Military Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Recipe Swap Time!
Is everyone ready to share?
Warning
No formatter is installed for the format bbhtml
Re: Recipe Swap Time!
Salsa chicken 4 chicken breasts, frozen 1 package taco seasoning 2 cups of water 1 can black beans (I use low sodium) 1 jar mild salsa (or hot if you like spicy) Put chicken into the crockpot. Mix the taco seasoning with the water and pour over the chicken. Cook on high for 4 hours or until fully cooked and able to be easily pulled apart. Remove meat from cooking liquid, reserve about half a cup of the liquid and dump the rest. Shred the meat and add the can of beans, undrained, and the jar of salsa to the crockpot. Cook on low for about an hour or until the mixture become slightly darker.
This was super easy and we dressed it up like tacos. My friends little girl loved it too. I added some cheese and sour cream in a tortilla shell. This totally beats frying hamburger for tacos! Thanks HDC!
Our new favorite meal. It's to die for and super easy.
Crock-Pot Beer Braised Beef via Taste of Home
This one is also excellent.
Slow Cooker Hungarian Goulash also via Taste of Home
Swap Person: Deblondie
Recipe: Crock Pot Chicken Taco Chili
http://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html
Pretty Picture thanks to Skinny Taste
We ( meaning me because E had dental work done last night so he didn't have it, its his lunch for today) thought it was pretty good. Its really similar to the one BLT just reviewed. I served it over rice with cheese and a little sour cream. I totally forgot to put the corn in and realized it when I was talking to my BFF last night and her mom has made this before and did the same thing.
It made A LOT. Like lunch for E today, two small lunch portions for me, two small fill a taco portions and then another large container. I think I might half it if I do it again just because it made so so much.
Sooo, yeah. Apparently I'm the dork who thought we were swapping our favorite slow cooker recipes. Reading comprehension fail.
::backs away from thread::
1 can (15 oz.) garbanzo beans, rinsed and drained
1/4 fresh parsley, chopped coarsely
3 cloves garlic
1/2 red onion, chopped coarsely
1 tsp cumin
1 tsp cilantro (original said cayenne, but I can't eat cayenne)
1 tsp tsp salt
1 tbs olive oil
1 egg
1 tbs lemon juice
1/3-1/2 cup bread crumbs (panko, or gluten free)
olive oil for cooking (about 2 tbs)
In a blender or food processor, pulse the parsley, garlic and onion, a few times to break up the large pieces. Add remaining ingredients through lemon juice. Pulse until it forms a paste, but the chickpeas are not completely mashed. This will be fairly moist. Pour mixture into a large bowl and add just enough bread crumbs to make the mixture stiff enough to roll into small patties. Spray crockpot with cooking spray. Place a couple of tablespoons of olive oil in a small bowl. Make small patties of about a tablespoon of falafel mixture and dip into olive oil. Place patties into crockpot, not crowding them too much. Cook on high for 3 1/2 hours (preferred) or low for about 4 1/2 to 5 hours until browned on the outside.
Sour cream sauce
Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;}
2 tablespoons sour cream
Dash of lemon juice
? teaspoon of cilantro
? teaspoon of parsley
? teaspoon cumin
Mix all ingredients together and keep chilled
I have never had falafels before. When I made the mixture, it was really moist and didn't really get stiff even after adding more than a half a cup of panko bread crumbs. The mixture came together really fast though, so it was a quick meal. I put them in the crockpot and they either dried out like the top one, or staid kinda mushy (like the bottom one that crumbled). I have to say that I'd be a little afraid to leave these in the crockpot alone if I was at work. It is just the falafels and there really isn't a sauce so I'd be afraid of them burning pretty badly.
I ate them plain with just the sauce to get a feel of what the falafel tasted like alone, and I have to say that I think the chickpea flavor drowns everything else out. I would like to taste more onion or some of the other flavors. I think it would be great in a pita with the onion and tomato and the sauce.
I'm always looking for new ones, your post is appreciated too.
The beer one sounds really good!
Amazing Cheesy Potatoes.
