Vegetarian Chili

I was looking for a vegetarian chili since my husband has decided to stop eating meat.  I wondered if I should just do my regular chili recipe, which I love, and leave out the meat, or just explore.  So, I decided to google.  What did we do before google?  Anyway, I adapted this lovely recipe from The Picky Eater.  I loved the name of that blog.  It describes me!  Well, I've branched out a lot over the years, but I do still have things I'm particular about.  :-)  For the beans in this recipe, I usually use dried, and prepare them in my pressure cooker, for more info on that, look here.  You can certainly use canned beans as well.  If you go that route, rinse and drain them. And, feel free to use whatever your favorite beans are, I just happen to like a variety.  :-)


1 cup dried Kidney beans
1 cup dried Black beans
1 cup dried Cranberry beans
1 cup frozen corn
1 red bell pepper, diced
1 orange bell pepper, diced
1 jalepeno finely chopped
1 sweet onion, diced
2 15oz cans diced tomatoes
1 cup vegetable broth
5 garlic cloves, crushed in a garlic press
1 heaping tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp Ghirardelli cocoa powder (unsweetened)
1/2 tsp garlic powder
1/2 tsp salt
1 tsp smoked paprika
Black pepper to taste

If using dried beans, prepare them according to directions so they are ready before you begin.

Chop the garlic, onion, and bell peppers and jalapeno. Saute lightly over medium high heat in 1-2 tsp olive oil.

Once the veggies have sauteed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.

You can also do this in the slow cooker.  If you do, I would recommend still sauteing the onions and peppers.  But you don't have to, I just like the flavor better.  My whole family LOVED this recipe!  Let me know what you think!

Notice the corn muffins in the background?  Those were yummy too!  There's nothing like a hot corn muffin to go with your chili!

Slow Cooker Orange Chicken

I have been looking for a great slow cooker orange chicken.  I saw a couple on pinterest, and I found the comments (on the actual blog post) to be very mixed.  People either loved it or hated it, it was too orangey, it was bitter, chicken was soggy, chicken was dry, etc.  So, I decided to google for a recipe.  I looked at probably 15-20 different sites and every single recipe was identical!  Interesting thing is, if a source was noted on any of the posts, they didn't match the others.  So, although the same recipe is out there, they don't lead back to one source.  So, I allowed that to be my inspiration and tried to create my own.  This is what we came up with.  We loved it.  My daughter, who doesn't like chicken, had 3 helpings!  I understand everyone has preferences, and I do love to hear feedback on my recipes, so even if you don't like it, it's okay.  Cooking is an Art right?  We can change things to our likings.

One reason we all love the crock pot is because we can basically turn it on in the morning and let it go all day.  I think that this recipe will NOT work that way.  It's just too long.  For me, I love having dinner set to go when the kids come home from school.  I want to hear about their day and be available to them without having to multi task and make dinner at the same time.  So, even though this isn't an all day slow cooker recipe, it was still very helpful for me because it gave me that time with the kids.

4 boneless skinless chicken breasts, cut into 1 inch pieces
1/3 cup flour
1/2 tsp salt
1 tsp pepper
canola oil
1/2 cup pineapple orange juice concentrate, thawed  (100% juice)
3 tbs ketchup
1/4 cup honey
2 tbs low sodium soy sauce
1 large clove garlic, crushed
1- 1 1/2  inch of fresh ginger, peeled and grated
2 carrots, peeled and cut into 2 inch chunks
1 onion, cut into chunks
2 celery stalks sliced
1 red bell pepper cut into chunks
1 green onion thinly sliced for garnishing


Mix the flour, salt and pepper together in a bowl.  Dredge the chicken pieces in the flour mixture.

Heat oil in a fry pan.  Brown the chicken pieces, working in batches if necessary.  Don't crowd the pan.  The chicken does not need to be cooked through because it will be going in the crock pot.  Your pan should be very hot before you brown your chicken, then it will not stick and you will get a nice golden color with some crispiness.  Make sure you use canola oil, or another oil that can stand high temperatures, olive oil will not due here.

Once you brown all your chicken, place it in the slow cooker.

