QVC PRESENTATION - ENTRÉE’S
Entrée’s:
Arroz Con Pollo – Stove Top/Slow Cook
Beef Tenderloin with Red Wine Reduction – Stove Top/Oven
Braised Short Ribs with Pancetta – Stove Top
Chicken with Mango Avocado Salsa – Stove Top
Lemon Chicken with Rosemary - Stove Top/Oven
Low Country Shrimp Boil – Stove Top
Olive Tapenade-Crusted Swordfish – Oven
Orange Chicken with Soba Noodles – Stove Top
Panko Parmesan-Crusted Tilapia - Oven
Pork with Curry Coconut – Stove Top/Slow Cook
Prime Rib Au Jus - Stove Top/Steam Oven
Tex-Mex Meatloaf – Oven
Thai Barbeque Pork Baby Back Ribs – Stove Top/Slow Cook
Entrée’s:
Arroz Con Pollo – Stove Top/Slow Cook
Slow cooker chicken and rice, Spanish-style. Take a little siesta while it is cooking.
prep: 20 minutes • cook: 21⁄2 hours • servings: 4–6
Ingredients:
4 tablespoons canola oil
2 teaspoons salt
1 teaspoon garlic powder
1⁄2 teaspoon cumin
1⁄4 teaspoon pepper
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon dry mustard
1 4-pound whole chicken cut into 8 pieces
1 medium onion, diced
2 cloves garlic, minced
1 medium green pepper, diced
1 medium red pepper, diced
1 1⁄2 cups low-sodium chicken stock
1⁄2 cup tomato sauce
salt and pepper to taste
1 1⁄2 cups long-grain rice
Directions:
1. Set pot to Stove Top High. Add canola oil. Meanwhile, combine salt, garlic powder, cumin, pepper, cayenne pepper, and mustard to form a rub. Season chicken pieces with rub.
2. Add chicken and sear 3 minutes. Flip and sear 3 more minutes to brown, then remove from pot. Do this in two steps to avoid crowding.
3. Once oil is heated, sear chicken on both sides, approximately 3 minutes per side.
4. Add onion, garlic, and peppers, and sauté 2 minutes, stirring often.
5. Add chicken stock, tomato sauce, salt, and pepper and stir to incorporate.
6. Stir in rice, top with browned chicken, and cover.
7. Set pot to Slow Cook High for 2 ½ hours. Serve immediately.
Serving Tip:
Traditionally this dish contains saffron, which is quite pricey, but if you have it, add a few threads in step 5 and then watch the color change.
****
Beef Tenderloin with Red Wine Reduction – Stove Top/Oven
A simple and delicious entrée that will definitely impress your guests. We recommend searing after steam roasting to ensure optimal browning.
prep: 10 minutes • cook: 1 hour, 10 minutes • servings: 10
Ingredients:
1- 6-pound whole beef tenderloin, trimmed
5 cloves garlic, peeled and cut into thin pieces
kosher salt and pepper
3 cups beef broth
2 bay leaves
3 tablespoons butter’1 tablespoon olive oil
1 bottle red wine, merlot or pinot noir preferred (light-bodied)
Directions:
1. Pat dry whole beef tenderloin with paper towels. Fold the small end of the beef tenderloin under and tie with cooking twine. Cut the meat through in half to make two equal-sized roasts to fit in the pot.
2. With a small, thin knife, make small slits in meat and stud with garlic on all sided. Season with salt and pepper.
3. Add broth and bay leaves to pot, place meat on rack, place in pot, and cover. Set Oven to 350°F for 30 minutes, cook until meat reaches 120°F internal temperature. Remove meat from rack. Pour off steam-roasting liquid. Add 1 tablespoon butter and oil to pot. Set to Stove Top High and sear meat on all sides until meat is 130°F, approximately 15 minutes.
4. Remove meat and place on platter to rest until temperature reaches internal temperature of 140°F.
5. To make red wine reduction, pour red wine into pot and set to Stove Top High. Reduce to half the liquid. Season with salt and pepper. Whisk in 2 tablespoons butter and pour into a gravy boat. To serve, cut meat into 1-inch medallions and serve with red wine reduction.
