BBQ Ranch Meatloaf [Crockpot]

We are snowed in here.  How about you?  I saw the storms all over the States and so thankful that we still have power and are enjoying being cooped up inside and warm.

When it starts to snow I immediately want to make something warm and yummy.  Soup usually wins out but the crockpot is near the top of my list too.

I've mentioned in the past we are a meat loving family.  I try to limit how much meat we eat but I grew up in a house where we raised our own chickens (for meat and for eggs), raised a cow to butcher and put in the freezer, and bought a pig from the local fair to add to freezer too.

So needless to say I have meat on the brain when it comes to dinner.  I really have to work hard on finding ways to make something without meat. 

One thing I loved growing up was my mom's meatloaf.  Simple, delicious, and no weird things hiding in it.  My kids love meatloaf too.  So when I came across this idea of putting the meatloaf in the crockpot--I was stoked.  What a great idea!

The meat was delicious and moist, had great flavor and was so easy to throw in the crockpot while we played in the snow and snuggled inside.  

BBQ Ranch Meatloaf [Crockpot]

(click here for printable version)

3 lbs. lean ground beef

1 lb. sausage

1/2 cup quick cooking oatmeal

3 eggs

1 packet dry powdered ranch mix

1/4 cup BBQ sauce (plus more for topping after it is cooked)

1/2 medium onion chopped finely

1 tsp. salt

1 tbsp. garlic

1. In a large bowl mix beef, sausage, oatmeal, eggs, ranch packet, 1/4 cup of BBQ sauce, onion, salt and garlic together by hand till everything is thoroughly incorporated. Form meat into a loaf shape and put in crockpot.

2. Add desired amount of BBQ sauce on top of loaf to glaze (if wanted) and cook on LOW for 6 hours. 

Once cooked and ready to serve, top with more BBQ sauce if needed or wanted. Enjoy!

Source: Chef-in-Training

Crock Pot Sloppy Joes--A Farmgirl Original

We have had the coldest winter. I don't remember a colder one since I was young. It use to be totally normal to have snow on the ground all through winter, but not in the past 15 years, it has been super mild.

Because of the cold we spend a lot of time inside.  When the high is not even in the teens for weeks at a time and the low is in the negatives we try to stay as warm as possible.  

And my favorite method for staying warm is making delicious food. And it gives me lots of time to experiment and try new things.  One of my goals this year is to make my very own recipe.

Well guess what!!!!!

I did it and it turned out fantastic.  I thought I would start out with something that needed a little update. Sloppy Joes get a bad rap for being disgusting (just ask my kids about their school ones---uuggghhh so gross!!).  Well I wanted to change that and what better way than throwing it in the crock pot (what a wonderful invention that thing is!).

All of us absolutely loved this.  I was so shocked on how well it turned out.  Sometimes you just never know what to expect, especially as you are just guessing in the beginning, but wow!!  This is our new favorite by far for dinner.  Hope you try it and love it as much as we did.

Crock Pot Sloppy Joes

(click here for printable version)

1 1/2 pounds lean ground beef
1 cup cooked, chopped bacon
1 small onion, diced finely
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 cup ketchup
1/2 cup brown sugar
2 tbsp prepared mustard
1 tbsp lemon juice
1 tsp chili powder
1 tsp Worcestershire sauce
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper

Buns, toasted (I used this homemade version)

1.  In a large frying pan, over medium high heat, cook beef and onion until meat is completely cooked through and onions are soft.  Transfer mixture to the bowl of your crockpot. Add garlic, tomatoes, ketchup, brown sugar, mustard, lemon juice, chili powder, Worcestershire sauce, cumin, salt, and pepper.  Stir till completely combined and incorporated.

2. Cover and cook on low 5-6 hours.  Serve on toasted buns with your favorite cheese (we love Havarti).  Enjoy!

Crockpot Chicken Taco Chili

Oh my word, the wind is howling outside my window and the rain is pouring.  I guess fall has officially begun.

And it's so nice that I can be huddled inside warm and cozy.  I love crockpot meals this time of year.  Especially because I just got 40 lbs of chicken and this recipe was perfect to try out my chicken.

I love sticking something in in the morning and having such a yummy smell in my house by dinnertime.  The kids love it too when they come home from school and smell something delicious for dinner.  And we can't usually go wrong with crockpot and chicken combined.  Even my daughter that swears she doesn't like meat will eat a little of bit of chicken.

