CROCK POT WEDNESDAY and Curried Couscous with Vegetables

I use my slow cooker year round.  How about you?

I know some of you are quick to use your slow cooker in the winter months, but tend to shy away from it during the summer.  The truth is between the grill and the slow cooker, I seldom turn on my oven this time of the year.  It sure helps to keep the house cooler and save on those air conditioning bills:)

This couscous recipe is a favorite lunch, dinner or side dish especially when those summer vegetables start coming in.   It utilizes fresh squash (or zucchini), onions and jalapenos to create a real flavor experience. Our Farmer’s Market is open now, so I’m enjoying picking up those spring veggies that we love so much.

  Thanks for joining me for this week’s Crock Pot Wednesday.  I’m looking forward to hearing how you continue to use your slow cooker during these warmer months.  Be sure to sign up with Mister Linky below.

Curried Couscous with Vegetables

1 large onion, cut in thin wedges
2 cups coarsely chopped yellow summer squash
or zucchini
2 14.5-ounce cans Rotel (I use fresh salsa when I have it.)
2 cups water
2 5.7-ounce packages curry-flavor couscous mix
1 cup copped toasted slivered almonds
1/2 cup raisins (optional)  Hubby isn’t a raisin fan so I sometimes use dried cranberries or currants.) Fresh cilantro sprigs

In a 3 1/2 or 4-quart slow cooker, combine onion, summer squash, undrained tomatoes, water and seasoning packets from couscous mixes.

Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.  Stir in couscous.  Turn off slow cooker.  Cover and let stand 5 minutes.  Fluff couscous with fork.

To serve, sprinkle each serving with almonds and, if desired, raisins.  If desired, garnish with cilantro sprigs.

Courtesy of Ultimate Slow Cooker

Linked to:  Tasty Tuesdays, Tempt My Tummy Tuesdays and Tuesdays at the Table.

 

MENU PLAN MONDAY for May 24

It’s the next-to-last week of the school year.  Things are hectic as always even though I really do try to make that not be the case…it just happens.  With that being said, our menus will reflect the ease that is necessary for a hectic schedule and longer-day activities.

Monday:  grilled salmon, roasted rosemary potatoes, steamed green beans and spring green salad.

Tuesday:  make-up dance lesson.  We will be eating out.

Wednesday:  Hubby has a dinner meeting at church.  I’ll be eating leftover soup from the freezer.  COME JOIN ME FOR CROCK POT WEDNESDAY.

Thursday:  Four Cheese, Two Pepper Tart with mixed green salad.  YUM!

Friday: our weekend to babysit.  Loving it!

Saturday thru Monday:  Whatever the Perfect Ones want, they get.  There will probably be some grilling of hot dogs and hamburgers involved.

Have a safe and relaxing Memorial Day Weekend.

Linked to:  Menu Plan Monday with Laura at I’m an Organizing Junkie.

PINK SATURDAY My Precious Pinks

 

These two are, of course, Perfect Boy and Perfect Girl  --- my precious pinks for Beverly’s Pink Saturday.  I can’t think of anything more perfect to share with you today.  I sure do love them and am grateful to be their Nana.

Happy Second Anniversary to Pink Saturday. 

CROCK POT WEDNESDAY and Baked Potato Broccoli Cheese Soup

  

Thanks so much for joining me for Crock Pot Wednesday this week.  I hope you will link up with Mister Linky below.

I had leftovers from an earlier potato bar dinner, so I decided to put them to good use with this favorite soup: baked potato broccoli cheese soup.  It’s a combination of two favorites, both of which you have probably made at some point.  And for what promised to be a cooler than normal, rainy weekend, it was a good fit.

 

Baked Potato Broccoli Cheese Soup

 

4 to 5 large baking potatoes, already baked, cooled and cubed (I leave the peeling on.)
2/3 cup butter
4 cups milk
1 32-ounce carton of chicken or vegetable broth
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
16 ounces frozen, chopped broccoli 4 green onions, chopped and divided
6 slices bacon, cooked, crumbled
2 slices bacon, cooked, crumbled and reserved
1 cup chopped onion
2 cups shredded Cheddar or mixed cheese
1 pound 2% Velveeta cheese
1 8-ounce carton sour cream
 

Saute onion in bacon fat; drain on paper towels.  Place cubed baking potatoes in crock pot along with the butter, milk, broth, salt, pepper, crushed red pepper,  broccoli, bacon, 2 Tablespoons green onions and sauteed onions.  Cook on LOW 4 hours.  Add in cheeses and continue cooking on LOW for an additional hour or until cheeses are  melted; stir in sour cream.  Stir thoroughly and continue cooking on LOW for 45 minutes to 1 hour.  The soup will thicken as it sits.
 

