Slow-Cooker Pot Roast

Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.

• PREP: 15 MINS
 
• TOTAL TIME: 6 HOURS 25 MINS
 
• SERVINGS: 8

685

SOURCE: EVERYDAY FOOD, OCTOBER 2008

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INGREDIENTS

• 1 tablespoon cornstarch
• 8 medium carrots, cut into thirds
• 2 medium onions, each cut into 8 wedges
• Coarse salt and ground pepper
• 1 beef chuck roast (3 pounds), trimmed of excess fat
• 2 tablespoons Worcestershire sauce

DIRECTIONS

1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
    WATCH: How to Cut Onion Wedges
2. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Chicken and Broccoli Alfredo

Chicken and Broccoli Alfredo

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

Ingredients

• 8 ounces rotini pasta
• 12 ounces broccoli florets
• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3/4 cup chicken broth
• 3/4 cup milk, or more, as needed
• 1/4 cup heavy cream
• 1/4 teaspoon garlic powder
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well.
• Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
• Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes.
• Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed.
• Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste.
• Serve immediately, garnished with parsley, if desired.

3.0

http://damndelicious.net/2015/01/03/chicken-broccoli-alfredo/

Mocha Cupcakes with Coffee Buttercream

Mocha Cupcakes
1 1/2 cups all purpose flour
1/3 cup unsweetened cococa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup vegetable oil
1 1/4 cups sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tbsp instant coffee powder
3/4 cup water

Preheat oven to 350F. Line 12 muffin cups with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
In a large bowl, whisk together vegetable oil, sugar, eggs, vanilla extract and instant coffee power until completely combined. Whisk in one third of the flour mixture, followed by half of the water. Whisk in an additional third of the flour mixture, followed by the remaining water. Stir in all of the remaining flour, mixing until no streaks of dry ingredients remain and batter is uniform.
Divide evenly into prepared muffin pan.
Bake for 18-20 minutes, until cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely on a wire rack.
When cupcakes are cool, top them with coffee buttercream. Dust with cocoa powder for a “mocha” look, if desired. Store in an airtight container.

Makes 12.

Coffee Buttercream
1/2 cup butter, room temperature
1 tbsp instant coffee powder
2 tbsp milk, room temperature
1 tsp vanilla extract
2 1/2 – 3 cups confectioners’ sugar

In a small bowl, dissolve the instant coffee powder in milk and vanilla extract.
In a large bowl, beat together butter, instant coffee mixture and 2 cups confectioners’ sugar. Gradually blend in more confectioners’ sugar until frosting is smooth, thick and fluffy.
Spread or pipe onto cooled cupcakes.

Orange Cranberry Vodka

Homemade Orange Cranberry Vodka 

Yield: 1 large bottle, 2 small bottles

Ingredients

• 2 cups cranberries, fresh or frozen
• 1/4 cup water
• 1/2 cup sugar
• 4-5 strips of orange zest, 1-inch by 3-inches long
• One 750 ml bottle of vodka

Step 1

In a small saucepan, cook cranberries, water and sugar over medium heat, stirring until the sugar dissolves and the cranberries pop. Split vanilla bean lengthwise and add to the cranberry mixture. Cook, stirring occasionally, for 2-3 minutes until mixture thickens slightly.

Step 2

Transfer to a large bowl or jar and add in vodka. Stir well and allow to cool to room temperature. Cover and let stand for 1-3 days, shaking 1-2 times a day to mix the ingredients around.

Step 3

Strain mixture through a fine strainer to remove cranberry solids. Transfer orange peels to your new bottle or jar (dividing them between two smaller bottles, if you are bottling half-batches) and add in a handful of fresh, whole cranberries. Pour in the strained spirit, which should be clear.

Hot Crab Puffs

Hot Crab Puffs

Serves 24 (Makes about 48 puffs)

1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon apple cider vinegar
4 tablespoons unsalted butter, melted and slightly cooled
1/2 teaspoon salt
1 teaspoon celery seed
1 teaspoon Old Bay seasoning
1 pound crab meat
26 ounces puff pastry (3 sheets), thawed in the refrigerator overnight
Finely chopped chives, to garnish

Preheat the oven to 400°F. In a medium bowl, stir together the mayonnaise, mustard, vinegar, butter, salt, celery seed, and Old Bay until smooth. Add the crab meat and stir to combine.

Cut the puff pastry sheets into 2-x2-inch squares. Gently press the squares into a mini muffin tin. Add a scant tablespoon of crab mixture to each square. Bake until the puff pastry just begins to brown at the edges, about 15 minutes. Sprinkle with chives and serve hot.

Recipe Notes

• Make-ahead puffs: The puffs can be assembled the day before, covered in plastic wrap, refrigerated overnight, and then baked off the following day. They reheat well, in a warm oven, the same day they were cooked, but once cooked, the texture declines overnight.
• I prefer backfin crab meat over lump in this recipe because it fits better in the mini tarts.
• I have made these with two different brands of puff pastry and both required 3 sheets, with some scraps discarded. You can measure a sheet of puff pastry ahead of time to determine how many 2-x2-inch squares it will make.

