Crock Pot Stew

Crock Pot Beef Stew:

1 pound stew meat

4 medium potatoes, cut into large pieces

4 carrots, sliced or 4 handfuls of baby carrots

1 bay leaf

1 package dry onion soup mix

1 can cream of celery soup

1 can cream of mushroom soup

1 (8 ounce) can tomato sauce

1 (10 ounce) package frozen peas (optional)

Combine ingredients in a crock pot. Cook 6-8 hours on low heat of for 4-5 hours on high heat, stirring occasionally to mix.

Heavenly Crock Pot Roast

I've got a great one for the crock pot. (I got it from my mom who got it from my sister-in-law who got it from her friend.) You've got to try it. Remember you have to do a little prep work the night before. It's so easy and turns out SO GOOD. It's got a good spice to it. I love it.

1 Pot Roast (Maybe around a 4 lb. roast)
2 packets of 'Au Jus' gravy mix
1/2 bottle Grey Poupon mustard
1/2 bottle (12 oz) red wine vinegar

The night before: Mix mustard, vinegar and 1 pkg au jus mix together and pour over roast in bowl. Cover and refrigerate overnight.

The next morning: Put roast in crockpot with 1/2 liquid poured over it. Discard the other half. (I know...it sounds crazy. But the mixture is so spicy that too much almost overpowers the roast.) Cook on low about 10 hrs.

Shred beef. Mix some of remaining au jus packet with the drippings. (I usually don't use the whole packet. Maybe about half. Just enough to taste.) Mix all together and serve over mashed potatoes or rice or eat alone. Unbelievably delicious!

Corn Bread Muffins

These are so fast to make and so good! I especially love that there are no eggs so if I'm out eggs, I can still make these muffins! Enjoy!

2/3 cup corn meal
1 and 1/4 cup flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup milk
1 cup corn (optional) can use rinsed canned or frozen

Mix dry ingredients then add oil and milk. Stir in corn if using. Spoon into muffin tins.

Bake 350 degrees
Regular size muffin tins 15-17 minutes
Jumbo size muffin tins 23-25 minutes
Mini muffin tins 12-14 minutes

Chicken Enchiladas with Red Chili Sauce

My good friends Christy and Heather shared this recipe with me and it is FABULOUS. They got it from "Cooks Illustrated".

Chicken Enchiladas with Red Chili Sauce

Makes 10 Enchiladas, serving 4 or 5 as a main dish

(Monterey Jack can be used instead of cheddar.)

Sauce and Filling

1 1/2 Tbs vegetable of corn oil

1 med onion, chopped fine(about 1 cup)

3 med garlic cloves, minced or pressed through garlic press(about 1 tbs)

3 Tbs chili powder

2 teaspoons ground coriander

2 tsp ground cumin

1/2 tsp salt

2 tsp sugar

12 oz boneless, skinless chicken thighs (about 4 thighs - I have used chicken breasts for this, or I have even tried this recipe with canned chicken), trimmed of excess fat and cut into 1/4 inch wide strips

2 cans (8oz each) tomato sauce

1/2 cup coarsely chopped fresh cilantro leaves

1 can/jar (4oz) pickled jalapenos, drained and chopped (about 1/4 cup)

8 oz sharp cheddar cheese, grated (2 cups)

Tortillas and Toppings

10 six-inch corn tortillas (I use flour)

3 oz grated sharp cheddar cheese (3/4 cup)

3/4 cup sour cream

1 avocado, diced med

5 romaine lettuce leaves, washed, dried, and shredded

2 limes, quartered

1. For the sauce and Filling: Heat oil in med saucepan over med-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt ,and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly until coated with spices, about 30 seconds. Add tomato sauce and ¾ cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.

2. Adjust oven racks to upper- and lower-middle positions and heat oven to 300 degrees.

3. to assemble: 1. Smear entire bottom of 13 by 9 inch baking dish with ¾ cup chili sauce. 2. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 mins. 3. Place warm tortillas on counter top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla. 4. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. 5. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. 6. Sprinkle ¾ cup grated cheese down center of enchiladas.