Serve with remaining green onions, a sprinkle of the reserved bacon, and a sprinkle of shredded cheese.
 

I apologize for the lack of a picture.  We had eaten and doled out the leftovers before I remembered that I needed to take one.
 

This is a very forgiving soup.  I have used frozen hash browns before, added in a can of cream of chicken (etc) soups, added in shredded carrots, and maybe even some chopped smoked ham.  Alter it to suit your tastes.
 

Again, thanks for joining me.

Linked to Tasty Tuesdays, Tempt My Tummy Tuesday, Tuesdays at the Table

MENU PLAN MONDAY for May 17

The Morton Umbrella Girl got her start in 1914. The logo was used in  a series of ads in Good Housekeeping. The idea was that Morton Salt - unlike other salt of the day - poured without clumps, even in damp, rainy weather. The company added magnesium carbonate to ensure that its table salt poured freely.

At first, the advertising agency suggested "Even in rainy weather, it flows freely" as the company's motto. Morton, however,  felt that was too long, and the motto was changed to the catchier "When it Rains it Pours."

You can read more of Morton Girl’s heritage HERE.

It’s been a stormy Sunday this afternoon with lots of flash flood warnings.  However, the sun is breaking through the clouds and the sky is that beautiful bluebird blue that only a thunderstorm can bring.  Spring in Arkansas is always beautiful.

End-of-the-year activities at school keep me really busy.   That means leftovers and easy meals.

Monday:  We’ll be having soup that will be this week’s Crock Pot Wednesday feature.  Come back and join me for that.

Tuesday:  Doe’s tamales and chili from the freezer, cheese dip and chips.

Wednesday:  Dance and date night.  We look forward to this little mid-week adventure.

Thursday:  Fish tacos with avocado and Pickled Red Onion, pico de gallo, chipotle slaw and lime.

Friday: Off to see the babies for the weekend.

I hope all of your showers are bringing tons of May flowers.  Have a great week.

Linked to:  Menu Plan Monday at I’m An Organizing Junkie.  Thanks Laura.

CROCK POT WEDNESDAY and Spinach Gorgonzola Cornbread

 

It’s time for Crock Pot Wednesday.  I hope you will join me by linking up with Mister Linky below.

It doesn’t get much easier than this to have a delicious side dish prepared.  This comes from 3 Books in I: Crock Pot, my giveaway for April.  I hope you will give it a try and let me know what you think.

2 boxes cornbread mix (8 1/2 ounces)
3 eggs
1/2 cup cream
1 box (10 ounces) frozen chopped spinach, thawed and drained
1 cup Gorgonzola crumbles
1 teaspoon black pepper
paprika, optional
Mix all ingredients except paprika in medium bowl. Spray inside of 1 1/2 – 2 1/2 quart slow cooker with nonstick spray.  Pour batter into slow cooker; cover and cook 1 1/2 hours on HIGH.  Sprinkle top with paprika for more colorful crust.  (Do not cook on LOW or the crust and texture will not be the same.)
Thanks for joining me.
Linked to:  Tasty Tuesdays, Tempt My Tummy Tuesdays, Tuesdays At the Table

MENU PLAN MONDAY for May 10

Spring is in  full bloom and beauty in Arkansas right now.  If the rain will hold off, the flowers will continue to be incredible for several more weeks.  It’s finally warming, so the tomatoes have gone in the ground.  Mine are actually planted just behind the roses in the front flower bed:)  It is this time of the year that I really, really miss our garden.  But…I’m growing grandchildren right now, and that’s a good thing.

Thanks to Laura at I’m An Organizing Junkie for continuing to host Menu Plan Monday.  I hope you will spend some time checking out the great ideas from some of the other participants.

Monday:  BUNKO NIGHT at my house.  I’m going easy with the menu this time.  We’re having a baked potato bar, zesty pasta salad, and mixed spring greens salad with blueberries, raspberries, strawberries, glazed pecans and gorgonzola cheese.

