Thursday, January 25, 2007

Slow Cooker Chunky Turkey/Beef Chili

I made this, served it as a frito chili pie, Jake wasn't real crazy about it, he said it was good just not "chili-like enough" for him, But I thought it was delicious and will be making it again!

1 pound ground turkey or ground beef (I used beef)
1/2 cup coarsely chopped onion
2 cans (14.5 ounces each) diced tomatoes with juice
1 can (16 ounces) pinto beans, drained, rinsed
1/2 cup chunky salsa, your favorite
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
salt and pepper to taste
1/2 cup shredded Cheddar or Mexican blend cheese
1 to 2 tablespoons sliced black olives

In a large skillet over medium heat, brown ground turkey and onion. Drain off excess fat. Transfer browned mixture to the crockpot with tomatoes, beans, salsa, chili powder, and cumin. Stir gently to blend ingredients.

Cover and cook on LOW setting for 5 to 6 hours. Taste and season with salt and pepper. Serve with a dollop of sour cream and a little shredded cheese and black olive slices.

Slow Cooker Vegetable Beef Soup

Made this Sunday night for the family, Invited Mom and Sister over, This was a HUGE hit! It was delicious!!!!


a.. 1 pound ground beef
b.. 2 cloves garlic, minced
c.. 1 small onion, diced
d.. 1 green bell pepper, diced
e.. 3 stalks celery, diced
f.. 1 (29 ounce) can Italian-style stewed tomatoes, drained
g.. 1 (15 ounce) can mixed vegetables, drained
h.. 2 quarts beef broth (you will need a 6 quart crock pot for this much broth)
i.. 3 tablespoons soy sauce
j.. 2 tablespoons Worcestershire sauce
k .. 3/4 teaspoon paprika
l.. salt and pepper to taste
m.. 6 ounces dry fusilli pasta Directions: (I added a 1lb box to feed more)

1.. Place the beef in a skillet over medium heat. Mix in garlic, onion, and green bell pepper. Cook and stir until beef is evenly brown and vegetables are tender. Drain grease, and transfer to a slow cooker.

2.. Mix celery, Italian-style stewed tomatoes, and mixed vegetables into the slow cooker. Pour in beef broth, soy sauce, and Worcestershire sauce. Season with paprika, salt, and pepper.

3.. Cover, and cook 7 hours on High. Mix pasta into the slow cooker during the last 15 minutes of cook time.

Monday, January 15, 2007

Denny's French Toast

2 servings
22 min 10 min prep

4 eggs
2/3 cup whole milk
1/3 cup flour
1/3 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/8 teaspoon cinnamon
6 slices Texas toast thick bread (I used regular sandwhich bread)
3 tablespoons butter
powdered sugar

1. Mix together eggs, milk, flour, sugar, vanilla, salt& cinnamon.

2. Heat a large skillet, or griddle.
When hot, add 1 tablespoon butter.
If butter smokes, your pan is too hot; turn down the heat.

3. Drop each slice of bread into the batter for 30 seconds on each side. Let some of the batter drip off, then put in skillet. Cook each slice 1 1/2-2 minutes per side til each side is golden brown.
Add more butter, if necessary, to cook all slices.

Crockpot - Chicken Stroganoff

Prep: 20 minutes
Cook: 6 to 7 hours (low) 3 to 3.5 hours (high)
Makes 6 to 8 Servings

2 pounds skinless, bonless chicken breast halves and/or thighs (I used breast)
1 cup chopped onion
1 4oz. can sliced mushrooms
2 - 10 3/4 oz. cans condensed cream of mushroom soup with roasted garlic (I could not find this, so I used regular cream of mushroom soup and added two cloves of garlic finely chopped to the pot)
1/3 cup water
12 oz. dried wide egg noodles
1 - 8oz. carton dairy sour cream
fresh ground black pepper (optional) (I used)
fresh thyme sprigs (optional) (I didn't use)

1. Cut chicken into 1-inch pieces. In a 3.5 or 4 quart slow cooker (I used my 6 quart cooker), combine chicken pieces, onion, and mushrooms. In a medium bowl, stir together cream or mushrooms soup & the water. Pour over chicken & vegetables.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3.5 hours. (I cooked on low heat setting)

3. Cook noodles according to package directions; drain well. Just before serving, stir sour cream into mixture in cooker. Serve over hot cooked noodles. If desired, sprinkle with pepper and garnish with thyme.

Per Serving; 539 Calories, 14 g fat, 3 g fiber.

Crockpot - Barbecue Pork Ribs

Prep: 25 minutes
Cook: 10 to 12 hours (low) or 5 to 6 hours (high)
Makes 4 to 6 Servings

3 to 3.5 pounds of pork country-style ribs
1 cup of Ketchup
1/2 Cup finely chopped onion
1/4 cup packed brown sugar
1 tablespoon Worcesterrrshire sauce
1/2 teaspoon chili powder
1/2 teaspoon liquid smoke
1/4 teaspoon garlic powder
1/4 teaspoon bottled hot pepper sauce

1. Place ribs in a 3 1/2 or 4 quart slow cooker. (I used my 6 quart slow cooker) In a small bowl, combine ketchup, onion, brown sugar, worcestershire sauce, chili powder, liquid smoke, garlic powder, and hot pepper sauce. Por over ribs in cooker, turning ribs to coat.

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. (I cooked mine on the low-heat setting)

3. Transfer ribs to a platter; cover to keep warm. skim fat from surface of sauce; pour sauce into a medium saucepan. Bring sauce to boiling; reduce heat slightly. Boil gently, uncovered for 5 to 7 minutes or until thickened to desired consistency. Pass sauce with ribs. (I ended up adding a bit of cornstartch and some premade bbq sauce to the sauce to make it thicker, but it was delicious with the ribs!!)

Per serving: 419 calories, 15 g fat, 2 g fiber.