Crock Pot Chili

What is better than Chili when the weather gets cold? Chili is easy to make, filling and nutritious.  I made the below Chili Recipe in my crock pot and it was delicious! I do not have a real Chili recipe so below is my guesstimates. I usually just throw whatever I have in my chili! 

Ingredients

2lbs meat

Frozen Butternut squash

1 can black beans, rinsed 

1 can tomato paste

24oz can tomatoes

Diced Garlic 

2 cups broth

1 large onion

2 bell peppers

2T chili powder

1/4t Cayenne pepper

2T Cumin

1t Curry powder

1/4t Red pepper flakes 

1/4tCinnamon

1 Bay leaf

1 paprika 

Salt

Pepper

Directions

Brown meat in pan. I used 1lb ground beef, 1 Italian Sausage (casing removed) and some left over stew meat. 

Add everything to crockpot and cook on low for 6 hours.  I topped mine with fresh avocado and it was TO DIE FOR! 

GNO - Must Have (besides wine)

Friday I met up with friends for Girls Night Out. Over the years, the faces have changed but one thing hasn't...Rotel Dip! The MUST HAVE staple for any girls night, trip, bunco party etc.  I will never forget the girls trip to Destin where we met some New Yorkers who had *gasp* never heard of rotel dip. Seriously! Obviously, we immediately made a batch (even though it was 2am) and new fans of it were made. Best thing they ever had they said!  

Here we are enjoying it on the first night of the trip

And Here we are sharing it with the New York group the next night

Start with the basic recipe

Velveeta and a can of Rotel 

I prefer the ratio of 1 small bar of Velveeta to 2 cans Rotel. 

Dice the cheese and place in either crockpot or microwave safe bowl. Pour cans over top and heat, stirring occasionally, til melted. 

From here, you can branch out and add other ingredients like sausage, chorizo, avocado. The possibilities are endless. You can even make Rotel Spaghetti. An old college neighbor (thanks Kristin) shared this with me years ago. 

Cook spaghetti noodles per box directions

Shred cooked chicken breasts

Melt rotel per above 

Place in casserole dish and top with breadcrumbs and bake til bubbly 

Totally not healthy but who can turn down cheesy goodness? 

Paleo Salmon Cakes

Not the prettiest but still fairly tasty and super easy to make.  I got this recipe from Everyday Maven.

My coworker mentioned making Salmon Cakes a few weeks ago. It seemed like it would be a quick and easy salad topper but, of course, I wanted to make it a little healthier so I took to Google and found this Paleo recipe.  

Ingredients

 

1 large sweet potato, Cooked and Mashed

2/3 cup almond meal (I used almond flour)

1/3cup packed finely chopped parsley (I didn't have so I used chopped basil and leeks)

2T finely chopped onion

1T fresh squeezed lemon juice

1/2 to 1 T hot sauce

1/2T kosher salt

1t cumin

1 1/4t paprika

1/2t fresh ground black pepper

2 large eggs

2 (14.75oz) canned salmon (I bought the kind with skin and bones per her recommendation)

2T Coconut Oil

 

Directions

 

Wash sweet potato and use a fork to poke several fork-holes in it. Wrap in a paper towel, place on a microwave safe plate and microwave until soft. I made this a day or two in advance and just kept in fridge til I was ready to use.

Let cool for a few minutes, remove potato flesh from skin and mash with a fork until the lumps are mostly gone. Toss into a large mixing bowl

Add almond meal, chopped basil and leeks (parsley if you follow real directions), onion, lemon juice, hot sauce, salt, cumin, paprika, black pepper and eggs (Be sure not to put eggs directly on hot potato flesh or they can begin to cook)

 

WARNING:  Canned Salmon looks nasty and it is even nastier removing the skin and bones but was pretty easy.  I just rinsed the salmon once done pulling bones out to insure I got all the little pieces. 