Tuesday:  I have a meeting, so we’ll be eating leftovers or grilled turkey and cheese sandwiches.

Wednesday:  Dance and Date Night.  This week’s Crock Pot Wednesday post will  be spinach gorgonzola cornbread.  Oh my!

Thursday:  Spaghetti Puttanesca with Flaked Tuna, tossed green salad, garlic bread

Friday:  Layered Mexican Salad – a real meal in itself.

Layered Mexican Salad

Serves 12

1 can (15 ounces) black beans, rinsed and drained
1 small head romaine lettuce, washed, cored
Salsa Cruda (recipe follows_
1 cup frozen whole kernel corn, thawed, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
1 large cucumber, peeled
1 large lemon
3/4 cup nonfat mayonnaise
3 tablespoons plain nonfat yogurt
2 to 3 cloves garlic, minced
1/2 cup shredded low fat Cheddar cheese
1 green onion, thinly sliced

Layer romaine leaves and slice crosswise into 1/2-inch strips.  Place half of lettuce in large serving bowl.  Layer Salsa Cruda, bean and corn over lettuce.  Grate lemon peel; combine with mayonnaise, yogurt and garlic.  Juice lemon; stir 3 to 4 tablespoons juice into dressing.  Spread evenly over top of salad.  Sprinkle with cheese and green onion.  Cover salad and refrigerate 2 hours or up to 1 day. 

Note:  I sometimes add precooked shrimp or chicken.

Salsa Cruda

1 cup chopped tomato
2 Tablespoons minced onion
2 Tablespoons minced fresh cilantro
2 Tablespoons lime juice
1/2 jalapeno pepper, seeded, minced
1 clove garlic, minced

Combine tomato, onion, cilantro, lime juice, jalapeno and garlic in small bowl.  Stir to combine.  Makes 4 servings.

Linked to:  Tasty Tuesdays, Tempt My Tummy Tuesday and Tuesdays at the Table

PINK SATURDAY and A Garden Tour

These last few weeks of the school year are always hectic, but when I can take a moment or two to explore what’s going on in the garden, I always get a sense of renewal and repurpose. 

Unfortunately, I failed to get pictures of the azaleas while they were in beautiful bloom this year so that I could share those.  It was an exceptionally beautiful spring for them.  I did, however, capture these.

I hope you enjoy the brief tour of my springtime pinks.

Happy Mother’s Day to all of the Pink Ladies!

Thanks to Beverly for hosting Pink Saturday. 

CRAVING ELLIE in MY BELLY and Lemon-Garlic Marinated Lamb Chops

  
This is such a good cookbook!  Her recipes are easy to follow and to prepare.  You can find the recipe on page 190 of The Food You Crave or on The Food Network’s web site.
Thanks for joining us for Craving Ellie in My Belly.  I hope you will give this recipe a try and leave your comments about it both here and at CEimB.
Photo courtesy The Food Network.
Many cuts of lamb, both American and New Zealand, are readily available in the markets in my area.  That has not always been the case.  It used to be that whenever I could find it, it was also very expensive and not something I could justify cost-wise.  My family always enjoyed it whenever I could get it, however.  We now have lamb available from one of our local Farmer’s Markets which is especially nice.

This is an excellent introductory tutorial about the cuts of lamb.

We loved these chops…we’ve actually had them prepared this way many times.  It’s easy, flavorful, and did I say, “easy?”  I served it with grilled asparagus, roasted new yellow gold potatoes,  and  tabouleh salad with cherry tomatoes and cucumber.   I probably should have served a green salad instead, but I already had the tabouleh ready when I decided to add the potatoes.  Oh well.  So it goes.   The only alterations that I made to the recipe were to add an additional tablespoon of chopped garlic and about 2 Tablespoons of chopped rosemary because I really like those herbs with lamb.  YUM!  (Plus my herbs needed a haircut:)

 Photo courtesy American Lamb Board

Linked to:  Friday Feasts, Foodie Fridays, Fridays at the Table

CROCK POT WEDNESDAY Giveaway Winner and Cinnamon-Ginger Poached Pears

Many, many thanks to all of you who chose to participate in the Crock Pot Wednesday April Giveaway.  It’s always fun for me to visit your blogs and learn more about you.  I hope you will continue to link up your favorite slow cooker recipes and to share your comments.  I really do read what you have to say:)

