slow cooker

Name: Italian Sausage Soup with Collard Greens and Vegetables
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 1 Lb Italian sausage*; 2 Cups frozen black eyed peas; 1 Large onion, finely diced; 1 Cup celery, finely diced; 3 Cups (tightly packed) collard greens, washed, cleaned, chopped; 1 (15 oz) Can San Marzano tomatoes; 1 (15 oz) Can tomato sauce; 40 Oz Beef stock*; 1 1/2 Cups diced carrots; 4 Cloves garlic, minced; 2 Tbsp chopped parsley; 2 Tbsp minced rosemary; 2 Sprigs thyme; 1 Bay leaf; 2 Tbsp unsalted butter; 2 Tbsp olive oil; 1 Tbsp Kosher salt; 1 Tsp black pepper; 1 Tsp garlic powder; 1/4 Tsp crushed red pepper flakes*

Italian Sausage Soup with Collard Greens and Vegetables

January 9, 2020 by Lynsey Leave a Comment

Italian sausage soup is packed with tons of vegetables, hearty greens and bursting with so muct flavor. An instant family favorite.

Italian sausage soup with Collard Greens and Vegetables

Soups are one of my favorite meals to make, especially during this time of year. And tons of bonus points if they are slow cooker friendly! Honestly though, there’s truly nothing better than a big bowl of hearty soup paired with some sort of bread on a cold, winter day.

We rang in the New Year very low-key. We did see the ball drop, but we were home in our pj’s by a roaring fire. New Year’s day wasn’t much different and neither was our meal.

This Italian sausage soup has it all and is truly easy to throw together. Since we were home I opted for stovetop prep, but it could just as easily be thrown in the slow cooker.

The base of the soup is whole tomatoes and tomato sauce followed by a hefty amount of flavor-filled vegetables. Italian sausage lends tons of flavor to the mix as well. The greens not only enhance to taste, but add heartiness to the dish. I limited the amount of heat since the kiddos were eating this too, but if you’re a heat loving family then by all means amp up the spice.

This is truly a one pot meal. I added cornbread, because, well…cornbread! I adore the combination of brothy soup and cornbread. My favorite is sopping up the last few dribbles of soup with warm, butter cornbread. You may serve this with whatever calls your name; crusty bread, rolls or thick, buttery, Texas toast.

Whether you’re looking for a hearty and healthy one pot meal or a deliciously filling soup, this Italian sausage soup is a must!

Italian Sausage Soup with Collard Greens and Vegetables

Yield: 8 Servings

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Italian sausage paired with tons of vegetables and hearty collard greens makes this soup flavorful, filling and perfect on those chilly evenings. Pair with crusty bread, cornbread or toast and you've got a delicious meal.

Ingredients

1 Lb Italian sausage*
2 Cups frozen black eyed peas
1 Large onion, finely diced
1 Cup celery, finely diced
3 Cups (tightly packed) collard greens, washed, cleaned, chopped
1 (15 oz) Can San Marzano tomatoes
1 (15 oz) Can tomato sauce
40 Oz Beef stock*
1 1/2 Cups diced carrots
4 Cloves garlic, minced
2 Tbsp chopped parsley
2 Tbsp minced rosemary
2 Sprigs thyme
1 Bay leaf
2 Tbsp unsalted butter
2 Tbsp olive oil
1 Tbsp Kosher salt
1 Tsp black pepper
1 Tsp garlic powder
1/4 Tsp crushed red pepper flakes*

Instructions

Place a large Dutch oven over medium-high heat. Once hot, add the Italian sausage and cook until cooked through.
Remove sausage with a slotted spoon and set aside. Be sure to leave the drippings in the pan.
Add butter and olive oil to the pan and along with onions and celery. Sauté until softened, about 5 minutes. Add carrots and cook for an additional 3 minutes. Add the garlic and cook another 30 - to 45 seconds.
Add salt, black pepper, garlic powder, red pepper (if using), and whole tomatoes. Cook until the tomatoes begin to break down, about 3-5 minutes.
Add the collard greens, stir to combine, cooke until wilted, about 4 to 6 minutes.
Add the cooked sausage, black eyed peas, thyme and rosemary and cooke about 3 to 4 minutes.
Pour in beef stock and tomato sauce and stir to combine. Add the bay leaf and stir. Bring mixture to a boil, reduce heat and simmer about 25-30 minutes, until peas are soft.
Taste, and adjust seasonings if needed. Add fresh chopped parsley and serve.

