Home About Contact Advertise Services Sitemap
Hello, Sign into Your Account
Kapp
Enter a region:
January Recipes

CROCK POT CHICKEN

with Garlic Brown Sugar Glaze

1    Large Chicken (cut into serving pieces)     

1    Cup Brown Sugar (packed)

2/3 Cup Vinegar

1/4 Cup Sprite or 7-up Soda    

2    or 3 Tbsp. Garlic (minced)

2    Tbsp. Soy Sauce

1    tsp. Black Pepper

Place the cut up chicken pieces into the crock pot. Mix all the remaining ingredients and pour over the chicken. Cook on low for 6 to 8 hours. Serve over rice or noodles. The sauce can be thickened after cooking with a little cornstarch if desired.  Serves 6.


CHEESY PASTA-VEGETABLE SOUP


1    Large Chicken (cut into  serving pieces)

1    Cup Brown Sugar (packed)

2/3 Cup Vinegar 1/4 Cup Sprite or 7-up Soda

2    or 3 Tbsp. Garlic (minced)

2    Tbsp. Soy Sauce

1    tsp. Black Pepper

Place the cut up chicken pieces into the crock pot. Mix all the remaining ingredients and pour over the chicken. Cook on low for 6 to 8 hours. Serve over rice or noodles. The sauce can be thickened after cooking with a little cornstarch if desired.  Serves 6.


SLOW COOKER SPANISH BEEF STEW

1     lb. Beef Stew Meat

1/2  Cup Spanish Onion (chopped)

2     Cloves Garlic (minced)

2     Cups Red Potatoes (chopped)

1     14.5 oz. Can Diced Tomatoes

1     12 oz. Jar Sofrito

1/2  Cup Pitted Green

       Olives (cut in half)

       Salt and Pepper to taste

Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.

Return the skillet to the heat. Saute the onion and garlic in the hot drippings until softened, about 5 minutes; add to the beef in the slow cooker.  Stir potatoes, diced tomatoes, sofrito and olives into the beef mixture. Cook on low until beef and potatoes are fork tender, 4 to 5 hours.


CRISPY BAKED COD

2    Tbsp. Butter

1/2 Sleeve Ritz Crackers (crushed)

2    Tbsp. Butter

1    Lb. Cod Loin (thick cut)

1/2 Lemon (juiced)

1/4 Cup Dry White Wine

1    Tbsp. Parsley (fresh, chopped)

1    Tbsp. Green Onion (chopped)

1    Lemon (cut into wedges)

Preheat oven to 400 degrees F. Place 2 tablespoons butter in a microwave safe bowl; melt in microwave on high, about 30 seconds. Stir crushed crackers into butter.

Place remaining 2 tablespoons butter in a 7x11 inch baking dish; melt in heated oven for 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in the melted butter of the baking dish.

Bake cod in preheated 400 degree oven for 10 minutes. Remove from oven; top with lemon juice, wine and cracker crumb mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes. Garnish cod with parsley and green onion. Serve with lemon wedges.


SMOKED PAPRIKA COD

4    to 6 Cod Fillets

1    Stick Butter (melted)

1    tsp. Salt

1/2 tsp. Smoked Paprika

1/2 tsp. Pepper

      Fresh Sage (chopped fine)

1 Lemon (cut into wedges)

Preheat oven to 375 degrees. Place the cod fillets in a shallow baking dish. Sprinkle with salt, pepper and smoked paprika. You can use a bit more or less according to your tastes. Drizzle most of the butter over the fish, save some for possible dipping, sprinkle sage over the fillets. Bake for 15 to 20 minutes, basting a few times with the pan butter. Serve with lemon wedges and butter.

Serves 4


FISH TIPS

Fresh fish should be stored on ice in the display counter and well drained so that water doesn’t pool around it. Fillets should look moist and firm, with no discoloration or dryness around the edges. Whole fish should have clear, shiny eyes; moist red gills; and scales that cling tightly to the skin.

High-tech methods of freezing lock in fresh flavor, providing a quality selection of fish year-round. Look for packages that are clean and tightly sealed, with no signs of freezer burn. Allow 24 hours to thaw a 1-pound package of frozen fish in the refrigerator. Speeding up the process by thawing at room temperature or under running water drains the moisture and breaks down the texture of the fish.


