slow cooker

Slow Cooker Lemon Garlic Chicken

February 20, 2014 by Lynsey Leave a Comment

During the week easy meals are a definite plus. Slow cooker meals, even better. Easy slow cooker meals with 5 or less ingredients. Well, that’s just a God send. I don’t think anyone out there would disagree.

When I saw this recipe from Number 2 Pencil, I immediately knew it would be going on the menu and soon. Not only is this a quick, easy and budget friendly meal but it’s a chicken that’s cooked in some of our favorite flavors; lemon and garlic.

The flavors of the garlic and lemon really penetrate throughout the entire chicken. Not only is the chicken stuffed with tons of garlic and lemon, it also sits on a bed of lemons, garlic and fresh herbs. The slow cooker does the rest; cooks it to juicy perfection for about 4 hours. I mean, it was so tender it was literally falling off the bone.

This deliciously tender chicken is perfect served along side garlic mashed potatoes or rice and a nice green salad. It’s also an ideal meal in both the winter and summer. If you need a light refreshing meal to chase those winter blues away, this is perfect. During the summer it’s perfect and lends those nice, fresh flavors we are so fond of during the warmer months.

Also the leftover chicken is delicious enjoyed with more rice or potatoes, but can also be used to make quesadillas, chicken salad and a variety of other dishes. This once chicken could easily provide you and your family with 2-3 delicious meals.

Slow Cooker Lemon Garlic Chicken

Ingredients:

4 Large lemons
2-3 Heads of garlic
1 (4-5 pound) whole chicken
Fresh rosemary, or herb(s) of your choice
Salt and pepper

Directions:

Remove the insides from the chicken and discard. Rinse thoroughly and pat dry. Set aside.

Cut the heads of garlic and two lemons in half, cut the bottom of the lemons so they will lay flat. Place half of the cut garlic in the bottom of the slow cooker, along with the halved lemons. Place herbs on top of the garlic and lemons.

Cut one lemon in quarters. Season the rinsed chicken well, inside and out with salt and pepper. Stuff the quartered lemon and garlic in the chicken. Place the seasoned chicken in the slow cooker. Cover with lemon slices and additional herbs.

Turn the slow cooker on high and cook for about 4 hours, or until the center reaches about 165. Alternately, turn the slow cooker on low and cook for 6-8 hours.

Once the chicken has reached an internal temperature of 165, turn the slow cooker off and allow to rest about 15 minutes. Remove from slow cooker, carve and serve.

Recipe Source: Number 2 Pencil

Slow Cooker Chicken Fajitas

January 15, 2014 by Lynsey 2 Comments

The slow cooker is one of my best friends in the kitchen. It takes my food, cooks it for me and has it ready for me when I walk through the door after a long day of work. Isn’t that a good friend? Taking care of me during the week isn’t the only thing my slow cooker does, it also allows me to have those lazy days curled up on the couch or spending valuable time playing cars, painting or chasing my little man.

So, it’s safe to say that the slow cooker is a definite must in my life, and the lives of all busy individuals. Another thing that is a must is my life; Mexican food. I’ve said it I don’t know how many times; but Mexican fare is a weekly staple in our meal plans. Whether we stay in or visit one of our favorite restuarants it’s a must.

So I’ve taken two of my loves and combined them to make this delicious pot of chicken fajita meat. Just when you thought it couldn’t get any better, this recipe is incredibly simple and uses ingredients you probably already have in your kitchen. A few simple, and basic ingredients is all it takes. Simply slice the onions and the veggies, throw everything in your slow cooker and let it do it’s magic. The end result; the most juicy and flavorful chicken. Simply serve it on the tortillas of your choice along with your favorite toppings! It doesn’t get much better than that!

