I got this recipe from my BF Jami. It is seriously the best tortilla soup I've ever had. It always tastes better when she makes it too. I can't believe I'm just now putting it on the blog, because this has been a favorite for years!
Ingredients:
1 medium onion, chopped
2 cloves garlic, minced
2 T olive oil
1-2 chicken breasts , boneless and skinless
1 14 oz can diced tomatoes
1 can rotel
1 can beef broth
1 can chicken broth
1 can tomato soup
1 cup corn (I use frozen)
1 can black beans, rinsed and drains or 1-2 cups mexican black beans
1-2 cans water
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp lemon pepper
2 tsp worcestershire sauce
1/4 tsp tabasco sauce
salt and pepper to taste
fresh tortillas/tortilla chips and cheese for topping
Directions
Saute onion and garlic in oil. Add all ingredients except for tortillas and cheese. Simmer for 50 minutes. Remove chicken from soup and shred. Return chicken to soup and serve with toppings. This is SOOOOO good and you can make it in a crockpot too!
Showing posts with label crock-pot. Show all posts
Showing posts with label crock-pot. Show all posts
Thursday, September 22, 2011
Monday, April 11, 2011
Olive Garden's Pasta E Fagioli
I found the original recipe on crockpot 365 and it is also on my friend Maleah's blog. I don't use a full lb of beef and I decided I liked it better with italian seasoning rather than all oregano. You can use any combination of veggies that you want. You could add broccoli, squash, green beans, asparagus, corn, etc.. We all love this soup at our house!
Ingredients:
1/2 lbs ground beef, cooked and drained
1/2 onion, chopped
1 cup carrots, chopped
1 cup celery, diced
2-14 ounce cans diced tomatoes
1 can red kidney beans, drained and rinsed
1 can white kidney beans, drained and rinsed
4 cups(32 oz) beef stock
1-2 teaspoons italian seasoning
salt and pepper
3-4 cups spaghetti sauce
1/2 dry pasta shell macaroni(added during the last hour of cooking)
Add all ingredients except pasta to crockpot. Cook on low 8 hours and add the pasta during the last hour.
Time saving tip: I usually assemble this in my crockpot the night before I plan on cooking it. I keep it in the fridge overnight and just have to plug in my crockpot in the morning. If I end up having a hectic morning I'm so glad I took the extra time the night before.
Ingredients:
1/2 lbs ground beef, cooked and drained
1/2 onion, chopped
1 cup carrots, chopped
1 cup celery, diced
2-14 ounce cans diced tomatoes
1 can red kidney beans, drained and rinsed
1 can white kidney beans, drained and rinsed
4 cups(32 oz) beef stock
1-2 teaspoons italian seasoning
salt and pepper
3-4 cups spaghetti sauce
1/2 dry pasta shell macaroni(added during the last hour of cooking)
Add all ingredients except pasta to crockpot. Cook on low 8 hours and add the pasta during the last hour.
Time saving tip: I usually assemble this in my crockpot the night before I plan on cooking it. I keep it in the fridge overnight and just have to plug in my crockpot in the morning. If I end up having a hectic morning I'm so glad I took the extra time the night before.
Friday, April 8, 2011
Pulled pork sandwiches
I made this slow cooker pulled pork recipe for my company last weekend. I made it the weekend before through step 4, then froze. 2 hours before serving put the mostly thawed pulled pork back in the crock-pot combined with 1 cup bbq sauce. Todd LOVED this recipe and so did both boys. I know you are thinking, "you let Blake eat this?", but yes he LOVED it too! I am all about giving babies whatever the rest of the family is eating, but I really thought this was going to be too spicy for him because it does have a little bit of a kick. I was out running errands when Todd shredded the meat and gave some to Blake. He couldn't get enough! :) I found the recipe here.
Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper
1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional)
1/4 cup water
1 cup barbecue sauce
1. Mix all spice rub ingredients in small bowl.
2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)
3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.
4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.