Notes

* Regular, sweet or Italian sausage is acceptable in this recipe. I opted for a non-spicy version since my kids were eating this too.

* Any type of stock you have on hand will be perfectly fine in this recipe.

* I added just a pinch of red pepper to help keep the spice to a minimum (for the kids). However omit or add more to fit your taste.

* Dried black eyed peas are fine to use. Simply soak the night before per package instructions.

* This can be made into a slowcooker meal. I would simply combine all ingredients, except the greens and parsley, in the slowcooker and cook on low for 6-8 hours. 30 minutes before serving, add the greens, stir to combine and allow to wilt. Finish with parsley and serve.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 378Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 40mgSodium: 1713mgCarbohydrates: 25gFiber: 8gSugar: 7gProtein: 20g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

Mexican Chicken Recipe

April 14, 2016 by Lynsey Leave a Comment

I truly love those recipes the require you to literally dump some ingredients in the slow cooker, turn it on then walk away. I mean what’s not to love? No manning the stove, standing over it for hours and waiting on the food to be done. You literally turn the slow cooker on, walk away and within a few hours you have a hot, delicious meal that is waiting on you.

I think it’s safe to say that everyone needs recipes like this in their back pocket.

This chicken will quickly become the star of all of your Mexican cooking. The options for this perfectly seasoned and flavorful meat are endless. Stuff it in burritos, use for tacos, on nachos, salads, I mean the list truly goes on and on.

The chicken gets bathed in a mixture of spices, salsa, green chiles, brown sugar and a dash of liquid smoke. It slowly cooks for several hours which allows those flavors to truly develop and penetrate the chicken. The chicken becomes extremely tender through the cooking process and literally shreds while being stirred. After the meat is shredded it continues to cook in the liquid a bit to truly absorb all those yummy, bold and complex flavors.

At this point the chicken can be cooled, placed in freezer bags or containers and frozen to make a quick and easy meal in a snap. It can also be put into a variety of different dishes, served over rice or even a sub.

And if you’re having rice with your meal, Jen, over at Carlsbad Cravings recommends saving the juices and cooked the rice in them. She guarantees it will be some of the best rice you’ll ever eat and I totally believe her and can’t wait to try this little tip!

But right now you should go ahead and toss this chicken in the slow cooker so you can be ready for a delicious and easy recipe I’ll be sharing with you next week!

Slow Cooker Shredded Chicken

Ingredients:

2 Pounds chicken breasts
1 Tbsp olive oil
1/2 Cup salsa (mild or spicy depending on taste)
3-4 Tbsp brown sugar
1 (4oz) Can green chilies
1 (14.5 oz) Can diced tomatoes, drained
1 Tbsp chili powder
1 Tsp cumin
1 Tsp garlic powder
1 Tsp onion powder
1/2 Tsp smoked paprika
1/2 Tsp ground chipotle powder
1/2 Tsp dried oregano
1 1/2 Tsp salt
1/2 Tsp coarse ground black pepper
1 Tsp liquid smoke
Hot sauce, to taste

Directions:

Rub the chicken breasts with oil and place in the slow cooker. Add all of the ingredients, except the hot sauce and stir to combine. Cook chicken on high for 2-4 hours or low for 6-7 hours, until chicken is extremely tender and can be easily shredded.

Remove the chicken from the slow cooker and transfer to a cutting board, allow to rest for about 5 minutes. Using 2 forks, gently pull the chicken to shred, return chicken and any juices on the cutting board to the slow cooker and cook on low for an additional 20 minutes. Taste, adjust seasonings, add hot sauce if desired and serve.

*The brown sugar will help balance the heat, use less if using a mild salsa and more if using a spicier salsa.
*This chicken can be made, cooled and frozen ahead of time.
*Save cooking liquid to use to boil rice. More water may be needed to achieve the right amount of liquid.
*Chicken breast can be placed in the slow cooker while still frozen. Cook on low for 6-8 hours.

Recipe source: Carlsbad Cravings

Italian Lentil Soup

January 12, 2016 by Lynsey Leave a Comment

It’s taken a while, but the winter weather has finally shown it’s face here in Arkansas. No, no snow flurries or frost just yet but we’ve finally experienced some chilly weather and dipped below freezing a time or two. And what does all that mean?

Well, it’s FINALLY time for soups and stews! Cozy foods. The foods I long for this time of year!

