QVC PRESENTATION - APPETIZERS
Appetizers:
Broccoli Cheese Dip - Stove Top/Slow Cook
Chili Cheese Corn Muffins - Oven
Crab Imperial with Artichoke Crostini – Stove Top
Hot Buffalo Chicken Dip? – Stove Top
Kale – or Spinach-Stuffed Mushrooms – Stove Top/Oven
Mussels with Chorizo – Stove Top
Tailgate Thai Wings - Stove Top/Slow Cook
Appetizers:
Broccoli Cheese Dip - Stove Top/Slow Cook
This is no ordinary broccoli dip! Sautéed onion provides a savory base, then broccoli, cheese, and seasonings slow cook until the mixture is hot and the
flavors are blended. A bit of sun-dried tomato pesto adds the perfect tasty twist.
prep: 10 minutes • cook: 2 hours, 10 minutes • servings: 6
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
4 cups chopped fresh broccoli
1 can (10.75 ounces) condensed
broccoli cheese soup
½ cup milk
1 tablespoon Worcestershire sauce
1 tablespoon sun-dried tomato pesto sauce
1 cup shredded Cheddar cheese
ground black pepper
Directions:
1. Pour oil into pot. Set to Stove Top High and heat oil. Add onion to pot. Cook uncovered 5 minutes or until onion is tender-crisp, stirring occasionally. Add broccoli to pot. Cook 5 minutes, stirring occasionally.
2. Stir soup, milk, Worcestershire, pesto sauce, cheese, and black pepper into pot. Set to Slow cook Low for 2 hours. Cover and cook until broccoli is tender and cheese is melted.
****
Chili Cheese Corn Muffins - Oven
These little flavor-packed muffins add punch to any appetizer platter or even the simplest meal. Consistent heat in the pot helps keep muffins moist and tender.
prep: 10 minutes • cook: 25 minutes • servings: 6
Ingredients:
cooking spray
¾ cup yellow cornmeal
¼ cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon salt
1 egg
½ cup sour cream
¼ cup butter, melted
½ cup shredded Cheddar cheese
¼ cup corn
2 tablespoons chopped canned green chilies
2 tablespoons chopped fresh cilantro leaves
Directions:
1. Spray 6-cup muffin pan with cooking spray. Stir cornmeal, flour, sugar, baking powder, and salt in a bowl. Add egg, sour cream, butter, cheese, corn, chilies, and cilantro and stir until just combined. Spoon batter into muffin-pan cups.
2. Place pan into pot, on rack. Set Oven to 425 ̊F for 25 minutes. Cover and cook until wooden pick inserted in centers comes out clean. Remove pan from pot. Let muffins cool 5 minutes.
Serving Tip:
Serve with cilantro butter. Stir ¼ cup softened butter with 1 tablespoon cilantro and ¼ teaspoon grated lime zest.
****
Crab Imperial with Artichoke Crostini – Stove Top
Ingredients:
24 ounces cream cheese, softened
½ sour cream
2 tablespoons lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons Old Bay seasoning
1 jar (14 ounces) artichokes, quartered, drained
1 pound lump crab
40 crostini
Directions:
Set pot to Stove Top Low.
Mix together all ingredients except crab meat.
Gently fold in crabmeat and put in pot.
Cook 40-45 minutes.
Turn off pot. Spoon mixture onto crostini and serve immediately.
****
Hot Buffalo Chicken Dip – Stove Top
Buffalo chicken wings are a favorite with everyone, but they are a mess to eat. stay clean with this recipe; no wet-nap needed.
prep: 15 minutes • cook: 28 minutes • servings: 6–8
Ingredients:
1 teaspoon canola oil
1 package (8 ounces) cream cheese, softened
4 ounces blue cheese, crumbled
½ cup blue cheese dressing
1 cup sofrito sauce
1 teaspoon smoked paprika
1 chicken breast, 6-8 ounces, cubed into ¼-pieces
Directions:
1. Set pot to Stove Top High and add oil.
2. Mix together the cream cheese, blue cheese, blue cheese dressing, sofrito sauce, and paprika and set aside.
3. Add chicken and sauté 8 minutes. Cover and stir occasionally.
4. Remove chicken and stir into cream cheese mixture.
5. Pour mixture into the roasting pan, place pan in pot, set on Stove Top Low, and cook 20 minutes.
****
Kale – or Spinach-Stuffed Mushrooms – Stove Top/Oven
Ingredients:
32 white button, crimini, or baby portabella mushrooms
Olive oil spray
2 cloves, minces
5 ounces kale or baby spinach, stemmed (about 3 cups)
kosher salt and pepper
3 slices turkey bacon, cooked
2 ounces low-fat Swiss cheese, grated
¾ cup panko bread crumbs
Directions:
Set pot to Stove Top High.
