Slow Cooker Jambalaya

‘Tis the season for Jambalaya with it being Lent and all! Searched far and wide for a slow cooker version to make my life easier and found a great one by Robin Miller. I tweaked it a bit to meet my tastes and needs and voila! Enjoy!!

Ingredients:

  • 1 lb boneless chicken tenders, cubed
  • 1 lb large frozen shrimp, peeled and deveined
  • 1/2 lb andouille sausage, chunked
  • 1 large can crushed tomatoes (fire roasted, preferred)
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 1 large bunch Lacinto kale, shredded
  • 2 stalks celery, diced
  • 1 cup chicken stock
  • 2 tsp dried oregano
  • 2 tsp canjun seasoning
  • 2 bay leaves
  • 1 small bunch fresh thyme
  • 2 cups cooked rice

Directions:

  1. Lightly grease your slow cooker with cooking spray.
  2. Combine the chicken, shrimp, sausage, tomatoes, onion, pepper, kale, celery, stock and spices in the slow cooker.
  3. Cook on High for 3 1/2 – 4 hours (stirring occasionally) until meat is tender and kale is wilted.
  4. Discard bay leaves and thyme stalks.
  5. Ladle jambalaya over cooked rice.

Comments:

I added kale just because I wanted my jambalaya to be more green, lol! Keep in mind, this weekend is St.Patrick’s Day!! I also nixed the hot sauce that the original recipe called for, but of course you can add it in if you want your jambalaya to have a kick. Lastly, I don’t mind shrimp tails in my soup but some people do, so you can swap out the frozen shrimp for precooked (tails removed) and add them in 30 minutes before you’re ready to serve. You could also repurpose left over shrimp cocktail in the same manner.

 

Cheesesteak Sloppy Joes

Kill two birds with one stone when you feed your peeps this delicious cheesesteak sammie that tastes like it’s straight outta Phillie but looks more like a Sloppy Joe! The best part is that your slow cooker does all the work so you don’t have to; and I made it even easier for myself by using frozen, diced green pepper and onion! You can prep this dish before work in under 15 minutes, turn it on Low and Slow and come home to a tasty, toasty, beefy, cheesy (you get the idea) meal that the whole family will devour! Enjoy!!

Ingredients: Makes 6 – 8 sammies

  • cooking spray
  • 1 1/2 lbs ground beef
  • 1/2 cup diced green pepper
  • 1/2 cup diced onion
  • 1/2 cup diced mushrooms
  • 3/4 cup beef stock
  • 3 tbsp Worcestershire sauce
  • 3 tbsp ketchup
  • 1 1/2 tbsp corn starch
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 3/4 cup shredded sharp cheddar cheese, plus extra
  • 8 round sandwich style buns, toasted

Directions:

  1. Brown ground beef in a skillet on your stovetop.
  2. Spray your slow cooker with cooking spray. Transfer meat over using a slotted spoon to drain the fat.
  3. Add the diced green pepper, onions and mushrooms. Pour in the beef stock, Worcestershire and ketchup and fold to combine. Add the corn starch and seasonings and mix well.
  4. Cook on HIGH for 3 hours or LOW for 5 – 6 hours. Mix in the cheese just prior to serving. Divide cheesesteak mixture evenly among the bun bottoms. Sprinkle with additional cheese if desired!

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*Recipe adapted from slowcookergourmet.com

Chicken Enchiladas (with pumpkin purée)

Always looking for clever ways to sneak extra veggies into my family’s diet! This is a no-brainer and went completely under the radar until the end of the meal when I came clean! Not only does pumpkin pair well with enchilada sauce, it makes the dish so creamy and rich, you may never make enchiladas without pumpkin again!

For Bridget!!

Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • cooking spray
  • 1, 15 oz can pumpkin purée
  • 1, 19 oz can red enchilada sauce
  • 1 tbsp cumin
  • 3 cloves garlic, minced
  • pinch of salt
  • 10 whole wheat flour tortillas
  • 1 cup shredded cheddar cheese
  • fresh cilantro
  • sour cream
  • guacamole

Directions:

  1. In a medium bowl combine pumpkin, cumin, garlic and salt. Mix well and set aside.
  2. In another bowl, mix half the pumpkin mixture with half the can of enchilada sauce.
  3. Lightly spray your slow cooker with cooking spray and add the chicken and the pumpkin/enchilada sauce mixture. Cook on low for 4 – 6 hours (stirring occasionally) until chicken is tender and falls apart.
  4. Remove chicken and remaining sauce from slow cooker, shred with a fork and let cool.
  5. Lightly spray a 9×13 casserole dish with cooking spray. Coat the bottom of the dish with a spoonful of cooking sauce. Place a tortilla on a flat surface and schmear a dollop of the remaining pumpkin mixture down the center. Top with a generous portion of the shredded chicken and some of the cooking sauce. Roll the tortilla and place length-wise in the casserole dish. Repeat until all tortillas, pumpkin and chicken is used.
  6. Top enchiladas with remaining enchilada sauce and the cheddar cheese.
  7. Bake at 350 for 35 minutes covered, 5 minutes uncovered or until cheese is melted and bubbly.

Serve with chopped cilantro, sour cream and fresh guacamole!img_8105

*adapted from allrecipes.com

 

Beef Ragú with Herbed Ricotta

This dish was inspired by one of my favorite foodie Instagram-ers and made for the perfect rainy Sunday supper tonight! It takes only minutes to prep, leaving your slow cooker to do all the work. Serve the hearty and flavorful ragú over your favorite pasta with a dollop of herbed ricotta and you’ll wow everyone at your dinner table any night of the week. Enjoy!!

Ingredients: Feeds 4 – 6

  • 2 lbs flank steak
  • cooking spray
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup beef stock
  • 1, 28 oz can chopped tomatoes ( I use fire roasted tomatoes)
  • 3 tbsp minced garlic
  • 8 oz chopped carrots (approx. 3 large carrots)
  • 2 bay leaves
  • 2 – 4 sprigs fresh thyme
  • 1 cup ricotta
  • 1/4 cup parmesan cheese, plus extra
  • 1/4 cup chopped parsley
  • 2 tbsp honey
  • 1 lb of favorite pasta (I use fusilli or pappardelle)IMG_7367

Directions:

  1. Spray inside of slow cooker with cooking spray.
  2. Rinse and pat dry flank steak. Cut into large chunks with a sharp knife.IMG_7366
  3. Place steak in the bottom of the slow cooker and season with salt and pepper.
  4. Pour in the stock. Add garlic, carrots and spices including bay leaves and thyme.IMG_7368
  5. Top with chopped tomatoes and cook on high for 6 hours.
  6. While meat cooks, combine the ricotta, parmesan and parsley in a small bowl and mix well. Chill until ready to serve.
  7. Remove meat from slow cooker using tongs and shred.
  8. Add honey to the sauce and using an immersion blender, gently purée. Take care, as slow cooker is shallow and sauce will be hot!
  9. Return shredded meat to the sauce and set slow cooker to the lowest setting.
  10. Bring a large pot of salted water to a boil and prepare pasta of choice according to package directions.
  11. Serve sauce over pasta with a dollop of herbed ricotta and garnish with additional parmesan.IMG_7410

*Adapted from Pinch of Yum

Slow Cooker Asian Style Short Ribs

This is delicious twist on traditional slow cooker short ribs! The medley of mushrooms and the sweet and spicy flavor of the sauce, pair perfectly with these fall-off-the-bone short ribs. Serve it up over egg noodles with a side Napa Cabbage Slaw and you’ve got the makings of a unique and tasty Sunday Supper!

Ingredients: Feeds 4 – 6

  • 10 – 12, bone -in beef short ribs, trimmed (approx. 4 lbs)
  • salt
  • pepper
  • 2 tbsp canola oil (plus extra if needed)
  • cooking spray
  • 3 cups fresh, sliced, assorted mushrooms
  • 2 tbsp minced garlic, divided
  • 2 tbsp minced ginger, divided
  • 1 cup low sodium beef stock
  • 1/2 cup light brown sugar
  • 1/2 cup rice vinegar
  • 3 tbsp low sodium soy sauce
  • 1 tsp red pepper flake

Directions:

  1. Rinse and pat the ribs dry. In a heavy bottom skillet or dutch oven, heat oil over medium-high heat. Season ribs with salt and pepper and brown on all sides in small batches, adding oil to the skillet if needed.
  2. Transfer browned ribs to a lightly sprayed 6-qt slow cooker.
  3. Meanwhile, add mushrooms and half the minced garlic and ginger to the skillet and sauté until they begin to soften.
  4. In a small bowl, whisk together the rest of the ingredients including the remaining garlic and ginger, the stock, brown sugar, vinegar, soy sauce and red pepper flake.
  5. Cover ribs with mushroom mixture and pour sauce over top.
  6. Cook on LOW for 6 – 8 hours, until meat falls off the bone.
  7. Place rib meat on a serving platter. Use a slotted spoon to remove mushrooms and garnish the meat with them. Skim fat from the cooking liquid and drizzle sauce over the platter.

*Original recipe adapted from Cooking Light, Asian Short Ribs

 

Slow Cooker Tex-Mex Turkey Veggie Chili

Now that’s a mouthful! This recipe is a staple ’round these parts because it takes just minutes to assemble, practically cooks itself, and satisfies bellies with its hearty southwestern flavor. I get a little help from a store bought spice packet but I ratchet things up a notch by adding additional spice, liquid smoke and half a can of beer! You can’t go wrong on a cold night with a warm bowl of chili and chips…

Ingredients: Feeds 6 – 8

  • cooking spray
  • 1 lb lean ground turkey, browned
  • 1, 28 oz can crushed tomatoes (I use “fire roasted” tomatoes)
  • 1, 15 oz can black beans, drained
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 poblano pepper, seeded and chopped
  • 1 medium Bermuda onion, medium dice
  • 1 Tex-Mex Chili seasoning packet (I use McCormick’s)
  • 1 tsp cumin
  • 1 tsp dried cilantro
  • 1 tsp paprika
  • 1 tsp dried minced garlic
  • dash cayenne pepper
  • 6 oz of beer (I use Corona)
  • 1 tsp liquid smoke
  • salt and pepper

Directions:

  1. Spray the inside of your slow cooker with cooking spray.
  2. Brown the ground turkey in a skillet on the stove.
  3. Combine tomatoes, beans, chopped peppers, onion and seasonings in the slow cooker. Add the turkey, beer and liquid smoke. Mix well.

4. Cook on LOW for 4 hours, stirring occasionally. Taste and adjust seasonings with salt and pepper if needed.

5. Serve over rice or with tortilla chips. Garnish with fresh cilantro, sour cream and/or shredded cheddar cheese.

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