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Sunday, February 12, 2017

Crock Pot Cheesy Chicken and Rice

I just had a conversation earlier this week with some awesome blogging friends about all of the different types of small appliances we own.  What we can/can't live with, what has earned a permanent place on the countertop, and other small appliances we rotate from counter to pantry.  In my house, one small appliance that has a permanent place on my counter is the 6-Quart Crock Pot.

The crock pot saves us time in the evenings.  When we are busy with sports, or Dave is busy in the fields in the spring, or we are both busy in the fall, the crock pot helps us get that delicious meal ready! 








This week I got together with some blogging friends, and we had a freezer meal party! A very special thanks to Indiana Family of Farmers for this fun experience.  Eight of us exchanged our recipes and took home 8 amazing meals that will help us get our family fed on our hectic evenings. Think about some of your favorite family meals.  They might be easy to make ahead of time and freeze.  It saves you money, because you are not eating out, and you might be looking for those special ingredients to go on sale. It's a WIN for YOU! Check out the 8 freezer meal recipes we shared that day!

If you think you would like to take a few hours, and have a freezer party with your friends, you should check out The Queen of Free, Cheri Lowe's blog about having a successful freezer meal day.  You will get most of your day by being very well prepared. 

I have had this recipe in the recipe box for a few years.  Since I started my job as a grain originator 14 years ago, this was a recipe I made the first fall I was very busy working long hours at the elevator. 


I use Campbell's soup for this recipe. 2 cans of cream of chicken and 2 cans of cheddar cheese.


Place chicken breast in the bottom of a Crock Pot sprayed with Pam cooking spray.  Use salt and pepper for taste.


Add all soups over the chicken.  Cover Crock Pot and cook on high for 3-4 hours or 6-7 hours on low.  When chicken is done, remove from Crock Pot and shred.  Add chicken back to crock pot and stir. Keep on low or warm until ready to serve over rice or pasta. 













Crock Pot Cheesy Chicken and Rice
PRINT RECIPE
Ingredients:
2- 3 pounds chicken breast
2 10.75 oz Campbell’s cream of chicken soup
2 10.75 oz Campbell’s cheddar cheese soup
Salt and pepper to taste
1. Place chicken breast, cream of chicken soup and cheddar cheese soup in crock pot.
2. Add salt and pepper to taste.
3. Cook on low 3-4 high or on low for 6-7 hours.
4. Remove chicken and shred, return chicken to the crock pot.
5. Serve over rice or your favorite pasta.

Freezer Option:  Add all 3 ingredients to a labeled gallon freezer bag, remove extra air, seal and freeze!

If you would like a faster option, try the  Electric Pressure Cooker Chicken and Rice.




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“This post was sponsored by Indiana’s Family of Farmers but all thoughts and opinions are my own”

Wednesday, February 08, 2017

Crock Pot Spicy Enchilada Stack


I am adding a few Mexican recipes here! They are delicious, and they are easy! That is the best part!  We need to get dinner done, and move on to other things, like basketball practice and homework. We also look forward to catching up on our favorite shows.  Have you seen "This is Us"? I would say that is our new favorite show!






Crock Pot Spicy Enchilada Stack is delicious! I took it to work, and it was a hit! A friend at the flower shop in town was too busy for lunch, so I ran lunch over to her! She loved it, too!



Brown ground pork with a chopped onion on the stove in a large skillet. Drain excess fat after pork is browned.  Add black beans, corn, salsa, jalapenos, green chiles, taco seasoning and enchilada sauce (set back 1/2 cup for later) to the skillet and stir.



Spray your crock pot with a nonstick spray.  Depending on the size of your tortillas, it could take one or two to line the bottom of the slow cooker.  Add 1/3 of the ground pork mixture, add 1/2 cup cheese.


Repeat with the next 2 layers. Top with tortilla, enchilada sauce and cheese!





Cover and cook on low heat for 3-4 hours or on high heat for 2-3 hours.  Garnish with your favorites, avocado, tomatoes, cilantro, and sour cream.



Crock Pot Spicy Enchilada Stack
PRINT RECIPE
1 pound of ground pork
1 chopped onion
1 can drained and rinsed black beans
1 cup of corn
1 cup of salsa
2 jalapenos diced, seeds removed
1 4.5 oz can of chopped green chiles
2 teaspoons taco seasoning mix
1 10 oz can enchilada sauce
Flour tortillas
2 cups shredded mexican blend cheese
Garnish:
Avocado, Roma tomatoes, cilantro, sour cream

  1. Brown ground pork in a large skillet over medium heat with a chopped onion. Drain excess fat.
  2. Stir in black beans, corn, salsa, jalapenos, green chiles, taco seasoning and enchilada sauce.  Keep ½ cup enchilada sauce back.  
  3. Coat inside of crock pot with nonstick spray.  Depending on size of your tortillas, place and cover the bottom of the slow cooker.  Spread ⅓ of ground pork mixture over the top. Sprinkle ½ cup cheese.  Repeat next 2 layers, top with remaining tortilla, enchilada sauce and cheese.
  4. Cover and cook on low heat for 3-4 hours or on high heat for 2-3 hours.
  5. Garnish with avocado, tomatoes or cilantro.




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Wednesday, January 25, 2017

Crock Pot Cowboy Chili


My youngest kid loves to dress up as a cowboy.  This weekend when I was making the Crock Pot Cowboy Chili, he was wearing his black cowboy hat, boots, plaid shirt, jeans, and a rope tied to the side of his jeans.  He definitely channels his inner cowboy at all times.  

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I have pictures and many memories of all the kids in cowboy hats and boots.  My kids have always loved to wear boots since they were little. They wear them farming, in the barn, or just playing. My daughter grew up in love with a pair of pink boots, it was a challenge to always find the next size for her! 

So this Cowboy Chili is for the kids.



Just like any chili recipe, you have your favorite ingredients, and the kids have theirs.  The daughter still picks out the beans, but she really doesn't know what she is missing.  So take the recipe and amp it up any way you like, make it hot, or use your favorite meat.



I used one pound of ground hamburger and one pound of ground pork.  Both come from our local meat locker, they are delicious.


I added one small chopped onion, celery, dark chili beans, red beans, kidney beans, and white beans.  I also use my own canned stewed tomatoes for the juice. You can also use canned tomatoes.  I also added a chopped jalapeno. Add 2 if you want! 



This is my favorite chili seasoning, I received this last year from a friend, Chugwater chili seasoning. You can find it online here. This is where you control your heat of the the chili.  I also added a tsp of regular chili seasoning as well.




Mix everything in a 6 qt Cook and Carry Crock Pot and set on low for 6 hours, or high 3-4 hours.

Add your favorite topping, cheese, onions, corn chips, sour cream, or corn bread.

If you like this Crock Pot Cowboy Chili, you should also try Crock Pot Cowboy Casserole.




INGREDIENTS PRINT RECIPE
1 pound hamburger
1 pound ground pork
1 large onion, chopped
2 cloves garlic
1 tbsp chili seasoning
2 tbsp Chug Water Chili seasoning
2 (15-ounce) cans red chili beans
2 (15-ounce) cans dark red chili beans, undrained
1 can white chili beans
1 can red kidney beans
2 (14.5-ounce) cans stewed tomatoes
4 stalks of celery, chopped
1 jalapeno, chopped
1 cup water
Shredded Cheddar cheese, optional
Sour cream, optional
Corn chips, optional
Saltine Crackers, optional
Sliced green onions, optional

DIRECTIONS
Brown one pound of hamburger and one pound of ground pork with a chopped onion and chopped garlic.

When meat is browned, transfer to 6 qt Cook and Carry Crock Pot.

Add all cans of beans (chili and kidney), stewed tomatoes, celery, jalapeno, and more water if needed.  

Set crock pot on low for 6 hours, or on high 3-4.  

Serve with your favorite toppings: Saltine crackers, sour cream, shredded cheese, corn chips, green  onions and corn bread.

www.chasing-saturdays.com








Wednesday, January 18, 2017

Crock Pot Pork Carnitas

I have wanted to try this recipe for a long time. I love ordering carnitas at the restaurant and I knew I could make these at home! This is an easy crock pot meal you will want to make again!




I suggest to use a pork shoulder.  This is perfect for shredding.  It has some fat to it, and you can keep it in tact when it is in the crock pot. It adds some extra flavor to the meat. It is so hard to wait to eat this pork, especially when you are shredding it, you can't help yourself from eating it!






This is a delicious dry rub for the pork roast, you will have most of these seasonings in your pantry.  Taste it. You will want to make this again.  Rub the seasonings all over the pork roast.  Place it in the crock pot. 






Peel a small onion and chop it into smaller pieces. Slice and remove seeds from jalapeno.  Peel four cloves of garlic, and add the onion and garlic into a food processor. Chop until fine and add on top of pork.  

Mix enchilada sauce,  half cup orange juice and half cup of chicken broth.  Pour over the pork.  Cook on low for 7-8 hours, or until pork is done. 

Remove pork from the crock pot, and shred the meat.  You can put the shredded meat on a cookie sheet and put it under the broiler for 5-7 minutes.  It will help caramelize the meat.    