Slow Cooker Chicken Fajitas

Ingredients:

1/2 Stick (4 tablespoons) unsalted butter

1 Red bell pepper, seeds and stem removed and thinly sliced

1 Green bell pepper, seeds and stem removed and thinly sliced

2 Cloves garlic, minced

1 Large onion, thinly sliced

3 Chicken breasts

1 1/2 Tbsp brown sugar

2 1/2 Tbsp homemade taco seasoning, or 1 package of storebought fajita seasoning

1 Small jar of your favorite salsa, homemade or storebought

Salt and pepper, to taste

Directions:

Place the butter in the bottom of a slow cooker. Add sliced onions, bell peppers and minced garlic. Place the chicken breasts on the vegetables. Sprinkle the brown sugar, taco seasoning and salt and pepper over the chicken breasts. Pour the salsa over the chicken.

Turn slow cooker on low and cook for 6-7 hours*, or on high for 3-4. Using a fork, gently pull the chicken to shred. Serve on tortillas with sour cream, shredded lettuce, salsa, pico, guacomole, cheese and your other favorite toppings.

*If it goes a little longer than that, it’s okay. Mine cooked about 8 hours on low, since I cooked it on a work day.

Recipe source: A Lynsey Original

Brisket & Brie Quesadillas with Mango Barbecue Sauce

October 23, 2013 by Lynsey Leave a Comment

I have been eyeing this recipe from Confections of a Foodie Bride for what seems like forever now. For one reason or another, every. single. time. I’ve put this on our menu I’ve had something come up and haven’t been able to make it. After umpteen times of putting this on my menu, I finally was able to make it. The most recent time I planned to make this I was bound and determined to have this meal. And guess what, it finally worked out! I must say, this was so worth the wait.

We are huge fans of Mexican and Tex Mex. Give me a bowl of ice cold salsa, crispy chips, maybe even a bowl of warm cheese dip then a plate of sizzling fajitas and I’m a happy happy girl. So when I saw the picture of these quesadillas on Shawnda’s site I was instantly drawn to this recipe; the golden homemade tortillas, juicy meat and gooey cheese. I needed this, and now.

A beef brisket that is rubbed with a combination of salt, pepper, chili and garlic then placed in a slow cooker and doused in Dr. Pepper. The slow cooker is then turned to low and the brisket is cooked slowly for 8 hours. This results in probably one of the best, most tender briskets I think I’ve ever had. There’s a subtle sweetness from the Dr. Pepper that compliments the mix of spices. The meat is then sliced, placed on a fresh flour tortilla and piled high with cheese. To really seal the deal, the assembled quesadillas are folded and then toasted to golden crispy perfection. This toasting not only provides a nice, lightly crispy tortilla but also allows that cheese to melt into gooey goodness that holds all that meat in the tortilla. All of these flavors are pulled together by that manog barbecue sauce.

Let’s talk about the sauce for a minute. It’s a homemade barbecue sauce that is out of this world. The mango chutney really delivers a big, bold flavor. Slightly spicy with followed by the sweetness from the mango and raisens. The chutney is then combined with a mixture of onions, garlic, ketchup, mustard a few other spices. The mixture is then sauteed to really allow the flavors to develop and then pureed to for a smooth, rich and flavorful sauce. The mixture is then spooned over the meat as well as served along side of the quesadillas as a dipping sauce.

I served these with a side of these refried beans, Mexican rice and of course some chips, salsa and cheese dip. The perfect Mexican meal in the comfort of your own home!

We loved these quesadillas, but we also enjoyed the brisket by itself with sides of mashed potatoes and butter beans. Making this brisket the perfect 2 in 1 option. I love those recipes that can be made into various different meals and this is definitely one of those!

Brisket and Brie Quesadillas with Mango Barbecue Sauce

Ingredients:

For the brisket-
3 Pound brisket
Salt and freshly ground black pepper
1 Tbsp chili powder
3 Cloves garlic, minced
16 Oz Dublin Dr. Pepper

For the mango barbecue sauce-
1 1/2 Tbsp olive oil
1 Medium onion, finely chopped
1 Clove garlic, minced
1/2 Cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 Tsp Creol Mustard (spicy brown mustard)
Salt and pepper, to taste
1/4 Cup mango chutney, storebought or homemade

To assemble-
8 8-inch flour tortillas
8 oz brie, thinly sliced
1 Cup monterrey jack cheese, shredded
Olive oil or cooking spray
Cilantro, for garnish

Instructions:

For the brisket-
Combine salt, pepper, and chili powder and stir to combine. Rub the mixture over the meat with the mixture. Rub the minced garlic over the meat and place in the crockpot. Pour the Dr. Pepper over the meat. Cover and cook on low for 8 hours.

Remove the brisket from the crockpot and allow to rest for 15 minutes. Once the meat has had time to rest, slice against the grain in 1/8-1/4 inch thick pieces.

Meanwhile, make the mango barbecue sauce. Heat olive oil, over medium-low heat, in a 2 quart saucepan. Add the onions and saute for 5 minutes, until translucent. Add the garlic and cook until fragarent, an additional 30 seconds. Add the remaining ingredients, stir to combine and allow to simmer for 5 minutes. Transfer the cooked mixture to a blender or food processor and pulse until smooth.

To assemble-
Place a large pan over medium-high heat. Place the tortillas on a clean work surface. Evenly divide the meat, brie cheese, and monterrey jack cheese among the tortillas, placing the meat and cheese on one half of the tortilla. Spoon one or two spoonfuls of barbecue sauce over the mixture and fold to close.

Drizzle the heated pan with oil and place the assembled quesadilla in the pan. Brush the top of the quesadilla with oil. Cook until the bottom is crisp, about 2-3 minutes, then flip and cook until the other side is crispy.

Remove the cooked quesadilla from the pan and cut into 2-3 wedges. Serve with barbecue sauce to dip.

Recipe source: Confections of a Foodie Bride who adapted it from The Pastry Queen, 2004

Slow Cooker Maple and Brown Sugar Pork Tenderloin

September 19, 2013 by Lynsey Leave a Comment

I have always been a fan of the slow cooker. I love that you can add a bunch of ingredients to a big ol’ pot, turn it on and walk away. In a matter of hours you have a delicious and flavorful meal that required very little effort. More times that not I use my slow cooker throughout the week. This allows me to have a tasty meal ready for my family whenever we walk through the door at the end of the day. You really can’t beat that can you? No racing around the kitchen at 5:30 and more time with my family. It’s a win win.

Second to chicken, pork tenderloin is probably one of my favorite meats to cook. I don’t use it as much as I’d like but each time I have it I’m reminded just how much I love it. It takes on the flavors of whatever it’s marinated it and it penetrates the meat. You not only taste the flavor of the marinade on the outside of the meat but throughout as well. Cooking it in the slow cooker only intensifies the flavor penetration creating a very tender and flavorful meat.

I think this is one of my new favorite recipes. It requires very little preparation and it’s bursting with flavor. I love balsamic vinegar; it’s tangy, thick and sweet and adds so much flavor. I think it’s one of my many addictions! The balsamic combined with the mustard, onions, sticky maple syrup, sweet brown sugar, thick honey, and herbs provides the ultimate of marinades that penetrates throughout the meat. This marinade not only provides tons of flavor but allows the meat to cook slowly and keeping it tender where it literally falls apart at the touch.

This pork tenderloin is incredibly tender and moist. I love the meat alone, but the onions are quite amazing too. They are tender and soaked in that sweet and tangy goodness and they add another layer of texture to this meal. The gravy, isn’t a “normal” gravy, it’s a basic gravy that is thickened by leaving some of the onions in the cooking liquid. The liquid, along with the onions are pureed to provide a slightly thick gravy that has a depth of flavor. It coats the tenderloin beautifully and compliments mashed potatoes like nobodies business. This is a meal that is perfect for those busy weeknight since it’s practically ready when you walk through the door, but it’s also go those intense and bold flavors that are impressive enough for guests.

