Slow Cooker Recipes

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Friday, 20 April 2012

Hot Dogs for a Crowd

Posted on 11:22 by Unknown


Guess what? You can fit 60 hot dogs in a 6-quart slow cooker. This is kind of big news if you happen to be:

  • planning an end-of-the-year swim party for the 5th grade graduating class
  • planning a block party potluck and know that kids really don't want to eat 75 different types of salad
  • manning the Little League concession booth
  • trying to beat the world's record in hot dog eating
  • interested in testing out your cholesterol medication

The Ingredients.
  • a crap load (technical term) of hot dogs (60, to be exact, although you can wimp out and do fewer, if necessary)
  • buns 
  •  fixens'
  •  6-quart slow cooker
  •  an outlet

The Directions.

Unwrap all the hot dogs and throw the wrappers in a plastic bag and then immediately take out the garbage because if the kittens knock over the garbage can and hot dog juice gets all over the kitchen floor you're going to get annoyed and then have to mop unless you just wipe it up with a baby wipe and pretend the cats didn't really lick your floor.
Stand hotdogs on end if you're trying to cram in 60. If not, you can just dump them in. There's no need to add water. This is for two reasons: 1, the hotdogs will release moisture all on their own, and 2, if you have a crockpot full of hot dog water it'll just be kind of gross to dig through the water to pick them out. and 3 (I lied, there are 3 reasons) if the hotdogs hang out in hot water for too long they'll end up splitting on you.

Cover, and cook on low for 4 hours, or on high for about 2 hours--check to make sure the ones in the middle are fully hot before serving. Serve with tongs into buns and top with desired fixens'.

Your dogs can stay on the "warm" setting for an awfully long time. If your pot has a hot spot (mine does), the dogs on the edge will get kind of crispy and blackened, which will COMPLETELY fool your 10-year-old into thinking you learned how to barbecue.

The Verdict.

If you eat too many hotdogs in a day because you don't want to waste them you'll be really really thirsty for the next three days.
Also? 6 hotdogs in two days is too much for a 2-year-old. Don't do that.

and? it's kind of fun to call your neighbors and have them over for spur-of-the moment hot dogs and it's even cooler that when you call to squeal that 60 hotdogs can totally fit in a 6-quart they know what you mean and highfive you through the phone.

Adam says these dogs remind him of the hot dogs from 7-11 or the movies where they cook on the roller bars--they aren't boiled, aren't barbecued, but hot. And hot dogs are fully cooked anyway in the package, so all you're doing is heating them through.

Happy Almost Summer!!

more cool stuff:
crockpot baked potatoes
use your crockpot as a rice cooker
crockpot as a smoker
make yogurt in a crockpot
crockpot as foot bath
crockpot as air freshener
1 Minute Muffin (not in a crockpot)




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Posted in budget friendly, challenge, company favorites, fun stuff, gluten free, snacks, staple, Stephanie O'Dea, summer cooking | No comments

Thursday, 12 April 2012

Slow Cooker Matzo Ball Soup

Posted on 09:12 by Unknown


I made my very first Matzo Ball Soup yesterday. In the crockpot.

I called my friend Jennifer and she talked me through how to make the broth and Matzo dough--she's not gluten free, but after a lot of googling and texting to confirm my hard-core journalistic researching I figured out what I should do.

AND IT WORKED.

[insert Crush voice from Finding Nemo] I SO TOTALLY ROCK.

This is a 2-day process, or at least a really, really full day process. First we're going to make the homemade chicken broth/soup.

The Ingredients
serves 6-8

   

3 pounds bone-in chicken parts
2 onions, peeled, cut into quarters
6 cloves garlic, peeled with cloves intact
1 cup baby carrots
3 ribs celery, cut in large chunks, leaves okay
1 teaspoon whole peppercorns
1 tablespoon kosher salt
12 cups water
1 package gluten free matzo ball mix, or make your own (recipe below)

gluten free matzo balls
makes 8-10 or so

  
1/2 cup finely ground almond meal
1/2 cup potato starch
2 tablespoons ground flax seed
2 eggs
1 1/2 teaspoons dill
2 tablespoons vegetable shortening (Crisco)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Use a hand-held or stand mixer to blend the ingredients together to form a dough. Refrigerate for 1-2 hours before using in soup.

The Directions
Use a 6-quart slow cooker.  Place the chicken into your slow cooker. I used chicken quarters, and did try to take as much of the skin off as I can (because of my weird issues). Add vegetables and seasoning. Pour in a bunch of water (4 cups per pound of chicken)—be careful, your pot will be quite full. Cover, and cook on low for 8 to 10 hours. Unplug the slow cooker, and let it sit for 3 hours, or until the meat is cool enough to handle.

Remove meat from pot, and discard the bones. Scoop out the vegetables and set aside. Some people prefer their matzo soup to be simply broth, some like chunks of meat and vegetables—it’s up to you. I decided to get rid of the onion and celery (the garlic kind of melted into a paste), but kept the chicken and carrots.  

Strain the broth through a cheesecloth or fine-mesh sieve to remove the peppercorns and extra bits. Return the broth to the slow cooker.

Plug the cooker back in and cook on high for 2 hours. While the broth is reheating, mix the matzo dough (if using packaged matzo, prepare according to the written instructions).
Homemade matzo dough.  Don't handle it too much; you want it light and fluffy
Once your soup is hot, drop rounded spoonfuls of matzo into your slow cooker. Cover, and cook on high for about 30 minutes, or until the dough is cooked through and “bounces” in the broth when poked with a spoon.
the matzo balls bounce when you poke them with a spoon!
Serve and enjoy!

The Verdict
I must admit, since I've never had this soup before, I don't have anything to compare it to. But we liked it. The five in my family ate every last smidgen in our bowls, and I packaged up a little tupperware to send home to my mom and grandma. I really liked the dill flavor. Everytime I cook with dill, I'm reminded more and more that it's such an under-utilized herb in my pantry. I hope you enjoy this soup--I look forward to making it again and again in the years to come.

Thank you to Jennifer, for holding my hand (AGAIN)!

other recipes you might like:
chicken and dumpling soup
apple dumplings
honey cake
sweet mustard roast 
I just Spent The Whole Day on Pinterest...
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Posted in challenge, gluten free, Holiday food, light and healthy, soup, staple, Stephanie O'Dea | No comments

Monday, 2 April 2012

Easter Dinner in the Slow Cooker

Posted on 11:53 by Unknown
Happy almost-Easter! I have rounded up some of our favorite Easter Dinner favorites to help with your meal planning. We aren't hosting this year, but I am going to make a leg of lamb and take it along to my mom's. Thank goodness for the locking-lid on the slow cooker!

Leg of Lamb with Rosemary and Lemon.
Mint Glazed Leg of Lamb
Honey and Thyme Glazed Ham

Maple Ham
Baked Sweet Potatoes with Chili, Cumin, and Lime

The Best Brussels Sprouts, EVER!

Mashed Potatoes with Cream Cheese and Sour Cream

Scalloped Apples

Have a wonderful Easter! Happy Slow Cooking!

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Posted in company favorites, gluten free, Holiday food, lamb, Make it Fast Cook it Slow, motherlode | No comments
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