Chicken in a Crock Pot

Chicken in a Crock Pot - simple

Gather the following ingredients:

Chicken breasts 3 - 6
2 Peppers - green, red, yellow, etc.
Bacon

Crock Pot
Pan

Optional:

Rice

Place the chicken breasts into the Crock Pot.

Cut the peppers into strips like you would for fajitas.  Remove the seeds, and stem, and the ribs.  Place the peppers into the Crock Pot.

Cook the bacon.  Sometime within the first 3 hours of cooking free up some bacon.  Cut the bacon into one inch sections.  Separate the sections and place them into the pan.  Cook on a medium heat for 10 minutes.  Add the bacon to the Crock Pot.  *I have made this without the bacon.  It isn't as good.

Cook on low for 5 - 7 hours or until the chicken starts to fall apart.

This chicken is really good served over rice with the peppers and the bacon.

Video Link

Macaroni to Die For

Macaroni to Die For - with stinky cheese

Honestly the first time I tried this I wasn't thrilled.  About two weeks later I found myself craving it.

Gather the following ingredients:
2 Packages of mushrooms
Olive Oil
Salt and Pepper
1/2 lb of bacon
4 tablespoons of butter
1/2 cup of grated Parmesan cheese
1/2 cup of grated Gruyere cheese
1/2 cup of grated fontina cheese (amazing cheese, yum)
4 ounces of goat cheese
1 1/2 pounds of capativa macaroni - 1 large box
1/4 cup flour
2 cups whole milk
1/2 cup of half-and-half
2 eggs
4 ounces Gorgonzola cheese (stinky cheese)

Baking sheet
Large pan
Medium pot
Large pot
Large bowl
Small mixing bowl
Large glass pan

Preheat the oven to 400 degrees.  Spread the mushrooms onto the cooking sheet and drizzle with the olive oil.  Sprinkle with salt and pepper.  Cook for 20 - 25 minutes and set them aside.

Start the water boiling for the macaroni.

Cut half a pound of bacon into one inch strips.  I cut it still in the package and then make sure I remove any packaging on the bacon.  Separate the pieces of bacon and place them into the large pan.  Cook over a medium heat for 10 minutes.  Stir often.  Set aside.

You may need to grate the Gruyere and fontina cheeses.  Thin slices work as well.  It just needs to melt quickly.  Melt 4 ounces of butter in the medium pot over a medium heat.

Cook the macaroni according to the package.  Drain when done and place into a large bowl.

While that is cooking and when the butter is melted add the 1/4 cup of flour to the butter.  Whisk the flour into the butter and cook for one minute.  Pour in the 2 cups of whole milk.  Whisk constantly and cook for 3 minutes, until it is bubbly.  Do not let it boil over.

Add the 1/2 cup of half-and-half.

Beat the 2 eggs and then ladle some of the hot milk mixture into the eggs to temper them and make sure they do not cook when you add them to the rest.  Pour the eggs into the milk mixture.  Stir.

Add the Parmesan, Gruyere, fontina, and goat cheese to the butter.  Stir until the cheeses are melted.  Pour the cheese mixture over the macaroni.

Pour half of the macaroni and cheese mixture into the glass pan.  Spread it evenly.  Add half of the mushrooms next.  Now add 2 ounces of Gorgonzola cheese.  Top with half of the bacon.

Repeat all of the ingredients in a second layer.

Bake for 22 minutes at the same 400 degrees or less.  When it is done it should be hot and bubbly.

Video Link

Western Hamburger Gruel

Western Hamburger Gruel, Crock-Pot style

*disclaimer, technically this does not actually qualify as gruel

Gather the following ingredients:

1 lb hamburger
1 can tomato sauce (larger can)
1 can kidney beans
1 can corn
chili powder
garlic powder

Crock-Pot
Pan

Optional:

1/2 cup shredded cheddar

Brown and drain the hamburger in the pan.

Add the hamburger to the Crock-Pot.  Pour in the tomato sauce (this is your liquid).

Drain and kidney beans and corn and dump these into the Crock-Pot.

Add chili powder for flavor (a tablespoon or two).  Add 2 pinches of garlic powder.

Add the optional 1/2 cup of shredded cheddar.

Mix well.  Cook on low for 3 hours.  You can cook it up to about 4 hours or so.  You are just trying to heat it through and combine the flavors.  Everything is already cooked.

*If you wanted to make this on the stove you only need to cook it for about and hour.

Pepper Quesadillas

Despite the name these quesadillas are not hot.

