Shredded Beef for Tacos

3 lb chuck roast

1 can green chili sauce

1 cup beef broth (or 1 cup water and 1 beef bullion cube)

1 small can tomato sauce

1 tablespoon cumin

1/2 onion

3 cloves of garlic, minced

Place chuck roast in crock pot, pour green chili sauce, beef broth, and tomato sauce over the top and add cumin and garlic.  Cut an onion in half and place full onion rings on top of the roast to flavor (they will be removed when the roast is cooked and discarded).  Cook on low for 8-9 hours or until the meat falls apart easily.  Shred meat into a different container, strain juices from the crock pot and pour over shredded beef.  Enjoy!  :)

Crock Pot Chicken Tikka Masala

Ingredients

• 1  15-ounce can crushed tomatoes
• 1  medium onion, chopped
• 2  cloves garlic, chopped
• 2  tablespoons  tomato paste
• 2  teaspoons  garam masala (Indian spice blend)
• kosher salt and black pepper
• 1 1/2  pounds  boneless, skinless chicken thighs (about 8)
• 1/2  English cucumber, halved and thinly sliced
• 1/4  cup  fresh cilantro leaves
• 1  tablespoon  fresh lemon juice
• 1  cup  basmati or some other long-grain white rice
• 1/2  cup  heavy cream

Directions

1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
2. In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish

What I Did Differently:

I doubled the garam masala and added a teaspoon of red curry powder. (I would  have put in more curry, but I didn't want to make it too spicy for everyone's taste.)

I used chicken breast because I don't like dark meat.

I used coconut milk in place of the cream.

Pork Chops n' Cream

8 boneless pork chops (or however many you need-just make sure you cover them all with the cream)
1 pt. heavy whipping cream
1 pkg. onion soup mix

Put pork chops in 9x13 pan. Add onion soup to cream. Pour over pork chops. Bake @ 350º for hour.

 I like to make potatoes with these to put the extra cream over like gravy.

Bowtie Pasta with Italian Sausage - April (Lori's house)

4 links Italian sausage with casings removed (I used two sweet and two hot sausages)
1 onion, chopped fine
2-3 cloves garlic, minced
28 oz crushed tomatoes or diced, depending on your preference (I used half and half)
Basil to taste (1-2 tbsp)
1 cup cream
1 pound bowtie pasta

Cook sausage over medium-high heat, breaking up as you cook it.  Add chopped onion and minced garlic to the meat and cook until meat is cooked through and onion is soft and translucent.

Add tomatoes and basil and bring to a simmer.  Lower heat to low.  Stir in cream.  Bring to a simmer and continue simmering uncovered on low.

Cook pasta according to package instructions.  Cook to al dente.  Pour sauce over cooked noodles and serve.

Chicken Souiza Cornbread Bake (Oct 2011)

Crust:
1/2 cup butter
1 onion, finely chopped
1 clove garlic, minced
1 can (14 oz) corn, drained
1 can (14 oz) cream style corn
1/4 tsp salt
2 eggs
1 (8.5 oz) package corn bread mix

Chicken Filling:
2 1/3 cups chopped cooked chicken breast
2 tbsp canned green chili peppers
1 1/2 cups sour cream
1/4 tsp salt
1/4 tsp black pepper
1 cup shredded cheese, monterey or cheddar

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish. Melt butter in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish. In a large bowl, combine chicken, green chiles, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

Cheese Fondue

3 cups Velveeta cheese cubed (8 oz. is 1 cup)
2 tbsp. Butter
2 tbsp. Flour
2 cups milk
salt and pepper

Combine butter and flour and stir constantly until butter is melted.  Then add milk and stir until it is smooth, add cheese, salt and pepper in a saucepan stirring constantly over medium heat until cheese is completely melted.  I did it on the stove and then transferred it to the crock pot since I wasn't going to be home during the afternoon.  I just set it to low and let it simmer away.

Dip french bread, pretzels, potatoes, and broccoli, carrots, meats, etc.

Barbecue Chicken Pizza

Crust:

 1 1/2 C. Hot Water
2 tsp. Real Salt
2 Tbls. Sugar
2 1/2 tsp. Instant Yeast
3- 4 cups flour (closer to 3, do not add too much)
1 tsp. dough enhancer

Combine all ingredients in your mixer.  Add flour little by little at the end so that you do not add too much.  The dough should be soft, not too sticky.  Let it kneed in the mixer for about 15-20 minutes.  Knead a few more minutes with your hands.  Set on counter and cover with damp cloth for 5 minutes (while you are getting everything ready).

