Slow Cooker Turkey and Rice by ATK

Slow-Cooker Turkey and Rice Soup

SERVESServes 6 to 8

WHY THIS RECIPE WORKS

The hearty flavor of turkey translates easily into a full-flavored soup without requiring any tricks, and turkey thighs (which we prefer for soup) seem to have been designed for the slow cooker's low and steady cooking environment. Turkey thighs, which are made up entirely of dark meat, are quite big and thick, which means they are nearly impossible to overcook, and they have lots of flavor to spare. (As a bonus, they're cheap, too!) 

INGREDIENTS

2 onions, chopped fine

4 garlic cloves, minced

1 tablespoon 

vegetable oil

1 tablespoon 

tomato paste

2 teaspoons minced fresh thyme or ½ teaspoon dried

Salt and pepper

8 cups 

chicken broth

3 carrots, peeled and sliced ¼ inch thick

2 celery ribs, sliced ¼ inch thick

2 bay leaves

2 pounds bone-in turkey thighs, skin removed, trimmed

2 cups instant brown rice

2 tablespoons minced fresh parsley

*

BEFORE YOU BEGIN

Be sure to use instant rice (sometimes labeled minute rice); traditional rice takes much longer to cook and won't work here. You can substitute an equal amount of bone-in chicken thighs for the turkey, if desired; reduce the cooking time to 4 to 5 hours.

1

INSTRUCTIONS

Microwave onions, garlic, oil, tomato paste, thyme, and ¾ teaspoon salt in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in broth, carrots, celery, and bay leaves. Season turkey with salt and pepper and nestle into slow cooker. Cover and cook until turkey is tender, 6 to 7 hours on low.

2

Transfer turkey to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones. Discard bay leaves.

3

Stir rice into soup, cover, and cook on high until tender, 30 to 40 minutes. Stir in turkey and let sit until heated through, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve

Slow Cooker Poached Salmon ATK

Slow-Cooker Poached Salmon

SERVESServes 2

WHY THIS RECIPE WORKS

Rather than poach our salmon on the stovetop, where we'd have to carefully monitor the heat level, we decided to move this dish to the slow cooker to take advantage of its walk-away convenience. We started with two salmon fillets and kept the flavor profile simple, pairing our fish with lemon and dill for subtle flavor. To prevent the bottom of our salmon from overcooking, we rested our fillets on lemon slices and dill stems, then added a small amount of wine and water to the slow cooker to create a moist cooking environment. A foil sling made it easy to remove the delicate salmon from the slow cooker without the fillets breaking apart. For a simple serving sauce, we combined sour cream and Dijon mustard with more lemon and dill. 

INGREDIENTS

1 lemon, sliced ¼ inch thick, plus 1 tablespoon lemon juice

1½ teaspoons minced fresh dill, stems reserved

¼ cup dry white wine

2 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick

Salt and pepper

¼ cup sour cream

1 teaspoon 

Dijon mustard

*

BEFORE YOU BEGIN

Look for salmon fillets of similar thickness to ensure that they cook at the same rate. Leave the skin on the salmon to keep the bottom of the fillets from overcooking and to make it easier to skin the fillets once done. You will need an oval slow cooker for this recipe. Check the salmon's temperature after 1 hour of cooking and continue to monitor until it registers 135 degrees.

1

INSTRUCTIONS

Fold sheet of aluminum foil into 12 by 9-inch sling and press widthwise into slow cooker. Arrange lemon slices in single layer in bottom of prepared slow cooker. Scatter dill stems over lemon slices. Add wine to slow cooker, then add water until liquid level is even with lemon slices (about ¼ cup). Season salmon with salt and pepper and arrange skin side down in even layer on top of herb stems. Cover and cook until salmon is opaque throughout when checked with tip of paring knife and registers 135 degrees (for medium), 1 to 2 hours on low.

