Spicy Snack Mix in the Slow Cooker

 

Spicy Snack Mix in the Slow Cooker

Ingredients

• 3 c. rice cereal squares

• 3 c. wheat cereal squares

• 3 c. corn cereal squares

• 2 c. pretzels

• 2 c. garlic rye crisps

• 1 c. dry-roasted peanuts

• 1/2 c. butter

• 1/4 c. Worcestershire sauce

• 1 T. seasoned salt

• 1 tsp. garlic powder

• 1/2 tsp. cayenne pepper

Instructions

1. Put the cereal, pretzels, rye crisps and peanuts into a large slow cooker.

2. Melt the butter. Add the seasoned salt, garlic powder and cayenne. Stir until combined. Add the Worcestershire sauce and stir to combine.

3. Drizzle the sauce over the cereal mixture. Toss for about 1 minute until evenly combined.

4. Cover and slow cook on low for 3 hours, stirring at the 1 hour, 2 hour and 2 1/2 hour marks. Stir every 10 minutes during the last 30 minutes.

5. Spread the mixture out onto parchment paper and let it cool. Store in a sealed container for up to 3 weeks.

6. To keep the cereal mixture from getting soggy, place a towel just under the lid of the slow cooker to collect the condensation.

Roasted Potatoes with Creole Dipping Sauce

Roasted Potatoes

1/4 c. olive oil
1 T. dried thyme
1 T. garlic powder
1 T. paprika
1 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper
3 lb. red-skinned potatoes

Preheat the oven to 450 degrees.  Cut the potatoes into wedges.  Whisk together olive oil, thyme, garlic powder, paprika, salt, black pepper and cayenne pepper.  Toss the potatoes with the olive oil mixture.  Arrange the potatoes on a foil lined baking sheet.  Roast the potatoes until tender, 35 minutes, flipping halfway through.  Serve with Creole Dipping Sauce.

Creole Dipping Sauce
1 c. sour cream
1/4 c. minced shallot
2 T. Creole mustard
2 T. minced fresh parsley
1 T. white vinegar
1 tsp. honey
1/4 tsp. cayenne
Salt and pepper

Stir all the ingredients together.  Serve with Roasted Potatoes.

Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo

1/2 c. vegetable oil
1/2 c. flour
1 large onion, diced
5 cloves garlic, sliced
4 stalks celery, chopped
2 green bell peppers, chopped
2 bay leaves
2 tsp. freshly ground black pepper
1 tsp. cayenne pepper
1 1/2 tsp. smoked paprika
1 1/2 c. sliced frozen okra
12 oz. andouille sausage, sliced
6 c. chicken stock
2 lb. raw shrimp, peeled and deveined

Warm vegetable oil in a large Dutch oven over medium heat.  Add the flour and stir well to combine.  Reduce the heat to medium-low and cook, stirring constantly until the mixture is medium brown, like the color of peanut butter.  Make sure the flour doesn't burn.
Increase the heat to medium and add the onion, garlic, celery and green peppers.  Season with salt.  Cook, stirring, for 5 minutes.  Add the bay leaves, black pepper, cayenne and paprika, cook 2 minutes.  Add the okra and sausage, cook 2 minutes.  Pour in the chicken stock, increase the heat and bring to a boil.  Then reduce heat and let simmer for 10 minutes.  Stir in the shrimp and simmer until the shrimp is just cooked through.  Serve over rice.

Chocolate Strawberry Bars

 

Chocolate Strawberry Bars

Ingredients

• 1 stick unsalted butter

• 1/3 c. unsweetened cocoa powder

• 1/4 c. sugar

• 2 T. heavy cream

• 1 large egg

• 1 1/2 c. finely ground graham cracker crumbs

• 1 c. sliced almonds

• 1/2 tsp. vanilla extract

• 1 1 oz. pkg. freeze-dried strawberries

• 2 c. white chocolate chips

• 1/4 c. heavy cream

• 1 c. semisweet chocolate chips

• 1 T. vegetable shortening

Instructions

1. Preheat the oven to 350 degrees. Line an 8” square baking dish with parchment paper, leaving an overhang on all sides. Melt the butter with the cocoa powder and sugar in a medium saucepan over medium heat.

