Easy “Almost” Jambalaya

9 Comments

Thank you all for the kind words.  Everything went as well as can be expected and we are glad to be home again!  Fourteen hours (one way) in a car with 4 adults and 2 dogs is not something I would recommend.

I made this last night and I KNOW it’s not a true jambalaya but it works and tastes delicious.  It’s easy to throw together and it cooks in about 4-5 hours in your crockpot.  Works for me!  It makes loads of jambalaya so I am going to freeze the leftovers for another day.

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Easy Jambalaya ~ Crockpot

1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
2 medium or 1 large green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes (I used tenderloins and cut them in half)
1 pound andouille sausage, sliced into 1/4-inch slices
1 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.

Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.

Makes 8-10 servings.

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Happy Cooking!

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Tavern Soup

2 Comments

I’m guessing this is called Tavern Soup because there is beer in it.  It’s a very simple soup that you make in your crockpot.  You can drink it from a mug so it’s great on really cold day.

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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 Cooking!

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Chipotle Roast (Crock Pot)

4 Comments

Gosh, I love chipotles.  I just love that smoky flavor.  This roast is easy to throw in your crockpot and use for wraps, tacos, sandwiches, etc.  If you don’t like alot of heat, slice open the chipotles and scrape out the seeds.  Conversely, if you like heat, leave them in.  I usually leave them in one and take them out of the other two.  DH pours on the hot sauce since he loves his food HOT.

Chipotle Roast (Crock Pot)

3 lbs. chuck roast, trimmed of visible fat
1 tsp salt
1 tsp pepper
2 tsps chili powder
2 tsps cumin
3 chipotles in adobo, chopped
1 (4 ounce) can green chilies (I use fire roasted chilies)
1 (7 ounce) can/jar of salsa verde
1 large onion, sliced
3 tsps minced garlic
1 cup beef broth

Place roast in large crockpot and sprinkle with the salt and pepper, chili powder and cumin. Add the remaining ingredients and cook on HIGH for 5 hours or on LOW for 7-8 hours.

When cooked, shred the meat with a fork and continue cooking in crockpot for 15 minutes.

Use in enchiladas, tacos, sandwiches, wraps, etc.

Happy Cooking!

BBQ Beef Sandwiches (Crockpot)

8 Comments

There are loads of these recipes on the internet but I like this one because you make the barbecue sauce instead of using store bought.  It’s still easy to make.  This would be great for a party, potluck or tailgating.  I usually serve with my easy cole slaw and chips.

BBQ Beef Sandwiches

3 to 4 lb. beef chuck roast
1 1/2 cups ketchup
1 (1 ounce) pkg. onion soup mix
1 tbsp. chili powder
3 tbsps vinegar (I use red wine vinegar)
1 tbsp. Worcestershire sauce
2 tsps. prepared mustard
1/4 tsp. garlic powder
Kaiser rolls
Cheese slices, your choice (I use monterey jack)

Trim fat from beef and place in crockpot.

Stir together all remaining ingredients together ~ except rolls and cheese ~ and pour over meat in crockpot.

Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, or until fork tender.

Skim off fat. Remove meat from crockpot and shred. Return meat to sauce in crockpot.

Spoon about 1/4 cup of meat on bottom of each roll and top with cheese. Place under broiler to melt cheese if desired.

Makes 6-8 sandwiches.

Happy Cooking!

Crock Pot Garlic Smashed Red Potatoes

11 Comments

I’m not above taking any shortcuts I can in the kitchen. While I love to cook, I don’t want to spend ALL my time there.

I love this recipe just for the ease in making it. It goes well with just about any kind of main dish and I am not mashing potatoes at the last minute. You really have to make sure you add enough milk at the end to get a fluffy-type mash and lighten up the potatoes a little or the potatoes can taste a little glue-y…yuck!. My DH is not a fan of potatoes (incredible, I know) and whenever he has these he says he loves them, LOL!

Crockpot Garlic Smashed Red Potatoes

3 lbs red potatoes
4 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon salt
1/2 cup water
1/2 cup cream cheese with chives and onions (from an 8-ounce tub)
1/4-1/2 cup milk

Halve or quarter potatoes as necessary to make similar size pieces. Place in a 4 to 6 quart crock pot. Add garlic, oil, salt and water; mix well to coat all potato pieces. Cover and cook on HIGH for 3-1/2 to 4-1/2 hours or until potato pieces are tender.

With a fork or potato masher, mash potatoes and garlic. Stir in cream cheese until well blended. Stir in enough milk for soft serving consistency.

Serve immediately, or cover and hold in slow cooker on LOW setting for up to 2 hours.

Save any leftovers and reheat in the microwave the next day, adding milk if needed.

Serves 4-6

Happy Cooking!