Wednesday, October 15, 2014

Green beans and Potatoes

1/2 pound applewood-smoked bacon
1/2 large white onion, sliced lengthwise
4 cloves garlic, minced
4 cups chicken broth
2 pounds fresh green beans, trimmed
2 pounds red potatoes, cut into chunks
salt and pepper to taste

Place bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels, reserving some of the drippings in the Dutch oven.

Stir onion in reserved drippings; cook and stir until browned, about 10 minutes. Stir garlic into the onion; cook until softened, 1 to 2 minutes. Pour broth into the Dutch oven; add green beans. Chop bacon and add to the Dutch oven.

Bring the broth to a boil, reduce heat to low, and place a cover on the Dutch oven. Simmer the green bean mixture until the beans are tender, about 1 hour. Add potatoes; season with salt and pepper. Continue cooking until the potatoes are tender, about 30 minutes more.

Monday, October 13, 2014

Slow-Cooker Chicken Cacciatore

Slow-Cooker Chicken Cacciatore recipe
cup  KRAFT Zesty Italian Dressing
lb.  mixed chicken thighs and drumsticks
lb.  fresh mushrooms, sliced
large  onion, coarsely chopped
cup  each red and green pepper strips
clove  garlic, minced
can  (14.5 oz.) crushed tomatoes
tsp.  dried thyme leaves
cups  hot cooked long-grain white rice

HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until evenly browned on all sides.
PLACE mushrooms, onions, peppers and garlic in slow cooker; top with chicken. Combine tomatoes and thyme; spoon over ingredients in slow cooker. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 5 hours).
SERVE chicken mixture over rice.