Slow Cooker Chicken with Tomatoes, Olives and Peppers

Slow Cooker Chicken with Tomatoes, Olives and Peppers

 

This is a fairly light dinner made in the crock pot with lots of deep flavors.

Slow Cooker Chicken with Tomatoes, Olives and Peppers

6 boneless skinless chicken thighs

1 large can crushed tomatoes

2 green bell peppers sliced thinly

1 onion sliced thinly

3.5 oz large green olives about 1/2 c ( I used Sicilian spiced)

2 T brine from olives

1/4 t red pepper flakes

1 t Italian seasoning

1/4 c white wine (optional)

1 T lemon juice

Add all ingredients to a crock pot, cook on low for 6 hours, serve over noodles or rice.

Slow Cooker Chicken with Tomatoes, Olives and Peppers

Slow Cooker Chicken with Tomatoes, Olives and Peppers

Advertisements

Red White and Blue: Berry Basil Sangria

Red White and Blue: Berry Basil Sangria

This is a light and refreshing sangria that is perfect for summer and the festive colors make it the go to drink for the 4th of July. Want to make a pitcher for the kids, substitute the wine with white grape juice.

1  1.5 liter bottle of Pinot Grigio

1 cup water

1 cup sugar

1/4 c basil

1 c white grape juice

1 c strawberries washed and cut into quarters

1 cup blueberries

1/2 liter club soda

Place Strawberries and blueberries in a large pitcher, cover with 1 cup of wine and place in refrigerator for at least 1 hour- overnight.

Basil Berry Sangria

In a small sauce pan add sugar, water and 4 large basil leaves. bring to a boil and stir until sugar dissolves and then turn off heat and let cool. This is a basil simple syrup. It is great for many mixed drinks. I like it with Gin and tonics.

Basil Simple Syrup

Add 1/2 basil simple syrup (straining the leaves out) the rest of the wine, grape juice, and club soda to the pitcher with the fruit.  Taste and add more simple syrup if needed ( This will depend on your tastes and the sweetness of your wine) Add some more fresh basil leaves. Serve over ice. Garnish with more basil and fruit if desired.

Red White and Blue: Berry Basil Sangria, perfect drink for the 4th of July

Roasted Potatoes with Garlic and Mustard

Sophisticated and easy, the flavor in these wake up with a mustard and vinegar dressing that forms a crunchy and delicious crust on the potatoes.

1 1/2 lbs small gold potatoes sliced in half

1T mustard

1/4 c olive oil (not extra virgin)

2 t chopped garlic

1T white wine vinegar

1 t salt

1/2 t pepper

Preheat oven to 450. Parboil or steam potatoes about 5 minutes (not necessary but cuts down on roasting time) Drain and pour on to baking sheet lined with foil or a silpat to make clean up easier. In a small bowl combine remaining ingredients. toss with potatoes on baking sheet until coated evenly.

Place in oven and bake for 35 minutes or until soft. ( Time will depend on size of potatoes, cut them in 4th s to cut down on cooking time). Season with salt and pepper.

 

Entered in www.alotonyourplate.com ‘s Ingredient of the month’s Contest :Garlic, check out all the recipes here