I have always romanced the idea of make-ahead, slow cooker meals but I rarely pull out my old crock pot and make them happen. A few months ago, I received the cookbook, The 150 Best Slow Cooker Recipes and I imagined a weekly, large batch recipe that would create plentiful leftovers.

As I flipped through the pages, I was initially itched by a few irritations.  Many of the recipes require some advanced work on the stovetop before the slow cooking portion of the preparation begins. In my mind, a slow cooker success meant that you simply dumped everything in the pot before work, turned it on and came home to an aroma-filled house and a delicious meal. I was also irked by the dessert section.The idea of making things like cakes in a slow cooker bothered me. It feels more like a gimick than a good idea. 

Over the past few weeks, I continued to flip through the cookbook and mark pages. After analyzing my grumpiness, I realized that although bean soups work well with a simple “dump and cook” method, a bit of extra effort might be required to create dishes with more variety and complexity. Afterall, it is a slow cooker, not a magic meal maker. Though I prefer to make cakes in ovens,  a crock pot Pineapple Upside-Down Cake might be an awesome option for a college kid in a dorm room or for those without access to ovens? I cast aside my prejudices and tested my first recipe.

The French-Country Chicken with Olives did require some advance work. I went home at lunch one day, prepared the sauce and left the chicken thighs swimming in the delicious flavors all afternoon. Upon returning from work, I was greeted by an alluring, comforting aroma. The chicken thighs were tender and the meat easily pulled off the bone carrying chunks of olives and tomatoes with it. The sauce was perfectly suited for the crusty baguette that I served alongside. The overall satisfaction of the dish erased any concern for the upfront preparation.

This recipe was so tasty, I schemed up a dinner party menu around it. Though I have yet to host the gathering, this chicken would be a nice course after a tummy-warming soup and before some cheese and dessert. And the best part, it can all be made ahead and ready to serve!

Suggested Fall or Winter Dinner Party Menu:

Carrot Ginger Soup
French Country Chicken with Olives served with warm, crusty Baguette
Cheese Plate
Pear Crisp with Maple Pecan Crumble

French-Country Chicken with Olives
from The 150 Best Slow Cooker Recipes

2 oz chunk bacon or salt pork belly, cut in 1/4 inch cubes
2 onions, finely chopped
4 cloves garlic, minced
2 tsp dried Italian seasoning
1 tsp salt
1 tsp cracked black peppercorns
1 bay leaf
1/2 cup dry white wine
1 15 oz. can tomatoes in juice, coarsely chopped
3 lbs skinless bone-in chicken thighs (about 12)
1/2 cup sliced pitted black olives
1/2 cup sliced pitted green olives
Finely chopped Italian flat-leafed parsley

In a skillet over meidum high heat, cook bacon until crips. Drain on paper towel. Cover and refrigerate until ready to use. Drain all but 2 Tbsp fat from pan.

Reduce heat to medium. Add onions and cook, stirring until softened, about 3 minutes. Add garlic, Italian seasoning, salt, peppercorns and bay leaf and cook stirring about 1 minute. Add wine, bring to a boil, and boil 2 minutes. Add tomatoes with juice and bring to a boil.

Arrange chicken evenly over bottom of slow cooker and cover with sauce. Cover and cook on low for 6 hours or on high for 3 hours until juices run clear when chicken is pierced with a fork. Add black and green olives and reserved bacon. Cover and cook on high for 15 minutes, until heated through. Discard bay leaf. Serve piping hot, garnished with parsley.

Photography does not do this meal justice. I can’t possibly capture the amazing flavors that resulted after hours of diligent attention and slow cooking. If only I could make a poof of aroma emanate from your monitor right now – fresh minced garlic mingled with beef browned in olive oil, red wine and slow cooked tomato sauce.

This is the perfect meal to make on a cold winter day. All afternoon, your senses will be tantalized and teased with aromas, sounds and colors wafting from your kitchen. The foreplay is almost unbearable, making the satisfaction of your first bite climactic.

Things often taste better when someone else cooks them. After a few unwelcome (and overly controlling) interventions early in the process, I vacated my usual domain and let the man of the house have his way with our kitchen. Boy, was I rewarded.

