Browsing Tag:

garlic

Entrees

Arrabbiata Sauce with Rotini Pasta and Turkey Meatballs

arrabbiata sauce I must admit for most of my adult life I’ve never made spaghetti sauce from scratch. With so many good pre-made sauces on the market, I usually stock up when there’s a sale and (occasionally) doctor it up with some fresh herbs or tomatoes. Can I get an “amen?” Browsing through one of my favorite slow cooker cookbooks – Better Homes and Gardens Year-Round Slow Cooker Recipes – I found a recipe for arrabbiata sauce. I was intrigued because I’d never heard of arrabbiata sauce. After a little research, I discovered that “arrabbiata” is Italian for “angry.” The sauce gets its name from the burn of the crushed red peppers. Most everything about this recipe sounded great, but of course I had to add my own twists to make it more of something I’d want to eat. So I exchanged pancetta for bacon and I added a cup of Cabernet Sauvignon wine to the recipe. I thought if the sauce was going to be “angry,” then being a little “boozy” couldn’t hurt!

Arrabbiata Sauce with Turkey Meatballs

arrabbiata sauce_4 The arrabbiata sauce is extremely easy to make. Your slow cooker does most of the heavy lifting. To start the recipe, I browned the onion, bacon and garlic in a skillet – then transferred the contents to my slow cooker. You add all the rest of the ingredients (except for the pasta and meatballs – those come later!) into your slow cooker and give it a good stir. Set it on HIGH and put on the lid. Walk away for 4 to 5 hours and the sauce will be “perfetto!” arrabbiata sauce_2 About 45 minutes before your arrabbiata sauce is done, you’ll want to start making the turkey meatballs. I used pre-seasoned panko breadcrumbs with Italian seasoning spices, but you can use standard panko breadcrumbs and add in the Italian seasoning by hand. The mixture of the panko, butter and egg help bind the ingredients, and make for a great carmelized “crust” on the outside of the meatballs. I tend to like larger meatballs, so that requires even cooking. The trick is not to rush the browning process, so never go higher than medium-high heat. I don’t make homemade meatballs that often. Usually, I’ll just brown ground turkey into my sauce and make whatever sauce I’m using a meat sauce. But these turkey meatballs were to die for! Well worth the effort. You may want to make a double batch; they freeze well. arrabbiata sauce_6 Cook your pasta according to package directions. I used rotini pasta, but you can easily substitute your favorite pasta or what you have in your pantry. If you’re only having pasta for a meal, I like to use a bowl. It makes it easier to cover the pasta with sauce, without wasting a lot covering the entire length of a plate. Then pile on the meatballs and pour a healthy serving of arrabbiata sauce over it all. Top it with shredded Parmesan cheese and you’ve got a great weekday dinner or weekend lunch that’s good enough for company. arrabbiata sauce_3 I ended up adding Cabernet Sauvignon to this arrabbiata sauce recipe to make it “less angry.” What’s your favorite ingredient to add to spaghetti sauce?

Arrabbiata Sauce with Turkey Meatballs

Rating: 51

Cook Time: 4 hours

Yield: 8 servings

Ingredients

For Sauce:
1 large onion, chopped
5 slices thick-cut bacon, chopped
3 cloves garlic, minced
56 ounces diced tomatoes with basil, garlic and oregano, undrained
15 ounces tomato sauce
2 teaspoons dried parsley
1 teaspoon dried oregano, crushed
1/2 teaspoon sea salt
1/2 teaspoon dried basil, crushed
1/2 teaspoon crushed red pepper
1 cup Cabernet Sauvignon, or any dry red wine
8 servings cooked rotini pasta
1/4 cup shredded Parmesan cheese
For Meatballs:
1 cup panko breadcrumbs
20 ounces ground turkey, 93% lean
1 tablespoon Italian seasoning
1 tablespoon dried parsley
2 medium onions, minced
2 eggs
1 tablespoon butter, room temperature
1 teaspoon sea salt
1 teaspoon ground black pepper

Instructions

For Sauce:

In a skillet, cook the onion, bacon and garlic over medium heat until onion is tender and bacon is browned.

Transfer mixture to a 5-quart slow cooker. Set skillet aside to use when cooking meatballs later.

Stir in the tomatoes, tomato sauce, parsley, oregano, basil, salt, and crushed red pepper. Cover and cook on HIGH for 4 hours (or on LOW for 8 to 10 hours).

Serve over pasta and turkey meatballs. Sprinkle each serving with Parmesan cheese, if desired.

For Meatballs:

In a large bowl, thoroughly combine ground turkey, breadcrumbs, Italian seasoning, dried parsley, mined onions, eggs, butter, salt and pepper.

By hand, form golf ball-sized meatballs and place in cooled skillet (used when browning onion and bacon mixture earlier). Makes about 16 meatballs, or 2 per serving. Feel free to make your meatballs smaller or larger, based on your preference. But make all meatballs uniform in size so they cook evenly.

Place skillet with meatballs on burner at medium-high heat. Every 5 minutes or so, turn meatballs so that all sides will eventually brown and meatballs will be evenly cooked. Watch carefully and remove meatballs from skillet when done. Set aside to serve with arrabbiata sauce and pasta.

