Crock Pot Pork Chops - Secret Recipe Club

I always look forward to receiving my assignment for Secret Recipe Club. Will it be a blogger I know, one I am familiar with or a new one I’ve never visited before? This month’s assignment was Crumbs and Chaos. Crumbs and Chaos is made up of 4 sisters, Becca, Emily, Kate and Megan. I "met" them last month when Becca had my blog for SRC.

In an effort to choose something besides desserts for my SRC assignments, I noticed the Crumbs and Chaos ladies feature Crock Pot recipes. I am always searching for new crock pot recipes to add to my collection. We don’t have pork chops often at my house. Occasionally we will have them grilled in the summer but never during the winter months. Pork chops cooked inside always remind me of the ones my mother made as a kid, fried and dry. They reminded me of shoe leather, not that I’ve ever eaten shoe leather.

When I saw Emily of Crumbs and Chaos' recipe for Crock Pot Pork Chops, with mushroom sauce, how could they be anything but moist and delicious. I substituted flour for the tapioca. The sauce wasn't as thick as I would have liked so I added a little cornstarch and thickened it stove top. Served along side noodles or rice, this makes the perfect weeknight dinner.



Crockpot Pork Chops with Mushroom Sauce

• 4-6 boneless pork chops
• 1 can mushroom soup
• 3/4 cup white wine
• 1- 4oz. can sliced mushrooms
• 2 Tablespoons quick cooking tapioca
• 2 teaspoons Worcestershire sauce
• 1 beef bouillon granules or 1 beef bouillon cube
• 1/4 teaspoon minced garlic
• 3/4 teaspoon dried thyme, optional

Instructions

Place pork chops in slow cooker.

Combine remaining ingredients and pour over pork chops.

Cook on low for 8-10 hours.

Serve over rice or noodles.

Crock Pot Chocolate Cake

If you follow my blog you know I use my Slow Cooker a lot. Nothing's better than coming home after work and having dinner ready to go. As you continue to use your slow cooker you learn some dishes are more suited to the slow cooker than others.

Until recently, I had never used my slow cooker for a dessert. A few weeks ago during one of our first camping trips, I tried this Apple Crisp. Wow, dessert does work in the slow cookert!! After my first success, I found this recipe for Crock Pot Chocolate Cake. I never would have thought a chocolate cake would bake in the slow cooker but it does. Don't expect the same texture as a cake baked in the oven. The texture of a slow cooker cake is more like a flourless chocolate or pudding cake. A trick I learned when I made the Apple Crisp is to take a towel or a few paper towels and put them under the lid. You'll find this absorbs the steam and moisture and helps the desserts to bake. If you're a camper, like I am or if you don't want to heat up your oven this summer, give this cake recipe a try!



Crockpot Chocolate Cake

• 1 pkg. two layer chocolate cake mix
• 3 oz. pkg. instant chocolate pudding mix
• 4 eggs
• 1 cup water
• 2 cups sour cream
• 3/4 cup vegetable oil
• 3/4 cup semisweet chocolate chips
• 1/4 cup milk chocolate chips

Preparation:

Spray a 4 quart crockpot with non-stick cooking spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips.

Pour into crockpot. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger. 8-10 servings

I am linking this to Tasty Tuesday's, Tempt My Tummy Tuesday and Tuesday's at the Table.

Crockpot BBQ Chicken

I am envious of those of you who take beautiful photographs of the main dishes you've prepared. I struggle to get the shot set up and still eat before everything is cold. This is one of those photos! Photo aside this is a great chicken recipe. Chicken is a staple at our house and I am always looking for new recipes.

I found this one over at One Crazy Cookie. Tiffanee, thanks for a great addition to my chicken repertoire.




Crock Pot Barbeque Chicken
chicken pieces (I used 4 chicken thighs)
1 cup BBQ sauce
1/4 cup balsamic vinaigrette (I used balsamic vinegar)
1/2 cup pop (I used Root Beer. Tiffanee says Cherry Coke Zero is her favorite to add. )
1 Tablespoon minced onions
3 Tablespoons brown sugar
Place all ingredients in crock pot. Stir to combine and cook on low for 4-6 hours.