****
Braised Short Ribs with Pancetta – Stove Top
These short ribs are perfect with Parmigiano-Reggiano Polenta and Roasted Brussels Sprouts.
prep: 15 minutes • cook: 3 hours • servings: 8
Ingredients:
4 pounds boneless short ribs
salt and pepper
About 3 tablespoons vegetable il
½ pound pancetta, cut into ½-inch pieces
2 medium red onions, sliced into ½-inch rounds
2 tablespoons tomato paste
2 bottles Guinness
½ cup sherry wine vinegar
2 cups beef stock (1 can, and some water is fine)
2 sprigs fresh rosemary finely minces
Directions:
1. Season short ribs with salt and pepper.
2. Set pot to Stove top High. Heat the oil until very hot. Sear the ribs in two batches, until brown on all sides. Remove the ribs from the pot and pour off the excess oil, but don’t clean the pan.
3. Add the pancetta and cook until it has rendered its fat, about 5 minutes. Add the onions and cook until lightly browned, about 6 minutes. Add the tomato paste and cook, stirring, for another 2 minutes. Add the beer, vinegar, beef stock, and ribs. Bring the liquid to a boil. Cover the pot and set to Stove Top Low for about 2 hours and 15 minutes (if mixture begins to boil, remove lid).
4. Remove ribs from the pot and reserve. Set to stove top High and bring the liquid to a boil and cook until it’s reduced by one-third. Taste and adjust seasonings and flavors as desired. Add ribs back to the sauce and set to Stove Top Low to heat ribs through.
5. Garnish with rosemary and serve immediately.
Time-Saving tip:
Prepare this dish in the morning and set to Slow Cook Low for 8 hours. Then just serve at dinnertime. The ribs will be even more tender cooked low and slow.
****
Chicken with Mango Avocado Salsa – Stove Top
When the flavor from the spices blend and hit the hot pot for the first time, the aroma rally accentuate the kitchen; you will be inspires to put on salsa music.
prep: 20 minutes • cook: 12-16 minutes • servings: 4
Ingredients:
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons garlic salt
4- 6 ounce chicken breasts
1 ripe avocado, diced
1 medium ripe mango, diced
½ medium red pepper, diced
1 garlic clove, minced
¼ cup diced red onion
2 tablespoons fresh lime juice
1 tablespoon chopped cilantro
Directions:
1. Set pot to Stove Top High and add 1 tablespoon olive oil. Meanwhile, mix together paprika, cumin, coriander, and garlic salt.
2. Season the chicken breasts with the spice blend.
3. Add chicken breasts to unit, sear, cover, and cook 6-8 minutes. Flip, sear, cover, and cook 6-8 minutes more.
4. For salsa, mix together avocado, mango, red pepper, garlic, onion, lime juice, 1 tablespoon olive oil, and cilantro.
5. Plate chicken breast, topped with salsa.
Serving tip:
Slice up the chicken and wrap this tasty combination is a soft tortilla. Add chopped lettuce and shredded Mexican cheese, and you have an easy fajita kind of night.
****
Lemon Chicken with Rosemary - Stove Top/Oven
Fresh lemon and rosemary complement the richly roasted flavor of the chicken, made moist and tender using this fool proof cooking method.
prep: 15 minutes • cook: 1 hour, 15 minutes • servings: 6
Ingredients:
1 lemon
3 sprigs fresh rosemary
6 pound whole roasting chicken
salt and ground black pepper
2 large onions, sliced
3 cloves garlic, sliced
4 cups chicken broth
Directions:
1. Grate and reserve 1 tablespoon zest from lemon. Cut lemon in quarters. Chop and reserve 1 sprig rosemary.
2. Remove package of giblets and neck from chicken cavities.
Rinse chicken and pat dry with paper towel. Place lemon quarters and remaining rosemary sprigs into chicken cavity. Season chicken with salt and pepper.
3. Set to Stove Top High. Place chicken into pot. Cook uncovered, searing chicken for approximately 5–7 minutes on each side as desired. Remove chicken from pot and place on rack.
4. Place onions, garlic, and broth into pot. Place rack with chicken in pot. Sprinkle chicken with reserved lemon zest and chopped rosemary. Set Oven to 375°F for 1 hour and 15 minutes. Cover and cook until chicken is cooked through and juices run clear.
