I'll share my recipe, if you'll share yours, May 21, 2012

12 years ago

Slow Cooker Pesto Baked Salmon

Allrecipes.com

We tend to eat Fish on a Friday, not for religious reasons. First thing out of hubby's mouth after trying this, it's a keeper. Another added bonus, our four year old wolfed it up as well!

Serves 4

Ingredients

500g of Salmon Fillet

2 tsp of pesto

1 red pepper, deseeded and chopped

250g of cherry tomatoes, halved

4 spring onions, chopped

200ml of dry white wine

150ml of fish stock

Salt and pepper

Method

Take a long piece of aluminium foil and fold in half.

Leave enough for handles to lower into slow cooker.

Place the fish on the foil, smear with pesto

Lower into slow cooker

Cover with pepper, tomatoes and spring onions

Bring the wine and stock to a boil on the cooker, season with salt and pepper and pour over fish in slow cooker.

Fold ends of foil down. Cover and cook on low for 3 hours. Scoop it out, you can drizzle with the remaining liquid.

You can serve with basmati rice if you wish.

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Comments (8)

Jasdip
12 years ago
I came across this recipe this weekend and it's on my list to do soon, with these high temps. I love the slow-cooker in the summer, as well as winter.

Slow-Cooker Chicken Adobo

1 small sweet onion, sliced
8 cloves crushed garlic
3/4 cup soy sauce
1/2 cup vinegar
3 lb chicken, cut up

In a small bowl combine the onion, garlic, soy sauce and vinegar and mix all together.

Place chicken in crockpot and pour mixture over top. Cook on LOW for 6 to 8 hours or HIGH for 4 hours.
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susanjf_gw
12 years ago
wondred about the lenth of time, 3 hours for the fish...
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I'll share my recipe, if you'll share yours, March 21, 2012
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These sounds easy and yummy for brunch. Similar to Nodakgal's really good cinnamon rolls. SUPER STICKY BUNS 1 tablespoon butter 1 25-ounce package frozen Bridgford Parkerhouse Rolls (or other frozen bread rolls) 1/2 cup raisins or dried cranberries 1cup toasted, chopped pecans 1 stick butter, melted 1 cup brown sugar, divided 2 tablespoons milk 2 teaspoons cinnamon 1/2 teaspoon salt Coat bottom of 9 x 13 pan with butter, then sprinkle with raisins (or dried cranberries) and pecans. Place package of frozen Bridgford parkerhouse rolls on top of pecans and raisins. Place butter in a microwave safe bowl and microwave until melted. Add 3/4 cup brown sugar, cinnamon and salt and milk and mix well. Pour over rolls and cover pan with a damp towel. Place in a cold oven overnight*. Remove towel; preheat oven on to 350 degrees. Bake for 30 minutes, until tops are browned and juices are bubbling. 6. Invert onto serving tray, scooping out any remaining glaze and drizzling over top. Serve immediately. *You can start these early in the morning instead of at night and let them sit in a warm place for 3-4 hours. If you're going to do them overnight, put them together right before you go to bed and bake right when you get up. Make sure your house is fairly cool - they can over-rise if they sit too long in a warm spot.
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I'll share my recipe, if you'll share yours, May 22, 2012
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I've never made a pizza crust, this might be the time. Hey, my neighbour drinks beer, I can borrow a cup from him, in return for all the baking I give him! Perfect. Thanks Lucky! I came across this recipe and blog. It looks absolutely delicious. It confuses me, because she calls the meat ham, and it's a large pork meat. I guess it's the huge, greyish ham with the bone. I'm going to use a pork loin when I make it and cut the ingredients down. This makes a huge meal, for family get-togethers. Maple-Mustard Glazed Fresh Ham (Back to her roots blog) (Serves 16) 6-8 pound fresh ham 1/4 cup paprika 1/4 cup cumin 1/4 cup garlic powder 1/4 cup ground coriander 2 tablespoons kosher salt 1 tablespoon black pepper Glaze 1/3 cup maple syrup 1 stick unsalted butter, melted 1/3 cup water 1/4 cup dijon mustard Using a sharp knife, score the outside of the ham in a diamond pattern. Place ham in a roasting pan. Mix all dry rub ingredients together in a small bowl. Spread dry rub over the entire surface of the ham. Cover and refrigerate for at least four hours or overnight. When ready to prepare ham, remove from fridge and let rest at room temperature for an hour. Preheat oven to 425*. Uncover ham and roast in oven for 30 minutes. Reduce heat to 350* and continue roasting. After 30 minutes, combine all glaze ingredients in a medium bowl. Remove ham from oven and pour glaze over ham. Using a pastry brush, brush run off onto sides of ham. Return to oven and roast at for 2-1/2-3 hours, or until a meat thermometer inserted near the bone registers 150*. Baste every 20-30 minutes while cooking. Remove from oven and let rest for 15-20 minutes before slicing.
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I'll share my recipe, if you'll share yours, May 15, 2012
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Here's something for you choco-holics! Homemade Peanut Butter Cups (Fine Cooking) makes 30 1 1/2" peanut butter cups 1 lb. bittersweet chocolate or milk chocolate, roughly chopped 1 cup creamy or chunky peanut butte 1/2 tsp. vanilla extract 1/4 tsp. salt 2 Tbs. packed light brown sugar Lay out 30 mini muffin liners (petit-fours papers) on a large plate or baking sheet. Set up a double boiler over medium heat. Melt the chocolate in the double boiler, stirring the chocolate as it melts, and when it is entirely smooth, 7 to 10 minutes, remove it from the heat. Scoop up a bit of chocolate with a small spoon, pour it into a mini muffin liner, and use the back of the spoon to spread the chocolate around the entire inside of the liner. You want the layer of chocolate to be thin, but not so thin that it won't hold up when it dries and gets peeled out of the paper. Set them aside 10 to 15 minutes, and wash the spoon. Set aside the remaining melted chocolate. Meanwhile, make the filling. Combine the peanut butter, vanilla, salt, and brown sugar in the bowl of a food processor fitted with the chopping blade. Process the mixture until it is smooth and uniform. Even if the chocolate is not yet hard, with the small spoon, fill each cup three-fourths of the way with the peanut butter mixture. Return the double boiler to medium heat, and soften the remaining chocolate in the bowl. With a large spoon, cover the peanut butter with melted chocolate to the top of the cups to seal in the filling. When all of the cups are filled, leave them to harden at room temperature for at least 3 hours.
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I'll share my recipe, if you'll share yours, May 6, 2012
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That's great Lucky!! I got up at 4:30! :( But I did get my bread-making started early! It will be ready for the oven in a little bit. Also made biscuits for breakfast. Saw this recipe this morning and it caught my eye. Will be making this one. Chicken with Balsamic Bell Peppers (Cooking Light) 3/4 teaspoon salt, divided 3/4 teaspoon fennel seeds, crushed 1/2 teaspoon black pepper, divided 1/4 teaspoon garlic powder 1/4 teaspoon dried oregano 4 (6-ounce) skinless, boneless chicken breasts 2 tablespoons olive oil, divided 2 cups thinly sliced red bell pepper 1 cup thinly sliced yellow bell pepper 1/2 cup thinly sliced shallots (about 1 large) 1 1/2 teaspoons chopped fresh rosemary 1/4 cup white wine 3/4 cup fat-free, less-sodium chicken broth 1 tablespoon balsamic vinegar 1. Preheat oven to 450. 2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7" baking dish coated with cooking spray. Bake at 450 for 10 minutes or until done. 3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; saute 3 minutes. Stir in wine, scraping pan to loosen browned bits. Add broth, reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
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User
12 years ago
Here's one I found today, I will try it soon.

