What's Cooking, Shaker? is a food-related blog for and by the members of the Shaker Heights Ward.

Tuesday, April 15, 2014

Peanut Butter Truffle Brownies

Peanut Butter Truffle Brownies
contributed by Anne Evans, originally from Sweet Pea's Kitchen

Brownies
1 cup butter
2 cups sugar
3 eggs
3 tsp vanilla
2/3 cup cocoa powder
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder

Peanut Butter Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cup powdered sugar
2-3 tsp milk

Ganache Topping
1/4 cup creamy peanut butter
2 cups semi-sweet chocolate chips
1/4 cup butter
2 tbsp heavy whipping cream


For instructions, please visit the original site here.

My directions differ from the blog's: I use a boxed brownie mix for the bottom layer.  I accidentally used cream instead of milk for the peanut butter mix and it was fabulous.

These don't freeze great.  You lose a lot of texture and flavor.  Share with friends instead!!

Tuesday, April 8, 2014

Spaghetti Pie

Spaghetti Pie
contributed by Janelle Nutter

Pie Shell
6 oz spaghetti
2 tbsp butter
1 well beaten egg
1/3 cup grated Parmesan cheese

Filling
1 cup cottage cheese
1 cup Mozzarella cheese, shredded, plus extra for topping

Sauce
1 lb. ground beef
1/2 - 3/4 cup chopped onion
1/2 diced green pepper (optional)
1 (15 oz) jar spaghetti sauce


Preheat oven to 350. Cook spaghetti according to package directions; drain and return to pot. Stir butter, Parmesan cheese and egg into hot spaghetti. Form spaghetti into a "crust" into 10-inch pie plate (or 9x9-inch square baking dish). While pasta is cooking, brown onions and green pepper in small amount of oil until soft. Add meat and brown. Add spaghetti sauce and simmer until thickened. Spread cottage cheese over spaghetti crust. Top with meat sauce. Bake 30 minutes. Top with a handful of Mozzarella cheese and let cheese melt. Let stand 5-10 minutes before cutting.

Thursday, March 20, 2014

Burrito Meat

Burrito Meat
contributed by Janelle Nutter

My mom has been making this recipe since before I could even say "burrito" correctly (I used to say "tobrito," and to this day, my dad now still does).  It's such a versatile recipe -- burritos, nachos, fajitas, tamales, pretty much anything.  And it freezes really well.  I usually make a whole batch and then stick it all in the freezer and don't use any for at least a week.

5 lb. chuck roast (or pork or mix)
3 tbsp shortening
3 small yellow onions, sliced
1 (4 oz) can diced green chilies
1 (15-16 oz) jar salsa
1/4 tsp garlic powder
4 tbsp flour
2 tsp salt
1 tsp cumin
Juice from roast
Water


Slow cook meat with approximately 3/4-1 cup water until done. Let cool enough to touch. Shred with hands, discarding fatty portions. Drain and reserve juice from meat.

Mix flour, garlic powder, salt, and cumin in small bowl; set aside.

Melt shortening in a stock pot or very large skillet. Add onions and cook until they begin to soften. Add green chilies, sauté one minute. Add salsa and flour/spice mix. Cook over medium/low heat until onions are a desirable texture. Stir in meat, mix well. Add juice as needed to moisten meat. Cook about five minutes more.

Can be frozen. Use in burritos, tostadas, nachos, fajitas, omelets, etc.

Garlic Bread Topping

Super Awesome Garlic Bread Topping
contributed by Janelle Nutter

1 cup grated Parmesan cheese
1/4 cup sesame seeds
1/4 tsp garlic salt
1/2 tbsp instant minced onion
1 tbsp parsley flakes
1 tbsp poppy seeds
1 1/2 tbsp celery seed
1 tsp paprika


Combine all in a small bowl.  Mix well.  Store in airtight container.  Makes about 1 1/2 cups mix.

To use: melt butter, spread on bread with a brush or the back of a spoon.  Sprinkle mix over butter, and brown under a broiler.  Or use on salads, baked potatoes, etc.  For dip, use 2 tbsp mix to 1 cup sour cream.

Notes: I just store it in an empty Parmesan cheese container in the fridge. This mix is very adaptable and very forgiving.

Monday, March 17, 2014

Slow Cooker Taco Chicken

Slow Cooker Taco Chicken
contributed by Lisa Lovato, originally from Our Best Bites 

2 (2.25-lbs) boneless skinless chicken breasts
1/2 cup Italian salad dressing (I use Kraft)
1 packet Ranch dressing
1/2 cup water
1 1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp coriander
6-8 cloves smashed garlic (don’t worry about actually chopping it…unless you want to…)
1 tbsp dehydrated onion
Juice of 1 lime
Salt to taste
Chipotle Tabasco Sauce to taste (optional)


For instructions, please visit the original site here.

