Slow Cooker Chicken Tikka Masala

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Slow Cooker Chicken Tikka Masala

Serves 4 to 6

1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve
Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.
→ If you have the time: Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.
→ If you have the time: Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.

Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.
Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.

Recipe Notes

• Chicken breasts can be substituted for the thighs, though I find thighs hold up better over the long cooking and breasts tend to fall into shreds. Still delicious, though!
• For a little of that smoky, tandoori flavor, try using smoked paprika and roasted tomatoes.
• Here's my favorite method for cooking basmati rice in about 20 minutes:
  

 

How To Make Meatballs in the Slow Cooker

 

How To Make Meatballs in the Slow Cooker

Serves 4 to 6

What You Need

Ingredients

For the tomato sauce:
1 28-ounce can crushed tomatoes
1/2 large yellow onion, chopped small
1/2 teaspoon salt
1 bay leaf
For the meatballs:
1/2 cup whole or 2% milk
1/2 cup breadcrumbs or panko crumbs
1 large egg
1 teaspoon salt
1/2 cup grated Parmesan cheese
1/4 cup parsley, finely chopped
1 pound ground beef, pork, lamb, or a mix
1/2 large yellow onion, chopped small
1 clove garlic, minced
Equipment
6-quart slow cooker or larger

Instructions

1. Make the sauce: Combine the crushed tomatoes, onions, salt, and bay leaf in the bowl of the slow cooker. Stir to combine.
2. Prepare the meatball mix: Combine the milk and breadcrumbs in a small bowl and set aside to soak for 5 minutes. Whisk together the egg, salt, Parmesan cheese, and parsley, then work in the ground meat, minced onions, minced garlic, and soaked breadcrumbs and milk. Use your fingers to work the mixture together; work only until all the ingredients are evenly combined.
3. Shape the meatballs and place in slow cooker: Pinch off a few tablespoons of meatball mixture and shape into balls with your hands. Place the meatball in the sauce. Continue until all the meatballs have been shaped and transferred to the slow cooker. If the meatballs aren't quite submerged, scoop a little sauce over the top so that they're coated. (Meatballs can be prepared and kept refrigerated up to a day ahead.)
4. Cook for 4 to 6 hours on low: The meatballs are done when no longer pink in the middle; they will likely finish cooking before 4 hours are up, but can be left to simmer.
5. Serve the meatballs: Stir the sauce before serving — a little fat from the meatballs will rise to the top of the sauce during cooking, but can be stirred right back in. Remove the bay leaf. Serve the meatballs over cooked pasta, greens, or polenta, or in sandwiches. Leftovers will keep for 5 days or can be frozen for up to 3 months.

Recipe Notes

• Roasting the meatballs before cooking: Roast the meatballs before cooking to render out some fat and give your sauce more roasted flavor. Roast the meatballs on a baking sheet under the broiler, turning once or twice, until they are browned on all sides.
• Meatballs in smaller slow cookers: Halve this recipe to make in smaller slow cookers.
• Doubling the recipe: If you have a 6-quart or larger slow cooker, you can double the recipe. It's fine if some meatballs are stacked on top of others, as long as they are all covered with sauce.

How To Make Pizza Poppers

 

How To Make Pizza Poppers

Makes 24 to 36 poppers

What You Need

Ingredients
1 ball pizza dough (about 1 pound), store-bought
1 cup tomato sauce, store-bought
2 cups shredded mozzarella cheese
1/2 pound cooked sausage, crumbled (optional)
Flour for dusting
Olive oil
Kosher salt
Equipment
Rolling pin
Bench scraper (optional)
Spoon
Baking sheet
Parchment paper

Instructions

1. Preheat the oven: Preheat the oven to 500°F. Line a baking sheet with parchment paper and set aside.
2. Gather the ingredients: Gather the pizza dough and bring it to room temperature, as well as the sauce, mozzarella cheese, and cooked, crumbled sausage (if using).
3. Combine the ingredients: In a medium bowl, combine the pizza sauce, cheese, and sausage. Stir until completely mixed together.
4. Roll out the dough: Cut the dough into workable pieces, about the size of a tennis ball. On a lightly floured work surface, roll out the dough into a long rectangle, until it's about 4 inches wide and about 1/4-inch thick.
5. Add the filling: Down one side of the dough, drop small spoonfuls (roughly 1 teaspoon) of filling ingredients in little mounds. Leave about 1 inch between each mound of filling.
6. Fold the dough: Fold dough over the top of the toppings and press between the mounds of filling with your fingers.
7. Cut the dough: Using a bench scraper or sharp knife, cut each pizza bite apart from the next.
8. Pinch the seams: Pinch the freshly cut ends together. They'll be sticky and should hold together nicely, making a neat edge. The amount of execution needed for this step will usually depend on your dough and its willingness to play nice.
9. Brush with olive oil: Transfer the pizza bites to a baking sheet, spaced about 1-inch apart. Lightly brush the top of each pizza bite with olive oil and sprinkle with a pinch of kosher salt.
10. Bake until golden: Bake for 8 to 10 minutes, until the tops are golden-brown. Remove from the oven, cool slightly, and serve.

