Meaty Main Course: Pork Chops with Apple, Onion & Sage

Getting creative with dinner can be a challenging and worthwhile puzzle. What haven't I tried before? What will everyone else like? Will it cost a fortune? Will it take forever to make? These are all the important questions that can really make or break a new recipe, especially if you have dietary restrictions that must be incorporated into the menu.

Delivering something that fits every criteria and is still delicious is quite an accomplishment! But we're not afraid to brag about this new and surprising winner, courtesy of McCormic Recipe Inspirations. It's a tangy, meaty main course that masters that perfect balance of sweet and savory. All in all this recipe takes roughly forty five minutes from the first chop to loading up the plates, and the end results are high-quality and nutritious at only 371 calories per serving. Check out the recipe below...

Apple, Onion, and Sage Pork Chops

(makes 6 servings)

Ingredients:

•     1 1/2 teaspoons sage
•     1 teaspoon minced garlic
•     1 teaspoon thyme leaves
•     1/2 teaspoon ground allspice
•     1/2 teaspoon paprika
•     1 tablespoon flour
•     1 teaspoon salt
•     4 boneless pork chops, 1-inch thick (about 1 1/4 pounds)
•     2 tablespoons olive oil 1 medium onion, thinly sliced
•     2 red apples, thinly sliced
•     1/2 cup apple juice or orange juice
•     1 tablespoon brown sugar

Directions:

1. Mix flour, all of the spices and salt in small bowl. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour.
2. Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.
3. Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Comfort Food Classic: Our Favorite Glazed Meatloaf

When you're in need of comfort food, it's hard to beat the ease and traditional feel of a classic meatloaf. There are many variations on the dish, but the end product is almost always the same: a loaf of meat that is cut into slices like bread and served, often times with a savory gravy.

Interestingly, while meatloaf as we know it only really entered cookbooks in the late 1900's, it dates back to the 5th century, originating in the area around what would become Germany and Belgium. This cousin to the Dutch meatball made its way over to America during colonial times where it was made of ground pork and cornmeal. Today, meatloaf typically consists of ground beef, vegetables, and bread crumbs. This recipe, however, calls for something a little different: crushed saltine crackers. Scroll below for the details...

Glazed Meatloaf Recipe

(makes 4-6 servings)

Ingredients

• 3 ounces grated Monterey Jack cheese
• 2 tablespoons unsalted butter
• 1 cup minced onion
• 1 rib celery, minced
• 1 tablespoon minced garlic
• 1 carrot, minced
• 1/2 cup minced green onion, including the onion greens
• 1 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons minced fresh thyme
• 1 teaspoon paprika
• 1/2 cup chicken broth
• 2 teaspoons Worcestershire sauce
• 1/3 cup ketchup for meatloaf, and 1/2 cup for glaze
• 1 1/2 lbs of ground beef (chuck, or 85% lean)
• 3/4lbs Italian pork sausage casing removed
• 1 cup crushed saltine crackers
• 2 large eggs, beaten slightly
• 1/3 cup minced fresh parsley leaves
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon ground coriander
• 1/4 cup cider vinegar
• 3 tablespoons packed light brown sugar

Directions

1. Preheat oven to 375 degrees.
2. Spread the cheese out on a plate and place in the freezer until ready to use.
3. Lay out a rimmed baking sheet and place a cooling rack in the center. Wrap the cooking rack in foil, and use a skewer to poke holes into the foil, then spray with cooking spray or lightly coat with oil.
4. Heat the butter in a skillet over medium-high heat until foaming. Add onion, celery, carrot, garlic, and green onions. Cook, stirring occasionally for 5 minutes, or until carrots are tender.
5. Add salt, black pepper, thyme, paprika, Worcestershire sauce, and 1/3 cup of ketchup. Cook for another minute, then set aside to allow to cool.
6. Whisk together broth and eggs in a large bowl until combined. Stir in saltines, parsley, and the onion mixture.
7. Crumble the frozen cheese, then sprinkle over the mixture.
8. Add ground beef, then mix gently with your hands.
9. Transfer the meat to the foil on the cooking rack and shape into a 10" x 6" rectangle or so, smoothing out the top and edges with a moistened spatula.
10. Bake about 55 to 65 minutes, or until a thermometer inserted into the center reads 135F to 140F.
11. Remove the meatloaf from the oven and turn on the broiler.
12. While the meatloaf is cooking, combine 1/2 cup ketchup, the hot pepper sauce, ground coriander, cider vinegar, and brown sugar in a small saucepan.
13. Bring to a simmer over medium heat and cook, stirring frequently until thick and syrupy (about 5 minutes).
14. Spread half the glaze over the cooked meatloaf , then place under the broiler.
15. Cook for about 5 minutes, or until glaze bubbles and begins to brown.
16. Remove the meatloaf from the oven again and spread on the remaining glaze, then broil for another 5 minutes.
17. Let the meatloaf cool 20 minutes before slicing and serving.
18. Enjoy!