Slow Cooker Maple and Brown Sugar Pork Tenderloin

Ingredients:

2 lbs pork tenderloin (either one 2 pound pieces or two 1 pound pieces)

2 Medium sweet onions cut in quarters

2 Cloves garlic, minced

2 Tbsp maple syrup

4 1/2 Tbsp Dijon mustard

2 Tbsp honey

2 1/2 Tbsp brown sugar

2 Tbsp balsamic vinegar

1/2 Tsp dried thyme

Salt and pepper, to taste

1 Cup chicken or beef stock

Directions:

Wash and trim the pork and pat dry. Season with salt and pepper and place in the slow cooker. Evenly sprinkle the minced garlic over the pork loin(s).

In a small bowl combine mustard, honey, brown sugar, vinegar, thyme and maple syrup and whisk together. Pour the mixture over the pork loin and turn to coat. Pour the stock over the broth. Place the lid on the slow cooker and turn on low for 7-9 hours or high for 3 1/2-4 1/2 hours.

Remove pork from slow cooker and transfer to plate or platter, cover with foil and set aside. Remove a few spoonful’s of the cooked onions to the platter as well. Using an immersion blender, blend the juice and onions in the slow cooker. This will provide you with a creamy gravy to spoon over your tenderloin and mashed potatoes (if serving).

Recipe source: adapted from Six Sisters Stuff and Joelen’s Culinary Adventures, who adapted it from Southernfood.about.com

Crockpot Apple Butter

September 11, 2013 by Lynsey Leave a Comment

Apple butter has long been one of my food loves, perhaps maybe one of my first food loves. As long as I can remember, anytime I encountered a jar of this stuff I went weak in my knees and haaaaad to have a taste, schmear or jar of it! Obviously the homemade stuff was (and still is) the best, but I wasn’t picky (and am still not) when it comes to this stuff. Whatever, wherever…I’ll take it.

A few years ago Spencer and I went on vacation with my parents to Gatlinburg, Tennessee. I had done some research before we went and had a list of restaurants that received rave reviews that I wanted to try. There was one that intrigued me for a few reasons; one because of all the reviews but the one that really sealed the deal was the name Apple Barn Cider Mill. That name just screamed to me and then I read their menu; “apple fritters with a side of apple butter dipping sauce”. That was it, I knew before we left Gatlinburg we had to run through Sevierville and visit this restaurant and see if it lived up to expectations.

Well, I got my wish and we ate breakfast at the Apple Barn our last day there on our way out of town. We pulled in and it was a small, little wooden building with a tin roof and the smallest parking lot ever and it was packed. That was an immediate good sign. We walked in, were seated and quickly ordered. And ohmygoodness, it hit the spot and surpassed any expectations I had. Everything was fresh, hot and sooooo good! And they had my weakness, that magical apple butter. This apple butter was beyond amazing and was probably some of the best stuff I’ve ever put in my mouth. Sweet, with a mixture of warm spices, smooth and a little creamy and simply mind blowing. I was in love with their apple butter. What’s even better? They had a little shop right before you walked out the door. So what did I do? I stocked up on their apple butter and even a few extra jars for gifts. Yes, it’s that good. So on the years we head back to Tennessee the Apple Barn is priority on our list of stops. Oh, yeah and they’ve done such a good business that they’ve moved locations and built not only a new restaurant but a separate store, along with a creamery, Christmas shop and I don’t think their done yet. It’s its own little “compound”. Incredibly impressive. So the little barn is booming and it’s all because of their quality products!

Since we head to Tennessee every other year for vacation, I’m not able to enjoy their apple butter yearly. (yes, I could order on-line…and I have, but it’s just not the same as actually buying it there) So I figured it was due time to attempt my own, homemade apple butter. What better time to do so than apple season? I went to the market, stocked up on a few different types of apples, broke out the slow cooker and got to work. The end result, not only did my house smell like the epitome of fall but I had a smooth, creamy and spice packed apple butter that was pretty darn close to the stuff I enjoyed at the Apple Barn. This makes a perfect snack and is a wonderful addition to muffins, bread, biscuits…even pork chops (pork chops and apple sauce, how about apple butter???) or even by the spoonful. This would also make terrific gifts and favors. Just make sure to save a jar or three for yourself!