Recipe Notes

• Using store-bought pizza dough: While you can certainly use store-bought pizza dough, the dough sold in the "pop tube" does not hold up as well with this dish.
• To freeze: Simply cook by the above directions and allow to cool completely. Freeze individually on a baking sheet lined with parchment paper. Once frozen, slide into a zip-top bag for storage. To reheat, place on a sheet pan in the oven or toaster oven to reheat at 350°F for 25 minutes (time may vary depending on oven and amount of pizza rolls being reheated).
• Refrigeration: If they become a family favorite (like they are at our house), you can also keep a thawed bag in the refrigerator for faster reheating. They should last a solid 7 days in the the chill chest ... although we're betting they all get eaten before then.

How To Make Pizza at Home

 

How To Make Pizza at Home

Makes two 10-inch pizzas

What You Need

Ingredients
1 pound pizza dough, store-bought or homemade
1/2 to 1 cup sauce: tomato sauce, white sauce, or other spread
2 to 3 cups other toppings: sautéed onions, sautéed mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover veggies, or any other favorite toppings
1 to 2 cups (8 to 16 ounces) cheese, shredded or sliced: mozzarella, Monterey Jack, provolone, fontina, or any other favorite.
Cornmeal or flour (optional)
Equipment
Pizza stone or baking sheet
Pizza peel or baking sheet
Parchment paper (optional)

Instructions

1. Heat the oven to 550°F or higher: Don't be afraid to really crank the heat up to its highest setting. The high heat will help make a crunchier and more flavorful crust. Let the oven heat for at least half an hour before baking your pizzas. If you have a baking stone, place it in the lower-middle of your oven.
2. Divide the dough in half: One pound of dough makes two 10-inch pizzas. Slice the dough in half and cover one half with an upside-down bowl or a clean kitchen towel while you prepare the first pizza.
3. Roll out the dough:
Method #1: Pizza Baked on Parchment: Tear off a large piece of parchment paper roughly 12 inches wide. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the parchment paper. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.
Method #2: Pizza with Cornmeal or Flour and a Baking Stone: Sprinkle a handful of cornmeal or flour on a pizza peel or the back of a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the peel. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. Shake the peel or baking sheet frequently as you shape to make sure the dough isn't sticking. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.
Method #3: Pizza Baked on a Baking Sheet: Brush a thin film of olive oil on a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the baking sheet. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.
4. Top the pizza: Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings.
5. Bake the pizza: Using a pizza peel or the back side of a baking sheet, slide your pizza (with the parchment or with the cornmeal) onto the baking stone. If you don't have a baking stone, bake the pizza right on the baking sheet. Cook for 5 minutes, then rotate the pizza. Slide the parchment out from under the pizza, if used. Bake for another 3 to 5 minutes, until the crust is golden-brown and the cheese looks toasty.
6. Slice and serve: Let the pizza cool slightly on a cooling rack, just until you're able to handle it. Slice it into pieces and serve.

How To Make Bacon-Wrapped Dates

 

 

How To Make Bacon-Wrapped Dates

Makes 20 to 24 bites

What You Need

Ingredients
20 to 24 Medjool dates (12 to 16 ounces)
4 ounces goat cheese or blue cheese
12 to 16 ounces bacon, preferably of medium thickness
20 to 24 toasted almonds, optional
Equipment
Baking sheet
Parchment or nonstick baking liner
Paring knife
Soup spoon
Toothpicks
Paper towels

Instructions

1. Heat the oven to 400°F. Line a baking sheet with parchment or a baking liner and set aside.
2. Cut open the dates: Use a paring knife to cut a slit in the side of the date. Use your thumbs to open the date slightly. Remove the pits if your dates still have them inside.
3. Stuff with goat cheese: Use a spoon to stuff a little goat cheese or blue cheese into each date. Use the back of the spoon to press the cheese into the date. If you're adding almonds, press an almond or two into the cheese. Press the date closed.
4. Wrap the dates with bacon: Cut the strips of bacon in half. Wrap each date with a half-strip of bacon. Secure the end of the bacon with a toothpick.
5. Arrange the dates on the baking sheet: Space the dates a little apart and lay them on one side.
6. Bake for 15 minutes. After 15 minutes, flip the dates to the other side.
7. Continue baking for another 15 to 20 minutes: Keep an eye on the dates and remove from the oven as soon as the bacon is as crispy as you like it.
8. Transfer the dates to a plate with a paper towel to drain. If the dates seem greasy, blot the sides as well as the bottoms.
9. Serve warm or room temperature.

