Wednesday, November 27, 2013

Mashed Potatoes

Ingredients

  • 5 pounds Russet Or Yukon Gold Potatoes
  • 3/4 cups Butter
  • 1 package (8 Oz.) Cream Cheese, Softened
  • 1/2 cup (to 3/4 Cups) Half-and-Half
  • 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
  • 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
Enjoy!

Tuesday, November 12, 2013

Pork Tenderloin in Slow Cooker

Pork tenderloin
1 cup maple syrup
1 cup soy sauce
1 box Swanson chicken broth
1 can diced tomatoes
 
Directions:
 
Place pork in bottom of crock pot.
Pour syrup and soy sauce over pork.
Add tomatoes.
Add chicken broth.
Cook on low for 8 hours.
 
Meat falls apart- great for sandwiches.

Monday, November 11, 2013

Slow Cooker Sweet Potato and Apple Soup

Ingredients
  • ½ large onion, cut into large dice
  • 1 lb white potatoes (2 small or 1 large), scrubbed clean and cut into 1 inch pieces with the skin left on
  • 1½ lbs sweet potatoes (3 small or 2 large), scrubbed clean and cut into 1 inch pieces with the skin left on
  • 2 apples, cut into 1 inch pieces with the skin left on
  • 3 cloves garlic, crushed
  • ½ teaspoon salt
  • 4 cups chicken broth/stock
  • 4 tablespoons butter, divided
  •  cup fresh sage leaves, cut into strips (using culinary scissors or a knife)
  • Instructions
    1. In the bottom of a slow cooker put in the onion, potatoes, apples, garlic, and salt. Pour the chicken broth/stock (or vegetable broth/stock) over top.
    2. Turn the slow cooker onto high and cook for 5 hours.
    3. Puree the hot soup either in batches in a countertop blender or by just sticking a hand immersion blender right into your slow cooker (recommended).
    4. Stir in 2 tablespoons of the butter.
    5. In a medium sized pan over medium heat melt the other 2 tablespoons of butter. Add the sage leaves and cook while stirring until butter browns and leaves are crisp, about 1-2 minutes. Top soup with brown buttered sage and serve immediately.

    Sunday, November 10, 2013

    Fast Easy Stew

    Ingredients
    2 pounds frozen solid and maybe even frostbitten stew meat
    1/3 cup soy sauce (LaChoy is gluten free)
    1/3 cup maple syrup
    2 tablespoons dried onion flakes (or 1 large onion, peeled and diced. We didn't have any.... gah.)
    2/3 cup beef broth

    Directions
    Dump everything into the pot. Because my meat was frozen, I didn't have the opportunity to stir it. No worries.
    Cover, and cook on low for 8 to 10 hours, or on high for about 5 or 6 hours. If you are home during the day and can stir it once to disperse the ingredients, go ahead and do so after a few hours. If you are not home, don't worry about it. Just stir well before serving.

    Your meat is finished when it can break apart with a spoon. Serve with mashed potatoes and/or roasted vegetables.


    Enjoy!

    Simple Slow Cooker Coq Au Vin

    Ingredients: 
    • 8 boneless, skinless chicken thighs
    • Salt and pepper to taste
    • 3 tablespoons all-purpose flour
    • 4 slices bacon, roughly chopped
    • 3 tablespoons unsalted butter or extra-virgin olive oil, divided
    • 1 (12 ounce) package white or baby bella mushrooms, quartered
    • 2 carrots, chopped
    • 1 medium yellow onion, chopped
    • 2 cloves garlic, chopped
    • 1/2 cup low-sodium chicken broth
    • 1 1/2 cup red wine
    • 2 large sprigs fresh thyme
    ( You can use chicken breasts if you want)

    Method: 
    Arrange chicken on a large sheet of waxed paper. Season both sides with salt and pepper. Lightly coat chicken all over with flour and set aside.

    Heat a large nonstick skillet over medium heat. Add bacon and cook until golden and just crisp, 3 minutes. Drain bacon on paper towels and set aside. Discard drippings and wipe out skillet. Melt 2 tablespoons butter (or heat oil, if using) in same skillet over medium high heat. Add chicken and cook until lightly browned all over, about 3 minutes per side. Transfer chicken to a large plate as done and set aside.

    Melt remaining 1 tablespoon butter or oil in same skillet. Add mushrooms and cook until edges begin to brown, 3 to 5 minutes. Add carrots, onions, garlic and salt and cook until vegetables just begin to soften. Transfer vegetables and broth to crock pot. Arrange chicken on top. Sprinkle bacon over chicken. Add wine and thyme sprigs. Cover and cook on low for 6 to 7 hours. Season with salt and pepper, then serve.

