Saturday, January 12, 2008

Mexican Rice Bowl

Here is yet another Rachael Ray conversion. Can you tell I'm a fan??

2 Tbs. butter
1 Tbs. EVOO
1 lb. chicken, cubed
salt & pepper to taste
3 cups rice
1 1/2 qts. chicken broth
1 Tbs. Sazon seasoning
2 cups salsa
1/4 cup olives & pimentos, sliced
2 Tbs. chopped flat-leaf parsley

Add all but the last 3 ingredients to the crock-pot and cook on LOW 4-5 hours. Stir in last 3 ingredients just before serving. Serve with tortilla chips and extra salsa.

This recipe has been crock-pot converted from:

Smoked Sausage Chowder

Note: This recipe yields 4-6 servings.

1 lb. Kielbasa sausage, chopped
1 C. salsa verde
1 clove garlic, crushed
2 C. frozen corn
15 oz. can diced tomatoes
15 oz. can garbanzo beans, drained
2 C. chicken stock
1/8 tsp. crushed red pepper
1 Tbs. chopped fresh cilantro

Add all but the cilantro to crock-pot and cook on LOW 3-4 hours. Add cilantro just before serving. *Serve over rice.

Mountain Rose Herbs

Friday, January 4, 2008

Zuppa Osso Buco

This is another of my Rachael Ray conversions, and our family's all-time favorite meal. We serve it for special occasions as it's the most requested dinner in our repertoire. The gremolata makes the dish, so do not skip it and expect to still be impressed.

Put the following into crock-pot and set to LOW:

4 carrots, diced

4 ribs of celery with greens, chopped

1 medium onion, chopped

2 Tbs. Olive oil

2 bay leaves

1 cup white wine

6 cups chicken broth

4 cups beef stock

Mix the meatballs and drop into crock pot:

1 lb. Ground turkey

1 large egg

1/3 cup crushed Italian croutons

¼ cup grated Parmesan cheese

1/8 tsp. nutmeg

black pepper, to taste

Cook for 4-6 hours. DO NOT STIR!

Add 1 bag of barely cooked egg noodles to soup and stir to mix well. Set crock-pot to warm and prepare Gremolata:

2 cloves garlic, crushed

1 tin anchovies

¼ cup fresh flat-leaf parsley

grated zest of 1 lemon

Chop all together until thoroughly minced and mixed. Put one teaspoon of gremolata on top of each bowl of soup. *Serve with Garlic Bread.

This recipe crock-pot converted from:

Hominy & Sausage Chili

1 lb. Smoked sausage, chopped
1 med. Onion, chopped
1 clove garlic, minced
1 jalapeƱo chili or poblano pepper, seeded and chopped
2 cans yellow hominy, drained
2 cans white hominy, drained
1 can Louisiana style red beans

Cover and cook on LOW 4-6 hours. *Serve over rice and/or with cornbread.

Thursday, January 3, 2008

Paul's Chili aka Easiest Chili Ever

1 lb. Ground beef

2 onions, chopped

2 cans light red kidney beans, undrained

2 cans dark red kidney beans, drained

1- 28 oz. can diced tomatoes

1 can stewed tomatoes

1 poblano pepper, chopped

3 Tbs. Chili powder

1 tsp. garlic powder

1 tsp. oregano

¼ tsp. ground red pepper (optional)

⅛ tsp. black pepper

Cover and cook on LOW 6-8 hours. Serve with crushed Fritos and shredded cheese.

This recipe crock-pot converted from:


1 Tbs. Olive oil

1 med. Onion, chopped

8 oz. kielbasa sausage, sliced

1 clove garlic, crushed

2 cups brown rice

2 cups chicken broth

2 cups water

¼ cup white wine

½ tsp. each:

onion powder




1 can white beans, drained

1 can black beans, drained

1- 14 oz. can stewed tomatoes

½ cup frozen small shrimp, optional

Cook on low 6-8 hours.

Kielbasa & Cabbage

2 lbs. Green cabbage, shredded

2 med. Onions, chopped

3 med. Red potatoes, cubed

1 red bell pepper, chopped

2 garlic cloves, minced

2/3 cup white wine

1 lbs. Kielbasa sausage, sliced

1 Tbs. Dijon mustard

¾ tsp. caraway seeds

½ tsp. pepper

¾ tsp. salt

Cover and cook on LOW 7-8 hours. *Serve with herb bread.

Red Beans & Rice

I soak the beans Nourishing Traditions-style overnight, then drain and add to crock-pot:

1 lb. Dried kidney beans

3 qts. Water

2 cups brown rice

1 large onion, chopped

¼ cup olive oil

1 lb. Smoked sausage, sliced

2 cloves garlic, minced

1 bay leaf

1 Tbs. Pepper

2 Tbs. Chopped parsley

1 tsp. thyme

2 tsp. salt

Cook on LOW 6-8 hours. *Serve with cornbread.

Lentil Spinach Soup

This soup is delicious, trust me! Cocoa is the secret ingredient that will keep everyone guessing.

2 med. Onions

2 cloves garlic

3 Tbs. Red palm oil

6 cups chicken or vegetable broth

4-5 tsp. Salt

1 Tbs. Cumin

2 Tbs. Cocoa

1 lb. Lentils

Cover and cook on LOW 5-6 hours. Then, set to WARM and add:

zest of 1 large lemon

2 Tbs. Lemon juice

1 lb. spinach

*Serve over rice and jack cheese.

I get my red palm oil here:
Mountain Rose Herbs

Turkey Soft Tacos

1 lb. ground turkey
2 cans pinto beans (or 2 cups dry, cooked)
1 pkg. green onions, sliced
1 bunch fresh spinach
5 carrots, shredded
3 red potatoes, diced small
1 Tbs. chili powder
1/4 tsp.: garlic salt, oregano, & pepper
1 1/2 tsp. cumin
1/2 tsp. paprika

Cook on LOW 4-5 hours. Serve in heated burrito-size tortillas.

Chicken & Dumplings

1 large onion, chopped
4 small-med. Potatoes, cubed
1 clove garlic, crushed
1 lb. Chicken, cubed
1 bag frozen peas & carrots
6 cups chicken stock
2 cans Cream of Chicken soup
pepper, to taste
dash of rosemary

Add all ingredients to crock-pot and cook on low for 4 hours. Then add:

4-6 flour tortillas cut into 1-2” squares

Cook on LOW for 1-2 more hours. *Serve with Rosemary Bread.

Frito Chili Caliente

1 lb. Ground beef
½ cup brown rice
3 Tbs. Chili powder
1 Tbs. Beef base
1 quart water
1 tsp. Cumin
1 tsp. Oregano
½ tsp. Salt
¼ tsp. Pepper
3 cloves garlic, minced
3 large stalks celery, diced
1 med. Onion, chopped
1 green bell pepper, diced
1 Tbs. Hot sauce
28 oz. Can diced tomatoes
27 oz. Can kidney beans, undrained
1 can diced green chilies
¼ cup tequila (optional)

Cook on LOW 8-10 hours. Serve with cornbread or Fritos.

Chicken Chorizo Tortilla Soup

Originally a Rachael Ray recipe, I've tweaked it to make it crock-pot friendly and added a few ingredients as well. This is a family favorite! Yum-o!

1 lb. Chicken breast, chopped

½ lb. Chorizo sausage

2 Tbs. Olive oil

2 cloves garlic, minced

1 red bell pepper, chopped

1 onion, chopped

4-6 red potatoes, diced

2 cans kidney beans, drained

2 cups frozen corn

1 can fire roasted tomatoes

1 qt. Chicken stock

1 sack tortilla chips, crushed

2 cups pepper Jack cheese, cubed

chopped cilantro

Add all except last 3 ingredients to crock-pot and cook on LOW 6 hours. Put crushed chips in bottom on each bowl. Top with cheese and cilantro.

This recipe crock-pot converted from: