20 Clove Garlic Chicken with Lemon & Olives {slow cooker}

Garlic… You either live it or you hate it…..

I love it!

This recipe uses an entire bulb of garlic!

While it slow cooks, the garlic gets soft and mushy. The flavor mellows…resulting in an almost sweet flavor.

Enjoy! Denise

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Slow Cooked 20 Clove Garlic Chicken with Lemon & Olives

1 Garlic Bulb
1 cup White Wine
1 cup Chicken Broth
4 lbs. Boneless, Skinless Chicken Breast, frozen
7 oz. jar Green Olives, drainers
2 Lemons, thinly sliced
1 Shallot, thinly sliced
1 tablespoon dried Thyme
Salt, Pepper & Hot Paprika (to taste)

  • Separate cloves of garlic. Peel & smash with the back of your knife. Set aside.

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  • In a large bowl, stir together wine, broth, thyme, salt, pepper and hot paprika. Set aside.

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  • Spray your slow cooker with cooking spray.
  • Place chicken in the slow cooker.
  • Pour broth/wine mixture over chicken.
  • Add olives and garlic. Top with sliced lemons and shallots.
  • Season top of lemons and shallots with salt and pepper to taste.

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  • Cook on low for 8 hours.

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  • Serve with rice or buttered noodles.

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Slow Cooker Espresso Beef with Brown Pumpkin Gravy

Slow Cooker Espresso Beef with Pumpkin Brown Gravy

Do you have a picky eater?  I do and my picky eater loves beef.  

It was a chilly day and I decided to develop a new slow cooker beef recipe using coffee and pumpkin. 

Dedicated to my special “Picky Eater” who made my day when he told me that this was “sooooooo good” and even tried “white mashed potatoes” for the first time and loved them!

Enjoy!

Denise

Slow Cooker Espresso Beef with Brown Pumpkin Gravy

Slow Cooker Espresso Beef

with Pumpkin Brown Gravy

Ingredient List

1 medium Onion, sliced thinly

2.5 lbs. Boneless  Half-Eye Round Roast

1 teaspoon dried Oregano

1/2 teaspoon Garlic Powder

1 teaspoon Sumac (optional)

2 Bay Leaves

1 15 oz can Pumpkin Puree

1 teaspoon ground Sage

1 tablespoon Espresso Powder

Salt & Pepper

Instructions

  • Spray your slow cooker with cooking spray.  Line the bottom with your onion.  Season with salt and pepper to taste.

Slow Cooker Espresso Beef with Pumpkin Brown Gravy

  • Season the beef with salt, pepper, garlic powder, sumac and oregano.  Place in slow cooker.  Add the bay leaves.

Slow Cooker Espresso Beef with Pumpkin Brown Gravy

  • In a small bowl, mix together the pumpkin puree, espresso powder and ground sage.

Slow Cooker Espresso Beef with Pumpkin Brown Gravy

  • Cover the beef with the pumpkin mixture.

Slow Cooker Espresso Beef with Pumpkin Brown Gravy

  • Cook on low for 6-8 hours.  Adjust seasoning to taste.

Serving suggestion:

  • Add a green vegetable or salad.
  • Serve with mashed potatoes (try adding 1/2 – 3/4 teaspoon ground nutmeg to them)
  • If you prefer a thinner gravy, add 1/2 cup beef stock or white wine to the slow cooker when you add the pumpkin mixture.

Slow Cooker Espresso Beef with Pumpkin Brown Gravy

Slow Cooker Beef Sandwichese ... Served Up Philly Style

Slow Cooker Beef Sandwiches (Served up Philly Style…Of Course)

It’s almost unbelievable that summer has come and gone…

Once it starts to get cooler, I tend to use my slow cooker a lot to make soups and stews. 

I recently purchased London Broil cut of beef and was inspired by my favorite hometown sandwich, the Philly Cheesesteak. 

While London Broil is definitely not the kind of beef used for Philly Steaks, the end result tasted very similar.  We bought hoagie rolls (not as good as those in Philadelphia…but they did the job), added the beef and cheese…  It was a big hit. 

There are different toppings for Philly Cheesesteak Sandwiches.  Half the family goes for ketchup and the other half prefers marinara sauce. 

Enjoy!

Denise

P.S.  Dedicated to all my special “Philadelphia Peeps” ….

Slow Cooker Beef Sandwichese ... Served Up Philly Style

Slow Cooker Beef Sandwiches (Served Up Philly Style … Of Course)

4 stalks of Celery, trimmed to fit your slow cooker

2 medium Onions, sliced thinly

2 lbs. London Broil

1/2 teaspoon dried Oregano

1/2 teaspoon Garlic Powder

1/3 cup Red Wine

Salt & Pepper

  • Spray your slow cooker with cooking spray.  Line the bottom with your celery.

Slow Cooker Beef Sandwichese ... Served Up Philly Style

  • Cover the celery with half of your sliced onions.  Season with salt and pepper to taste.

Slow Cooker Beef Sandwichese ... Served Up Philly Style

  • Season the London Broil with salt, pepper, garlic powder and oregano.  Place in slow cooker.

Slow Cooker Beef Sandwichese ... Served Up Philly Style

  • Top with remaining sliced onions.  Season with salt and pepper.

Slow Cooker Beef Sandwichese ... Served Up Philly Style

  • Pour red wine into slow cooker (along the side so it goes straight to the bottom of the slow cooker).
  • Cook on low for 6-8 hours.

Slow Cooker Beef Sandwichese ... Served Up Philly Style

  • Remove meat and trim fat.   Discard celery.  Shred meat with 2 forks.

Slow Cooker Beef Sandwichese ... Served Up Philly Style

  • Add meat back to the slow cooker.  Stir to coat with meat juices.  Keep warm until ready to serve.

Slow Cooker Beef Sandwichese ... Served Up Philly Style

Serving suggestion:

  • Add meat to roll.
  • Add cheese of choice (American or Provolone recommended).
  • Grill or microwave to melt the cheese.
  • Serve with ketchup or marinara.

Slow Cooker Paprika Chicken with Mushrooms

Lately, like many, our family has been involved in Spring Sports.  So, I have been pulling out the slow cooker a little more…

The slow cooker is definitely a “must have” appliance for your kitchen….especially if you are a working Mom like me. 

Most slow cooker recipes are easy and it is a great feeling to come home and dinner is done .  I like to take advantage of the slow cooker doing all the work.  So, I double the recipe… then freeze half for another meal.

Below is a recipe for a simple slow cooker chicken dish which highlight the spice Paprika.   It is flavorful and I usually serve it with rice or pasta and a vegetable.  For my family of 4, it is enough for two dinners.

Enjoy!

 

 

Gypsy World Spice Cafe Recipe – Slow Cooker Paprika Chicken with Mushrooms

4 lbs boneless, skinless Chicken Breast halves

1/4 cup Lemon Juice

1/4 teaspoon Sweet Paprika

1/2 teaspoon Hot Paprika

10-3/4 oz. can Fat-Free Cream of Mushroom Soup

10-3/4 oz. can Fat-Free Cream of Chicken Soup

1/3 cup White Wine (or chicken stock)

8 oz. sliced Baby Bella Mushrooms

grated Parmesan Cheese

salt & pepper

  1. In a large bowl, mix together the lemon juice, sweet paprika, hot paprika, salt & pepper (to taste).
  2. Add the cream of mushroom soup, cream of chicken soup and white wine.
  3. Stir to combine.
  4. Spray the slow cooker with cooking spray.
  5. Place the chicken in the slow cooker and pour the soup mixture over the chicken.  Use a spatula to toss the chicken in the soup mixture.
  6. Top with the mushrooms and parmesan cheese.
  7. Cook on low for 8-10 hours.  Adjust the seasoning.
  8. Serve with rice or pasta and a veggie.

 

Variation: 

If you love artichokes and spinach together, add a can of artichokes, drained/rinsed/quartered along with one 10 oz. package of chopped spinach (thawed out). 



Slow Cooked Spiked Cranberry Sauce

Cranberry sauce is definitely one of my favorite things to eat at Thanksgiving. 

Several years ago, while on a personal mission to eat healthier, I developed this recipe to have a homemade, lower calorie cranberry sauce.  This recipe is done in the slow cooker and I opt to substitute Spiced Rum for a portion of the water.  What goes better with Spiced Rum than lime!  Cranberries pair very well with lime and it is an unexpected twist on the traditional orange zest that most use. 

I like it so much that I make a several batches this time of year and store some in the freezer.  It is great on yogurt and oatmeal ( or add to your post-workout shake!).    I’ve included a cocktail recipe using Slow Cooked Spiked Cranberry Sauce (cool way to use leftover cranberry sauce…if you have any). 

Enjoy!

 

 

Gypsy World Spice Cafe Recipe – Slow Cooked Spiked Cranberry Sauce

2 12-ounce bags of fresh Cranberries

2 cups Splenda

1/2 cup Spiced Rum

1/2 cup water

2 cinnamon sticks

grated zest of 2 limes

  1. Rinse cranberries and pick out the stems.
  2. Add cranberries, Splenda, spiced rum, water, cinnamon sticks to the slow cooker.
  3. Cook on High for 2 hours (or on low for 4 hours). 
  4. Stir in the lime zest.
  5. Let cool.
  6. Transfer to an air tight container and keep in the refrigerator for up to 3 weeks.

Blogger’s Comments:   You can also opt to use 1 cup water and skip the spiced rum.  On the flip side, you can opt to use 1 cup spiced rum and skip the water. 

