4 large potatoes, cut into cubes
1 tsp salt
6 cloves garlic, peeled and crushed
zest of 1 Lemon
4 sprigs fresh rosemary
1 boneless leg of lamb, trimmed and tied
2 tbs olive oil
1/2 cup dry white wine
Place the potatoes in the bottom of the stoneware. In a bowl, mix the salt, garlic, lemon zest and rosemary together. Rub all over the lamb. Heat the olive oil in a large frying pan and brown the lamb evenly on all sides. Place the browned lamb in the stoneware. Pour in the wine. Cook on Low for 10-12 hours.
1 (32 oz.) bag frozen hash browns
1 (32 oz.) box chicken broth
1 (10 oz.) can condensed cream of chicken soup
1 (8 oz.) package cream cheese, softened
1 1/2 cups sharp cheddar cheese, grated, plus extra for garnish
3/4 cup crumbled bacon, plus extra for garnish
1/2 teaspoon fresh rosemary, minced
kosher salt and freshly ground pepper, to taste
Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, bacon bits and cream cheese in slow cooker.
Season with salt and pepper, then use a spoon to break up cream cheese and mix things together.
Place lid on slow cooker and cook on HIGH for 3 hours, stirring occasionally, or until potatoes are tender.
Taste and adjust seasoning, if necessary. Garnish with rosemary and/or more cheddar cheese and bacon bits.
Serve hot and enjoy!
3 Pounds turkey breast
1/2 Cup fresh lemon juice
6 Cloves garlic, minced
1/4 Teaspoon dried parsley
1/4 Teaspoon dried tarragon
1/4 Teaspoon dried rosemary
1/4 Teaspoon dried sage
1/4 Teaspoon salt
Place the turkey breast in the Crock-Pot® stoneware, adjusting the turkey to fit as needed.
In a small bowl, combine the remaining ingredients.
Pour the sauce over the turkey breast.
Cover and cook on High for 4 to 5 hours or on Low for 8 to 10 hours.
1 1/2 pounds baby red potatoes
1 cup coarsely chopped celery
1 cup coarsely chopped onion
2 pounds boneless skinless chicken thighs
1 cup water
2 teaspoons Lawry’s® Seasoned Salt
1/2 teaspoon McCormick® Rosemary Leaves, crushed
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
3 tablespoons cornstarch
1/2 cup milk
1 package (10 ounces) frozen peas and carrots
Place potatoes, celery and onion in slow cooker. Place chicken on top of vegetables. Mix water, seasoned salt, rosemary and pepper in medium bowl until well blended. Pour over chicken and vegetables. Cover.
Cook 8 hours on LOW or 4 hours on HIGH.
Mix cornstarch and milk in small bowl until smooth. Stir into sauce in slow cooker. Stir in peas and carrots. Cover. Cook 15 minutes longer on HIGH or until sauce is thickened. Serve with biscuits, if desired.