• 1 pound (480 g) boneless and skinless chicken thighs,cubed 
• 1 pound (480 g) small potatoes,cubed
• 1 cup chopped yellow onion
• 2 poblano peppers,seeded and cut into pieces
• 1 jalapeno pepper,seeded and finely chopped
• 3 cloves garlic,peeled and minced
• 3 cups (750 ml) fat-free low-sodium chicken broth
• 14 oz (420 ml) can unsalted diced tomatoes,undrained
• 2 tablespoons chili powder
• 1 teaspoon dried oregano

Cooking Method:

1. Combine water,bay leaf,herbs,garlic, and seasoning in pressure cooker.Mix well.
2. Arrange quartered potatoes and onion in an even layer.
3. Add clams,arranging them evenly over potatoes and onion.
4. Place lobster tails,shrimp and scallops over clams.
5. Top with sliced butter.Set the the corn-on-the-cob pieces around the sides.
6. Close pressure cooker and lock the lid.
7. Set the burner heat to high pressure.
8. When pressure cooker reaches high pressure,reduce burner heat to low.
9. Set timer to cook for 4 minutes.
10. Remove the pot from the heat.Carefully open pressure cooker.The lobster shell should be red-orange and clams open.
11. Using a tongs,divide cooked lobster,clams,scallops,shrimp,corn and potatoes between four large plates.Drizzle with cooking liquid.
12. Serve with lemon wedges.

• 14 1/2 oz (435 ml) can reduced sodium fat-free chicken broth
• 3 cups (750 ml) whole kernel corn,thawed and divided
• 4 oz (120 ml) can chopped green chilies,undrained
• 1 pound (480 g) boneless and skinless chicken breasts,cubed
• 1 large tomato,chopped
• 1 cup chopped onion
• 1/2 jalapeno chili,minced
• 2 large cloves garlic,peeled and minced
• 3/4 teaspoon dried oregano leaves
• 1/2 teaspoon freshly ground cumin
• 1 cup 9250 ml) whole milk
• 4 oz 9120 g) shredded Monterey Jack cheese
• salt and freshly ground black pepper to taste

Cooking Method:

1. In a food processor,combine chicken broth and 1 1/2 cups corn.
2. Process until smooth.
3. In a slow cooker,combine pureed corn and remaining ingredients,except milk,cheese and seasoning.
4. Cover slow cooker and cook on low-heat setting for 6-8 hours.
5. Stir in milk during last 30 minutes to cook.
6. Stir in shredded cheese,stirring until melted.
7. Season to taste with salt and black pepper.
8. Serve immediately.

• 4-6 potatoes,quartered
• 3 pounds (1.44 kg) chicken pieces
• 2 large yellow onions,peeled and quartered
• 1 whole bulb garlic,peeled and minced
• 3 tablespoons dried oregano
• 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil

Cooking method:

1. Place quartered potatoes in bottom of slow cooker.
2. Add chicken pieces,onions,minced garlic and sprinkle with salt and black pepper.
3. Top with 1 tablespoon of olive oil.
4. Cover slow cooker and cook on low-heat setting for 9-10 hours.
5. Remove cooked chicken and vegetables from slow cooker and transfer to serving platter.
6. Serve hot.

• 2 pounds (960 g) red potatoes,cut into wedges
• 1/4 cup (60 g) finely chopped yellow onion
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter,cut into pieces
• 1 oz 930 g) grated Parmesan cheese

Cooking Method:

1. In a slow cooker,layer potatoes,onion,oregano,butter and seasoning.
2. Cover slow cooker and cook on high-heat setting for 4 hours.
3. Remove baked potatoes from slow cooker and transfer to serving platter.
4. Sprinkle with grated Parmesan cheese and serve.

Slow Cooker White Chicken Chili

Slow cooker white chicken chili. Chicken with vegetables,herbs and spices cooked in slow cooker.

Makes 8 servings

• 6 skinless chicken thighs
• 1 large yellow onion,peeled and chopped
• 2 cloves garlic,peeled and finely chopped
• 14 1/2 oz (435 ml) can chicken broth
• 1 teaspoon freshly ground cumin
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper sauce
• 2 cans (15 oz (450 ml)) each great northern beans,rinsed and drained
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh cilantro

Cooking Method:

1. In a slow cooker,combine onion,garlic,broth,cumin,oregano,salt and red pepper sauce.
2. Mix well and stir in chicken.
3. Cover slow cooker and cook on low-heat setting for 4-5 hours.
4. Remove cooked chicken from slow cooker.
5. Using 2 forks,remove bones and shred meat into pieces.
6. Return chicken pieces to slow cooker.
7. Stir in beans,lime juice and cilantro.Cover slow cooker and cook on low-heat setting for a further 15-20 minutes or until beans are hot.

