Apple Coleslaw with Cranberries & Pecans

1/2 c. mayonnaise

4 T. balsamic vinegar

2 T. extra-virgin olive oil

2 T. salad oil (such as canola)

4 T. maple syrup

1 t. kosher salt or to taste 

1/2 t. black pepper or to taste 

1 large apple cut into matchsticks or very thin slices (any kind will work)

4 cups shredded green cabbage (1 package pre-shredded) 

1/2 medium red onion, thinly sliced

1/2 c. dried cranberries (I used less-sugar Craisins)

2 T. chopped fresh parsley or a little more to taste

1/2 c. candied pecans*

In a large bowl, whisk together mayonnaise, balsamic vinegar, olive oil, salad oil, maple syrup, salt, and pepper until smooth. (Note: this makes double dressing, a very good idea when it's this delicious!)  

Add apple pieces and submerge in the dressing to coat. 

Add cabbage, red onion, dried cranberries, parsley, and pecans. Toss with tongs or 2 spoons to mix and distribute dressing. Serve immediately, or cover and refrigerate for about 30 minutes to allow flavors to blend together.

If making ahead: this "apples first" method will keep the apples from turning brown. Put the rest of the ingredients on top of the dressing, adding the cabbage last, but don't mix until ready to serve. That will keep the cabbage from wilting. Even if it wilts, though, it will still taste good! 

Serves 8 as a side. 

*Also good with plain or toasted slivered or sliced almonds, pistachios, pepitas, or sunflower seeds. 

Adapted from bowlofdelicious.com.

Slow Cooker Double Tomato-Caper Sauce

4 c. grape tomatoes

2 c. chopped onions

2 c. finely chopped red bell peppers

1/3 c. sliced oil-packed dried tomatoes, drained and patted dry

4 cloves garlic, minced

1/2 c. water

2 T. red wine vinegar

1/2 t. crushed red pepper

1/2 c. chopped fresh basil

1/4 c. drained capers

1 T. olive oil

1/4 c. heavy cream

4 c. hot cooked mostaccioli or penne pasta

In a 4-5-qt. slow cooker stir together tomatoes, onion, bell peppers, dried tomatoes, garlic, water, red wine vinegar, and red pepper. Cover and cook on LOW for 4 hours or HIGH for 2 hours.

Turn off slow cooker. Stir in basil, capers, and oil. Cover and let stand 15 minutes. Use a potato masher to coarsely mash tomatoes in sauce. Stir in cream.

Serve sauce over hot cooked pasta.

Makes 6 servings. 

Adapted from Slow Cooker: Bring on the Cozy, p. 90.  

Slow Cooker Balsamic Chicken

6 skinless, boneless chicken breasts

2 t. dried Italian seasoning, crushed

1/2 t. salt

1/4 t. black pepper

1 medium red onion, halved and thinly sliced

6 cloves garlic, thinly sliced

1 14.5-oz. can diced tomatoes with basil, oregano, and garlic, undrained

2/3 c. balsamic vinegar

4-1/2 c. hot cooked spaghetti or other pasta

1/2 c. finely shredded Parmesan cheese

Chopped fresh parsley, orange zest, and crumbled goat cheese (optional)

Place chicken in a 5-6-qt. slow cooker. Sprinkle with Italian seasoning, salt, and pepper. Top with onion and garlic. Add tomatoes and balsamic vinegar. Cover and cook on LOW 5-6 hours or HIGH 2.5-3 hours or until chicken is cooked through.

Remove chicken from sauce in cooker. Thinly slice chicken. Serve chicken and sauce over pasta. Top with parsley, orange zest, and goat cheese, if using.

Makes 6 servings.

Adapted from Slow Cooker: Bring on the Cozy, p. 87.  

Slow Cooker Mexican-Style Red Rice with Shrimp

Nonstick cooking spray

1 32-oz. carton reduced-sodium chicken broth

1-2/3 c. converted (parboiled) rice, such as Ben's Original

1 c. water

3/4 c. chopped green bell pepper

1/2 c. chopped onion

1 fresh jalapeno pepper, halved, seeded (if desired), and finely chopped

2 t. ground cumin

2 t. chili powder

1 t. salt

2 lb. fresh or frozen peeled, deveined medium shrimp, thawed if frozen and tails removed

1 14.5-oz. can fire-roasted diced tomatoes, undrained

2 T. chopped fresh cilantro

Lightly coat a 3.5 or 4-qt. slow cooker with cooking spray.

Combine chicken broth, rice, water, green bell pepper, onion, jalapeno pepper, cumin, chili powder, and salt in the slow cooker. Cover and cook on HIGH for 2-1/2 hours.

Stir in shrimp and tomatoes. Cover and cook on HIGH until shrimp are opaque, 10-15 minutes more. 

Just before serving, stir in cilantro.

Makes 6 servings.

Adapted from Slow Cooker: Bring on the Cozy, p. 78.  

Slow Cooker Beef Bourguignon

2 center-cut bacon slices, chopped

2 lb. boneless lean chuck roast, trimmed and cut into 2" pieces

1/2 c. all-purpose flour

3 T. olive oil, divided

1 c. dry red wine

2 c. unsalted beef stock

3 c. carrots, diagonally cut

10 oz. fresh cremini mushrooms, halved

1 8-oz. package frozen peeled pearl onions

1 T. chopped fresh thyme

3 T. chopped fresh flat-leaf parsley

1 T. red wine vinegar

1-1/2 t. kosher salt

1/2 t. black pepper

12 oz. egg noodles

Cook bacon in a large skillet over medium heat, stirring often, until crisp, 5-6 minutes. Using a slotted spoon, transfer bacon to a 6-qt. slow cooker, reserving drippings in skillet. 

Increase heat to medium-high. Toss together beef and flour in a large bowl. Add one third of coated beef and 1 T. oil to skillet. Cook, turning occasionally, until browned, 7-8 minutes, then transfer to slow cooker. Repeat with 2 more batches of floured beef.

Add remaining coating flour from bowl to drippings in skillet and whisk until smooth. Stir in red wine and bring to a boil over medium-high heat. Add wine mixture, beef stock, carrots, mushrooms, pearl onions, and thyme to slow cooker. Cover and cook on LOW until meat is tender and sauce is thickened, about 8 hours. 

Cook noodles per package directions. Stir parsley, vinegar, salt, and pepper into beef mixture. Serve over hot noodles.

Serves 8.

Adapted from Cooking Light Slow Cooker, p. 51.