The Southern Slow Cooker: Big-Flavor, Low-Fuss Recipes for Comfort Food Classics by Kendra Bailey Morris, brings out the best in Southern cooking without the need to stay stove-side in the kitchen for long periods of time. That may seem hard to believe, but these tasty recipes were developed specifically for the slow cooker so you can make delicious meals in the time you have available.
Southern cooking takes time, but the end result is worth every minute. The recipes in this book are based on Kendra's family favorites — food that is comforting, hearty and rich in flavor. To keep with tradition, she uses seasonal, fresh ingredients like the original recipes called for, but she's also made adjustments to these family gems. Kendra's focus is still fabulous food, but these recipes are created so they can be prepped, added to the slow cooker and left to cook for hours. Perfect for families on the go.
Follow Kendra's recipes to feed six to eight people, or cut them in half to feed a smaller group with fewer leftovers. Take on the tips she offers, like suggested beverage pairings for most of the recipes, cooking tips that add a few steps to preparing some of the meals (well worth the efforts, she notes), tools to make cleanup easier and a short guide on Southern seasonings.
Think of how amazing it will be to come home to warming soups, stews and chilies like Buffalo Stout Beer Chili or Smoked Ham, Potato and Rice Soup. Serve your family a fuss-free main dish like Meatloaf with Brown Sugar BBQ Sauce or Pork Loin Roast with Rosemary, Balsamic Vinegar and Vanilla Fig Jam. Present sides like Sausage-Stuffed Acorn Squash or Buttermilk, Corn and Chive Spoonbread. And who could resist mouthwatering desserts like Gingersnap Peach Upside-Down Cake or Chocolate-Banana Cheesecake in Jars. Even if you're short on time, it's possible to prepare a Southern-style, mouthwatering meal.
Try a recipe from The Southern Slow Cooker:
This hearty, slow-cooked, tomato-based dish gets its name from the long-grain rice that is blended into the meatball mixture, giving it a quill-like quality. This is comfort food at its finest and an ideal cold-weather meal. Serve these delicate meatballs topped with grated Parmesan alongside a green salad and a wedge of crusty bread for soaking up any leftover sauce.
For an amazing second-day meal, you can make meatball subs: Just spoon some warm meatballs into sub rolls, top with provolone cheese and broil until the cheese melts. The meatballs are different from traditional Italian meatballs. They are more fragile, so avoid stirring them too much, or they'll fall apart. If they do break apart, no worries, just serve them over mashed potatoes, which is another great combination.
Reprinted with permission from The Southern Slow Cooker by Kendra Bailey Morris, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
Photo credit: Erin Kunkel © 2013
Kendra Bailey Morris is a cookbook author, food writer, recipe developer and television host. Her writing appears in Better Homes and Gardens, NPR's Kitchen Window, CNN's Eatocracy, Saveur, Richmond Times Dispatch (where she was a food and recipe columnist for four years), the Associated Press, Washington Post, and Richmond Magazine. She served as a judge for the 2011 and 2013 James Beard Awards and has a master's degree in creative writing from Virginia Commonwealth University.
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