recipes

Tuscan Beef Stew

Tuscan Beef Stew

Use the easy dish to warm the heart and soul on blustery days.
Portions:4
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Ingredients

  • 2 pounds of beef shoulder cubed
  • 1 tablespoon of garlic powder
  • 2 cups of button mushrooms
  • 2 cups of carrots chopped
  • 2 cups of tomatoes chopped
  • 1 onion diced
  • 2 teaspoons of dry rosemary
  • 1 cup of red wine
  • 1 cup of beef broth

Instructions

  • Sprinkle the beef with garlic powder.
  • Brown the beef in an oiled pan over medium-high heat.
  • The beef does not have to be cooked through.
  • Drain excess oils and place the beef into a greased slow cooker inner dish.
  • Add mushrooms, carrots, tomatoes, onion, and rosemary.
  • Slowly pour the wine and beef broth over all the ingredients.
  • Cover and cook on low for seven hours.

Notes / Tips / Wine Advice:

Ladle the stew over a bowl of hot pasta as one meal option.
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Course Beef / Crockpot / Stew
Cuisine European / Italian

Loaded Bruschetta

Loaded Bruschetta

Bruschetta can be much more than an appetizer. Load the toast with savory ingredients to translate bruschetta into dinner.
Portions:4
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Ingredients

  • ½ onion sliced
  • ¼ cup of chicken broth
  • ¼ cup of white wine
  • 1 tablespoon of garlic minced
  • 1 teaspoon of dried oregano
  • 2 pounds of chicken thigh
  • 2 cups of tomatoes diced
  • 1 shallot diced
  • 1 tablespoon of tomato paste
  • Salt
  • Pepper
  • 10 slices of ciabatta bread toasted

Instructions

  • Grease the insert of the slow cooker.
  • Add the onion, broth, wine, garlic, oregano, and chicken to the slow cooker.
  • Cover and cook on low for six hours.
  • Uncover and remove excess juices and bones.
  • Shred the chicken with two forks.
  • Add the tomatoes, shallot, and tomato paste to the slow cooker.
  • Cover and cook for an additional hour on low.
  • Salt and pepper to taste

Notes / Tips / Wine Advice:

Include a side salad to complete this meal.
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Course Bread / Chicken / Crockpot
Cuisine European / Italian

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

Come home from work to the smell of delicious sauce that has been simmering all day. All you have to do is boil the noodles and dinner is served.
Portions:4
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Ingredients

  • 2 cups chicken breast cubed
  • ½ onion diced
  • 1 red bell pepper diced
  • 16 ounce jar of Alfredo sauce
  • 1 package fettuccine

Instructions

  • Place the chicken, onion, and pepper in the slow cooker.
  • Pour the Alfredo sauce over the ingredients.
  • Cook on low for 5 hours.
  • Before serving, boil the fettuccine according to package directions, or until the pasta is al dente.

Notes / Tips / Wine Advice:

Use other vegetables, such as mushrooms or broccoli, to sneak in more nutrients for picky eaters.
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Course Chicken / Crockpot
Cuisine European / Italian

Eggplant Parmesan

Eggplant Parmesan

A meal featuring a vegetable on center stage doesn’t have to be only for vegetarians. Get a simple but healthy veggie fix with this dish.
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Ingredients

  • 2 eggplants halved lengthwise
  • ½ cup egg whites
  • 1 cup breadcrumbs
  • ¼ cup parmesan cheese grated
  • 2 tablespoons dry basil
  • ½ cup parmesan cheese shredded
  • 16 ounce jar tomato sauce

Instructions

  • Dip the eggplant in the egg whites, coating it well.
  • Mix the breadcrumbs, grated parmesan, and basil in a bowl.
  • Place the eggplant in the bowl, turning it to ensure even coverage of breading.
  • Spray the inner dish of the slow cooker with a nonstick spray, then place the breaded eggplant in the bottom.
  • Sprinkle the shredded parmesan cheese over the eggplant, then drench everything with the tomato sauce.
  • Cook on low for five hours.

Notes / Tips / Wine Advice:

Place the Eggplant Parmesan over pasta cooked with butter for a complete meal.
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Course Cheese / Crockpot / Vegetables
Cuisine European / Italian
Diets Vegetarian

Chicken Parmesan

Chicken Parmesan

Please all palates and save time with this Italian favorite adapted for the slow cooker
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Ingredients

  • 4 boneless chicken breasts fresh
  • 2 eggs beaten
  • 1 cup of breadcrumbs
  • 1 tablespoon of garlic powder
  • 1 tablespoon of lemon pepper
  • 1 tablespoon of Italian seasoning
  • 4 slices of parmesan cheese
  • 16 ounce jar of tomato sauce

Instructions

  • Brush the eggs over the chicken breasts, covering them completely. In a bowl, combine the breadcrumbs, garlic powder, lemon pepper, and Italian seasoning. Mix well. Sprinkle the mixture over both sides of the chicken.
  • Coat the slow cooker’s inner dish with a nonstick spray, then place the coated chicken in the bottom. Lay one slice of parmesan over each chicken breast. Pour the sauce over the chicken and cheese.
  • Cook on high for four hours.

