Salmon in papillote in Crock Pot

Today we bring you a very simple way to prepare fish, in this case salmon, in the Crock Pot. We have decided to prepare it in papillote because it is a recipe that we usually make in the microwave (we do not have an oven) and we really like how it looks. How do you usually prepare it?

Ingredients for 2 servings:

- 1 large salmon tail

- Rosemary

- Fresh thyme

- Olive oil

- Salt

- Ground white pepper

Recipe:

- Cut a sheet of baking paper to wrap the salmon.

- Place the salmon tail in the center of the paper.

- Brush the salmon with a little olive oil.

- Sprinkle a little salt and pepper on top.

- Add a little rosemary and thyme on top.

- Close the oven paper package, especially the ends.

- Place the package inside the Crock Pot and cook 1 hour on high.

Bon appétit!

Persimmon and biscuit custard

Today we bring the recipe for a dessert with a texture very similar to traditional custard, although its ingredients are different, we loved it!

Ingredients:

- 2 persimmons

- 1 natural yogurt without sugar

- 2 cookies

- 1 spoon of sugar

- Ground cinnamon

Recipe:

- Wash and peel the persimmons.

- Cut them into several pieces and place them in a glass suitable for the blender.

- Add yogurt, sugar and diced cookies.

- Crush everything well until you have an homogeneous cream without lumps.

- Flatten and sprinkle some ground cinnamon on top.

Bon appétit!

Roasted Lamb in Crock Pot

Today's recipe is one of the most typical to prepare for Christmas or special occasions. The truth is that it is a pleasure to eat it from time to time, and more so if it is as easy to prepare as in the Crock Pot, where the meat is very tender, although it is not as golden as in the oven.

Ingredients for 2 servings:

- 35 oz of lamb

- Thyme

- Rosemary

- 5 cloves of garlic

- Salt

- Olive oil

- 1 large potato

- 3.5 oz of white wine

Recipe:

- We buy the lamb in a piece, but you can ask at the butcher shop to split them in several according to the number of diners.

- Wash and peel the potato and cut into slices of 1/2 cm.

- Peel the garlic and place on the potatoes.

- Place them in the bottom of the pot.

- Brush the lamb with oil and place it in the pot.

- Sprinkle salt, thyme and rosemary over the lamb.

- Add the wine over the potatoes.

- Put the lid on and cook 7 hours on SLOW.

Bon appétit!

Pulled Pork in Crock Pot

Some time ago we shared with you the recipe to prepare pulled pork in a traditional pot, since it is one of our favorite fillings for snacks, and this time we have prepared it in our Crock Pot, where it has been cooked slowly for 8h, it is spectacular!

Ingredients:

- 35 oz of boneless pork loin in one piece

- 1.5 tablespoons of sweet paprika

- 1/2 tablespoon of spicy paprika

- 3 tablespoons of brown sugar

- 1/2 tablespoon of salt

- 2 tablespoons old mustard

- 1/2 tablespoon ground black pepper

- 2 cloves of garlic

- 2 tablespoons olive oil

- 5 tablespoons of water

Recipe:

- Peel the garlic and cut them into very small squares.

- In a large bowl, add the sweet paprika, spicy paprika, brown sugar, salt, mustard, ground black pepper, garlic and oil.

- Mix everything until the ingredients are well integrated.

- Remove the remaining fatty tissue from the piece of meat.

- Put the meat in the bowl and spread the piece well with the spice mixture until it is completely covered.

- Cover the bowl with film and let it macerate in the fridge for a few hours (I left it a whole night).

- Place the meat inside the bowl of the Crock Pot and also introduce the rest of the spice mixture that has been left in the bowl.

- Pour the 5 tablespoons of water in the bottom.

- Put the lid on and cook for 8 hours in LOW.

- After cooking, remove the meat from the pot and let it rest for a while in a tray, it will be very tender and can be easily crumbled with the help of two forks.

- Take the juice of the meat that has been left in the pot to accompany it as a sauce.

Bon appétit!

Chicken with couscous and pesto

Today we bring you a delicious recipe to eat this sauce in an original way, normally, we usually eat with pasta, but pesto is rich with almost any food. Take note!

Ingredients for 2 servings:

- 2 chicken breasts

- 5.3 oz of cous cous

- 5.3 oz of chicken broth

- Iceberg lettuce

- Pesto sauce with kale

- Bread crumbs

- Salt

- Ground black pepper

- Olive oil

Recipe:

- In a saucepan, heat the broth until it boils.

- Remove from heat, introduce the cous cous and cover with a cloth for 3 minutes to rest.

- After this time, stir with a spoon so that the cous cous grains are released.

- Mix the cous cous with a couple of tablespoons of the kale pesto and reserve.

- Add salt and pepper to the chicken breasts and pass them on breadcrumbs.

- In a large skillet with a drizzle of olive oil, fry the chicken breasts until golden.

- Cut them into strips.

- Plate with a lettuce base and place the cous cous with kale pesto.

- Put the chicken strips on top and a little more kale pesto on top.

Bon appétit!