Italian Recipe: Chicken Marsala

There's so much more to Italian cuisine than pasta and tomato sauce, and that's absolutely something worth exploring. If you want to keep things simple and flavorful while skipping out on the spaghetti, this chicken marsala recipe is perfect. 

This savory chicken dish in wine sauce makes for a fantastic family meal. The wine sauce, emboldened by freshly cut mushrooms, is a good way to introduce a skeptical family member to the wonderful world of cooking with mushrooms. They don't overpower, but certianly add a distinct flavor that really ties the whole dish together. Scroll below for our recipe....

Chicken Marsala Recipe

(makes 4 servings)

Ingredients

• 2 skinless, boneless chicken breasts
• salt and flour to taste
• 1/3 cup flour
• 1/2 cup olive oil
• 8 ounces mushrooms sliced and cleaned
• 1 clove garlic, minced
• 2 teaspoons shallots, minced
• 2 tablespoons butter
• 1/2 cup sweet Marsala wine
• 1/4 cup chicken stock
• 1/4 cup dry white wine
• 1 tablespoon lemon juice
• Optional: Parsley and chopped carrots for garnish

Directions

1. Split chicken breasts through the middle to make 2 pieces. Wrap in plastic and pound each one flat until they are about a quarter-inch thick.
2. Season with salt and pepper on both sides of each piece of chicken.
3. Put flour on a plate and dredge chicken both sides in the flour. Keep flour on plate.
4. Heat oil over medium-heat. When the oil is hot, fry each piece of chicken for 3-4 minutes on each side until golden brown.
5. Remove chicken and place on a serviing platter covered with foil.
6. Add 1 tablespoon butter to the pan. Add mushrooms and cook until golden brown (about 8 minutes). Set aside.
7. Add remaining 1 tablespoon butter to the pan, then add shallots and garlic. Cook until soft (about 1 minute)
8. Pour flour from plate into pan. Cook for 2 minutes, stirring frequently.
9. Add marsala, white wine, lemon juice, and chicken stock, scraping the bottom of the pan to loosen any of the brown bits (fond).
10. Cook until sauce is slightly reduced (about 2 minutes). Return the chicke and mushrooms to the skillet, and cook another 2 minutes or until heated through.
11. Season with additional salt and pepper to taste. Garnish as desired. Serve hot.
12. Enjoy!

Comfort Food Classic: Dilled Pot Roast in Mushroom Sauce

Pot roast is an American classic. When looking for a recipe, we wanted something simple that you could set up in the morning and have ready by the time you're home from work. Of course, what pot roast is complete without a sauce to be served with it?

This recipe uses fresh mushrooms, sour cream, and the roast drippings to create a savory, complex flavor that perfectly complements the meat. Serve this dish with vegetables on the side (we love green beans with this) for a complete meal. Keep reading below for our pot roast recipe...

Dilled Pot Roast with Mushroom Sauce

(makes 4 servings)

Ingredients

• 2.5 to 3lbs top round beef roast
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons fresh dill, chopped (or 2 tsp dried dill)
• 1 onion, cut into 4 thick slices
• 4 ribs celery, cut into chunks
• 1/2 cup red wine divided
• 1/4 cup water
• 1lb mushrooms, sliced
• 1 cup light sour cream

Directions

1. Mix together salt, pepper, and dill.
2. Pat the roast dry, then rub the seasoning all over.
3. Place onion slices and clery in the bottom of the slow cooker.
4. Pour water and 1/4 cup red wine over the vegetables.
5. Place the roast on top of the vegetables.
6. Cook on low for 8-10 hours.
7. When roast is almost done, saute the mushrooms in an oiled pan over medium heat, stirring occasionally until the mushrooms are tender.
8. Turn the heat on low and stir in the sour cream and remaining 1/4 cup red wine. Season with salt and pepper.
9. Remove the roast from the slow cooker onto a serving plate. scoop out vegetables with a slotted spoon and serve with the roast.
10. Stir in any drippings left in the slow cooker with the mushroom sauce.
11. Pour mushroom sauce on top of the roast and serve.
12. Enjoy!

