Slow Cooker Glazed Carrots

3 lbs carrots, peeled and sliced into 1/2 inch pieces
1/2 cup butter melted
2/3 cup brown sugar
1/2 t cinnamon
1/4 t nutmeg
Salt

1. Place carrots in slow cooker. In bowl, whisk together butter, brown sugar, salt, cinnamon and nutmeg.

2. Pour mixture over carrots and toss to coat.

3.  Cook on high for three hours or low for five hours, until carrots are tender. To thicken glaze, cook on high uncovered for however long it takes.

Sunny’s Wild Rice and Sausage Stuffed Squash

Saw this on The Kitchen on the Food Network and I had to make it!

Squash:

1 medium butternut or honeynut squash
2 cups cooked wild rice
1 cup bocconcini or mozzarella, pearl size or cut into bite sized pieces
1/4 cup walnuts, chopped
Salt and pepper

Sausage:

2 T olive oil
1/2 cup chopped sweet onion
3/4 lb hot Italian sausage
1 T mild yellow curry powder
6 sprigs fresh thyme, leaves stripped and chopped
Basil, for garnish
Olive oil for drizzling

1. Prick the squash all over with a fork. Microwave flipping halfway through, 10-15 minutes. Let cool.

2. Cut off the squash stem and cut in half lengthwise. Discard the seeds and scoop out flesh into a bowl, leaving 1/4 in within the skin to maintain shape. Place in a baking pan, flesh side up.

3. Add the rice, bronconcini, walnuts, salt and pepper to the bowl with the squash and mix well to combine.

4. Add olive oil, onions, sausage, curry powder, thyme and salt and pepper to a large pan over medium high heat. Cook for about ten minutes. Add to the bowl with the squash and stir to combine.

5. Preheat oven to 350 degrees. Fill squash halves with mixture and roast about 15 minutes. Sprinkle with chopped basil and drizzle of olive oil.

Grilled Pumpkin BBQ Glazed Pork Chops

Found on the The Kitchen and can be found on The Food Network site. I made a couple changes but the majority of the recipe is from Katie Lee.

Pumpkin BBQ Sauce
Olive oil
1 cup grated onion
1 1/2 - 2 cups ketchup (I only had the smaller amount and it was fine)
1 can pumpkin purée (found in the pie filling section, but don’t buy pumpkin pie filling. It will be too sweet)

3/4 cup chicken broth
1/4 cup brown sugar
1/4 cup molasses or maple syrup
1/4 cup Apple cider vinegar or red wine vinegar
1 T chili powder
1 T Worcestershire sauce
1 t garlic powder
1 t smoked paprika
1 t pumpkin pie spice
Salt and pepper

Pork Chops

Four bone-in pork chops
Salt and pepper
Vegetable oil for brushing

1. Heat olive oil in medium sauce pan over medium heat. Add onions and cook for 5 minutes. Add ketchup through salt and pepper and whisk well to combine. Bring to low simmer. Reduce heat to low and cook until thickened for 20-30 minutes.

2. Preheat grill to medium high heat. Brush chops with vegetable oil and salt and pepper. Grill four minutes per side. Baste chops on each side to allow sauce to caramelize.

Extra sauce can be kept in sealed container for up to two weeks.

Parmesan Honey Pork Roast in the Slow Cooker

1 3 lb boneless pork roast
2/3 cup grated parmesan cheese
1/2 cup honey
3 T low-sodium soy sauce
2 T dried basil
2 T minced garlic
2 T olive oil
Salt and Pepper
2 T cornstarch
1/4 cup water

1. Spray slowcooker with cooking spray. Lay pork roast in cooker.

2. Whick Parmesan cheese, honey, soy sauce, basil, garlic, oil, and salt and pepper in a small bowl. Pour over pork roast.

3. Cook until roast is cooked completely through, 6 to 7 hours. Remove roast to cutting board and let rest.

4. Skim fat from cooking juices; discard. Ladle remaining juice to a small saucepan; bring to a boil.

5. Whick cornstarch into cold water in a bowl until dissolved; pour into boiling liquid in saucepan. Cook the liquid, stirring frequently, until thickened into a gravy, about 2 minutes.