Update: (Optional) About 30 minutes before you are going to eat mix up 1-2 tablespoons cornstarch in a little bit of water and mix it in the sauce. Replace the lid, keep it on low and cook about 30 minutes. Stirring occasionally. This will allow the sauce to thicken up a bit.

I am linking this to Tasty Tuesdays, Tuesday's at The Table, Tempt My Tummy Tuesday and Your Recipe My Kitchen!

CrockPot - Breakfast Casserole

If you read my blog you know I use my crock pot frequently for dinner. Breakfast? I've never cooked breakfast in it. Maybe because I thought we'd be too hungry before it would be done? A few weeks ago when Tim and I went camping, I thought this recipe would be fun to try.

This recipe is easy, versatile and delicious. Since this only takes a couple of hours, we were able to enjoy a late Saturday morning breakfast.



Crockpot Breakfast Casserole - Adapted from Finding Joy in My Kitchen

1-2 thick slices of "older" bread
1 C fresh mushrooms, sliced
2 C fresh green veggies (I used banana peppers)
1 C diced ham, sliced kielbasa sausage (I used Canadian Bacon)
4 eggs
1/4-1/2 C milk
1/2 C colby jack cheese, shredded
salt and pepper, as needed

Begin by spraying the crockpot with olive oil or a cooking spray.

Then, break apart the bread into small chunks. Sprinkle these in the bottom of the crockpot.
Over the top, layer the mushrooms, green veggies and meat. Lightly beat the eggs and milk together, then pour this mixture over the top! Sprinkle with cheese, salt and pepper, as desired.
Cover and cook on high for 1 1/2 -2 hours.

I am linking this to Tasty Tuesday, Tuesday's at the Table and Tuesday Night Supper Club.

Slow Cooker Apple Crisp

I use my slow cooker all the time for main dishes and every once in a while for side dishes but I've never made a dessert in it. Recently I've seen several recipes for cobblers or crisps made in the slow cooker. Curious, I decided to give it a try.

I cooked this on low for about four hours. I removed the lid and placed a towel underneath to help remove the moisture and increase the "crispness". The addition of the butterscotch pudding gives this a wonderful caramel flavor. While this doesn't have quite the same crunch and as one baked in the oven, it makes a delicious dessert and you can't beat the smell of the apples cooking in the kitchen.



Slow Cooker Apple Crisp
Recipe courtesy of CD Kitchen

5 large sliced peeled tart apples
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1 package (3-1/2-ounce size) cook-and-serve butterscotch pudding mix
1 teaspoon ground cinnamon
1/2 cup cold butter or margarine
Vanilla ice cream or Whipping Cream -- optional


PREPARATION:

Place apples in a 3-qt. slow cooker.

In a bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the apples.

Cover and cook on low for 5 hours or until apples are tender. Serve with ice cream or whipping cream, if desired.

I am linking this to Tasty Tuesday, Tuesday's at the Table, Tempt My Tummy Tuesday and Tuesday Night Supper Club.

Nacho Cheese Chicken Chowder

If you read my blog, you know I use my slow cooker a lot. The slow cooker is perfect for soups! I am always looking for new soup recipes to try. I found this great soup recipe over at My Kind of Cooking. Linda has the best recipes!!

I only had one can of Rotel tomatoes on hand, so I used regular diced tomatoes for the second can. Am I glad I made this change! I can't handle really spicy recipes. If I had used two cans of Rotel, this would have been too spicy for me. The cheese thickens the soup and adds a delicious flavor dimension. This one's a keeper, we'll be having it again soon!

Nacho Cheese Chicken Chowder

Recipe Courtesy of Linda at My Kind of Cooking

1 pound skinless, boneless chicken breast halves, cut into 1/2 inch pieces

2 (14.5 ounce) cans Mexican style tomatoes, undrained

1 (10 3/4 ounce) can nacho cheese soup

1 (10 ounce) package frozen whole kernel corn

Shredded Mexican style or cheddar cheese

In slow cooker, combine chicken, tomatoes, soup, and corn. Mix well. Cover. Cook on low 4 to 5 hours or high 2 to 2 1/2 hours. Sprinkle each serving with cheese. makes 6 servings.

I am linking this to Foodie Friday at Designs by Gollum.

