Slow cooker
One of our favorite combinations are sweet and spicy in the same dish, I have a number of recipes that are like that and they are always a hit wth my family. This meatball recipe is no exception. The flavors start sweet then you get a little heat at the end! This was an instant favorite in our house. I served them more as an appetizer, but you can easily serve this over rice or buttered noodles. This made about 30 one inch meatballs and I did not have one left over!
UPDATE~ this is my original recipe that I submitted to Taste of Home Magazine and has since been published.
MEATBALL INGREDIENTS
1 1/2 pounds meatloaf mix (ground beef, pork, veal)
2 eggs
15 crushed buttery crackers (I used Ritz)
1/2 medium onion, finely diced
1 1/2 Tablespoons brown sugar
1/2 teaspoon garlic powder
Salt
Pepper
1/2 teaspoon chipotle chili pepper powder
1/4 teaspoon smoked paprika
1/4 cup 1% milk
SAUCE INGREDIENTS
1/2 cup of honey
1/4 cup Frank’s Buffalo Wing sauce
1/4 cup orange apricot marmalade (can use just apricot)
1/4 cup brown sugar
2 Tablespoons low sodium soy sauce
1/4 teaspoon crushed red pepper flakes
DIRECTIONS
Preheat oven to 400 degrees. Line a baking sheet with non-stick foil. Mix all of the meatball ingredients together until well combined. Roll into one inch balls and place on the baking sheet. Do this for all of the meatloaf mixture. Bake in the oven for 15 minutes until lightly browned. While the meatballs are baking add all of the sauce ingredients together in a sauce pan and cook over medium heat until the sugar is dissolved and the sauce thickens slightly, roughly 7-10 minutes stirring often. When the meatballs have cooked for ten minutes transfer them to a slow cooker add the sauce on top of the meatballs and cook on low for 2 hours. Serve warm as an appetizer or over rice or buttered noodles.
Enjoy!
I made this dish close to the end of the week when my fridge was running low on our favorite things and I had not been to the grocery store. What does that say? Well, the dish is simple and most likely you have everything on hand. I was so low on things I served this over cheesy garlic bread instead of the typical wrap or over rice. I have to say it was not a bad way to serve this. The garlic bread gave more texture and flavor. I’m not sure it was my favorite thing but it was a change of pace that’s for sure! Did I mention this is made in the slow cooker? Yup! Super simple!
NOTE
One hour before the chicken is done mix the cornstarch and water together add to the crockpot and continue cooking for the last hour. This is optional but I like a thicker sauce so I added the cornstarch mixture. If you are serving over rice you can skip this step.
INGREDIENTS
2 pounds boneless skinless chicken breasts or thighs
1/2 cup honey
1/4 cup soy sauce
1/4 cup mustard ( I used average yellow mustard)
2 Tablespoons malt vinegar
4 garlic cloves
Fresh pepper to taste
TO THICKEN SAUCE
2 Tablespoons cornstarch
2 Tablespoons water
DIRECTIONS
In a slow cooker combine, honey, soy sauce, mustard vinegar, garlic and black pepper. Stir to combine all ingredients and add the chicken Coating the chicken in the sauce and covering the chicken. Cook the chicken on high for 4-5 hours (see cornstarch note) or on low for 6 hours until the chicken is moist and tender. Stir the chicken a couple of times during the cooking time if possible. Once cooked, using two forks, remove the chicken from the slow cooker and shred, return the shredded meat to the crockpot stir in the sauce and serve over buttered noodles, rice or make sliders or wraps!
Enjoy!
This recipe was found on Pinterest
Happy New Year! My holiday decorations are put away and I am ready to start the new year! One of the things I did after cooking my turkey this year was to make turkey broth in the crockpot! You can use chicken, beef and even fish to make broth. We have all heard about the benefits of broth and how it helps in digestion and gives our immune system a boost, but it has become so popular there is even a take out window in NYC that serves just broth. It is also a main staple in the LA Lakers diet!