4. Cover baking dish with foil. Bake enchilads on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce and lime wedges separately.

Southwest Chicken Pockets and Black Bean Salsa

2 cups diced cooked chicken (I used the canned chicken for this recipe, makes it SO easy)
6 ounces cream cheese softened
1/2 cup (or a little less) butter, softened
1 (4 oz) can diced green chilies
1 tablespoon chopped green onions
1/8 tsp chili powder
1/8 tsp cumin
____________________________
2 (8 oz) cans refrigerated crescent rolls
3 Tablespoons butter melted
1 cup dry season stuffing, coarsely crushed
1/2 cup roasted sunflower seeds (optional)

In a large bowl cream together the cream cheese, 1/2 cup butter, green chilies, green onions, chili powder and cumin. Mix in the chicken and set aside.

Separate the rolls to form 8 rectangles, pressing seems together. Put 1/2 cup chicken mixture in each pocket and roll up end to cover filling and make a pocket. Be sure to seal the edges so the filling doesn't come out. Mix bread crumbs and sunflower seeds (is using) with the 3 tbsp of butter ( or water to cut down on the fat) and put on top of pockets.

Place on baking sheet and bake for 20 min. at 400 degrees. Top with black bean salsa



Black Bean Salsa:

Combine in a large bowl:
1 15 ounce can black beans drained and rinsed
8 ounces frozen corn
1/4 cup fresh cilantro chopped
2 tablespoons chopped green onions
2 tablespoons chopped red onions
1/4 fresh lime juice
2 tablespoons vegetable oil
1 1/2 tsp ground cumin
salt and freshly ground pepper

Cover and chill for at least 2 hours (or overnight) Just before serving stir in 1/4 cup chopped ripe tomatoes

Italian Chicken

In a crock Pot place the following:
2-4 chicken breasts
1 can cream of Chicken
1 block of cream cheese
1 packet of dry Italian seasoning (found in the salad dressing aisle)

THAT"S IT! So easy.

Cook on low 6-8 hours or high 3-4.

Serve over noodles or rice

Tomato and Olive Penne

Courtesy of Martha

Ingredients:
salt and pepper
1 pound penne or other short pasta
1/4 cup olive oil
2 garlic cloves thinly sliced (look at the garlic in the picture, they look like round disks)
2/3 pound cherry tomatoes (2 cups) halved or quarterd
1 tsp dried oregano
1/4 tsp crushed red pepper (optional) I actually like to do MORE!
1/4 cup Kalamata olives pitted and sliced (I'll be honest, I don't even know what those are so I just use regular sliced olives)
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Directions:
1: In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain

2:Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring, until just golden, about 1 minute. Add the cherry tomatoes, oregano, crushed red pepper. Reduce heat to low and cook, stirring until tomato juices run. about 3 minutes

3: Add the penne, olives, parsley, and 1/4 cup parmesan cheese to the skillet and toss to combine. Serve with more cheese if desired.

Goes especially well with French Peasant Bread

Stuffed Bell Peppers

1 lb ground beed
Medium Onion
Can of Diced Tomatoes
Worcestershire Sauce, to taste
1/2 cup uncooked rice
1 cup water
Cheddar Cheese
4 Large Green Bell Peppers
Salt and Pepper, to taste

Brown the ground beef with onion. Drain the fat. Add tomatoes, Worcestershire sauce, rice, and water. Bring to a boil. Simmer until rice is soft.

Meanwhile, boil a large pot of water. Cut the tops off of the bell peppers and clean out the seeds. Place clean bell peppers in boiling water until the shade of the pepper is a darker green.

Stuff the peppers with ground beef mixture.

Bake in the oven at 350 degrees for 20 minutes.

Enjoy.

