Tag Archives: crock pot

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.

CHILI2

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.  🙂

chili

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.

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks and Happy New Year!

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!

mac and cheese

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.

mac and cheese

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Inspire Me Tuesday

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

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

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!

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

1cup water

3 carrots, chopped

1/2 onion, chopped

4 potatoes, peeled and cubed

2 beef bouillon cubes

½ cup flour

salt and pepper to taste

oil for browning

Take the roast and season with salt and pepper to taste.  Lightly dredge in the flour.  Brown on all sides in a large 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.




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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