• Crock Pot Turkey Chili

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    This chili is so delicious.  It can be made completely on the stove or once assembled it can be simmered away in the crock pot.  I used my crock pot, and this chili is awesome.  It is thick and hearty and delicious.  I used ground turkey, but you could certainly use ground chicken or beef.

    Ingredients:

    • 1 medium onion, chopped
    • 1 TBSP   vegetable oil
    • 4  garlic cloves, chopped
    • 1  lb.  ground turkey
    • 2  TBSP chili powder (I used 1 TBSP chili powder and 1 TBSP ancho chili powder
    • 2  tsp. ground cumin
    • 3  TBSP  tomato paste
    • 5-6 dark chocolate Hershey kisses
    • 3  (14-oz.) cans of chili ready tomatoes diced tomatoes (2 cans fire roasted tomatoes and 1 can of Mexican stewed tomatoes)
    • 1  (16-oz.) can red kidney beans, rinsed and drained
    • 1/2 c. water
    • Top with shredded cheese

    Directions:

    1. Sauté chopped onion in hot oil in a large Dutch oven or skillet over medium-high heat 5 minutes or until tender; add garlic, and sauté 1 minute.
    2. Add turkey, chili powder and cumin, cooking for 8 minutes or until meat crumbles and is no longer pink.  Then add the tomato paste, and cook 2 minutes. Add chocolate, tomatoes, beans and water, stir to combine.
    3. Stove top recipe: Bring mixture to a boil and cover, reduce heat to low, and simmer, stirring occasionally, 30 minutes. Top with shredded cheese.
    4. Crock pot recipe: add everything to your crock pot.  Cook on high for 2 hours (more time won’t hurt it) or on low for 4 hours (more time won’t hurt it). Top with shredded cheese.

    Crock Pot Turkey Chili:

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  • Quick Reuben Sandwiches

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    Here’s another really tasty recipe for quick Reuben sandwiches.  To me what makes this sandwich is the homemade thousand islandish dressing.  It’s easy, so don’t skip that step.

    Thousand Island Dressing Ingredients:

    • 1 c. mayo
    • 1 c. ketchup
    • 1/2 c. sweet pickle relish (I only had hot dog relish which is a mix of mustard and relish)
    • 1 TBSP sugar

    Sandwiches:

    • Rye bread
    • Butter
    • Leftover corned beef, sliced and heated
    • sour kraut
    • Swiss cheese
    • Thousand island dressing

    Directions:

    1. Thousand Island Dressing: mix all ingredients together in a bowl.
    2. Sandwiches: take a slice of rye bread, add corned beef, sour kraut, swiss cheese, and some dressing.  Top with rye bread.  Butter the top of the bread and put the sandwich butter side down in a hot skillet.  Cook until bread is browned.  Add some butter to the now top of the sandwich and flip it over and cook until browned.

    Quick Reuben Sandwiches:

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  • Quick Steak Taco Dinner

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    Here’s a tasty menu for a quick weeknight dinner.  Top tacos with Mango Salsa and serve with Los Tios Mexican Rice.

    Ingredients:

    • 1 flank steak
    • lime juice to marinate
    • salt
    • pepper
    • garlic powder
    • onion powder
    • ground ginger

    Directions:

    1. Combine all ingredients in a dish or zip top bag and marinate for 30 minutes.  Grill until desired doneness.

    Serve:

    Quick Steak Taco Dinner:

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  • Cook Off Chili

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    This chili is solid.  I found the recipe and the always tasty fashionably foodie.  You can cook on the stove-top or in the crock.  It was also really good the next day on a taco salad with creamy jalapeno dressing.

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    Ingredients:

    • 4 cans kidney beans, undrained (I used 2 cans)
      or 1 pound dried kidney beans, soaked overnight and cooked until tender, with cooking liquid
    • 1 lb. ground beef (I used turkey)
    • 1/2 large onion, chopped
    • 1 green bell pepper or jalapeno, chopped
    • 2 TBSP chili powder
    • 2 TBSP brown sugar
    • 2 quarts tomatoes with juice (or two big 28 oz cans)
    • 1 big (15 oz) can tomato sauce
    • 3/4 tsp. salt
    • 1/2 tsp. pepper
    • 1 tsp. basil
    • 1/8 tsp. allspice (the secret ingredient!)
    • 1 bay leaf (I used more because mine weren’t that fresh)
    • Grated cheese

    Directions:

    1. In a large stockpot, cook ground beef/turkey, onion, and green pepper and/or jalapeno till meat is brown. Drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt, sugar, pepper, allspice and the bay leaf. Bring to a boil, reduce heat. Cover, simmer at least 45 minutes, until reduced and thickened, or cook in Crock Pot on LOW for 3-5 hours (for the crock pot, omit juice from one jar of tomatoes.) taste before serving, add a sprinkle of salt or sugar as needed.
    2. Top with cheese.

    Cook Off Chili:

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  • Beef BBQ Sandwiches with Slaw

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    Here’s another excellent BBQ beef sandwich cooked in the crockpot.  The recipe is from Taste of Home.
    Ingredients:

    • 1 3 lb. boneless chuck roast
    • 1 c. BBQ sauce
    • 1/2 c. apricot preserves
    • 1/3 c. chopped green or red pepper
    • 1 small onion, chopped
    • 1 TBSP dijon mustard
    • 2 tsp. brown sugar
    • Cole slaw
    • Buns

    Directions:

    1. Spray your crockpot with cooking spray.  Cut the roast into quarters, and add the meat to the crock.
    2. In a bowl, combine the bbq sauce, preserves, green pepper, onion, mustard, and brown sugar; then pour mixture over roast.
    3. Cover and cook on LOW for 5 hours, or until meat is tender.
    4. Remove meat from crock and thinly slice.  Serve on buns with slaw.

    Beef BBQ Sandwiches with Slaw:

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  • Korean Short Ribs

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    I found this most delicious recipe at Blisstree.com.  Heather’s photo is soooo much better than mine, but since I loved the dish so much, I didn’t want to wait until I made it again to try taking a better photo.

    Not only is this a crock pot dish, but it is company worthy…yes you heard me right…I would certainly serve this dish to company!

    Ingredients:

    • 1/2 c. soy sauce
    • 1/2 c. packed light brown sugar (you can scale it down to 1/3 c)
    • 2 TBSP sesame oil
    • 2 TBSP rice vinegar
    • 2 TBSP minced fresh ginger (I probably used closer to 1/4 c.–love ginger)
    • 4 cloves of crushed garlic
    • 1/2 tsp. red pepper flakes
    • 2 lbs boneless beef short ribs or boneless country ribs
    • 3 TBSP cornstarch
    • 3 TBSP cold water
    • Sesame seeds
    • Green onion, chopped (we didn’t have any)
    • Rice

    Directions:

    1. Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl.  Place ribs in crock pot and then add the sauce.
    2. Cook on low for 5 hours or until meat is tender (if you use ribs on the bone, then cook longer).  Remove meat and place on platter.
    3. Mix cornstarch and water in a small bowl. Turn crock to high and add cornstarch mixture.  Bring to boil to allow sauce to thicken.
    4. Plate: rice, ribs, sauce, green onions, and sesame seeds

    Korean Short Ribs:

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  • Coconut Beef Curry

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    Not a great picture, but are there really any good pictures of Indian curry dishes?  Despite the picture, this is an excellent Indian inspired crock pot beef curry.  I don’t say this often, especially with regards to a crock pot meal, but this dish is company worthy…especially if the company loves a deliciously spicy (or not if you choose not to add the spice) curry.

    Ingredients:

    • 1 can of light coconut milk
    • 1 lime, juiced
    • 4 garlic cloves, minced
    • 2 inch pieces of ginger, grated
    • 2 tsp. brown sugar
    • 2 tsp. curry powder
    • 2 tsp. ground cumin
    • 1 tsp. ground coriander
    • 1 tsp. crushed red pepper (or less if desired)
    • 1 tsp. salt
    • 1 onion, roughly chopped
    • 2 potatoes, 1 inch cubes
    • 1 lb. very lean stew meat
    • 1 c. peas
    • Hot rice, peanuts, and cilantro

    Directions:

    1. Combine coconut milk through salt in the crock pot; then add onion, potatoes, and stew meat and toss to coat.
    2. Cook on Low for 4 1/2 hours or until meat is tender.
    3. Add cooked peas.
    4. Serve over rice and garnish with peanuts and cilantro.