    Enjoy!

    The Ultimate Eggplant Parmesan

    Ingredients

    • Extra virgin olive oil
    • 1 Spanish onion, diced
    • 4 garlic cloves, peeled and thinly sliced
    • 3 tablespoons chopped fresh thyme leaves
    • 1/2 medium carrot, finely grated
    • 2 (28-ounce) cans peeled, whole tomatoes, crushed by hand, juices reserved
    • Salt and pepper
    • 3 large eggplant
    • 1 bunch fresh basil leaves, sliced (optional; I left it out b/c basil’s not in season)
    • 1 pound fresh mozzarella, sliced 1/8-inch thick
    • 1/2 cup (or more) freshly grated Parmesan (for something like this, I use the store-ground stuff—not the kind from a can, but the kind in the refrigerated section; make sure it’s real Parm and it will save you a step)
    • 1/4 cup fresh bread crumbs, lightly toasted under a broiler or in a skillet

    Instructions

    1. Start by making the tomato sauce. In a large saucepan, heat 1/4 cup olive oil over medium heat. Add the onion (and a pinch of salt) and cook for a few minutes until it softens; then add the garlic and wait for both to turn a light golden brown.
    2. Add the thyme and carrot and cook five minutes more; then add the tomatoes and juice, a pinch of salt, bring to a boil–stirring often–and then lower to a simmer. Cook like this for 30 minutes, stirring occasionally, until the sauce looks thick and tastes terrific (adjust with more salt, as necessary). Set aside.
    3. Preheat the oven to 450 degrees F.
    4. Oil a baking sheet with olive oil.
    5. Slice each eggplant into 6 pieces about 1 to 1/2-inches thick; place as many slices as you can on to the baking sheet (you’ll have to do this in batches), drizzle them with a little more olive oil, salt and pepper. Pop into the hot oven and bake until they’re deep brown on top, about 15 minutes. Remove the eggplant slices to a plate to cool and roast the remaining eggplant.
    6. Lower the oven temperature to 350 degrees F. In a large baking pan, begin your layering. Start with the largest pieces of eggplant on the bottom, then a layer of tomato sauce, basil (if using), one slice of mozzarella for each eggplant slice, and a sprinkling of Parmesan. Top with a layer of smaller eggplant slices, more sauce, more basil, more mozzarella and more Parmesan. If you have more eggplant and cheese to work with, you can do another layer, but I stopped here. Finish by topping the whole baking pan with the breadcrumbs.
    7. Place in the oven and bake until the bread crumbs are golden on top and the cheese is melted, about 20 minutes. Serve it up hot!
    Enjoy!

    Slow Cooker French Onion Soup

    Ingredients
      For the base:
    • 6 tablespoons unsalted butter, cut into pieces
    • 4 large yellow onions, thinly sliced
    • 8 cups low sodium beef broth*
    • 1 bay leaf
    • 2 cloves garlic, minced
    • ¾ teaspoon salt
    • ½ teaspoon pepper
    • For serving:
    • 4 to 5 cups cubed crusty bread (I use a multi-grain loaf)
    • freshly shredded gruyere cheese
    Instructions
    1. Turn on your crockpot and set it to high. Add in the butter chunks and then put on the cover. Once the butter is melted, add in the onions. Mix to combine. Put on the cover and let cook for about 1 hour.
    2. After the first hour, give the onions a good stir. Place a double layer of paper towels under the lid (which will help to absorb some of the moisture - you’ll want to replace this layer about 2 to 3 times during the cooking process). Continue to cook on high for about 5 to 6 additional hours, stirring the onions about every 35 to 45 minutes.** You want the onions to be a caramel color. Toward the end of the cooking time, keep a closer eye on the onions (you don’t want to let them burn and may need to stir them more often).
    3. Discard the paper towels. Turn down the crockpot to low. Add in the broth, bay leaf, garlic, salt and pepper. Cover and cook for 1 hour. Discard the bay leaf and then taste and adjust with additional salt/pepper if needed.
    4. Preheat your broiler. Place oven-safe bowls or crocks on a baking sheet. Spoon the soup into the bowls. Place a handful of bread cubes in each bowl and then sprinkle the top with some of the cheese. Broil for about 2 to 4 minutes, until the cheese is golden and bubbly.
    Notes
    *Depending on your broth, you’ll need to adjust the amount of salt to your taste. I’ve found that different brands of low sodium broth will vary in how salty they are - so just taste and adjust as needed. You can always add more salt later, so start with a lower amount and go from there.

