I'm letting you know today that I will be taking a sabbatical from my food blog. I'm not sure how long it will be, but I'm thinking a year. I've been doing this for just shy of 10 years. I need a little break from this to work on some other areas of interest.
There are 900 plus recipes here for you to try and share with others. Enjoy trying as many as you wish. Until next time, "Happy Cooking" and remember to have fun in the kitchen.
Garlic-Butter Seared Scallops
(4 servings)
Ingredients:
1
lb. medium to large Sea Scallops
to
taste Salt and Pepper
¼
tsp. Sweet Paprika
4
tbsp. Unsalted Butter, divided
4-5
cloves Fresh Garlic, minced
1/3
cup White Wine
1
tbsp. Fresh Lemon Juice
2
tbsp. Fresh Parsley, chopped
for garnish Fresh Lemon Slices
Directions:
Pat scallops dry with paper towels. Season with salt, pepper and paprika on all sides while skillet is heating. In a large cast-iron skillet over high heat, add 2 tbsp. butter until sizzling. Now add scallops in a single layer not crowding the pan. If all do not fit, cook in batches. Cook scallops for 2 minutes without moving them. Flip the scallops over and lower heat to medium-high. Cook an additional 1½ to 2 minutes or until bottom is golden brown. Remove scallops from pan and set aside. Melt remaining butter in the skillet, scraping up any browned bits left on the bottom. Stir in garlic; cook for 1 minute, stirring frequently. Do not bur garlic. Add wine and cook 2 minutes. Add lemon juice, combine and taste. Adjust seasoning if needed. Return scallops to the pan and spoon sauce over scallops. Serve immediately, garnishing with parsley and lemon slices.
Notes: This is a quick dish, so have accompanying side dishes ready to go. Takes only about 10 minutes to do.
Ideas for Future Efforts
______________________________________
______________________________________
______________________________________
______________________________________
______________________________________
Beef Filet with Dijon Mustard-Chive Butter
(4 servings)
Ingredients:
¼
cup Unsalted Butter, room temperature
1½
tsp. Fresh Chives, finely chopped
¾
tsp. Dijon Mustard
½
tsp. Fresh Lemon Zest
4
Beef Tenderloin Filets (5-8 oz. ea.)
1/3
cup Olive Oil
2
tsp. Kosher Salt
2 tsp. Course-ground Black Pepper
Directions:
In a small bowl, bet butter with an electric mixer on medium for 30 seconds. Add chives, mustard and lemon zest. Beat until well mixed. On wax paper, shape butter mixture into a 2-inch-long roll. Wrap tightly in the paper and refrigerate at least 30 minutes. Pat steaks with paper towels. Rub olive oil on all sides of the steaks. Then sprinkle all sides with the salt and pepper. Let stand then at room temperature for 20 minutes. Using a cast-iron skillet, heat over high heat. Once hot, add 2 tbsp. of the remaining olive oil to skillet. Heat oil until it simmers. Add steaks to the skillet and cook 6-8 minutes before turning them over. Cook another 6-8 minutes on the second side. Transfer steaks to the dinner plates. Take the butter mixture and cut into 4 equal portions and place on each steak. Give the butter about 5 minutes before cutting into to the steaks.
Notes: Cooking times will vary depending on size, thickness and desired doneness. Adjust to your personal preference.
Ideas for Future Efforts
_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________
What is pan searing? Pan searing is taking, usually a protein, and caramelizing the outside of it. You do this by using a cast-iron skillet, Dutch oven or other heavy bottomed pan and using high heat.
This comes in handy in the winter. Many are not able to use their outdoor grills and heavier comfort foods are on the menu at home.
This week I have a couple of easy recipes for more special meals. “Beef Filet with Dijon Mustard-Clive Butter” is up Wednesday for you to try. Then on Thursday, we have “Garlic-Butter Seared Scallops” for your taste.
The key to pan searing is not moving the protein your using until it is ready to be turned. This seals in the juices and creates a bit of a crust. It also leaves little bits of flavor in the pan. Which helps to add flavor to sauces or gravies.
So searing is using high heat with oil and/or butter. You have to be very careful using butter because it burns easily at high temperatures. Using a combination of oil and butter helps keep the butter from burning so quickly.
