December 12, 2012
This is a great recipe that is gluten free and looks delicious thanks to Erin Taylor of Go! Running in the Heights. She was here to talk about the Go! Mile 1 mile race this weekend that Jeff Matthews will host. Get registered by clicking here.
Crock Pot Buffalo Chicken Lettuce Wraps
Ingredients:
For the chicken:
24 oz boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz f at f ree low sodium chicken broth
1/2 cup hot cayenne pepper sauce (I used Frank's)
For the wraps:
6 large lettuce leaves, Bibb or Iceberg
1 1/2 cups shredded carrots
2 large celery stalks, cut into 2 inch matchsticks
Directions:
In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on high 4 hours.
Remove the chicken f rom pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two f orks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high f or an additional 30 minutes. Makes 3 cups chicken.
To prepare lettuce cups, place 1/2 cup buf f alo chicken in each leaf , top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating.
---------------------------------------------------------------------------------------------------------------------------------------
Diana Long from the River Market was here to talk about the Farmer's Market that is happening every Tuesday and Saturday. They have a Facebook page (Little Rock Farmer's Market) or get more information on their website www.rivermarket.info.
SPRINGTIME POTATOES
2 lb. small new potatoes
1/2 c. sour cream
1/3 c. cucumber, chopped
2 T. green onion, chopped
2 T. green pepper, chopped
2 T. radishes, sliced
1 T. milk
Scrub potatoes; cook in boiling water approximately 15 to 20 minutes, or until tender; drain and remove peeling. Stir together sour cream, vegetables and milk. Continue stirring on low setting until hot; do not boil. Pour over hot potatoes and season with salt and pepper to taste. Yield: 4 Servings
------------------------------------------------------------------------------------------------------------------------------
Alexis Sims from the American Heart Association was here to talk about being heart healthy and avoiding a stroke. Here's the link to the local American Heart Association office. Here's the recipe for heart-healthy BBQ sauce and a yummy crockpot main dish to go with it.
Slow Cooker Barbeque Chicken or Pork
Chicken or Pork
1 pound boneless, skinless chicken breast or tenderloins, visible fat removed
-OR-
1 pound pork loin, tenderloin or center loin, visible fat removed
1 cup water
- Place chicken or pork in slow cooker, pour water and Barbeque Sauce (recipe below) over meat.
- Cover and cook over low setting for 8-10 hours, or over high setting for 3-4 hours. Chicken may break apart easily with fork once cooked.
Barbeque Sauce
1 14.5 ounce can no salt added tomato sauce
1 tablespoon brown sugar (optional or flavor with a no calorie sweetener)
½ cup cider vinegar
1 tablespoon yellow mustard
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
¼ teaspoon cayenne pepper
1 teaspoon black pepper
¼ teaspoon cinnamon
½ teaspoon paprika
- Whisk together all ingredients in a medium bowl.
This barbeque sauce is delicious, heart healthy, and versatile! Use it on whole wheat buns for sandwiches, or served with a side of no salt added pinto beans or Asian Cole Slaw.
-------------------------------------------------------------------------------------------------------------------------------
Karin Bara was with us to talk about the great things the Single Parent Scholarship Fund is doing, including honoring the men in your life. It's the Perfect Gift campaign and for $50 you can honor Dad (or husband or brother) in Arkansas Business and it helps the Single Parent Scholarship Fund.
Here's the recipe that can honor Dad as well.
Manly Crockpot Chili
3lbs ground beef
1 yellow pepper (chopped)
1 red pepper (chopped)
1 yellow onion (chopped)
5 cloves of garlic - minced
28oz can diced tomatoes
15oz can of tomato sauce
15oz can of diced tomatoes with chili seasonings
1 small can diced green chilies
1 can of chili beans with juice
1 can of northern white beans (drained)
1 can of dark red kidney beans (drained)
1 can of light red beans (drained)
1 can black beans (drained)
2 T chili powder (more or less to your own taste level)
2 T cumin (again, more or less to your own taste level)
1 package of taco seasoning
12oz of Guinness or dark beer (optional)
Start by browning the meat with the chopped onion, yellow pepper, red pepper and minced garlic. Drain meat after browning. Add drained meat to crock pot and stir in taco seasoning, chili powder and cumin until all meat is coated with seasoning. Now stir in beer if using. Add remaining ingredients in and stir to blend. Cook on low for eight hours.
-------------------------------------------------------------------------------------------------------------------------------------
Eva Sargent from the Greek Food Fest was here to talk about their 29th annual festival next week. It's a great event. And now they will have some Indian foods to choose from!
Here's her recipe:
Beef Stefatho (Fragrant Greek Stew)
Ingredients:
3 1/3 pounds stew meat, cubed
3 1/3 pounds whole boiler onions, peeled
3/4 cups of olive oil
2 cups of chicken or vegetable stock
4 Tbsp. red wine vinegar
10 cloves garlic, peeled, whole
3 tablespoons tomato paste
1 tablespoon salt
2 bay leaves
1 stick cinnamon
10-12 peppercorns
Preparation:
In a stew pot, lightly brown meat in olive oil.
Remove meat to slow cooker. Create a sachet of cheesecloth with bay
leaves, cinnamon and peppercorn; add sachet and remaining ingredients to
meat. Stir to mix with a wooden spoon.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until
beef is tender. Discard sachet and serve over hot buttered noodles.
-----------------------------------------------------------------------------------------------------------------
Donna Smiley, an audiologist from Arkansas Children's Hospital, was here to talk about the month of May being "Better Hearing and Speech" month and what you can do if you suspect you or a loved one has poor hearing or speech difficulties.
http://www.asha.org/bhsm/resources/ is the website where you can get resources to improve your hearing and speech.
Swiss steak
1 round steak
1 can of whole tomatoes
1 bunch of green onions
Put salt and pepper on round steak. Put round steak in crockpot. Pour can of whole tomatoes over round steak. Clean green onions and put on top of round steak. Cook on low all day (7-8 hours).
Meghan Collins was here to talk about Dinner on the Grounds for Our House. Our House is a great organization and this will again be a stellar event for them. For more information, go to their website for the event.
Mama’s Saturday Night Chicken
10 pieces of chicken (legs, thighs, breasts, whatever)
2 c water
1 c balsamic vinegar
2/3 c soy sauce
3 T. brown sugar or honey
1 garlic clove – peeled and crushed
1 small hot chili pepper – sliced open and seeds removed.
Place ingredients into crockpot. Cook on low for four hours.Arrange chicken on serving plate/platter, remove chili pepper if found. Great served with rice and a salad.
* 1 lb dried kidney beans
* 1 ham hock (optional)
* 4 garlic cloves, chopped
* 1 teaspoon black pepper, fresh ground
* 1 tablespoon chicken stock, powdered
... * 1 teaspoon garlic salt
* 1 teaspoon dried chipotle powder
* 1 teaspoon liquid smoke (optional)
* 2 -3 bay leaves
* 1 onion, chopped
* 1 bell pepper, chopped
* 1 tablespoon butter
* 1 -2 tablespoon salt, according to your taste
* 1 -2 teaspoon cajun seasoning
* 1/4 cup butter
* 1 teaspoon Tabasco sauce, chipotle flavored is really nice
* 2 tablespoons cornstarch or 2 tablespoons cornflour
* 1 lb smoked sausage
Directions:
SOAK BEANS: Check beans to be sure there are no stones then place beans in a large bowl and fill almost to the top with water. It's better to have too much water than not enough. The beans will more than double in size overnight. In the morning, drain beans in a colander and rinse well.
A FEW PERSONAL TRICKS: One of the first things I do in the morning is fill crockpot with hot tap water just to bring it up to temperature much faster.
PLACE IN CROCKPOT: Beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional Chipotle powder and liquid smoke. Note: Save adding salt until the end of cook time.