Comfort Food Recipe: Slow Cooked Beef Stroganoff

Here's a great recipe for beef stroganoff filled with plenty of that mushroom and onion flavor. It's interesting to note, though, that the earliest versions of the recipe, (dating back to the 1860's) didn't have onions or mushrooms like most of us today would expect. Instead, the dish was traditionally cooked with mustard and bullion.

This recipe, however, is based off that 1950's-style dish that includes beef strips and a mushroom, onion, and sour cream sauce. Serve it over a bed of egg noodles, and garnish the dish with fresh dill to really make the flavors pop. Since this is a slow cooker recipe, you can prepare it the morning of, or even the night before and get home to a perfectly cooked meal. Keep reading below for our beef stroganoff recipe...

Slow Cooker Beef Stroganoff

(makes 4 servings)

Ingredients

• 1lb round top steak, trimmed and cut into 1/4-inch thick slices
• 1 cup chopped onion
• 2 tablespoons fresh parsley
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon dried dill
• 1/2 teaspoon black pepper
• 8oz sliced mushrooms (about 2 cups)
• 2 teaspoons Worcestershire sauce
• 3 cloves garlic, minced
• 1/3 cup flour
• 1 cup beef broth
• 2 tablespoons cream cheese
• 8oz sour cream

Directions

1. Place steak, onion, parsley, Dijon mustard, salt, dried dill, black pepper, sliced mushrooms, and garlic into the slow cooker. Stir well
2. In a small bowl combine flour, Worcestershir sauce, and broth, whisking until well blended.
3. Add broth mixture to slow cooker, then stir well.
4. Cover with lid and cook on high heat for 1 hour, then reduce the heat to low and cook for another 7 to 8 hours or until steak is tender.
5. Before serving, stir in the cream cheese, and cook covered on high for another 10 minutes.
6. Stir in the sour cream, then serve over rice or egg noodles. Garnish with fresh dill or parsley
7. Enjoy!

Comfort Food Recipe: Southern Fried Chicken

Nothing says down home comfort food quite like southern fried chicken. That crunchy skin mixed with the perfect spices in the seasoning just takes you home, or at the very least to the South. Serve them with some homemade mashed potatoes, or even a potato salad.

Like any good comfort food recipe,  we were looking to make something that wasn't too difficult. Simply assemble the ingredients and cook with as little fuss in between as possible. At the same time, we wanted to experiment with the coating to find the right spices to add the perfect flavor to the skin that will make this dish a staple in any home. After a little experimenting, we found just the right combination that yielded the perfect taste along with the right skin texture. Keep reading below for our favorite recipe...

Southern Fried Chicken

(makes 6-8 servings)

Ingredients

• 5 large eggs
• 1/2 cup buttermilk
• kosher salt
• 3 cups flour
• 1/2 cup cornstarch
• 1 1/2 tablespoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon crushed red pepper
• 1 teaspoon black pepper
• 3 1/2 lb chicken cut into 8 pieces
• peanut or vegetable oil for frying

Directions

1. Pat the chicken dry, then set aside.
2. Combine milk and eggs in a bowl with a pinch of salt.
3. In a separate bowl, combine flour, cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons salt, and 1 teaspoon black pepper
4. Line a baking sheet with wax paper.
5. Season the chicken with salt and pepper, then dredge in the flour mixture.
6. Dip the coated chicken in the egg and buttermilk mixture, and dredge once more in the seasoned flour before transferring to the baking sheet. Repeat with the rest of the chicken.
7. In a large cast-iron skillet, heat 3/4" of oil to 360F (use a candy thermometer).
8. While the oil is heating, set up another baking sheet lined with parchment paper, and set a cooling rack over it.
9. Once the oil is at the right temperature, fry half the chicken over medium heat until golden brown, and an instant-read thermometer inserted near the bone registers 165F. (This should take about 16 minutes).
10. Transfer to the cooling rack, then repeat with remaining chicken. Serve hot.
11. Enjoy!

Slow Cooker Recipe: Teriyaki Chicken

In the mood for something a little sweet and a little bit sour? Teriyaki chicken is a natural choice! How to cook it, though? What if we could get that signature glaze and powerful flavor in a crock pot?

We combined soy sauce and vinegar as the base for this chicken teriyaki, and added some complexity with a bit of molasses, ginger, and garlic. We let the chicken cook right in the mixture, then set the chicken aside and got to work finishing up the sauce. Some chicken stock added a little more richness while cornstarch thickened it up right the right amount. We only needed 2 teaspoons chicken stock, though, so if you don't have an open carton sitting in the fridge, feel free to just use water. Serve this dish with a side of rice and veggies. Keep reading below for this simple favorite recipe...

