Slow Cooker Sunday: Creamy Corn Casserole

As the days start to get warmer I am trying to find things to make in my slow cooker that aren’t too heavy. This Corn Casserole fits the bill and it’s perfect for warmer days when fresh corn starts flooding your supermarket and you don’t want to turn on your oven.

I started off by mixing all the ingredients together in a large bowl. I started off my creaming sugar and cream cheese together. Then adding in two eggs. Next, I stirred in the dry in the dry ingredients – flour, cornmeal, baking powder, salt, pepper and cayenne. And then some more wet ingredients – melted butter, mill and heavy cream. And finally, I stirred in a chopped jalapeno, cheddar cheese and corn. I used frozen corn, so, in order to thaw it out I left it in a bowl on my counter for a few hours stirring it occasionally.

 

I then poured the mixture into the insert of my slow cooker that I generously sprayed with cooking spray. I covered it and set it took to cook on low for about 4 hours. I knew it was ready once it was set in the middle and the delicious aroma started filling my house.

 

 

Now, I made the big mistake of trying to remove the casserole from my slow cooker while it was still warm, so, it broke apart. I “saved” it by just scooping it into a glass dish. Trust me it didn’t alter the delicious flavor one bit. To avoid my mishap, I suggest you remove the insert from the slow cooker once the casserole is done and let it cool a bit.

 

Slow Cooker Creamy Corn Casserole

Ingredients:

8 ounces cream cheese, softened

1 tablespoon sugar

2 large eggs

1/2 cup all-purpose flour

1/4 cup cornmeal

1 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

2 tablespoons unsalted butter, salted

1 1/2 cups whole milk

1/2 cup heavy cream

1 jalapeno pepper, seeded and minced

2 cups shredded cheddar cheese

4 cups corn, fresh or frozen and thawed

Directions: 

Spray the inside of a slow cooker with cooking spray.

In a large bowl, cream together the cream cheese and sugar until fluffy. Beat in the eggs, one at a time. Stir in the dry ingredients – flour, cornmeal, baking powder, salt, pepper and cayenne pepper, mixing the ingredients together well. Add in the melted butter, milk and heavy cream. Once everything is well combined, stir in the jalapeno, cheddar cheese and the corn.

Pour the mixture into the slow cooker and cook on low for 3 1/2 to 4 hours. Until the center is set and the top is puffy.

Recipe from Slow Cooker Family Favorites

Slow Cooker Sunday: Indian Butter Chicken

Happy Sunday! I came across this recipe on Food Network’s Instagram feed and knew I had to try it.

I began by crumbling a 1/2 piece of naan into the bottom of my slow cooker. On top of that I added in thinly sliced red onion, quartered red potatoes, a sliced jalapeno and chopped cilantro stems.

On top of that I arranged chicken thighs in a single layer and then sprinkled them garam masala, kosher salt and a few grinds of fresh pepper. I also placed a cinnamon stick and dotted the chicken the butter.

And finally I poured tomato sauce over everything.

I set it to cook on low for 7 hours and then switched the slow cooker to the warm setting and gently stirred in heavy cream and let it stand for 10 minutes.

And finally I stirred in chopped cilantro leaves…

And then served myself some over basmati rice and a piece of naan… YUM!

 

Slow-Cooker Indian Butter Chicken

Ingredients:

3 pieces naan bread

1 red onion, halved and thinly sliced

1 pound baby red-skinned potatoes, halved or quartered depending on size

1 Fresno or jalapeno pepper, halved lengthwise, seeded and sliced

1 small bunch cilantro, leaves and stems separated and chopped

1 1/2 pounds skinless, boneless chicken thighs (about 6)

1 tablespoon garam masala

Kosher salt and freshly ground pepper

2 tablespoon unsalted butter, cut into pieces

1 cinnamon stick

1 15-ounce can tomato sauce

1/2 cup heavy cream

Directions:

Crumble 1/2 piece naan into the bottom of a slow cooker insert. On top of that add the onion, potatoes, pepper and cilantro stems.

Arrange the chicken on top of the vegetables and sprinkle with the garam masala, 3/4 teaspoon salt and a few grinds of black pepper. Dot the chicken with the butter and add the cinnamon stick and then pour the tomato sauce over the top. Cover and cook on low for 7 hours.