Crockpot Apple Butter

Ingredients:

6 1/2 Pounds apples; peeled, cored and chopped*
1 Cup granulated sugar
1 Cup packed brown sugar
3/4 Tbsp cinnamon
1/2 Tsp grated nutmeg
Pinch ground cloves
1/4 Tsp salt
1 Tbsp vanilla

Directions:
In a large bowl combine both sugars, cinnamon, nutmeg, cloves and salt and stir to combine. Working in batches, place apples in sugar mixture and toss to coat. Place the sugar covered apples in the crockpot and repeat process until all apples are coated. Pour the remaining cinnamon sugar mixture in the crockpot over the apples.

Turn the crockpot on low and cook the apples for about 10 hours, stirring occasionally until the mixture has thickened and is dark brown in color.

Once the mixtured has thickened, add vanilla and stir to combine. Leave the mixture uncovered and continue cooking on low heat for an additional 2 hours.

Using an immersion blender, puree the apple butter until smooth. If you do not have an immersion blender, you may accomplish the same result with a blender. Work carefully in small batches and pulse until pureed.

Spoon the mixture into sterilized jars and seal with canning lids. Refrigerate for up to two weeks or freeze. Alternately, place sealed jars in a large pot of water, bring to a boil. Once water reaches the boiling stage start the timer and boil for 10 minutes. Carefully check the lids to make sure a seal is formed (the middle shouldn’t pop up and down). If the lids are sealed, transfer to a towel lined counter and allow to cool. If the lids still aren’t sealed return water to a boil and repeat the boiling process.

*For the apples I used 1 1/2 pound Granny Smith, 1 1/2 pounds Gala, 2 pound of Honeycrisp, 1 1/2 pounds fuji. If you can’t find Honeycrisp Pink Ladies would subsitute wonderfully.

Recipe source: My Baking Addiction

Slow Cooker Black Bean Ragout

February 4, 2013 by Lynsey Leave a Comment

So did ya’ll have a wonderful Super Bowl Sunday? Did your team win? If yes, then congratulations. If not, I’m sorry but at least you got to partake in some yummy eats throughout the game! Speaking of Super Bowl food, how many of you are in a foodie coma from everything you ate yesterday? I honestly think Super Bowl Sunday is one of the biggest eating days of the entire. year! Thanksgiving and Christmas are close, but I think the game day takes the prize. I honestly think just as much preparation and planning goes into all of the game day parties and festivities as does Christmas and Thanksgiving.

I kept this year’s eats small, but we still had quite the spread. And you can’t really allow all those good dips, sandwiches and treast to go to waste, I mean that would just be a shame…and possibly a sin! I know I ate my fare share of food throughout the game yesterday. I was on the verge of miserable. So for all of you that are in the same boat as I am, and need a meal that will satisfy you without weighing you down I have the perfect option for you!

This black bean ragout is not only satisfying, but is delicious and full of flavor. And I think possibly my favorite part is the fact that it’s a slow cooker meal. You all know by now that I’m a huge fan of slow cooker meals. I love putting everything in there in the morning and coming home to a tasty meal that is ready to eat when you walk through the door. I honestly think this is one of the easiest slow cooker meals ever. You literally throw all the ingredients into the crock pot, give it a quick stir, turn it on and walk away. There are only two things that need to be chopped; an onion and garlic. Those two things take all of 2 minutes to cut up. How easy is that? When you’re ready to eat the only thing you have to do is make the toast and prepare the crema. This meal is ready to eat within 10 minutes of walking through the door. It’s an effortless meal that is huge on taste!

Slow Cooker Black Bean Ragout with Garlicky Toast

Ingredients:

For the beans-
1 Large onion, diced
3 Cloves garlic, minced
1 Tbsp cumin
1/2 Tsp dried oregano
2 Tsp smoked paprika
1 lb. (2 1/2 cups) dried black beans, rinsed if not previously soaked
1 Dried chile
2 Tbsp tomato paste
2 Tsp salt
1 Tsp freshly ground black pepper
8-9 Cups water, vegetable stock, or chicken stock
1 Tbsp lime juice or sherry vinegar

For the garlicky toast-
Crusty bread cut into 1-inch slices
Olive oils
Salt
1 garlic clove, cut in half

Cumin crema-
1 Tsp ground cumin
1 Cup sour cream, creme fraiche or crema Mexicana
Garnishes-red onion, green onion, cilantro and/or lime wedge

Directions:

For the beans-
Combine all of the ingredients for the beans, except for the lime or sherry) in a slow cooker and stir to combine. Cover and cook on high for 3-4 hours (low for 6-8 hours), until beans are tender.

