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A make-ahead Alfredo Sauce! Ready in 10 minutes.  Toss with pasta or serve over vegetables, potatoes, fish, or chicken.Click the image below to read Emma Christensen's recipe at Simply Recipes

Recipe and Instructions  for this delicious Slow Cooker Beef Chili - by Dusty Hutchins-McNutt creator of Cooking Mamas https://www.cookingmamas.com

Course: Entrée
Cuisine: American
Skill Level: Easy

Servings: 8 cups

Ingredients:

1 1/2 lbs. lean ground beef
1 (16 oz.) can tomato sauce
1 (15 oz.) can dark red kidney beans rinsed
1 (15 oz.) can light red kidney beans rinsed
1 1/2 c. thick and chunky mild salsa
1 c. frozen corn thawed, drained
onion chopped
2 T. chili powder
1 c. finely shredded Mexican style four cheese blend

Instructions

Brown ground beef; drain off excess grease.
Add to slow cooker with remaining ingredients except cheese; stir to combine.
Cover with lid. Cook on LOW 5 to 6 hours OR on HIGH 3 to 4 hours.
Stir just before serving. Serve topped with shredded cheese

Lomo Saltado is a traditional and very popular Peruvian dish originating in the coastal areas and now popular all over the country and beyond. It is a very easy dish to make, a stir fry that typically combines sliced marinated sirloin strips with onions, tomatoes, french fries, and other ingredients. It is typically served with rice.

Recipes vary by region -  Click here to see Brad Harvey's ("Chef Brad") Lomo Saltado recipe

Creamy homemade clam chowder served in a warm sourdough bread bowl

 Ingredients

3 (6 1/2 oz.) cans minced clams with liquid
1 c. finely diced celery
1 c. finely chopped onions
3 c. peeled and cubed potatoes
4 c. half-and-half, warmed
3/4 c. butter
3/4 c. all-purpose flour
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground thyme
Individual size sourdough bread, hollowed out for serving
 Directions

Place a strainer over a large pot. Drain the liquid from clams into the pot; set the clams aside. Add the celery, onions, and potatoes to the pot, and add just enough water to cover the vegetables. Cover the pot with a lid, and cook over medium heat until the potatoes are tender about 12 minutes.
Meanwhile, in a saucepan over medium-low heat warm the half-and-half, stirring occasionally; do not boil.
In a separate saucepan, melt the butter over medium heat. Whisk in flour until smooth about 1 minute. Slowly whisk in half-and-half, stirring constantly, until thick and smooth, about 5 minutes.
Carefully, pour the cream sauce into the vegetable pot, along with the clams, stir to combine; season with salt, pepper, and thyme.
Using a serrated knife, cut the top off of the sourdough bread. Hollow out to make a bowl, leaving a 1-inch wall and bottom. Reserve the bread pieces for dipping. Ladle chowder  into bowls and serve with bread pieces.

https://www.cookingmamas.com/

The Camano Island Chamber of Commerce is excited to host the 24th annual Chili & Chowder Cook-Off!

24 different local businesses will wow your taste buds with their chili and chowder and YOU get to decide who wins!

The booths will be creatively decorated, and there will be live music playing!

Enjoy HUGE raffle items, beer/wine for purchase and overall FUN for the whole family!

Cost is $10 for 10 tastings per person when you order your tickets HERE, otherwise tickets sold at the door for $15 for 10 tastings.

Come HUNGRY!!!

When: Saturday, November 9th, 2019 from 3:00 - 7:00 pm

Phone: 360-387-0222
Email: info@camanocenter.org

Address: 606 Arrowhead Rd, Camano Island, WA 98282

This Southern potato salad is an easy side dish that's always a huge hit!

Prep Time 25 minutes - Cook Time 10 minutes - Total Time 35 minutes

INGREDIENTS

5 lbs russet potatoes
1 1/2 cups mayonnaise
3 tablespoons mustard
3 tablespoons sweet pickle relish
1 teaspoon paprika, plus more to sprinkle on top
2 tablespoons dill weed chopped
2 teaspoons salt
1 teaspoon black pepper
4-5 hard boiled eggs sliced
1 cup black olives sliced
3 celery stalks diced
1/2 cup red onion finely diced

INSTRUCTIONS

Peel and dice up the potatoes and place them in a pot of cold water. Bring to a boil and add salt, cook just until fork tender, about 7- 8 minutes.
Drain potatoes and allow to cool slightly. Gently chop or mash into small chunks.
Add in mayonnaise, mustard, paprika, onions, olives, celery, pickle relish, chopped dill, salt, pepper and mix until combined.
Chop hard boiled eggs and fold into the salad.

Sprinkle with more paprika and fresh chopped dill if desired.
Cover and chill until ready to serve.

NOTES - You can substitute dill pickle relish if you don't like the sweetness.

https://butteryourbiscuit.com/southern-potato-salad/

Come check out this fall cooking and nutrition series! Learn some new slow cooker and instant pot recipes! 

This interactive cooking demonstration will be led by a Registered Dietitian Nutritionist. In this series, participants will learn the practices for slow cookers and instant pots and how to cook healthy, delicious meals. Spread the word and bring a friend!

When: Thursday, October 24th, 2019 at 6:00 pm 
Address: 875 Wesley Street Suite 240, Arlington, WA 98223

Phone: 360-386-9918 

Click the image below to read Cooking Mama's recipe for Bucatini  Bolognese a simple meal the whole family will love!

https://www.cookingmamas.com/

Your avatar
MFish • 07/29/2019 at 10:05AM • Like 1

My favorite sauce. I can't put more than one like or I would.

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