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.

Sunday, April 13, 2014

Slow Cooker Frittata with Artichoke Hearts, Roasted Peppers, and Feta from Kalyn's Kitchen

Slow Cooker Frittata with Artichoke Hearts, Roasted Peppers, and Feta
Slow Cooker Frittata with Artichoke Hearts, Roasted Peppers, and Feta is perfect for Meatless Monday!

I've become a total convert to the idea of cooking eggs in the slow cooker, partly because of the way the slower cooking time infuses the eggs with the flavors of the other ingredients and partly because this way of cooking eggs is so effortless.  This Slow Cooker Frittata with Artichoke Hearts, Roasted Peppers, and Feta is a dish that would be perfect for Easter brunch, or it would make a lovely spring dinner idea for Meatless Monday.  If you're not a fan of Feta, another type of white cheese would also be fine.  Remember the slow cooker won't brown the top of the frittata the same way it does when you cook it on the stove, so some freshly chopped parsley adds a nice pop of color.

Ingredients for this recipe:
Artichoke hearts, roasted red peppers (from a jar), green onions, eggs, Feta cheese, Spike Seasoning (or another all-purpose seasoning blend), black pepper, chopped parsley for garnish.

Friday, April 11, 2014

Slow Cooker Crispy Baked Chicken Tacos from Mountain Mama Cooks

Slow Cooker Crispy Baked Chicken Tacos
Delicious chicken taco filling made in the slow cooker, and then the filling is baked with the shells until they're crispy and delicious!  (Photo from Mountain Mama Cooks.)

(For Friday Favorites we spotlight past recipes that you may have missed, and these Crispy Baked Chicken Tacos from Mountain Mama Cooks sound to me like something every taco-loving family would like!  They were a big hit with the family of my sister Pam, who tried them when I first featured this recipe.)

Sometimes good ideas are so simple you immediately wonder why you never thought of it!  For these Slow Cooker Crispy Baked Chicken Tacos from Mountain Mama Cooks, it's the idea of filling corn taco shells with delicious chicken taco filling that you've made in the slow cooker and then baking them until the shells get crispy!  Kelley says that crispy shells are "the real deal" in these tacos, and I'd have to agree that she's on to something!  And wouldn't this make a wonderful Cinco de Mayo dinner without much work for the cook?

Ingredients for this recipe:
Boneless, skinless chicken breasts, dried minced onion, kosher salt, chili powder, crushed red pepper, minced garlic, dried oregano, ground cumin, low sodium chicken stock, organic corn tortilla shells, Cotija cheese, smashed avocado or guacamole, fresh cilantro

Wednesday, April 9, 2014

Slow Cooker Cuban-Style Beef Stew from My Colombian Recipes

Slow Cooker Cuban-Style Beef Stew
Beef stew with Cuban flavors, served over rice to catch the delicious sauce!  (Photo from My Colombian Recipes.)
I always have a big collection of recipes saved to feature here, and when the weather is switching from one season to the next, I try to focus on the recipes you need to make right away, before it's too hot (or cold) to enjoy that dish.  I'm guessing there are only a few weeks of beef stew weather left before hot weather gets here, so this Slow Cooker Cuban-Style Beef Stew from My Colombian Recipes just got added to that Make-Right-Now category!

Ingredients for this recipe:
Salt, pepper, beef stew meat, garlic, ground cumin, ground oregano, bay leaves, onion, green bell pepper, tomato sauce, tomato pasta, white wine, stuffed Spanish olives, raisins.

Monday, April 7, 2014

Slow Cooker Veggie Fajitas from Amuse Your Bouche

Slow Cooker Veggie Fajitas
Slow Cooker Veggie Fajitas sounds great for Meatless Monday!  (Photo from Amuse Your Bouche.)

We're entering the time of year when you need season-spanning dishes because there's no way to tell from one day to the next what the weather will be.  In Utah we had a week of very warm days followed by a weekend with snow and blizzard-like conditions.  Luckily, no matter whether it's warm or cold outside these Slow Cooker Veggie Fajitas from Amuse Your Bouche will still make a delicious meatless dinner.  This recipe only takes a few hours in the slow cooker, but it frees up the cook to spend those few hours doing something else.

Ingredients for this recipe:
Onion, peppers, oil, hot chilli powder, smoked paprika, ground coriander, cherry tomatoes.  For serving: Mini flour tortillas, grated cheese, fresh cilantro, sour cream, salsa, avocado.

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