Lately I’ve been exhausted by the weekend so I’ve been making crock pot meals. I make enough where we can eat off of it a couple to a few meals. I don’t have to spend all weekend in the kitchen and that makes me happy! Today, I decided to share my weekend crock pot recipe with my readers. If you have a crock pot recipe that you want to share, please add your link in a comment and I’ll start up a crock pot link up.
Today’s crock pot recipe was inspired by my daughter. She fixed some Salmon Stew not too long ago and I decided to give it a try on this beautiful sunny day here in Georgia. My daughter’s stew was delicious but if you spend as much time in the kitchen that I do then you can imagine how I began to put together a recipe in my mind as I was enjoying hers. She didn’t have a recipe to give me so she told me the ingredients she used and I took it from there. The below recipe is part hers and part mine.
2 cups of frozen whole kernel corn (my daughter used canned but I normally don’t buy canned corn)
2 medium onions
Approximately 6-8 potatoes (I used 6 half large half medium size)
4 cups of 2% milk
2 sticks of real butter (I’m just a real butter kind of gal)
1 large red pepper (any color will do- I just wanted it to look pretty so Abby will eat it)
1 diced tomato (my daughter did not use a tomato but I’m geeked out about adding tomatoes to stews of any sort)
Salmon (I used canned, de-boned)
Seasonings, 2 tsp salt, 1/4 tsp pepper, 1 tsp parsley, minced garlic 1/4 tsp or less, 1/4 tsp paprika
(I’m a bit more of a seasoning cook than my daughter so she didn’t use all of the above seasonings)
I put all of the above ingredients in the crock pot and set it on high for 4 hours. This would be absolutely perfect served in bread bowls. I don’t have any on hand but I will next time. Anyhow, anyway you serve this, I hope your family enjoys it as much as mine.
What are some of your favorite ways to serve seafood?
— Shabby Chic Boho (@terrishutterbug) March 21, 2015