French Dip Roast (Beef and Broccoli over Rice Variation)

1/2 cup Soy Sauce
1/4 tsp thyme
1/4 tsp rosemary
pepper
chuck roast
edamame
broccoli

Put first four ingredients into slow cooker. Stir. Add roast, fill with water to cover roast. Cook on low for 24 hours.

Shred beef. Poor sauce in skillet and add a little flour to thicken. Add broccoli and edamame. Serve over rice.

This was so good. Everyone loved it (even me!). We put some of the sauce in the freezer and the rest of the roast in the fridge so we'll be having this again soon!

White Wine Mushroom Sauce over Chicken and Rice

Margarine
Sweet Onion
Cayenne Pepper
Olive Oil
White Cooking Wine
Mushrooms
Onions
Chicken Stock

This was the same white wine sauce that I'd made before and loved, but this time had with chicken, pasta, and corn. It was... OK. I'm just not a fan of chicken, I think.

Orange Cranberry Chicken

1 cup fresh cranberries
3/4 cup onion, chopped
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp ginger
3 lbs chicken
1 cup orange juice
3 tbsp margarine, melted
3 tbsp flour
2-3 tbsp brown sugar 

  

In a deep pan, combine cranberries, onion, salt, cinnamon, and ginger, orange juice. Cover and cook until cranberries are soft and mixture turns pinkish.

Combine margarine and flour until smooth; add to pan.  Cook on high until thickened. Stir in chicken and brown sugar; heat through. 

Serve over rice.

We added way more sugar than the recipe called for. This one was much better than the previous orange chicken recipe I posted, but still was not great. I served it over brown rice, which I really need to find an easier way to cook, and with corn. Rick and Reise loved it though, so it's up to them to eat the left-overs.

Slow Cooker Orange Chicken

Orange Chicken over Rice with Green Beans

1 1/2 lbs. chicken breasts, cut into 2" pieces
1/2 cup flour
2 tbsp. olive oil
6 oz. frozen orange juice concentrate, thawed
6 tbsp. brown sugar
1 tsp. balsamic vinegar
2 tsp. salt
3 tbsp. ketchup 

Dredge chicken pieces with flour and shake off the excess.  

Heat olive oil in a large skillet and brown chicken on all sides.  Place chicken in slow cooker.  

In a small mixing bowl, combine orange juice, brown sugar, vinegar, salt, and ketchup.  Pour sauce over chicken and toss gently to coat.  

Cover and cook on low for 6 hours.  Serve over rice.

Although I think I get points for looks, I screwed up the recipe and put too much orange concentrate in it. Not only did it burn in the crock pot a bit, but it tasted terrible. It went straight down the garbage disposal. I'll have to try this again another night.