St. Patty's Day Treat!- Corned Beef and Cabbage

I love, love, love this dish...so delicious yet so simple, especially in the slow cooker. If you have never tried it treat yourself and your family and it will become a favorite...if you've tried it before try it again in the slow cooker. All that flavor really soaks into the cabbage...mouth watering. This is going to happen tomorrow...with cornbread of course! 

INGREDIENTS

Serves 6-8

4cups hot water
2tablespoons cider vinegar
2tablespoons sugar
1⁄2teaspoon fresh ground pepper
1large onion, cut into quarters
3lbs corned beef brisket(with spices)
8small white potatoes or 8 small yellow potatoes, scrubbed and cut into quarters
1head cabbage, cored and cut into 10 wedges (about 1 1/2 pounds)
4 -5carrots, cut into 1 inch pieces

DIRECTIONS
Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.
Place corned beef and contents of spice packet in the mixture.
Scatter the potatoes over the top and along the sides.
Cover and cook on high heat setting 4 hours.
Remove the lid and scatter the cabbage wedges over the top.
Cover and continue cooking on high 3-4 hours longer, or until beef is tender.
To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

Herbed Chicken and Mushrooms

Transform chicken legs and thighs into a mouthwatering dinner entree with this comforting slow cooker recipe. Assorted fresh mushrooms, carrots, onion, and tomatoes top a bed of fettuccine in this protein-packed chicken slow cooker meal. For added nutritional value, swap white pasta for a whole wheat or spinach variety.

Ingredients

3 pounds chicken thighs and/or drumsticks, skinned

1 tablespoon oil

5 cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and/or oyster

1 red onion, cut into wedges

1/2cup chopped carrot (1 medium)

1/4cup dried tomato pieces (not oil-packed)

3/4cup chicken broth

1/4cup dry white wine or chicken broth

3 tablespoons quick-cooking tapioca, crushed

1 teaspoon dried thyme, crushed

1/2teaspoon garlic salt

1/2teaspoon dried basil, crushed

1/4teaspoon ground black pepper

4 1/2cups hot cooked plain and/or spinach linguine or fettuccine, or hot cooked rice

Directions

If desired, in a large skillet cook chicken pieces in hot oil until browned. Drain off fat; set chicken aside. In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato. Pour broth and wine over mushroom mixture in cooker. Sprinkle with tapioca, thyme, garlic salt, basil, and pepper. Add chicken pieces to cooker.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

Serve chicken and vegetables over hot cooked pasta; drizzle with cooking juices.

Nutrition Facts (Herbed Chicken and Mushrooms)

360 kcal cal., 7 g fat (2 g sat. fat, 107 mg chol., 350 mg sodium, 39 g carb., 3 g fiber, 34 g pro.

Percent Daily Values are based on a 2,000 calorie diet

Pulled Chicken Sandwiches

A variation of the pulled pork sandwich with a lighter twist!

Ingredients

·       1 cup of finely diced onions

·       1 teaspoon of canola oil

·       1 ¾ pounds of boneless skinless chicken thighs; trimmed of fat

• 1 cup ketchup

·       Click to see savings

• 2 tablespoons cider vinegar
• 2 tablespoons molasses or use ¼ cup of Sweet Baby Rays BBQ sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon hot sauce
• 8 (1.2-ounce) whole-wheat hamburger buns or can be used on slider buns

Preparation

·       Place onion a 4-quart oval electric slow cooker. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken, and cook 3 to 4 minutes on each side or until golden brown. Place chicken in a single layer on top of onion. Repeat procedure with remaining chicken.

·       Combine ketchup and next 7 ingredients (through hot sauce); pour over chicken. Cover and cook on LOW for 4 hours until chicken is tender and sauce is thick.

·       Remove chicken from slow cooker. Shred chicken with 2 forks, and stir into sauce. Spoon 3/4 cup chicken mixture onto bottom of each bun; cover with bun tops.

Slow Cooker Beef Short Ribs in Cabernet Sauce

I have been craving short ribs but it's hard to find them in the grocery stores on a regular basis. I was in Piggly Wiggly on Saturday and there they were..the most beautiful short ribs ever so I picked up a couple of packs and couldn't wait to cook them. I was on Pinterest (of course) looking for a different way to prepare them and I found this recipe. I love cooking beef with red wine it brings out layers of flavor. 

