Slow Cooker Pinto Bean & Chorizo Naan Bread Appetizers

Tweet

This post is sponsored by Camelia Brands.
 All opinions and text are my own. #NationalSlowCookerMonth

Welcome to #National Slow Cooker Month! This week I am participating in a week of sharing delicious recipes made using a slow cooker with some blogging friends and I am so glad you are here! The week will be full of  lots of tasty fun recipes, and a giveaway! Enter to win at the bottom of the page!  


Today I made a Pinto Bean and Chorizo Naan Bread Appetizer featuring Camilia Pinto Beans! Their beans are perfect to serve for the football playoffs, birthday parties, or anytime family and friends get together!

Pinto Bean and Chorizo Naan Bread Appetizer 
 (serves 15-20 people)
(printable recipe at end of page)

16 ounces Camellia Pinto Beans
1 small Onion, chopped into small pieces
1/2 teaspoon ground Black Pepper
1/2 teaspoon Minced Garlic
1/2 tablespoon Butter
1 medium Onion, chopped into small pieces
14 ounces fresh Mexican Chorizo
1/2 cup corn niblets
Naan Bread Pieces
6 ounces Sour Cream
Queso Fresco (Cheese)

Pour the beans into a colander and rinse. Sort through them to remove any beans that are discolored or that you don't want. Be sure to look for the occasional little pebble that might be in the mix!
Place beans in a large bowl and cover them with approx. 2 cups of  water. Let them sit in the refrigerator, or a comparable cool place, for approximately 8 hours before cooking. Soaking the beans overnight works wonderfully!  Soaking breaks down the sugars in the beans that make them difficult for some people to digest.

 After the 8 or so hours, drain the water, rinse the beans, and place beans and onions in the crock pot. Add pepper and minced garlic. Cover with water and go about 1" above the beans with more water.
Cook in slow cooker on low for approx. 6-7 hours.

About 30 minutes before the beans are done, around 6 1/2 hours, melt butter in a medium sized frying pan. Add chorizo and the medium chopped onion. Simply squeeze the sausage out of the casing and  into the pan. Cook until chorizo is completely cooked, approx. 10-15 minutes. Pour through a colander to remove the grease, then place all the contents into the crock pot. Let cook for 30 minutes.

 Stir in the corn niblets also. Let cook for 20 minutes more.

 Toast each naan bread, then spread with cream cheese.

Drain the contents of the crock pot again. Toast each naan bread in the toaster, then top each bread with a mixture. I made some with a lot of chorizo and some with a little. I put onion on some, and corn on most of them.

 Top with the queso and you are ready to serve! They are delicious hot or cold, so no worries there. Just in case my guests might want more pinto bean and chorizo on their breads, I filled the orange bowl with extra filling topped with cheese!

Thank you for joining me today! Please take the time to check out all the yummy crock pot recipes from the following bloggers! Don't they sound fantastic?!!!Yum!

Monday’s Slow Cooker Recipes

• Cheesy Chicken Pasta Bake by That Recipe
• Beef Short Ribs with Vegetables by Family Around the Table
• Easy Slow Cooker Lady Pea Cassoulet by A Kitchen Hoor's Adventures
• Homestyle Pork Roast (Slow Cooker) by Palatable Pastime
• Make-Ahead Slow Cooker Tomato Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Slow Cooker Coconut Curry Lentil Soup by Frugal & Fit
• Slow Cooker Creamy Chicken and Tomato Pasta Sauce by Savory Moments
• Slow Cooker Curried Lentil & Sausage Soup by The Spiffy Cookie
• Slow Cooker Dinner Rolls by A Day in the Life on the Farm
• Slow Cooker Nashville Hot Chicken Sandwiches by Hezzi-D's Books and Cooks
• Slow Cooker Pepperoni Pizza Pasta Casserole by Cheese Curd In Paradise
• Slow Cooker Pinto Bean and Chorizo Naan Bread Appetizer by The Freshman Cook
• Slow Cooker Red Beans and Rice by Karen's Kitchen Stories
• Slow Cooker Tuscan White Bean Soup with Sausage by Blogghetti
• Vegan Slow Cooker Chickpea Noodle Soup by Kate's Recipe Box

 Enter the giveaway below!

a Rafflecopter giveaway

Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m. 