Take the canned salmon into your hand and look for the “split” where 2 or more pieces of salmon are pushed together into the can. This is the natural place to separate the salmon and where you will most likely find the majority of skin and bones. Use your hands to gently scrape the skin and bones off

Separate the salmon again if there are more “splits” and do the same thing.Finally, using your hands, crush the canned salmon through your fingers into the mixing bowl

 

Stir until well combined. Line a baking sheet or large plate (that will fit in your fridge) with parchment paper

 

Use a 1 / 3 measuring cup, scoop out evenly sized salmon cakes (flatten bottoms) until you have 12 patties

Chill in the refrigerator for at least 30 minutes or all day (this is also the point you would freeze any that are not going to be cooked in the next 12 to 24 hours  (I totally skipped this step because I did not want to wait)

 

Heat a large frying pan (big enough to hold six patties) over medium high heat. Once hot, add 1 tablespoon coconut oil or Ghee per six patties. Let fat completely melt and get very hot. Slowly add patties and cook for 4 minutes

Flip and cook another 4 minutes.  Serve hot over a mixed greens salad!  I'm not a huge fan of salmon but I did enjoy it this way. I'd love to try this recipe with tuna or crab next! Mmmm crab cakes! 

 

Recipe FAIL...

Anyone have a recipe fail so bad, you had to throw it away?

I have had a couple that I can remember....
#1 Crockpot Tortilla Soup that I attempted in college. My husband reminds me of this one often.  It was so bad, we are both scared to even try it out at a restaurant, let alone try to cook it again.   I mean, Tortilla Soup? Really!?  I do not even remember why it was so bad.
#2  I've also had the occasional, oops, forgot that was in the oven and now it is burnt to crisp, moment.
#3 grain free zucchini bread - yep in the garbage.....

As a side note: I made this recipe a second time and followed it to a T and it came out perfect. 

This recipe called for almond flour but I only had coconut flour.  For some reason, I thought the measurements for coconut flour were different.  The "dough" came out too dry so I added an extra egg....still dry.  There was just no salvaging it. My guess is that I should have used the exact same measurements for the coconut flour as almond. Below is my second attempt photos. 

Recipe courtesy of  Against All Grain
Ingredients

1 1/2c almond flour
2t cinnamon
1t baking soda
1/2t salt
1/2t nutmeg
3 eggs, beaten
1/4cup honey
1 ripe banana
1cup shredded zucchini (unpeeled)

Instructions

Preheat oven to 350 degrees

Combine dry ingredients in a small bowl 

Place wet ingredients in bowl of stand mixer ( I used hand mixer), then beat on medium for 1-2 minutes until frothy and combined.

 Add the zucchini and beat again just to incorporate.

Slowly add dry ingredients with the mixer running, until all flour mix has been incorporated.

Spoon batter into 2 mini loaf pans (I used 1 large)

Bake 30-35 minutes until middle is set and toothpick comes out clean

Hotty Toddy Tailgate

Sorry it has been awhile since I posted, I have been under the weather all week!  So, here is a catch up post what I made last weekend.  I am drooling just thinking of the yumminess of tailgate grub! 

Last week was Ole Miss's second home game of the season and it was a big game against Texas A&M.  (We lost)

Anyway, good game but the food was even better. 

Here were my contributions: Blueberry Moon Cocktail, Ham Ball and Mississippi Mud Cake.

Blueberry Moon Cocktail courtesy of "The Southern Tailgating Cookbook" by Taylor Mathis

Ingredients (yields about 1 gallon)

1lb frozen blueberries

2 cups sugar

1 1/2cup moonshine

1 cup fresh lime juice

1/2cup cherry vodka (I used 1 cup)

2L ginger ale

2 limes thinly sliced (I skipped this)

Directions

Place blueberries and sugar in a medium sauce pan and heat on low, stirring occasionally, until blueberries thaw and sugar has dissolved (this took me about an hour).  Increase heat to medium and bring to simmer for about 5 minutes. 

Press the syrup through a fine mesh strainer, releasing any remaining juice.  Use syrup immediately or store covered in fridge for up to a week. 

To assemble, add syrup, moonshine, lime juice and vodka to a gallon pitcher and stir. Add ginger ale and stir. Add sliced limes and stir. Serve over ice with a garnish of lime. 

Ham Ball

My MIL's Recipe

This is one of my all time favorite recipes and it is so good! 

