slow-cooked green beans

Ingredients

• Servings: 6
• 6 slices bacon, sliced crosswise into 1/2-inch pieces
• 1 onion, sliced lengthwise
• 3 cloves garlic, minced
• 1/4 cup tomato sauce
• 2 pounds fresh green beans, trimmed
• 3 cups chicken broth
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 25 mins


• place saucepan over medium heat; cook and stir bacon in the hot pan until almost crisp, about 6 minutes. add onion; cook until browned bits of food on the bottom of the pan have dissolved in the onion's juices and onion is soft and golden brown, about 5 minutes. stir in garlic and tomato sauce. cook until garlic has softened, about 1 more minute.
• place green beans into a skillet and pour in chicken broth. raise heat to high, add salt, black pepper, and cayenne pepper to beans, and bring to a simmer. beans will begin to soften. turn heat to medium-low and simmer for 1 1/2 hours. stir occasionally. add more broth or water if mixture seems dry.
• adjust levels of salt, black pepper, and cayenne pepper to taste. cook until beans are soft and tender, about 30 more minutes. transfer beans and some of the pan juices to a deep serving platter.

Oma's Fabulous Matzo Ball Soup

Ingredients

• Servings: 10
• 2 (10 ounce) packages matzo crackers
• 1/2 cup butter
• 6 eggs
• salt and pepper to taste
• 3 tablespoons minced fresh parsley
• 2 onions, minced
• 5 ounces matzo meal
• 96 ounces chicken broth

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• bring a large pot of lightly salted water to a boil.
• break matzo crackers into small pieces, and place in a large bowl. add water to cover; allow to soak for a few minutes, until soft. drain off excess water.
• melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
• mix in just enough matzo meal to make mixture hold together. roll one golf ball-size matzo ball. place matzo ball in the boiling water to test the mixture. the ball must rise to the top of the water and not break apart. if it does not rise, then too much matzo meal was added. in this case, add another beaten egg to the mixture and try again. when desired consistency is reached, roll all of mixture into golf ball size spheres.
• in a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. serve soup as the balls rise to the top of the broth.

spicy rapid roast chicken

Ingredients

• Servings: 8
• 1 (3 pound) whole chicken
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 450 degrees f (230 degrees c).
• rinse chicken thoroughly inside and out under cold running water and remove all fat. pat dry with paper towels.
• put chicken into a small baking pan. rub with olive oil. mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
• roast the chicken in the preheated oven for 20 minutes. lower the oven to 400 degrees f (205 degrees c) and continue roasting to a minimum internal temperature of 165 degrees f (74 degrees c), about 40 minutes more. let cool 10 to 15 minutes and serve.

Japanese Chicken Wings

Ingredients

• Servings: 6
• 3 pounds chicken wings
• 1 egg, lightly beaten
• 1 cup all-purpose flour for coating
• 1 cup butter
• sauce
• 3 tablespoons soy sauce
• 3 tablespoons water
• 1 cup sugar
• 1/2 cup vinegar
• 1/2 teaspoon garlic powder, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cut wings in half, dip in egg and coat with flour.
• heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
• in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
• bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

cornish game hens with garlic and rosemary

Ingredients

• Servings: 4
• 4 cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 450 degrees f (230 degrees c).
• rub hens with 1 tablespoon of the olive oil. lightly season hens with salt and pepper. place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. roast in preheated oven for 25 minutes.
• reduce oven temperature to 350 degrees f (175 degrees c). in a mixing bowl, whisk together , chicken broth, and remaining 2 tablespoons of oil; pour over hens. continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. baste with pan juices every 10 minutes.
• transfer hens to a platter, pouring any cavity juices into the roasting pan. tent hens with aluminum foil to keep warm. transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. cut hens in half lengthwise and arrange on plates. spoon sauce and garlic around hens. garnish with rosemary sprigs, and serve.

Slow Cooker Adobo Chicken

Ingredients

• Servings: 6
• 1 small sweet onion, sliced
• 8 cloves garlic, crushed
• 3/4 cup low sodium soy sauce
• 1/2 cup vinegar
• 1 (3 pound) whole chicken, cut into pieces

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• place chicken in a slow cooker. in a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. cook on low for 6 to 8 hours.

Cheese Chicken Lasagna

Ingredients

• Servings: 12
• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
• melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
• spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
• bake 35 to 40 minutes in the preheated oven.