    Enjoy!

    Granny’s Cocoa Cream Pie

    It’s simple and tasty. This really was a simple desert often used during the 30’s and 40’s.
    ...
    ½ c. cocoa
    ¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour)
    3 egg yolks
    1 ½ c. sugar
    ¼ tsp. salt
    2 c. milk
    1 tsp. vanilla
    Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir... and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like :0 Or use the left over egg whites for a meringue topping!

    Enjoy!

    Pasta Primavera

    Ingredients

    Vegetables:

    • 3 tablespoons olive oil
    • 2 large carrots, peeled and sliced diagonally
    • 1 cup bite-size broccoli pieces
    • 1 whole red bell pepper, seeded and sliced into strips
    • 2 tablespoons butter
    • 4 ounces white mushrooms, washed and sliced
    • 2 medium zucchini, sliced diagonally
    • 1 medium summer squash, sliced diagonally

    Sauce:

    • 4 cloves garlic, minced
    • 1/2 large onion, diced
    • 1/2 cup chicken broth
    • 1/4 cup white wine
    • 1/2 cup heavy cream or half-and-half
    • 1/2 cup grated Parmesan, plus more for serving
    • Salt and freshly ground black pepper
    • 1/2 cup frozen peas
    • 12 whole fresh basil leaves, chopped, plus more for serving
    • 1 pound pasta (fettuccini), cooked according to package directions and drained

    Directions

    For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook, about 1 minute. Then add the broccoli and cook, about 1 additional minute. Add the red peppers and cook, about 1 minute. Remove the vegetables from the skillet and set aside.

    To the skillet, add the butter and the remaining 1 tablespoon oil and allow it to heat up. Add the mushrooms, zucchini and squash and cook until the vegetables are starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet, add to the other vegetables and set aside.

    For the sauce: Add the garlic and onions to the skillet and cook until starting to turn translucent, about 2 minutes.

    Next, pour in the chicken broth and wine and stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook the liquid for 3 to 4 minutes, allowing it to reduce by about half. Stir in the cream and Parmesan and allow the cheese to melt. Add salt and black pepper to taste.

    Add all the vegetables to the sauce along with the peas and basil. Stir to combine. If the sauce needs a little more liquid, splash a small amount of broth as needed. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta. Toss to combine. Sprinkle with extra basil and serve with extra Parmesan.

    Notes

    Cook's Note: If you're averse to wine, use all chicken broth instead.

    Enjoy!

    Slow Cooker Beef and Barley Soup

    Ingredients
    • 1 pound stewing beef
    • 1/2 cup all-purpose flour
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon ground black pepper
    • 3 tablespoons extra virgin olive oil
    • 2 cups sliced carrots, peeled
    • 1 cup chopped celery
    • 1 1/2 cups chopped onion
    • 2 cups sliced cremini mushrooms
    • 1 medium zucchini, sliced and chopped
    • 3 tablespoons minced garlic
    • 1 small jalapeno (optional)
    • 2-3 tablespoons fresh chopped thyme leaves
    • 64 ounces reduced sodium beef broth
    • 8.8 ounces barley
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 2-3 tablespoons Worcestershire Sauce
    • 1/4 cup chopped fresh parsley
    Directions
    1. Place beef pieces into a large ziptop bag. Add flour, salt and pepper. Shake to coat evenly.
    2. Heat olive oil in a large skillet or pot over medium heat. Brown coated beef pieces on both sides until browned, about 5 minutes per side. Transfer beef to 5 quart crock pot on high.
    3. In same skillet beef was browned, add 2 more additional tablespoons of olive oil. Saute carrots, celery, onions, mushrooms, zucchini, garlic and thyme. Cook and stir for about 10 minutes. Transfer to crock pot. Stir in beef broth, barley, salt, pepper and worcestershire sauce. Close with lid and cook on high for 3-4 hours. About an hour before soup is done, stir in fresh parsley. Serve with crusty bread.
    Enjoy!

    Slow Cooker Family-Favorite Chili

    Ingredients

    2
    lb lean (at least 80%) ground beef
    1
    large onion, chopped (1 cup)
    2
    cloves garlic, finely chopped
    1
    can (28 oz) diced tomatoes, undrained
    1
    can (16 oz) chili beans in sauce, undrained
    1
    can (15 oz) tomato sauce
    2
    tablespoons chili powder
    1 1/2
    teaspoons ground cumin
    1/2
    teaspoon salt
    1/2
    teaspoon pepper

    Directions

    • 1 In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
    • 2 In 4- to 5-quart slow cooker, mix beef, onion and remaining ingredients.
    • 3 Cover and cook for 6 to 8 hours
    Enjoy!

