Salmon Fillets with Pineapple-Melon Relish - WTF and WOW Recipe Wednesday

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Salmon Fillet with Pineapple-Melon Relish

Ingredients

Cooking Spray

1 large lemon cut crosswise into 6 slices

4 Salmon fillets with skin (about 5 ounces each), rinsed and patted dry

¼ cup of water

1 teaspoon salt-free steak seasoning blend

½ teaspoon dried thyme

¼ teaspoon garlic powder

¼ teaspoon salt

½ cup diced fresh pineapple

½ cup diced cantaloupe

3 tablespoons fresh mint, chopped

1 medium fresh jalapeno, seeds and ribs discarded, minced

2 tablespoons finely chopped red onion

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

2 teaspoons sugar

Preparation

Lightly spray the slow cooker with cooking spray.  Arrange lemon slices in single layer in the slow cooker.  Place the fish with the skin side down on the lemon.  Pour the water over the fish.

In a small bowl, stir together the seasoning blend, thyme, garlic powder and salt.  Sprinkle over the fish.  Using your fingertips, gently press the seasoning so it sticks to the fish.  Cook, covered, on how for 3 hours or on high for 1 ½ hours, or to the desired result.

About 15 minutes before serving time, in a small bowl, stir together the remaining ingredients.  Set the relish aside.  Using a slotted spatula, transfer the fish to a serving platter, discarding the cooking liquid and lemon.  Serve the fish with the relish spooned on top or at the side.

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Cheddar Ale and Bratwurst Soup

Cheddar Ale and Bratwurst Soup

Ingredients:
1C yellow onion
2 cloves garlic
4C potatoes (optional)
1/2C carrot
1/4 tsp ground pepper
1/2 tsp salt
1/2 tsp dry mustard
10oz aged or sharp cheddar
1 tbsp butter
16-19oz Bratwurst
4C chicken broth
12oz ale
1C heavy cream
1/2C flour

Preparation:

To your slow cooker add chopped onion, minced garlic, shredded and chopped carrots and optional potatoes. If using potatoes, peel and slice into 1 inch cubes. Sprinkle with seasonings and shredded cheese. Pour in chicken broth and beer. Cover and begin cooking for 4 hours on high, or 8 on low.

Meanwhile, in a skillet over medium high heat melt butter. Add whole bratwurst, searing on each side. Remove, slicing into 1/2 inch discs. Return to skillet to sear on each side. Remove and slice each disc in half. Carefully add to slow cooker. Cover and continue cooking.

In your last 30 minutes of cooking, remove 1/2 cup liquid to a large bowl. To it add flour and heavy cream. Stir well. Return to slow cooker giving a good stir and replacing cover to finish cooking.

Serve hot.

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Crock Pot Crawfish Bisque - WTF and WOW Recipe Wednesday

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Crock Pot Crawfish Bisque

Ingredients

1 pint half and half

4 oz. Velvetta cheese, cubed

4 tablespoons butter, cubed

1 bunch green onions, chopped

2 cans of potato soup

2 cans of mushroom soup

2 cans whole kernel corn, drained

1-2 tablespoons Creole Seasoning

2 cups vegetable broth

1 package frozen crawfish tails, thawed

Preparation

Add all ingredients except crawfish to a slow cooker and cook on low for 4-6 hours.  Shortly before bisque is done, sauté crawfish tails in one tablespoon butter cooked through.  Add to bisque, stirring to combine well.  Serve with garlic bread.

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Crock Pot Babyback Ribs - WTF and WOW Recipe Wednesday

 Happy Halloween!!

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Crock Pot Babyback Ribs

Ingredients

1 rack babyribs

3 cups pineapple juice

1 ½ cup brown sugar

1 ½ tsp mustard powder

1/3 cup ketchup

1/3 cup red wine vinegar

1 ½ tbsp lemon juice

2 tbsp soy sauce

½ tsp ground cloves

2 tsp ground ginger

4 cloves garlic, minced      

½ tsp cayenne pepper

Your favorite barbecue sauce

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Preparation

Using a sharp knife or a pair of kitchen shears, cut each rack into about 4 portions (3-4 rib bones each).  Place in crockpot.  Mix pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, soy sauce, cloves, ginger, garlic and cayenne pepper.  Pour over ribs and cover.  This step can be done the night before.  Set to low for 6-7 hours.  You can poke them occasionally to make sure they all get exposed to the braising liquid and that they’re not getting too tender.

Remove ribs from liquid and heat grill to medium.  Place ribs on the grill, brush on side with barbeque sauce, and close the lid for 3-4 minutes.  Carefully turn the ribs, brush other side with sauce, close the lid and wait another 3-4 minutes.  Repeat.  Serve!

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Slow Cooker Smoky Bacon and Horseradish Dip

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Slow Cooker Smoky Bacon and Horseradish Dip

Ingredients

1 clove garlic, finely chopped

1 small onion, finely chopped

1 package (8 ounce) cream cheese, cubed

2 cups shredded Gruyere cheese (8 ounces)

1 cup half and half

8 slices peppered smoked bacon, crisply cooked and chopped

2 tablespoons cream-style horseradish

1/3 cup chopped fresh parsley

French or herbed bread cubes, if desired

Water crackers, if desired

Preparation

Mix garlic, onion, cream cheese, Gruyere cheese and half and half in 1 ½ quart slow cooker.  Cover and cook on low heat setting 2 ½ to 3 hours or until mixture is hot.  Stir in bacon, horseradish and parsley.  Cover and cook on high heat setting about 15 minutes or until mixture is hot.  Serve with bread cubes or crackers for dipping.

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Easy Crock Pot Ribs and Coleslaw - WTF and WOW Recipe Wednesday

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Easy Crock Pot Barbecued Ribs

Ingredients

1 1/2 tbsp paprika

1 tbsp light brown sugar

¼ tsp cayenne pepper

Salt and pepper to taste

2 pounds pork baby back ribs (leave membrane on the ribs to hold them together)

1 cup barbecue sauce

Vegetable spray

Preparation

In a small bowl, mix together paprika, brown sugar, cayenne, salt and pepper.  Rub this mixture all over both sides of the ribs well.  Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot.  Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low.

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Easy Low Carb Cole Slaw

Ingredients

1 (16 ounce) package coleslaw mix

¼ cup thin sliced onion

1/3 cup Splenda sugar substitute

½ tsp salt

1/8 tsp pepper

½ tsp celery seed

½ cup mayonnaise

½ cup heavy whipping cream

1 ½ tbsp white vinegar

2 ½ tbsp lemon juice

Preparation

n a large bowl, combine the coleslaw and onion.  Set aside.  In a separate bowl, combine with a whisk the Splenda, salt, pepper, celery seed, mayo, whipping cream, vinegar and lemon juice.  Pour over the coleslaw mix, stir gently. Refrigerate for at least one hour.

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Crock Pot Bacon Wrapped Cornish Game Hens - WTF and WOW Recipe Wednesday

Before we get to the WTFs, I think you should watch this video.  It may be the best thing on the internet.

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Crock Pot Bacon Wrapped Cornish Game Hens

Ingredients

2 cornish game hens, thawed

6 slices of bacon

1 tsp kosher salt

1 tsp thyme

1 tsp rosemary

Preparation

In a small bowl, mix your dry spices.  Rub the spice mixture all over the birds, inside and out.  Lower the birds in the crock pot.  Take your strips of bacon and wrap two one way and one the other on each bird, tucking an end inside of the cavity.  Cover the crock pot and cook on low for 6-8 hours.  Discard the bacon before serving

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Cooking Light Crock Pot Beef Stroganoff - WTF and WOW Recipe Wednesday

No big deal...just wearing a chicken on my head in the roaring 1920s.
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Huh?!
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It doesn't take much to piss off a chihuahua, but this might be the #1 way to do it.
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Green Giant keeping it real pc in the fifties.
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The best way for the Dead Leaf Praying Mantis to use its camouflage is obviously cooking in its tiny kitchen.
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Cooking Light Crock Pot Beef Stroganoff

Ingredients

1 (1 pound) top round steak (1 inch thick), trimmed

1 cup chopped onion

2 tablespoons chopped fresh parsley

2 tablespoons Dijon mustard

¾ teaspoon salt

½ teaspoon dried dill

½ teaspoon black pepper

1 (8 ounce) package sliced mushrooms

3 garlic cloves, minced

1/3 cup all-purpose flour

1 cup beef broth

1 (8 ounce) container low-fat sour cream

2 cups hot cooked medium egg noodles

Preparation

Cut steak diagonally across grain into ¼ inch thick slices.  Place steak and next 8 ingredients (through garlic) in crock pot; stir well.

Add flour to a small bowl; gradually add broth, stirring with a whisk until blended.  Add broth mixture to slow cooker; stir well.  Cover with lid; cook on high-heat setting 1 hour.  Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender.  Turn slow cooker off; remove lid and let stroganoff stand 10 minutes.  Stir in sour cream.  Serve over noodles.

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Crock Pot Chicken with Black Beans and Cream Cheese - WTF and WOW Recipe Wednesday

This is quite possibly the original cat lady...

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So excited about finding the Suburban Soul tumblr!!  Awww memories...

Remember these?  These sweaters and not only fashionable, but could cause you to sweat profusely in Antarctica. 

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Huh???

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Those annoying neighbors that you avoid like the plague.

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..

Those other annoying neighbors that you avoid like the plague...

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Crock Pot Chicken with Black Beans and Cream Cheese

Ingredients

4 to 5 boneless chicken breasts

1 (15 ½ ounce) can of black beans, drained

1 (15 ounce) can corn, drained

1 (15 ounce) jar of salsa

1 (8 ounce) package of cream cheese

Preparation

Take frozen chicken, yes, FROZEN, boneless chicken breasts put into crock pot.  Add can of black beans, salsa and corn.  Keep in crock pot on high for about 4 to 5 hours or until chicken is cooked.  Add 1 package of cream cheese (just throw on top!) and let sit on warm for about ½ hour.  Enjoy.  I serve on a bed of microwave Mexican rice with a side of salad with Southwest Chipotle dressing.

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Slow Cooker White Chicken Chili

Just putting this out there…I wouldn’t be upset if one of you got me this Star Wars nesting doll set. 

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It is cold.  This makes me think I need to make some chili.  I think I’ll make some white chicken chili.  It is really the only sensible thing to do to survive the cold.

Slow Cooker White Chicken Chili

Ingredients

6 skinless, chicken thigh fillets (1 ½ pound)

1 large onion, chopped

2 cloves garlic, finely chopped

1 ¾ cup chicken broth

1 tsp ground cumin

1 tsp dried oregano leaves

½ tsp salt

1/4 tsp red pepper sauce (or hot sauce)

2 cans great northern beans, drained, rinsed

1 can Green Giant Niblets white shoepeg, corn, drained

3 tbs lime juice

Garnish with parsley or cilantro

Preparation

Remove excess fat from chicken.  In crock pot, mix onion, garlic, broth, cumin, oregano, salt, pepper sauce.  Add chicken.  Cover and cook on low for 4 to 5 hours. 

Remove chicken from slow cooker.  Use 2 forks to shred chicken into pieces.  Return chicken to slow cooker.  Stir in beans, corn, lime juice and parsley (or cilantro).  Cover; cook on low for 15 to 20 minutes or until beans and corn are hot.  Serve with shredded white cheddar and tortilla chips.

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