Crockpot Pierogi Casserole

Great for Sunday Funday!

3 boxes pierogies
4 cups chicken broth
1 block cream cheese
1 cup shredded cheddar cheese
1 lb kielbasa, sliced
Salt and Pepper

Combine all ingredients in your crockpot. Cook on high 3-4 hours or low for 6 hours.

Banh Mi Pork

2.5 lbs pork tenderloin
1 jalapeño
2 T ginger, grated
8 cloves garlic, minced
1/2 cup low sodium soy sauce
1/4 cup rice vinegar
1/3 cup brown sugar

1. Add pork to slow cooker

2. In a bowl, mix together jalapeño, ginger, garlic, soy sauce, vinegar, and sugar

3. Pour over pork. Cook on low for 4 hours. Serve with cucumber salad.

Thai Cucumber Salad

Dressing
1/3 cup rice vinegar
2 T sugar
1/2 tsp toasted sesame oil
1/4 red pepper flakes
Salt to taste

Salad (any veggies you want)
1 large cucumbers
Red onion
Shredded carrots
Jalapeño

1. Combine the dressing ingredients in a small bowl

2.  Peel and slice/chop veggies. Mix in a big bowl with the dressing. Refrigerate for at least 30 minutes and serve cold.

Tex-Mex Beef Enchiladas

olive oil
1 onion, diced
1 lb ground beef
4 T Taco seasoning (see entry under Mexican)
4 T unsalted butter
6 T flour
4 cups unsalted beef broth
Salt and pepper
1 t cumin
1 t chili powder
Corn or flour tortillas
Cheddar and Monterrey jack cheese, shredded, at least two bags

1. Preheat oven to 350 degrees. Prepare casserole dish with nonstick spray.

2. Heat olive oil in large skillet over medium high heat. Add onion and cook for five minutes until I softened. Add ground beef with taco seasoning. Cook for ten minutes. Transfer meat to bowl and set aside.

3. Return pan to medium heat. Add butter and melt. Add flour and stir to form a roux. Cook for 2-3 minutes. Add beef broth a splash at a time, whisking thoroughly until all the broth has been incorporated. Season with salt, cumin, chili powder and pepper. Cook additional ten minutes to allow formthickening.

4. Add enough sauce to the bottom of the casserole dish to cover.

5. Add 1/4 cup each cheddar and Monterrey jack cheese to sauce and allow to melt.

6. Add meat to tortillas and roll, place in dish. Pour remaining sauce over to cover.

7. Layer with lots and lots of cheese.

8. Cover with tin foil and bake for 20 minutes. Remove foil and bake for 15 minutes.

Guacamole with Fish Sauce

2 ripe avocados
1 T lime juice
1 t fish sauce
Salt and Pepper
Cilantro

Mash all ingredients to desired consistency.

Southwest Steak

1 lb flank steak
1 medium onion, chopped
1/3 cup lime juice
Cilantro, chopped
3 jalapeños, seeded and finely chopped
3 T water
2 T vegetable oil
1 t cumin
2 garlic cloves, minced
1/2 t ground red pepper
Salt and pepper

1. Trim fat from steak. Place steak in a plastic bag.

2. For marinade, combine onion, lime juice, 1/2 cilantro, jalapeño, water, oil, cumin, garlic, red pepper and salt and pepper. Pour over steak. Marinate overnight.

3. Drain and reserve marinade. Girl steak and brush with marinade. Slice against the grain.

Harvest Pork and Parsnip Stew

From the Biggest Book of Slow Cooker Recipes

1 lb boneless pork shoulder
2 sweet potatoes, peeled and cubed
2 medium parsnips, peeled and cut into pieces
2 small green apples, cored, peeled and cut into slices
Medium onion, chopped
3/4 t dried thyme, crushed
1/2 t dried rosemary, crushed
Salt and pepper
2 cups apple cider

1. Trim fat from meat. Cut into 1 inch cubes

2. In a large crockpot, layer potatoes, parsnips, apples, and onion. Sprinkle with seasonings. Add meat. Pour apple cider over all.