Southwestern Beef Wraps

Southwestern Beef Wraps
contributed by Lisa Lovato, originally from Our Best Bites

1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 (14.5-oz) can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.
Rice and beans go great with this too.


For instructions, please visit the original site here.

Saturday, March 15, 2014

Marie Callendar's Cornbread

Marie Callendar's Cornbread Copycat
contributed by Janelle Nutter

1 box (18.25-oz) yellow cake mix
2 boxes (8.5-oz) corn muffin mix


Mix each according to directions, combine, bake.

That's it! Seriously. Unfortunately, you don't really ever want to make that much unless you're cooking for a crowd, because it'll probably make two 9x13-inch pans. I have all my dry goods in clear acrylic canisters, and after I discovered this recipe, I had to get a new one to keep dry mix in. Whenever I need more, I just open up the dry mixes, dump them into a big bowl, and mix them with a fork, then pour the dry mix into my canister. Starting with that, here are the portions you need to know for making a single meal amount of cornbread.

1 3/4 cup dry mix
1 egg
8 tsp milk (2 tbsp + 2 tsp)
4 tsp oil (1 tbsp + 1 tsp)
1/3 cup water


Bake in a greased 8x8-inch pan at 350 for about 20-25 minutes.

Monday, March 10, 2014

Breakfast Casserole

Breakfast Casserole
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

6 eggs, beaten
1 1/2 lbs bulk breakfast sausage, browned and drained
1 1/2 cups milk
1 cup shredded Cheddar cheese
8 slices bread, torn into pieces
1 tsp salt
1/2 tsp dry mustard
1 cup shredded Mozzarella cheese


In a greased slow cooker, combine eggs, sausage, milk, Cheddar, bread, salt, and mustard.  Sprinkle Mozzarella over the top.  Cover and cook on high for 2 hours, then on low for 1 more hour.

Breakfast Hash

Breakfast Hash
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

1 lb bulk breakfast sausage, browned and drained
2 cups diced and peeled potatoes
2 tbsp chopped onion
6 eggs, beaten
2 tbsp milk


Put all ingredients into a greased slow cooker, and stir to combine.  Cover and cook on low for 3-4 hours.  Serve with grated cheese and salsa.

Cranberry-Raisin Steel-Cut Oats

Cranberry-Raisin Steel-Cut Oats
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

1 cup steel-cut oats
1/2 cup dried cranberries
1/2 cup raisins
3 1/2 cups water
1/2 tsp salt


Spray a small slow cooker (1.5- to 3-quarts) with nonstick cooking spray.  In slow cooker, combine all ingredients.  Cover and cook on low for 5-7 hours.  Serve with milk or cream, if desired.

Sesame Beef

Sesame Beef
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

1 1/2 lbs boneless beef chuck roast, sliced into thin strips
1 1/3 cups beef broth
1/2 cup oyster sauce
1/2 to 1 lb broccoli florets
1/4 cup water
2 tbsp cornstarch
Hot, cooked rice (optional)
Toasted sesame seeds, for garnish


In slow cooker, arrange beef strips; pour beef broth and oyster sauce over the beef.  Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until beef is very tender.

Place broccoli in microwave-safe bowl with 1/4 water.  Microwave 4-5 minutes, until broccoli is tender.

In a cup, combine cornstarch and 2 tbsp cooking liquid (from slow cooker); stir until smooth.  Add to slow cooker and stir well to combine.

Drain the broccoli and add to the slow cooker.  Cook, uncovered, on high for about 15 minutes, or until sauce is thickened.  Serve over hot, cooked rice, and garnish with sesame seeds.

Beef and Broccoli

Beef and Broccoli
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

1 lb boneless beef chuck roast, sliced into thin strips
1 cup beef consommé
1/2 cup soy sauce
1/3 cup brown sugar
2 tbsp sesame oil
3 cloves garlic, minced
2 tbsp cornstarch
2 tbsp water
Fresh broccoli florets (as many as desired)
Hot, cooked rice


Place beef in slow cooker.  In a small bowl, combine consommé, soy sauce, brown sugar, oil, and garlic.  Pour over beef.  Cover and cook on low for 6-8 hours.

In a cup, stir cornstarch and water until smooth.  Add to slow cooker.  Stir well to combine.

Blanch broccoli florets, and add to the slow cooker.  Stir to combine.  Cover and cook on high for an additional 20 minutes, or until thickened.  Serve over hot, cooked rice.

Easy Peasy Beef Burritos

Easy Peasy Beef Burritos
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

2- to 3-lb boneless beef chuck roast
1 (28-oz) can green enchilada sauce
6-8 (8-in) flour tortillas
Toppings: lettuce, cilantro, tomato, cheese, sour cream


Place roast in slow cooker; pour the enchilada sauce over the top.  Cover and cook on low for 6-8 hours, or until beef begins to fall apart.

Remove roast to a cutting board; use two forks to shred the beef.  Serve in tortillas with desired toppings.