I have never made broth in a crockpot and could not wait to give this a try. Let’s face it throwing everything in the crockpot and letting it go for 18-24 hours does not get much easier. I started this in the evening and by morning my house smelled fabulous. Anyone walking by the crockpot that day was drawn to the slow cooker…it smelled just so good! I did add some chicken base to my broth to boost the flavor a little more. Adding this is certainly up to you and the amount you add is totally up to you as the flavor of the broth will not always be the samel I add this by taste at the end of my cooking time. I also added roasted garlic paste to my broth at the end of the cooking time. If you use the chicken base be careful adding salt as the base has salt in it already.
I also added 1-2 tablespoons of apple cider vinegar, why you ask? Well the vinegar allows the minerals to be extracted from the bones and using apple cider vinegar has many of its own health benefits. You could also use freshly squeezed lemon juice. The recipe below is what I used, but you can add any root vegetables and seasoning you like.
NOTE
When the broth has been stored in the refrigerator it will be almost jello like, that is what you want this means that you have gotten a significant amount of nutrients in your broth. This is a great base for any soup or stew you might be making!
INGREDIENTS
1 turkey carcass, most of the meat cleaned off
1 onion, quartered
3 carrots, roughly chopped
3 celery, roughly chopped
3-4 garlic (or garlic paste added at the end of cooking time)
2 bay leaves
1-2 Tablespoons of apple cider vinegar
Cold water
Chicken or turkey base to taste, added at the end of cooking time
DIRECTIONS
Using a large slow cooker turned on low, add all ingredients except the chicken base. Fill the crockpot to the top with the cold water to the top. Cover and let cook on low for 18 to 24 hours. In the last hour of cooking add the chicken base and roasted garlic if you are using that and/or any other herbs or seasoning you would like. Cover, let cook another hour and check for seasoning, adjust if needed. Shut slow cooker off, remove top and let cool. When it is cool enough to handle strain the broth. I used a colander that I lined with cheesecloth and store in mason jars in the refrigerator.
Enjoy!
This is a delicious side dish from Taste Of Home Magazine!
This dish is so simple and so sweet! Although there is not a crumb topping or a marshmallow topping like you sometimes see on sweet potatoes, I can promise you that you will not miss that topping! These sweet potatoes are more like candy than savory side dish! To make it even better, it is done in your slow cooker! Easy and delicious!
INGREDIENTS
1 cup packed brown sugar
1 cup granulated sugar
8 medium sweet potatoes, peeled and cut into 1/2 slices
1/4 cup butter, melted
2 teaspoons vanilla extract
1/4 teaspoon salt
2 Tablespoons cornstarch
2 Tablespoons cold water
Minced parsley to garnish, optional ( I did not use)
DIRECTIONS
In a small bowl combine sugars. In a greased 5 quart slow cooker layer a third of the sweet potatoes, sprinkle with a third of the sugar mixture, repeat layers twice. In a small bowl combine melted butter, vanilla and salt. Drizzle over the potatoes. Cover and cook on low for 5 – 6 hours or until potatoes are tender. Using a slotted spoon transfer potatoes to a serving dish, keep warm. Pour cooking juices into a small saucepan and bring to a boil. Combine cornstarch and water until smooth, stir into saucepan and return to a boil stirring constantly. Cook for 1 – 2 more minutes or until thickened. Spoon over sweet potatoes.
Garnish with parsley if desired. Serve warm.
Enjoy!
This week is going to be all about the side dishes!! The main dish always seems to be the star, but how about some delicious side dishes! When the holidays roll around my oven is in overtime baking and cooking. When I find a really good side dish that I can cook in my slow cooker… I am very happy! This corn dish is really easy and oh so tasty! The corn is a little rich with the cream cheese and a little sweet, perfect for a holiday dinner!
INGREDIENTS
4-5 cups of corn, fresh or frozen (I used frozen)
3 Tablespoons butter
1/4 cup milk
6 ounces cream cheese
2 teaspoons sugar
Salt to taste
Pepper to taste
DIRECTIONS
Combine all ingredients in a slow cooker and cook on low for 3-4 hours stirring occasionally.
Serve warm.
Enjoy!
This recipe comes from www.familyfavoriterecipes.com
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