Chipotle Pork Burrito Bowls (Slow Cooker)

Chipotle Pork Burrito Bowls (Slow Cooker)

Can I confess something to you?  I really don't meal plan the same way I used to.  After years and years of trying out recipes and scheduling out every meal I made, I came to learn from my flops and my successes.  I've tried enough different foods now that I can figure out what will taste good together.  Because of this, I only meal plan about half of our meals for the week.  The other half, I throw fresh produce and meat that I find on sale into my cart, bring it home and let myself be inspired by the ingredients.  I can go into detail about this in another post if you like but I'm really loving this shift in my cooking.  I really wouldn't recommend this kind of meal planning if you have a crazy life with meetings and dance rehearsals and hockey practices and such to go to, but for me, I love to be creative so transferring that creativity to the kitchen is fun and exciting.

This recipe came about when I looked at my fruit bowl sitting on the counter, with two sad and lonely looking tomatoes in it, and an avocado almost past its prime.  I decided to make up some pico de gallo and guacamole.  From there, I dug into the freezer where I found a pork loin roast.  After defrosting it, I dumped it into my slow cooker with some leftover tomato sauce that needed to be used up in the fridge and for a smokey, slightly spicy hit, I dumped in some of our favorite Chipotle BBQ sauce....and these burrito bowls were born!

They have been a HUGE hit with my family!  I've made them a couple times so I could refine the recipe and take photos to post here, and everyone always has happy tummies.  It's a great easy, and healthy meal that everyone can be excited about.


Recipe by Meal Planning 101
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Serves 8-10

3 lb pork loin roast
1/2 cup chipotle BBQ sauce
1 8oz can tomato sauce

Cilantro Lime Rice (or regular rice)
Pico de gallo
Guacamole
Sour Cream


Place pork roast in the slow cooker and pour BBQ sauce and tomato sauce over top.  Cook on low for 8 hours.

Prepare cilantro lime rice, pico de gallo, and guacamole.  With two forks shred the pork.  In a bowl place rice with shredded pork and chipotle juices over the top. Top with pico de gallo, guacamole and sour cream.


Click here for printable version of Chipotle Pork Burrito Bowls
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RESULTS?
I love it that a meal that is so easy, can also be healthy and delicious too!  When I first made these I served them with a brown and wild rice blend instead of the Cilantro Lime Rice, and that works equally as well.  I have a rule when we make tacos, sandwiches (or these burrito bowls) that my kids can pick whatever toppings they want for theirs, but the toppings must include at least 2 veggies.  Since my oldest daughter hates fresh tomatoes and onions, pico de gallo is out for her. That leaves only guacamole as a topping so I add a bowl of shredded lettuce among the toppings for my family to pick from.  She likes to drizzle her bowl with ranch dressing instead of sour cream as well.  If you wanted, you could also stir in a can of drained black beans and frozen corn to the shredded pork.  Everyone in our family loves that they get to doctor up their own bowl of rice and Chipotle pork the way they want to.

If pork isn't your thing, I think this recipe would work equally as well with a beef roast.

Slow Cooker Pulled Beef Tacos with Green Onion Slaw

Slow Cooker Pulled Beef Tacos with Green Onion Slaw

While I may be on maternity leave and at home with my 3 kids, life can still be busy at times!  Tuesdays are the busiest since I drop off my 5 year old at Kindergarten, drive my 3 year old to preschool, come home and feed my baby, go back and pick up my daughter from preschool, lunch, playtime, naptime, go pick up my kindergartener, then drive to ballet so my 3 year old can dance.  Whew!  We don't walk in the door until 5:15pm so I'm finding my slow cooker to be my best friend on these days.  

I'm picky picky when it comes to my slow cooker meals.  I hate mushy vegetables and that taste of "overcooked" meat.  The thing I love about this recipe is the tangy/earthy coleslaw that wakes up the shredded beef.  It not only adds great freshness but a nice crunch too.  And the addition of the jalapenos are spot on.  Even if you don't like spice I think the pickled jalapenos are worth it to add.  Jalapenos, once they have been pickled aren't really that spicy; they have great tanginess and only a little bit of warmth.  All three of these together rolled into a soft tortilla shell is perfect. 

Recipe adapted from Smitten Kitchen

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Makes about 20 tacos

Beef:
3 lbs beef beef blade roast or brisket
Salt and pepper
2 tbsp vegetable oil
5 cloves garlic, peeled and smashed
1 onion, halved and thinly sliced
1 tbsp chili powder
2 tsp ground coriander
2 tsp ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can crushed tomatoes
1 to 2 chipotle chiles en adobo
2 bay leaves
1/4 cup molasses

Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker and leave the skillet on the heat. Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about one minute. Add vinegar and boil until it’s almost gone (be careful not to breathe in the steaming vinegar fumes), scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Add the tomatoes, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the beef until it pulls apart easily with a fork, about 8 to 10 hours.

Green Onion Slaw:
1 cup green onions, coarsely chopped
1/4 cup red wine vinegar
2 tbsp mayonnaise
Salt and pepper
1/4 cup pure olive oil
1 head cabbage, finely shredded (or a bag of coleslaw)
1/4 cup chopped cilantro leaves

Blend green onions, vinegar,  mayonnaise, salt, pepper and oil in a blender until emulsified. Place cabbage in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper to taste. 

For serving:

Small Soft Tortillas

Pickled Jalapeños

Green Onion Slaw

Pull the meat out of the slow cooker and place on a cutting board.  Remove and discard bay leaves from the sauce.  Pull the meat apart with two forks and place shredded beef back in the slow cooker with the sauce.  Stir to combine.

To serve, use a slotted spoon and scoop about a 1/4 cup of shredded beef onto your tortilla.  Top with about a 1/4 cup of green onion slaw and some pickled jalapenos.

Click here for printable version of Slow Cooker Pulled Beef Tacos with Green Onion Slaw

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THE RESULTS?

I love these things!  The original recipe called for beef brisket, which you can definitely use if you can find.  But here in Western Canada, this is something that just isn't available in our grocery stores.  Blade roast makes a great substitute, but I've also used a sirloin roast that worked out great as well.  Basically whatever beef roast you like to use and can find on sale will work.

