Feb 092015
 

This nice and easy side dish compliments a variety of entrees. I like making herbed potatoes with recipes that take a lot of time to prepare. The potatoes cook in the slow cooker while making the main dish.

Red potatoes are pretty, but any kind will do. I’ve used regular baking potatoes, gold potatoes or whatever I had on hand. I’ve also replaced the herbs with Italian seasoning when accompanying an Italian main dish.

Slow Cooker Herbed Potatoes
Serves 6
This nice and easy side dish compliments a variety of entrees. I like making herbed potatoes with recipes that take a lot of time to prepare. The potatoes cook in the slow cooker while making the main dish.
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Ingredients
  1. 2 pounds small red potatoes
  2. 1/4 cup water
  3. 1/4 cup olive oil
  4. 3 Tablespoons snipped parsley
  5. 1 Tablespoon lemon juice
  6. 2 Tablespoons snipped chives
  7. 1 Tablespoon snipped basil
  8. Salt & pepper to taste
Instructions
  1. Wash potatoes and peel a strip around the center of each potato. Place potatoes in slow cooker and add water.
  2. Cover and cook on high for 2 1/2 to 3 1/2 hours or until tender. Drain well.
  3. In saucepan heat olive oil with parsley, lemon juice, chives and basil. Pour mixture over potatoes and toss until thoroughly coated. Season with salt and pepper to taste.
Notes
  1. Don't have fresh herbs on hand? Dried herbs work just fine. Make sure to crush dried herbs to help release their flavor
Kryson's Kreations http://krysonskreations.com/

herbed-potatoes02

Sep 272014
 

Since the Slow Cooker North African Spiced Carrots recipe was a hit, I decided to try a sweet version in the slow cooker.

They turned out very good. The bite of the cayenne pepper added some needed spice with all the sweet.

Matches well with a good variety of meals. I serve it with spicy entrees often.

 

Slow Cooker Sweet Spiced Carrots
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Ingredients
  1. 12oz bag frozen carrots
  2. 1 Tablespoon water
  3. 2 Tablespoons butter or margarine
  4. 2 Tablespoons brown sugar
  5. 1 Tablespoon lemon juice
  6. 1/2 teaspoon cinnamon
  7. 1/8 teaspoon cayenne pepper
  8. Salt, to taste (optional)
Instructions
  1. Grease 2 quart or less slow cooker with butter.
  2. Add all ingredients and cook on high for 45 minutes.
  3. Turn to low and cook an additional 2-3 hours, stirring occasionally.
Notes
  1. My 1 quart slow cooker doesn’t have a high setting, or any setting for that matter, so I cook it for 4-5 hours or until the carrots are tender.
  2. Using blanched carrots? Check a little earlier for tenderness.
  3. Using fresh carrots? Cut into 1/4 slices and add an hour to cooking time.
Kryson's Kreations http://krysonskreations.com/

 

Sep 192014
 

I was looking for something to do with the frozen carrots I had, when I found this recipe on Eating Well. I decided to adapt it to a slow cooker to see how it turned out and I really liked the results.

Healthier, spicy, tasty and easy! I didn’t find it hot. It had a nice bite to it and was very far from bland.

Makes a great side dish for many different meals.

Slow Cooker North African Spiced Carrots
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Ingredients
  1. 12oz bag frozen carrots
  2. 1 Tablespoon olive oil
  3. 4 cloves garlic, minced
  4. 2 teaspoons paprika
  5. 1 teaspoon ground cumin
  6. 1 teaspoon ground coriander
  7. 1/4 cup water
  8. 3 Tablespoons lemon juice
  9. Salt, to taste (optional)
  10. 1/4 cup chopped fresh parsley or 2 Tablespoons dried
Instructions
  1. Coat inside of 2 quart or less slow cooker with olive oil. Add all ingredients and cook on high for 45 minutes. Turn to low and cook an additional 2-3 hours, stirring occasionally.
  2. My tiny 1 quart slow cooker doesn’t have a high setting, so I cook it for 4-5 hours or until the carrots are tender. Stir about once an hour.
Notes
  1. Using blanched carrots? Check a little earlier for tenderness.
  2. Using fresh carrots? Cut into 1/4 slices and add an hour to cooking time.
Adapted from EatingWell
Adapted from EatingWell
Kryson's Kreations http://krysonskreations.com/
Slow Cooker North African Spiced Carrots

 

