Scrumptious Sunday #42 - Features

Apparently I am on a cookie kick!  You'll see why below :-)  And I'm always on a slow cooker kick (especially with hockey season...perhaps you've seen some of the recipes from my Slow Cooker Thursday series, such as Beef Barley Soup and Tuesday Tortilla Soup!).  I am super stoked about the new Crock-Pot that I recently received...there's a review coming next week :-)

Back to those cookies....this weekend I am SURE that oldest and I will be baking special cookies for Santa.  I've also got plans to make special Christmassy Rice Krispie Squares with all the treats that recently arrived from Kellogg's.  But I do need to come up with a good cookie idea...and there were lots to choose from in this week's Scrumptious Sunday! Thank you!

Please go visit all these hard-working bloggers and check out their recipes!

If you are featured, please grab a BUTTON and display it proudly!

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Here are this week's features:

 

34 Slow Cooker Soups, Stews and Chilis from Mommy's Sweet Confessions

 

 

My 10 Favorite Christmas Cookies from Hezzi D's Books and Cooks

 

 

Salted Caramel Coffee Toffee Cookies from The Better Baker

 

 

Chocolate Cookies stuffed with Vanilla Salted Caramel from DJ's Sugar Shack

 

 

Cinnamon Shortbread from With A Blast

 

 

All of these recipes will be pinned to my Pinterest account, posted on Twitter, and shared on Facebook!

Just a reminder, this week's Scrumptious Sunday Link Party goes live Saturday - at 8 pm PST. Can't wait to see what you bring to the party!

Remarkable Ratatouille - Slow Cooker Thursday

For this week's Slow Cooker Thursday, I decided trying someting TOTALLY new for us.  Ratatouille.  I had no idea what to expect...I haven't even seen the movie (we own it...but I tend to sneak away and do laundry or other chores when our son watches movies).  I've never even had eggplant before.  None of us have in our little family.  But, I saw the recipe in my Canada's Best Slow Cooker Recipes cookbook, tagged it (I should have shares at 3M/Post-It), and figured we should try it (since we did grow eggplant in our garden this year, and there was one beautiful one waiting for us to use).

PS - don't forget about the Slow Cooker Link Party running now! Link up at the end of this post :-)

Here is the recipe (Source: Canada's Best Slow Cooker Recipes)

3 small eggplants, cut into 1-inch cubes

1 teaspoon salt
3 tablespoons olive oil
1 tablespoon butter or margarine
1 onion, thinkly sliced and separated into rings
250 g of mushrooms, sliced
1 can (796 mL) Italian-style tomatoes with herbs and spices, chopped, with juice
2 tablespoons parmesan cheese, grated
1/4 cup Panko
1 teaspoon Italian seasoning
1 cup mozzarella cheese, grated

Wash and slice the eggplants.  In a large colander, toss the eggplant cubes with salt.  Allow the salted eggplant cubes to sit for approxinately one hour, or until the cubes release their juices.  Once the juices have been released, rinse well under cold water.  Drain, squeeze out excess moisture and pat dry with paper towels.

In a large nonstick skillet, over medium, heat 1 tablespoon of the olive oil and all of the butter.  Add the onion and mushrooms, saute until softened (approximately 10 minutes).  Remove with slotted spoon and set aside.

Add the remaining 2 tablespoons of olive oil to the skillet.  In batches, saute the eggplant cubes until lightly browned (approximately 10 minutes).

In the slow cooker, layer half of the eggplant cubes, top with the entire onion mixture, then with half of the tomatoes (and juice).  Sprinkle with fresh parmesan cheese, then add the remaining eggplant and tomatoes (and juice).

In a separate bowl, combine the breadcrumbs, Italian seasoning and the mozzarella cheese.  Mix and spoon over the eggplant in the slow cooker.

Cover and cook on Low for 8-10 hours or on High for 4-6 hours, until the meal is bubbling.

Some tips from Canada's Best Slow Cooker Recipes:
- This can be eaten as a main course or as a side dish with salmon or chicken
- Slow cooking eggplant can cause it to become bitter, which is why it must be salted first
- This dish can be completely assembled up to 12 hours in advance of cooking.  Just prepare everything according to direction, but store in the fridge until morning (or when you put the stoneware into the base)

VERDICT:
Well...I can tell you that 1 out of 4 of us like eggplant.  That would be the baby...he ate a lot.  Not kidding...like two adult helpings worth.  Our oldest was under the weather and not really eating any dinner, so he had no opinion to offer.  Hubs and I....well, we liked the overall flavour of everything else, but we did not enjoy the texture of the eggplant.  Unfortunately, this dish just isn't for us...BUT I am glad that we gave it a try...you never know until you try!