This past Sunday was prime soup weather. I mean, we woke up to the high for the day and the temperature steadily dropped all day one. Can you say cold?

So what better time to break out the crock-pot and whip up a big batch of soup?

Oh, and our church was also hosting an event and soups were on the menu. So it just happened to be an all around perfect day for soup.

I love “dump soups”. You know, those soups where you just open up packages and cans and dump them in the pot and let them cook away? Those are the just the best recipes. And you know, that’s exactly what this one is.

Since I was making an obscenely large amount of soup I decided it would be best to break out the crock-pot, dump in (almost) all of the ingredients and let it cook over night so it would be ready to take to church the next morning. The next morning I woke up to the most amazing smell of this soup simmering away. About 15 minutes before we were ready to serve it, I added in the collard greens and sausage. This was just enough time to allow the greens to soften slightly.

Oh, and let me talk about these greens for a second? I’ve added spinach to numerous soups I’ve made in the past and it is delicious, but it does lose the bit of crunch it has in it’s raw state. But these greens, well those are a different story. Aside from adding a pop of color (which my MaMaw would LOVE), they also add some texture to the soup because they keep their texture and add a slight crunch to every bite.

This is one of those soups that fits all food groups; leave out the meat and you’ve got a vegan soup, add some cheese and it’s vegetarian, and add sausage and you’re pleasing the carnivores! However you decide to make it you will have a big pot of flavorful soup that will make you feel all cozy and keep you warm on those winter days ahead.

Italian Lentil Soup

Ingredients:

2 Cups white onion, diced (about 1 large onion)
1 Cup carrots, diced (about 2 large carrots, peeled)
1 Cup celery, diced (about 2 stalks of celery, washed and leaves removed)
4 Cloves garlic, peeled and minced
7-8 Cups chicken or vegetable stock
1 Cup red lentils, rinsed
1 (15oz) Can diced fire roasted tomatoes
2 Bay leaves
1/4 Tsp dried oregano
1/4 Tsp freshly ground black pepper
1/2 Tsp salt
Pinch red pepper flakes
2 Cups collard greens, roughly chopped
1 Pound sweet Italian sausage, cooked and drained, optional

To serve-
freshly grated parmesan cheese, optional
fresh chopped parsley or basil, optional

Directions:

Crock-pot directions-

In a large crock-pot combine all ingredients except collard greens and sausage. Stir the mixture to combine and cook on low for 8 to 10 hours or high for 4 to 5, until lentils are tender. About 10 minutes before serving add the collard greens and sausage, if using, and allow to cook until greens are slightly tender, stirring occasionally. Taste, adjust seasonings and serve.

Stove top directions-

Pour 2 tablespoons of olive or vegetable oil in a large stockpot and place over medium-high heat. Once the pot is hot add the onions, carrots and celery and cook for about 6 to 7 minutes, until the vegetables are tender and onions are translucent. Add garlic, stir to combine and cook an additional 30 seconds.

Add the remaining ingredients except collard greens and stir to combine. Bring the mixture to a boil, then reduce to a simmer (medium-low) and cover the pot partially with the lid. Keep the soup at a low simmer and cook for about 25-30 minutes, until lentils are tender and cooked through, being sure to stir occasionally.

Add the collard greens, stir to combine and continue cooking for about 5 minutes, until the greens have softened slightly. Taste, adjust seasonings if needed. Remove bay leaves and serve.

Leftovers can be store in the refrigerator for up to 3 days or frozen for up to 3 months.

*to make this soup vegetarian use vegetable stock instead of chicken.
*to make this soup vegan use vegetable stock and do not add the cheese.

Recipe source: barely adapted from Gimme Some Oven

Mississippi Roast

October 29, 2015 by Lynsey Leave a Comment

What did we do before Pinterest? I mean honestly, it’s one of the best inventions ever! It’s also one of those inventions that I think to myself, “Why didn’t I think of this?”

So, what did we doe before that infamous virtual bulletin board? Oh, that’s right we printed out recipe after recipe, clipped (and quickly misplaced) recipes from magazines and so on. We didn’t have those cute kid crafts, simple lifestyle hacks, and forget “pinspiration” or the infamous pinterest fails.

I contribute a lot of my finds to Pinterest, including this particular recipe. It seems like for a series of weeks, every time I pulled up Pinterest for anything, inevitably I would see this recipe for Mississippi roast. I would see it, think it looked good and keep on scrolling. But apparently Pinterest knew something I did not, it knew that I NEEDED this recipe in my life.