Sep 102014
 
BBQ Sauce
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Ingredients
  1. 2 cups ketchup
  2. 1 cup water
  3. 1/2 cup apple cider vinegar
  4. 5 Tablespoons light brown sugar
  5. 5 Tablespoons white sugar
  6. 1/2 Tablespoon pepper
  7. 1/2 Tablespoon onion powder
  8. 1/2 Tablespoon mustard (ground seed or Dijon)
  9. 1 Tablespoon lemon juice
  10. 1 Tablespoon Worcestershire sauce
Instructions
  1. Simmer ingredients, uncovered, for 1 hour 15 min, stirring frequently.
Kryson's Kreations http://krysonskreations.com/
Jun 152012
 
1 pie crust 1 container whipped cream topping, thawed
1 package sugar-free instant banana pudding 1/2 cup skim milk
whole strawberries mandarin orange segments
halved grapes kiwi slices
apple slices 2 Tablespoons honey
2 Tablespoons sugar 1/2 teaspoon fresh lemon juice
  1. Prepare set crust according to package directions for empty baked crust. Cool.
  2. In a small bowl, beat whipped topping, pudding mix and milk until well combined.  Pour into cooled pie crust.
  3. Arrange fruit over filling as desired.
  4. In small saucepan, combine honey, sugar and lemon juice.  Bring to a boil, stirring until sugar is dissolved.  Cool slightly and brush over fruit.
  5. Serve immediately or refrigerate.

 

Dec 062011
 
 3 cups tomato juice 2 tablespoons fresh lemon juice
 1 medium onion 1 Tablespoons red wine vinegar
 1 green bell pepper 1 teaspoon dried tarragon
 1/2 cucumber 1 teaspoon dried basil
 1 large tomato 2 Tablespoons chopped fresh parsley
 2 green onions 1/2 Tablespoon chopped fresh Cilantro
 1 clove garlic salt and pepper to taste
  1. Blanch tomato and remove skin.
  2. Cut vegetables into smaller pieces to fit in blender. Blend all ingredients until well mixed but still chunky.
  3. Chill for 2+ hours before serving. Serve cold.
Nov 182011
 
6 pork rib chops cut 3/4 to 1 inch thick 1 clove garlic, sliced
3 Tablespoons sugar 2 Tablespoons flour
1 teaspoon salt 1/2 cup orange juice
1/2 cup water 2 Tablespoons lemon juice
1/2 teaspoon rosemary 2 cans (17 oz) yams in syrup, drained
2 oranges, thinly sliced 1 package (10 oz) frozen peas, cooked, drained, and seasoned
  1. Spray heavy saucepan with cooking spray.  Saute garlic over moderate heat.  Brown chops.  Remove chops from pan and discard garlic.
  2. Blend sugar, flour and salt into pan drippings.  Stir in orange juice, water, lemon juice and rosemary.  Cook, stirring constantly until thickened.
  3. Return chops to pan.  Cover and simmer until chops are almost tender, 45 to 50 minutes.  Add yams.  Cover and heat 10 to 15 minutes.
  4. To serve, garnish with orange slices and hot peas.

Makes 6 servings.

Oct 282011
 
3 cups boiling water 1/4 cup sugar
3 single tea bags 1/4 cup lemon juice
4 whole cloves 1/4 cup orange juice
1 1/2 cinnamon sticks 3 orange slices
  1. Pour boiling water over tea bags.  Add cloves and cinnamon sticks.
  2. Cover and steep for 10 minutes.  Add sugar and juice.
  3. Heat to just below boiling point.  Remove cloves and cinnamon sticks.
  4. Serve hot with orange slice in each cup.

Serves 3

Jul 312011
 

My hubby doesn’t like Worcestershire sauce or celery salt, so I modified the recipe.

2 1/2 cups tomato juice 2 Tablespoons lemon juice
2 teaspoon A1 sauce 1/8 teaspoon seasoned salt
1/16-1/8 teaspoon pepper 5 drops bottled hot pepper sauce

Combine all ingredients and chill well. Serve or pour into 8×8 baking dish and freeze about 1 hour 15 minutes or until slushy. Spoon into glasses.

Makes 5 servings

Jul 182011
 
1/2 gallon vanilla ice cream 4 cups orange juice
1/2 cup lemon juice 2 – 28 oz bottles lemon-lime carbonated beverage, chilled

Spoon ice cream into punch bowl. Add orange juice and lemon juice. Stir.  Slowly add lemon-lime beverage.  Stir gently.  Punch will be very foamy.

Makes about 25 servings

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