Cod recipes often call for the “real thing”.  The recipe writer expects you to go out to your boat, throw the fishing line over the side and catch the fish.  Not us!!  Go to the store and pick yourself up some cod fillets.  Cod fish recipes need not me an all day excursion on the “Minnow”.  We don’t want you getting lost at sea.

How To Cook Cod Fish With Catalan Spinach

Ingredients

Catalan Spinach

• 1/2 cup raisins
• 1/3 cup pine nuts
• 4 tablespoons extra virgin olive oil
• 3 garlic cloves, crushed
• 11 1/4 cups baby spinach leaves, rinsed and shaken dry

Cod

• 4 cod fillets, each about 6 ounces
• olive oil
• salt & pepper
• lemon wedges, to serve

Cooking Directions

1. Put the raisins for the Catalan spinach in a small bowl, cover with hot water, and set aside to soak for 15 minutes.  Drain well.
2. Now put the pine nuts in a dry skillet over medium-high heat and dry-fry for 1-2 minutes, shaking frequently, until toasted and golden brown:  watch closely because they burn quickly.
3. Heat the oil in a large, lidded skillet over medium-high heat.  Add the garlic and cook for 2 minutes, or until golden but not browned.  Remove with a slotted spoon and discard.
4. Add the spinach to the oil with only the rinsing water clinging to its leaves.  Cover and cook for 4-5 minutes, until wilted.  Uncover, stir in the drained raisins and pine nuts, and continue cooking until all the liquid  evaporates.  Season to taste and keep warm.
5. To cook the cod, brush the fillets lightly with oil and sprinkle with salt & pepper.  Place under a preheated hot broiler about 4 inches from the heat and broil for r8-10 minutes, until the flesh is opaque and flakes easily.
6. Divide the spinach among 4 plates and place the cod fillets on top.  Serve with lemon wedges

I wouldn’t suggest a potato recipe with this dish but cooking cod fish and enjoying your dinner can still be a wonderful experience.

This beef kabob recipe kind of reminds me of the beef shish kabobs my mother used to make when I was a little kid.  I was fascinated by the food that would get stabbed with the pointed wooden things.  But the real excitement began when it was time to eat.

To a little kid eating marinated beef kabobs is an adventure.  You could pick your piece of food off the skew one at a time.  If you didn’t like it…you could put it back.  Only a kid would think of that.  But in reality the kabobs were good. 

Many people won’t cook kabobs because they think it is too difficult.  But we are going to show you how to cook beef kabobs the easy way!

How To Make Greek Beef Kabobs

Ingredients

• 1 small onion, finely chopped
• 1 tablespoon chopped fresh cilantro
• Large pinch of paprika
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground coriander
• 1/4 teaspoon brown sugar
• 1 pound ground beef
• Salt & Pepper
• Vegetable oil, for brushing
• Fresh cilantro leaves, to garnish
• freshly cooked bulgur wheat
• Mixed salad to serve

Cooking Directions

1. If you are using wooden skewers, soak them in cold water for 30 minutes before use.
2. Put the onion, fresh cilantro, spices, sugar, and beef into a large bowl and mix until well combined.  Season with salt & pepper.
3. On a clean counter, use your hands to shape the mixture into sausages around the skewers.  Brush them lightly with vegetable oil.
4. Barbecue the kebabs over hot coals, turning them frequently, for 15-20 minutes, or until cooked through.  Arrange the kebabs on a platter of freshly cooked bulgur wheat and garnish with fresh cilantro leaves.
5. Serve with a mixed salad

Now that wasn’t too bad was it?

When you get real comfortable making kabobs the next step will be to grill them.  There is nothing like a grilled beef kabob.  The beef, onion, vegetables….YUM.

This is just one beef kabob recipe that we presented.  While we hope you enjoy it we also you keep an open mind and try other recipes.  Beef kabobs are a great football watching food. 

Scalloped Potatoes is the type of side dish that goes with just about any beef or poultry dinner.  When make in a slow cooker | crock pot it becomes a great tasting recipe that is also easy, simple, and fast to prepare.

How To Make Slow Cooker | Crock Pot Scalloped Potatoes Recipe

Ingredients

• 2 pounds baking potatoes, peeled and thinly sliced (Please get a slicer at the flea market or Wal Mart.  It makes slicing potatoes so easy.)
• 1/2 cup finely chopped yellow onion
• 1/4 teaspoon of salt
• 1/4 teaspoon of ground nutmeg
• 2 tablespoons butter, cut into small pieces
• 1/2 cup milk
• 2 tablespoons of all-purpose flour
• 3 ounces Swiss cheese slices, torn into small pieces

Directions

1. Layer half the potatoes, 1/4 cup onion, 1/8 teaspoon salt, 1/8 teaspoon nutmeg and 1 tablespoon butter into your crock pot.
2. Repeat layers.
3. Cook on low for 7 hours or on high for 4 hours.
4. Remove the potatoes with a slotted spoon to a serving dish and cover with foil to keep warm.
5. Blend the milk and flour in a small bowl until smooth.
6. Stir the mixture into the cooking liquid.
7. Add cheese; stir to combine.
8. Turn the slow cooker to High. 
9. Cover and cook on high for 10 minutes or until slightly thickened.  Stir.
10. Pour the cheese mixture over the potatoes and serve.

This is an easy cooking recipe that can also be a make ahead recipe.  It goes just as well with a lunch as it does a dinner.  You can bring it to a pot luck and everybody will just love it.  I have never met a single person that does not enjoy a good scalloped potatoes recipe.

Crock Pot Potatoes goes extremely well with just about any dish.  It is certainly a welcome site on the dinner table served with meatloaf or hamburgers.  Here is a side dish recipe that is sure to please.

How To Cook Slow Cooker | Crock Pot Potatoes

Ingredients

• 3 pounds medium red potatoes, unpeeled and quartered
• 1 cup water
• 1/2 cup prepared ranch dressing
• 1/2 cup grated Parmesan or Cheddar cheese
• 1/4 cup minced chives

Directions

1. Place the potatoes into your slow cooker | crock pot
2. Add water, cover, and cook on low 7-9 hours or on high for 4-6 hours.  Make sure the potatoes are tender.
3. Stir in the ranch dressing, cheese, and chives.
4. Use a spoon to break the potatoes into chunks.
5. You can serve this dish hot or cold.
6. If you would like to leave the cheese out of this recipe it is ok.

Red potatoes are good in this particular recipe because they don’t break apart as easy as Russet potatoes.  So hopefully you will be able to chunk them once they are finished cooking. 

Ranch dressing will give this dish a distinctive taste that just about everybody will enjoy.  This is a great make ahead recipe that you can bring to a pot luck or a dinner party. 

A good crock pot potato recipe should be easy, quick, and simple to make.  Yet is should be delicious and have people asking for the more of that crock pot potato.

Crock Pot Potatoes are made during the holidays and just about every other day when potatoes are called for.  We hope you enjoy this recipe.

You could make baked potato wedges or roasted potato wedges or even deep fried potato wedges and not come up with a better tasting recipe than this crock pot | slow cooker recipe.

How To Make Slow Cooker | Crock Pot Red Potato Wedges

Ingredients

• 2 pounds red potatoes, cut into 1/2 inch wedges
• 1/4 cup finely chopped yellow onion
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter, cut into 1/8 inch pieces
• 1/4 cup (1 ounce) grated Parmesan cheese

Directions

1. Layer potatoes, onion, oregano, salt, pepper and butter into your crock pot | slow cooker.
2. Cover and cook on high for 4 hours.
3. Transfer the potatoes to a serving platter and sprinkle with cheese.

Cooking potato wedges in the slow cooker is pretty easy.  It is also fast and simple to prepare.  As an added bonus you will have some great tasting leftovers.

The Parmesan Cheese in these Potato Wedges makes them simply delicious.

How To Make Slow Cooker | Crock Pot Blue Cheese Red Potatoes

Ingredients

• 2 pounds red potatoes, peeled and cut into 1/2 inch pieces
• 1 1 /4 cups chopped green onions, divided
• 2 tablespoons olive oil, divided
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 ounces crumbled blue cheese

Directions

1. Layer the potatoes, 1 cup of green onions, 1 tablespoon oil, basil, salt and pepper into your slow cooker | crock pot.
2. Cover and cook on low for 7 hours or on high for 4 hours.
3. After cooking above time frame turn the crock pot to high.
4. Gently stir in the cheese and remaining 1 tablespoon oil.
5. Cook on high 5 minutes longer to allow flavors to blend.
6. Transfer potatoes to a serving platter and top with remaining 1/4 cup green onions.

This is a good slow cooker recipe for lunch or dinner.  You can make it ahead of the rest of the meal, and while it is cooking put together the main course.  No matter when you decide to prepare this great side dish recipe you can be assured that any of our red potato recipes will be very tasty.

Sweet Potatoes goes well with so many different types of meals.  Holiday dinners is sure to make a bigger splash with this Double Sweet Potato side dish on the menu.

How To Make Slow Cooker | Crock Pot Double Sweet Potatoes

Ingredients

• 2 pounds sweet potatoes, peeled and cut into 1/2 inch chunks
• 1/4 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 2 tablespoons butter, cut into small pieces
• 1 teaspoon vanilla

Directions

1. Combine potatoes, brown sugar, cinnamon, nutmeg and salt into your crock pot | slow cooker.  Mix well.
2. Cover and cook on low for 7 hours or on high for 4 hours.
3. Add butter and vanilla; gently stir to blend.

These are better than microwave sweet potatoes.

I consider any food dish that contains chiles a type of Mexican food.  I’m sure plenty of people would disagree with me but that is how I think about it.  So, this cheese and tomato casserole dish is kind of a Mexican dish to me. 

How To Make Two Cheese & Tomato Casserole

Ingredients

• 4 large eggs, separated
• 2/3 cup undiluted evaporated milk
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded Cheddar cheese
• 2 cans (4 oz each) diced green chiles or 2 poblano chiles, roasted, peeled, and diced
• 1 can ( 14.5 oz) stewed tomatoes with their juice, or 2 vine ripe tomatoes, peeled and diced

Cooking Directions

1. Preheat oven to 325F
2. Butter a deep 3 quart casserole or souffle dish
3. Beat the egg yolks in a large bowl with the milk and add the flour, salt, and pepper.
4. Beat the egg whites in a medium bowl until stiff and fold into the egg yolk mixture.
5. In the buttered casserole, mix the cheeses, green chiles, and tomatoes with their juice.  Pour the egg mixture over and stir with a fork until just mixed.
6. Bake for 30-35 minutes, until set and lightly browned.

This vegetarian meatless recipe really does taste good.  It is easy and fast to  prepare.  I don’t think you will be disappointed.  It makes great leftovers and can be served for lunch or dinner.

Meatless dishes are becoming more the norm and Meatless Meals are becoming more the rule than the exception.

Let’s start with the basics and answer the obvious question:  What is Jambalaya.  Jambalaya is mainly a rice based dish that is natural in Louisiana Cajun and Creole cooking.  You’ll find that the main ingredient in jambalaya besides rice will be shrimp, oysters, chicken, or ham.  In our jambalaya recipe we will be using chicken breast.

How To Make Jambalaya

Ingredients

• 14 oz skinless, boneless chicken breast, diced
• 1 red onion diced
• 1 garlic clove, crushed
• 2 1/2 cups chicken stock
• 14 oz canned chopped tomatoes in tomato juice
• 1 1/2 cups brown rice
• 1/2 teaspoon paprika
• 1 teaspoon dried oregano
• 1-2 teaspoons hot chili powder
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1/2 cup frozen corn kernels
• 1/2 cup frozen peas
• 3 tablespoons chopped fresh parsley
• Pepper
• Crisp salad green, to serve

Cooking Directions

1. Put the chicken, onion, garlic, stock, tomatoes, and rice into a large, heavy-bottom pan.  Add the chili powder, paprika, and oregano and stir well.  Bring to a boil, then reduce the heat, cover, and let simmer for 25 minutes.
2. Add the red and yellow bell peppers, corn, and peas to the rice mixture and return to a boil.  Reduce the heat, cover, and let simmer for an additional 10 minutes, or until the rice is just tender and most of the stock has been absorbed but is not completely dry.
3. Stir in 2 tablespoons of the parsley and season with the pepper.  Transfer the jambalaya to a warmed serving dish, garnish with the remaining parsley, and serve with the crisp salad greens.

If you were down in Louisiana you would see people cooking jambalaya two different ways.  Or at least two different versions of the dish.

There is Creole Jambalaya and there is Cajun Jambalaya:

Creole Jambalaya:  It has its origins in the European section of the French Quarter in New Orleans.  Spaniards were attempting to make paella.  But as their luck would have it, one of the most important ingredients that they needed, “Saffron” was not available.  What to do?  They decided to use tomatoes!  The rest as they say is history.

Creole Jambalaya is also referred to as Red Jambalaya.  But here is a hint:  If you are down in New Orleans, just refer to the dish as Jambalaya.  You will get the type with tomatoes and you won’t seem the obvious tourist.

Cajun Jambalaya:  Now we are talking real “swamp food”.  Anything goes in this dish.  Don’t be surprised to find alligator, turtle, boar, or other wild game in your dinner bowl.

Whereas Creole Jambalaya is known as Red Jambalaya, Cajun Jambalaya is commonly spoken about as Brown Jambalaya.  Don’t expect to find any tomatoes mixed in with your alligator.

This jambalaya recipe is pretty easy to make.  Chicken Jambalaya is a good way to get your feet wet with this Cajun cuisine.  When you cook jambalaya try and have fun.  It isn’t every day that you or your guests can eat from a jambalaya menu.  Seriously, making jambalaya should be a positive experience.  If you like it fine, if not there is always a new recipe for tomorrow. 

That is about the full extent of my knowledge when it comes to jambalaya.  Maybe if you get a visitor from New Orleans you can watch them cooking jambalaya when they get homesick.

How To Make Slow Cooker | Crock Pot Au Gratin Potatoes

Ingredients

• 6 slices bacon, cut into 1 inch pieces
• 6 medium baking potatoes, peeled and thinly sliced
• 1/2 cup grated Asiago cheese
• Salt & Pepper to taste
• 1 1/2 cups heavy cream

Cooking Directions

1. Heat a skillet over medium heat until hot.  Add bacon.  Cook and stir until crispy.  Transfer to late with slotted spoon.
2. Pour bacon fat from skillet into your crock pot | slow cooker.
3. Layer one fourth of potatoes on bottom of slow cooker.  Sprinkle one fourth of bacon over potatoes and top with one fourth of the cheese.  Add salt & pepper.
4. Repeat layers.
5. Once all of the layers are in pour the cream over the whole thing.
6. Cover and cook on low 7-9 hours or on high 5-6 hours.

This slow cooker | crock pot Au Gratin recipe is easy and fast to make.  It is delicious to easy and a crowd favorite.  It is a perfect make ahead recipe that can be a side dish for many different meals at lunch or dinner.

Asiago is an Italian cheese.  It has many different textures but it sure does go well with this potato recipe. 

We have many more slow cooker | crock pot recipes for you to look over.  We hope you will enjoy this recipe for Au Gratin Potatoes.