Posts by Deborah Harroun
It has been quite the month of slow cooker recipes for me. Dinner, dip, dessert… I think I’ve proved that the slow cooker really is a versatile kitchen appliance!! And I’m back with one more slow cooker recipe that I think you will love.
I know that a lot of times, people are only after the dump and stir type slow cooker meals. This one is a little bit more involved, but I promise you it’s worth it. This is a great meal idea for one of those days when you have a busy evening ahead, but you have a little bit of time during the day to prepare the meatballs. Or better yet, prepare the meatballs on a day when you have time, freeze them, and pull them out on a busy day!
You start with a pretty basic meatball. I left out the Italian seasonings, and seasoned simply with salt and pepper. I wasn’t paying enough attention and I ended up forgetting to add an egg, and I added twice as many onions as needed, but they still worked out just fine.
Instead of an Italian-style sauce, I added the flavors that I love from my favorite hamburgers. Tomato sauce for the ketchup, yellow mustard, chopped onions and chopped pickles. The pickle flavor really helped to bring the cheeseburger flavor around.
The cooked meatballs are added to the sauce, and then slow cooked for a few hours, until the meatballs and sauce are nice and hot. Serve the meatballs on rolls and melt cheddar cheese on top to give them the cheeseburger aspect. I considered adding chopped lettuce and tomatoes, but I’m glad I kept it simple. The flavors really stood out, and these were our favorite meal of the week!!
You can find the original recipe HERE. And here are the changes that I made:
*In the meatballs, I left out the oregano.
*In the sauce, I doubled the yellow mustard to 2 tablespoons.
*I also omitted the chili powder and hot pepper sauce, and added 1/3 cup of diced pickles.
*I substituted shredded cheddar cheese for the mozzarella cheese.
And this time, we are doing dessert!
Over the years, I’ve had my fair share of slow cooker winners and losers.
But one thing that I don’t have a lot of experience with is dessert in the slow cooker.
I can only remember 2 instances when I made a dessert in the slow cooker. One was a huge success, and the other was a huge miss.
The miss was actually years ago – back in 2008. But for some reason, I still remember it. (Maybe because of just how much of a failure it was!!) It was a cake, and I let it cook longer than the directions said to cook it. And what I ended up with as an extremely over-baked and dry cake. And it stuck to my slow cooker so badly that I thought I was never going to be able to get it clean.
The second was a recipe for Scalloped Peaches. This recipe was a huge winner, and it showed me that it is possible to make a successful dessert in the slow cooker.
I won’t lie – I was a little nervous going into making this recipe. But luckily, it all went perfectly, and the end result was an amazingly delicious dessert. I changed up a few things from the original recipe, but the original recipe is such a great base to go off of. This is truly a chocoholic’s dream dessert. I wanted to add in some extra peanut butter flavor, so instead of adding peanut butter chips, I decided to add in dollops of peanut butter. I loved the little pockets of peanut butter that you would get – I think it was a great substitution!! I also wanted more of the candy bars, so I added chopped up candy bars into the actual cake. You could really use your favorite candy bar here to make it your own!
Here are the changes I made:
*I have a 3 quart and a 6 quart slow cooker, but the recipe calls for a 3 1/2 to 4 quart cooker. So I used my 6 quart slow cooker, and did 1 1/2x the ingredients.
*Instead of the peanut butter chips, I chopped up candy bars.
*I also added dollops of peanut butter over the top of the cake before pouring in the hot water and chocolate mixture. I probably used about 2 tablespoons of peanut butter, but I would probably add just a little bit more next time.
*I served the cake warm with vanilla ice cream. I definitely think this is the best way to serve it!!
You can find the original recipe HERE. I will definitely be looking to do more slow cooker desserts after the success of this one!!
It’s Deborah from Taste and Tell – back with another great slow cooker recipe!!
I am a dip addict. I love them. Whether they are full of veggies, cheese, cold or hot – I can’t get enough. So of course, when I saw this Queso Verde on BHG.com, I knew I had to give it a try.
And even better – it’s made in the slow cooker, which makes it even easier!!
I grew up in New Mexico, so I am always drawn to anything with Southwestern flavors. And this dip fits the bill!! I love the little bit of spicy and the lots of cheesy. My kind of dip!!
The original recipe calls for ground turkey, but I absolutely love ground sausage in queso verde. I used a pound of breakfast sausage (I love it in dips like this), but you could also use sweet Italian sausage, or even a spicy sausage.
I think a great secret for when you are using the slow cooker is to add a fresh element. This dip has canned green chiles, so some chopped fresh poblano pepper really adds some extra dimension.
After browning the sausage and chopping the pepper, the rest is dump and stir! Throw all of your ingredients into the slow cooker and cook away.
The only other change I made was to add another cup of cheese right before serving. This makes it so you get the ooey, gooey cheesiness when you go to eat it. If you are serving this to a crowd, you can leave it in the slow cooker so that it stays warm, or you can serve it in individual bowls.
You can check out the original recipe here on the bhg site. This is a great, crowd pleasing recipe!!
Hi everyone! My name is Deborah and I blog at Taste and Tell. I love easy, family friendly meals, with the occasional sweet treat thrown in. In fact, this week, I’m sharing all kinds of great Valentine’s Day treats. But I’m taking a break from the sweets today to share this easy meal with all of you.
I’m super excited to be guest posting this month here on the Delish Dish. I’ll be bringing you all a great slow cooker recipe once a week throughout the month. You’ll definitely want to check out what I’ve been making!!
First up is this Chicken Paprikash. The original recipe calls for beef, but I wanted to switch it up and use of my favorite proteins for the slow cooker – chicken thighs. I think they have a lot more flavor than chicken breasts, and you don’t have to worry as much about them drying out.
The secret ingredient is the paprika. And not just paprika, but a mixture of paprika with a little bit of smoked paprika thrown in. I was surprised at how much flavor the little bit of smoked paprika brought to the final dish, and I would definitely not leave it out.
All it takes is sprinkling the paprika over the chicken, then adding a few key ingredients.
Canned tomatoes and chicken broth,
Then some delicious veggies – carrots, onions and roasted red bell peppers. Then let the chicken cook away.
Once the chicken is cooked, you can either shred it or chop it up, then throw it back into the slow cooker.
Then you’ll add in a mixture of cornstarch and water, which will help the sauce to thicken up a bit.
A short 30 minutes later, all that’s left to add is the sour cream, and you are done!!
This is delicious served over buttered egg noodles. It’s a healthy, hearty, easy slow cooker meal!!
You can get the recipe for the slow cooker paprikash here. All I changed was to sub out the roast for 1 1/2 pounds of chicken thighs, then I used chicken broth instead of beef broth. Simple and delicious!