Funny story about her.  She takes after my sister Emily--the one who posts occasionally for me on this little blog (and who had a birthday yesterday and is the big 21).  Emily eats a little meat but has had a huge aversion to touching it.  So Sarah, my daughter, was talking to me in the kitchen while I was starting to trim the chicken the other day(it's all boneless, skinless breasts but they still have some fat that I like to remove).  All of a sudden she starts gagging and has to run out of the room.  She comes back into me and says that watching me cut up chicken was making her want to throw up.  Oh the silly girl!

Anyways...this chicken taco chili was fantastic.  We served it over rice because my kids absolutely adore rice, but it is fantastic by itself too.  It is hearty and perfect for the fall.

Crockpot Chicken Taco Chili

(click here for printable version)

1 onion, chopped

1 16-oz can black beans

1 16-oz can kidney beans

1 8-oz can tomato sauce

10 oz package frozen corn

2 14.5-oz cans diced tomatoes w/chilies

1 packet taco seasoning

1 tbsp cumin

1 tbsp chili powder

3-4 small boneless skinless chicken breasts

1/4 cup chopped fresh cilantro, optional

1. Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro, cheese, sour cream if wanted. Enjoy!

Source: Skinny Taste

Crockpot French Dip Sandwiches

Wow!  We are back...again.  We have been on a tour of eastern Idaho, southern Montana. and northern Wyoming, cataloging 1029 miles in 6 days and boy did we have a great time.

We spent 3 days in Yellowstone (this was the kids least favorite...hiking and swimming beat out Old Faithful hands down!!) and we even got to spend several days at a guest ranch and a dude ranch.  This is me with two of my sisters...we were getting ready to go riding.

(p.s. that's the trail guide in the back)

When we get back from vacation, there is always a million things to do.  One of my favorite things to do is stick something in the crockpot in the morning so while I am busy doing laundry, returning phone calls, and putting myself back together, I don't have to worry about dinner.

This was absolutely amazing.  Even my daughter who pretty much detests any kind of meat ate 2 of them.  I was shocked.  She said, "I hate meat but not this kind!". 

Sweet.

The meat was so tender and perfect.  I did end up making my own rolls so that when we dipped them the roll wouldn't fall apart.  The hubs about died and went to heaven about the rolls and the juicy, delicious meat.  And the best part, I had to do hardly any work.

Love it.

 Crockpot French Dip Sandwiches

(click here for printable version)

1  3-4 pound beef roast
1  tbsp olive oil
salt and pepper
2  1 oz packages Lipton Onion Soup mix
4  cups hot water
2  beef bullion cubes
8  rolls (something with a good sturdy crust on it or make your own)
Provolone, Swiss or Mozzarella Cheese Slices, optional
Softened butter

1. Heat up a large skillet on your stove and add the olive oil to the pan.  Sprinkle your roast with salt and pepper and place it in the pan.  Sear roast on each side and place in your crock pot.  Sprinkle Onion Soup mix over the top of the roast.  Let your bullion cubes dissolve in the hot water and then pour it over the roast. Put the lid on your crock and cook on high for 6-8 hours. 


2.  When roast is done,  take it out and shred it up with a fork about 1 hour before you are ready to serve. Put the shredded beef back in the crock and let it cook in all those yummy juices for the last hour. Spread just a bit of softened butter on your rolls. Toast them on a griddle. Then add the meat and some cheese if you'd like, and serve with the hot juices left in the crock in small bowls for dipping.  Enjoy!

Overnight Brown Sugar and Maple Oatmeal

Ahhh....breakfast!

I am always on the hunt for new breakfast ideas, especially ones that don't take a lot of work but are super filling.

Mornings are so chaotic around here and by the time I get home from the gym the kiddos are waking up and they are very hungry.  Especially the youngest.  Breakfast is his favorite meal and he always want "something good", no cereal for this boy.

Oatmeal was a common breakfast growing up and I actually really like it.  Now that I am older, I much prefer steel cut oats to the regular oatmeal so this was a perfect recipe for me.  (the steel cut oats is essential for having it cook overnight, don't try other kinds of oatmeal, they will not work) Put it in the night before and it's ready by morning.  Fast, easy, sweet, and totally delicious.

