Oh Slow Good. Slow Cooker Recipes (worth waiting for) 2008 Miller Brooks Cook for the Cure

Transcription

1 Oh Slow Good Slow Cooker Recipes (worth waiting for) 2008 Miller Brooks Cook for the Cure

2 Table of Contents Libby s Lip Smackin Mac n Cheese Libby Boulais page 4 Spinach & Artichoke Serendipity Jill Broadhacker page 5 Stacy s Scrumptious Apple Croquant Stacy DiBetta page 6 Vegetarian Bean & Vegetable Soup Laurie Durham page 7 Svenska Köttbullar (Swedish Meatballs) Janine Farmer page 8 Creole Ya Ya Dan Henne page 9 Holy Cow! White Chili Joanne Johnson page 10 Basil and Artichoke Chicken Sarah Lamberson page 11 Melissa s Cha Cha Cheese Dip Melissa Miles page 12 Slow Cooker Pumpkin Pie Pudding Rosie O Hara page 13 Kahlúa Bread Pudding with Caramel Sauce Kristi Stainback pages Smashed Potatoes Barbie Wentworth page 16 Dan Henne Creole Ya Ya page 9 2

3 All good things are worth waiting for. Except, of course, the cure. Twelve slow cookers. Seven entertaining hours. One vital cause. It all came together October 10, 2008 for our 7th Annual Cook for the Cure event at Miller Brooks. More than 150 guests settled in for some home cookin and sampled 12 different dishes, all prepared and served from KitchenAid slow cookers. In addition to our ever-popular silent auction, this year s event incorporated two additional elements into the fundraising fun: an online game Rock the Crock, and a custom Miller Brooks Cure T-shirt. We raised nearly $7,500 for the cause, all of which was donated to the Susan G. Komen Breast Cancer Foundation. Over the past seven years, we have raised nearly $55,000 for the cure. The Wisk of Fame was presented to this year s winning chef Creative Director Dan Henne for his delicious Creole Ya Ya. Thank you to everyone who cooked, donated and attended to help bring us closer to a cure. And a special thanks to our friends at Whirlpool Corporation for their donation of KitchenAid slow cookers. So, if you re in the mood to take it slow for a delicious meal, try one of these recipes and enjoy! For more information about our commemorative T-shirts, see page 17. 3

4 Libby s Lip Smackin Mac n Cheese the slow cooker way. 8 cups dry elbow macaroni noodles 1 to 1-1/2 pints half & half or heavy cream 2 lbs Velveeta cheese, cubed 1 pint sour cream salt n pepper By: Libby Boulais Prepare macaroni noodles al dente as directed on package, rinse and place in slow cooker. In Dutch oven, over low heat, pour 1/2 pint of half & half (or cream). Slowly add cubed Velveeta and the other 1/2 pint of half & half (or cream) as the cheese melts, stirring frequently to prevent scorching. Once all of the cheese is melted, stir in 1 pint of sour cream, mixing well. Consistency should be similar to that of cake batter. If too thick, add additional 1/2 pint of half & half (or cream) as needed. Add salt n pepper to taste. Add cheesy goodness to macaroni in slow cooker, and cook on MED to LOW for 2 to 3 hours, until cheese is bubbling on top and edges are golden. 4

5 Spinach & Artichoke Serendipity By: Jill Broadhacker 2 8 oz packages of cream cheese (softened) 3/4 cup half & half 1 T onion, finely chopped 1 clove garlic, minced 1/2 cup parmesan cheese, grated 1 10 oz bag frozen cut spinach, thawed and well drained 1 13 oz can quartered artichoke hearts, rinsed, drained and chopped 2/3 cup monterey jack cheese, shredded Combine the cream cheese and half & half in a bowl until well blended. Add the remaining ingredients, except for the monterey jack cheese and stir well. Pour the mixture into the slow cooker. Cover; cook on HIGH for 1-1/2 to 2 hours or until warm through. Add the rest of the cheese, stir and it s ready to serve. 5

6 Stacy s Scrumptious Apple Croquant By: Stacy DiBetta 2/3 cup sugar 1-1/4 cups water 3 T cornstarch 4 cups apples, sliced, peeled, cored 1/2 tsp ground cinnamon 1/4 tsp ground allspice 3/4 cup quick oatmeal 1/2 cup brown sugar 1/2 cup flour 1/4 cup butter or margarine, at room temperature Combine 2/3 cup sugar, water, cornstarch, apples, cinnamon, and allspice. Place in slow cooker. Combine remaining ingredients until crumbly. Sprinkle over apple filling. Cover. Cook on LOW 2 to 3 hours. Makes 6 to 8 servings. 6

7 Vegetarian Bean & Vegetable Soup By: Laurie Durham 2 medium onions, diced 2 cloves garlic, minced 2 T olive oil 8 cups vegetable broth 4 large red potatoes, chopped 2 cups celery, chopped 2 cups carrots, chopped 4 cups corn 2 tsp dried basil 1 tsp dried marjoram 1/4 tsp dried oregano 1 tsp salt 1/2 tsp pepper 1 15 oz can navy beans 2 cups peas 1 bay leaf 3 dashes of Tabasco Sauté onions and garlic in oil. Transfer to large slow cooker. Add remaining ingredients, mixing together well. Cover. Cook on LOW 6 to 8 hours. 7