2

Combine lemon juice, minced dill, sour cream, and mustard in bowl. Season with salt and pepper to taste. Using sling, transfer salmon to baking sheet. Gently lift and tilt fillets with spatula to remove dill stems and lemon slices; transfer to serving dish. Discard poaching liquid and remove any white albumin from salmon. Serve with sauce.

French dip by allison hollinger

*** DELICIOUS! with Jace, Trent, Ken and I only one sandwich left.  Maybe double recipe.

French Dip Sandwiches

Beef Recipes

Crockpot French Dip Sandwiches
Ingredients:
3lb chuck roast, some fat trimmed
1/3cup Wildtree Absolutely Onion blend OR 1 packet onion soup mix
4 cups beef stock, low sodium
Salt to taste
Rolls and provolone cheese for sandwiches, optional

Directions:
1. Place beef in Crockpot. Add onion mix and stock.
2. Cook on low for 8hrs. Shred beef and put back into sauce.
3. Serve on rolls with one slice cheese....broil for 5 mins if desired to make the cheese bubble! Serve with the juice from the slow cooker on the side for Dipping!

Allison Hollinger

Slow-Cooked Whole Carrots by ATK

serves 4-6

We wanted a technique for cooking whole carrots (currently a popular restaurant dish) that would yield a sweet and meltingly tender vegetable from one end to the other without the carrots becoming mushy or waterlogged. Gently “steeping” the carrots in warm water before cooking them firms up the vegetable’s cell walls so that they can be cooked for a long time without falling apart. We also top the carrots with a cartouche (a circle of parchment that sits directly on the food) during cooking to ensure that they are evenly cooked from end to end.

https://www.americastestkitchen.com/recipes/8191-slow-cooked-whole-carrots?referrer=book_2jFW09B6FAqyM6qQWIVRkD

3 c. water
1 Tbsp unsalted butter
1/2 tsp salt
12 carrots (1 1/2 to 1 3/4 pounds), peeled

BEFORE YOU BEGIN

Use carrots that measure 3/4 to 1 1/4 inches across at the thickest end. The carrots can be served plain, but we recommend topping them with one of our relishes (see related content).

1

INSTRUCTIONS

Fold 12-inch square of parchment paper into quarters to create 6-inch square. Fold bottom right corner of square to top left corner to create triangle. Fold triangle again, right side over left, to create narrow triangle. Cut off 1/4 inch of tip of triangle to create small hole. Cut base of triangle straight across where it measures 5 inches from hole. Open paper round.

2

Bring water, butter, and salt to simmer in 12-inch skillet over high heat. Remove pan from heat, add carrots in single layer, and place parchment round on top of carrots. Cover skillet and let stand for 20 minutes.

3

Remove lid from skillet, leaving parchment round in place, and bring to simmer over high heat. Reduce heat to medium-low and simmer until almost all water has evaporated and carrots are very tender, about 45 minutes. Discard parchment round, increase heat to medium-high, and continue to cook carrots, shaking pan frequently, until they are lightly glazed and no water remains in skillet, 2 to 4 minutes longer. Transfer carrots to platter and serve.

chipotle lime chicken bowls by allison hollinger (sheet pan)

Chipotle Lime Chicken Bowls

Sheet Pan & Meal Prep Recipes

Chipotle Lime Chicken Bowls
Serves 5

Ingredients:
1 red pepper, sliced
1 yellow pepper, sliced
1 orange pepper, sliced
1 small red onion, sliced
5 boneless, skinless chicken breasts
1 can black beans, drained and rinsed
2 ½ cups cooked brown rice

Chipotle Lime Sauce Ingredients:
½ cup olive oil
½ cup lime juice
½ cup honey
3 cloves garlic, chopped
1 teaspoon chipotle powder
1 teaspoon cumin
Salt, to taste
Pepper, to taste