Slow Cooker Teriyaki Chicken

(maks 4 servings)

Ingredients

• 1 1/2lbs boneless, skinless chicken breasts
• 1 tablespoon molasses
• 1/2 cup soy sauce
• 3 tablespoons apple cider vinegar
• 1 teaspoon ground ginger
• 1 clove minced garlic
• 1/8 teaspoon fresh black pepper
• 2 teaspoons cornstarch
• 2 teaspoons chicken stock

Directions

1. In the slow cooker, mix together soy sauce, molasses, vinegar, ginger, garlic, and pepper.
2. Place the chicken in the slow cooker and turn a few times to coat well in the soy sauce mixture.
3. Cook on low for 3-4 hours, turning the chicken about every hour to ensure even cooking.
4. Once cooked, remove the chicken from the slow cooker, cut up into bite sized pieces, and set aside.
5. Pour the liquid from the slow cooker into a saucepan and bring to a boil.
6. In a small bowl, whisk together cornstarch and chicken stock until combined.
7. Slowly add the cornstarch mixture to the boiling liquid and reduce to a simmer.
8. Allow the sauce to thicken for 2-3 minutes, then add the chicken to the pan.
9. Toss to coat the chicken with the sauce, and let heat through.
10. Serve over rice with vegetables.
11. Enjoy!

Light Recipe: Chicken Piccata

Today we wanted to feature a recipe that's low in calories but high in flavor. The solution: a fantastic chicken piccata!

Many restaurants serve a chicken piccata that is absolutely drowning in a heavy, buttery sauce, and we wanted to find a way to lighten that up a bit. The trick was to lessen the butter and the wine, and add chicken broth instead. Lemon juice and capers added a powerful flavor kick without being overpowering. Serve this dish with a light arugula salad, or perhaps some whole wheat pasta. Keep reading below for this great recipe...

Light Chicken Piccata

(makes 4 servings)

Ingredients

• 4 tablespoons flour, divided
• 1.2 tablespoon grated Parmesan Cheese
• 2 teaspoons olive oil
• 1/4 teaspoon pepper
• 1 tablespoon shallots, minced
• 1lb boneless, skinless chicken breast cutlets
• 1 cup chicken broth
• 1/2 cup wine
• 1 tablespoon butter
• 3 tablespoons lemon juice
• 3 tablespoons capers
• 2 tablespoons parsley, chopped
• 1 teaspoon tarragon

Directions

1. Whisk 2 tablespoons flour and 1 cup broth in a small bowl until smooth. Place remaining 2 tablespoons flour and the Parmesan cheese in a shallow dish. Sprinkle the chicken with 1/4 teaspoon pepper and dredge both sides in the flour. Shake to remove excess.
2. Heat the oil in a large skillet over medium heat. Add the chicken and cook until golden brown or no longer pink in the middle (2-5 minutes per side). Transfer to a plate and cover to keep warm.
3. Reduce the heat to medium-low and add the shallots and white wine, and cook until reduced by half (this should take about 1 to 2 minutes).
4. Stir in the reserved broth-flour mixture and the lemon juice. Bring to a simmer and cook, stirring until the sauce is thickened (about 5 minutes). Stir in the tarragon, parsley, butter, and capers.
5. Serve chicken with a light salad or pasta. pour sauce over chicken.
6. Enjoy!

Chinese Recipe: Simple Orange Chicken

We recently shared a great fried rice recipe that works as a very good side to your favorite Chinese recipes. Today, we're giving you a recipe for another classic Chinese entree that's a perfect accompaniment to fried rice: orange chicken, of course. 

A good orange chicken should have just that little bit of sweetness and tanginess to it without being completely overpowering. It should also have that beautiful, slightly sticky gloss and marinade that perfectly coats the chicken. Most orange chicken recipes will have you fry the chicken first to get it nice and crispy, but if you want to make this dish healthier, skip the breading and the frying. Cook the chicken pieces in a skillet, then pour the sauce over and let the chicken and sauce boil until you get that perfect gloss. Keep reading below for this delicious recipe...

