Innholdsfortegnelse for Slow Cooker 2017 i Taste of the South

FOR SUPPERS & SOUPS ■ Be sure to season and sear meat before adding it to the slow cooker. This extra step will add big flavor to your finished dish. ■ Although it’s tempting to save time by combining the ingredients in your slow cooker insert and refrigerating overnight, we don’t recommend it. A cold slow cooker insert will take longer to heat up, potentially affecting the cooking time and the food’s safety. ■ Don’t add extra liquid to your slow cooker recipe (unless directed); the meat and vegetables release water during cooking, creating a flavorful broth. To be safe, fill your slow cooker no more than twothirds full. Overfilling results in longer cooking times and potentially messy overflows. ■ Resist the urge to lift the lid during cooking. Opening…

Slow Cooker Turkey Breast Makes about 6 servings Turkey: 1 (6- to 7-pound) bone-in skin-on turkey breast 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme 1 teaspoon onion powder 1⁄2 teaspoon salt 1⁄2 teaspoon ground black pepper 1 tablespoon canola oil 1 cup chicken broth Gravy: 1⁄4 cup all-purpose flour 1⁄2 teaspoon ground black pepper 2 cups reserved turkey drippings Salt, to taste Garnish: fresh thyme 1. For turkey: Pat turkey dry with paper towels. Using your fingers, gently loosen skin from turkey breast. In a small bowl, stir together thyme, onion powder, salt, and pepper. Rub mixture under skin. 2. In a large skillet, heat oil over medium-high heat. Cook turkey until browned on both sides, about 2 minutes per side. Remove from heat. 3. Place turkey…

Pineapple-Strawberry Upside-Down Cake Makes 8 to 10 servings 1 cup firmly packed light brown sugar 1⁄4 cup unsalted butter, melted 1 (20-ounce) can sliced pineapple,juice reserved 1 (16-ounce) container frozen strawberries in syrup, thawed 1 (15.25-ounce) box yellow cake mix* 4 large eggs 1⁄3 cup vegetable oil 1. Spray a 6-quart slow cooker with cooking spray. 2. In a small bowl, stir together brown sugar and melted butter; spread in bottom of slow cooker. 3. Cut each pineapple ring into 4 pieces. Place pieces in a single layer over brown sugar mixture. Spoon strawberries and syrup over pineapple. 4. In a large bowl, beat cake mix, eggs, oil, and reserved pineapple juice with a mixer at medium speed until combined, about 2 minutes. Pour into slow cooker. 5. Cover and…

Skillet Baked Beans Makes 4 to 6 servings 4 slices baconh 2⁄3 cup chopped yellow onion 1⁄2 cup chopped green bell pepper 1⁄2 cup chopped celery 1 (15-ounce) can pinto beans,drained and rinsed 1 (15-ounce) can navy beans,drained and rinsed 1 (15-ounce) can light red kidney beans, drained and rinsed 1 1⁄1 cups barbecue sauce* 1. Preheat oven to 350°. 2. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in pan. Add onion, bell pepper, and celery to pan; cook over medium-high heat until lightly browned, about 4 minutes. Stir in beans and barbecue sauce. Top with bacon. Bake until bubbly, about 25 minutes. *We used Stubb’s. Kitchen Tip We used a thick and sweet-style barbecue…

Chicken and Spinach Artichoke Dip Makes 2 quarts 3 (8-ounce) packages cream cheese, softened 2 cooked boneless skinless chicken breasts, shredded 1 (14-ounce) can quartered artichoke hearts, drained and chopped 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 1 1⁄1 cups whole milk, divided 1 cup shredded mozzarella cheese 1 tablespoon minced fresh garlic 1 teaspoon Italian seasoning 1⁄4 teaspoon crushed red pepper Crostini, to serve 1. Spray a 3- to 4-quart slow cooker with cooking spray. 2. Add cream cheese, chicken, artichoke hearts, spinach, 1 cup milk, mozzarella, garlic, Italian seasoning, and red pepper to slow cooker. Stir to combine. 3. Cover and cook on high until cheese is melted, 1 to 2 hours, stirring every 30 minutes. Stir in remaining 1⁄2 cup milk to thin, if…

Braised Pork Stew Makes 8 to 10 servings 3 pounds boneless pork shoulder 1 1⁄1 teaspoons kosher salt, divided 1 teaspoon ground black pepper, divided 2 tablespoons canola oil 1 pound smoked sausage, cut into 1-inch pieces 2 cups chopped yellow onion 1 cup chopped carrot 1⁄2 cup chopped celery 2 cloves garlic 1⁄4 cup tomato paste 1 (14.5-ounce) can diced fire-roasted tomatoes, drained 3 (15.5-ounce) cans cannellini beans, drained and rinsed 1 1⁄1 cups chicken broth 2 tablespoons chopped fresh rosemary 1⁄2 cup chopped fresh parsley 2 tablespoons red wine vinegar 1 cup panko (Japanese bread crumbs) 2 tablespoons unsalted butter, melted 1. Trim excess fat from pork shoulder; cut into 1-inch pieces. Sprinkle with 1 teaspoon salt and 1⁄2 teaspoon pepper. 2. In a large skillet, heat oil…