Sunday, December 5, 2021

Small Appliance Cooking(part 1)

With my favorite recipes for each method!

I don’t know about you, but I have so many small appliances in my kitchen cabinets that I couldn’t possibly actually need them all, right? Wrong! Surprisingly, I use each of them quite frequently and couldn’t imagine making a meal for my family without them. The following are some of my favorite recipes to make with each type of small kitchen gadget.

My crockpot

small appliances

I have a red Hamilton Beach crockpot that I use at least once a week. I have so many favorite recipes for this appliance but, this one is definitely top 3!

Slow cooker cheesy chicken, broccoli and rice casserole (thanks to www.365daysofcrockpot.com

Ingredients
  • 1 cup minute brown rice
  • 2 cups chicken broth
  • 1 tsp minced garlic
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb boneless, skinless chicken breasts
  • 12 oz frozen broccoli florets
  • Salt and pepper, to taste
  • 2 cups extra sharp cheddar cheese
Instructions
  1. Pour the rice in the bottom of your slow cooker. Pour broth on top of the rice. Sprinkle in the garlic, salt, and pepper.
  2. Cut the chicken breasts into small bite size pieces. Spread them evenly in the slow cooker.
  3. Evenly place the broccoli on top of the chicken breasts.
  4. Cover and cook on LOW for about 2-4 hours, until chicken is cooked through and rice is cooked through.
  5. Salt and pepper to taste. Stir in 1 cup of the cheddar. Then sprinkle the remaining cheese on top. (I like to let the cheese on top melt a bit. I put mine under the broiler in the oven for just 2 minutes.)
  6. Scoop onto serving plates and enjoy!

My Air fryer

small appliances

I have a Nuwave brand air fryer that I adore! I have made several recipes in it including “fried” chicken, French fries, pizza logs, tater tots, and homemade potato chips. But, my favorite food to make in my air fryer is Brussels sprouts for sure!

Perfect Air Fryer Brussels Sprouts (thanks to www.glueandglitter.com)

Ingredients
  • 2 cups Brussels sprouts – sliced lengthwise into 1/4″ thick pieces
  • 1 tablespoon olive oil OR maple syrup*
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon sea salt
Instructions
  1. In a bowl, toss together the Brussels, oil or maple syrup, vinegar, and salt.
  2. Air fry at 400F for 8-10 minutes, shaking (and checking their progress) after 5 minutes and then at the 8 minute mark. You’re going for crispy and browned, but not burnt!

My Rice Cooker

small appliances

The rice cooker is the Aroma brand, stainless steel. I don’t use this appliance quite as often as the others, in fact, my husband usually turns to the rice cooker when he does the cooking. He loves this recipe and seems to stick with it!

Rice cooker teriyaki shrimp and rice (thanks to www.budgetbytes.com)

Ingredients
  • 1/2 lb. raw medium shrimp (41/50 size)* (deveined)
  • 1 small onion
  • 1 cup frozen peas
  • 1.5 cups uncooked jasmine rice
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 cups water
  • 1/4 cup soy sauce
  • 2 Tbsp brown sugar
Instructions
  1. If your shrimp is frozen, thaw it first by placing in a colander and running cool water over it until thawed (this only takes a few minutes).
  2. Finely dice the onion and place it in the bottom of the rice cooker along with the frozen peas (I did not thaw my peas). Add the uncooked rice, minced garlic, and grated ginger. Stir these ingredients together.
  3. Add the shrimp to the top of the rice mixture, then pour in 2 cups water. Close the lid and set the cooker to the “white rice” setting. The rice cooker will begin to heat and once the contents inside reach the appropriate temperature, it will begin to count down the cooking time (12 minutes for my model).
  4. Once the rice cooker finishes its cooking cycle, let it rest for an additional 5-10 minutes on the keep warm cycle before opening the lid. While waiting, stir together the soy sauce and brown sugar.
  5. Finally, open the lid and pour the soy sauce mixture over the contents in the rice cooker. Use a rice paddle to gently fold the sauce into the rice. Serve hot, with sriracha or sliced green onions if desired.

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!

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