In a separate bowl combine the juice, ketchup, honey, soy sauce, garlic and ginger.  Whisk to combine well.

Pour over the chicken add your vegetables* and stir.  Then set your crock pot on low for 2 1/2 hours

This recipe is definitely a little more prep than a typical set it and forget it recipe.  But it was well worth it  for me.  If you work, I would do this recipe on the stove top, it will go relatively quickly.

*I added my carrots, celery and onions right away, and my peppers a little later so they wouldn't be mushy.  Almost any veggies would work in this, or no veggies.
Also, if you like heat, I would definitely add some red pepper flakes.

Would love your feedback!

Slow Cooker Sunday: French Dip Sandwiches

This recipe is adapted from baking bites.  I saw it on Pinterest, where lately I have been seeing lots of great recipes.

Slow Cooker French Dip Sandwiches
approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
6-oz red wine
3 cloves crushed garlic
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese, optional

Trim excess fat off of beef roast and season meat all over with salt and pepper.
Pour beef broth, condensed French onion soup, red wine and garlic into slow cooker and place beef roast into liquid.
Cook on low for 6-8 hours. Slow cookers have different time intervals that you can select, so work with your cooker. Depending on how the settings on your slow cooker work, the time will vary. Since this is cooking in liquid, you don’t have to worry about the meat drying out.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.

Seves 4-6.

I really like french dip sandwiches, but I've never attempted to make it.  We LOVED this recipe!  It was so good, my son even asked for seconds.  

*Note: If there is excess fat in your au jus, simply pour it from the slow cooker into a large measuring cup and let it stand for about 5 minutes so the fat separates. Skim it off, then pour the juice into serving cups.

Slow Cooker Sunday: BBQ Pork Burritos with chopped salad

This recipe was inspired and adapted from one of Food and wine Magazine's cookbooks.

I found 3 of these cookbooks at a garage sale!  what a great find!  I changed this 'quick' from scratch meal to a slow cooker one.  It turned out GREAT!








2 lbs pork roast
1 bottle of bbq sauce (I used Sweet Baby Rays)
1/2 tsp thyme
1 tsp cumin
Tortillas (I used whole wheat)
Cheese for topping

Put roast in the crock pot.  My meat was actually left over from another pork roast that I had split.  I intended to do pork steaks with it, but changed my mind.  So, my meat was sliced.  It really doesn't matter, but I think it cooked quicker being sliced.

Sprinkle with Salt and Pepper.

Pour the bottle of bbq sauce on top so the meat is covered. Sprinkle the thyme and cumin on top.  Cook on low for 8 hours.  Mine was finished in about 6 hours, but it won't hurt it to go longer.

Once the meat is cooked, grab a couple forks and shred it, or cut it into small pieces.  Roll it up in a tortilla and sprinkle some cheese on top.  Place under the broiler for a few minutes to melt the cheese.

I served this atop a chopped salad.  Make your salad with whatever you like.  I cut my Romaine lettuce into small strips.  I added diced tomato, green pepper, and avocado along with a couple of lime wedges.

Enjoy your Sunday!

Slow Cooker Sunday: Cranberry Pork Roast

This is a recipe I got from one of the wonderful ladies that facilitated the "Apples of Gold" bible study at my church.  This is a wonderful study and included time to prepare food and eat together.   It is one of my fondest memories.  I wish I knew which lady it was as I like to give credit, so if you're out there reading this, please let me know!  The women were kind enough to type up all the recipes we had over the course of the 6 week study.

2 1/2-3 lb. Boneless, rolled pork roast
16 oz of jellied cranberry sauce (I made my own, the recipe is here, or you can use canned)
1/2 cup sugar
1/2 cup cranberry juice
1 tsp dry mustard
1/4 tsp ground cloves
2 Tbs cornstarch
2 Tbs water
1 tsp salt

Place roast in crock pot.  Combine cranberry sauce, sugar, cranberry juice, mustard, and cloves.  Pour over roast.  Cover and cook on low for 6-8 hours, or until meat is tender.