Mr. Whipped chooses recipes I would likely not master as they require more time, precision or research than my patience will allow. His Liege Sugar Waffles continue to be one of the most popular posts on this blog. Though he stems from Dutch and Greek roots, he certainly has a knack for Italian. This Braciole was the best I have ever had.

Braciole Recipe – Italian Braised Beef

For the Beef:
2 pounds flank steak
1/2 cup pecorino cheese, shredded
1/2 cup parmesan cheese, shredded
2 Tbsp fresh parsley, chopped
4 large cloves garlic, minced
1/2 cup bread crumbs
olive oil
salt and pepper

For the Sauce:
3 Tbsp olive oil
1/2 cup yellow onion, finely chopped
4 large cloves garlic, minced
1/4 cup finely grated carrot
1/4 cup celery minced
2 – 28 oz. cans crushed tomatoes
2 Tbsp. basil
1 bay leaf
1 tsp oregano
1/2 tsp black pepper
1 tsp salt
2 cups water
1 – 6 ounce can tomato paste
1/4 cup pecorino cheese, finely grated
1 cup red wine

For serving:
Pasta of your choice

For the ragu (sauce), heat olive oil over medium heat at the bottom of a medium sauce pan. Add onion and cook a few minutes until translucent. Add carrot, celery and garlic and cook another minute. Add cans of crushed tomatoes, basil, oregano, bay leaf, pepper and salt. Add 2 cups water and tomato paste and stir to combine. Add cheese to the sauce. Once the sauce bubbles, turn down the heat and let it simmer uncovered while you work on the meat.

Rinse the steak and pat it dry with paper towel. Use a meat tenderizer to pound the steak, reducing its thickness by a third. Sprinkle salt and pepper on both sides of the meat. Rub the garlic onto one side of the meat. Sprinkle both cheeses, parsley and breadcrumbs evenly over the steak. Roll the steak and secure the roll with either string or toothpicks.

In a large saucepan, heat olive oil to brown the meat. Add the roll and brown on all sides. Remove the meat to a plate. Add 1 cup of red wine and deglaze the pan, scraping to remove the brown bits from the bottom. Cook until wine reduces by half. Return the meat to the pan.

Pour the ragu (sauce) over the meat into the large pan so that the meat is submerged. Let the meat and sauce simmer for 2-3 hours uncovered. When it is down the meat should be very tender but not completely fallen apart. To test it, put a fork into the meat and turn it. The meat should come apart and loosen easily.

Remove the meat, untie string or remove toothpicks. Slice the roll into individual portions and serve covered in sauce on a platter. For the pasta, cook it until al dente. Drain the pasta and return it to the pan. Ladle sauce over the pasta and heat over low flame for 2-3 minute so the pasta cooks a bit more and absorbs the sauce.

Serve the meat with the pasta and extra sauce and cheese on the side if desired.

I have always been a wannabe biker chick. Over the past decade, I have worn out a few pairs of black Harley Davidson boots and I swoon over old, small two-wheelers like old 1970’s Hondas. I imagine myself on long trips, hair dirty and tangled from the wind, winding along unknown roads discovering the path less-traveled. In this mirage, I am wearing things made of leather and there are studs, tassels and chains involved.

Jump to my reality. My risk-averse nature has kept me from riding anything with two wheels that has too much oomph. I have, however, enjoyed my little Yamaha Zuma scooter for the past 7 years. Though I love wind in my hair, I love my brain in my skull even better so I don’t ride too fast and I never go without a helmet!

My biker dreams often pull me towards fashion choices and accessories that “feel the part.” For that reason, I was drawn to the Stella & Dot leather wrist cuffs and the awesome chain necklaces woven together with leather.

When I designed the menu for my Stella & Dot jewelry party, I immediately thought about pairing sliders with these tougher  designs and then topping the burgers with slightly more upscale accoutrements – biker bar with a bit of refinement.

