charisstoma: (Default)
Black Eyed Peas - slow cooker
blackeyedpeashttp://tasteerecipe.com/2016/08/26/slow-cooker-black-eyed-peas-lookin-kid/2/

Ingredients

12-24 ounces Dried Beans of your choice

Ham for seasoning (a ham bone or ham hocks from grocery store), optional but great

1 tablespoon salt

Optional? Onions - diced, Ortega chiles

6-quart slow cooker

Instructions

Place ham in slow cooker. Sort beans and pour on top of ham.
Add salt.
Completely cover with water and fill slow cooker to within one inch of the top.
Cover and cook on low for 8-10 hours.

Quick Tip: Add a few shakes of Old Bay* seasoning tasted pretty good in these black-eyed peas.

* https://charisstoma.dreamwidth.org/1352909.html
charisstoma: (Default)
CrockPot Chicken Teriyaki
CrockPot Chicken Teriyaki
http://www.ayearofslowcooking.com/2008/04/crockpot-chicken-teriyaki-recipe.html

2 pounds chicken pieces
Frozen wings and drumettes.
If you don't want to mess around with bones, use chicken thighs.
Chicken breast just really doesn't have enough fat in it to hold up nicely in the slow cooker unless you decide to shred it completely.



Sauce:
if you have bottled teriyaki sauce, use about 3/4 of a cup, and then 2 tablespoons water in place of sauce.

OR

1/2 cup soy sauce (La Choy is gluten free, and so is Tamari Wheat Free)
3 tablepoons brown sugar
1 tablespoon cooking or regular sherry (I think tequila would work, too)
3 cloves smashed and chopped garlic

Directions

--plop your chicken in the crockpot
--cover it up with the sauce

cook on low for 6-8 hours, or on high for 4-5.

If you are using frozen pieces, it will take longer than if you are using thawed or fresh chicken.
Different pieces of chicken also have different density, and that will also effect cooking time. If you are going to be out of the house, cook on low.

You can always switch it to high later.

Serve over cooked rice.
charisstoma: (Default)
Slow cooker cowboy potato casserole

http://d3w3p12ml16evy.cloudfront.net/5/a/d/6/5ad6e5348c511678af7eb9d5be7ee1b9.mp4

Ingredients

1½ pounds ground beef, browned and drained
6 medium red potatoes, cut into 1½ inch cubes
1 medium onion, chopped
3 garlic cloves, minced
1 can red kidney beans, drained and rinsed
1 (14 oz) can diced tomatoes with green chili, undrained
¼ cup water
1 ½ tablespoon salt
2 teaspoon pepper
4 oz shredded cheddar cheese

Directions

1. Brown ground beef and drain off excess fat.
2. Add potatoes to 4-quart slow cooker and season with salt and pepper.
3. Add onion and garlic.
4. Add beef, beans, and tomato. Pour over water.
5. Cover and cook on low 7-8 hours.
6. Sprinkle cheese in last 15 minutes and continue to cook covered.

http://d3w3p12ml16evy.cloudfront.net/5/a/d/6/5ad6e5348c511678af7eb9d5be7ee1b9.mp4
charisstoma: (Default)
Apple Butter http://www.52kitchenadventures.com/2011/11/07/slow-cooker-monday-apple-butter/

There are 3 kitchen appliances that make this process so much easier:

A slow cooker of course (although you can make this on the stove instead).

One of those old-fashioned peeler/corer/slicers cuts prep time in more than half.

An immersion blender (AKA hand blender, blender stick, etc.) to puree the apple butter right in the pot.

Apple Butter
Makes 3 1/2-4 pints


6 1/2 pounds apples, peeled, cored and thinly sliced*
1 1/2-2 cups brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon pure vanilla extract

**I used 3 Granny Smith apples and equal parts McIntosh and Jonagold apples. You can use whatever apples you like, but some types are better than other for apple butter. McIntosh are very soft and tart Granny Smith counterbalance the sweet flavors, adding some depth.


Place prepared apple slices in a 6 quart slow cooker. Add brown sugar and spices, then stir to mix everything together.

Cook on low for 8-10 hours, stirring occasionally, until mixture is dark brown and thickened. Uncover, add vanilla and stir to combine.

Cook uncovered on high for around 2 hours. Puree using a hand blender or by transferring to your blender in 2 batches and returning to pot.

