To be honest, I had a hard time deciding what to call this slow cooker white bean, garlic and olive concoction. Dip? Sandwich spread? Pizza topping? Yes, yes, and yes. If you love assertive flavors, this dish will make you happy. The creamy white beans serve as a base for plenty of garlic, and just a few kalamata olives, and, of course, for lots of cheese. The slow cooker does most of the work, with a quick zap from an immersion blender at the end (a potato masher will get you to the same result, with a bit more elbow grease). I haven't tried it, but I'm thinking that some flatbread spread with this white bean mixture, topped with fresh arugula and maybe a sliced fig, would be divine. You can make this white bean dip a couple of days in advance, and reheat in the microwave before serving.
Continue reading "Recipe for slow cooker white bean, garlic and olive dip or spread" »
What's more fun than cooking something until it falls apart, and then coaxing it into a state of total collapse by having at it with two forks? If this sounds like your idea of a good time in the kitchen, you need to get your slow cooker on and make a batch of tandoori pulled chicken. While a slow cooker can't replicate the smoky char of a tandoor oven, the spices do a good job of mimicking the flavor. Use the shredded chicken on wedges of naan bread, as we have here, or in a salad or wrap. You can go a bit further, and dress it up with typical Indian condiments, like yogurt, chutney, or chopped nuts. When I make this chicken, I use a kabsa spice blend I found at a gourmet market; it's easy to make your own, or substitute turmeric, as indicated in the recipe. Tandoori pulled chicken freezes well, so you can make it ahead and have lunch or dinner at the ready.
Continue reading "Recipe for slow cooker tandoori pulled chicken" »
Some dishes will never win a beauty contest. These slow cooker Sloppy Joe beef quesadillas may not take the swimsuit competition, but oh, they are good. And, like real Sloppy Joes, they're sufficiently messy to eat. You can cook the meat ahead of time, in your slow cooker, and freeze it in portions to fill quesadillas, tacos or burritos, whenever you want them. Add something green -- chopped avocado, lettuce, cilantro leaves -- or serve them with nothing more than melted cheese, and a bit of salsa on top. Summer should be just that easy.
Continue reading "Recipe for slow cooker Sloppy Joe beef quesadillas" »
In the house where I grew up, there were no nachos. In fact, I can't remember ever having nachos until I went off to college, where my favorite near-campus bar served ooey-gooey-drippy-cheesy nachos with beer and free movies a couple of nights a week. I've eaten my share of nachos since those college days, but I don't make them at home, for the same reason I don't bake brownies every day: much too tempting. However, I've been experimenting a lot with coffee syrup while working on the Rhode Island Recipes cookbook, and when I made this slow cooker sweet coffee flank steak, I couldn't help turning it into these unusual nachos. The meat is so flavorful that you really don't need a lot of toppings, but who am I to stop you if you want to add some guacamole or sour cream?
Continue reading "Recipe for slow cooker sweet coffee flank steak nachos" »