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Looking for a change of pace? This ought to do it! 

I love nachos. I don't think I've ever met a nacho that I didn't like. How about you?

Mmm...Chicken nuggets...

Red Ribs:

Ingredients:
2 pounds boneless beef short ribs
2 teaspoons ground ginger
4 cloves smashed and chopped garlic
1/2 cup cooking sherry
3/4 cup beef broth
6 Tablespoons soy sauce
1/4 cup honey
1/4 to 1/2 teaspoon red pepper flakes (depending on personal heat preference)
1 (8oz) can sliced bamboo shoots, drained
1 (8oz) can water chestnuts, sliced or whole, your choice
1 cinnamon stick
2 cups sliced mushrooms

Directions:

Add your meat to the crockpot. Open the cans of bamboo and water chestnuts and drain. Add dried ginger powder. Add mushrooms and the cinnamon stick. Smash the garlic, chop and add. Add your wet ingredients.

Stir to distribute.

Cover and cook on low for 8 hours.
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Italian Beef Sandwiches:

Ingredients:
3 to 4 pound beef rump roast
1 onion, sliced in rings
2 tablespoons dried oregano
2 tablespoons dried basil
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon anise
1 (14.5-ounce) can whole tomatoes (undrained)
1 (12-ounce) bottle beer
8 hoagie rolls
8 slices of mozzarella cheese

Directions:

Use a 6-quart slow cooker. Put the meat into your crockpot (frozen is okay). Top with sliced onion, and all the dried herbs and spices. Add the entire can of tomatoes and bottle of beer. Cover and cook on low for 8 hours, or until meat shreds easily with two large forks. Shred the meat completely, and stir well.

Serve on toasted rolls with melted mozzarella cheese. (Bake the rolls for 10-12 minutes until it feels toasted and the cheese is melted.)
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Old Fashioned Pot Roast:

Ingredients:
4 pounds beef roast (chuck or rump)
2 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
1 tablespoon olive oil
1 medium onion, sliced in rings
2 large Russet potatoes, cut in 2-inch chunks
1 cup baby carrots
1 cup sliced celery
3 tablespoons Worcestershire sauce
1/2 cup beef broth

Directions:

Use a 6-quart slow cooker. Brown the outside of your roast if you’d like, but it isn’t required.

In a plastic zippered bag, shake a thawed beef roast with flour, salt, pepper, and garlic powder. Remove roast from the bag and brown all sides in a large skillet with olive oil (browning is optional). While your meat is browning, place the sliced onion in the bottom of the cooker. Add meat, and toss in the potatoes, celery, and carrots. Pour Worcestershire and beef broth over the top. Cover and cook on low for 8 to 10 hours.



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Lemon Pepper Ribs:

Ingredients:
4 pounds of ribs
2 Tablespoons garlic powder
2 Tablespoons kosher salt
2 Tablespoons black pepper
3 lemons, juiced

Directions:

Cut the ribs to fit your crockpot. In a small bowl, combine the dry spices.

Rub the  ribs with the dry mixture, covering all sides of the ribs. Put them into your crockpot. If you have extra seasoning, pour on top. Squeeze the lemons on top of the ribs.

Cover and cook on low for 7-10 hours, or on high for about 5. The meat will be more tender if you cook it on low.

These are delicious with corn on the cob and baked potatoes!





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Thai Beef:
Ingredients:
2 pounds beef chuck roast
1 (8-ounce) bottle peanut satay sauce
1 (13.5-ounce) can coconut milk (full fat is best)
1 (16-ounce) package baby carrots
*cooked basmati rice for serving
1/4 cup chopped peanuts for garnish (optional)

Directions:

Use a 6-quart slow cooker. Put the beef into the bottom of your cooker. Add the peanut sauce and coconut milk.

Flip the meat over a few times to get it good and saucy. Add baby carrots. Cover and cook on low for 8 to 10 hours, or until meat is fork-tender and pretty much falls apart. Stir well to distribute sauce, and serve over hot rice.

Garnish with a sprinkle of peanuts, if you'd like.






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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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Honey & Cinnamon Glazed Carrots:

Ingredients:
4 cups of baby carrots (or fresh carrots, peeled and chopped in 2-inch chunks)
1/2 cup of orange juice
2 Tablespoons honey
1 Tablespoon butter
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Directions:

Toss everything into the crockpot and stir.

Cook on high for 6 hours or 4 on low. Carrots are done when they reached the desired tenderness.





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Garlic Baked Potatoes:

Ingredients:
4 large baking potatoes
2 Tablespoons melted butter
2 Tablespoons olive oil
salt and pepper
8 garlic cloves

Directions: 

Peel the garlic and cut it into long slivers.

Wash your potatoes, and pat dry. Carefully cut slits into each potato every half inch almost to the base. The potato should start to separate a bit like an accordion.

Shove as many garlic slices as you can in each slit of each potato. Place the potatoes into your crockpot.

Liberally salt and pepper. Combine the melted butter with the olive oil and drizzle over the top of each potato, trying to get some in the garlic-filled slits, if you can.

Cover and cook on high for 2-4 hours or on low for about 6. They are done when the potatoes reach desired tenderness.

Top with sour cream.





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Corn Risotto:

Ingredients:
1.25 cups Arborio rice
1 Tablespoon olive oil
1 Tablespoon butter
1 teaspoon onion flakes
4 chopped cloves of garlic
4 cups chicken or vegetable broth
1 package of frozen corn (16 oz)
1 teaspoon salt
1/4 to 1/2 tsp cayenne pepper, depending on taste

to add later:
1/4 cup heavy cream
1/2 cup shredded parmesan cheese

Directions: 

Put the tablespoon of olive oil into the bottom of the crockpot, and swirl the rice and the onion flakes in it.

Chop the garlic and add, along with the salt and cayenne pepper. Add the frozen corn and the broth. Stir well. Drop in a pat of butter.

Cover and cook on high for about 2 hours, checking every 45 minutes or so. This is done when the liquid has absorbed and the rice is tender. Unplug, and add the cream and parmesan cheese. Cover for 5 minutes, or until cheese melts completely.





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