Once the beans are cooked, stir in the lime or sherry. Adjust seasonings if needed.

For the toast-
Preheat broiler.

Brush the toast slices with olive and sprinkle with salt. Place on a baking sheet and place in oven until butter is melted and the toast is golden. Remove from oven and immediatly rub with the garlic clove.

For the crema-
Combine cumin and sour cream in a small bowl and stir to combine.

When ready to serve-
Spoon beans onto the toasted bread, top with the crema, cilantro, onions and lime juice.

Recipe source: The Smitten Kitchen Cookbook

Loaded Baked Potato Soup

December 5, 2012 by Lynsey Leave a Comment

I am and always have been a sucker for potato soup. What’s not to love; a starchy potato soup piled high with bacon and cheese. How could anyone not love it? When I was younger, I would always stay with my Grandma after school until my mom and dad got off work. Sometimes their schedules were so that I would end up eating supper at my Grandma’s house. I can’t tell you how much my heart pounded with joy when I would eat with my Grandma and she would make her delicious potato soup. Folks, her soup ruined me. I’m quite positive it turned me into a potato soup snob. If there is such a thing! It was thick, but not too thick, creamy, with chunks of potatoes, carrots and celery. It was truly out of this world.

I’ve tried various potatoe soups, both at home and at restaurants and very few have come close to the goodness of my grandma’s. Until now. When I saw the recipe for loaded baked potato soup on Josie’s blog and read her description I knew I had to make this soup! And soon. This soup takes the basic potato soup and amps it up…oh, a few hundred notches. The base is still the same; potatoes and milk or cream, but then adds some bacon, cheese, chives, and sour cream. Now you’ve got a comforting soup that has all the goodness of a loaded baked potato.

This soup takes very little time to prep. After the chopping and cutting is done, simply combine everything in the slow cooker and allow to cook for a few hours. Remove some of the potatoes, puree them and add back to the mixture. Stir in all the extras; bacon, cheese, sour cream and chives and serve. This is the perfect soup to enjoy on a chilly fall or winter day.

Loaded Baked Potato Soup

Ingredients:

8 Slices thick cut bacon, roughly chopped
1 Large, white onion, minced
5 Clove garlic, minced
4 Cups low-sodium chicken broth
2 Tbsp all-purpose flour
3 Lbs Russett potatoes (approximately 6 medium potatoes) peeled and cut into 1/2inch cubes
1 Cup shredded sharp cheddar cheese, plus more for topping
1 1/2 Cups shredded monterey-jack cheese
1/2 Cup heavy cream
1/2 Cup sour cream
1/2 Cup milk
Salt and pepper, to taste
1/4 Cup sliced scallions

Directions:

Place bacon in a 12 inch skillet over medium heat, and cook until crispy, about 5-7 minutes. Transfer the cooked bacon to a paper towel lined plate and set aside. Reserve 2 tablespoons of the bacon drippings and discard the rest.

Place the minced onion in the pan with the bacon drippings and cook over low-medium heat until tender and translucent, about 6-7 minutes. Add the garlic, salt and pepper and cook until fragrarent, an additional 30 seconds to 1 minute. Add flour and stir to combine, cook for 1 minute stirring constantly. Once the ingredients are combined, slowly add 1 cup of chicken broth, whisking constantly. Cook until mixture begins to thicken then transfer to the slow cooker.

Add the potatoes and remaining chicken broth to the slow cooker, as well as 1/2 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Turn slow cooker on low and cook for 5-7 hours, until potatoes are tender (I cooked mine for about 8 only because I was at work).