5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes(longer if you froze the pork), until hot. Serve with additional barbecue sauce.
Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper
1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional)
1/4 cup water
1 cup barbecue sauce
1. Mix all spice rub ingredients in small bowl.
2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)
3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.
4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.
5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes(longer if you froze the pork), until hot. Serve with additional barbecue sauce.
Chicken Chili
This is my fool proof Chicken Chili recipe and one of our winter staples.
Put the following ingredients in your crockpot:
1/2 onion, chopped
3 cloves garlic, minced
4 cups of tomato sauce (I usually use 1/2 of an extra large jar of Prego spaghetti sauce from Costco)
2 cans beans, drained & rinsed (I usually like pinto and black beans)
1 chicken breast, uncooked
2-3 T chili powder
1 T cumin
Season to taste with: garlic powder, cayenne pepper, red pepper flakes, salt and pepper
1 cup frozen corn (I usually add this at the end of cooking)
Set crockpot on low and cook for 7-8 hours. Shred chicken and serve. Makes 6-8 servings.
Time saving tip: I often put 1-2 extra chicken breasts in the chili to cook for another use later in the week.
Put the following ingredients in your crockpot:
1/2 onion, chopped
3 cloves garlic, minced
4 cups of tomato sauce (I usually use 1/2 of an extra large jar of Prego spaghetti sauce from Costco)
2 cans beans, drained & rinsed (I usually like pinto and black beans)
1 chicken breast, uncooked
2-3 T chili powder
1 T cumin
Season to taste with: garlic powder, cayenne pepper, red pepper flakes, salt and pepper
1 cup frozen corn (I usually add this at the end of cooking)
Set crockpot on low and cook for 7-8 hours. Shred chicken and serve. Makes 6-8 servings.
Time saving tip: I often put 1-2 extra chicken breasts in the chili to cook for another use later in the week.
Friday, January 7, 2011
French Dip Sandwiches
Jami made these back in December and they were fabulous. I knew I had to try them myself, plus I love the crockpot. It is so nice coming home to dinner at the end of the day! This recipe is adapted from All recipes.
Ingredients
1 (4 pound) boneless beef roast
1/2 cup soy sauce
1 beef bouillon cube
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
Directions
Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker. Add all ingredients on top of roast and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.
Ingredients
1 (4 pound) boneless beef roast
1/2 cup soy sauce
1 beef bouillon cube
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
Directions
Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker. Add all ingredients on top of roast and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.
Friday, September 25, 2009
Homemade yogurt in the crockpot
I was wanting to get a yogurt maker but then read on another blog that making yogurt in the crockpot IS possible. It is so easy too!
Ingredients
8 cups (half-gallon) of whole milk
1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)
thick bath towel
Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.
Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation. Let it sit for 8 hours.
Fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch. It isn't quite as thick as store bought, but still has a nice consistency.
I'm so excited about this, but now need to think of ways to use all this fresh yogurt I made. Any ideas?
Ingredients
8 cups (half-gallon) of whole milk
1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)
thick bath towel
Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.
Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation. Let it sit for 8 hours.
Fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch. It isn't quite as thick as store bought, but still has a nice consistency.
I'm so excited about this, but now need to think of ways to use all this fresh yogurt I made. Any ideas?
Wednesday, August 5, 2009
Pork Spare Ribs
I must admit, I was a little intimidated about making ribs, BUT not anymore. These were so easy, delicious and really impressed my husband! The best part is after a little prep work they finish cooking in the crock-pot and simmer all day!
Ingredients:
3 to 4 pounds spareribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion sliced
2 cups of your favorite barbecue sauce
Sprinkle ribs with salt and pepper. Place ribs(meaty side up) under broiler for 15 minutes to brown. Put sliced onion in crock-pot. Slice ribs into serving pieces and put in crock-pot. Pour in BBQ sauce. cover; cook on Low 8 to 10 hours (high for 4 to 5 hours). Enjoy!
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