Notes

Sauce portion of this recipe lightly adapted from Better Homes & Gardens "Year-Round Slow Cooker Recipes"

http://bakedchicago.com/arrabbiata-sauce-recipe/

Entrees

Bolognese Spaghetti Sauce

I call this recipe YOLO (You Only Live Once) BOLO because the Bolognese sauce is so rich, intense with Cabernet Sauvignon flavor that it’s the only Bolognese recipe you’ll need for the rest of your life! Yep, that’s right! Seriously.

bolognese spaghetti sauce for the slow cooker

It’s made in a slow cooker, so it is so easy to make. You could literally turn it on when you leave for work and when you return home you’ll have perfectly cooked Bolognese spaghetti sauce.

bolognese spaghetti sauce

This recipe is a modern take on a classic Bolognese sauce; I’m using lean ground turkey and I left out the chopped celery. Trust me, you won’t miss it. In my opinion, celery is the most overrated vegetable. And it only takes up “valuable space” in the slow cooker that is better served by more Cabernet Sauvignon.

bolognese spaghetti sauce

After browning the ground turkey, put all of the ingredients into the slow cooker. Turn it on HIGH and let it cook for about 4 hours. You can use any pasta, but I like to use thin, whole grain spaghetti. And, of course, top it with some quality grated Pecorino Romano cheese.

bolognese spaghetti sauce

If you have any leftovers, freeze the Bolognese spaghetti sauce in an airtight container for up to 4 months.

spaghetti bolognese sauce

YOLO BOLO: Bolognese Spaghetti Sauce

Rating: 51

Cook Time: 4 hours

Yield: 8 servings

YOLO BOLO: Bolognese Spaghetti Sauce

Ingredients

2.5 pounds 93% lean ground turkey
2 cans (28 ounces each) Dei Fratelli Crushed Tomatoes
4 carrots, finely chopped (about 24 baby carrots)
2 medium onion, chopped
4 cloves garlic, minced
1/2 cup tomato paste (about 6 ounces)
1 cup cabernet sauvignon (or any dry white or red wine)
2 teaspoons dried oregano
2 teaspoons dried thyme
2 bay leaves
2 teaspoons sea salt
1/2 teaspoon ground black pepper
1.5 pounds thin whole wheat spaghetti
grated Pecorino Romano, for garnish

Instructions

Brown the ground turkey in a large skillet.

In a 6-quart slow cooker, mix together the cooked ground turkey, tomatoes, carrots, onion, garlic, tomato paste, wine, oregano, thyme, bay leaves, salt and pepper.

Cover and cook on HIGH for 4 to 5 hours, or until the vegetables are tender. You may also cook on LOW for 7 to 8 hours. Remove bay leaves before serving.

About 15 minutes before serving, cook the spaghetti according to package directions. Plate the spaghetti, top with Bolognese and sprinkle with grated cheese.

http://bakedchicago.com/bolognese-spaghetti-sauce-recipe/

Soups, Salads & Sides

Rustic New Potatoes with Bacon & Edamame

rustic new potatoes

If I could only eat one food for the rest of my life, it would be potatoes. Hands down. No need for discussion. Potatoes are so versatile and so comforting. The neatniks of the world say “cleanliness is next to Godliness.” I say a mouthful of scrumptious potatoes is as close to heaven on earth as you can get (with food).

What I like about rustic cooking is that it’s simple. There’s no fuss. And this recipe uses a slow cooker, which makes it almost effortless. The only work you have to do is quarter the potatoes and turn on your slow cooker. And as slow cooker recipes go, it’s relatively fast to cook. This is a great side dish for a pot roast or chicken. You could even cut up some oven-roasted turkey breast or chicken and add it to the mixture for a one-pot meal.

Baked potatoes with sour cream, crunchy tater tots, hash browns with scrambled eggs, au gratin potatoes with anything – I luv ’em all! So now you know just how much I love potatoes. Which kind of potatoes is your favorite?

rustic new potato edamame salad_hero

Rustic New Potatoes with Bacon & Edamame

Rating: 51

Cook Time: 2 hours

Yield: 4 servings

Rustic New Potatoes with Bacon & Edamame

Ingredients

12 ounces shelled edamame
1.5 pounds new potatoes, quartered
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 tablespoon Italian seasoning
2 teaspoons sea salt
1 teaspoon black pepper
4 slices thick-cut bacon, crispy and crumbled for garnish

Instructions

In a 4-quart slow cooker, add the edamame and potatoes. In a small bowl, mix together the olive oil, garlic, salt, pepper and Italian seasoning. Drizzle the oil mixture over the potatoes and toss to coat.

Cook on HIGH for 2 to 3 hours, or until potatoes are fully cooked. Garnish with crispy, crumbled bacon and serve warm.

http://bakedchicago.com/rustic-new-potatoes-recipe/

Entrees

Why is Arrabbiata Sauce angry?

arrabbiata sauce_1 I must admit for most of my adult life I’ve never made spaghetti sauce from scratch. With so many good pre-made sauces on the market, I usually stock up when there’s a sale and (occasionally) doctor it up with some fresh herbs or tomatoes. Can I get an “amen?” Browsing through one of my favorite slow cooker cookbooks – Better Homes and Gardens Year-Round Slow Cooker Recipes – I found a recipe for arrabbiata sauce. I was intrigued because I’d never heard of arrabbiata sauce. After a little research, I discovered that “arrabbiata” is Italian for “angry.” The sauce gets its name from the burn of the crushed red peppers. Most everything about this recipe sounded great, but of course I had to add my own twists to make it more of something I’d want to eat. So I exchanged pancetta for bacon and I added a cup of Cabernet Sauvignon wine to the recipe. I thought if the sauce was going to be “angry,” then being a little “boozy” couldn’t hurt!