Pan searing works not only with steaks and scallops I have for you this week, but with roasts, stew meat, pork and chicken. So give it a try if you haven’t ever before.
Until
next time, “Happy Cooking” and please
share this link with others. Thanks.
Sheet Pan Omelet
(8 servings)
Ingredients:
12
large Fresh Eggs
½
cup Milk
½
cup Deli Ham, diced
1
cup Red Bell Peppers, diced
¼
cup Red Onion, diced
½
tsp. Salt
¼
tsp. Black Pepper
¾ cup Cheddar Cheese, shredded
Directions:
In a large bowl, whisk eggs and milk together. Stir in ham, bell pepper, onion, salt and pepper. Line a rimmed sheet pan with foil and then spray it. Pour mixture into the prepared pan and sprinkle evenly with the shredded cheese. Place in a pre-heated 350-degreeoven for 20-30 minutes or until top is slightly browned and eggs are set. Cut into squares and serve immediately.
Notes: You could use crumbled cooked bacon or breakfast sausage in place of the ham.
Ideas for Future Efforts
______________________________________
______________________________________
______________________________________
______________________________________
______________________________________
Ham and Egg Braid
(8 servings)
Ingredients:
8
large Fresh Eggs
¼
cup Milk
2
tbsp. Green Onions, sliced
1
tbsp. Unsalted Butter
¼
tsp. Salt
1/8
tsp. Black Pepper
2
cans (8 oz.) Refrigerated Crescent Dough Sheets
¼
lb. Deli Ham, thinly sliced
¾ cup Cheddar Cheese, shredded
Directions:
In a medium bowl, whisk together eggs and milk. Reserve about 2 tbsp. egg mixture in a small bowl. Stir in green onions to remaining egg mixture. In a large skillet, melt butter over medium heat. Add egg mixture. Cook, stirring occasionally, until just done. Season with salt and pepper. Unroll crescent dough sheets onto a parchment paper lined rimmed baking sheet. Place long of sheets side by side. Press crescent dough together with your fingers. Layer ham lengthwise down the center of rectangle. Top with scrambled egg mixture and evenly top with shredded cheese. Cut 1-inch slits in the dough down both sides, widthwise. Starting at the top, fold each strip over the egg mixture, alternating sides, to braid. Brush reserved egg mixture over dough. Bake in a pre-heated 375-degree oven for 30-35 minutes or until braid is golden brown and center is fully cooked. Top with additional green onion, slice and serve.
Notes: You could change cheese for a different flavor. The ham too. You could use cooked bacon strips or cooked sausage patties to make it your own special braided breakfast treat.
Ideas for Future Efforts
With the holiday season upon us, I have a couple of breakfast or brunch recipes for you to try.
For something a little different and fancy to try, give “Ham and Egg Braid” a try. It’s the Wednesday recipe this week.
Most people like omelets but hate trying to make them. So here’s an omelet that’s done in a sheet pan and takes care of up to 8 people. Check out “Sheet Pan Omelet” on Thursday.
And remember, these make great dinner meals too. Many people like having breakfast dishes at dinner time. So give these and other breakfast dishes on my blog here a try.
“Happy
Thanksgiving”
and “Happy Cooking” until the next
time. Please share the link with
others. Thanks.
Chinese Style Spaghetti (GF)
(6-8 servings)
Ingredients:
1
lb. Ground Chuck
2
cloves Fresh Garlic, minced
1/3
cup Creamy Peanut Butter
2
cups Chicken Broth, heated
1½
tbsp. Brown Sugar, firmly packed
2
tbsp. White Vinegar
2
tbsp. Soy Sauce
½
tsp. Ground Ginger
1/8
tsp. Red Pepper Flakes
1
lb. Gluten-Free Spaghetti
for garnish, Green Onions, chopped
Directions:
In a large deep skillet over medium heat, brown beef and garlic until done. Drain off any grease. Add the peanut butter and hot chicken broth. Stir a little to combine and then add brown sugar, vinegar, soy sauce, ginger and red pepper flakes. Stir well and heat to boiling until peanut butter turns into a solution. Lower heat and simmer, uncovered for about 10 minutes as it gradually thickens. Stir occasionally. While this mixture is cooking, cook the spaghetti noodles according to package directions. Drain spaghetti but do not rinse. Add to the meat mixture and combine well. Turn off heat and let sit 3-5 minutes to cool a little. Serve immediately sprinkling chopped green onions over each portion.
