Spunky Chunky No Bean Chili

My family loves chili!  There’s not many meals any easier than throwing chili in the crock pot to simmer throughout the day.  When I walk through the door in the afternoon, I know supper is almost ready.

Making chili is more of a process than an actual recipe.  There’s so many ways to do it.  You have your choices of meat, even chicken if your heart desires!

In this recipe, I use ground beef, but I’ve seen where some people use carne asada.  I’ve seen that in the beef section of our grocery store and it looks really good!  I just may try that next time.

Start out by browning the ground beef, onion, and peppers.  I jsut happened to have a frozen mix of peppers that I used this time.

After the meat is a browned and drained, put it together with every thing else in the slow cooker and relax the rest of the day.  Or in my case, head back to work for a few more hours.  🙂

Spunky Chunky No Bean Chili 

3 lbs. ground beef (if you use 80/20, drain it after cooking)
1 large onion chopped
1 green pepper chopped

In a saute skillet, brown beef, onions, and peppers.  Drain if needed.

While the meat is cooking, add to a large crock pot or slow cooker:

1 32 oz can of petite diced tomatoes, or 2 small cans
1 can of Rotel tomatoes or tomatoes with green chiles
2 cups beef stock
¼ cup ground cumin, or to taste
¼ cup chili powder, or to taste
1 tsp. garlic powder
1 tsp. cayenne pepper
Salt and pepper to taste
pinch of sweetener, optional (add this to balance the acid in the tomatoes)

After the meat is drained, add to the tomato/spice mixture in a crock pot.
Cover and cook for 4-6 hours on low.  Should make 12 servings at around 8 carbs each.

Serve with sour cream and shredded cheese.

*I also made some almond flour biscuits and fried them up like fritters.

 

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National Buffet Day and my birthday present!

I just saw where January 2nd is National Buffet Day.

It’s also my birthday!

How fitting that I was going to post about my birthday gift,  this 3 crock slow cooker that my hubby got me.

I want to use this Sunday at our church’s monthly dinner.  What can I put in the crocks? I’ve seen them with 3 different flavors of wings…then one lady brought meat, gravy and green beans or rice.

What do you suggest? I need something tasty and fairly easy and something that won’t hold up the food line. I don’t want someone standing there trying to assemble something like tacos or burritos and holding up the line.  I would have a lot of people upset with me. We’re a hungry bunch when we get out of church.

I know you’ll have some great suggestions!  Looking forward to them.

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Crispy Pork Carnitas

This is one recipe I made for my family recently.

Talk about yummy and very filling.

CRISPY PORK CARNITAS

4-5 lbs.  pork butt, fat left intact
½ cup water
1 tsp garlic
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons seasoned salt
1 small can of green chiles
1/4 cup sliced peppercini peppers
Items needed to assemble the tacos: corn tortillas, cheese, shredded lettuce, sliced avocado and  creamy taco sauce.

I cooked my pork butt in the crockpot for 6 hours on low along with the water, chiles, peppercinis, and seasonings.

After it was done, I shredded the pork with 2 forks and assembled the tacos.

FOR THE CREAMY TACO SAUCE:
I mixed mayo along with some of the seasonings and thinned it with some of the peppercini sauce.  I didn’t measure anything, just mixed it to my taste. That’s how I roll. 🙂

(No corn tortillas for me, but my family loved them.  I ate mine as a salad.)

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Crockpot Mac and Cheese by Trisha Yearwood

Talk about decadent and rich!  That’s this ooey, gooey homemade mac and cheese recipe for the crockpot! When I tested it straight out of the crockpot, I could not stop eating it.  Total comfort food!

Crockpot Mac and Cheese by Trisha Yearwood

8 oz box or bag of elbow macaroni, cooked  …  (try Dreamfields)
One 12 oz can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10 oz bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
Cooking spray (I just buttered the dish)

In a large slow cooker, or crock pot (here’s a great 5 quart crock pot) lightly sprayed with cooking spray (or buttered), mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese.

Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. (Mine was done in about 2 1/2 hours).  Turn off the slow cooker, stir the mixture and serve hot.  Makes 12 servings.

Cook’s Note: If you don’t have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

Low Carb Note: I’m thinking about trying this delicious mac and cheese recipe with cauliflower or baking it as a turnip gratin.  I’ll keep you updated!

recipe courtesy of Food Network

~Did I mention that my daughter has a guitar signed by Trisha Yearwood?  🙂  It was a 15th birthday gift from her grandpa.

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Inspire Me Tuesday

Buffalo Chicken Dip

This creamy, tangy dip with a kick tastes a lot like Buffalo Chicken Wings.

I usually serve with corn chips or tortilla chips, but it’s great served warm with crackers and celery sticks.

It’s kinda spicy for some folks, but the delicious flavor keeps’em coming back for more! Buffalo Chicken Dip

6 chicken tenderloins, cooked and shredded

2 (8 oz) packages cream cheese, softened

1 cup Ranch dressing (I made my own)

3/4 cup pepper sauce (*see below)

1 1/2 cups shredded Cheddar cheese

Heat shredded chicken and hot sauce in a large pot over medium heat, until heated through.  Stir in cream cheese and ranch dressing.  Cook, stirring until well blended and warm.

Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover and cook on low setting until hot and bubbly.

Serve with celery sticks and crackers, corn chips, or tortilla chips. * I used Louisianna brand hot sauce:

*Trim Healthy Mama (S) (serve with veggies or baked blue corn tortilla chips for dipping.)

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This is the birthday of a special lady…my Aunt Mary.

Love and miss her very much!

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Cool Weather Crock Pot, One Dish, & One Pan Meals

Today’s icy wet weather is just perfect for cooking supper in the crock pot.  

After a long hard day at work, I love coming in to the smell of a roast cooking in the crock pot and knowing that supper is almost ready.

Here’s some of my favorite crock pot/slow cooker or one dish meals.

Click on the picture to go to the recipe.

Aunt Dorothy’s Creamy Potato Soup

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Slow Cooker Italian Pork Chops

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One Pot Beefy Cabbage Casserole

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My Handyman’s Jambalaya

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Aunt Mary’s Chicken & Dumplings

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Cheesy Burger Skillet

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and my supper tonight…

Vegetable Beef Soup with Cornbread

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From some of my favorite spots around the web…

TSLC’s Slow Cooker Cabbage, Potatoes, & Smoked Sausage

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Grace’s Ham & Bean Soup

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Hope you enjoy this cool day.  If you’d like to share your own crock pot or one dish recipes, leave a link in the comments.  Thanks for visiting!

An Unbelievably Snowy Morning!

Whiteout conditions!  😀

Photo courtesy of Steven C.

Our rain turned to snow early this morning.  It was coming down on my way to work and didn’t stop for the next 4 hours!   We just don’t see snow like this a lot, so it was exciting!  😀

My boss tried to make it to the post office and had to turn around.  She was so “spooked” after sliding around on our roads, she decided to  close the office and go home while she could.  It was only 9:30.

I did a little sliding myself on the way home and was glad when I finally pulled into the drive.

A friend of mine drives a school bus and they finally dismissed schools around 11:30.  Her students took some of these pics on the way home.

Photo courtesy of Holly F.

This pic shows a cross which is lit at night.    It sits high on a hillside and shines as a welcoming beacon at night.  Returning from a trip as a child, I would see this cross and know that home was near.

Photo courtesy of Holly F.

Now our roads are almost clear!  My Handyman and my oldest have gone sledding with instructions to stop by the store on the way home to pick up the ingredients for more snow cream.

Photo courtesy of Holly F.

Isn’t this a gorgeous picture?!

This snowy weather called for something to warm a tired and chilled body…Homemade Venison Soup with Veggies and Buttermilk Cornbread!

Hope you’re having a wonderful day no matter what kind of weather you have!