Sauce:

1 can tomato sauce
Favorite barbecue sauce
(you want equal amounts.  I used the can of tomato sauce to measure the barbecue sauce in)

Shredded Chicken
Purple onion (chopped very fine)
Mozzarella cheese

Roll out dough to make pizza shape.  Cover with the barbecue/tomato sauce.  Add shredded chicken and purple onion.  Cook on 500 degrees-- or as high as your oven will go-- for 5-10 minutes.  Then add cheese and cook again until cheese is completely melted and starts browning. YUM!

Baked Spaghetti

Preheat oven to 350º.

Brown 1 lb. hamburger or sausage or use meatballs (I got mine at costco and let them simmer in the crockpot for a couple of hours before I assembled the rest).

Cook noodles and sauce as usual, mixing sauce and meat together.
Set aside for layering.

Grease a large casserole dish and fill with the following layers.
1. Noodles
2. Undiluted cream of chicken soup
3. Sauce (with meat mixed in)
4. Grated Cheese (I love loads of cheddar and mozzarella and parmesan)

Repeat until all ingredients are gone or until casserole dish is full. Be sure that cheese is the last layer.

Bake at 350º until hot and bubbly (for about 30-45 min).

Risotto

At our house we're all over risotto like white on rice. (See what I did there?)
It is a little time consuming to make because you do have to stir it continuously to make it creamy. I actually find it very relaxing.
The one I brought to dinner group was too salty. I realized later that when I made the broth I added tablespoons of soup base to water instead of teaspoons. Details.

8 Cups broth (mushroom, chicken, whatever)

Keep broth in a saucepan at a very low simmer.

2 T butter
1 Cup minced onion
2 Cups white rice

Cook onions in butter over medium-low heat until clear.
Add rice, cook until opaque.

Add broth one ladle full at a time. Stir until absorbed. Continue to add broth slowly, stirring constantly, and maintaining a simmer. When rice is tender, but firm it is done. It should be creamy, not stiff, so add an extra ladle full if it is.

Stir in 1 1/2 Cups Parmesan cheese
Salt and Pepper to taste

I sometimes add cooked chicken or bacon, peas, mushrooms, parsley, basil.

Chicken Gnocchi Soup - December at Korrie's

YES, you can use gnocchi you buy at the store. Some are lousy; some are not so bad. It won't be quite as good as homemade, but I freely admit the making the gnocchi is the most time consuming part of the process! If you're going to make gnocchi, make a double batch and freeze half. You'll have enough for another BIG batch of soup. (I freeze them in a single layer on a cookie sheet *after* they have been cooked. They won't survive uncooked.)

Gnocchi

6 oz. flour
2 eggs
2 lbs russet potatoes
Salt
Garlic salt

Wash potatoes and place in heavily salted water. Cook until potatoes are soft. Drain and then peel. Push potatoes through a fine grater or a ricer.

Combine potatoes, flour and eggs in mixing bowl. Mix well with hands until dough does not stick to hands (add small amounts of flour at a time if needed)

Divide dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.

Bring water to a boil in a sauce pot. Drop in several gnocchi at a time and cook until they float. Pull out with a slotted spoon and place in a shallow dish. I then salted mine with garlic salt because otherwise they are pretty bland. I refrigerated mine overnight and pulled out of the refrigerator about 30 minutes to 1 hour before adding to crock pot.

Chicken Gnocchi Soup

Cooked chicken; cut up (I at least one whole chicken--Costco rotisserie chicken is great!)

8-10 cups of chicken stock

2-4 cups heavy whipping cream

2 large stalks celery, chopped small

Garlic (I used most of one whole bulb, minced)

2-3 large carrots shredded

1 small onion diced small

1-2 cups fresh spinach, chopped

1-2 T. olive oil

Thyme (I used one whole pkg. of fresh thyme; you could use dry)

Salt and pepper

Garlic salt

Red pepper flakes

1-2 lbs gnocchi (pre-cooked)

Potato pearls to thicken

Sauté the celery, onion, garlic and carrots in the olive oil. Poured the chicken stock into the crock pot and put crock pot on high. Then add the chicken and the sautéed vegetables. Season it with the thyme, garlic salt, salt and pepper. Let this just do its thing for a couple of hours. Now after this has cooked nicely for a couple of hours and before adding the cream and the gnocchi, add the spinach and after it has wilted add the cream and the gnocchi. After adding the cream and gnocchil put the crock pot on low and then leave for a while again. Taste for seasoning and add the red pepper flakes and any other salt, pepper, garlic salt if you like. If not thick enough to your liking, add a few handfuls of potato pearls to thicken.