    Oatmeal Chocolate Peanut Butter No-Bake Candy Bars

    Ingredients:
    1 cup peanut butter
    2/3 cup honey
    1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
    2 cups oats (not instant)
    1 1/4 cups mini chocolate chips
    3/4 cup dried cranberries
    Directions:
    In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
    Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
    Spread into a 9x13 pan. Refrigerate until hardened, about an hour.
    Store in refrigerator...

    Enjoy!

    Friday, November 8, 2013

    Bean and Barley Soup

    Ingredients

    • 1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed
    • 1/2 cup pearl barley
    • 3 cloves garlic, smashed
    • 2 medium carrots, roughly chopped
    • 2 ribs celery, roughly chopped
    • 1/2 medium onion, roughly chopped
    • 1 bay leaf
    • Kosher salt
    • 2 teaspoons dried Italian herb blend
    • Freshly ground black pepper
    • 1/2 ounce dried porcini mushrooms, crumbled if large, optional
    • One 14-ounce can whole tomatoes, with juice
    • 3 cups cleaned baby spinach leaves (about 3 ounces)
    • 1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling
    • Extra-virgin olive oil, for drizzling
    Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
    Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
    Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

    Ham Hock & 15 Bean Soup

    Ingredients
    • 1 medium-large yellow onion
    • 4-5 stalks celery, diced
    • 4-5 medium carrots, diced
    • 4 cloves garlic, minced
    • 1 large smoked ham hock
    • 1 lb. dry 15 bean mix
    • 1 can of diced tomatoes
    • 2 whole bay leaves
    • 1 tsp dried parsley
    • 1 tsp dried oregano
    • 1 tsp dried basil
    • 1-2 Tbsp chicken bouillon
    • salt/pepper to taste
    • 6-7 cups water
    • 1-2 cups largely diced ham (I cut up a ham steak) - optional
    Instructions
    1. In a large pot, add the beans and cover completely with water. Soak for 24 hours.
    2. Turn your crock pot on high.
    3. Evenly place the diced onion, carrots, celery and minced garlic over the bottom of the crock pot.
    4. Nestle the ham hocks down into the vegetables.
    5. Drain and rinse the soaking beans. Pour them over the vegetables, being careful not to disturb their placement.
    6. Pour the diced tomatoes over the beans.
    7. Sprinkle the parsley, oregano, basil and bouillon over the top. Add the bay leaves. Salt/pepper to taste. With your fingers, gently move the beans around so the seasoning is evenly incorporated - again being careful not to disturb the vegetables.
    8. Fill the crock pot with water until the soup is covered.
    9. Cook on high 6 hours.
    10. Remove the ham hock, pull off the meat and cut into bite size chunks and put the meat back in the crock pot. If you like a lot of meat, like I do, add the additional 1-2 cups of largely diced ham,
    11. Check the seasoning and adjust accordingly. Cook another 1 hour on low or until the diced ham is hot.
    If you like some kick you can add some chili powder.

    Enjoy!

    Monday, November 4, 2013

    REESE'S PEANUT BUTTER BARK

    2 packages HERSHEY'S Semi-Sweet Chocolate Baking Bar
    1-2/3 cups REESE'S Peanut Butter Chips
    1 tablespoon shortening...
    1/2 cup roasted peanuts or toasted almonds

    1. Cover cookie sheet or tray with wax paper.

    2. Place chocolate in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.

    3. Immediately place peanut butter chips and shortening in second microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred; stir in peanuts.

    4. Alternately spoon above mixtures onto prepared tray; swirl with knife for marbled effect. Gently tap tray on countertop to even out thickness of mixture. Refrigerate about 1 hour or until firm. Break into pieces. Store in cool, dry place. About 1 pound candy.

    *While it's not necessary to toast almonds, if you'd like to do so: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

    Enjoy!

    Sunday, November 3, 2013

    3 Envelope Roast

    Ingredients:
    3 pound beef roast such as chuck roast
    1 envelope of dry Italian salad dressing mix
    1 envelope of dry ranch salad dressing mix
    1 envelope of dry brown gravy mix
    2 cups water
    Instructions :
    Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
    Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

    Enjoy!