****
Low Country Shrimp Boil – Stove Top
A delicious Carolina favorite that is perfect for a quick 30-minute weekday meal. Serve with your favorite vegetable chowder or salad.
prep: 10 minutes • cook: 20 minutes • servings: 6-8
Ingredients:
2 cups clam juice
1½ pounds small red potatoes
1½ pounds gold potatoes
1½ pounds large shell-on shrimp – (16-20 count)
5 or 6 corn cut into 1- to 2-inch pieces
6 andouille sausages (12 ounces) cut into ½-inch slices
3 bay leaves
1 tablespoon Old bay seasoning
1 tablespoon minced garlic
Directions:
1. Set pot to Stove Top High. Add all ingredients to pot, except shrimp. Cover and cook 17 minutes.
2. Add shrimp, cover, and cook 3 minutes more. Serve immediately.
****
Olive Tapenade-Crusted Swordfish – Oven
This tapenade is simple, but he flavors really add that zip to elevate this fish and make it the star of any dinner.
prep: 10 minutes • cook: 22 minutes • servings: 4
Ingredients:
2 cloves garlic, minced
½ medium onion, chunked
1 cup pitted kalamata olives, drained
4 halves sun-dried tomatoes
1/8 cup parsley
2 tablespoons olive oil
4- 4 ounce swordfish fillets
Salt and pepper to taste
Directions:
1. Add garlic and onions to food processor and pulse to mince. Add olives, sun-dried tomatoes, parsley, and olive oil and pulse to texture.
2. Season swordfish with salt and pepper and coat with tapenade.
3. Add encrusted swordfish to pot, set Oven to 350°F, and bake 22 minutes. Serve immediately.
Serving Tip:
Serve this Mediterranean-inspired fish on a bed of baby spinach for a warm salad combination that is as good for you as it is beautiful.
****
Orange Chicken with Soba Noodles – Stove Top
By using orange marmalade in the traditional Hunan recipe, we have eliminated the need to peel and zest oranges.
prep: 20 minutes • cook: 16-20 minutes • servings: 4
Ingredients:
8 ounces dried soba noodles
1 tablespoon canola oil
1 pound boneless, skinless chicken breast, cut into ½-inch cubes
1 tablespoon cornstarch
I medium onion, cut in half, then sliced ½ inch
1 large green pepper, sliced ¼ inch
½ cup orange juice
½ cup orange marmalade
¼ cup light brown sugar
2 tablespoons rice vinegar
1 tablespoon cornstarch
½ teaspoon ground ginger
2 teaspoons sesame oil
½ cup scallions
Directions:
1. Set the pot to Stove Top High, add water, and bring to a boil. Add soba noodles and cook 4 minutes, drain and keep warm.
2. Add 2 teaspoons canola oil. Meanwhile, add cubed chicken breast with 1 tablespoon cornstarch.
3. Add cubed chicken and stir-fry 7-8 minutes. Remove and keep warm. Add 1 teaspoon canola oil.
4. Add sliced peppers and onions and stir-fry 3-4 minutes. Remove and keep warm. Meanwhile, whisk together orange juice, marmalade, brown sugar, vinegar, cornstarch, and ginger and cook 1-2 minutes.
5. Return chicken, vegetables, and noodles to pot. Add sesame oil and scallions, stir well to coat, heat 1-2 minutes, and serve immediately.
Serving Tip:
To spice up this dish, add 1 teaspoon red pepper flakes to the sauce.
****
Panko Parmesan-Crusted Tilapia – Oven
Fish goes right from the freezer to the pot-no need to waste time thawing! The efficient cooking process gives you a crunchy crust and tender, flaky fish in no time!
prep: 5 minutes • cook: 40 minutes • servings: 4
Ingredients:
½ cup seasoned panko bread crumbs
2 tablespoons grated Parmesan cheese
¼ teaspoon paprika
1 package (12 ounces) frozen tilapia fillets (4 fillets)
2 tablespoons Dijon-style mustard
Directions:
1. Stir bread crumbs, cheese, and paprika on plate.
2. Place unwrapped frozen fish into multi-purpose pan, overlapping edges slightly to fit. Brush frozen fish with mustard. Sprinkle with bread crumb mixture. Place pan into top of pot. Set Oven to 425°F for 40 minutes. Cover and cook until fish flakes easily when tested with fork.
Serving Tip:
Serve this meal with a side of pasta or rice and green beans, salad from the deli counter.
****
Pork with Curry Coconut – Stove Top/Slow Cook
This recipe has a delicious combination of curry powder and coconut milk for sweet and savory flavors.
prep: 15 minutes • cook: 2 hours 6 minutes • servings: 4-6
Ingredients:
3 tablespoons olive oil
2 tablespoons minced ginger
1⁄2 teaspoon coriander
1⁄2 teaspoon cardamom
2 tablespoons curry powder, yellow preferably
4 pounds pork loin
1 cup chopped onion
4 cloves garlic, minced
2 cans (13.5 ounces) coconut milk
salt and pepper to taste
Directions:
1. Set pot to Stove Top High, and add olive oil. Meanwhile, combine ginger, coriander, cardamom, and curry powder and rub over pork loin.