I didn’t want to be hovering over a grill since I also wanted to greet my guests and serve them up some tasty drinks. So, I found this recipe for sliders that could be made ahead. Because the meat is cooked in a pan head and then “sealed” together with cheese and mayo, these burgers are a little messy. But, I love the idea of a tray of mini burgers ready to slide into the oven to warm when needed.

If you love this jewelry, you can find it online here.

Make Ahead Sliders
Makes 24 mini burgers.

2 pounds ground beef
1 (1.25 ounce) envelope of onion soup mix
1/2 cup mayonnaise
2 cups shredded Cheddar cheese
24 small slices of cheese (or 12 store bought slices cut in half)
24 mini pretzel rolls or dinner rolls
Dill pickle relish & specialty ketchup (or your favorite toppings)

Preheat an oven to 350 degrees. Heat a large skillet and add ground beef and onion soup. Stir and cook until beef is cooked through. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and shredded cheese.

Split buns. Line a cookie sheet with foil and put the bottom of the buns on the sheet. Put a slice of cheese on the bottom (this keeps the bun from getting soggy from the meat before baking. Top the buns with meat and then the top half of the bun. Cover with another sheet of foil. Before serving, bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Top with your favorite toppings and serve.

When you are a food lover, eating experiences are filled with emotion. This meal was amplified by some peacock, chest-puffing pride. You see, I caught this salmon out of Lake Michigan on Saturday evening and cooked it on Sunday. The truth is, my friend Dave “caught” the fish by knowing exactly what lures, colors, lines and trinkets needed to be on the end of his fishing poles. But, I spotted the pole as it bent once, then twice, made the call, “Fish On!” and then reeled him in.

I believe I may have been a fisherman in a past life. My Dad is much more of an academic than a sportsman. I’m not sure if he even owns a hammer, let alone fishing gear. We did take half day fishing trips during Florida vacations and my grandpa took me out a few times as a kid but not enough to explain my extreme love of the sport I know so little about. Every time I have a chance to fish, I am filled with childlike excitement.

Lucky me… my friend Dave not only loves to fish but also has a boat on Lake Michigan in Chicago. We enjoyed an evening fishing excursion on the most beautiful summer evening. Though a thunderstorm was promised, it passed south and we were treated to a gorgeous sunset while floating and awaiting nibbles from below.

Due to my extreme excitement, my senses were piqued and I was the first to identify a quivering rod. I cranked the reel and brought up a fish that I thought was of notable size. The other ladies with us were equally impressed though Dave quietly admitted it was one of the smaller catches he’s had this season. The fish was big enough to provide a few good fillets, which was all that mattered to me.

When darkness set in, we pulled in the lines and decided to catch the Saturday night fireworks at Navy Pier. It took us some time to go from our fishing location to the pier. As we cruised along the smooth water with the warm summer wind in our faces, I was reminded why we live in Chicago.  Now and then, we enjoy an amazing day or experience and our tanks of patience and stamina are refilled so that we may endure the hassles of this city: bad winters, nearly nonexistent spring,  big city traffic.

Dozens of boats bobbed just offshore along the skyline, awaiting the colorful fireworks display. In the company of good friends, I leaned against my husband, looked up at the sky and pondered how I would prepare my fresh catch. These are the dreams summer is made of.

Cedar Planked Salmon with Maple Mustard Glaze

1 large Salmon fillet(s), preferably skin on
2 Tablespoons dijon mustard
1 Tablespoon pure maple syrup
salt and pepper
fresh dill
green onions
cedar plank
Chives or dill for garnish

Soak your untreated cedar plank in water for 15 minutes. Preheat your grill. Wash your fish and pat it dry. Remove bones if needed. Place fresh dill and green onions on the soaked cedar plank. Lay the fish, skin side down, on top of the greens. Season with salt and pepper. Stir together mustard and syrup and brush it over the fish.

Grill the fish (or bake in 350 degree oven) for about 10-15 minutes or until fish is flaky and done. Top with fresh dill or chives.

Most kids will scarf down macaroni and cheese. That is precisely what makes it the best vehicle to trick them into eating veggies! I don’t support lying to your children but a little covert kitchen action never hurt anyone. In this case, it might actually benefit the wee ones.

