Tag Archives: crockpot

Garlic Butter Italian Sausage Sandwiches (slow-cooker)

Cooking Italian sausages right in your slow cooker equals the most tender, flavorful and simple supper!  Plus, since there is basically no prep work involved (besides slicing the bell peppers and onions), you simply add the minimal ingredients to your pot, cover and be about your day!  You can welcome yourself home to the delightful smell of a gourmet dinner and it’s also great for a crowd!

*serves about 10 people.  If wanting something other than sandwiches, or for leftovers, you can serve over al dente noodles or polenta.

The Starting Lineup

  • 2 packages Italian sausage links (appx 10 links, sweet, mild or spicy)
  • 24oz jarred Italian diced tomatoes (I love Racconto organic San Marzano’s)
  • 3 Bell peppers, cut into strips (I used red, orange and green)
  • 1 large onion, sliced
  • 1/2 cup pepperoncini’s 
  • 1 tsp each salt, pepper and garlic
  • 10 slices provolone or mozzarella cheese
  • 10 hoagie rolls
  • 1 container garlic butter (often found in deli or bakery section)

To your slow cooker: add in the sausage links and top with the sliced bell peppers, onions, pepperoncini’s and the seasonings.  Pour the jarred Italian diced tomatoes over top and set to low for 6-7 hours or high for 4-5.

On a baking sheet, split the hoagie rolls and generously slather on the garlic butter to each side.  Place under broiler for 1-2 minutes until just golden brown.  Fill each roll with a sausage and your desired amount of sauce and veggies.  Top with the cheese and place under your broiler for another 1-2 minutes.  Serve immediately.  Enjoy!

ItalianSlowCookerSub

Advertisements

French Onion Meatballs (slow cooker)

Meatballs!  You can never go wrong serving meatballs.  Whether it’s for an appetizer, a hot sandwich, atop a pizza, with lingonberry jam (I can go on and on), it is rarely served with creamy, dreamy, buttery mashed potatoes…and why not??

Given we are still in the middle of winter (those poor people in the 2019 polar vortex right now, I shouldn’t be complaining), I am craving a warm bowl of anything!  When you combine these ingredients together, along with the work of your slow cooker, you end up with tender meatballs and a rich, onion and mushroom gravy that pairs perfectly with mashed potatoes.  I always like to add that extra touch of the melty Swiss cheese for a more authentic French Onion flare, but feel free to omit if desired.  Just don’t tell me or I’ll deem you crazy. 😉

 

*If you’d like, and have the time, sauté the onions on low with a couple of tablespoons of butter and a pinch of salt until caramelized.  Add these to the slow cooker, along with the other ingredients, in the beginning versus rawEither way, it’s delicious! 

The Starting Lineup

  • 1 ( 30oz) bag homestyle meatballs, frozen
  • 1 large sweet onion, sliced thick
  • 12 oz container fresh mushrooms, quartered
  • 2 cans low-sodium cream of mushroom soup, plus 1-1/2 can milk
  • 1 packet dried onion soup mix, low-sodium if possible
  • 2 teaspoons ground black pepper 
  • 1 package sliced swiss cheese
  • Fresh parsley, chopped

Spray your slow cooker with non-stick spray.  Layer in half of the onions and mushrooms, followed by the frozen meatballs and then the remaining onions and mushrooms.

In a large bowl, whisk together the cream of mushroom soup, dried onion soup mix, milk and pepper.  Pour overtop the meatballs.  Set to low for 6 hours, stirring once or twice.

30 minutes prior to eating, layer the swiss cheese overtop.  Recover and allow to melt.

Serve in a bowl with buttery mashed potatoes or wide egg noodles and a sprinkle of parsley, enjoy!

frenchonionmeatballs

Southwest Flank Steak Chili & Grits

My days growing up in hot & spicy Arizona has met our southern grit life here in the south with this one!  All of the flavors of a traditional chili soaked up into yummy, bacon and cheese loaded grits.  The juxtaposition of textures and flavors is on point with this recipe!

