Archive for the ‘Crock Pot/Slow Cooker’ Category

Crock Pot Taco Soup

01 Jan

Brought to us by Kristine

1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope Hidden Valley® Original Ranch® Dressing and Seasoning Mix
1 lb shredded chicken, ground beef or 1 lb any meat

Cook meat and drain.

Shred if needed.

Add all ingredients to crock pot.



Cook on high for 2 hours or low for 4 hours.

Keep on low until serving to keep hot.

Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

Serves: 8-10



Crock Roasted New Potatoes

01 Jan

Proposed by Jason (we missed it!)

3 pounds tiny new potatoes, halved
8 cloves garlic, peeled
2 tablespoons olive oil
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon kosher salt or 1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper

In a large bowl combine potatoes and garlic. Drizzle with oil and sprinkle with rosemary, salt, and pepper; toss to coat. Transfer potato mixture to a 3 1/2- or 4-quart slow cooker.

Cover and cook on high-heat setting for 3 to 4 hours or until potatoes are tender.



Spinach Salad with Warm Bacon Dressing

01 Jan

Proposed by Jessica (we missed it!)

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Source: FoodNetwork