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Recipes
Lemon Herb Chicken from Melissa Bowen
By lovemygolden
Melt butter and add to soup and seasoning mix
- 4 chicken breasts (I like to use chicken tenders--they're extra moist)
- 1 can cream of chicken soup
- 1/2- 3/4 Tablespoon "McCormick" lemon herb seasoning
- 1/4 C butter
Asian Ginger Wings Southern Living November 2013
By lovemygolden
Southern Living Our Best Slow Cooker Suppers November 2013
- 4 pounds chicken wing pieces (about 32 wings)
- 1/4 cup honey
- 1 cup garlic-green onion teriyaki sauce
- 2 tablespoons grated fresh ginger
- 3 tablespoons fresh lime juice
- 1/2 teaspoon lime zest
- 3 cloves garlic, sliced
- Garnishes: sesame seeds, sliced green onions, sliced red chile peppers
Mom'sFavoriteDeviled Steak Strips
By lovemygolden
Mashed potatoes and sour cream provide the perfect counterpoint to these tomatoey beef strips that get their devili...
- 12 oz. of boneless beef round steak
- 8 oz. can tomato sauce
- 1 medium onion, chopped
- 4 oz. cana sliced mushrooms, drained
- 1 tbs. horseradish mustard
- 1 tbs. quick cooking tapioca
- 1 tsp. instant beef bouillon
- 1 to 1 1/2 cups hot mashed potatoes
- sour cream
- fresh snipped chives
Herbed Fingerling Potatoes Grilled in Foil
By lovemygolden
What makes a foil-jacketed potato hot off the grill so delicious? We’re pretty sure it’s magic
- 1/2 inch cubes 1 tbsp fresh rosemary 1 tbsp fresh oregano 1/2 tbsp fresh thyme 1 1/2 tbsp Smart Balance® Cooking Oil 1 tbsp Smart Balance® Original Buttery Spread, melted 2 garlic cloves, minced kosher salt and fresh cracked pepper, to taste
Lemon Horseradish New Potatoes
By lovemygolden
Preheat oven to 350 degrees F (175 degrees C)
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons prepared horseradish
- 2 tablespoons fresh lemon juice
- 1 1/2 pounds small new potatoes, unpeeled
Golden Summer Squash & Corn Soup
By lovemygolden
Puréed summer squash makes a delicious base for this summery squash and corn soup
- 1 tablespoon extra-virgin olive oil
- 1 medium shallot, chopped
- 2 medium summer squash (about 1-pound), diced
- 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
- 1 (14-ounce) can reduced-sodium chicken broth, or vegetable broth
- 1/4 teaspoon salt
- 1 cup fresh corn kernels (about 1 large ear)
- 1 teaspoon lemon juice
- 1/4 cup crumbled feta cheese
Country French Beef Stew
By lovemygolden
Slow-cooking intensifies the flavor in this beef-bean-and-vegetable stew
- 1/2 cup dry navy beans or one 15-ounce can white beans,* rinsed and drained
- 4 cups water
- 1/4 cup all-purpose flour
- 1/2 teaspoon pepper
- 2 pounds boneless beef chuck pot roast, cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 medium onion, cut into thin wedges
- 3 cloves garlic, minced
- 2/3 cup dry red wine
- 1 14 ounce can beef broth
- 1 cup chopped tomato
- 2 teaspoons dried thyme, crushed, or 2 tablespoons snipped fresh thyme
- 4 medium carrots, cut into 1/2-inch slices
- 2 medium parsnips, cut into 1/2-inch slices
- Snipped fresh parsley (optional)
Chicken Thighs with a Balsamic and Garlic Sauce
By lovemygolden
I wanted to try out a new balsamic vinegar I picked up at Trader Joe's, so I thought I would make it into a sauce f...
- 5 boneless skinless chicken thighs, trimmed of any fat
- 1 tbsp olive oil
- Sea salt and fresh cracked pepper to taste
- 1 tbsp flour
- 1 tbsp butter, softened
- 3 cloves of garlic, minced
- 1/3 cup of balsamic vinegar
- 1 cup of chicken broth
Braised Chicken with Lemon and Capers
By lovemygolden
One of the great things about this recipe is that you can halve, double or triple all of the ingredients based on y...
- 2 bone-in chicken thighs with skin (6 ounces each)
- 2 chicken breasts with skin (6 ounces each)
- all-purpose flour for dusting
- salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin 0live oil
- 3 large peeled garlic cloves
- 3/4 cup Sauvignon Blanc
- 3/4 cup chicken stock
- 3 1-inch strips of lemon zest
- 4 thyme springs
- 2 teaspoons capers, drained
- 2 bay leaves
Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce
By lovemygolden
1. Heat a large skillet over medium-high heat
- 2 teaspoons Spanish smoked paprika
- 1 1/4 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
- Cooking spray
- 1/2 cup unsalted chicken stock (such as Swanson) $
- 1/3 cup balsamic vinegar $
- 1/3 cup molasses
- 2 tablespoons lower-sodium soy sauce $
- 1 teaspoon crushed red pepper
- 1/2 cup peach preserves
- 2 cups vertically sliced onion $
- 5 garlic cloves, thinly sliced
- 1/4 cup bourbon $
- 2 tablespoons cold water $
- 2 teaspoons cornstarch