Crock Pot Super Garlic Chicken Legs

from Food.com

Ingredients: 
6 chicken legs (more or less as needed)
20 garlic cloves (skins left on - I actually take the skins off)
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
1/3 cup chicken broth
3 tablespoons oil

Directions: 
Place garlic cloves in crock pot.
Mix spices together in med bowl.
Pour oil into separate med bowl. - I usually skip the oil and just sprinkle the spices on the chicken in the crock pot directly. 
Dip chicken legs in oil, then roll around in spice bowl, until chicken is nicely coated in spices.
Place chicken legs in crock pot with garlic cloves surrounding it.
Pour chicken broth over all ingredients.
Cook on low for 8 hours or high for 4 hours.

Smoked Salmon Pizzettes

Recipe from FoodNetwork.com, courtesy Giada De Laurentiis

Ingredients
Flour, for work surface
1 (8-ounce) ball purchased pizza dough
Olive oil, for drizzling
1/4 cup mascarpone cheese, at room temperature
1/4 cup sour cream
2 tablespoons capers, rinsed, drained, coarsely chopped and dried on paper towels
Kosher salt and freshly ground black pepper
2 ounces smoked salmon, cut into 3/4-inch pieces
1/4 cup chopped fresh chives

Directions
Special equipment: a 2-inch round cookie cutter

Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F.

On a lightly floured work surface, roll the pizza dough into a 1/4-inch thick round. Using a 2-inch round cookie cutter, cut out 15 circles. Arrange the circles on a heavy baking sheet. Using the tines of a fork, prick the dough all over. Drizzle with olive oil and bake until golden brown, about 7 to 10 minutes. Remove from the oven and cool for 10 minutes.

In a small bowl, mix together the mascarpone cheese, sour cream and capers until smooth. Season with salt and pepper, to taste. Spoon about 1/2 teaspoon of the mascarpone mixture into the center of each pastry round. Top with a piece of smoked salmon and press gently.

Arrange the pizzettes on a platter and sprinkle with chopped chives just before serving.

Slow Cooker Cuban Braised Beef and Peppers

By Sara Quessenberry, December 2009

Serves 4| Hands-On Time: 10m | Total Time: 8hr 30m

Ingredients
1 28-ounce can diced tomatoes, drained
2 red bell peppers, sliced 1/2 inch thick
1 onion, cut into 8 wedges
2 teaspoons dried oregano
1 teaspoon ground cumin
kosher salt and black pepper
1 1/2 pounds flank steak, cut crosswise into thirds
1 cup long-grain white rice
1 avocado, sliced
1/4 cup fresh cilantro leaves

Directions

1. In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.

1-2-3-4-5 Spareribs

1 part rice wine
2 parts sugar
3 parts vinegar
4 parts soy sauce
5 parts water