GYRO NACHOS WITH TZATZIKI SAUCE

2 - 2 1/2 lbs bone-in chicken thighs

1 medium red onion, thinly sliced

2 tbsp lemon juice

2 tbsp red wine vinegar

2 tbsp olive oil

4 tsp dried oregano, crushed

6 garlic cloves, minced

1 tsp salt

8-oz plain pita chips

1 recipe Tzatziki sauce (recipe below)

1/2 cup chopped tomato

In a 3 1/2 or 4-quart slow cooker combine the first eight ingredients. Cover and cook on low 6 to 7 hours or on high 3 to 3 1/2 hours.

Using a slotted spoon, remove chicken and onion from the cooker, reserving cooking juices. Remove bones from the chicken; shred using two forks. In a bowl combine shredded chicken and onion; toss with enough cooking juices to moisten.

Serve chicken mixture over pita chips. Top with Tzatziki sauce and tomato.

Yield: 10 servings

To make Tzatziki sauce: In a bowl, combine 1 cup chopped cucumber, 1 6-oz carton plain Greek yogurt, 2 teaspoons snipped fresh dill, 2 garlic cloves, minced; 1 teaspoon lemon juice and 1/4 teaspoon salt.

Makes 1 1/3 cups

Yield: 10 servings

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USING HERBS IN YOUR CROCK POT/SLOW COOKER

Did you know when you add herbs to foods you cook in a slow cooker it makes a difference?  Dried herbs should be added at the beginning of the cooking time but most fresh herbs should be added near or at the end of cooking time.  When fresh herbs are added at the beginning they will lose not only their color but also their flavor by the end of the long cooking time used in slow cookers.  There is one exception to the fresh herb rule and that is rosemary.  Rosemary can withstand the long hours of slow cooking and may be added in the beginning.

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HEALTHY HOMEMADE CROCK POT KETCHUP/BBQ SAUCE (NO PROCESSED WHITE SUGAR)

 

1 (28 oz) can organic tomato puree (I try to by Eden brand for canned - it is BPA free) 

2 small cans organic tomato paste 
1 small onion, chopped 
1/2 cup apple cider vinegar (use good quality such as Braggs) 
3 tablespoons raw, organic honey 
1/4 teaspoon ground allspice 
1/4 teaspoon ground cinnamon 
1/4 teaspoon ground ginger 
1/4 teaspoon ground cloves 
1/4 teaspoon ground red pepper 
sea salt to taste 
fresh ground black pepper to taste
Place all ingredients into medium sized crock pot. Stir well. Cover and turn on high for 2 - 2 1/2 hours, stirring occasionally. Remove the lid and puree with an immersion blender, or use a food processor to blend until smooth. Cook in crock pot for another ½ hour or so, until thick in consistency. 
Cool and transfer to storage container, leaving about 1 - 1 ½ cups in the crock pot.

Healthy Homemade BBQ Sauce

Remaining ketchup in crock pot (1 - 1 ½ cups) 
1 can organic tomato paste 
1 cup organic apple cider or apple juice 
2 tablespoons organic molasses 
2 tablespoons cider vinegar 
1 tablespoon raw, organic honey 
1 tablespoon maple syrup 
2 tablespoons, dry yellow mustard 
¼ teaspoon cayenne pepper 
Ground black pepper to taste 
1 tablespoon chili powder
Place all ingredients in crock pot, stir well. Cover and cook on high for about 1 hour. Stir well, adjust taste as needed. Cook for another ½ to 1 hour with lid off until sauce thickens. 
Pour into storage container. The best BBQ Sauce you have ever had,and it is all healthy!

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Article Source: http://EzineArticles.com/8297786

HOT DOGS

Yes, you can make tasty hot dogs in your slow cooker. Many years ago I had a Rival slow cooker that was rectangular. I took my 4th and 5th grade Sunday School class to the park one evening for a time of games and food. The small park by my house did not have grills but it did have a gazebo with an electrical outlet. I put hot dogs in my slow cooker and they were perfect. Several of the kids said they were the best hot dogs. I got the idea from this little booklet that came with my very first crock-pot back in the 60s. I still use this method often. My grandchildren love them fixed this way.

"Prepare hot dogs in the CROCK-POT  - using no water! Just drop in the dogs (or Knockwurst, or Polish Sausage) and cook them in their own juice on High 45 minutes to an hour. In about one hour, the dogs will begin to 'brown' wherever they touch the sides of the pot."

IS IT SAFE TO REHEAT REFRIGERATED LEFTOVERS IN A SLOW COOKER?

Slow cookers/crockpots can keep food warm up to 2 hours after turning off.  But if you are planning to reheat food that has been refrigerated, these cookers are not recommended.  This is a safety issue as it takes the cookers too long to reach a safe temperature.  Reheat on stovetop or in microwave and then transfer to the cooker to keep if desired.

CLIPART

CAPONATA

1 med (approx. 1 lb) eggplant, peeled and cut into 1/2-inch pieces

1 can (14.5-oz) diced Italian tomatoes, undrained
1 med onion, chopped
1 red bell pepper, seeded and cut into 1/2-inch pieces
1/2 cup salsa (your choice of heat)
1/4 cup olive oil
2 tbsp capers, drained
2 tbsp balsamic vinegar
3 garlic cloves, minced
1 tsp dried oregano
1/4 tsp salt
1/3 cup packed fresh basil, cut into thin strips
Sliced, toasted Italian or French bread

Combine the first 11 ingredients in a slow cooker or crock-pot.  Place lid on cooker and cook on low for 7 to 8 hours until the veggies are crisp tender.  Stir in the basil.

Serve at room temperature on the toasted bread.

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HOW TO COOK FROZEN MEATS IN A CROCKPOT OR SLOW COOKER

It is okay to put frozen meats directly into your slow cooker or crockpot, however it is best to make these changes to your recipe.

• Before placing the meat into the cooker add a cup of warm liquid (broth, water, etc - whatever liquid your recipe calls for).
• Do not preheat the cooker before adding frozen meat.
• Cook the recipe for an additional 4 to 6 hours on low or 2 to 3 hours on high.

HAPPY JULY 4TH WEEKEND

 

CLEANING WOODEN CUTTING BOARDS

This is a post from my health blog. I am sharing on my food blogs as this is important information.

Bacteria can grow in the deep knife cuts on wooden cutting boards because wood is porous and nearly impossible to clean.  A quick wipe is not enough to kill the germs on such a board.  To be sure you are getting rid of all the germs, soak wooden cutting boards in 1 tablespoon of bleach per gallon of water for at least 2 minutes.  Wash the board with hot soapy water following the soaking.

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HAVE A SAFE AND HAPPY HOLIDAY

SAVE ENERGY, USE A SLOW COOKER!

I received a post today from my electric company listing ways to save money on your electric bill.  It list the common ones like use ceiling fans, close blinds and curtains, etc.  Then I noticed this one:

Use a slow cooker when you can, since it uses less power than an electric stove top. When you do cook on the stove, use covered pans with well-fitting lids so contents cook faster. - See more at: http://energyinyourlife.com/know-unique-ways-save-power/#sthash.qawuwp8u.dpuf

Just another good reason to keep that slow cooker out!

GUIDELINES FOR CHANGING RECIPES FROM REGULAR TO SLOW COOKER

Do you have some good recipes you would like to make in your crock pot or slow cooker but you aren't sure how long they should cook?  If so, here are some guidelines to follow:

• Almost all meat/vegetable combinations should cook at least 8 hours on low or 4 hours on high.
• Recipes that say to cook or bake 15 to 30 minutes should cook at least 1 1/2 to 2 1/2 hours on high or 4 to 8 hours on low setting.
• Recipes that say to cook or bake 35 to 45 minutes should cook at least 3 to 4 hours on high or 6 to 8 hours on low.
• Recipes that say to cook or bake 50 minutes to 3 hours should cook at least 4 to 6 hours on high or 8 to 18 hours on low.

CHANGING FROM CONVENTIONAL TO SLOW COOKER

If you have a favorite recipe that you would like to make in your slow cooker, here are some time guidelines to use.
    
     If the recipe says:                                                        Cook in a slow cooker

• 15 to 30 minutes                                                      1 1/2 - 2 1/2 hours high or 4 - 8 hours low
• 35 to 40 minutes                                                      3 - 4 hours high or 6 - 8 hours low
• 50 min to 3 hours                                                    4 - 6 hours high or 8 - 18 hours low

Note almost all combinations of meat and vegetable dishes need at least 8 hours when cooked on low.