Crockpot Chili

This recipe gave me one of the most positive reactions from everyone.  I was so pleased and surprised with how much everyone really enjoyed it!  We didn't really have any Halloween plans, but I saw this recipe and thought it would be a simple enough meal and maybe we could watch a scary movie with friends, if they didn't have plans.  That ended up being our Halloween and it was really fun.  Everyone raved about this recipe, and I will definitely be making this often.  It's really flavorful & not spicy and simply delightful with cornbread.  A big hit!

1 lb. ground beef
1 onion, diced
2 (14 oz.) cans diced tomatoes
1 (8 oz.) can tomato sauce
1 (15 oz.) can kidney beans
1/4 c. ketchup (or chili sauce)
1/4 c. water
1 packet chili seasoning mix
3 stalks celery, diced
2 Tbl. Worcestershire sauce (didn't have any, used soy sauce, didn't even noticed)
1 Tbl. sugar

1.  Brown ground beef with onion.  Season with salt and pepper.  I also added in minced garlic and minced, dried onion. 
2.  Add remaining ingredients to crockpot while beef is cooking.  Once beef is browned and the onion is tender, add to crockpot and mix ingredients together.
3.  Cook all day on low (or on high for 3-4 hours).  By the time we ate, it had cooked for about 11 hours on low and it was delicious.

Serve with cheese, sour cream, cornbread, whatever you love!


Sorry for no pictures--it went so quickly that I completely forgot!

Individual Chicken Pot Pies

I got this individual pie pan for my birthday and was super excited about it; Zak loves chicken pot pie and I could just imagine making cute little pot pies for him!  So this afternoon I went for it.  Overall, it went really well, except for my first set of pies.  I didn't realize that I needed to put the little metal plates on the bottom, because the box wasn't specific enough and....it went everywhere.  But I at least had the forethought to put the pan onto a baking sheet in case it leaked.  But the second pan of pies turned out just perfect!  So I'm jazzed about this pan and it's going to be awesome for summer fruit pies!  

The recipe I have for chicken pot pie is from my mother-in-law; I made it for Zak for the first time the night we got engaged.  I've made it a few times since then, but haven't really measured the amounts in the recipe.  Since I've been trying to be good about what I eat, I went hard core today and measured everything and wrote it all down, but now I have a recipe with actual amounts for the ingredients.  The only note is, when using the pie pan, I used 4 pie crusts; when I make just a pie in a pie plate, I only use 2 crusts.  Anyways, enough with the background and onto the recipe!

4 pie crusts (for individual pan, 2 for normal pie pan)

3 medium potatoes, peeled & cubed

2 medium carrots, peeled & cut in half-circles (about 3/4 c.)

1/2 onion (about 3/4 c.)

2/3 c. frozen peas

1 stalk celery, diced (1/3 c.)

1/4 tsp. thyme

1 tsp. garlic powder

2 boneless, skinless chicken breasts, cut into bite-sized cubes (came out to about 9 oz. cooked)

3 Tbl. flour

1/2 c. milk

1 c. shredded cheese

3 - 4 chicken bouillon cubes

3 - 4 c. water

salt & pepper

1.  Preheat oven to 375 degrees.

2.  Prepare all vegetables and place in a large stock pot.  Measure water--enough to cover the vegetables.  I usually end up with 3 cups.  Drop in corresponding number of bouillon cubes.

3.  Add thyme, garlic powder, and shakes of salt & pepper; cook on medium to medium-high until vegetables are tender.

4.  In another pot, boil water and add chicken; cook.

5.  Mix together milk and flour in small bowl, add to potato mix.  Cook until thick, more flour may be needed.

6.  Add cooked chicken and cheese, stir until cheese has melted.  

7.  Pour mix into pie crusts and place top layer on top, make sure to cut vents.

8.  Bake 20 minutes if using individual pie pans, or about 30 - 40 minutes if using normal pie plate -- until crust has started to turn golden brown.

Usually when I make it with a normal pie plate, there is leftover mixture.  It's good to eat plain, but I imagine it's great with biscuits or thick bread.  With the individual pan, I had plenty to make 10 little pies, hooray!

stock picture of the pan with the plates and cutter

my second batch of pies, perfect!

perfection

my very first pot pie, from the night we got engaged

Nutritional Facts
servings per recipe: 10
amount per serving

Calories: 424.7
Total Fat: 21.5 g
Saturated Fat: 9.2 g
Polyunsaturated Fat: 1.7 g
Monounsaturated Fat: 7.7 g
Cholesterol: 25.1 mg
Sodium: 716.1 mg
Potassium: 335.3 mg
Total Carbohydrate: 48.7 g
Dietary Fiber: 1.9 g
Sugar: 2 g
Protein: 10.6 g
Vitamin A: 35.5 %
Vitamin C: 18.8 %
Calcium: 9.5 %
Iron: 4.6 %

