35. Slow Cooked Thai Pork Stew

35. Slow Cooked Thai Pork Stew

The flavor of slow-cooked pork melds with the Asian tastes of lime, peanut butter and teriyaki in this intriguing and delicious dish. Be sure to freeze the leftovers in individual containers for quick workday lunches.

Ingredients:

2 pounds boned pork loin, cut into 4 pieces
2 cups julienne-cut red bell pepper
1/4 cup teriyaki sauce
2 tbs rice wine vinegar
1 tsp crushed red pepper
2 garlic cloves, minced
1/4 cup creamy peanut butter

6 cups hot cooked basmati rice
1/2 cup chopped green onions
2 tbs chopped, dry-roasted peanuts
8 lime wedges

Make-Ahead Preparation:

Trim fat from pork and discard. Place pork, bell pepper, and next 4 ingredients in an electric slow cooker. Cover with lid, and cook on low-heat setting 8 hours.

Last Minute-Preparation:

Cook rice. While it is cooking, remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well to combine. Stir in pork.

Serve stew on top of rice in individual serving bowls. Top each serving with onions and peanuts. Garnish with lime wedges.

44. Crockpot Chicken Cacciatore

44. Crockpot Chicken Cacciatore

You'll feel like you're in Italy when you taste this heavenly Chicken Cacciatore. Forgot slaving over a hot stove, though, since it all gets tossed in the crockpot!

Ingredients:

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 tsp. salt, plus more to taste
1 tsp. freshly ground black pepper, plus more to taste
3 tablespoons olive oil
1 large red bell pepper, seeded and sliced
1 onion, cut into slices
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 (28-ounce) can diced tomatoes with juice (San Marzano if available)
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
1/2 cup sliced black olives (optional)

Make-Ahead Preparation:

Heat the olive oil in a large skillet. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. When the oil is shimmering, place the chicken in the skillet and cook just until the outside is browned and slightly crispy, about 5 minutes per side. Remove from skillet.

Place onion slices in bottom of crockpot. Top with the chicken. Add the peppers on top of the chicken.

Mix all remaining ingredients and pour over the ingredients in the crockpot. Cook on low heat for 7 to 9 hours, or high heat for 3 to 4 hours.

Last Minute Preparation:

Remove the chicken from the crockpot and keep warm. Turn heat to high. Leave cover off and let simmer until the sauce thickens slightly, skimming any fat off of the surface as it rises.

Serve chicken over cooked pasta and top with extra sauce.

Serves: 4 Edit

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Total Time: 45 min

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• 2 tablespoon(s) extra-virgin olive oil, divided
• 3/4 cup(s) chopped celery
• 1 tablespoon(s) chopped shallot
• 5 slice(s) whole-wheat country bread, cut into 1/4-inch cubes
• 1/2 teaspoon(s) salt-free poultry seasoning (see Shopping Tip)
• 1 1/2 cup(s) reduced-sodium chicken broth, divided
• 1 1/2 pound(s) boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see Tip)
• 4 tablespoon(s) all-purpose flour, divided
• 1/2 teaspoon(s) freshly ground pepper
• 1/4 teaspoon(s) salt
• 2 1/2 cup(s) quartered mushrooms (6 ounces)
• 1/3 cup(s) dry white wine, or dry sherry

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Directions

1. Position rack in upper third of oven; preheat broiler.
2. Heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Add celery and shallot; cook, stirring, until the shallot begins to brown, about 2 minutes. Add bread and poultry seasoning; cook, stirring, until the celery has softened and the bread begins to crisp, 2 to 3 minutes. Transfer the stuffing to a medium bowl and toss with 1/4 cup broth; set aside. Wipe out the pan.
3. Toss chicken with 2 tablespoons flour, pepper and salt in a large bowl. Whisk the remaining 1 1/4 cups broth with the remaining 2 tablespoons flour in a small bowl and set aside.
4. Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add the chicken (shaking off any excess flour) and mushrooms; cook, stirring, until the chicken is cooked through, about 8 minutes.
5. Increase heat to medium-high; add wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until almost evaporated, about 2 minutes. Stir in the reserved broth-flour mixture and cook, stirring, until thickened, about 2 minutes more. Spoon the reserved stuffing over the chicken mixture. Transfer the pan to the oven and broil until the stuffing begins to crisp, about 4 minutes.

