Ingredients:

store bought rotisserie chicken carcass

1 chopped onion

bunch of celery

2 cups or so baby carrots

small bunch of green onions

head of garlic

3 bay leaves

1 tablespoon Italian Seasoning

6 cups of water

 

Directions:
Place chicken carcass into crockpot. Coarsely chop onion, celery, and green onion. Add them into crock along with the baby carrots. Peel entire head of garlic and add. Add Italian Seasoning, bay leaves and water.

Cover and cook on high for 8-10 hours. Remove crockpot insert, and let cool completely on stove-top.

 Once cool, pick through the broth to find all the little chicken bones, to peel off any remaining chicken and discard the bones and bay leaves.  Pour remains into your blender and blend until it’s broth like. Once done, pour into freezer bags into useable portions and freeze.

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Buffalo Wing Soup:

Ingredients:

2 cups cooked and cubed chicken
1/2 yellow onion, chopped
3 stalks celery, chopped
1/4 cup unsalted butter
1/4 cup flour
2 cups fat free milk (no higher content than 2%, or it will curdle)
3/4 cup chicken broth
4 ounces Velveeta
1/2 cup hot wing sauce
1/2 teaspoon celery salt
1/2 teaspoon garlic powder

Directions:

Make a roux with the flour and butter. You can do this in the microwave. In a bowl, melt the butter on high for 45 seconds, then whisk in the flour. Set aside.

Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta. Add the celery salt and garlic powder. Stir in the flour and butter mixture. Add hot sauce. 

Cover and cook on low for 6-8 hours, or on high for 3-4. 

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Beef Bourguinon:

Ingredients:

3 pounds beef roast, or beef stew meat
6 slices bacon
2 Tablespoons olive oil
1 onion, sliced in rings
1 cup carrots (chopped or baby carrots)
4 garlic cloves, smashed and chopped
1 Tablespoon herbs de provence 
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 Tablespoon tomato paste
2 cups red wine

Directions:

Use a 6 quart slow cooker. In the bottom of your crockpot, smear around the olive oil. Then lay down 3 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.

Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness.

Serve with whipped mashed potatoes, and a ladle full of crock juices.

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Bean Stew:

Ingredients:

2 cups split peas (or lentils)
6 cups broth of your choice
1 can kidney beans, rinsed
1 can black beans, rinsed
1 potato, chopped
1 yellow bell pepper, cored, seeded, and chopped
4 green onions, chopped
3 tomatoes, chopped
1 cup baby carrots
handful of broccoli (or other veggies you have lying around)
1 teaspoon dill
1 teaspoon kosher salt
1/2 teaspoon black pepper
1.5 teaspoon paprika

Directions:

Chop up the vegetables to desired size, and throw them in the pot. Rinse the beans, and add. Add the split peas (or lentils). Cover with broth, and stir in the spices.

Cook on low for 7-9 hours, or on high for 4-5. 

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Turkey Stew:

Ingredients:

8 cups chicken broth
2 cups peeled and diced sweet potato
1 (28-ounce) can diced or stewed Italian style tomatoes
1 teaspoon oregano
1 teaspoon coriander
1 Tablespoon chili powder
1 (15-ounce) can corn
4 cloves chopped garlic OR 1 teaspoon dried garlic powder

Directions:

Combine all ingredients in a 6 quart slow cooker and cook on low for 6-7 hours, or until sweet potatoes have reached desired tenderness and flavors have melded. 

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Traditional Beef Stew:

Ingredients:

2 pounds beef stew meat

1 yellow onion, peeled and diced

1 cup baby tomatoes, cut in half

2 to 3 ribs celery, sliced

1 cup baby carrots

1 cup green beans

1 cup sliced mushrooms

4 cups beef broth

1/4 cup red wine

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon steak seasoning blend

1 teaspoon Worcestershire sauce

1/2 cup flour, for dredging

 

Directions:

 Wash and chop all of your vegetables, before adding them to your crockpot. Put flour in a shallow bowl and then dredge your meat completely. Place your meat into the crockpot and throw away any extra flour. Add dry seasonings, Worcestershire sauce, wine and beef broth.