Being two months post-partum with my third child means I'm also working on shedding my baby weight.  Two of these tacos work out to be about 530 calories.  I'm stoked to eat such a delicious meal and not go overboard either.  The hubby and me loved these as well as our two kids.  Happy bellies all around!

Leftover Idea:
You can turn leftover sauce and shredded beef into a yummy Southwestern Beef and Rice Soup.  Saute some onions, garlic, carrots, celery, etc in a large soup pot.  Basically whatever you have in your fridge.  I also had some mushrooms and yellow pepper, so I tossed those in too.  Then pour in the beef/sauce.  I'd say I had probably about a 1/2-3/4 cup of shredded beef (which I cut up smaller before adding) and maybe about a cup of sauce.  My crushed tomatoes came in a 28 oz can so I poured the rest of the tomatoes into the pot along with about 6 cups of water.  I brought it up to a boil and then added about a 1/2 cup of rice.  Turn down to medium low, put a lid on and simmer for about 15 minutes.  Season to taste. Add more water or beef stock if you need to. I added a bit more chili powder and cumin to mimic the flavors of the original sauce.  You could also add beans or corn.  I garnished with some leftover cilantro.  Easy-use up your leftovers-soup!

Kin's Kickass Chili

Kin's Kickass Chili

Recipe originally posted Apr 23, 2008. Photos, text and recipe updated June 27, 2012

Chili is a classic comfort food for me. Growing up whenever my Dad made chili, we always ate it on top of spaghetti noodles with shredded cheddar cheese on top.  Now THAT'S comfort food for me! The last time I was at my Dad's he cooked that meal and after one bite I breathed a deep sigh...ahhh home.  

Since getting married, my husband and I have created our own traditions and we eat a big bowl of chili with amazing Cornbread Muffins.  I LOVE the sweetness of the muffins with the bold, rich flavors of the chili. 

The thing I love about chili is how easy it is to make a big batch.  There are SO many options for what to do with the chili afterwards, it's a great way to transform leftovers or do something different to switch up your dinner routine.  Below I've put together a ton of ideas for you.

Recipe by Meal Planning 101

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Serves 6

1 lb lean ground beef
1 onion, diced
2 stalks of celery, diced
3 cloves of garlic, minced
1 cup mushrooms, sliced
Salt and Pepper
1 28 oz can diced tomatoes
3 15oz cans of beans, your choice (I like 1 can of red kidney beans and 2 cans of navy.  Black beans, pinto, chickpeas...use whatever you like)
1 can tomato paste
1 tbsp chili powder
1 tsp cumin
1 1/2 tsp VE Poco Picante Salsa Spice (Medium) or crushed red chilies or diced jalapeno pepper
1/2 cup frozen corn
1 tbsp brown sugar
1 tbsp balsamic vinegar


In a large pot over medium-high heat, brown the ground beef. Add the onion, celery, garlic, and mushrooms. Continue until the beef is brown and the veggies are soft. Season well with salt and pepper. Add the can of diced tomatoes and tomato paste, cumin and chili powder (and Poco Picante Salsa Mix if you're using it.) Once you stir this in, turn your heat down to low. Let this sit and simmer for at least an hour.

In the last ten minutes of cooking stir in some frozen corn, brown sugar and balsamic vinegar.  Taste and adjust seasonings before serving.

*Adapted to the Slow Cooker : Brown all the meat and veggies in a frying pan, then add to the slow cooker. Add all the beans, tomatoes, tomato paste and spices and turn on high for 4-5 hours or low 6-8 hours. A few minutes before eating, stir in the frozen corn, brown sugar and balsamic.


Click here for printable version of Kin's Kickass Chili

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THE RESULTS?
Over the years, I've been continually tweaking my chili recipe.  I loved the sweetness that the little pops of corn added, so I played around a bit with adding sweetness to the tomato gravy.  Sometimes I swap out one of the cans of beans for a can of pork 'n beans or baked beans, and other times I just add a tablespoon of brown sugar.  To balance out the sweetness I always add a splash of vinegar.  It cuts through the richness of the broth as well.

Meal Ideas:

• Kin's Kickass Chili + Cornbread Muffins

• Kin's Kickass Chili + Cheddar Biscuits

• Cowboy Spaghetti : Kin's Kickass Chili over cooked spaghetti topped with shredded cheddar

Ideas for Leftovers:

• Chili Cheese Mac - Cook 2 cups of dry macaroni in salted boiling water until al dente and drain.  While macaroni is cooking, make cheese sauce by melting 2 tbsp of butter in a large saucepan over medium heat. Add 2 tbsp of flour and whisk for a couple minutes to let the flour cook down.  Slowly whisk in 1 cup of milk and stir to combine.  Simmer a couple minutes until thickened then stir in 1 1/2 cups shredded cheddar cheese and season with salt and pepper.  Stir in 2 cups of leftover chili, then pour the chili cheese sauce over the cooked macaroni and stir together to combine.  Serve. 

• Chili Cheese Macaroni Casserole - spread cooked macaroni noodles in the bottom of a casserole dish and top with chili.  Sprinkle with cheese and bake at 350 degrees for 20-30 minutes until hot and bubbly.

• Baja Salad - On a bed of lettuce layer some warm chili, tomatoes, avocado, shredded cheese, and a sprinkling of fritos. Drizzle with Chipotle Ranch or Creamy Lime Cilantro Dressing.

• Chili Cheese Fries - Bake fries and season with seasoning salt when they come out of the oven. Plate up some fries and top with hot chili, shredded cheddar cheese, a dollop of sour cream, chopped green onions and finely chopped jalapenos if desired.

• Chili Cheese Dip - Spread a package of softened cream cheese on the bottom of a pie plate.  Top with 2 cups of chili and 1 cup of shredded cheddar.  Microwave for 3 minutes until hot or bake at 350 degrees for 20 minutes.  Top with chopped green onions and diced tomatoes.  Serve with tortilla chips for dipping.

• Chili Dogs - Cook hot dog and place in a hot dog bun.  Top with chili, shredded cheddar, chopped onions, and mustard.