2. Add pork loin and sear 2–3 minutes. Flip, sear 2–3 minutes to brown, and remove from pot.
3. Add onion and garlic and sauté 2 minutes, stirring often. Add coconut milk to pot. Place rack in pot and seared pork loin on rack.
4. Turn pot to Slow Cook High for 2 hours, cover, and cook.
5. Turn pot off. Remove pork loin, let rest 10 minutes, slice, and serve with sauce.
Serving Tip:
Curry paste is more complex than curry powder and generally spicy, so if you
want to kick this dish up a notch, whisk 1⁄4 cup curry paste into the coconut milk and skip the curry powder.
****
Prime Rib Au Jus - Stove Top/Steam Oven
Searing the beef in the pot first ensures a flavorful crust that tastes great and helps to seal in the juices. Finish cooking the beef, then use the drippings to create a rich, meaty au jus. A special-occasion main dish, and only one pot to clean!
prep: 10 minutes • cool: 1 hour, 30 minutes • servings: 4
Ingredients:
1 beef standing rib roast (about 5 pounds)
salt and ground black pepper
1 tablespoon chopped fresh rosemary leaves
4 cups beef broth
1 tablespoon butter, softened
1 tablespoon all-purpose flour
Directions:
1. Season beef with salt, black pepper, and rosemary. Set pot to Stove Top High and heat pan. Add beef and cook uncovered 10 minutes or until browned on all sides. Remove beef from pot.
2. Pour broth into pot. Place rack into pot. Place beef on rack. Set Oven to 350 ̊F for 1 hour. Cover and cook 1 hour for medium-rare or until desired doneness. Remove beef to cutting board and cover with foil.
3. Stir butter and fl our in bowl. Add butter mixture to pot. Set to Stove Top High. Cook 10 minutes or until mixture is slightly reduced, stirring constantly. Serve sauce with beef.
****
Tex-Mex Meatloaf – Oven
Use your favorite corn tortilla chips in a completely new way; the flavor really permeates throughout the meatloaf.
prep: 10 minutes • cook: 1 hours • servings: 6-8
Ingredients:
3 pounds ground beef
2 teaspoons chopped garlic
1 cup fresh mild salsa, drained, liquid reserved
3 teaspoons salt
1½ teaspoons pepper
2 teaspoons ground mustard
1 cup crushed corn tortilla chips
2 large eggs
Directions:
1. Set Oven to 400°F and set time to 1 hour.
2. Combine ingredients in a large bowl.
3. Spray roasting pan with oil.
4.. Form a dome-shaped meatloaf on roasting pan, leaving a ½-inch border.
5. Place pan in pot, cover, and cook 1 hour. Remove and let stand 10 minutes. Slice and serve.
Serving Tip:
Leftovers? Crumble leftover meatloaf over tortilla chips placed on the roasting pan. Add salsa and cheese and bake on Oven at 350°F, until hot, about 10 minutes, for quick nachos.
****
Thai Barbeque Pork Baby Back Ribs – Stove Top/Slow Cook
Ribs are defined by how they are cut: baby back ribs are close to the loin, St. Louis-style ribs are the cut below the baby back rib, rib tips are below St. Louis, and country style is cut from the shoulder area of the pig.
prep: 4 hours, 16 minutes • cook: 3 hours, 8 minutes • servings: 2–4
Ingredients:
1 can (13.5 ounces) unsweetened coconut milk
1⁄2 cup chopped cilantro
1⁄2 cup brown sugar
1⁄2 cup chopped shallots
1⁄4 cup tamari or soy sauce
4 cloves garlic, minced
3 tablespoons chopped ginger
1 teaspoon coriander
2 tablespoons lime juice
1 large jalapeño seeded, membrane removed, diced
3½ - to 4 pound baby back rib, cut into four pieces
salt and pepper to taste
Directions:
1. Combine first 10 ingredients in a food processor and process until smooth, about 1 minute.
2. Place ribs in a ceramic dish. Reserve 1⁄2 cup marinade to use as a dipping sauce for the cooked ribs, then cover the ribs with the remaining marinade, cover, and refrigerate at least 4 hours.
