Tag Archives for " Crockpot "

December 8, 2016

Crock-Pot® Slow Cooker Eggnog French Toast #CrockPotRecipes

Crock-Pot® Slow Cooker Eggnog French Toast #CrockPotRecipes
Flour On My Face
Crock-Pot® Slow Cooker Eggnog French Toast recipe is perfect for Christmas morning via flouronmyface.com #ad #crockpotrecipes

Crock-Pot® Slow Cooker Eggnog French Toast Disclosure: This Crock-Pot® Slow Cooker Eggnog French Toast recipe has been sponsored by Crock-Pot® Brand. All opinions are my own. Make Christmas morning extra special by serving this Crock-Pot® Slow Cooker Eggnog French Toast for a delicious Christmas morning breakfast. Christmas Morning Traditions Do you have a Christmas morning tradition?…

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October 19, 2016

Crock-Pot® Slow Cooker Pepperoni Pizza Meatball Subs

Crock-Pot® Slow Cooker Pepperoni Pizza Meatball Subs
Flour On My Face
Crock Pot® Slow Cooker Pepperoni Pizza Meatball Subs are a football fans dream come true on game day via flouronmyface.com #ad #crockpotrecipes

Crock-Pot® Slow Cooker Pepperoni Pizza Meatball Subs Disclosure: This Crock-Pot® Slow Cooker Pepperoni Pizza Meatball Subs recipe has been sponsored by the Crock-Pot® Brand. All opinions are my own. Game day is the perfect day to make these Crock-Pot® Slow Cooker Pepperoni Pizza Meatball Subs. While your cheering your favorite team on you’re going to need something…

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The post Crock-Pot® Slow Cooker Pepperoni Pizza Meatball Subs appeared first on Flour On My Face.

September 22, 2016

Crock-Pot Chipotle Chicken Alfredo #CrockPotRecipes

Crock-Pot Chipotle Chicken Alfredo #CrockPotRecipes
Flour On My Face
Crock Pot Chipotle Chicken Alfredo recipe via flouronmyface.com #ad #CrockPotRecipes

Crock-Pot Chipotle Chicken Alfredo Disclosure: This Crock-Pot Chipotle Chicken Alfredo recipe has been sponsored by Mirum Shopper, but all opinions are my own. This week I am sharing this Crock-Pot Chipotle Chicken Alfredo recipe and my crock pot Friday recipe! It’s a two for one Crock-Pot slow cooker recipe kind of week!  Homemade Alfredo Sauce recipe Do…

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July 2, 2016

Crock Pot Peach Crunch Cake 100th #CrockPot Recipe Giveaway

Crock Pot Peach Crunch Cake 100th #CrockPot Recipe Giveaway
Flour On My Face
Crockpot recipe: Crock Pot Peach Crunch Cake recipe via flouronmyface.com

Crock Pot Peach Crunch Cake Crock Pot Giveaway I love easy crock pot dessert recipes like this Crock Pot Peach Crunch Cake recipe. Todays, crock pot recipe is the 100th crock pot recipe I am sharing. In celebration,  I am giving away one Crock-Pot Casserole Crock Slow Cooker, 3.5-Quart slow cooker to a lucky Flour On My…

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The post Crock Pot Peach Crunch Cake 100th #CrockPot Recipe Giveaway appeared first on Flour On My Face.

January 12, 2016

How to Make a New Orleans Crockpot Vegetable Gumbo

 

The Crockpot Girls Collection Cookbook is here!

A gumbo is a dish from New Orleans, Louisiana. It is a soup or stew and it is made mainly with broth, meat or fish and vegetables. Shellfish, poultry, or smoked pork can be used to make this exciting recipe. Duck, quail, chicken, crab, shrimp, or spicy sausage are popular additions but it is also possible to make a vegetarian version of this dish which is just as flavorful as a meat, poultry or fish-based variation. Other varieties include chicken and sausage, squirrel, rabbit, greens with or without meat, alligator, turkey and sausage and crawfish.

French Market Restaurant & Bar 1001 Decatur Street New Orleans, Louisiana

Creole seafood gumbo. French Market Restaurant & Bar 1001 Decatur Street New Orleans, Louisiana, photo by Elliot.

Bell pepper, onion, and celery feature in almost all gumbo recipes and okra is also a popular addition, especially if you are making a traditional dish. This meal is enjoyed throughout the year but it is especially popular in the wintertime.