Orange Chicken Recipe

Ingredients

MARINADE

• 1 cup chicken broth
• 1/2 cup freshly squeezed orange juice
• 1/2 cup honey
• 1/3 cup soy sauce
• 1/4 cup rice wine vinegar
• 3 cloves garlic, minced
• 1 tablespoon orange zest
• 1 teaspoon Sriracha (or to taste)
• 1/4 teaspoon ground or grated ginger
• 1/4 teaspoon white pepper

THE REST

• 1 1/2 lbs boneless chicken breasts cut into 1" chunks
• 1 cup and 2 tablespoons cornstarch, divided
• 2 large eggs, beaten
• 1 cup vegetable oil
• 1/2 teaspoon sesame seeds

Directions

1. Make the marinade: whisk together chicken broth, orange juice, honey, vinegar, soy sauce, garlic, orange zest, sriracha, ginger, and white pepper in a bowl.
2. In a large zipper-lock bag or lage bowl, combine the chicken and 2/3 cup of the marinade. Marinate the chicken for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade and discard the marinade.
3. Heat the remaining mardinade in a medium saucepan over medium heat. Bring the marinade to a boil. Stir together 2 tablespoons of cornstarch with 2 tablespoons cold water, then stir that into the marinade. Cook, stirring frequently, until thickened (about 1-2 minutes. Keep warm.
4. One at a time, dip the chicken into the beaten eggs, then dredge in the remaining 1 cup cornstarch, pressing in to coat.
5. Heat the vegetable oil in a large saucepan. In batches, add the chicken and fry until golden brown and cooked through (about 1-2 minutes). Transfer to a paper towel-lined plate, then discard the excess oil. Serve the chicken immediately, tossed with the marinade and garnished with sesame seeds.
6. Enjoy!

Slow Cooker Recipe: Beef Bourguignon

For a beef stew that's absolutely packed with flavor, look no further than beef bourguignon. It's a wonderfully savory dish with red wine, slow cooked beef, onions, and of course mushrooms. It's the perfect dish to enjoy on a cold, winter day.

When considering how to put this recipe together, we wanted to do something nice and simple. The natural solution, of course, was to use the slow cooker. With that in mind, we cooked the meat first: some bacon, followed by the beef cooked in the bacon fat followed by the vegetables to really help spread the flavor around. We deglazed the pan with some wine to add an extra layer of flavor to the dish before simmering it all in the slow cooker. To finish everything, we stirred in the bacon we cooked with the mushrooms. Keep reading below for this fantastic recipe...

Beef Bourguignon

(makes 6 servings)

Ingredients

• 6 slices thick cut bacon diced
• 3 lbs lean stew beef cut into 2" cubes
• 2 yellow onions, sliced
• 3 medium carrots, diced
• salt and pepper
• 2 tablespoons flour
• 3 cups red wine
• 3 cups beef stock
• 1 tablespoon tomato paste
• 2 cloves garlic, minced
• 1/2 teaspoon thyme
• 1 bay leaf, crumbled
• 20 pearl onions peeled/skinned (or use thawed frozen ones)
• An herb bouquet of (4 parsley sprigs, one bay leaf, and one quarter teaspoon thyme all tied in cheesecloth)
• 1lb fresh white button mushrooms sliced

Directions

1. Warm up a skillet, then add the bacon. Cook until the fat has rendered and the bacon is nice and crispy. Remove the pan from the heat, and transfer the bacon to a plate lined with paper towels. Pour off all but a tablespoon of bacon fat from the pan, reserving the rest of the grease for cooking.
2. Return the pan to medium-high heat. Pat the beef dry and sprinkle with flour, salt, and pepper.  Just before the bacon fat is smoking, add a single layer of beef cubes. Sear the meat in batches, flipping the pieces after 1 to 3 minutes.
3. After each batch, transfer the seared beef to the slow cooker. Deglaze the pan with 1/4 cup of wine, using a spatula or wooden spoon to scrape off any browned bits from the bottom of the pan while the wine simmers. Pour the wine over the seared meat once the pan is cleaned.
4. Add 1 more tablespoon of leftover bacon grease to the pan and repeat the  searing of the meat and deglazing of the pan until all the meat is seared.
5. Add one more tablespoon of the bacon grease to the pan and cook the yellow onions with 1/4 teaspoon of salt until soft and browned (6 to 8 minutes). Add the carrots and cook until softened. Add the garlic and tomato paste and cook until fragrant. Transfer the vegetable mixture to the slow cooker.
6. Wipe the pan clean and warm one more tablespoon of bacon grease (or vegetable oil) over medium heat. Cook the mushrooms with 1/4 teaspoon salt until they release all their liquid and the liquid has evaporated. The mushrooms should end up a nice golden brown (about 8 to 10 minutes). Transfer the mushrooms to a clean bowl and set aside.
7. Stir together the mixture in the slow cooker with an additional 1 teaspoon salt, the thyme, and the crumbled bay leaf. Add the herb bouquet to the mixture and pour in the beef broth and remaining wine over the mixture. Cover the slow cooker and cook on low for 6 to 8 hours.
8. Just before serving, stir in the reserved bacon, pearl onions, and mushrooms, then cover and cook for another 10 minutes. Remove the herb bouquet the serve.
9. Enjoy!

