Crockpot Sausage and Cabbage

Slow Cooker Kielbasa and Cabbage 

I’ve posted similar recipe already but there’s so many…with variations; meaning it’s really flexible…to your family’s preference or what’s at hand.  I always use kielbasa. Also, I didn’t use potatoes & i did add carrots.  I also use Better Than Bouillon (that varies with what I have also; ham base, chicken…VEGETABLES 😀 ) & a little sprinkle of brown sugar. ♡ The broth tastes SO good…I don’t need any mustard or vinegar, apple juice, etc.. Although that sounds good too (Bragg Organic Apple Cider Vinegar)…even some apple slices. For this time though,  I kept it simple & quick prep. Sharing the following recipe from “Simplify Live Love” ~

Oh…btw, I do have the “Hamilton Beach Slow Cooker” AND “Crockpot”, like them both.

Ingredients

  • 1 small head cabbage, coarsely shredded
  • 1 large onion, coarsely chopped
  • 1 1/2 to 2 pounds organic kielbasa
  • 1 cup apple juice or water works just as well, honestly
  • 1 TBS dijon mustard
  • 1 TBS apple cider vinegar
  • 2-3 large potatoes, diced
  • 2-3 large carrots, diced
  • salt and pepper to taste

Instructions

  1. Layer the cabbage, onion, potatoes, carrots, and sausage in a 5 or 6 qt. crockpot.
  2. Whisk together the juice, mustard, vinegar and pour over crockpot ingredients.
  3. Cover and cook on low for 8 to 10 hours. (My crockpot cooks it faster than that – it’s usually ready after only 4-6 hours instead so prepare to adjust the time depending on your crock pot.)
  4. I’ve also cooked it on high for 1 hour and then on low for 3-4 hours when I forget to get it ready earlier in the day.

I love this recipe because it is quick, frugal and delicious. My crockpot is my work horse! If you’re looking for a good slow cooker, I highly recommend this  Hamilton Beach 6 qt version. I’ve had this slow cooker for a number of years now and have been very, very happy with it.

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.It’s not TOO warm for this meal, well…to us ever, but for anyone…it’s a beautiful day!

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Slow Cooker Balsamic Glazed Roast Beef

Slow Cooker Balsamic Glazed Roast Beef

Another recipe from one of my favorite food blogs! Kevin’s CLOSET COOKING 
Slow Cooker Balsamic Glazed Roast Beef

We are getting into roast season and you really can’t get any easier than this super tasty slow cooker balsamic glazed roast beef dinner! The slow cooker is amazing for long slow braises for meat where you can literally just throw the roast into the slow cooker in the morning and let it cook all day long, completely unattended! Pot roast style roast beef is one of my favourite comfort meals and for this one the roast is braised in a tasty gravy wit balsamic vinegar, soy sauce, brown sugar, Worcestershire and garlic.

This recipe starts out by browning the beef and onions in a pan before transferring to the slow cooker; browning the meat and onions first adds plenty of flavour but you can cheat and skip this step to save time! (I won’t tell anyone!) After the roast is cooked in the slow cooker the juices/gravy is transferred to a sauce pan and cornstarch is added to thicken up the gravy. I like to add carrots and potatoes to cook in the juices/gravy along with the roast and this makes it a complete, one-pot, meal! I like to use a nice chuck roast (like Ontario Corn Fed Beef) or a brisket, or round, etc. for this slow cooker balsamic glazed roast beef.