• Chili Cheese Burritos - On a large flour tortilla scoop some warmed chili down the center. Top with shredded cheese and pickled jalapenos.  Roll into a burrito.  You could even pop this into the microwave for 10-20 seconds just to melt the cheese and heat everything through.   Serve with sour cream for dipping.

Slow Cooker Peanut Chicken

Slow Cooker Peanut Chicken

School is done!  It's very bittersweet.  I will miss my preschool kids so much and the awesome people I work with, but I am really looking forward to a year of maternity leave, spending time with my kids and taking care of this new babe that's due to be born in August.  Hopefully I'll be here more often...I miss this place.  My husband just started a blog about music called The Listening and he's been putting me to shame!  His blog catch line is "an album a day keeps the radio away" and he's actually been posting an album a day, even writing four or five posts at a time and scheduling them to post during the week.  He's committed I tell ya.

Anyways, back to the food.  Waaaaaaaaaaay back at Christmas time, I had bought the cookbook The Looneyspoons Collection for my Dad as a gift.  He's a big fan (and so am I) but I was surprised to see that there were no online reviews of the cookbook.  This brand new release by the Podleski sisters had been out since the beginning of November and there was no feedback anywhere.  I got the bright idea to email them and ask the sisters if they could send me a copy of their cookbook for me to review.  And to my surprise...they said YES!  I got the cookbook in the mail a week later and have bookmarked over 20 recipes in this beautiful book and have been cooking away these past 6 months.

This slow cooker recipe came to my rescue when I was (obviously) ridiculously busy with work and needing to feed my family.  Being able to throw a bunch of things in the slow cooker and leave for the day is such a lifesaver.

Recipe from The Looneyspoons Collection
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Serves 6

1 cup salsa

1/3 cup light peanut butter

2 tbsp frozen orange juice concentrate

1 tbsp reduced sodium soy sauce

1 tbsp liquid honey

1 tbsp ginger root, grated

1/2 tsp curry powder

12 boneless, skinless chicken thighs (about 2 1/4 lbs or 1 kg)

Garnish:

Chopped peanuts

Chopped green onions

Whisk together the salsa, peanut butter, orange juice concentrate, soy sauce, honey, ginger root and curry powder in the crock of a slow cooker.  Place chicken thighs over sauce.  Turn pieces to coat both sides with sauce.  Cover and cook on low heat setting for 5 to 6 hours or high heat setting 2 1/2 to 3 hours, until chicken is tender.  Do not over cook.  Serve over rice and garnish with chopped green onions and peanuts.  

Click here for printable version of Slow Cooker Peanut Chicken

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THE RESULTS?

The flavor of the sauce on this chicken is really good.  Unfortunately, I overcooked my chicken.  I was planning on being home at the 6 hour mark to turn off my slow cooker, and a busy day turned into the chicken being in there for 8 1/2 hours.  That was much too long for those poor chicken thighs and they got that overcooked, unpleasant texture. It's a really kid friendly recipe though, as my kids still really enjoyed it, since it had that familiar nutty flavor of peanut butter.  The chopped peanuts and green onions are optional, but in my opinion they are totally necessary to brighten up the flavors and add texture.  They are such a fantastic addition to the chicken and sauce.

Whether it's a busy work day, a chilly fall day or a hot summer day and you don't want to heat up your kitchen, try this slow cooker chicken.  It's a nice change up from regular crock pot fare.  

Meal Ideas:

• Slow Cooker Peanut Chicken + Rice + Peas or Broccoli

Pinterest Recipes: Slow Cooker Salsa Chicken

Pinterest Recipes: Slow Cooker Salsa Chicken

Joining Pinterest this summer has been an amazing resource for me for both organizing and finding recipes, gathering ideas for decorating my daughter's "big girl room" and finding fantastic preschool crafts.  I noticed that lots of people become attracted to the same recipes over and over again and I thought it might be kind of fun to test and review some of the popular ones.  First up is this Slow Cooker Salsa Chicken.  Here's the original image I pinned from Chef Mommy:

Photo by Chef Mommy

Recognize it?

I've been turning to slow cooker recipes more and more since going back to work, especially on Wednesdays when we rush home from work to eat, clean up, and then host community group in our home.  I started a board called "Recipes : Slow Cooker " and this salsa chicken was one of the first recipes I ever pinned.

Recipe adapted from Chef Mommy
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Serves 4-6

1 lb bone-in, skinless chicken thighs (or use chicken breast, whatever your preference.  It is not necessary to be boneless)
1 10 oz can cream of chicken or mushroom soup
1 package taco seasoning (or 2-3 tbsp of homemade)
1 cup salsa

1 15 oz can black beans, drained and rinsed
1 cup frozen corn
1 cup sour cream


Place chicken, soup, taco seasoning and salsa in slow cooker and stir to combine.  Turn on low for 6-8 hours.

When you get home from work, remove chicken and shred.  Discard the bones.  Stir in black beans, corn, and sour cream, as well as the shredded chicken, turn slow cooker up to high and replace the lid.  Put a pot of rice on to cook.  Serve creamy salsa chicken over rice.

Click here for printable version of Slow Cooker Salsa Chicken.
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THE RESULTS?
So yummy!  The whole family loved this one.  I loved that it was super easy to throw together in the morning before work and a cinch to finish it off when I got home.  These could be eaten as Rice Bowls where everyone doctors up their own bowl with shredded cheese, chopped green onions, cilantro, etc.  The chicken is also delicious as a filling for burritos or stuffed into taco shells.  You could also serve it with Cilantro Lime Rice.

The great thing about this recipe is that all I have to remember is the number ONE: one pound, one cup, one can, one package....easy easy!

If you want to follow me on Pinterest click here.  Whenever I try recipes and really like them I place them on the board "Recipes : I Tried and Loved."

Taco Soup

Taco Soup

It's been so cold and snowy here all week, I just want to bundle up with warm sweaters and drape blankets over my body and eat soup. I posted a question on Facebook the other day and asked what your favorite soup's are to make. Some seriously great ideas were posted and I really want to try ALL of them (ok except for maybe yours Tara ;) ) and it got me thinking about my favorite soups.

