Thursday, October 4, 2018

Recipe of the Week: Hawaiian Hot Ham Sliders


Hot ham sandwiches are a classic, and they can also be quick and easy! Making your ham in a NESCO Pressure Cooker cuts down on cooking time, but leaves you with a tender, juicy, evenly cooked ham every time. 

Ingredients:

1 ham, spiral cut 5-7lbs
1 14oz can crushed pineapple (with juice)
1 14oz can pineapple tidbits (with juice0
¼ cup orange juice
2 tsp Whole Cloves
½ cup Honey

Directions:
Press the Sauté button to start warming up the Pressue Cooker.

Pour the entire cans of pineapple, the orange juice and cloves into the pot. Stir well.

Place the ham in the pot with the fat side up. If it doesn't fit well, cut off a piece and fit it into the pot alongside the larger piece. Make sure the ham is below the level of the pot, so the lid goes on without obstruction. Pour the honey over the ham.

Place the lid on the Pressure Cooker and set the steam release knob to the Sealing position.

Cancel the Sauté mode

Set to High Pressure and set for the desired cook time. A 6-pound ham typically takes about 30 minutes and a 7-8 pounder is 40 minutes. When cooking cycle has ended, let the pressure naturally release for 15 minutes. Then manually release the remaining pressure by turning the steam release knob to Venting.

When the pin in the lid drops, open the lid and take the temperature of the ham. It should read 140 degrees (F) or just under (If it reads just under, you don't have to cook it longer, just put the lid on the pot and let it rest a few more minutes. Then take the temperature again). If the temp is not close to 140, put the lid on and set it for about 5-10 minutes longer.

Set Broiler to 425 degrees.

Carefully move the ham to a baking sheet.

Ladle some of the liquid from the pot to a fat separator and measure out 1/2 cup. Mix it with the brown sugar and pour over the ham.

Place the ham under the broiler to caramelize the glaze for a few minutes. Check it often to make sure it doesn't burn!

Meanwhile, if you want to cook the remaining liquid/drippings down, turn on the Sauté mode again and let the liquid simmer for a few minutes. At this point you may want to thicken it or keep reducing it (We like to add a little brown sugar to it, cook it down a bit, then thicken with a cornstarch).

Remove ham from oven to a serving platter



For the Sliders:

Ingredients:


     24 Hawaiian sweet rolls or mini pretzel buns

Sliced ham
2 6oz packages of shredded Swiss cheese
1 teaspoon poppy seed
½ cup melted butter
1 ½ teaspoons Dijon mustard
2 tablespoons minced dried onion
1 ½ teaspoons Worcestershire sauce

Directions:

Preheat Roaster Oven to 350 degrees.

Cover rack in tinfoil and create a lip to prevent butter mixture from sliding off. Lightly grease the tinfoil.

Cut rolls in half and set aside.

Put roll bottoms on the foil covered rack and layer ham and cheese on top.

Sprinkle poppy seeds and replace the roll tops.

In a bowl, combine butter, mustard, minced onion and Worcestershire sauce and mix well.

Pour mixture over the top of the rolls and cover with tinfoil and let sit for 10 minutes.

Set into roaster oven and bake for 15 – 20 minutes. Cut into squares and serve hot.


Friday, September 14, 2018

Recipe of the Week: Wisconsin Fish Fry with Chimichurri Sauce


There's nothing more Wisconsin than a fish fry, and they're taken very seriously around here. This is our favorite recipe to get the perfect fry every time. While the Chimichurri Sauce isn't a traditional Wisconsin addition, the cilantro and parsley add a nice, refreshing kick that satisfies even the most loyal tartar sauce fans. 


Wisconsin Fish Fry:


      Fresh Cod, White Fish or Pan Fish fillets
Batter:
1 C flour
1 C COLD water
1/2 C COLD seltzer
1 Egg
Season to taste (salt & pepper, Lawry’s or Old Bay)
Oil for fryer

Directions:
1.      Preheat fryer to 385 degrees.

2.      Mix batter and use quickly, don't make a large batch unless you have many fryers and hands to fry large amounts of fish at a time. Batter will lose its effervescence and get too sticky.



3.      Dip fillets in the tempura batter and put several pieces in the frying basket. Cook for 3-5 minutes or until golden-brown and cooked through. Repeat until finished.


Chimichurri Sauce
1 shallot, chopped 
1/2 cup cilantro 
1/4 cup parsley
1 Tbsp oregano
4 garlic cloves chopped
Salt and pepper
1/3 cup Red Wine Vinegar
Lime juice (zest if you want a more citrus pop)
3/4 cup olive oil or grape seed oil
Jalapeño or poblano pepper (optional)

Directions:
Combine and blend together with an immersion blender to a pesto-like consistency.




Thursday, September 6, 2018

Recipe of the Week: Supreme Pizza Dip

 Who's ready for some football? Gameday parties are back in season and this Supreme Pizza Dip is the perfect dish for Sunday kickoffs


·         16 oz softened cream cheese
·         5 cups shredded cheese, Italian blend
·         4 teaspoons of Italian herb seasoning
·         1 teaspoon garlic powder
·         1 ½ cup pizza sauce
·         Pepperoni slices
·         2/3 cup of cooked sausage
·         6 – 8 tablespoons of chopped bell pepper
·         6 - 8 tablespoons of sliced black olives
·         1 large onion chopped (optional)

In a medium bowl, mix the cream cheese with 2 cups of shredded cheese, Italian seasoning and garlic powder, combine well.


Spread cheese mixture evenly over the bottom of the slow cooker. Then spread the pizza sauce over the cheese mixture. Sprinkle the remaining cheese evenly over the pizza sauce to cover it. Spread the pepperoni, crumbled sausage, bell pepper and black olives over the entire surface of the dip.



Cover top of the slow cooker with paper towel to catch condensation and cover tightly with the lid. Slow cook the dip for 1-2 hours on high, or 2-3 hours on low until all the layers are warm and soft and the cheese has melted. Keep on warm and serve with crackers, pita chips and veggies.

Friday, August 17, 2018

Recipe of the Week: Pressure Cooker Potato Salad



Ingredients:

6 medium scrubbed red potatoes
     2 cups of water
     ¼ cup chopped onion (optional)
     Salt & pepper to taste
     3 hard boiled eggs
     1 Tbsp chopped fresh dill
     ½ cup mayonnaise
     1 tsp yellow or Dijon mustard
     1 tsp apple cider vinegar
     ½ cup shredded cheddar cheese
     Package of crumbled bacon (optional)

Directions:

Place potatoes in pressure cooker with water. Cook on high pressure 4-8 minutes depending on the size of the potatoes. Let steam release for 3 minutes. Then quickly release pressure and open cooker.


Dice potatoes when they are cool enough to handle. Potatoes should be somewhat firm and not overcooked.
Alternate layers of potatoes, onion, cheese, and bacon in a large bowl. Season each layer with salt and pepper. Top with the chopped egg and sprinkle with dill.
Mix together the mayonnaise, mustard, and apple cider vinegar in a small bowl. Gently fold the mayonnaise mixture into the potatoes. Chill at least 1 hour before serving.




Friday, August 10, 2018

Recipe of the Week: Slow Cooker Corn Chowder




4 cups vegetable broth
2 cups corn fresh off the cob
3 large potatoes peeled and cubed
2 large carrots peeled and diced
1 sweet onion diced
1 tsp salt
1/2 tsp dried thyme
1 cup sour cream
8 slices bacon
4 small zucchini halved and sliced
3 tomatoes diced
1/2 cup fresh basil thinly sliced

Set your slow cooker on low and add the vegetable stock, corn, potatoes, carrot, onion, salt and thyme. Cook on low setting for 6 – 8 hours or high for 3 – 4 hours. Once cooked, add in sour cream and blend the soup with an immersion blender.



Then heat a large non-stick skillet over medium heat. Chop the bacon and cook until crispy. Drain bacon on paper towels.



