Another memory from New Orleans. Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
This is a rice dish that originated in south Louisiana in the 18th century. While there are countless variations, a standard recipe contains rice, protein, seasoning vegetables and spices.
Another memory from New Orleans. Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
MACKENZIE MARTIN, BYLINE: Before the Crock-Pot was the Crock-Pot, it was called the Naxon Beanery, and its purpose was a little more specific. Patented by prolific inventor Irving Naxon, it was originally inspired by a Jewish stew that was slowly cooked on Fridays in preparation for the Sabbath.
Mix together the seasonings: sage, salt, pepper and garlic.
Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
Cook on low for 6-8 hours.
Hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce. Heat over medium and stir until mixture thickens, about 4 minutes.
Brush roast with glaze 2 or 3 times during the last hour of cooking.Â
(For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
Crock Pot Salisbury Steak is one of our favorite comfort foods. Tender beef patties simmered in rich brown gravy with mushrooms and onions. This crockpot Salisbury steak is perfect served over mashed potatoes, rice or pasta!
Salisbury (1823–1905) was an American physician and chemist known for his advocacy of a meat-centered diet to promote health, and the term Salisbury steak for a ground beef patty served as the main course has been used in the United States since 1897.
 A dish originating in the United States and made from a blend of ground beef and other ingredients, being considered a version of Hamburg steak. Today, it is usually served with a gravy similar in texture to brown sauce, along with various side dishes such as mashed potatoes and cooked vegetables (typically peas or corn). It is a common menu item served by diners, and is frequently available as a TV dinner in supermarket frozen food sections.
Slow Cooker Salisbury Steak is one of our favorite comfort foods. Tender beef patties simmered in rich brown gravy with mushrooms and onions. This crockpot salisbury steak is perfect served over mashed potatoes, rice or pasta!
Place mushrooms & onions in the bottom of your slow cooker.
Combine beef patty ingredients and form 6 patties. Brown over medium high heat (about 3 minutes per side).
Layer beef patties over mushrooms. Combine remaining ingredients except water and cornstarch. Pour over beef and cook on low 5 hours.
Once cooked, remove patties and set aside.
Turn slow cooker onto high. Combine cold water and cornstarch. Stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce to coat.
Mark Kurlansky, in his book Salt, states that the Irish produced a salted beef around the Middle Ages that was the “forerunner of what today is known as Irish corned beef” and in the 17th century, the English named the Irish salted beef “corned beef”.
Remove the corned beef from the packaging. Rinse with cold water and pat dry with paper towels.
Place the corned beef brisket (fat side up), carrots and potatoes in a slow cooker. Add 3 cups of water to the slow cooker, plus the seasoning packet that comes in the corned beef package.
Cover and cook on LOW for 6 hours.
Add the cabbage on top of the corned beef and cook on LOW for another 2 hours.
Remove the cabbage, corned beef, potatoes and carrots from the slow cooker. Slice the corned beef against the grain.
Place the butter, garlic, parsley and salt and pepper in a small bowl. Microwave in 30 second increments or until melted.
Drizzle the garlic butter over the carrots, potatoes and cabbage. Place the meat, potatoes and vegetables on a platter and serve with mustard on the side if desired.
Romans were famous for embracing local customs, cultures, and foods into their society so it wasn’t long before this became commonplace in their cuisine. Rome came to adore the lagonon noodle, a flatbread dough cut into thin strips, then smothered in a various toppings. Under Roman influence, the recipe made its way to Italy where chefs altered it until it became the amazing dish we know today.
Lasagna first made is a grand entrance in Naples, Italy during the Middle Ages in the 14th century. Initially, this dish was reserved for special events and holidays. Ironically, this pleasure inducing food was introduced to Italians in the middle of the Black Plague.
Brown ground beef in a large skillet over medium heat until thoroughly cooked, stirring frequently. Drain.
Spray 4 to 5 quart slow cooker with nonstick cooking spray.
Spread 3/4 cup of pasta sauce in the bottom of slow cooker.
Stir remaining pasta sauce and tomato sauce into ground beef.
Layer 3 lasagna noodles over sauce in slow cooker. Breaking noodles if necessary. Top with 1/3 of the alfredo sauce, spreading evenly. Sprinkle with 1 cup of mozzarella cheese. Top with 1/3 ground beef mixture
Repeat last step two more times.
Top with two lasagna noodles and sprinkle parmesan cheese over top.
I will admit I was shocked to pinpoint an actual source for this recipe. I knew I had to include these meatballs at some point on my blog. Though I never thought I would find enough information to warrant a history post. This recipe is attributed to the 1960 cookbook Elegant but Easy: A Cookbook for Hostesses by Marian Burros and Lois Levine. This recipe can be called by many names (more on that later) but in the cook book it goes by Chafing Dish Meatballs.