Remove roast and keep warm.  Skim fat from juices.  Measure 2 cups, adding water if necessary.  Pour into saucepan and bring to boil over medium heat.  Combine cornstarch and cold water to make a paste. Stir into gravy.  Cook and stir until thickened.  Season with salt and serve with sliced pork.

Slow Clooker Sundays: Peanut Chicken

I found this recipe on Pinterest.  Have you heard of Pinterest?  Watch out, it's addicting!  If you're not 

familiar with it, it's basically on online way to organize anything, such as thoughts, lists, ideas, you name 

it.  I find lots of food inspiration there as well as many other things.  But, on to the recipe.  This is an 

asian type dish, and I have adapted the recipe a little.  You can find the original recipe here.  You'll 

notice I changed the name and that is because I really can't call this 'hot and spicy' like the recipe name

says because I omitted the heat.  I wanted my kids to eat it.  :-)  And they did!  Like all slow cooker

meals, this one is easy peasy!  Enjoy!

•  2 
medium onions, cut into thin wedges

•  1 1/2
cups sliced carrot (3 medium)

•  1 
small red sweet pepper, cut into bite-size strips

•  2 
pounds skinless, boneless chicken breasts, cut into 1-inch pieces

•  3/4
cup chicken broth

•  3 
tablespoons creamy peanut butter

•  1/2
teaspoon finely shredded lime peel

•  2 
tablespoons lime juice

•  2 
tablespoons soy sauce

•  2 
tablespoons quick-cooking tapioca

•  1 
tablespoon grated fresh ginger

•  4 
garlic, minced

•  1/2
cup unsweetened coconut milk

•  1 
cup frozen peas

•  
Hot cooked rice

•  
Chopped peanuts (optional)

•  
Snipped fresh cilantro (optional)

directions

In a 3-1/2- or 4-quart slow cooker, place onions, carrot, and sweet pepper. Top with chicken. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, and garlic until smooth. Pour over all in cooker.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.

Serve chicken mixture over hot cooked rice. If desired, sprinkle each serving with chopped peanuts and cilantro. 

Slow Cooker Sunday: White Chicken Chili

Welcome to Slow Cooker Sundays!  It is fall, and fall is chili season.  Please enjoy this re-post from awhile back.  This recipe is so easy and so tasty!  Thanks for stopping by!

This is an awesome easy chili recipe passed on to me from "Mom Dyk". Mom Dyk is my husbands 2nd mom so to speak. When he moved here from the other side of the state and became friends with Scott, she sort of took him in too. He doesn't have any family in the area, so he ate Sunday dinners there, and holidays, etc. Once we met, she let me into the circle too. :-) I love this recipe because you really just put it all together and let it go in the crock pot. I now call this "award winning" because it recently won a chili cook-off! I really couldn't believe it. If I was trying to win, I would have done some super special chili with a secret ingredient, but it was a fundraiser for the Porch Steps, which is a clothing closet at our church. We were raising money to buy winter coats and accessories. Everyone got to eat lots of chili, and then pay to vote for the winner. I hope you enjoy this one as much as I do.


2 lbs chicken cooked and cut into bite sized pieces or shredded
48 oz great northern beans
16 oz salsa (mild, med. or hot--your choice)
2 tsp cumin
2 cups chicken broth
1 cup milk
4 oz can of chopped green chilis
1/2-1 lb of cheese. (I like to use a blend, but whatever your favorite is)
oregano (optional)
sour cream (optional)

Put it all in the crock pot and let it go! You can start it in the morning before work and cook it on low. Or, start it later in the day and put it on high to get it simmering.

New Mexico-style pot roast

This was absolutely delicious!!  Just a twist on a classic, and we really enjoyed it.  This serves 6, but I made a double recipe so the picture is more accurate for a larger group.  :-) 

1 3 lb beef chuck roast
1 tbs olive oil
salt and pepper to taste
1 15 oz jar red enchilada sauce
2 cups low sodium beef broth (I used the meijer naturals beef broth concentrate)
2 sweet potatoes, peeled and cut into chunks
2 small chayote squash, also cut into chunks  (meijer does carry this mexican squash, but I have yet to see it there.  They are always out, so you can use summer squash in it's place)
1 15 oz can hominy, drained

Rub the roast with olive oil, salt and pepper.  place in a roasting pan, or stock pot.  Add the broth and enchilada sauce.  Cover and cook at 250 for 8 or 9 hours.  At this time add the sweet potatoes, squash and hominy and continue cooking for another 3-4 hours.  I cook my roasts this long to make them fork tender.  You can adjust cooking time if you want. 