Gather the following ingredients:
Green bell pepper
Red bell pepper
Yellow bell pepper
1/2 Onion
olive oil
1 teaspoon cumin (optional)
1/2 can diced green chilies
4 oz. cream cheese
1 cup grated or shredded sharp cheddar cheese
6-inch flour tortillas
1/2 stick of butter

Large frying pan
Plates
Bowel

Set out the cream cheese and the butter.

Chop up the 3 peppers:  red, green, and yellow.  Dice the onion.  Place 2 tablespoons of olive oil into the large frying pan.  Turn to a medium heat.  Add 1 teaspoon of cumin (optional).  Saute the peppers and onion until they are no longer crunchy.  If I can cut the pepper with my stirring spatula I consider them done.  Move the peppers aside.

Place the cream cheese into a large bowel and using a  fork smooth the cheese out.  If it is not pliable you can microwave it 15 seconds or so.  Add the sharp cheddar to the cream cheese and mix the two together.

Add the peppers and onions into the cheese mixture.  Add the green chilies (you can use diced jalapenos instead if you want a little kick.)  Mix all of this together.

Melt the half a stick of butter if it is not soft and spreadable yet.

Place a tortilla onto a plate.  Spread some of the pepper and cheese mixture on half of the tortilla.  I like to add a sprinkling of the leftover cheese on top of the mixture.  Fold over the tortilla and set this aside.  Create as many of these as you like, between 7-8.

Heat the pan to a medium heat again.  Butter one side of a quesadilla and place the buttered side onto the frying pan.  Repeat with a second tortilla.  Butter the sides that are facing up.  Cook each side about one minute and twenty to thirty seconds.

Repeat for all of the quesadillas until they are all cooked.  Serve hot with salsa and sour cream if you like.

Bean Soup

Bean Soup

Ingredients:

1/2 lb. bacon - cooked
10 cups chicken broth (large can of broth)
3 cans Great Northern beans (rinsed)
1 can diced tomatoes (Zesty Mild Green Chilies)
6 Oz. baby carrots
Rosemary
Black Pepper

Crock Pot

Cut up half a pound of bacon into one inch strips.  Cook this for 10 minutes on a medium heat.  Put the bacon into the crock pot.

Drain and rinse the Great Northern beans.  Place these into the crock pot.

Pour the diced tomatoes into the crock pot.  Add the baby carrots.

Add spices for taste:  Rosemary and Black Pepper.

Cook on low for about 6 hours.  5 hours will do just fine.

Video Link:  Bean Soup

3 Bean Turkey Chili

Ingredients:
1 pound ground turkey or chopped leftover turkey
1 onion chopped
1 can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can diced tomatoes with juice
1 can tomato sauce - 8 oz.
1 can diced mild green chilies - 4 oz.
2 Tbsp. chili powder


Tools:
Crockpot aka slow cooker
Medium pan
Large strainer

Cook with the turkey in the medium pan if you are not using leftovers.  Chop the leftovers if you are using leftovers.  Put the turkey into the Crockpot.

Chop the onion.  Place it into the Crockpot.

Open the chickpeas, kidney beans, and black beans.  Pour the beans into the strainer.  Rinse.  Pour the beans into the Crockpot.

Open the other cans:  diced tomatoes, tomato sauce, and green chilies, and pour them into the Crockpot.

Season with 2 Tbsp. of chili powder.

Cook on low for 8 hours.  Enjoy.

Video Link:  http://youtu.be/bFwfG092L5o

Pizza Lasagna

Pizza Lasagna - Genius

Gather the following ingredients:

Lasagna

Your favorite toppings
- pepperoni
- tomatoes
- green peppers
- mushrooms
- olives

Pizza sauce
Mozzarella cheese

Pepperoncini

Medium pot
Large glass pan

Bring a medium pot of water to a boil.  Cook the lasagna according to the package directions.

Chop up the mushrooms, olives, tomatoes, etc.

Preheat oven to 350 degrees.

Layer the bottom of the glass pan with three of the noodles.

Cover the layer with one or more of the toppings.  I used pepperonis and tomatoes on this layer.  Put half of the pizza sauce over this layer.  Cover with half of the mozzarella cheese.

Add another layer of lasagna, 3 noodles, to the top.  Cover this layer with the rest of the toppings.  Cover this with the rest of the pizza sauce.  Top with the remaining mozzarella cheese.  Put some pepperoncini on top.

Cook for 30 minutes.

 

Video Link:  http://youtu.be/uWdoh9f6asU 



Vegetable Casserole

Vegetable Casserole - The best way to eat Lima beans, or any vegetable really.

Gather the following ingredients:

10 oz. package frozen baby Lima beans
10 oz. package frozen cauliflower
10 oz. package broccoli (chopped)
10 oz. can cream of mushroom soup
small jar cheese whiz
2 tbsp. milk
1 can french onions

Medium pot
Small sauce pot
Strainer
Small glass pan

Put the cauliflower and broccoli in the strainer.  Bring some water to a boil in a medium pot.  Cook the Lima beans for 5 minutes.  Pour the water and beans over the cauliflower and broccoli.  Drain well.

Layer the vegetables in a buttered small glass pan.

Combine the soup, cheese whiz, and milk in the small sauce pot.  Heat until well blended over a medium heat.

Preheat oven to 350 degrees.  Pour the cheese mixture over the vegetables, cover with aluminum foil, and bake for 30 minutes.

Remove foil.  Cover with French onions and cook an additional 10 minutes.

 

 

Video Link:  https://www.youtube.com/watch?v=J5QyoToPjSs

 



Creole Jambalaya

Creole Jambalaya - The good ham and smoked sausage one, not the other one.  I would never share the other one for all of our sakes.

Gather the following ingredients:

2 tabs of butter
Green bell pepper chopped
2 ribs of celery chopped
1 lb. cooked ham
1 lb. smoked sausage, sliced
1 can 8 oz. each tomato sauce
1/2 can chicken broth
salt
pepper
red pepper
Cajun seasoning

5 cups hot cooked rice

Dutch oven

Start the rice, two of the plastic cups, in the rice cooker.  Set it and forget it.

Chop the bell pepper and the celery ribs (2 sticks of celery).  Melt the butter in the Dutch oven.  Cook the vegetables over a medium heat until you can press the spatula through the celery or pepper easily.

Cube the ham.  Slice the sausage.  Add these to the vegetables.  Add the tomato sauce and chicken broth (use about half the can).  Salt, pepper (both kinds), and season.

 

Cook over a medium heat, stirring occasionally, for 20 minutes.

Add the rice, cover, reduce heat to low, and simmer for 30 minutes.  Stir occasionally.

Video Link: 

Pickle wrapped in cream cheese and bread - appetizer

Pickle wrapped in cream cheese and bread - appetizer

Gather the following ingredients:

Small pickles
Loaf of bread
Cream cheese

Zap the cream cheese in the microwave for 20 seconds to make it soft enough to spread.

Cut the crust off the bread.

Spread the cream cheese on the bread.  Place a pickle in the middle.  Fold the bread.  Cut into fourths.

 

Place on a plate to serve.  Refrigerate until ready to serve.

Video Link:  http://youtu.be/rkSIypTCLtY

Aztec Casserole

Aztec Casserole - It's hot.

Gather the following ingredients:

9 - 6 inch corn tortillas
2 cans 10 oz. enchilada sauce
2 cups sour cream
2 cups shredded cheddar cheese
3 cans diced jalapenos
1 cup fresh corn kernels, drained
1 lb. boneless chicken breast
Chili pepper for taste

Medium size pot
2 medium bowls
Large glass pan

Boil the chicken breasts in the pot for 30 minutes, until cooked through.  Cut into small squares.

Preheat the oven to 350 degrees.

In a medium bowl combine the sour cream, cheese, chili peppers, corn, and chicken.  Mix well.

Tear or cut the tortillas in half.  Poor the enchilada sauce into a bowl.  Dip the halves into the sauce and arrange half of them onto the bottom of a lightly greased glass pan.

Spread half of the chicken mixture over the tortilla layer.  Repeat.

Pour the enchilada sauce over the top.

 

Bake in for 30 minutes.

 

 

Video Link:  http://youtu.be/vk9WZpTFiec

Egg Bake

Egg Bake - a great breakfast food

Gather the following ingredients:

Bacon and/or sausage
Hash browns
Mushrooms
Green pepper and/or red pepper
2 cups shredded cheese

8 eggs
2 cups milk

Paprika
Salt
Pepper
Cheyenne pepper

 

2 mixing bowls
Large glass pan

Preheat oven 350 degrees.

Cook the bacon and/or sausage.

Mix the thawed hash browns, mushroom bits, chopped pepper(s), 1 cup shredded cheese, and the cooked meat in a bowl.  Transfer to glass pan.

Break 8 eggs into a bowl.  Pour in 2 cups of milk.  Mix with a fork.  Pour over the top of the mixture in the glass pan.

Top with the remaining cheese.

Bake for 50 - 60 minutes.  When you stick it with a fork it shouldn't be eggy, greasy from the cheese maybe, but not eggy.

Let it cool a little and serve.

 

 

Video Link:  Egg Bake

Taco Soup

Taco Soup - Crock Pot

Gather the following ingredients:

1 lb. ground beef
1 can corn
1 can pinto beans
1 can black beans
1 can kidney beans
1 can Mexican stewed tomatoes
1 can stewed tomatoes
1 small can green chilies
1 package taco seasoning

Optional items:
1 small onion chopped - cook with ground beef
1 package ranch dressing - this is too tangy for me

Large skillet

Optional extras:
Fritos
Sour cream

Brown the hamburger and drain.

