Slow Cooker Braised Beef - Serves 4 (easy, all day)

Slow Cooker Braised Beef - Serves 4 

Adapted from the WashingtonPost

TIME: 7-8 hours

INGREDIENTS

• 1 to 1.5 lb boneless chuck roast, preferably tied in a roll
• 1/2 tsp fine salt, plus more as needed
• 1/4 tsp freshly ground black pepper, plus more as needed
• 14 oz can whole peeled tomatoes, crushed by hand, with their juices (OR chopped, or crushed tomatoes with their juices)
• 1/2 garlic head's worth of unpeeled cloves
• Optional herbs in the sauce: sage, rosemary, and/or thyme
• Optional garnish: Chopped parsley
• Cooked polenta or rice, for serving

EQUIPMENT

• 3 to 6-qt Slow cooker or Crockpot 

DIRECTIONS

1. Season the beef all over with salt and pepper
2. Add the tomatoes, along with their juices, and scatter the garlic cloves around. Add any optional herbs.
3. Cover, slow cook on LOW for 6-8 hours (depending on the cooker; ours is probably 6.5). The meat should be very tender, and a sharp paring knife should easily slide in. Taste the sauce and a morsel of meat, and season with more salt and pepper if needed
4. Carefully transfer the meat to a cutting board. If it has been tied, cut and discard the string
5. Cut the roast into 1/4 to 1/2 inch thick slides. 
6. Serve in shallow bowls over polenta or rice, with the sauce and garlic cloves (should be able to squeeze out of their skins)
7. Garnish with parsley (optional), and serve
8. Set it inside the insert Pre-heat oven to 375F.
9. Slice the onion and fennel bulb into 1/4" thick rings

NOTES:

Before serving the meat, you can squeeze the cloves out of their skins and into the sauce, then use an immersion blender to process the whole thing.

If braising in the oven, position a rack in the middle and preheat to 300 deg. Use an ovenproof 3-5 qt havy-bottomed pot or Dutch oven. Follow assembly instructions above. Braise for 3-4 hours, or until tender.

No Tomato Sauce Stuffed Pasta Shells - Serves 2 as sides

No Tomato Sauce Stuffed Pasta Shells - Makes 8 shells (2 people as sides)

Adapted from A Gourmet Food Blog

INGREDIENTS

• 2 oz, or 8 to 10 jumbo pasta shells, depending on size (Barilla will be 8)
• 1/8 onion, finely chopped 
• 1 small to med clove garlic
• 1 Tbsp butter
• 1 Tbsp flour
• 1/4 cup milk
• 2 oz green peas
• 1 oz finely chopped cooked ham, prosciutto, or similar meat
• 1.5 oz shredded Provolone 
• 1 oz low moisture shredded Mozzarella
• 1/4 tsp fresh tarragon (or oregano), or 1/8 tsp dried
• 1 tsp parsley, finely chopped for garnish

EQUIPMENT

• Large pot
• Large skillet
• Baking dish, small to med

DIRECTIONS

1. Cook pasta shells according to package instructions. Keep some of the pasta water as you drain as you'll need it later. Allow to cool in a baking dish in one layer.
2. Meanwhile, melt butter in a pan and cook the onion until translucent. Add garlic and cook another minute.
3. Add flour, then milk and/or pasta water/stock until you have something that looks like a thick sauce
4. Add shredded Provolone, ham, peas, salt, pepper, and tarragon. You may add more liquid to ensure the cheese melts, b ut the sauce should remain thick. Allow the filling to cook.
5. Preheat oven to 400.
6. Once the pasta and fillings are cooled, fill the shells to the rim.
7. Pour a bit of pasta water into the dish (not on the shells). This will prevent the shells from sticking.
8. Sprinkle the top with a decent amount of Mozzarella and place the dish in the oven. Bake for 15-20 minutes.

NOTES:

• A thin sauce will have the tendency to run out of the shells during baking, so make sure it's relatively thick.
• If the top browns but the dish is not yet heated through, tent with foil

Lemon Olive Oil Cake - Makes 8 hearty slices

Lemon Olive Oil Cake

Adapted from: FeelGoodFoodie

INGREDIENTS

• 2 large eggs at room temperature (resulting in softer yolks)
• 2/3 cup olive oil
• 1/2 cup Greek yogurt
• 1.25 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• Zest of one lemon
• 4 tbsp lemon juice

EQUIPMENT

• Round 9" cake pan, Springform preferred
• Mixing bowls
• Zester
• Whisk

DIRECTIONS

1. Pre-heat oven to 350F. Oil the cake pan.
2. In a medium bowl, whisk the oil, Greek yogurt, and eggs
3. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt
4. Create a well in the flour mixture and whisk the egg mixture into it
5. Add the lemon juice and zest. Stire until completely combined with no lumps
6. Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean
7. Let cool for at least 10 minutes before slicing. Serve with dusting of powdered sugar, dollop of Greek yogurt, whipped cream, or raspberries, if desired.

