So Domestic

Serves: 6-8

Cooking Time: 8 hours

Ideal slow-cooker size: 4-qt.

Ingredients: 

3-4- lb. beef roast

1 envelope dry onion soup mix

14.5-oz. can stewed tomatoes, or seasoned tomatoes 

Preparation:

Place roast in slow cooker. Cover with onion soup and tomatoes.

Serves: 6-8

Prep: 10 minutes

Cooking times: 10-12 hours

Ideal Slow-Cooker size: 4-qt.

Ingredients:

3 potatoes, thinly sliced

2 large carrots, thinly sliced

1 onion, thinly sliced

1 tsp. salt

1/2 tsp. pepper

3-4 lb. pot roast

1/2 cup water

Preparation: 

Put vegetables in bottom of slow cooker. Stir in salt and pepper. Add roast. Pour in water.

Serves: 8-10

Prep: 15 minutes

Cooking Time: 10-12 hours

Ideal slow-cooker size: 4-qt.

Ingredients:

12 oz. whole tiny new potatoes, or 2 medium potatoes, cubed, or 2 medium sweet potatoes, cubed

8 small carrots, cut in small chunks

2 small onions, cut in wedges

2 ribs celery, cut up

2.5-3 lb. beef chuck, or pot roast

2 Tbsp. cooking oil

3/4 cup water, or dry wine, or tomato juice

1 Tbsp. Worcestershire sauce

1 tsp. instant beef bouillon granules

1 tsp. dried basil

Preparation: 

Place vegetables in bottom of slow cooker

Brown roast in oil in skillet. Place on top of vegetables

Combine water, Worcestershire sauce, bouillon, and basil. Pour over meat and vegetables

Serves: 6-8

Prep: 15 minutes

Cooking Time: 6.25-7.25 hours

Ideal slow-cooker size: 4-qt.

Ingredients:

1.5-2 lbs. beef round steak, cut in 3-inch by 1-inch strips

2 Tbsp. oil

1/4 cup soy sauce

1 garlic clove, minced

1 cup chopped onions

1 tsp. sugar

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. ground ginger

2 large green peppers, cut in strips

4 tomatoes cut into eighths, or 16-oz. can diced tomatoes

1/2 cup cold water

1 Tbsp. cornstarch

 Preparation 

Brown beef in oil in sauce-pan. Transfer to slow cooker

Combine soy sauce, garlic, onions, sugar, salt, pepper, and ginger. Pour Over Meat

Cover. Cook on Low 5-6 hours

Add green peppers and tomatoes. Cook 1 hour longer

Serves: 12

Prep: 5-10 minutes

Cooking Time: 1-1.5 hours

Ideal slow-cooker size: 4-qt.

Ingredients:

2 8-oz. pkgs. cream cheese, softened

3 15.5-oz. cans chili

2 cups shredded cheddar or mozzarella cheese

Tortilla Chips

Preparation:

Spread Cream Cheese in bottom of slow cooker

spread chili on top of cream cheese

Top with shredded cheese

Cover. Cook on Low 1-1.5 hours, until shredded cheese is melted. Stir

Serves: 6-8

Prep: 5 minutes

Cooking time: 45 minutes

Ingredients

2 lbs. Just Bare chicken thighs (boneless or bone-in -- or you can also subsitute chicken breasts or legs)

1/2 cup freshly-squeezed lime juice

2 cloves garlic, minced

1 Tbsp. worchestershire sauce

1 tsp. salt

1 tsp. black pepper

2 Tbsp. melted butter

zest of two limes

1/2 cup chopped fresh cilantro

additional lime wedges (for garnish)

Preparation 

Add chicken thighs, lime juice, garlic, worchestershire sauce, salt and pepper to a large ziplock bag. Seal and toss to combine ingredients until the chicken is evenly coated. Refrigerate for at least 30 minutes or up to 8 hours.

Preheat oven to 425 degrees F and grease a baking dish with cooking spray. Remove chicken from bag with a slotted spoon, reserving the marinade, and arrange in a single layer in the baking dish. Brush chicken with melted butter, and season with additional salt and pepper if desired. Bake for about 20 minutes, the remove and brush chicken with the reserved marinade. Bake for an additional 20-30 minutes, or until the chicken is cooked through and the juices run clear. (Baking times may shift for different types of chicken.) Remove and sprinkle chicken with lime zest and fresh cilantro.

Serves: 1

Ingredients

Heaping 1/4 cup raspberries

1 large sprig tarragon

1 cube sugar

A few dashes lime bitters

2 ounces moonshine/unaged bourbon (Seven Troughs Recession Proof Moonshine used here)

1 ounce fresh lime juice

Lots of crushed ice

Repatriation 

Serves: 4

Prep: -

Cooking Time: 20-25 minutes

Ingredients

1 cup ciabatta bread crumbs or panko

3 eggs

3 tablespoons Chipotle Tabasco

1 tablespoon sea salt

1/2 teaspoon freshly ground black pepper

4 bone-in chicken thighs (about 1 1/2 pounds)

Preparation 

Preheat oven to 425 degrees F. Set a wire rack on a rimmed baking sheet.

In a medium bowl, lightly whisk together eggs and Chipotle Tabasco.

In another medium bowl, combine the bread crumbs, sea salt, and pepper.

Dip chicken thighs into egg mixture, dredge in bread crumbs on all sides, and carefully set on prepared wire rack.

Serves: 10-12

Prep: 10 minutes

Cooking Time: 1 hour

Ideal slow-cooker size: 3-qt.

Ingredients

1 lb. ground beef 

2 lbs. American Cheese, cubed

16-oz. jar salsa (mild, medium, or hot, whichever you prefer)

1 Tbsp. Worcestershire sauce

Preparation 

Brown beef, crumble into small pieces, and drain

Combine beef, cheese, salsa, and Worcestershire sauce in slow cooker

Cover. Cook on High 1 hour, stirring occasionally until cheese is fully melted

Serve immediately or turn to Low for serving up to 6 hours later

Serves: 8

Prep: 5 minutes

Cook Time: 50 minutes

Ingredients

16 chicken drumsticks 

Salt and pepper

4 tablespoons unsalted butter, melted and cooled 

1/4 cup fresh lime juice

1 tablespoon chili powder

1 clove garlic, chopped 

1 teaspoon sugar 

Preparation 

Preheat oven to 400°F. Rinse drumsticks, pat dry and season with salt and pepper. Place in a flat layer in 2 large baking pans.

Mix remaining ingredients. Pour over drumsticks; turn them to coat. Cover with foil; bake 15 minutes. Remove foil, turn drumsticks; bake until cooked through, 35 minutes, basting often with pan juices. Let rest for 10 minutes, then serve hot; or let cool, cover and refrigerate to serve cold.

Serves: 4

Prep: 10 Minutes

Cook Time: 4 hours

Ingredients

4 lemons

2-3 heads of garlic

1 whole chicken 4 to 5 pounds

Fresh rosemary, or any fresh herbs

All-purpose steak seasoning or salt and pepper

Preparation

Cut garlic heads and lemons in half and lay in bottom of slow cooker.

Cut the bottoms off the lemons so they lay flat.

Add a sprig of rosemary, or any herbs.

Remove insides from chicken, rinse chicken and pat dry.

Season chicken well, inside and out, with all-purpose steak seasoning or salt and pepper.

Lay chicken on top of garlic and lemon slices and stuff the chicken with a garlic head cut in half, and a lemon cut in quarters.

Cover top of chicken with additional lemon slices and rosemary.

Turn slow cooker to high, and cook for about 4 hours, or until chicken reaches 165 degrees.

Slow cooker cooking times vary.

Important: Use a meat thermometer to check for doneness.

When chicken has reached 165, turn off slow cooker and let chicken rest for about 15 minutes.

Remove from slow cooker, carve and serve.

Liquid from slow cooker can be strained and served over chicken.

Serves: 9 Fajitas

Prep: 15 Minutes

Cook Time: 3-4 on high or 6-8 on low

Ingredients

2 lbs boneless skinless chicken breast halves

1 (14.5 oz) can petite diced tomatoes with green chilies

1 red, orange and green bell pepper, julienned

1 large yellow onion, halved and sliced

4 cloves garlic, minced

2 1/2 tsp chili powder

2 tsp ground cumin

1 tsp paprika

3/4 tsp ground coriander

1 tsp salt

3/4 tsp pepper

2 Tbsp fresh lime juice

1 Tbsp honey

For serving: Flour tortillas, sour cream, cilantro, salsa, guacamole, monterrey jack or cheddar cheese

Preparation: 

Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.

In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.

Cover and cook on HIGH heat 3 - 4 hours or low heat 6 - 8 hours, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).

Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss. Sere warm in warmed tortillas with sour cream and optional guacamole, cheese and salsa.

Serves: 24

Prep: 45 minutes

Cook Time: 10 Minutes

Ingredients

12 count package string cheese

1 cup panko

1 cup Italian bread crumbs

1 cup flour

2 eggs

2 tablespoons milk

2 tablespoons butter

Marinara or pizza sauce

Preparation

Unwrap string cheese and cut in half.

Put equal amounts of panko and Italian bread crumbs to a bowl and mix together.

Beat together 2 eggs and a little milk with a fork.

Put flour in a third bowl and roll each piece of cheese in the flour.

Dip the flour coated cheese in the egg mixture and then coat with the bread crumb mixture.

Place mozzarella sticks in the freezer for about 30 minutes.

Remove the mozzarella sticks from the freezer and place them on a baking sheet.

Melt butter and drizzle it over the mozzarella sticks.

Bake at 400°F for about 8-10 minutes.

Dip mozzarella sticks in marinara or pizza sauce.

Serves: 6

Prep: 12 Minutes

Cook Time: 5 Hours 30 Minutes

Ingredients

1 beef rump roast (4 to 5 lb.) 

2 teaspoons kosher salt

1/2 teaspoon black pepper

2 tablespoons canola oil or other vegetable oil 

1 cup red wine or beef broth

1 large onion, sliced 

1 (15 oz.) can beef broth

1 packet dried onion soup mix

2 loaves French bread 

Preparation

Season roast with salt and pepper. Heat oil in a large skillet or pot over medium-high heat. When pan is hot, add seasoned rump roast and cook, turning, until browned on all sides, about 1 1/2 minutes per side. Transfer roast to slow cooker.

Pour red wine into skillet and, using a wooden spoon, scrape bottom of pan to incorporate all browned bits of meat. Cook for 2 minutes to reduce liquid. Pour liquid over meat.

Add onion, broth and onion soup mix to pot; stir to mix. Cover and cook on low heat for 5 hours. Remove roast and slice.

Arrange meat on a platter and pour onion sauce over meat. Cut 4-inch lengths from bread, split lengthwise and toast for sandwiches. Have everyone layer meat on bread, pouring sauce on top to moisten.