Southwest Beef Burritos

Southwest Beef Burritos
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

2 lbs boneless beef church roast
1/2 cup water
4 large tomatoes, peeled and chopped
1 large green bell pepper, thinly sliced
1 medium onion, chopped
2 cloves garlic, minced
1 bay leaf
2 tbsp canola oil
3/4 cup ketchup
1/2 cup pickled jalapeño slices
1 tbsp juice from jalapeño slices
1 tbsp vinegar
1 tsp salt
1/8 tsp garlic salt
Tortillas


Place roast and water in slow cooker.  Cover and cook on low for 8-9 hours.

Remove meat to a cutting board; use two forks to shred the beef.  Skim fat from cooking liquid, setting aside 1/2 cup of liquid.

In a large skillet, cook tomatoes, green pepper, onion, and bay leaf in canola oil for 18-22 minutes, or until liquid is reduced to 2 tablespoons.  Stir in ketchup, jalapeño slices and juice,vinegar, salt, garlic salt, and reserved cooking liquid.  Bring to a boil.

Discard bay leaf; stir in shredded beef, and heat through.  Serve in soft tortilla shells.

Dipping Roast Beef Sliders

Dipping Roast Beef Sliders
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

2 lbs boneless beef chuck roast, trimmed of fat
1 (10.75-oz) can condensed French onion soup
1 (8-oz) jar pickled banana pepper rings
2 tbsp Worcestershire sauce
Sliced Provolone cheese (optional)
Mini buns, toasted


Place roast in slow cooker.  Top with soup, juice from banana pepper rings, and Worcestershire sauce.  Store banana peppers in refrigerator for later.  Cover and cook on low for 6-8 hours, or until beef is very tender.

Remove beef from slow cooker to a cutting board; use two forks to shred.  Pour the liquid from the slow cooker into individual serving cups.  Serve the beef on top of the toasted buns.  Top with the banana pepper rings and the Provolone cheese (if using).  Dip in the liquid.

Healthy Stuffed Peppers

Healthy Stuffed Peppers
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

1 lb extra-lean ground beef
3/4 tsp garlic powder
1/2 tsp onion powder
2 cups instant brown rice
2 (14-oz) cans stewed or diced tomatoes, undrained
4 large green bell peppers, cored and seeded


In a medium bowl, combine ground beef, garlic powder, onion powder, rice, and one can of tomatoes; mix well.  Stuff mixture into cored bell peppers.  Arrange bell peppers in slow cooker.  Cover and cook on low for 6-8 hours, or on high for 3-4 hours.

To serve, cut peppers in half.  Heat tomatoes from second can, and spoon on top of pepper halves.  (It's important to cut the stuffed peppers in half before spooning the tomatoes over them, because the centers will be a little dry without the added juice.)

Corned Beef and Cabbage

Corned Beef and Cabbage
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

6-8 medium potatoes, peeled and cut into 1/2-inch slices
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
3 lbs corned beef brisket
1 head of cabbage (about 2 lbs)
1/2 tsp black pepper
1 1/2 cups water


Lightly spray slow cooker with non-stick cooking spray.  Layer potato slices, carrots, and celery on bottom of slow cooker.  Place corned beef on top of vegetables.

Slice cabbage into 8 wedges; arrange around meat.  Sprinkle with the pepper, and add water.  Cover and cook on low for 7-8 hours, until meat and vegetables are tender.  Slice and serve.

Slow Cooker Pesto and Beef Casserole

Slow Cooker Pesto and Beef Casserole
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

2 lbs lean ground beef
4 cloves garlic, minced
1 (14-oz) can diced tomatoes, undrained
1 (10-oz) can condensed tomato soup
1 tsp dried basil
1/2 tsp salt
Dash of pepper
6 potatoes
1 (16-oz) jar Alfredo sauce
1 (14-oz) tub refrigerated pesto sauce
1/2 cup grated Parmesan cheese


In a large skillet, cook ground beef with garlic, stirring to break up beef, until beef is thoroughly cooked.  Drain well.  Add tomatoes, tomato soup, basil, salt, and pepper.  Bring to a simmer.

Slice potatoes 1/8-inch thick.  In medium bowl, combine Alfredo sauce, pesto, and Parmesan.

Layer half of beef mixture, half the potatoes, and half the Alfredo mixture in slow cooker.  Repeat layers, using all ingredients.

Cover and cook on low for 6-8 hours, or until potatoes are tender.

Sweet and Spicy Ribs

Sweet and Spicy Ribs
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

5 cups barbecue sauce
3/4 cup brown sugar
2 tbsp Cajun seasoning
1 tbsp garlic powder
1 tbsp onion powder
6 lbs boneless beef country-style ribs


In a medium bowl, mix barbecue sauce, brown sugar, Cajun seasoning, garlic powder, and onion powder.  Remove 1 cup of mixture; refrigerate and reserve for dipping sauce.