Store for up to 4 days in an airtight container at room temp. If freezing, wrap individual slices in aluminum foil, then seal in a freezer bag or container, which will last for 3 months (thaw overnight before decorating or serving).

Overnight Mexican Egg Casserole - Serves 8-12 (from Phil)

Overnight Mexican Egg Casserole - Serves 8-12 

Served by Phil Bauer 2025

Adapted from This Is How I Cook by Abbe Odenwaller (PBS)

INGREDIENTS

• 4 c frozen, shredded hash browns, or O'Brien cubes (large bag will work, though you won't use them all
• 3-4 c shredded cheese (originally calls for combo of cheddar and pepper jack)  
• 2-4 oz cans diced green chilies, drained
• 1 c diced onions, cooked with chorizo
• 1/2 lb to 1 lb chorizo or sausage of choice, cooked with onions above, and drained
• 8 eggs
• 1 c half & half, or milk
• 1/4 c heavy cream
• 1/2 to 3/4 c sour cream or plain yogurt
• 3/4 tsp garlic powder
• 1 Tbsp Lawry's seasoning salt (or make your own)

EQUIPMENT

• Large frying pan or skillet
• Oven
• 9x13 Baking or Casserole dish

DIRECTIONS

1. Butter or spray casserole dish with oil
2. Layer 1.5" of frozen potatoes in the dish 
3. Sprinkle with half of the shredded/grated cheese
4. Spread green chilies on top
5. Place cooked chorizo onion mixture on top of the chilies
6. Sprinkle remaining cheese on top of that
7. In a separate bowl, beat eggs, dairy, and seasoning until whisked well. Pour over the casserole. If the layers are not covered with liquid, you can pour more milk or cream on top.
8. Cover with wrap and place in fridge overnight
9. NEXT MORNING: Remove dish from fridge. Then pre-heat oven to 375F.
10. Bake the dish 50-60 minutes until golden. Remove and let sit for 5 minutes
11. Serve with salsa, sour cream, or green or red chile.

Fennel Mashed Potatoes - Serves 4 (1 cup servings)

Fennel Mashed Potatoes

Adapted from: https://www.adventhealth.com/recipes/golden-roast-fennel-mashed-potatoes and https://www.food.com/recipe/fennel-mashed-potatoes-24136

INGREDIENTS

• 12 oz golden potatoes
• 1/2 cup yellow onion (about a third of a small onion)
• 1 fennel bulb, with fronds cut off (about 6 to 9 oz)
• 1.5 tbsp EVOO, divided into 3/4 tbsp + 3/4 tbsp
• 1.4 tsp kosher salt
• Optional: 1/3 to 1/2 cup Greek yogurt, sour cream, or cream cheese

EQUIPMENT

• Medium pot
• Food processor

DIRECTIONS

1. Pre-heat oven to 375F.
2. Slice the onion and fennel bulb into 1/4" thick rings
3. In a medium bowl, toss the sliced onion and fennel with 3/4 tbsp of the EVOO. Place them in a loose pile on an oven proof pan and cover with foil. Bake for 45 minutes.
4. After about 20 minutes, peel and dice the potatoes into 1" cubes (if petite, quartered). Add to a medium pot, cover with water, and bring to a boil for about 20-25 minutes, or until fork-tender.
5. Add the onion and fennel to a food processor. Puree until smooth.
6. Drain the potatoes.
7. Mash the fennel puree into the potatoes with the remaining EVOO and optional Greek Yogurt. Add desired seasonings.
8. Serve hot.

Trout Mousse Crostini - Makes 10

Trout Mousse Crostini - Serves 10

Adapted from the Washington Post

INGREDIENTS

Mousse

• One 3-oz canned trout, drained (may substitute canned salmon) 
• 2-oz plain cream cheese, or 3 wedges of Laughing Cow Cheese
• 1 tbsp mayonnaise
• 1 tbsp capers in jar with brine, drained
• 2 tsp chopped fresh dill, or sub 1 tsp dried
• 1/2 tsp hot sauce or crushed pepper in oil
• 1/4 tsp freshly ground black pepper
• Finely grated zest of 1 lemon, or 6-8 drops of juice from a thin wedge of lemon 

Make the mousse: 

1. In a food processor, combine the trout, cream cheese, mayonnaise, capers, dill, hot sauce, pepper and lemon zest and process until fully incorporated. You should get about 3/4 cup. 
2. Transfer the mousse to a bowl with a lid. Refrigerate for at least 30 minutes and up to overnight.

