Always on the lookout for new crockpot recipes to try, and this one was very good. Easy and a good riff on the takeout classic. I might add a hair more garlic and some Sriracha next time, but just being picky. You could serve this over rice or noodles, but we actually just had it on its own and enjoyed it that way.
So I feel like I may be stretching it a bit if I call this a recipe. But it is like crack dip and Velveeta for the win, of course! This was great for a crowd, and you can really adapt it any way you like. I made this for a fun girls’ night at the barn and we enjoyed it!
I have had a chorizo/black bean chili recipe from Cooking Cooking light saved forever. But of course when I go to actually make it, the store is out of chorizo. Andouille seemed like it would also go well, and actually it was pretty good! This was a mish-mash of two similar Cooking Light recipes in the end, and I altered it for the crock pot. It has made a great freezer meal, and the only thing I would change is next time, I would not add the sausage until the last hour or so of cooking – just to heat it through. It lost some flavor in the crock pot all day.
Steamed clams are one of our favorites, since we both grew up on steamers. It’s hard to find them down here, but we did get some cherrystones today, and they were great steamed in a beer, garlic, and parsley broth. We had this with corn on the cob, grilled kielbasa, and a baguette to soak up the broth – a great end of summer dinner. 🙂 And it doesn’t get much easier than steamed shellfish!
This is a fun take on Chipotle’s cilantro-lime rice, and it was a tasty side with beer can chicken. If you tossed it with some peppers and some tomatoes, it might also be a good lunch salad, too.
Om nom nom! 