recipes

Honey Pineapple Chicken Wings

Honey Pineapple Chicken Wings

Chicken wings are inexpensive and surprisingly full of meat. Because the meat is close to the bone, it’s sweet and tender.
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Ingredients

  • 1 pound chicken wings
  • 2 cloves garlic minced
  • 1 5-ounce can crushed pineapple
  • ⅛ teaspoon pepper
  • ⅓ cup honey
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon vegetable oil

Instructions

  • Chicken wings are inexpensive and surprisingly full of meat.
  • Because the meat is close to the bone, it’s sweet and tender.
  • Cut the wing tip off each chicken wing and discard tips.
  • Place wings on a broiler rack and broil 6-inches from heat for 3–4 minutes until wings start to brown.
  • Combine all of the remaining ingredients in a 2–3-quart slow cooker and mix well.
  • Add wings and stir.
  • Cover and cook on low for 6–7 hours or until wings are tender, thoroughly cooked, and glazed.

Notes / Tips / Wine Advice:

Chicken Wings vs. Drummies
This varies with the grocery store, but often chicken wings are the complete wing, with three parts: the drummie, or section with the most meat, the wing itself, which has less meat, and the tip,

Nutritional Information

Calories: 188.93 kcal | Protein: 17.29 g | Fat: 4.97 g
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Course Chicken / Crockpot / Poultry

Onion Chutney

Onion Chutney

This chutney can be served warm or cold. If you let it cool for an hour or so, and then spoon it over any type of soft cheese, it will slightly melt the cheese. Yum.
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Ingredients

  • 8 yellow onions
  • 2 cloves garlic chopped
  • ¼ cup butter
  • 1 teaspoon seasoned salt
  • ¼ teaspoon white pepper
  • ½ cup brown sugar
  • ½ cup apple cider vinegar
  • 2 tablespoons minced fresh gingerroot

Instructions

  • Peel onions and coarsely chop. Combine in 2-quart slow cooker with garlic and butter.
  • Cover and cook on low for 8–10 hours, stirring once during cooking time, until onions are browned and caramelized.
  • Stir in seasoned salt, pepper, brown sugar, vinegar, and gingerroot.
  • Cover and cook on high for 1–2 hours or until mixture is blended and hot.
  • Remove mixture from slow cooker to a large bowl.
  • Cover loosely and let cool for 1–2 hours before serving over Brie or Camembert cheese.

Notes / Tips / Wine Advice:

Serve with crackers and toasts for spreading.

Nutritional Information

Calories: 116.13 kcal | Protein: 105 g | Fat: 3.93 g
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Course Crockpot

Roasted Garlic

Roasted Garlic

When garlic is roasted it becomes nutty, creamy, and sweet. Stir it into soups or sandwich spreads, or serve it plain on water crackers.
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Ingredients

  • 3 full heads garlic
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • teaspoon pepper

Instructions

  • Cut tops from garlic bulbs and discard.
  • Remove some of the papery skins from the garlic heads.
  • Tear off sheet of heavy duty foil and line 1-quart slow cooker and top with the garlic heads, cut side up.
  • Sprinkle with salt and pepper and drizzle with remaining oil.
  • Cover and cook on low for 4–5 hours, or until garlic is tender when pierced with knife.
  • To serve, squeeze garlic out of skins into a small bowl and spread on toasted bread or crackers.

Notes / Tips / Wine Advice:

Roasted garlic has so many uses. You can spread it under the skin of a chicken to be roasted, mix it into butter to serve with a grilled steak, or added it to cream cheese and chopped green pepper to make a sandwich spread. It freezes well too; squeeze it out of the skins and freeze in ice cube trays up to 3 months.

