METHOD: Grease the bowl of a slow cooker with ghee. Add the tomatoes, peppers, onion, garlic, cumin, oregano, and sea salt. Stir well. Cover, and cook on LOW for 2 hours. Make 4 small wells in the tomato mixture with a spoon, and gently drop in the eggs. Cover, and cook an additional 15–20 minutes, until the eggs reach your desired doneness. Serve hot. Yield: 4 servings Cook: 2 hrs 25 mins Prep: 5 mins Total: 2 hrs 30 mins INGREDIENTS: Ghee for greasing 2 cups canned, diced tomatoes in juice ½ cup chopped green bell peppers ¼ cup chopped white onion 1 t minced garlic 1 t ground cumin 1 t dried oregano ½ t sea salt 4 large eggs
Decrease Serving 6 Original recipe yields 6 servings
1 (16 ounce) bottle Asian-style toasted sesame salad dressing (such as Kraft(R) Asian Toasted Sesame Dressing & Marinade)
1 tablespoon Thai chili paste, or more to taste
1 tablespoon ginger garlic paste
2 tablespoons peanut butter
6 pieces skinless, boneless chicken (such as breast halves and thighs)
Stir together the sesame salad dressing, Thai chili paste, ginger garlic paste, and peanut butter in a bowl until the mixture is well combined. Dip chicken pieces in the mixture, and place into a slow cooker. Pour the remaining sauce over the chicken. Set the cooker to Low, and cook 4 to 6 hours, until the chicken is very tender.
Sliced jalapeno peppers, finely chopped red onion and sesame seeds, optional
Using a sharp knife, cut through the 2 wing joints; discard wing tips. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from the heat until golden brown, 6-8 minutes on each side. Transfer to a greased 5-qt. slow cooker.
Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke, if desired, and remaining salt; pour over wings. Toss to coat.
Cover and cook on low until chicken is tender, 2-3 hours. If desired, top with jalapenos, onion and sesame seeds to serve. Freeze option: Freeze cooled fully cooked wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent browning. Serve as directed.
1 piece: 74 calories, 3g fat (1g saturated fat), 14mg cholesterol, 282mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 5g protein. Originally published as Chicken Wings with BBQ Sauce in Simple & Delicious March/April 2008