Slow Cooker Italian Beer & Beef Chili

 

Chili is a wonderful meal to make for any occasion as it is high in fiber, filling and goes a long way. I chose to make this version using Italian beer as the base; as well as a lean ground beef (90/10), but you can also substitute ground turkey or chicken in it's place.

Crock Pot Greek Mashed Potatoes

Today I'm going to be sharing a new experiment with you for Crock Pot Greek Mashed Potatoes. This is one of those recipes that started out one way in my head; then wound up another. Not a bad thing mind you, just different.

Slow Cooker Italian Sausage Stew

I don't usually make a lot of slow cooker meals; however, I had my pot still out on the counter after I made the Beef Stroganoff and I found myself with some defrosted sausage and day where I wouldn't be getting home any time soon to whip up dinner.  I decided to make a stew with it (since I never tried it that way before) and boy was it good! I threw in the potatoes as a last minute decision as well to make it a complete all-in-one meal and I was glad I did. This Italian Sausage Stew was so filling and flavorful and I was happy that there was some extra left over so that I could pick on it for lunch the next day as it reheated beautifully. 

Italian Sausage Stew

Prep Time: 15 minutes Cook Time: 4-8 hours (depending on setting) Serves: 6

Ingredients

• 12 Italian Sausage Links (Sweet or Hot), cut in half
• 1 tbsp. Extra Virgin Olive Oil
• 1/2 Red Onion, chopped
• 2 Garlic Cloves, chopped
• 3 Stalks Celery, washed and sliced
• 3 Parsnips, peeled and sliced
• 3 Large Carrots, peeled and sliced
• 1 Bunch Rosemary
• 1 Bunch Thyme
• 1/2 c. White Wine
• 1/2 c. Low Sodium/Fat Free Chicken Broth
• 4 Medium Red Potatoes, washed and quartered
• Kitchen String

Directions

1. In a large nonstick saute pan, heat the oil over medium heat; then add the sausage and brown it on all sides. Place in your slow cooker. 
2. Next, add your onion, garlic, celery, parsnips, and carrots to the slow cooker and mix them in with the sausage. 
3. Tie the rosemary and thyme together with kitchen string and nestle the bunch in with the meat and vegetables. Pour the wine and chicken broth over the top, cover the slow cooker and cook on Low 6-8 hours or High 4-6 hours. 
4. The last hour of cooking, add in the potatoes. (If you don't have an extra hour, you can prepare the potatoes the night before by either boiling or microwaving them until they are soft, yet slightly firm). 

Enjoy!

Nutrition Facts 

Calories 420, Carbs 33.9g, Fat 16.8g, Protein 30.6g, Fiber 4.3g, Sugar 4.5g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Slow Cooker Italian Sausage Stew Shopping List

Slow Cooker Beef Stroganoff

I can't believe that in the 2 1/2 years I've been blogging about my weekly food experiments, I've yet to make Beef Stroganoff! Chicken Stroganoff...yes, but beef..no. Like I've said before, I try to make things healthier for my family when I can, but every now and then we like to splurge on the good stuff! I love meals like this when the weather is getting cooler. My preference is to cook this in a Dutch oven on top of the stove, but I haven't used my slow cooker in a while and was going to be out most of the day and needed dinner ready for when I got home. The beauty of this dish is that you can prepare the entire thing the night before, refrigerate it; then put it in the slow cooker in the morning before work. And...Voila! Dinner is ready when you get home.

I also wanted to point out that wine glass in the picture. Isn't it adorable! My friend Jenn, from My Daily Jenn-ism gave it to me last Christmas and had it custom made by A Beaded Whim. They're handcrafted beaded and wired wine glasses, flutes and goblets and no two are exactly like. She just moved and new orders are on a brief hiatus for the next month until she gets settled, but keep these in mind for the upcoming holiday season! 

Slow Cooker Beef Stroganoff

Prep Time: 20 minutes    Cook Time: 2-8 hours     Serves: 4

Ingredients

• 2 lb. Top Round of Beef or Beef Cubes
• 1/4 c. All-Purpose Flour
• 2 tbsp. Canola Oil
• 1 tbsp. Butter
• 3 Portobello Mushroom Caps, approximately 3 cups halved and sliced
• 2 Garlic Cloves, chopped
• 2 Scallions, chopped
• 1 tbsp. All-Purpose Flour
• 3 1/2 c. Low Sodium Beef Broth
• 1 tbsp. Dijon Mustard
• 1 tbsp. Fresh Parsley, chopped
• 1 tbsp. Fresh Thyme
• 1/2 c. White Wine
• 1/4 c. All-Purpose Flour
• 1 c. Water
• 1/2 c. Sour Cream 
• Egg Noodles or Rice, as desired

