http://www.thekitchn.com/recipe-slow-cooker-boeuf-bourguignon-recipes-from-the-kitchn-196361

Thai sweet chilli chicken rissoles

Preparation Time

15 - 45 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 500g chicken mince
• 2 tablespoons Thai red curry paste
• 3 green onions, thinly sliced
• 1/2 cup coconut milk
• 1 cup fresh breadcrumbs
• 1/3 cup frozen peas
• Vegetable oil, for shallow frying
• 2 tablespoons sweet chilli sauce
• Salad, to serve

Method

1. Combine mince, curry paste, onion, milk, breadcrumbs and peas in a large bowl. Season with salt and pepper. Using wet hands, shape mixture into 12 rissoles. Place on a baking tray lined with baking paper. Cover. Refrigerate for 30 minutes.
2. Preheat oven to 180°C/160°C fan-forced. Heat oil in a large frying pan over medium-high heat. Cook rissoles, in batches, for 3 to 4 minutes each side or until golden. Transfer to a baking tray. Brush rissoles with half the sweet chilli sauce. Bake for 15 minutes, or until cooked through, brushing halfway through cooking with remaining sweet chilli sauce.
3. Stand for 2 minutes on baking tray. Serve rissoles with salad.

Swedish Meatballs

Swedish Meatballs with Beets & Green Beans

SERVINGS: 20 meatballs
PREP TIME: 45 minutes
COOK TIME: 30 minutes

Ingredients for meatballs

• 3 tablespoons oil or unsalted butter, divided
• 1 onion, chopped
• ¾ pound ground veal
• ¾ pound ground pork
• ¼ teaspoon allspice
• 2 eggs, lightly beaten
• 3 tablespoons flour
• sea salt or salt-free seasonings
• fresh ground pepper
• fresh flat leaf parsley

Ingredients for gravy

• 2 cups broth (beef or chicken)
• 2 tablespoons flour
• sea salt or salt-free seasonings

Method

In a medium skillet, heat 1 tablespoon oil (or butter) over low to medium heat. Saute onions for 7 minutes, or until tender. Combine cooked onions with ground veal, ground pork, allspice, eggs, flour, salt and pepper. Allow flavors to combine for 30 minutes at room temperature.

Form 20 meatballs. In a large skillet, heat oil (or butter) and add the meatballs. Cook for 10 minutes, until golden brown. Transfer meatballs to an ovenproof dish and keep warm in a low temperature oven. To the skillet, add stock, and flour. Whisk over low heat until sauce thickens. Cover meatballs with sauce and garnish with parsley.

Ingredients for beets & green beans

• 6 beets, boiled for 45 minutes and peeled
• 1 pound green beans, trimmed and boiled
• 1 tablespoon olive oil
• juice from ½ lemon

Method

Slice beets, and combine with green beans. Drizzle with olive oil and lemon juice.

Classic Cheeseburger

Classic Cheeseburger

Ingredients

2 pounds ground beef, preferably chuck

2 teaspoons salt

1/4 teaspoon freshly ground black pepper

3 ounces cheddar or Monterey Jack cheese, sliced 1/4 inch thick

4 hamburger buns

2 tomatoes (12 ounces), sliced

8 leaves Bibb lettuce (1 small head)

1 small red onion, sliced

Directions

Heat a grill or grill pan to medium high. Season meat with salt and pepper, mix very lightly, and shape into four patties. Grill hamburgers 4 to 6 minutes per side for rare and 9 to 11 minutes for well done. If making cheeseburgers, lay cheese slices on top of the hamburgers after they have been flipped.

Serve immediately on buns (toasted, if desired), topped with tomatoes, lettuce, and onion slices.

Caribbean Jerk Turkey Burgers

Caribbean Jerk Turkey Burgers

Makes 4 burgers

1 lb ground turkey breast
4 T soy sauce
4 T red wine vinegar
2 T brown sugar
1 1/2 tsp thyme
3/4 tsp garlic salt
3/4 tsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp black pepper
1/2 tsp allspice
1/8 tsp ground ginger
4 hamburger buns
Guacamole
Red Onion

In a shallow bowl, mix together soy sauce, vinegar and brown sugar. On a plate, mix together all spices. Divide meat into 4 equal portions and form into patties, making them slightly thinner in the middle. Roll patties in spice mixture until coated on all sides. Dip patties into soy sauce mixture and transfer to a plate or rimmed baking sheet and cover with plastic wrap.

Refrigerate about 1 hour. Heat a grill pan or skillet over medium-high heat with a tablespoon of oil. Cook about 5 minutes on first side until browned. Don't try to flip to early or they will have a tendency to stick. Cook on remaining side about 5 minutes more until cooked through. Toast buns under the broiler for a couple minutes until golden brown. Top burgers with a tablespoon of guacamole and a couple slices of red onion.

Baked Paprika Mustard Chicken

Baked Paprika Mustard Chicken

4 chicken breasts, cut into thick strips

2 tablespoons good quality paprika

1 tablespoon whole grain mustard

3 garlic cloves, crushed

1 tablespoon fresh parsley, chopped

3 tablespoons sesame seeds

3 tablespoons extra virgin olive oil (plus extra)

Sea salt and black pepper

Preheat oven to 450 F.

In a large mixing bowl, combine mustard, paprika, olive oil, parsley, sesame seeds, and garlic. Stir to combine. Add chicken and make sure to fully coat. Season with sea salt and black pepper.

Arrange chicken in a single layer on a prepared baking sheet. Drizzle extra olive oil on top of the chicken. Bake for 5 minutes, turn over and bake a further five minutes or until chicken is cooked and crispy.

Baked Italian Chicken Cordon Bleu

Baked Italian Chicken Cordon Bleu

These were large breasts and still only took about an hour to cook completely. I use a meat thermometer to test the center. While poultry is generally well cooked at 185 degrees F, I almost always cook these to 175 because the center is not chicken but cheese and at 175 degrees F the provolone is melted perfectly while the chicken is not dried out. I also like to serve this particular stuffed chicken breast with Roasted Tomato Jam.

Serves 4


4 large chicken breasts, butterfly cut
6 ounces provolone cheese
2 cloves finely minced garlic
1 1/2 cups, bread, cracker or cornflake crumbs
2 tbsp dried mixed Italian herbs
6 ounces thinly sliced capicola ham
egg wash, 2 eggs + 2 tbsp water whisked together
salt and pepper to season

Lay each butterflied chicken breast flat. Season with salt and pepper on both sides and rub 1/2 clove minced garlic on the inside surface of the meat. Cut the provolone cheese into 4 sticks and wrap each one in 1 1/2 ounces capicola. Place the ham and cheese in the center of the flattened chicken and fold all sides of the breast meat toward the center to overlap. Flip the breast over so that the overlapped edges are on the bottom.

Mix the crumbs with the Italian herbs. Dip the stuffed chicken breast into the egg-wash and then into the seasoned crumbs. Place fold side down on a parchment lined baking sheet and bake in a 350 degree oven for about an hour or until the internal temperature of the breasts reaches 175-185 degrees F on a meat thermometer.