HAVE YOU JOINED THE LINK PARTY YET?  This one is up all month...collecting your tried and true slow cooker recipes!  Thanks so much!

French Canadian Split Pea Soup - Slow Cooker Thursday

Thursday already? Oh me, oh my these weeks are just flying by.  This week on Slow Cooker Thursday I am sharing a recipe that we see some potential in…but just needs some tweaks from our first go.  Before I get into this week’s recipe post, I wanted to let you know that I would love for YOU to share YOUR slow cooker recipes with me! (pretty please?!).  After the recipe is a LINK PARTY for you to post your slow cooker recipes!  I’ll keep the party up for the month of November, hopefully we can get quite the little collection of recipes (which will TOTALLY help me with my Slow Cooker Thursday routine!)

Now, onto this week’s recipe.  This week I selected French Canadian Split Pea Soup from my Canada’s Best Slow Cooker Recipes cookbook by Donna-Marie Pye.  There are tones of great recipes in this cookbook, and split pea soup caught my eye.  I’ve made a split pea soup before, which was really tasty, but I’m always up for trying new variations.  This recipe called for yellow split peas (not really sure the difference other than colour) – and since it was already formulated for my slow cooker…it was an obvious choice for this week.  Here is the recipe that I used:

1 lb yellow split peas

Ham bone, with some ham still on it

3 carrots, peeled and diced

1 large potato, peeled and cut into small pieces

1 stalk celery, diced

1 bay leaf

1/4 teaspoon thyme

1/4 teaspoon basil

1/4 teaspoon oregano

Salt to taste

Pepper to taste

 

Peas must be prepared prior to assembling the soup.  There are two ways that you can do this:

a) Put the peas in a large bowl and fill the bowl with water.  Make sure all the peas are covered by water.  Allow the peas to soak for at least 12 hours.  Note - I left mine to soak for 24 and had to add more water. 

or b) Put the peas into a large pot, fill the pot with water.  Bring the water to a boil, remove from the heat and let the pot of peas stand for at least one hour. Note - I would probably try this method next time.

 

After soaking, rinse the peas well.  Put the peas into your slow cooker.  Add 7 cups of water, the ham bone, carrots, potato, celery, bay leaf, thyme, basil and oregano.

 

Cover and cook on low for 10-12 hours or on high for 6-8 hours. Soup is ready when it is thick and bubbling.

 

When the soup gets to this point, remove the ham bone (carefully so that you don't burn yourself), pick the meat off of the bone, cut into bite sized pieces and add back into the soup.

 

Remove the bay leaf.

 

Taste...season with salt and pepper as needed...and serve!

 

VERDICT:

While the soup itself had a really nice flavour, we felt that it needed a bit of tweaking.  It my notes above I mention that I would try the cooking method next time to prepare the peas for the soup.  We also thought it needed more ham, which is easy to plan for next time.  And less peas.  We decided that while we love peas, we don't love THAT many peas in our pea soup :-)  All about personal preference!

 

Now...it's YOUR TURN to share some of your FAVOURITE slow cooker recipes!

 

 

Beef Barley Soup - Slow Cooker Thursday

Welcome to the second installment of "Slow Cooker Thursday!"  If you missed last week's post and story why I've implemented "Slow Cooker Thursday", just click over here :-)

When I picked the "Busy Day Beef and Barley Soup" recipe from my new Best of Bridge Slow Cookers cookbook, I had no idea that day would be a "beef" day everywhere I looked!  I say that because a friend from work and I had lunch together, and because she didn't have time to make her lunch before leaving for the office, she needed to grab lunch from the cafeteria/culinary training facility.  I was laughing because at the sandwich station, the special was "Roast Beef Sandwiches".  At the main course/hot food station, one of the specials was "Beef Stroganoff," and at the soup station, one of the soups was "Beef Barley Soup".  Apparently the Chefs/Instructors were in a beefy mood like me!  I do have to say though, my soup looked way better than the students' soup...just sayin'!

Here is the recipe I used (Source: Best of Bridge Slow Cookers)

3 cloves garlic, minced
1 onion, chopped
1 teaspoon dried oregano
1teaspoon salt
1/4 teaspoon pepper
2 tablespoons tomato paste
1 tablespoon vegetable oil
3 carrots, finely chopped
2 bay leaves
1 1/2 lbs stewing beef
1/4 cup barley, rinsed
4-5 cups beef broth
1 cup frozen peas
2 tablespoons fresh parsley
1 tablespoon balsamic vinegar

In a saucepan, saute oil, garlic, onions, oregano, salt, pepper, tomato paste.  Saute until the onions are softened.  Transfer to 4-6 quart slow cooker.  Add in the carrots, bay leaves, beef, barley and 4 cups of the beef broth.  Stir well.  Cover and cook, on low for 8 hours or on high for 4 hours, or until the beef and barley are tender.  After cooking, if the soup is thicker than you would like, add in the remaining 1 cup of broth.  Stir in the frozen peas, vinegar and parsley.  Cover and cook on high until the peas are hot, about 20 minutes.  Remove bay leaves.  Add salt and pepper to taste.