Transfer 3 cups of soup to a medium bowl, add cream and lightly puree using an immersion blender. Return the puree to the slow cooker, along with cheese and sour cream and stir to combine. Allow the soup to sit until heated through and cheese is melted, about 10 minutes.

Place bacon in the microwave and heat. Taste soup and adjust seasonings if necassary. Using a ladl, place the soup in bowls and top with bacon, sour cream, scallions and more cheese.

Recipe source: adapted from ATK’s Slow Cooker Revolution via Pink-Parsley

Crockpot Sausage, Peppers, and Onions

November 6, 2012 by Lynsey 2 Comments

I absolutely adore recipes that are big in flavor, yet minimal in ingredients. And yes, this recipes is one of those. Even better, it’s a recipe that is full of flavor and requires very little prep since it utilizes the good, ol’ slow cooker. I love using my slow cooker. In my opinion, one of the best things is walking in the door at night and having supper just waiting on you. This recipe offers that; tasty, full of flavor, comforting and has the food waiting on you to enjoy.

Sausage, peppers and onions. Three very simple ingredients, that when combine pack huge flavor. Since sausage is full of spices and seasonings that adds incredible flavor to this recipe. The sausage is sliced then browned before being added to the slow cooker, and this step helps to enhance and add more flavor to the overall recipe. Onions and peppers are sliced and added to the slow cooker along with canned tomatoes, garlic and wine (you’ll even have leftovers so you can have a glass with your meal! As if you need an exuse) and then cooked slowly to perfection.

The end result is nothing less than incredible. The sausage is delicious, the onions and peppers are soft and tender. Simply amazing. We enjoyed this recipe in numerous forms during the week; over rice, over pasta and even on a toasted hoagie bun with melted provolone cheese. This recipe is the perfect way to feed your family something easy and delicious and it’s a great way to prep food once and serve it in various ways throughout the week.

Crockpot Sausage, Peppers, and Onions

Ingredients:

1 Tbsp olive oil
2 lbs Italian sausage
3 Medium (2 large) bell peppers
2 Large onions
6 Cloves garlic, minced
1 (15oz) Can crushed tomatoes
1 (15oz) Can fire roasted tomatoes
3/4 Cup dry white wine
1 Tbsp Italian seasoning
Salt and pepper, to taste

Directions:

Slice sausage into 1-inch thick pieces (if the casings are thick, remove casings before slicing). Place olive oil in a large skillet over medium heat. Add the sliced sausage, being sure not to overfill the pan, and cook through, all sides should be brown, place on a papertowel lined plate and set aside. Repeat process with remaining sausage.

Meanwhile, slice bell bepper into strips and place in crockpot. Halve and slice the onions and place on crockpot. Top with the cooked sausage. Add the crushed tomatoes, garlic, wine, Italian seasoning and salt and pepper. Turn crockpot on low and cook for 6-8 hours.

Serve over pasta, rice or serve on a hoagie bun with melted cheese.

Recipe source: adapted from I Was Born To Cook

Cream Cheese Chicken

March 13, 2012 by Lynsey 5 Comments

I must admit I came thisclose to not sharing this recipe with you. Not because it wasn’t good, because it was delicious, but because it just didn’t picture well. I know, that’s a pretty petty reason, but still looks can either pull you in or turn you off. But don’t worry, the taste, however, won in the end and I just couldn’t hold out on you.

This chicken was full of flavor, protien and vegetables and is the ultimate one pot meal. How easy is it to throw all of the ingredients in one pot, even frozen chicken, turn it on and forget about it? That alone is a huge lifesaver during those hectic days/weeks/months. It’s even better when you can throw it all in and have the end result be a flavorful and healthy dish that is delicious.

When you’re ready to eat, your meal is waiting on you. All you need are tortillas, sour cream, cheese, salsa or whatever else you want to top your taco. This is a tasty and inexpensive meal that will feed a family of 2-3 for at least 2 nights, maybe 3. Serve this will guacomole, salsa, Spanish rice or refried beans and you’ve got an easy and tasty meal perfect for anyone.

