Small mixing bowl
Basting brush
Season the chicken with salt and pepper.
In a small bowl, combine sherry, soy sauce, honey, garlic, ginger, and red pepper flakes (if using).
Place the chicken in the slow cooker.
Pour the sherry sauce over the chicken.
Cover and cook on low for 4-5 hours, or until chicken is tender.
Remove the chicken from the slow cooker and set aside.
In a small bowl, whisk together cornstarch and water.
Pour the cornstarch mixture into the slow cooker and stir.
Cook on high for 10-15 minutes, or until the sauce thickens.
Return the chicken to the slow cooker and coat with the thickened sauce.
Serve hot.
Serving Tip:
Serve over rice or quinoa, and garnish with chopped green onions.
Wine Advice:
A dry Oloroso sherry or a light-bodied red wine like Pinot Noir.
Calories: 350 kcal | Carbohydrates: 20 g | Protein: 30 g | Fat: 15 g | Fiber: 1 g | Sugar: 15 g | Salt: 1.2 g
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Core the apples, leaving the bottoms intact.
In a medium bowl, combine the rolled oats, chopped nuts, brown sugar, melted butter, cinnamon, nutmeg, and raisins/cranberries.
Stuff each apple with the oat mixture.
Pour the apple juice or cider into the bottom of the slow cooker.
Place the stuffed apples in the slow cooker.
Cover and cook on low for 2-3 hours, or until the apples are tender.
Serve warm.
Serving Tip:
Serve warm with a scoop of vanilla ice cream or a drizzle of maple syrup.
Wine Advice:
A sweet dessert wine like an ice wine or a spiced apple cider.
Calories: 280 kcal | Carbohydrates: 50 g | Protein: 4 g | Fat: 10 g | Fiber: 6 g | Sugar: 35 g | Salt: 0.1 g
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Grease and line a slow cooker with parchment paper.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients1 to the wet ingredients, alternating2 with the milk, until just combined.
Stir in the mashed bananas.
If desired, fold in the chopped walnuts or chocolate chips.
Pour the batter into the prepared slow cooker.
Cover and cook on low for 2-3 hours, or until a toothpick inserted into the center comes out clean.
Remove the bread from the slow cooker and let it cool before slicing.
Serving Tip:
Serve warm with a dollop of whipped cream or a drizzle of honey.
Wine Advice:
A sweet dessert wine, such as Moscato or a late-harvest Riesling.
Calories: 250 kcal | Carbohydrates: 38 g | Protein: 4 g | Fat: 10 g | Fiber: 2 g | Sugar: 20 g | Salt: 0.4 g
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Season pork chops with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear pork chops on both sides until golden brown.
Place seared pork chops in the slow cooker.
In the same skillet, add sliced onion and mushrooms.
Cook until softened, about 5-7 minutes.
Add minced garlic and cook for 1 minute more.
Pour chicken broth into the skillet and scrape up any browned bits.
Pour the mushroom mixture over the pork chops in the slow cooker.
Cover and cook on low heat for 6-8 hours, or until pork is tender.
In a small bowl, whisk together cornstarch and water.
Stir cornstarch mixture, heavy cream, Dijon mustard, and thyme into the slow cooker.
Cook on high for 15-20 minutes, or until sauce thickens.
Serve pork chops with the creamy mushroom sauce.
Serving Tip:
Serve over mashed cauliflower or rice.
Wine Advice:
A Pinot Noir or a Chardonnay complements the creamy mushroom sauce and pork.
Calories: 420 kcal | Carbohydrates: 10 g | Protein: 35 g | Fat: 28 g | Fiber: 2 g | Sugar: 3 g | Salt: 1 g
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Recipe Category Comfort Food / Main Dish / Pork / Slow cooker Holliday: Autumn Feast / party / Sunday Dinner Vind ik leuk: Vind-ik-leuk Aan het laden...
In a large mixing bowl, combine ground beef, chopped onion, minced garlic, breadcrumbs, milk, eggs, 1/4 cup ketchup, Worcestershire sauce, oregano, basil, salt, and pepper.
Mix well with your hands until all ingredients are evenly combined.
Shape the meat mixture into a loaf and place it in the slow cooker.
In a small bowl, combine the remaining 1/4 cup ketchup, brown sugar, and mustard.
Spread the ketchup mixture over the top of the meatloaf.
Cover the slow cooker and cook on low heat for 4-6 hours, or until the meatloaf is cooked through.
Slice and serve hot.
Serving Tip:
Serve with mashed potatoes and your favorite cooked vegetables.
Wine Advice:
A medium-bodied Merlot or a Cabernet Franc pairs well with the savory meatloaf.
Calories: 380 kcal | Carbohydrates: 15 g | Protein: 35 g | Fat: 20 g | Fiber: 1 g | Sugar: 5 g | Salt: 1.1 g
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Place the beef strips, chopped onion, and minced garlic in the slow cooker.