3. Set pot to Stove Top High.
4. Remove the ribs from the marinade and season with salt and pepper.
5. Add ribs to pot and sear 4 minutes. Flip and sear 4 minutes to brown more, then pour marinade over ribs and cover.
6. Set pot to Slow Cook High for 3 hours. Serve immediately with reserved dipping sauce.
****
Arroz Con Pollo – Stove Top/Slow Cook
Beef Tenderloin with Red Wine Reduction – Stove Top/Oven
Braised Short Ribs with Pancetta – Stove Top
Chicken with Mango Avocado Salsa – Stove Top
Lemon Chicken with Rosemary - Stove Top/Oven
Low Country Shrimp Boil – Stove Top
Olive Tapenade-Crusted Swordfish – Oven
Orange Chicken with Soba Noodles – Stove Top
Panko Parmesan-Crusted Tilapia - Oven
Pork with Curry Coconut – Stove Top/Slow Cook
Prime Rib Au Jus - Stove Top/Steam Oven
Tex-Mex Meatloaf – Oven
Thai Barbeque Pork Baby Back Ribs – Stove Top/Slow Cook
Entrée’s:
Arroz Con Pollo – Stove Top/Slow Cook
Slow cooker chicken and rice, Spanish-style. Take a little siesta while it is cooking.
prep: 20 minutes • cook: 21⁄2 hours • servings: 4–6
Ingredients:
4 tablespoons canola oil
2 teaspoons salt
1 teaspoon garlic powder
1⁄2 teaspoon cumin
1⁄4 teaspoon pepper
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon dry mustard
1 4-pound whole chicken cut into 8 pieces
1 medium onion, diced
2 cloves garlic, minced
1 medium green pepper, diced
1 medium red pepper, diced
1 1⁄2 cups low-sodium chicken stock
1⁄2 cup tomato sauce
salt and pepper to taste
1 1⁄2 cups long-grain rice
Directions:
1. Set pot to Stove Top High. Add canola oil. Meanwhile, combine salt, garlic powder, cumin, pepper, cayenne pepper, and mustard to form a rub. Season chicken pieces with rub.
2. Add chicken and sear 3 minutes. Flip and sear 3 more minutes to brown, then remove from pot. Do this in two steps to avoid crowding.
3. Once oil is heated, sear chicken on both sides, approximately 3 minutes per side.
4. Add onion, garlic, and peppers, and sauté 2 minutes, stirring often.
5. Add chicken stock, tomato sauce, salt, and pepper and stir to incorporate.
6. Stir in rice, top with browned chicken, and cover.
7. Set pot to Slow Cook High for 2 ½ hours. Serve immediately.
Serving Tip:
Traditionally this dish contains saffron, which is quite pricey, but if you have it, add a few threads in step 5 and then watch the color change.
****
Beef Tenderloin with Red Wine Reduction – Stove Top/Oven
A simple and delicious entrée that will definitely impress your guests. We recommend searing after steam roasting to ensure optimal browning.
prep: 10 minutes • cook: 1 hour, 10 minutes • servings: 10
Ingredients:
1- 6-pound whole beef tenderloin, trimmed
5 cloves garlic, peeled and cut into thin pieces
kosher salt and pepper
3 cups beef broth
2 bay leaves
3 tablespoons butter’1 tablespoon olive oil
1 bottle red wine, merlot or pinot noir preferred (light-bodied)
Directions:
1. Pat dry whole beef tenderloin with paper towels. Fold the small end of the beef tenderloin under and tie with cooking twine. Cut the meat through in half to make two equal-sized roasts to fit in the pot.
2. With a small, thin knife, make small slits in meat and stud with garlic on all sided. Season with salt and pepper.
3. Add broth and bay leaves to pot, place meat on rack, place in pot, and cover. Set Oven to 350°F for 30 minutes, cook until meat reaches 120°F internal temperature. Remove meat from rack. Pour off steam-roasting liquid. Add 1 tablespoon butter and oil to pot. Set to Stove Top High and sear meat on all sides until meat is 130°F, approximately 15 minutes.
4. Remove meat and place on platter to rest until temperature reaches internal temperature of 140°F.
5. To make red wine reduction, pour red wine into pot and set to Stove Top High. Reduce to half the liquid. Season with salt and pepper. Whisk in 2 tablespoons butter and pour into a gravy boat. To serve, cut meat into 1-inch medallions and serve with red wine reduction.
