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Archive for the ‘slow cooker’ Category

Black-Eyed Peas & Ham

Ingredients
1 package (16 ounces) dried black-eyed peas, rinsed and sorted
1/2 pound fully cooked boneless ham, finely chopped
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
5 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
1 large jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1 teaspoon reduced-sodium chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
6 cups water
Minced fresh cilantro, optional
Hot cooked rice

Directions
Soak peas according to package directions.

Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low for 5-7 hours or until peas are tender. Sprinkle with cilantro if desired. Serve with rice. Yield: 12 servings (3/4 cup each).

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Black-Eyed Peas & Ham

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Cheddar Creamed Corn

Ingredients
2 packages (one 16 ounces, one 12 ounces) frozen corn, thawed
1 package (8 ounces) cream cheese, cubed
3/4 cup shredded cheddar cheese
1/4 cup butter, melted
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving. Yield: 9 servings.

Recipe found here: Cheddar Creamed Corn

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southwest-frito-pie

Southwest Frito Pie

Ingredients
2 pounds lean ground beef (90% lean)
3 tablespoons chili powder
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
2 cups water
1 can (15 ounces) pinto beans, rinsed and drained, optional
4-1/2 cups Fritos corn chips
2 cups shredded lettuce
1-1/2 cups shredded cheddar cheese
3/4 cup chopped tomatoes
6 tablespoons finely chopped onion
Sour cream and minced fresh cilantro, optional

Directions
In a 6-qt. stockpot, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in chili powder, flour, salt and garlic powder until blended. Gradually stir in water and, if desired, beans.

Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until thickened, stirring occasionally.

To serve, divide chips among six serving bowls. Top with beef mixture, lettuce, cheese, tomatoes and onion. If desired, top with sour cream and cilantro. Yield: 6 servings.

Recipe found here: Southwest Frito Pie

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slow-cooker-corn-bisque

Slow Cooker Corn Bisque

Ingredients

1 32 ounce carton reduced-sodium chicken broth
2 16 ounce packages frozen whole kernel corn
1 1/4 pounds russet potatoes, peeled and cut into 1-inch pieces
1 cup sliced sweet onion
1 teaspoon salt
1/2 teaspoon dried thyme, crushed
1 cup heavy cream
2 tablespoons butter
1 tablespoon sherry vinegar
2 teaspoons sugar
Hot water (optional)
Assorted Toppers, such as chopped avocado, red sweet pepper, or tomatoes; sliced green onions or jalapeno chile peppers; flaked lump crabmeat; cooked shrimp; crumbled, crisp-cooked bacon; toasted corn kernels; shredded cheese; julienned radishes; snipped fresh chives or cilantro; and/or Frizzled Leeks* (optional)

Directions
In a 6-quart slow cooker combine the first four ingredients (through onion); sprinkle with 1/2 teaspoon of the salt and the thyme. Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours. Cool slightly.

Stir in the next four ingredients (through sugar) and the remaining 1/2 teaspoon salt. Transfer mixture, one-third at a time, to a blender; cover and puree until smooth. Return to cooker. If needed, stir in enough hot water to reach desired consistency.

Serve immediately or keep warm, covered, on warm or low up to 2 hours. If desired, serve with assorted toppers.

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beef-and-veggie-soup

Beef and Veggie Soup

Ingredients
1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained, optional
1 package (10 ounces) frozen corn
1 cup shredded carrots
1 cup chopped green pepper
1 cup chopped sweet red pepper
1 cup chopped fresh tomato
1 tablespoon chili powder
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Shredded cheddar cheese, sour cream and tortilla chips, optional

Directions
In a skillet, cook beef and onion over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, beans if desired, vegetables and seasonings. Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour cream and chips if desired. Yield: 8-10 servings (about 2-1/2 quarts).

Freeze Beefy Vegetable Soup in serving-size containers for quick, no fuss lunches.

Recipe found here: Beef and Veggie Soup

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coffee-braised-short-ribs

Coffee-Braised Short Ribs

Ingredients
4 pounds bone-in beef short ribs
1-1/2 teaspoons salt, divided
1 teaspoon ground coriander
1/2 teaspoon pepper
2 tablespoons olive oil
1-1/2 pounds small red potatoes, cut in half
1 medium onion, chopped
1 cup reduced-sodium beef broth
1 whole garlic bulb, cloves separated, peeled and slightly crushed
4 cups strong brewed coffee
2 teaspoons red wine vinegar
3 tablespoons butter

Directions
Sprinkle ribs with 1 teaspoon salt, coriander and pepper. In a large skillet, brown ribs in oil in batches. Using tongs, transfer ribs to a 6-qt. slow cooker. Add potatoes and onion.

Add broth to the skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in garlic and remaining salt; add to slow cooker. Pour coffee over top. Cover and cook on low for 6-8 hours or until meat is tender.

Remove ribs and potatoes to a serving platter; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring to a boil; cook until liquid is reduced by half. Stir in vinegar. Remove from the heat; whisk in butter. Serve with ribs and potatoes. Yield: 8 servings.

Recipe found here: Coffee-Braised Short Ribs

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Slow Cooker Pork Chops

Slow Cooker Pork Chops

Ingredients
3/4 cup all-purpose flour, divided
1/2 teaspoon ground mustard
1/2 teaspoon garlic pepper blend
1/4 teaspoon seasoned salt
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth

Directions
In a large resealable plastic bag, combine 1/2 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides
.
Transfer to a 5-qt. slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender.

Remove pork to a serving plate and keep warm. Whisk cooking liquid until smooth; serve with pork. Yield: 4 servings.

Recipe found here: Slow Cooker Pork Chops

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