Place ribs in large slow cooker.  Pour barbecue sauce mixture over ribs.  Cover and cook on low for 6-8 hours or until meat is tender.  Uncover, remove ribs.  Skim fat from sauce, and serve with remaining sauce.

Lime Chicken and Peppers

Lime Chicken and Peppers
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

2 boneless skinless chicken thighs
2 boneless skinless chicken breast halves
2 cloves garlic, minced
1/2 cup chicken broth
4 tbsp lime juice, divided
3 tbsp soy sauce
1/2 medium red onion, finely diced
1 each red, green, orange, and yellow bell pepper, cut into long strips
1/4 cup butter
1/2 cup flour, divided
1 cup half-and-half (or whole milk)
1 lb spinach fettuccine noodles, cooked and drained
Cilantro, for garnish


Cut each chicken thigh and breast into four pieces.  Put chicken in slow cooker.

Combine garlic, broth, 2 tbsp lime juice, soy sauce, onion, and pepper strips into slow cooker.  Stir to coat chicken.  Cover and cook on low for 3-4 hours.

In a large skillet, melt butter over low heat.  Sprinkle in 1/4 cup flour, and stir with a wire whisk.  Slowly add in half-and-half (or milk) and stir with whisk.

Remove about 1/2 cup liquid from the slow cooker and add it to the skillet.  Whisk in remaining 1/4 flour and stir until creamy.  Add remaining 2 tbsp lime juice to the skillet.

Pour the rest of the contents from the slow cooker into the skillet and stir to combine.  Stir in cooked pasta until it is all coated with sauce.  Garnish with cilantro, and serve.

Veggie and Chicken Alfredo

Veggie and Chicken Alfredo
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

1 1/2 lbs chicken breast, cut into 1/2-inch pieces
1/2 medium onion, chopped
1 tbsp dried basil leaves
1 tbsp olive oil
1 tsp lemon pepper
1/4 tsp fresh ground ginger
1/2 lb broccoli, coarsely chopped
1 red bell pepper, chopped
1 (8-oz) can sliced water chestnuts, drained
1 cup baby carrots
1 (4-oz) can mushrooms, drained
3 cloves garlic, minced
1 (16-oz) jar Alfredo sauce
8 oz wide egg noodles, cooked and drained


In a slow cooker, combine chicken, onion, basil, olive oil, lemon pepper, and ginger; stir thoroughly.  Add broccoli, bell pepper, water chestnuts, carrots, and garlic; mix well.

Cover and cook on low for 4-6 hours, or on high for 2-3 hours.  Stir in Alfredo sauce, mushrooms, and cooked noodles.  Cover and cook on high an additional 30 minutes, or until heated through.

Creamy Chicken and Noodles

Creamy Chicken and Noodles
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

8 oz egg noodles
3 cups chicken, cooked and cubed
1/2 cup celery, finely diced
1/2 cup onion, finely diced
1 (4-oz) can mushrooms, drained
1/2 cup chicken broth
1/2 cup Parmesan cheese
1 cup sharp Cheddar cheese, grated
1/2 tsp basil
1 1/2 cups cottage cheese
1 (10.75-oz) can cream of mushroom soup


Cook noodles until barely tender; rinse.

In a large bowl, combine remaining ingredients with the noodles.  Make sure the noodles separate and are coated with liquid.

Pour into greased slow cooker.  Cover and cook on low for 4-6 hours, or on high for 2-3 hours.

Creamy Wild Rice and Chicken Soup

Creamy Wild Rice and Chicken Soup
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

4 cups chicken broth
2 cups water
1 cup grated carrots
1 cup diced celery
1 1/2 lbs boneless skinless chicken breasts
1 pkg Rice-a-Roni® Long Grain & Wild Rice
1/2 tsp salt
1/2 tsp pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups milk

Combine broth, water, carrots, celery, chicken, and Rice-a-Roni® (with seasoning packet) in a large slow cooker.  Cover and cook on low for 4-6 hours. Remove chicken from slow cooker; shred using two forks.  Return to slow cooker.

In a small bowl, combine salt, pepper, and flour.  In a medium saucepan, melt butter over medium heat.  Stir in flour mixture, one tablespoon at a time, to form a roux.  Whisk in milk, a little at a time, until fully incorporated and smooth.

Stir roux mixture into slow cooker; cook on low for an additional 15 minutes.

Chicken Soup

Chicken Soup
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen 

1 lb boneless, skinless chicken thighs, cut into bite-size pieces
1/2 medium onion, finely chopped
2 celery ribs, finely chopped
2 medium potatoes, peeled and cubed
2 carrots, shredded or finely diced
1 tbsp ketchup
2 cups chicken broth
1/2 tsp dried thyme
1/4 tsp black pepper

Place chicken, onion, celery, potatoes, carrots, ketchup, and broth in slow cooker.  Cover and cook on low for 4 hours.  Stir in thyme and pepper; cook on high one additional hour.