****
Braised Short Ribs with Pancetta – Stove Top
These short ribs are perfect with Parmigiano-Reggiano Polenta and Roasted Brussels Sprouts.
prep: 15 minutes • cook: 3 hours • servings: 8
Ingredients:
4 pounds boneless short ribs
salt and pepper
About 3 tablespoons vegetable il
½ pound pancetta, cut into ½-inch pieces
2 medium red onions, sliced into ½-inch rounds
2 tablespoons tomato paste
2 bottles Guinness
½ cup sherry wine vinegar
2 cups beef stock (1 can, and some water is fine)
2 sprigs fresh rosemary finely minces
Directions:
1. Season short ribs with salt and pepper.
2. Set pot to Stove top High. Heat the oil until very hot. Sear the ribs in two batches, until brown on all sides. Remove the ribs from the pot and pour off the excess oil, but don’t clean the pan.
3. Add the pancetta and cook until it has rendered its fat, about 5 minutes. Add the onions and cook until lightly browned, about 6 minutes. Add the tomato paste and cook, stirring, for another 2 minutes. Add the beer, vinegar, beef stock, and ribs. Bring the liquid to a boil. Cover the pot and set to Stove Top Low for about 2 hours and 15 minutes (if mixture begins to boil, remove lid).
4. Remove ribs from the pot and reserve. Set to stove top High and bring the liquid to a boil and cook until it’s reduced by one-third. Taste and adjust seasonings and flavors as desired. Add ribs back to the sauce and set to Stove Top Low to heat ribs through.
5. Garnish with rosemary and serve immediately.
Time-Saving tip:
Prepare this dish in the morning and set to Slow Cook Low for 8 hours. Then just serve at dinnertime. The ribs will be even more tender cooked low and slow.
****
Chicken with Mango Avocado Salsa – Stove Top
When the flavor from the spices blend and hit the hot pot for the first time, the aroma rally accentuate the kitchen; you will be inspires to put on salsa music.
prep: 20 minutes • cook: 12-16 minutes • servings: 4
Ingredients:
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons garlic salt
4- 6 ounce chicken breasts
1 ripe avocado, diced
1 medium ripe mango, diced
½ medium red pepper, diced
1 garlic clove, minced
¼ cup diced red onion
2 tablespoons fresh lime juice
1 tablespoon chopped cilantro
Directions:
1. Set pot to Stove Top High and add 1 tablespoon olive oil. Meanwhile, mix together paprika, cumin, coriander, and garlic salt.
2. Season the chicken breasts with the spice blend.
3. Add chicken breasts to unit, sear, cover, and cook 6-8 minutes. Flip, sear, cover, and cook 6-8 minutes more.
4. For salsa, mix together avocado, mango, red pepper, garlic, onion, lime juice, 1 tablespoon olive oil, and cilantro.
5. Plate chicken breast, topped with salsa.
Serving tip:
Slice up the chicken and wrap this tasty combination is a soft tortilla. Add chopped lettuce and shredded Mexican cheese, and you have an easy fajita kind of night.
****
Lemon Chicken with Rosemary - Stove Top/Oven
Fresh lemon and rosemary complement the richly roasted flavor of the chicken, made moist and tender using this fool proof cooking method.
prep: 15 minutes • cook: 1 hour, 15 minutes • servings: 6
Ingredients:
1 lemon
3 sprigs fresh rosemary
6 pound whole roasting chicken
salt and ground black pepper
2 large onions, sliced
3 cloves garlic, sliced
4 cups chicken broth
Directions:
1. Grate and reserve 1 tablespoon zest from lemon. Cut lemon in quarters. Chop and reserve 1 sprig rosemary.
2. Remove package of giblets and neck from chicken cavities.
Rinse chicken and pat dry with paper towel. Place lemon quarters and remaining rosemary sprigs into chicken cavity. Season chicken with salt and pepper.
3. Set to Stove Top High. Place chicken into pot. Cook uncovered, searing chicken for approximately 5–7 minutes on each side as desired. Remove chicken from pot and place on rack.
4. Place onions, garlic, and broth into pot. Place rack with chicken in pot. Sprinkle chicken with reserved lemon zest and chopped rosemary. Set Oven to 375°F for 1 hour and 15 minutes. Cover and cook until chicken is cooked through and juices run clear.