 

Our winner will receive this very handy, easy-to-follow 3 Books in 1 Crock Pot cookbook from Rival.  I hope she will enjoy it and share some of her favorites from it on future Crock Pot Wednesdays:)

Congratulations to Jo at:

 

I really appreciate her participation in Crock Pot Wednesday.  Go check out her blog.  She has some great and tasty ideas:)

In the meantime, here’s a favorite from that book for you to enjoy:

Cinnamon-Ginger Poached Pears
Makes 6 servings.

3 cups water
1 cup sugar
10 slices fresh ginger
2 whole cinnamon sticks
1 Tablespoon candied ginger (optional)
6 Bosc or Anjou pears, peeled and cored

Combine water, sugar, ginger, cinnamon and candied ginger in at 6-7 quart slow cooker.  Add pears.  Cover; cook on LOW 4 – 6 hours or on HIGH 1 1/2-2 hours.

Remove pears.  Cook syrup, uncovered, 30 minutes or until thickened.  Drizzle over pears at serving.

Linked to:  Tasty Tuesdays, Tuesdays at the Table, Tempt My Tummy Tuesday, Foodie Fridays, Friday Feasts.

MENU PLAN MONDAY May 3

   

We spent the weekend celebrating Perfect Girl’s 3rd birthday.  And, yes, time really does fly!  I’m so lucky that I get to be her Nana.  Can you tell that she loves pink:)

It’s Menu Plan Monday with Laura at I’m An Organizing Junkie. She does such a good job keeping us focused on the weekly plan and allowing us to share our ideas with everyone.

This is another busy week at our household, but maybe we will do a better job of using it up and eating at home. 

Monday: Grilled Salmon with Roasted Corn Salad (a Weight Watchers recipe)  The salmon is from the freezer.

Tuesday:  CROCK POT WEDNESDAY April Giveaway Winner Announced  and Cinnamon-Ginger Poached Pears  (I’m trying to work in more fruit each day and this is a favorite way to do it.)

Wednesday:  Dance and Date Night.  We try to choose a new place to eat each week. 

Thursday:  Lemon-Garlic Marinated Lamb Chops, Tabouleh Salad, Grilled Asparagus.  Come join me  for Craving’ Ellie in My Belly this week.  This lamb dish is my choice for that.  It’s so good and easy.  (I have the lamb in the freezer and the bulgur wheat in the pantry.)

Friday:  Spinach and Artichoke Stuffed Chicken Breasts, Wild Rice Blend, Spring Green Salad with Blueberries and Raspberries/Raspberry Vinaigrette  (The chicken and spinach are in the freezer; the artichokes are in the pantry.)

Saturday:  We will probably eat out or Hubby will grill burgers. 

GRILLED SALMON WITH ROASTED CORN SALAD

Makes 4 servings

3 cups fresh corn kernels or 2 (10-ounce) packages frozen corn, thawed and drained
1 red bell pepper, seeded and finely chopped
4 scallions, thinly sliced
1/2 cup chopped cilantro
1 jalapeno pepper, seeded, deveined and minced
3 Tablespoons cider vinegar
1 Tablespoon honey
1 Tablespoon olive oil
1 teaspoon Dijon mustard
3/4 teaspoon salt
4 (5-ounce) salmon fillets

Preheat the oven to 425 degrees.  Spray a baking sheet with nonstick spray.  Spread the corn on the baking sheet.  Roast, stirring occasionally, until light browned, about 20 minutes.  Cool completely.

Meanwhile, combine the bell pepper, scallions, cilantro, jalapeno pepper, vinegar, honey, 2 teaspoons of the oil, the mustard, and 1/4 teaspoon of the salt in a large bowl.  Stir in the corn.  Cover and chill until ready to serve.

Rub the salmon steaks with the remaining 1 teaspoon oil and remaining 1/2 teaspoon salt.  Heat a nonstick grill pan or skillet over medium-high heat.  Cook the salmon until browned on the outside and just opaque in the center, about 4 minutes on each side.  (We just use our gas grill.)

Courtesy of Weight Watchers.

Linked to:  Menu Plan Monday