3. Cover and cook on low for 7-8 hours or high for 4 hours.

Thai Style Pork

2 lbs boneless pork loin, cut into four pieces

1 - 2 red bell peppers, julienned

1/4 cup teriyaki sauce

2 T rice vinegar or white wine vinegar

1 t crushed red pepper or one chopped jalapeño 

2 garlic cloves, minced

1/4 cup peanut butter

1/2 cup chopped green onions

Chopped roasted peanuts

Lime wedges

1. Place pork through garlic in slow cooker. Cook on high for one hour; reduce heat to low and cook for six hours. Remove pork and shred/chop. Add peanut butter and shredded pork.

2. Serve over jasmine rice with onions, peanuts and lime juice.

Cheesy Spinach and Artichoke Dip

1/3 cup sun-dried tomatoes
1 14 oz can artichoke hearts, drained and coarsely chopped
1 10 oz package frozen spinach, thawed, drained and squeezed dry
1 8 oz block of cream cheese
1 8 oz tub sour cream
1 cup grated Parmesan cheese
3/4 cup milk
1/2 cup feta cheese
1/2 cup diced onion
1/2 cup mayonnaise
1 T red wine vinegar
Black pepper
2 garlic cloves, crushed

Place all ingredients in a crock pot and cook on low for at least two hours, probably more.

Chicken Parmesan Casserole

Use this Marinara Sauce

2-3 chicken breasts, cubed
Marinara sauce
1/2 t red pepper flakes, optional
Parmesan cheese, grated
Mozzarella cheese, shredded
Dried basil

1. Preheat oven to 350 degrees and lightly grease glass pan.

2. Spread chicken in greased dish and pour marinara sauce over it. Sprinkle with the red pepper flakes if desired.

3. Bake, covered, for 20 minutes. Remove and shred chicken.

4. Replace chicken and mix back in with the sauce. Top with Parmesan and mozzarella and a few shakes of basil.

5. Bake for 10-15 minutes until cheese is melted and bubbly.

Marinara Sauce

Good for this Chicken Parmesan Casserole. Quick and easy.

Olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 carrot, diced
Salt and pepper
1/2 t dried oregano
1/2 t dried thyme
2 28 oz cans whole or crushed tomatoes

1. In a large pot, heat olive oil over medium low heat until hot. Add onion, garlic, carrot, salt and pepper, oregano, and thyme. Reduce heat to low and let onions sweat and soften for about 20-25 minutes.

2. Add tomatoes. Increase heat to bring sauce to a simmer. Cook, stirring occasionally, for 15-20 minutes.

3. Purée sauce or leave chunky.

Broccoli Cheddar Soup

1 T plus 4 T unsalted butter, divided
Sweet onion, chopped small
3-4 garlic cloves, minced finely
1/4 cup flour
2 cups vegetable or chicken stock
2 cups half and half
2-3 cups broccoli florets diced into pieces
2 large carrots, trimmed, peeled and sliced thinly
Salt and pepper to taste
1/2 t smoked paprika
1/2 t dry mustard
Pinch of cayenne
8 oz grated extra sharp cheddar cheese

1. In a small saucepan, add 1 T butter, onion and cook over medium heat until translucent. Add the garlic and cook for a few more minutes. Remove from heat and set aside.

2. In a large pot, add 4 T butter, flour, and cook over medium heat for 3-5 minutes, whisking constantly, until flour is thickened to make a roux.

3. Slowly add vegetable stock and half and half, whisking constantly.

4. Allow mixture to simmer over low heat for 15-20 minutes. Whisk intermittently to reincorporate the skin.

5. Chop broccoli and carrots. Add broccoli, carrots, and reserved onion and garlic mixture. Simmer for additional 25 minutes.

6. Grate the cheese and add to soup after simmering and allow to incorporate.

White Chicken Chili

This is always a hit on a cold winter day, especially for Funday Sunday at Michelle and Jason’s.

2 -3 chicken breasts
Salt, pepper and some kind of spicy chicken seasoning
2 cans white beans (I like to use a combo of larger beans and smaller beans), drained
1 T vegetable oil
1 jalapeño, minced
2 poblano peppers, chopped
1 onion, chopped
4 garlic cloves, minced
1 T cumin
1 1/2 t coriander
1 t chili powder
4+ cups chicken broth
2 limes juiced, plus lime wedges for serving
1/4 cup cilantro, chopped
Sour cream for topping
Cheddar cheese for topping

1. Season chicken generously with salt, pepper and chicken seasoning. Place in heavy pan and fill half way with water. Bring to a bowl, cover, and lower heat to medium. Cook for 20 minutes. Remove from water and set aside to cool.