HAM & BEAN SOUP

WITH RIVELS

1  Large Onion (chopped)

2    or 3 Ribs Celery (chopped)

2   Tbsp. Butter

1   Ham Bone or 2 Ham Hocks

2   32 oz. Cans Great Northern Beans (drained)

2   Potatoes (diced)

2   Carrots (coarsely grated)

3    Hard Boiled Eggs (chopped)

1/4 Cup Fresh Parsley (chopped)

1    tsp. Basil

      Salt and Pepper (to taste)

Rivels:

1    Cup All-purpose Flour

1    Egg

1    Pinch Salt

Place the ham bone in a large stock pot and just cover with water. If your ham bone is not very meaty you can add a cup or two of leftover chopped ham or you can use 2 ham hocks. Add the chopped onion and celery. Bring to a boil and cook for around 2 hours. Remove ham bone from kettle and cool a bit, remove ham meat from the bone. Discard any fat. Return ham to pot. Add the 2 cans of drained beans, potatoes, carrots, salt and pepper. Bring back up to a boil. Turn heat down to medium and let it cook while you make the rivels.

To make the rivels, combine the flour, salt and egg in a large mixing bowl. Stir together with a fork till the mixture is all crumbly and there are some clumps. Depending how big you like your rivels you might need to break them up with your fingers or add a sprinkle of water to help form larger rivels. Add these crumbles slowly to the boiling pot. Stirring a bit as you add them so they do not clump together. Add everything, even the very fine flour. Stir. Lower heat to a simmer and cook about 15 minutes. Add the chopped egg, parsley and basil and simmer another 5 to 10 minutes or until your rivels are cooked through. Stir occasionally to prevent sticking.

Serves 10 to 12.


SLOW-COOKER

BEEF & MUSHROOM SOUP

1    Boneless Beef Chuck Roast (about 2 lbs. trimmed)

1    Tbsp. Vegetable Oil

1    Tbsp. Montreal Steak Seasoning

1    tsp. Salt

32  oz. Beef Broth

8    oz. White Mushrooms (thinly sliced)

2    Cups Onion (thinly sliced)

1    Cup Carrots (peeled, chopped)

2    Tbsp. Tomato Paste

2    Tbsp. Brown Sugar

3/4 Cup Uncooked Orzo or Rosamarina Pasta

1/2 Cup Parmesan Cheese

1/4 Cup Fresh Basil Leaves (thinly sliced)

Spray 5-quart slow cooker with cooking spray. Rub beef with oil; sprinkle with grill seasoning and salt. In 12-inch skillet, sear beef over medium heat 3 to 5 minutes on each side, until browned. Transfer beef to slow cooker.

In large bowl, mix broth, mushrooms, onions, carrots, tomato paste and brown sugar. Pour mixture over beef in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.

Carefully transfer beef to cutting board; let stand about 5 minutes or until cool enough to handle. Shred beef, discarding any pieces of fat and cartilage.

Meanwhile, stir pasta into liquid in slow cooker. Cover; cook on High heat setting 15 to 20 minutes or until pasta is cooked. Stir in beef, and heat through. Serve topped with cheese and basil.


CHICKEN & BARLEY SOUP

2/3    Cup Pearl Barley

2       Tbsp. Olive Oil

1       Onion (chopped)

1       Carrot (chopped)

1       Rib Celery (chopped)

2       Cloves Garlic (chopped)

1       14.5 oz. Can Diced Tomatoes

5 1/4 Cups Chicken Stock

1       Cup Chicken (cooked, shredded)

1       Tbsp. Fresh Basil (chopped), to garnish 

         Extra Olive Oil, to garnish

         Salt /Pepper (to taste)

Soak the barley in cold water overnight. Heat the 2 tablespoons of olive oil in a large sauce pan. Saute the onion, carrot, celery and garlic for about 5 minutes.

Add the canned tomatoes and chicken stock. Strain the barley and add it to the saucepan along with the chicken. Bring to a boil, reduce the heat and simmer for 40 minutes or until the barley has softened. Season to taste with the salt and pepper. Serve hot and garnish with chopped basil and a drizzle of extra virgin olive oil. Serves 4.

Note: If you do not have time to soak the barley, simply cook it for an extra 10 minutes or until soft.


CREAMY BROCCOLI CHICKEN & BACON PASTA

1    Tbsp. Olive Oil 

1    lb Chicken Breast (boneless, skinless)

      Salt and Pepper

3    Cloves Garlic (minced)

2/3 Cup Heavy Cream

2/3 Cup Milk

1    Cup Cheese (shredded, use Parmesan, Mozzarella or 4-cheese mix)

8    oz. Fettuccine

2   Cups Broccoli Florets (cooked)

7   Strips Bacon (cooked)

Heat olive oil on medium-high heat in a large skillet. Season chicken breast with salt and pepper. Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink. Remove chicken from the skillet. You can also use pre-cooked chicken. Cut chicken into thin slices.

Add minced garlic to the skillet. Add heavy cream, and milk, bring to boil. Add cheese and stir till it completely melts.

Cook pasta according to instructions. Drain.

Add cooked pasta, cooked bacon, cooked broccoli and mix everything in. Season with salt and pepper to taste. Top with sliced cooked chicken.

Yields 4 servings.