*If the flank steak cooks a bit longer and shred’s apart, that is just as yummy too!!

The Starting Lineup

  • 1-3/4 lbs flank steak
  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon Mexican oregano
  • 14oz can diced fire-roasted tomatoes with green chiles
  • 15oz can pinto beans, drained and rinsed
  • 4oz can green chilis, diced
  • 1 jalapeno, seeded and diced
  • 4 6-inch corn tortillas
  • 1 cup American-cheddar blend cheese, shredded (pepper jack or cheddar works too)
  • 1/2 cup fresh cilantro
  • 1-1/2 cups frozen fire-roasted corn
  • Kosher salt & pepper
  • Prepared grits (I loaded ours up with green onion, bacon crumbles and cheese)

 

To your slow cooker, whisk together the chicken broth, 2 Tablespoons of chili powder, 1 teaspoon of cumin, the tomatoes, pinto beans, green chiles and jalapeno.  Roughly tear 2 of the corn tortillas up and add to the liquid mixture.

Butterfly the flank steak horizontally, without cutting all the way through (opening like a book).  Lightly pound the steak until about 1/4 inch thick.  Season with salt, pepper, 1 Tablespoon of the chili powder and 1 teaspoon of the cumin.  Press the cheese over the steak in an even layer, followed by the cilantro and arrange the last 2 of the corn tortillas over top, overlapping if needed.  Starting with the long side, roll up into log-form/pinwheel and tie with kitchen twine; tuck ends in and tie lengthwise as well.  Transfer your steak pinwheel to the slow cooker and spoon some sauce over top.  Cover and set to low for 7 hours.  *Add corn in 30 minutes prior to eating.

Remove the steak and allow to rest for 5 minutes.  Slice into pretty pinwheel medallions and serve over loaded, bacon’y, cheesy grits with a ladle of the slow cooker juices and vegetables over top!

*If the flank steak cooks a bit longer and shred’s apart, that is just as yummy too!!

ChileGrits

Slow Cooker White Bean & Sausage Soup

Due to the wacky weather of a Texas Spring, it fortunately still affords us the opportunity to enjoy a warm bowl of soup.  Now, I won’t delve into the rich, hearty, creamy versions that I indulge in come Fall and Winter.  I will, however, sit down to a light broth style.

This meal is so stinkin’ easy as you simply cook and sauté your sausage and onions and then it all goes into the pot!…or the slow-cooker so to speak.  *In many, if not all, slow-cooker meals, I advise always sautéing you’re veggies prior.  Your dish will have SO much more flavor!  Same goes with meatloaf, precook your veggies first people, do not add them to your meat blend raw!…I digress…

So back to THIS bowl of light and flavorful soup, my other tips and/or advice is to use the hot Italian sausage, not the mild or the sweet.  If you insist on the others, so be it, but I promise this soup is anything but spicy.  Also, please drain and rinse your beans with a fine mesh sieve or colander.  Removing the extra starch the beans contain in the can will ensure a light broth.

Now, I suggest if you’re in a slump for what to make this week, please try this out!  You can serve it with warm bread and butter, a half sandwich or a light salad… and life will be good.

The Starting Lineup

  • 4 (15oz) cans of white cannellini (or great white northern) beans, drained & rinsed
  • 2 (32oz) cans or boxes of low-sodium chicken broth
  • 2 (14.5oz) cans of Italian-style diced tomatoes
  • 3 cups spinach leaves, fresh/bagged
  • 2 lbs of hot Italian sausage, casings removed
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • Salt & pepper, to taste
  • Fresh basil, torn (garnish)
  • Parmesan cheese, grated (garnish)

In a skillet on your stovetop, over medium heat, brown the Italian sausage with the onion, garlic and a hefty pinch of salt and pepper.

Drain and add the cooked meat mixture to your slow cooker along with the beans, chicken broth, tomatoes and spinach leaves.  Set the slow cooker on HIGH for 3-4/LOW for 5-6 hours.