Combine all of the ingredients into the crock pot.  DO NOT DRAIN ANY OF THE CANS!

Cook until ready.  Maybe a couple of hours.  It is ready to eat.

Optional:  serve over Fritos with sour cream

Taverns

Taverns - What on Earth is a Sloppy Joe?  That my friend is a Tavern.  I would like to thank the Anthon-Oto Community School for this recipe.  It is designed to be increased per pound.  I suggest making at least 2 lbs.

Gather the following ingredients:

1 lb hamburger
1 tbsp. brown sugar
salt
pepper
1 tbsp. Worcestershire Sauce
1/2 cup ketchup
1 tbsp. oatmeal
1/8 tsp. chili powder

Large frying pan

Brown the hamburger, cook until tender, drain (optional in my opinion).

 

Add brown sugar, salt, and pepper.  Stir.

Add the oatmeal, Worcestershire Sauce, ketchup, and chili powder.  Stir.

Simmer on low a little while until you think it is ready.  Watch to make sure it doesn't burn.

Serve on a bun when ready.  Maybe with feta cheese, dill pickle relish, and ketchup.

 

 

Video Link:  Taverns

BBQ Sliders

BBQ Sliders - this is worth the effort

Gather the following ingredients:

2 pounds ground beef
Seasoning
4 Tbls. butter
1 whole large yellow onion, diced
1/2 cup Whiskey

1 cup BBQ sauce
1/4 cup jalapeno diced

12 buns

Large frying pan

Dice the onion and jalapenos very small.

 

Divide the ground beef into 12 small patties.  Season both sides with your favorite seasoning mix.

 

Melt the butter in the skillet over a medium-high heat.  Cook the patties until they are almost done in the middle.  3-4 minutes per side.  Remove the patties from the pan and set aside.

 

Leave 2 Tbsp. of grease in the skillet.  Cook the diced onions in the skillet for about 3 minutes.

Turn off the stove for a minute if cooking over a gas flame before you pour in the whiskey.  Poor in the whiskey.

Stir and cook until the whiskey is reduced by half, 2-3 minutes.

Stir in the jalapenos and BBQ sauce.

 

Reduce the heat to low and put the patties back into the pan.  Turn them over to coat both sides.  Allow the patties to simmer in the sauce until it is hot and bubbly.

Serve each slider on a bun with a spoon full of sauce over the patty.

 

*  You can toast the inside of the bun by coating it in butter and cooking it in a pan until toasted.

Video Link:  Whiskey BBQ Sliders

Deviled Eggs

Deviled Eggs - Why are they Deviled?  Eat one, you'll know why.

Gather the following ingredients:

12 Eggs
6 tbsp. mayonnaise
1 tbsp. sugar
1 tsp. mustard
1 tsp. vinegar
paprika

Place the eggs in cold water, make sure they are covered completely, bring the water to a boil over a high heat.  Reduce heat to a Medium boil and cook for 12 minutes more.  When you remove the eggs from the boiling water immediately place them into cold water.
- this will keep the yolks a bright yellow color

 

Remove the shells from the eggs.  Cut in half lengthwise.  Remove the yolks and place them into a bowl.

Smash the yolks with a fork and add the mayonnaise, sugar, mustard, and vinegar.  Mix.

Spoon the mixture back into the egg whites carefully.

Garnish with a light sprinkling of paprika.

Video Link:  Deviled Eggs

Taco Lasagna

Taco Lasagna - Warning!! Do Not Eat This If You Are on a Diet.

Gather the following ingredients:

1 lb. ground beef
1 can re-fried beans
1 can black beans, drained
1 can chopped jalapenos
1 envelope taco seasoning
16 oz. shredded Colby-Jack cheese
12 lasagna noodles
1 jar mild salsa

Large pot
Large skillet
1 large glass pan

Optional toppings:
Sour cream
Tortilla chips

Preheat oven to 350 degrees.

In the large pot cook 9-12 lasagna noodles according to the package directions.

Brown the ground beef in the large skillet.  Drain.

Add beans, jalapenos, taco seasoning, and 2 Tbls. salsa.  Mix thoroughly.

Layer 3 noodles on the bottom of the pan, then the meat mixture, then some cheese, and some salsa.  Repeat.  The top layer should be noodles and just the cheese and salsa.

Bake for 30 minutes.
* I have baked this covered and uncovered.

Serve with sour cream if desired.
This also makes a great dip for tortilla chips.

Video for Taco Lasagna