Arrabbiata Sauce with Turkey Meatballs

arrabbiata sauce_4 The arrabbiata sauce is extremely easy to make. Your slow cooker does most of the heavy lifting. To start the recipe, I browned the onion, bacon and garlic in a skillet – then transferred the contents to my slow cooker. You add all the rest of the ingredients (except for the pasta and meatballs – those come later!) into your slow cooker and give it a good stir. Set it on HIGH and put on the lid. Walk away for 4 to 5 hours and the sauce will be “perfetto!” arrabbiata sauce_2 About 45 minutes before your arrabbiata sauce is done, you’ll want to start making the turkey meatballs. I used pre-seasoned panko breadcrumbs with Italian seasoning spices, but you can use standard panko breadcrumbs and add in the Italian seasoning by hand. The mixture of the panko, butter and egg help bind the ingredients, and make for a great carmelized “crust” on the outside of the meatballs. I tend to like larger meatballs, so that requires even cooking. The trick is not to rush the browning process, so never go higher than medium-high heat. I don’t make homemade meatballs that often. Usually, I’ll just brown ground turkey into my sauce and make whatever sauce I’m using a meat sauce. But these turkey meatballs were to die for! Well worth the effort. You may want to make a double batch; they freeze well. arrabbiata sauce_6 Cook your pasta according to package directions. I used rotini pasta, but you can easily substitute your favorite pasta or what you have in your pantry. If you’re only having pasta for a meal, I like to use a bowl. It makes it easier to cover the pasta with sauce, without wasting a lot covering the entire length of a plate. Then pile on the meatballs and pour a healthy serving of arrabbiata sauce over it all. Top it with shredded Parmesan cheese and you’ve got a great weekday dinner or weekend lunch that’s good enough for company. arrabbiata sauce_3 I ended up adding Cabernet Sauvignon to this arrabbiata sauce recipe to make it “less angry.” What’s your favorite ingredient to add to spaghetti sauce?

Arrabbiata Sauce with Turkey Meatballs

Rating: 51

Cook Time: 4 hours

Yield: 8 servings

Ingredients

For Sauce:
1 large onion, chopped
5 slices thick-cut bacon, chopped
3 cloves garlic, minced
56 ounces diced tomatoes with basil, garlic and oregano, undrained
15 ounces tomato sauce
2 teaspoons dried parsley
1 teaspoon dried oregano, crushed
1/2 teaspoon sea salt
1/2 teaspoon dried basil, crushed
1/2 teaspoon crushed red pepper
1 cup Cabernet Sauvignon, or any dry red wine
8 servings cooked rotini pasta
1/4 cup shredded Parmesan cheese
For Meatballs:
1 cup panko breadcrumbs
20 ounces ground turkey, 93% lean
1 tablespoon Italian seasoning
1 tablespoon dried parsley
2 medium onions, minced
2 eggs
1 tablespoon butter, room temperature
1 teaspoon sea salt
1 teaspoon ground black pepper

Instructions

For Sauce:

In a skillet, cook the onion, bacon and garlic over medium heat until onion is tender and bacon is browned.

Transfer mixture to a 5-quart slow cooker. Set skillet aside to use when cooking meatballs later.

Stir in the tomatoes, tomato sauce, parsley, oregano, basil, salt, and crushed red pepper. Cover and cook on HIGH for 4 hours (or on LOW for 8 to 10 hours).

Serve over pasta and turkey meatballs. Sprinkle each serving with Parmesan cheese, if desired.

For Meatballs:

In a large bowl, thoroughly combine ground turkey, breadcrumbs, Italian seasoning, dried parsley, mined onions, eggs, butter, salt and pepper.

By hand, form golf ball-sized meatballs and place in cooled skillet (used when browning onion and bacon mixture earlier). Makes about 16 meatballs, or 2 per serving. Feel free to make your meatballs smaller or larger, based on your preference. But make all meatballs uniform in size so they cook evenly.

Place skillet with meatballs on burner at medium-high heat. Every 5 minutes or so, turn meatballs so that all sides will eventually brown and meatballs will be evenly cooked. Watch carefully and remove meatballs from skillet when done. Set aside to serve with arrabbiata sauce and pasta.

Notes

Sauce portion of this recipe lightly adapted from Better Homes & Gardens "Year-Round Slow Cooker Recipes"

http://bakedchicago.com/arrabbiata-sauce/

Entrees

YOLO BOLO: Bolognese Spaghetti Sauce for the slow cooker

I call this recipe YOLO (You Only Live Once) BOLO because the Bolognese sauce is so rich, intense with Cabernet Sauvignon flavor that it’s the only Bolognese recipe you’ll need for the rest of your life! Yep, that’s right! Seriously.

bolognese spaghetti sauce for the slow cooker

It’s made in a slow cooker, so it is so easy to make. You could literally turn it on when you leave for work and when you return home you’ll have perfectly cooked Bolognese spaghetti sauce.

bolognese spaghetti sauce

This recipe is a modern take on a classic Bolognese sauce; I’m using lean ground turkey and I left out the chopped celery. Trust me, you won’t miss it. In my opinion, celery is the most overrated vegetable. And it only takes up “valuable space” in the slow cooker that is better served by more Cabernet Sauvignon.

bolognese spaghetti sauce

After browning the ground turkey, put all of the ingredients into the slow cooker. Turn it on HIGH and let it cook for about 4 hours. You can use any pasta, but I like to use thin, whole grain spaghetti. And, of course, top it with some quality grated Pecorino Romano cheese.

bolognese spaghetti sauce

If you have any leftovers, freeze the Bolognese spaghetti sauce in an airtight container for up to 4 months.

spaghetti bolognese sauce

SHAMELESS PLUG: This recipe for Bolognese Spaghetti Sauce is entered in Better Recipe’s Slow Cooker Blogger Recipe ContestIf you like this recipe, please vote for YOLO BOLO Bolognese Spaghetti Sauce. The top vote-getters from the general public will compete for the grand prize. Thanks for your consideration and support.

