The Salty Marshmallow: Slow Cooker Buffalo Chicken Dip

When you need something delicious, easy, and quick for a work shindig, what do you lean towards?  I look for something that I know is going to be an immediate hit, because there's nothing more demoralizing than coming home with nearly all of your offering still intact.  I promise that this buffalo dip hits all of the high lights, and people were scraping the bottom of the crock pot.  Winner, winner, chicken dinner.

Note: If making a double portion, it can take 2 to 3 hours to completely melt the cheese.

Slow Cooker Buffalo Chicken Dip
Adapted from The Salty Marshmallow blog

2 cups chopped rotisserie chicken (preferably breast meat)
1 (8-ounce) package cream cheese
1 (1-ounce) envelope Hidden Valley dry ranch dressing mix
1 teaspoon garlic powder
1½ cup finely shredded sharp Cheddar cheese
½ cup Frank's hot sauce

In a 2-quart slow cooker, combine all ingredients and stir well.  Cover the slow cooker and cook on low for 1 to 2 hours until hot and bubbly.

Makes 12 servings

Taste of Home: Slow-Cooked Lamb Chops

I honestly didn't think that lamb chops made in a slow cooker would actually be worth eating.  I really thought they were roast or forget it.  I'm very, very happy to be wrong.  This recipe turns out some incredibly tender lamb chops, and if you go to the effort of making the gravy, a delicious sauce for some mashed potatoes or rice.  I am absolutely keeping this recipe in the rotation.

Note: Lamb loin chops look like little T-bone steaks.

Slow-Cooked Lamb Chops
Adapted from Taste of Home

1 medium yellow onion, sliced
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon garlic powder
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
8 lamb loin chops (about 1¾ pounds)
2 garlic cloves, minced
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
½ teaspoon dried parsley
⅛ teaspoon Accent powder (optional)

Place onion in the bottom of a 3-quart slow cooker insert. Combine the oregano, thyme, marjoram, garlic powder, salt and pepper; rub over the lamb chops. Place chops over onion. Top with garlic. Cover and cook on low for 5 to 6 hours, or until the meat is tender.

Remove the meat and onions to a plate and pour off the remaining liquid into a measuring cup.  Separate the fat from the broth and discard.  You should have about 1 cup of broth.

In a medium saucepan over medium-high heat, melt the butter and sprinkle the flour over.  Stir together and cook for about 30 seconds, or until the flour smells a little nutty.  Add the broth and stir well.  Lower the heat to medium and simmer until the mixture starts to thicken.  Add in the parsley and Accent powder, if using.  Season with salt and pepper.  Serve the gravy with the lamb chops and onions.

Makes 4 servings

Vivian Howard: Bacon-Roasted Squash with Rosemary Honey

I found some honeynut squash at my local store, so of course I snapped it up, even though I had no idea what I was going to make with it.  Luckily I came across this recipe, which basically has everything good in the world involved.  The sweetness of the squash, along with the smoky bacon, and the sweet-sour rosemary honey makes a pretty perfect winter side dish.

Note: The original recipe used mixed root vegetables, such as turnips, beets, rutabagas, carrots, and celery root.  I think either way is delicious.

Bacon-Roasted Squash with Rosemary Honey
Adapted from Vivian Howard, Chef and the Farmer, Kinston, NC

For the rosemary honey:
½ cup honey
¼ cup cider vinegar
1 tablespoon soy sauce
2 sprigs rosemary
¼ teaspoon crushed red pepper flakes

For the roasted squash:
5 cups honeynut or butternut squash, peeled and diced into 1-inch cubes
1½ cups slab bacon, diced into ½-inch cubes
1 tablespoon firmly packed brown sugar
1 tablespoon vegetable oil
Kosher salt and ground black pepper, to taste

Make the rosemary honey: In a small saucepan over medium heat, bring the honey, vinegar, soy sauce, rosemary and red pepper flakes to a simmer. Cook, stirring occasionally, until the mixture has slightly thickened and reduced to about ½ cup, 8 to 10 minutes. Remove and let cool before discarding the rosemary.

Preheat the oven to 375°F. In a medium bowl, toss together the squash, sugar, and oil, then season with salt and pepper. Spread the seasoned squash and bacon out onto a sheet tray in one layer.

Roast, turning the squash and bacon halfway through cooking, until the squash is caramelized and cooked through, 15 to 20 minutes.

Spoon the bacon and roasted squash onto a platter and drizzle them with the some of the rosemary honey. Reserve the leftover honey for another use.

Makes 4 to 6 servings

Maya Kosoff: Seafoam Salad

Did everyone see the thread on Twitter about weird Thanksgiving family recipes?  If you didn't, you sure missed out on some doozies.  But I have to say, the item that basically started it all, the seafoam salad, is actually pretty delicious.  It's refreshing lime, with a creamy yet sandy texture, and I'm just not sure how you can not like it.  I can especially see this being a good palate cleanser on Thanksgiving or great with grilled fish on a hot day.  I actually recommend this dinosaur of a recipe.

Seafoam Salad
Adapted from Maya Kosoff (@mekosoff) on Twitter

1 (6-ounce) package lime Jell-O
2 (15-ounce) cans pear halves in juice
1 (8-ounce) package cream cheese, at room temperature
2 cups heavy cream
½ cup powdered sugar
1 teaspoon vanilla paste
Strawberries, for serving

Spray a Bundt pan lightly with Pam.

Put Jell-O powder in a big bowl.  Add water to pear juice to equal 2 cups and heat just to boiling.  Pour over Jell-O powder to dissolve.  Add one cup cold water; let cool slightly.

Place pear halves in a blender and puree until the consistency of applesauce.  Set aside.

In a mixer bowl, beat cream cheese with 3 tablespoons of heavy cream until smooth.  Add the pureed pears, a little at a time, until the mixture is smooth and creamy.  Slowly whisk in the cooled Jell-O mixture until well combined.

In a separate bowl, whip heavy cream with sugar and vanilla until stiff peaks form.  Gently whisk the whipped cream into the lime mixture.  Pour the lime mixture into the prepared Bundt pan and refrigerate until firm, about 4 hours.

Makes 16 servings