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Slow-Cooker Poached Salmon

13 Sep

INGREDIENTS

1 lemon, sliced 1/4 inch thick, plus 1 tablespoon juice
1 1/2 teaspoons minced fresh dill, stems reserved
2 (6‐ to 8‐ounce) skin‐on salmon fillets, about 1 1/2 inches thick
Salt and pepper
1/4 cup sour cream
1 teaspoon Dijon mustard

 
INSTRUCTIONS

1. Fold sheet of aluminum foil into 12 by 9-inch sling and press widthwise into slow cooker. Arrange lemon slices in tight single layer in bottom of prepared slow cooker. Scatter dill stems over lemon slices. Pour water into slow cooker until it is even with lemon slices (about 1/2 cup water). Season fillets with salt and pepper and place skin side down on top of lemon slices. Cover and cook until salmon is opaque throughout when checked with tip of paring knife and registers 135 degrees, 1 to 2 hours on low.

2. Combine sour cream, mustard, lemon juice, and minced dill in bowl and season with salt and pepper to taste. Using sling, transfer fillets to baking sheet. Gently lift and tilt fillets with spatula to remove dill stems and lemon slices and transfer fillets to individual plates; discard dill stems, lemon slices, and poaching liquid. Serve with sauce. 

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Slow-Cooker Carrot Cake

13 Sep

INGREDIENTS

3/4 cup (3 3/4 ounces) plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch ground cloves
Pinch salt
1/2 cup packed (31/2 ounces) brown sugar
1 large egg, room temperature
7 tablespoons vegetable oil
3/4 cup shredded carrots
Confectioners’ sugar (optional)
 
INSTRUCTIONS

1. Fill slow cooker with 1/2 inch water (about 2 cups water) and place aluminum foil rack in bottom. Grease 6-inch springform pan and line with parchment paper.

2. Whisk flour, baking powder, baking soda, cinnamon, cloves, and salt together in bowl. In large bowl, whisk sugar and egg together until smooth, then slowly whisk in oil. Stir in flour mixture until just incorporated. Gently fold in carrots.

3. Scrape batter into prepared pan and smooth top. Gently tap pan on counter to release air bubbles. Set cake on prepared rack, cover, and cook until toothpick inserted in center comes out clean, 3 to 4 hours on high.

4. Let cake cool completely in pan on wire rack, 1 to 2 hours. Run small knife around edge of cake, then remove sides of pan. Remove cake from pan bottom, discarding parchment, and transfer to serving dish. Dust with confectioners’ sugar, if using. Serve.
 
CREAM CHEESE FROSTING: 

Using electric mixer set at medium-high speed, beat 4 ounces softened cream cheese, 2 tablespoons softened unsalted butter, 1 teaspoon vanilla extract, and pinch salt until smooth, 2 to 4 minutes. Reduce speed to medium-low, slowly add 1/2 cup confectioners’ sugar, and beat until smooth, 4 to 6 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, 2 to 4 minutes. Makes about 3/4 cup. 

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Slow-Cooker Chicken and Vegetable "Stir-Fry"

13 Sep

Ingredients

1/2 cup chicken broth
1/2 cup hot pepper jelly
3 tablespoons soy sauce
2 tablespoons grated ginger
2 tablespoons instant tapioca
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 teaspoon five-spice powder
Salt and pepper
2 red bell peppers, cored and cut into 1/4-inch-wide strips
1 (15-ounce) can baby corn, rinsed
1 (8-ounce) can sliced water chestnuts, rinsed
3 scallions, sliced thin
 

Directions

1. Combine broth, pepper jelly, soy sauce, 1 tablespoon ginger, and tapioca in slow cooker. Season chicken with five-spice powder, salt, and pepper and nestle into slow cooker. Place steamer basket on top of chicken and place bell peppers and baby corn in basket. Cover and cook until chicken is tender, 2 to 3 hours on low.

2. Remove steamer basket and transfer vegetables to bowl. Transfer chicken to cutting board, let cool slightly, and slice into bite-size pieces.

3. Whisk braising liquid to recombine. Stir in vegetables, sliced chicken, water chestnuts, and remaining 1 tablespoon ginger. Let sit until heated through, about 5 minutes. Sprinkle with scallions and serve. 




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Slow Cooker Cheese Steaks

4 Sep

Ingredients

  • 2 pounds beef tri tip steak
  • 1 cup beef stock
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons olive oil
  • 1 large onion, sliced
  • 1 large green pepper, sliced
  • 8 ounces sliced fresh mushrooms
  • 12 slices white American cheese
  • 6 French or Italian sandwich rolls, split


Directions

Place beef in the slow cooker crock.
Pour beef stock, vinegar, and Worcestershire over beef.
Cook on Low until beef is cooked to medium, 3-4 hours.
Remove cooked beef from broth and set aside. Reserve broth.
Preheat an oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium-high heat.
Cook mushrooms in oil until they begin to soften; add onion and green pepper.
Cook and stir until vegetables are soft, about 5 minutes.
Slice beef thinly.
Divide beef and vegetables evenly among the rolls.
Top each sandwich with 2 slices cheese; wrap in foil.
Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes.
Serve hot sandwiches with reserved beef broth, if desired.

http://allrecipes.com/recipe/slow-cooker-cheese-steaks/detail.aspx

Slow Cooker Baked Potato Soup

22 Aug

Ingredients:

  • 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
  • 1 medium/large yellow onion, diced
  • 10 cloves of garlic, minced (if you use jarred, it’s a 5 teaspoon equivalent)
  • 64 ounces (8 cups) chicken stock or broth
  • 16 oz cream cheese, softened (I use low fat)
  • 1 tablespoon seasoned salt (I use Aunt Cora’s Soulful Seasoning)
  • optional garnishes: crumbled bacon, shredded cheese, green onions


Directions:

  1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
  2. Cook on high for 6 hours or low for 10 hours.
  3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
  4. Stir well, top with your choice of garnishes & enjoy!