Crostini, after the mousse has chilled for at least 30 minutes:

• Baguette, sliced into 8-10 pieces about 1/2" to 3/4" thick medallions (if using a wider French or Italian loaf, 6-8 pieces)
• 2 tbsp finely chopped pistachios or toasted pine nuts, or more as needed
• Optional garnish: Trout or salmon roe

Assembly:

1. Spread the mousse onto the crostini 
2. Sprinkle with the chopped nuts and add optional garnish (1/2 tsp roe)

Chicken Breast, Wet-brined

Wet Brined Chicken Breast

INGREDIENTS

• 1 to 1.5 cup water
• 1.25 tbsp kosher salt (yes, it looks like a lot)
• 1 chicken breast

EQUIPMENT

• Small pot
• Food container or storage baggie

DIRECTIONS

1. Dissolve the salt in the water by heating the solution in a small pot until no crystals remain
2. Refrigerate the water in the pot or food container or storage baggie to cool it (cold is ideal)
3. Once the brine solution is cold, add the chicken. Refrigerate for 1 to 2 hours.
4. Pat chicken dry and it's ready to be grilled/cooked/sauteed!

This method is ideal if you want to maintain moisture quickly

Whole Chicken in Slow Cooker, 2 ways

Slow Cooker Whole Chicken - Multiple Ways

This method is ideal if you do not have a vented hood and/or you don't want to roast your chicken.

Difficulty Rating: 2

Main Ingredients:

• 4-5 lb whole thawed chicken, neck and giblets removed, and patted dry
• Cooking spray

Equipment/Other:

• Slow cooker
• Tongs
• Sheet pan with rims

Option A Ingredients - Brown-sugar Rub from Dinner At The Zoo 

• 4-5 lb whole chicken, neck and giblets removed
• Cooking spray
• 1 tbsp brown sugar
• 2.5 tsp Kosher salt
• 1 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp smoked paprika
• Optional: 1 tbsp EVOO

1. In a small bowl, mix together the brown sugar, salt, pepper, garlic powder, onion powder and smoked paprika. If brine is desired, go to Step #2. For no-brining, skip to Step #3.
2. For Brining: 
• Slide your fingers between the skin and the breast meat to loosen the skin. Try to separate the skin from around the legs as well.
• Add 1 tbsp oil into the spice mixture. Rub 3/4 of this new mixture under the skin and into the breast and leg meat. Rub the remaining mixture inside the bird cavity. 
• Place the bird, baking sheet and all, into your refrigerator uncovered for 24 to 72 hours. If you don’t have the room in your refrigerator it’s ok to put the chicken on a plate. It will look desiccated after that amount of time, which will be great for crispy skin while broiling! SKIP TO STEP #4.
3. For No-brining: Spray or rub the inside of crockpot with oil. Place the chicken in the slow cooker and rub the spice mixture all over the chicken.
4. Then follow MAIN DIRECTIONS below

Option B Ingredients - Dry Lemon Brine 

• 2.5 tsp Kosher salt
• 3/4 to 1 whole organic lemon
• Olive oil, divided: 1 tbsp for brining, + 1/2 tbsp for just before broiling
• 1.25 tsp freshly cracked pepper
• 1.25 tsp dried thyme

1. Spray or rub the inside of crockpot insert with oil. 
2. Zest and quarter the lemon. 
3. In a small bowl, combine the zest, juice from 1/4 lemon, 1 tbsp olive oil, 2.5 tsp salt, pepper, and thyme together. Save the remaining lemon quarters (even the one you squeezed dry) to insert in to the cavity.
4. Slide your fingers between the skin and the breast meat to loosen the skin. Try to separate the skin from around the legs as well.
5. Rub 3/4 of the spice mixture under the skin and into the breast and leg meat. Rub the remaining mixture inside the bird cavity. Insert the lemon quarters in the cavity.
6. Place the bird, baking sheet and all, into your refrigerator uncovered for 24 to 72 hours. If you don’t have the room in your refrigerator it’s ok to put the chicken on a plate. It will look desiccated after that amount of time, which will be great for crispy skin while broiling!
7. Then follow MAIN DIRECTIONS below

