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The Recipe Thread! Part II: Electric Mixaroo

does anyone have any good crockpot appetizer recipes?

i am going to an afc championship (american football) party tomorrow and not feeling very inspired to come up with something to make. i want something that people can graze on for the whole game, which is why i was thinking of using the crockpot. if all else fails, i will prolly just make meatballs in a chili-grape sauce.
 
^mmm, that would be good but i think someone else is already bringing a dip. altho maybe i will make two things.
 
Good winter drink I just invented:

2tbs Ghirardelli unsweetened cocoa powder (or whatever brand you please)
1tbs granulated sugar
1 cup hot water
1 shot Creme de Cocoa
2 shots Faretti Biscotti Liqueur
 
There's nothing like classic bruschetta using summer tomatoes:

Vine ripened tomatoes, juice squeezed out, finely diced
Sliced fresh basil
Finely chopped spicy red onion
A splash of balsamic vinegar and extra virgin olive oil
Salt and pepper

Pile on top of ciabatta bread which has been sliced, brushed with extra virgin olive oil and toasted in the oven for 12 minutes. Oh and if you have an avocado handy, dice that up too.

6092671716_c3d10b0afe.jpg
 
Thanks cletus! :)

I found this delicious soup recipe here but changed a few things. It tastes amazing with home made chicken stock, which I used tonight for dinner, but you can also whip up a quick dinner using decent, vegetarian based stock cubes as most of us don't have home made around all the time.

Cannellini bean, spinach and leek soup

30ml extra virgin olive oil
3 leeks, bulb only, sliced thinly
2 cloves garlic, crushed
2 tspns cumin seeds (crush or leave whole)
4 cups low sodium vegetable or chicken stock
2 x 400g cans cannellini beans, drained and rinsed
2 bay leaves
1/2 cup quinoa
150g baby spinach
salt and pepper to taste

Saute leeks, garlic and cumin seeds in olive oil over low heat until softened and fragrant but not browned, about 5-10 minutes. Add the vegie stock, cannellini beans, seasoning and bay leaves and bring to a boil, then reduce heat to low and stir in the quinoa. Cover and simmer for 15 minutes. Take pot off hotplate, remove bay leaves and stir in spinach. Serve immediately.

This soup keeps in the fridge for a day or so (I usually keep some for lunch the next day).

Serves 4
 
Miss_Vanilla is probably one of my new favorite posters in this thread.

These two recipes have been staples for dinner recently.

Lemon Chicken
What you need:
  • 2 Boneless, Skinless Chicken Breasts
  • Flour
  • .25 Cup Olive Oil
  • .25 Cup White Wine (Yay I can finally make recipes that call for wine)
  • 3 Large Lemons
  • .5 Stick Unsalted Butter
  • Capers
What You Do:
  • Squeeze the juice out of the lemons.
  • Heat the olive oil in a pan over medium high heat.
  • While the oil is heating, dust the chicken breasts with flour (and salt if you wish).
  • Place the chicken in the pan with the skin-side down.
  • Once the chicken is golden brown, turn it over and brown the other side.
  • When both sides are golden brown, add white wine and lemon juice and continue to cook for approximately two to three minutes. Let the liquid reduce to half its original volume.
  • Turn the heat off and remove the chicken from the pan.
  • Melt the butter in the lemon juice and white wine sauce, when the butter is completely melted and mixed with the sauce pour it over the chicken.
  • Top with as many capers you want. This works really well with rice and a green vegetable such as asparagus or broccoli.

Deer Camp Potatoes
Apparently there are a bunch of different recipes for this out there but this is by far the simplest and the only one I've tried at the moment.

What You Need:
  • Two large potatoes
  • .5 large white onion
  • Olive Oil
  • Salt
  • Pepper (A ton of both)
What You Do:
  • Skin the potatoes.
  • Slice the potatoes and onions super thin.
  • Heat some oil in a pan
  • Layer the potatoes in the pan and cover with salt and pepper
  • When the bottom layer of potatoes becomes translucent flip them, add the onions and more salt and pepper
  • Let cook until the onions are soft and the potatoes are almost falling apart


Both recipes serve two.
 
^ I was rather skeptical if I should keep reading a recipe that was named "Deer Camp," but I'm glad I did, because that sounds fantastic, and oh so simple! :D
 
Love Amanda's recipe - they look to be a delicious combination. I am keen to try the potatoes and onion dish .. on the weekend I think.
 
Miss_vanilla said:
Love Amanda's recipe - they look to be a delicious combination. I am keen to try the potatoes and onion dish .. on the weekend I think.
Click to expand...

Its a great lazy weekend breakfast, I can see it being good with avocado. Bug avocado's good with everything.

addictivepersona said:
^ I was rather skeptical if I should keep reading a recipe that was named "Deer Camp," but I'm glad I did, because that sounds fantastic, and oh so simple! :D
Click to expand...

To be honest I have no idea why its called that haha.
 
I bet AEP has some killer recipes.. Definitely going to check through this thread when I get home for new ideas. :)
Amanda, don't you have some kind of food-related tumblr? Or am I thinking of another BLer..
 
Not strickly food porn but my tumblr does have some on there pretty regularly.

There's a bomb sweet potato hash recipe in this thread somewhere, you should try it with poached eggs and avocado (duh) .
 
Amanda, I think you may just have saved my dinner for tonight. I have a variant of this with a creamy white wine and basil sauce. Thank you for the inspiration! Awesome!
 
Sweet potato cakes with avocado and poached eggs sounds so good! I love dishes like that.

You guys are going to love this recipe for quinoa peanut chocolate candy bars. I made it today and it was super easy. I had quinoa crispy puffs so used those and only had normal dates (not sure what medjool dates are) and I also halved the recipe. I've had two already! Ok I'm a pig clearly.
 
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Miss_vanilla said:
I had quinoa crispy puffs so used those and only had normal dates (not sure what medjool dates are) and I also halved the recipe.
Click to expand...
That recipe does look good! As far as the dates go, I am in the opposite boat as I don't know what normal dates are exactly! I was told they're just smaller. Medjool dates are about an inch and a half long by a half inch wide, and have a big pit in the center.

I found this, but I don't know if a Khadrawi (or Hadrawi) date is the same as a normal date! Oy vey.

Hopefully someone will come along and know.
 
^ aah they're bigger! That explains a lot as I had to use a lot more of my dates for the base to work. The dates I used were pretty small - I didn't really know what to call them, I guess I just meant the dates available to me in my local supermarket.

Thanks for that link, the ones I used were like the one on the right.
 
^ Have you guys tried the bulk bins? Much cheaper. Or, if you really like it, talk with your grocer--Maybe they'll let you buy it in bulk from them. Sure, you'll have to buy a lot, but if you like it and will use it, it's worth it. :)
 
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