2. Whisk the heavy cream and the egg in a small bowl.. Whisk in a few tablespoons of the cocoa mixture, then pour into the saucepan. Cook, whisking, until combined and thickened, about 1 minute. Remove from the heat and stir in the graham cracker crumbs, almonds and vanilla. Press the mixture into the prepared baking dish. Bake for 8 minutes. Transfer to a rack and let cool completely in the pan.

3. Meanwhile, make the filling: Pulse 1 cup of the freeze-dried strawberries in a food processor until slightly powdery with a few pieces remaining. Set aside the remaining strawberries for topping the bars.

4. Put the white chocolate chips in a microwave safe bowl. Bring the heavy cream to a simmer in a small saucepan, then pour over the white chocolate chips. Let sit for 5 minutes, stir. If the chips are not fully melted, microwave in 20 second intervals until smooth. Stir in the strawberry powder. Spread this mixture over the cooled crust. Cover and refrigerate about 30 minutes.

5. Meanwhile, make the topping; Microwave the semisweet chocolate chips with the shortening in a small microwave-safe bowl in 20 second intervals, stirring, until melted and smooth. Let cool slight. Spread evenly over the filling. Gently crush the reserved freeze-dried strawberries and sprinkle over the top. Cover and refrigerate until set. Lift out of the pan and cut into bars.

   
   

   Note: This recipe only works with freeze-dried strawberries - regular dried strawberries won’t work.

Lime Cucumber Cosmo

 Lime Cucumber Cosmo

Lime Cucumber Cosmo

Ingredients

• 1 3/4 oz. cucumber vodka
• 1/2 oz. triple sec
• 1/4 oz. fresh lime juice
• 1/2 oz. simple syrup
• 1 oz. cranberry juice 100% cranberry juice, not cranberry cocktail juice
• lime circle for garnish

Instructions

• Measure all the ingredients into a martini shaker. Add ice and shake vigorously. Pour into a martini glass and garnish with a lime circle.

Healthy Chili

 Healthy Chili

Healthy Chili

Healthy Chili

Ingredients

• 10 oz. ground turkey
• 2 T. olive oil
• 1 medium onion diced
• 4 stalks celery diced
• 1 green bell peppers diced
• 2 (28 oz.) cans diced tomatoes
• 2 medium zucchini diced
• 1 (15 oz.) can black beans rinsed and drained
• 2 (15 oz.) cans beef broth
• 2 T. chili powder
• Salt and pepper to taste

Instructions

• Put the olive oil in a Dutch oven and heat over medium-high heat. Add the turkey and sauté until browned. Add the diced onion, celery and green pepper. Stir until the vegetables are softened.
• Add the tomatoes, zucchini, beans, broth and chili powder. Bring to a simmer over medium heat. Add salt and pepper to taste. Simmer for 30 minutes.

Ham and Bean Soup

Ham and Bean Soup

Ingredients

• 2 T. olive oil

• 1 1/2 c. chopped onion

• 1 c. chopped celery

• 1 c. chopped carrot

• 1 tsp. dried thyme

• 6 garlic cloves chopped

• 2 lbs. smoked ham hocks

• 1 lb. dried Great Northern beans

• 7 c. low-sodium or no-salt chicken stock

• 1 tsp. freshly ground black pepper

Instructions

1. Heat a skillet over medium-high heat. Add oil to the skillet. Add onion, celery, carrot and thyme. Cook for 10 minutes or until almost tender. Add garlic and cook for 3 minutes. Scrape onion mixture into a 6-quart slow cooker. Add ham hocks, beans and stock. Cover and cook on LOW for 8 hours.

2. Remove the ham hocks from the slow cooker; cool slightly. remove meat from bones; discard fat, skin and bones. Chop the meat and return it to the slow cooker. Add black pepper and cook for 10 minutes. Serve.

