Slow Cooker Savory Andouille French Toast

Slow Cooker Savory Andouille French Toast | Black Girl Chef's Whites
Some mornings deserve a show stopping breakfast.  Some evenings deserve a show stopping dinner. Look no further than this Slow Cooker Savory Andouille French Toast to fit the bill for both. I love having what is traditionally breakfast for dinner. There is nothing better than a stack of pancakes with maple syrup or fried eggs and bacon. This savory french toast is rich with buttery melted provolone cheese and spicy Andouille sausage, making it a good pairing with a light white wine. Once again, I am working with Johnsonville Sausage to bring you another delectable recipe using their Split Rope Sausages.
Johnsonville Andouille Split Rope Sausage
I have been a fan of Johnsonville Sausage for a long time, and they never disappoint. Their Split Rope Sausages are wonderful for a number of reasons, including:

  • Johnsonville Split Rope Sausage is packed with flavor.
  • Unlike most other fully cooked sausages, Johnsonville uses absolutely no fillers for a juicy and firm texture and bite.
  • Johnsonville Sausage is proudly made using only premium cuts of pork to pack in the real flavor.
  • Johnsonville’s Split Rope Sausage offers portion control packaging with two individually-sealed sausages.

I did some research on Johnsonville, and found they are not a faceless corporation, but a company whose employees are members, not worker bees. Employees who take pride in their work, ensuring the best tasting sausages are being served to the consumer. About Johnsonville Sausage, LLC – Wisconsin-based Johnsonville Sausage is the No. 1 national brand of brats, Italian sausage, smoked-cooked links and fresh breakfast sausage links. Johnsonville employs approximately 1,400 members. Each member takes ownership of product quality to ensure the excellence and “Big Flavor” of Johnsonville Sausage. Founded in 1945 by the late Ralph F. and Alice Stayer, the company remains privately owned today.

In this day and age of oversized corporations treating the consumer with thinly veiled contempt, demonstrated in the inferior products shipped to grocery stores, Johnsonville Sausage stands above the crowd.

As a big fan of fast and easy, this French toast is all that and more.  Because it is done in a slow cooker, once you load it up, you can plug it in and just walk away.  But fast and easy does not mean blah. From the spiced egg custard to the buttery rolls and mildly spicy sausage, this is one fast and easy meal that is scrumptious.

Slow Cooker Savory Andouille French Toast | Black Girl Chef's Whites

 

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Slow Cooker Savory Andouille French Toast
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 1 package savory butter dinner rolls
  • 1 package Johnsonville Andouille Split Rope Sausage, halved lengthwise, then sliced crosswise
  • 1 red bell pepper, smal dice
  • 6 large eggs
  • 1 pint half and half
  • 1½ teaspoons fresh thyme leaves, lightly chopped
  • 1 teaspoon fresh oregano leaves, lightly chopped
  • 1 teaspoon fine sea salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • 1 8 ounce package sliced provolone cheese
Instructions
  1. Tear the dinner rolls in half.
  2. In a large slow cooker place half of the torn rolls into the bottom.
  3. Scatter half the Johnsonville Andouille Split Rope Sausage and half the red pepper over the rolls.
  4. In a medium bowl whisk together the eggs, half and half, thyme, oregano, salt, paprika and cumin.
  5. Pour half of the egg mixture over the sausage, peppers and rolls.
  6. Arrange half of the provolone slices on top, then repeat the layering beginning with the remaining rolls.
  7. Set the slow cooker to high and cook for 2½ hours, or until the French toast is slightly puffed and the cheese is browned.
  8. Serve immediately.

Slow Cooker Pork with Hatch Chile Sauce

Hatch Chiles | Black Girl Chef's Whites

 

Hatch chile season is about  over, but I hope you grabbed a case or two to roast and freeze. My freezer has quite a few vacuum sealed bags of these spicy treats, waiting for their chance to shine. This recipe for Slow Cooker Pork with Hatch Chile Sauce lets the chiles do just that.

Frieda’s Produce sent me  some lovely fresh Hatch Chiles, and I roasted, peeled and seeded them.  This is a great time to remind you to wear gloves when working with chiles, as the spicy oils get into your skin. Those oils can be very strong and make your hands burn. For days.  Now I am not saying this happened to me, but . . .

The tomatoes can be roasted a day or two ahead. Just keep them in the refrigerator until you are ready to make the sauce.

Slow Cooker Pork with Hatch Chile Sauce | Black Girl Chef's Whites

Don’t be afraid to use the Hatch Chile sauce in other ways.

  • Enjoy the sauce with tortilla chips
  • Braise chicken pieces
  • Spoon over baked fish
  • Thin and use as an enchilada sauce
  • Add a few spoonfuls to guacamole
  • Toss a small amount with roasted vegetables

 

Slow Cooker Thai Green Curry

Slow Cooker Thai Green Curry | Black Girl Chef's Whites

This is a big bowl of comfort. There are few things better than a stew of some sort, dense with vegetables and meat, warming you from the inside out.

Although stews are considered winter fare, I enjoy them year round. Especially when made in the slow cooker, because it does not make my kitchen hot and steamy in the summer.

Usually I develop all the recipes you see on this blog. Today’s recipe, while not a straight out copy, is more than influenced by this Pressure Cooker Thai Green Curry I found on SeriousEats.com.

I used a container of Ironman Spinach Beet Salad that I received a sample of from Cut ‘N Clean Greens. You can use almost any type of dark leafy green in this stew, from spinach to kale.

The flavors meld so beautifully in this curry, the sweet squash, bitter greens and eggplant, creamy coconut milk infused broth. The chicken so tender it melts in your mouth.

A big bowl of comfort.

 

Slow Cooker Thai Green Curry | Black Girl Chef's Whites

Slow Cooker Chicken and Artichokes

Slow Cooker Chicken and Artichokes | Black Girls Chef's Whites

 

 

I will make my confession now. . . I didn’t take a picture of the finished dish. The picture above is a raw chicken and raw artichokes in a slow cooker, taken with my iphone.  So technically it is Slow Cooker Chicken and Artichokes, just not cooked chicken and artichokes.

There are many reasons a beautiful, appetite enticing photo was not taken. The chicken was so tender it fell apart as I pulled it out. Which meant I started picking at it. The artichokes were nice and tender, but that means they had turned an olive green color, not at all pretty for a picture.  And most importantly, it tasted so damn good I kept eating it, slowly picking away at that bird like a woman who hadn’t eaten in days! You know, like a fashion model or actress.

So, just use your imagination as you read the recipe. Picture a gorgeous chicken surrounded by perfect bright green artichokes, on a lovely table with fresh flowers.

Or you can picture this Fusilli with Chicken and Artichokes that I made with some of the leftovers. Recipe coming soon.

 

Slow Cooker Chicken and Artichoke Pasta | Black Girl Chef's Whites

 

 

 

Recipe: Slow Cooker Chicken and Artichokes

Ingredients

  • 1 whole chicken, about 4 pounds
  • seasoned salt
  • 4 artichokes, halved, choke removed
  • 1/2 teaspoon Aleppo pepper
  • 1 teaspoon fennel seed
  • 1 teaspoon dried thyme
  • 32 ounces low sodium chicken broth

Instructions

  1. Sprinkle the chicken liberally with seasoned salt, inside and out.
  2. Place the chicken into a large slow cooker.
  3. Arrange the artichokes around and on top of the chicken.
  4. Sprinkle the Aleppo pepper, fennel seed and thyme on the artichokes and chicken.
  5. Add the chicken broth to the slow cooker.
  6. Set the slow cooker to high and the timer to 5 hours.
  7. After 4 hours check for tenderness, and adjust cooking time if necessary.

Preparation time: 15 minute(s)

Cooking time: 5 hour(s)

Copyright © Cheryl D Lee.

Recipe: Seasoned Salt

Ingredients

  • 3 teaspoons kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. In a small bowl mix all the ingredients together.
  2. Keep in an airtight container.

Copyright © Cheryl D Lee.

Slow Cooker Hatch Chile Pot Roast

Slow Cooker Hatch Chile Pot Roast | Black Girl Chef's Whites

 

Hatch Chile season is almost over. That makes me sad, because they are so flavorful. But before they disappear from your local market, I thought I would share one more recipe with you.

This slow cooker recipe uses fresh Hatch Chiles, which impart a deep flavor to the sauce. Depending on your heat tolerance, you can use mild, medium or hot Hatch Chiles in this recipe.  I use mild, because I have to feed a six year old, who has yet to learn the the joy of a meal that can make you sweat.

 

Slow Cooker Hatch Chile Pot Roast | Black Girl Chef's Whites

 

As with any slow cooker recipe, all you have to do is load her up, turn her on and walk away. That sounds like a date I had in the past actually. . .

 

Recipe: Slow Cooker Hatch Chile Pot Roast

Ingredients

  • 2 mild hatch chiles, seeded and diced
  • 6 cloves garlic, chopped
  • 6 sprigs fresh thyme
  • 1 large onion, sliced
  • 1 teaspoon sea salt, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, preferably Mexican
  • 1 can (28 ounces) diced tomatoes in juice
  • 1 3-4 pound chuck roast

Instructions

  1. Place the chiles, garlic, thyme, onion, 1/2 teaspoon of salt, cumin, oregano and tomatoes into the slow cooker.
  2. Stir to mis the ingredients.
  3. Sprinkle the remaining 1/2 teaspoon salt onto the chuck roast.
  4. Place the roast on top of the other ingredients.
  5. Set the slow cooker to high.
  6. Cook the roast for 5 hours, or until extremely tender.

Preparation time: 10 minute(s)

Cooking time: 5 hour(s)

Copyright © Cheryl D Lee.

 

Slow Cooker Hatch Chile Pot Roast | Black Girl Chef's Whites