Slow Cooker Mushroom-Stuffed Beef Steak

Slow cooker mushroom-stuffed beef steak.Beef flank steak with mushrooms,dry red wine,bacon and vegetables cooked in slow cooker.Easy and delicious beef recipe.

• 3 slices bacon
• 8 oz (240 g) Cremini mushrooms,sliced
• 1/4 cup (60 g) chopped yellow onion
• 3/4 teaspoon dried thyme leaves
• 1 beef flank steak
• 3/4 cup (180 ml) dry red wine
• 4 cups (1 L) cooked rice
• salt and freshly ground black pepper to taste

Cooking Method:

1. In a large nonstick skillet,cook bacon over medium heat until crisp.Drain and crumble.
2. Discard all but 1 tablespoon bacon fat.Add sliced mushrooms,onion and thyme to skillet and saute until tender (5-8 minutes).
3. Stir in crumbled bacon,season to taste with salt and black pepper.
4. Using a meat mallet,pound beef steak to make even in thickness.
5. Spoon mushroom mixture over meat and roll up.
6. Secure with toothpicks and place in slow cooker.
7. Pour over dry red wine.
8. Cover slow cooker and cook on low-heat setting for 6-8 hours.
9. Remove cooked beef flank steak from slow cooker.
10. Slice and serve over cooked rice.

Classic Waldorf Salad

• 2 red apples,unpeeled ,cored and chopped into bite size pieces
• 2 ribs celery,sliced
• 1 cup (250 g) red seedless grape,cut into halves
• 1/2 cup (125 g) walnuts,cut into halves
• 4 tablespoons mayonnaise
• fresh Romain lettuce leaves

Cooking Method:

1. In a mixing bowl,combine all ingredients,except mayonnaise and lettuce leaves.Mix well.
2. Stir in mayonnaise.
3. Place fresh lettuce leaves onto serving plate.
4. Top with salad mixture.
5. Serve immediately.

Slow Cooker Chicken Tetrazzini

Slow cooker chicken tetrazzini. This is one of my favorite chicken recipes cooked in slow cooker. Chicken breasts with creamy mushrooms soup,cheese and vegetables.This yummy chicken recipe serves over cooked spaghetti.

• 3 cups (750 g) cooked chicken breasts
• 2 10 3/4 oz (325 ml each) cans low-fat cream of mushroom soup
• 1 cup (250 g) chopped yellow onion
• 1 teaspoon minced garlic
• 1 1/2 cups (370 g) nonfat shredded Cheddar cheese
• 1 can frozen green peas,thawed and drained
• 4 cups (1 kg) cooked spaghetti
• freshly ground black pepper

Cooking Method:

1. Grease in side of slow cooker with nonstick cooking spray.
2. In greased slow cooker,combine all ingredients,except spaghetti.Mix lightly.
3. Cover and cook on low-heat setting for 4-6 hours.
4. Cook spaghetti,according cooking instruction.
5. Remove cooked chicken with mushroom gravy from slow cooker.
6. Serve over cooked spaghetti

Spicy Chicken Wings with Chipotle Sauce

Makes 3 servings

• 1 1/2 pounds(720 g) chicken wings,cut into portions and tips trimmed
• 1/2 teaspoon each onion powder,garlic powder,chili powder and ground cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 1/2 cup (125 g) each panko bread crumbs and plain dry bread crumbs
• 1/2 cup (125 ml) mayonnaise
• 3 chipotle peppers in adobo sauce
• freshly squeezed juice of 1 lime
• 1 teaspoon vinegar
• 1/2 teaspoon kosher salt

Cooking Method:

1. Rinse chicken wings under running cold water.Pat dry with paper towel.
2. In a mixing bowl,combine all dry ingredients(except bread crumbs)Preheat your oven to $ and olive oil.Mix well.
3. Sprinkle dry mixture over chicken wings and toss to coat completely.
4. Cover and refrigerate for 1 hour.
5. Remove marinated chicken wings from refrigerator.
6. Preheat your oven to 400 F (200 C).
7. In a small bowl,combine both bread crumbs.Roll marinated chicken wings in bread crumbs mixture.
8. Arrange on a greased baking sheet.Bake in preheated oven for 40 minutes,turning once during a cooking.
9. Remove baked chicken wings from the oven and transfer to a serving platter.
10. In a food processor,combine remaining ingredients.Process until smooth.
11. Serve with baked chicken wings.

Cooking Method:

Oven Baked Chicken Wings

Oven baked chicken wings.Chicken wings with hot sauce baked in the oven. Very easy and delicious chicken wings recipe.Only three ingredients!!! More oven recipes are here>>>>>

Makes 4 servings.

Ingredients:

• 12 fresh chicken wings,cut into pieces
• kosher salt
• hot sauce

1. Pat chicken wings dry with paper towels.
2. Sprinkle both sides with kosher salt.
3. Arrange chicken wings on paper towel lined cooling rack and refrigerate for 4 hours.
4. Remove cooled chicken wings from refrigerator and set aside for a few minutes .
5. Preheat oven to 450 F (225 C).
6. Discard paper towels below the cooling rack/
7. Bake in preheated oven for 20 minutes on each side or until golden brown.
8. Remove baked chicken wings from the oven.Toss with hot sauce and serve immediately.

Ingredients:

• 16 oz (480 g) cellentani pasta
• 5 tablespoons unsalted butter,melted
• 1/4 cup (60 g) plus 1 tablespoon all-purpose flour
• 3 cups (750 ml) whole milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground mustard
• 8 oz (240 g) Monterey Jack cheese, shredded
• 4 oz (120 g) Swiss cheese, shredded
• 6 slices bacon,cooked and crumbled
• 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper
• chopped fresh parsley for garnish

Cooking Method:

1. Bring a large pot of water to a boil over high heat.
2. Stir in 1 tablespoon salt and cook pasta,according cooking instruction.Drain water,reserving 1/2 cup (125 ml) of cooking liquid.
3. Measure whole milk into a microwave safe bowl and heat for 2 minutes.
4. Meanwhile,in a saucepan,combine melted butter and all-purpose flour.Cook over high heat,stirring continuously for 2-3 minutes.
5. Stir in hot milk and whisk until smooth.
6. Reduce heat to medium and simmer,stirring occasionally,for 3-4 minutes or until lightly thickened.
7. Stir in salt,black pepper,onion and garlic powder and ground mustard.
8. Stir in shredded cheeses and mix until smooth.
9. Stir in cheesy sauce into cooked pasta and add pasta water as needed to thin out the sauce if it is too thick. Sauce will thicken a bit as it cools.
10. Top with crumbled bacon and garnish with fresh chopped parsley.More pasta recipes>>>>>