Yields about 10-12 servings.

For more great recipe ideas:

Brisket Quesadillas with Mango Barbecue Sauce

16 Aug
Tacos or quesadillas loaded with sliced brisket, brie, monterrey Jack, and topped with a mango barbecue sauce.

Ingredients

Brisket

3 lb brisket
Salt
Ground black pepper
1 Tbsp chili powder
3 cloves garlic, minced
16 oz Dublin Dr. Pepper (made with real sugar)
Mango Barbecue Sauce

1 1/2 Tbsp olive oil
1 medium yellow onion, chopped (about 3/4 – 1 cup)
1 clove garlic, minced
1/2 cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 tsp Creole (spicy brown) mustard
Salt
Pepper
1/4 cup mango chutney (1/4 cup homemade or purchased)
Quesadillas

8 8-in flour tortillas
8 oz brie, thinly sliced
1 cup monterrey jack, 
shredded
olive oil or cooking spray, 
to brush tortillas
cilantro, 
for garnish (optional)
Instructions
To make the brisket: 

Rub the meat with salt, pepper, chili powder, and garlic.
Place brisket in the crockpot and pour the Dr. Pepper over the top.
Cook on low for 8 hours.
Remove from the crockpot and let rest for 15 minutes.
Slice against the grain (1/8-1/4 inch thick).
To make the barbecue sauce: 
Heat olive oil in a 2-qt sauce pan.
Saute onions for 5 minutes.
Add garlic and cook until fragrant.
Stir in the remaining ingredients and simmer for 5 minutes.
Transfer to a blender or food processor and run until smooth.
To assemble the quesadillas:

Heat a griddle or large pan over medium-high.
Lay out the tortillas. 
Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
Top with a spoonful or two of barbecue sauce and fold the other half over.
Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
Cook until the bottom is crisp and flip over.
Remove from heat and cut into 2-3 wedges. 
Serve with extra barbecue sauce.
Yields: 8 servings

Barbecue Chicken Sandwiches in the Crock Pot

16 Aug

Ingredients:

Servings: 4-6

1 -2 lb boneless skinless chicken breast
1 (18 ounce) jar of your favorite barbecue sauce (I love K.C. Masterpiece!)
1 medium sweet onion,
 sliced 4 -6 hamburger buns

Directions: 

1. Remove all visible fat from the chicken and toss it in the crock pot.
2. Place the onion slices on top of the chicken.
3. Pour the barbecue sauce over top.
4. You may not need the entire jar, just enough to cover the chicken.
5. Cook it on LOW for 8 hours or until the chicken is nice and tender.
6. Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
7. Or, if you’re like my dad, you might prefer leaving the breasts whole and eating it that way.
8. Voila!
9. An easy weeknight meal that doesn’t heat up your kitchen in the summertime!
10. I love this with potato chips and a carrot and raisin salad.

Found this recipe on www.food.com

Crockpot Chicken Tacos

13 Aug

Crockpot Chicken Tacos
Serves: ~12 people

1 envelope Taco Seasoning (I use Old El Paso Reduced Sodium)
6 pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa (I switch between brands, but Newman’s Own is my favorite)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc.

White Chicken Chili

14 Sep

A delicious chicken chili for the slow cooker, made with chicken, beans, and other ingredients.

Ingredients:

1 lb chicken, cut up into small chunks (I like to use boneless breasts for their “ease” and lower fat content)
1 cup chopped onion
1 can (or the equivalent) chicken broth
2 cloves of garlic, chopped finely
2 tsp Cumin seed (ground will not withstand long cooking as well)
1/2 tsp dried oregano leaves
3 -15oz cans white beans (great northern or cannellini), drained and rinsed
1 or 2 chopped red, green or yellow bell peppers, or combination
jalapeno chili peppers, fresh, jarred or canned, optional or ‘to taste’ (depending on how much heat you like!)

Preparation:

In a 4 or 6 quart crockery cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano.
Let cook awhile on low (approx. 3-5 hours, depending on your schedule)
Add drained beans.

Now here is the important part if you don’t want mushy chili.. Add the bell peppers and jalapeno peppers (if using) no earlier than the last hour or hour and a half before serving.

Top each serving with shredded Monterey jack cheese and or broken tortilla chips if desired.


Crockpot Italian Beef Recipe

6 Sep

Ingredients:

3 1/2 to 4 pounds beef roast, sirloin tip or rump roast
12 ounces (jar) Italian Giardiniera, drained, less if you want it less spicy
12 ounces (jar) pepperoncini peppers
1 envelope Italian salad dressing (zesty Italian)
10 ounce can condensed beef broth

Preparation:

Place beef roast in a 3 1/2 to 5-quart slow cooker. Combine Giardiniera, pepperoncini peppers, dry salad dressing mix, and condensed beef broth.
Add all mixture to crockpot. Cover and cook on LOW for 12 to 14 hours, until meat is very tender. Use a fork to shred for sandwiches and serve with crusty Italian rolls or crusty bread. Serves 10 to 15.


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