Chili's Chicken Enchilada Soup

1 tbsp olive oil
1 lb. chicken breast fillets (approximately three fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (corn flour NOT corn meal)
3 cups water
1 cup enchilada sauce
16 ounces Velveeta (shredded cheddar works just as well)
1 tsp salt
1 tsp chili powder
1/2 tsp cumin

Remove any fat from chicken and cut into bite-size pieces.  Heat oil in a large pot and add cut up chicken to hot oil.  Cook until browned and cooked through.  Add onions and garlic and saute over medium heat until onions become translucent.  Add chicken broth.

Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.  Add to soup pot.  Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.  Reduce heat and simmer for 30-40 minutes or until thick.  Garnish with shredded cheddar cheese, crumbled tortilla chips, and pico de gallo.

Note:  I used three cloves garlic and three cans of chicken broth.  This is a really thick soup and will easily take the extra chicken broth.  For the chicken, you can also use a rotisserie chicken.

Alfredo Chicken Bake

1 box penne pasta (cooked & drained)
Cubed, cooked chicken breast, grilled or fried
Sliced mushrooms (about 1 carton)

Combine above ingredients in a large baking dish. Pour Olive Garden Alfredo Sauce over pasta mixture. (I used two jars of Great Value Alfredo Sauce).

Seeded, Diced Tomatoes (about 4 romas)
Monterey Jack Cheese
Parmesan Cheese

Top with Monterey Jack cheese, diced tomatoes parmesan cheese. Bake @ 350º for about 30 minutes or until bubbly and cheese starts to brown. (I like to broil it to brown the cheese a little bit.) :)

Pizza Crust & Sauce

Dough--
1 1/4 cup warm water (not very warm at all)
1/2 T yeast
1 1/4 tsp sugar
1 1/4 tsp salt
1 1/4 tsp olive oil
2 3/4 to 3 1/4 c high-gluten flour (I get my flour from the Honeville company up in Brigham City).

Dissolve the yeast and sugar in the water. Dont go very warm at all because you don't want to activate the yeast too quickly. Add the salt and olive oil. Begin mixing and slowly adding flour. I use the flat beater attachment on the mixer until the dough starts to form a ball (after about 2 cups of flour) and then I switch to the dough hook and add the rest of the flour. Add flour until the dough is your desired consistency. If you take the ball out and rest it on the counter, it should slightly relax but not fall. Then I sprinkle with flour and place in a gallon zip lock bag and place in the fridge (overnight). If you add a little less yeast then keep it in for two nights (the dough ages a little longer and has more flavor).

When making the pizza, the less you use a rolling pin and more you use your hands to stretch the dough and even throw it, the more body the crust will have.


Sauce --

1 14.5 oz can of diced, peeled tomatoes (blend them up--juice and all)
1 6 oz can of tomato paste
1 1/2 tsp olive oil
1 1/2 tsp basil
1 tsp garlic powder
1 tsp oregano
1-5 tsp brown sugar (I used 5 because Jess likes it sweet, but sweeten to your liking)
1/8 to 1/4 tsp fennel (depends on your taste/preference whether you add or how much)

Mix it all together and simmer for at least half an hour so the flavor blends well.

Southwest Chicken Burritos- Eilyn hosted 2010

4-6 frozen chicken breasts
2 c. salsa
1-2 cans black beans, rinsed/drained
1 can olives, drained (whole, diced, or sliced)
1 c. frozen corn OR 1 can of corn, drained
package of cream cheese


Place frozen chicken on bottom of crock-pot. Then add remaining ingredients, except the cream cheese , and cook on low for 6-8 hours (or on high for 4 hrs). 20 minutes before serving stir in the cream cheese and shred the chicken. Fill tortillas and top with cheddar cheese and any other favorite burrito toppings.


Eilyn did this when she hosted at Julie's house in April.

Pork Chile Verde

March at Jenna's house

4 T cooking oil

1/3 c flour

¼ t salt

½ c chopped cilantro (I use more)

3-4 jalapeno peppers (I leave these out)

4 lbs. boneless pork, cut into 1" cubes

1 can chopped green chiles

½ t cumin

¼ t pepper

3 minced garlic cloves

1 C medium green salsa

1 can chicken broth

In frying pan, cook the cut up pork with flour until it is browned. Pour into crock pot. Add all the remaining ingredients. Simmer on high 6-8 hours. Serve on tortillas or chips with sour cream, avocados, olives, tomatoes and onions.