Award Winning White Chicken Chili

This is an awesome easy chili recipe passed on to me from "Mom Dyk".  Mom Dyk is my husbands 2nd mom so to speak.  When he moved here from the other side of the state and became friends with Scott, she sort of took him in too.  He doesn't have any family in the area, so he ate Sunday dinners there, and holidays, etc.  Once we met, she let me into the circle too.  :-)  I love this recipe because you really just put it all together and let it go in the crock pot.  I now call this "award winning" because it recently won a chili cook-off!  I really couldn't believe it.  If I was trying to win, I would have done some super special chili with a secret ingredient, but it was a fundraiser for the Porch Steps, which is a clothing closet at our church.  We were raising money to buy winter coats and accessories.  Everyone got to eat lots of chili, and then pay to vote for the winner.  I hope you enjoy this one as much as I do.


2 lbs chicken cooked and cut into bite sized pieces or shredded
48 oz great northern beans
16 oz salsa (mild, med. or hot--your choice)
2 tsp cumin
2 cups chicken broth
1 cup milk
4 oz can of chopped green chilis
1/2-1 lb of cheese.  (I like to use a blend, but whatever your favorite is)
oregano (optional)
sour cream (optional)


Put it all in the crock pot and let it go!  You can start it in the morning before work and cook it on low.  Or, start it later in the day and put it on high to get it simmering. 

Taco Seasoning Mix and Refried beans

Taco's are always a great standby, and so versatile. I'm sure everyone knows how to make tacos, so today I'm posting my home made taco seasoning mix. Have you ever read the back of those seasoning packets? Many years ago I started being an ingredient reader. I'm certainly not perfect and still eat things that are bad for me. But overall I try to choose food that is not only flavorful, but good for me and natural. Sometimes when reading the back of a package it will say "natural flavorings" I suppose that's good, but what exactly does it mean? My goal in reading ingredients is to be able to recognize what they are. If I can't pronounce it, I for sure know I don't want it. Don't even get me started on High Fructose Corn Syrup. There are several items I can't recognize on the back of taco seasoning packet, and the list is really long.

So that was my inspiration for a home made taco seasoning. I'm also including a recipe for refried beans--not from the can, but starting with dry beans. This is a crockpot one and I got it off a book site of all places. A group of us chat about random things in life and we've been sharing recipes as of late. I've changed it a bit, but it was inspired from someone on that site. Also the taco seasoning mix was inspired by a recipe I found on recipezaar.

I hope you will find these useful:

Taco Seasoning Mix:

2 1/2 tbs chili powder

1 1/2 tbs paprika

2 tbs cumin

2 tsp oregano, preferably mexican oregano

1 tbs tastefully simple garlic garlic (or garlic powder

1 1/2 tbs tastefully simple onion onion (or onion powder)

1/2 tsp cayenne pepper, omit if you like it mild and increase if you like it spicier

1 tsp salt

Mix all spices together and store in an airtaight container. Will keep for 6-12 months

7 tsp of this spice mix is the equivalent of one 1.25 oz packet of store bought taco seasoning. This recipe makes the equivalent of 4 spice packets

Refried beans:

2 cups dried beans

coarsley chopped sm/md onion

1-2 bell peppers color of choice

2 jalepenos (remove seeds and ribs if you like it mild)

3-4 cloves of fresh garlic crushed

1 tsp cumin

6 cups water

Put all ingredients in crockpot and cook on low for 8 hours. Drain, reserving some of the liquid. You can use your food processor, blender, or potato masher. Adding some liquid will make them a bit creamier. Add a tsp of salt, and your favorite hot sauce for more flavor. Don't add salt when cooking as it makes the skins tough.