 Cover and cook on low for 8-12 hours.

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I know that it isn't really harvest time, but I can't resist a yummy stew!

Harvest Stew:

Ingredients:
1 pound lean ground turkey or chicken
1 yellow onion, chopped
3 chopped garlic cloves
1 can kidney beans, rinsed
1 sweet potato, peeled and chopped
3 red potatoes, peeled and chopped
1 acorn squash, peeled and chopped
1 can tomatoes and chilies
4 cups chicken broth
1/4 teaspoon cloves
1/4 teaspoon all spice
salt and pepper to taste

Directions:
Microwave squash on high for 2 minutes. Use a paring knife to cut away the skin. Peel and chop all of the vegetables and add to the crockpot. Break up the ground meat with your fingers and add it in. Pour in the kidney beans and the can of tomatoes and chilies. Add the broth and the seasonings. Stir well.

Cover and cook on low for 7-9 hours.






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Cowboy Stew:

Ingredients:
1 pound browned hamburger
2 cloves chopped garlic
1 can (15 oz) tomato sauce
1 can (15 oz) diced Italian seasoned tomatoes
1 can (15 oz) corn, drained
2 cans whole baby potatoes, drained (unless you can find a great big can of potatoes)
1 can tomatoes with green chilies
1 can Ranch Style beans (with the baked beans in the grocery store)
1 cup water
sliced jalapeno peppers for garnish (optional)

Directions:

Brown the hamburger with the chopped garlic cloves on the stove top. Drain the fat. Let sit in the pan for a bit to cool. Open all of your cans and dump them into the crockpot. Drain only the corn and the potatoes. After adding all of the can contents, add the browned meat and a cup of water. Stir with a spoon to mix a bit.

Cover and cook on low for 8-10 hours, or on high for 4-5. Garnish with sliced jalapeno peppers, if desired.






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5 Ingredient Beef Stew:

Ingredients:
2 pounds beef stew meat
1 (16-ounce) jar southwest salsa (the kind that has corn, black beans, onions, tomatoes, and chilies)
4 cups beef broth
1 (15-ounce) can garbanzo beans, drained and rinsed
1 cup baby carrots

Directions: 
Use a 6-quart slow cooker. Put the meat into the bottom of your cooker and add the rest of the ingredients.

Cover and cook on low for 8 to 10 hours, or until the meat is so tender it falls apart when poked.

Serve with crusty bread and a green salad.




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Zesty Burger Soup:

Ingredients:
1 pound lean ground beef, browned and drained
2 (10.5-ounce) cans tomatoes and chilies
1 (15-ounce) can whole kernel corn, undrained
1 (15-ounce) can black beans, drained and rinsed (or 1/2 cup dried beans soaked overnight)
4 cups chicken broth
shredded cheddar cheese (to add later, optional)

Directions: 
Use a 6-quart slow cooker. Brown meat in a skillet on the stove top, and drain. Put into your crockpot. Add the whole cans of tomatoes and chilies and corn. Drain and rinse off the beans and add. Pour in the chicken broth.

Cover and cook on low for 6 to 8 hours, or until the flavors have melded.

Serve with shredded cheddar cheese and buttered bread.

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How are you all doing? Hanging in there? Eating well? I hope so! Today, I'm bringing you a delicious chili recipe that you can throw in your crockpot in the morning then come back and enjoy for dinner.

White Chili:

Ingredients:
1 (16 ounce) bag of frozen white corn
2 (15-ounce) cans of White Beans
1 (4-ounce) can of green chilies
1 cup chopped white onion
2 minced garlic cloves
1 cup vegetable broth
juice from one lemon
1.5 teaspoon cumin
1/2 teaspoon Italian seasoning
salt and pepper to taste
mozzarella cheese (optional garnish)

Directions: 
Add everything to the crockpot.
Cook on low for 8-9 hours, or high for 4-6.
Serve with shredded mozzarella cheese if you’d like.





