Wednesday, April 23, 2014

Slow Cooker Mexican Pulled Pork Tacos from Emily Bites

Slow Cooker Mexican Pulled Pork Tacos
Slow Cooker Mexican Pulled Pork Tacos (Photo from Emily Bites.)

I know Cinco de Mayo isn't a big food holiday the way some things are, but I still thought it might be fun to share a few new ideas for Mexican food just for those who are celebrating it.  I love the sound of the seasonings for these Slow Cooker Mexican Pulled Pork Tacos from Emily Bites, and the meat can cook all day while you're at work and you can shred it apart and assemble the tacos for a quick dinner when you get home.  Emily says this recipe has almost no prep work, which makes it sound even better!

Ingredients for this recipe:
Pork tenderloin, tomato sauce, chili powder, ground cumin, brown sugar, cayenne pepper, salt, garlic cloves, small corn tortillas, reduced fat shredded Mexican cheese, sliced tomato, shredded romaine lettuce, chopped cilantro.  Optional toppings:  Guacamole, sour cream, black olives.

Monday, April 21, 2014

CrockPot Coconut Rice and Beans from 365 Days of Slow Cooking

CrockPot Coconut Rice and Beans
CrockPot Coconut Rice and Beans are easy and sound delicious!  (Photo from 365 Days of Slow Cooking.)

When I spotted this recipe for CrockPot Coconut Rice and Beans from 365 Days of Slow Cooking, the first ingredient I noticed was the coconut milk.  I'm a big fan of coconut milk and I can imagine what creaminess and flavor it will bring to these coconut rice and beans.  I also love how the recipe uses brown rice and adds a bit of lime juice for a tangy treat.  Yes, there is some chicken in the background in Karen's photo, but if you're looking for a Meatless Monday dish, just ignore that and focus on the rice and beans.

Ingredients for this recipe:
Coconut milk, brown rice, minced garlic, black beans, salt, sugar, coconut oil, boiling water, lime juice, green onion for garnish (optional).

Saturday, April 19, 2014

Easy-Easy Slow Cooker Honey Carrots from A Veggie Venture

Easy Slow Cooker Honey Carrots
Easy-Easy Slow Cooker Honey Carrots make a perfect side dish for any holiday!  (Photo from A Veggie Venture.)

Tomorrow is Easter, and if you're making dinner you probably already have your main course planned.  But if you'd like a last-minute idea for an easy side dish, I'm recommending these Easy-Easy Slow Cooker Honey Carrots from A Veggie Venture.  My friend Alanna says these carrots are so good that it's even okay to use those "baby" carrots she normally advises against. According to Alanna, both kids and adults like these carrots, and after reading the ingredients I'm sure she's right about that.

Ingredients for this recipe: 
Carrots, butter, honey, Dijon mustard, tobasco, salt and pepper, fresh cilantro (for serving)

Friday, April 18, 2014

Slow Cooker Mexican Chocolate Hazelnut Bread Pudding from Everyday Southwest

Slow Cooker Mexican Chocolate Hazelnut Bread Pudding
Slow Cooker Mexican Chocolate Hazelnut Bread Pudding will help keep the kitchen cool.

(For Friday Favorites we spotlight past recipes that you may have missed.  It's Easter weekend, and if you're planning an Easter Brunch and would like a treat that won't need a lot of attention while it cooks, I think this Slow Cooker Mexican Chocolate Hazelnut Bread Pudding from Everyday Southwest sounds perfect.)

It may be September, but we still have three more weeks of summer, and at my house it's definitely too hot to be turning on the oven.  When you need a dessert during hot weather, it's a perfect time to use the slow cooker to make something like this Slow Cooker Mexican Chocolate Hazelnut Bread Pudding from Everyday Southwest.  This recipe features Nutella®, which I know already makes it a winner with some of you, and then Sandy makes it even better by using Mexican chocolate.  In fact, when she tested it on her husband, he declared it to be " . . . the best bread pudding I have ever eaten."

Ingredients for this recipe:
Challah bread, eggs, egg yolks, chocolate Hazelnut spread (Nutella), milk, half and half, sugar, vanilla, salt, Mexican chocolate, hazelnuts.

Wednesday, April 16, 2014

Slow Cooker Mushroom Risotto with Peas from Bakerette

Slow Cooker Mushroom Risotto with Peas
Love this idea for Risotto with Mushrooms and Peas, made in the slow cooker.  (Photo from Bakerette.)

(I don't know if anyone noticed the lack of posts, but I had a couple of unplanned days off from both my blogs due to a bout with food poisoning that was definitely not much fun.  I got it from a restaurant, and my sister Pam and her baby grandson were also sick.  So there wasn't any cooking or blogging going on yesterday, but it's nice to be back!)

I'm a convert to the idea of making rice in the slow cooker, and when I saw this recipe for Slow Cooker Mushroom Risotto with Peas from Bakerette, I thought it sounded like such a perfect dish for spring.  If you're not familiar with Risotto, it's an Italian rice dish where short-grain rice is slowly cooked on the stove, with liquid stirred in a little at a time resulting in a creamy dish.  Jen gets the creaminess without all that stirring by using the slow cooker, and I think this sounds like a must try!

Ingredients for this recipe: 
Olive oil, sliced mushrooms, sliced shallots or onion, garlic, Arborio rice, chicken broth, dry white wine, ground black pepper, fresh or frozen peas, Parmesan or Asiago cheese.

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