****
Low Country Shrimp Boil – Stove Top
A delicious Carolina favorite that is perfect for a quick 30-minute weekday meal. Serve with your favorite vegetable chowder or salad.
prep: 10 minutes • cook: 20 minutes • servings: 6-8
Ingredients:
2 cups clam juice
1½ pounds small red potatoes
1½ pounds gold potatoes
1½ pounds large shell-on shrimp – (16-20 count)
5 or 6 corn cut into 1- to 2-inch pieces
6 andouille sausages (12 ounces) cut into ½-inch slices
3 bay leaves
1 tablespoon Old bay seasoning
1 tablespoon minced garlic
Directions:
1. Set pot to Stove Top High. Add all ingredients to pot, except shrimp. Cover and cook 17 minutes.
2. Add shrimp, cover, and cook 3 minutes more. Serve immediately.
****
Olive Tapenade-Crusted Swordfish – Oven
This tapenade is simple, but he flavors really add that zip to elevate this fish and make it the star of any dinner.
prep: 10 minutes • cook: 22 minutes • servings: 4
Ingredients:
2 cloves garlic, minced
½ medium onion, chunked
1 cup pitted kalamata olives, drained
4 halves sun-dried tomatoes
1/8 cup parsley
2 tablespoons olive oil
4- 4 ounce swordfish fillets
Salt and pepper to taste
Directions:
1. Add garlic and onions to food processor and pulse to mince. Add olives, sun-dried tomatoes, parsley, and olive oil and pulse to texture.
2. Season swordfish with salt and pepper and coat with tapenade.
3. Add encrusted swordfish to pot, set Oven to 350°F, and bake 22 minutes. Serve immediately.
Serving Tip:
Serve this Mediterranean-inspired fish on a bed of baby spinach for a warm salad combination that is as good for you as it is beautiful.
****
Orange Chicken with Soba Noodles – Stove Top
By using orange marmalade in the traditional Hunan recipe, we have eliminated the need to peel and zest oranges.
prep: 20 minutes • cook: 16-20 minutes • servings: 4
Ingredients:
8 ounces dried soba noodles
1 tablespoon canola oil
1 pound boneless, skinless chicken breast, cut into ½-inch cubes
1 tablespoon cornstarch
I medium onion, cut in half, then sliced ½ inch
1 large green pepper, sliced ¼ inch
½ cup orange juice
½ cup orange marmalade
¼ cup light brown sugar
2 tablespoons rice vinegar
1 tablespoon cornstarch
½ teaspoon ground ginger
2 teaspoons sesame oil
½ cup scallions
Directions:
1. Set the pot to Stove Top High, add water, and bring to a boil. Add soba noodles and cook 4 minutes, drain and keep warm.
2. Add 2 teaspoons canola oil. Meanwhile, add cubed chicken breast with 1 tablespoon cornstarch.
3. Add cubed chicken and stir-fry 7-8 minutes. Remove and keep warm. Add 1 teaspoon canola oil.
4. Add sliced peppers and onions and stir-fry 3-4 minutes. Remove and keep warm. Meanwhile, whisk together orange juice, marmalade, brown sugar, vinegar, cornstarch, and ginger and cook 1-2 minutes.
5. Return chicken, vegetables, and noodles to pot. Add sesame oil and scallions, stir well to coat, heat 1-2 minutes, and serve immediately.
Serving Tip:
To spice up this dish, add 1 teaspoon red pepper flakes to the sauce.
****
Panko Parmesan-Crusted Tilapia – Oven
Fish goes right from the freezer to the pot-no need to waste time thawing! The efficient cooking process gives you a crunchy crust and tender, flaky fish in no time!
prep: 5 minutes • cook: 40 minutes • servings: 4
Ingredients:
½ cup seasoned panko bread crumbs
2 tablespoons grated Parmesan cheese
¼ teaspoon paprika
1 package (12 ounces) frozen tilapia fillets (4 fillets)
2 tablespoons Dijon-style mustard
Directions:
1. Stir bread crumbs, cheese, and paprika on plate.
2. Place unwrapped frozen fish into multi-purpose pan, overlapping edges slightly to fit. Brush frozen fish with mustard. Sprinkle with bread crumb mixture. Place pan into top of pot. Set Oven to 425°F for 40 minutes. Cover and cook until fish flakes easily when tested with fork.
Serving Tip:
Serve this meal with a side of pasta or rice and green beans, salad from the deli counter.
****
Pork with Curry Coconut – Stove Top/Slow Cook
This recipe has a delicious combination of curry powder and coconut milk for sweet and savory flavors.
prep: 15 minutes • cook: 2 hours 6 minutes • servings: 4-6
Ingredients:
3 tablespoons olive oil
2 tablespoons minced ginger
1⁄2 teaspoon coriander
1⁄2 teaspoon cardamom
2 tablespoons curry powder, yellow preferably
4 pounds pork loin
1 cup chopped onion
4 cloves garlic, minced
2 cans (13.5 ounces) coconut milk
salt and pepper to taste
Directions:
1. Set pot to Stove Top High, and add olive oil. Meanwhile, combine ginger, coriander, cardamom, and curry powder and rub over pork loin.