Last winter I was on the search for the best Taco soup recipe, and I probably made 4 or 5 different recipes trying to find the perfect one to share with you, but I did it! I made this soup for the second time this weekend (just to make sure I was right last winter) and love how hearty it is; kind of reminiscent of a taco chili. The package of dry ranch dressing mix is a weird addition but it really does add great flavor. My favorite way to serve this is with a little dollop of sour cream that you stir in as you eat, blushing the soup and adding a great tangyness.


Recipe adapted from Paula Deen via For the Love of Cooking
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Serves 4-6



1 lb lean ground beef
1 small onion, diced
3-4 garlic cloves, minced
2 tbsp taco seasoning (homemade or store-bought)
1 15 oz can pinto beans, rinsed and drained
1 15 oz can kidney beans, rinsed and drained
1 cup of frozen corn
1 28 0z can diced tomatoes
1 4.5 oz can diced green chilies
28g pkg ranch salad dressing mix
2 cups water

Optional Toppings:
Sour cream
Cheese, grated

In a large pot, turn heat to medium-high and brown the ground beef with the onions, garlic, and taco seasoning breaking it up as it cooks. It will take about 8 minutes for the beef to brown and the onions to soften. Once browned, add the rest of the ingredients and bring up to a boil, then turn the heat down to low and let simmer for 2 hours. I like to serve this with a dollop of sour cream on top of each bowl for each person to stir in. You can also add a bit of grated cheese if you like.

Alternatively, you could cook this in a slow cooker. Brown the beef, onions, garlic and taco seasoning in a frying pan on the stove top. Once cooked, dump into a large slow cooker and add the rest of the ingredients. Cook 4-6 hours on high or 6-8 hours on low.


Click here for printable version of Taco Soup

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THE RESULTS?
It's possible that I ate most of the pot of this soup by myself. It is also quite possible I ate it for breakfast one morning. This soup is easy and low maintenance to make and I loved the results. Think chili or hamburger soup but like, taco style.


Meal Ideas:

• Taco Soup + Side Salad with Chipotle Ranch Dressing

• Taco Soup + Buns
  

Sweet Pork Tacos with Avocado Cream

Sweet Pork Tacos with Avocado Cream

The snow has finally hit us here in Southern Alberta and it came with serious force. The roads have been treacherous for days, the wind has howled and blown causing white outs and most people are opting to stay inside if at all possible.

On days like these, I love the warmth and ease of my slow cooker so I wanted to share with you one of our family's favorite ways to use the slow cooker: Sweet Pork Tacos. Just as the name suggests the meat is slightly sweet with just a hint of heat, topped with a cool, creamy and tangy avocado cream. I'm big on contrast of textures so I love these with hard shell tacos.

Recipe for sweet pork by Jamie Cooks It Up!
Recipe for avocado cream by Ellie Krieger
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Sweet Pork:
3 lb pork loin roast (or pork shoulder roast-they are much cheaper)
2 cups salsa
4 oz can green chilies
½ cup brown sugar
1 can black beans, rinsed and drained

Avocado Cream:
2 green onions, thinly sliced
1 avocado
2 tbsp reduced-fat sour cream
2 tbsp lime juice
1/4 cup cilantro leaves
1 clove garlic, minced
1/4 tsp salt

Other toppings:
Shredded lettuce
Thinly sliced onion (optional)
Hard shell tacos

In the bottom of a large slow cooker mix salsa, green chilies, brown sugar and black beans. Add the pork roast and cook on high for 4-6 hours or on low 6-8 hours. Take the meat out of the slow cooker and shred it up with a fork. Return it to the pot and mix with the sauce and beans.

To make the avocado cream add green onions, avocado, sour cream, lime juice, cilantro, garlic and salt to a food processor and puree until smooth.

To serve, scoop the sweet pork into hard shell tacos and top with a dollop of avocado cream, shredded lettuce and onions if desired.


Click here for printable version of Sweet Pork Tacos with Avocado Cream
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THE RESULTS?
I always use pork shoulder in this dish. It's such a great way to tenderize a cheap cut of meat, so this meal is quite inexpensive. My girls can't resist the sweet pork and everybody loves tacos so this dish is a total winner.

Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala

I think my all-time, stranded on a desert island and can't have anything else, favorite recipe has got to be my Slow Cooker Butter Chicken. It is rich and warm and I could eat it until my insides burst. Whenever I make Indian food, THIS is what I make. Hands down.

When I went to make my favorite recipe about a month ago, I realized I was missing a can of coconut milk. It's a pretty essential ingredient in the recipe, but I had already starting browning the chicken. What started out as a mistake, turned to an experiment when I decided to switch up my beloved recipe a bit and try tikka masala in the slow cooker. It took many trials to get it just right (we ate A LOT of Indian food the past couple weeks) but my happy accident turned to a tempting concoction. The slow cooker lends itself so well to curries since the flavors simmer and meld and develop over time. There is so much richness here with bright lemony notes from the tikka paste and the marinated chicken.

Please don't be overwhelmed when you see the list of ingredients. It's really just a ton of spices which is what makes this such a richly flavored curry. Despite the long list of ingredients, it's really easy to make.

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Serves 4


Chicken Tikka:
1 cup plain yogurt
1 tbsp lemon juice
2 tsp cumin
1/4-1 tsp cayenne (depending on how spicy you like it)
1 tsp cinnamon
1 tsp pepper
1 tsp salt

6-8 chicken thighs (skin on, bone-in)

Stir all ingredients except chicken into the bottom of a large plastic container. Add the chicken and coat the chicken completely with the marinade, cover and place in the fridge for at least an hour or overnight.