8oz cream cheese

1/4 cup mayo 

2 small cans ham 

2T Parsley (dry or fresh)

1/2t Dry mustard

1T minced onion (dry)

1t Tabasco 

Crushed pecans (1/2 cup)

Directions 

With hand mixer, blend mayo and cream cheese. Add other ingredients (except pecans). 

On wax or parchment, roll into a ball and place in freezer to harden. 

Once chilled, roll in pecans and serve with a variety of crackers. (I forgot to take picture of finished product. Sorry!)

Mississippi Mud Cake from "Southern Living The Official SEC Tailgating Cookbook"

Ingredients

1 cup butter, melted

2 cups sugar

1/2 cup unsweetened cocoa

4 large eggs, lightly beaten

1t vanilla

1/8t salt

1 1/2 cups all purpose flour

1 1/2 cups coarsly chopped pecans, toasted

1 (10.5oz) bag mini marshmallow 

Chocolate frosting (recipe to follow)

Toast pecans about 5 minutes. Stirring once.

Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into greased and floured 15x10" jelly roll pan. 

Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Remove from oven; top with marshmallow. 

Return to oven, bake 5 minutes. Drizzle with chocolate frosting over warm cake. Cool completely. 

Chocolate Frosting 

Ingredients 

1/2 cup butter

1/3 cup unsweetened cocoa 

1/3 cup milk

1 (16oz) powdered sugar

1t vanilla

Directions

In sauce pan over medium heat, stir first three ingredients until butter melted. 

Cook, stirring constantly, 2 minutes or until slightly thickened. Remove from heat and beat in powdered sugar and vanilla. 

Overall, the only thing I would change is that I would use boxed brownie mix in the future for the MS Mud Cake. Everyone at the tailgate raved about the punch and it was gone within an hour so I am definitely making that one again very soon! Hotty Toddy! 

Southwest Chicken Breasts with Cowboy Beans

A few weeks ago, my boss went on an anniversary trip to Sedona.  She brought me back a book, "Southwest Comfort Food" by Marilyn Noble.  I decided to try a slow cooker rolled chicken breast recipe and the cowboy beans.  Both were a bit time consuming, I think the beans were worth it but the chicken came out dry and I couldn't taste the filling.  My crockpot is new so that could contribute to the dryness but I'm thinking it needed some cream cheese or enchilada sauce added to stuffing. My sauce came out too watery to be a sauce so ended up in garbage....booooo.

Cowboy Beans

Ingredients

2lbs dry pinto beans

1 medium onion, minced 

4 cloves garlic, minced

6 green chiles, roasted, peeled and chopped (I couldn't find so used canned)

2 jalapeños, seeded and chopped

1T black pepper

2T dried oregano

1/2lb thick cut bacon

Salt

Directions

Wash and soak the beans. Place in large bowl, cover with cold water and allow to soak 8 hours or overnight. Drain and discard water.

Place beans in large pot and cover with cold water.  Bring to a boil over high heat, cover, then reduce heat to low and simmer for an hour until beans are somewhat tender. Salt to taste. 

Add onion, garlic, green chiles, jalapeños, pepper and oregano. Coarse lay mince the bacon and stir into pot. Return to boil, then reduce heat again, cover, and simmer another hour. 

Southwest Chicken

Ingredients

6 boneless, skinless chicken breasts

1/2cup shredded cheddar

1/4cup minced green bell pepper

1/4cup minced red bell pepper

1/4cup cilantro

1/4cup seeded and diced tomatoes

1t chile powder

1/2t cumin

Salt

1 cup red chile sauce (I used a can of enchilada sauce)

Directions

Place chicken between wax paper and pound with meat mallet until 1/4 inch thick. 

In medium bowl, mix cheddar, green pepper, red pepper, cilantro, and tomato. Stir in chile powder, cumin and salt. 

Place a bit of mix on each breast and roll, securing with toothpicks. Place the rolled chicken in slow cooker and cover with sauce. 

Cover and cook on low for 6 hours. 

I'm going to have to try this one again and maybe use the recipe in the book for the sauce. I still think you will need more than 1 cup and reserve some for once done.  If anyone tries it with some tweaks, let me know.  Also, 2lbs of beans is ALOT of beans! Consider halving this recipe! 