COVER WITH HOT WATER: Cover beans with hot water from your jug or kettle just until fully covered. Then add an extra inch of water on top of that. This will give your beans a chance to swell even more during cooking. Cover Crockpot with lid.
QUICKLY: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir.
COOK: If you are going to be gone all day, cook beans on low setting for 6 to 8 hours. If you will be around to stir, etc., I recommend cooking them on high until they are almost fully cooked (about 4 or 5 hours). Then turn them down to low for the last bit of cooking.
ONCE COOKED: When beans are fully cooked, remove bay leaves (if you can find them all) add butter and stir. To thicken beans, add 2 tablespoons corn flour mixed with just enough cold water to dissolve it. Add this to beans and stir for a minute. Beans should thicken a bit in fairly short order. Repeat until you get the desired consistency.
ADD: Add salt by half-teaspoon until you reach the level of your liking. It may not take much for you. Also add a bit more fresh ground pepper.
NOW: Put your rice on to cook. Slice smoked sausage and cook in a medium-hot cast iron skillet until nicely brown and starting to emit those nice juices. Take skillet off heat but leave sausages where they are. Don't cover.
RINSE your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl.
COVER rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices.
SPRINKLE with hot sauce and/or more Tony's if you want it spicy like I do.
SERVE with hot buttered, grilled slices of French bread, salad or coleslaw, and a big glass of iced tea.
Crock Pot Pork
2 cans of green beans
1 can cream of mushroom soup
1 package Italian Salad dressing (the dry kind)
1 pork loin 2-3 lbs
Pour the green beans in the bottom of the crock pot, liquid and all. Place the pork on top. Spread the can of cream of mushroom soup on top of the pork. Sprinkle with the Italian Salad dressing mix. Cook on low 7-8 hours.
Here's the delicious recipe she sent over.
1 cup all-purpose flour
3/4 cup sugar
... 1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
3 tablespoons vegetable oil
2 tablespoons milk
2 cups fresh or frozen blueberries
2 cups fresh or frozen raspberries
2 cups fresh or frozen blackberries
1 cup sugar
1 cup water
3 tablespoons quick-cooking tapioca
Yarnell's vanilla ice cream
Directions:
1. In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, oil, and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Set aside.
2. In a large saucepan, combine blueberries, raspberries, blackberries, 1 cup sugar, the water, and tapioca. Bring to boiling. Pour hot fruit mixture into a 3 1/2- or 4-quart slow cooker. Immediately spoon the batter over fruit mixture.
3. Cover and cook on high-heat setting for 1 3/4 to 2 hours or until a toothpick inserted into the center of the topper comes out clean.
4. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 1 hour to cool slightly. To serve, spoon warm cobbler into dessert dishes. Top with ice cream.
CHICKEN AND SAUSAGE JUMBO GUMBO
1-LB -andouille or smoked Sausage, sliced
in 1/4 inch rounds
1 large onion, chopped finely
1/2 green pepper, chopped finely
2 stalks celery, chopped finely
4 cloves garlic, minced
10 oz. sliced okra, you can use frozen
1/3 cup oil
1/3 cup all-purpose flour
3 cups hot chicken broth
1 cup hot water
1.5 LB raw chicken breast cut in big pieces
1 can diced tomatoes, undrained
1/2 teaspoon salt
1/2 teaspon black pepper
1 teaspoon Cajun seasoning
3 cups cooked hot rice
Directions: Start with the roux, 1/3 cup vegetable oil, 1/3 cup flour.
Heat oil over medium heat and then add flour, stirring constantly for 5 minutes. Reduce heat to medium-low (not on simmer) and continue cooking and stirring for 15 minutes until roux is dark and the color of pecans. Add: Slice the sausage, and cook for 1 minute. Chop the onions, celery, bell pepper and garlic, cook for another minute. Add the hot chicken broth and hot water Mix until smooth and place in crockpot. Add chopped chicken, tomatoes, okra, salt, pepper, Cajun seasoning & stir all ingredients. Cook on Low Heat setting for 6 hours. Check seasoning, Serve over hot rice.