Overnight Brown Sugar and Maple Oatmeal

(click here for printable version)

6-8 cups water (see note below)
2 cups steel cut oats
1/4 cup pure maple syrup
1/4 cup packed light brown sugar
1/2 tsp salt
1 tsp ground cinnamon
Fresh fruit (optional)

Note: The amount of water you use is depends entirely on how you want it in the morning.  We always add a little milk to our oatmeal so I only use 6 cups of water.  If you want to be able to add no liquid with it, then add 8 cups of water.

1.  Lightly coat the inside of a 4-5 quart slow cooker with cooking spray. Combine all the ingredients in the slow cooker and stir. Cook for 7-8 hours on low. Stir thoroughly before serving with a rubber spatula or wooden spoon. Serve immediately. The leftover oatmeal can be portioned into left over  containers and refrigerated for 3-4 days.  Enjoy!

Source: Mel's Kitchen Cafe

Crockpot Chicken Caesar Sandwiches

Now that the weather is warming up we are spending lots of time outdoors.  One of our favorite things to do is ride our bikes to canyon and then picnic.

Because of that, I am always on the lookout for easy picnic food that is delicious but super easy to transport and eat on a blanket.  And lets face it, something different than a ham and cheese sandwich.

I let these beauties cook all day long in the crockpot (which goes out in the garage to cook during the summer so my house doesn't heat up), added some delicious Caesar dressing and they were perfect.  So easy to transport and easy to fix for our picnic.

Crockpot Chicken Caesar Sandwiches

(click here for printable version)

2 pds boneless, skinless chicken breasts ,
1/2 to 1 cup of your favorite Caesar dressing (I used Brianna’s Asiago Caesar)
1/2 cup shredded Parmesan cheese
2 tsp of dried parsley
1/2 tsp ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns

1.  Place chicken in a 3-4 quart slow cooker with 1 cup of water, cover and cook on low heat for 4-6 hours.

2.  Remove chicken from cooker using a slotted spoon, and drain all water but 1/2 cup. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.  Place chicken back in the cooker and pour back in 1/2 cup reserved water, dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly.

3.  Cover and cook on high heat for 30 minutes or until mixture is hot.  Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.  Enjoy!

Source: Chef-in-Training

Creamy Chicken Tacos (Crockpot)

 I seem to go in phases.  Lately I have been using my crockpot like you couldn't believe.  Everything just seems yummier in the crockpot.  I swear I haven't pulled that thing out for months and months and now I have been using it at least twice a week.

My older brother (by the way Happy Birthday Ben!!) and his family got to come for a visit a while ago and they ate dinner with us.  I always like to have something easy to make for lots of people but yet is filling and delicious.  This was a winner.  

Everyone loved it and it was a piece of cake to make.  It cooked all day long and all I did was make some spanish rice right beforehand.  Thanks Ben and Maria for visiting and giving us an excuse to make some yummy food.

Creamy Chicken Tacos (Crockpot)

(click here for printable version)


5 frozen chicken breasts
1 1/2 cups salsa
2 cans cream of chicken soup
2 1/2 tbsp taco seasoning
1 tbsp maple syrup
1 tsp lime juice
1 tbsp butter
1/2 cup sour cream
For serving:
Tortillas
Tomatoes, onions, cheddar cheese, lettuce, perhaps a little cilantro,  sliced avocado, etc.

1. Spray the inside of your crock pot with cooking spray and place the FROZEN chicken breasts inside.

2. In a small mixing bowl stir together salsa, cream of chicken soup, taco seasoning, maple syrup, and lime juice.  Pour over the top of the chicken. Cover and cook on high for 4 hours.

3. Take the chicken out of the crock and put on a plate. Shred it all up with a fork and throw it back in.
Then add the little pat of butter and the sour cream, stir it all around until incorporated.  Cook for 1 more hour and serve in tortillas with the toppings you wish.  Enjoy!

Source: Jamie Cooks It Up

Parmesan Pork Roast [crockpot]

Why does holidays have to be crazy?

I guess it's not necessarily the holiday itself it's all the things that come with it (like school Christmas programs, recitals, church parties, etc.) and then all the things that happen that you aren't expecting.

For example:  this cutie broke his wrist the morning we were trying to go out of town for Thanksgiving.

He's trying to be brave here.  He really wanted to play outside with his cousins but his arm was bothering him.  He gave it a good effort though!

When we have crazy days I pull out my crockpot and try to make my life a little bit easier.  I love pork roasts because they are so versatile and go with pretty much anything I can find.  We all loved this version and it was so easy the hubs threw it in for me and it turned out great.