I had heard about people adding vegetable puree to macaroni and cheese so our babysitter and I started experimenting. Most recipes for homemade macaroni and cheese are oven baked and we just usually don’t have the extra time. And, in the 90 degree heat of the summer I do everything I can to keep my oven turned off.

Find the recipe for this Sneaky Stove Top Mac ‘n’ Cheese here at Babble.com. They are featuring dozens of original recipes from fellow mom food bloggers. If your kids aren’t suspicious of green, you can also try mixing in pureed spinach to create Green Monster Mac ‘n’ Cheese. Sweet breads like zucchini bread are another clever place to hide some of the good stuff.

My parents and a good friend both recently returned from a visit to Argentina. Reports of their adventures had me dreaming of chimichurri sauce, which I first discovered alongside grilled meat at a Chicago Argentine restaurant.

I suspected that the primary ingredients were parsley and garlic. A little research uncovered a number of variations with cilantro, oregano, red pepper flakes, vinegar, lemon or lime juice and other various spices.

As is often the case, I read a number of recipes and then threw together a combination that seemed most appealing to me. We marinated flank steak for a day, grilled it and devoured it heavily doused in my fresh, green concoction. My parents were visiting when I served this meal and my dad, a meat and potatoes kind of fellow, announced that he was done with other steak sauces and that this new condiment would be his steak accompaniment of choice. I guess you can teach an old dog new tricks. Or at least ignite new interest in a palate with old favorites.

If you aren’t a meat eater, don’t let that stop you from making a large batch of chimichurri. Drizzle it over vegetables before and after grilling. I am even thinking of using it on pasta (it isn’t so far from pesto) or as a salad dressing. I was so taken by this recipe that I partially planned my fresh herb garden around my plans for future batches!

Argentine Chimichurri Sauce

1 cup fresh parsley, firmly packed
1 cup fresh cilantro, firmly packed
1/2 cup fresh oregano leaves (optional)
5 large cloves of garlic
1 large scallion minced (or 2 Tablespoons minced onion)
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lime juice
Kosher salt and red pepper flakes to taste

In a food processor, pulse the garlic and onion until finely chopped.

Add the fresh herbs and pulse briefly, until very finely chopped. Transfer the mixture to a separate bowl. Add olive oil, lime juice and vinegar and stir to combine. Season with a heavy pinch of salt and a small pinch of red pepper flakes.

Store in refrigerator for a few days if needed but best served fresh.

You have perhaps read my complaints about baby weight? Well, I guess if this is my idea of diet food I better not expect the extra pounds to melt off. I am one of those people who musters up all of my will power to turn down a dessert just one time and then I wonder the next morning why I didn’t lose any weight.

Actually, my new plan is a little something I devised myself called the Rule of Threes. One key facet of this plan is that rules are being altered and added as I see fit. If my plan weren’t such a moving target, I would probably be able to write a great weight loss book and retire. Here is the foundation of my method: eat less calories and burn more calories. The basic science of weight loss almost sounds novel in this day of fasts and zones and blood type diets, doesn’t it?

The Rule of Threes comes in handy to help me keep myself in check. I can have three treats a week, I can drink three alcoholic beverages in a week and I must work out three times a week (ex: an hour of swimming). I know, you probably have a million questions. I do too. I make up answers as they come. For instance, is the sandwich pictured above a treat or just dinner?  Well, it is made with turkey meatballs and I ate salad for lunch so no, it is not a treat. Is hard candy a treat? No, it just satisfies my oral fixation. Do two light beers equal one alcoholic beverage? Sometimes.

If my Rule of Threes weight loss plan were a color it would be gray. And hazy. But, so far it is working out for me. Hoping to debut my new svelte figure by the end of the summer.

Turkey Meatball Subs

Makes 2 sandwiches

2 sub rolls
1 cup of your favorite tomato sauce
8 turkey meatballs
mozzarella cheese
dried oregano (optional)

Preheat oven to 350. Thaw meatballs if they are frozen and put them in the sauce in a sauce pan. Heat until meatballs are warmed through. Cut open the sub roll. Put four meatballs and sauce inside. Top with mozzarella cheese (I like fresh mozzarella). Sprinkle with oregano and bake at 350 to melt the cheese, about 10 minutes.

