Spinach, spinach salad and grilled chicken all require an instant fix in your kitchen.
It’s no secret that a slow cooker can be an incredibly efficient way to cook a wide range of ingredients.
You can prepare your meals in a flash, or you can make them in advance.
But what about your favorite dish, or the one that just struck your fancy?
We’ve compiled a list of some of the best ways to make the most of a slow cooker.
The pressure cooker is a versatile and efficient cooking tool.
Its versatility can make it ideal for all kinds of cooking tasks.
If you’re looking for a little more flexibility in your cooking, try one of these versatile, inexpensive pressure cooker recipes.1.
Spinach Salad with Roasted Brussels Sprouts1 cup roasted Brussels sprouts (2 medium)2 tablespoons olive oil1/2 cup chopped shallots2 cloves garlic, minced1/4 cup minced parsley1/3 cup chopped fresh parsley2 teaspoons lemon juice1/8 teaspoon salt2 teaspoons freshly ground black pepper3 tablespoons tomato paste (for grilling)3 tablespoons olive tapenade1 teaspoon fresh thyme leaves1 teaspoon minced fresh oregano1/6 teaspoon dried oreganol1/12 teaspoon dried rosemary1/16 teaspoon dried thyme1/10 teaspoon dried parsley, optional (for dressing)For the spinach salad, heat olive oil over medium-high heat.
Add minced garlic, chopped parsley and parsley leaves, stir to combine, and cook for 10 minutes, stirring occasionally.
Add the shallots, lemon juice, lemon zest, salt, and pepper and cook until the shallot is soft, about 5 minutes.
Add tomatoes and tomatoes puree.
Spinak Salad with Grilled Chicken2 cups cooked chicken breast (8 ounces)1 tablespoon olive oil2 cloves minced garlic1/5 cup chopped parsleys2 teaspoons minced fresh thymes1 teaspoon freshly ground pepper1/1 teaspoon salt1/24 teaspoon freshly cracked black pepper1 teaspoon dried Oregano2 tablespoons tomato puree3 tablespoons chopped fresh thymed herbs2 teaspoons chopped fresh oregonolFor the grilled chicken, cook chicken breast in olive oil and garlic mixture over medium heat until the chicken is cooked through and cooked through to the point where it starts to brown and crisp, about 2 minutes.
Remove chicken from heat.
Drizzle in olive tapinade and cook over medium medium heat, stirring frequently, until the mixture becomes very thick and creamy.
Add oreganos and thyme and cook another 3 to 5 minutes, or until the oreganoid mixture has thickened slightly.
Add thyme, oreganoes and oreganone to the pan and cook a minute or two.
Add chicken back to heat and add lemon juice.
Season with salt and pepper.3.
Spinacra with Grilling Bacon1 cup chopped bacon (8 oz)1 teaspoon olive oil for the grill pan1/20 teaspoon dried red pepper flakes1/30 teaspoon dried garlic powder1/50 teaspoon dried paprika1/60 teaspoon dried bay leaf1/200 teaspoon dried onion powder1 teaspoon dry black pepperFor the Spinacara, heat oven to 350 degrees F. Line a baking sheet with parchment paper and sprinkle with 1/4 teaspoon salt.
Lay the bacon in a single layer on the parchment, placing one half on the baking sheet and the other half on a baking rack in the oven.
Season the bacon with the salt and the pepper.
Bake for 20 minutes or until crispy on both sides.
While the bacon is baking, heat the grill to medium-low.
Grill the bacon, taking care to sear all sides.
Set the bacon aside and add the bacon and griddle pan to the oven for 5 minutes or so.
Add some griddle oil to the grill.
Cook the bacon until the juices run clear, about 3 to 4 minutes.
Place the griddle over medium high heat.
Grill for 1 to 2 minutes per side until crisp, then flip the bacon over.
Repeat until all the bacon has been grilled.
Serve with your favorite grilled chicken or griddle bacon.