16 oz frozen potatoes/hashbrowns1 chopped onion1 Cup Sour Cream1 Can Cream of Chicken Soup1/3 C. Melted ButterSalt/Pepper2 C. CheeseBreadcrumbs____Mix all ingredients except Breadcrumbs in a large bowl. Pour into a 9x13" glass baking pan. Bake at 350 for 40 mins. Add breadcrumbs to top and bake for another 30 mins.
Agreed but I was completely confused.
Do you want in on the next one?
Pulled Pork BBQ from LL
Ingredients:
Preparation:
Place one sliced onion at the bottom of Crock Pot.
Stud pork roast with cloves and season with salt and pepper.
Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two thirds of the way.
Cover and cook on low 8 to 12 hours.
Remove roast. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.
When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
Return the pulled pork to the crockpot. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft.
Serve on large, crusty buns.
-----------------
I don't have any pictures but it was delicious. (I love pulled pork sandwiches.)
The only thing I did differently was cut out the raw onions at the assembly stage and left in the onions that I could from the crockpot & mixed it up with the meat and sauce.
Better late than never! Sorry, I was out of town until last night and I don't get on here from my phone. This was really good and pretty easy to make. H asked me to add it to my normal meal list.
Old Fashioned Cheesy Chicken Spaghetti from Sookie
5-6 boneless, skinless chicken breasts or 1 whole chicken fryer
1 - 12 oz package spaghetti noodles
1 - 16 oz (1 lb) package Velveeta cheese, cubed
1 - 10.5 oz can cream of chicken soup
1 - 14 oz can chicken broth or 2 cups reserved broth
1 - stick margarine (1/2 Cup)
1 - 8oz package shredded mild or sharp cheddar cheese
1 - small onion, chopped
3-4 celery ribs, chopped
1/4 cup green bell pepper, chopped
Fill a big stock pot with water. Clean and rinse whole fryer or chicken pieces. Add chicken, I like to add a little seasoning salt, pepper and poultry seasoning while the chicken cooks. Wash hands after handling chicken. Let chicken come to a boil, then reduce heat and simmer chicken until done. Cook whole fryers about 2 hours and chicken breasts or pieces 45-50 minutes. Remove chicken from pot and place on a plate to cool. Drain the broth through a strainer and reserve. Cook the spaghetti per package directions. Instead of cooking the spaghetti in water, we are going to use the reserved chicken broth.
Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente. While spaghetti noodles are cooking start de boning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces. Chop up all the vegetables and set aside. Melt margarine in a small skillet and add the vegetables. Saut?? vegetables until they are tender and translucent in color. When noodles are done drain and set aside.
If you are not using canned chicken broth, reserve 2 cups of the cooked broth. In a large bowl combine Velveeta cheese, chicken broth and cream of chicken soup. Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted. (You can also use the defrost setting).
To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces. Stir to combine. Spray the inside of your crockpot with a little olive oil for non-stickness, top with a little extra cheese, and cook on low for 3-4 hours or high for 1-2.
LOL sorry for the confusion. Yes, please!
From Meltoine:
2 racks of pork ribs, cut in half (or thirds, however you need to cut them to make them fit in your crock pot)
salt and pepper
Za'atar (middle eastern spice. If you can't find it, mix up 1/4 cup sumac, 2 tbsp thyme, 1 tbsp toasted sesame seeds, 2 tbsp marjoram, 2 tbsp oregano, 1 tsp coarse salt)
bbq sauce (any flavor/ recipe you like)
Make a rub with equal parts salt, pepper, and za'atar. Coat both sides of the ribs fairly heavily. Put them in the crock pot and then cover with bbq sauce. I usually end up using most of a 40oz bottle of Sweet Baby Ray's. Set it on low for 6-8 hours. I usually serve it with broccoli, salad, green beans, etc... some kind of green veggie.
Review: I could not find the sumac for the spice rub. I used the other spices and added a bit of cayenne because we like a bit of heat. It was very yummy. I would recomend it for others to try.