Thursday, September 22, 2011
Slow Cooker Boiled Peanuts - Quick-Fix Southern
I recently received a copy of Quick-Fix Southern by Rebecca Lang to check out. I thumbed through all the mouth-watering recipes, and this Slow Cooker Boiled Peanuts recipe caught my eye. Chicken Legs and I have never had boiled peanuts; I think that might actually be a sin here in the South! We decided to give them a try. I am so glad we did. We both gave the peanuts two thumbs up. Chicken Legs is totally addicted to these peanuts. We took some of them to our tailgate last weekend, and I can assure you that we will be taking some to another tailgate this year.
Quick-Fix Southern is filled with over 100 quick and easy recipes. It even has a whole chapter dedicated to tailgating!! If you are in Birmingham, Rebecca Lang will be at Birmingham Bake and Cook Company on Tuesday, September 27, 2011. She will be making several recipes from Quick-Fix Southern, including Stuffed Corn Bread, Skirt Steak with Vidalia Onion Chimichurri, Roasted Tomatoes and Parmesan Grits, and Double Chocolate Scoop Pie! The Double Chocolate Scoop Pie is next on my list to try! The class is $35 and is from 6:30-9:00pm. Contact Birmingham Bake and Cook Company to register.
Slow Cooker Boiled Peanuts
2 pounds raw peanuts in the shell
15 cups warm water
3/4 to 1 cup salt
1 Tbsp vegetable oil
Rinse the peanuts in cold water. Discard the dirty water . Transfer the peanuts to a 6-quart slow cooker.
I a large mixing bowl, combine 15 cups of warm water, the salt and oil. Pour over the peanuts. Cover the slow cooker with the lid and cook on high for 20 hours. If the slow cooker lid doesn't fit tightly, check about halfway through the cooking time. You may need to add more water. Drain peanuts to serve.
Cooked by Steph & Eaten by Tadd 9/22/2011