Hot German Potato Salad
First I cut up and browned 6 slices of bacon on Stovetop High.
Then I switched to Slow Cooker High and added:
2 lbs. potatoes, cut in chunks
1 large red pepper, sliced
1 large onion, cut in wedges
1/2 c. vinegar
1/4 c. sugar (I used coconut palm sugar)
1 T. Bavarian seasoning (from My Spice Sage: Brown Mustard Seed, Thyme, Garlic, Rosemary, Sage and Bay Leaves)
I did not add oil but left the bacon grease in the pot.
Cover and cook on High for 90 minutes.
Added 1 1/2 c. leftover corn (cut from the cob)
Cook 15 mins.
Serve with sliced hard cooked eggs and lots of cracked black pepper.
To fix the eggs, put 6 eggs in a pan covered with cold water.Put it on a burner and turn to high. When water comes to a full boil let it boil about one minute then turn heat off but keep pan on burner until water cools down. That usually does it with ex-large eggs.
Eye of Round with Roasted Summer Squash
4 little eye of round cuts, seared them on both sides then removed them. Cut up a big onion, 2 purple peppers, and 4 yellow summer squash, tossed them with olive oil, coarse black pepper, bonfire smoked sea salt, and rosemary. Turned the Ninja to oven @ 300 degrees and put the veggies in then the meat on top. Took 25 minutes.
Creamy Veggies with Bacon and Carmelized Onions
1/2 lb. of hickory-smoked bacon
2 large onions, sliced
6 fat fingerling potatoes cut into wedges
1 lb. each green beans and yellow wax beans
1 can of cream of mushroom soup
1 can of evaporated milk
bag of frozen peas
cracked black pepper
I set the Ninja on Stovetop High and sauted 1/2 lb. of hickory-smoked bacon. Then I sliced up 2 large onions and carmelized them in with the bacon. Next I added 6 fat fingerling potatoes cut into wedges, 1 lb. each green beans and yellow wax beans, 1 can of cream of mushroom soup and 1 can of evaporated milk. Set to Oven 300° for 40 mins. After 30 mins. I added a bag of frozen peas. LOTS of cracked black pepper. It is delicious.