Life has been hectic the past few weeks as I eased back into full time work and adjusted to life as a working business owner and mother of two. Cooking dinner nightly used to help me wind down and relax. And, I am sure some day when I get new systems in place, it will again be a pleasure. Unfortunately, I have been so drained the past fortnight that I find myself staring blankly into a full fridge each evening without a drop of culinary creativity. When cooking no longer excites me, I know that my energy is fully tapped. 

I am a solution seeker. The moment something isn’t going right, I begin to problem solve. We have been eating too much take out food and I have baby weight to lose! So, I have come up with a few solutions to my problem.

First, I visited a local butcher and stocked up on lean meats to fill our freezer. I planted three long rows of lettuce, spinach, kale and swiss chard in our backyard and when it matures in the coming weeks, we will simply turn on the grill and eat lean protein alongside garden fresh greens.

I have also decided to use weekends to prepare healthy food for easy, future consumption. Turkey meatballs fit the bill. Ground turkey keeps these meatballs a bit lighter while using dark meats keeps them flavorful. I cooked them before freezing to save even more time during the week.

As I filled freezer bags with dozens of cooked meatballs, an overwhelming sense of satisfaction and calm washed over me. I began dreaming of a second freezer filled to the brim with ready-to-eat foods that require minimal weeknight preparation.

What to do with all these meatballs? Serve them to Mini Whipped with barbeque dipping sauce, mix them with sauce and serve over whole wheat pasta, tuck them in a sandwich  (voice rising, pulse quickening)  my culinary enthusiasm is already returning!

Turkey Meatballs

Makes about 3 dozen

3 slices bread
1/4 cup milk
1 1/2 pounds ground turkey (93% lean, dark meat)
1 small shallot, finely chopped (or 1/4 cup onion)
3 small garlic cloves, minced
2 tablespoons chopped fresh parsley
1/2 cup grated parmesan cheese
1 large egg, slightly beaten
1 teaspoon coarse salt
1/2 teaspoon ground pepper

Place bread in food processor and pulse until it is crumbs. Mix breadcrumbs with milk and set aside while you gather and combine other ingredients. In a separate bowl, combine all other ingredients by mixing with your hand or a fork. Add the bread crumb mixture and combine.

Make 1 inch balls (about 2 level Tablespoons of meat mixture) and arrange them on a baking sheet lined with parchment paper or sprayed with a touch of olive oil. Broil the meatballs in the oven for about 10 minutes, turning them over half way through. Be sure inside is fully cooked.

FREEZING MEATBALLS:
To freeze them raw, place raw meatballs on parchment lined baking sheet in the freezer. After an hour, transfer them to freezer bags. To freeze cooked meatballs, let them cook completely before placing them in freezer bags.

On a daily basis, I handle the cooking around our house. I enjoy it, get home earlier than Mr. Whipped and have a big enough repertoire to churn out tastey weekly meals efficiently. Though the kitchen is mostly my domain, it is NOT because Mr. Whipped can’t cook. I like to juggle a thousand things, improvise and usually leave the counter top looking like a hurricane just came through. When Mr. Whipped cooks, he hones in on something with precision, planning and executing in a methodical, neat manner.

A few weeks ago, the man of the house announced that he was going to make some Bison Ragu. I was intrigued by his proclamation as bison is not something we have prepared before.  Mr. Whipped had enjoyed some succulent bison short ribs on a business trip to Canada and had subsequently learned that bison has significantly less fat and calories than beef or pork while still being high in protein and nutrients. Sounded like a perfect after-holiday-gluttony kind of ingredient!

After a day of planning, researching and shopping, Mr. Whipped set about preparing his mise en place early last Sunday morning. The ragu cooked for hours filling our house with a rich and enticing aroma. We were treated to a Sunday supper of hearty, flavorful ragu atop a bowl full of pasta.  Best of all, thanks to our new nutritional knowledge, this satisfying super was not one that we need feel guilty about.