Nutritional Information

Calories: 69.56 kcal | Fat: 4.6 g
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Course Crockpot / Side Dish

Creamy Refried Bean Dip

Creamy Refried Bean Dip

Refried beans are rich and creamy, and are inexpensive too. Look for vegetarian refried beans made without lard.
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Ingredients

  • 1 15-ounce can refried beans
  • ½ cup salsa
  • ¼ cup sour cream
  • 1 cup shredded Cheddar cheese
  • ½ cup shredded Muenster cheese
  • 3 ounces cream cheese cubed
  • 2 teaspoons chili powder
  • teaspoon pepper

Instructions

  • Combine all ingredients in 2-quart slow cooker and mix gently to combine.
  • Cover and cook on low for 2 to 2½ hours, stirring every 20 minutes, until dip is hot and cheese is melted.

Notes / Tips / Wine Advice:

Serve with taco chips, tortilla chips, carrot sticks, and celery sticks.

Nutritional Information

Calories: 255.37 kcal | Protein: 12.5 g | Fat: 17.12 g
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Course Crockpot / Sauce / Side Dish

Cheesy Taco Dip

Cheesy Taco Dip

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Ingredients

  • ½ pound pork sausage
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 jalapeño pepper minced
  • 1 cup mild salsa
  • pound processed American cheese cubed
  • 1 to mato chopped
  • 1 tablespoon chili powder
  • 2 tablespoons cornstarch
  • ¼ cup tomato juice
  • 2 cups shredded lettuce
  • 1 cup shredded CoJack cheese

Instructions

  • Place bowls of chopped tomatoes, sour cream, and olives around so people can build their own nachos.
  • You could add chopped avocados, too; sprinkle them with some lemon juice to slow down browning.
  • In large skillet, cook pork sausage until partially done.
  • Add onions, garlic, and jalapeño pepper; continue cooking until sausage is thoroughly cooked.
  • Drain well.
  • Place in 2-quart slow cooker along with salsa, cheese, tomato, and chili powder.
  • Mix well.
  • Cover and cook on low for 6–7 hours, stirring once during cooking time.

Nutritional Information

Calories: 319.52 kcal | Protein: 15.93 g | Fat: 17.76 g
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Course Cheese / Crockpot / Meat / Pork / Sauce / Side Dish

Spicy Shrimp and Cheese Dip

Spicy Shrimp and Cheese Dip

Shrimp combined with bacon is always delicious. Add creamy melted cheese and you’ll have a hit on your hands.
Portions:6 servings
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Ingredients

  • 2 slices bacon
  • 1 4-ounce can small shrimp, drained
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 to mato chopped
  • 1 3-ounce package cream cheese, cubed
  • 1 cup shredded Monterey jack cheese
  • 1 tablespoon cornstarch
  • Tabasco sauce
  • pepper

Instructions

  • Cook bacon in saucepan until crisp.
  • Drain bacon on paper towels and crumble; set aside.
  • Add onion and garlic to drippings in saucepan; cook and stir for 1–2 minutes.
  • Combine with remaining ingredients in 2-quart slow cooker.
  • Cover and cook on low for 1½ to 2 hours, or until cheese is melted and dip is blended, stirring twice during cooking time.

Notes / Tips / Wine Advice:

Serve with crackers and apple slices

Nutritional Information

Calories: 168.87 kcal | Protein: 11.41 g | Fat: 12.05 g
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Course Cheese / Crockpot / Fish / Seafood / Meat / Pork

Apple Chutney

Apple Chutney

Chutney is very expensive; a bottle of mango chutney can cost $4.00. Make your own in your slow cooker; it’s easy and fun.
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Ingredients

  • 2 apples peeled and chopped
  • 1 onion chopped
  • 3 cloves minced garlic
  • ¼ cup sugar
  • ¼ cup apple cider vinegar
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • pepper

Instructions

  • Combine all ingredients in a 2-quart slow cooker and mix well.
  • Cover and cook on low for 5–6 hours, stirring twice during cooking time, until the apples and onions are tender and mixture is blended.
  • Spoon into 1-cup containers and refrigerate up to 1 week.
  • Chutney may be frozen up to 3 months.
  • Thaw in refrigerator before use.