Root Beer Pulled Pork

Pulled pork is one of those dishes that is perfect for a slow cooker. I am always looking for new and different ways to prepare a pork loin. I've read about Coca Cola and Dr. Pepper pork loins but have never made one. I love Root Beer and just happened to have a couple of bottles in the fridge when I saw this recipe. Tiffanee of One Crazy Cookie has a fun blog and shares some great recipes.

This is a delicious recipe for pulled pork. The root beer adds a nice sweetness that blends well with any tangy BBQ sauce. Being from Kansas City, I'd like to think I know my BBQ sauces. My favorites are from two of Kansas City's best barbeque restaurant's, Jack's Stack and Gates. I used the Gates in this recipe, it's a little more tangy and a little less sweet than Jack's Stack. This makes a lot, perfect for a crowd or to freeze for a quick weeknight dinner.



Crock Pot Root Beer Pulled Pork
adapted from Gooseberry Patch
Courtesy of One Crazy Cookie

2 cups onions sliced and divided
2 Tablespoons minced garlic
4 pound pork roast (loin is best)
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons liquid smoke (optional)
3 cups Root Beer divided
16 oz bottle BBQ sauce ( or two cups)

Place 1 cup onions and the garlic it the bottom of the crock pot. Sprinkle roast with salt and pepper, place in crock pot. Add 1 1/2 cups root beer and liquid smoke. Cover and cook on low setting for 8-10 hours or on high setting for 5 hours. Remove roast and set aside to cool. Discard onion and liquid in crock pot. In a saucepan, bring the BBQ sauce and 1 1/2 cups root beer to a boil and then simmer for 15-25 minutes. When roast is cool enough to handle, shred with a fork. Discard fat. Return shredded meat to the crock pot. Stir in sauce mixture and remaining onion. Cover and cook on high for 1-3 hours, until the onion is soft.

* I didn't add onions to the sauce. I added the sauce and cooked another hour. We were hungry!
* Be careful with the liquid smoke. Too much can be overpowering!!!

I am linking this to Tasty Tuesday, Tempt My Tummy Tuesday, Tuesday's at the Table and Tuesday Night Supper Club.

Sweet Potato & Black Bean Soup

Do you use canned black beans or do you make your own? Since canned beans can be as much as 1.00 something a can, I decided to make my own. After doing some research, I settled on cooking them in the Slow Cooker. I soaked the beans for about 6 hours and cooked them for about 4 hours on high. The interesting thing was, my black beans became brown beans. It seemed most of the dark color was either in the water from soaking or in the water from cooking. Has anyone else experienced this?

I've seen quite a few recipes for soup with black beans and sweet potatoes or butternut squash. With these recipes as inspiration, I created my own recipe. This recipe makes a delicious but very spicy soup. I love the flavor from the addition of just a touch of cinnamon. You could easily add chicken or even some sausage to this soup.


Slow Cooker Black Bean and Sweet Potato Soup

1 onion, chopped
3 cloves of garlic, chopped
1 T. olive oil
1 large sweet potato, diced
4 cups vegetable or chicken broth
2 cups black beans
1 can Rotel peppers
1T. chili powder
2 t. cumin
1 t. smoked paprika
1/2 t. cinnamon

Chop garlic and onion. Heat olive oil in a skillet until sizzling, add garlic and onion. Saute until soft. Dice sweet potato. Combine all ingredients in crock pot. Cook on low 8 hours.

I am linking this to Tasty Tuesday's, Tuesday's at the Table, Souper Sunday at Kahakai Kitchen and Tuesday Night Supper Club.

Beer and Onion Chicken Carbonade

A few weeks ago I made Pot Roast Carbonade. The layers of flavors in this dish are amazing! Last week I saw, Yvonne at Stone Gable's recipe for Beer and Onion Chicken Carbonade. She'd taken an Epicurious recipe and made it Slow Cooker friendly. If you read my blog, you know I've been all about these Slow Cooker recipes lately. I love coming home from a long day of work and except for a side or salad, dinner is done!

I didn't have dark beer. I used Blue Moon, a light belgian beer, which is what is called for in the Pot Roast Carbonade recipe. I realized when I was reading Yvonne's post again, AFTER I'd finished making the carbonade, I forgot the allspice! This recipe is delicious and I can only imagine the allspice will add yet another layer of flavor. I will be trying this one again!!