Directions

1. Heat oil in a large nonstick saute pan over medium heat. 
2. If using the top round of beef, cut the meat into 1"cubes; then dredge the cubes in flour so that they are coated on all sides. 
3. Brown the meat in the oil for 5-7 minutes on all sides; then place in your slow cooker. 
4. Add the butter to the pan; then add the mushrooms, garlic and scallions. Saute 2 minutes until the mushrooms start to sweat. Remove from the pan and place in your slow cooker. 
5. Next, in the same pan, whisk in your flour to form a roux; then add your broth, mustard, parsley, thyme and wine. Bring to a boil until it's slightly thickened and add to your slow cooker
6. Cook on warm 6-8 hours; low 4-6 hours or high 2-3 hours; depending on how long you will be away from your slow cooker. 
7. After the meat has cooked and is tender, combine the 1/4 cup of flour and cold water together and mix well so that there are no lumps. Add the flour mixture to the beef mixture as needed depending on how thick you like your gravy (I like to make extra sauce for the noodles or rice); then stir in the sour cream. Serve over noodles or rice. 

Enjoy! 

*Nutrition Facts per Serving (without the noodles or rice)

Calories 751, Carbs 17g, Fat 36.8g, Protein 73.5g, Fiber .6g, Sugar 1.5g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

These figures represent all of the ingredients listed above even though it may not all be consumed. There is no way for me to break out the meat portion only minus the gravy so please just use this as a guide.

Slow Cooker Beef Stroganoff Shopping List

Chicken and Rice with Zucchini

Happy Monday, I hope you all had a lovely weekend! 

I don't have many of these, but I recently had a recipe flop. Well, not a complete flop because I was able to ultimately salvage the meal. But this recipe for Chicken and Rice with Zucchini first started off as something else. I had originally wanted to use my bone-in chicken thighs as a braise with the zucchini, but the sauce looked a little boring and colorless. So I wound up removing the chicken from the bone, adding some rice to absorb the liquid and turned it into a one-pot meal. 

I was SO glad I did! This dish was amazing and it really simplified my dinner plans for the evening. My guess is that you could also cook this in a slow cooker most of the day on low, then just add your rice a half hour before you're ready to serve.  I adjusted the directions and cooking times below to reflect using chicken off of the bone and you could even use boneless chicken or turkey breasts as well in this dish. 

Chicken and Rice with Zucchini
4 Chicken Thighs, boneless and skinless
1 tbsp. Extra Virgin Olive Oil
1 Medium Zucchini, rinsed
2 Scallions, chopped
2 Garlic Cloves, minced
8 oz. Mushrooms, sliced (I used white button)
3 Sprigs Fresh Thyme
1 c. White Wine (I used Pinot Grigio)
1 c. Instant White Rice 
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. Heat the oil in a Dutch oven or large stockpot over medium-high heat. 
2. Rinse the chicken, then pat dry. Cut the chicken into bite sized pieces and sprinkle with salt and pepper. Add the chicken to the pot and allow to cook approximately 5 minutes; it should be lightly browned on all sides. 
3. While your chicken is browning, prepare your vegetables. Remove the top from the zucchini, cut in half lengthwise then chop in 1/4" slices (or half moons).
4. When the chicken is finished, add the zucchini, scallions, garlic, mushrooms and thyme to the pot. Allow to saute for 3-5 minutes until the vegetables start to soften; then add in the white wine. Cover the pot, reduce heat to low and simmer for 15-20 minutes. 
5. Next, add in the rice, replace the cover and allow to simmer for an additional 15-20 minutes; until the liquid is absorbed. (If using brown or long grain rice, cooking times may vary; as will the need for adding additional liquid, like chicken broth or water). Serves 4. 

*Nutritional Information per Serving: Calories 273, Carbs 23g, Fat 6.8g, Protein 18.9g, Fiber 1.4g, Sugar 1.9g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy! 

Pork Chili (Slow Cooker)

I had made a pork loin roast over the holidays and we had quite a bit of meat leftover.  I wrapped it tight and put it in the freezer in hopes of making something with it when I had a little more time. I decided to pull it out last week, since the craziness of sports practices was in full swing and experimented with a chili. I figured it would make a quick weeknight meal and it certainly was. Since the meat was already cooked, I used the slow cooker for this one so it had time to sit and absorb all of the flavors. I've never made a chili using meat other than ground before and it was really very good, almost more like a stew. The family loved it, which is always a good thing. You can serve this on it's own or pour over rice or egg noodles. 

Pork Chili (Slow Cooker)
4 c. Center Cut Pork Loin, cooked and chopped
3 Garlic Cloves, chopped
1 Onion, chopped
2 Scallions, chopped
1/2 c. Scotch Whiskey
2 1/2 c. Tomato Puree (I used Hunts)
1/4 c. Water
2-15oz. Cans Red Kidney Beans, rinsed
2 tbsp. Chili Powder

Directions:
1. Add all of the ingredients to your slow cooker; mix well. 
2. Cook on high 2-3 hours; low 4-6 hours or warm 6-8 hours. 
Serves 8. 

*Nutritional Information per Serving: Calories 274, Carbs 27g, Fat 5.5g, Protein 20.4g, Fiber 10g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate. 

