Graze Master Cuisine:
Graze Master Mexican Beef and Zucchini
By Emely Hendl
1 lb. of Graze Master ground beef
2 medium-sized zucchini (quartered and diced)
2 garlic cloves
1 can of Mexican diced tomatoes with chilies
1/2 tsp. of onion powder
1/2 tsp. of black pepper
1/4 tsp. of red pepper flakes
1 tsp. of chili powder
1 tsp. of cumin, ground
1 tsp. of salt
Brown the Graze Master ground beef with minced garlic, salt, and pepper. Cook over medium heat until meat is browned. Add tomatoes and remaining spices. Cover and simmer on low heat for another 10 minutes. Add the zucchini. Cover and cook for about 10 more minutes until zucchini is cooked, but still firm.
Top off with cheese and sour cream and diced avocado. Use leftovers for nachos.
Hendl’s Favorite Six-Quart Slow Cooker Chicken
Source: Adapted from Sarah Olson’s recipe found at themagicalslowcooker.com
Two, small Hendl’s chickens.
Two sweet onions, sliced.
Two heads of garlic, cut in half.
One-half cup of melted butter
½ a teaspoon of salt
¼ teaspoon of pepper
One teaspoon of paprika
One teaspoon of dried thyme
One cup of dry white wine
Hendl Graze Master Chicken Directions:
Remove any extra parts from the inside of the chicken and discard. Add the onions to the slow cooker and lay the chicken over them. Add the garlic halves around the chicken. Cut the lemon in half and squeeze the juices over the chicken. Pour over the melted butter, then sprinkle over the salt, pepper, thyme and paprika. Pour the wine down the side of the chicken.
Cover and cook on low for six hours. When the cooking time is done, remove the chicken to a serving platter and strain out the onions and put them next to the chicken.
Let the juices from the chicken sit for a minute so the grease will rise to the top. Carefully spoon off the grease (you will need a ¼ cup for the gravy). Then measure out two cups of the broth that’s left in the slow cooker. Set the stove top to medium heat.
In a skillet, add the ½ cup of grease and stir in a ¼ cup of flour with a whisk. Keep whisking and let the flour and grease cook for one minute. Stir in the two cups of broth, whisking constantly. Keep whisking until a smooth gravy forms. It will take about five minutes for the gravy to thicken.
Carve the chicken and serve with onions and gravy. Enjoy!