 

 

 

Gypsy World Spice Cafe Recipe – Spiced Crantini

Great way to use up the leftover cranberry sauce during the holiday season!  Great for parties!

Yield – 2 Martini’s

2 oz Light Cranberry Juice

2 oz Vodka

1 oz Spiced Rum

1 tablespoon of Slow Cooked Spiked Cranberry Sauce

Juice from 1/2 Lime

  • Mix all ingredients in a shaker with ice.
  • Give a good shake.
  • Pour into two martini glasses and garnish with a lime.

Southwestern Slow Cooked Chicken with Black Beans

Tonight was Taco Night at our house!

Here is another recipe where you take advantage of your slow cooker and just like the recipe I posted for Moroccan Inspired Chicken & Chick Pea Stew, this recipe also calls for frozen, boneless chicken breast.  

Frozen chicken breast will cook in your slow cooker perfectly (on low for 8 hours, on high for 4 hours)…  If you decide to use boneless chicken breast that is not frozen, the cooking time would be on low for 4 hours.

I love coming home after a busy day at work to have dinner already waiting for me.  The only thing that had to be done was to pull out the tortillas and fixings.  Our favorite fixings are salsa, sliced olives, cilantro, cucumbers and light sour cream.

Enjoy!
   

 

Gypsy World Spice Cafe Recipe – Southwestern Slow Cooked Chicken with Black Beans

2 lbs frozen, boneless chicken breasts
1 15-oz can of diced tomatoes with green chilies
1 15-oz can of tomato sauce
1 15-oz can of black beans , drained and rinsed
2 tablespoons Gypsy Zesty Spice Blend
1/2 bell pepper sliced thin
1/2 onion sliced thin
salt, sumac-pepper

  1. Spray your slow cooker with cooking spray.
  2. Empty canned diced tomatoes, tomato sauce and black beans into the slow cooker.
  3. Add both Gypsy Zesty Spice Blend to the tomato/black bean mixture.
  4. Season with salt and sumac-pepper to taste.
  5. Add the frozen, boneless chicken and make sure that all sides are coated with the tomato / black bean mixture.
  6. Top with onions and peppers
  7. Cook on low for 8 hours or on high for 4-5  hours.
  8. Shred with 2 forks or tongs.
  9. Stir shredded chicken into the sauce and keep warm until it is time to eat.
  10. Serve with Taco Shells, Tortillas and Fixings.

Blogger’s Comments:

Gypsy Zesty Spice Blend consists of various Southwestern spices.   You can substitute your blend of spices (or a packet of store-bought low sodium taco seasoning).  If you do not have Sumac Pepper, substitute ground black peppercorns.

Recipe – Moroccan Inspired Slow Cooked Chicken & Chick Pea Stew

I don’t know about you… but I love to take advantage of my slow-cooker.  It only takes a little time in the morning to set it up and when you get home from work with dinner done… the feeling is priceless…

Below is a recipe that I made this week using ingredients that I had in my pantry… It came out great… 

You will notice that it does call for frozen, boneless chicken breast.  Yes… You did read that correctly.   Frozen chicken breast will cook in your slow cooker perfectly (on low for 8 hours, on high for 4 hours)…  If you decide to use boneless chicken breast that is not frozen, the cooking time would be on low for 4 hours.

    

Gypsy World Spice Cafe Recipe – Slow Cooked Chicken & Chick Pea Stew

4 frozen, boneless chicken breasts

1 14-oz can of diced tomatoes with green chilies

1 14-oz can of crushed tomatoes

1 15-oz can of chick peas, drained and rinsed

1 small can of sliced black olives (or green if you prefer)

2 tablespoons Gypsy Zesty Spice Blend

1/2 teaspoon Gypsy Sweet Spice Blend

3 dried bay leaves

salt, pepper, garlic powder

  1. Spray your slow cooker with cooking spray.
  2. Empty canned diced and crushed tomatoes, olives  and chickpeas into slow cooker.
  3. Add both Gypsy Zesty Spice Blend and Gypsy Sweet Spice Blend to the tomato/chick pea mixture.
  4. Season with salt, pepper, and garlic powder to taste.
  5. Add the frozen, boneless chicken and make sure that all sides are coated with the tomato / chick pea mixture.
  6. Add the bay leaves to the pot.
  7. Cook on low for 8 hours or on high for 4-5  hours.
  8. Serve with couscous.

Blogger’s Comments: 

Gypsy Zesty Spice Blend consists of cumin, sumac along with other select spices.   You can substitute your blend of spices (or maybe even a packet of low sodium taco seasoning might be fine).

Gypsy Sweet Spice Blend consists of cinnamon and some other select spices.  If you want, you can substitute just cinnamon.

Couscous is a great accompaniment to this dish.  The best part is it is prepared in less than 10 minutes…    

This is a great technique to have in your recipe collection.  You can substitute flavors out to make a creation of your own.