Add the pork back to the crock pot.  You can reserve as much sauce as you want. Might to a little taste test, and adjust how much heat you want for your carnitas.  I reserved the sauce so I can add to my own pork carnitas, I know the kids won't want it as hot.



Additional toppings that add more flavor to the pork are sour cream, avocado, and cilantro.  Pick your favorite! Enjoy!

Another easy crock pot meal I think you would enjoy is my Crock Pot Chicken Enchilada Soup.








Crock Pot Pork Carnitas
PRINT RECIPE
Ingredients
4 pound pork shoulder
2 tsp chili powder
2 tsp cumin
1 tsp chipotle chili powder
1 tsp oregano
1 tsp salt
½ tsp pepper
½ onion
4 garlic cloves
1 jalapeno
10 oz enchilada sauce
½ c chicken broth
½ c orange juice


Directions:
1. Trim and cut pork shoulder into cubes
2. Mix spices and rub onto pork
3. Add pork to crock pot
4. Peel onion and garlic and cut into large chunks.  Seed and dice jalapeno and cut into large chunks.
5. Chop in food processor until finely diced. Spread over the pork.
6. Mix enchilada sauce, orange juice and chicken broth.
7. Pour over pork, cover and cook on low for 7-8 hours, or until pork is completely cooked.
8. Remove pork and shred.
9. Optional - Place shredded pork on cookie sheet and place under broiler 5-7 minutes.
10. Reserve some of the juice to add to your pork carnitas.



I linked up to Watcha Crockin' Week #25, Meal Plan Monday #46, and Weekend Potluck #257.





Monday, January 02, 2017

Pressure Cooker Wilbur's BBQ Wings

We didn't have big plans on New Year's Eve. The boys went duck hunting, so I knew they would be tired when they got home to plan anything for that evening.  I did have big plans to make lots of food to ring in the new year's, knowing most of the family wouldn't make it to midnight.

Kids favorite is BBQ wings.  Where ever we go, this is what they want to order for their meal. They don't care how messy they get. I am over being embarrassed in pubic while the kids eat wings. I just embrace it, and send them off to wash their face and hands when they are done.



The boys came back tired and exhausted from hunting.  The weather was cool that day, and windy. They came back with red-cheeks, and lots of ducks.  Ryan was also excited about shooting his first mallard.  It was a beautiful duck.  Dave said he is proud the way Ryan is learning how to call  the ducks into the blind. Once in awhile his dad will let him shoot his gun. I think this was his 4th duck this season. 



I didn't have the best of luck finding the wings in the store.  I bought the drumettes that always come with the wings when you get an order.  Perfect bite size, and I think there is more meat on drumettes. 


I kept the wings frozen until they were ready to go into the pressure cooker.


Wilbur's Sweet & Spicy Wing-It Marinade and Dipping Sauce can be found in Rensselaer.  If you have ever craved wing night at the Pub, this is the sauce!!



I coated the frozen wings with the sauce. I used about 1.5 cups.



Then I added the wings to the pressure cooker. My Pressure cooker is similar to this http://amzn.to/2j8Hbw9.  I added about a cup of water.  I know first time recipes you get a little nervous! Ok, I get a little nervous, and I can't see the meat cooking, like you can with a crock pot.  Just have a little faith in your pressure cooker.  Busy moms have other things to do than spend a bunch of time in the kitchen! Embrace it! Put the lid on, set it for 15 minutes.  



Line a baking sheet with aluminum foil.  Add more BBQ if you want.  Put under broiler.


I had never used my broiler before, so this was another learning experience.  I would suggest putting under broiler for 3-4 minutes, turn the pan around and broil for another 3-4 minutes.  

Pressure Cooker Wilbur’s BBQ Wings
Ingredients:
2 pounds wings
1 c water
Wilbur’s Sweet & Spicy Wing It Sauce

Instructions:
  1. Coat 2 pounds of frozen wings with Wilbur’s Sweet & Spicy Sauce (or your favorite BBQ sauce)
  2. Place in pressure cooker, add one cup of water.
  3. Set pressure cooker for 15 minutes.
  4. Remove wings from pressure cooker, and place on a foil lined cookie sheet. Add more sauce to the wings. Find a similar pressure cooker here: http://amzn.to/2j8Hbw9
  5. Place wings under broiler for 3-4 minutes.  Turn the cookie sheet around under the broiler and broil for another 3-4 minutes.
  6. Remove from cookie sheet and serve




This was delicious.  Kids loved them. Ate them so fast!  And they are asking for more.





This recipe is linked to: Watcha Crockin Week #24Weekend Potluck #256, and Meal Plan Monday #45.