Southwest Toasted Meatloaf Melt with Avocado Salsa and Cilantro Mayonnaise

1 lb lean ground beef
1 egg, slightly beaten
½ Cup garlic and herb dry bread crumbs
4 oz can diced green chilies
¼ Cup finely chopped onion
¼ Cup finely chopped green bell pepper
1 teaspoon minced garlic
1 teaspoon hot pepper sauce
½ teaspoon salt
¼ teaspoon fresh ground black pepper

2 ripe avocados peeled, seeded and diced into ½ inch cubes
2 Tablespoons fresh lime juice
¼ teaspoon ground cumin
1 roma tomato diced
¼ Cup finely diced red onions
¼ cup fresh chopped cilantro leaves
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1/4 teaspoon roasted garlic seasoning

¾ Cup mayonnaise
¼ Cup fresh chopped cilantro leaves
¼ teaspoon fresh ground black pepper

4 slices cheddar cheese
8 slices sourdough bread

Preheat oven to 350 degrees F. In a large bowl combine the ground beef, egg, bread crumbs, green chilies, onions, bell pepper, garlic, hot pepper sauce, salt and pepper. Gently mix until just combined. Form into loaf and place into meatloaf pan that has been lightly sprayed with non-stick cooking spray. Bake for 35-40 minutes or until meatloaf is cooked through and top has browned. Let sit for 10 minutes before slicing.

Meanwhile in a medium bowl combine diced avocados, lime juice, cumin, tomatoes, onions, cilantro, salt and pepper. Toss gently, cover and refrigerate until serving.
In a small bowl combine the mayonnaise, cilantro and black pepper. Mix until well combined. Set aside.

When meatloaf has been removed from oven, preheat oven’s broiler. Place cheese onto 4 of the slices of bread. Place all 8 slices under broiler for 1-2 minutes or until lightly toasted and cheese melted. Spread generous portions of the cilantro mayonnaise onto the insides of the 4 toasts without the cheese. Slice the meatloaf into 8 equal slices. Place 2 slices of meatloaf onto the cheese side of the toasts. Top the meatloaf with divided avocado salsa, and place the remaining toast on top to close sandwich.

Julie's house February

Pork Carnitas - January 2010

Pork Carnitas

1 4lb pork roast
1 tsp salt
1 tsp garlic powder
1 tsp powdered cumin
1/2 tsp dried coriander or cilantro
1/2 tsp dried oregano
1/4 tsp ground cinnamon
2 bay leaves
2 cups chicken broth

Mix all spices together (except bay leaves) and rub over pork roast. Place bay leaves in the bottom of a crock pot. Place roast with dry rub on top of bay leaves. Pour chicken broth around roast, being careful not to pour on the roast and rinse off the spice rub. Cook on low until meat pulls apart with a fork. Serve with warm tortillas, salsa, sour cream, guacamole, or whatever you like. This spice rub is also good on chicken.

Thai Chicken Satay

Marinade:
1/2 C. coconut milk
1 minced garlic clove
1 t. curry powder
1 1/2 t. brown sugar
1/2 t. salt
1/2 t. black pepper (next time I'm leaving this out)
3/4 lb chicken breast cut into strips (I think I used more chicken and it was fine)

Marinate at least two hours.
Traditionally after marinating you soak bamboo skewers, thread the chicken on and grill it.
I just baked the chicken in the marinade at 375 degrees for an hour.

Sauce:
1 C. coconut milk
1 T. curry powder
1/2 C. creamy peanut butter
3/4 C. chicken stock
1/4 C. brown sugar
Bring to a simmer. Let simmer for 5 minutes. It will thicken slightly.
Add: 2T. lime juice and 1t. soy sauce
Garnish with cilantro, peanuts and green onion

October- Jessica's House

Chicken Parmigiana

4-6 chicken breasts
2 eggs (beaten)
2 C bread crumbs
2/3 C Parmesan cheese (powder or fresh)
Shredded Mozzarella
Marinara sauce

Cut each chicken breast in half and pound until very thin. Roll in egg mix and then in bread crumb mixture. (Mix bread crumbs and Parmesan cheese together to make bread crumb mixture). Deep fry for a few minutes until browned on each side. Put in 9 x 13 pan. Cook at 400 degrees for 35-40 minutes. Spoon on marinara sauce of your choice and top with mozzarella cheese. Return to oven for 5-10 minutes or until cheese is melted and bubbly.

September - Lori's House

Beef Brisket

1 2-1/2 pound beef brisket

Dry Rub:
1 Tbsp dried thyme leaves
1 Tbsp paprika
2 tsp freshly ground black pepper
2 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp ground cumin

Sauce:
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 Tbsp cider vinegar
2 Tbsp Worcestershire sauce
1 tsp liquid smoke flavoring
1/2 tsp ground mustard

Directions:
Mix sauce ingredients and set aside to let flavors blend. Mix dry rub ingredients and rub over the brisket. Brisket should be cooked in a low temperature oven. Heat oven to 350 degrees and roast for one hour. Reduce heat to 300 degrees. Roast 5-7 hours until fork tender. You can pour some of the sauce over the brisket for the last hour of cooking, but you don't have to. Let cool for about 10 minutes. Slice across the grain and serve with sauce on the side.