Chili

Crock Pot Chili   

Total Time:
Prep Time:
Cook Time:
6 hrs 30 mins
30 mins
6 hrs
Debbie in Florida's Note:
Everybody who tries this chili loves it. The girls at work always like when I bring leftovers in! Everyone takes a copy of this recipe. ...
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Ingredients:

Servings:
4-6
Units: US | Metric
Seasoning Mix
4 tablespoons chili powder
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon oregano
1/2 teaspoon cayenne pepper
Chili
1 1/2 lbs ground beef
1 tablespoon minced onion
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 (15 ounce) cans kidney beans
Directions:

1.  Mix together seasoning mix.
2.  Store in an airtight container in a cool, dry place.
3.  In a skillet, cook ground beef until no longer pink.
4.  Drain.
5.  Add onion and 3 tsp of seasoning mix.
6.  In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
7.  Place the other can of beans in a blender and process until smooth.
8.  Add beans and meat to the crock pot.
9.  Stir together.
10.  Cook on low for 6 to 8 hours.

Read more at: http://www.food.com/recipe/debbies-crock-pot-chili-45069?oc=linkback

Slow Cooker Applesauce

Applesauce!! We love it, just not the store stuff so much anymore. Plus, it is super easy to make. There is no real recipe for it, just some basics to remember. 

Cut up your fruit. You can peal it or leave the peals on. The smaller you cut the fruit, the quicker it cooks. We make regular and mixed applesauce. This one is apple-peach.

We put a layer of apples on the bottom and then the layer of the different fruit. Then the the spices and sugar. The sugar is to taste. I used maybe a teaspoon of sugar in this one. If you use just pink lady apples, you probably won't need any sugar, they re nice and sweet. If you add other non-apple fruit, I suggest a small amount on top of the other fruit to bring out the flavor. BUT taste your fruit first. A little sugar goes a long, long way. I put nutmeg on the peaches.

Fill up the slow cooker as full as you can get it. If the fruit is kind of dry add water. Not a ton, unless you like thinner apple sauce. I added none to this one because the peaches were super juicy.

Set the slow cooker on low for 6-8 hours or high for 3-5. Again, time depends on the fruit in the cooker. Then the house starts to smell WONDERFUL! You can stir it half way through if you want to, I never do because I never remember. When the apples are soft, it is done. If the apples ae to crunchy, it won't mix well.

Makin' the sauce. We use our immersion blender. It makes the peels vanish and gets everything super smooth. You can also use a potato masher or hand blender and decide how chunky or smooth you want it.

Let it cool and put it in the fridge or freezer. Or don't let it cool down and can it. Or eat it. It made more than this, I just didn't take a picture of it all.

 

Plain Yogurt

Make homemade yogurt in the crockpot!!!

-8 cups of milk. (Pasteurized and homogenized is alright but make sure it's not ultra-pasteurized).

-1/2 cup of natural, live culture plain yogurt.  I used Dannon, all natural.  This is your starter.  After you've made homemade yogurt once, you can just save 1/2 cup of what you made for your next batch.

-plain gelatin pack (optional)


1. Place the 8 cups of milk in the crockpot and cook on low for 2 1/2 hours.
2.  Unplug your crockpot and let the milk sit in the crockpot for 3 more hours.
3.  Scoop out 2 cups of the warm milk and wisk this milk with the 1/2 cup of live culture plain yogurt. (This is where you can add the gelatin if you want your yogurt thicker.  If you are using anything besides whole milk, you will probably want to use the gelatin)
Pour this mixture in the crockpot and stir it all together.
4.  Put the lid on the crockpot but keep it unplugged.  Wrap the towel around the crockpot for insulation.  Let it sit like this for 8 hours.

Ta Da! you have yogurt!  THis can now be stored in whatever container you want for the next 7-10 days in the refrigerator.  You can flavor it as you like.  We use frozen fruit or we sweeten it with honey.


If you prefer Greek style yogurt you can do this as well.  Line a colander with a coffee liner and put your newly made yogurt inside and let it strain out the whey into a bowl over night in the fridge.


*Found this recipe from http://crockpot365.blogspot.com

Ratatouille (Yup, like the Disney Movie)

We got more eggplant from our farm delivery this week along with some yummy squash and peppers, and I thought, why not try and make ratatouille?  And it was DELISH!  My only slight alterations to this recipe would be to lightly saute the onions before placing them in the dish (if you don't want 'em crunchy), and don't forget to season EACH layer.  And the tomatoes are the best part, so don't scrimp!  But all in all this was super yummy, and super healthy.  And we loved that the veggies still had a crunch to them.  We served it over couscous, but it would be great over rice, quinoa, or really just by itself. 

 

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons dried parsley
• 1 large eggplant, cut into 1/2 inch cubes (we used 4 small ones, 2 white and 2 purple)
• salt to taste
• 1 cup grated Parmesan cheese
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 large onion, sliced into rings
• 2 cups sliced fresh mushrooms
• 1 green bell pepper, sliced
• 2 large tomatoes, sliced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
4. Bake in preheated oven for 45 minutes. 

*Some good variations would be to saute it all up, or throw it all in a crockpot for about 8 hours

Source: Allrecipes.com

And these pictures are for you, Annie! :)

Slow Cooker Chicken Ceaser Salad Sandwiches

Remember how good these are? No? Oh, that means you haven't eaten them. I found the recipe here, thanks to Pintrest. We ate ours on little bagels and homemade bread with lettuce and tomatoes. Really yum, and still good the next day!

 

Ingredients:
2 pounds boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing (she liked Cardini's and Brianna's Asiago Caesar, I used Newmans Own Creamy Caesar dressing)
1/2 cup shredded Parmesan cheese (I used the parm/romano mix from Costco)
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns

Instructions:
1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat. (OR toss it in your KitchenAid with the paddle attachment and get PERFECT shredded chicken)

3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot. 

4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Spicy Chicken Tacos

Spicy Chicken Tacos

Ingredients

1-1/2 pounds boneless skinless chicken breasts

3 tablespoons lime juice

1 tablespoon chili powder

1 cup frozen corn

1 cup chunky salsa

12 flour tortillas (6 inches), warmed

Sour cream, shredded cheddar cheese and shredded lettuce, optional

Directions

Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Stir in corn and salsa.

Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired. Yield: 12 tacos.