 

Philly Egg Rolls with Provolone Dip

 Philly Egg Rolls with Provolone Dip

Philly Egg Rolls

2 8 oz Steaks (Sirloin or Ribeye)
2 Green bell peppers, diced
1 Onion, diced
8 oz Mushrooms (White or Cremini), diced
1 package Egg roll wrappers
2 Tbl Corn starch
Vegetable Oil for frying

Provolone Dip

1 Tbl Butter
1 Tbl Flour
1 Cup Milk
8 oz Provolone (grated or cubed)

1. Season steak with salt and pepper.  Heat a pan, preferably a cast iron skillet, over medium high for about 1-2 minutes then cook steak for 4 minutes on each side, which should cook the meat to medium rare.  Remove steak from the pan and allow to rest for 10-15 minutes before slicing into thin strips.
2. In the same pan, add 1-2 Tbl of vegetable oil and sauté off the green peppers, approximately 3-4 minutes, seasoning with salt and pepper.  Repeat with the onion and mushrooms, separately.
3. Lay out all ingredients (egg roll wrappers, sliced steak, sautéed vegetables) along with a small dish of water and a cookie sheet dusted with corn starch.
4. To assemble an egg roll, take one wrapper and place about 2-3 slices of steak in the middle of the wrapper.  Add about 1 Tbl of each vegetable on top of the steak.
5. Roll up the egg roll by folding up the back edge over the filling, then tucking in the sides as you roll forward.  Before finishing the roll, dip your finger in the water and run around the edges of the wrapper to create a seal.  Place the egg roll on the cookie sheet and roll to lightly coat in corn starch.  Repeat with remaining ingredients, which should make about 8 egg rolls.
6. In a high sided frying pan, heat 1 inch of vegetable oil over medium heat until when an egg roll is added to the pan, small bubbles form, which should take about 3-5 minutes.  Fry egg rolls in batches to not overcrowd the pan (about 3-4 egg rolls at a time), cooking the egg roll for 2-3 minutes per side or until golden brown.  Note:  egg rolls can be kept warm until ready to serve by placing on a cookie sheet in a 275 degree oven.
7. To make the provolone dip, melt the butter is a small sauce pan and whisk in the flour. Cook for 2 minutes then slowly whisk in the milk and provolone cheese.  Serve along side the egg rolls.

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Corn & Smoked Salmon Fritters

Corn & Smoked Salmon Fritters

1 sweet red pepper, chopped
1 1/2 c. frozen corn
6 oz. smoked salmon, chopped
5 T. flour
Freshly ground black pepper
3 eggs, lightly beaten
4 egg whites, stiffly beaten
3 T. olive oil

Heat 1 T. oil in a saute pan.  Add the red pepper and frozen corn to the saute pan and cook until lightly charred.  Turn off heat and cool slightly.  In a bowl, combine the peppers, corn, flour, smoked salmon and pepper.  Stir in the whole eggs then fold in the beaten egg whites.
Heat the remaining 2 T. oil in the saute pan over medium-high heat.  Drop batter by heaping tablespoons into the pan.  Cook until lightly browned on each side.

Lemon Yogurt Cake

Lemon Yogurt Cake

3 c. cake flour
1 tsp. baking soda
1/4 tsp. salt
6 eggs
2 c. sugar
1 c. butter, softened
2 tsp. grated lemon zest
2 T. lemon juice
1 c. plain yogurt

Preheat oven to 350 degrees.  Grease a 10" tube pan or bundt cake pan.  Sift the flour, baking soda and salt together.  Set mixture aside.
Separate the eggs.
In a large bowl, beat the egg whites until soft peaks form.  Gradually add 1/2 c. sugar, beating until stiff glossy peaks form.  Set aside.
Cream the butter, 1 1/2 c. sugar, egg yolks, lemon zest and lemon juice together until fluffy.  Add the flour mixture alternately with the yogurt to the egg yolk mixture.,  Mix until thoroughly combined.  Gently fold in the egg whites.  Pour the batter into the pan.  Bake for 50 - 60 minutes.  Rest for 10 minutes then remove from the pan.  Cool on a rack.