We’re so excited to dedicate the entire month of January to slow-cookers! Whether you’re in a party planning conundrum, a lazy mood or you simply don’t feel like turning on the stove, a crock pot is the way to go. We’ll be celebrating our favorite slow-cooker dishes throughout the month of January, and we want to see yours, too! Tag your slow-cooker pics on instagram with #RRSlowCookerMonth and we might regram you! In the meantime, check out some of our most popular slow-cooker recipes for any occasion.
Happy first week of 2015! If you’re still recovering from your new year’s festivities while trying to maintain your resolutions, have no fear. We’ve got five great weeknight meals that are healthy and delicious, and sure to kick off 2015 on a healthy note. These recipes are bright and bountiful– they’ll fill you up without filling you out!
Monday, January 5th
While your New Year’s Eve meal is sure to be delicious, decadent and a definite crowd-pleaser, there’s another meal that needs to be considered: fourth meal. Your satisfying snack after a long night out; your sneaky indulgence to cure any cravings; your guilty pleasure, whether it’s sweet, salty or both. You know what we mean. So for 2015, sink your teeth into something you definitely won’t regret. These recipes are just what you need after ringing in the new year, and the best part is they can be assembled in a snap!
If you don’t want to go through the hassle making making last-minute reservations for New Years Eve, look no further. We’ve put together a quick and delicious menu that is sure to bring you happiness and health in the new year. No matter how many people you’re cooking for, your guests are sure to love this showstopping menu.
Greet guests with a Gin and Honey Champagne Cocktail
Starting the year off on a healthy note can be easier said than done, especially while it’s still comfort food season. However, even resolving to eat meat-free one day a week can make a difference. You already know we love a good Meatless Monday recipe, so now you can have a great, seasonal recipe for every Monday in January! They delicious, hearty and quick to throw together. Does it get any better?
Christmas week is finally upon us, and if you’re feeling an overwhelming amount of holiday stress, you’re not alone. Lighten your load this week with five fast and easy meals that will warm you up from the inside out. We’ve even come up with great solutions for Christmas Eve and Christmas dinners! Even if you’re not celebrating, you’re sure to love this week’s delicious dinners.
Monday, December 22
This tabletop display sparkles with decorations you can eat: doughnut holes!
How to: poke the bottom portion of an S-shaped ornament hook into a plain doughnut hole; repeat with additional hooks and holes. Melt one package of chocolate chips or mini Candy Melts according to directions, then roll doughnut holes in the melted candy and coat in sanding sugar. Let dry on parchment until hard, about 15 minutes, then thread a Life Savers candy onto the hook to rest flat on top. Hang ornaments on a tabletop tree and, when dinner’s done, let guests help themselves to dessert!
In our January/February issue, Anna Gershenon (mother of Food Features Editor, Gabriella Gershenson) shows her grandkids how to create personal pan meat loaves and homemade Caesar salad. No salad would be complete without this creamy dressing, though!
Caesar Salad Dressing
2 tbsp. fresh lemon juice
2 small cloves garlic, grated
2 tsp. Dijon mustard
1 tsp. anchovy paste
1 tsp. Worcestershire sauce
1/2 cup EVOO
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
In a medium bowl, whisk the lemon juice, grated garlic, Dijon mustard, anchovy paste, Worcestershire sauce and 1/4 tsp. each salt and pepper. Slowly whisk in the EVOO, blending until smooth.
Whisk in the mayonnaise and Parmesan cheese. If the dressing is too thick, whisk in a tablespoon of cold water.
Toss the dressing with chopped romaine and garnish with croutons. Makes 1 cup.
In the January/February issue of Every Day with Rachael Ray, our editor-in-chief Lauren Purcell dishes about all things dinner parties. “I’m deeply fond of theme parties,” she says, “But somehow, my theme-mania never translated to dinner parties. Until now!”
As the Queen of Cocktail Parties (she did write her own cookbook on the subject, in fact), it only makes sense that the first party Lauren wants to throw in the new year is an hors d’Oeuvres party: a small (and seated) group so everyone can be in on the same conversations, plus the festive feel you get from having a bite of this, a taste of that. Check out her three recipe picks below!