MAIN DIRECTIONS:

1. If you haven't already, coat a large slow cooker with cooking spray. Roll a piece heavy duty aluminum foil into a ring shape to fit into the slow cooker as a rack.
2. Place the chicken on top of the foil ring.
3. Cover and cook on HIGH for 3-4 hours or until thermometer inserted into the thickest part of the thigh registers at 165°F degrees or higher. Our vintage Crockpot took 4 hours to reach 167.5°F.
4. Using the tongs, transfer the chicken to a sheet pan or baking dish. Optional to rub a little more olive oil on top of the bird.
5. Broil in the oven for 5-6 minutes or until chicken skin is brown and crispy (6-minutes in our Cafe oven: use top oven with rack on bottom shelf).

Popovers (High Altitude) - Makes 4

Popovers - Makes 4

Adapted from Tara's Multicultural Table, FamilyCookBookProject, and EntertainingWithBeth

Difficulty Rating: 2 - About 1:15

HINT: The warmer the ingredients, the more quickly the steam will help them rise

Ingredients:

• Volume 0.82 cups or 200 mL milk (Weight ~218 g oat milk), room temp or lukewarm. Whole milk is ideal, but others, inc alternative milks, should be fine
• 2 large eggs, room temp
• 2/3 Tbsp EVOO, melted butter, or other oil for the batter
• ¼ tsp or slightly more kosher salt
• Weight 80 g flour (Volume 2/3 cup) – For high altitude, a flour rated with 4g protein, like bread flour or labeled "High Altitude." Otherwise, use high quality APF like King Arthur.
• 1/2 to 1 Tbsp high heat-point neutral oil (veg or canola oil) to brush the pan

• 
  

Equipment/Other:

Popover Pan with 6 cups

Flat baking sheet

Directions:

1. In a medium bowl, whisk wet ingredients (eggs, milk, oil)
2. In another medium bowl, whisk salt and flour 
3. Whisk in the wet mixture to the dry until combined/frothy but not overly smooth (do not overmix); it will be very liquid-y, with little lumps/dots of flour.
4. Let batter rest for 30 minutes at room temperature or warmer (don't allow to get cold - I use a heat pad LOL). Meanwhile,
1. Preheat** oven to 450°F for 20 to 30 minutes min (convection not recommended)
2. Preheat empty popover pan on a sheet pan for about 10-30 minutes. Remove from oven after batter has rested the 30 min.
3. Coat popover pan with the neutral oil while keeping it on the sheet pan. Return to oven for another 5 minutes.
5. Whisk the batter for a few seconds to get it frothy again. Remove pan from oven, then fill each cup about 2/3 full of batter - it may sizzle as you pour it in, which is fine. (If using muffin pans, fill them a scant over halfway)
6. Bake at 450°F for 5 to 10 minutes. Reduce temperature to 425°F and bake remaining 20 to 27 minutes (TOTAL bake time 30-32 minutes). DO NOT OPEN THE OVEN for the first 18-20 minutes after which, if desired, you can then pierce them with a knife to let the steam escape, then bake an additional 12-14 minutes until they are crisp and brown on the outside and moist and airy within.

**NOTE: When we tried 400°F, not enough steam to make them rise enough. 420°F rose nicely but burned the tops, and still no real spillover.

450°F then reducing after 5 minutes also rose nicely but also no spillover.

EntertainingWithBeth notes 450°F for 20 minutes, then reduce heat to 350° for the final 10-15 min. She also doesn’t use oil IN the batter.

Orange Chicken Piccata w/ Shallots - Serves 2

Orange Chicken Piccata w/ Shallots - Serves 2

Adapted from Washington Post

Difficulty Rating: 2 - Doesn't take too much time once mis en place is done

Ingredients:

• 2 large or 4 small to medium shallots (~4 oz total), peeled
• 1/6 to 1/4 cup all-purpose flour
• 1/4 tsp + 1/8 tsp fine salt (keep divided), plus more as needed
• 1/4 tsp + 1/8 tsp freshly ground black pepper, divided, plus more as needed
• One 10-12 oz boneless, skinless chicken breast
• 2 tbsp olive oil
• 1/4 tsp crushed red pepper flakes, plus more as needed
• 1/4 to 1/2 cup no-salt-added chicken broth or dry white wine
• 1 tsp finely grated orange zest (from ~1 large orange) 
• 1/4 cup fresh orange juice (~1 to 2 oranges)
• 1 tbsp capers, drained
• 1/2 to 1 tsp caper brine
• 1 tbsp unsalted butter
• 3 tbsp coarsely chopped fresh flat-leaf parsley
• Cooked rice, cous cous, or crusty bread for serving

