Mediterranean Slow Cooker Read Online Free Page B

lime juice
    Directions:
    Heat the oven at 150C. Season with tomatoes and some sugar and roast it for 40minutes.
    In using fresh corn, make sure that you remove the kernels then cook it in boiling water for about 4 to 5 minutes then drain. Separate the baking powder and the flour then add the milk, the yolks and the egg. Whisk the butter and the milk.
    Add some feta, herbs, lime juice, chilli and spring onions unto the corn.
    Use 2 to 3 tbsp. of the mixture in a frying pan and cook it for about 3 minutes. Transfer it to the oven and repeat the process until you finish the last one.
    For your salad, combine rocket, herbs and olives then put some lime juice and oil. The salad goes with avocado cream, tomato halves and the fritters to complete the dish.
     
        Greek Lamb With Spinach And Artichokes

    Ingredients:
    2 - 2 1/2 pounds boneless lamb shoulder roast
    1 19 ounce can cannellini beans (white kidney beans), rinsed and drained
    1 14 1 /2 ounce can dice tomatoes, undrained
    6   cloves garlic, minced
    1/2 teaspoon salt
    1/2 teaspoon dried oregano, crushed
    1 14  ounce can artichoke hearts, drained and quartered
    3   cups fresh baby spinach
    3   cups hot cooked orzo pasta (Rosa marina)
    Crumbled feta cheese (optional)
    Directions
    1. Reduce the fat from the meat and cut it into pieces about 1 inch of size. Then, put the oregano, salt, garlic, tomatoes, beans and the mean in a 3 ½ or 4 quart slow cooker and stir.
    2. Using low heat, cook it for about 8 to 10 hours. Add and stir spinach and artichoke hearts.
    3. To complete the dish, you may add some lamb mixture and sprinkle cheese.
     
        Slow Cooker Chicken Fajitas

    Ingredients
    3 green, yellow or red peppers, sliced
    2 onions, sliced $
    2 tablespoons garlic, finely minced
    8 boneless, skinless chicken breasts, cut into thin strips $
    2-1 1/4-oz. packages taco seasoning mix
    1 teaspoon coarse salt, divided $
    1/2 cup olive oil $
    8 to 12 flour tortillas $
    Toppings: salsa, guacamole, sour cream, shredded Colby Jack cheese, chopped black olives, diced tomatoes, shredded lettuce
    Preparation:
    1. In a slow cooker, layer half of the chicken, garlic, onions and peppers then put 1 package of taco seasoning and ½ tsp. of salt. Continue layering and sprinkle oil.
    2. Cook on low heat for about 4 to 6 hours. Make sure that there is no juice left. Stir and use the chicken mixture for your tortillas.
     
        Garlic Lemon Chicken

    Ingredients:
    Serves 6
    12 skinless chicken breasts and thighs (or other assorted pieces)
    8 oz. black olives
    2 lemons, divided
    8 cloves garlic, peeled
    2 springs rosemary
    1 white onion, diced
    1 cup low-sodium chicken broth
    1/2 cup water
    2 tablespoons olive oil
    1 teaspoon dried oregano
    kosher salt and freshly ground pepper, to taste
    Directions
    Season chicken with oregano, pepper and salt. Heat 1 tbsp. of olive oil over medium-high heat. Add the chicken to the pan and cook it for about 3 minutes.
    Put 1 tbsp. of olive oil and cook the remaining chicken. Set it aside.
    Once done, transfer the chicken as well as the juices to the slow cooker. Put onion, olives, garlic, water, chicken broth, 1 lemon juice and rosemary.
    Slice the remaining lemon and put the thin lemon slices all over the chicken.
    Cover and cook the dish on low heat for about 5 to 6 hours.
    Optional: You may want to use a serving platter then pour the cooking liquids in a sauce pan over medium-high heat. Add 1 to 2 tbps of butter and 1 to 2 tbps of flour to create a gravy sauce.
     
        Easy Traditional Greek Gyros

    INGREDIENTS:
    Gyros
    4 cloves garlic, minced or grated
    1 onion, thinly sliced
    1 - (2-3) pound boneless pork shoulder roast (or butt)
    2 tablespoons dried oregano
    2 teaspoons dried dill
    2 teaspoons paprika
    1/4 teaspoon cayenne pepper
    1/4 - 1/2 teaspoon crushed red pepper
    1 teaspoon salt
    1 teaspoon pepper
    2 lemons, juiced
    1/3 cup olive oil
    3 teaspoons red wine vinegar
    3 tablespoons Greek yogurt
    4-8 homemade or