This link has great ideas for crockpot recipes. Haven't tried very many but there are a few good ones I've had my eyes on.
My Favorite Grilled Chicken Marinade
1 c. olive oil
3/4 c. soy (or light soy)
1/2 c. red wine vinegar
1/2 c. Worcestershire sauce
1/2 c. pure maple syrup (can substitute brown sugar)
1/3 c. fresh lemon juice
2 T. minced garlic
3 t. salt
generous dash of pepper
1. Mix all of the ingredients together in a large dish. Submerge thawed chicken breast into the mixture, covering completely.
2. Marinade at least 4 hours in the refrigerator, rotating the chicken after 2 hours. Discard the marinade when ready to grill
The result is juicy, tasty chicken that is tender and delicious. I like to make up a big batch and use the leftovers for different recipes throughout the week. The marinade can be made a few days before using-keep refrigerated.
Avocado Basil Pasta
ingredients:
8 ounces dried bow tie and/or wagon wheel pasta
2 medium avocados, halved, seeded, peeled, and coarsely chopped
6 slices bacon, crisp cooked, drained, and crumbled
2/3 cup chopped fresh basil
2 tablespoons lemon juice
1 tablespoon olive oil
3 cloves garlic, minced
1/4 teaspoon ground black pepper
1/8 teaspoon salt
1/2 cup finely shredded Pecorino Romano cheese
directions:
1. Cook pasta according to package directions. Drain.
2. Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and toss to combine. Transfer to a serving bowl. Sprinkle with cheese. Makes 4 servings.
Tomato Basil Parmesan Soup
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| Photo by Clair Buys/BYU Magazine |
This is the most delicious soup ever! Whenever I make it I get tons of compliments. Serve alone or with grilled cheese sandwiches for a appetizing, comforting meal.
Tomato Basil Parmesan Soup
Makes about 2 quarts (about 8 servings)
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery (I "diced" all veggies in food processor)
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper
1 cup finely diced celery (I "diced" all veggies in food processor)
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.
Stove-Top Version of Tomato Basil Parmesan Soup
If you want to make this recipe on the stove-top you can! Here is the adjusted recipe:
3 cups diced tomatoes with juice (you can use canned)
1 cup finely diced celery
1 cup finely diced carrots
1 Tbsp fresh oregano or 1 tsp dried
4 cups chicken broth
1/2 cup flour
1 cup parmesan cheese, freshly grated
1/4 tsp black pepper
1/4 cup vegetable oil
1 cup finely diced onions
4 Tbsp fresh basil or 1 Tbsp dried
1/2 bay leaf
1/2 cup butter
2 cups half and half, warmed (if you want you can use whole milk, evaporated milk instead…or even skim if you want to skinny it up)
1 tsp salt
1. Heat oil in 4 quart soup pot. Add celery, onions and carrots. Saute 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).
2. While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot.
3. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir warmed half and half, salt and pepper. Simmer over low heat 15-20 minutes, stirring occasionally.
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