This dish can be served with boiled or steamed rice and it makes a satisfying lunch or dinner. It is up to you whether you serve a little rice or a lot. Another possible side dish would be potato salad and this can be served instead of the rice. The German immigrants to New Orleans in the 1800s would have preferred potato salad to rice. Baked sweet potatoes, crackers, or fresh New Orleans style French baguettes are other possibilities.

Gumbo is a fusion meal. It was created in New Orleans, Louisiana, and you can trace the broth back to French bouillabaisse, the use of bell pepper, onion, and celery to Spanish cuisine and the use of sassafras leaves to Native American cooking.

Some recipes use okra to thicken them and others use sassafras powder. Okra used to only be available at certain times of the year. Cajun gumbos are made with a dark roux and do not call for tomatoes. Creole gumbos feature tomatoes because of the many Italian immigrants in the city.

Recipe for Vegetable Gumbo

The following recipe serves four to six people and the combination of fresh vegetables, spices, and herbs is amazing. You can use canned tomatoes and canned or thawed okra if you need to. Also, canned or thawed corn is fine to use here.

What you will need:

  • 1 minced garlic clove
  • 1/4 cup chopped green bell pepper
  • Tabasco sauce, to taste
  • 2 tablespoons chopped fresh parsley
  • 1 cup vegetable broth
  • 1 lb chopped fresh tomatoes
  • 1/2 chopped onion
  • 1 lb sliced fresh okra
  • 1/4 teaspoon paprika
  • 2 cups cooked corn kernels
  • 1 tablespoon minced fresh basil
  • Nonstick vegetable cooking spray
  • 2 chopped stalks celery
  • Salt and black pepper, to taste

How to make it:

Add the garlic, celery, onion, broth, and green bell pepper to your slow cooker. Cover and cook for three or four hours on “low.” Add the tomatoes, corn, okra, and about quarter of a teaspoon of Tabasco sauce. Add the basil, parsley, paprika, salt and pepper too, then cover the crockpot and cook the mixture for two or three more hours.

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own.

http://www.recipepublishingnetwork.org/

 

Crockpot Recipes

 

 

May 8, 2015

Crockpot Southwestern Pumpkin Soup

From “Seattle’s Own Undeniably Perfect Soups” by Michael Congdon
Ingredients: cheddar cheese, cinnamon, cloves, coriander seed, cumin, chili powder, garlic powder, peppercorn, half and half, kosher salt, maple syrup, cashew, vegetable broth
Recipe Link |

S.O.U.P.S.: Seattle’s Own Undeniably Perfect Soups

 

Almost ridiculously easy to make, this soup is based on a recipe from “S.O.U.P.S. – Seattle’s Own Undeniably Perfect Soups” by Michael Congdon of Seattle’s Hopevine Pub and is one of my favourite soups. Although it is titled as “southwestern,” this soup tastes very much like my favorite Indian dish of Chicken Korma, a mild, flavorful, non-spicy curry.

1/4 teaspoon whole cloves
2 teaspoons coriander seeds
1/2 teaspoon green peppercorns
1 teaspoon ground cumin
2 teaspoons dried ancho chile powder
1/8 teaspoon dried chipotle powder
1 teaspoon ground cinnamon
1 teaspoon garlic powder
1/4 teaspoon fresh ground nutmeg
4 cups vegetable stock
3/4 cup half-and-half
1 (8 fluid ounce) can evaporated milk
1 (29 ounce) can pumpkin puree
1/2 cup pure maple syrup
1 teaspoon kosher salt
grated cheddar cheese, for garnish
toasted cashews, for garnish
How to make it

In a hot skillet, toast the cloves, coriander seeds, and peppercorns.
Add the ground spices to the whole ones in the skillet- the cumin, chile powders, cinnamon, garlic powder, and nutmeg, and toast the mixture over high heat, stirring occasionally, for about 3 minutes or until the spices begin to smoke.
Remove from heat, let cool, and grind together to a powder (an electric coffee grinder works well for this); set aside.
Pour the stock, half and half, and evaporated milk into the crock pot; stir well, cover, and turn on high.
Put the pureed pumpkin into a large bowl, then add the maple syrup, salt, and the now-powdered spice mixture; use a whisk to incorporate the mixture well.
Add the pumpkin mixture to the liquids in the crockpot, whisking it well to make sure there are no lumps.
Cover and let simmer on high for 2 to 3 hours.
Garnish servings with grated cheddar cheese and toasted cashew pieces.
Many thanks to Michael for creating this wonderful soup! 🙂

Pumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. You can also put Rucola leaves on top.