    Coconut Beef Curry:

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  • Tex-Mex Chili Mac

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    We like chili mac.  What’s not to like?  Chili with pasta and cheese.  This is by far our favorite version, which comes from the Tex-Mex Cookbook.  The taco seasoning mix is delicious and would be great for straight up taco meat…beef or chicken…or any recipe that calls for a taco seasoning packet.
    Ingredients:

    • 1 lb. ground beef or turkey
    • 1/2 c. green pepper, chopped
    • 1/2 c. onion, chopped
    • 1 garlic clove, minced
    • 1 14.5 oz. can Rotel tomatoes, undrained
    • 1 8 oz. can tomato sauce
    • 3/4 c. uncooked elbow macaroni
    • 1 packet of taco seasoning  mix, or homemade recipe below
    • 3/4 c. water
    • Grated cheese

    Taco Seasoning Mix:

    • 1 TBSP chili powder
    • 1/4 tsp. garlic powder
    • 1/4 tsp. onion powder
    • 1/4 tsp. crushed red pepper flakes
    • 1/4 tsp. dried oregano
    • 1/2 tsp. paprika
    • 1 1/2 tsp. ground cumin
    • 1 tsp. salt

    Directions:

    1. Brown meat with bell pepper, onion, and garlic in a large skillet over medium heat for 8 to 10 minutes, until meat is no longer pink; drain.
    2. Stir in tomatoes, tomato sauce, macaroni, and taco seasoning, and add 3/4 c. water; bring to a boil.  Reduce the heat, cover tightly, and simmer for 15 minutes or until pasta is done to taste.
    3. Remove the pan from heat and season to taste.  Top with grated cheese, and let stand for 5 minutes before serving to allow the cheese to melt.

    Tex-Mex Chili Mac:

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  • Tasty Taco Fillings

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    These recipes come from the October 2008 issue of Family Fun.  We only had the chicken tacos, but I was so impressed with those, that we will definitely try the ground beef filling, so I’ve included the recipe here.

    Chicken Taco Ingredients:

    • 1 TBSP olive oil
    • 1/2 c. onion, minced
    • 3 garlic cloves, minced
    • 1 serrano or jalapeno, minced
    • 1/2 c. tomato sauce
    • 1 tsp. cumin
    • 1/2 tsp. salt
    • 3 1/2 c. cooked and shredded chicken
    • Tortillas, salsa, guacamole etc.

    Directions:

    1. Heat the oil in a large nonstick skillet over medium heat.  Add the onion, garlic, and chili and saute until onion has softened, about 6 minutes.  Add the tomato sauce, cumin and salt and cook for one more minute.
    2. Add the chicken and cook through.  Taste and adjust seasoning.

    Ground Beef Ingredients:

    • 1 TBSP olive oil
    • 3/4 c. onion, minced
    • 2 garlic cloves, minced
    • 2 tsp. cumin
    • 2 tsp. chili powder
    • 1 1/2 lb. ground beef or turkey
    • 2 TBSP tomato paste
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • Tortillas and toppings of choice

    Directions:

    1. Heat the oil in a large nonstick skillet over medium heat.  Add the onion, garlic, and chili and saute until onion has softened, about 6 minutes.   Add the cumin and chili powder and cook, stirring for another minute.  Add the beef and cook, stirring breaking up any lumps, until meat is cooked through.
    2. Add the tomato paste, salt and pepper; cook stirring for another 5 minutes. Taste and adjust seasoning.

    Tasty Taco Fillings:

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  • Quick Pasta Skillet (aka Goulash)

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    Admittedly not the prettiest dish out there, but it tastes so good.  This recipe is from my Great Aunt Arlene Clark, and it reminds me of my youth.  It’s hearty, filling and tasty.  It’s kind of like a skillet casserole or a homemade hamburger helper.

    Ingredients:

    • 1 lb. ground beef or turkey
    • 1 large (1 lb 13 oz) can of diced tomatoes
    • 1 15 oz can of tomato sauce
    • 8 oz. uncooked small pasta (elbows or shells)
    • 1 large onion, chopped
    • 1 green pepper, chopped
    • 2 garlic cloves, minced
    • 2 TBSP sugar
    • 1 TBSP chili powder
    • 1 1/2 – 2 tsp. salt
    • 1 c. sour cream

    Directions:

    1. Brown meat in a large skillet; drain off fat.
    2. Stir in remaining ingredients, except sour cream.
    3. Heat to boiling.  Cover and simmer, but stir frequently, for 35 minutes or until pasta is tender.
    4. Stir in sour cream and heat through, but do not boil.

    Quick Pasta Skillet:

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