Crock Pot Thai Chicken

4-6 Chicken Breasts
3/4 cup salsa
1/4 cup peanut butter
2 Tbsp lime juice
1 Tbsp soy sauce
1 tsp grated ginger root (I've only ever used ground ginger)

Combine above ingredients into crock pot. Cook 3-4 hours on High or 6-8 hours on low

Serve over brown rice (cooked in coconut milk and or water)

Top with
fresh chopped cilantro
Chopped peanuts
Plain yogurt (on the side)

Shepherd's Pie

1 pound Ground Beef
1 onion chopped
dash of salt
dash of pepper

Combine in Skillet and cook until meat is done.

Add:
1 can green beans drained
1 can tomato soup
Pour into glass pie dish or double recipe and pour into a 9x13 pan)
Top with mashed potatoes (this dinner is REALLY FAST if you have left over mashed potatoes from Sunday Dinner)
Sprinkle potatoes with Parmesan cheese

Bake 350 for 25 minutes. Serves 6, doubled serves 12

Taco Salad

1 pound Cooked ground beef
2 cans Chili with Beef
1 can tomato soup

Combine in large skillet and heat through.

Serve over corn chips (Fritos are delicious) but regular corn chips work great

Top with:
Cheddar Cheese
tomatoes
lettuce
avacadoes
olives

Hawaiian Haystacks

2 cans Cream Chicken Soup
1 cup chicken broth
2 cups chopped cooked chicken (I cook the chicken breasts in the crock-pot with the broth and cream of chicken above)

Serve the chicken mixture over rice and top with:
diced tomatoes
drained crushed pineapple or pineapple chunks
grated cheese
coconut

And any of the following:

Chow mein noodles
chopped celery
chopped green pepper
chopped green onion
peanuts

Pugh Familia Pizza

Dough:
3 ½ cups hot water
1 T. salt
¼ cup sugar
2 T. yeast
7-9 cups flour (bread flour works best)

Mix the above ingredients. Knead (or beat in kitchen aid). Let rise for 10 minutes. Add toppings. Bake 5 minutes at 500 degrees. Add cheese then bake for 2 more minutes. The timing really depends on how thick you rolled out your dough so use the times mentioned above as basic guidelines. Sometimes you will need more time. This recipe yields 3 pizza crusts.

Taco Pizza: spread red taco sauce on the dough. Add cooked ground beef and chopped onion (Ground Sausage makes it even better. Jimmy Dean ground sausage; spicy or regular, in the rolled package works great.) Cook for 5 minutes. Add Mozzarella cheese and cheddar cheese. Cook another 2 minutes. Take pizza out of oven and top with chopped lettuce, tomatoes, and cheddar cheese.

BBQ Chicken Pizza spread your favorite BBQ sauce (I like Sweet Baby Rays) on the dough, top with cooked shredded chicken (I cooked my chicken in BBQ sauce and a chopped onion in the crock-pot and then took it out of the sauce and shredded it). Cook for 5 minutes. Add Mozzarella cheese. Bake 2 more minutes. Optional, top cooked pizza with chopped, fresh cilantro.

Baked Potato Soup

3 Tbs butter
1 cup finely chopped onion
2 Tbs flour
1 (14 1/2-ounce) can chicken broth (or use bullion cubes)
4 medium potatoes, peeled and cut into 1/2" cubes
1/2 tsp salt
1/4 tsp white pepper ( I never have this and just use regular)
1/4 tsp black pepper
1 tsp dried basil
dash Tabasco sauce ( I do more to spice things up)
1/2 tsp garlic salt
1 cup half and half (or just plain old milk)

Top with:
Grated cheese
sour cream
crumbled bacon
chopped green onions

Melt butter in sauce pan over medium heat. Add onions and saute for 2 minutes. Sprinkle flour on top and cook 5 more minutes, stirring often. Gradually add broth, then potatoes, salt, pepper, basil, Tabasco and garlic salt. Bring to a boil, reduce heat to low and simmer for 20 minutes. Stir occasionally. Stir in half and half (or milk) and warm through then serve!