And who doesn’t need an incredibly delicious, effortless, melt-in-you-mouth roast recipe? So I finally gave it and made this roast. And I must say, I kicked myself a bit for not making it sooner.

This roast is where it’s at, my friends. It’s fall off the fork tender. Packed full of flavor and the hubs even claimed it was his “favorite roast ever”. And, well, that’s saying something. I agree, it was delicious. And another reason I love this recipe is it calls for 6 very simple ingredients. Bonus points, because these are all things I have in my pantry and freezer on a regular basis.

Aside from the taste, this is one of the easiest meals ever and it yields amazing leftovers. Eat with veggies and bread the first night, put over rice another night and build the most mouth-watering sandwiches for a 3rd night or even work lunches. Folks, that’s 4 different meals out of one pot!

This will soon be your “go to” roast recipe. I promise!

Mississippi Roast

Ingredients:

1 (3 pound) chuck roast
1 (1oz) package of ranch dressing mix
1 (1oz) package brown gravy mix
6 Tbsp unsalted butter
1/4 Cup water
5-6 Pepperoncini peppers, left whole
2 Onions, quartered

Directions:

Pour 1/4 cup of water in the slow cooker, then add the roast. Sprinkle the ranch dressing mix on top of the roast, followed by the gravy mix, then place the butter on top of the roast. Lastly, place the pepperoncinis and onions around the roast.

Turn slow cooker on low and cook for about 8 hours.

Serve with gravy.

Recipe source: barely adapted from Table for Two, originally from Fake Ginger

Slow Cooker Honey Mustard Chicken

March 5, 2015 by Lynsey Leave a Comment

I am a condiment loving girl. Always have been. Always will be. I’ve never met a sauce I didn’t like, but I’d have to say honey mustard ranks pretty high up there on my list. So, to say I was excited when I saw this chicken from Lauren’s Latest would be an understatement.

A chicken that is cooked in one of my all-time favorite sauces and uses one of my favorite kitchen tools for the cooking process. This is definitely a recipe is right up my alley. What’s not to love? Simply combine a few simple ingredients and throw it in the slow cooker. And viola!

Another thing that is truly appealing about this recipe, as if I needed anything else. This is a freezer friendly meal. Combine uncooked chicken and the sauce in a freezer bag, seal and freeze. This simple, yet amazing meal is ready and waiting whenever you decide you want it.

One of my favorite honey mustard’s is from a local restaurant, and through trial and error I’ve created a recipe that’s pretty darn close. My favorite recipe has a lot of honey with a little yellow mustard that adds some tang, some Dijon mustard and a little whole grain mustard. So, all of the mustards are covered in this particular recipe. But I love it, it’s got so many layers of flavor and the mustards aren’t overwhelming at all.

So, I’ve slightly adapted Lauren’s recipe so I could have the tastes of my favorite honey mustard. To me there’s nothing better than dunking a chicken nugget or chicken strip in a big bowl of honey mustard, and this slow cooker honey mustard chicken does all the dunking for you. Sticky honey, tangy mustard and buttery, tender chicken.

Slow Cooker Honey Mustard Chicken

Ingredients:

2 Chicken breasts (about 1 lb)
1/2 Medium onion, diced
1 Clove garlic, minced
3/4 Cup honey
1/4 Cup dijon mustard
2 Tbsp yellow mustard
2 Tbsp whole grain mustard
2 Tbsp unsalted butter
Salt and pepper, to taste
Chives, optional

Directions:

*Combine honey and mustards in a bowl and whisk to combine. Add the onion and garlic and stir. Place the chicken in the slow cooker and pour the honey mustard mixture over the chicken. Turn the chicken to coat. Add the butter, cover and cook on high for 3 to 4 hours, or until chicken is fully cooked.

Remove the cooked chicken, shred and return to sauce. Keep warm until ready to serve. Stir in chives if desired.

Serve over rice.

*For a freezer meal, simply combine all the ingredients except chives, in a freezer bag. Seal the bag and place in the freezer. When ready to cook, remove the chicken and allow to thaw, then place in the slow cooker.

Recipe source: barely adapted from Lauren’s Latest

Slow Cooker Chicken Enchilada Chili

October 22, 2014 by Lynsey Leave a Comment

It is FINALLY feeling like fall here in Arkansas and I am so stinkin’ excited! While I thoroughly enjoy grilling, eating lighter and refreshing foods, I am so ready for the fall and the soups, stews and other hearty meals that go along with it.

When I saw the forecast last week. Yes, I plan my menu according to the weather. Please tell me I’m not the only one who does that.

Anyway, so I got the first true glimpse of fall-like weather in the forecast and immediately starting skimming my soup recipes I had marked over the past few months. Chili? Stew? Chowder? Decisions decisions.

I finally decided to make this chicken enchilada chili from Sweet Treats and More. Have you visited her site? If not, I strongly urge you to head over and check out all of her tempting treats!

Anyway, back to the soup. Not only is it Mexican inspired, which you all know I live on Mexican food. It’s also easy prep, low fuss and uses one of my favorite kitchen tools, the slow cooker.

This is one of those meals you can literally chunk everything (even frozen chicken breasts) in the slow cooker in just minutes, ensuring you won’t be late heading out the door to work! It includes a few simple and basic ingredients that are probably in your pantry right now, meaning no special trip to the store! When you get home it’s just a matter of removing the chicken, shredding it and returning it to the soup.

This chili is everything you want in a hearty fall meal. Tender chicken, beans, tomatoes, green chiles and enchilada sauce. It’s amazing on it’s own, but I topped it with some fresh avocado, cilantro, a dollop of sour cream and of course, shredded cheese, and a little squeeze of lime juice. Oh my gosh folks, this soup is amazing.

It’s thick and hearty but it’s bursting with big flavors. It’s got the taste of a soup that you’ve spent all day on…but no one has to know you spent a matter of minutes opening cans and pouring them in the slow cooker. If you haven’t had your ceremonial first bowl of chili this year, it’s time. And, I urge you to make this chili as your first batch of the season!

Slow Cooker Chicken Enchilada Chili

Ingredients:

2 Large or 3 Medium Chicken breasts, frozen or thawed
2 Cans white beans, drained and rinsed
1 Can Rotel*
1 Can stewed tomatoes with peppers and onions
2 (10oz) Cans enchilada sauce*
1 (4oz) Can green chiles
1 Tsp cumin
1/2 Tsp garlic powder
1/2 Tsp salt
1 1/2 Tsp taco seasoning
1/2 Cup milk

Directions:

Combine everything but beans and chicken in the slow cooker and stir to combine. Add the beans, and stir to incorporate. Add the chicken, and submerge in the mixture. Turn the slow cooker on low and cook for 6-8 hours or low for 3-5 hours.

Once the chicken is cooked through, remove and transfer to a cutting board. Using 2 forks, gently pull the chicken apart to shred. Return to the slow cooker and stir to combine.

Serve with chips or corn bread, sour cream, sliced avocado, lime juice and cilantro, if desired.

*To ensure this chili is ideal for the entire family, use mild Rotel and mild enchilada sauce.

Recipe source: slightly adapted from Sweet Treats and More

Slow Cooker Week: Ground Turkey and Chipotle Taco Filling

March 6, 2014 by Lynsey Leave a Comment

Day 4 of Slow Cooker Week and I can’t wait to share this recipe with you. By now you all know that I could live on Mexican food alone, it’s a weakenss. So this is a mix of two of my favorite things; Mexican food and the handy dandy slow cooker.

America’s test kitchen has always impressed me with their endless amounts of knowledge, tips, tricks and flawlessly executed recipes. I love that they test recipes until they are perfect, and then along with sharing the recipes they share why they work. I love all their cookbooks, and lately I’ve been infatuated with their slow cooker ones. They have proven that there are no limits when it comes to what you can make in your slow cooker. What tool some people may have once limited to soups, stews and big cuts of meat has now been proven to be tool to cook appetizers, desserts, casseroles, and fillings.
In their cookbooks dedicated to slow cooking, not only are all the recipes prepared in the slow cooker but they also focus on ease of preparation. They focus on quick prep, that requires little to no pre-cooking or sautéing. If there is a little pre-cook preparation they have perfected the are of using the microwave, so do you don’t have to worry about turning the stove on and bringing out pots and pans.

This fillings utilizes those quick preparation tips; like heating the onions and seasonings in the microwave to tenderize the vegetables before adding them to the slow cooker. Once the onions are tender the mixture is added to the slow cooker and is combined with the meat and remaining spices. It’s cooked until the meat is cooked through and then green onions, cilantro and lime is added to the mixture.

This filling has an amazing flavor. It’s got a little kick from the chipotle in adobo, some sweetness from the brown sugar, acidity from the tomatoes, brightness from the cilantro and lime juice. From there the filling can be used in burritos, tacos or even a Mexican inspired casserole. It makes a lot which means there will be plenty to use as well as freeze for later use. So the next time you’re craving Mexican, make a batch of this filling and enjoy.

Ground Turkey and Chipotle Taco Filling

Ingredients:

2 Yellow onions, minced
1/4 Cup chili powder
2 Tbsp vegetable oil
8 Cloves garlic, minced
1/2 Tbsp cumin
2 Tbsp minced (canned) chipotle chile in adobo sauce
1 Tsp dried oregano
1 (8oz) Can tomato sauce
1 Tbsp brown sugar
2 Slices good quality sandwich bread, roughly torn
1/4 Cup milk (I used 2%)
2 Pounds ground turkey
Salt and pepper, to taste
1/3 Cup minced fresh cilantro
3 Scallions, thinly sliced
1 Tbsp fresh lime juice

Directions:

Combine onions, chili powder, oil, garlic, chipotles and oregano in a microwave safe bowl and stir to combine. Place in the microwave and heat for 5 minutes, stirring occasionally, until the onions are tender. Transfer to the slow cooker and add tomato sauce and sugar and stir to combine.

In a medium bowl combine the milk and bread and using a fork, mash together to form a paste. Using hands, mix in the ground turkey, 1/2 teaspoon salt, 1/2 teaspoon pepper. Add the turkey mixture to the slow cooker, and break up any large pieces of the turkey, being sure not to over mix. Place the lid on the slow cooker and cook until the turkey is tender, about 4-6 hours on low.

Once the turkey is cooked through allow the filling to settle for about 5 minutes, then skim any fat from the surface using a large spoon. Break up any large pieces of turkey with a spoon. Add cilantro, scallions and lime juice and stir to combine. Taste, adjust seasonings if needed.

This filling will refrigerate for up to 3 days or can be frozen for up to one month.

This is terrific in tacos, burritos, over nachos, or even in Mexican Lasagna (recipe to come soon)!

Recipe source: slightly adapted from Slow Cooker Revolution

Slow Cooker Week: Japanese Pork and Ramen Soup

March 5, 2014 by Lynsey 1 Comment

There’s something so enticing about Asian food, particularly the soups. While I love a good fried rice, ramen, or lo mein (just to name a few), I’m really a sucker for the soup. Hot and sour from the typical Chinese restaurants and then the Miso soup from the Japanese/Hibachi restaurants, are my favorites. But give there are those times where I crave nothing more than a slurp-worthy, broth-y soup filled with thin noodles and pieces of tender meat.

I’m not sure what it is about the thin liquid that draws me in, but it sure does. Like this Japanese pork and ramen soup from Slow Cooker Revolution. When I was thumbing through the book making my meal plan this soup literally jumped off the page. The picture alone was enough to real me in, but then the list of ingredients was a second confirmation that I needed this soup.

It lived up to all me expectations and then some. The broth was incredibly flavorful and definitely slurp-worthy. The fresh chopped vegetables were incredibly tender yet still gave a depth of texture to the thin broth. Then the noodles; I love the starchy deliciousness they add to the soup. There’s just something so irresistible about the thin strands of pasta goodness running through the thin, flavorful broth. Last, but not least, the pork. It’s soaked and simmered in the chicken broth for several hours allowing the meat to become incredibly tender while staying so moist.

This soup hit all the marks. A thin, brothy base filled with tender meat, long strands of noodles and fresh vegetables. And all this goodness wasn’t made in a pot on the stove top, it was made in the slow cooker. Meaning that everything was combined, added to the slow cooker and left to cook away while you were away. Serve this soup with a side of fried egg noodles or egg rolls and you’ve got a delicious, Asian inspired meal that beyond satisfying. The next time you have a craving for Asian food, pop this in the slow cooker and enjoy!

