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.

Thursday, July 26, 2018

Farro Grain Salad with Dried Cranberries, Feta and Pecans


1 cup uncooked farro
½ cup toasted pecans
½ cup dried cranberries
1/3 cup green onions, chopped
¼ cup parsley, chopped
1 ½ tbsp lemon juice
4 tsp extra virgin olive oil
Kosher salt
Black pepper
½ cup feta cheese

Place 2 cups of water, and uncooked farro in a NESCO Pressure Cooker. Cook on High Pressure for half the time of the instructions on the package. Let pressure come down naturally for five minutes, then quick release. Strain the farro and rinse with cold water.

Gently fold in all other ingredients. Serve either room temperature or chilled.

Tuesday, July 17, 2018

Recipe of the Week: Trail Mix

Don't waste money on expensive snacks at the gas station. Make your own healthy trail mix using your NESCO Dehydrator and Vacuum Sealer, perfect for those long summer road trips or packed lunches!


Ingredients:

1 package of raw cashews
1 package of raw almonds
1 package of raw peanuts
1 package of sunflower seeds
1 pineapple sliced in 1/2" to 3/4" thick pieces
1 package of fresh cranberries or cherries
1 Tbsp salt
Water

Directions:

Place the nuts in a bowl and add the salt. Cover with filtered water by at least 1½ inches. Soak at least 7 hours or overnight except the cashews - soak them for 6 hours exactly. Cashews will become too slimy after a prolonged soaking time.

Rinse the nuts thoroughly and drain in a sieve. Place them in a single layer on the dehydrator trays.

Dehydrate at 100°F for 24-36 hours. The timing varies depending on the nuts and seeds. Make sure your nuts/seeds are completely dry. Moisture can cause them to mold during storage. Set nuts aside.

Place a single layer of pineapple slices on the dehydrator trays.


Dehydrate at 135°F for 12-16 hours, turning the fruit after 8 hours to ensure even drying.

The dehydrated pineapple will be finished when it is firm, chewy, and lightly sticky. Vacuum seal and place in refrigerator until needed.

Wash cherries and pit them by slicing in half.

Place a single layer of cherry halves on the dehydrator trays.

Dehydrate at 125° F - 135° F for 9 -16 hours. Cherries are finished when they look plump, but not wet.

Combine dried nuts and fruit in a large bowl. Vacuum seal in desired portions for freshness.





Enjoy!


Tuesday, July 3, 2018

Recipe of the Week: Firecracker Wings in a Roaster Oven

Take a page from Uncle Sam's cookbook and try these Firecracker Wings at your Fourth of July celebration. Roasted to perfection in our Patriotic Roaster, there's no better way to show your love for the red, white, and blue!

 
 
Ingredients:

     3–5 lbs chicken wings
     6 cups water
     1 Tbsp cold water
     1 Tbsp cornstarch
       14 cup kosher salt
       12 cup chili sauce
     3 cloves of minced garlic
     1–3 tsp of chili powder (mild or hot depending on preference)
     1 cup honey
     2 Tbsp soy sauce
     Juice of one lime
     3 Tbsp siracha sauce
       14 cup apple cider vinegar
       14 cup minced ginger
     1 tsp sea salt
     1 Tbsp freshly cracked black pepper
     1–2 Tbsp chopped fresh cilantro

Directions:

Preheat roaster to 425°F.

Make the garlic-chili sauce by combining the chili sauce, minced garlic, and chili powder. Spice to taste and set aside.


In a large bowl, combine water, salt, ¼ cup of the garlic-chili sauce, and ¼ cup of honey. Stir until salt and honey are completely dissolved. Add the wings and chill for 30 minutes or up to 4 hours.


To make the basting and dipping sauce, combine the remaining chili garlic sauce, soy sauce, sweet soy sauce, sriracha, remaining honey, vinegar, lime juice, and ginger in a small bowl and mix well. In another small bowl, combine 1 tablespoon cold water and 1 tablespoon cornstarch and whisk together. Add to the sauce slowly until desired thickness is reached. Set aside half of the sauce for serving to avoid contamination.

Drain wings and season them with sea salt and pepper. Place the wings on the rack inside the roaster, baste them with half of the sauce, and reduce the heat to 350°F. Roast until the internal temperature of the chicken reaches 160°F for approximately 25-30 minutes.

 

Remove the chicken pieces with a pair of tongs to a serving platter. Let the chicken pieces rest, loosely covered with aluminum foil, for 5-10 minutes before serving.
 

Garnish the wings with lime and cilantro.
 
Enjoy!

 

Thursday, June 28, 2018

Recipe of the Week: Mexican Street Corn



No summer fiesta is complete without this NESCO Mexican Roaster Corn! It's the perfect dish to pass or devour yourself. 



¼ cup of mayonnaise
¼ cup of sour cream
1 medium clove of garlic finely minced
1 lime cut into wedges
½ cup of crumbled Cotija cheese
½ teaspoon of ancho or guajillo chili powder
¼ cup of chopped cilantro
4 ears of corn

Preheat the Roaster to 400F.
In a small bowl, combine mayonnaise, sour cream, garlic powder and lime juice and set aside.

Place corn husks directly in the Roaster on the wire rack and cook until corn is soft, about 35-40 minutes.

When corn is soft, remove, and peel down the husks and spread each ear with the mayonnaise mixture.

Garnish the corn with chili powder, Cotija and cilantro and serve immediately.