• Crockpot Steak and Black Bean Chili

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    Oh how we love this chili, and by we I mean all 4 of us! Even the pickiest, who generally won’t eat chili, ate this up (granted she just ate the big chunks of steak, but at least she ate it rather than turning her nose up)!

    This is a true Crockpot chili, and I love that this dish actually cooks all day.  Start it in the morning and 8-10 hours later, dinner is ready!  Definitely can’t beat that for a busy weeknight delicious and hearty dinner.

    Serve with Grandma Clark’s cornbread.

    Ingredients:

    • 2 lbs. boneless beef cubes, for stew
    • 2 heaping tsp. chili powder
    • 1 heaping tsp. garlic powder
    • 1 heaping tsp. ground cumin
    • 1 large onion, chopped
    • 1 large green pepper, chopped
    • 2 (15 oz.) cans black beans
    • 2 (14 1/2 oz.) cans chili-style chopped tomatoes
    • 1 tsp. sugar
    • 1 (6 oz.) cans tomato paste
    • salt and pepper, to taste
    • sour cream
    • shredded cheddar cheese

    Directions:

    1. Cut the beef into 1-inch cubes.
    2. Place beef in slow cooker and turn it on low.
    3. Sprinkle the chili powder, garlic powder and cumin over the meat.
    4. Add onion and green pepper.
    5. Drain and rinse the cans of beans and add them to the slow cooker.
    6. Add tomatoes and sugar.
    7. Cover and cook on low for 8 to 10 hours.
    8. Uncover and sir in the tomato paste.
    9. Season with salt and pepper
    10. Garnish with sour cream and cheddar cheese

    Crockpot Steak and Black Bean Chili:

    5star

  • Crockpot Applesauce

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    Homemade applesauce makes the house smell like fall, and it is so easy and so delicious! 🙂 The kiddos devoured their applesauce, and we’ll definitely make this up again.

    Ingredients:

    • 10 Braeburn apples, peeled, cored and sliced
    • 1/2 c. sugar + more as needed
    • 1/2 c. water
    • 1 tsp. cinnamon

    Directions:

    1. Place apple slices in food processor in batches and process until the apples are in small pieces (or use your peeler, corer, slicer handy appliance); then put apples in Crockpot.
    2. Add sugar, water and cinnamon.
    3. Cover and cook on HIGH for 4 hours or LOW for 8 hours.  Taste and add more sugar, if needed. (if you use your peeler, corer, slicer handy appliance, take a potato masher to mash the top layer of apples as the under the layers will have already broken apart).

    Crockpot Applesauce:

    5star

  • Crockpot Honey Garlic Chicken

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    Crockpot Honey Garlic Chicken is so good.  It’s sweet but not too sweet, and my kiddos loved it…even asked for seconds, which rarely happens with the pickiest eater.  Definitely going in the Crockpot rotation for busy night dinners.
    Recipe adapted from The Recipe Critic.
    Ingredients:
    • 2 lbs chicken breast, cut into bite size pieces
    • 3/4 c. honey
    • 3/4 c. soy sauce
    • 3 TBSP ketchup
    • 1 TBSP garlic
    • 1 TBSP ginger paste
    • 1 20 oz. can pineapple drained, reserve 1/4 c. juice
    • 2 TBSP cornstarch
    • 1/4 c. reserved pineapple juice
    Directions:
    1. Add chicken to Crockpot.
    2. In a small bowl add remaining ingredients and combine, then add the sauce to the Crockpot.
    3. Cook on LOW for 4 hours or HIGH for 2 hours.
    Crockpot Honey Garlic Chicken:
    5star
  • Pineapple Chicken: Stovetop or Crockpot

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    This Pineapple Chicken I’ve made 2 ways.  The first is a stovetop version and the second is a Crockpot version.  The main difference is for the Crockpot version, I coated the chicken in cornstarch and browned the meat in a skillet prior to adding to the Crockpot. The family loved both, but they preferred the coated version.  You can easily use the coated version of the stovetop too.

    Directions for the stovetop version and the Crockpot version below.

    Stovetop Ingredients:

      • ¼ c. Heinz 57
      • ½ c. water
      • 1 8oz. can of crushed pineapple
      • 3 TBSP brown sugar
      • Olive oil
      • 2 tsp. garlic
      • Chicken breasts, cut up
      • Crushed red pepper to taste after cooking

    Directions:

    1. In a bowl, mix the Heinz 57 through brown sugar, set aside.
    2. Heat olive oil in a skillet, add garlic, then add the chicken and cook until done; then add the sauce and simmer for 5 minutes.
    3. Individuals can add their own crushed red pepper.

    Crockpot Ingredients:

    • ¼ c. Heinz 57
    • ½ c. water
    • 1 8oz. can of crushed pineapple
    • 3 TBSP brown sugar
    • 1/3 c. cornstarch
    • 2 eggs, beaten
    • Olive oil
    • 2 tsp. garlic
    • Chicken breasts, cut up
    • Crushed red pepper to taste after cooking

    Directions:

    1. In a bowl, mix the Heinz 57 through brown sugar, set aside.
    2. Put cornstarch in a shallow bowl.  In another bowl, beat eggs.
    3. Slice chicken, then dredge chicken in cornstarch and then toss chicken in egg.
    4. Heat olive oil in a skillet, add the garlic, and then add chicken and brown (chicken won’t be fully cooked).
    5. Place chicken in Crockpot and add sauce.
    6. Cook on HIGH for 2 hours.
    7. Individuals can add their own crushed red pepper.

