by Mike Egrie | Apr 28, 2020
Southwest Lime TroutIngredients6 tsp chopped fresh cilantro, divided½ cup garlic–lime marinade1 tsp ground cumin¼ tsp cayenne pepper4 (8-oz.) butterflied rainbow troutLime wedgesDirectionsIn a small bowl combine 2 teaspoons of the cilantro, plus marinade,...
by Mike Egrie | Apr 28, 2020
Smoky Chicken & Red Lentil StewIngredients1 lb boneless, skinless chicken breasts, cut into 1-inch pieces3 stalks celery, chopped2 garlic cloves, minced2 medium carrots, chopped1 medium yellow onion, chopped3 cups low sodium chicken broth¾ cup dry red...
by Mike Egrie | Apr 28, 2020
Slow-Cooked Chicken Thighs and OlivesIngredients1 large onion, sliced1 lb boneless, skinless chicken thighs1 cup green or black whole olives1 cup low-sodium chicken broth1 lemon, zested and juiced1 tsp ground cumin½ tsp dry mustard¼ tsp cayenne pepper2...
by Mike Egrie | Apr 28, 2020
Slow Cooker Spaghetti with Italian-Style Chicken SausageIngredients12 oz sweet Italian style chicken sausage, cut into 1-inch pieces23.50 oz no salt added traditional pasta sauce1 garlic clove, minced½ green bell pepper, chopped½ yellow onion, chopped1 tsp...
by Mike Egrie | Apr 28, 2020
Slow Cooker Shrimp, Asparagus & Mushroom Farro RisottoIngredients½ (1-ounce) package dried porcini mushrooms2 tbsp olive oil1 large leek, halved lengthwise and thinly sliced crosswise2 garlic cloves, minced1 ½ cups pearled farro2 sprigs fresh thyme1 bay...
