Slow Cooker Chicken and Chick Pea Tagine By Cooking Classy

This Slow Cooker Chicken and Chick Pea Tagine is packed with those earthy and sweetly spiced Moroccan flavors and it will leave you craving more. It’s amazingly filling and packed with protein. 206 more words

via Slow Cooker Chicken and Chick Pea Tagine — Cooking Classy

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Skillet Shepherd’s Pie By Fine Cooking

Ingredients

  • Kosher salt
  • 2 large russet potatoes (about 1-1/2 lb. total), peeled and cut into 1-inch pieces
  • 1/2 cup mascarpone
  • 2 Tbs. unsalted butter
  • Freshly ground black pepper
  • 1 Tbs. olive oil
  • 1/2 cup finely chopped sweet onion
  • 1 Tbs. finely chopped garlic
  • 1 lb. ground lamb
  • 1 Tbs. finely chopped fresh rosemary
  • 2 Tbs. all-purpose flour
  • 1 cup lower-salt beef broth
  • 1-1/2 cups thawed frozen peas
  • 1 Tbs. finely chopped fresh mint
  • 3 oz. grated sharp Cheddar (about 1 cup)
  • Hot sauce, such as Cholula, for serving (optional)

Quick Beef Stew with Red Wine and Rosemary By Fine Cooking

Ingredients

  • 1 1- to 1-1/2-lb. thick rib-eye steak, cut into 3/4- to 1-inch cubes
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. unsalted butter, at room temperature
  • 3 Tbs. all-purpose flour
  • 2 Tbs. olive oil
  • 1 cup frozen pearl onions, thawed
  • 4 oz. button mushrooms, cut into bite-size pieces, if large
  • 1 Tbs. finely chopped garlic
  • 1 cup dry red wine
  • 2 large sprigs fresh rosemary
  • 3 cups unsalted beef stock or broth
  • 3/4 to 1 lb. russet potatoes, peeled and cut into 1/2-inch dice
  • 1 Tbs. prepared horseradish
  • 2 tsp. Worcestershire sauce
  • 1-1/2 cups frozen mixed vegetables or peas and carrots
  • 3 Tbs. finely chopped fresh flat-leaf parsley
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