YOLO BOLO: Bolognese Spaghetti Sauce

Rating: 51

Cook Time: 4 hours

Yield: 8 servings

YOLO BOLO: Bolognese Spaghetti Sauce

Ingredients

2.5 pounds 93% lean ground turkey
2 cans (28 ounces each) Dei Fratelli Crushed Tomatoes
4 carrots, finely chopped (about 24 baby carrots)
2 medium onion, chopped
4 cloves garlic, minced
1/2 cup tomato paste (about 6 ounces)
1 cup cabernet sauvignon (or any dry white or red wine)
2 teaspoons dried oregano
2 teaspoons dried thyme
2 bay leaves
2 teaspoons sea salt
1/2 teaspoon ground black pepper
1.5 pounds thin whole wheat spaghetti
grated Pecorino Romano, for garnish

Instructions

Brown the ground turkey in a large skillet.

In a 6-quart slow cooker, mix together the cooked ground turkey, tomatoes, carrots, onion, garlic, tomato paste, wine, oregano, thyme, bay leaves, salt and pepper.

Cover and cook on HIGH for 4 to 5 hours, or until the vegetables are tender. You may also cook on LOW for 7 to 8 hours. Remove bay leaves before serving.

About 15 minutes before serving, cook the spaghetti according to package directions. Plate the spaghetti, top with Bolognese and sprinkle with grated cheese.

http://bakedchicago.com/bolognese-spaghetti-sauce/

Soups, Salads & Sides

Rustic New Potatoes with Bacon & Edamame

rustic new potatoes

If I could only eat one food for the rest of my life, it would be potatoes. Hands down. No need for discussion. Potatoes are so versatile and so comforting. The neatniks of the world say “cleanliness is next to Godliness.” I say a mouthful of scrumptious potatoes is as close to heaven on earth as you can get (with food).

What I like about rustic cooking is that it’s simple. There’s no fuss. And this recipe uses a slow cooker, which makes it almost effortless. The only work you have to do is quarter the potatoes and turn on your slow cooker. And as slow cooker recipes go, it’s relatively fast to cook. This is a great side dish for a pot roast or chicken. You could even cut up some oven-roasted turkey breast or chicken and add it to the mixture for a one-pot meal.

Baked potatoes with sour cream, crunchy tater tots, hash browns with scrambled eggs, au gratin potatoes with anything – I luv ’em all! So now you know just how much I love potatoes. Which kind of potatoes is your favorite?

rustic new potato edamame salad_hero

Rustic New Potatoes with Bacon & Edamame

Rating: 51

Cook Time: 2 hours

Yield: 4 servings

Rustic New Potatoes with Bacon & Edamame

Ingredients

12 ounces shelled edamame
1.5 pounds new potatoes, quartered
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 tablespoon Italian seasoning
2 teaspoons sea salt
1 teaspoon black pepper
4 slices thick-cut bacon, crispy and crumbled for garnish

Instructions

In a 4-quart slow cooker, add the edamame and potatoes. In a small bowl, mix together the olive oil, garlic, salt, pepper and Italian seasoning. Drizzle the oil mixture over the potatoes and toss to coat.

Cook on HIGH for 2 to 3 hours, or until potatoes are fully cooked. Garnish with crispy, crumbled bacon and serve warm.

http://bakedchicago.com/rustic-new-potatoes-with-bacon-edamame/

Entrees/ Events & Entertaining

Find the perfect match for your Valentine’s Day menu at Mariano’s Chicago bakery

#MyMarianos, #CollectiveBias, #shop

Collective Bias Social Fabric

What's cookin' good lookin' #shop #MyMarianos slow cooker coq au vin

Does Valentine’s Day stress you out? Do you find yourself running around to every grocery store in Chicago, or calling every Chicago bakery on Yelp, to find the right romantic dessert for your sweetie? Well, stop it. Take 3 deep breaths, and just stop for a moment. You’re in need of a Valentine’s Day smack down – given out of love, of course! I totally understand because we’ve all been there before. With so many options and such high expectations (that we force upon ourselves), it can be challenging to know where to begin.

Valentine’s Day is not about how much money you spend on the one you love. It’s not about mindlessly following the crowd to celebrate the heart-iest of holidays with the masses. In the same way each relationship is unique, the way you honor your significant other and the way you celebrate Valentine’s Day together should reflect the uniqueness of the relationship you share.

I don’t like crowds, so spending Valentine’s Day with the rest of Chicago crammed inside a busy restaurant can cause a panic attack. For me, nothing speaks louder than thoughtful actions…like a quiet, home-cooked meal that reflects a shared experience. One easy way to create a Valentine’s Day menu is to build it around a theme like your favorite destination as a couple. Personally, I adore Chicago; that’s why I live here. But Paris is hands-down the most romantic city I’ve ever experienced. There is literally romance in the air throughout the City of Lights.

