Beef, Dinner

Crockpot Stuffed Peppers

Hubby made a easy classic dish in the crockpot last week – Stuffed Peppers. We generally make them at this time of year when we can harvest the peppers we have grown in our little garden.  This year was not a good pepper year for us. Jalapeno peppers thrived while bell peppers did not take. They blossomed but then nothing. So now is a good time to pick up some peppers at.the farm market and give this recipe a try. This recipe was adapted from I Wash You Dry post.

  • 5 large bell peppers (you can use a mix of red, yellow and orange too)
  • 1 lb. lean ground beef (ground turkey works well too)
  • 1/2 cup diced onion
  • 2 tbsp A1 steak sauce
  • 8 oz. tomato sauce
  • 1 cup cooked brown and wild rice mix (any type of cooked rice will work)
  • Salt and pepper
  • 1 cup shredded colby jack cheese
  • Cut the tops of the peppers off and discard the seeds and stems, but save the pepper portion of the tops and dice. Reserve 1/2 cup for the filling.
  • Combine the diced peppers, ground beef, onion, steak sauce, tomato sauce and rice in a large bowl and stir to combine. Season with salt and pepper to taste. Stuff each pepper with the ground beef mixture and place in the crock pot.
  • Pour about 1/4 cup of water into the bottom of the crock pot and cover. Cook on low 6 to 8 hours or HIGH for 4 hours. Just before serving top with the shredded cheese and cover until melted. Enjoy!

The bottom of the slow cooker will have quite a bit of water after cooking from the peppers releasing their water. Use a slotted spoon to pick up the peppers and let drain before plating.

Dinner

Crockpot Chili

This is a staple in our house.  We make this a few times during the cold winter months.  It is a tasty recipe that goes together pretty quickly.  Combine this with a salad and a slice of hearty bread for a simple dinner.  And for easy cleanup..use a Crockpot liner.  Greatest kitchen cleanup tool invented.

2 pounds lean ground beef
2 medium green bell peppers, chopped
2 small onions, chopped
2 cans (15 oz. each) red kidney beans, undrained
2 packages (1.25 oz. each) chili seasoning mix
2 cans (15 oz. each) tomato sauce
2 cans (10 oz. each) diced tomatoes and green chilies
cheese and sour cream

Line a 5 – 6 quart slow cooker with a Slow Cooker Liner for easy cleanup. Fit liner snugly against bottom and sides of bowl; pull top of liner over rim. Set aside.

Brown ground beef, bell pepper and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Drain well. Spoon beef mixture into the lined-slow cooker. Add beans, seasoning mix, tomato sauce, diced tomatoes and green chilies to beef mixture; stir gently with wooden or plastic spoon.

Cover and cook 6 to 7 hours on LOW OR 3 to 3 1/2 hours on HIGH, until hot and bubbly throughout.

Carefully remove lid to allow steam to escape. Stir gently using a wooden or plastic utensil. Serve food directly from lined slow cooker. Top with cheese and sour cream, if desired. Remove all food and cool slow cooker completely before lifting liner from slow cooker. Do not lift or transport liner with food inside.

Beef, Dinner

Crockpot Beef Stroganoff

Beef Stroganoff

With our son home for winter break we asked him if there were any special meals he might want prepared.  First up was spaghetti with bread crumbs and olives, then his favorite – pork tenderloin with prosciutto and lemons and then finally this one.  This is adapted from Paula Deen’s recipe and was in one her original magazines which we have kept.  We have made this so many times and it never fails to please us.  Hubby stopped in at lunch time to throw this together and by dinner time it was ready.  He heads back on Sunday and it will be back to cooking for two unless our daughter drops in.  We have to find out what her favorite meal is.  What is yours? 

 2 lbs. beef tips 1 large yellow onion, chopped 1 can golden mushroom soup 1 can cream of onion soup – ( you can find at Walmart) 1 (8oz) can sliced mushrooms, drained 1 tsp. pepper 1 (8oz) cream cheese 1 (8oz) carton sour cream 1 (16oz) package of egg noodles, cooked and hot In a slow cooker combine beef tips, onion, onion soup, mushroom soup, mushrooms, and pepper. Cover and cook on high for 8 hours (it only took me 6 hours when I prepared this). When done cooking, stir in cream cheese and sour cream and mix until combined. Serve over hot cooked noodles.
Uncategorized