Chicken Cacciatore

Chicken Cacciatore
contributed by Christina Nielsen, originally from Our Best Bites

1 lb chicken breasts, or chicken breasts and thighs, trimmed of fat and cut into bite-sized pieces
1/4 cup white flour
1 tsp Kosher salt
1 tsp freshly ground black pepper
1/2 cup olive oil
1 onion, roughly chopped
5-6 cloves garlic, peeled and either crushed or halved
1 (6-oz) can tomato paste
1 cup white wine (you can also use apple or white grape juice mixed with 1 tablespoon white wine vinegar)
1 1/2 cups chicken broth
1/4 tsp thyme
1/4 tsp marjoram
1/2 tsp salt (omit if using cooking wine; you may shrivel up and die if you add the salt in addition to cooking wine because cooking wine is treated with salt to make it undrinkable)
1 bay leaf
1 cup sliced mushrooms (or more if you love them. Mushrooms are divine in this dish!)
1 green bell pepper, chopped

For instructions, please visit the original site here.

Sunday, March 9, 2014

Squash Casserole

Squash Casserole
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

2 lbs yellow Summer squash (or zucchini), thinly sliced (about 6 cups)
1/2 medium onion, finely diced
1 cup shredded carrot
1 (10.75-oz) can cream of chicken soup
1 cup sour cream
1/4 cup flour
1 (8-oz) package stuffing mix
1/2 cup butter or margarine, melted

In a medium bowl, combine squash, onion, carrot, and soup. In a separate bowl, combine sour cream and flour.  Stir the sour cream mixture into the squash mixture.

In a medium bowl, toss stuffing mix with butter.  Spread half of stuffing mix in bottom of slow cooker.  Spread vegetable mixture on top.  Top with remaining stuffing mix.  Cove and cook on low for 4-6 hours.

Banana Squash

Banana Squash
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

Banana squash, seeded and cut into slices
Butter
Brown sugar
Salt and pepper to taste

Place slices of squash, skin side down, in bottom of slow cooker.  Cook on low 3-5 hours.  Serve with butter, brown sugar, salt, and pepper.

Spaghetti Squash

Spaghetti Squash
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

Whole spaghetti squash
2 cups water

Using a fork, poke holes in the squash.  Place the squash, whole, in the slow cooker; pour water over the top.  Cover and cook on low for 4-6 hours.

Cut the squash in half, lengthwise, and scoop out the seeds.  Use a fork to scoop out/shred the spaghetti-like strands of squash.  Serve with your favorite sauce.

Parmesan Potatoes

Parmesan Potatoes
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

2 lbs red potatoes, cut into 1/2-inch wedges
1/4 cup finely chopped yellow onion
1 1/2 tsp dried oregano
1/2 tsp salt
Black pepper to taste
2 tbsp butter, cut into four pieces
1/4 cup grated Parmesan cheese

Layer potatoes, onion, oregano, salt, pepper, and butter in slow cooker.  Cover and cook on low for 3-5 hours.  Sprinkle with cheese; serve.


Balsamic Parmesan Potatoes

Balsamic Parmesan Potatoes
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen 

2 lbs russet potatoes, peeled and cubed
3/4 cup balsamic vinaigrette salad dressing, divided
3/4 cup Parmesan cheese
1 tsp salt
1/4 tsp pepper
Salt and pepper to taste

Place potatoes in bottom of slow cooker.  Pour 1/2 cup dressing over potatoes.  Sprinkle with Parmesan cheese, salt, and pepper.  Stir until the potatoes are well-coated.  Cover and cook on low for 6-8 hours.

Right before serving, pour remaining 1/4 cup dressing over potatoes, and stir.  Season with salt and pepper to taste.

Garlic Potatoes

Garlic Potatoes
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

6 garlic cloves, minced
1 medium onion, chopped
2 tbsp olive oil
6 russet potatoes, peeled and cubed
1/2 tsp garlic powder
Salt and pepper to taste

In a microwave-safe bowl, combine garlic, onion, and oil; cook 4-5 minutes, stirring every minute until onions are soft.

Place potatoes in slow cooker; top with onion mixture and garlic powder.  Stir until potatoes are well coated.  Cover and cook on low for 4-6 hours, or until potatoes are soft but not turning brown.

Add salt and pepper to taste; serve.

Creamy Ranch Potatoes

Creamy Ranch Potatoes
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

2 lbs small red potatoes, quartered
1 (8-oz) package cream cheese, softened
1 (10.75-oz) can cream of mushroom soup
1 (1-oz) envelope dry Ranch dressing mix

Place potatoes in slow cooker.  In a small bowl, beat cream cheese, soup, and Ranch dressing mix.  Stir into potatoes.  Cover and cook on low for 4-6 hours, or until potatoes are tender.