8 Svenska Köttbullar (Swedish Meatballs) 1 package (38 oz) frozen meatballs 1 16 oz container sour cream 1 envelope dry onion soup mix 1 can cream of mushroom soup 1 cup milk By: Janine Farmer Place frozen meatballs in slow cooker. Mix the remainder of the ingredients in a bowl and pour over. Cook on LOW for 3 to 4 hours until sauce is bubbly. 8

9 Creole Ya Ya By: Dan Henne Seasoning mix: 1/4 tsp cayenne 3/4 tsp white pepper 1 tsp kosher salt 1/4 tsp thyme 1/2 tsp rubbed sage 1/4 tsp dried basil 1/2 tsp black pepper 1 T unsalted butter 3/4 cup Andouille sausage, sliced 1/2 cup onion, diced 1/2 cup bell pepper, diced 1/2 cup celery, diced 1/2 cup fresh tomatoes, diced 1/2 cup tomato sauce 3/4 cup enriched long grain rice, cooked 1-1/4 cups chicken stock 1/4 cup olive oil 2 T fresh garlic, minced 1/2 cup chicken, sliced (cooked or raw) 1-1/2 cups medium shrimp 1 T Italian parsley, finely chopped 3 T green onions, finely sliced 2 bay leaves Mix together the onion, celery, and bell pepper. In a cast iron dutch oven, melt the butter over medium heat, add the Andouille and cook until it just starts to brown. Add 1/2 of the onion, celery and bell pepper mixture, cook until the vegetables are tender (nothing smells better than rendering Andouille with the vegetables). Add the diced tomatoes and cook for 1 minute. Add the tomato sauce and cook for another minute. Add the rice and cook for 2 minutes, stirring constantly. Add the stock, the remaining onion, celery and bell pepper mixture, seasoning mix, and the garlic. Taste the broth for seasoning, particularly salt. Add the chicken, shrimp, parsley, green onion and bay leaves. Stir well and transfer to the slow cooker. Cook on LOW heat for at least 4 hours. Let all those wonderful ingredients mingle! Serve with French Bread and your favorite beer. Enjoy! 9

10 Holy Cow! White Chili (Almost direct from the KitchenAid cookbook) By: Joanne Johnson If you go the dried bean route: Combine beans and 6 cups water in slow cooker. Cover and soak overnight. Drain and rinse beans. Return beans to slow cooker. 1 package (1 lb) dried navy beans, rinsed (Since I forgot about the soaking thing, I used 5 15 oz cans of navy beans) 6 cups water (for soaking the beans, if you go that route) 2 cans (10-1/2 oz each) chicken broth 4 cups water 1 large onion 1 large carrot, finely chopped 4 cloves garlic, chopped 4 jalapeno peppers, seeded and finely chopped 2 tsp dried oregano 1-1/2 tsp ground cumin 1/4 tsp ground red pepper 1-1/4 lb boneless chicken breasts (or thighs, which is what the recipe calls for) 1 can cream of mushroom soup 1 cup milk 2 cups frozen shoepeg corn 1/2 cup fresh lime juice If cans: Drain and rinse canned beans. Add all remaining ingredients except corn and lime juice. Cover and cook at LOW 8 to 10 hours, or until chicken is thoroughly cooked. Stir in corn and lime juice. Cover and cook on HIGH about 10 minutes. Stir well. 10

11 Basil and Artichoke Chicken By: Sarah Lamberson 6 boneless, skinless chicken pieces (thighs and breasts) 1 tsp salt 1 tsp paprika 1 tsp cayenne 2 T olive oil 3 T white balsamic vinegar 4 cloves garlic, minced 2 leeks, thinly sliced (except tough green leaves) 1-1/2 cup white wine (or chicken broth) 3/4 cup parsley, minced 1/4 cup fresh basil, minced 3 Roma tomatoes, diced 8 oz frozen artichoke hearts Season chicken pieces with salt, paprika, and cayenne. In a large skillet over medium high heat, brown chicken on both sides in olive oil. Remove chicken pieces from skillet to slow cooker. Add balsamic vinegar, garlic, and leeks to skillet and stir together for 1 minute, then stir in white wine. Pour skillet ingredients over chicken in slow cooker, cover and cook on LOW for 4 to 5 hours. Stir in parsley, basil, artichoke hearts and tomatoes. Continue cooking for an additional hour. Serve Basil and Artichoke Chicken over prepared rice or pasta. 11

12 Melissa s Cha Cha Cheese Dip 1 lb Velveeta cheese (Regular) 1 lb Velveeta cheese (Mexican Mild) 4 tsp taco seasoning 2 10 oz cans Ro-Tel Tomatoes with Green Chiles Cilantro (optional) Lots of tortilla chips By: Melissa Miles Cube the Velveeta cheese and place in the slow cooker. Cover and heat on LOW for 60 to 90 minutes until melted, stirring occasionally. Add in taco seasoning and Ro-Tel Tomatoes with Green Chiles until blended. Cover and continue heating for 30 minutes. Add chopped cilantro, if desired, before serving. Serve hot with tortilla chips. *This dip refrigerates well and can be warmed in the microwave to use as a dip or to add in other dishes, such as scrambled eggs and pasta. 12

