Slow Cooker Tavern Soup Revisited

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Five years ago today, I blogged about this soup and I decided to do so again.  I love this soup.  My brother made this for us many years ago and I’ve made it since then.  It’s perfect for this time of year when it’s cold out.  It’s very easy to pour in a mug ~ no spoon needed!

Tavern Soup

Tavern Soup

1 stalk celery, thinly sliced
1 carrot, peeled and thinly sliced
1/4 cup green pepper, finely chopped
1 small onion, finely chopped
3 (14 1/2 ounce) cans chicken broth
1 (12 ounce) can light beer, room temperature
1/2 teaspoon salt
1/4 teaspoon pepper
5 tablespoons cornstarch
1/4 cup water
1 cup shredded sharp cheddar cheese

Combine celery, carrot, green pepper and onion in a slow cooker. Add broth, beer, salt and pepper. Cover and cook on LOW 5 to 6 hours.

After 5 or 6 hours, remove vegetables with a slotted spoon and process in a blender or food processor in batches until pureed and return to cooker with broth (I just use a stick blender and blend in the crock and it works great). Turn control to HIGH. Dissolve cornstarch in water; stir into pureed mixture. Add cheese gradually, stirring until blended. Cover and cook on HIGH 15 to 20 minutes. Serve hot.

Happy Coking!

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Slow Cooked Beef Sandwiches with Peppers

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Day 3 of super bowl food!

These sandwiches are the perfect super bowl treat.  They cook in the slow cooker with not much fuss at the end and the peppers can be made ahead.  The meat can be kept in the cooker for a couple of hours set on LOW or WARM (if your cooker has that feature).

Slow Cooked Beef Sandwiches with Peppers

Slow Cooked Beef Sandwiches with Peppers

Beef:
1 (3.5) lb boneless chuck roast
salt and pepper
1 tbsp vegetable oil
1 onion, coarsely chopped
2 carrots, coarsely chopped
4 ribs celery, coarsely chopped
2 garlic cloves
2 cups beef broth
1/2 cup red wine
4 fresh thyme sprigs
2 tbsps horseradish
1/4 cup parsley leaves, chopped
1/4 cup chopped fresh chives
8-10 crusty sandwich rolls

Peppers:
2 cups sliced red and yellow bell peppers
1 cup sliced pepperoncini peppers
1 tsp pepperoncini juice from jar
1/4 cup parsely leaves, NOT chopped
1/4 cup thinly sliced fresh chives
1 tsp olive oil
salt and pepper

Sprinkle salt and pepper over both sides of the roast and brown in the vegetable oil over medium-high heat until browned on both sides. Place in slow cooker. Place onion and next 6 ingredients on top of roast.

Cover and cook on HIGH for 6-8 ours or until meat is tender. Remove from cooker and throw away the vegetables. Strain the liquids into a bowl and let sit for 15 minutes or until fat rises to the top. Discard fat. Shred the meat, return to empty slow cooker and add 1 cup of the defatted liquid. The rest of the liquid can be thrown out.   Keep on low or warm. Add salt and pepper if it needs it.

Serve on rolls with peppers.

To make peppers: In a bowl, mix all ingredients. Add salt and pepper. Serve on top of beef on rolls.

Makes 8-10 sandwiches.

Slow Cooked Beef Sandwiches with Peppers 2

Source:  Southern Living

Happy Cooking!

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Barbecue Baby Back Ribs in the Slow Cooker

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Don’t forget to sign up for the Gooseberry Patch giveaway.  Comment HERE on this post to be entered.  Giveaway ends on Thursday!

I know ~ we have a great smoker so why did I put the ribs in my slow cooker?  It was cold and Mr. Meat Eater will only smoke ribs that have a rub on them that is too spicy for me.  And I like them saucey.  So I searched around for a recipe that would meet my criteria and found one on the Betty Crocker site with the one review I was looking for ~ the meat stays on the ribs.  I really don’t like it when the meat falls off the ribs.  Must be the cave woman in me.

