Wednesday, September 17, 2014

Beer Chili Crockpot Recipe

Beer Chili Crockpot Recipe



Ingredients needed:

* 2 tablespoons of olive oil
* 1 large onion (Vidalia if available), diced
* 4 cloves of garlic, crushed
* 1 1/2 to 2 pounds of ground turkey
* 1 can of crushed tomatoes (28 ounces)
* 1 cup of beer
* 3 tablespoons of chili powder
* 1 teaspoon of curry powder
* 3 tablespoons of hot sauce
* 1/3 cup of honey
* 1 package of frozen coin (10 ounces)
* 1 can of pink beans or kidney beans
* 1/3 cup of diced mild green chiles
* 3 beef bouillon cubes
* 1 to 2 tablespoons flour, to thicken

Preparation steps:

* Heat oil in a large skillet over medium heat until hot. Add onion; cook and stir for 5 minutes. Add garlic; cook and stir for 2 minutes.
* Add turkey to skillet. Cook and stir until turkey is no longer pink. Drain fat and discard.
* Add remaining ingredients, stirring until mixed. Transfer to crockpot.
* Cover and cook on low for 9 hours or on high for 5 hours.

Enjoy
(Serves 4 to 6)

Conga Lime Pork Crockpot Recipe

Conga Lime Pork Crockpot Recipe



Ingredients needed:

* 1 teaspoon of salt, divided
* 1/2 teaspoon of pepper, divided
* 1 boneless pork shoulder butt roast (2 to 3 lbs.)
* 1 tablespoon of canola oil
* 1 large onion, chopped
* 3 garlic cloves, peeled and thinly sliced
* 1/2 cup of water
* 2 chipotle peppers in adobo sauce, seeded and chopped
* 2 tablespoons of molasses
* 2 cups of broccoli coleslaw mix
* 1 medium mango, peeled and chopped
* 2 tablespoons of lime juice
* 1 1/2 teaspoons of grated lime peel
* 6 prepared corn muffins, halved

Preparation steps:

* Sprinkle 3/4 teaspoon of salt and 1/4 teaspoon of pepper over roast. In a large skillet, brown the pork on all sides. Transfer meat to crockpot.
* In the same skillet, sauté onion until tender. Add garlic; cook for 1 minute longer. Add water, chipotle peppers and the molasses, stirring to loosen browned bits from pan. Pour over the pork. Cover and cook on high for 4 1/2 hours or until the meat is tender.
* Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to crockpot; heat through. In a large bowl, combine the coleslaw mix, mango, lime juice, lime peel and remaining salt and pepper.
* Place muffin halves cut side down on an ungreased baking sheet. Broil 4 inches from the heat for 2 to 3 minutes or until lightly toasted.
* Serve pork with muffins; top with slaw.

Enjoy
(Serves 6)

Merlot Beef Chili with Horseradish Sour Cream Crockpot Recipe

Merlot Beef Chili with Horseradish Sour Cream Crockpot Recipe



Ingredients needed:

* 2 tablespoons of olive oil, divided
* 1 pound boneless beef chuck roast, cut into 1/2-inch pieces
* 1 can of condensed beef broth, undiluted (10 1/2 ounces)
* 1/4 cup of Merlot or dry red wine
* 1 can of stewed tomatoes with Italian seasoning, undrained
* 1 can of tomato sauce (8 ounces)
* 1/2 cup of chopped green bell pepper
* 1/2 cup of chopped onion
* 2 cloves of garlic, minced
* 2 teaspoons of sugar
* 3/4 teaspoon of instant coffee granules
* 2 bay leaves
* 1 tablespoon of chili powder
* 1/2 teaspoon of coarsely ground black pepper
* 3/4 cup of sour cream
* 3 tablespoons of prepared horseradish
* 1 teaspoon of salt, or more to taste, divided
* Cooked egg noodles (optional)

Preparation steps:

* Heat 1 tablespoon of the olive oil in large skillet over high heat. Add beef and cook, stirring frequently, until browned on all sides.
* Transfer to crockpot. Stir in broth, wine, stewed tomatoes with juice, tomato sauce, bell pepper, onion, garlic, sugar, coffee granules, bay leaves, chili powder and pepper.
* Cover and cook on low for 12 hours or on high for 6 hours.
* Meanwhile, combine sour cream, horseradish and salt to taste in small bowl. Refrigerate in airtight container until needed.
* Stir to break up large pieces of beef with potato masher or wooden spoon. Stir in remaining 1 tablespoon oil and salt and pepper to taste.
* Serve over cooked egg noodles, if desired.
* Top with horseradish sour cream just prior to serving

Enjoy
(Serves 4)

Monday, September 15, 2014

Bacon and Cheddar Potato Dip Crockpot Recipe

Bacon and Cheddar Potato Dip Crockpot Recipe



Ingredients needed:

* 2 1/4 pounds Yukon gold potatoes, peeled and quartered
* 4 slices of hickory-or-applewood smoked bacon
* 1 carton of cream cheese (10 ounces)
* 1 cup of shredded sharp cheddar cheese
* 1/2 cup of sour cream
* 1/4 cup of chopped green onions
* 1/4 teaspoon of garlic salt
* Potato chips, sweet peppers, green onions, or other desired dippers

Preparation steps:

* In a covered large saucepan, cook potatoes in enough boiling lightly salted water to cover for 20 minutes or until tender; drain.
* Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove bacon and drain on paper towels. Crumble bacon; reserve 1 tablespoon of the crumbled bacon for topping.
* In a large bowl, combine the remaining crumbled bacon, cream cheese, 3/4 cup of the cheddar cheese, the sour cream, green onion, and garlic salt. Press cooked potatoes through a ricer onto the cheese mixture; stir gently to combine. Spoon potato mixture into small crockpot. Cover and cook on low for 2 hours.
* Sprinkle with the remaining 1/4 cup of cheddar cheese and the reserved bacon.

Serve dip with potato chips or other dippers and enjoy!
(Serves 48)

Rosemary, Cherry, and Ham Stuffing Crockpot Recipe

Rosemary, Cherry, and Ham Stuffing Crockpot Recipe



Ingredients needed:

* Nonstick cooking spray
* 6 tablespoons of butter
* 1/2 of a medium butternut squash, peeled, seeded, and cut into 1/2-inch pieces
* 1 cup of chopped celery (2 stalks)
* 1 cup of chopped onion (1 large)
* 1 cup of slivered onions
* 3/4 cup of snipped dried cherries
* 2/3 cup of cubed cooked ham
* 1 to 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
* 1/2 teaspoon cracked black pepper
* 1/4 teaspoon of salt
* 12 cups dry 1/2-inch country-style whole wheat bread cubes
* 1 can of chicken broth (14.5 ounce)

Preparation steps:

* Lightly coat crockpot with cooking spray.
* In a large skillet, heat butter over medium heat until melted. Add squash, celery, and onions; cook about 8 minutes or until onion is tender, stirring occasionally. Stir in almonds. Cook about 4 minutes more or until almonds start to brown. Stir in dried cherries, ham, rosemary, pepper, and salt. Cook about 3 minutes more or until heated through, stirring occasionally.
* In an extra-large bowl, combine bread cubes with squash mixture. Drizzle with broth to moisten, tossing lightly to combine.
* Transfer bread mixture to the prepared crockpot.
* Cover and cook on low for 3 1/2 hours.
* If desired, garnish with additional fresh rosemary.

Serve and enjoy
(Serves 12)

Autumn Steak Crockpot Recipe

Autumn Steak Crockpot Recipe



Ingredients needed:

* 1 tablespoon of olive oil
* 4 to 6 beef cubed steaks
* 2 cans of cream of mushroom soup, undiluted
* 1 cup of water
* 1 package of dry onion soup mix or mushroom soup mix

Preparation steps:

* Heat oil in large skillet over medium heat until hot. Lightly brown steaks on both sides.
* Transfer to crockpot.
* Combine soup, water and dry soup mix in large bowl; mix well. Pour over steaks.
* Cover and cook on low for 5 hours.

Enjoy
(Serves 4 to 6)

Crustless Cheddar Quiche with Veggies Crockpot Recipe

Crustless Cheddar Quiche with Veggies Crockpot Recipe



Ingredients needed:

* Nonstick cooking spray
* 8 ounces tiny new red-skin or golden potatoes, cut into 1/2-inch pieces
* 2 tablespoons of olive oil
* 1 medium yellow summer squash, cut into 1/2-inch pieces
* 3/4 cup of chopped red sweet pepper (1 medium)
* 1/2 cup of sliced green onions (4)
* 6 eggs, lightly beaten
* 1 1/2 cups of milk
* 2 tablespoons snipped fresh Italian parsley (flat-leaf)
* 1/2 teaspoon of salt
* 1/2 teaspoon of ground black pepper
* 1 1/2 cups of shredded cheddar cheese
* 3/4 cup of bread crumbs

Preparation steps:

* Line crockpot with a disposable crockpot liner. Lightly coat liner with cooking spray.
* In a large skillet, cook potatoes in hot oil over medium heat for 8 to 10 minutes or until lightly browned and almost tender, stirring occasionally. Add squash; cook for 4 minutes, stirring occasionally. Stir in sweet pepper; cook for 2 minutes more. Remove from heat; stir in green onions.
* In a large bowl, combine eggs, milk, parsley, salt, and black pepper. Stir in cooked vegetables, 1 cup of the cheese, and the bread crumbs. Pour mixture into crockpot. Sprinkle with remaining 1/2 cup cheese.
* Cover and cook on low for about 3 hours or until a knife inserted in the center comes out clean. Turn off crockpot. Remove disposable liner.
* Cool for 20 minutes prior to serving.

Enjoy
(Serves 6)