Notes / Tips / Wine Advice:

Serve the chicken parmesan over a light salad with breadsticks to complete the meal.
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Course Cheese / Chicken / Crockpot / Poultry
Cuisine European / Italian

Vegetarian Lasagna from Pamela Kazmierczak

Vegetarian Lasagna from Pamela Kazmierczak

Cater to the vegetarians in your clan without breaking a sweat with this crock pot variation on and Italian classic.
Portions:4
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Ingredients

  • 2 tablespoons olive oil
  • 1 pound eggplant diced
  • ½ onion diced
  • 2 cups mushrooms diced
  • 1 cup black olives halved
  • 16 ounce jar tomato sauce
  • 1 package fresh lasagna sheets
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese
  • 1 cup parmesan cheese
  • 1 egg
  • 1 tablespoon Italian seasoning

Instructions

  • Heat the olive oil in a pan over medium heat.
  • Sauté the eggplant and onion, stirring frequently, until the onion is translucent.
  • Mix in the mushrooms, olives, and tomato sauce; stir until the mixture is completely heated through.
  • Set aside.
  • Mix ricotta, mozzarella, and parmesan cheeses in a bowl.
  • Stir in the egg and Italian season.
  • Cut the lasagna sheets so that they fit inside the slow cooker’s inner dish.
  • Spray the inner dish with a nonstick spray.
  • Add one-fourth of the vegetable and tomato mixture at the bottom and place a pasta sheet on top of it.
  • Spoon one-fourth of the cheese sauce above that.
  • Repeat the pattern until the slow cooker dish is filled with layers of lasagna, ending with cheese on top.
  • Cook on low for five hours.

Notes / Tips / Wine Advice:

Try a soy product or other vegetables, such as bell peppers, for even more variations on this recipe.
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Course Crockpot / Pasta
Cuisine European / Italian
Diets Vegetarian

Meaty Lasagna

Meaty Lasagna

There’s no reason to sweat over how long it takes to make traditional lasagna. Prepare this dish the night before and refrigerate it in your slow cooker’s inner dish. The next day, put the dish back in the slow cooker and turn it on.
Portions:4
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Ingredients

  • 1 pound of ground beef
  • ½ pound of Italian sausage
  • 2 tablespoons of garlic minced
  • 16 ounce jar of tomato sauce
  • 1 package of fresh lasagna sheets
  • 2 cups of mozzarella cheese
  • 2 cups of parmesan cheese
  • 1 egg
  • 1 tablespoon of dried oregano

Instructions

  • Brown the ground beef and sausage in a lightly oiled pan over medium-high heat.
  • Stir in the garlic.
  • Drain any excess grease and add the tomato sauce. Remove from heat and set aside. Combine mozzarella, parmesan, egg, and oregano. Stir the mixture well.
  • Coat the inside of the slow cooker dish with a nonstick spray. Use kitchen scissors to cut the lasagna sheets to fit inside the slow cookers. Ladle one-fourth of the meat mixture into the bottom of the dish, then place a pasta sheet on top. Spoon one-fourth of the cheese sauce on top of the pasta sheet.
  • Repeat this pattern, ending with cheese sauce on top, until the slow cooker is full of layers and the meat and cheese mixtures are used completely.
  • Cook on low for five hours.

Notes / Tips / Wine Advice:

Replace the ground beef and Italian sausage with turkey or soy substitutes for a healthier option.
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Course Crockpot / Meat / Pasta
Cuisine European / Italian

Pizza Pasta

Pizza Pasta

This recipe is sure to delight every diner.
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Ingredients

  • 1 package of linguine
  • 1 tablespoon of olive oil
  • 1 pound of ground turkey
  • 16 ounce jar of tomato sauce
  • ½ onion chopped
  • 1 cup of bell peppers
  • 1 cup of mushrooms
  • 1 cup of pepperonis
  • 4 cups of mozzarella cheese

Instructions

  • Boil the linguine according to the package’s directions or until the pasta is al dente.
  • Drain and set aside.
  • Heat the oil in a pan over medium heat and brown the ground turkey.
  • Add the tomato sauce, mushrooms, onion, and bell pepper.
  • Spray the slow cooker insert with a nonstick cooking spray.
  • Ladle in one-fourth of the meat sauce, then one-fourth of the linguine, one-fourth of the pepperonis, and 1 cup of cheese.
  • Repeat the layers until the ingredients are used.
  • Cover and cook on low for four hours.

Notes / Tips / Wine Advice:

Rotate different meats and vegetables for a different “pizza” every time.
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Course Crockpot / Pasta / Pizza
Cuisine European / Italian

Blood Orange and Pomegranate Syrup Moscow Mule

Blood Orange and Pomegranate Syrup Moscow Mule

Blood Orange is a version of the Moscow Mule that has blood orange and pomegranate juice. You can garnish this mixture with sugar-coated cranberries and some rosemary. It is also considered as a fall wine or a festive cocktail. 
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Ingredients

  • 1 Blood Orange
  • 3 oz Vodka
  • 2 cup pomegranate juice
  • 1 bottle Fever-tree Ginger Ale 12oz

Instructions

  • Take a cocktail shaker and combine all the juices.
  • Shake them well.
  • Distribute them evenly over  copper mugs  along with ice.
  • Add some ginger beer over the mixture.
  • Garnish with blood orange rosemary skewer.
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Course Alcohol / Cocktails / Cold Drinks / Fruit

Cherry Moscow Mule

Cherry Moscow Mule

Cherry Moscow Mule  is a recipe that’s made using Ginger ale and vodka which altogether is topped using some cherry juice and lime juice. If you are someone that likes less sweetness then you may use tart cherry juice. You can also use a regular beer as per what your palette demands. 
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Ingredients

  • 6 Ounces Fever-tree Ginger Ale
  • 6 Ounces Fever-Tree Ginger Beer
  • 4 Ounces Vodka
  • 2 Limes juiced plus wedges for garnish
  • 3 splashes cherry juice

Instructions

  • Divide the ginger ale along with ginger beer
  • Add some vodka in it and then mix with lime juice and cherry juice
  • You can now serve it in 2 lowball glasses or  copper mugs.
  • Stir to combine
  • Add ice and serve with lime wedges
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Course Alcohol / Cocktails / Cold Drinks