From BHG.com
2 14-1/2-ounces cans golden hominy, drained
1 4-ounce can chopped green chili peppers, undrained
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces
1 14-1/2 ounce can tomatoes, undrained and cut up
2 14-1/2 ounces cans reduced-sodium chicken broth
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
2 tablespoons snipped fresh cilantro
Fat-free dairy sour cream (optional)
Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired. Makes 8 to 10 servings.
Monday, November 30, 2009
Friday, November 6, 2009
Bean Stew
(From crockpot365.blogspot.com)
2 c split peas or lentils
6 c broth (using beef this time)
1 can kidney beans, rinsed
1 can black beans, rinsed
1 potato, chopped
some pepper & onion mix
additional veggies (whatever looks good)
1 tsp dill (might do a bit less)
1 tsp salt
1/2 tsp pepper
1 1/2 tsp paprika
Chop any veggies that need chopped. Throw everything in the 6 quart slow cooker. Cook on low 7-9 hours, high 4-5. Tastes better the longer it cooks.
Serve with corn bread.
2 c split peas or lentils
6 c broth (using beef this time)
1 can kidney beans, rinsed
1 can black beans, rinsed
1 potato, chopped
some pepper & onion mix
additional veggies (whatever looks good)
1 tsp dill (might do a bit less)
1 tsp salt
1/2 tsp pepper
1 1/2 tsp paprika
Chop any veggies that need chopped. Throw everything in the 6 quart slow cooker. Cook on low 7-9 hours, high 4-5. Tastes better the longer it cooks.
Serve with corn bread.
Tuesday, November 3, 2009
Cherry-Cola Ham
(From BHG.com)
1 c packed brown sugar
2/3 c cherry-flavored soda
2 T lemon juice
1 T dry mustard
1 5-5 1/2 lb cooked boneless ham
1/4 c cold water
2 T cornstarch
1 T prepared horseradish
In 5 1/2 - 6 quart slow cooker, combine brown sugar, soda, lemon juice and mustard. Add ham, turning to coat. Cover and cook on low 8 - 9 hours.
Transfer ham to platter, cover to keep warm. In a small saucepan, combine water and cornstarch. Add cooking juices from slow cooker. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in horseradish. Slice ham and serve with sauce.
1 c packed brown sugar
2/3 c cherry-flavored soda
2 T lemon juice
1 T dry mustard
1 5-5 1/2 lb cooked boneless ham
1/4 c cold water
2 T cornstarch
1 T prepared horseradish
In 5 1/2 - 6 quart slow cooker, combine brown sugar, soda, lemon juice and mustard. Add ham, turning to coat. Cover and cook on low 8 - 9 hours.
Transfer ham to platter, cover to keep warm. In a small saucepan, combine water and cornstarch. Add cooking juices from slow cooker. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in horseradish. Slice ham and serve with sauce.
Crockpot Cocoa
(From BHG.com)
4 c half-and-half or light cream
4 c milk
2 3-in sticks of cinnamon
12 oz of bittersweet chocolate pieced/chopped
1 Tablespoon vanilla
marshmallows
1. In 3-4 quart crock, combine half-and-half, milk, cinnamon. Cover and cook on low 5-6 hours or high for 2 1/2-3 hours.
2. Remove and discard cinnamon. If necessary, skim "skin" from surface and discard. Stir in chocolate pieces and whisk until chocolate is melted and smooth. Stir in vanilla. Serve immediately or keep warm for up to 2 hours. Float marshmallows in individual servings.
4 c half-and-half or light cream
4 c milk
2 3-in sticks of cinnamon
12 oz of bittersweet chocolate pieced/chopped
1 Tablespoon vanilla
marshmallows
1. In 3-4 quart crock, combine half-and-half, milk, cinnamon. Cover and cook on low 5-6 hours or high for 2 1/2-3 hours.
2. Remove and discard cinnamon. If necessary, skim "skin" from surface and discard. Stir in chocolate pieces and whisk until chocolate is melted and smooth. Stir in vanilla. Serve immediately or keep warm for up to 2 hours. Float marshmallows in individual servings.
Loaded Hash Browns
(From BHG.com)
1 lb pork sausage
1/2 c chopped onion
5 c frozen diced hash browns
1 c monterrey jack cheese w/ jalepenos, shredded
1 small sweet red pepper, diced
1 10.75-ounce can condensed fiesta nacho cheese soup
1/4 c water
toppings: shredded monterrey jack cheese, sour cream, salsa, sliced jalepenos
1. In a large skillet, brown sausage and onion.
2. Line crock pot with liner. Combine sausage mixture, hashbrowns, cheese, and sweet pepper in cooker. Combine soup & water in medium bowl. Pour over hashbrown mixture and stir to combine.
3. Cover and cook on low 8-9 hours or high 4-4 1/2 hours. Stir before serving. If desired, top with toppings.
1 lb pork sausage
1/2 c chopped onion
5 c frozen diced hash browns
1 c monterrey jack cheese w/ jalepenos, shredded
1 small sweet red pepper, diced
1 10.75-ounce can condensed fiesta nacho cheese soup
1/4 c water
toppings: shredded monterrey jack cheese, sour cream, salsa, sliced jalepenos
1. In a large skillet, brown sausage and onion.
2. Line crock pot with liner. Combine sausage mixture, hashbrowns, cheese, and sweet pepper in cooker. Combine soup & water in medium bowl. Pour over hashbrown mixture and stir to combine.
3. Cover and cook on low 8-9 hours or high 4-4 1/2 hours. Stir before serving. If desired, top with toppings.
Creme Brulee French Toast
(From Better Homes & Gardens)
12 oz Hawaiian sweet bread, cut into 1-inch cubes (about 9 cups)
4 c milk
1/2 c sugar
3 eggs
1 tea vanilla
1/4 tea salt
caramel ice cream topping, warmed
1. Line crock pot with liner. Place bread cubes in prepared crock.
2. In large mixing bowl, whisk together milk, sugar, eggs, vanilla and salt. Pour over bread cubes in crock. Press bread lightly with back of spoon to moisten bread completely. Cover and chill in the refrigerator overnight (up to 24 hours in advance).
3. Remove from fridge. Cover and cook on low 7-8 hours or until a knife inserted in the middle comes out clean. Turn off cooker. Let stand for 30 minutes. Carefully lift liner from crock and use a plate to transfer French toast to a cutting board. If desired, slice French toast to serve or spoon it into serving dishes. Top with ice cream topping (seems excessive to me, I probably won't do this. Syrup or powdered sugar will be enough.) Makes 12 servings.
12 oz Hawaiian sweet bread, cut into 1-inch cubes (about 9 cups)
4 c milk
1/2 c sugar
3 eggs
1 tea vanilla
1/4 tea salt
caramel ice cream topping, warmed
1. Line crock pot with liner. Place bread cubes in prepared crock.
2. In large mixing bowl, whisk together milk, sugar, eggs, vanilla and salt. Pour over bread cubes in crock. Press bread lightly with back of spoon to moisten bread completely. Cover and chill in the refrigerator overnight (up to 24 hours in advance).
3. Remove from fridge. Cover and cook on low 7-8 hours or until a knife inserted in the middle comes out clean. Turn off cooker. Let stand for 30 minutes. Carefully lift liner from crock and use a plate to transfer French toast to a cutting board. If desired, slice French toast to serve or spoon it into serving dishes. Top with ice cream topping (seems excessive to me, I probably won't do this. Syrup or powdered sugar will be enough.) Makes 12 servings.
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