Uncover and switch to the warm setting and pour in the heavy cream. Gently stir in the heavy cream and break the chicken into large chunks. Let it stand for 10 minutes and then stir in the cilantro leaves and season with salt if necessary.

Serve with the remaining naan and basmati rice.

Recipe from Food Network

Skillet Spinach Lasagna

So, I wasn’t too impressed with this Skillet Spinach Lasagna right after I made it, but, after taking it to work the following day for lunch my opinion changed. I think what initially had me a little eh about it was the lack of sauce and the fact that the bottom of it got burned, but, both of those things are things that can easily be changed next time I make it.

I began by browning a pound of sausage meat in a 12-inch skillet. I was able to find ground sausage meat, but, you could easily use a pound of sausage removed from the casings.

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Next, over medium heat, I added crushed tomatoes, Italian seasoning and salt. I let the sauce simmer for about 5 minutes.

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While the sauce was cooking, I combined ricotta cheese, an egg, a cup of shredded mozzarella and salt in a medium bowl.

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Once the sauce was ready it was time to assemble the lasagna. I set aside 3 cups of the sauce and placed a layer of no-boil lasagna noodles over the remaining sauce in the skillet. I then topped the noodles with a cup of the reserved sauce, 3/4 cup of the ricotta mixture and 3 cups of the spinach. I repeated the layer two times with the remaining ingredients, omitting the spinach from the top layer.

I then returned the skillet to heat; covered and cooked over medium heat until the noodles were softened and sauce began to bubble, about 15-20 minutes. I think next time I will do this step over medium-low heat. I then topped it with remaining cup of spinach and covered and cooked it for another minute or so until the spinach had wilted.

And finally, I uncovered the lasagna and topped it with a cup of shredded mozzarella and broiled it until the cheese began to melt and brown. About 5 minutes. I then sprinkled it with freshly chopped basil.

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Skillet Spinach Lasagna

Ingredients:

1 lb. ground Italian sausage

1 28oz. can crushed tomatoes

1 1/2 teaspoons dried Italian seasoning

1 teaspoon kosher salt, divided

1 16 oz. container ricotta cheese

1 egg

8 oz. (2 cups) shredded mozzarella cheese, divided

6 oz. no-boil lasagna noodles

7 cups (about 5 oz.) baby spinach, divided

2 tablespoons chopped fresh basil

Directions:

Cook the sausage, stirring often, in a 12-inch ovenproof nonstick skillet over medium heat until browned and cooked through.

Add the tomatoes, Italian seasoning and 1/2 teaspoon of the salt; cook, stirring occasionally until the sauce begins to simmer.

While the sauce is cooking, combine the ricotta cheese, 1 cup of the mozzarella cheese, an egg and the remaining salt in a medium bowl.

Preheat broiler with oven rack 6 inches from the heat.

Once the sauce is cooked remove it from the heat, reserving 3 cups of the sauce in a bowl. Place a layer of the lasagna noodle over the sauce, breaking the pieces as necessary. Top with 1 cup of the reserved sauce. 3/4 cup of the ricotta mixture and 3 cups of the spinach. Repeat the layer two times with the remaining noodles, sauce, ricotta mixture and spinach, omitting the spinach from the top layer.

Return the skillet to the heat; cover and cook over medium / medium-low heat until the noodles are softened and the sauce begins to bubble, about 20 minutes. Uncover and top with the remaining spinach; cover and cook for about a minute until the spinach is wilted. Uncover and top with the remaining mozzarella. Broil until the cheese begins to brown, 4 to 5 minutes. Sprinkle with basil.

Recipe from Real Simple Magazine

Slow Cooker Frittata with Zucchini, Tomato and Feta

Yes, I made a Frittata in my slow cooker. It may seem a bit odd to make something that can easily take 10-15 minutes in the oven for almost 3 hours in a slow cooker, but, I will say this, this frittata came out super fluffy and was evenly cooked. And reheated a lot better than your traditional frittata. I share this recipe with you this week as it may be a welcomed addition to your meal if you are planning an Easter breakfast or brunch next Sunday.

I began by grating 2 zucchinis into a colander and sprinkling it with a 1/2 teaspoon of salt. What I did was grate one zucchini and then sprinkled it with 1/4 teaspoon of salt and then repeated that. After letting it sit for a bit, about 20 minutes, I squeezed the excess juices out of the zucchini. After all the squeezing was done I was left with about a cup of grated zucchini.