Goat Cheese and Leek Croustades
For the croustade cups
36 slices high-quality white sandwich bread
4 tablespoons (1/2 stick) butter, melted
For the filling
1 tablespoon butter
1 cup finely chopped leeks, white and pale green parts (about 2 medium leeks)
8 ounces soft mild goat cheese
3 tablespoons plain yogurt
2 tablespoons chopped parsley
1 1/2 tablespoons finely chopped chives
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 cup pine nuts
Prepare the cups
Preheat oven to 350°F.
With a 2 1/2-inch round cookie cutter, cut out a round of bread from each slice. Brush one side of each round with the melted butter. Press the bread, butter side down, into the cup of a mini muffin tin. The bread will not reach the top of the cups.
Bake until the top edges are browned, 11 to 13 minutes. Remove the croustades to a wire rack to cool.
Prepare the filling
In a large saucepan, melt the butter over low to medium heat. Add the leeks and sauté, stirring frequently, until softened, 8 to 10 minutes. If the leeks begin to brown, lower the heat.
In a food processor, blend the goat cheese, olive oil, yogurt, chives, parsley, salt, and pepper until smooth. Transfer to a bowl and stir in leeks. Set aside.
Toast the pine nuts in a small pan over medium heat, shaking frequently, until lightly browned, 5 to 7 minutes. Set aside.
Return the croustade cups to the muffin tins and fill each cup with goat cheese mixture. Top with 3 to 4 pine nuts. Bake for about 5 minutes.
Makes 36 croustades.
Shrimp with Spicy Lime Dip
For the shrimp
1 pound medium shrimp
2 garlic cloves, crushed
For the spicy lime dip
1 cup mayonnaise
1/2 cup sour cream
3 scallions, thinly sliced (white and pale green parts)
2 medium garlic cloves, minced
3 small chipotle chiles in adobo, minced to a paste, plus 1/2 teaspoon adobo sauce
1 teaspoon grated lime zest plus 1 tablespoon juice (1 lime)
Prepare the shrimp
Peel the shrimp and devein them, if desired. Put the garlic in a pot of generously salted water and bring water to a boil. Put shrimp in and cook until they’re pink and cooked through, about 3 minutes. (The water may not return to a boil in that time.) Chill in the refrigerator until ready to serve.
Prepare the dip
Prepare the dip: Mix all the ingredients in a small bowl until smooth and creamy. Refrigerate at least 1 hour. Makes 40 to 50 shrimp and 1 1/2 cups of dip
Moroccan Lamb Meatballs with Dill Sauce
For the meatballs
1/3 cup minced onion
1 garlic clove, minced
1 1/2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon dried mint, crumbled
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 pound ground lamb
1 cup fine fresh bread crumbs (about 2 slices white bread, ground in food processor)
1 egg, lightly beaten
2 tablespoons finely chopped dried cranberries
1/4 cup white sesame seeds
For the sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped fresh dill
1/4 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon lemon juice
1 1/2 teaspoons Dijon mustard
ground white pepper to taste
Prepare the sauce
Mix all the ingredients in a bowl.
Prepare the meatballs
Preheat oven to 450°F.
In a small, nonstick skillet, cook the onion and garlic in the olive oil over moderately low heat, stirring, until softened but not browned, 8 to 10 minutes. Scrape the mixture into a big bowl. Stir in the salt, mint, allspice, and cinnamon. Add the lamb, bread crumbs, egg, cranberries, and sesame seeds and combine thoroughly (the easiest way is to use your hands).
Roll the mixture into 1 1/4-inch balls. (Guests will be spearing them with toothpicks, so they should be no bigger than two bites’ worth.) Line up the meatballs on an ungreased baking sheet as you go (they can be close, just not touching). Bake just until no longer pink in the middle, 8 to 10 minutes.
Serve with the dill sauce alongside.
Makes about 32 meatballs and 1 1/4 cups sauce.
For more of Lauren’s recipes, visit her website here.
Tonight is the first night of Chanukah, and to keep your holiday extra sweet and delicious throughout the next eight days, we’ve collected some of our favorite Jewish recipes with a twist. So let bubbe know her workload is lightened this year, grab your biggest frying pan and get to work. There are candles to be lit!
Coffee-Braised Brisket is sweet and smoky, with a caffeinated kick!