Ingredients:

• 1 1/2 tablespoons vegetable oil
• 4 pounds (1.8kg) beef short ribs,fat trimmed
• 2 red onions,peeled and diced
• 2 garlic cloves,peeled and chopped
• 28 oz (840 ml) can tomatoes
• 1/2 cup (125 g) brown sauce,heated
• 1 bay leaf
• 1/2 teaspoon fresh chopped basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon celery seeds
• 3 carrots,pared and cut into large pieces
• 1 turnip,peeled and cut into large pieces
• salt and freshly ground black pepper to taste

Cooking Method:

1. Heat vegetable oil in a large ovenproof casserole.
2. Add beef short ribs and sear 6-7 minutes over medium-high heat.
3. Turn pieces over and season with salt and black pepper.Cook for a further 5-6 minutes.
4. Stir in red onion and garlic,cook for additional 6-7 minutes.
5. Pour in tomatoes with juice,brown sauce and herbs.Season with salt and black pepper.
6. Increase heat to high and bring to a boil.
7. Preheat oven to 350 F (175 C).
8. Cover casserole and cook in preheated oven for 2 hours.
9. Add vegetables to pan and finish cooking 1 hour in oven.
10. Serve braised short ribs in hot sauce over mashed potatoes.More beef rib recipes>>>>>

Ingredients:

• 1 1/2 pounds (720 g) raw shrimp,peeled and deveined
• 4 large garlic cloves,peeled and crushed
• 1/2 cup (125 g) unsalted butter
• 1 tablespoons freshly squeezed lemon juice
• 1 teaspoon salt
• 1/2 teaspoon fresh oregano leaves,chopped
• 1/8 teaspoon freshly ground black pepper
• lemon wedges for garnish

Cooking Method:

1. Preheat your broiler.
2. Arrange shrimp in a single layer in bottom of broiling pan.
3. In a saucepan,combine remaining ingredients.Stir well.Heat over low heat until butter is melted.
4. Pour butter mixture over shrimp.Stir to shrimp evenly.
5. Broil in preheated broiler for 5-8 minutes or until shrimp are pink.
6. To serve,spoon hot shrimp onto warm serving platter.
7. Sprinkle with fresh chopped parsley and garnish with lemon wedge.More shrimp recipes>>>>

Ingredients:

• 1 pound (480 g) white fish fillets,skinless and boneless
• 2 large fish heads (snapper or cod)
• 5 pints (5 L) water
• 1 large yellow onion,peeled and chopped
• 1 teaspoon dried oregano
• 2/3 cup (160 g) long-grain rice
• 2 egg yolks
• freshly squeezed juice of 2 lemons
• grated zest of 1 lemon
• salt and freshly ground black pepper

Cooking Method:

1. In a large saucepan,combine water,fish fillets and fish heads.
2. Add chopped onion and dried herbs.
3. Bring to a boil over high heat,then reduce heat to low and simmer,covered,for 30 minutes.
4. Strain off the stock,squeezing the fish pieces to obtain the utmost possible anount of juice before discarding.
5. Reheat the stock and stir in rice.
6. Simmer over low-heat for 20 minutes.
7. In a mixing bowl,whisk egg yolks,using a whisker.
8. Gradually add lemon juice,stirring with fork until well blended.
9. Spoon some of the hot soup into egg mixture,then stir into the gently simmering soup.
10. Stir in half of lemon zest and simmer for a further 5 minutes.
11. Season with salt and black pepper.
12. Serve Greek fish soup with a light sprinkling of lemon zest on each portion.More soup recipes>>>>

Ingredients:

• 4 pounds (2 kg) boneless lamb shoulder,cut into bite-size pieces
• 1 tablespoon dried oregano
• freshly squeezed lemon juice of 1 lemon
• 5 oz (150 ml) extra virgin olive oil
• paprika
• salt and freshly ground black pepper

Ingredients:

• 3 pounds (1.44 kg) lamb leg or shoulder (fat trimmed), cut into chunks
• 1/2 cup (125 ml) olive oil
•  1/2 cup (125 ml) dry red wine
• 2 teaspoons dried oregano
• 2 garlic cloves,peeled and crushed
• zest and freshly squeezed juice of 2 lemons
• salt and freshly ground black pepper,to taste

Grilled chicken souvlaki with tzatziki sauce. Delicious marinated chicken with excellent tzatziki sauce. Found here.

Ingredients:

• 1 pound (480 g) skinless and boneless chicken breasts,cut into cubes

For Marinade:

• 4 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic,peeled and minced
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• freshly ground black pepper,to taste

For Tzatziki Sauce:

• 6 oz (180 g) plain Greek yogurt
• 1 small cucumber,peeled and grated
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon sea salt
• 1 tablespoon fresh mint,finely chopped

Ingredients:

• 3 pounds chuck roast,fat trimmed and cut into chunks
• 4 cloves garlic,peeled and minced
• 2 chipotles  in adobo sauce, chopped 
•  1 small white onion,peeled and finely chopped
• 1/4 cup (60 ml) freshly squeezed lime juice
• 2 tablespoons apple cider vinegar
• 3 bay leaves
• 1 tablespoon freshly ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons salt and 1 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cloves
• 1/2 cup (125 ml) beef broth