*If you aren't using leftover meat, cut the pork into 1" cubes and lightly brown on all sides in a saute pan with a little oil before adding it to your slow cooker. 



Enjoy! 

Short Ribs with Garlic Head Sun Dried Tomato Sauce

Alright, so this picture really doesn't do this dish justice but Oh My Goodness! These were some of the best short ribs I have EVER had! I love this bbq sauce from Garlic Head because it's not smokey, but rather more like a tomato-y, garlic-y, thick paste. So I thought why not make a sauce with it. As I'm typing this my mouth is literally watering just remembering the taste, that's how good this was. I only started making short ribs myself within the past year, and I'm glad I did because they're so easy! Simply brown your meat, put all of your ingredients in to a Dutch oven, then let it cook. It's the perfect Sunday afternoon meal! This sauce would probably work well with a nice pork roast or even chicken thighs and if you don't have hours to cook your meal, I bet a slow cooker would work as well. 

Short Ribs with Garlic Head Sun Dried Tomato Sauce
4 lb. Beef Chuck Short Ribs (approx. 10 ribs)
1 tbsp. Extra Virgin Olive Oil
1/4 c. Sun Dried Tomatoes, chopped
1/4 c. Fresh Basil, chopped
1/4 c. Scallions, chopped
2 c. Low-Sodium Beef Broth
1 c. Garlic Head Gold BBQ Sauce
1 c. White Wine (I used Chardonnay)
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste


Heat the oil in Dutch oven (or a large pot with a lid that can go in the oven), add half of the ribs and season with salt and pepper. Brown on all sides  until there is no pink showing then remove and set aside. Repeat for the remaining ribs. Next, add the tomatoes, basil, and scallions to the pot and saute for 5 minutes to release the flavors. Add in the beef broth, Garlic Head BBQ Sauce and wine and bring to a boil. Remove from the heat, add back in the ribs, cover and bake at 350 degrees for 2 1/2 hours; stirring every hour. Remove from the oven and place the ribs on a serving dish. Bring the sauce to a boil and let it reduce down for approximately 10 minutes, then pour over the ribs.  (If you like a thicker sauce, you can thicken it with equal parts flour or cornstarch and cold water mixture). Serves 4-6.


Enjoy! 

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3 Bean Chicken Chili

There are several things that I like about chili. One. It's very versatile. You can use just about any type of meat or no meat at all for that matter. Two. It's VERY easy to prepare. The prep time on chili is usually only about 10-15 minutes. Three. You can season it any way you like. Me...I like mine mild but add a little more chili powder and you can create one with a little more kick. Four. You can prepare it the night before if you wish then let it cook on warm/low all day in your slow cooker for a ready made meal after a long day away from home. Whatever your preference, chili is a healthy, filling meal that our family loves. I made this one on Superbowl Sunday and it was so good I served it all on it's own. 

3 Bean Chicken Chili
2 lb. Ground Chicken
1 tbsp. Canola Oil
1/2 c. Red Onion, chopped
2 Cloves Garlic, chopped
1-28oz. Can Crushed Tomatoes
3 tsp. Chili Powder
1-15oz. Can Black Beans
1-15oz. Can Red Kidney Beans
1-15oz. Can White Northern Beans
Kosher Salt, to taste

In a Dutch oven or large saucepan, heat the oil and add in the onions and garlic. Saute about 5 minutes, then add in the ground chicken. Stir until the chicken turns white and is cooked through then add in the crushed tomatoes, chili powder and beans. Let simmer for 1-1 1/2 hours over low heat, stirring every 20 minutes. Serve alone or over rice. Serves 8. 

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Enjoy! 


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BBQ Pulled Pork

I had a request on my Facebook Page for a Pulled Pork Recipe. Since I never made it before, I wanted to try it out myself before sharing it with all of you. I'm not a huge fan of BBQ Sauce, which is why I added some honey to cut down the tartness of the flavor, but I had one of my guinea pigs (a.k.a. my husband and nephew) taste it and it was a hit!  I also tried it myself and it was pretty darn good.

BBQ Pulled Pork(Serves 6-8)
1 1/2-2 lb. Pork Tenderloin
1-12oz. Can Birch Beer (or Root Beer)
1 Tbsp. Dried Minced Onion
2 Cups Prepared Kraft Original BBQ Sauce
1/2 Cup Honey
1/2 Cup Water
1 Tbsp.Garlic Powder


Put the pork in a slow cooker on low heat for 6-7 hours. Sprinkle with dried minced onion, add Birch Beer and let simmer on low heat for 6-7 hours or on high heat for 4-5 hours.  Drain the liquid. Using a fork, pull apart the pork tenderloin until it's shredded. Add BBQ sauce, honey, water and garlic powder and mix together. Put mixture into an oven safe baking dish and bake at 350°F for 20 minutes to help evaporate the excess liquid. Serve alone or on rolls.