2. Drain and rinse beans. Set aside.

3. Add oil to Dutch oven and heat over medium heat. Add peppers and onions and sauté for about five minutes. Add garlic and sauté for additional minute. Add salt, pepper, cumin, coriander, and chili powder. Continue to sauté for another minute to toast the spices.

4. Stir in chicken stock and lime juice and bring to a simmer. Add the beans and simmer partially covered for 20 minutes.

5. While simmering, shred the chicken. Add chicken to the soup mixture along with the cilantro. Heat through. Serve with toppings.

Cheesy Broccoli Rice

Ray has the flu and requested her favorite out of the box. So I made her this homemade version.

1 T vegetable oil
1 cup long grain white rice (or brown)
2 cups chicken broth
2 T butter
2 cups broccoli, steamed and chopped roughly
2-3 T cream cheese
1 cup shredded cheddar cheese
Garlic powder
Onion powder
Mustard powder
Salt and pepper
Milk as neede to thin

1. Heat oil in pan over medium heat. Add rice, stir and cook until golden brown.

2. Add chicken broth and heat until it starts to boil. Cover and cook 10 minutes or more until chicken broth is absorbed.

3. Add butter, chopped broccoli, cream cheese, cheddar cheese, and garlic, onion, and mustard powders (about 1/2-1 t each but to taste).

4. Stir well until incorporated. Add milk to loosen if it gets too sticky.

Stuffed Shells with Sausage and Spinach

A total riff on my Mitch’s Magnificent Meat Lasagna made a little healthier but not by much.

1 T olive oil
1 onion, chopped
3 garlic cloves, minced
1 lb Italian sausage
2 28 oz cans crushed tomatoes
1 can 6 oz can tomato paste
2 T dried parsley
2 T dried basil
Salt and pepper to taste
4 cups ricotta cheese
2 beaten eggs
1 cup Parmesan cheese
1 16 oz bag of shredded mozzarella cheese
1 bag of frozen spinach
A box of Jumbo shells

1. On medium heat, heat olive oil. Cook onion for five minutes. Add garlic and sausage. Cook until brown.

2. Add cans of tomatoes and tomato paste, basil and first round of parsley. Salt and pepper. Summer on low heat partially covered for 45 minutes.

3. While meat cooks, mix cheeses, eggs, and parsley and oregano.

4. Cook shells for 9 minutes. Drain and cool.

5. Put a nice thick layer of the sausage tomato mixture on the bottom of a large glass pan.

6. Stuff noodles with cheese and spinach mixture and place on the layer of meat sauce.

7. Pour the rest of the sauce on top. Cover with a layer of mozzarella. Cover with tin foil and cook at 375 for 25 minutes.

8. Uncover and place under broil for 5 minutes.

You will have extra. I made a smaller pan and froze it before baking it for a smaller meal later.

Stuffed Potato Skins

I was told these were better than Bennigan’s version from the 1980s.

1-2 lbs russet potatoes
1 lb bacon
Stick butter
Salt and pepper
Shredded cheddar cheese
Sliced green onions
Sour cream

1. Bake the potatoes at 400 degrees for 45-60 minutes.

2. Leave oven on at 400. Remove potatoes and let them cool.

3. While cooling potatoes, bake the bacon on sheet pan lined with parchment paper. Turn every 6-8 minutes until crispy. Remove bacon and reserve bacon grease in a bowl.

4. Slice potatoes in half lengwise and scoop out the middle. Reserve for later mashed potatoes or hash browns.

5. On same pan that you cooked the bacon, place Skins face down on pan. Brush with reserved bacon grease. Bake for 20 minutes. Repeat as necessary.

6. Allow Skins to cool. Once cooled, place on pan face side up. Fill each with sliced butter, bacon, and cheese. Bake for 10-15 minutes at 400.

7. Serve with sliced green onions and sour cream.