So for Valentine’s Day this year, I want to bring a bit of Paris into my home. Mariano’s makes that easy to do. I’m going to make a slow cooker coq au vin recipe for dinner using fresh poultry and produce from #MyMarianos. And with my Mariano’s Rewards Card in hand, I’ll supplement everything else (including flowers and wine) that I need for a romantic Valentine’s Day breakfast and dinner at home with items from the Mariano’s Bakery, Deli, International Market, Liquor and Floral departments.

Parisian all-butter croissants #MyMarianos #shop #CollectiveBias slow cooker coq au vin

In the Bakery Department, I picked up some Parisian all-butter croissants for breakfast and chocolate mousse cups for dessert. My Valentine’s Day authentic Parisian breakfast will start with:

  • French roast coffee with cream (French vanilla flavor, maybe?!)
  • orange juice
  • Mariano’s all-butter croissants
  • Bonne Maman® blackberry preserves
  • fresh blackberries from Mariano’s produce department

And don’t forget the butter! French cuisine focuses on simple, high-quality ingredients. If you’re going to have croissants made with real butter, then enjoy real butter ON them as well. Warm the croissants before serving, and consider having breakfast in bed for an indulgent start to Valentine’s Day. Oui, oui!

Slow Cooker Coq Au Vin

This recipe for slow cooker coq au vin is perfect for Valentine’s Day dinner because it only takes 20 minutes to prep; it’s easy to assemble before you head out the door for work. It cooks all day (8 hours), so it will be ready to enjoy with your sweetie when you get home. All of the ingredients for my authentic Parisian dinner menu are available at Mariano’s including:

Entrée / Side Dish
  • slow cooker coq au vin, with chicken breast, button mushrooms, pearl onions and baby carrots
  • Parisian parsley potatoes (recipe below)
Dessert
  • chocolate mousse cups from Mariano’s Bakery
Drink and Table Décor
  • wine (at least 2 bottles of red, white or sparkling) from Mariano’s Liquor Department
  • bouquet of flowers from Mariano’s Floral Department

Most of the slow cooker coq au vin ingredients I purchased on this #CollectiveBias #shop at Mariano’s were already fully prepped, except for the carrots. To give your carrots a bit of sophistication (yes, carrots can have sophistication!), cut them on the diagonal. It’s a simple trick that makes them look a bit more special.

slow cooker coq au vin diced carrots and button mushrooms #MyMarianos #shop #CollectiveBias

Valentine’s Day Menu Ideas

ooh la la - Parisian parsley potatoes are the perfect side dish for slow cooker coq au vin #shopA traditional side dish served with slow cooker coq au vin would be Parisian Parsley Potatoes. This recipe takes about 30 minutes to cook and it continues the buttery decadence that Parisian food embraces. A definite must to add to your Valentine’s Day menu.

Coq au vin would normally use a Burgundy (red) wine but this recipe uses a white wine. There are variations of coq au vin that also use champagne. Use whichever you prefer. My suggestion is to buy 2 bottles of your favorite wine. Pour one cup into the slow cooker (that’s all it takes) when you’re ready to start cooking and save the rest for your dinner.

My Valentine’s Day menu is obviously inspired by Paris. But maybe another global destination holds a more romantic meaning for you and yours. Did you honeymoon in Italy or meet the love of your life in the Mediterranean? Mariano’s Bakery (my favorite department within the store!) has hand-made Italian cookies, biscotti and cannoli. And across the aisle at Mariano’s Deli you’ll find big, beautiful Greek olives and a variety of Mediterranean salads. The point is to fill your Valentine’s Day menu with items that have meaning for you.

Still need some inspiration? Just take a stroll in Mariano’s International Market aisles. Mariano’s has items from Italian, Hispanic, Asian, Polish, Kosher, Indian, Mediterranean, German, Eastern European, British and Southern cuisines. It’s the supermarket version of around the world in 80 plates! And any of these global goodies would be a perfect match for your Valentine’s Day menu.

Mariano's international market #MyMarianos #CollectiveBias #shop slow cooker coq au vin

If you know what kind of cuisine you want to prepare but you don’t know what wine or cheese to pair and serve, Mariano’s has a team of people who are ready with suggestions. They even have a Wine & Cheese pairings area in the store to kick-start your brainstorming.

Ideas and inspiration are plentiful at Mariano’s; that’s one of the reasons why I enjoy shopping there so much. It’s not just a grocery store. For foodies, it’s like an adventure theme park filled with all kinds of deliciousness. And when I’m not inside my local Mariano’s store, I stay connected to get ideas by following #MyMarianos on social media, including Facebook, Twitter and Pinterest.

What are you planning for your Valentine’s Day menu? Or if the proverbial oven mitt were on your significant other’s other hand, what dish would you want them to be making just for you?

Slow Cooker Coq au Vin

Rating: 51

20 minutes

Cook Time: 8 hours

Yield: 2 servings

Slow Cooker Coq au Vin

Ingredients

6 ounces button mushrooms, cut in half
10 ounces pearl onions, frozen
3 tablespoons extra virgin olive oil
4 large boneless, skinless chicken breasts
salt and pepper for seasoning
1 medium onion, chopped
1 pound baby carrots, sliced on an angle in 3/4-inch pieces
4 cloves garlic, minced
1 cup dry white wine (red wine works, too)
2 tablespoons tomato paste
1 bay leaf
1 cup chicken broth
4 slices thick-cut bacon, cut crosswise into 1-inch pieces

Instructions

In a 5- to 6-quart slow cooker, combine the mushrooms and pearl onions. Set aside.

Lightly season the chicken breasts (both sides) with salt and pepper. In a large nonstick skillet, heat the olive oil on medium high. Cook the chicken over medium-high heat until browned (about 10 minutes on each side). Place chicken over the vegetables in the slow cooker.

Using the skillet with the remaining drippings, add the chopped onion and sliced carrots. On medium heat, cook for 3 minutes or until the onion softens and becomes translucent. Stir frequently. Stir in the garlic and cook for 1 minute.

Add the wine, tomato paste and bay leaf. Heat to boiling, stirring to dissolve the tomato paste.

Pour the wine mixture, followed by the chicken broth, over the chicken breasts in the slow cooker. Cover the slow cooker and cook on low for 8 hours.

About 15 minutes before you're ready to plate, cook the bacon in the microwave using a microwave-safe plate. Put 8 paper towel sheets on the plate and top with the bacon slices. I recommend cutting the bacon AFTER the cooking process. Put 4 paper towel sheets on top of the bacon slices and cook, following manufacturer's directions. For my microwave, 4 slices of thick-cut bacon will cook in 5 to 6 minutes. Cook until crispy, then cut into 1-inch pieces.

Remove the bay leaf from the slow cooker. Transfer the chicken, vegetables and sauce to a deep serving platter or plate immediately on individual plates. Sprinkle each serving with bacon and enjoy.

Notes

Let this cook during the day while you're at work. But if you need to whip it up faster, you can cook it on HIGH for 3 to 4 hours.

http://bakedchicago.com/slow-cooker-coq-au-vin/

Entrees

Hearty 6-Bean Slow Cooker Chili with Sweet Peppers

six bean slow cooker chili

Feeding a huge crowd for the Big Game? This chili will feed a very hungry army so it’s a perfect quarterback for a Souper Bowl Party on any game day. It’s loaded with lots of lean protein and has a mild heat from the sweet red, orange and yellow peppers.

2 more kinds of beans drained

This chili has 6 beans. Yes, count them, 6 beans:

  1. garbanzo (aka chick peas),
  2. dark red kidney,
  3. light red kidney,
  4. white kidney,
  5. black, and
  6. butter

I used to make chili with four beans: butter, garbanzo, dark red and light red kidney. And that was fine for many years. But when I made this new version, I doubled the amount of ground turkey to 2 1/2 pounds. So I thought I should up the bean count as well. As I scoured the shelves at the supermarket, I found (for the first time) white kidney beans. My mind thinks in polar opposites quite a bit so I grabbed a can of white kidney beans and a can of black beans and was ready to get cooking.

3 kinds of kidney beans drained

 

It’s important to rinse the beans before putting them in the slow cooker. Depending on the type of bean, there will be a lot of starch in the bean juice and there will be little flavor (or nutritional value) in that. Simply empty the cans in a colander and rinse with cold water before putting in the slow cooker.

sweet peppers for slow cooker chili

 

Then dice some small sweet peppers. To get about 1 cup of sweet peppers, I cut up 7 small red, orange and yellow sweet peppers. It adds a mild heat to the chili and a nice pop of color, as well.

Add the rest of the ingredients, and give it a good stir before putting on the lid to the slow cooker. Cook on HIGH for 2 to 3 hours, stirring every hour or so. Serve warm. Top with your favorite garnish, like popcorn or shredded cheese. Got any leftovers? It freezes well for up to 6 months.

So easy. So satisfying. So deliciously good.

6-Bean Slow Cooker Chili with Sweet Peppers

Rating: 51

Cook Time: 2 hours, 30 minutes

Yield: 8 servings

6-Bean Slow Cooker Chili with Sweet Peppers

Ingredients

2 1/2 pounds ground turkey, cooked
16 ounces garbanzo beans (aka chick peas)
16 ounces dark red kidney beans
16 ounces light red kidney beans
16 ounces butter beans
15 ounces white kidney beans
15 ounces black beans
32 ounces tomato juice
28 ounces chopped tomatoes
1 tablespoon garlic, minced
2 tablespoons onion, minced
4 tablespoons chili powder
1 cup sweet peppers, diced

Instructions

In a 6-quart slow cooker, add the ground turkey, beans, tomato juice, chopped tomatoes, garlic, onion, chili powder and sweet peppers. Stir to combine.

Cover and cook on HIGH for 2 to 3 hours.

http://bakedchicago.com/6-bean-slow-cooker-chili-sweet-peppers/

Entrees

Lasagna Primavera

lasagna primavera

Italian food is so comforting, but it can sometimes be heavy. This lasagna primavera has many of the classic Italian flavors yet it is chock full of fresh vegetables.

Lasagna is a dish that I love, but rarely make at home. The preparation can sometimes be a bit much when cooking for one. But once it’s all assembled, everything after popping it in the oven is easy-peasy. So when I do make lasagna, I make a MEGA-batch so I can freeze portions to enjoy later. Cook once, eat thrice!

This lasagna primavera showcases baby spinach, baby carrots and sugar snap peas, along side rich cheeses. There’s no meat, and you won’t miss it. On a snowy weekend [like 70% of the country is experiencing this weekend] it’s a great dinner option your entire family can enjoy – especially when paired with hot garlic bread. Yes!

And while this recipe uses fresh vegetables, you can easily substitute baby spinach for frozen spinach and sugar snap peas for frozen peas. Whatever vegetables you have will work here so it can also be a great way to clean up odds-and-ends from the fridge and freezer.

Lasagna Primavera

Cook Time: 1 hour, 5 minutes

Yield: 8 servings

Ingredients

1/4 cup extra virgin olive oil
1/2 cup all-purpose flour
2 cloves garlic, minced
6 cups milk
20 ounces baby spinach, chopped
10 ounces sugar snap peas, chopped
8 ounces zucchini, cut into ¼-inch slices
1/2 pound baby carrots, halved lengthwise and thinly sliced
2 cups (about 15 ounces) ricotta cheese
1 large egg
1 package no-boil lasagna noodles (12 to 16 noodles)
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
sea salt and ground black pepper

Instructions

Preheat oven to 400 F degrees. Spray a 9x13-inch baking pan with non-stick cooking spray; set aside.

In a large saucepan, heat oil over medium setting. Add flour and garlic; stir constantly for 2 to 3 minutes. Don't let the flour darken. Whisk in milk. Bring to a boil. Reduce to a simmer and cook until thickened while whisking occasionally for 3 to 5 minutes. Add spinach, peas and carrots. Season with salt and pepper. Set aside.

In a medium bowl, combine the ricotta, egg, 1/2 teaspoon of salt and 1 teaspoon of pepper.

In the bottom of the prepared baking dish, spread a thin layer of vegetable sauce. Layer four of the lasagna noodles over the sauce. Then layer about half of the remaining vegetable sauce on top of noodles. Add half of the remaining noodles in a layer over the vegetable sauce. Then half of the ricotta mixture, half of the mozzarella and half of the Parmesan. Repeat by layering the remaining lasagna noodles, followed by remaining vegetable sauce, and the remaining ricotta, mozzarella and Parmesan.

Cover with aluminum foil and place on a rimmed baking sheet. Bake for 45 minutes, then uncover and bake for another 20 minutes (or until bubbling and browned). Let cool for 10 minutes before cutting and serving.

Notes

Adapted from Martha Stewart's recipe for Freeze-Ahead Lasagna Primavera.

http://bakedchicago.com/lasagna-primavera/

Entrees

Ad: Crock Pot Chicken Vesuvio, Family-Style Recipe

Collective Bias Social Fabric

crock pot chicken vesuvio

With the arrival of the new year, like many of you I am looking to recalibrate my food choices to make up for the over indulgence of holiday goodies. One of my go-to ingredients is boneless, skinless chicken breast. I’m also trying to make good use of my slow cooker, so I have more time to shovel snow! I’d be joking if we hadn’t received 13+ inches of snow in the last 2 days with about 6 more inches to arrive over the next 24 hours. I guess that will be my cardio workout.

Before the snow storm hit, I made my way to my local Sam’s Club to stock up on pantry items. You can always find some really good deals on quality ingredients, and I love discovering new products. One of the new product lines that Sam’s Club is carrying in 2014 is NatureRaised Farms® Boneless, Skinless Chicken. If you’ve never heard of or used NatureRaised Farms® brand before, their products are quite remarkable.

NatureRaised Farms Chicken at Sam's Club

I always prefer to focus on fewer, high-quality ingredients in a recipe to get the best flavor and nutrients possible. That goes for any recipe, sweet or savory. The NatureRaised Farms® chickens are vegetarian-fed, antibiotic-free and cage-free. There are no fillers, preservatives or artificial colors either. So I picked up a few packages of the Boneless, Skinless Chicken Breasts to make a big ole batch of Crock Pot Chicken Vesuvio, Family-Style.  If you’d like to try the NatureRaised Farms® product before you buy, a select number of participating Sam’s Clubs will have in-store product demonstrations on January 4. Or for more information about NatureRaised Farms®, visit their website or find them on Facebook and Twitter.

The Origin of Chicken Vesuvio

It may surprise you that Chicken Vesuvio was born in Chicago. It’s an Italian-American dish typically made from chicken on the bone and wedges of potato. Both are sautéed with garlic, oregano, olive oil and white wine, then baked until the chicken’s skin becomes crisp. The dish would often be garnished with green peas for color. In many Chicago restaurants, you’ll often find the “Vesuvio” technique applied to other foods like Steak Vesuvio or Vesuvio Potatoes. The origins of the dish are widely attributed to the Vesuvio Restaurant, which operated on Chicago’s Wacker Drive in the 1930’s. The original recipe can be a bit heavy, because of the richness of certain ingredients, including olive oil, white wine and lots of potatoes.

Crock Pot Chicken Vesuvio

I wanted to make a Chicken Vesuvio that offered a healthier option by using a healthier cut of chicken (skinless) and lower-sodium broth, as well as replacing some of the potatoes with other nutrient-rich vegetables that pack a real flavor punch, like edamame, sun-dried tomatoes and sweet peppers. And by using a crock pot to cook the dish instead of the oven, it uses far less oil, chicken broth and wine. That makes  this Crock Pot Chicken Vesuvio more moist and delicious.

chicken vesuvio mise en place

I always find it easier to execute a new recipe by getting all of my ingredients in order: mise en place. “Mise en place” is a French phrase which means literally “putting in place,” as in set up. In addition to the protein-rich, all-natural chicken, the other star ingredients of Crock Pot Chicken Vesuvio are:

new, red potatoes

new, red potatoes

sun-dried tomatoes

sun-dried tomatoes

sweet red and yellow peppers

sweet red and yellow peppers

edamame

and my favorite, edamame!

