• Korean Short Ribs


    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!


    • 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


    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:


  • Another Chicken and Dumplings


    This chicken and dumpling recipe is really tasty.  I found a recipe at the Dish on Delish that sounded good, but then adapted it to our tastes, and the end result was really yummy.


    • 3 TBSP butter
    • 1 medium onion, large dice
    • 4 medium carrots, large dice
    • 2 tsp. dried thyme
    • 1 tsp. poultry seasoning
    • 1 c. (spooned and leveled) all-purpose flour, divided
    • 8-9 c. chicken broth
    • Coarse salt and freshly ground pepper, for seasoning, if desired
    • 1 1/2 lb. boneless, skinless chicken thighs, cut into 2-inch pieces
    • 1 tsp. dried dill weed
    • 1 3/4 tsp. baking powder
    • 1/2 c. plus 2 TBSP milk
    • 1 package (10 ounces) frozen peas, cooked


    1. In a Dutch oven, heat butter over medium heat. Add onion, carrots, thyme, and poultry seasoning. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 c. flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
    2. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 TBSP milk if too thick.) Set aside.
    3. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes.  Stir cooked peas into pot. Serve.

    Chicken and Dumplings:


  • Chicken Enchilada Soup


    This soup is so hearty and so yummy, and both kiddos liked it a lot…major accomplishment!  It’s an extremely tasty crock pot meal and it’s so easy…definitely company worthy!

    You can leave the chicken out and stir in some leftover chicken just before serving and then continue cooking to heat chicken through.

    • 1 15 oz. can black beans, rinsed and drained
    • 1 14.5 oz. can diced tomatoes, drained
    • 1 1/2 c. frozen corn
    • 1 onion, chopped
    • 1 10 oz. can red enchilada sauce
    • 1 can low sodium cream of chicken soup
    • 2 cups milk (I used 2% because that’s what I had)
    • 2 tsp. ground cumin
    • 1 tsp. oregano
    • 1/2 tsp. salt
    • 1 lb. chicken, cut into bite size pieces
    • Tortilla chips
    • Lime, quartered
    • Shredded cheese
    • Chipotle sour cream (sour cream mixed with chopped chipotles)
    • Avocado, diced


    1. Combine black beans through salt in your slow cooker.  Mix to combine; then add the chicken.
    2. Cover and cook on HIGH for 2 1/2 to 3 1/2 hours.
    3. Place some tortilla chips into a bowl and ladle soup on top of the chips, squeeze a lime quarter into each bowl of soup, top with cheese, sour cream and avocado.

    Chicken Enchilada Soup:


  • Coconut Beef Curry


    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.


    • 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


    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:


  • Favorite Tortilla Soup


    Sorry it’s not the prettiest picture of this most delicious soup.  We love this tortilla soup, and have been making it for years. You choose your toppings and make it your own, and yes the toppings are important!  Adapted from Emeril’s Favorite Tortilla Soup.

    • 2 TBSP olive oil
    • 1 c. chopped onions
    • 2 tsp. chopped garlic
    • 1 poblano pepper, seeded and chopped
    • 1 1/2 tsp. salt
    • 1 1/2 tsp. ground cumin
    • 1/2 tsp. ground coriander
    • 1 TBSP tomato paste
    • 6 c. chicken stock
    • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
    • Toppings: 1/4 c. chopped fresh cilantro leaves; 1 lime quartered; Tortilla chips; 1 avocado, slice; shredded cheese; chipotle crema, see below

    Chipotle Crema:

    • 1/2 c. sour cream
    • 1 tsp. (or more or less to your liking) of chipotle in adobo sauce


    1. In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 10-15 minutes. Add the cilantro and lime juice, and stir well.
    2. Combine sour cream and chipotles in a bowl; set aside.
    3. Ladle soup in bowls, top with tortilla chips, cilantro, lime juice, avocado, shredded cheese, and/or chipotle crema.

    Tortilla Soup:


  • Tex-Mex Chili Mac


    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.

    • 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


    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:


  • Tasty Taco Fillings


    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.


    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


    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:


  • Quick Pasta Skillet (aka Goulash)


    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.


    • 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


    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:


  • Nana’s Beef Stew


    Our oldest has been asking for beef stew of late (he loves the beef stew at school), so I finally got around to asking Nana for her recipe.  It tasted just like I remember…tasty warm comfort food. I used the crock pot because I didn’t have 5 hours to babysit my oven.


    • 1 1/2 to 2 lb. beef stew meat
    • 2 TBSP minute Tapioca
    • 6 carrots, cut
    • 1 c. celery, chopped
    • 1 8 oz. can stewed tomatoes
    • 1 TBSP sugar
    • 1 1/2 tsp. salt
    • 1/2 c. fresh bread crumbs
    • 2-3 potatoes, chopped in 1 inch cubes
    • 1/2 c. peas


    1. Oven directions: Preheat oven to 250F.  Mix everything except for the peas in a dutch oven. Cover and cook for 5 hours. In the last 20 minutes add the peas.
    2. Crock Pot directions: Mix everything except for the peas in a crock pot. Cover and cook on HIGH for 6 hours, or until meat is fork tender. In the last 20 minutes add the peas.

    Nana’s Beef Stew:


  • Shredded Chicken


    We love Mexican food, and there are many many recipes that use shredded chicken.  Here’s an excellent shredded chicken recipe I found at Fashionably Foodie.  Admittedly some of the ingredients are surprising, namely Worcestershire sauce, but don’t let that scare you, because the end result is d’lish.  Use the shredded chicken in tacos, enchiladas, burritos, nachos etc.


    • 3 frozen chicken breasts
    • 1/4 c. Worcestershire sauce
    • 1/2 c. water
    • 1/2 onion, diced
    • 1 tsp. salt
    • 1 tsp. paprika
    • 1/2 tsp. garlic powder
    • 1/2 tsp. cumin
    • 1/2 tsp. chili powder
    • 1/2 tsp. pepper


    1. Combine all ingredients in your crock pot, cover, and cook on LOW for 4 hours.
    2. Remove chicken from crock and shred by using two forks, taste and adjust seasoning.  May add more paprika for a richer color.

    Shredded Chicken: