Hi Ladies!
Lexi, thanks for hosting Cooking Club last night. For those of you who braved the snow, it was well worth it! A great girls night out for sure.
So, this is our new blog, bookmark the website and you can come here to see where Cooking Club is, and also you can get recipes here. To share your recipe, click on "comment" and share your recipe as a comment. This will make things easy for everyone to share recipes and to find old ones.
Leave your Crock Pot recipe under comments and I'll continue to email to remind you of our new blog. http://www.clevelandcookingclub.blogspot.com/
Kari
Lexi, thanks for hosting Cooking Club last night. For those of you who braved the snow, it was well worth it! A great girls night out for sure.
So, this is our new blog, bookmark the website and you can come here to see where Cooking Club is, and also you can get recipes here. To share your recipe, click on "comment" and share your recipe as a comment. This will make things easy for everyone to share recipes and to find old ones.
Leave your Crock Pot recipe under comments and I'll continue to email to remind you of our new blog. http://www.clevelandcookingclub.blogspot.com/
Kari
Emeril Lagasse's Chicken & Sausage Gumbo
ReplyDeleteIngredients:
2 lbs. chicken
1 lb. Hillshire Farm Beef Sausage, cut in 1/4 inch rounds
1 1/2 cup diced onion
3/4 cup diced celery
3/4 cup diced green pepper
1 Tbs. minced garlic
2 bay leaves
1/2 tsp thyme
1 tsp hot sauce
3/4 tsp salt
1/2 tsp pepper
1/2 tsp Worcestershire Sauce
1/8 tsp. cayenne pepper
1 Qt. chicken stock
1/2 cup flour
1/4 cup fresh parsley
Rice, for serving
Directions:
In crockpot, combine everything except the flour, parsley and rice. Cook 6 hours or until chicken is cooked through, break up chicken into bite size pieces. Skim off any fat that has risen to surface.
Pour flour into a small skillet, and cook over med-high heat, stirring with a wooden spoon until flour becomes light tan and nas a fragrant nutty aroma (about 8 min). Transfer to a cool bowl, let cool. Add 1 1/2 cups of broth from slow cooker into flour, whisk until smooth, add flour mixture to slow cooker, stir to combine. Cover slow cooker and simmer 1 1/2 hours.
To serve, stir in parsley, ladle gumbo into bowls, and top with a scoop of rice. Sere immediately.
Spicy Slow Cooker Black Bean Soup
ReplyDeleteThis soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down.
Prep Time:
5 Min
Ready In:
6 Hrs 5 Min
Ingredients
1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
Directions
1. Drain black beans, and rinse.
2. Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce. (I added a little extra cumin, garlic, and ham pieces for flavor)
3. Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.
I wish I could have been there. I will be making the Gumbo this week.
ReplyDeleteI couldn't make it but I have a wonderful recipe to share for a crockpot meal! Enjoy!
ReplyDeleteAwesome Meatless Crockpot Lasagna
Servings: Serves 6
Ingredients
Crock-Pot Lasagna Recipe
* 3 cans (14.4 ounces) crushed tomatoes
* 3 cloves garlic , finely chopped
* 2 Tbsp. dried oregano
* 1/2 tsp. salt
* 1/4 tsp. red pepper flakes
* 1/4 tsp. freshly ground black pepper
* 2 containers (15 ounces each) fresh ricotta or cottage cheeese
* 2 cups (8 ounces) grated mozzarella
* 1/4 cup grated Parmesan
* 12 lasagna noodles (about three-quarters of a 1-pound box)
* 5 ounces (about 6 cups) fresh baby spinach
Directions
In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.
In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.
Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.
Trying Terri's lasagna tonight! Here's my crockpot fav:
ReplyDelete1 can black beans
1 can corn
1 can diced tomatoes w/ green chilies (like from Aldi)
2 small cans tomato sauce
1 packet of Taco Seasoning
1-2 frozen chicken breast
Cook low for 6-7 hours, High for 3-4 or until the chicken is done. Shred the chicken and return to pot. Garnish with cheese, green onions, sour cream. I like to serve with cornbread but sometime we settle for tortilla chips. This recipe is probably the easiest thing I've ever made and cheap, too! You can make it more soupy by adding tomato sauce or more hearty by adding more chicken. It serves about 4.
For the Lasagna the 2 cups of Mozzarella cheese is really 16 oz not 8! Sorry about that!
ReplyDeleteFound this recipe this week and tried it. Probably the best pulled pork I've ever had and super, super simple!
ReplyDeleteIngredients
1 pork tenderloin (1 pound - I used a super thick pork chop from Cosco) Wonderful!
1 cup ketchup
2 tablespoons plus 1-1/2 teaspoons brown sugar
2 tablespoons plus 1-1/2 teaspoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
1/4 teaspoon pepper
4 kaiser rolls, split
Directions
Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork.
Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with two forks. Return to the slow cooker; heat through. Serve on rolls. Yield: 4 servings.