Notes: Be sure to check that all ingredients are gluten-free.
Ideas for Future Efforts
________________________________________
________________________________________
________________________________________
________________________________________
________________________________________
Hot Chicken Salad Casserole (GF)
(6 servings)
Ingredients:
3
cups Cooked Chicken, shredded or chopped
1
cup Sharp Cheddar Cheese, grated
1
cup Celery, finely chopped
4
slices Bacon, cooked and crumbled
1¼
cups Mayonnaise
1
tbsp. Dry Ranch Mix
½
tbsp. Fresh Lemon Juice
1
tsp. Worcestershire Sauce
½
tsp. Onion Powder
to
taste Salt and Pepper
1 cup Potato Chips (GF), slightly crushed
Directions:
In a large bowl, combine chicken, cheese, celery and bacon. In a small bowl, mix mayonnaise, ranch mix, lemon juice, Worcestershire sauce and onion powder. Season with salt and pepper to taste. Now combine the mayonnaise mixture with the chicken mixture. Transfer the combined mixture into a sprayed 8x8 baking dish. Top with the potato chips and place in a pre-heated 350-degree oven. Bake for 25 to 30 minutes or until mixture is hot and bubbly and cheese has melted. Remove from oven and serve hot.
Notes: Be sure all your ingredients are gluten-free.
Notes: This recipe can easily be doubled and placed in a 9x13 baking dish. Cooking time may need to be increased to 35-45 minutes.
Ideas for Future Efforts
______________________________________
______________________________________
______________________________________
______________________________________
______________________________________
This week I have a couple of unusual comfort dishes for you to try. Both are gluten-free but can be changed up if desired to use gluten products.
They are comfort dishes because they will fill you up and make you fell all warm and comfy.
We start with “Hot Chicken Salad Casserole” on Wednesday. Then on Thursday you need to try “Chinese Style Spaghetti (GF)” for something a little different but tasty.
Until
next time, “Happy Cooking” and please
help share this link with others.
Thanks.
Cranberry Eggnog Scones
(8 servings)
Ingredients:
2
cups Self-Rising Flour
½
tsp. Nutmeg
1
cup Eggnog
¼
cup Dried Cranberries, chopped
1 tsp. Turbinado Sugar (optional)
Directions:
In a large mixing bowl, combine flour and nutmeg. Add eggnog and stir gently with a fork until incorporated. Fold in the cranberries. Dough will be sticky. Place parchment paper on a rimmed baking sheet. Wet hands and move dough to the parchment paper. Pat into a 10-inch circle. If using the sugar, sprinkle it over the dough now. Spray the blade of a serrated knife with cooking spray. Now score the dough into 8 wedges. Place in a pre-heated 450-degree oven and bake for 20 minutes and top is beginning to turn golden. Let cool in pan for 5 minutes. Then transfer to a rack. When cooled enough, cut into 8 wedges and serve.
Notes: Wetting your hands will help keep the dough from sticking to you. May need to wet them more than once during the process.
Ideas for Future Efforts
_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________
Oatmeal Scones
(12 servings)
Ingredients:
3
cups plus 2 tbsp. All-Purpose Flour
1
cup Oats
½
cup plus 2 tbsp. Sugar
1¼
tsp. Salt
1¼
tsp. Baking Soda
2½
tsp. Baking Powder
10
oz. Unsalted Butter, very cold and diced
¾ cup Buttermilk
Directions:
In a large bowl, combine flour, oats, sugar, salt, baking soda and baking powder. Now cut in butter mixing until it crumbles. Add buttermilk and mix until dough comes together. Place dough on a floured surface and roll out to a thickness of ¾ inch. Cut in circles or triangles. Reshape dough if cutting circles and continue. You should have a dozen. Place on a rimmed baking sheet that’s covered with parchment paper spacing them in 4 rows of 3. Place in a pre-heated 350-degree oven for 20 minutes or until golden brown.
Notes: You could add a half cup of dried cherries or cranberries chopped up a little.