Slow Cooker Balsamic Glazed Roast Beef
Slow Cooker Balsamic Glazed Roast Beef

Slow Cooker Balsamic Glazed Roast Beef

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Slow Cooker Balsamic Glazed Roast Beef

Prep Time: 10 minutesCook Time: 8 hours 30 minutesTotal Time: 8 hours 40 minutes Servings8

Moist and fall apart tender roast beef in a tasty balsamic glaze that is so easy to make in the slow cooker!

ingredients
  • 1 tablespoon oil
  • 3 pounds Ontario Corn Fed Beef roast such as chuck, round, brisket
  • 1 large onion, sliced
  • 4 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 1 cup beef broth
  • 1/2 cup balsamic vinegar
  • 2 tablespoons soy sauce (or tamari)
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 pound baby carrots (optional)
  • 1 pound mini potatoes or diced potatoes (optional)
  • 2 tablespoons cornstarch + 2 tablespoons water
directions
  1. Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside.
  2. Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.
  3. Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours. (The beef will be falling apart tender when done!)
  4. Remove the carrots, potatoes and beef and slice or shred the beef.
  5. Skim any fat from the cooking juices, place it in a sauce pan, bring to a simmer, add the mixture of the cornstarch and water and cook until the glaze has thickened a bit.
Option: Skip steps 1 & 2 and just place everything into the slow cooker!
Option: Instead of transferring to a slow cooker in step 3, place everything in the pot that you cooked the beef in, bring to a boil, reduce the heat and simmer, covered, until the meat is pull apart tender, about 3-4 hours. OR Transfer the pot to a preheated 275F and braise until the meat is pull apart tender, about 3-4 hours.

CHILI on a Chilly Day

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Today I made chili. It has been a rare but to us…wonderful rainy Chilly day. Perfect for chili.

*btw, I know there’s different schools of belief on chili…with/without beans. And ground beef or top sirloin. My son is the sirloin no beans one. I had a big family to feed…that means beans…and ground beef. Just sayin’…
😀

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Sautéed  onions  and green bell peppers. Okay…and a couple green chilies. 
Then I added Seasonings
Touch of cinnamon
Fresh cracked pepper
Garlic
Chili powder
Red pepper flakes (cayenne )
Hungarian paprika
Smokey mesquite Seasoning
Stir until the aroma hits you
Add and brown ground beef.
Add crushed tomatoes
(Or what I had…home canned),
Favorite beans (we don’t usually find Brooks here)…
Add dash of sugar, desired amount of more chili powder…I use a lot!
Onion powder, garlic,  oregano  & cumin.
Saute for at least an hour…the longer the better.
Enjoy!

(Going by memory….hope I remembered everything. )

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Lily’s Penne Alfredo

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I (& my son…her daddy) have to whip this up regularly for my granddaughter Lily; it’s her favorite!
I know….I’ve posted about Lily and her Alfredo obsession. But to be honest…for brunch, lunch or after school, I go whatever’s easiest route 😉
So I spotted something new in the store. “Pronto” pasta? Made for the ease of one pot meals. Start with pasta right in the pot of cold water. No straining/draining of pasta water and make/add your other ingredients to same pot.
The conclusion?  It didn’t make any difference to me. Maybe with a different recipe? Or getting use to it? Like teaching an old dog new tricks?

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I prefer fettuccine, linguine, bucatini or HOMEMADE pasta with Alfredo myself;  but Lily LOVES penne.

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LILY’S PENNE ALFREDO

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I’m hearing “The Lazy Song” by Bruno Mars in my head. Not just because of the Pronto Pasta but also I had already typed & printed out the recipe once, I didn’t feel like typing it again….
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Bwahahahahahahahaha…that’s bad.
I left it for using regular pasta, in general (cook pasta according to directions) …that’s what I still use.

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I did use a little sprinkle of garlic/parm seasoning.

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Slow Cooker Korean Lettuce Wraps

Slow Cooker Korean Lettuce Wraps

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My daughter just made these and the whole family loved them!
She got recipe off pinterest but I found it!
Getting the recipe from source might be a little easier to read than the little photo I got from her via text…

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Uuh…yeah…

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Ingredients:
3 lb. beef bottom round roast
1 C onion, chopped
6 gloves garlic, minced
⅓ C soy sauce
2 Tbsp rice wine vinegar
1 Tbsp sesame oil
½ C brown sugar
1 tsp ginger, minced
Shredded carrot
Diced Green Onion
Toasted Sesame Seeds
Slivered AlmondsI

