SLOW COOKER BLACK BEAN CHILI

SLOW COOKER BLACK BEAN CHILI
1 pound chuck steak, cut into 3/4 inch chunks**
15 ounce can tomato puree
15 ounce can black beans, drained and rinsed
2 cloves garlic, minced
3 tablespoons chili powder
1 KNORR beef tub
2 cups hot water
medium red onion, chopped (reserve some for garnish)
1 bunch green onions, sliced (reserve some for garnish)
sour cream
grated cheese

  • Combine hot water and KNORR beef tub until well blended.  Pour into slow cooker.
  • Add tomato puree, chili powder, garlic, salt and pepper to taste, blending well.
  • Add beef pieces, red onion and green onion.
  • Cover and cook on low 6-8 hours.
  • Top with sour cream, grated cheese and onions for garnish.
  • I served them over grilled hot dogs for hubby and Monday night football.

**We had grilled rib eyes the night before and I got a great price on buying the family pack so we grilled them all and then I cut the remains into 3/4 inch chunks for the chili.  I have to say the charring added some great flavor.

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

MEATBALL STEW & PARMESAN ONION WEDGES

MEATBALL STEW
1/2 cup white wine
2 tablespoons balsamic vinegar
1 tub KNORR beef gel
3 1/2 cups hot water
1/4 cup WONDRA flour
1 pound small red tomatoes cut into bite size pieces
3 ribs celery, sliced thin
2 cups baby carrots sliced in half lengthwise
1 package frozen pearl onions (thawed)**
1 tablespoon Avocado oil
12 oz. package frozen meatballs
1 package McCormick Au Jus
Himalayan pink salt and Garlic pepper to taste

  • Whisk together the hot water, gel tub, vinegar, Au Jus seasoning and white wine until well blended.
  • Add flour and whisk until lump free and set aside.
  • Heat oil in dutch oven over medium-high heat.
  • Add celery, potatoes, carrots and onions, sauteing until slightly softened (about 8-10 minutes).
  • Add broth mixture and bring to a boil. Reduce heat and simmer 10 minutes.
  • Add meatballs and simmer 15 minutes or until meatballs are heated through.  Broth will thicken as it simmers.

**While the pearl onions look good, I prefer to make this recipe with sweet Maui onions.

PARMESAN ONION WEDGES
2 cups biscuit/baking mix
2/3 cup WHOLE milk
1/2 cup Parmesan cheese
1 small onion, minced
1/2 mayonnaise**
1 teaspoon salad seasoning

  • Preheat oven to 400°.
  • In a small bowl stir biscuit mix and milk together just until moistened.
  • Turn onto a floured surface and knead a few times.
  • Roll out to a 11-12 inch circle and transfer to a pizza pan.
  • Combine the cheese, mayonnaise, onion and salad seasoning. Spread on top of dough.
  • Bake 15-20 minutes or until golden.
  • Serve war.
  • Refrigerate leftovers.
Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

SMOKEY NAVY BEAN SOUP – CROCK POT STYLE

 

The weather has taken a serious turn towards fall.  But, I’m ready!  One of my favorite things about fall is fun food for tailgating or just watching football at home.  This soup recipe is no exception.

Whether you serve it in a bread bowl (which is my favorite way) or just in a bowl, the flavor is smokey, deep and intense – perfect for warming you from the inside out. AND it is super easy in the crock pot!

SMOKEY NAVY BEAN SOUP – CROCK POT STYLE
1 pound navy beans, soaked overnight
1 large onion, chopped
6 cups water
1 KNORR vegetable gel tub
1 large onion, chopped
2-3 cloves garlic, minced
3 ribs celery, sliced
3 carrots, sliced
1 can petite diced tomatoes (I use Chipotle & jalapeno flavored)
1/2 teaspoon dried thyme
salt and pepper to taste (I use 1 t. Himalayan pink salt and 1/4 t. white pepper)
1 ham steak, chopped (about 2 cups)
1/2 pound bacon, crisp and bacon
grated cheese

  • Spray slow cooker with PAM.
  • Drains beans of soaking water and add to slow cooker along with onions, garlic, celery, tomatoes and carrots.
  • Whisk together the water, KNORR gel tub, thyme, salt and pepper until well blended. Add to the slow cooker.
  • Cook on low 4-6 hours.
  • Add ham pieces.
  • Cook another 2-3 hours.
  • Garnish with cheese and bacon before serving.
  • Enjoy!
Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

MEATBALL STEW & PARMESAN ONION WEDGES

MEATBALL STEW & PARMESAN ONION WEDGES
1/2 cup white wine
2 tablespoons balsamic vinegar
1 tub KNORR beef gel
3 1/2 cups hot water
1/4 cup WONDRA flour
1 pound small red tomatoes cut into bite size pieces
3 ribs celery, sliced thin
2 cups baby carrots sliced in half lengthwise
1 package frozen pearl onions (thawed)**
1 tablespoon Avocado oil
12 oz. package frozen meatballs
1 package McCormick Au Jus
Himalayan pink salt and Garlic pepper to taste

  • Whisk together the hot water, gel tub, vinegar, Au Jus seasoning and white wine until well blended.
  • Add flour and whisk until lump free and set aside.
  • Heat oil in dutch oven over medium-high heat.
  • Add celery, potatoes, carrots and onions, sauteing until slightly softened (about 8-10 minutes).
  • Add broth mixture and bring to a boil. Reduce heat and simmer 10 minutes. 
  • Add meatballs and simmer 15 minutes or until meatballs are heated through.  Broth will thicken as it simmers.

**While the pearl onions look good, I prefer to make this recipe with sweet Maui onions.

PARMESAN ONION WEDGES
2 cups biscuit/baking mix
2/3 cup WHOLE milk
1/2 cup Parmesan cheese
1 small onion, minced
1/2 mayonnaise**
1 teaspoon salad seasoning

  • Preheat oven to 400°.
  • In a small bowl stir biscuit mix and milk together just until moistened.
  • Turn onto a floured surface and knead a few times.
  • Roll out to a 11-12 inch circle and transfer to a pizza pan.
  • Combine the cheese, mayonnaise, onion and salad seasoning. Spread on top of dough.
  • Bake 15-20 minutes or until golden.
  • Serve war.
  • Refrigerate leftovers.
Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

SLOW COOKER BLACK BEAN CHILI

SLOW COOKER BLACK BEAN CHILI
1 pound chuck steak, cut into 3/4 inch chunks**
15 ounce can tomato puree
15 ounce can black beans, drained and rinsed
2 cloves garlic, minced
3 tablespoons chili powder
1 KNORR beef tub
2 cups hot water
medium red onion, chopped (reserve some for garnish)
1 bunch green onions, sliced (reserve some for garnish)
sour cream
grated cheese

  • Combine hot water and KNORR beef tub until well blended.  Pour into slow cooker.
  • Add tomato puree, chili powder, garlic, salt and pepper to taste, blending well.
  • Add beef pieces, red onion and green onion.
  • Cover and cook on low 6-8 hours.
  • Top with sour cream, grated cheese and onions for garnish.
  • I served them over grilled hot dogs for hubby and Monday night football.

**We had grilled rib eyes the night before and I got a great price on buying the family pack so we grilled them all and then I cut the remains into 3/4 inch chunks for the chili.  I have to say the charring added some great flavor.

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

PASTA FAGIOLI – SLOW COOKER VERSION – TASTES JUST LIKE OLIVE GARDEN

PASTA FAGIOLI

2 pounds ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
2 1/2 cups hot water
1 KNORR beef broth gel tub
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Frank’s hot sauce (optional)
1-6 ounce V-8
1-8 ounce tomato sauce with herbs (I used Contadina)
8 ounces pasta

  • Brown beef in a skillet, drain off fat.
  • Whisk together the hot water, knorr beef broth gel and spices.
  • Add to crock pot with everything except pasta.
  • Cook on low 7-8 hours or high 4-5 hours.
  • During last 30 min on high or 1 hour on low, add pasta.
  • Enjoy.
Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

BEEF BARLEY STEW

BEEF BARLEY STEW
1 1/2 pounds boneless chuck roast
1 teaspoon sea salt
1/2 teaspoon white pepper
3 tablespoons butter
1 bunch green onions, sliced
1/2 red onion, chopped
4-6 cloves garlic, minced
2 cups beef broth
1 can diced tomatoes
2 teaspoon Worcestershire sauce
1 teaspoon Thyme
2-3 cups root vegetable pieces (I used carrots and parsnips)
2/3 cup barley
1 tablespoon blood orange vinegar (red wine is great too)

  • Bring meat to room temperature.  
  • Sprinkle both sides with salt and pepper.
  • Melt butter in dutch oven over medium high heat.
  • Add meat and brown on all sides.
  • Remove meat with a slotted spoon.
  • Add onions and garlic, sauteing until garlic is fragrant and onions are soft and slightly browned.
  • Stir in broth, tomatoes, Worcestershire sauce, Thyme and root vegetables.
  • Gently simmer for 1-2 hours, covered.
  • Stir in barley and continuing simmering until barley is tender.
  • Stir in vinegar.
Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Chicken Pasta Soup

IMG_0010

  • Cooking spray 
  • 2 (6-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces 
  • 1 (8-ounce) container refrigerated prechopped celery, onion, and bell pepper mix 
  • 1 cup matchstick-cut carrots 
  • 1/4 teaspoon freshly ground black pepper
  • 7 cups fat-free, less-sodium chicken broth 
  • 1 cup uncooked whole wheat rotini (corkscrew pasta)
Preparation
  1. 1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken and next 3 ingredients; cook 6 minutes or until chicken begins to brown and vegetables are tender, stirring frequently. Add broth; bring to a boil. Add pasta, reduce heat to medium, and cook 8 minutes or until pasta is done.

Cooking Light Fresh Food Fast, Oxmoor House 2009

get-attachment.aspx
Happy Eating…

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Tomato Soup with Chickpeas

It’s finally getting warm outside!  Yet, I can always enjoy a bowl of hot soup.  Seriously, it can be 90 degrees outside and I’d still love to eat this soup. 
I’ve made this a few times and it’s always so good. I always have the ingredients on hand and it’s a great soup to make in a pinch when you don’t know what else to cook!

Tomato Soup with Chickpeas Recipe
2 cans chickpeas, drained and rinsed
2 teaspoon olive oil
3 garlic cloves, peeled and coarsely chopped
1 teaspoon dried rosemary (fresh would work too)
3-15 ounce cans of tomatoes (I used diced)
1 teaspoon of sugar
1 teaspoon salt
Pepper, to taste
2 1/2 cups chicken or vegetable broth

1. Warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary. Cook for a minute or two, and then add the tomatoes, sugar, salt, a few grinds of pepper, roughly half of the chickpeas, and the stock. Bring to a boil over high heat; then reduce the heat to low and simmer, partially covered, for 20 minutes.
2. Remove the soup from the heat to purée. If using an immersion blender, purée the soup directly in the pot. Otherwise, wait a few minutes, until the soup cools; then purée it in batches in a blender or food processor and return it to the pot. Add the remaining chickpeas, and warm the soup over medium heat.
Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter
Related Posts Plugin for WordPress, Blogger...