Ideas for Future Efforts
________________________________________
________________________________________
________________________________________
_____________________________________
_____________________________________
Scones are a British dish. They enjoy them at breakfast and at Teatime. Usually, they come in the shape of triangles, circle or wedges. They are mostly sweet to some degree.
They are denser than a muffin and go well with jam. If you have not ever tried one, you should take the plunge and give it a try. I’d say buy one first before trying to make them. You do want to like them before taking the time to make them.
This week we have “Oatmeal Scones” on Wednesday and “Cranberry Eggnog Scones” on Thursday.
Enjoy. Until next time, “Happy Cooking” and please share our link with others. Thanks.
Chicken Skillet Pot Pie
(6 servings)
Ingredients:
1
tbsp. Olive Oil
1
medium Onion, chopped
2
stalks Celery, chopped
1
lb. Boneless Skinless Chicken Breasts, chopped
½
tsp. Salt
¼
tsp. Black Pepper
¼
tsp. Red Pepper Flakes
1
tsp. Fresh Thyme
2
cups Frozen Peas and Carrots
2
medium Potatoes, peeled and diced
1
can (10½ oz.) Cream of Mushroom Soup
½
cup Chicken Broth
1
tbsp. Fresh Parsley, chopped
1
sheet Puff Pastry
1 large Fresh Egg
Directions:
In a 10½ inch skillet, warm olive oil over medium heat. Add the onion and celery cooking 3 minutes or until onion is soft and translucent stirring as needed. Add chicken, salt, pepper, red pepper and thyme stirring together and cooking 5 more minutes or until chicken is no longer pink. Stir in the peas and carrots plus the potatoes. Cook another 5 minutes before adding the soup and broth. Cook 5 more minutes and then stir in the parsley. Remove from the heat. Cover the skillet with the puff pastry sheet tucking in the edges. Beat egg in a small bowl and add egg wash to the puff pastry. Cut a couple of slits in the center and place in a pre-heated 350-degree oven for 45 minutes or until golden brown. Let it rest 5-10 minutes before serving.
Notes: For a creamier filling use 2 cans of cream of mushroom soup.
Ideas for Future Efforts
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
Mama’s Chicken Pie
(4-5 servings)
Ingredients:
3
large Boneless Skinless Chicken Breasts
1
can (10½ oz.) Cream of Chicken Soup
1½
cans (10 ½ cream of chicken soup) Chicken Broth
¼
tsp. Salt
½
tsp. Black Pepper
2
(9½ inch) Frozen Pie Crust, thawed
2 tbsp. Unsalted Butter
Directions:
Place chicken in a pot and cover with water. Bring to a boil and cook until done. Remove chicken and let cool 15 minutes and then chop it up. In a mixing bowl, combine soup, broth, salt and pepper well. Add chicken and combine. Spray a 9x9 baking dish and spread half the chicken mixture in baking dish. Cut the pie crust into strips and cover chicken mixture. Dot the strips with 1 tbsp. of the butter. Place in a pre-heated 400-degree oven for 25 minutes. Remove and spoon remaining chicken mixture over the baked pie crust. Cut second pie crust into strips and place over chicken mixture as you did before. Dot with remaining butter. Place back in the pre-heated oven and bake another 25 minutes or until golden brown. Remove from oven and let rest 5-10 minutes before serving.
Notes: You could add a can of mixed vegetables, drained, to the chicken mixture if you want vegetables in your chicken pie.
Ideas for Future Efforts
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
Coming into fall, pot pies come to mind. They’re a great comfort food that can be made with chicken, beef, lamb or seafood. Today we have a couple of different chicken examples.
I say different because neither one is really traditional. One has no vegetables and the other uses a skillet to bake it in. But they are tasty and satisfying.
So, Wednesday will have “Mama’s Chicken Pie” to try. Then on Thursday, we’ll give “Chicken Skillet Pot Pie” the stage.
Remember you can always change things up a little. Just use your imagination.
Until
next time, “Happy Cooking” and please
help spread these recipes and the 900 plus others on this food blog. Thanks.
Creamy Hash Brown Bake
(8-10 servings)
Ingredients:
32
oz. Frozen Hash Browns
8
oz. Cheddar Cheese, shredded
1
can (10½ oz.) Cream of Chicken Soup
2
cups Sour Cream
¾
cup Unsalted Butter, melted, divided
3
tbsp. Onion, finely diced
¼
tsp. Paprika
2 cups Cornflakes, slightly crushed
Directions:
In a large bowl, combine hash browns, cheese, soup, sour cream and half the melted butter. Spoon this mixture into a greased 9x13 baking dish. Sprinkle with paprika. In a medium bowl, combine cornflakes and remaining melted butter and mix. Sprinkle this mixture over the casserole. Place, uncovered, in a pre-heated 350-degree oven for 50-60 minutes or until golden and bubbly.
Notes: Some might not like the cornflakes on top. If so, skip this step and follow the oven instructions.
Ideas for Future Efforts
____________________________________
____________________________________
____________________________________
____________________________________
____________________________________
Mushroom Rice Bake
(4 servings)
Ingredients:
1½
cups Rice, uncooked
2
cups Fresh Mushrooms, sliced
1
small Onion, chopped
1
can (10½ oz.) Condensed Beef Broth
1
can (10½ oz.) Cream of Mushroom Soup
½
stick Unsalted Butter, melted
½ tsp. Black Pepper
Directions:
In a medium bowl, combine all the ingredients mixing well. Spoon mixture into a sprayed 2-quart baking dish. Place in a pre-heated 375-degree oven for covered for 50-55 minutes or until liquid is absorbed and rice is tender.
Notes: You can easily double the recipe for a larger crowd.
Ideas for Future Efforts
As the weather starts to change to fall winds, I have a couple of side dishes that work well in this time of year.
We start with “Mushroom Rice Bake” on Wednesday. Then followed by “Creamy Hash Brown Bake” on Thursday.
Both of these dishes work well throughout the winter season too. So enjoy them and let others know of them as well.
Thanks, and “Happy Cooking” until next time.
Bacon-Cheddar Dip (GF)
(12 servings)
Ingredients:
1
lb. Bacon, cooked and crumbled (see note)
¼
cup Cream Cheese, room temperature
½
cup Sour Cream
1
cup Mayonnaise
2
cups Cheddar cheese, grated
1/3
cup Green Onions, thinly sliced
½ cup Slivered Almonds
Directions:
In a large bowl, combine all the ingredients well. Transfer to a serving dish and refrigerate at least one hour before serving. Garnish bowl with more bacon, cheese and green onions. Serve with your favorite gluten-free dippers.
Notes: Cook bacon anyway you normally do. I do mine in the oven. Use a rimmed baking sheet lined with parchment paper. Layout the bacon next to each other on the paper. Place in a pre-heated 375 -degree oven for approximately 20 minutes using regular sliced bacon. Bigger if using thick sliced bacon. When done, remove to paper towels and let cool a little. Then crumbled the bacon before starting this recipe.
Notes: If you like a little heat, add finely diced jalapeno or serrano peppers to the bowl before mixing.
Ideas for Future Efforts
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
Dirty Martini Dip (GF)
(12 servings)
Ingredients:
8
oz. cream Cheese, room temperature
1
cup Sour Cream
4
oz. Blue Cheese, crumbled
¾
cup Pimiento Stuffed Olives, chopped
1
tbsp. Olive Juice
¼
tsp. Onion Powder
¼ tsp. Garlic Powder
Directions:
In a large mixing bowl, combine cream cheese, sour cream, olive juice, onion powder, garlic powder and half the blue cheese. Using a hand mixer on medium speed, fully combine the ingredients. Now stir in the chopped olives and remaining blue cheese. Transfer to a serving bowl and serve with your favorite gluten-free dippers. Or refrigerate until ready to use.
Notes: Recipe is easily doubled, if needed.
Ideas for Future Efforts
Because it's football season, I've got some gluten-free tailgating dips for you to try. They may be gluten-free but everyone is going to love them.
So on Wednesday, we have "Dirty Martini Dip (GF)" to start it off. Then on Thursday, try the "Bacon-Cheddar Dip (GF)" to follow up. They are both easy and tasty.
I hope your team or teams do well this year. Unless they are playing against mine.
Until next time, "Happy Cooking" and please help share this blog link with others. Thanks.
