Recipes Crock Pot

Tasty Poultry Recipes You Make In Your Crockpot

May 22, 2012 • By  • • 26 Views
The recipes in this article allow you to have some tasty poultry entrees ready when you get home from your job, errands, busy days, or even when you are home all day but like the convenience of your cooker.  Choose from a Turkey Breast with Herbs  or Chicken Cacciatore.
TURKEY BREAST WITH HERBS
1 (approx. 4 lb) turkey breast
1/8 cup butter, softened
1/4 cup fresh sage, minced
1/4 cup fresh tarragon, minced
1 tsp freshly ground black pepper
1/2 tsp salt
2 garlic cloves, minced
1 1/2 tbsp cornstarch
Make a rubbing compound by mixing the butter, sage, tarragon, pepper, salt, and garlic together in a small bowl.  Using your hands, rub this compound all over the turkey breast.
Place the turkey in a crockpot or slowcooker and place lid on the cooker.  Cook on low setting for 8 to 10 hours or on high setting 4 to 5 hours.
Remove the turkey from the cooker and place on a serving platter with elevated sides; set aside.
With the cooker on high setting, slowly whisk the cornstarch into the cooking liquid.  When the sauce is thickened and smooth, pour over the turkey, slice and serve.
Yield: 8 servings
SAVORY CROCKPOT CHICKEN CACCIATORE
1 tbsp olive or canola oil
3 lb skinless chicken breasts, thighs, and/or drumsticks
4 garlic cloves, minced
2 tsp Italian seasoning
1 can (28-oz) crushed tomatoes in puree
1 lb white button mushrooms, halved
2 large yellow onions, diced
1 medium green bell pepper, cut into chunks
1 1/2 cups chicken broth or stock
1/4 cup cornstarch
1 pkg (16-oz) fettuccine, cooked and drained
Heat the oil over medium-high heat in a 12-inch skillet.  Add the chicken and cook until browned on all sides.  Stir in the garlic, Italian seasoning, tomatoes, mushrooms, onions, bell pepper and 1 cup of the chicken broth in a 6-quart slow cooker.  Add the chicken, turning to coat both sides.  Place the lid on the cooker and cook on low setting 7 to 8 hours until the chicken is cooked through.  Remove chicken and keep warm.
Stir the cornstarch into the remaining 1/2 cup of broth until smooth.  Stir the mixture into the cooker.  Cover and cook on high about 10 minutes until the mixture boils and has thickened.  Serve with the chicken and the fettuccine.
Yield: 6 servings.
Enjoy!

About the Author

Linda Wilson
Linda Wilson
You will find many more of Linda's slow cooker/crockpot recipes on her blog at http://grandmasslowcookerrecipes.blogspot.com She also shares... 

Recipes Cabbage

How To Make Homemade Stuffed Cabbage Rolls

Nov 19, 2009 • By  • • 1,134 Views
Every year, my husband and I enjoy planting a backyard garden and one of the things we plant is cabbage, as its easy to grow here in the Mid-Atlantic states. When it comes to harvesting time, we are left with numerous heads of cabbage just waiting for us to use them.

About 20 years ago, my mother-in-law gave me her recipe for stuffed cabbage rolls. At first I was a little intimidated with making them as I always seemed to rip the cabbage leaves...but then I figured out that I was not immersing them long enough in the boiling water to let them become soft and pliable. You will want to follow the instructions carefully if you want them to turn out correctly.

The recipe will make 6 individual servings. If you have any left-overs, you can freeze them in a freezer-safe plastic container for up to 3 months.

Stuffed Cabbage Rolls Recipe

1 beaten egg 
1/2 cup milk 
1/4 cup onion, finely chopped 
1 teaspoon Worcestershire sauce 
1 teaspoon table salt 
1/4 teaspoon black pepper 
1 lb. lean ground pork 
3/4 cup white rice, fully cooked 
6 large cabbage leaves 
10 oz. can condensed tomato soup 
1 1/2 tablespoons brown sugar 
1 tablespoon lemon juice 

Preheat oven to 350 degrees.

In a large mixing bowl, combine the egg, milk, finely chopped onion, Worcestershire sauce, salt and black pepper until all ingredients have been well combined. Stir in the ground pork and cooked rice until all ingredients are mixed together.

Remove the center vein from the cabbage leaves keeping each leaf intact. Immerse the leaves in boiling water for about 3 minutes or until limp, then drain away the water. Place a 1/2 cup of the meat mixture on each leaf and fold in the sides. Starting at unfolded edge, roll up each leaf, making sure folded sides are included in the roll. Place each roll in a baking dish and set aside.

In a small bowl, combine together the condensed tomato soup, brown sugar and the lemon juice. Pour this sauce mixture over the cabbage rolls that are in your baking dish. 

Bake uncovered in a preheated 350 degree oven for 60 minutes or until they are done. Remove from oven and serve immediately.

About the Author

Shelly Hill
Shelly Hill
Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at:... 

Recipes Eggplant

Classic Turkish Recipe! Turkish Eggplant Dish (Karniyarik)

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Expert Author Sevgi B
Karniyarik literally means "split belly" in Turkish. This Turkish eggplant dish is one of the classic cuisines in Turkey. The combination of the spicy ground beef and creamy eggplant is very addicting. Its one of my favorite dishes growing up. I remember my mom making this dish throughout the year. I can still smell the roasting of the eggplant and spices coming from her kitchen. It makes me a bit nostalgic just thinking of it.
I did not attempt to make this dish for years, thinking it was an impossible feat. I mean, who can beat mom's cooking, right? After being on my own for so long, I was really craving this dish. One day, I decided to take it on. Although it was time consuming, it was well worth it!
If you are looking for an exotic eggplant recipe, this is the one to try!
Turkish Eggplant Dish (Karniyarik)
Ingredients:
  • 5-6 Small-Medium Eggplants
  • 1 lb. Ground Beef
  • 2 T. Tomato Paste
  • 1 Small Onion, Diced
  • 1 T. Cooking Oil
  • Salt
  • Pepper
Topping:
  • 1 Tomato, Sliced
  • 5-6 Hot Green Chilli Peppers
Optional:
  • Crusty Bread
Preparation:
  • Preheat oven to 400 degrees F
  • Peel the eggplants in strips (photo available on my website)
  • Salt the eggplants on both sides and set aside for about 30 minutes (This will help soak up extra moisture)
  • Run under cool water to wash off the excess salt. Squeeze out the remaining moisture, then pat dry with a paper towel
  • Add cooking oil to the pan and brown the eggplants on both sides until soft
  • Place the eggplants in a casserole dish and split the center with a knife. Set aside
  • Add cooking oil to a pan. Add the diced onions. Cook until translucent, then add the ground beef. Cook until the ground beef is cooked through, then add the remaining ingredients
  • Place the ground beef mixture in the eggplants
  • Top it off with the tomato and green chilli peppers
  • Place in the oven, uncovered
  • Bake about 25-30 minutes, or until done
To Serve:
This Turkish eggplant dish (Karniyarik) is so creamy, you don't even need a knife! All you need is a fork and some crusty bread for dipping. The eggplant seems to just melt in your mouth and the spices give it just the right amount of kick. I get hungry just thinking about it! It's traditionally served hot as-is or its paired with rice or a healthy side salad.
I usually serve this dish with Turkish rice. I have a great recipe on my website of how to make Turkish rice with toasted fideos. It goes great with this recipe!
If you are looking for Turkish recipes, visit http://www.mealplan4me.com. Visit weekly for free weekly menu and fun recipes!