Now, you can easily make your own barbecue sauce to use but in the spirit of laziness, I used Sweet Baby Rays which is my favorite.  I used the plain old barbecue sauce.  You will need about 2 or 2 1/2 cups of sauce.

Crockpot Ribs

Barbecue Baby Back Ribs in the Slow Cooker

Barbecue sauce ~ homemade or store bought
4 lb pork baby back ribs, cut into 3 rib sections
salt
pepper

Spray a 5 to 6 quart slow cooker with cooking spray. Sprinkle ribs with salt and pepper and place in slow cooker. Pour about 1 1/2 to 2 cups sauce over the ribs.

Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-3 1/2 hours or until tender. I cooked mine on LOW for about 3 hours and then upped it to HIGH for another 3-4 hours. My slow cooker does not get really hot so you will have to adjust for your particular slow cooker. Make sure the pork is completely cooked before removing from slow cooker.

Remove from slow cooker and serve with extra barbecue sauce.

Makes 6-8 servings or 3-4 if you are serving Mr. Meat Eater.

Happy Cooking!

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Slow Cooker Chicken Tacos

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I love my crockpot!  In the summer, it gets so hot here that using the crockpot makes so much sense.  I found this recipe on Tasty Kitchen, which is affiliated with The Pioneer Woman.  There are loads of great recipe there.  I actually think this recipe was pinned on Pinterest and led me back to Tasty Kitchen but I couldn’t swear to it.

This recipe is super easy and it tastes great.  I would think you could use the chicken for enchiladas, nachos, etc. I did not add the cream cheese or the cheddar to the crockpot so mine were not creamy. I prefer to put my cheese on separately.

Tomorrow I’ll be posting a recipe for grilled chicken tacos!

Slow Cooker Chicken Tacos

1 1/2 lbs boneless, skinless chicken breasts
8 oz can enchilada sauce
4 tsps taco seasoning
1/2 tsp hot sauce
1/4 tsp black pepper
2 ozs cream cheese
1 cup grated cheddar cheese
8 soft taco size flour tortillas

Place chicken in slow cooker and add the enchilada sauce, taco seasoning, hot sauce, and black pepper.

Cook on LOW for 5-7 hours or until chicken is easily shredded with 2 forks. After shredding, add in the cream cheese and cheddar cheese if using and cook until melted.

Serve with all your favorite taco toppings.

Makes 4 servings

Happy Cooking!

Best-Ever Pot Roast from Simple Shortcut Recipes

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Day 8 of 10 days of recipe from by Gooseberry Patch.  If you would like a chance to win a FREE copy of this cookbook, please comment on THIS POST!

Pot roast is one of our favorite meals so it was easy to choose this recipe.  I had never heard of cream of onion soup and could not find it anywhere around here so I changed the recipe up a bit.  I used a can of French onion soup and left out the cream of celery altogether.  It worked out great and tasted delicious.  Either way, it’s a great recipe.  Adding the extra salt may be something you want to leave out since canned soup is no salty to begin with.  I really don’t think you’ll need it.

I totally forgot to take pictures until dinner was half over so they aren’t the best.  Sorry about that!  THe recipe was submitted by a cook who lives in the city next to mine!

Best-Ever Pot Roast
Submitted by Emily Runyon, Suffolk, VA

VIEW PRINTABLE RECIPE HERE!

3 lbs redskin potatoes, quartered
16 oz pkg baby carrots
2 onions, sliced
1 to 2 tbsps oil
1 (10 3/4 oz) can cream of onion soup
1 (10 3/4 oz) can cream of celery soup
1/2 cup water ~ half a soup can water is about 1/2 cup
sea salt to taste

Place potatoes, carrots and onions in a large slow cooker and set aside.

In a skillet over medium-high heat, brown the roast on all sides. After browning, place in the slow cooker on top of the veggies.

Pour soups and water over the top of the roast in the slow cooker and sprinkle with salt.

Cover and cook on LOW for 10 hours.

Makes 6 servings.

Happy Cooking!

Crockpot Lasagna

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Before I forget, I want to thank everyone for all the kind comments and emails I received about Mr. Meat Eater.  We went to the doctor on Wednesday and there is NO cancer but he does have kidney disease.  Nothing too serious at this point but his doctor wants to slow the progression down quite a bit.  Right now that means changing up his meds so perfectly doable and easy.  We have no idea what the future will hold but it could have been so much worse and we are thankful that it wasn’t.

On to the recipe ~ I’ve seen crockpot lasagna recipes flying around the internet for a long time but I never believed it would work OR taste good.  Mr. Meat Eater loves lasagna but I rarely make it because it makes too much for just the two of us ~ I’m really bad about putting some in the freezer for another day and I can only take so many leftovers before I rebel.  I also hate throwing food away so I always look for smaller versions of our favorites.

This is a super easy recipe that I found on Tablespoon and it was posted by girlwhoateeverything blog.  I used a few more noodles than called for since I like the pasta otherwise I made it as posted.

Crockpot Lasagna

VIEW PRINTABLE RECIPE HERE!

1 pound ground beef ~ I use 85%
1 small onion, chopped
1 tsp minced garlic
1 (24 oz) jar spaghetti sauce ~ I think mine was 28 oz and I used the whole thing
1/2 cup water
1 (15 oz) container ricotta cheese
2 cups shredded mozzarella
1/4 cup grated Parmesan cheese
1 egg
2 tbsps fresh parsley, chopped, or 2 tsps dried parsley
6 uncooked lasagna noodles ~ I used 8-10 noodles

Cook ground beef and onion in a large skillet. Add garlic and cook for one more minute and then drain. Add the spaghetti sauce and water and simmer for 5 minutes.

Mix the ricotta, 1 1/2 cups mozzarella, 2 tbsps Parmesan, egg and parsley in a separate bowl.

In a 4 to 6 quart slow cooker, pour 1 cup of the spaghetti sauce mixture. Place half of the noodles (breaking them to fit) and then half of the cheese mixture on top of the noodles. Cover with 2 cups of the spaghetti sauce mixture. Repeat with the noodles (breaking to fit) and the cheese mixture. Pour the rest of the spaghetti sauce mixture over the top.

Cook on LOW for 4-5 hours or until noodles are soft.

Sprinkle with 1/2 cup of mozzarella cheese and the remaining Parmesan. Cover and let the cheese melt. Turn off the crockpot and let sit for 10 minutes before serving.

Do NOT cook this on high and do not overcook or it will get mushy.

Makes about 8-10 servings.

Happy Cooking!

Really Good, Really Easy Slow Cooker Spaghetti Sauce

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Thank you all for the nice comments and messages regarding Mr. Meat Eater.   The biopsy itself went fine and we didn’t hear anything bad at the 48 hour reading so I’ll take that as good news.  We will hear for sure what the problem is on the 22nd.  I will drive myself nuts until then of course.

In the meantime, I will get back to blogging.

I really, really love this sauce.  It’s easy, makes a ton so I can put some in the freezer for the next time I need sauce, and I can make it spicy or not.  If I use all the red pepper flakes it calls for, I find it too spicy for me so I just put a tiny bit in or leave it out altogether.

It is great just served with pasta and would be equally good used for lasagna or ziti or whatever.   You can use Italian sausage instead of the ground beef if you prefer.  The recipe calls for 2 pounds of meat but I use about 1 1/4 pounds since I don’t like loads of meat in my sauce.

I found the recipe on the Betty Crocker website originally.

Really Good, Really Easy Slow Cooker Spaghetti Sauce

2 lb bulk Italian pork sausage or ground beef (I use about 1 1/4 lbs)
2 large onions, chopped
2 cups sliced fresh mushrooms
3 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes (use less or leave out altogether if you don’t like it spicy)

Spray 5-quart slow cooker with cooking spray.

In a skillet, cook sausage or beef, onions, mushrooms and garlic over medium heat for about 10 minutes, stirring occasionally, until sausage or beef is no longer pink; drain.

Spoon sausage or beef mixture into slow cooker.

Stir in all remaining ingredients.

Cook on LOW for 8-9 hours.

Serve over your favorite pasta.

Makes 24 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!