Garlic Butter Breadsticks

Pizza Dough
1/2 cup butter melted
2 tsp. garlic powder
1 tsp. salt
1 Tablespoon parsley
about 1 cup mozarella cheese
about 1 cup Parmesan cheese

Preheat your baking Stone to 500.
Melt butter and stir in garlic powder, salt and parsley. Spread over dough. Bake 8-10 minutes. Top with your choice of cheese and place back in the oven until cheese is melted.
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luckygardnr
Original Author
12 years ago
Susan, I wondered about the time too, but that's what the recipe said. I wouldn't have thought fish would do well in a slow cooker, but there you are.

So then I thought to go back to Allrecipes.com to find it and read the reviews, but it's not there, so maybe your concern is valid. Maybe it should only be 1 hour, or 30 minutes?
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patti43
12 years ago
I've made rolls similar to these but never the same technique--and never with raisins, which I love!

CINNAMON PECAN CARAMEL PULL APARTS (The Sam)

3-10 oz packages refrigerator biscuits, quartered
1 2/3 cups sugar
3/4 cup butter
2 teaspoons cinnamon
1/2 cup pecan pieces
1/4 cup raisins

Preheat oven to 350 Combine cinnamon and 2/3 cup sugar in large bowl. Drop biscuit quarters in the bowl a few at a time and mix with your hands until evenly covered with cinnamon sugar.

Meanwhile, combine remaining sugar and butter in a small pot over low heat until butter has melted Ã¯Â¿Â½ mix well. Scatter half the pecans and raisins in bottom of buttered bunt pan, and cover with half the coated biscuit quarters. Pour half the melted butter mixture over the biscuits, and repeat again with pecans, raisins, biscuits and finally the rest of the butter. Bake in heated oven for about 40 minutes. Carefully turn upside down on a platter big enough to handle some dripping of the gooey carmelly stuff running down the sides.
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glenda_al
12 years ago
This is a winner!!!!
Apple dumplings with sprite ***I halve the recipe and eyeball the sugar and butter
4 Granny Smith Apples, cut into 1/4 each, peel and core
2 cans Crescent Dinner Rolls (open and separate)
2 cups sugar
1 cup brown sugar
12 ounce can Sprite
1 1/2 sticks margarine/butter
This recipe will make 16 apple dumplings.
In a 9x13 baking pan, (spray with Pam)
wrap each piece of apple in roll, put into baking dish, core side down.
Mix sugars together and spread evenly over apples. Cut margarine over top, then pour sprite around the edge of baking dish,
bake at 375Ã¯Â¿Â½F until nice and brown.

Sprinkling with cinnamon kicks it up a notch

Very good warm with Vanilla Ice Cream
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Jasdip
12 years ago
I just did a Google, and 3 websites and recipes said to cook it for 2-3 hours on Low. So it must be right, Lucky and Susan.
It would be a good idea to check it at the 2 hour point.
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luckygardnr
Original Author
12 years ago
Thanks Jasdip! I'd hate to put out something that wasn't going to be good!
0

I'll share my recipe, if you'll share yours, May 21, 2012

Comments (8)

Jasdip

susanjf_gw

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I'll share my recipe, if you'll share yours, May 21, 2012

Comments (8)

Jasdip

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patti43

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