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Vietnamese Pho:

Ingredients:
6 cups beef broth or stock
2 inch chunk of ginger , peeled
3/4 teaspoon anise
1 cinnamon stick
2 sliced green onions
1 pound thin sliced beef
Package of rice noodles
1 teaspoon fish sauce
1/2 teaspoon kosher salt
1/2 teaspoon black pepper


Directions: 

Put all of the broth into the crockpot. Add the meat, green onion, ginger, fish sauce, and spices.

Cover and cook on high for 3-4 hours, or on low for 4-6. It's done when the meat is fully cooked.

15 minutes before serving, add the entire package of rice noodles to the pot. Push them under the liquid with a wooden spoon, and cover. By the time you set the table, the noodles will be tender and glass-like. Serve in bowls. Add any additional garnish, such as bean sprouts, fresh cilantro or basil, and lime wedges.



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Autumn is here. Football season is in full swing, which means having something bubbling away when we walk in the door at night.

Turkey & Wild Rice Soup:

Ingredients:
2 cups of cooked turkey
8 cups of chicken broth
2/3 cup uncooked wild rice
1 yellow onion, chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon sage
2 Tablespoons balsamic vinegar
2 cups baby spinach leaves

Directions: 

Pour broth into the crockpot and add the meat. Chop up the vegetables (not the spinach), and add to the pot. Dump in the wild rice. Add the sage and balsamic vinegar. Stir.  Add two heaping handfuls of baby spinach to the pot.

Cover and cook on low for 8-10 hours, or on high for 4-6. The soup is done when the vegetables have reached desired tenderness.
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Happy Birthday to me, Happy Birthday to me....ahem...hi, all! Today's soup is a classic and I hope you enjoy!

Traditional Minestrone:

Ingredients:
8 cups beef broth
1 (14.5-ounce) can diced tomatoes
1 cup dry beans of your choice, rinsed in hot water
1 cup chopped carrots
1 cup sliced celery
1 Tablespoon dried minced onion (or 1 small onion, finely diced)
1 Tablespoon Italian seasoning
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/2 cup uncooked pasta (to add later)
Parmesan cheese (optional garnish)

Directions: 

Use a 6-quart crockpot. Pour broth in and add tomatoes and the beans. Add vegetables, seasoning, and thawed spinach.
Cover and cook on low for 8 to 10 hours, or until the beans are soft. Add dry pasta, and cook on high for about 30 minutes or until pasta is done.
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Mmm....tacos...That's all I have to say to introduce this next recipe!

Taco Soup:

Ingredients:
2(15-ounce) cans of kindey beans, drained and rinsed
2 (15-ounce) cans of pinto beans, drained and rinsed
2 (15-ounce) cans of corn
1 large can (26-ounces) of diced tomatoes
1 (10-ounce) can tomatoes and chilies
1 packet taco seasoning
1 packet ranch dressing mix
1 pound browned ground turkey or hamburger (optional)
shredded cheese
sour cream

Directions: 

You’ll need a 6 quart or larger crockpot.

Brown meat if you plan on using it. Be sure to drain the fat and then add the meat to your crockpot. Sprinkle your seasoning packets over top of the meat. Add your beans and then the cans of tomatoes and corn.  Stir together.

Cover and cook on low for 8-10 hours or on high for 4-5.

Stir well and serve with a handful of shredded cheese and a dollop of sour cream.



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Autumn is almost here and it's my favorite time of year for things like apple cider, pumpkin everything, and soup!

Salsa Chicken & Black Bean Soup:

Ingredients:
1 pound chicken breast tenderloins
2 cans black beans, drained and rinsed
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 jar prepared salsa (16 oz)
1.5 teaspoon cumin
1/2 cup sour cream (to add later)
Shredded cheddar cheese (optional)
Avocado slices (optional)
Cilantro (optional)

Directions:

Drain and rinse the beans. Add to the crockpot. Put in the chicken and add the broth and salsa. Pour in the corn and mushrooms and add the cumin. Stir but try to keep the beans at the bottom of the pot.

Cover and cook on high for 9 hours.