Remove stems from mushrooms. Lightly coat bottom of pot with olice oil spray. Add garlic and mushroom stems and cook 2-3 minutes until softened, stirring occasionally. Add kale, salt, and pepper and cook 2-3 more minutes until kale is just softened and wilted.
Remove mixture from pot, and add turkey bacon and Swiss cheese. Place in food processor, and pulse until desired texture.
Stir in the bread crumbs. Sill mushroom caps with stuffing. Place mushrooms on bottom of pot. Set Oven to 375°F and bake for 12-15 minutes. Serve warm.
****
Mussels with Chorizo – Stove Top
Ingredients:
1 pound mussels, cleaned and debearded
½ medium onion, sliced
½ pound chorizo sausage, sliced on bias
1 garlic clove, sliced
1 cup white wine
½ stick butter, cubed
salt and pepper to taste
2 tablespoons chopped cilantro
Direction:
Set pot to Stove top high and add all the ingredients, except cilantro. Stir and cook 10 minutes
Turn off pot. Use a ladle to dish out so you get all the sauce and sprinkle with cilantro.
****
Tailgate Thai Wings - Stove Top/Slow Cook
Sweet chili sauce is a great Thai condiment that packs in flavor. Look for it in the international aisle at your local grocery store.
prep: 5 minutes • Cook: 3 hours, 5 minutes • servings: 4
Ingredients:
2 pounds chicken wings, tips removed
1½ cups prepared sweet chili sauce divided (available in the Asian Aisle in most grocery stores)
3 scallions, thinly sliced
Directions:
Marinate wings for 2 hours or overnight in refrigerator in 1/3 cup sweet chili sauce.
Set pot to Stove Top High. Put chicken into pot and discard marinade. Cook uncovered 7 minutes on each side or until chicken is browned on both sides.
Pour remaining sweet chili sauce over chicken and toss to coat. Set to Slow Cook Low for 2½ -3 hours. Cover and cook until chicken is tender and cooked through.
To serve, garnish with scallions.
****
Broccoli Cheese Dip - Stove Top/Slow Cook
Chili Cheese Corn Muffins - Oven
Crab Imperial with Artichoke Crostini – Stove Top
Hot Buffalo Chicken Dip? – Stove Top
Kale – or Spinach-Stuffed Mushrooms – Stove Top/Oven
Mussels with Chorizo – Stove Top
Tailgate Thai Wings - Stove Top/Slow Cook
Appetizers:
Broccoli Cheese Dip - Stove Top/Slow Cook
This is no ordinary broccoli dip! Sautéed onion provides a savory base, then broccoli, cheese, and seasonings slow cook until the mixture is hot and the
flavors are blended. A bit of sun-dried tomato pesto adds the perfect tasty twist.
prep: 10 minutes • cook: 2 hours, 10 minutes • servings: 6
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
4 cups chopped fresh broccoli
1 can (10.75 ounces) condensed
broccoli cheese soup
½ cup milk
1 tablespoon Worcestershire sauce
1 tablespoon sun-dried tomato pesto sauce
1 cup shredded Cheddar cheese
ground black pepper
Directions:
1. Pour oil into pot. Set to Stove Top High and heat oil. Add onion to pot. Cook uncovered 5 minutes or until onion is tender-crisp, stirring occasionally. Add broccoli to pot. Cook 5 minutes, stirring occasionally.
2. Stir soup, milk, Worcestershire, pesto sauce, cheese, and black pepper into pot. Set to Slow cook Low for 2 hours. Cover and cook until broccoli is tender and cheese is melted.
****
Chili Cheese Corn Muffins - Oven
These little flavor-packed muffins add punch to any appetizer platter or even the simplest meal. Consistent heat in the pot helps keep muffins moist and tender.
prep: 10 minutes • cook: 25 minutes • servings: 6
Ingredients:
cooking spray
¾ cup yellow cornmeal
¼ cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon salt
1 egg
½ cup sour cream
¼ cup butter, melted
½ cup shredded Cheddar cheese
¼ cup corn
2 tablespoons chopped canned green chilies
2 tablespoons chopped fresh cilantro leaves
Directions:
1. Spray 6-cup muffin pan with cooking spray. Stir cornmeal, flour, sugar, baking powder, and salt in a bowl. Add egg, sour cream, butter, cheese, corn, chilies, and cilantro and stir until just combined. Spoon batter into muffin-pan cups.