• 
  
• Equipment/Other:

Large skillet (12") - We use our All-Clad

Tongs

Directions:

1. Slice shallots: if large, into eighths; if small, into quarters, but for either keep a bit of the stem attached so each piece stays intact. 
2. Place the flour in a shallow dish, add 1/2 teaspoon each of the salt and pepper, and stir to combine.
3. On a cutting board, slice each breast "across the equator" so the meat opens like a book/butterfly, then separate the halves. Place a piece of wax paper or plastic wrap over the chicken and use a mallet or rolling pin to pound it to 1/4-inch thickness. 
4. Dredge each piece of chicken in the flour mixture, shaking off any excess.
5. Close doors and open windows as needed (unless you have a ventilated hood). Have ready a large plate near the stove. 
6. Over medium heat, heat the oil until shimmering. 
7. Add the chicken halves to the skillet, and cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer the cooked cutlets to the prepared plate and repeat with the remaining chicken.
8. Reduce the heat to medium-low and add the shallots to the skillet. Cook, stirring occasionally, until softened, about 5 minutes. Season with the remaining 1/8 teaspoon each of salt and pepper, and the crushed red pepper flakes, and cook for another 1 minute.
9. Add the wine or broth, increase the heat to medium and bring the mixture to a simmer. Cook, scraping the bottom of the pan to dislodge any browned bits, until the wine reduces by half, about 2 minutes. 
10. Stir in the orange zest and juice, and the capers and caper brine to combine, and bring the mixture to a simmer, about 1 minute.
11. Return the chicken to the skillet. Add the butter and cook, stirring, until it melts and the chicken is warmed through, 2 to 3 minutes. Baste and flip the chicken pieces to coat them in the sauce. Taste, and season with more salt, pepper and red pepper flakes, if desired. 
12. Divide among plates, sprinkle with the chopped parsley and serve warm, with rice, or crusty bread and a green salad.

Skillet Chicken with Plums - Serves 4

Skillet Chicken with Plums - Serves 4

Adapted from Washington Post

Ingredients:

• 3/4 tsp fine salt, divided 
• 1/2 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 4 bone-in, skin-on chicken thighs (2 to 2.5 lb total), trimmed of excess fat if desired
• 1 tbsp neutral oil, such as canola or vegetable
• 1 lb red or black plums, pitted and wedged (~ 16 to 20 wedges per plum) 
• 1 large red onion (~9 oz), halved and sliced 
• 3/4 cup no-salt-added or low-sodium chicken broth or stock
• 1 tbsp balsamic vinegar
• Crusty bread or cooked grains, for serving

Equipment/Other:
Cast iron skillet (12") - We use our Lodge

Oven

Directions:

1. Close doors and open windows as needed (unless you have a ventilated hood)
2. Position a rack in the middle of the oven and preheat to 400 degrees. 
3. In a small bowl, combine 1/2 teaspoon of the salt, the cinnamon, coriander, garlic powder and pepper. 
4. Pat the chicken dry and sprinkle both sides with the seasoning mixture. Set a large plate next to the stove.
5. In the skillet over medium heat, heat the oil until shimmering. Arrange the chicken skin side down in the skillet, and cook until the skin renders its fat and browns, about 7 minutes. Flip, and cook until browned on the other side, about 2 minutes. Transfer the chicken to the plate.
6. Increase the heat to medium-high. Add the plums, onion and the remaining 1/4 teaspoon of salt, and cook, stirring occasionally, until they start to soften, 3 to 5 minutes. 
7. Add the broth and vinegar, and cook, stirring occasionally and scraping up any brown bits stuck to the bottom of the skillet, until the liquid reduces by about half, 3 to 5 minutes. 
8. Return the chicken, along with any accumulated juices, to the skillet, nestling it into the mixture skin side up.
9. Transfer the skillet to the oven and roast for 15 to 20 minutes, or until the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh without touching the bone should register at least 165 degrees). Serve hot, with bread or cooked grains.

Substitutions

Chicken thighs >> chicken breasts, with an adjustment to the cooking time.
Plums >> other stone fruit.
Red onion >> any type of onion.
Balsamic vinegar >> red wine vinegar or sherry vinegar.