Parmesan Pork Roast [crockpot]

(click here for printable version)

1 boneless whole pork loin roast, about 4 pounds

2/3 c. grated Parmesan cheese

1/2 c. honey

3 Tbsp. soy sauce

2 Tbsp. dried basil

2 Tbsp. minced garlic

2 Tbsp. olive oil

1/2 tsp. salt

2 Tbsp. cornstarch

1/4 c. cold water

1.  Cut roast in half and place in a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.

2.  Remove meat to a serving platter; keep warm. Skim fat from cooking juices and transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast and serve with sauce.  Enjoy!

Source:  It's A Keeper

Sweet Balsalmic Pork Loin

 11.11.11

Pretty sweet day!

So many exciting things today.  Harry Potter Part 2 comes out and oh my the weddings taking place today--I don't know how they can compare to the Harry Potter but hey...!

I just want to give a shout out to my hubby, not only did he arrange this photo shoot (bless his little heart--I had come in from the back room and he had gotten it out of the crockpot, arranged it in the dish, poured the sauce over it, and then set it out so I could take a picture!), he is being the dad, mom, chauffeur, cook, cleaner, and provider today.

I am off to cabin with some lady friends for a "girls weekend".  We stay up ridiculously late watching 80's and 90's flicks, eat too much fun, and laugh like crazy.  Sounds perfect doesn't it!

Anyways, he is holding down the fort and is amazing!

This pork was also amazing.  I love the simplicity of throwing it in the crockpot and wallah!....deliciousness.  We all loved this pork, including the picky child, and it's is perfect for an easy, fast, go-to, yummy meal.

Sweet Balsalmic Pork Loin

(click here for printable version)

Pork:

2 pound boneless pork loin roast, trimmed of large fat pockets

1 tsp. ground sage

1/2 tsp. salt

1/2 tsp. pepper

1 clove garlic, finely minced or crushed

1/2 c. water

Glaze: 

1/2 c. brown sugar, light or dark

1 Tbsp. cornstarch

1/4 c. balsamic vinegar

1/2 c. water

2 Tbsp. soy sauce

1.  In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.

2.  Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.  Enjoy!

Source:  Mel's Kitchen Cafe

Smothered Pork Chops

Today we are celebrating a birthday at our house today.  Nope it's not me (that is coming up soon though, yeah!). It's my oldest child.  He turned eleven very early this morning, yep it was an all nighter.  But that's okay he was sure worth it!

I seriously can't believe I have an eleven year old.  What happens to time when you become a parent?  Not only are all your brain cells sucked out, time flies by you without you hardly realizing it.  Totally not fair!

This guy though has been waiting "forever" for his birthday and he is so excited that it's finally here.  He is like me in many ways.  He loves to read, he is very good at school, has great aspirations (hopefully all his come true), is quite quirky (okay that trait really comes from his dad), and he loves meat.  A carnivore...just like his mom.  

When I made these delicious pork chops the other night, he kept saying he had died and gone to heaven, they were that good.  I love it when he compliments my cooking, which he does quite often and to his friends regularly.  He also keeps asking for this meal.  I mean what could get better than pork chops with bacon, all covered in an amazing sauce.  

Nothing much at our house anyways.  Plus it is cooked in the crockpot, perfect for summer!

Smothered Pork Chops

(click here for printable version)

5 slices bacon, chopped

6 bone-in pork loin chops, about 3/4-inch thick

Salt and Pepper

2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons

1 t. plus 1 T. light brown sugar

1/4 c. plus 2 T. cold water

3 garlic cloves, minced

1 t. dried thyme

3 c. low-sodium chicken broth

1 T. soy sauce

2 bay leaves

1 T. cornstarch

1 T. cider vinegar

2 T. fresh parsley, chopped

1.  In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.

2.  Heat the skillet with the drippings over medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.

3.  Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.

4.  Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).

5.  When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve.  So yummy, enjoy!

Source:  Mel's Kitchen Cafe

Chipotle Pulled Pork with Cilantro Pesto

Thursday is Cinco De Mayo.  Yeah!  

I love the food associated with this fun holiday and this deliciousness would be an amazing addition to your party or for dinner.  It uses great mexican ingredients (chipotle peppers, cilantro).