If you'd like to thicken the broth, you can use your immersion blender to blend a bit of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditional blender. Stir the mixture back into the crockpot.

Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese and avocado slices.




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I love pizza. I could eat pizza nearly every night of the week, I think. Since my oven died though, I can't make it so this is a close second!

Pizza Soup:

Ingredients:
1 jar (14 oz) of pizza sauce
3 empty jars full of water
1 green bell pepper, seeded and chopped
1/2 red onion, chopped
1 cup sliced mushrooms
1 cup baby tomatoes, cut in quarters (or 1 can diced tomatoes, drained)
2 already-cooked Italian sausages
1 cup sliced pepperoni, sliced in quarters
8 fresh basil leaves, chopped (or 1/2 Tablespoon dried)
1 Tablespoon dried oregano
1/2 dried pasta
shredded mozzarella cheese (to add later)

Directions: 

Use a 5 or 6 quart crockpot for this recipe.

Wash and prepare veggies. Dump them into the crockpot. Cut up the sausage into small pieces and add. Cut up the pepperoni and add that along with the basil and oregano. Pour in the pizza sauce and follow with three empty jars of water.

Cover and cook on low for 7-9 hours.

Thirty minutes before serving, add the dry pasta, and turn to high.  Garnish/top with shredded mozzarella cheese.



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Are any of you big Olive Garden fans? I used to love it but the closest one is 45 minutes away and it just never seems worth the drive. I was always the salad type and not the soup. Maybe this recipe will change my mind!

Pasta Fagioli:

Ingredients:
1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (26-ounce) pasta sauce
2 teaspoons oregano
1 Tablespoon hot sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry pasta (to add later)

Directions: 

Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.

Brown the meat on the stovetop, and drain well. Let it cool a bit. Chop up the carrots, onion, and celery. Add it to the empty crockpot. Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and hot sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta. Cover and cook for another hour on low, or until the pasta is tender.

Serve with a bit of parmesan cheese if you have it. 





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With any luck, we've all gotten this far without catching the dratted summer cold, but in case you or yours have, here's the perfect recipe!

Old Fashioned Chicken Noodle Soup:

Ingredients:
1.5 cups already cooked chicken meat
6 cups water
1 or 2 sweet potatoes, peeled and chunked
2 teaspoons chicken bouillon granules
1 cup broccoli florets
1 small onion, diced
1 Tablespoon plus 1 teaspoon balsamic vinegar
Handful of raw spaghetti noodles (to add later)
1 large handful raw spinach leaves (to add later)
Parmesan and Asiago cheese (optional garnish)

Directions:

Pour 6 cups of water into your crockpot and add chicken. Add all vegetables except for the spinach leaves. Stir in the bouillon and vinegar. Salt to taste.

Cover and cook on low for 7-8 hours, or until sweet potatoes are tender and the onion is translucent.

15 minutes before serving, put in raw spaghetti noodles and a large handful of spinach. Cover and set the crockpot to high heat.

Garnish with parmesan and asiago cheeses, if desired. 






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How was your fourth? I hope that it was a time of fun and happiness. For me, it's also my best friend's birthday even though he's in this weird denial of birthdays phase. That doesn't stop me from celebrating him whenever I get the chance. Some people are just worth celebrating.

New England Clam Chowder:

Ingredients:
1/2 pound bacon, cooked and diced
1 (6.5-ounce) can minced clams, drained
5 small red potatoes, peeled and cut into chunks
1 onion, peeled and diced
1 cup sliced celery
2 garlic cloves, chopped
2 teaspoons dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups chicken broth
2 cups half-and-half (or heavy cream)
1 cup shredded cheddar cheese (to add later)

Directions: 

Brown the bacon on the stove and drain any fat. Put the bacon into your crockpot and add clams. Add all the vegetables and spices and pour in the broth.

Cover and cook on low for 6 to 8 hours, or until the onion is translucent and the potatoes squish easily with a fork. Use an immersion blender and pulse a few times to naturally thicken the soup or carefully do so in a traditional blender before returning it to the crockpot. Stir in half and half and shredded cheese.

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