Masala:
1 can 28 oz. diced tomatoes
1 can 5.5 oz tomato paste
2 inches fresh ginger, grated (store your ginger in the freezer and it will be super easy to grate)
2 garlic cloves, minced
1 onion, diced
1 tbsp garam masala
1 tbsp tikka paste (could use mild curry paste instead, but then also add about a tbsp of lemon juice)
1 tsp cumin
1 tsp chili powder
1 tsp dried coriander


1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garam masala
Salt
1 cup cream
2 tbsp fresh cilantro, chopped


Turn your oven to broil. Cover a baking sheet with aluminum foil and place a rack over top. Take the chicken out of the marinade (discard the marinade) and place on the baking rack. Place under the broiler about 6-10 inches from the heating element and broil on each side about 10 minutes. You could also do this on the BBQ.  You don't have to worry about cooking the meat all the way through, you are just looking for a nice browned color.

While the chicken is broiling, in a pan over medium high heat, add about a tsp or two of oil. Add the onion and saute for a few minutes to soften. Add the garlic and ginger and saute for a few more minutes until the mixture is nice and fragrant. Place the mixture into your crockpot. To that, add the diced tomatoes, tomato paste, garam masala, tikka paste, cumin, chili powder and coriander. Stir together. When the chicken is done broiling, add them straight to the slow cooker and stir into the masala (sauce). I have cooked and experimented with this dish quite a few times, and it by far tastes the best when the chicken is first broiled and then slow cooks in the masala sauce. It gives the sauce a real richness of flavor. Slow cook on high for 4-6 hours or on low 6-8 hours.

Before serving stir in 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garam masala and salt if it needs it. I find this just brightens up the spice flavors a bit. Then stir in the cream and fresh cilantro. Serve a chicken thigh with lots of sauce over basmati rice or Yellow Basmati Rice: 2 cups basmati, 4 cups water, salt, and 1/2 tbsp of turmeric. Stir together and prepare as you normally would. When the rice is done, stir in 1/2 cup frozen peas.

Click here for printable version of Slow Cooker Chicken Tikka Masala

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THE RESULTS?
I whole-heartedly recommend this recipe to you. It is one that I have been making over and over again in the last month to get absolutely perfect because my husband and I really love our Indian food. I love the creaminess as well as the bright lemony notes throughout the masala. It looks absolutely gorgeous served over the Yellow Basmati Rice with Peas.

The picture at the very top of the post was made with boneless, skinless chicken thighs and was then cut into chunks after it came out of the broiler. The second picture is made the way this recipe states with bone-in, skin-on chicken thighs and Yellow Basmati Rice with Peas. I loved the richness that the bone-in chicken added, but feel free to use whichever chicken you prefer.

Tortellini Soup

Tortellini Soup

As much as I love cooking I really do appreciate ease of preparation. Being able to prepare a dish without messing about with a lot of chopping, dicing, grating or sauteing can be a welcomed break every once in a while. That's why I love this recipe: either in the slow cooker or on the stove top you will put forth very minimal effort for a very lovely and satisfying dinner.

This is a wonderfully thick, substantial soup that cloaks you in warmth on a cold winter's night. Or any night for that matter. I would even eat this soup on a hot summer's day. It's delicious served with garlic bread as an accompaniment but just as satisfying on it's own.

*Recipe adapted from Sandi Richard
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Serves 4

1 onion, diced
1 celery stalk, diced
4 cups chicken stock
24 oz jar of pasta sauce
2 garlic cloves, minced
1 tsp basil
1 tsp oregano
2 cups frozen mixed veggies
1 cup water
1 tsp chili flakes
Package of fresh tortellini
Parmesan (Optional)

Stove-Top Directions:
In a large pot over medium-high heat add a tablespoon or so of oil. Add the chopped onion, celery and garlic and saute for about 5 minutes until the veggies have softened. Add the rest of the ingredients (except tortellini and parmesan) and simmer for about 3o minutes.

In a separate pot, boil the tortellini. Drain and toss with a little bit of olive oil. Scoop the tortellini into bowls and ladle the hot soup over. Shave a little parmesan over the soup and serve.

Slow Cooker Directions:
Add all ingredients to the crock pot (except parmesan and tortellini) and cook on low 6-8 hours. When ready to eat, boil pasta in a separate pot. Drain and toss with olive oil. Serve as directed above.

Click here for printable version of Tortellini Soup
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THE RESULTS?

Mmmm...so satisfying and so delicious. I've made this soup a few times and it always pleases the whole family. I do have to mention that I am a bit of a tortellini snob, and I think fresh tortellini that you buy in the deli refrigerated case (such as Olivieri) is the way to go. In my books, dried tortellini is pretty disgusting. How can they dry cheese or meat and let it sit on the shelf for an eternity and then expect people to eat it? Too weird and too gross for my liking. So please use fresh tortellini. It's the only way to go.
Chop onion and celery and add to the crock pot. Then add all other ingredients except tortellini. Cook on low for 6-8 hours.

Slow Cooker Honey-Mustard Lime Chicken

Slow Cooker Honey-Mustard Lime Chicken

I love coming across new blogs with great recipes. I've just recently discovered Alanna at Kitchen Parade. I actually came across her blog when I was looking for Weight Watchers recipes for a friend, and Alanna has a great resource for Weight Watchers; she marks all her recipes with the nutrition information and how many points the dishes are. At first I thought I had discovered a goldmine for my friend, but as I browsed I realized....her recipes looked so yummy I didn't need to be on a diet to try them!

This chicken recipe of hers takes only 15 minutes if you use chicken breasts in your broiler. I don't have any on hand, only a ton of chicken legs and I needed to be able to cook it in my slow cooker because I was at work all day. I took her sauce ingredients and adapted it to cook in the slow cooker.

*Recipe adapted from Kitchen Parade
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Serves 4


8 chicken legs
1/2 cup honey mustard (or 2 tbsp honey mixed with 1/3 cup Dijon Mustard)
1 lime, juice and zest (or 3 tbsp lime juice)
2 garlic cloves, minced
1 tbsp soy sauce

Combine all ingredients in the slow cooker, and stir to evenly coat the chicken. Cook on low 6-8 hours or until chicken is cooked all the way through. Serve with rice to spoon extra sauce on top.

Click here for printable version of Slow Cooker Honey-Mustard Lime Chicken
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THE RESULTS?