Crab Rangoon Dip

Crab Rangoon Dip

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Yield 8 servings

A take-out favorite made into the creamiest, cheesiest dip of all, served with the easiest homemade wonton chips!

Ingredients

• 1 (12-ounce) package 2-inch won ton wrappers, halved diagonally
• 8 ounces cream cheese, at room temperature
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 12 ounces lump crab meat
• 1 cup shredded Black Creek Sharp White Cheddar Cheese, divided
• 1/4 cup freshly grated Parmesan cheese
• 3 green onions, thinly sliced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon Sriracha, optional
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste

Instructions

• Preheat oven to 350 degrees F.
• Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
• Preheat oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
• In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste.
• Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese.
• Place into oven and bake until bubbly and golden, about 20-25 minutes.
• Serve immediately with won ton wrappers.

Creamy Chicken Enchiladas

The Best Creamy Chicken Enchiladas

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About This Recipe

YIELD:	Serves 6
ACTIVE TIME:	1 hour
TOTAL TIME:	1 1/2 hours
SPECIAL EQUIPMENT:	Dutch oven, immersion blender,
THIS RECIPE APPEARS IN:	The Food Lab: How to Make the Best Creamy Chicken Enchiladas

Ingredients

• 3 poblano peppers
• 1 large onion, roughly chopped
• 1 1/2 pounds tomatillos, husks removed
• 2 Serrano peppers
• 3 medium cloves garlic
• 2 cups homemade or store-bought low-sodium chicken stock
• 1 cup loosely packed picked fresh cilantro leaves and fine stems, plus chopped cilantro for garnish
• Kosher salt and freshly ground black pepper
• 2 pounds bone in, skin-on chicken thighs (see note above)
• 1 tablespoon vegetable oil
• 16 soft corn tortillas
• 8 ounces shredded pepper Jack cheese, divided
• 1 cup Mexican-style crema, divided (see note above)

Procedures

1. 1
   
   Adjust broiler rack to 8 inches below element and preheat broiler to high. Place poblanos, onion, tomatillos, serranos, and garlic on a foil-lined rimmed baking sheet. Place under broiler and broil, turning vegetables occasionally, until tomatillos are completely softened and lightly charred, about 10 minutes. Transfer tomatillos to a bowl. Continue broiling until poblanos are charred on all sides, about 2 minutes longer. Transfer to a separate bowl and cover tightly with foil. Continue broiling until onion, Serranos, and garlic are softened and charred, about 5 minutes longer. Transfer to bowl with tomatillos along with any juices and set aside.
2. 2
   
   Adjust oven rack to middle position and set oven to 375°F. Add chicken stock to bowl with poblanos and peel poblanos while submerged in stock. Transfer flesh to bowl with tomatillos, leaving skin and seeds with the stock. Strain the stock through a fine mesh strainer into the bowl with the tomatillo/pepper mixture. Discard skins and seeds. Add cilantro to mixture. Set mixture aside.
3. 3
   
   Season chicken pieces on all sides with salt and pepper. Heat oil in a large Dutch oven over high heat until shimmering. Add chicken skin side-down and cook without moving until well browned on first side, about 6 minutes. Flip chicken and continue cooking until lightly browned on second side, about 2 minutes longer. Transfer chicken to a bowl and pour off excess fat from Dutch oven, reserving and brown liquid.
4. 4
   
   Add tomatillo/pepper mixture to the Dutch oven and scrape up any browned bits from the bottom. Using an immersion blender, puree mixture into a chunky sauce. Season to taste with salt and pepper. Return chicken to pot, bring to a simmer, cover with lid slightly ajar, and simmer until chicken is cooked through, about 15 minutes. Meanwhile, wrap tortillas in aluminum foil and place in oven to warm.
5. 5
   
   When chicken is cooked, remove from heat and transfer chicken to a large bowl using tongs. Allow to rest until cool enough to handle. Shred chicken into thin strips, discarding skin and bones. Add 1 cup of sauce, half of cheese, and half of Mexican crema to chicken and toss to combine. Season to taste with salt and pepper.
6. 6
   
   Remove tortillas from oven and unwrap. Spread 1/3 of the remaining sauce in the bottom of a 13- by 9-inch casserole dish. Dip each tortilla in the remaining sauce and stack on a cutting board. Working one tortilla at at time, place 2 tablespoons of chicken filling in a line down the center and roll up tightly. Place in the casserole dish seam side-down. Continue until all the tortillas and filling are used (the casserole will be tightly packed).
7. 7
   
   Spread remaining sauce on top of enchiladas and lay the remaining cheese down in a line through the middle of each row of enchiladas. Cover tightly with aluminum foil and bake for 15 minutes. Remove foil and continue baking until cheese is lightly browned and bubbly, about 10 minutes longer.
8. 8
   
   Remove enchiladas from oven, drizzle with remaining crema, sprinkle with chopped cilantro, and serve immediately.