Monday, June 17, 2019

Crockpot Monday: Seasoned Potato Wedges

8:30 AM 0 Comments

Seasoned Potato Wedges
Is there anything better than a burger fresh off the grill? Maybe only having some seasoned potato wedges to eat alongside!

Seasoned Potato Wedges:

Ingredients:
Bag of baking potatoes
1 Tablespoon seasoned salt
1 teaspoon dried basil
1/4 teaspoon chipotle chili powder
cooking spray

Directions:

Wash your potatoes and slice them into long wedges. In a bowl, toss them with spices. Spray the inside of your crockpot with cooking spray and toss your wedges inside.

Cook on high for 4-6 hours. After 2 hours, carefully dump the collected liquid. A colander will work well for this. Your potatoes are done when they reach the desired softness. If your crockpot has more liquid, drain them again.



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Monday, June 10, 2019

Crockpot Monday: Roasted Garlic Spoonbread

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Roasted Garlic Spoonbread

Once it gets warm and sticky here, I rely on my crockpot to pick up a lot of the cooking load. One of the things that I put in it is this recipe for roasted garlic spoonbread. It goes so well with any pasta that we might whip up!

Roasted Garlic Spoonbread:

Ingredients:
3/4 cup yellow cornmeal
1 Tablespoon sugar
1/2 teaspoon cayenne pepper
2 cups milk
2 Tablespoons melted butter
4 eggs
1/4 cup grated Parmesan cheese
1 head garlic, cloves peeled (about 15 cloves)

Directions: 

Use a 2-quart crockpot.

In a large mixing bowl, combine cornmeal, sugar, pepper, milk, melted butter, and eggs until you've got a nice batter. There’s no need to use a mixer, just whisk together until there are no large lumps. Stir in Parmesan cheese and garlic cloves. Pour the batter into a greased slow cooker.

Cover and cook on low for 4 to 5 hours, or on high for 2 to 3. Your spoonbread is finished when the center is set and an inserted skewer comes out clean.



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Monday, June 3, 2019

Crockpot Monday: Risotto

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Risotto
Well, summer is officially here for me and my family. The oldest is still away at school and the youngest is busy working. I'm sneaking closer and closer to being an empty nester. I don't know how that's possible since I still feel far too young for that...thank goodness for delicious food to distract me!

Risotto:

Ingredients:
1.25 cups uncooked Arborio rice
1/4 cup olive oil
1/4 cup white wine
3.75 cups chicken or vegetable broth
1 teaspoon dried onion flakes (or 1/4 cup finely chopped yellow onion)
5 cloves chopped garlic
1 teaspoon kosher salt
1/4 teaspoon black pepper
2/3 cup shredded parmesan cheese (to add at the very end)

Directions:
Toss the uncooked Arborio rice with the olive oil in your crockpot. Add the seasonings, garlic, broth and white wine. Stir until mixed.

Cover and cook on high for 2 hours, or until the rice is tender. Stir in the shredded cheese and leave uncovered for about 15 minutes to let some of the moisture escape.




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Monday, May 27, 2019

Crockpot Monday : Ranch Vegetables

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Ranch Vegetables
Wow, what a week. The youngest has now graduated from high school and this weekend is his open house. Where have the years gone? It's crazy. Anyway, y'all don't want to read an hour of a mom reminiscing over her baby. You want a recipe! I happen to have one that is easy and great for something like an open house.

Ranch Vegetables:

Ingredients:
5 cups of fresh vegetables, whatever you have on hand is fine
1 packet dry ranch dressing mix
1/4 cup water

Directions:

Wash and trim all the veggies. Add them to your crockpot. Sprinkle in the ranch dressing mix, toss gingerly with a large spoon to coat vegetables a bit. Add 1/4 cup of water.

Cover and cook on low for 2-4 hours. The vegetables are done when they reach desired tenderness.


See? Told you!


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Monday, May 20, 2019

Crockpot Monday : Homemade Stuffing

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Homemade Stuffing

My apologies for the missed week! I had to go to Ontario for a funeral and there was chaos and emotion and exhaustion and it plum skipped my mind. I'm back though and I've been seriously craving comfort food...like stuffing...

Homemade Stuffing:

Ingredients:
10 slices of bread, lightly toasted in the oven
1 large yellow onion, diced
1 cup celery, diced
1 cup tart apple, peeled and diced
1/4 cup butter, melted
1/4 cup fresh parsley, chopped
1.5 cups chicken or vegetable broth
1 Tablespoon ground sage
1 teaspoon ground marjoram
1/2 teaspoon savory
1/2 teaspoon thyme
1 teaspoon kosher salt
1 teaspoon black pepper

Directions: 

Toast the bread slices in the oven at 300 degrees. Keep an eye on this. It can go from toasty to burnt rather quickly. While the bread is toasting, chop up the onion, parsley, celery, and apple. Add to crockpot. Add the seasoning, and add melted butter. Stir well.

When the bread is done, cut into 1/2 inch cubes. Add to the crockpot. Toss very well with the butter, chopped vegetables, and spices. When the bread is coated nicely, pour in 1.5 cups of broth.

Cover and cook on high for 2 hours.  When finished, the bread will have browned a bit on the top and around the edges, and it will be hot throughout.



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Monday, May 6, 2019

Crockpot Monday: Cranberry Pork Roast

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I looove cranberries. It's true. At Thanksgiving, I do a cranberry rice instead of regular rice. I drink cranberry juice. I just love cranberries. I hope you love this recipe!

Cranberry Pork Roast:

Ingredients:
2-3 pounds pork roast
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce
1 (16-ounce) whole berry cranberry sauce

Directions:

Place the meat into the crockpot and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top.

Cover and cook on low for 7-9 hours, or on high for 5-6.

Serve over mashed potatoes and with a green salad.

Also, I love mashed potatoes too! 





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Monday, April 29, 2019

Crockpot Monday: Peking Pork Chops

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Are you feeling a little bit adventurous today? Looking for something with a new twist? I think this week's recipe might be just the thing you're looking for.

Peking Pork Chops:

Ingredients:
6 pork chops
1/4 cup brown sugar
1 teaspoon ginger
1 teaspoon 5 Spice Powder
1/2 cup soy sauce
1/4 cup ketchup
4 cloves garlic, chopped

Directions: 

Place chops into the crockpot. In a small bowl, combine sugar, spices, soy sauce, ketchup, and garlic. Pour evenly over the top of chops.

Cover and cook on low for 6-8 hours, or on high for about 4.

Serve with rice and veggies; ladle sauce on top. 

Nice and easy, but oh so yummy!







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