Pepperoni, Macaroni and Cheese "Lasagna Style"
Michael Chiarello

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Happy Trails Birthday Party

* Recipe categories: Meat, Pork, Pasta, Noodles, Cheese,
more
o Dish : Lasagna
o Cuisine : European , Italian , European
o Occasion : Parties , Birthday Party
o Who's Dining : For a Crowd
o Season : Fall , Spring , Summer

* recipe
* ratings & reviews(30)

Picture of Pepperoni, Macaroni and Cheese "Lasagna Style" Recipe Photo: Pepperoni, Macaroni and Cheese "Lasagna Style" Recipe
Rated 4 stars out of 5

* Rate This Recipe
* Read 30 Reviews

Total Time:
1 hr 35 min
Prep
30 min
Inactive
5 min
Cook
1 hr 0 min

Yield:
8 servings

Level:
Easy

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Pepperoni, Macaroni and Cheese "Lasagna Style"Recipe courtesy Michael Chiarello
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Ingredients

* Salt and freshly ground pepper
* 1 pound lasagna
* Olive oil
* 4 tablespoons butter, plus 1 tablespoon
* 1 teaspoon garlic, minced
* 4 tablespoons all-purpose flour
* 2 1/2 cups half-and-half
* 2 1/2 cups grated Parmigiano-Reggiano, or other good-quality Parmesan
* 4 ounces grated Cheddar
* 8 ounces grated mozzarella
* 1 pound pepperoni, sliced thin
* 1/2 cup fresh bread crumbs

Directions

Fill a large pot with water and bring to a boil over high heat. Add 1 tablespoon salt carefully add the lasagna noodles. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until pasta is very al dente (slightly undercooked). Drain in a colander, rinse slightly and drizzle with olive oil to prevent sticking.

In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside.

Preheat the oven to 375 degrees F.

In a large bowl combine 1/4 cup Parmesan, Cheddar, and mozzarella. Toss to combine.

Grease a 3-quart baking dish or casserole with 1 tablespoon of butter. Spread a ladle full of sauce on the bottom of the pan. Cover the sauce with a single layer of cooked lasagna noodles. Spread another ladle full of sauce on top of noodles. Sprinkle with 1/3 of the mozzarella cheese mixture. Top with 1/3 of the sliced pepperoni. Repeat with remaining ingredients for 2 more layers.

Sprinkle 1/2 cup bread crumbs onto top of lasagna and top with remaining grated Parmesan, 1/4 cup. Bake, uncovered, for 40 to 45 minutes or until the lasagna is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.

©Television Food Network G.P.
All Rights Reserved.
Ingredients

* Salt and freshly ground pepper
* 1 pound lasagna
* Olive oil
* 4 tablespoons butter, plus 1 tablespoon
* 1 teaspoon garlic, minced
* 4 tablespoons all-purpose flour
* 2 1/2 cups half-and-half
* 2 1/2 cups grated Parmigiano-Reggiano, or other good-quality Parmesan
* 4 ounces grated Cheddar
* 8 ounces grated mozzarella
* 1 pound pepperoni, sliced thin
* 1/2 cup fresh bread crumbs

Directions

Fill a large pot with water and bring to a boil over high heat. Add 1 tablespoon salt carefully add the lasagna noodles. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until pasta is very al dente (slightly undercooked). Drain in a colander, rinse slightly and drizzle with olive oil to prevent sticking.

In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside.

Preheat the oven to 375 degrees F.

In a large bowl combine 1/4 cup Parmesan, Cheddar, and mozzarella. Toss to combine.

Grease a 3-quart baking dish or casserole with 1 tablespoon of butter. Spread a ladle full of sauce on the bottom of the pan. Cover the sauce with a single layer of cooked lasagna noodles. Spread another ladle full of sauce on top of noodles. Sprinkle with 1/3 of the mozzarella cheese mixture. Top with 1/3 of the sliced pepperoni. Repeat with remaining ingredients for 2 more layers.

Sprinkle 1/2 cup bread crumbs onto top of lasagna and top with remaining grated Parmesan, 1/4 cup. Bake, uncovered, for 40 to 45 minutes or until the lasagna is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.