Page 20 - Florida Sentinel 3-8-19

Recipes
If your slow-cooker isn't already your favorite thing ever, something's about to get booted. It can take your comfort food to the next level, like perfectly cooked chicken thighs or a stew with tender beef. All it takes is a few simple ingredients and mini- mal hassle. You're sure to find a recipe you'll love below.
CREAMY CILANTRO LIME CHICKEN
INGREDIENTS:
• 2 pounds boneless skinless chicken thighs
• 1 Tablespoon Chili Powder • 1 teaspoon cumin
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon pepper
• 2 Tablespoons olive oil • 2 cups chicken broth
DIRECTIONS:
• 1⁄4 cup lime juice
• 1⁄2 cup heavy cream
• 2 Tablespoons cilantro, chopped
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water
1) Heat a skillet to medium high heat and add olive oil. In a shallow bowl combine chili powder, cumin, paprika, and pep- per. Rub the seasoning into the chicken on each side. Pan sear in the hot oil until each side is brown. Transfer chicken to slow cooker.
2) Add the chicken broth and lime juice and cook on low for 5-6 hours or high 3-4 hours. Right before the chicken is done, carefully remove the chicken and add heavy cream, cilantro, and cornstarch and water and mix well. Add the chicken back to the slow cooker and continue to cook until sauce starts to thicken about 15-20 minutes.
3) Serve over rice, or quinoa and garnish with additional fresh cilantro.
RED WINE BEEF STEW
INGREDIENTS:
• 2 cups beef stock
• 3 tbsp. all-purpose flour
• 2 tsp. Dijon mustard
• 1 lb. carrots, cut into 2-inch pieces
• 1 (8-ounce) package cremini mushrooms, halved if large
• 1 large red onion, cut into wedges
• 2 large celery ribs, cut into 2-inch pieces • 4 cloves garlic, chopped
• 6 sprigs thyme
• 1 tbsp. canola oil
• 3 lb. pot roast, trimmed and cut into 4 pieces
• 1/4 cup tomato paste
DIRECTIONS:
• Kosher salt and freshly ground black pepper
• 1 cups dry red wine
• 1 tbsp. unsalted butter
Chopped fresh flat-leaf parsley, for serving
1) Whisk together stock, flour, and mustard in a 6-quart slow cooker. Add carrots, mushrooms, onion, celery, garlic, and thyme; stir to combine.
2) Heat oil in a large skillet over medium-high heat. Season beef with salt and pepper. Cook, turning occasionally, until browned on all sides, 10 to 12 minutes. Remove to slow cooker. Add tomato paste to skillet and cook, stirring, 1 minute. Add wine and cook, scraping up browned bits, 30 seconds; add to slow cooker.
3) Cover and cook until beef is tender, on low heat 7 to 8 hours or high for 5 to 6 hours. 4) Discard thyme. Remove beef and shred with 2 forks; return to cooker. Stir in butter. Serve topped with parsley.
JAMBALAYA
INGREDIENTS:
• 1 package andouille sausage
• 1/2 pound uncooked shrimp (peeled and de-veined)
• 1 large boneless skinless chicken breast, pounded to even thickness
• 3 bell peppers (one each of green, red, and yellow or orange), diced
• 1 white or yellow onion, diced
• 2-3 jalapeños (see note), seeds and stems removed
• 1 1/2 cups uncooked white rice
• 2 cups low sodium chicken broth
• 1 30-ounce can crushed tomatoes
• 1 tablespoon minced garlic
DIRECTIONS:
• 3 tablespoons store-bought or homemade cajun seasoning
• 1/2 teaspoon each salt and pepper, or to taste
• cilantro or parsley, for topping (optional)
1) Slice sausage into sections (about 1⁄4 inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.
2) Add sausage, chicken, bell peppers, onion, jalapeños, chicken broth, tomatoes, minced gar- lic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 1-2 hours until rice is fully cooked and tender.
3) About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, MARCH 8, 2019