Slow cooker
Robby asked me to make clam chowder not long ago, sounds easy enough right? Well……easier said than done when it really needed to be dairy free as well. Although he can have some dairy most soups include much more than he can have. Needless to say Pinterest came to the rescue. Robby and my Dad really enjoyed this dish BUT although Jim liked it he did not care for all the veggies in the soup. Jim just wanted the clams and potatoes but this can easily be adjusted to Jim’s liking too! I enjoyed this dish as it’s made in the slow cooker, so simple!
INGREDIENTS
1 1/4 cups vegetable broth
3 lbs. red potatoes, peeled and chopped into 1 inch pieces
2 cups carrots, peeled and chopped into 1 inch pieces
2 cups celery , peeled and chopped into 1 inch pieces
8 ounces clam juice
2 cans 6.5 ounce minced clams
10 ounces whole clams, drained
2 bay leaves
Salt and pepper to taste
1 Tablespoon garlic powder
1 Tablespoon onion powder
2 Tablespoons parsley
2 Tablespoons dry thyme
4 Tablespoons Earth Balance butter
1 cup vidalia onion, chopped
3 Tablespoons gluten free flour for thickening
14.5 ounce can of unsweetened coconut cream
DIRECTIONS
Turn slow cooker on high. Add the vegetable broth, clam juice, diced potatoes, diced carrots and celery into the slow cooker. Add salt, pepper, garlic powder, onion powder, bay leaves, thyme and parsley. Stir to mix. Cover the slow cooker and cook on high for 2 hours.
In a large skillet melt the butter in the pan add the chopped onions and cook for a couple minutes on medium high. Whisk in the gluten free flour and stir for a couple minutes. Slowly add the coconut cream and cook until the mixture is thick and well incorporated. Pour the coconut cream mixture into the slow cooker. Add the whole and minced clams and gently stir. Set the crockpot to warm. It’s ready to eat when vegetables are fork tender.
Serve warm with a dash of hot sauce if desired.
Enjoy!
Anne
I mentioned I have been doing some behind the scene’s work on the blog, part of the reason I am reviewing and updating is that later this year I would like to have a book printed with some family recipes from my family, some from Jim’s family and all of our long time favorite recipes. This recipe is one that I have made for MANY years, it always has a spot at our parties. I hate to even call it a recipe as it’s two ingredients that are tossed in the slow cooker, that’s it! It’s a tiny bit sweet with some heat from the jalapenos. I have not made them for a while and decided to make them for an afternoon football game, so good! I like to buy the small frozen meatballs and keep this as an appetizer. So easy for a party and can be kept warm in your slow cooker during the party.
INGREDIENTS
1 pound small frozen meatballs (fully cooked meatballs) meatballs
12.5 ounce jar of Apple Jalapeño Jelly
INGREDIENTS
Simply add all of the meatballs into the slow cooker and add all of the jelly on top of the meatballs and stir. I like to start this on high for one hour then stir and reduce temperature to low until warmed through at least one more hour. Can be left on warm stirring a couple times.
Enjoy!
This dish got RAVE reviews from my family, BUT with that being said it’s a spicy dish. A really spicy dish, my guys love spice and even Robby asked me to tame it just slightly for next time! The recipe called for 1 Tablespoon of chili powder so I will back it down to 1/2 Tablespoon and go from there, I will also remove the seeds from the jalapeño. This is great served over rice but I decided I would give the boys the option of rice or mashed potatoes for a change of pace. Both guys said they preferred the dish with mashed potatoes.
I made this in the crockpot for an easy day of cooking!
INGREDIENTS
1 Tablespoon olive oil
1 medium onion, chopped
1 Jalapeño, sliced and seeds removed if desired
2 cloves of garlic , chopped
2 pounds of boneless skinless chicken, I used chicken breasts but thighs would be great too
16 ounce can of tomato sauce
7 ounce can of chipotle in adobo sauce
1/2 Tablespoon or up to 1 Tablespoon of chili powder
1 teaspoon Mexican oregano
1/2 teaspoon cumin
Salt and pepper to taste
DIRECTIONS
Season your chicken with salt and pepper and place them in your slow cooker.
Heat oil in a pan to medium heat and add the diced onion and jalapeño, cook them just until soft. About five minutes. Then add them into the slow cooker with the chicken.
Add the tomato sauce, the chipotle in Adobe sauce into a blender and blend until smooth, add the seasonings and mix again. Pour the sauce over the chicken and cook on low for 3 hours or high for 2 hours until the chicken is tender.
When the chicken is cooked through shred the chicken, this can be done right in the slow cooker with two forks.
Serve over rice or mashed potatoes.
Enjoy!
We have so many friends and family that need to be gluten free for health reasons. I am always looking for something that is not only easy and delicious but one that everyone can enjoy. This is one of those recipes. You can even add a little “topping bar” so everyone can make it their own. Extra Parmesan cheese, red pepper flakes, olives and anything else you like on your pizza! I took the time to caramelize some onions to add to the slow cooker but this is a recipe that almost anything goes. For those that can eat gluten, this would be great served on sub rolls!
INGREDIENTS
- 1 bag of frozen meatballs, I used gluten free
- 2 jars of your favorite pasta sauce
- 1 package of pepperoni, cut in half
- 4 ounces of cheddar cheese
- 4 ounces Monterey Jack cheese
- 1 small onion, thinly sliced
- 2 Tablespoons olive oil
- any additional toppings your family likes.
Spray the inside of the slow cooker with non-stick spray. Add the meatballs, pizza sauce and pepperoni into your slow cooker. Mix well. If you are going to make the caramelized onions, add the olive oil into a medium pan and add thinly sliced onions. Let the onions cook until golden brown, stirring often. Once golden brown,
Enjoy!
This dish is so easy and so delicious. I put this in my slow cooker and let it go for the afternoon. Although I did make one change to the recipe. That was to add the pulled pork into an ovenproof dish and put it under the broiler for just a few minutes. Doing this tightens up the sauce and gets some nice crispy edges on the pork without drying it out.
I made this dish two ways. The first as it’s written on hamburger buns. The second way was making the pulled pork into BBQ quesadillas by adding some maple BBQ sauce to the pork, about a cup. Lay a buttered tortilla butter side down over a pan heated over medium heat. Add enough pork to cover the tortilla, top with sharp cheddar cheese and about 1/4 cup of your favorite coleslaw. Top with a second tortilla with it being butter side up. Cook until lightly browned on the bottom, flip and cook until the second side is lightly browned.
INGREDIENTS
- 4-6 pound pork shoulder (this will feed 6-8)
- 1 1/2 Tablespoons salt
- 1 teaspoon chili powder
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon cayenne/ divided
- 1/2 teaspoon cumin
- 1/4 cup maple syrup
- 1/2 cup apple cider vinegar
- hamburger or slider buns for serving
DIRECTIONS
Combine spices, using only a 1/2 teaspoon of the cayenne and rub all over the pork shoulder. Place the pork shoulder in the slow cooker and cook on high for 4-6 hours, cook until it is fork tender and easily falls apart. When it’s done cooking, shred the pork and leave it in the slow cooker. Add the vinegar and maple syrup along the 1/2 teaspoon of cayenne pepper. Mix everything well in the slow cooker coating all of the pork. Continue to cook for an additional 15 minutes.
This is the point I put the pork in an oven safe dish and under the broiler for just a few minutes to tighten the sauce and get some crispy bits on the pork. This step is optional. Serve warm on hamburger or slider buns. If you have leftovers as I did, go ahead and make those delicious quesadillas.
Enjoy!
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