My only problem was that by the time I had gotten home from work, the chicken had been in the crockpot for 9 hours....a little too long. The flavor of the sauce was really good, and the chicken fell right off the bone; it just kind of had that "overcooked chicken" flavor. Either I would make sure that the chicken cooked for only 6-8 hours next time, or I'll try the recipe Alanna's way. I loved the tang of the lime.

Slow Cooker Thai Curry

Slow Cooker Thai Curry

I always hesitate to label something with a cultural label when it really isn't authentic. Like my Mexican Rice that isn't even remotely Mexican. We for some reason, associate certain flavors and flavor combination's with certain cultures and give all dishes with those characteristics that label. I'm sure that's what this curry is like...it really isn't an authentic Thai curry since I've never seen peanut butter used before, but nevertheless, the flavors are reminiscent of Thai cooking.

While it may not be totally authentic it's pretty tasty, and a nice break from boring ol' slow cooker meals.

*Recipe adapted from Sandi Richard
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Serves 6

2 chicken breasts, cut into chunks
1/3 lb shrimp, shells removed
1/3 cup peanut butter
14 oz coconut milk
3 tbsp soy sauce
1 tbsp fresh ginger
2 cloves garlic chopped
1 tbsp red or green Thai curry paste
3 carrots, cut into matchsticks
1 large red pepper, thinly sliced
1/2 cup fresh chopped cilantro
2 cups frozen peas

Either the morning of, or the night before, cut chicken into chunks. Heat a frying pan over medium-high heat with one tbsp of oil and add chicken, seasoning with salt and pepper. Cook chicken until no longer pink and slightly browned. Remove from pan and add to crock pot. Also add peanut butter, coconut milk, soy sauce, ginger, garlic, curry paste, carrots, and pepper. Stir and if making the night before, put on lid and store just the insert of the crock pot in the fridge.

The next morning, remove the center insert of the crock pot from the fridge and allow to come to room temperature while you get ready. Before you leave, put the insert into the crock pot base and turn the crock pot on to low and cook 6-8 hours. When you get home, add the shrimp and peas and turn crock pot up to high. Let cook for 20-30 minutes (while the rice is cooking).

Serve over basmati or jasmine rice. Sprinkle with chopped cilantro.

Click here for printable version of Slow Cooker Thai Curry
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THE RESULTS?

My husband and toddler absolutely loved this dish. I thought it was okay. I wasn't able to find Thai curry paste, so I used a can of Thai Green Curry Sauce that already had coconut milk in it, so adding a whole can of coconut milk made it very rich and coconuty. Which is what my husband loved about it, but what I found to be too rich. The cilantro gave it a nice bright pop of flavor and really lightened up the richness of the coconut milk so don't skimp on it (unless you don't like it). It was still a really nice change from ordinary slow cooker dishes, and I will definitely try it again using Thai Curry Paste.

German Beef Goulash

German Beef Goulash

Our International Dinner Club decided we should do the warm, comforting and satisfying flavors of Germany this month. What could be more comforting and satisfying than a homey beef stew? This stew intrigued me with it's use of sweet Hungarian paprika and marjoram; two spices I had never used before (nor had I tasted). Served over egg noodles (or spaetzle if you want to be authentic about it), this stew is perfect for an Autumn evening in.


*Recipe from HeatherFeather @ Recipezaar
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Serves 4


1 onion, diced
3 cloves fresh garlic, peeled and finely chopped
1/4 lb bacon, finely chopped
2 lbs beef shoulder, cut into bite-sized chunks as for stew (trim any visable fat)
2 tbsp oil
2 teaspoons sweet Hungarian paprika
3 tablespoons tomato paste
4 cups beef broth
1 tsp lemon juice
1 red bell pepper, cut into bite-sized chunks
1 green bell pepper, cut into bite-sized chunks
2 tsp dried marjoram
Salt and pepper, to taste
1 tbsp cornstarch
2 tbsp cold water

In a large stew pot, heat the oil over high heat. Toss in the meat in batches so that the outsides can get nice and brown. Season with salt and pepper. Remove with a slotted spoon to a bowl and continue until all meat is browned.

In the same pot, turn heat down to medium-high and add the bacon, garlic and onion. Saute until the bacon is cooked and the onion is translucent. Return the meat to the pan and sprinkle with paprika. Add the tomato paste and stir until all the meat is covered. Slowly add a bit of beef broth, stirring to incorporate all the flavors. Add a little more broth and stir to incorporate again. Add the rest of the broth, as well as the lemon juice and marjoram.

Reduce the heat to low, cover and let simmer for about 80 minutes. In the last 20 minutes add the peppers. I thickened my stew at the end by mixing together 1 tbsp of cornstarch and a bit of cold water. I added it to the stew and let it simmer and it thickened nicely, although wasn't super thick. You can add more cornstarch if you like or keep it as a broth. Taste and season with salt and pepper. Serve over cooked egg noodles or spaetzle.

Click here for printable version of German Beef Goulash
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THE RESULTS?

I loved the addition of bacon, although it does make the stew slightly greasy. The flavors were amazing though, and really satisfying. I surprised one of my International Dinner Club members, Dan, when he commented on the stew asking me how I was able to get the meat so tender. "I dunno" I replied. "Just simmered it for an hour and a half like the recipe told me to" "AN HOUR AND A HALF?!" He exclaimed. "That's it?!" The meat is very, very tender and Dan later told me that I changed his mind about goulash. He had bad memories of his mom making goulash when he was growing up, but he loved mine. He ate two bowls of it and then asked for the recipe.

I've tagged this recipe "Slow Cooker" since it could easily be adapted. Just brown the meat and then toss everything into the slow cooker and cook on low for 6-8 hours.

Slow Cooker 3-Packet Pot Roast

Slow Cooker 3-Packet Pot Roast

I've been browsing CrockPot 365 for awhile now and I'm amazed with what the Crock Pot Lady can do with her slow cooker. I had yet to try any of her recipes and I found a cross-rib roast in my freezer (my Dad tends to bring us meat from his freezer, so sometimes I have no idea what I have). I went looking for a pot roast recipe and came across this one. It sounded really interesting so I decided to give it a try. I'm not going to lie...I was a little concerned by the amount of seasoning that goes in to the slow cooker. I did think it would be overpowering, but I trusted the Crock Pot Lady and went for it.

