Sides

Pumpkin seeds

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–fresh pumpkin seeds –1 1/2 T olive oil –1 tsp salt (Kosher salt) I like garlic salt too! I cut and gutted two pumpkins yesterday and they yielded about 2 1/2 cups of seeds. I tried method of boiling the seeds first, and then simmering for 10 minutes. The idea is that the inner seed separates a bit from the outer shell resulting in a nice pop when you crunch them. After draining, I tossed the seeds into the crockpot and added the olive oil and salt. I stirred well and turned it to high.For six hours, stirring every hour or so. Read More »

Green bean casserole

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1 (10 3/4) ounce can Cream of Mushroom Soup 3/4 cup milk 1/8 tsp black pepper (I also add 1/8 tsp seasoned salt and 1/8 tsp granulated garlic) 2 (14 1/2 ounce) cans green beans, drained OR 2 (9 ounce) pack frozen cut green beans, thawed 2 cups shredded cheddar cheese 6 ounce container of French’s French Fried Onions (1 cup to mix inside the recipe and the rest to top the green bean casserole) Instructions Mix soup, milk, 1 cup French’s onions, pepper, seasoned salt, garlic, 1 cup cheese, and drained green beans. Spray the crock-pot with a cooking spray and add the green bean mixture. Top with the remaining cup of cheese. Cook on low about 3 to 3-12 hours or on high 2 to 2 -1/2 hours. Once it is heated thoroughly and BUBBLING, turn the crock-pot to warm until ready to serve. Read More »

Beef, bacon, and Cheesy Pasta or Rice

1 pound lean ground beef, browned and drained 5 bacon strips, diced 1 large onion, diced 1 green bell pepper, seeded and diced 1 (14.5-ounce) can diced tomatoes — any flavor, or plain 1 can water (empty tomato can) 6 garlic cloves, chopped 1 (26-ounce) jar prepared pasta sauce 1 (16-ounce) package elbow macaroni or white rice 1 cup shredded cheddar cheese Brown the beef, bacon and onion all together until the meat is no longer pink. Drain well and place into your slow cooker. Add everything else into the pot except for the pasta and cheese.Stir to combine. Cover and cook on low for 6 to 8 hours, or high for about 4. Cook rice or pasta and Stir in the slow cooker on high for approximately 15 minutes, or until past.Sprinkle cheese on top. Read More »

Onion and Chive Mash Potatoes

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4 lb. Potatoes, peeled and cubed water (I used about 6 cups in my 3 Quart Slow Cooker) 2 Chicken Bouillon Cubes 4 Tbsp. Butter 1/4-1/2 cup milk 8 oz. Chive and Onion Cream Cheese 1.5-2 tsp. salt 1/8 tsp. pepper Place your potatoes in your Slow cooker ,cover, and cover with water completely. Add your bouillon cubes. Cook on HIGH for 3-4 hours, or until they are tender with a fork. Return your potatoes to the crock. Add the butter and milk, salt and pepper. This is where you can either use a a hand blender or potato smasher. Next add your cream cheese, (and a bit more milk if needed until you reach your desired consistency) and mix until well-blended. Read More »

Crock Pot Moms Love Gabriella’s! It’s gourmet on the Go in The South Side of Pittsburgh,PA!

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Sick of fast food, pizza and gyros, Drew Ziccardi teamed up with saucier Jamie Shrader, and opened Gabriella’s, to offer people made-from-scratch Read More »

Corn Salsa

corn salsa

1 pint grape tomatoes 1 ripe avocado 2 ears of fresh sweet corn 2 tbsp fresh cilantro, chopped HONEY LIME DRESSING Juice of 1 lime 3 tbsp vegetable oil 1 tbsp honey Sea salt and fresh cracked pepper, to taste 1 clove garlic, minced Dash of cayenne pepper DIRECTIONS GRILLED CORN, AVOCADO AND TOMATO SALAD Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro. HONEY LIME DRESSING 1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside. 2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy. Read More »

Baked Beans

3 cans         (15 oz. each) pinto beans, rinsed 1 cup         Your favorite  Barbecue Sauce 1 small         onion, chopped 1/4 cup         packed light brown sugar 4 slices         OSCAR MAYER Fully Cooked Bacon, chopped Place all ingredients in slow cooker; mix well.  Cover with lid. Cook on LOW 4 to 6 hours (or on HIGH 3 hours). Read More »

Mash Potatoes

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5 pounds red potatoes, cut into chunks,1.5 tablespoon minced garlic, or to taste,3 cubes chicken bouillon,1 (8 oz) container sour cream,1 (8 oz) package cream cheese, softened,1/2 cup butter, salt and pepper to taste In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Transfer the potato mixture to a crock pot, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste. It’s a nice way to keep them warm while cooking other things and it slow cooks while you are free to do other things in the kitchen. Read More »

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