Slow-Cooker Cinnamon Stone Fruit Compote

low and slow...

To finish up my rainbow series on slow-cooker recipes I've made an easy dessert. With frosty evenings on the horizon this recipe is perfect to warm you up. I suggest serving this dessert with pound or angle food cake, but you can also serve this over vanilla ice cream. If you are like me, I can eat ice cream in the dead of winter. So, it's a viable option for this dessert.

My fruit compote is great for a group get together. I've combined three different stone-fruits (fruits that have a pit in the middle) with dried figs, orange juice, apricot nectar, and cinnamon sticks. These fruits mull together in the slow cooker with the fruit juices, soaking up most of the liquid and re-hydrating the dried fruits. All the while the fruits are infused with a wonderful cinnamon spice. Make this for your next dinner party. Here's how...

Ingredients - Serves 8
16 oz. Bag Frozen Unsweetened Pealed Peaches
1/2 C Dried Tart Cherries
1/2 C Dried Apricots
1/2 C Dried Figs, stems removed
1/2 C Orange Juice
1/2 C Apricot Nectar
3 Cinnamon Sticks
To Serve: Fresh Mint & Pound Cake, Angel Food Cake, or Vanilla Ice Cream

Directions
Prepare your slow-cooker.

Make the compote: Combine all of the ingredients in the slow-cooker. Cover and cook on low heat for 5-6 hours or on high for 2 1/2-3 hours.

Serve: Remove the cinnamon sticks, discard. Slice the cake or scoop ice cream into bowls. Top with the compote and a sprig of mint. Enjoy!

Slow-Cooker White Chicken Chili

ready when you are...

My parents-in-law were here this weekend and we were on the run most of the time. So, I had to pick a dinner for Saturday night that would accommodate our schedule. Of course, this series is all about my slow-cooker, so what could be more perfect? Nothing! As we enjoyed ourselves at the Burger Farms' pumpkin festival, dinner was cooking away.

This chicken chili is full of white beans, peppers, spices, and chicken of course. I don't eat chicken very often, but this chili is so good, I make an exception. This would be a great recipe to make for Halloween night - either for before or after trick-or-treat - as it sounds like it's going to be pretty chilly (no pun intended) here in Cincy. The next time you need dinner ready when you are, make this recipe. Here's how...

Ingredients - Serves 6
1 T Olive Oil
1 Yellow Onion, chopped
3 Cloves Garlic, minced
1 Jalapeno, minced
1 Rotisserie Chicken, skin removed & meat shredded
2 Cans (15oz.) No Salt Added Cannellini Beans, rinsed & drained
1 Jar (16oz.) Green Salsa
1 Can Low-Sodium Chicken Broth
1 T Ground Cumin
1 1/2 tsp. Ground Coriander
1 tsp. Chili Powder
To Serve: Blue Corn Chips, Chopped Cilantro, & Sour Cream

Directions
Prepare your slow-cooker.

Sweat the veggies: In a skillet over med-high heat add the oil, onion, garlic, and jalapeno. Saute for 4-5 minutes, or until the veggies are softened. Remove from the heat and add to the slow-cooker.

Make the chili: Add the chicken, beans, salsa, broth, cumin, coriander, and chili powder to the slow-cooker with the sweated veggies. Cover and cook over low-heat for 7-8 hours or on high-heat for 3 1/2-4 hours.

Serve: When ready to enjoy, top with crushed blue corn chips, cilantro, and a dollop of sour cream, if desired. I served this chili with manchego cheese corn muffins (recipe follows). Enjoy!

Manchego Cheese Corn Muffins
3 C Flour
1/2 C Sugar
1 C Corn Meal
2 T Baking Powder
1 1/2 C Whole Milk
1 Stick Unsalted Butter, melted & cooled
2 Eggs
1 C Manchego Cheese, shredded

Directions
Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners. In a large bowl combine the dry ingredients. Whisk together. In a separate bowl combine the wet ingredients. Stir the wet mixture into the dry. Stir until just combined and then mix in the cheese. Scoop into the prepared cups, filling to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly in the pan, then serve with the chili.

Slow-Cooker Cheesy Queso Dip

say cheese...

For my next three rainbow series posts I'll be using my trusty slow-cooker. As the days have finally turned cold for good, out comes my slow-cooker. It's definitely one of the best pieces of equipment in my kitchen, but probably one of the least used. Well, it's going to get a workout over the next few days!

This appetizer is super quick, yet quite tasty. It combines roasted peppers, onion, tomatoes, black beans, and Velveeta Cheese. It's perfect served with blue corn chips or it can be poured over a baked potato to create a meal out of it. This recipe is the epitome of easy, so no excuses, make this dish. Here's how...

Ingredients - Serves 8-10
2-3 Poblano Peppers
1 Red Bell Pepper
1 Yellow Onion
2 lbs. (1 large box) Velveeta Cheese (low-fat okay)
1-2 Chipotles in Adobo
15 oz. Can No Salt Added Tomatoes
15 oz. Can Black Beans, rinsed & drained
To Serve: Blue Corn Chips

Directions
Preheat the broiler to high. Line a sheet tray with foil.

Begin by roasting the peppers: Cut the tops off the poblanos and the red bell pepper. Cut each pepper in half and remove the seeds and ribs. Press flat, cut side down, onto the prepared sheet tray. Broil for 5-8 minutes, or until the skin is charred. Carefully remove the peppers to a bowl, cover with plastic wrap, and allow them to steam for 10 minutes. Remove to a cutting board, peel off the charred skin and chop. Put into the slow-cooker.

Roast the onion: While the peppers are steaming, cook the onion. Cut the onion into wedges, spread on the foil lined sheet tray, and place under the broiler. Cook for a few minutes, turn, and continue to cook until the edges are charred. Allow the onion to cool, then chop, and add to the slow cooker.

Make the queso: Cut the Velveeta into cubes, dice the chipotle peppers, and add to the slow-cooker. Finish by adding the tomatoes and black beans. Set the slow-cooker to low and cook for 2 hours, stirring occasionally.

Serve the cheesy queso dip warm with blue corn chips. Enjoy!