Chinese Sundaes / Hawaiian Haystacks

This is a family tradition. We often have it a few times a year, but the most memorable time is at the beach. My family has been going to the same motel, on the same beach, since my dad was a baby. It is one of my favorite places to be! My mom almost always makes this meal for the family, which has now grown to at least 30 of us. It's an ordeal, but it's tradition, too. Zak was wary of this, when I first talked about making it a few years ago. He was hesitant, but being the trusting guy in his woman's cooking that he is, ventured forth and came out a fan. Now every time I mention I'm making Chinese Sundaes, he gets all excited. They are that good. And we don't call them Hawaiian Haystacks, but I guess some people do, so whatever floats your boat. It's a simple meal to throw together, the only thing that takes time and a recipe is the chicken gravy, oh man. It's hard to not dump it all on your sundae because it's so good. Mmm. Well, I'll post the 'order' of the sundaes, as well as the chicken gravy recipe. Enjoy!

1. Rice

2. Chow Mein Noodles (crunchy)

3. Chicken (diced, cooked)

4. Chicken Gravy

5. Tomato (diced)

6. Celery (diced)

7. Cheese (grated)

8. Gravy again (optional, but if you're feeling indulgent, go for it)

9. Crushed Pineapple

10. Green Onion

11. Sliced Almonds

12. Coconut

13. Cherry

the perfect sundae (without celery)

Chicken Gravy

6 Tbl. butter

6 Tbl. flour

1 1/2 c. chicken broth

1 c. milk

salt & pepper to taste

*our microwave is crazy powerful, so I usually cook the recipe starting around 50 or 60% power, working my way up and checking often, so it doesn't overflow*

1. Melt butter for about 1 1/2 minutes.

2. Once butter is melted, whisk in flour; cook for about 1 1/2 minutes, or until bubbly and thicker.

3. Add in liquids, slowly and whisking as you go. Once all the liquids have been added, microwave for 3 minutes.

4. Whisk, cook 2 minutes.

5. Whisk, cook 1 1/2 minutes.

6. Repeat until sauce is fairly thick, or until however thick you want it to be. Salt & pepper to taste.

(this recipe makes about 3 cups)

everything all laid out

close-up

Slow-Cooker Chicken Noodle Soup

My mom sent this recipe to me and I decided to try it. It looked simple enough, and since crockpot recipes are fabulous for days when we both work, I threw it together last week. We came home to the most delicious aroma and I immediately got to work on the chicken. I was nervous because I've never done anything with chicken and bones. But I managed to get 90% of everything in the big pot, we did spot a few tiny bones in our bowls, but removed them before we choked, you know. Anyways, I learned that I can 'debone' a chicken after it's cooked for several hours, and that my crockpot is just big enough to fit this entire recipe. Oh, and that we should have this when friends come over because we have 3 pieces of tupperware with our leftovers in it.

8 c. water
4 medium carrots, cut into 1/4" slices
4 medium stalks celery, cut into 1/4" slices
1 small onion, chopped
2 bay leaves
1/2 tsp. dried thmye
salt & pepper
1 whole chicken (about 3 1/2 lbs.)
3 c. egg noodles, uncoked

1. In a 4 1/2 - 6 qt. slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 tsp. salt, 1/2 tsp pepper.
2. Place whole chicken on top of vegetables; cover with lid and cook on low setting for 8 - 10 hours or high for 4 - 5 hours.
3. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker bowl; cover with lid and cook (on low or high) 20 minutes.
4. While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
5. Skim fat from soup and discard, return chicken to soup and serve.

if pictures could emit scent...

'Golden' Potato Soup

This soup is very hearty and great paired with a thick bread.  It's also pretty simple and a favorite of ours.

2 Tbl. butter
1/2 c. onion
1/4 c. celery
1 medium carrot, shredded
3 large potatoes, peeled & diced (add salt to these)
1 1/2 c. water
2 c. milk
1/2 tsp. pepper
1 tsp. salt
2 Tbl. flour
2 Tbl. cornstarch
6 Tbl. water
1 - 1 1/2 c. shredded cheese (we usually have a bag with a pizza blend of three cheeses in the fridge)
paprika (for garnish)

1. Sauté butter, onion and celery.
2. Add carrot, 1 1/2 c. water, and potatoes; bring to a boil, reduce heat and cover until tender (about 20 - 25 minutes).
3. Stir in milk, pepper and salt, bring to a gentle boil, stir often.
4. Mix flour, cornstarch and water in a small bowl, then add to soup; stir until thick.
5. Add cheese, stir until completely melted.
6. Serve, with sprinkling of paprika for garnish.

*When I have green onions, I will add about 1/4 c. and sauté with the first three ingredients. I also use some as a garnish.