January Cooking Club

This year my cooking club is cooking through Southern Living.  I figure this is the best way to keep up with the recipes so I can find them again!  Many of them are crock pot recipes!!!


Uncle Jack's Macaroni and Cheese is very good and makes a ton!  And  it is done in the slow cooker!

Ingredients

• 1 (16-oz.) package elbow macaroni
• 1 1/2 cups heavy cream
• 1 (12-oz.) can evaporated milk
• 4 large eggs, lightly beaten
• 1/2 cup butter, melted
• 1 1/2 teaspoons table salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups (16 oz.) shredded extra-sharp Cheddar cheese, divided
• Vegetable cooking spray

Preparation

1. Cook macaroni according to package directions. Stir together cream, next 5 ingredients, cooked macaroni, and 

2 1/2 cups cheese in a large bowl.

2. Pour macaroni mixture into a lightly greased (with cooking spray) 6-qt. slow cooker; sprinkle

 remaining 1 1/2 cups cheese over macaroni mixture.

3. Cover and cook on HIGH 3 hours; reduce slow cooker to LOW, and cook 1 hour.

Meatball Sliders with Tomato Sauce was good and had a really good sauce.  This is also done in the slow cooker!

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 3 large fresh basil sprigs
• 2 garlic cloves, minced
• 2 (28-oz.) cans whole tomatoes, crushed
• 5 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 pound ground chuck
• 1 pound ground pork
• 1/2 cup panko (Japanese breadcrumbs)
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup ricotta cheese
• 1/4 cup loosely packed chopped fresh flat-leaf parsley
• 1 large egg
• 1 large egg yolk
• 24 slider buns or dinner rolls, split and lightly toasted
• 12 (1-oz.) provolone cheese slices, halved
• Garnish: fresh basil leaves

Preparation

1. Stir together first 6 ingredients in a 7-qt. slow cooker; stir in 2 tsp. salt and 1/2 tsp. pepper. Cover and cook on 

LOW 8 hours.

2. Meanwhile, place ground chuck and ground pork in a large bowl. Add next 6 ingredients and remaining 1 Tbsp. 

salt and 1/2 tsp. pepper; mix gently just until blended. Gently shape mixture into 24 meatballs. (Do not pack.) Place 

meatballs in a single layer on a baking sheet; cover well, and chill until ready to use.

3. Let meatballs stand at room temperature 20 minutes. Carefully submerge meatballs in tomato mixture in slow cooker.

 Cover and cook on HIGH 1 hour or until meatballs are done, stirring after 30 minutes.

4. Preheat broiler with oven rack 7 inches from heat. Arrange bottom halves of 12 buns in a single layer on each of 2 

baking sheets. Place 1 meatball on each bun; top with sauce and 1 halved provolone cheese slice. Repeat with 

remaining buns, meatballs, and cheese.

5. Broil sliders, 1 baking sheet at a time, 2 to 3 minutes or until cheese melts. Top with top halves of buns.

Slow Cooker Chicken Cacciatore with Spaghetti was one of my favorites!  I have actually done this a couple of times for company already!  I have also frozen this minus the mushrooms and cheese and it was great!

Ingredients

• 6 garlic cloves, minced
• 2 green bell peppers, chopped
• 2 red bell peppers, chopped
• 1 yellow onion, chopped
• 1 (8-oz.) package sliced cremini mushrooms
• 1 tablespoon kosher salt
• 1 teaspoon dried crushed red pepper
• 1 teaspoon freshly ground black pepper
• 3 tablespoons tomato paste
• 1/2 cup white wine
• 1 (28-oz.) can fire-roasted diced tomatoes, drained
• 2 skinned, bone-in chicken breasts (about 1 1/2 lb.)
• 2 skinned, bone-in chicken leg quarters (about 1 1/2 lb.)
• 1 (16-oz.) box spaghetti
• 1 1/2 cups pitted kalamata olives, halved
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons butter
• Garnishes: fresh basil, fresh parsley, shaved fresh Parmesan cheese

Preparation

1. Place first 5 ingredients in a 6-qt. slow cooker; stir in salt, crushed red pepper, and black pepper. Whisk together 

tomato paste and wine, and add to slow cooker. Add drained tomatoes and chicken. Cover and cook on LOW 8 hours.

2. Uncover and carefully remove chicken from slow cooker, using tongs. Increase slow cooker temperature to HIGH. 

Cover and cook tomato mixture 30 more minutes or until sauce thickens to desired consistency.

3. Meanwhile, cook pasta according to package directions. Remove chicken meat from bones; discard bones. Shred 

meat. Stir olives and next 2 ingredients into sauce. Serve immediately over spaghetti.

We also had Peas and Kale Salad with Bacon Vinaigrette.  I didn't really like it, so I am not going to even put the recipe.

However, the romaine salad with country ham and eggs was delicious.  The only change we made was to boil the eggs--and it was a good call!

Ingredients

4 ounces country ham, diced

2 1/2 cups 1-inch cubed bread

1/4 teaspoon ground black pepper

2 tablespoons olive oil

1/3 cup white wine vinegar

2 tablespoons stone-ground mustard

1 tablespoon anchovy paste

1 tablespoon honey

1/4 teaspoon kosher salt

2/3 cup olive oil

12 ounces romaine lettuce hearts

1/2 small red onion, sliced

4 ounces sliced mushrooms

1/2 teaspoon white vinegar

4 large eggs

Shaved Parmesan cheese

Preparation

1. Sauté ham, bread, and pepper in hot oil in a large skillet over medium heat 1 minute or until oil is absorbed. 

Reduce heat to low, and cook, stirring occasionally, 7 minutes or until bread toasts. Remove from heat.

2. Process white wine vinegar and next 4 ingredients in a blender until combined. With blender running, slowly 

add oil, processing until smooth. Slice lettuce lengthwise. Arrange lettuce, onion, and mushrooms on 4 serving plates.

3. Pour water to a depth of 3 inches into a large saucepan. Bring to a boil; reduce heat to a simmer. Add white

 vinegar. Break eggs, and slip into water, 1 at a time. Simmer 3 minutes or to desired degree of doneness. 

Remove eggs with a slotted spoon. Top each salad with egg, crouton mixture, and desired amount of dressing 

and Parmesan cheese.

The last dish we had from January Southern Living was the Loaded Potato Soup.  This was one of their cooking light recipes and it is definitely one to do again!

Ingredients

4 (6-ounce) red potatoes

2 teaspoons olive oil 

1/2 cup prechopped onion 

1 1/4 cups fat-free, lower-sodium chicken broth

3 tablespoons all-purpose flour

2 cups 1% low-fat milk, divided 

1/4 cup reduced-fat sour cream 

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 bacon slices, halved 

1.5 ounces cheddar cheese, shredded (about 1/3 cup) 

4 teaspoons thinly sliced green onions

Preparation

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.