Pour off bacon fat save one tablespoon. Bring the pan to medium heat and add the zucchini to the one tablespoon of bacon fat. Cook, stirring occasionally for 7 – 8 minutes, until beginning to soften. Stir the zucchini into the soup in the slow cooker.
Serve the soup topped with fresh chopped tomato, basil and bacon.


Thursday, August 9, 2018

The Cooking Mom, Amy Hanten and Nesco Slow Cooker Giveaway Rules


Slow Cooker IG Giveaway Official Rules

· NO PURCHASE NECESSARY

· VOID IN PUERTO RICO AND WHERE PROHIBITED BY LAW

· Campaign begins 11:00 am on August 10, 2018 and ends at 11:59pm on August 24, 2018 at 11:59 pm.

· In order to submit an entry for the prize in this Campaign, you must agree to these Official Rules ("Rules"). You agree that submission of an entry in the Campaign constitutes your agreement to these Rules. If you are a minor, you must obtain the permission of your parent and/or legal guardian, who must agree to these Rules on his/her and your behalf prior to entering this Campaign. Because these Rules form a legally binding agreement with respect to this Campaign, please read them carefully. If you do not agree to the Rules, you are not eligible to participate in the Campaign or to have your submission selected.

· Open to U.S. residents only, age 18 and older at time of drawing.

· There are two entry periods as stated below:
- Entry period 1: Friday, August 10 at 11:00 am-Friday, August 17 at 11:59 am
- Entry period 2: Friday, August 17 at 11:00 pm-Friday, August 24 at 11:59 am

· To enter, complete two steps: 1) follow @nescoappliances on Instagram. 2) tag a friend in the comments of either @nescoappliance or @thecookingmom’s Instagram posts published on August 10, 2018 or August 17, 2018.

· One entry per Instagram persona, per entry period above. No mail-in submissions. Any submission not meeting the aforementioned criteria, including time for submission and content of submission, will be disqualified.

· Prize (One per duration of contest): One (1) 6 Qt. Analog Metallic Red NESCO Slow Cooker, Approximate retail value of $39.99


· One (1) winner will be randomly selected from the total entries from each entry period. Entrant’s odds of winning depend on the number of entries received.


· Winner will be selected on or about the below dates and notified by Facebook private message.
- Monday, August 27 at 12:00PM CT

· If potential winner forfeits or does not claim the prize, prize will be re-awarded.

· Sponsor is not responsible for electronic transmission errors resulting in omission, interruption, deletion, defect, delay in operations or transmission. Sponsor is not responsible for technical, network, telephone equipment, electronic, computer, hardware or software malfunctions or limitations of any kind. Sponsor is not responsible for inaccurate transmissions of or failure to display entries on account of technical problems or traffic congestion on the Internet or at any website or any combination thereof. This Campaign is governed by the laws of the State of Illinois, United States. All federal, state and local laws and regulations apply. Any potential winner who cannot be contacted within five (5) business days of attempted first notification will forfeit its prize. Entrant may be required to sign and return a liability/publicity release to claim the prize.


· General Conditions. Sponsor is not responsible for any typographical or other error in the printing of the offer, administration of the Campaign or in the announcement of the winner. Any potential winner who cannot be contacted within five (5) business days of attempted first notification will forfeit the prize.


· Sponsor: The Metal Ware Corporation; Nesco/American Harvest; Two Rivers, WI

Thursday, August 2, 2018

Recipe of the Week: Chili Mango Strips

When you're constantly on-the-go during the summer, stay fueled with these Chili Mango Strips. They're an easy way to bring the flavor anywhere. 





1
 Tbsp chili powder
1 tsp lime zest 
1/2 
tsp ground cumin
1/4 
tsp cayenne pepper powder
1/4 
tsp garlic powder
1/4 
tsp onion powder
1/4 
tsp ground coriander
1/4 
tsp salt
1/8 
tsp sugar
4 mangoes, sliced

In a bowl, combine all seasonings. Toss with mango slices. Dehydrate at 135 degrees for 6-8 hours.