Simple Cornish Hen's a la crockpot recipe

Simple Cornish Hen Ala Crock-Pot

SERVES 4-6 , 2 hens

Ingredients
2 Cornish hens, split
2 white onions, sliced
10 small red new potatoes, halved
spike seasoning

Directions
1 Split the hens lengthwise wash and pat dry.
2 Slice the onions.
3 Halve the potatoes.
4 Spray a light coating of nonstick spray on bottom of crockpot.
5 Sprinkle chicken liberally with spike seasoning both inside and out.
6 Lay hens skin side down on bottom of crock pot.
7 Layer onion slices on top of hens.
8 Dump Potatoes on Onions.
9 Sprinkle more Spike seasoning.
10 Cover crock pot. Turn to high for about 4 hours and then on warm till served.

I added 1/4 of white wine and Roman Seasonings(herbal mix). This is very easy to make and at the end of the day your meal is ready. Great way to have homemade meals when you are a working mom. This recipe was from Recipezaar.

Mediterranean Beef Pot Roast & Vegetables Recipe

Crockpot Servings: 6-8

Cook Time:10 hours

Ingredients
•1 boneless beef bottom round rump or chuck shoulder roast (approx. 3 to 3 1/4 lbs.)
•8 new red pototes (approx. 1 lb.), 2 to 2 1/2 inch diamter
•1/2 lb. packaged peeled baby carrots
•4 whole cloves garlic, peeled
•1 tsp. dried rosemary leaves, crushed
•1 tsp. salt
•1/2 tsp. pepper
•1/4 cup water
•1/4 cup dry red wine
•2 Tbsp. cornstarch dissolved in 2 Tbsp. water
•chopped parsley

Instructions
Placed potatoes, carrots and garlic in bottom of slow cooker. Rub beef with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on LOW 10-11 hours, or until beef and vegetables are tender.

Remove pot roast; trim fat, if necessary. Arrange pot roast and vegetables on serving platter; cover and keep warm. Just before serving, carve roast across the grain into thin slices.

For gravy, strain cooking liquid; skim off fat. In small saucepan, combine 2 cups liquid from cooking and cornstarch mixture until blended. Bring to a boil; cook and stir 1 minute or until thickened.

Garnish beef and vegetables with parsley; serve with gravy.

I omitted the salt and did not thicken the broth with cornstarch, just left it thin. I also used 1/2 cup of red wine instead of 1/4 cup of water and 1/4 cup of wine. I plan to use the left over beef for quesdadillas.

Recipe #252118 from http://www.recipezaar.com/