    Pineapple Chicken:

    5star

  • Crockpot Ranch Roast

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    Crockpot Ranch Roast is so flavorful.  All but our pickiest eater (who doesn’t each much by the way of red meat) enjoyed this dinner.  I made Corn Casserole to accompany the roast, and it was excellent together.  Steve said it reminded him of a dish he had in Costa Rica and that’s a really good thing.

    Ingredients:

    • 3 lb. beef roast
    • 2 c. water
    • 1 envelope of dry Italian salad dressing mix
    • 1 envelope of dry ranch salad dressing mix
    • 1 envelope of dry brown gravy mix

     Directions:

    1. Mix water through gravy mix in a bowl until thoroughly blended.
    2. Brown roast, if desired (I didn’t).  Add meat to Crockpot and add mixture over meat.
    3. Cook on LOW for 8 hours or HIGH for 4 hours.

    Crockpot Ranch Roast:

    5star

  • Crockpot Orange Chicken

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    This Crockpot orange chicken recipe is so tasty.  I think when cooking chicken in the Crockpot it tastes better to first coat the chicken in flour and brown it in a skillet before adding to the Crockpot.  The texture of the chicken is better, and the flour acts as a thickening agent for the sauce.  A definite kid approved meal.

    Ingredients:

    • 3-4 (1.5 – 2 lbs) boneless chicken breasts, chopped into small chunks
    • 1/3 cup flour
    • olive oil
    • 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
    • 1 teaspoon balsamic vinegar
    • 3 TBSP ketchup
    • 4 TBSP (2 TBSP Splenda) brown sugar
    • 1/2 T salt
    • 1 TBSP garlic, minced
    • 2 tsp. fresh ginger, grated

    Directions:

    1. In a bowl, mix the orange juice through ginger. Set aside.
    2. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess. Over medium heat, warm up the olive oil in a skillet. Brown the flour covered chicken.
    3. Place the chicken into the Crockpot and pour sauce mixture on top. Stir to coat evenly.
    4. Cook on high for 2 hours.

    Crockpot Orange Chicken:

    5star

  • Crockpot Mongolian Beef

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    Mongolian beef in the Crockpot….so good.  Everyone loved it, and even my pickiest eater had seconds!  I love that this recipe actually calls for a long cooking time and that it actually benefits from the long cooking time.

    Ingredients:

    • 1 onion, thickly sliced
    • 2 tsp. olive oil
    • 1 1/2 lb. stew meat
    • 1 TBSP minced garlic (jarred)
    • 1 TBSP fresh ginger (paste)
    • 1/2 c. soy sauce
    • 1/2 c. water
    • 1/2 c. Hoisin sauce
    • 1/2 c. (1/4 c. Splenda) brown sugar
    • 3 TBSP cornstarch

    Directions:

    1. Mix garlic through cornstarch in a bowl.
    2. Add onions to the bottom of the Crockpot; then add the olive oil; then add the meat; and then pour the sauce over the meat.
    3. Cook on low for 6-8 hours. Serve with white rice.

    Mongolian Beef:

    5star

  • Taco Chicken

    This taco filling is quite tasty and both kiddos really enjoyed it.

    Ingredients:

    • 4 chicken breasts
    • 1 onion, chopped
    • 1 pack taco seasoning
    • 1 (15 oz.) can cream of onion soup (cheddar cheese soup works really well too)
    • 1 (15 oz.) can black beans, drained and rinsed
    • 1 (16 oz.) jar of salsa

    Directions:

    1. Put chicken in Crockpot; then add the onion and sprinkle with taco seasoning.
    2. Add the soup; then the beans; then the salsa.
    3. Cook on HIGH for 4 hours.  Remove chicken from Crockpot and shred then return chicken to Crockpot.
    4. Serve with tortillas and cheese.

    Taco Chicken:

  • Curried Beef

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    This crock pot dinner is really tasty, and the leftovers were delicious too.  The recipe comes from the March 2009 issue of Cooking Light. I thought the original recipe called for way too much salt, so I didn’t add the salt, other than to season the beef prior to searing it, and boy am I glad that I omitted the rest of the salt, because the dish was plenty salty.  My advice is to use the salt sparingly, because you can always add more after the dish is finished crocking.

    The recipe calls for beef short ribs, but I used just a boneless chuck roast, and it worked just fine.  If your meat cut doesn’t have a bone, then I’d reduce the cooking time.

    Ingredients:

    • 2 tsp. canola oil
    • 2 lbs. short ribs or boneless chuck roast, trimmed
    • salt and pepper
    • 1/3 c. minced shallots
    • 3 TBSP minced garlic
    • 3 TBSP minced peeled fresh ginger
    • 1/4 c.  water
    • 2 TBSP red curry paste
    • 1 can of light coconut milk
    • 1 TBSP sugar
    • 1 TBSP fish sauce
    • 1 TBSP grated lime rind
    • 1 TBSP fresh lime juice
    • Hot rice

    Directions:

    1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with salt and 1/8 teaspoon pepper. Add half of ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker. Repeat procedure with remaining ribs.
    2. Add shallots, garlic, and ginger to pan; saute 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW 6 hours.  If using boneless chuck roast cover and cook on LOW 4-5 hours.
    3. Remove ribs from cooker; keep warm. Pour cooking liquid into a zip-top plastic bag and place bag inside a 2-cup glass measuring cup. Pour cooking liquid; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Stir in lime rind and juice, taste and adjust seasoning, if necessary. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.

    Curried Beef:

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  • 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. Saute chopped onion in hot oil in a large Dutch oven or skillet over medium-high heat 5 minutes or until tender; add garlic, and saute 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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