Recipe from The Crock Pot Lady
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Serves 6

3 lb Chuck Roast
1 Packet dry Italian dressing
1 Packet dry Ranch dressing
1 Packet Beef Gravy
1 cup Water + 2 cups Water

Optional: chopped carrots and potatoes

In a frying pan turned to high heat, heat a tbsp of oil. Place the roast in the pan and brown on all sides. Remove from the pan and place in the slow cooker.

Mix together all 3 packets in a bowl and then shake over the beef. Turn the beef over so you can get the seasoning on all sides of it. It will seem like A TON of seasoning, but don't worry...it works. Add 1 cup of water and set the slow cooker to cook on low for 8 hours. You can also add chopped carrots and potatoes in with the beef at this point as well. They really soak up the flavor of the seasoning packets.

A 1/2 an hour before you want to eat, add 2 more cups of water and turn the slow cooker up to high. Serve the beef with the broth ladled over top, but make sure you hang on to the leftovers so you can make Beef Barley Soup.

Click here for printable version of Slow Cooker 3-Packet Pot Roast
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THE RESULTS?
Yep. This recipe is a keeper. I'm generally not too enthusiastic about pot roast in the slow cooker...it's always got an "over cooked" taste and the seasoning is never very fancy. But this one was good. Really good. I planned to put carrots and potatoes in with the roast, but ran out of potatoes. The carrots soaked up the seasoning and were really tasty so I'm sure the potatoes would have been the same. This makes a ton of extra delicious broth so I made Beef Barley Soup with it the next day. The broth is amazing so of course the soup turned out amazing too. Thanks Crock Pot Lady!

Slow Cooker Minestrone Soup

Slow Cooker Minestrone Soup

I work every Thursday and don't get off work until 6pm. By the time my husband gets off work, picks me up, and we pick up our daughter from the sitter, it's at least 6:30pm. If I didn't plan ahead we would end up eating fast food every Thursday! I have found the easiest way for our family to eat supper (without eating out) on those nights, is if I do a slow cooker meal. I prepare the recipe and throw everything into the slow cooker the night before, and put it in the fridge overnight. When we get up in the morning we take the stoneware out of the fridge and set it on the counter to warm up (you don't want to shock the stoneware by putting it straight into the heating element.) Before we leave the house, we put the pot into the heating element and turn it on low to cook all day. Then we come home to a nice hot meal.

Recipe from Sandi Richard - Fixing Dinner
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Serves 6

1 onion, diced
2 stalks celery, diced
3 carrots, diced
2 cloves garlic, chopped
4 cups chicken broth (or vegetable broth)
1 14 oz can diced tomatoes
1 19 oz can mixed beans
2 tbsp tomato paste
2 tsp Italian seasoning (or 1 tsp oregano, 1 tsp basil)
Pepper
1/4 cup basil pesto
1 cup macaroni
Optional: Parmesan rind (I save mine in the freezer for throwing into soups)


I did this part the night before, but you could certainly do it in the morning if you have time. The prep is about 10 minutes to pull it together.

Add onions, celery, carrots and garlic to the removable dish of the slow cooker.  Gradually add stock, tomatoes, mixed beans, tomato paste, spices, Parmesan rind and pesto.

Cover with lid and put the slow cooker dish in the fridge if you prepping the night before. Take it out of the fridge in the morning, let it sit on the counter while you are getting ready and then put in your heating element on low for 6-8 hours.

If making right away, turn on low heat until dinner (6-8 hours).

When you get home for dinner:
Fill a large stove-top pot with water and season with salt and bring to a boil. When water is boiling, add macaroni and simmer according to package directions.  When macaroni is done, drain and set aside. Scoop macaroni into bowls and ladle soup over top. Garnish with grated Parmesan cheese.

Click here for printable version of Slow Cooker Minestrone Soup
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THE RESULTS?
This was a nice hearty meal to come home to (and cheap because there's no meat). You don't even notice the lack of meat because the soup is so hearty and filling.

I made the mistake once, of adding the macaroni right to the soup...this was fine when we had it for supper, but overnight the pasta soaked up what little liquid was there. There is NO liquid the next day. I would recommend keeping the pasta separate and adding to your bowl as you want it. This recipe makes a TON of soup, so there will be plenty of leftovers.

If you have the time, I think sautéing the vegetables in a saute pan first would add a lot of flavor.

Pulled Pork Sandwiches

Pulled Pork Sandwiches

A friend at church got really sick last week and is still out of commission this week. She has a family of 6, with 3 kids to take care of. A bunch of us got together and figured out a schedule to bring this family some meals. I took on Wednesday and as I said earlier, we were really strapped for money this week, so I had to figure out a way to make A LOT of food to feed this family of 6 plus our family of 3. I needed to use meat we already had in the freezer, so I came up with these Pulled Pork Sandwiches. I had a big 5 pound pork roast in the freezer that I bought on sale for around $1 a pound at the beginning of the month. This seemed like the perfect opportunity to use it up. What made it even easier....it's all done in the slow cooker. Can't beat that.

Adapted from Allrecipes.com
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Makes 10 sandwiches

1 (5 pound) pork butt (shoulder) roast
Salt and pepper to taste
1 cup beef broth
1/4 cup brewed coffee
1 tsp liquid smoke
Your favorite BBQ Sauce

10 buns


Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth, coffee and liquid smoke over the meat.

Turn the slow cooker to low, and cover. Cook for 6 to 8 hours on low, or until the roast is fork tender.

Carefully remove the roast to a cutting board. Pull the meat apart using two forks. If it has cooked long enough, it should easily shred. Strain the liquid from the slow cooker and add about 1 cup of the liquid back into the slow cooker, along with the meat. Turn the slow cooker up to high. Dump in as much of your favorite BBQ Sauce to your liking. If you like it really saucy add lots. If not, add just enough for the meat to hold together.

Let the meat and sauce heat up for 15-20 minutes. You can get the buns sliced and the side dish prepared while you are waiting. (I served mine with coleslaw.)