Though this was a first and we ate it all in the following days, I would bet that this recipe would freeze well. We found the bison at a local butcher in Chicago. I’m not sure how hard it is to find in a regular grocery store. If you are feeling extra ambitious, make your own pasta while the ragu simmers!

Bison Ragù
Adapted from this Foodie Reflections recipe
makes 10 servings

2 tablespoons olive oil
1 onion, minced
1 large carrot, peeled and minced
1 pound ground bison
2 tablespoons minced garlic
1 cup red wine
2 cans petite diced tomatoes
1 6-ounce can tomato paste (about 10 tablespoons)
1 cup tomato juice
1/2 teaspoon dried thyme or 4 fresh thyme sprigs
1 bay leaf
2 tablespoons minced fresh basil
1 teaspoon salt
1/4 teaspoon pepper
1 pound fresh or dried wide pasta (fettuccine or tagliatelle), cooked and drained
Freshly grated Parmesan cheese (for garnish)
Fresh basil, thinly sliced (for garnish)

Heat the olive oil in a large pot over medium-low heat. Add the onion and carrot and sweat until soft, stirring often, about 8 minutes. Stir in the ground bison and use a wooden spoon to break the meat apart. Cook until browned, about 5 minutes, then stir in the minced garlic. Cook for 1 minute then pour in the red wine.

Simmer the wine for for 5 minutes, then stir in the chopped tomatoes, tomato paste, tomato juice, thyme, bay leaf and basil. Reduce the heat to low and cover. Simmer the sauce for 2 hours, stirring once every 30 minutes.

Uncover the pot after 2 hours and season the sauce with sugar, salt, pepper and balsamic vinegar. Adjust seasonings to taste.

Meanwhile, cook the pasta according to package instructions if using dried or for 2 minutes if using fresh pasta. Drain the pasta and top with the bison ragù, garnish with a sprinkle of Parmesan cheese and fresh basil.

I rarely post recipes featuring meat on Whipped for a few reasons.  First, taking appetizing photographs of meat is exceedingly difficult. Often when I do have a winning recipe, I take a look at the photo and realize that its deliciousness may not be convincing. Second, I don’t eat that much meat anymore. We regularly tuck chicken in quesadillas, add sausage to pasta sauce or include some protein atop a salad but unlike the meals of my Midwestern childhood, meat is not usually my centerpiece.

I have also theorized that cooking really good meat (other than basic grilled fare) is actually in the special art of sauces. Restaurant meals, even when they seem simple, usually feature meat that has been brined or glazed or drizzled with some wonderful liquid that quietly brings the protein into a new realm.

This winter, I plan to experiment further with roasting and braising to create comforting weekend meals and plenty of weekday leftovers.  This pork tenderloin was a successful start in my new venture.  The recipe was easy and the flavors delicious.  Be sure to make an extra tenderloin and stay tuned for my follow-up pork sandwiches with red cabbage and apple slaw.

Pork Tenderloin with Apple Cider Glaze

2 (1 pound) pork tenderloins
Olive Oil
Sea salt and freshly ground pepper
1 1/2 cups apple cider
1/2 cup apple cider vinegar
1 teaspoon dried thyme

Heat oven to 450 degrees.  Rinse and dry the tenderloins with paper towels.  Brush the meat with olive oil and season well with the salt and pepper.  In a large frying pan, heat additional oil over medium-high heat.  Add pieces of meat turning to brown on all sides, about 4 minutes total.  Set pork on a baking sheet and cook in the oven for 15-25 minutes depending on the thickness of the meat or until the middle of the tenderloin registers 145-150 degrees.

Meanwhile, add apple cider and vinegar to the pan over high heat.  Stir to scrape up browned bits of meat.  Add thyme.  Cook until the mixture down until it has reduced by half and the mixture starts to thicken (8-10 minutes).

When the pork is cooked, remove and let it rest for 5 minutes.  Slice pork tenderloin into 1/2 inch thick slices and arrange on platter or individual plates.  Spoon sauce over the meat.