I know most people are familiar with chipotle peppers but hey I live in rural Idaho and we don't exactly have a large selection of grocery items here nor do most of my friends cook with these little ladies.  So if you are wondering where they are at--they are in the mexican food aisle in the grocery store, little can labeled "chipotle peppers in adobo sauce."  

I have had several recipes that I have really been wanting to try so when I finally remembered to buy some chipotle peppers I knew what I would make.  For Easter we had Ham with chipotle glaze and then I had some chipotle peppers left over so I made this delicious pulled pork.

As a side note: if you have left over chipotle peppers, pulsed the peppers in your food processor and then freeze them in ice cube trays to use later.  You can also do this with the sauce that they sit in.  It works awesome later.

You pair this delicious sandwich with this amazing cilantro pesto and it is a perfect combination!

The chipotle peppers have a smoky flavor with a hint of spiciness.  My kids even enjoyed this pulled pork, not to mention you can throw it in the crockpot and let it cook all day.  Perfect for a party! 

If you need other amazing Cinco de May foods we love this Spanish Rice and this Rotel Dip.

Chipotle Pulled Pork with Cilantro Pesto

(click here for printable version)

1 whole large onion

1 whole Pork Shoulder/Butt, 5-7 lbs

Salt and freshly ground black pepper

1 can (11 oz.) Chipotle Peppers In Adobo Sauce (on the Mexican Food Aisle)

24 oz. of Dr. Pepper 

2 T. brown sugar

1.   Peel the onion and cut it into wedges. Lay them in the bottom of a large crockpot.  Generously salt and pepper the pork roast, then set it on top of the onions.  Pour the can of chipotle peppers over the pork, including the sauce. Pour all of the Dr Pepper over the peppers and roast. Add brown sugar to the juice and stir in.

2.  Cook for at least six hours, on low, turning roast two or three times during the cooking process. Check meat after six hours, it should be completely falling apart, use two forks to test. If it’s not falling apart, cook for another hour.

3.  Remove meat from crockpot and place on a cutting board or other work surface. Use two forks to shred meat.  Put meat in bowl and pour another ½ cup of cooking liquid over the pork.  Let sit until ready to serve.

Cilantro Pesto

1 ½ c. cilantro, washed and chopped

½ Jalapeno, chopped (and seeds removed if you want to tame down the spiciness)

¼ c. almonds

¼ c. olive oil

1.  Place it all in your food processor and blend until smooth. Serve immediately on pork sandwiches.

Source: Pioneer Woman & Indigo's Sugar Spectrum

Kansas City Sioux Crockpot Chicken

Now that Girl Scout Cookie Week is over I thought I should share something a little healthier.

Speaking of being healthier I am so proud of myself!!  I know, I know I'm bragging but this is a big deal--so much so that my husband laughed at me when I told him because he thought it was a joke.  I'm serious!

You see, I hate getting up in the morning.  Not because I'm a night owl because I love to go to bed too.  I just love to sleep, at least at night because I'm not a nap person either. Okay another reason I'm weird.

Since the time I was a little kid, if my mom couldn't find me it was because I was in bed sleeping.  I would even put myself to bed at night (oh how I wish one of my children inherited that from me).

If I have to get up in the morning I can (like early morning classes in high school and exercising every morning in college because I was so scared I was going to gain the "freshman 15") BUT I try to avoid it at all costs.

For example:  when my oldest son was old enough to get up in the morning by himself (and I only had one child), I would have the  TV set to PBS so when he got up he would go to the living room and watch TV until I got up (don't worry people I was always up by 8:30 am).  

And my kids know to always wake up Dad at night because it's not a good idea to wake up Mom.  I'm just making up for 6 years of getting up in the night and feeding my babies!

And I have a designated morning to sleep in:  Saturday (and every know its).  Oh it's my favorite day, mostly because my husband let's me sleep in for as long as I want.  Unfortunately I can't sleep in like use to, dang it!!  But it's the thought that counts right?

Anyways, I digress.  I have known for at least 6 months that I should get up very early (like 5:45 am) and exercise so I can have the rest of my day free to do the many things us ladies have to do.  Like blog when my son is at preschool so I can spend time with him when he is home and not be on the computer.

So last week I did it.  I got up early and worked out!!!  Thanks to a friend who said she would pick me up so I couldn't back out (how did she know I was thinking that?) and guess what?!!?  I felt so much better on the days that I got up and got so much more done--duh!

 After so many years of making fun of people who got up early (sorry Erika), I am a total believer.  I can't believe I'm saying that but there it is, so hopefully I will see you in the gym, bright and early!