For immediate use or freezing:
Pour into clean containers and refrigerate for up to 2 weeks or freeze.
To can: Pour into sterilized jars, leaving 1/4″ headspace. Seal and process in boiling water for the amount listed below. Remove from water and let sit for a day. Check to make sure jars sealed. (If you want more information on canning, see my photo tutorial on canning jam.)
charisstoma: (Default)
Slow Cooker Pumpkin Pie Oatmeal http://www.52kitchenadventures.com/2013/11/20/slow-cooker-pumpkin-pie-oatmeal/

Slow Cooker Pumpkin Pie Oatmeal

This slow cooker steel cut oatmeal (aka the best oatmeal ever) is a recipe I’ve come back to over and over again, but I love this new slow cooker pumpkin pie oatmeal even more! By adding pureed pumpkin, spices, and a tiny bit of maple syrup to steel cut oats, it comes out tasting almost like a pumpkin pie. I throw in a few nuts and my breakfast is good to go! This keeps well in the fridge too, so you can portion it out and zap it in the microwave for a quick breakfast.

Ingredients

1 cup steel cut oats
3-1/2 cups water
1 cup pumpkin puree
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
2 tablespoons maple syrup (optional*)

Instructions

Lightly coat the interior of your slow cooker with non-stick spray. Pour oatmeal in.
In a large bowl, combine remaining ingredients, stirring together. Pour on top of oatmeal.
Cook on low for 8 hours.


Notes

*I found this to be just the right amount of sweetness for me (it’s just barely sweet). You can add more if you want it sweeter, or skip this ingredient and add sweetener to taste into each bowl.
charisstoma: (Default)
slow cooker sweet and sour beans
http://www.52kitchenadventures.com/2011/04/25/slow-cooker-monday-sweet-sour-beans/

Sweet and Sour Beans made in a Slow Cooker

Tastes better than it looks. I was originally going to make Boston baked beans, but then I came upon a recipe for sweet and sour beans from Taste of Home that caught my eye. Combining sweet and sour flavors naturally makes me think of sweet and sour pork and other meat dishes, but it worked well for the beans too. This is a great side dish you can set aside and let cook while you prepare the main dish.

Slow Cooker Slow and Sour Beans
Adapted from Taste of Home

3 bacon strips
1 onion, sliced

1/3 C packed brown sugar
1/4 C cider vinegar
1/2 t salt
1/2 t ground mustard
1/4 t garlic powder

1 15-oz. can pinto beans, drained and rinsed
1 15-oz. can kidney beans, drained and rinsed


In a large skillet over medium heat, cook bacon until crisp. Remove and let cool slightly on paper towels, then dice. In the meantime, drain majority of bacon drippings, leaving 2 tablespoons in skillet. Cook onion in reserved drippings until tender, (try microwaving onions with bacon in paper towel covered plate and drain on paper towels) then add brown sugar, cider vinegar, salt, ground mustard and garlic powder. Bring to a boil.

In a 3 1/2 quart slow cooker, combine both types of beans with onion mixture and diced bacon. Mix together, cover and cook on low for 5-6 hours or high for 3-4 hours (until heated through).
charisstoma: (Default)
Splitpea soup
http://tasteerecipe.com/2016/05/23/learn-put-together-cozy-hearty-bowl-split-pea-soup-four-hours/2/

You can set this recipe on high to have it done in less than four hours or set it on low and let it simmer for around 8 hours while you’re away at work. It will be the best smell you’ve ever walked into. My husband loves walking into the home when split pea soup is for dinner.



Ingredients

1 (16 ounce bag) green split peas, rinsed well and drained
2 carrots, peeled and chopped small
1 small finely chopped white or yellow onion
1 tablespoon minced garlic
1/3 cup chopped fresh Italian (flat leaf) parsley
1/2 teaspoon thyme
1 bay leaf
1 teaspoon salt, plus additional as needed
Fresh ground pepper, to taste
1 cup chopped Thorn Apple Valley ham
4-6 cups low-sodium Swanson chicken broth (or more, as needed), divided



Directions

Layer the ingredients in the order listed in a slow cooker. Add about 4 cups of chicken broth, or just enough to cover ingredients. Reserve remaining chicken broth for later if needed to make it creamier. Cover and cook on HIGH for 4 hours.

Stir occasionally during cooking time. Use a spoon to stir the soup and lightly mash some of the peas against the side of the slow cooker. Stir until creamy, adding more broth, if needed, to reach desired consistency. Taste and season with additional salt and pepper, as needed.

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