Recipe Notes

• The dates can be prepped and refrigerated for up to a day before baking. Keep covered.
• Recipe can be doubled or tripled as needed.

How To Make Perfect Bacon in the Oven

 

How To Make Perfect Bacon in the Oven

What You Need

Ingredients
1 to 2 pounds bacon
Equipment
Aluminum foil
Baking sheet(s)
Tongs
Paper towels
Platter

Instructions

1. Preheat the oven to 400°F: Turn on the oven and preheat to 400°F. Place a rack in the lower third of the oven. If you're cooking multiple sheets of bacon, position a second rack in the top third of the oven.
2. Arrange the bacon on a baking sheet: Line a baking sheet with foil (this makes cleanup easier). Lay the bacon on the baking sheet in a single layer. The bacon can be close together, but don't let it overlap or the bacon will stick during cooking. If necessary, use a second baking sheet.
3. Bake the bacon: Place the baking sheet of bacon in the oven and bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking around 12 minutes to monitor how quickly the bacon is cooking. The bacon fat will sputter and bubble as the bacon cooks, but shouldn't splatter the way it does on the stove top. Pour off the bacon grease as needed so the bacon isn't totally submerged in grease.
4. Transfer the bacon to a plate lined with paper towels: Remove the bacon from the oven and use tongs to transfer it to a plate lined with paper towels to drain and finish crisping. Serve immediately. You can also refrigerate leftover bacon for a week or freeze it for up to 3 months; warm the bacon in the microwave before serving.
5. Clean up: If you want to save the bacon grease, let it cool slightly, then pour it into a container and refrigerate. If you don't want to save the grease, let it solidify on the baking sheet, then crumple the foil around it and discard.

Recipe Notes

• Even crispier bacon: For even crispier bacon, set a metal cooling rack over the foil-lined baking sheet and lay the raw bacon over the cooling rack. Elevating the bacon allows it to cook from all sides and become extra-crispy.

Chicken Pot Pie with Biscuit Topping

 

Chicken Pot Pie with Biscuit Topping

Serves 6

For the filling
3 tablespoons olive oil
1 large leek, chopped
1 cup chopped onions, small dice
1 cup chopped carrots, small dice
1 1/2 cups green beans, cut into 3/4-inch pieces
4 tablespoons butter
1/2 cup all-purpose flour
2 cups hot chicken stock, preferably reserved from cooked chicken
1 cup whole milk, warmed
2 teaspoons dry sherry
1 teaspoon sugar
3 cups cooked, shredded chicken (see note)
3 hard boiled eggs, peeled and sliced
Kosher salt and freshly ground pepper
For the topping
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 stick unsalted butter, melted
1 1/2 cups whole or 2% milk
Preheat oven to 425°F.
For the filling, heat the olive oil in a large Dutch oven or heavy pot on medium heat. Add the leeks, onions, and carrots and sauté until the vegetables are tender, about 10-15 minutes. Meanwhile, cook the green beans in a pot of salted boiling water until tender and bright green, about 5-7 minutes (see note). Drain the beans and set aside.Transfer the sautéed vegetables to the same bowl as the green beans, season with salt, and set aside.
Melt the butter in the Dutch oven over medium heat. Add the flour and cook until a thick paste forms. Continue stirring for a minute or so. Add the chicken stock and milk and cook, whisking constantly until thickened, about 3-5 minutes. Stir in the sherry, sugar, and salt and pepper to taste. Fold in the vegetables and cooked chicken into the cream sauce. Season generously with salt and pepper. (Seriously, don't go light on the salt here, but taste as you go.) Pour the filling into a 2- to 3-quart greased casserole dish. Arrange the boiled egg slices over the top.
For the topping, stir together the flour, baking powder, and salt in a mixing bowl. Add the melted butter and milk, and whisk until combined. (Just a warning, the batter will seem fairly runny. That's okay.) Pour the batter evenly over the casserole dish.
Bake the pot pie for 45 minutes, until the biscuit topping is light golden brown. Remove from the oven and allow to cool for 10 minutes before serving.

Notes:

• I poached 4 pounds of bone-in chicken thighs with aromatics--carrots, celery, onions--until cooked through. I shredded the chicken and used the stock for the pot pie. (I also added the remaining bones and extra chicken back to the pot with more water to make additional stock for using later.)
• For extra flavor, blanch the green beans in the reserved stock from poaching the chicken instead of boiling water.