The prize packages will be sent directly from the giveaway sponsors.

 Bloggers are not responsible for prize fulfillment. Winners have 24 hours

 to respond once notified by email, or they forfeit the prize and an alternate

 winner will be chosen. The #NationalSlowCookerMonth bloggers are not

 responsible for the fulfillment or delivery of the prize packages. Bloggers

 hosting this giveaway and their immediate family members living in the

 household cannot enter or win the giveaway. Entries will be verified.
 No purchase necessary. Void where prohibited by law. Must be 18
 years of age or older to enter giveaway and contest is open only to US
 residents.This promotion is in no way sponsored, endorsed, administered by,
 or associated with Facebook, Instagram, Pinterest, Twitter or any other social 
channel mentioned in the #NationalSlowCookerMonth posts or entry.
 Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes.

Slow Cooker Pinto Bean & Chorizo Naan Bread Appetizers

Yield: 20-30

Author: The Freshman Cook

ingredients:

• 16 ounces Camellia Pinto Beans
• 1 small Onion, chopped into small pieces
• 1/2 teaspoon ground Black Pepper
• 1/2 teaspoon Minced Garlic
• 1/2 tablespoon Butter
• 1 medium Onion, chopped into small pieces
• 14 ounces fresh Mexican Chorizo
• 1/2 cup corn niblets
• Naan Bread Pieces
• 6 ounces Sour Cream
• Queso Fresco (Cheese)

instructions:

How to cook Slow Cooker Pinto Bean & Chorizo Naan Bread Appetizers

1. Pour the beans into a colander and rinse. Sort through them to remove any beans that are discolored or that you don't want. Be sure to look for the occasional little pebble that might be in the mix!
2. Place beans in a large bowl and cover them with approx. 2 cups of water. Let them sit in the refrigerator, or a comparable cool place, for approximately 8 hours before cooking. Soaking the beans overnight works wonderfully! Soaking breaks down the sugars in the beans that make them difficult for some people to digest.
3. After the 8 or so hours, drain the water, rinse the beans, and place beans and onions in the crock pot. Add pepper and minced garlic. Cover with water and go about 1" above the beans with more water.
4. Cook in slow cooker on low for approx. 6-7 hours.
5. About 30 minutes before the beans are done, around 6 1/2 hours, melt butter in a medium sized frying pan. Add chorizo and the medium chopped onion. Simply squeeze the sausage out of the casing and into the pan. Cook until chorizo is completely cooked, approx. 10-15 minutes. Pour through a colander to remove the grease, then place all the contents into the crock pot. Let cook for 30 minutes.
6. Stir in the corn niblets also. Let cook for 20 minutes more.
7. Toast each naan bread, then spread with cream cheese.
8. Drain the contents of the crock pot again. Toast each naan bread in the toaster, then top each bread with a mixture. I made some with a lot of chorizo and some with a little. I put onion on some, and corn on most of them.
9. Top with the queso and you are ready to serve! They are delicious hot or cold, so no worries there. Just in case my guests might want more pinto bean and chorizo on their breads, I filled the orange bowl with extra filling topped with cheese!

https://www.thefreshmancook.com/2020/01/slow-cooker-pinto-bean-chorizo-naan.html

slow cooker, pinto beans, chorizo, appetizer, queso fresco

appetizer, treats,

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #NationalSlowCookerMonth

Created using The Recipes Generator

 
 
 

Cubano Dip / #Tailgate Party

Tweet

It is time to celebrate Americas favorite game~FOOTBALL! Today I have joined a fun group of bloggers in sharing some favorite Tailgate Recipes, and I am so happy that you stopped by! We also have a fun giveaway going on. The prize is a Thermopop       Thermometer!!! This is a new product to me, and once you hear about it, you are going to want to enter the giveaway at the end of the page! You can see the thermometer at work while I made this Cubano Dip that I am sharing today! 

Cubano Dip tastes just like a Cuban Sandwich. I used all the same ingredients that the sandwich uses, and I picked up some Cuban Crackers as a way to scoop up the dip. So yummy! This dip is easy to transport for tailgating. I made the dip on the stove , and when it was done, I poured it into a small crock pot to be used for serving at the party. The crock pot keeps the dip hot, making it taste great!
This party has lots of fun and tasty recipes at the bottom of the page, so check them out and find more tasty tailgating party food!