2. Add pork loin and sear 2–3 minutes. Flip, sear 2–3 minutes to brown, and remove from pot.
3. Add onion and garlic and sauté 2 minutes, stirring often. Add coconut milk to pot. Place rack in pot and seared pork loin on rack.
4. Turn pot to Slow Cook High for 2 hours, cover, and cook.
5. Turn pot off. Remove pork loin, let rest 10 minutes, slice, and serve with sauce.
Serving Tip:
Curry paste is more complex than curry powder and generally spicy, so if you
want to kick this dish up a notch, whisk 1⁄4 cup curry paste into the coconut milk and skip the curry powder.
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Prime Rib Au Jus - Stove Top/Steam Oven
Searing the beef in the pot first ensures a flavorful crust that tastes great and helps to seal in the juices. Finish cooking the beef, then use the drippings to create a rich, meaty au jus. A special-occasion main dish, and only one pot to clean!
prep: 10 minutes • cool: 1 hour, 30 minutes • servings: 4
Ingredients:
1 beef standing rib roast (about 5 pounds)
salt and ground black pepper
1 tablespoon chopped fresh rosemary leaves
4 cups beef broth
1 tablespoon butter, softened
1 tablespoon all-purpose flour
Directions:
1. Season beef with salt, black pepper, and rosemary. Set pot to Stove Top High and heat pan. Add beef and cook uncovered 10 minutes or until browned on all sides. Remove beef from pot.
2. Pour broth into pot. Place rack into pot. Place beef on rack. Set Oven to 350 ̊F for 1 hour. Cover and cook 1 hour for medium-rare or until desired doneness. Remove beef to cutting board and cover with foil.
3. Stir butter and fl our in bowl. Add butter mixture to pot. Set to Stove Top High. Cook 10 minutes or until mixture is slightly reduced, stirring constantly. Serve sauce with beef.
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Tex-Mex Meatloaf – Oven
Use your favorite corn tortilla chips in a completely new way; the flavor really permeates throughout the meatloaf.
prep: 10 minutes • cook: 1 hours • servings: 6-8
Ingredients:
3 pounds ground beef
2 teaspoons chopped garlic
1 cup fresh mild salsa, drained, liquid reserved
3 teaspoons salt
1½ teaspoons pepper
2 teaspoons ground mustard
1 cup crushed corn tortilla chips
2 large eggs
Directions:
1. Set Oven to 400°F and set time to 1 hour.
2. Combine ingredients in a large bowl.
3. Spray roasting pan with oil.
4.. Form a dome-shaped meatloaf on roasting pan, leaving a ½-inch border.
5. Place pan in pot, cover, and cook 1 hour. Remove and let stand 10 minutes. Slice and serve.
Serving Tip:
Leftovers? Crumble leftover meatloaf over tortilla chips placed on the roasting pan. Add salsa and cheese and bake on Oven at 350°F, until hot, about 10 minutes, for quick nachos.
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Thai Barbeque Pork Baby Back Ribs – Stove Top/Slow Cook
Ribs are defined by how they are cut: baby back ribs are close to the loin, St. Louis-style ribs are the cut below the baby back rib, rib tips are below St. Louis, and country style is cut from the shoulder area of the pig.
prep: 4 hours, 16 minutes • cook: 3 hours, 8 minutes • servings: 2–4
Ingredients:
1 can (13.5 ounces) unsweetened coconut milk
1⁄2 cup chopped cilantro
1⁄2 cup brown sugar
1⁄2 cup chopped shallots
1⁄4 cup tamari or soy sauce
4 cloves garlic, minced
3 tablespoons chopped ginger
1 teaspoon coriander
2 tablespoons lime juice
1 large jalapeño seeded, membrane removed, diced
3½ - to 4 pound baby back rib, cut into four pieces
salt and pepper to taste
Directions:
1. Combine first 10 ingredients in a food processor and process until smooth, about 1 minute.
2. Place ribs in a ceramic dish. Reserve 1⁄2 cup marinade to use as a dipping sauce for the cooked ribs, then cover the ribs with the remaining marinade, cover, and refrigerate at least 4 hours.
3. Set pot to Stove Top High.
4. Remove the ribs from the marinade and season with salt and pepper.
5. Add ribs to pot and sear 4 minutes. Flip and sear 4 minutes to brown more, then pour marinade over ribs and cover.
6. Set pot to Slow Cook High for 3 hours. Serve immediately with reserved dipping sauce.
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