Baked Potatoes

Baked Potatoes
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

Baking potatoes

Prick potatoes with fork; wrap in foil.  Place in slow cooker.  Do not add water.  Cover and cook on high for 3-4 hours (or low for 6-8 hours).

Lime Chicken Chili

Lime Chicken Chili
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen 

1 slice whole-wheat bread
2 tbsp milk
1 lb ground chicken
1/4 tsp salt
1/4 tsp black pepper
1 tbsp canola oil
1 small onion, finely diced
1 tbsp chili powder
2 tbsp tomato paste
3 garlic cloves, minced
2 tsp ground cumin
1/2 tsp dried oregano
1/8 tsp ground red pepper (cayenne)
1 (8-oz) can tomato sauce
1/4 cup salsa
1 (14.5-oz) can diced tomatoes, with juice
1 (15-oz) can pinto beans, drained and rinsed
2 tbsp soy sauce
1 tbsp honey
1 tbsp lime juice

In a medium bowl, use a fork to mash bread and milk into a paste.  Mix in the ground chicken, salt, and black pepper.

In a skillet, heat oil; stir in the onion, chili powder, tomato paste, garlic, cumin, oregano, and red pepper.  Cook until onions are softened, about 5 minutes.  Stir in the chicken mixture and cook for about 3 minutes.  Stir in the tomato sauce; transfer contents to slow cooker. Add the diced tomatoes, beans, soy sauce, and honey.

Cover and cook on low for 4-6 hours.  Stir in lime juice; add salt and pepper to taste, and serve.

Black Bean Chili

Black Bean Chili
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

1 cup dry black beans
4 cups water
1 lb lean ground beef, cooked and drained
1/4 cup dried onion
1 (8-oz) can tomato sauce
1 (14-oz) can diced tomatoes, drained
2 tbsp lime juice
1/2 tsp garlic salt
2 tsp chili powder
2 tsp cumin
1/2 tsp cinnamon

Rinse black beans and place in slow cooker.  Add water.  Cover and cook on high for 2.5-3.5 hours, until beans are soft.  Drain off the liquid.

Stir in remaining ingredients.  Cover and cook on high for an additional 2-3 hours.  Serve with sour cream and corn chips, if desired.

Ham and Potato Soup

Ham and Potato Soup
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

6 large russet potatoes, peeled and cubed
1 lb ham, cubed
1 (16-oz) can Great Northern beans, rinsed and drained
1 (10.75-oz) can cream of mushroom soup
1 cup water
1/2 cup shredded Cheddar cheese

Spray slow cooker with non-stick cooking spray.  Layer potatoes, ham, and beans in slow cooker.

In a medium bowl, combine soup, water, and cheese.  Pour over potatoes and ham.  Cover and cook on low for 6-8 hours (or high for 3-4 hours), or until potatoes are very tender.  Stir soup and serve.

Vegetable Taco Soup

Vegetable Taco Soup
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

1 lb lean ground beef, browned
1 (10.75-oz) can vegetable soup
1 (10.75-oz) can tomato soup
1 (16-oz) can kidney beans, rinsed and drained
2 (14-oz) cans diced tomatoes, undrained
1 cup salsa
1 tbsp chili powder
1 tbsp taco seasoning

Combine all ingredients in a slow cooker; stir to blend.  Cover and cook on low for 4 hours, or until soup is heated through and flavors are blended.  Serve with tortilla chips or corn chips, shredded cheese, and sour cream.

Chicken Tortilla Soup

Chicken Tortilla Soup
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

4 uncooked boneless, skinless chicken breast halves
2 (15-oz) cans black beans, rinsed and drained
2 (15-oz) cans Mexican stewed tomatoes
1 cup salsa
1 (4-oz) can chopped green chilies, undrained
1 (14.5-oz) can tomato sauce
1 (14-oz) can corn, drained
1/2 (.75-oz) envelope taco seasoning mix
Baked tortilla chips
Grated cheese
Sour cream

In large slow cooker, combine all ingredients except chips, cheese, and sour cream.  Cover and cook on low for 5-7 hours.

Just before serving, remove chicken breasts; using two forks, shred the meat.  Return to slow cooker and stir into soup.

To serve, put a handful of chips in each individual soup bowl.  Ladle soup over chips.  Top with cheese and sour cream.

Barley Mushroom Lentil Soup

Barley Mushroom Lentil Soup
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

5 beef or vegetable bouillon cubes
9 cups water
4 cups sliced fresh mushrooms
3/4 cup uncooked barley
3/4 cup dried lentils
1/4 cup dried onion flakes
3 bay leaves
3 garlic cloves, minced
1 tsp thyme
1/4 tsp sage
1 tsp dried basil
1/2 tsp pepper
Salt to taste

In the slow cooker, dissolve bouillon cubes in water.  Stir in mushrooms, barley, lentils, onion flakes, bay leaves, and garlic.  Cover and cook on low for 5-7 hours until barley and lentils are tender.