Use a sharp chef’s knife to Julienne the peppers and sun-dried tomatoes, as well as quarter the potatoes. Julienning is a simple technique that cuts food into short, thin strips. It not only looks great (we eat with our eyes first!) but also reduces the cooking time, while ensuring even cooking.

julienned ingredients 2

To get started, preheat a frying pan – lightly brushed with canola oil – on medium high heat. I used the sautée and browning setting on my 3-in-1 slow cooker, so I had one less dirty pan to wash. Score another point for Crock Pot Chicken Vesuvio! Take a barbecue or pastry brush and lightly coat one side of each chicken breast with canola oil. Then season the first side of the chicken breasts with a pinch each of salt, black pepper and Italian seasoning. Put the chicken breasts in the prepared pan, seasoned side down. Then repeat with canola oil and seasonings for the remaining sides of each chicken breast. Brown both sides of the chicken breasts (about 6 minutes per side).

Place the potatoes, edamame, peppers and sun-dried tomatoes inside the crock pot. Add the onion, garlic and remaining salt, black pepper and Italian seasoning. Pour in the chicken broth and white wine. [Because this dish requires less than a cup of white wine, I recommend picking a bottle of your favorite white wine to pair with this dinner. After pouring the half cup for the recipe, save the rest of the bottle to have with dinner!]

Gently stir until the ingredients are combined. Top the vegetables with the chicken breasts and cook for 3 hours on HIGH. You see, Crock Pot Chicken Vesuvio is really that easy!

Crock Pot Chicken Vesuvio, Family-Style

Cook Time: 3 hours, 12 minutes

Yield: 4 servings (1 chicken breast and approximately 1 cup of vegetables, each)

Crock Pot Chicken Vesuvio, Family-Style

Ingredients

2 tablespoons Italian seasoning
1 teaspoon sea salt
1 teaspoon ground black pepper
4 chicken breasts, skinless, boneless
1 tablespoon canola oil
1 pound small, red potatoes, scrubbed and cut into 4 or 6 wedges each
12 ounces edamame, shelled
1 cup sweet yellow and red peppers, julienned
1/4 cup sun-dried tomatoes, julienned
3 tablespoons minced onion
4 cloves garlic, minced
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh chopped parsley, optional garnish

Instructions

Lightly coat a frying pan with canola oil and place on a stovetop burner, set at medium high. Warm the pan for a minute; you want it hot to properly sear the chicken breasts.

Pat the chicken breasts dry with a paper towel. Using a barbecue or pastry brush, lightly coat the top of each breast with a thin layer of canola oil. Season with one pinch each of sea salt, black pepper and Italian seasoning. Place the chicken breasts in the hot frying pan, seasoned side down, and cook for about 6 minutes.

Immediately coat the remaining side of each chicken breast with canola oil. Again, season with one pinch each of sea salt, black pepper and Italian seasoning. Cover the pan with its lid until you're ready to turn the chicken breasts. After you turn the chicken breasts, cook for another 6 minutes, or until browned on both sides.

Place the potatoes, edamame, peppers, sun-dried tomatoes, onion, garlic and remaining sea salt, black pepper and Italian seasonings in a 4- to 6-quart slow cooker. Add chicken broth and white wine. Gently stir to immerse vegetables evenly in the broth-wine mixture. This will help the vegetables to properly steam and cook evenly. Top the vegetables with the chicken breasts.

Cover and cook on HIGH for 3 to 3 1/2 hours (or LOW for 6 to 7 hours), or until chicken and potatoes are tender.

Transfer the chicken and vegetables to a serving plate. Top with juices from the slow cooker. Sprinkle with fresh parsley, if desired.

http://bakedchicago.com/crock-pot-chicken-vesuvio/

Soups, Salads & Sides

Sweet Potato and Lentil Soup

I reckon we’ve had between 6 inches and 8 inches of snow so far today. I’ve shoveled the front steps and sidewalks 3 times – as well as the back deck and walkway to the garage.  And with 4 pugs who can’t walk in deep snow, I even shoveled some paths for them in the back yard so they could maneuver the snow drifts. No more shoveling, at least for today!

Tomorrow and the coming days will be another story, as we’re expecting another 6 inches and the projected high temperature for early next week will be -4 degrees F. Yes, a negative four degrees!

It is definitely soup weather — and a hearty sweet potato and lentil soup is on the menu. It’s both really satisfying on a cold winter’s day (or night) and SO EASY to make in a crock pot. Or do you say slow cooker? I find I go back-and-forth, so forgive me that. I guess it could be worse if I called it a ‘crock cooker’ or a ‘slow pot.’ The latter might be understandable if I lived in Colorado!

Sweet Potato and Lentil Soup

Cook Time: 4 hours

Yield: 4 servings

Ingredients

1 large sweet potato, peeled and diced
3 medium carrots, cut into 1/2-inch pieces
3 stalks of celery, cut into 1/2-inch pieces
1 medium sweet red pepper, cut into 1/2-inch pieces
1 medium onion, cut into 1/2-inch pieces
1 cup dried red lentils
1 teaspoon ground ginger
1 teaspoon kosher salt
2 cloves garlic, minced

Instructions

Combine all ingredients in a 6-quart slow cooker. Add 6 cups of water and stir.

Cover and cook on high for 4 hours (or on low for 8 hours). Stir the soup with a whisk to make a rough puree. Thin with hot water, if needed. Great to serve with fresh-baked bread.

Notes

Lightly adapted from a recipe in Food Network magazine.

http://bakedchicago.com/sweet-potato-lentil-soup/