Spinach and Artichoke Dip

Tags

appetizer, artichoke, cheese, crockpot, dip, spinach

I love the spinach and artichoke dip you can get from places like O’Charlies and Applebee’s but I don’t want to have to pay $10 for an appetizer any time I have a craving. This recipe is an amalgamation (SCRABBLE word!!!) of about fifteen recipes. Some of them included mayo, sour cream. Some were hot, some were cold. I think this one is just about perfect.

Spinach and Artichoke Dip

• 1 box frozen spinach, thawed and drained
• 1/2 can artichoke hearts, cut into a large dice
• 1 tsp garlic powder
• Juice of 1/2 a lemon
• 2 dashes Worcestershire sauce
• 1/4 cup whipping cream
• 1 (8oz) package cream cheese, at room temperature
• 1 cup grated mozzarella cheese, more for topping if you desire
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste

Combine all the above ingredients. Top with extra cheese if you desire. Bake for 15 to 20 minutes or until bubbly and browning on top. You could also put it in a crockpot on high for a couple of hours. Serve with bread slices or pita chips.

Loaded Baked Potato Soup

Tags

baked, crockpot, fall, food, loaded, potato, soup

Our poor trick-or-treaters had to brave the 40 degree weather last night. I hope their mommies fixed them something filling and belly-warming like this tasty soup. Because it is a crockpot soup, it can be put together before work or school. It makes a pretty big pot so we will be having left-overs for the next few days.

Loaded Baked Potato Soup

6 large potatoes, peeled and diced
1 large onion, diced
3 (14 oz) cans chicken broth
3 cloves garlic, microplaned
Salt and pepper to taste (Be sure to use quite a bit of salt, think a tsp or two)
1 cup cream

Toppings: sharp cheddar cheese, green onion, sour cream and bacon.

Combine all ingredients; cover and cook in the crockpot on high for 4 hours or low for 8 hours (potato should be tender). Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened. Top with desired delights. Serves 8.

Orange Sage Crockpot Sweet Potatoes

Tags

crockpot, food, orange, sage, side dish, Southern, sweet potatoes

This would be a great side dish for Thanksgiving dinner or any other large gathering where your oven will be otherwise occupied. I love that each of the ingredients embrace the best of this fall season.

Orange Sage Crockpot Sweet Potatoes

• 3 large sweet potatoes, peeled and sliced into 1/4 inch thick slices
• Juice and zest of 1/2 an orange
• 1 1/2 tbsp brown sugar
• 4 slices of bacon, fried crispy and crumbled
• 3 fresh sage leaves
• 1 sprig fresh thyme
• 1 tbsp butter
• Salt and pepper

Layer the sweet potatoes and bacon in the crockpot. Combine the juice, brown sugar, sage, salt and pepper. Pour over the potatoes. Dot the butter over the potatoes. Cook on high for 2 hours or until potatoes are tender. Serves 4.

http://www.bhg.com/recipe/vegetables/orange-sage-sweet-potatoes-with-bacon/

Brown Sugar and Balsamic Glazed Pork Loin

Tags

balsamic, crockpot, Dinner, easy, glaze, meat, pork, Supper

I found this fantastic recipe at C+C Marriage Factory, a great little blog with gorgeous photos and even better recipes. This is the first that I have tried of hers but I anticipate many in the future. I served them the Rosemary Olive Oil Buns posted yesterday. It was a fantastic meal!

Brown Sugar and Balsamic Glazed Pork Loin

• 1 (2 pound) boneless pork tenderloin (or regular pork loin)
• 1 teaspoon ground sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, crushed
• 1/2 cup water
• 1/2 cup brown sugar
• 1 tablespoon cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup water
• 2 tablespoons soy sauce

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking (I had to pour off some extra liquid before this step). Serve with remaining glaze on the side.

Chicken Tortilla Soup

Tags

chicken, crockpot, Dinner, Mexican, mexican tortilla soup, soup, Supper, tortilla

Perhaps the best thing about this recipe is that you can throw the ingredients in the crockpot and walk away. Hours later, you come back to a warm bowl of delicious soup. This is a go-to recipe for me, especially when I know I will be working a lot.

Chicken Tortilla Soup

• 1 pound boneless skinless chicken breast
• 1 (15 ounce) can diced tomatoes (I used fire-roasted)
• 1 (10 ounce) can red enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 2 cloves garlic, minced
• 1 box (32 ounce) chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (12 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• Tortilla strips, cheddar cheese, cilantro, lime, sour cream as desired for garnish

Place chicken, tomatoes, enchilada sauce, onion, green chilis, black beans and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Remove chicken breasts and shred the meat. Stir back into soup. Garnish as desired.