Crockpot Lima Beans

1 pound dried baby lima beans, rinsed, soaked and cooked per package instructions
2 TBSP olive oil
1 onion, diced
1 bell pepper, seeded and diced
1-2 jalapeno peppers, seeded and diced
salt and pepper
2 cloves garlic, minced
2 TBSP all-purpose flour
1 (14 oz) can chicken vegetable broth
1 (14 oz) can crushed tomatoes
2 TBSP tomato paste
2 TBSP cumin
2 tsp chili powder
2 tsp paprika
1/2 tsp onion powder
1/4 tsp cayenne pepper
2-3 TBSP brown sugar
2-3 TBSP maple syrup

Place cooked lima beans in crockpot.

In large skillet heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper. Season with salt and pepper and saute until onions become translucent, 5-7 minutes. Add minced garlic and saute for another minute or two. Sprinkle flour over vegetables and cook for two minutes, stirring frequently, then add broth. Bring to a boil then reduce heat and stir until mixture is smooth. Add mixture to beans in crockpot. Stir in the remaining ingredients. Cover crockpot and simmer on low for 4-5 hours. Add additional salt and pepper if needed.

Serve with sour cream and chive garnish or with shredded Monterey jack or pepper jack cheese.

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Potato Salad

If you are using Russets and not Yukon Gold potatoes, peel them first, then cut them into 1-inch pieces for cooking. The bacon is entirely optional, feel free to skip it, or experiment with other ingredients. My dad likes adding minced carrots and chopped hard boiled egg to his potato salad.

INGREDIENTS

• 2 lbs of Yukon Gold potatoes (you can leave the peel on if you want), cut into 1-inch pieces
• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 2 teaspoons of mustard 
• 1/2 cup thinly sliced green onions
• 1/2 cup chopped celery
• 1/4 cup chopped parsley
• 2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup)
• Coarse salt
• Freshly ground pepper

METHOD

1 In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking. (If you want, add some pickle juice to the drained, still slightly warm potatoes. The potatoes will absorb some of the juices, making them even tastier!)

2 In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper. Add the potatoes and use a rubber spatula to gently combine. Add the rest of the ingredients, again gently combining. (Include a couple tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper.

Yield: Serves 4-6.

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French Onion Dip

Ingredients


2 large onions, finely chopped (about 3 cups chopped onions)
2 T olive oil
1 T butter
large pinch salt
1 cup sour cream
1/2 c. mayonnaise
1 small pinch cayenne pepper
salt to taste


Instructions


Place onions, oil, butter and pinch of salt into a slow cooker, and stir to coat. Cook on high for 8 hours, or until onions are deep caramel brown.


Drain any liquid off the onions. Combine half the onions with remaining ingredients in a small bowl, salt to taste. Serve with potato chips and enjoy the Superbowl.


Cooking time: 8 hours


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