Slow Cooked Pot Roast with Root Veggies

I made this a few months ago, but still

remember how delicious it was!

My daughter loves roast,

so I try to have it ever so often when I find

it for a good price.

Slow Cooked Pot Roast with Root Veggies

3-4 pound English roast or pot roast

1 packet dry onion soup mix

1 cup water

3 carrots, chopped

1/2 onion, chopped

4 potatoes, peeled and cubed

2 beef bouillon cubes

½ cup low carb flour blend

salt and pepper to taste

oil for browning

Take the roast and season with salt and pepper to taste.  Lightly dredge in the flour blend.  Brown on all sides in a large cast iron skillet over high heat.  (Mom always said that searing the meat first seals in the juices and flavor.)  Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and beef bouillon.   Cover and cook on low setting for 8 to 10 hours.

If there happen to be any leftovers, I like to add tomatoes and more broth and mixed veggies to make soup.  That’s another thing my Mom did.   Love and miss that woman like crazy!

TIP: If your trying to stay away from potatoes, substitute cubed turnips for the potatoes.  I usually add them in the last few hours of cooking.

 

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DISCLAIMER: If you purchase from the affiliate links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thank you!

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Creamy Potato Soup with bacon and cheese

This cold frosty night calls for something to warm our weary bones!

Click on the picture for the recipe.

 

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My take on Slow Cooker Italian Pork Chops

I love my crock pot!

The other day I rushed home for lunch, mentally checking

the freezer and kitchen cupboard contents.

My goal was to throw something in the crock pot,

grab some lunch, and rush back to work.  Goal accomplished!

When I got home a wonderful smell greeted me.  What a

great feeling to know that supper was almost done!

Slow Cooker Italian Pork Chops (my version)

6 (1″ thick) bone in pork chops
salt and pepper to taste
1 Tbsp. olive oil
1/2 onion, chopped
3 cloves garlic, minced
2 cans diced tomatoes in  sauce

1 bag of frozen mixed vegetables

1 package of pasta (I used Dreamfields spaghetti)

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Cook chops in olive oil in a heavy skillet over medium heat until browned, about 3-5 minutes, turning once during cooking.   Place in 3-4 quart crock pot.  Add onions and garlic to skillet;  saute for about 5 minutes, then add to slow cooker.

Top with tomatoes and vegetables.  Cover crock pot and cook on low for 6-8 hours or until pork is tender and thoroughly cooked.

Prepare pasta according to package directions.  When plating, top a serving of pasta with a pork chop and some vegetables and sauce.  Sprinkle with grated parmesan.  Serve with warm buttered bread and a side salad.

COOK’S NOTE:  Instead of pasta, use cauliflower or veggie pasta made with a spiral pasta cutter found here.

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Today I’m joining the parties over at

Sausage Pumpkin Soup

It’s soup time!

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The weather is just right, so I made a big pot of this hearty low carb soup.  It’s very rich and filling.

I’ve heard that is is good made with all types of sausage and even ham.  Now that sounds like a great choice!   Might have to try that soon myself.

My niece blessed me with some fresh, fairly lean sausage so I used that and had very little grease to drain at all.  Here’s how I did it:

Sausage Pumpkin Soup

1 1/2 lbs breakfast sausage
1 1/2 cups sliced mushrooms
1 cup cream
1 cup water
4 cups chicken broth
1  15 oz. can pumpkin
½ tsp garlic powder
½ tsp onion powder
sea salt & black pepper to taste

In a large stew pot or Dutch oven, brown the sausage , drain if necessary and add spices and mushrooms.  Keep stirring and cooking until browned.  Add broth and pumpkin.  Stir until combined.  Stir in cream.  Simmer for 45 minutes or do as I did . . .

I had to leave for a while so I decided to finish cooking the soup in the crock pot.  I was gone for 2 hours.  When I returned, it was steaming hot and ready to eat.

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Today I’m joining a link party over at

Remodelaholic

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Menu Plan Monday

We finally have RAIN!

It’s been several weeks since we had rain, so we’re excited now maybe we can have a bonfire soon!  That’s one of our favorite cool weather activities.  There’s nothing like eating roasted hot dogs and marshmallows, while wrapped up in a blanket, and sitting around an open fire.

We like to go by the Ultimate Camp Resource website for great bonfire games and stories.   Check’m out for your next bonfire!

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I’m joining Menu Plan Monday over at Organizing Junkie today.  Check out the OJ website today for more great menu plans!

Monday –  Chili (leftover from the huge pot made Sunday)

Tuesday – Salmon Patties , green beans

Wednesday –  Easy Cheesy Burger Skillet

Thursday – Roasted Chicken with veggies, LCSF Pumpkin Pie

Friday – Eating out ( no kids night out 🙂 )

 

Have a great Monday!

Easy Peasy Beefy Cabbage Casserole

I got the idea for this dish from my lovely sister-in-law, Dorothy, in Kentucky.

She’s such a sweetheart to have supper waiting on us when we drag in late at night!  Love you, Dorothy!

I don’t think it’s as good as hers, but then food always seems tastier when someone else does all the work!  🙂

Beefy Cabbage Casserole

1 teaspoon vegetable oil or bacon fat

1 pound lean ground beef

1 small head cabbage — cut up

1 large can diced tomatoes

1/4 onion — chopped

1 teaspoon salt

1 dash of pepper

1 cup cheddar cheese — shredded

In a skillet, brown the beef in the oil, then pour off excess fat. Add cabbage, tomatoes, onion, salt and pepper. Cover and cook slowly until the cabbage is translucent, about 20 minutes. Transfer mixture to a greased casserole dish. Top with shredded cheese and place in 350º oven until cheese is melted and slightly browned, about 20 minutes.  Serves 6-8.

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I’m joining the party over at

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Menu Plan Monday

It’s beginning to have that Autumn feel in the air and it makes planning my weekly menu a little easier.

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I get to use my crock pot more often, too.

Soup, Chili, and Stew are more welcome on cool nights and how I adore a one pot meal that can cook all day while I’m at work.  I love to come home to the smell of supper being cooked.  I know my evening will be a little less hectic.

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Monday – Vegetable Beef Soup (Will be made in crock pot this time.  Veggies may vary. No cornbread for me.)

Tuesday – Enchiladas

Wednesday – Cheddar Onion Burgers

Thursday – Sauteed Cabbage with Bacon

Friday – Steak and Onion Salad

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Need more inspiration?  Check out Laura’s Menu Plan Monday over at Organizing Junkie for more great menu plans.

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I am also joining a Fall related link party over at

Vegetable Beef Soup with Southern Cornbread

This soup began as a Pot Roast with baby carrots and baby whole potatoes

baked in the oven for 6 hours at 275º.  That wasn’t long enough or the temp wasn’t high enough.  It was supposed to cooked in the crockpot while I was at work until I discovered my crockpot was missing in action and left at the church after the last dinner.

My cupboard was nearly bare of soup ingredients except for the 2 home-canned jars of mixed veggies sent back home with us from a trip to Aunt D’s house in Kentucky. I also had a small can of tomato sauce, but no diced or whole tomatoes which I normally use in soup.

The soup turned out to be the best I’ve made in a while… it was delicious!  Very hearty and full of flavor.   Only from memory, since I didn’t write anything down; it goes something like this…

Hearty Vegetable Beef Soup

Small portion of leftover pot roast
Whole new potatoes, from leftover roast
Onions, from leftover roast
2 cans mixed veggies
1 small tomato sauce
2 bouillon cubes
2-3 Tbs Flour or cornstarch for thickening
1-2 cups of water

Put all in a large pot or dutch oven and cook on medium heat for 30 minutes and until broth is thickened.  Serve with cornbread, breadsticks, or saltines.

Pacify your kids when they come asking for more, by informing them that soup’s all gone but homemade Pecan Pie with a dollop of fresh whipped cream is coming up!