--------------------------------------------------------------------------------------------------------------------------------------------
http://www.conwayregional.org/
Crock pot sweet Pork
Ingredient
2 pounds pork (we use pork shoulder also known as a pork butt or use a pork loin roast)
3 cans Coke (NOT diet)
1/4 c. brown sugar
... dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (10oz) can red enchilada sauce
1 c. brown sugar
Instructions Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
Cilantro Sauce
Ingredients
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
Instructions
Mix all ingredients together in the blender. That's it!
---------------------------------------------------------------------------------------------------------------------
Lts. Russell and Jamie Clay with the Salvation Army in Conway were on to tell us about their new thrift shop. Go to their Facebook page for more information.
Italian Wedding Soup via Food.com
Ingredients:
16 1/2 ounces meatballs
6 cups chicken broth
1 cup cooked chicken, chopped
1/2 cup carrot, diced
1/2 cup celery, diced
2 ounces frozen chopped spinach, defrosted
Garlic salt, to taste
Pepper, to taste
1/4 cup romano cheese
1/4 cup acini di pepe pasta (small pasta)
Directions:
1. Pop the meatballs in the microwave for 1 minute on defrost so you can quarter them.
2. Combine rest of ingredients except pasta in Crock-Pot and cook all day on low.
3. Add the pasta during the last hour of cooking.
Rachael Lukemire from Wildwood Park for the Performing Arts was on to talk about Lanterns this weekend. And she submitted a recipe for gumbo. For more information and tickets, go to www.wildwoodpark.org.
Chicken and Shrimp Gumbo
Ingredients
1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 ounces smoked sausage, sliced & browned
1 1/2 cups chopped cooked chicken
2 cups sliced okra or 1 (10 ounce) packages frozen whole okra, partially thawed and cut into 1/2 inch slices
1 cup chopped onions
1/2 cup chopped green sweet peppers
1/2 cup chopped celery
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
1 (14 ounce) cans diced tomatoes, undrained
1 (12 ounce) packages frozen shelled deveined cooked medium shrimp
rinsed 3 cups hot cooked rice
Directions
For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool. In a 5-quart crockery cooker place water. Stir in roux.
Directions
Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, can tomatoes, and ground red pepper. Cover; cook on low-heat setting for 6 to 7 hours then add shrimp for 20 minutes. Skim off fat.
Serve over the hot cooked rice.
-------------------------------------------------------------------------------------------------------------------------------------------
Rebecca Jones and Matt Brumley from Saline Memorial Hospital were here to talk about their 5K February 23rd that is honor of heart month. http://www.salinememorial.org is the website.
Chocolate Nut Toffee
Ingredients:
- 1-1/2 paper packages of graham crackers
- 1 cup broken pecans
- 1 cup butter (2 sticks)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- pinch of salt
- 1-1/4 cups semisweet chocolate chips
- 1 cup milk chocolate chips
Preparation:
Combine the butter, sugars, and salt in a heavy saucepan. Bring to a rolling boil, stirring constantly, until the butter is absorbed and the mixture becomes smooth and thick. You have to stir with a wire whisk continuously after the butter melts. It will seem like the mixture will never become smooth and blended, but it will! Just keep stirring. Then spoon the cooked syrup evenly over the crackers to coat.
Bake at 350 degrees for 10-12 minutes, until topping is bubbly all over the surface. Immediately sprinkle with the chocolate chips. Let stand 2 minutes, then gently marble the chocolate with the tip of a knife.
Let the pan cool, then peel the foil off the toffee, break into pieces, and serve. Be sure to be very careful with that hot sugar syrup - it can burn like the dickens. Makes about 36 pieces
These are also excellent made with salted rectangular crackers as the base. I've also made them without the nuts; in that case, sprinkle a cup of milk chocolate chips over the bars after they are baked. Or you can use walnuts or peanuts in place of the pecans.