Italian Chicken Wings
(8 servings)
Ingredients:
2
lb. Chicken Wings (1st2nd joint)
¼
cup Olive Oil
½
cup Marinara Sauce (your favorite)
½
cup Parmesan Cheese, grated
¼ cup Fresh Italian Parsley, chopped
Directions:
In a large bowl, toss wings with the olive oil and place on a rimmed baking sheet covered with foil. Place in a pre-heated 450-degree oven for about 35 minutes. Remove wings and place back in the bowl. Add marinara sauce and toss to coat. Return to the baking sheet and back in oven for another 10 minutes or a\until sauce is set. Remove to a platter, sprinkle with Parmesan cheese and chopped parsley. Serve immediately.
Notes: For something different, use Alfredo sauce in place of the marinara sauce.
Ideas for Future Efforts
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
Garlic Parmesan Wings
(8 servings)
Ingredients:
2
lb. Chicken Wings (1st-2nd joints)
6
tbsp. Unsalted Butter, melted
¾
cup Parmesan Cheese, freshly grated
1
tsp. Garlic Powder
½
tsp. Onion Powder
¼
tsp. Black Pepper
¼
cup Fresh Italian Parsley, chopped
as needed Ranch or Bleu Cheese Dressing
Directions:
Spread wings on a baking sheet covered with foil and sprayed with pan spray. Place in a pre-heated 425-degree oven for approximately 40 minutes or until done and lightly browned. Flip wings halfway through cooking time. In a large bowl, combine butter, Parmesan cheese, garlic powder, onion powder, pepper and parsley. Gently combine wings with sauce and then return to baking sheet. Place back in oven for 10-20 minutes or until desired crispiness is achieved. Remove to a platter and garnish with extra Parmesan cheese and parsley. Serve with ranch of bleu cheese dressing.
Notes: You could use the broiler to get your crispiness instead of the 425-degree oven after the wings have been tossed with the sauce.
Ideas for Future Efforts
Football season is upon us. With that tailgating and home football parties are starting up.
So to try and give you a little variety in what you do with chicken wings, I have a couple of recipes for you to try.
We start out Wednesday with “Garlic Parmesan Wings” and follow up on Thursday with “Italian Chicken Wings” to be a little different.
Now neither of these are spicy hot, but you can always add a little hot sauce if you like.
Enjoy
the wings and hope your team has a great season. Unless they are playing me team. “Happy
Cooking” and be sure to share these recipes with others. Thanks.
Butter-Braised Corn on the Cob
(4 ears)
Ingredients:
4
cups Water
1
cup Milk
½
cup Unsalted Butter, room temperature
4
large cloves Fresh Garlic, smashed
2
tbsp. Chili Powder
1
tbsp. Ground Cumin
2
tsp. Kosher Salt
4 ears Fresh Corn on the Cob, cleaned
Directions:
In a large pot or Dutch Oven, add water and bring to a boil over medium-high heat. Then add milk, ¼ cup butter, 2 cloves garlic, one tbsp. chili powder half tbsp. ground cumin and a half tbsp. kosher salt. When the butter has melted, add corn. Cover and reduce heat to a simmer, cooking 5-8 minutes. While corn cooks, mince remaining garlic. In a small bowl, combine remaining butter, garlic, chili powder, cumin and salt. Serve corn with butter mixture and a spoonful of the cooking liquid.
Notes: Additional opinions for toppings include shredded cheese, sliced green onions, jalapeno slices and more chili powder. Or you may think of something else you would like to try. Enjoy.
Ideas for Future Efforts
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
Slow Cooker Corn on the Cob
(8 ears)
Ingredients:
6
to 7 Qt. Slow Cooker
8
sheets Foil
8
ears Fresh Corn, cleaned
4 tbsp. Butter or Butter Compound, optional
Directions:
Take a sheet of foil big enough to wrap an ear of corn in it. Place a cleaned ear of corn in it. Add a half tablespoon of butter or a butter compound (if using) at room temperature to corn and wrap tightly. Repeat with each ear of corn. Place wrapped corn in your slow cooker and turn on to low for 4 hours or high for 2 hours. When time is up, serve immediately.
Notes: If you have a smaller slow cooker, it will just hold less corn. You may need to cut ears in half, especially if using a round slow cooker.
Notes: The advantage of using the slow cooker is not heating up the kitchen if you normally boil your corn. Also, your corn is already at the same time. You just need to plan ahead for timing.
Ideas for Future Efforts