Notes / Tips / Wine Advice:

Use Chutney
You can use chutney in many ways. It can be combined with sour cream, mayonnaise, or cream cheese to make an appetizer dip or sandwich spread. It’s delicious as a sauce for grilled fish or chicken, and can be added to salad dressings for a green or pasta salad. Use your imagination!

Nutritional Information

Calories: 62.65 kcal | Protein: 33 g | Fat: 0.07 g
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Course Crockpot / Fruit

Zorba’s Hummus

Zorba’s Hummus

Hummus is usually made with tahini, or sesame seed paste. It’s quite expensive, so peanut butter is an inexpensive alternative; use the real thing for a splurge.
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Ingredients

  • ¾ cup dried garbanzo beans chickpeas
  • 1 onion chopped
  • 4 cloves garlic
  • 2 cups water
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 3 tablespoons peanut butter
  • ½ teaspoon salt
  • pepper

Instructions

  • Sort through the garbanzo beans and rinse well.
  • Cover with cold water and let stand overnight.
  • The next day, drain the beans, rinse well, and place in 2-quart slow cooker with onion, whole garlic cloves, and water. Cover, and cook on low for 8 to 10 hours until beans are tender.
  • Drain beans.
  • Place beans, onion, and garlic in food processor along with lemon juice, half of the olive oil, peanut butter, salt, and pepper.
  • Process until smooth.
  • Place in serving dish and drizzle with remaining olive oil.
  • Serve with tortilla or pita chips

Nutritional Information

Calories: 188.34 kcal | Protein: 7.13 g | Fat: 10.12 g
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Course Crockpot / Side Dish
Cuisine European / Greece

Three-Cheese Dip

Three-Cheese Dip

This creamy, melty cheese dip is delicious with crisp fresh vegetables. You could add meatballs, cooked chicken, or artichoke hearts for more interest.
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Ingredients

  • ¾ pound processed cheese cubed
  • 1 8-ounce package cream cheese, cubed
  • 1 cup shredded Muenster cheese
  • 1 tablespoon cornstarch
  • cup mayonnaise
  • ½ cup sliced green onions white and green parts

Instructions

  • In 2-quart slow cooker, combine processed cheese and cream cheese.
  • Toss Muenster cheese with cornstarch and add to slow cooker along with mayonnaise; mix gently.
  • Cover and cook on low for 2–3 hours or until cheeses are melted, stirring twice during cooking time.
  • Top with green onions and serve with fresh vegetables, crackers, and tortilla chips.

Notes / Tips / Wine Advice:

Processed cheese, usually found in American flavor, is made from real cheese but has ingredients like colors, flavoring, and emulsifiers added. The emulsifiers make the cheese melt very smoothly and protect it from heat, which makes this type of cheese a good choice for the slow cooker.

Nutritional Information

Calories: 306.32 kcal | Protein: 14.1 g | Fat: 25.05 g
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Course Crockpot / Sauce

Slow Cooker Caponata

Slow Cooker Caponata

Caponata is an eggplant-based mixture that can be served as an appetizer with crackers and vegetables, as a sandwich spread, or as a side dish.
Portions:6 servings
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Ingredients

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • ½ pound plum tomatoes chopped
  • 1 eggplant peeled and chopped
  • ½ cup chopped celery
  • ½ 6-ounce can tomato paste
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • teaspoon pepper
  • 1 tablespoon vinegar
  • cup chopped black olives

Instructions

  • In 4- or 5-quart slow cooker, combine all ingredients except olives; mix well.
  • Cover and cook on low for 7–8 hours until vegetables are tender and mixture blends. Stir in olives and place in serving dish. Let cool for 30 minutes. Serve warm or cold.

Nutritional Information

Calories: 87.34 kcal | Protein: 2.34 g | Fat: 3.34 g
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Course Crockpot
Cuisine European / Italian