In a separate bowl, combine BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, salt, and black pepper.
Pour the BBQ sauce mixture over the beef in the slow cooker.
Stir to coat the beef strips evenly.
Cover the slow cooker and cook on low heat for 8 hours, or on high heat for 4 hours.
Once cooked, shred the beef strips with tongs.
Stir the shredded beef back into the sauce.
Serve hot.
Serving Tip:
Serve on buns for BBQ beef sandwiches or over mashed potatoes.
Wine Advice:
A Zinfandel or a Merlot pairs well with the sweet and smoky BBQ beef.
Calories: 350 kcal | Carbohydrates: 25 g | Protein: 30 g | Fat: 15 g | Fiber: 2 g | Sugar: 20 g | Salt: 1.2 g
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Recipe Category Beef / Comfort Food / Main Dish / Slow cookerHolliday: Summer Gatherings / Super Bowl Vind ik leuk: Vind-ik-leuk Aan het laden...
Grill (gas or charcoal), Wood chips (soaked), Aluminum foil, Tongs, Spray bottle (with water)
Soak wood chips in water for at least 30 minutes.
For a gas grill: Wrap soaked wood chips in aluminum foil, creating a pouch.
Poke holes in the top.
Place the pouch directly on the grill’s heat source.
For a charcoal grill: Drain soaked wood chips and place them directly on the hot coals.
Preheat the grill to low to medium heat.
Place the food to be smoked on the grill grates, away from direct heat.
Close the grill lid.
Monitor the temperature and smoke.
Add more wood chips as needed.
Use a spray bottle to dampen any flare-ups.
Cook the food until it reaches the desired internal temperature.
Remove the food from the grill and let it rest before serving.
Serving Tip:
Experiment with different wood chip flavors for unique smoky profiles.
Wine Advice:
A Zinfandel or a Syrah pairs well with smoked meats.
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Holliday: Fourth of July / Summer Gatherings Vind ik leuk: Vind-ik-leuk Aan het laden...
In a mixing bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, oregano, salt, and black pepper.
Place the steak cubes in the marinade, ensuring they are fully coated.
Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
Preheat the grill to medium-high heat.
Thread the steak cubes onto the skewers, alternating with red bell pepper, yellow bell pepper, and onion pieces.
Place the kabobs on the hot grill and cook for 10-15 minutes, turning occasionally, until the steak is cooked to your desired doneness and the vegetables are tender-crisp.
Remove the kabobs from the grill and let them rest for a few minutes before serving.
Serving Tip:
Serve with tortillas, guacamole, and salsa for a complete Mexican-inspired meal.
Wine Advice:
A chilled Mexican lager or a crisp Sauvignon Blanc complements the flavors of the kabobs.
Calories: 380 kcal | Carbohydrates: 12 g | Protein: 40 g | Fat: 20 g | Fiber: 3 g | Sugar: 5 g | Salt: 1 g
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In a mixing bowl, combine bourbon, brown sugar, soy sauce, minced garlic, Worcestershire sauce, black pepper, and dried thyme.
Place the steaks in a large resealable plastic bag or dish.
Pour the bourbon marinade over the steaks, ensuring they are fully coated.
Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
Preheat the grill to medium-high heat.
Remove the steaks from the marinade and pat them dry with paper towels.
Brush the steaks with olive oil.
Place the steaks on the hot grill and cook for 5-7 minutes per side for medium-rare, or longer for desired doneness.
Remove the steaks from the grill and let them rest for 5 minutes before slicing and serving.
Serving Tip:
Serve with grilled vegetables or a side of mashed potatoes.
Wine Advice:
A robust Cabernet Sauvignon or a smoky Merlot pairs well with the bourbon-marinated steak.
Calories: 450 kcal | Carbohydrates: 10 g | Protein: 45 g | Fat: 25 g | Fiber: 0 g | Sugar: 8 g | Salt: 1.5 g
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In a large bowl, whisk together olive oil, red wine vinegar, Worcestershire sauce, minced garlic, rosemary, oregano, salt, and pepper.
Place the chuck roast in the bowl and coat thoroughly with the marinade.
Cover and marinate in the refrigerator for 2-4 hours, or overnight.
Preheat grill to medium-low heat.
Remove the chuck roast from the marinade, reserving the marinade.
Place the chuck roast on the grill.
Grill for 2-2.
5 hours, turning occasionally and basting with the reserved marinade, until the internal temperature reaches 190°F (88°C) for tender, pull-apart meat.
Remove from grill and let rest for 15 minutes before slicing and serving.
Serving Tip:
Serve with grilled vegetables and a side of chimichurri sauce.
Wine Advice:
Pair with a bold Malbec or a Cabernet Sauvignon.
Calories: 450 kcal | Carbohydrates: 5 g | Protein: 45 g | Fat: 28 g | Fiber: 1 g | Sugar: 2 g | Salt: 1.5 g
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