Directions:
1. Preheat oven to 400˚F/220˚C.
2. Line a sheet pan with foil. Place chicken in a single layer on one end of the pan. Place the peppers and red onion on the other side. Set aside.
3. Mix together the chipotle lime sauce ingredients until well-combined. Half of the mixture will be used to pour on top of the veggies and chicken before cooking and the second half can be reserved in small containers to eat with your meal as a sauce.
4. After drizzling half the sauce on the chicken and veggies, bake for 20-25 minutes or until your chicken is cooked through. If any veggies are starting to brown too much before the chicken is fully cooked, just remove them from the pan as you see fit.
5. Fill 5 glass tupperware bowls with ½ cup cooked brown rice and black beans. Then fill with the Chipotle Lime seasoned chicken and vegetables.
6. Add your reserved sauces in small containers to the tupperware bowls, cover with a lid and store in the fridge. The food should be eaten within five days. Store in refrigerator for up to 5 days.
7. To serve, remove dressing and microwave. Pour dressing on top of your meal prep and mix all the contents together.
8. Enjoy!

Allison Hollinger

cashew chicken by allison hollinger (sheet pan)

** YUMMY!

Cashew Chicken

Sheet Pan & Meal Prep Recipes

Sheet Pan Cashew Chicken
Serves 5

Ingredients:
2lbs boneless skinless chicken breasts, cut into 1in pieces
1 cup carrots, thinly sliced
1 head of broccoli cut into florets
1 cup snow peas
2 red bell peppers, seeded and sliced
1 cup cashews, roasted unsalted
2.5 cups prepared rice, optional
green onions, sliced, optional
sesame seeds, optional

Sauce:
½ cup low sodium soy sauce
¼ cup Hoisin sauce
2 Tbsp rice vinegar, or apple cider vinegar
2 Tbsp honey
1 Tbsp sesame oil
1 Tbsp fresh ginger, minced
2 cloves garlic, minced
2 Tbsp cornstarch
¼ - ½ cup water to thin the sauce

Directions:
1. Preheat oven to 400F and line 2 sheet pans with parchment.
2. In a medium sauce pan, whisk together sauce ingredients. Simmer over medium heat until bubbly and desired thickness (about 3 minutes). Stir frequently. Thin sauce out as necessary with water. Remove from heat and set aside.
3. Place chicken and carrots on one sheet pan. Pour 1/3 of the sauce over everything and toss to combine. Spread into a single layer. Make sure to not contaminate the remaining sauce with any utensils used with the raw chicken.
4. Place the rest of the veggies and cashews on the other sheet pan. Pour 1/3 of the sauce over everything and toss to combine. Spread into single layer.
5. Place chicken sheet pan in the oven for 10 mins. When timer goes off, leave the chicken in but place the veggie sheet pan in the oven as well. Set timer for 10 more minutes. Cook until chicken is cooked through and no longer pink. Remove both sheet pans from oven. Pour chicken contents onto veggie sheet pan and gently mix everything together. Serve over rice or quinoa, if desired. Garnish with green onions and sesame seeds, if desired.

Allison Hollinger

whole roasted chicken instant pot by allison hollinger

Whole Roasted Chicken

Instant Pot Recipes

Instant Pot Whole Roasted Chicken

Serves 6-8

Ingredients:

5lb whole roaster chicken, giblets removed (optional)

2 cups water

Taco Seasoning Blend

1 Tbsp Chili Powder

1 tsp cumin

1 tsp garlic powder

1 tsp oregano

1 tsp sea salt

1/2 tsp paprika

OR

Rotisserie Seasoning Blend

2tsp paprika

1tsp garlic powder

1tsp onion powder

1tsp sea salt, plus more to taste

1tsp dried thyme

1tsp dried rosemary

Directions:

1. Place trivet in bottom of Instant Pot and pour 2 cups of water in.
2. In a small bowl, combine seasoning blend of choice.
3. In a large bowl, place chicken and season all sides of the chicken with the seasoning blend.
4. Place chicken, breast side up, on trivet in the Instant Pot. Close lid and seal vent. Cook on High Pressure for 6 mins per pound.
5. When done, allow the steam to natural release for at least 20 mins. Then remove chicken from pot and either serve immediately or store in the fridge to use for other recipes.

Allison Hollinger