Meaty Main Course: Leg of Lamb with Mint Sauce

One classic winter recipe in my household growing up was leg of lamb. This probably has something to do with my father's British ancestry and his love of large roasts. That's why today I wanted to share an amazing leg of lamb recipe. The recipe shared today, however, isn't just an ordinary recipe. This is a recipe that was served on the Titanic's fatal voyage.

For this recipe, we changed as little as possible to really let those classic flavors shine. One of the strengths of this dish is in the marinating of the lamb at room temperature, and the browning before sticking it in the oven. You'll end up with a great crusty outer meat,  and an incredibly tender inside that's practically falling off the bone. It's also important to save the drippings from the lamb after it's done cooking and to use those in the mint sauce for the extra flavor. You'll end up with a first class dish, and depending on how many you're serving, plenty of leftovers! Keep reading below for this amazing lamb...

Leg of Lamb with Mint Sauce

Ingredients

LAMB

• 1 leg of lamb (3 1/2 to 4lb)
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon fresh thyme
• 1 teaspoon Dijon mustard
• 1 teaspoons black pepper
• 1/4 cup wine
• 1/2 teaspoon salt

MINT SAUCE

• 2 shallots, minced
• 1/4 cup white wine
• 1 cup chicken stock
• 2 teaspoons cider vinegar
• 1 teaspoon sugar
• 1/4 cup chopped fresh mint
• fresh mint sprigs

Directions

1. Trim the lamb of gristle and excess fat. Use a paring knife to poke thin slits 1/2" deep all over the lamb (about 10 slits). Stir together garlic, 2 tablespoons of oil, thyme, rosemary, mustard, and pepper. Rub over the surface of the meat, pressing the marinate into the small slits. Make sure the entire lamb is properly covered with the marinade, then let marinate at room temperature for 1 hour.
2. Preheat the oven to 450F. In a large, heavy skillet, heat the remaining oil over high heat. Add the leg and sear, turning often for about 5 minutes or until well browned on every side.
3. Place the leg in a large roasting pan. Pour the wine and salt into the skillet the lamb was cooked in, scraping up any browned bits. Pour the wine over the meat. Bake the lamb for 15 minutes in the oven, then reduce the heat to 350F, and continue to roast for 25 minutes for a rare roast, or 35 minutes for medium-rare. Remove the roast from the pan and tent with foil. Allow to rest for 15 minutes before carving.
4. While the lamb is resting, place the roasting pan the lamb roasted in over medium heat. Stir in the shallots and cook, stirring often, for 5 minutes or until softened. Stir in the wine, bring to a boil, and cook. Stir often for 1 minute until the sauce is reduced to a glaze. Stir in the stock, vinegar and sugar.
5. Boil rapidly for 2 minutes or until the sauce is slightly thickened. Pour through a fine meshed sieve. Stir in the mint. Garnish with fresh mint sprigs and serve along side the lamb.
6. Enjoy!

French Recipe: Chicken Fricassee

Chicken Fricassee is a classic French dish that has been described as something between a saute and a stew. While a saute involves adding very little liquid, and a stew involves almost completely boiling the dish, a good fricassee instead poaches the chicken in a delicious cream sauce. It sounded like the perfect recipe to try out, but there was one hurdle: a recipe as classic as Julia Child's seemed incredibly complicated and involved for what we were looking for. Surely there must be a way to pare down the dish down without sacrificing flavor.

To make this a much easier dish to cook, we only used boneless chicken (a combination of breast and thighs), decreasing the cooking time. Because the bones and skin add so much flavor, however, we had to find ways to enrich the flavors once again. We used richer mushrooms and cooked the chicken first, followed by the vegetables in the same pan to utilize the fond and increase the strong flavor. We found a recipe that called for sour cream and dijon mustard to add a great tang to the sauce while whisking in an egg yolk resulted in a great, silky sauce. Keep reading below for this fantastic recipe...