I got up this morning and put these in the crock pot to cook...I know my husband is going to enjoy this. I didn't have the Cabernet wine that it called for but no worries...I used the Merlot I had instead.

I seasoned and browned my short ribs before placing them in the crock pot.

Next I sauteed my chopped shallots and celery...what an amazing aroma.

I added the tomato paste, Merlot, beef broth, brown sugar and instead of flour I added a can of cream of mushroom soup..I love making sauce or gravy with it...it's always perfect. 

And here is the end result... the meat fell off the bones it was so tender..Yum!

I served it garlic mashed potatoes and steamed vegetables. The ribs were melt in your mouth good!

Slow Cooker Beef Short Ribs in Cabernet Merlot Sauce

serves 3-4

Print this Recipe!

Ingredients:

3 ½ lbs beef chuck short ribs

2 whole shallots, minced

3 stalks celery, diced

2 tbsp vegetable oil

2 ½ cups Barefoot Cabernet Sauvignon

1 cup beef broth

3 tbsp brown sugar

2 tbsp tomato paste

1 ½ tbsp all purpose flour

1 1/2 tsp salt, divided

1 tsp pepper, divided

Directions:

Heat the oil in a skillet over high heat. When hot, add the short ribs. Sprinkle salt and pepper over the ribs in the pan and brown. This will take about three to four minutes per side. You want them very nice and caramelized.

After the ribs have browned, remove from carefully and set them at the bottom of your slow cooker. Take the pan off the heat briefly to cool down, then return to medium heat and add the minced shallots and diced celery. Saute for about five minutes until tender, then add the tomato paste. Mash the tomato paste into the veggies using a rubber spatula and continue to sauté on medium heat for another four minutes.

Pour the wine and the beef broth into the skillet and stir. Add the brown sugar, a teaspoon of salt, half a teaspoon of pepper and the flour. Stir well to get rid of any flour clumps.

Bring sauce to a boil, then to a simmer. Pour sauce right over ribs in the slow cooker. Sprinkle remaining salt and pepper on top. Place lid on slow cooker and cook on HIGH for seven to eight hours or on LOW for 11-12 hours. When done, the meat should literally be falling off the bone.

I like to serve these ribs on top of risotto…or mashed potatoes! Yum.

Time:

active time — 25 minutes

total time — 8 hours

Jambalaya for the Crock Pot

Now this is a Louisiana kind of dish for sure....a combination of shrimp, sausage and rice with the perfect blend of herbs and vegetables to kick up the flavor who could say no to this with a little sweet cornbread on the side! I haven't tried making this dish yet...but it's definitely on the list. I'm not a chicken breast lover so I would use wingettes instead and if you're in Alabama you know the best sausage to use for everything is conecuh sausage..mouth watering.

Ingredients:

12 ounces boneless skinless chicken breasts
1 1/2 cups green peppers, chopped
1 medium onion, chopped
2 celery ribs, sliced
4 garlic cloves, minced
1 (14 ounce) can whole tomatoes
1/3 cup tomato paste
1 (10 1/2 ounce) can beef broth
1 tablespoon parsley
1 1/2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 lb shrimp, shelled
3 cups cooked rice

Directions:

1. 1
   Cut chicken into 1 inch pieces.
2. 2
   Put all ingredients (EXCEPT shrimp and rice) in crock pot.
3. 3
   Cover; cook on low for 8 hours.
4. 4
   Add shrimp the last 20 minutes of cooking.
5. 5
   Stir in rice before serving.

Servings:6

Total Time: 8 hrs 10 mins

Prep Time: 10 mins

Cook Time: 8 hrs

Whole Chicken in a Slow Cooker Recipe

I love chicken any way you cook it but chicken cooked in the crock pot is so moist and juicy. This is a great way to cook a whole chicken and infuse tons of flavor into the meat. This is a meal in one if you having a starch free day. Leftovers can be used for tacos, chicken salad or quesadillas. 

Ingredients:

Rub Ingredients for the Chicken

• 4 tsp salt
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp thyme
• 1 tsp white pepper
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

For the Crock-pot

• 1 cup chopped onion, approx 1 medium to large onion
• 4 to 5 carrots, scrubbed, no need to ppel, chopped in halves or thirds
• 4 celery stalks, cut in thirds
• 2 garlic cloves, peeled and smashed
• 1 whole lemon quartered
• 3 1/2 to 4 1/2 lbs roasting or fryer chicken

Directions:

Combine rub ingredients in a small bowl and set aside. prep the vegetables and place inside the slow cooker.