After brushing the insert of my slow cooker with olive oil I continued on with making the frittata. I beat 6 eggs with paprika, thyme, salt, pepper and parsley. I then added in the grated zucchini, halved cherry tomatoes and crumbled feta cheese.

I then poured batter into the slow cooker, covered it and set it to cook on low for 3 hours.

I checked on it after about 2.5 hours and it was ready; when I inserted a knife in the center it came out clean.

I tried using a spatula to get the frittata out, but, had much better luck inverting it onto a plate and then flipping it once again.

Slow Cooker Frittata with Zucchini, Tomato and Feta

Ingredients

2 zucchinis, medium sized, coarsely grated with a 1/2 teaspoon salt

6 eggs

1/4 teaspoon paprika

1/4 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons fresh parsley, finely chopped

1 cup crumbled feta cheese

3/4 cup cherry tomatoes, halved (about 10-12 cherry tomatoes)

Olive oil for slow cooker

Directions:

Place the grated zucchini in a colander and sprinkle with a 1/2 teaspoon salt. Let the juices drain for a while and then squeeze out the excess juice with your hands until you are left with one tightly packed cup of grated zucchini.

Grease the insert of the slow cooker with the olive oil.

In a large bowl beat the eggs with the paprika, thyme, salt, pepper and parsley. Add the grated zucchini, the tomatoes and feta cheese. Mix well and then pour into the prepared slow cooker.

Cook on low for 3 hours. Check the frittata after 2 1/2 hours. Frittata is done when a knife inserted in the center comes out clean.

Recipe from The Foodie Corner Blog

Slow Cooked Cider Braised Short Ribs with Sweet Potato Mash

So, this isn’t a Slow Cooker Meal per-se, but, it was slow cooked in the oven. A bit of a stretch, but, it’s definitely a meal for a Sunday when you are home relaxing and don’t want to be fussing over the stove.

To begin, I seasoned my short ribs with salt and pepper. I then heated olive oil in my Dutch oven over high heat. Once the oil was ready I seared the ribs on each side for about a minute and then transferred them to a plate.

I then deglazed the pot with a 1/4 cup of apple cider vinegar and added minced garlic and cooked it for about 30 seconds, until fragrant. Next, I added in mushrooms and cooked them until they were beginning to soften.

I returned the ribs to the pot along with additional cider, beef stock and fresh thyme sprigs and then transferred the pot, covered, to my oven which I preheated to 225 F and let it cook for 4 hours.

I knew the ribs were ready when the meat easily fell off the bones. I discarded the bones and using two forks I shredded the meat.

I served the meat over sweet potato mash and I must say the two are a perfect combination. The tang from the cider vinegar is muted by the sweetness of the mash allowing all the flavors to complement one another. You can’t ask for a better thing in a plate of food.

Cider Braised Short Ribs with Sweet Potato Mash

Ingredients:

For The Short Ribs:

3 tablespoons olive oil

1 1/2 pounds beef short ribs

salt and fresh black pepper

1 1/4 cups apple cider vinegar

4 garlic cloves minced

1 1/2 cups mushrooms (can use white, baby portabella, cremini)

1/2 cup beef stock

4-5 sprigs fresh thyme

 

For The Sweet Potatoes

2 large sweet potatoes

2 tablespoons butter

1/4 cup heavy cream

1/4 cup grated parmesan cheese

salt and fresh black pepper

 

Directions:

For the short-ribs:

Preheat the oven to 225 F.

Season the short-ribs with salt and pepper.

In an oven-proof pan, heat the olive oil over high heat. Add the ribs and sear on each side for about a minute then transfer to a plate.

Deglaze the pan with a 1/4 cup of the cider. Add the garlic and cook for about 30 seconds. Add the mushrooms and cook until softened.

Return the ribs to the pan and add the remaining cider, the beef stock and thyme sprigs.

Cover and bake in the oven for about 4 hours, or until the meat is tender enough to be shredded.

Discard the bones and shred the meat and serve over the sweet potato mash.

 

For the sweet potato mash:

Peel and halve the sweet potatoes and place them in a pot of boiling water for about 30-40 minutes, until they can be pierced easily.