To serve:  Ladle into bowls and top with a bit of the fresh basil and parmesan cheese and serve with warm crusty bread.  Enjoy!

WhiteBeanSausageSoup

Creamy Crockpot Cocoa

‘Tis the season!  This is a fairly popular recipe for the beloved mug of Christmas cheer and my family’s favorite!  So much so that I’ve been known to make a batch for our Christmas Eve party and another within 24 hours for Christmas Day!  Plus, besides the rich and creamy flavor, the large batch (can be doubled even) allows you to enjoy the gathering and NOT the kitchen while making individual cup by cup for your guests.

If serving for a party, make sure to set up a “Hot Cocoa Bar” with marshmallows, sprinkles, candy canes, flavored syrup and perhaps some Baileys or Schnapps’ for the adults!

*This can also be made in a large pot on the stove top in only 30-40 minutes!  You can serve from there or you can quickly make and transfer to a slow-cooker to keep warm!! 🙂

The Starting Lineup

  • 14oz can of sweetened condensed milk
  • 1.5 cups of heavy cream
  • 2 cups of bittersweet or semisweet chocolate chips
  • 6 cups milk
  • 1 tsp pure vanilla extract
  • pinch of salt

So simple!  To your crockpot, add all of the above ingredients, cover and set on low, stirring ever so often till combined, 2-3 hours.  Set on warm and serve with your favorite accompaniments.  Makes about 12 large mugs/24 smaller cups.  Can be doubled if a large party.

CreamyCrockpotCocoa

 

OPTIONAL:

*Peppermint Marshmallow Stir Sticks:

  • Chocolate chips (I prefer semi-sweet, but you could even use white!  Milk chocolate is too bland and artificial, to me), melt in a bowl in the microwave.  Stir every 30 seconds until melted.
  • Stir Sticks or skinny candy canes (stick halfway into the large marshmallow)
  • Large marshmallows
  • Crushed peppermints or sprinkles, etc. 
  • Wax paper

    Dip the “marshmallow-on-a-stick” at least halfway into your melted chocolate of choice, drizzle off excess and the roll into the crushed peppermints or sprinkles or leave as is.  Transfer, stick up, bottom of coated marshmallow down onto a sheet of wax paper.  This can also be refrigerated for quicker hardening of the chocolate.

Marshmallow-Dips-Variety-590x412

*Borrowed pic, courtesy of @RoseBakes. as I forgot to take one!  Oops!

BBQ Bacon Ranch Meatball Subs

Frozen meatballs are always a staple in my freezer for easy & quick last-minute dinner or appetizer ideas.  However, most of my friends and family get stuck in the rut of only using them for Italian flavored meals, which is great, but let’s change it up just a bit!

Awhile back when trying to think creatively, something struck me when my 6-year-old son asked for BBQ (we do live in Texas and a giant smoker owns our back porch) for dinner.  Well, I hadn’t made my weekly grocery run yet but I did have meatballs in the freezer, a slow-cooker and a few jars of barbecue sauce in the pantry…change my thinking and the standard marinara sopped hoagie was about to receive a southern twist!  After a few ingredients were added and the smells were filtering through my house (did you see there’s bacon too??), I just KNEW I had a winner on my hands!  Boy did I ever!

*You can leave the bacon in strips or chopped.  Ill often do simple crispy strips for my husband and I, but the chopped is easy for lil mouths.

*I also go back and forth with sliced cheese or shredded…sliced is gooey’er but shredded works in a pinch!  I still say cheddar is best here!

*If you’d like this as more of an appetizer you can make them into sliders or just pour onto a serving dish, sprinkle with bacon, cheese and green onions.  Keep toothpicks & cocktail napkins handy!