Wow--if you stuck through all that...here's an awesome recipe.  We loved it, especially because it goes in the crockpot and is so easy.

Kansas City Sioux Crockpot Chicken


(click here for printable version)

4-6 boneless, skinless chicken breasts
2 T. butter or olive oil
1/4 c. ketchup
1/2 c. apple cider vinegar
1/2 c. granulated sugar
1 onion, diced
1 T. soy sauce
1/2 t. dry mustard
1 c. low-sodium beef broth

1. In a large skillet, heat the butter/olive oil. Season the chicken breasts with salt and pepper and cook them for 1-2 minutes on each side, until nicely browned but not cooked all the way through. Remove the chicken to the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken. Cover the crockpot and cook on low for 6 hours. Serve with rice.  Enjoy!

Source: Mel's Kitchen Cafe

Sharing this with: Sew Chatty, A Southern Fairy Tale, Sumo's Sweet Stuff, Skip to My Lou, CRAFT, Make Ahead Meals, Delightfully Dowling, Our Journey, Sugar Bee Crafts, Beauty and Bedlam, Happy Housewife, Blessed with Grace.

Pineapple Salsa Chicken

Whewww!!

We are 5 days out from surgery and doing awesome!  He can eat fairly normal food now, with minimal pain killers and minimal grouchiness.  Yeah...we are celebrating the small moments!!

Since he (the crazy, lovable 3 year old) takes a lot of my time lately I threw this in the crockpot one day and it turned out fabulous.  I ran across this recipe one day while surfing recipe blogs and it just called out, 

"make me for dinner"..

so I did and we loved it.  We made it as tacos and it was yummilicious.  It would also be great with rice, my kids had it that way and they said it was "good"--which in kid language means a winner!

6 fresh or frozen chicken breasts

1 (20-ounce) can crushed pineapple, drained

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can white beans, like Great Northern, rinsed and drained

2 cups mild or medium salsa

Tortillas and garnishes, like sour cream, cheese, tomatoes, lettuce, avocados, etc.

1.  Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. Using tongs, remove the chicken to a cutting board and shred into bite-size pieces. Mix the chicken back in with the rest of the ingredients. The mixture will be fairly soupy – I like to drain off some of the excess liquid before serving, especially if we are eating it in tortillas, so it doesn’t make everything soggy. Serve with tortillas and tomatoes, cheese, avocado, sour cream, and lettuce.  Enjoy!

*Freezable Option: This recipe makes A LOT of chicken.  I freeze the leftovers in freezer-safe ziploc bags and either place the frozen portion in my crockpot for a few hours the day I want to serve it or thaw the night before in the refrigerator and reheat on low in a saucepan.

Source: Mel's Kitchen Cafe

Sharing this with: Blue Cricket Design, Turning the Clock Back, Paisley Passions, Fireflies and Jellybeans.

Chicken Azteca

First:  for the next week I will be in and out so if the posts are farther apart, please keep checking back and I will post some new recipes as soon as I can.  I am catering a geology conference and then it's off to my brother's wedding.

This was one of those meals that I thought "Oh , I'm sure that would be good, I will have to try it someday".  It didn't stick out in my mind enough remember it but one day we were having some friends over for dinner and I had lots of chicken, so I went searching through my recipes and found this again.  So I tried it and WOW!  It had wonderful flavor and is something I am definitely going to remember from now on.  It was stellar and everyone loved it, not too mention it makes a lot so perfect for having friends over.

2-15 oz cans black beans, drained

4 c. frozen corn

2 garlic cloves, mince

1 t. cumin

1/2 t. onion powder

2 c. salsa (I make my own but Pace would work too)

6 skinless, boneless chicken breasts

1- 8 oz. pck. cream cheese

Cooked rice

Monteray Jack cheese, shredded

*  Combine black beans, corn, garlic, cumin and 1 c. salsa in the bottom of your crockpot.  Arrange chicken breasts on the top and pour remaining salsa over the chicken.  Cover and cook on high for 2-3 hours or 4-6 hours on low.  Shred chicken (you can take it out and cut it in bite-size pieces but I just used two forks and pulled it apart in the crockpot).  Stir in cream cheese and cook for 2-3 more hours on low.  Spoon chicken and sauce over cooked rice and top with cheese.  Enjoy!

