the brown bits at the bottom of the pan, and stir constantly until the flour starts to smell toasty and darkens slightly in color, about 1 minute. While constantly whisking, add the milk until it is all incorporated and the mixture is smooth. Bring just to a boil, whisking constantly. Add the cheese and whisk until smooth. Turn off the heat.

Add the chicken and any accumulated juices, pasta, and broccoli, and stir to combine. Taste and season with salt and pepper as needed.

Divide the mixture between 2 (8- to 9-inch) baking dishes or disposable foil trays (try to get ones that are around 2 inches deep), or transfer all of the mixture into a 9x13-inch baking dish or disposable foil tray. Let cool completely, then wrap tightly in aluminum foil and freeze for up to 2 months.

Bake frozen, still covered in the foil, on the middle rack of a preheated 350°F oven until heated through, about 1 1/2 hours. Alternatively, thaw in the refrigerator overnight, then bake for only 1 hour.

Recipe Notes

• Same-day baking: This casserole can also be baked immediately after assembly. Bake covered in foil in a 350°F oven until heated through, about 30 minutes.
• Disposable foil trays: Look for trays that are close to 2 inches deep; shallower trays will not hold all the casserole.
• Storage: The baked casserole leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

HY’S CHEESE TOAST

From blog post: Hy's Cheese Toast

Ingredients

4 thick slices white bread

1/2 cup butter, at room temperature

1/4 cup grated Parmesan or Grana Padano

1/4 cup grated aged Gouda or Swiss

1/3 cup grated old cheddar

a few drops of Worcestershire

Directions

Preheat the broiler. Place the bread slices on a baking sheet and toast them in the oven for 5-10 minutes, or until golden.

Meanwhile, stir together the butter, cheeses and Worcestershire. Take the toasted bread out of the oven, flip them over, and spread the butter-cheese mixture thickly over the untoasted side. Return to the oven for another 5-10 minutes, until the cheese is bubbly and the toast is golden around the edges.

Cut into whatever sized pieces you like and serve immediately. Serves 4.