Stir in thyme, sage, basil, pepper, and salt.  Cover and cook on low 1 additional hour.  Remove and discard bay leaves; serve.

Beef and Barley Soup

Beef and Barley Soup
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

1 tbsp canola oil
1 onion, minced
2 tbsp tomato paste
1/2 tsp dried thyme
2 tbsp red wine vinegar
1 (14-oz) can diced tomatoes, undrained
1 cup beef broth
1 cup chicken broth
1 carrot, peeled and diced
3 tbsp soy sauce
1/2 cup pearl barley
1-lb boneless beef chuck roast, cut into 1-inch cubes
1 tbsp dried parsley
Salt and pepper to taste

In a microwave-safe bowl, combine oil, onion, tomato paste, and thyme; cook for 1 minute, stir, and then cook for 1 more minute.  Pour into slow cooker.

Stir in vinegar, tomatoes, broths, carrot, soy sauce, barley, and roast.  Cover and cook on low for 6-8 hours, until beef is tender and barley is cooked.

Stir in parsley, salt, and pepper to taste; serve.

Shredded Pork Sandwiches

Shredded Pork Sandwiches
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

1 (4-lb) bone-in or boneless pork shoulder roast
Salt and pepper to taste
1/4 cup water
Barbecue sauce to taste
Coleslaw (optional)

Season pork liberally with salt and pepper.  Place pork in slow cooker with water.  Cover and cook on high for 1 hour.  Turn to low, and cook an additional 6-8 hours, until very tender.

Remove roast; discard fat and juices.  Chop or shred the pork; return to slow cooker.  Mix a little barbecue sauce into the meat for flavor.

Cover and cook for about 1 more hour, until meat is heated through.

Serve on warm split sandwich buns with coleslaw on top of meat.

Barbecue Pulled Pork Sandwiches

Barbecue Pork Sandwiches
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

1 large onion, sliced
2 (2-lb) pork roasts
1 (14-oz) can vegetable broth
1 (12-18-oz) bottle barbecue sauce
Coleslaw (optional)

Place sliced onion in bottom of slow cooker; place the pork roasts on top of onion slices.  Pour can of broth over the top.  Cover and cook on low for about 8 hours, or until the pork is very tender.

Using two forks, shred the pork.  Pour barbecue sauce over the top.  Cover and cook on low an additional 2-3 hours, until all flavors are blended.

Serve on a bun with coleslaw on top of the pork.




This recipe makes a lot of sandwiches, so you can easily halve the recipe, or freeze leftovers.

Slow Cooker Pulled Pork Tacos

Slow Cooker Pulled Pork Tacos
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

2 cups salsa, plus more for serving
2 tbsp chili powder
2 tbsp dried oregano
2 tbsp unsweetened cocoa powder
1 tsp Kosher salt
2 1/2-lbs boneless pork butt or shoulder roast, trimmed of fat
Corn or flour tortillas
1/2 cup fresh cilantro
3/4 cup sour cream
1 lime, cut into wedges

In a slow cooker combine the salsa, chili powder, oregano, cocoa, and salt.  Add the pork, and turn to coat.  Cover and cook on low for 6-8 hours.  Meat should be very tender and pull apart easily.

Using two forks, shred the pork and stir into the cooking liquid.  Serve with tortillas, cilantro, sour cream, lime, and extra salsa.

Sweet and Sour Chicken

Sweet and Sour Chicken
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

4 boneless, skinless chicken breast halves
1 cup Catalina or Russian dressing
1 cup apricot jam
1 (1-oz) envelope dry onion soup mix

Place the chicken in slow cooker.  In a medium bowl, combine dressing, jam, and onion soup mix; pour over the top of the chicken.  Cover and cook on low for 3-4 hours.  Break up chicken with two forks and stir to coat with sauce.  Serve over rice.

Cashew Chicken

Cashew Chicken
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

1/4 cup all-purpose flour
1/2 tsp black pepper
2 lbs boneless, skinless chicken thigh tenders
1 tbsp canola oil
1/4 cup soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp brown sugar
1 garlic clove, minced
1/2 tsp freshly grated ginger
1 (4-oz) can sliced water chestnuts
1/4 tsp red pepper flakes
1/2 cup cashews

Combine flour and black pepper in a resealable plastic bag.  Add chicken and shake to coat with flour mixture.

Heat oil in skillet over medium-high heat.  Brown chicken about 2 minutes on each side.  Place chicken in slow cooker.

In a small bowl, combine soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, water chestnuts, and pepper flakes.  Pour over chicken.

Cover and cook on low for 3-4 hours.  Stir in cashews.  Serve over rice.