Chicken Fricassee

(makes 4 servings)

Ingredients

• 2 boneless skinless chicken (equal parts breasts and thighs, or you can just use one or the other)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1lb cremini mushrooms, stems trimmed, caps wiped clean, and cut int 1/4" slices
• 5 shallots, chopped fine
• 1/3 cup dry white wine
• 1 tablespoon all purpose flour
• 1 clove garlic, minced
• 1 1/2 cups low-sodium chicken broth
• 1/4 cup sour cream
• 2 teaspoons dijon mustard
• 1 egg yolk
• 1/2 teaspoon nutmeg
• 2 teaspoons lemon juice
• 2 teaspoons minced fresh tarragon

Directions

1. Pat the chicken dry with paper towels and season with salt and pepper. Heat butter and oil in a skillet over medium-high heat. Once the butter is done foaming, place the chicken in the skillet and cook until browned, about 4 minutes. Flip the chicken and continue to cook until browned on second side, about 4 minutes longer. Transfer the chicken to a large plate.
2. Add the mushrooms, shallots, and wine to the now-empty skillet and cook, stirring occasionally, until the liquid has evaporated and the mushrooms are browned (about 8 to 10 minutes). Add flour and garlic and cook, stirring constantly (about 1 minute). add the broth and bring the mixture to a boil, scraping the bottom of the pan with a wooden spoon to loosen the fond.
3. Add the chicken and any accumulated juices to the skillet. Reduce the heat to medium-low, cover, and simmer until cooked (about 5 to 10 minutes).
4. Transfer the chicken to a clean platter and tend loosely with foil. Whisk the sour cream, dijon mustard, and egg yolk together in a medium bowl. While whisking constantly, slowly add 1/2 cup of the wine sauce into the sour cream mixture. Once incorporated, begin slowly stirring the wine sauce, and slowly pour the sour cream mixture into the simmering sauce. Stir in the nutmeg, lemon juice, and tarragon. Return to a simmer. Season to taste with salt and pepper, then pour the sauce over the chicken to serve.
5. Enjoy!

Slow Cooker Sandwich: French Dip Roast Beef

If there is one sandwich that is very popular in my house, it is a good roast beef with au jus sauce. Getting a great, authentic au jus sauce is hard. however. Sure, we could use a powdered gravy, but it just doesn't taste the same. I wanted to find a recipe that would provide a great au jus sauce as well as a fantastic roast beef just waiting to be thinly sliced and added to a sandwich.

It turns out, this great roast beef as well as the au jus can be made easily in the crock pot. That beef flavor was important, so of course cooking the roast in the crock pot was necessary. From there, we added a combination of soy sauce and Worcestershire sauce to get that classic flavor. To add a little more strength to the au jus, we cooked with whole peppercorns, a bay leaf, and used a little more beef broth in the base. Keep reading below for this fantastic recipe...

French Dip Roast Beef Sandwich

(makes 8 servings)

Ingredients

• 1 medium yellow onion
• 2 cups beef broth
• 1/4 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dijon mustard
• 3 cloves garlic, minced
• 3-4 peppercorns
• 1 bay leaf
• 1 teaspoon dried thyme
• salt to taste
• 3lb boneless beef bottom roast

Directions

1. Slice the onion into 1/4" rings and layer the bottom of the crock pot.
2. Trim the roast of visible fat, then salt both sides of the roast. Place on top of the onions. 
3. Add the remaining ingredients to the slow cooker, pouring the broth and soy sauce over the beef. If the roast isn't covered, add enough water to almost cover the meat in liquid.
4. Cover and cook on high for 4-6 hours or low 10-12 hours. Remove the meat from the liquid. Let stand 5 minutes before slicing thinly across the grain.
5. Serve the meat in a sandwich with a small cup of the au jus to the side.
6. Enjoy!

Meaty Main Course: Filet Mignon with Balsamic Glaze

If you want to impress family and friends with an extraordinary meal, why not cook the king of steaks, the filet mignon?

A great filet mignon requires little help, but just the right reduction sauce on it can really elevate the steak into something extraordinary and decadent. The trick to this glaze is to first use the wine and vinegar to deglaze the pan before adding in the shallots and rosemary. Serve the filet with a side of baby red potatoes, and some vegetables like perhaps some spinach sauteed with lemon juice and a hint of garlic. Keep reading below for this fantastic recipe...