Cubano Dip
Serves 10-12 people
(printable recipe at end of page)

 Pork w/ Mojo Sauce
 3/4 cup extra-virgin olive oil 
1 tablespoon orange zest 
3/4 cup fresh orange juice 
1/2 cup fresh lime juice 
1 cup cilantro, finely chopped 
1/4 cup lightly packed mint leaves, finely chopped 
8 garlic cloves, minced 
2 teaspoons dried oregano
2 teaspoons ground cumin 
Kosher salt and pepper 
3 and 1/2 pounds boneless Pork Loin

Dip Recipe
4 ounces Cream Cheese, softened
8 ounces Swiss Cheese, shredded
1/3 cup Sour Cream
1/3 cup Mayonnaise
2 tablespoon Mustard
4 ounces Deli Ham
2 tablespoons Milk 
10-12 Dill Pickle Spears 
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder 
1 pound Pork Loin, shredded
1/4 teaspoon Black Pepper
1 teaspoon Salt
Cuban Crackers

 In a food processor, add together the orange juice, cilantro and mint leaves. Pulse until the mix is finely chopped. Add the contents of the food processor into a plastic bag. Then add the minced garlic, lime juice, oregano, oil, cumin, salt and pepper together in a plastic ziplock bag. Add the pork loin to the bag. Place the bag into a baking dish and refrigerate overnight. 
Place roast in 425 degree oven for 30 minutes. Reduce oven temperature to 375 degrees until the roast reaches 160 degrees, about 1 hr, 30 minutes. Remove from oven and allow the roast to rest for 10-15 minutes before shredding part of it for the dip.

I shredded 1 pound of the pork loin for the dip. I used the rest for sandwiches. 

Start putting the dip ingredients together in a medium size pan on the stove. Melt the cream cheese in the pan on low heat. Add the sour cream, mayonnaise, mustard and ham. Mix each ingredient into the pan contents before adding the next ingredient.

Add the milk, pickles, garlic powder, onion powder, shredded pork, black pepper and salt.

Pour the dip into a small crock pot, or some other pot for serving. I temped both the pork loin and the dip with my ThermoPop thermometer! It is very awesome and so easy to use. 

 This is one reason the ThermoPop is so great! The temperature reading can be seen from any direction. For instance. I set mine sideways so I could see when it reached my desired temperature. I wanted to wash dishes, and keep an eye on the temperature. With being able to change the direction of the reading, all I had to do was turn my head to the right, and I got the quick look I was looking for! Such a great idea!

 Top the dip with some additional chopped pickles. Serve with cuban crackers. Enjoy!

Thanks so much for joining me today! Find a lot more tailgate party recipes below, and don't forget to enter the ThermoPop
Thermometer giveaway at the end of this page! Good luck!

Welcome to our #TailgateParty! 

We have delicious recipes from across the country to make your next tailgating party the best and most delicious party ever!

• Air Fryer Philly Cheesesteak Egg Rolls by Daily Dish Recipes
• Air Fryer Tater Tot and Brat Kabobs by A Kitchen Hoor's Adventures
• Bacon Wrapped Chicken Bites by Everyday Eileen
• Brat Bites with Spicy Mustard Dipping Sauce by Cheese Curd In Paradise
• Brutus Burgers by The Spiffy Cookie
• Buffalo Snack Mix by Kate’s Recipe Box
• Cubano Dip by The Freshman Cook
• Dutch Oven Party Twist Loaf by Simply Inspired Meals
• Easy Buffalo Chicken Sliders with Homemade Blue Cheese Dressing by Family Around the Table
• Pulled Pork Sliders by The Redheaded Baker
• Quick Brined Chicken Thighs by The Beard and The Baker
• Smoked Pork and Cheddar Burgers by A Day in the Life on the Farm
• Sourdough Baguettes with Classic Pimento Cheese by Karen’s Kitchen Stories
• Spice-Rubbed Pork Chop + Chewy Molasses Ginger Cookies by Culinary Adventures with Camilla
• Tailgate Sliders by Sweet Beginnings
• Tailgate Three Meat Chili by Our Good Life 

a Rafflecopter giveaway

Cubano Dip

Yield: 15-20

Author: The Freshman Cook

ingredients:

Pork w/ Mojo Sauce

• 3/4 cup extra-virgin olive oil
• 1 tablespoon orange zest
• 3/4 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1 cup cilantro, finely chopped
• 1/4 cup lightly packed mint leaves, finely chopped
• 8 garlic cloves, minced
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• Kosher salt and pepper
• 3 and 1/2 pounds boneless Pork Loin

Cubano Dip

• 4 ounces Cream Cheese, softened
• 8 ounces Swiss Cheese, shredded
• 1/3 cup Sour Cream
• 1/3 cup Mayonnaise
• 2 tablespoon Mustard
• 4 ounces Deli Ham
• 2 tablespoons Milk
• 10-12 Dill Pickle Spears
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1 pound Pork Loin, shredded
• 1/4 teaspoon Black Pepper
• 1 teaspoon Salt
• Cuban Crackers

instructions:

How to cook Cubano Dip

1. 1. In a food processor, add together the orange juice, cilantro and mint leaves. Pulse until the mix is finely chopped. Add the contents of the food processor into a plastic bag. Then add the minced garlic, lime juice, oregano, oil, cumin, salt and pepper together in a plastic ziplock bag. Add the pork loin to the bag. Place the bag into a baking dish and refrigerate overnight.
2. Place roast in 425 degree oven for 30 minutes. Reduce oven temperature to 375 degrees until the roast reaches 160 degrees, about 1 hr, 30 minutes. Remove from oven and allow the roast to rest for 10-15 minutes before shredding part of it for the dip.
3. 2. I shredded 1 pound of the pork loin for the dip. I used the rest for sandwiches.
4. 3. Start putting the dip ingredients together in a medium size pan on the stove. Melt the cream cheese in the pan on low heat. Add the sour cream, mayonnaise, mustard and ham. Mix each ingredient into the pan contents before adding the next ingredient.
5. 4. Add the milk, pickles, garlic powder, onion powder, shredded pork, black pepper and salt.
6. 5. Pour the dip into a small crock pot, or some other pot for serving.
7. 6. Top the dip with some additional chopped pickles. Serve with cuban crackers. Enjoy!

https://www.thefreshmancook.com/2019/09/cubano-dip-tailgate-party.html

cuban food, cuban dip, cuban sandwich, ham, pork, swiss, cuban crackers, appetizer, party food, game day food

appetizers, game day food, party food,

Cuban

Created using The Recipes Generator

Reuben Stuffed Mushroom Appetizers / #NationalMushroomMonth

Tweet

If you, or someone in your family is a mushroom lover, today is your day! I am celebrating #NationalMushroomMonth with some blogging friends, by creating some new fun and tasty mushrooms that I know you will love! I made a Reuben Stuffed Mushroom to celebrate this tasty month! If you are a reuben sandwich lover, this mushroom is for you, and even if you don't love the sandwich, I am betting you will still love the mushroom! Stuffed with corned beef, sauerkraut, onions, mustard and cheese, these Reuben Stuffed Mushrooms made the perfect appetizer for any event, including an Oktoberfest party or a harvest celebration!

Reuben Stuffed Mushrooms
(printable recipe at end of page)
Makes 4 large stuffed mushrooms

1/4 cup Butter
4 large Button Mushrooms
4 teaspoons chopped yellow Onions
Yellow Mustard 
1/4 pound deli Corned Beef 
1/4 cup Sauerkraut
1-2 pieces Swiss Cheese
1/4 cup Mayonnaise
2-3 tablespoons Mustard

 Wash and dry 4 large Button Mushrooms.

Melt the butter, on medium heat, in a large frying pan. Add the mushrooms. Let them cook  for 6-7 minutes.

Flip the mushrooms over and cook on the other side, 3-4 minutes on medium heat. Continue to flip them and cook, and then flip and cook again, until they are slightly soft, but not soggy.

While the mushrooms are cooking, chop the onions, and.....

the corned beef.

Check on the mushrooms, and when you think they are done, cover with a lid and let them cook for 1-2 minutes more.

Flip the mushrooms over and add onions to each of the mushrooms.

Add a squirt or swipe of mustard to each mushroom. Stuff the corned beef in to the top of the mushroom.

Pile on a medium amount of the sauerkraut.

Cut your swiss cheese pieces into 4 squares. Add a piece of swiss cheese to the top of the sauerkraut and place the pan under the broiler just until the cheese begins to bubble and brown, about 3-4 minutes.

 Mix together the mustard and mayonnaise to make a drizzle sauce.  Serve hot with a drizzle of sauce on top! I made some of these appetizers with sauerkraut, and some without. It just depends on what you and your guests like!




Thank you for joining me today! With football season starting, and the holidays not too far away, fun and tasty appetizers may be on your mind. I hope you will try these Reuben Stuffed Mushroom Appetizers, and some of the other tasty mushroom recipes from the list below!:

• Bacon and Mushroom Carbonara by Big Bears Wife
• Burgundy Mushrooms by Cheese Curd In Paradise
• Candy Cap Cookies by Culinary Adventures with Camilla
• Hungarian Mushroom Soup by A Day in the Life on the Farm
• Reuben Stuffed Mushroom Appetizers by The Freshman Cook
• Vegan Autumn Kale Salad with Roasted Shiitakes and Maple Mustard Dressing by The Baking Fairy

Reuben Stuffed Mushroom Appetizers

Yield: 4

Author: The Freshman Cook

ingredients:

• 1/4 cup Butter
• 4 large Button Mushrooms
• 4 teaspoons chopped yellow Onions
• Yellow Mustard
• 1/4 pound deli Corned Beef
• 1/4 cup Sauerkraut
• 1-2 pieces Swiss Cheese
• 1/4 cup Mayonnaise
• 2-3 tablespoons Mustard

instructions:

How to cook Reuben Stuffed Mushroom Appetizers

1. Wash and dry 4 large Button Mushrooms.
2. Melt the butter, on medium heat, in a large frying pan. Add the mushrooms. Let them cook for 6-7 minutes.
3. Flip the mushrooms over and cook on the other side, 3-4 minutes on medium heat. Continue to flip them and cook, and then flip and cook again, until they are slightly soft, but not soggy.
4. While the mushrooms are cooking, chop the onions, and the corned beef.
5. Check on the mushrooms, and when you think they are done, cover with a lid and let them cook for 1-2 minutes more.
6. Flip the mushrooms over and add onions to each of the mushrooms.
7. Add a squirt or swipe of mustard to each mushroom. Stuff the corned beef in to the top of the mushroom.
8. Pile on a medium amount of the sauerkraut.
9. Cut your swiss cheese pieces into 4 squares. Add a piece of swiss cheese to the top of the sauerkraut and place the pan under the broiler just until the cheese begins to bubble and brown, about 3-4 minutes.
10. Mix together the mustard and mayonnaise to make a drizzle sauce. Serve hot with a drizzle of sauce on top!

https://www.thefreshmancook.com/2019/09/reuben-stuffed-mushroom-appetizers.html

appetizers, reuben sandwich, corned beef, stuffed mushrooms, mustard, mayonnaise, National Muchroom Month, swiss cheese

appetizers, party food, fall food, fun food, foodtball food, Oktoberfest

Created using The Recipes Generator

Cheese Steak Egg Rolls / #NewYearsAppetizers

Tweet

I have to admit something to you~I am an appetizer junkie! They are so very hard to resist! Don't you think? I love going to events where appetizers are served! It's fun to try all the delicious little bites, and one of my favorites are these Cheese Steak Appetizers! They can be made ahead of time, and fried right before the party starts, which helps to ease that last minute scramble to get all the food ready. They are perfect for game day, birthday parties, cookouts, and almost any event you can think of, including New Years Eve! 

Cheese Steak Egg Rolls

Makes 10-12

(printable recipe at end of page)

1/2 pound Center Cut Top Sirloin

1/2 cup sliced Sweet Onion

sprinkle of Pepper

Provolone Cheese

Shredded Mozzarella Cheese 

Egg Roll Wrappers

Oil for frying

8 ounce Cream Cream, softened

4 ounce Sour Cream

1 tablespoon Buffalo Sauce

Slice the meat very thinly. If you don't want to use a slicer, just slice thinly with a knife. 

This is how it should look.

Thinly slice the onion and peppers.

 Melt butter in pan. Use medium high heat to cook the meat. Add the pepper. Once the meat starts to cook, add the onion.

Add peppers and cook until tender.

Continue to cook until the meat is cooked and all the vegetables are tender.

Sop up the extra juices in the pan by using a paper towel to remove the grease.

Add both cheeses to pan, making sure the grease is pretty much gone. Mix in as it melts.

Melt the cheese by placing small pan upside down over meat and cheese.

1. Place the egg roll mix onto the egg roll wrapper. Set the wrapper so that a pointy edge is at the top. Brush cold water around the edges of each wrap to help them stick.

2. Fold one side and then the other into the center of the eggroll wrap.

3, Pull the bottom up and tuck over the food.

4. Continue to roll the wrap until done.

At this point the egg rolls can be covered with plastic and refrigerated overnight until you want to fry. Fry in a small fryer or in a pan of oil heated to 350 degrees. Remove from fryer and drain on a paper towel.

Make dipping sauce by whipping together the cream cheese, sour cream and buffalo sauce until mix is smooth.

You are going to love this sauce!

Serve with chips! Happy New Year!

I joined a group of bloggers to celebrate New Years Eve! Check out their appetizer recipes below!

• Baked Artichoke Squares by Family Around the Table
• Cheese Steak Egg Rolls by The Freshman Cook
• Devil’s on Horseback by Palatable Pastime
• French Onion Stuffed Mushrooms by The Redhead Baker
• Honey Prosciutto Crostini by Joyfully Mad
• Hot Reuben & Sprouts Dip by A Kitchen Hoor’s Adventures
• Muffaletta Stuffed Mushrooms by Cheese Curd in Paradise
• Roasted TriColored Pepper Salsa by Karen’s Kitchen Stories
• Spicy Bacon Chicken Ranch Sliders by Daily Dish Recipes
• Spicy Shrimp Puffs by Cindy’s Recipes and Writings
• Spinach Artichoke Stuffed Mushrooms by Simple and Savory
• Sweet Potato Rounds with Maple-Cinnamon Ricotta Cheese, Dried Cranberries & Pecans by Tip Garden
• Vegan 7 Layer Black Bean Dip by The Baking Fairy

Yield: 10-12Author: The Freshman Cook

Cheese Steak Egg Rolls

ingredients:

1/2 pound Center Cut Top Sirloin

1/2 cup sliced Sweet Onion

sprinkle of Pepper

Provolone Cheese

Shredded Mozzarella Cheese 

Egg Roll Wrappers

Oil for frying

8 ounce Cream Cream, softened

4 ounce Sour Cream

1 tablespoon Buffalo Sauce

instructions:

1. Slice the meat very thinly. If you don't want to use a slicer, just slice thinly with a knife. 
2. Thinly slice the onion and peppers.
3.  Melt butter in pan. Use medium high heat to cook the meat. Add the pepper. Once the meat starts to cook, add the onion.
4. Add peppers and cook until tender.
5. Continue to cook until the meat is cooked and all the vegetables are tender.
6. Sop up the extra juices in the pan by using a paper towel to remove the grease.
7. Add both cheeses to pan, making sure the grease is pretty much gone. Mix in as it melts.
8. Melt the cheese by placing small pan upside down over meat and cheese.
9. 1. Place the egg roll mix onto the egg roll wrapper. Set the wrapper so that a pointy edge is at the top. Brush cold water around the edges of each wrap to help them stick.
   2. Fold one side and then the other into the center of the eggroll wrap.
   3, Pull the bottom up and tuck over the food.
   4. Continue to roll the wrap until done.
   At this point the egg rolls can be covered with plastic and refrigerated overnight until you want to fry. Fry in a small fryer or in a pan of oil heated to 350 degrees. Remove from fryer and drain on a paper towel.
10. Make dipping sauce by whipping together the cream cheese, sour cream and buffalo sauce until mix is smooth.
11. Serve with chips!

Created using The Recipes Generator