Tips directly from the Best of Bridge: 
- They use tomato paste in many of their slow cooker recipes because it boosts flavour and richness.  A dollop or two of tomato paste makes a significant flavour difference with onions, garlic and herbs as these aromatic ingredients dull when cooked for long periods.
- If you cannot find stewing beef, look for other cuts such as boneless cross-rib, blade or chuck in the form of steaks or pot roasts.  Trim off excess fat and cut into cubes.
*Great tips!
VERDICT:
Hubs LOVED this soup. Kept commenting how much he enjoyed it.  I really liked it too...as did our kids.  The oldest complained a bit (apparently he doesn't like soup for dinner) but he still ate it a few times LOL.  Even our sometimes fussy toddler was gobbling up his meal...I'd call this one a success!

You can purchase the Best of Bridge Slow Cookers cookbook through Robert Rose.  Go check them out!

Excerpted from Best of Bridge Slow Cooker Cookbook by Sally Vaughan-Johnston & The Best of Bridge Publishing Ltd. © 2012 www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.

Chicken Stew with Sweet Potatoes - Slow Cooker Thursday

Well, it's upon us!  Hockey season that is.  I know, not the NHL (yet!?)...but this year is the first of what could be many years of minor hockey in our home.  Our 5 year old started playing this season...and so far so good!  We are happy that he is active and wants to try new sports, and we will see if he enjoys hockey (it won't be forced upon him though!).  So...with hockey season here, that means practices and games each week.  He has a practice every Thursday after school, which makes things just a little crazier for us come dinnertime.  So...I've decided to make Thursdays "Slow Cooker Thursdays".  Makes perfect sense to me, to get our dinner started before I leave for work, so that everything is ready once we get home from work/school/daycare/hockey. This week is our first installment!

I was ever SO lucky to receive a copy of the new "Best of Bridge Slow Cookers" cookbook...ummm, hello...soooooo excited...not only is it a cookbook (love!) it's also Best of Bridge (classic!).  I'll have a review up on the blog very soon, but in the meantime I just had to start trying new recipes!  For our first "Slow Cooker Thursday" I decided to make the "Saturday Chicken Stew with Sweet Potatoes" - here is the recipe and what I did (very slightly amended from the original Best of Bridge recipe):

1 lb sweet potatoes, peeled and cut into chunks
3 carrots, peeled and sliced
2 stalks celery, sliced
2 bay leaves
6 skinless, bone-in chicken thighs (note, as per the Best of Bridge suggestion, you will more likely find the chicken thighs with skin on...just remove the skin using a piece of paper towel to grab the skin at one end and pull off firmly - it worked well!)
1 tablespoon olive oil or vegetable oil
1 onion, chopped
4 cloves of garlic, minced
1/2 teaspoon dried thyme or oregano
1 teaspoon salt 
1/4 teaspoon pepper (I used a little more)
2 tablespoons all-purpose flour
1 1/4 cups chicken broth
3/4 cup unsweetened apple juice (I used Sun-Rype)
1 cup frozen peas
1 tablespoon cider vinegar
1/4 cup fresh parsley, chopped

Wash and prepare your vegetables.  Add the sweet potatoes, carrots, celery and bay leaves to your slow cooker.  Place the chicken thighs on top of the vegetables.  Next, heat oil over medium in a skillet.  Add your onions, garlic, thyme or oregano, salt and pepper.  Cook for 5 minutes, stirring occasionally.  Mix in the flour, then add the chicken broth and apple juice.  Bring to a boil (approximately 5 minutes).  Pour over the chicken and vegetables.  Cover and cook on low for 5-6 hours on low (which is what I did) or for 2.5 - 3 hours on high.  Juice will run clear when the chicken in pierced.  15 minutes prior to serving, turn crock pot to high.  Add in the peas and vinegar.  I also added in a little roux at this time.  Add more salt and/or pepper if needed.  Cover and cook (on high) for 15 minutes or unti the peas are hot.  Remove bay leaves, stir in parsley.

VERDICT:
My husband said that (besides chili), this was one of the best slow cooker recipes he's had.  We both agreed it could have used a little more seasoning to kick it up a bit, but we all enjoyed the meal.  Our 5 year old LOVED it.  He also really loved the tea biscuits that I made to go with the stew.  And the sweet potatoes were a nice change of pace for us.  This is one that we would make again!

Did you know that you can also follow me on Facebook and Twitter?!

Excerpted from Best of Bridge Slow Cooker Cookbook by Sally Vaughan-Johnston & The Best of Bridge Publishing Ltd. © 2012 www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.

Guest Post - Sarah from Repeat Crafter Me

I am so excited that Dawn has given me the opportunity to guest post this week! Addicted to Recipes is my go-to blog for new recipe ideas and I am always inspired by all of the delicious dishes I find at her Scrumptious Sunday's link party.

My name is Sarah and I blog over at Repeat Crafter Me. On my blog you will find kid crafts, DIY projects, crochet patterns and my attempts at cooking with the help of my Crock Pot. I am a busy mom of a two boys, so I rely on the convenience of my slow cooker each week. It's a real time saver! Crock Pot meals are quick and easy and the food always turns out tender and tasty.

Today I am sharing a 4 ingredient Crock Pot Nacho Dip! Yes, only 4 simple ingredients and you will have a yummy dip for your summer BBQ's. It's great on top of nachos, hot dogs, or just eaten with tortilla chips. This would also make a great party dip for the fast approaching football season!

Crock Pot Nacho Dip

Ingredients:
1lb Velveeta cheese (half block)
1 can Cream of Mushroom Soup
1 can Rotel diced tomatoes and green chilies
1/2 can of no-bean chili

Directions:
1. Cube Velveeta cheese and add it and the rest of the ingredients to 2 quart Crock Pot. Give it a good stir.
2. Cook on LOW for 2 hours or until cheese is melted.

You can serve it in the crock pot! Leave it on low and your dip will stay nice and warm for your entire party. Feel free to make your own variation of this recipe. Don't add the chili if you are a vegetarian, or add fresh ground beef if you want a chunkier dip. However you make it, this is sure to be a crowd pleaser!

If you like this recipe and are interested in seeing more, stop by my blog Repeat Crafter Me for a new crock pot recipe each week!

Dr. Pepper Pulled Pork Sandwiches

A while back, Live Gorgeously shared her recipe for Dr. Pepper Pulled Pork Sandwiches.  I KNEW that my husband would LOVE LOVE LOVE these, and I featured her recipe that week from my Scrumptious Sunday link party.  I've now made this recipe twice, once for my hubby and then recently for our baby's first birthday (for around 25 guests).  Verdict is below...here is the recipe:

Dr. Pepper Pulled Pork Sandwiches

3 pound pork roast - not frozen (I used pork tenderloin)

2 tablespoons olive oil

Montreal Steak Spice

3-4 cups of Dr. Pepper (Coke can also be used, I only tried Dr. Pepper)
1 tablespoon worcestershire sauce

1 tablespoons liquid smoke

1/2 onion , minced

1/2 green pepper, minced

1 1/2 - 2 cups BBQ Sauce

Heat oil in large skillet.

Generously season the pork with the Montreal Steak Spice.  Rub the seasoning into the roast using your fingers.

Brown the pork on all sides.

Poke the pork on all sides several times, and place into a large crock pot.

Pour the Dr. Pepper over top of the meat.  Add in the minced onion, minced green pepper, worcestershire sauce and the liquid smoke.  Cover and cook on LOW for 6-7 hours.

Once the meat is cooked, remove from the crock pot and shred with a fork.  The meat should shred quite easily at this point.

Drain all the juices from the crock pot, but keep the onion and green pepper.  Place the shredded pork back into the crock pot and add the BBQ sauce over top.  Cover and cook on LOW for another hour.

Serve the pulled pork on toasted buns (we fired up the grill, buttered the buns and grilled them).  Serve with coleslaw, either on top or on the side.  On top adds an extra tasty crunch to the sandwich, and really does kick it up a notch.

VERDICT:

So, the first time I made the pulled pork, it was just as I suspected, my husband LOVE LOVE LOVED it.  Like seriously...he said it may be one of his new favourite meals.  If you have read my blog for a while, you may be sensing a trend here...many of my new recipes become his new favourites!  I decided to serve it again at our son's birthday party - changed it up slightly as I was cooking for 25 people - more pork, two crock pots, cooked and shredded the meat on Saturday and then did the BBQ sauce portion and served on Sunday.  And it was a HIT at the birthday party too!  It made for an EASY meal to prepare (crock pot = LOVE!) and we had nice leftovers for the next day!  This one will get made again...and maybe next time I will try with Coke, just to see the difference.