Slow Cooker Pot Roast

Last week I made pot roast with "mashed potatoes" (mashed cauliflower)

It was a pretty traditional recipe but sticking with "Against All Grain", I used that recipe for the most part. The roast came out very tender and flavorful and the "gravy" was amazing.  

Ingredients:

1 boneless beef chuck roast, 3-4 lbs (she said to tie with twine) I didn't 

2t sea salt

1/2t black pepper

2T coconut oil

1 yellow onion, halved 

6 medium carrots, peeled and cubed

3 stalks celery, chopped

1 cup chopped leeks, green and white parts

4 cloves garlic, crushed

26oz jar chopped tomatoes

1 cup chicken broth 

3/4cup burgundy wine (I left this out)

3 branches fresh thyme (I used dry)

2 sprigs fresh rosemary 

Directions:

Pat beef dry and season with salt and pepper. Place oil in Dutch oven and heat over medium heat. Add roast and brown on all sides. 

Place onion, carrots, celery, leeks and garlic in a slow cooker. Place roast on top, then add tomatoes with juice, chicken broth and wine (remember I didn't use wine).  Tie thyme and rosemary together with twine and place in pot (I just put them in without tying). Cool low for 8 hours, basting twice to keep moist.

Transfer roast to cutting board and remove twine and slice against grain or shred (I omitted this whole step)

Discard thyme and rosemary and skim any fat off top. Transfer half sauce, all onion, and half other veggies to blender and purée.  

Pour gravy back into pot and return meat. Continue cooking on low for 1-2 hours. 

Perfect winter meal! 

I got 2 (yes 2!) new cookbooks again this week. One was a present so that doesn't truly count does it?   So this weeks menu: 

Smoothies or Pumpkin Protein Waffles or Whole Wheat Bagel with egg, Bacon and Cheese

Steak kabobs, celery with peanut butter, raisins and applesauce 

Salad jars for the husband 

Southwestern stuffed chicken from 1 of the new books and cowboy beans

Also, Ole Miss is finally having a home football game so I have 3 recipes coming up for that! A little overboard? 

It is Fall!

 

So what does that mean? CANDY CORN ! Need I say more? Okay, okay. It also means squash. And cooler weather. And the start of awesome house decorations. 

If you grow or know someone who grows any type of squash, you know that it kind of takes over. Which means, plenty for friends! Luckily, I was given a butternut squash! Just so happens, there was a pretty good recipe for soup in the "Against All Grain" cookbook.  First off, I'd like to say, the soup was good. Different flavor but....I got bored with it after 2 days. So make this for a 1x dinner or something. 

Ingredients

3-4lbs butternut squash, peeled and seeded (I used 1 decent sized)

2 carrots, peeled

1 small yellow onion, peeled and quartered

3 cloves garlic, peeled

1T extra virgin Olive oil

3/4t sea salt

1/2t pepper

1/2lb Italian sausage, casing removed 

4 cups broth

1/2t cinnamon

1/2t ground ginger

1/4t allspice

1 bay leaf

Instructions

1. Preheat oven to 400F

2. Cut squash, carrots and onion into 1 inch chunks

3. Toss veggies and garlic in oil and spread on baking sheet. Sprinkle with 1/4t salt and 1/8t pepper 

4. Roast for about 20 minutes, stirring once

5. Cook sausage in a stockpot over medium heat until cooked through

6. Remove veggies from oven and place in blender (I used food processor)

7. Add half of broth and purée til smooth.

8. Add purée and remainder of broth to pot with sausage.

9. Season with remaining spices. Bring to boil, reduce heat to low and simmer for 10 minutes.

11. Serve hot and garnish with fresh sage  and toasted hazelnut (I had neither so I used dried sage, fresh rosemary and avocado chunks)

I would make again and maybe serve with the suggested "breadsticks".  This is perfect as a side item. I found that it did not have longevity in keeping me full! I was starving an hour after eating.  However, this is the first butternut squash soup that I have liked and my coworker enjoyed it too. The Italian sausage made it!