Remove chicken from packaging and remove neck and pouch with organs. discard or reserve for later use in another recipe. Rinse chicken with water and pat dry with paper towels.

Rub garlic all over outside of the chicken. Put garlic inside the chicken cavity. Put the rub all over the outside and inside of the chicken. Add quartered lemon to the inside of the chicken cavity.

Place the chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours. The time will depend on the size of the chicken and your slow cooker. (A 4 lb chicken took 6 hours.) Cook until the internal temperature of the leg is at 160 degrees F or use a pop-up thermometer as the original recipe calls for.

Remove chicken and place in a 9X13 glass or ceramic baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes. 

Easy Pot Roast and Veggies

My husband is a meat and potatoes man so he loves it when I cook things like pot roast. Talk about quick easy and delicious...this recipe is worth every minute it takes to prepare it. The roast is tender and full of flavor. I served it over brown rice with sweet peas but it would be great over mashed potatoes or sliced for sandwiches.

Ingredients 

• 1 or more Bottom Round Chuck Roast
• 1 tablespoon of olive oil
• 1 package of Lipton Onion Soup Mix
• 1 can of Cream of Mushroom Soup
• Worcestershire Sauce
• Red Wine
• Vegetable of choice (onions, carrots, sweet potatoes, red potatoes, celery..cut in quarters or chunks)

Preparation Instructions

Take roast and rub it down with olive oil and season with salt and freshly ground pepper.

Chop vegetables of choice and put in the bottom of the crock pot.

Sit seasoned roast on top of vegetables.

Sprinkle the package of Lipton onion soup mix over the top of the roast.

Pour the can of cream of mushroom soup on top of that and place the top of the crock pot.

Cook on low for 6 hours

Spicy or Not - Dr. Pepper Shredded Pork

The two things I heard a lot about shortly after moving to Alabama was pulled pork and sweet tea. Having grown up in Louisiana and spending most of my young adult years in Los Angeles I must admit I don't remember pulled pork so I don't believe I had ever had any and the only tea that I knew of was the kind Lipton made in a can with lemon. There wasn't much that we didn't eat in Louisiana...and we ate every part of the pig/hog so maybe pulled pork wasn't a Lousi kind of dish. I did a little research and found that pulled pork origins was in places like North Carolina and Tennessee. Slow cooking was recognized as a way of cooking the cheaper or tougher cuts of meat and making better use of the entire pig. Pulled pork is usually made from the shoulder of the pig, and although the exact recipe varies from area to area, all involve the treating of the meat before it is cooked. The pork is cooked over the barbecue to give it a distinctive smoky flavour, and like other smoked meats the pulled pork is cooked for hours over a very low heat. And as with our recipe it can be cooked in the oven or in a slow cooker. Whatever the cooking method low and slow is necessary.

This recipe calls for an 11 oz. can of chipotle peppers in adobe sauce but my husband and I are "whimpy" when it comes to spicy heat so I went with half of a 7 oz. can. After tasting it I may have been able to handle the whole 7oz can because it wasn't spicy at all. This was delicious! The meat was fork tender as promised with lots of flavor. I made pulled pork sandwiches with it and I loved the flavor of the onions on top of the pork. I added a little Sweet Baby Rays BBQ sauce and spicy bread and butter pickles and it was delish! A side of coleslaw and baked beans would be delicious with this also.

Ingredients

• 1 whole Large Onion
• 1 whole Pork Shoulder ("pork Butt") - 5-7 Pounds
• Salt and Freshly Ground Black Pepper
• 1 tablespoon of olive oil
• 1 can (11 oz.) Chipotle Peppers in Adobo Sauce
• 2 cans Dr. Pepper
• 2-4 Tablespoons Brown Sugar

Preparation Instructions

Preheat oven to 300 degrees

Peel onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr pepper. Add brown sugar to the juice and stir in.

Spicy or Not Dr. Pepper Shredded Pork - Oven or  Break out the Crock Pot!

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast tow or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately Then heat up the liquid on the stove top and return the meat to the liquid to warm up.

Other ideas for serving:

• Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa and whatever else you'd like.
• rice bowl and steam veggies
• use for enchiladas
• mash potatoes or mac and cheese

You can also use Root beer or coke instead of Dr. Pepper.