Cream Cheese Chicken

Ingredients:

1 1/2 Pounds boneless, skinless chicken breast (can be frozen)
1 (15oz) Can black beans, drained and rinsed
1 (15oz) can corn, drained
1 (16oz) jar salsa
1 (8oz) bar fat free cream cheese

Directions:

Place 1/4 can of beans, 1/4 can of corn and 1/4 jar of salsa over the bottom of the slow cooker. Place chicken on top of the vegetables then pour the remaining vegetables over the chicken breast. Cut the cream cheese into cubes and drop over the chicken-vegetable mixture. Place crockpot on low for 8-10 hours (on high for 4-6). Before serving, stir the chicken mixture to break up and shred some of the chicken.

Serving options: Serve along side or over rice. Serve in a flour or corn tortilla with desired toppings. For leftovers, add a can of rotel along with chicken broth and simmer to make a soup.

Recipe source: Prevtion RD

Red Beans and Rice

October 18, 2011 by Lynsey Leave a Comment

When fall arrives I get so excited; there are so many recipes that I look forward to making, a few classics but I am always looking for new ones to try as well. It’s the perfect time of year to pull out your favorite long sleeve shirt or sweat shirt, get cozy and have a big bowl of soup or chili. Fall has been here for a few weeks but the weather hasn’t exactly followed suite. Since the weather has been warmer than normal I watch the weather carefully and plan the meals accordingly. If there is any glimpse if cool weather in the forecast I immediately work one of my fall-ish recipes into my meal plan. One of those cool days finally came around Spencer’s birthday which worked out perfectly. One of his all time favorite meals is red beans and rice, and since the weather was actually going to be cool he decided that he wanted that for his birthday meal.

Before now, I had never made red beans and rice. Which is actually quite interesting and dumbfounding to me since it is one of Spencer’s favorites. Better late than never, right? I’m so glad Spencer decided on this for his birthday meal; it gave me a reason to finally make one if his favorite meals and it gave me a reason to make a classic southern dish! This was delicious, flavorful and so filling. One of the best parts about this actual recipe is that is uses a slow cooker. You know me, I love slow cooker recipes! Throw the ingredients in the pot, turn it on, and when you walk in the door your food is ready! The only thing I had to to when we got home was make some rice and hot water cornbread. How easy is that?

This was simple yet delicious. This perfect for a weeknight meal, since the crockpot does all the work, but can be dressed up for company. Best of all, it’s perfect for fall weather. I am so glad the cool weather has finally moved in…hopefully it will be for good!

Red Beans and Rice

Ingredients:

1 Pound dry red kidney beans, rinsed and sorted
6 Cups water
5 Regular bouillon cubes (or 1 Tbsp. + 2 tsp. chicken base)
1/4 Pound smoked sausage*, quarted and cut into thin slices
1 Onion, chopped
4-5 Cloves garlic, minced
1 Tsp Cajun or Creole seasoning (omit this if using Andouille sausage)
3/4 Tsp cumin
3/4 Tsp coriander
3/4 Tsp oregano
1/8 Tsp cinnamon
1/2 Tsp smoked paprika (omit if using Andouille sausage)
A splash (or two) of hot sauce (optional)

*(Andouille sausage if you can find it), quartered and cut into thin slices. You can also use a large, meaty ham bone.

Directions:

Combine all ingredients in a crock pot and cook on high for 4-5 hours or on low all day. Or you can start on high until it starts to simmer and then switch it to low.

When beans are tender, mash about 85-90% of them against the side of the crock pot. Taste to ensure it’s seasoned to your liking; add more seasoning if you see fit. Replace lid and set heat to low or warm.

In a medium saucepan, bring 4 cups of water, 1 tablespoon white vinegar, and 2 cups of white rice to a boil. Reduce heat to low, cover, and steam for 20 minutes.

Once the rice is finished, place the red beans in a bowl and top with a scoop of rice. (You can also place the rice in the bowl first and then top with the red beans if you prefer) Garnish with green onions (for a touch of color and a little extra flavor).

Recipe source: Our Best Bites

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