----------------------------------------------------------------------------------------------------------------------------
Stuffed Bell Peppers
6-8 large bell peppers - red, yellow, orange, green (be festive!)
2 pounds ground turkey, cooked
1 can rotel (you pick heat)
1 box Spanish rice (go ahead and brown according to box directions but do not cook)
1 bag cheddar cheese (or 1 small block, grated)
1 clove garlic, minced
1 small onion, sliced
1 envelope taco seasoning
Mix all ingredients except peppers in large bowl. Cap and seed bell peppers.
Gently pack turkey and rice mixture into bell peppers.
Place in slow cooker (replacing tops optional). Cook on low around 8 hours, or high 5-6 hours.
http://walkarr.nationalmssociety.org/site/TR/Walk/ARRWalkEvents?fr_id=20787&pg=entry
-------------------------------------------------------------------------------------------------------
Judi Lively from Bethlehem House in Conway was on with us to talk about their big fundraiser on Friday to benefit Bethlehem House. The Valentine Gala is the event that benefits Bethlehem House which provides transition housing for the homeless community in Conway. They rely on this event on Friday to raise much of the money they use throughout the year. For more information, go to their website http://bethlehemhouse.net/
Cantonese Dinner
Ingredients:
1.5lbs of pork steak, 1.5 " cut into strips
1 TB. canola oil
1 medium onion, sliced
1 green bell pepper, cubed
1-4oz can of sliced mushrooms, drained
1-8oz can of tomato sauce
3 TB. brown sugar
1.5 TB. of white vinegar
1.5 tsp. of salt
2 tsp. worcestershire sauce
Instructions:
Mix all ingredients together, pour into crockpot. Cook 4-5 hours. Serve over rice.
Here is the delicious recipe that Mandy Richardson from Centers for Youth and Families brought us to talk about a fun event next week to benefit Centers. Jeff and Lisa from the Morning Rush are the hosts of the event, Evolve, but you are the one who's gonna have fun! http://www.centersforyouthandfamilies.org for more information.
Slow Cooked Orange Chicken
Ingredients
1 1/2 cup Chicken Stock
1/4 cup teriyaki sauce
3 clove garlic , minced
3/4 cup orange marmalade
4 green onion, sliced (about 1/2 cup)
2 tablespoon cornstarch
8 chicken thighs, skin removed (about 2 pounds)
1/2 cup walnut pieces
Hot cooked rice
Directions:
Stir the stock, teriyaki sauce, garlic, marmalade, 1/4 cup green onions and cornstarch in a 6-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 8 to 9 hours or until the chicken is cooked through. Sprinkle with the walnuts and remaining green onions. Serve with the rice.
Time-Saving Tip: The recipe may also be cooked on HIGH for 4 to 5 hours.
Serves: 4 servings
Dana Renard, a volunteer with Mt. St. Mary Academy, was here to talk about the new cookbook they've published and the first! It's a great compilation of recipes from students past and present as well as cool MSM history. The cookbook can be purchased online at www.mtstmary.edu or at By Invitation Only in the Heights.
Cream Cheese Chicken
2 ½ to 3 pound bag frozen chicken breast tenderloins
8 oz. block cream cheese
1 package Good Seasonings Zesty Italian dry seasoning mix
2 cans cream of chicken soup
Place frozen chicken in crockpot. Put cream cheese on top of the chicken. Mix seasoning mix into soup and pour over chicken. Cover and cook on low for 6-8 hours. Stir every 2 h ours. Let sit 30-45 minutes before serving. Can serve over rice or pasta.
----------------------------------------------------------------------------------------------------------------------------------------
Ashton & Austin Samuelson, owners of Pitza 42 in Conway, have partnered with the non-profit group, Feed My Starving Children, to make an impact on global hunger. Coming in February, you and your friends and family will have a chance to be involved with the MobilePack. They need 1500 volunteers...we can do this! Get more information by clicking here.
Rice, Crockpot Rice
1 cup of rice
Salt
2 cups of water
Butter
Set it and forget it.
(By the way...Lisa was out sick, so you got this from Jeff. Be thankful you got this much. HA!)
Diana Long, director of River Market operations, was here to talk about ice skating at the River Market. It's Arvet on Ice and you can click this link to find out more information.
Hot Chocolate Mix
1 small Box Nestle' Quick Cocoa Mix (15 oz.)
Dry Powered Milk (10 oz)
1 box powered sugar (8 oz)
Coffee Creamer (16 oz)
Mix ingredients together. To prepare one mug, add 1/3 cup mix to boiling
water. Will keep indefinitely. Recipe can be doubled. Wonderful Christmas
gift; tie a pretty bow around jar and attach instructions.
1 pkg. (1.27 oz.) fajita seasoning
1 tablespoon vinegar
1 can (4 oz.) green chilies
1 chopped onion
1 red pepper, cut in thin strips
1 green pepper, cut in thin strips
8-10 tortillas
1 cup shredded cheddar cheese
1 cup sour cream
Salsa to taste
Brown the meat in an iron skillet. Then marinate the meat by rubbing it all over with seasoning, and then put it in the bottom of slow cooker, and add vinegar and chilies, and top with onion and peppers. Cook on low 8 hours, shredding meat when done. Serve with warm tortillas, shredded cheese, sour cream, salsa, guacamole, etc.
Kristen Vandaveer was here to talk about Wildwood Park's Holiday Tour of Homes on Saturday. It's a fun event that you can take your sweet time touring the homes. Go to their website for more information and to get tickets.
Ingredients
* 1 large egg
* 1 15- to 16-ounce container part-skim ricotta
* 1 5-ounce package baby spinach, coarsely chopped
* 3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced
* 1 small zucchini, quartered lengthwise and thinly sliced
* 1 28-ounce can crushed tomatoes
* 1 28-ounce can diced tomatoes
* 3 cloves garlic, minced
* Pinch of crushed red pepper (optional)
* 15 whole-wheat lasagna noodles (about 12 ounces), uncooked
* 3 cups shredded part-skim mozzarella, divided
1. Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
2. Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
3. Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
4. Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.
Peggy McCall from the Miracle League was here to talk about their yearly fundraiser next week. If you're a baseball fan or you just want to help out the Miracle League with your participation, then this is the event. Click here for more info.
Slow-Cooker Chicken and Pasta Soup
Ingredients
- 4 carrots, quartered lengthwise and cut into 1-inch pieces
- 4 long strips lemon zest
- 4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
- 4 cups low-sodium chicken broth
- 1 cup small pasta, such as pastina
- 1 cup frozen peas, thawed
- 1/2 bunch fresh spinach, stemmed
- Freshly ground pepper
- 4 ounces feta cheese
- Lemon wedges and crusty bread, for serving (optional)
- 4 ounces feta cheese
- Freshly ground pepper
- 1/2 bunch fresh spinach, stemmed
- 1 cup frozen peas, thawed
- 1 cup small pasta, such as pastina
- 4 cups low-sodium chicken broth
- 4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
- 4 long strips lemon zest
Directions
Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.
About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.
Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.
Peggy Muncy was with us to talk about a great way to walk off those Thanksgiving calories with a walk across the Big Dam Bridge. Here's the information on their Facebook page.
Big Dam Bridge Black Bean Soup
2 can diced tomatoes
1 can black beans
1 can corn
2 cups vegetable broth
1 cup carrots
Add garlic, cumin, oregano and salt and pepper.
Cook on high for 3-4 hours while enjoying a long walk or bike ride over the Big Dam Bridge.
Kelli Reep was here to talk about the Quapaw Quarter United Methodist Church's Christmas in the Quarter that is next month. It's their ninth year for the event, and it's a great way to see the beautiful old homes in the Quapaw Quarter. Click here for more information.
Thanksgiving Day Crockpot Breakfast
Ingredients
- 32 ounces frozen hash brown potatoes ( diced)
- 1 lb bacon, diced cooked and drained or 1 lb cooked ham, cubed
- 1 onions, diced
- 1 green bell peppers, diced
- 1 1/2 cups cheddar cheese, shredded
- 12 eggs
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon pepper ( more or less to taste)
- 1 teaspoon salt
- 1 cup milk
- 12 eggs
- 1 1/2 cups cheddar cheese, shredded
- 1 green bell peppers, diced
- 1 onions, diced
- 1 lb bacon, diced cooked and drained or 1 lb cooked ham, cubed
Directions
- Place layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon, then onions, green pepper and cheese.
- Repeat the layering process two or three more times, ending with a layer of cheese.
- Beat the eggs, milk and salt and pepper together.
- Pour over the Crock pot mixture, cover and turn on low.
- Cook for 10-12 hours.
- Note: This is a base recipe, you can do whatever you want to it. We always put it in tortillas with salsa and extra cheese and have breakfast tacos. The salsa seems to meld the flavors as well.
- Cook for 10-12 hours.
- Pour over the Crock pot mixture, cover and turn on low.
- Beat the eggs, milk and salt and pepper together.
- Repeat the layering process two or three more times, ending with a layer of cheese.
Courtney Fose from Saline Memorial was here to talk about their Diabetic Health Fair that the hospital is sponsoring November 9 from 9:00am-12:00pm in the Saline Memorial Health Education Building. For more information, click here.
Ingredients
- 1 pound dried Great Northern beans, rinsed and picked over
- 7 cups fat-free low-sodium canned chicken broth
- 2 medium onions, about 1/2 pound, chopped
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 bay leaf (optional)
- 1 tablespoon ground cumin
- 1 teaspoon crushed dried oregano
- 1 teaspoon crushed dried thyme
- 1 small jalapeño chile pepper, seeded and minced
- 2 pounds boneless, skinless chicken breasts
- salt and pepper, to taste
- chopped red onion (optional)
- salt and pepper, to taste
- 2 pounds boneless, skinless chicken breasts
- 1 small jalapeño chile pepper, seeded and minced
- 1 teaspoon crushed dried thyme
- 1 teaspoon crushed dried oregano
- 1 tablespoon ground cumin
- 1 bay leaf (optional)
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- 3 garlic cloves, minced
- 2 medium onions, about 1/2 pound, chopped
- 7 cups fat-free low-sodium canned chicken broth
Directions
- Put beans and water in a large pot and bring to a boil on top of the stove. Boil for 2 minutes, turn off the heat, cover, and let stand for 1 hour. Drain beans and place in slow cooker.
- Add 5 cups of the broth to the slow cooker, along with the onion, garlic, cilantro, mint, parsley, bay leaf (if using), oregano, thyme, and chile peppers. Stir well.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. If cooking on HIGH, stir after 2 hours of cooking time.
- About 30 minutes before chili will be done, in a large skillet, poach chicken breast in the remaining 2 cups chicken broth until just tender, about 15 minutes. Cool and cut chicken into bite-size pieces. Reserve chicken and broth.
- When beans are tender, remove about 3 cups of the beans and mash with a potato masher or in the food processor. Return mashed beans to the cooker and add the chicken pieces. Stir well.
- If cooking on LOW, change setting to HIGH. Add some of the reserved broth as needed to thin the chili to desired consistency (chili should be thick). Cook, uncovered, until chicken is heated through (about 10 to 15 minutes).
- Sprinkle with chopped red onion before serving, if you want.
- If cooking on LOW, change setting to HIGH. Add some of the reserved broth as needed to thin the chili to desired consistency (chili should be thick). Cook, uncovered, until chicken is heated through (about 10 to 15 minutes).
- When beans are tender, remove about 3 cups of the beans and mash with a potato masher or in the food processor. Return mashed beans to the cooker and add the chicken pieces. Stir well.
- About 30 minutes before chili will be done, in a large skillet, poach chicken breast in the remaining 2 cups chicken broth until just tender, about 15 minutes. Cool and cut chicken into bite-size pieces. Reserve chicken and broth.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. If cooking on HIGH, stir after 2 hours of cooking time.
- Add 5 cups of the broth to the slow cooker, along with the onion, garlic, cilantro, mint, parsley, bay leaf (if using), oregano, thyme, and chile peppers. Stir well.
| Per 1-cup serving: | 219 calories (15% calories from fat), 31 g protein, 4 g total fat (0.8 g saturated fat), 15 g carbohydrate, 4 g dietary fiber, 72 mg cholesterol, 72 mg sodium |
| Exchanges: | 4 lean meat, 1 carbohydrate (1 bread/starch) |
Courtney Leach from Community Connections was here to tell us about an event they have coming up November 9th called "Royal Night Out". Click here for all the information. Community Connections helps families with special needs in central Arkansas.
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 cans condensed cream of chicken soup
1 onion, finely diced
2 packages refrigerated biscuit dough, torn into pieces
2. Cover and cook for 5 to 6 hours on high. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Natalie Ghidotti was here representing the nice folks from Reach Out and Read Arkansas. It's the program that provides board books and other reading material to doctors' offices. They have an event on Friday night that will raise awareness and money for a great organization. You can buy tickets here. Her recipe is TO DIE FOR! It's not an actual crockpot recipe, but once you'll see it you won't care.
Uncle Bob's Apple Cake
Paula Deen
Ingredients
Honey Glaze:
1 cup confectioners’ sugar
2 tablespoons honey
2 tablespoons milk
Apple Cake:
3 cups diced Granny Smith apples, about 2 apples
1 cup lightly toasted chopped walnuts
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
3 eggs
Directions
Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.
Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.
In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.
Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
Drizzle the apple cake with some of the honey glaze, serve and enjoy!
Cook’s Note:
The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.
Dorcas Van Gilst was our guest to talk about Domestic Violence Awareness Month and what the Dorcas House does for its residents. They have an event where they are selling the art of the residents there. Click here for more information. She brought a delicious recipe as well.
Easy Beef Stroganoff
1 # beef stew meat, sear first
can cream of mushroom soup
dash of Worcestershire sauce
1 diced onion
1/2 cup sliced mushrooms
Cook for four hours on low. Fold in one cup of sour cream. Serve over hot egg noodles. .
Montunnas from Wildwood Park was here to talk about their Harvest Festival this weekend at Wildwood. There is a ton to do at the two-day event. Check it out on our website or go to their website.
Autumn Pork Roast
2 lb. pork loin roast
3/4 tsp. salt
1/4 tsp. pepper
2 cup apple cider, divided
3 sprigs fresh rosemary
1/2 cup sweetened dried cherries
5 tsp. cornstarch
Sprinkle roast with salt and pepper; place in a non stick skillet coated with vegetable spray. Brown roast over medium heat for about four minutes each side. Pour one cup of the apple cider into a slow cooker. Add two rosemary sprigs, top with roast and remaining rosemary. Sprinkle cherries around roast. Cover and cook on low setting for 5-6 hours. Remove roast; keep warm. Strain cooking juices into a small saucepan. Stir in 3/4 cup cider; bring to a boil over medium heat. Combine remaining cider and cornstarch until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes, until thickened. Serve over roast. Makes 6 servings.
One of our favorite friends, Tisha Gribble from Camp Aldersgate, was here to talk about their 29th annual Camp Aldersgate Fish Fry this Sunday at their location. It's a great place to take the family for lunch (it's from 11:30am-2:30pm), and all the proceeds benefit Camp Aldersgate. For more information, go to their website.
And her recipe was an unusual one. It's for ketchup. Yep, crockpot ketchup.
Ingredients:
4 pounds of chopped tomatoes (paste or mixed variety)
1/2 cup chopped onion
2/3 cup apple cider vinegar
1/4 brown sugar
2 tsp. fine sea salt
&nb