Drain the water and add the butter, cream and parmesan. Using a potato masher, mash the potatoes until most of the lumps are gone and the ingredients are well combined.

Recipe from Foodness Gracious

 

Slow Cooker Sunday: Smoky Beef Chili

So, I have made chili before but, this was the first time I’ve made chili using beef chuck as opposed to ground beef and I must say it was a much heartier chili and definitely one I’ll make again.

This is my favorite type of slow cooker meal… Add all of the ingredients to the slow cooker, give it a good stir and set it to cook…

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And a few hours later my meal was ready! You can’t beat that.

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When I packed some for lunch I topped it with shredded cheddar cheese so when I heated it up it was all melted and gooey… YUM!

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Slow Cooker Smoky Beef Chili

Ingredients:

1 1/2 pounds beef chuck, cut into 3/4-inch pieces

3 15.5oz. cans kidney beans, rinsed and drained

1 yellow onion, chopped

4 garlic cloves, chopped

1 28oz. can diced tomatoes

1/4 cup tomato paste

1 cup tomato puree

3 teaspoons chopped chipotle chiles in adobo sauce, plus 1 teaspoon sauce

2 tablespoons soy sauce

2 tablespoons all-purpose flour

3 tablespoons chili powder

1 tablespoon ground cumin

1/2 teaspoon salt

For topping: grated cheddar cheese, sour cream, and cilantro

Directions:

Place all of the ingredients in a slow cooker and give everything a good stir to combine all of them.

Cover and cook on low for 6-7 hours, until the beef and vegetables are tender. Taste for seasoning and serve topped with your favorite topping.

Recipe from Slow Cooker Family Favorites

Slow Cooker Sunday: Spicy Mexican Chicken Stew

So, I personally think that one of the best things to make in a slow cooker is soup / stew. I consider them to be more or less one in the same. And this week I am bringing you a Spicy Mexican Chicken Stew that is the ideal Slow Cooker Meal. The only prep is some dicing, chopping and cutting. No sautéing veggies or heating the aromatics to develop the flavors. You control the level of spice with a jar of salsa. I got this recipe in the cookbook I mentioned last week… Slow Cooker Family Favorites. I’m 2 for 2 with the recipes in this book… Yay!

I began by stirring together salsa, cumin, chili powder, salt and pepper in the bowl in my slow cooker.

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I then added in diced potatoes, frozen corn, cut celery & carrots, a diced onion and minced garlic.

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I gave everything a few good stirs to make sure the vegetables were coated by the salsa mixture.

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And finally, I placed 6 boneless skinless chicken thighs on top of the vegetables and poured in a can of chicken broth.

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So, according to the directions the stew was to be cooked on high for 4 hours, or until the chicken was cooked through and the vegetable were tender. After 4 hours the chicken was cooked through, so I removed it from the slow cooker and shredded it using two forks. But, my vegetables were still a bit undercooked, so I returned the chicken to the slow cooker and cooked everything for about another 2 hours.

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Which I think was the best thing. The end result were vegetables that were perfectly tender, but, better yet, the chicken was really able to absorb the flavors of the stew. YUM!

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I packed a bowl for lunch the following day and I must say it was even better then and each subsequent day!

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Spicy Chicken Mexican Stew

Ingredients:

1 16-oz jar spicy salsa*

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 1/2 pounds russet potatoes, peeled and diced into 1-inch cubes**

1 16 ounce package frozen corn***

2 celery stalks, cut into 1-inch pieces

2 carrots, cut into 1-inch pieces

1 onion, diced

2 garlic cloves, minced

6 boneless, skinless chicken thighs****

1 14.5-oz chicken broth (approximately 2 cups)

 

*I used Chi-Chi’s Medium Thick & Chunky Salsa

**I used 2 medium sized potatoes and 1 small one

**The package I used was 12 oz.

****About 1 3/4 pounds of chicken

 

Directions:

In the bowl of a slow cooker stir together the salsa, cumin, chili powder, salt and black pepper.

Add the potatoes, corn, celery, carrots, onion and garlic. Toss everything to coat the vegetables.

Place the chicken on top and then pour in the chicken broth.

Set to cook on high for 4-6 hours, until chicken is cooked through and the vegetables are tender. Once chicken is cooked, remove from the slow cooker and shred with two forks and return to the slow cooker. Season for taste.

Recipe from Slow Cooker Family Favorites