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

9:00 AM 0 Comments
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

8:30 AM 0 Comments
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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