Japanese Pork and Ramen Soup

Ingredients:

2 White onions, minced
6 Cloves garlic, minced
3 Tbsp fresh ginger, minced or grated
1 Tbsp vegetable oil
12 Oz shitake mushrooms, stemmed and thinly sliced
8 Cups chicken broth
1 1/2 Lbs boneless country style ribs
2 (3oz) packages ramen noodles (flavor packets discarded)
6 Oz baby spinach (about 6 cups, loosely packed)
3 Tbsp white miso, plus more for serving
3 Tbsp low sodium soy sauce, more for serving
1 1/2 Tsp sesame oil
2 Scallions, thinly sliced
1 Tbsp toasted sesame seeds

Directions:

Combine onions, garlic, ginger and oil in a microwave safe bowl and stir to combine. Place in microwave and heat until onions are softened, stirring occasionally, about 5 minutes. Transfer to the slow cooker.

Add the chicken broth and mushrooms to the slow cooker and stir to combine. Season the pork liberally with salt and pepper and nestles into the slow cooker. Place the lid on the slow cooker and cook until pork is tender, about 6-8 hours on low or 5-7 hours on high.

Remove the pork from the slow cooker and transfer to a cutting board and allow to rest and slightly cool. Once cool enough to touch shred into bite-sized pieces. Meanwhile, allow the soup to settle for about 5 minutes. Once the soup has settled, skim the fat off the top with a large spoon and discard. Stir in the noodles and spinach and cook on high until noodles are tender, about 3-8 minutes.

Add the shredded pork, miso, soy sauce, and sesame oil and stir to combine. Allow the mixture to cook until warm through, about 5 minutes. Taste, adjust seasonings with additional miso, soy sauce, salt and pepper if needed. Ladle into bowls, top with green onions and serve.

Recipe source: barely adapted from Slow Cooker Revolution

Slow Cooker Week: Pork Loin with Cranberries and Orange

March 4, 2014 by Lynsey Leave a Comment

Who loves using their slow cooker? I’ve said it before, the slow cooker is one of my best friends in the kitchen. It can cook a variety of foods: soups, stews, roasts, desserts, appetizers, the list just goes on. Even better, it takes food, cooks it to perfection and has a hot and delicious meal waiting on you when you get home.

I talk to several people, a lot of them being working moms, and it seems like the biggest issue they have with cooking is the time it takes to get a decent meal on the table for their family once they get home from work. I understand, I’ve been there. It’s hard fighting the rush hour traffic, getting home and cooking as well as spending quality time with the family. While there are meals that take very little time to assemble, I believe the slow cooker is another tool to utilize to get a delicious and healthy meal on the table with very little work once you walk through the door. So in honor of the slow cooker and the burden it takes of us on those busy nights I present you with the second recipe of slow cooker week.

The combination of cranberries and orange have always been a favorite of mine. Typically I enjoy those flavor combinations in baked goods, but when I saw this recipe in ATK’s Slow Cooker Revolution it went on the menu immediately. I’ve cooked different savory recipes that include oranges and cranberries, but never a recipe that included them together.

To say we liked this meal would be an understatement. The combination of the cranberries and oranges came together wonderfully. The addition of the cinnamon added a little bit of unique spice without overpowering the rest of the flavors. The seared pork loin was juicy and moist and had a wonderful texture, slightly crispy on the outside and perfectly tender on the inside.

We enjoyed this pork loin with homemade rolls, roasted brussel sprouts and garlic mashed potatoes. But it will go well with a variety of sides; a green salad, roasted asparagus, baby potatoes tossed in a little butter and salt and pepper. Just keep everything simple and you’ll have a delicious, no-fuss meal the entire family will enjoy.

Pork Loin with Cranberries and Orange

Ingredients:

1 (4 1/2-5 lb) boneless pork loin, trimmed and tied in one inch intervals
Salt and freshly ground black pepper
1 (14 oz) can whole berry cranberry sauce
1 Tbsp vegetable oil
1/2 Cup dried cranberries
1/2 Cup orange juice
Zest of one orange
1/8 Tsp ground cinnamon

Directions:

Remove the pork tenderloin from the packaging and pat dry with a paper towel. Season with salt and pepper. Place oil in a 12-inch skillet and place over medium-high heat. Once the oil is lighting smoking, place the pork in the hot oil and brown well on all sides, about 7-10 minutes.

Meanwhile, combine cranberry sauce, cranberries, orange juice, orange zest, and cinnamon and stir to combine. Pour the mixture in the slow cooker and nestle the browned pork loin in the mixture. Place the lid on the slow cooker and turn on to low. Cook until the pork is tender and the internal temperature registers 140-145, about 4 hours.