Apple Juice Porkchops

I don't know about you, but sometimes I need something quick and very easy for dinner.  This is so easy to throw in the crockpot and it turned out very moist and juicy.  Because we love apple with our pork; sauteed apples, applesauce, apple juice, etc., I decided to throw these ingredients together.

4 bone-in porkchops

3 c. apple juice

1 T. minced garlic

* Put porkchops, apple juice and garlic in crockpot and cook 6-8 hours on low.  Serve with rice or mashed potatoes.  Also very good to shred and put on sandwiches.

Beef Bourguignon

Ever since I watched the movie "Julie and Julia" I wanted to try this recipe.  This is one of Julia Child's signature recipes but the original scared me a little so when Melissa posted this crockpot version I knew that it was for me.  This was so yummy, even the kids had seconds as did the in-laws.

3 lbs beef roast or stew meat (the better the meat the better this recipe will turn out.  I recommend getting some from a butcher or your own cow--at least that's what we do in Idaho)

6 slices bacon

2 T. olive oil

1 onion, slice in rings

1 cup carrots, chopped or baby

4 garlic cloves, smashed and chopped

1 T. herbs de provence (recipe below to make your own)

1 t. kosher salt

1/2 t. black pepper

1 T. tomato paste

2 c. red wine (can use non-alcoholic if you wish, but the alcohol will cook out)

Herbs de provence:

1 t. thyme

1 t. rosemary

1 t. marjoram

1 t. basil

1/2 t. sage

1/2 t. oregano

* Using a 6 quart slow cooker, smear around the olive oil all over the bottom and sides.  Lay down 3 slices of bacon.  Add sliced onion and garlic. Put meat on top and sprinkle with herbs de provence.  Add tomato paste.  Lay 3 more slices of bacon and put carrots on top.  Pour wine over the top.  

*  Cover and cook for 8-9 hours on low or 4-5 hours on high, or until the meat reaches desired tenderness ( I would recommend for at least 8 hours, you want your meat falling apart).  If you are using a roast, you might want to flip it over an hour before serving so more liquid is absorbed.

* Serve with whipped mashed potatoes and a ladle full of meat, vegetables and juices.

Crockpot Country Style Spareribs

If you haven't noticed, we eat a lot of meat at our house.  Growing up on a farm, there was always meat at our table.  It wasn't considered a "real" meal unless somekind of meat was in there somewhere.  Between my parents buying a entire cow every year and raising our own meat chickens (that was my job), we never wanted for meat.  I hope this isn't grossing anyone out, I apoligize and hopefully you will still try my recipes, but here is another meat recipe.  We found it on allrecipes, tweaked it a little bit and absolutely loved it.  We ate the entire pot. 

5 pounds spareribs (note:  spareribs are pork and short ribs are beef)
3/4 c. maple syrup
3/4 c. course-grain mustard
1/2 c. brown sugar, packed
2 t. tabasco sauce
2 t. soy sauce

* Put spareribs in crockpot.  In medium bowl, whisk together syrup, mustard, brown sugar, tabasco (you can adjust this to the level of spiciness that you want) and soy sauce.  Pour over spareribs.  Cook for 6-8 hours, turning and coating with sauce every couple hours

Shredded Pork Tacos

This recipe comes from my friend Erica.  It is a huge favorite and so easy to make.  It reminds me a lot of Cafe Rio pork.

3-4 lb pork roast

2 c. salsa

2 c. brown sugar

* Put roast in crockpot.  Mix salsa and brown sugar together and pour over roast.  Cook for 6-8 hours on low.  Before serving, pull apart with two forks and let sit in salsa mixture for half hour.  Serve with your favorite taco toppings: cheese, sour cream, lettuce, tomatoes, etc.  It's that easy.  Go great with Spanish Rice.

Crockpot BBQ Chicken

So I had some chicken that I needed to cook and a very full evening so I thought I better just throw it in the crockpot to make the evening less chaotic.  I made up my own sauce and it turned out great.  Sorry the family ate everything before I could get a picture.

1 c. BBQ sauce (we love Sweet Baby Rays at our house)

1 c. maple syrup

2 T. worchestershire sauce

4 T. ketchup

3 chicken breasts

* Stir first four ingredients together in crockpot.  Put chicken in crockpot, making sure all pieces are covered with sauce.  Cook for abt 6 hours on medium heat.  We put ours over rice and I'm sure it would be really good with mashed potatoes also.