Sour Cream Mushroom Chicken

Sour Cream Mushroom Chicken
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen 

6 boneless, skinless chicken breast halves
1 (1-oz) envelope dry onion soup mix
1 (10.75-oz) can cream of mushroom soup
2 cups sour cream
1 cup fresh mushrooms, sliced (optional)

Place chicken in bottom of slow cooker.  In a small bowl, combine dry soup mix and soup; pour over the top of the chicken.  Cover and cook on low for 3-4 hours.

Use two forks to break up the chicken into large pieces.  Stir in sour cream and mushrooms (if using) and cook on low for an additional 30 minutes.

Serve over rice, noodles, or mashed potatoes.

Italian Creamy Chicken

Italian Creamy Chicken
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen 

3 lbs boneless, skinless chicken breasts, cut into bite-size pieces
2 tbsp melted butter
1 (.7-oz ) envelope dry Italian dressing mix
1 oz cream cheese
1 (10.75-oz) can cream of mushroom soup
1 tbsp finely diced onion
Salt and pepper to taste


Brush chicken with melted butter and place in slow cooker.  Sprinkle dry dressing mix over top of chicken.  Cover and cook on low for 3-4 hours

About 45 minutes before serving, cut the cream cheese into small pieces.  Stir cream cheese, soup, and onion into chicken.  Cover and cook and additional 30 minutes.

Stir until creamy.  Add salt and pepper to taste.  Serve over rice or noodles.

Saturday, March 8, 2014

Chicken Salsa

Chicken Salsa
contributed by Nicole Kuroiwa

4 boneless, skinless chicken breasts
1 (16-oz) jar of salsa of your choice
1 can black beans, drained and rinsed
Separately prepare rice of your choice
Shredded cheddar cheese, if desired

Place chicken in crock pot and cover with salsa.  Depending on the size of the chicken, you may need a little more salsa to cover it completely.  Cook on high until chicken is shreddable.  Shred the chicken in the crockpot and add the black beans for the last 20 minutes of cooking.  Serve over rice with shredded cheese on top.

Crock Pot Meat

Crock Pot Meat
contributed by Katie Swearingin

Place a roast in crock, add 1-1.5 jars of salsa (depending on the size of the jar) and let it cook on low for 6-8 hrs, shredding in the middle (maybe a couple of hours before the end). Super easy, super delicious (in burritos, enchiladas, etc).

Friday, March 7, 2014

Crock Pot Tamale Pie

Crock Pot Tamale Pie
contributed by Janelle Nutter, originally from A Year of Slow Cooking

Cornbread
3/4 cup cornmeal
1 1/4 cup flour
1 cup milk
1/4 cup sugar
1 egg
1 tsp baking powder

Filling
1 lb. cooked ground meat (or, 1 can kidney beans, rinsed and drained)
1 can black beans, rinsed and drained
1 can fire roasted tomatoes
1 can corn, drained
1 tbsp chili powder
1 tsp cumin
1/2 tsp paprika
1/4 cup diced onion
1/2 cup shredded cheddar cheese

For full instructions, please visit the original site here.

Cafe Rio Crock Pot Sweet Pork

Cafe Rio Crock Pot Sweet Pork Recipe
contributed by Emily Hurst

5-6 lbs pork roast
1 tbsp cumin
1 cup brown sugar
12 oz bottle La Victoria taco sauce
20 oz bottle Coca Cola

Place pork roast in crock and fill about halfway with water.  Cook on low for 12 hours.  Drain off almost all the water, then add all other ingredients.  Cook another 4 hours on low.  Remove roast from crock; shred.  Return to crock and cook another 2 hours.

Cafe Rio Crock Pot Chicken

Cafe Rio Crock Pot Chicken Recipe
contributed by Emily Hurst

1 small bottle Kraft zesty Italian dressing
1 tbsp chili powder
1 tbsp cumin
3 cloves minced garlic
5 lbs boneless chicken breasts

Place all ingredients in crock.  Cook on high for 4 hours.  Remove chicken from crock and shred.  Return to pot and cook 1 more hour.

Cafe Rio Creamy Tomatillo Dressing

Cafe Rio Creamy Tomatillo Dressing Copycat
contributed by Emily Hurst

1 pkg Hidden Valley Ranch
1 cup mayonnaise
1 cup chopped cilantro
2 cloves garlic
3 tomatillos, husked and rinsed
1/3 cup buttermilk
1/4 tsp cayenne pepper

Blend all ingredients (except mayonnaise) in blender; mix well.  Add mayonnaise and pulse until creamy.  Store in fridge.

Cafe Rio Rice

Cafe Rio Rice Copycat
contributed by Emily Hurst

6 cups water
4 tsp chicken bouillon
4 tsp minced garlic
1/2 bunch cilantro
1 tsp cumin
1 can green chilies
3/4 tsp salt
1 tsp butter
1/2 onion, chopped
3 cups uncooked white rice

Blend all ingredients (except rice) in blender.  Bring water to a boil; add all ingredients.  Simmer 30 minutes.  Add lime juice if desired.