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Recipes
Slow Cooker Sweet-and-Sour Brisket
By Malooga
Season the brisket with salt and pepper
- One 4-pound first-cut brisket
- Kosher salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1/2 cup ketchup
- 1/2 cup lightly packed dark brown sugar
- 1/2 cup low-sodium chicken broth
- 2 medium onions, halved and thinly sliced
- 2 1/2 tablespoons red wine vinegar
- Buttered egg noodles, for serving
Pear & Goat Cheese Salad with Balsamic Reduction
By Malooga
Bring the vinegar to a slow boil over medium-high heat
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 pears, cored and sliced thinly
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon ground pepper
- 1/8 teaspoon sea salt
- 10 cups trimmed baby arugula
- 2 ounces prosciutto, diced
- 2 tablespoons crumbled goat cheese
- 2 tablespoons toasted pine nuts
Beef and Black Bean Chili With Toasted Cumin Crema
By Malooga
1 Heat two tablespoon of oil in a large pot with a lid over hight heat
- 4 tablespoons canola oil
- 2 1/2 lbs chuck roast, cut into 1/2 inch cubes
- salt & freshly ground black pepper
- 1 red onion
- 4 garlic cloves, finely chopped
- 1 jalapeno, finely diced
- 3 tablespoons dried ancho chile powder
- 1 tablespoon ground pasilla chile powder
- 1 tablespoon ground cumin
- 12 ounces dark beer
- 5 cups chicken stock
- 1 (16 ounce) can chopped tomatoes, drained
- 1 tablespoon chipotle chile in adobo
- 2 tablespoons honey
- 12 ounces black beans, drained, rinsed, and drained again
- 2 tablespoons fresh lime juice
- 1 cup creme fraiche or 1 cup sour cream
- 1 1/2 tablespoons ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
MEXI SQUASH with CHICKEN
By Malooga
This is a perfect gluten free side dish, that can easily be made in to an entree with some grilled fish, chicken or...
- 2 to 3 lb. Spaghetti Squash
- 2-3 Chicken Breasts
- 3/4-1 Cup Queso Fresco/ Feta Cheese
- Half Red Onion, Finely Diced
- 1/3 Cup Cilantro, Chopped
- Juice of Two Limes (about 1/4 Cup)
- 2 Tbsp. Agave Nectar
- 5 Tbsp. Extra Virgin Olive Oil
- 2 Garlic Cloves, Minced
- 1/2 tsp. Cumin
- 1 tsp Red Pepper Flakes
- 1 tsp. Coriander Seeds
- Salt to Taste
Tandoori Chicken
By Malooga
The day before you plan to make the chicken, wash chicken and pat dry
- One chicken, 3-4 pounds
- 2-tablespoon coconut oil (one to melt and pour over chicken the day before, one for braising)
- 2 tablespoons butter
- 2 cups coconut milk
- Zest of two lemons
- Ten garlic cloves, unpeeled
- Two teaspoons tandoori seasoning (If you want to make your own, use equal parts cardamom, cayenne pepper, cinnamon, clove, coriander, cumin, ginger, nutmeg and turmeric. Store whatever you have left over.)
- 1 teaspoon kosher salt
Tuna and Fruit Salsa
By Malooga
1. Lightly brush tuna steaks and peach halves with olive oil; sprinkle with salt and pepper
- 4 5 - 6 ounces fresh tuna steaks, 1-inch thick
- 2 fresh ripe peaches, halved and pitted
- 2 tablespoons olive oil
- Salt and cracked black pepper
- 2 tablespoons apricot preserves
- 1 tablespoon vinegar
- 1/2 cup fresh raspberries
- 3 green onions, thinly sliced
BBQ Chicken, Apple, Bacon, Cheddar Quesadillas
By Malooga
Mix shredded chicken with BBQ sauce (may not use all sauce
- 2 small chicken breasts, cooked & shredded
- 1/2 cup BBQ sauce
- 4 burrito-sized flour tortillas
- 1-1/3 cup shredded cheddar cheese, divided
- 1 apple, chopped
- 6 slices bacon, cooked and crumbled
Slow Cooker Beef Goulash
By Malooga
This warming eastern European short rib stew is best served in deep bowls over buttery noodles
- 2 tablespoons extra-virgin olive oil
- 4 pounds boneless beef short ribs, cut into 2-inch pieces
- Salt and freshly ground pepper
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 carrots, cut into 2-inch lengths
- 1/4 cup sweet paprika
- 1 tablespoon ground caraway
- 1 teaspoon ground coriander
- 3 cups chicken stock or low-sodium broth
- 4 thyme sprigs
- 2 bay leaves
- Sour cream and buttered noodles, for serving
Cinnamon Apple Cranberry Sauce
By Malooga
A cinnamon apple cranberry sauce so simple, it'll help de-stress your day
- 2 cups cranberry juice
- 1 (6-ounce) bag sweetened dried cranberries
- 1 cinnamon stick, broken in half
- 1 cup sugar
- 2 Gala apples, peeled, cored and diced
- 2 teaspoons corn starch
Teriyaki Chicken Stir-Fry Recipe
By Malooga
Sweet and Saucy Stir -Fry without the drive to pick it up
- 1 pound boneless, skinless chicken breasts
- 1 bag frozen mixed stir-fry vegetables (you can also choose your own
- fresh veggies and cut them into matchstick size pieces)
- 1 can pineapple tidbits
- 1/2 cup Soy sauce
- 2 Tbsp. brown sugar
- 2 Tbsp. honey
- 2 cloves garlic
- 2 tsp. ginger fresh grated, or paste
- 3 Tbsp. Cornstarch