Carol Poche in her kitchen, photo from 2theadvocate.com
From Denny: Easy cooking is the trend here in Louisiana but we want the slow cooking results! A slow cooker is the answer for low maintenance and ease. When was the last time you made Enchiladas in a crockpot? Yeah, me neither. :) There's a wonderfully tasty salsa dip made with hummus, a chicken salad you could make as an appetizer served in puff pastry cups or place on your favorite lettuces for a larger serving and a recipe that makes three loaves of deliciously easy pumpkin bread.
All of these recipes come from former restauranteur Carol Poche who is now a real estate agent, recently featured in our local newspaper
2theadvocate. She regularly sends her business associates a monthly recipe she has tested in her own kitchen. Once a great cook, always a great cook! Take a look at her offerings:
Recipes Featured:
Enchiladas in the Crock
Mediterranean Salsa Dip
Honey Chicken Salad
Pumpkin Bread
Enchiladas in the Crock
From: Carol Poché
Serves: 6 to 8.
Carol: Home buyers requested a slow-cooker recipe that would fit their active lifestyles. This is a hearty meal that would satisfy a family after a long day of work and play.
Ingredients:1 lb. ground beef or turkey
1 (10-oz.) bag of frozen seasoning blend
1 (15-oz.) can black beans or red kidney beans with liquid
1 to 2 (10–oz.) cans Ro-tel tomatoes
1/3 cup water
1 packet taco seasoning
8 (6- to 8-inch) flour tortillas
1 (8-oz). pkg. Mexican-style shredded cheese
Directions:1. Sauté the beef or turkey and seasoning blend together until meat is browned and seasoning is wilted. Drain well.
2. Add beans, Ro-tel tomatoes, water and taco seasoning. Simmer for 10 minutes.
3. Starting at bottom of slow cooker, layer tortillas, meat and bean mixture and cheese and continue in that order until all ingredients are used. Top layer should be cheese.
4. Cover and cook on Low for 5-6 hours. Serve with avocado slices, jalapeños and cilantro.
Mediterranean Salsa DipFrom: Carol Poche from a recipe from Patty Swanson
Carol: This looks great if you serve on an oblong platter, but it won’t last long. It’s always the first empty dish!
Ingredients:1/4 cup lemon juice
1/2 cup olive oil
1 tbl. Greek seasoning
1/4 tsp. garlic powder
Salt and pepper, to taste
2 (10-oz.) containers of hummus
2-3 tbls. finely minced red onion
1 cup cucumber, chopped into fine pieces
1 cup chopped grape tomatoes
1/2 cup chopped black olives
1 cup feta cheese, crumbled
Directions:1. To make dressing, whisk together the lemon juice, olive oil, Greek seasoning and garlic powder.
2. Season with salt and pepper to taste. Set aside.
3. Layer large platter with hummus, minced onion, chopped cucumber, grape tomatoes, black olives and crumbled feta cheese.
4. Drizzle with dressing. Serve with pita chips.
Honey Chicken Salad
From: Carol Poché
Serves: 4 to 6
Ingredients:4 cups chopped cooked chicken
3 celery ribs, diced
1 cup sweetened dried cranberries
1/2 cup chopped pecans
1-1/2 cups mayonnaise
1/3 cup honey
1/4 tsp. salt
1/4 tsp. pepper
Directions:1. Combine chicken, celery, cranberries and pecans.
2. Whisk together the mayonnaise, honey and seasonings. Add to chicken mixture, stirring gently until combined.
3. Serve alone, on a bed of lettuce, in a scooped-out tomato or in individual pastry shells for a touch of elegance.
Pumpkin BreadFrom: Carol Poché
Makes: 3 loaves
Carol: This recipe was given to me when I was cooking as a volunteer in the open-hearth kitchen at Magnolia Mound Plantation. It came from a 1796 recipe book containing recipes of Fanny Pierson Crane and was modified for today’s standards.
Ingredients:1 cup corn oil
4 beaten eggs
2/3 cup water
2 cups canned pumpkin (a 15-oz. can works)
3-1/3 cups sifted all-purpose flour
1-1/2 tsps. salt
1 tsp. nutmeg
1 tsp. cinnamon
2 tsps. baking soda
3 cups sugar
1/2 cup golden raisins, if desired
1/2 cup chopped pecans, if desired
Directions:1. Grease and flour 3 standard loaf pans.
2. Combine oil, eggs, water and pumpkin in a large mixing bowl.
3. Add flour, salt, nutmeg, cinnamon, baking soda and sugar. Mix well. Add raisins and nuts, if desired. Fill prepared pans to just below rims.
4. Bake in a preheated 350-degree oven for at least 1 hour.
Do not remove until toothpick inserted in center comes out dry. Stays moist for days. Makes a great breakfast treat.
*** For more of Poche's easy recipes: Valentines Day, Mardi Gras: 7 Yummy Snack Recipes
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