2. Place pan into pot, on rack. Set Oven to 425 ̊F for 25 minutes. Cover and cook until wooden pick inserted in centers comes out clean. Remove pan from pot. Let muffins cool 5 minutes.
Serving Tip:
Serve with cilantro butter. Stir ¼ cup softened butter with 1 tablespoon cilantro and ¼ teaspoon grated lime zest.
****
Crab Imperial with Artichoke Crostini – Stove Top
Ingredients:
24 ounces cream cheese, softened
½ sour cream
2 tablespoons lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons Old Bay seasoning
1 jar (14 ounces) artichokes, quartered, drained
1 pound lump crab
40 crostini
Directions:
Set pot to Stove Top Low.
Mix together all ingredients except crab meat.
Gently fold in crabmeat and put in pot.
Cook 40-45 minutes.
Turn off pot. Spoon mixture onto crostini and serve immediately.
****
Hot Buffalo Chicken Dip – Stove Top
Buffalo chicken wings are a favorite with everyone, but they are a mess to eat. stay clean with this recipe; no wet-nap needed.
prep: 15 minutes • cook: 28 minutes • servings: 6–8
Ingredients:
1 teaspoon canola oil
1 package (8 ounces) cream cheese, softened
4 ounces blue cheese, crumbled
½ cup blue cheese dressing
1 cup sofrito sauce
1 teaspoon smoked paprika
1 chicken breast, 6-8 ounces, cubed into ¼-pieces
Directions:
1. Set pot to Stove Top High and add oil.
2. Mix together the cream cheese, blue cheese, blue cheese dressing, sofrito sauce, and paprika and set aside.
3. Add chicken and sauté 8 minutes. Cover and stir occasionally.
4. Remove chicken and stir into cream cheese mixture.
5. Pour mixture into the roasting pan, place pan in pot, set on Stove Top Low, and cook 20 minutes.
****
Kale – or Spinach-Stuffed Mushrooms – Stove Top/Oven
Ingredients:
32 white button, crimini, or baby portabella mushrooms
Olive oil spray
2 cloves, minces
5 ounces kale or baby spinach, stemmed (about 3 cups)
kosher salt and pepper
3 slices turkey bacon, cooked
2 ounces low-fat Swiss cheese, grated
¾ cup panko bread crumbs
Directions:
Set pot to Stove Top High.
Remove stems from mushrooms. Lightly coat bottom of pot with olice oil spray. Add garlic and mushroom stems and cook 2-3 minutes until softened, stirring occasionally. Add kale, salt, and pepper and cook 2-3 more minutes until kale is just softened and wilted.
Remove mixture from pot, and add turkey bacon and Swiss cheese. Place in food processor, and pulse until desired texture.
Stir in the bread crumbs. Sill mushroom caps with stuffing. Place mushrooms on bottom of pot. Set Oven to 375°F and bake for 12-15 minutes. Serve warm.
****
Mussels with Chorizo – Stove Top
Ingredients:
1 pound mussels, cleaned and debearded
½ medium onion, sliced
½ pound chorizo sausage, sliced on bias
1 garlic clove, sliced
1 cup white wine
½ stick butter, cubed
salt and pepper to taste
2 tablespoons chopped cilantro
Direction:
Set pot to Stove top high and add all the ingredients, except cilantro. Stir and cook 10 minutes
Turn off pot. Use a ladle to dish out so you get all the sauce and sprinkle with cilantro.
****
Tailgate Thai Wings - Stove Top/Slow Cook
Sweet chili sauce is a great Thai condiment that packs in flavor. Look for it in the international aisle at your local grocery store.
prep: 5 minutes • Cook: 3 hours, 5 minutes • servings: 4
Ingredients:
2 pounds chicken wings, tips removed
1½ cups prepared sweet chili sauce divided (available in the Asian Aisle in most grocery stores)
3 scallions, thinly sliced
Directions:
Marinate wings for 2 hours or overnight in refrigerator in 1/3 cup sweet chili sauce.
Set pot to Stove Top High. Put chicken into pot and discard marinade. Cook uncovered 7 minutes on each side or until chicken is browned on both sides.
Pour remaining sweet chili sauce over chicken and toss to coat. Set to Slow Cook Low for 2½ -3 hours. Cover and cook until chicken is tender and cooked through.
To serve, garnish with scallions.
****