Beef Stew

With the official start of winter in just a couple of days our dinner thought turn to something hearty.  What is more hearty and comforting than beef stew.  
This is a pretty easy recipe hubby threw together last Saturday.  Who can resist a dinner with almost all your food groups in one dish.  Give this a try this week as we ramp up to Christmas.
Crock Pot Beef Stew
Ingredients
1-1/2lbs stew meat, cut into bite sized pieces
1lb white potatoes (about 1 large potato,) peeled then chopped
8oz whole mushrooms, cut into quarters or sixths if large
2 carrots, chopped
2 ribs celery, chopped
1 onion, chopped
3 cloves garlic, minced
3 Tablespoons tomato paste
1 Tablespoon gluten-free Worcestershire sauce (I like Lea & Perrins)
1 teaspoon salt
3/4 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon dried rosemary
1 bay leaf
32oz gluten-free beef broth
1/4 cup gluten-free or all-purpose flour (dish will not be GF if using all-purpose flour)
1/2 cup frozen peas
Directions
Add ingredients from stew meat to beef broth into a 6-quart crock pot then cover and cook on low for 6-8 hours, or until meat is tender (mine took 6 but it will depend on how big your stew meat is cut.) I added everything to the crock pot the night before then popped into the crock pot base in the morning and turned it on.
Add flour to a bowl then add a ladleful of cooking liquid and whisk until smooth. Pour back into crock pot then stir well to combine and cook on high for 30-45 more minutes, or until broth has thickened (Note: broth will continue to thicken while cooling.) Add peas then let sit until heated through, 5 minutes, before serving.
Uncategorized

Crock Pot Cashew Chicken

Sometimes you need a crock pot recipe in the summer.  One that gives you a punch of flavor and is filling.  Serve with some Jasmine Rice and a nice glass of wine ans you will think you are at PF Changs.

2 lbs chicken breasts boneless skinless , about 4 pieces, cut into smaller pieces
1/4 cup flour all purpose
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove minced
1/2 tsp fresh ginger grated
1/4 tsp red pepper flakes
1/2 cup cashews UNSALTED

Instructions
Combine flour and pepper in resealable food storage bag. Add chicken. 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.
Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
Cook on LOW for 3 to 4 hours. Add cashews and stir.

Uncategorized

The Pioneer Woman’s Polenta Lasanga

So, following the big tomato soup and roasted garlic and cheese bread demonstration on The Pioneer Woman, Ree made homemade Bolognese Sauce in the crockpot and then used that for a Polenta Lasanga Dish.  Polenta – I love polenta so I had to make this the next day. 
The sauce was very easy and made enough to freeze two extra servings for pasta some night. I will definitely make this sauce again.   The lasagna was very good too.  Just make sure you like polenta or tell you guest that it is not your typical lasagna.  This was best served when it rested. So this recipe topped off a weekend of recipes from just one show on Food Network and we will definitely make these again.

Ingredients

2 tablespoons butter, plus more for greasing the pan
1 cup polenta 
Kosher salt
1 cup grated Parmesan 
5 cups Slow-Cooker Bolognese, recipe follows
12 slices provolone 
2 cups shredded mozzarella 
fresh basil for topping

Slow-Cooker Bolognese

4 tablespoons olive oil
4 celery stalks, chopped 
2 carrots, chopped 
2 onions, chopped 
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped 
One 6-ounce can tomato paste 
1 cup dry red wine 
4 pounds ground beef 
2 cups whole milk 
Two 28-ounce cans crushed tomatoes 
1 tablespoon dried oregano 
1 tablespoon dried basil 
2 teaspoons dried thyme 
2 teaspoons red pepper flakes 
1/2 teaspoon ground nutmeg 
1 Parmesan rind, optional

Directions

Grease a 9-by-13-inch baking pan with butter. Preheat the oven to 350 degrees F.

Put 4 cups of water into a pot and set over medium-high heat. Slowly whisk in the polenta so no lumps form. Add a big pinch of salt. Cook, stirring often, until the mixture comes to a boil. Lower the heat and cook according to the package directions. When it is finished, stir in the butter and 1/4 cup of the Parmesan.

Spread a cup of the Slow-Cooker Bolognese in the bottom of the prepared baking pan. Add half the polenta and spread it evenly over the sauce. Add a layer of 6 slices provolone and 3/4 cup mozzarella, then top with 2 cups of the sauce. Make another layer with the remaining polenta. Top with the remaining provolone, 3/4 cup mozzarella and remaining sauce. Sprinkle over the rest of the mozzarella and Parmesan.

Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is browned and bubbling, about 15 minutes more. Let rest for 20 minutes before serving.

Slow-Cooker Bolognese:
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.

Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.

Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.

Uncategorized

Crockpot Mac and Cheese

Crockpot Mac and Cheese

Want a quick meal for a busy weeknight or weekend.  This was a quick throw together on a Sunday night when we had basketball games and Sunday family visits.  This was very easy to make and to me tasted a bit like a cheese soufflé dish we make.  I used a low fat evaporated milk, but stayed with the whole milk.  We used the bagged shredded cheese to make this even easy.  Paired with a salad and a light dessert and it was a quick comfort dinner.  I would make it again but is still no substitute for my traditional Mac and Cheese.

Ingredients

Cooking spray
8 ounces elbow macaroni, cooked
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted

1  teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

Directions

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.