Scoop meat onto the buns and enjoy!

Click here for printable version of Pulled Pork Sandwiches
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THE RESULTS?
Steve and I loved this dish. Steve REALLY loved it. Come to think of it my 14-month old loved it too. We had made this dish before, but only using beef broth and BBQ Sauce. The addition of the coffee and liquid smoke gives it great depth of flavor. Steve loved the liquid smoke so much, he was sprinkling it on his own sandwich. I will definitely keep this recipe and make it again. It's a great way to turn a cheap cut of meat into a delicious meal.

Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

My husband and I are obsessed with Indian Food, and over a year ago we went to our fellow foodie friends place for dinner where they served us this Butter Chicken with homemade Naan bread that was cooked in their wood stove. It was INCREDIBLE. I have never before had a better butter chicken. I'm serious, not even at an authentic Indian Restaurant. It's THAT GOOD.

I made it this weekend for some friends who happen to frequent an absolutely incredible Indian restaurant in their city...I was hoping to knock their socks off, and I'm happy to report I did just that. I also just discovered an amazing blog called A Year of Crock Potting where this woman made a New Year's resolution to use her crockpot every day for a whole year. She documents and posts the recipes she makes every day, and has not yet repeated a recipe. I think this endeavor is incredible, so I emailed her a copy of this recipe. She was excited and said she would try it out...eek! Thanks Stephanie! You definitely won't be disappointed.

Recipe by Lisa Kremer
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Serves 4

4-6 boneless chicken thighs cut into bite-sized pieces
1 onion diced
3 cloves garlic minced
2 tbsp butter
2 tbsp oil

Stir fry chicken, onion and garlic in frying pan on medium heat until the chicken has some color and the onion is translucent. Then pour entire contents of pan into crock pot. Then add:

15 green cardamom pods (can be strung together with needle and thread - I always do it this way, and then a friend informed me putting it in some cheesecloth would be easier...good thinkin')
2 tsp curry powder
1 tbsp curry paste (like Patak’s mild curry paste**)
1 tsp cayenne powder (optional) It’s really hot if you add this
2 tsp tandoori masala*
1 tsp garam masala*
1 can coconut milk
1 cup plain yogurt
1 5.5 fl oz can of tomato paste
Salt to taste

Mix gently and cook on high heat 4-6 hours or low heat 6-8 hours.

*If you live in Canada you can find these two spices (as well as the cardamom pods) at Superstore in the International Foods aisle.

**I have also used Patak's Hot Curry Paste and it makes this dish have a good kick to it. When serving company (or kids) I stick with Mild.

Serve with basmati rice and warm naan bread.

Click here for printable version of Slow Cooker Butter Chicken.

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THE RESULTS?
Hands down, THE BEST BUTTER CHICKEN EVER.

Kin's Kickass Chili

Kin's Kickass Chili

I'm all about chili. I love it so much. Especially on a blizzardy April day like today, it warms the toes. I like a good full bodied chili, with a bit of spice. Not so much that my mouth is on fire, but just enough to be tasty and warm. I'm really picky about my chili, so I have to toot my own horn and say that my chili is THE best. Yep. It is. Especially with my Cornbread Muffins. They balance each other so perfectly.

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Serves about 6

1 lb ground beef
1/2 diced onion
2 stalks of celery, diced
3 cloves of garlic, minced
1 can of mushrooms or 1 cup sliced fresh mushrooms
1 28 oz can diced tomatoes
2 cans red kidney beans
1 can black beans (or whatever kind of beans you like)
1 can tomato paste
1 tbsp chili powder
1 tbsp cumin
1 1/2 tsp VE Poco Picante Salsa Spice (Medium) or crushed red chilies or diced jalapeno pepper
1/2 cup frozen corn
Salt and Pepper

In a big pot, turn the heat to medium-high, and throw in your ground beef. While the beef is browning, start chopping up your celery, onion, and garlic.

Let the beef cook for a couple of minutes, and then add the chopped veggies. Add a can of sliced mushrooms or slice fresh mushrooms and add to the beef and veggie mixture. Continue until the beef is brown, and the veggies are soft. Season well with salt and pepper.


I'm all about bean-y chili. There's nothing worse than a chili where you can literally count how many beans are in there on one hand. I use THREE cans of beans. You can mix and match 'em too: sometimes I add a can of beans in tomato sauce or pork and beans, pinto beans, or even chick peas. Today I used 2 cans of red kidney beans, and black beans.


Add the can of diced tomatoes and tomato paste. Also add the cumin and chili powder. And here's my secret ingredient:
It's by a company called Victorian Selections and it is actually a Poco Picante Salsa Mix. It's got a great combination of dried peppers, onions, spices and sugar. Mmm...it gives the chili great flavor and a nice kick.

Once you stir this in, turn your heat down to low. Let this big ol' pot of goodness sit and simmer for at least an hour. It sounds like a long time, but making it is minimal effort and you can also make it ahead of time. It's one of those dishes where you can make it, store it, and heat it up later and it tastes just as good or better than when you first made it.

Okay...so the last ten minutes of cooking I stir in some frozen corn. Corn takes this chili from good to stellar. It really does. I love getting little bits of corn in each bite; you get these little bursts of sweetness in your mouth. Perfect.

*Adapted to the Slow Cooker:
I just made this for the first time in my slow cooker and it was super easy. Just brown all the meat and veggies in a frying pan, then add to the slow cooker. Add all the beans, tomatoes, tomato paste and spices and turn on high for 4-5 hours or low 6-8 hours. I did this prep work the night before and stored the crock in the fridge overnight. In the morning I just put the crock on the counter while I got ready so it could come up to room temperature and then I turned it on to cook. When you get home, or a few minutes before eating, stir in the frozen corn.

Click here for printable version of Kin's Kickass Chili

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THE RESULTS?
I love my chili, I really do. It's the perfect balance for me. And you seriously CANNOT make this chili without also making my Cornbread Muffins. I mean you could, but they are such a perfect match that you'd be missing out on a flavor party in your mouth. The rich spicy chili is balanced perfectly with these sweet buttery muffins. Have I convinced you yet?