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instructions:

Place meat in slow cooker.
Combine onion, garlic, soy sauce, vinegar, sesame oil, brown sugar and ginger.
Pour over beef
Cover and cook on low for 8 hours.
Remove beef and shred.
Strain remaining liquid and reserve some to add to meat to moisten it.
Serve on lettuce leaves topped with shredded carrot, toasted sesame seeds, diced green onion and slivered almonds (optional)

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Jambalaya

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Chicken, Shrimp & Sausage Jambalaya to be more precise 😉
This is another dish I’ve been making too long to have measuring and timing written down. BUT…this recipe from Cook’s Illustrated/America’s Test Kitchen (which I’ve also read, subscribed to & watched for almost as long) is CLOSE enough; with a few changes here & there…like home canned tomatoes, etc…..

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Chicken and Shrimp Jambalaya
(from The New Best Recipe; serves 5-6)

You will need…
1 Yellow Onion, quartered
1 Celery Rib, cut into 2-3 inch pieces
1 Red Bell Pepper, quartered
5 Garlic Cloves, peeled
2 teaspoons Vegetable Oil
4 Bone-In, Skin-On Chicken Thighs
8 oz. Andouille Sausage, halved lengthwise and cut into 1/4″ pieces (buy a good brand of Andouille if possible; it should give this dish a lot of flavor!)
1 1/2 Long Grain White Rice (uncooked)
1 teaspoon Salt
1/2 teaspoon Fresh Thyme, minced (we used dried Thyme)
1/4 teaspoons Cayenne Pepper
1 – 14.5 oz. can Diced Tomatoes, drained with 1/4 cup of juice reserved
8 oz. Clam Juice
1 1/2 cups Chicken Broth
2 Bay Leaves
1 lb. Shrimp, peeled and deveined (we used frozen 30 ct. shrimp and thawed them beforehand)
2 tablespoons minced fresh Parsley

Directions:
Heat the vegetable oil in a large dutch oven over medium-high heat.
Use tongs to place the chicken thighs in the oil, skin-side down, and cook, undisturbed, for 5 minutes or until golden brown.
Turn the thighs over and continue to cook for another 3 minutes, then transfer the thighs to a plate.
Reduce the heat to medium, add the chopped andouille, and brown for 3 minutes, stirring frequently.
Transfer the browned andouille to a paper towel-lined plate.
Reduce the heat further to medium low, then add in the chopped vegetables.
Use a wooden spoon to scrape up any browned bits from the bottom of the pot and stir the veggies until softened, about 4 minutes.
Add in the rice, salt, thyme, and cayenne and stir well for about a minute to coat the rice in the chicken fat.
Stir in the tomatoes, tomato juice, clam juice, chicken broth and bay leaves.
Remove the skin from the chicken thighs then use your tongs to place the chicken, skinned-side down, on top of the rice mixture.
Bring to a boil then reduce heat to low and simmer, covered, for 15 minutes.
After 15 minutes stir the mixture once and flip the chicken thighs over, then cover and simmer for another 10 minutes or until the chicken is cooked through.
Transfer the chicken to a plate.
Place the shrimp on top of the rice mixture then cover and cook for 5 minutes until the shrimp are pink and cooked through.  (Be careful not to overcook the shrimp.)
When the shrimp are fully cooked remove the pot from heat and discard the bay leaves.
As soon as the chicken thighs are cool enough to work with, shred the meat into thin strands with your fingers.
Gently stir the shredded chicken and minced parsley into the stew and serve immediately.

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I had leftover chicken that was already cooked. 😀

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I know…I always have roasted garlic, at the least, ready. But I did want to mention somewhere in my blogging that I really like these newish tubes of all kinds of herbs & spices! I love them. Of course fresh is awesome! However, these do work GOOD! #FLAVOR! and that IS the purpose 😉

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Oh btw….this is how hardcore I am →
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The glass might say Corona but it’s chocolate milk for me 😉