Beer and Onion Chicken Carbonade
Recipe courtesy of Stone Gable
1 TBS unsalted butter
1 TBS olive oil
4 large chicken thighs with skin and bones
3/8 tsp ground allspice
1 1/2 cups onions, thinly sliced
1/4 cup flour
8 oz. mushrooms, sliced
1 cup baby carrots
3 tsp dark brown sugar
4 small or 2 large bay leaves
2 tsp Dijon mustard
1 cup dark beer
1/2 cup beef broth
1 tsp balsamic vinegar

Melt butter and add olive oil in a large non stick skillet over medium high heat. Salt and pepper chicken. Add chicken to the skillet and saute until the skin is brown for about 4 minutes each side. Transfer to the slow cooker.

Add onions and 2 tsp of brown sugar. Sprinkle with salt and pepper. Cover and saute until deep golden brown stirring occasionally, about 10 minutes. Add bay leaves, mustard and remaining tsp of sugar and gently stir. Add to slow cooker. Add mushrooms and carrots to slow cooker.

In a jar with a lid, make a slurry using flour and beef broth. Add slurry, beer and balsamic vinegar to the slow cooker. Gently stir the ingredients to incorporate. Cook on low for 6-8 hours, this is a guess. Make sure chicken is done through.

Serve this in a large shallow bowl on a bed of wide noodles.

I am linking this to Foodie Friday at Designs by Gollum!

Slow Cooker Smoky Apple Butter Ribs

I've been using my slow cooker a lot more these days, on average at least one if not two days a week. There are certain types of foods that are perfectly suited for the slow cooker, soups, stews and meat. These ribs become tender after the long cooking time. This recipe creates perfect, tender delicious ribs. They are flavored with a slight hint of smoke and a sweetness from the apple butter. Be careful with the liquid smoke, too much can overpower the dish!



Crock Pot Smoky Apple Butter Ribs
Recipe adapted from Crock Pot Recipe Exchange

3 lbs boneless pork country-style ribs
¾ teaspoon salt
½ teaspoon pepper
1 medium onion sliced
½ cup of apple butter
2 tablespoons packed brown sugar
1 tablespoon liquid smoke
2 cloves garlic, finely chopped
1. Sprinkle ribs with salt and pepper. In 3 ½ to 4-quart slow cooker, place ribs. Cover with onion slices. In small bowl, mix remaining ingredients, pour over ribs and onion.
2. Cover; cook on Low heat 8-10 hours.
3. Remove ribs from cooker; place on serving platter. Cover to keep warm.
4. Pour juices from cooker through strainer into 1 quart saucepan. Heat to boiling over medium-high heat; reduce heat to medium. Cook about 5 minutes or until sauce has slightly thickened. Serve sauce with ribs.

I am linking this to Tempt My Tummy Tuesday, Tasty Tuesday's and Tuesday's at the Table.

Slow Cooker Salisbury Steak

I don't think I've had Salisbury Steak since I was a kid. It's one of those recipes I just never think of making. When I saw this recipe was a slow cooker version, why not give it a try? I added potatoes to the slow cooker because they seemed a natural with the steak and gravy. In looking at this picture, I wish I'd added some carrots or something for some color. Picture aside, this was delicious. The packaged onion soup gives the hamburger a great flavor, the mushroom soup and au jus make for a hearty gravy. Just add a veggie or salad and you have a perfect week night meal!

Slow Cooker Salisbury Steak
Recipe adapted from Christina's Taste Test Project
2 pounds ground beef
1 (1 ounce) envelope dry onion soup mix
½ cup seasoned breadcrumbs
¼ cup milk
¼ all purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup (I used cream of mushroom)
1 (1 ounce) packet dry au jus mix
¾ cup water

1. Mix together ground beef, onion soup mix, breadcrumbs and milk
2. Shape into 8 patties
3. Heat oil in large skillet over medium-high heat
4. Dredge the patties in flour to coat and quickly brown on both sides
5. Place browned patties in slow cooker, stacking like a pyramid
6. In a separate bowl, mix together cream of chicken soup, au jus mix and water
7. Pour over patties
8. Cook on low setting for 4 to 5 hours or until meat is well done

SUGGESTION: You can form and brown the patties ahead of time and store in the fridge until ready to use.

I am linking this to Foodie Friday at Designs by Gollum.

Slow Cooker French Onion Soup

I get home late two nights a week and try to do slow cooker meals on those nights. It's been really cold here, perfect soup weather. I was thumbing through Not Your Mother's Slow Cooker cookbook looking for a new soup to try. When I saw the French Onion Soup, I was hooked. French Onion Soup in the slow cooker, seriously?

If you've made French Onion Soup you know it's an afternoon project. I was excited to think I might be able to make French Onion Soup while I was at work. I did some searching on the internet and found a few other slow cooker French Onion Soup recipes. With the recipe from Not Your Mother's Slow Cooker cookbook recipe as my inspiration, I created my own version. Most recipes call for dry white wine, cognac or brandy, I decided to use leftover champagne. I think it added a wonderful depth of flavor. The recipe in Not Your Mother's Slow Cooker cookbook cooks the onions for 10 - 12 hours, adds the wine and broth and cooks 1 -2 additional hours. I felt the soup would have a better flavor if the broth cooked longer. I also thought the original recipe was lacking in some spices, so I chose to add bay leaves and thyme.

Give this soup a try! It is almost, if not as good, as French Onion Soup cooked on the stove.



French Onion Soup
Adapted from Not Your Mother's Slow Cooker Cookbook
Serves 2

1 tablespoon unsalted butter, cut into pieces
1 tablespoon flavorful olive oil
2 large onions
1 teaspoon sugar
1/4 teaspoon salt
2 - 3 bay leaves
1 teaspoon thyme
2 tablespoons dry white wine (I used champagne)
2 cups beef broth
Thick slices of French bread, small enough to fit inside the rim of the soup bowl, for each serving
2 teaspoons cognac or white wine (I used champagne)
Freshly ground pepper to taste
Approximately 1/2 cup shredded Gruyere cheese for each serving

1. Combine the butter and oil in the slow cooker and cover. Turn the slow cooker on low and allow the butter melt and the oil to heat which you slice the onions.
2. Peel the onions, slice in half lengthwise, slice thinly into half moons. You should have about 4 cups of onion slices. Add them to the cooker. Sprinkle the salt and sugar over the onions. Toss with oil, butter, sugar and salt to coat them. Cover and cook on HIGH for 1 hour, stir. Turn the temperature down to LOW and cook until they are dark brown and caramelized, but not burned. (I cooked mine about 5 hours.) They will have cooked down to a fraction of their original volume and most of the liquid will be evaporated. If you are home, stir the onions once or twice during the cooking time to help them cook evenly. (I didn't stir mine after the first hour and they browned nicely.)
3. When the onions are done, add the wine, broth, bay leaves and thyme. Cover and continue to cook on LOW 4 -5 hours.
4. When you are ready to serve the soup, stir in the cognac. Add salt and pepper to taste. Toast the bread. Preheat the oven to 350. Put the bread slices on a baking sheet and bake until toasted, 10 - 15 minutes. Increase the temperature to 400.
5. Pour the soup into 2 ovenproof soup bowls; place on a baking sheet. Drop a bit of the cheese into the soup. Top each bowl with bread. Pile the rest of the cheese on top of the bread. Place the baking sheet in the oven and bake until the cheese is melted and browned, about 10 minutes. You can also put it under the broiler for a minute or two to help brown the cheese. Serve immediately.

I am linking this to Foodie Friday and Souper Sundays!

Slow Cooker Italian Soup

Soup seems to be my theme of the week but since we've all determine it's soup weather. Why not! Soup is perfect for the slow cooker. Cooking all day gives the flavors the opportunity to meld together perfectly. Nothing is better than walking in the house after a long day at work to the smell of a hearty soup!

I am giving you this recipe as it was written. I used white beans instead of garbanzo beans and omitted the kale/cabbage. This is one of those flexible recipes where ingredients can be added or deleted depending on what you have in the kitchen.

Slow Cooker Italian Sausage Vegetable Soup
Courtesy of An Oregon Cottage
•1 lb. Italian sausage (any kind-ground, links, or precooked)
•4 c. beef broth
•1/2 c. dry red wine (or more broth)
•1 28-oz can diced tomatoes
•1 med. onion, chopped
•2 cloves garlic, minced
•1 15-oz can garbanzo beans (or freezer beans- and I use whatever type I have)
•2 c. chopped green cabbage, chard, kale, or spinach
•1-2 c. chopped green beans (if using frozen, thaw a bit and add with pasta)
•2 carrots, peeled and diced
•1 tsp. Italian seasoning
•1/2 tsp. black pepper
•1 c. small pasta (macaroni, orzo, ditalini, broken spaghetti, etc.)
•salt to taste
•Parmesan for serving (grated or shaved)
•Parsley for serving (optional)
1.If using uncooked sausage, cook it in a skillet until brown, drain and transfer to the bowl of a large slow cooker.
2.Combine the broth and the wine (if using) and pour over the meat.
3.Add the remaining ingredients except the last four. Cover and cook on low for about 8 hours or high for 3-1/2 to 4 hours.
4.Add the noodles (turn cooker to high if you used the low setting) and cook for another 45 minutes until the noodles are done. Salt to taste, if needed.
5.Serve with Parmesan and parsley.
Makes 8 servings

I am linking this to Foodie Friday, Souper Sunday and Fat Camp Friday!

Crock Pot Taco Soup

Is it soup weather where you live? Much of the country is in the midst of winter weather! We've been lucky so far this winter. Just yesterday in Omaha we received our first major snowfall of the season in the form of about 8 inches of snow. How much snow do you have on the ground?

When it's cold and snowy, there's nothing better than a warm bowl of soup. If you like tacos, give this one a try. It's a delicious hearty soup that can be made without without the meat!

Courtesy of A Year of Slow Cooking--

2 cans of kindey beans
--2 cans of pinto beans
--2 cans of corn
--1 large can of diced tomatoes

--1 can tomatoes and chiles
--1 packet taco seasoning

--1 packet ranch dressing mix

--1 lb browned ground turkey or hamburger (optional.)
--shredded cheese and sour cream for embelishment
The Directions:
--brown meat if you are going to use it
--drain fat and add to crockpot stoneware insert (the meat. not the fat.)
--sprinkle seasoning packets on top of meat
--drain and rinse the beans and add
--add the ENTIRE contents of the corn and tomato cans
--stir.

Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream

I am linking this to Tasty Tuesday's and Tuesday's at the Table.

Countdown to 2011 - Stew

The third installment in SnoWhite's Countdown to 2011 is Soups and Stews. This one was hard for me to choose. We eat a lot of soups and stews, especially in the winter. The recipe I ended up choosing was Beef Burgundy. Although this recipe is a slow cooker recipe, it's one I would serve to guests. Do you have a favorite stew recipe?

If you haven't entered my giveaway, there's still time to enter here!!!

I am linking this to Tuesday's at the Table, Tasty Tuesday's and Tempt My Tummy Tuesday.

Crock Pot Black Bean Enchiladas & A Giveaway!!!

Have you started your holiday shopping? Or do you wait until the last minute? Just in time for gift giving, CSN stores has offered me a $45.00 gift certificate to giveaway to one of my readers (USA or Canada). Have you checked out CSN Stores? CSN Stores has EVERYTHING, from drop leaf tables to cookware.

How to enter is simple!! Sign up to be a follower of my blog and leave me a comment! If you're already a follower, just leave me a comment and you're entered. I will be picking a winner on November 12th. Good luck and thanks for reading my blog!!!

I try to serve as many meatless meals as I can each week. I've mentioned this before but for those of you who are new readers, my husband doesn't think it's a meal without some meat. In fairness, he's gotten a lot better about it the past couple of years. In fact, there's some meals he says he likes and (almost) doesn't miss the meat! This was one of those meals. Black beans are an excellent substitution for meat.

The cooking time for this recipe is 2-4 hours on high. I cooked for 5 hours on low. It was perfect!!

Slow Cooker Enchiladas
Recipe Courtesy of The Kitchn
Serves 4-6

1/2 yellow onion
2 bell pepper, diced small(any color)
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspooncumin1 teaspoon salt
1 1/2 cups cheese, shredded and divided - we like monterey jack
2 16-ounce jars of your favorite salsa
12 6”-8” tortillas, flour or corn
Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef

In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.
Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.
Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.
Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.
• To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

I am linking this to Foodie Friday at Designs by Gollum.

Beef Burgundy

When you find a recipe you like, what do you do with it? Do you bookmark it, print it or use some sort of recipe software to file it? When I first started blogging, I printed the recipes. I’d file them in my accordion files of recipes. That’s really not a good solution. I end up riffling through the folder to find the recipes plus I don’t like printing anymore than I absolutely have to. So I started bookmarking them. The problem with this was, I couldn’t find a anything. Where were the desserts, the main dishes, the salads? They were all mixed together. After feeling so overwhelmed with all of the recipes, I created folders for each category. I bookmark them and file them by category. It’s a pretty good solution. My accordion file is still filled with all of those recipes I printed before I started this process, not to mention the years of clipped and saved recipes. A few months ago I bought a scanner that will scan larger pages, up to 8 ½". My plan is to scan and file the recipes in my computer. My husband just reminded me, I’ve scanned nothing so far. I keep telling him it’s my winter project. Will you guys remind me in December? Thanks!

This recipe is one of the oldest from my bookmarked file. Not sure where I found it or when I saved it. I think it was before I started blogging. This recipe is perfect for fall or better yet a cold winter day. I asked Tim how this recipe compares with my other stew recipes. This recipe is his second favorite. His favorite is this one and his least favorite is this one. I like them all. The Beef Burgundy is a richer, fancier stew. The other two are more traditional, like those mom made.

Beef Burgundy
12/2006
Cooks Country

Make sure to use the low setting on your slow cooker; the stew will burn on the high setting. Serve with boiled potatoes (the traditional accompaniment), mashed potatoes, or buttered egg noodles.

Serves 6 to 8 8 ounces bacon , chopped
4 pounds beef stew meat (preferably chuck)
1 large onion , chopped fine
2 carrots , peeled and chopped fine
8 garlic cloves, minced
2 teaspoons chopped fresh thyme leaves
4 tablespoons tomato paste
2 1/2 cups Pinot Noir
1 1/2 cups low-sodium chicken broth
1/3 cup soy sauce
3 bay leaves
3 tablespoons Minute Tapioca
3 tablespoons minced fresh parsley leaves

1. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.

2. Dry beef thoroughly with paper towels. Season beef with salt and pepper; place half of beef in slow cooker insert. Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef to slow cooker insert.

3. Add reserved bacon fat to now-empty skillet and heat over medium-high heat until shimmering. Add onion, carrots, and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker insert.

4. Return now-empty skillet to high heat and add 1 1/2 cups wine, chicken broth, and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker insert.

5. Stir bay leaves and tapioca into slow cooker insert. Set slow cooker on low, cover, and cook until meat is fork-tender, about 9 hours.

6. When ready to serve, discard bay leaves and stir in reserved bacon. Bring remaining 1 cup wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve.

The final touch, in addition to the rich flavor of the wine, many people consider a garnish of sautéed onions and mushrooms one of the hallmarks of a great beef Burgundy. We think this little bit of last-minute kitchen work is worth the effort.

Instructions for the Garnish: Before reducing wine in step 6, bring 2 cups frozen pearl onions, 5 tablespoons unsalted butter, 1 tablespoon sugar, and 1/2 cup water to boil in large skillet over high heat. Cover and simmer over medium-low heat until onions are tender, about 5 minutes. Uncover, increase heat to high, and cook until liquid evaporates, about 3 minutes. Add 10 ounces white mushrooms, quartered, and 1/4 teaspoon salt and cook until vegetables are browned and glazed, about 5 minutes. Stir onions and mushrooms into stew and proceed to reduce wine in now-empty skillet as directed in step 6.

I am linking this to Tempt My Tummy Tuesday's, Tasty Tuesday's and Tuesday's at the Table.

Pacific Rim Chicken

Do you participate in the Tuesday blog party, Tempt My Tummy Tuesday's? If you don't, you should check it out. Not only is it a great way to showcase your blog, you can find all sorts of great recipes to try!

A couple of weeks ago Lisa posted a recipe for Pacific Rim Chicken. The flavors in this recipe are some of my favorites and as a bonus this recipe goes in the crock pot. I've mentioned before the crock pot is my friend. Especially on a Monday or any other day when I know I may not feel like cooking after work.

I prepared this recipe with chicken thighs. Until recently, I never cared much for chicken thighs. Besides their nice flavor, they're so reasonably priced. I just bought a large package at Costco for .99 cents a pound. Seriously, it doesn't get any better than that!!!

I served this with brown rice. One of the challenges with brown rice is the cooking time. I've read recently if you soak brown rice prior to cooking, it cooks much faster. After soaking mine for four hours, it cooked in about 25 minutes in the rice cooker.

Pacific Rim Chicken

1- large onion, finely chopped
1-large green bell pepper, chopped
4-5 large chicken breast halves, skin and fat removed (about 3 1/2 lbs)
1- 8oz can crushed pineapple, including juice
3/4 cup chicken broth

1/4 cup dry sherry (I used Mirin)
2 Tbsp soy sauce
1 Tbsp packed light brown sugar
2 tsp rice vinegar
1/2 tsp ground ginger
1/2 tsp salt (optional)
1/4 tsp black pepper
1 1/3 cup long-grain white rice, cooked according to package directions (I used brown rice)

In large crock pot, combine onion and green pepper. Arrange chicken over vegetables. In medium bowl, combine pineapple and juice, broth, sherry, soy sauce, brown sugar, vinegar, ginger, salt, if desired, and black pepper. Stir to mix. Pour over chicken.

Cover and cook on high 1 hour. Reduce heat to low, stir chicken into sauce, and cook an additional 5-6 hours or until chicken is done.

Remove and reserve chicken in medium bowl. Transfer liquid and vegetables to saucepan. Quickly boil down sauce, stirring frequently, to thicken slightly. Meanwhile, slice chicken meat. Arrange rice on serving platter. Arrange chicken slices over rice. Pour sauce over all.

I am linking this to Tempt My Tummy Tuesday's, Tasty Tuesday's and Tuesday's at the Table.

Weird Spaghetti

Have you ever had Cincinnati style chili? I first experienced it years ago at Skyline Chili. I loved the flavor. It's a combination of chili and spaghetti with a unique, cinnamon flavor. I've made Cincinnati chili before but it's been years. Recently, while browsing The Food Network site, I found Guy Fieri's recipe for Weird Spaghetti! Weird Spaghetti is Cincinnati style chili.

I am always looking for ways to adapt a recipe for the crock pot. Since I am lucky enough to work close to my house, most days I come home for lunch. I made this sauce at lunch and cooked it on low in the crock pot for the rest of the afternoon. Then all we had to do when we got home was boil the noodles. The night we had this I had yoga class after work and Tim and Michael were going to the baseball game . They boiled the noodles and ate before I got home. I forgot to ask how they liked it until the next morning. They both really liked it but couldn't figure out the spices. If you're looking for a fun and easy meal, give this one a try. Stop back and let me know if your family liked it as much as mine did.





I am linking this to Foodie Friday at Designs by Gollum and Presto Pasta Nights.

Cheesy Hash Brown Casserole

This is a family favorite, one you will always find at those holiday or birthday dinners. It’s also a recipe I go to when having dinner for a group. We had these ribs for Father’s Day and I asked Tim what side he’d like to go with them. How ‘bout that cheesy potato thing?, he said.

So the “cheesy potato thing” it is. It was a warm day and I try to refrain from using the oven on hot days. The way my kitchen is designed the heat just hangs in there and makes it miserable. I’ve made these before in my crock pot. The last time I made them, I did an hour on high and then about 3 hours on low. The hash browns didn’t seem done. I cooked these for an hour on high and then 4 hours on low. They turned out more like cheesy mashed potatoes but still were delicious. I think my mistake was I thawed these before I cooked them and I think that caused them to cook faster.

Cheesy Hash Brown Casserole

2 lbs. hash browns
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of mushroom soup
1 can of cheese soup
1 c. milk
1 c. sour cream
2 c. grated cheddar cheese

Spray the crockpot with non stick cooking spray. Mix together the soups, onion, milk, sour cream and 1/2 of the cheese. Stir in the potatoes. Cook on high for 1 hour. Turn the crockpot to low and cook an additional 2 1/2 hours. Sprinkle on the remaining cheese and cook an additional 30 minutes.

I am linking this to Tasty Tuesday's, Tuesday's at the Table and Tempt My Tummy Tuesday's.