Transfer the pork to a cutting board and tent with a piece of foil and allow to rest for 10 minutes. Allow the cranberry braise to set for 5 minutes, skim the fat from the surface and discard. Transfer the braising liquid to a sauce pan and simmer until reduced to about 2 cups, approximately 12 minutes. Taste, and adjust seasonings if needed.

Remove the twine from the pork. Slice into 1/2 inch thick slices and arrange on the serving platter. Spoon 1 cup of sauce over the pork loin, and serve the remaining sauce with the pork.

Recipe source: America’s Test Kitchen; Slow Cooker Revolution

Slow Cooker Week: Texas Chili

March 3, 2014 by Lynsey Leave a Comment

Just when we thought the winter was coming to a holt, pretty much the entire country gets bombarded with another coating of winter weather. Yesterday the weather changed immensely; the temperature dropped 15 degrees in less than two hours. The drizzle turned to rain, then to ice and then snow. Last I looked we had at least an inch of ice accumulation. So, we have a choice. We can either wine, be aggravated and hate this cold weather. Or, we can look at the weather as a way to enjoy one last bowl of hearty soup, stew or chili before we break out the spring and summer recipes.

I’m choosing to do the later of the two. This year Spencer can’t seem to get enough chili. It seems like he asks for it at least once a week. While he loves my traditional chili, I do try to change things up from time to time and try different recipes.
This time around I wanted to try a true slow cooker variation. A version that doesn’t require browning meat before adding it to the slow cooker. So, I turned to one of my favorite cookbooks, Slow Cooker Revolution by America’s Test Kitchen, and decided to make their Texas chili.

This doesn’t require using a pan or stove to prepare the ingredients before they enter the slow cooker. It’s a simple act of chopping the onions, adding some spices and canned tomatoes and heating them in the microwave until the onions are tender. From there the onion mixture and remaining ingredients are combined in the slow cooker and the chunks of meat are nestled into the spicy, bean and vegetable mixture. The slow cooker is turned on and the magic begins.

This chili was everything I imagined it would be. The chunks of beef were incredibly tender, there was just enough spice from the chipotles in adobo and the tomatoes added a slight sweetness along with a little acidity. This chili was a true hit with the entire family. We topped it with a little sour cream and some chives and I served it with some Fritos. Because, what’s chili without Fritos?

Even though there is little preparation, it still might be a little much to do in the morning before heading out the door. I’ve made this a few times, once doing the preparation and adding it straight to the slow cooker to cook, and another time I did the prep work the night before, still adding everything to the slow cooker but I placed it in the refrigerator. The next morning, I removed it from the refrigerator, placed it in the slow cooker base and turned it on. Both times it turned out perfectly. So what are you waiting for? You have another week of cold temperatures, so enjoy another batch of chili before spring!

Texas Chili

Ingredients:

3 Large onions, minced
1/4 Cup chili powder
1/4 Cup tomato paste
3 Tbsp vegetable oil
8 Cloves garlic, minced
2 1/2 Tbsp cumin
1 1/2 Tbsp fresh oregano, minced
2 (15oz) cans dark red kidney beans, drained and rinsed
1 (28oz) cans crushed tomatoes
2 Cups low sodium chicken broth
3 Tbsp soy sauce
3 Tbsp minced canned chipotle chile in adobo
2 Tbsp brown sugar, plus more if needed
2 Bay leaves
1 (5lb) boneless beef chuck roast, trimmed and cut in 1 1/2 inch chunks
Salt and pepper, to taste
3 Scallions thinly sliced

Directions:

Combine the onions, chili powder, tomato paste, oil, garlic, cumin and oregano in a bowl and stir to combine. Place in the microwave and heat for about 5 minutes, stirring occasionally, until onions are tender. Transfer the mixture to the slow cooker

Add beans, tomatoes, broth, soy sauce, chipotles, sugar and bay leaves to the slow cooker. Stir to combine. Season the beef, liberally, with salt and pepper and nestle in the slow cooker. Place the lid on the slow cooker and cook until beef is tender, 9-11 hours on low or 5-7 on high.

Once the beef is tender, turn the slow cooker off and allow the chili to settle for 5 minutes. Skim the fat from the surface using a large spoon. Remove and discard the bay leaves. Taste, and adjust seasonings if needed. Ladle the chili into bowls, top with scallions and serve.

Recipe source: barely adapted from America’s Test Kitchen:Slow Cooker Revolution

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