 

The Starting Lineup

  • 1 package frozen fully cooked home-style meatballs 
  • 2 jars of your favorite barbecue sauce
  • 1 packet Hidden Valley Ranch seasoning packet
  • 1 onion, rough chop
  • 1 package bacon, rough chopped and cooked
  • Sliced or shredded cheese (i.e. Cheddar, Jack, Colby)
  • Sub/hoagie rolls, lightly toasted

BBQRanchMeatball1.jpeg

Simple, simple, simple!  First, lightly spray your slow cooker with a non-stick spray and then add in the chopped onions.  Next, add in the frozen meatballs, sprinkle on the ranch dressing dry mix and pour the bbq sauce over top.  Toss to coat.  Cover and set on low for 4-6 hours.  Yep, you’re done until it’s time to assemble the subs!

Fast forward to dinner time…….this is how I serve ours:

I preheat my broiler and line a baking sheet with foil.  I first halve the hoagie buns lengthwise and give a light toast under the broiler (watch veryyyyy carefully as it goes quick!).  Then, buns still on baking sheet, I scoop on about 4-5 of the meatballs along with extra bbq sauce onto the toasted rolls from the slow cooker.  Finally, top with the crunchy cooked bacon and then copious amounts of cheese.  Place back under the broiler until the cheese is melted and bubbly…enjoy!!

BBQMeatballSub4

Slow Cooker Chicken Bahn Mi

Basically, I’m in love with any sort of meal that involves meat between two slices of crusty bread, aka the glorious “sandwich”!  This version is known as a Bahn Mi and is of Vietnamese roots…Now, I do not claim this to be truly authentic, like from those great Viet markets along the gulf coast of Texas.  I do, however, claim that this juicy pull-apart sweet heat sandwich WILL knock your socks off and be a keeper when at a loss for a dinner idea!

*Feel free to tweak the ‘spicy mayo’ to your liking.  I like mine pretty spicy, so I typically add more Sriracha to kick it up!

**I use my mandolin to cut the veggies for the pickled slaw; be careful as these are SHARP!  You can also cut with a knife or in round slices.

***Feel free to use pork or even shrimp (Just don’t put the shrimp in the slow-cooker please ;).  Also, you can make this into a rice bowl, a salad, tacos or even lettuce wraps!

The Starting Lineup

  • 1 pckg chicken breasts (about 2 pounds)
  • 1/3 cup chicken broth (or water)
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 2 Tbsp honey
  • 1 Tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 cup Brown sugar
  • 1/4 tsp each garlic powder, cayenne, smoked paprika, red pepper flake

Pickled Slaw

  • 2 carrots, peeled and cut into matchsticks
  • 1 cucumber, peeled and cut into matchsticks
  • 1 jalapeno thinly sliced
  • 2 Tbsp rice vinegar
  • 1/2 cup water
  • Pinch of both salt and sugar

Spicy Mayo

  • 3 Tbsp mayonnaise
  • 1 Tbsp sweet chili sauce
  • 1 Tbsp sriracha
  • pinch of salt and pepper
  • squeeze of lime juice

Garnish

  • Lime wedges
  • Fresh cilantro
  • Crusty French rolls

BahnMi1

Slow Cooker:  Spray the slow cooker with non-stick spray and place in the chicken.  Next whisk together all of the remaining ingredients and pour over the chicken.  Cover and cook on low for 7-8 hours or high for 4 hours.  *When finished, shred with two forks and keep in the pans juices.

In a small pan, bring the 2 Tbsp rice vinegar, 1/2 cup water and a pinch each of salt and sugar to a boil.  Place the thinly sliced carrots, cucumber and jalapenos into a bowl and pour the hot vinegar/water over top.  Cover and allow to “pickle” for at least 30 minutes.  *This can be made ahead of time and kept in the refrigerator overnight as well.

BahnMi2

Spicy Mayo:  Combine all the ingredients in a small bowl and whisk together.  Feel free to tweak the ingredient amount to your liking.

To assemble:  Slice each crusty roll in half lengthwise (I like to give it a light toasting), then slather on a good amount of your spicy mayo on each side.

Lay down some of the sweet-heat, shredded chicken and top with the pickled vegetables.  Finally, garnish with the chopped, fresh cilantro, a squeeze of lime and the top of the toasted roll!  Enjoy!

BahnMi3

%d bloggers like this: