Country Captain Chicken

Ingredients
8 pieces bone-in, skin off chicken, white or dark meat
Salt and pepper
1 cup flour
2 teaspoons sweet or smoked paprika
2 tablespoons EVOO - Extra Virgin Olive Oil
2 tablespoons butter
1 medium onion, finely chopped
3 to 4 small ribs celery, finely chopped
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
3 to 4 cloves garlic, finely chopped
A small handful golden raisins, chopped
1/2 cup white wine
1/2 cup chicken stock
1 15-ounce can crushed tomatoes in puree
1/2 tablespoon red chili powder or chili de Arbol powder, half a palmful
2 tablespoons Madras (mild) curry powder, a couple of palmfuls
A few sprigs fresh thyme, finely chopped
Thinly sliced scallions, for garnish
1/2 cup thinly sliced toasted almonds, for garnish

Directions
Wash and pat chicken dry, season liberally with salt and pepper. Combine flour with paprika or smoked paprika and coat chicken.
In a large, shallow pan with tight fitting lid, heat EVOO, a couple of turns of the pan, over medium-high heat. Add chicken to the pan and brown on both sides, 7-8 minutes. Remove chicken to a plate and reduce heat a bit. Add butter to pan, allow to melt, stir in chopped vegetables and garlic and season with salt and pepper and cook until tender 6-7 minutes. Then stir in raisins to combine and add wine to deglaze the pan. Stir in stock, tomatoes, chili powder, curry powder and thyme. Bring sauce to a bubble then slide chicken back into pan and stir to combine. Cover tightly with lid and let chicken simmer over medium-low heat 15 minutes. Start rice as a side dish.
Serve chicken with rice, scallions and almonds on top for garnish.

Source: Rachael Ray Show

Perfectly Grilled Radicchio

Ingredients
4 heads radicchio
12 garlic cloves, minced
2 teaspoons crushed red pepper flakes
3 tablespoons fresh thyme leaves
2 cups extra-virgin olive oil
1/2 cup balsamic vinegar
1 pound mozzarella, cut into 16 pieces
Salt and freshly ground black pepper

Directions
1. Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water.
2. In a medium bowl, combine all ingredients except the mozzarella. Mix well.
3. Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat.
4. Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper.
5. Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up.
6. When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm.

source: courtesy Michael Chiarello (foodnetwork.com)

Herbed Grilled Artichokes

Ingredients
1/2 teaspoon Italian seasoning
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon liquid smoke flavoring
1 teaspoon olive oil
1 teaspoon salt
1/4 cup white wine
2 lemon wedges
4 artichokes, halved and choke scraped out

olive oil-flavored cooking spray
1/4 cup butter, melted

Directions
1. Fill a stockpot to half full with water. Stir Italian seasoning, basil, thyme, liquid smoke, olive oil, salt, and white wine into water. Squeeze the lemon wedges over the mixture and drop the wedge into the pot. Bring mixture to a boil over medium heat; add the artichoke halves and continue to boil until tender, 20 to 30 minutes. Remove artichokes from water and drain upside down on paper towel; allow to cool to the touch. Refrigerate until ready to serve.
2. Preheat an outdoor grill for high heat and lightly oil grate.
3. Lightly coat the cooled artichoke halves with cooking spray. Cook artichoke halves on grill until edges are slightly charred. Drizzle with melted butter to serve.

source: allrecipes.com

Peach Crisp

Ingredients

Peaches cored and thinly

1 cup of flour

1 cup of sugar

pinch of salt

1 stick of butter (melted)

2 packets of instant oatmeal

Directions

1. Preheat oven to 375 degrees F (190 degrees C.) Butter a round baking dish.

2. In a large bowl, mix together flour, sugar, salt, melted butter and oatmeal. With a fork, mix until crumbly.

3. Arrange peaches in pan. Sprinkle cinnamon and sugar and peaches. Top with crumbs.

4. Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and peaches are tender.

I made this because I went peach picking with my mother and brother. The peaches were getting really soft and I didn't want them to go to waste. I have also been putting the peaches in cereal and yogurt.

Slow Cooker Island Beef

Ingredients
1 (20 ounce) can unsweetened pineapple chunks in juice, undrained
2 1/2 pounds cubed beef stew meat
2 large onions, cut into wedges
1/2 cup beef broth
3 tablespoons red wine vinegar
2 garlic cloves, crushed
3/4 teaspoon seasoned salt
3/4 teaspoon ground paprika
1/4 teaspoon ground black pepper
1 green bell pepper, diced
1 red bell pepper, diced
3 tablespoons brown sugar
1 1/2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 large tomatoes, cut into wedges

Directions
1. Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.

2. Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour.

3. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.

4. Serve with rice.

source: allrecipes.com

Slow Cooker Meal: Honey Lemon chicken with Potatoes

Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil
8 bone-in, skin-on chicken thighs
Salt and ground black pepper
1 1/2 pounds baby potatoes
1 small onion, chopped
2 to 3 cloves garlic, finely chopped or grated
4 to 5 sprigs thyme, leaves picked and chopped
2 lemons, thinly sliced
1/4 cup honey
1/4 cup chicken stock or water
To finish:
Zest of 1 lemon, cut into strips
1/2 cup flat-leaf parsley, chopped
1/2 cup pine nuts, toasted
Balsamic drizle


Preparation
1. In a skillet, heat EVOO over medium-high heat. Season chicken with salt and pepper, and brown on both sides.

2. Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.

3. Serve each portion topped with a combination of lemon zest, parsley, toasted nuts and balsamic drizzle.

source: Rachael Ray Show

This recipe was really good. The only ingredient i left out was the pine nuts because I found them at our farmer's market, but they were $12.99