13 Slow Cooker Pumpkin Pie Pudding 15 oz can solid packed pumpkin 12 oz evaporated milk 3/4 cup sugar 1/2 cup buttermilk baking mix 2 eggs, beaten 2 T butter, melted 1 T pumpkin pie spice 2 tsp vanilla Whipped cream By: Rosie O Hara Mix together all ingredients except whipped cream. Pour into a greased slow cooker. Cover and cook on LOW for 6 to 7 hours or until thermometer reads 160 F. Serve in bowls topped with whipped cream. 13

14 Kahlúa Bread Pudding By: Kristi Stainback 4 large eggs 1 large egg yolk 3/4 cup plus 2 T sugar 2-1/2 cups whole milk 2-1/2 cups heavy cream 3 T Kahlúa (can substitute bourbon) 1 T vanilla extract 3/4 tsp nutmeg 1/4 tsp salt 12 oz (8 cups, approx slices) high quality white bread like Pepperidge Farm, cut into 1-1/2 inch square pieces 1-1/2 T unsalted butter, melted 1/2 tsp cinnamon Lightly coat the ceramic insert of an oval-shaped slow cooker with vegetable oil spray. Whisk the eggs, yolk, and 3/4 cup of the sugar together in a large bowl. Whisk in the milk, cream, Kahlúa, vanilla, nutmeg, and salt. Stir in 6 cups of the bread pieces and toss together until the bread is soaked. Pour the mixture into the prepared ceramic insert, cover loosely with plastic wrap, and let stand at room temperature for 20 minutes. Toss the remaining 2 cups bread pieces, remaining 2 T sugar, the butter, and cinnamon together, then sprinkle over the contents of the slow cooker, pushing down gently to partially submerge. Cook on HIGH for 2 to 4 hours (depending on your slow cooker) or until the pudding is deep golden brown, puffs around the sides, and jiggles very slightly at the center. Let cool slightly until set. Serve warm with Kahlúa Caramel sauce. Alternate oven directions: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Bake for 40 to 45 minutes. Let cool on a wire rack until set but still warm before serving, about 45 minutes. 14

15 Kahlúa Caramel Sauce with Bananas 1/2 cup butter 1 cup light brown sugar 1/4 cup heavy cream 1/4 cup Kahlúa 1 cup banana, chopped pinch of salt Melt butter in a heavy saucepan and add the sugar. Slowly bring to a boil. Cook until mixture is smooth and coming away from the sides of the pan. Add cream and Kahlúa, stirring to blend after each addition. Add chopped banana and pinch of salt. Reduce to low heat to keep warm for serving (it s even better after the bananas have had a little time to soak up the sauce). To serve, pour over each serving of bread pudding. 15

16 Smashed Potatoes 3 lbs small red potatoes 5 garlic cloves, minced 2 T olive oil 1 tsp salt 1/4 tsp pepper 1/2 cup water 1/2 cup to 1 cup cream cheese, softened 1/2 cup to 1 cup sour cream 10 strips of bacon, cooked and patted dry, crumbled By: Barbie Wentworth Wash potatoes thoroughly. Halve or quarter potatoes to make even in size. Place potatoes in a 4 to 6 quart slow cooker. Add minced garlic, oil, salt, pepper and water and mix to coat potatoes. Cover slow cooker and cook on HIGH for 2-1/2 to 4-1/2 hours until potatoes are at desired tenderness. If you want more texture, check the potatoes at 2-1/2 hours. If you are able to cut them easily into small pieces, proceed to the next step. If you want smooth potatoes, cook longer until you can mash thoroughly with a fork. Stir in 1/2 cup of softened cream cheese, 1/2 cup sour cream and crumbled bacon. Mix well. Taste for richness and texture. Add more cream cheese and sour cream according to your desired taste. If you want a VERY smooth texture, add whole milk until you get desired consistency. You can hold in the slow cooker for up to 3 hours on LOW. Makes 14 1/2 cup servings. 16

17 Fashion for a cure! Get your own Miller Brooks Cook for the Cure shirt for free (or for a small donation). Shirts were originally priced at $20 each. Call or cookforthecure@millerbrooks. com to get your t-shirt today. While a monetary donation is certainly welcomed, it is not required. Women s Black Long Sleeve T-shirt Made just for women, fitted and pre-shrunk 100% 30 single combed ringspun cotton 5.0 ounce super soft baby jersey knit Side seamed Sized to be fitted, runs small Sizes available: Small, Medium, Large and XL or less-fitted unisex Large. To order: call or cookforthecure@millerbrooks.com. Men s/unisex Black Short Sleeve T-shirt A superior quality knit jersey tailored into a modern slightly fitted men s basic tee Pre-shrunk, 100% fine combed ringspun cotton 5.0 ounce super soft baby jersey knit Side seamed Sizes available: Large and XL.

18 Miller Brooks North Michigan Road Zionsville, Indiana Fax