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

 

Sweet Potato Pie Bites

It may be too late to make these for Thanksgiving today, but Christmas is coming, lol!!!

Ingredients: Makes 2 dozen

  • 4 large sweet potatoes
  • 1/4 cup brown sugar
  • 1 tbsp heavy cream
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 roll of Crescents baking dough
  • 72 mini marshmallows
  • 24 whole pecans

Directions:

  1. Wash, pierce and microwave the sweet potatoes for 15 minutes on high.
  2. Meanwhile, in a large bowl whisk together the brown sugar, heavy cream, vanilla and salt. Scoop the insides of each sweet potato into the bowl (take care, they may be hot!) and mix well.
  3. Preheat oven to 375 degrees.
  4. Unroll Crescents baking dough on a lightly floured surface. Use a rolling pin to gently flatten. Use a pizza cutter to slice the dough into 24 small squares.
  5. Lightly grease a 24 mini cupcake pan. Gently press a dough square into each well.
  6. Fill each with approximately 1 tbsp of the sweet potato mixture.
  7. Top each with 3 marshmallows and bake for 12 minutes. Remove from the oven, top each with a pecan and bake an additional 3 minutes. Serve warm!

*Original recipe by delish.com 

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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Spiced Crumb Cake

This… perfect for a stormy Saturday morning! Enjoy.

Ingredients: Makes one large sheet pan cake

  • 1, 10 x 15 disposable sheet pan with 1″ sides
  • cooking spray
  • 1 box of spice cake mix
  • 4 eggs
  • 2/3 cup oil
  • 2/3 cup milk
  • 4 cups flour
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 sticks unsalted butter, melted
  • 1 tsp vanilla
  • powdered sugar

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray your sheet pan with cooking spray.
  3. In a medium bowl, mix together cake mix, eggs, oil and milk. Pour batter into the sheet pan and bake for 20 minutes.
  4. In another bowl, mix together the flour, sugar, spices, salt, butter and vanilla.
  5. Remove cake from the oven and cover with topping using your hands to “crumble” it. Gently press the crumbs into the cake. Take care as the cake will be hot!
  6. Return cake to oven and bake an additional 20 minutes.
  7. Sprinkle with powdered sugar once cooled and serve!

Note:

I made two smaller cakes this time around; saving one for our family and sharing one with a friend! I used the same recipe, just divided the batter and crumbs between two smaller pans.

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Easy Slow Cooker Broccoli Mac-n-Cheese

This recipe is all my own; created out of love for both macaroni and cheese and my slow cooker! I used chick pea pasta for added protein as well as broccoli to help get more nutrients into my kids! My version of slow cooker mac-n-cheese is super creamy, delicious and sure to please! Enjoy.

Ingredients: Feeds 6 – 8

  • cooking spray
  • 12 oz frozen broccoli florets
  • 8 oz uncooked pasta (I use Banza chick pea pasta)
  • 1, 8 oz block of cream cheese
  • 1/4 lb of butter sliced into 4 – 6 pats
  • 1 cup whole milk
  • 1 cup low sodium chicken stock
  • 1/2 tsp onion powder
  • 1/2 tsp dry mustard
  • 1/2 tsp salt
  • dash of pepper
  • dash of paprika
  • 3 cups shredded sharp cheddar cheese

Directions:

  1. Spray the inside of your slow cooker with cooking spray.
  2. Place the frozen broccoli in the bottom then add the pasta.
  3. Nestle the block of cream cheese in the center and place pats of butter throughout.
  4. Pour milk and stock over the mixture and sprinkle with seasonings.
  5. Spread the shredded cheese on top, keeping it from touching the sides of the slow cooker.
  6. Cook on LOW for 2 – 3 hours or until pasta is cooked to your liking. One hour into cooking, give everything a good stir. Stir once more before serving!

Note:

  • Chick pea pasta can get mushy… quickly, and in this recipe tends to lose its shape/consistency. If you want your mac to remain intact/whole I suggest you use regular pasta!

Meatball Marinara with Gnocchi and Burrata

This is a semi-homemade, one skillet, made in under 30 minutes masterpiece that will wow everyone at your dinner table! Simple shortcuts make is quick and easy while still maintaining authentic flavors and textures. This will make you feel like it’s Sunday at Grandma’s (when it’s only Wednesday night)!

Ingredients: Feeds 6 – 8

  • 18 – 24 prepared meatballs (I used Shady Brook Farms All Natural Turkey meatballs)
  • 2 tbsp olive oil
  • 1/2 small yellow onion, chopped
  • 1 tsp minced minced
  • 1 tbsp tomato paste
  • 1, 15 oz can diced tomatoes, do not drain!
  • 1/4 tsp red pepper flake
  • 1/4 tsp oregano
  • 1, 25 oz jar of your favorite marinara sauce
  • 16 oz mini gnocchi potato pasta
  • 8 oz burrata, chunked

IMG_5444

Directions:

  1. In a large, shallow, enamel coated saucepan with lid, heat the oil over low – medium heat. Add the meatballs and brown them for about 5 minutes. Remove them from the pan with a slotted spoon and set aside.IMG_5442
  2. In the same pan, sauté the onion and garlic until soft and then add the tomato paste. Mix in the diced tomatoes and spices and let simmer for a few minutes allowing flavors to develop. Add the marinara, mix well and allow it to heat up.
  3. Next, add the uncooked gnocchi to the sauce and stir to distribute them evenly. Add the meatballs back in, nestling them evenly as well. Cover, reduce heat to low and let simmer for 10 minutes, stirring gently half way through.
  4. Turn heat off and right before serving, drop the chunks of burrata into the mixture, in and around the meatballs and gnocchi. Close the lid one more time and allow them to melt, taking approximately 2 – 3 minutes.
  5. Serve immediately in bowls with crusty bread and a green salad.IMG_5446

Monday Minestrone

Sometimes I find it difficult to cook on Monday nights… just because it’s Monday, after all!? But this easy Minestrone soup comes together quickly, feeds a small crowd and will leave you not only full but proud of how you started off your week of suppers!

Ingredients: Feeds 6 – 8

  • 4 cups low sodium chicken stock
  • 1, 15 oz can diced tomatoes with juice (I like Muir Woods, Fire Roasted)
  • 1, 15 oz can dark kidney beans, drained
  • 1 bunch of celery, chopped
  • 3 – 4 carrots chopped
  • 1 cup chopped kale (I use Lacinto)
  • 1 sprig rosemary
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp oregano
  • 2 cups uncooked pasta (something small in size like Pipette)

Directions:

  1. Bring a small pot of salted water to a boil for the pasta and cook according to package directions.
  2. Meanwhile, in a large pot over medium heat, combine the other ingredients and bring to a boil then reduce to a simmer. Cook for 20 – 30 minutes or until veggies are fork tender. Remove rosemary stem.
  3. Drain pasta and add to the soup. Taste and add additional salt and/or pepper if desired.

Suggestions:

  • This soup can be made ahead and reheated. If planning on doing so, leave out the pasta until you’re ready to reheat and serve or it will soak up all the liquid!
  • Try adding additional protein like meatballs! Leftover meatballs work great but if not, I always have Trader Joe’s mini party meatballs in my freezer and they work like a charm!