Supper With Nana Blog & Slow Cooker Recipes

Hello Yall,
I hope everyone in Austin and the heat wave states are staying cool.
Turning on our oven to cook supper is definitely a dreaded time in our day. So to save some stress by heating our kitchen up I want to share the links to these slow cooker recipes.
Supper With Nana is the sister blog to Southern Made In The Shade. I had so many requests for recipes that it was time to start a recipe blog. I am not as talented as most people in multitasking so my limit is two blogs.

Please help me grow my followers by joining Supper With Nana! I really appreciate all the support you all give me. I follow back so be sure and leave your blog address.
On Supper With Nana you will find different reviews, shared recipes, and giveaways.

Happy eating,
(Kathy B.)

Slow Cook Sloppy Joes

Slow Cook Pot Roast

Slow Cooker Side Dish Recipe: Squash and Cornbread Casserole

Slow Cooker Recipe: Pesto Lasagna with Spinach and Mushrooms

Slow Cooker Recipe: Beef Stroganoff

Slow Cooker Recipe: Chicken with Carrots and Potatoes


Recipe: Chocolate Pots De Creme With Sea Salt

Christmas chocolate gnosh
Chocolate Pots De Crème With Sea Salt

5 egg yolks
1/4 cup sugar
3/4 cup heavy cream
1 1/4 cup whole milk
1/4 teaspoon salt
8 ounces bittersweet chocolate
Chop chocolate into small pieces
1/2 teaspoon vanilla
Coarse sea salt

1) In a small bowl, whisk together yolks and sugar.
In a medium sauce pan over medium low heat, combine cream, milk, and salt mixture.
Stir constantly until the temperature registers that it will coat the back of a wooden spoon.
Don’t overcook or you will scramble the eggs.

2) Immediately pour hot mixture over chocolate in a bowl.
Cover with plastic wrap and let stand 3 minutes. Uncover, add vanilla, then stir to completely combine.

3) Pour into 8 four ounce ramekins and let cool.
When room temperature, cover each with plastic wrap, and refrigerate for at least 6 hours or overnight.

4) Before serving sprinkle with a pinch of sea salt.

Caloric information:
Calories 277 per serving
25 grams fat
12 grams salt
21 carbs

Recipes: Zucchini Bread and Banana Nut Bread

Holiday Menu Includes Sweet Breads this Thanksgiving at our home!!!
Zucchini Bread
Original recipe makes 2 – 9×5 inch loaves
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups shredded zucchini
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
In a large bowl, sift together flour, baking powder, baking soda and salt. In a large bowl, beat together the sugar and oil. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture, alternately with the sour cream; stir just to combine. Fold in the zucchini and nuts; mixing just enough to evenly combine. Pour batter into prepared pans.
Bake in preheated oven for 80 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Banana Nut Bread

Original recipe makes 1 9×5-inch loaf Change Servings
1 1/2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
1 egg
1/2 cup light mayonnaise
3 ripe bananas, mashed
1 teaspoon vanilla extract
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan. Whisk the flour, sugar, baking soda, and salt together in a bowl.
Beat the egg in a mixing bowl. Whisk in the mayonnaise, bananas, and vanilla extract until evenly mixed. Stir in the flour mixture until no dry lumps remain. Pour the batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Three Recipes: Breakfast Muffins, French Breakfast Muffins, & Lemon Verbena-Blueberry Muffins

Blueberry muffins

Breakfast Muffins Three Recipes Sure to Please!
Original recipe makes 12 standard muffins Change Servings

1 3/4 cups all-purpose flour

1/3 cup white sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 egg, lightly beaten

1/3 cup butter, melted

1 cup fresh blueberries

1.Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
2.In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened.
Do not over mix. Stir in fresh fruit. Spoon batter into prepared muffin cups.
3.Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.

French Breakfast Muffins

Original recipe makes 12 muffins

1 1/2 cups all-purpose flour

1/2 cup white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1 egg, lightly beaten

1/2 cup milk

1/3 cup butter, melted

1/4 cup white sugar

1/2 teaspoon ground cinnamon

1/3 cup butter, melted
1.Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
2.In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.
3.Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.

Lemon Verbena-Blueberry Muffins

Original recipe makes 1 dozen muffins Change Servings

1 egg

3/4 cup milk

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/3 cup white sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup chopped fresh lemon verbena

1/4 cup cold butter

1 cup fresh blueberries
1.Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line pan with paper muffin liners. Whisk together the egg, milk, and vanilla extract until smooth; set aside.
2.Place the flour, sugar, baking powder, salt, and lemon verbena into a food processor. Pulse until the lemon verbena has been finely chopped. Add the butter, and pulse quickly until finely chopped. Pour the flour mixture into a mixing bowl, and stir in the blueberries. Pour in the milk mixture, and stir until just moistened. Fill the prepared muffin cups 3/4 full.
3.Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Allow to cool before serving.

Drink Recipe: Low Calorie Raspberry Banana Smoothie

Raspberry Banana Smoothie

1 medium banana, peeled and sliced
3/4 cup fresh raspberries
4 packets Splenda
3/4 cup 1% low fat milk
1/2 tsp.pure vanilla extract

Place banana in freezer for 10 minutes or until slightly firm.
Process all ingredients in a blender until smooth, stopping to scrape down sides.
Serve immediately.
Serving size 8 fl.oz.
Calories are 120

Two Recipes: Crispy Chicken and Sticky Chicken

Chicken recipes
Crispy Chicken
1. Whisk egg and cumin in a medium bowl. Spread bread crumbs on a sheet of wax paper.
Dip chicken into egg mixture then coat in breadcrumbs.
2. Heat oil in a large nonstick skillet over medium heat.
Cook chicken 10 minutes, turning every few minutes until crisp.
3. Serve chicken with a salad of tomato. avocado, and red onion drizzled with a little more olive oil
and fresh lime juice.
Makes 4 servings. Each serving: 312 cals, 15 g fat, 32 g protein, 11 g carb.

Sticky Chicken

1. Whisk hoisin sauce, 1 tablespoon of canola oil. ginger, honey, soy sauce, hot red chili sauce
and garlic in a large bowl. Add chicken to mixture in bowl and toss.
2. Heat remaining oil in a large nonstick skillet over medium heat.
Add Chicken, cook 10 minutes turning once, until cooked through.
Serve with steamed bok choy and rice.
Makes 4 servings. Each serving: 309 calories, 14 g fat, 30 g protein, 14g carb

Recipe: Spaghetti with Caramelized Onions & Goat Cheese

Spaghetti With Caramelized Onions & Goat Cheese
Cook 12 oz. spaghetti in lightly salted boiling water as package directs.
While pasta cooks, cook 4 slices bacon, cut in 1/2 in. pieces. in a large nonstick skillet until browned, about 5 minutes.
Remove to a paper towel lined plate.
Add 2 1/2 cups thinly sliced red onion to skillet, cook, stirring occasionally. 10 minutes or until golden and tender.
When pasta is done, reserve 1 cup pasta cooking water, then drain pasta and return to pot.
Crumble in 4 oz goat cheese, 2 Tbsp chopped fresh parsley and about 3/4 cup pasta water.
Toss until goat cheese melts. Sprinkle with pepper to taste and if desired add more pasta water.
Sprinkle with bacon.