Filet Mignon with Balsamic Glaze

(makes 2 servings)

Ingredients

• 2 tablespoons plus 1 tablespoon (set aside) butter
• 2 filet mignon steaks
• 1/2 teaspoon freshly ground pepper
• salt to taste
• 2 shallots
• 1/4 cup balsamic vinegar
• 1/4 cup dry red wine
• 2 tablespoons rosemary, finely chopped

Directions

1. Pat the steaks dry with a paper towel. Pepper and salt both sides of each steak to taste. Heat a skillet over medium-high heat. Melt 2 tablespoons butter, then add the fillets to the pan and allow to sear for 4 minutes, then flip and let sear for another 4.
2. Transfer the filets to a plate, and keeping the burner on medium high. Melt the last tablespoon butter then add the shallots and saute for 3 minutes. Add the wine and vinegar to deglaze, using a spatula to scrape off the browned bits. Add the rosemary. Bring the mixture to a boil, and season with salt to taste. Turn the heat down to medium and simmer until the liquid is reduced by half.
3. Return the fillets to the pan and cook to desired doneness, flipping halfway through. Plate the steaks with steamed vegetables and potatoes, then spoon the reduction over top of the steaks.
4. Enjoy!

Classic Chicken Recipe: Baked Cordon Bleu

Chicken cordon bleu is just one of those dishes that seems incredibly difficult. It's chicken stuffed with ham and cheese and breaded before it's cooked. Many are temped to deep fry the chicken cutlets from there, but it actually tastes just as good baked.

One thing we really wanted with this dish was that crispy, golden crust, and a perfectly gooey center. That meant we had to find just the right temperatures and just the right cheese to make it work. The best temperature, we found, was about 350F. As for the cheese... most recipes seemed to call for Swiss cheese, but we wanted to try something different: a smoked gouda. It turned out fantastic! Keep reading below for this fantastic recipe...

Chicken Cordon Bleu

(makes 1-2 servings)

Ingredients

• 2 large boneless chicken breasts (without the fillet) 
• 2 long slices smoked gouda cheese (the thickness of the slices depends on how cheesy you want the dish)
• 2 slices deli ham
• 1 large egg
• 2 large egg whites
• 1 tablespoon water
• 1/2 cup dry bread crumbs
• 1/2 teaspoon salt
• 1/4 cup Parmesan cheese
• 1/8 teaspoon paprika

Directions

1. Preheat the oven to 350F. Spray a large, non-stick baking sheet with cooking spray.
2. Pat the chicken cutlets dry and butterfly the chicken slices open. Place one piece of cheese on top of one slice of deli ham and roll the deli ham around the cheese. Place the ham "packet" on top of one half of the butterflied chicken breast, and fold the other half over top. Use toothpicks to keep the edges sealed.
3. In a shallow bowl, combine bread crumbs, Parmesan cheese, paprika, and salt. In a medium bowl, whisk together the eggs and egg whites with the water. Dip the chicken into the egg wash then into the bread crumbs. Place the chicken onto the baking sheet and spray the top of the chicken with cooking spray.
4. Bake chicken for 20 to 25 minutes, or until cooked.
5. Enjoy!

Slow Cooker Recipe: Simple Chicken Cacciatore

This Italian dish is often referred to as chicken "hunter style," because cacciatore means hunter in Italian. Why the hunting reference? The story goes that a hunter who came back from an expedition with nothing to show for it would have no choice but to go out to the yard and kill a chicken for dinner instead. Thus, the recipe was born: chicken braised in a tomato-based sauce, with a mix of spices and veggies.

We wanted to keep that rustic Italian flavor in the dish: plenty of mushrooms and vegetables, and of course tomato sauce. Above all, however, we wanted to make this recipe as simple as possible. What could be simpler than turning to our slow cooker? Keep reading below for this great recipe...

Slow Cooker Chicken Cacciatore

(Makes 4-6 servings)

Ingredients

• 1 fryer chicken cut into serving pieces (about 3-4 pounds cut into 8 pieces) or 4 boneless, skinless chicken breast halves.
• 1/4 cup flour
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 red sweet pepper, chopped
• 1 cup dry white wine
• 1 28oz can diced tomatoes
• 1 teaspoon dried oregano
• 1/4 cup fresh chopped basil
• salt and pepper
• a pinch of red pepper flakes

Directions

1. Put the flour and chicken pieces in a bag and shake to coat. Add olive oil to a skillet and cook to medium-high heat. Add the chicken and brown, then add garlic for 30 seconds, or until fragrant, tossing with the olive oil and chicken to coat the chicken well. Transfer chicken pieces and garlic to the slow cooker.
2. Add the onions, peppers, and celery to the crock pot. Add the wine to the pan you cooked the chicken in, scraping up the brown bits from the bottom until the wine has reduced by half. Pour the reduced wine into the crockpot with the tomatoes, oregano, basil, mushrooms, red pepper flakes, and salt and pepper to taste.
3. Cook on low for 8 hours, or high for four hours.
4. When finished, remove the lid and keep the crock pot on high for one hour to help it thicken.
5. Enjoy!