CAJUN BOILED PEANUTS

2 lbs raw peanuts, in the shell

3/4 cup salt

12 cups water

1 pkg (3-oz) boil-in-bag shrimp and crab boil

1/3 cup hot sauce

Combine all the ingredients in a 5 to 6-quart slow cooker or crockpot.

Place lid on cooker and cook on high for 18 hours or until the peanuts are soft.

Drain peanuts before serving or storing.

To store, place in ziptop plastic freezer bags and keep in the refrigerator for up to 2 weeks.

You can also freeze these peanuts in resealable freezer bags up to 2 months. May be reheated in microwave before serving.

 

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PERFECT CROCK POT RICE

I got this recipe several years ago from another blogger.

1 cup rice
salt
2 cups water
butter

Directions
Rub your slow cooker lightly with 1 tablespoon butter or margarine. Pour in rice, water and salt. Cover and cook on High 1 1/2 to 2 1/2 hours, stirring occasionally.

This is the picture that came with the recipe.

Note: Up to 4 cups raw rice may be prepared in a slow cooker making 10 cups cooked.

ITALIAN BEEF SANDWICHES

1  lb boneless beef chuck roast

1 can (15-oz) tomato sauce with Italian seasonings

2 medium green bell peppers, sliced

2 medium onions, sliced

1 jar (12 to16-oz) pepperoncini salad peppers, drained and stems removed

1 envelope (0.65-oz) cheese-garlic dry salad dressing mix

12 sandwiches rolls, split and toasted

2 cups shredded Italian-blend cheeses, optional

 Trim fat from meat. Place meat in a 5 to 6-quart slow cooker. Add tomato sauce. Top with bell peppers, onions, pepperoncini peppers. Sprinkle with the dry dressing mix. Cover and cook on low setting 10 to 12 hours or on high setting 5 to 6 hours. Transfer meat to a cutting board. Shred beef using two forks. Return meat to the cooker. Using a slotted spoon, spoon shredded meat, peppers and onions onto the toasted rolls. If desired, sprinkle with the cheese. Spoon some cooking liquid into bowls for dipping.

Yield: 12 servings

file photo for reference

SPICED BEEF AND APPLE STEW

Perfect for Fall.

This recipe is an old Kraft Foods/McCormick Seasonings Recipe which is why it calls for McCormick seasonings.  Normally I do not list ingredients by brand but since this is their recipe, used with permission, I will leave their name in the ingredients.  This is a great dish so I thought you would probably enjoy having the recipe.  The picture is theirs, too.

4 teaspoons McCormick® Gourmet Collection Cumin Seed 

1 1/2 pounds lean beef stew meat, cut into 1-inch cubes 
3 tablespoons flour 
1 tablespoon oil 
1 3/4 cups Kitchen Basics® Beef Stock 
1 can (6 ounces) frozen apple juice concentrate, undiluted 
1 1/2 teaspoons McCormick® Gourmet Collection Thyme Leaves 
1/2 teaspoon McCormick® Gourmet Collection Allspice, Ground 
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind 
1/2 teaspoon salt 
2 medium sweet potatoes, peeled, cut into 1-inch chunks 
2 medium firm red cooking apples, peeled, cored and cut into 1 1/2-inch chunks

Heat small skillet on medium heat. Add cumin seed; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Set aside.

Coat meat with flour. Heat oil in large saucepan or Dutch oven on medium-high heat. Add meat in batches; cook 5 minutes or until browned. Place meat and remaining ingredients in slow cooker; toss to coat well. Cover.

Cook 8 hours on LOW or 4 hours on HIGH. 

 

Thicken with additional flour, if desired.

CLEANING WOODEN CUTTING BOARDS

This is information I shared some years ago. I try to share it every few years for those who may have missed it before.

This is a post from my health blog. I am sharing on my food blogs as this is important information.

Bacteria can grow in the deep knife cuts on wooden cutting boards because wood is porous and nearly impossible to clean.  A quick wipe is not enough to kill the germs on such a board.  To be sure you are getting rid of all the germs, soak wooden cutting boards in 1 tablespoon of bleach per gallon of water for at least 2 minutes.  Wash the board with hot soapy water following the soaking.

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APPLE BUTTER PORK CHOPS

 

CHEDDAR-BEER WEENIES

1 pkg (14-16 oz) beef cocktail wieners

12 - 16 slices bacon, cut crosswise into thirds

2 tbsp butter

1 cup finely chopped onion

2 garlic cloves, minced 1 cup beer

3/4 cup cheddar pasta sauce OR one can (10.75-oz) condensed cheddar cheese soup

1 tsp hot pepper sauce

1/2 tsp chili powder

Preheat oven to 400-degrees. Line a 15x10-inch baking pan with foil or parchment paper. 

Tightly wrap each cocktail wiener in a piece of bacon and secure with a wooden toothpick. Place on the prepared baking pan. Bake 30-35 minutes or until bacon is browned and slightly crisp. Cool slightly then remove and discard toothpicks.

Meanwhile, for sauce, in a medium saucepan heat butter over medium heat until melted. Add onion and garlic, cook 5 to 8 minutes or until onion is tender, stirring occasionally. Remove from heat. Stir in the remaining ingredients.

In a 1 1/2-quart slow cooker combine cocktail wieners and sauce. Cover and cook on low 4 to 5 hours or until heated. (If no heat setting is available, cook 3 to 4 hours) Serve immediately or keep warm, covered, on warm or low up to 2 hours.

Yield: 8 servings

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LENTIL AND RICE STUFFED PEPPERS

1/4 cup water

4 green and/or red bell peppers

3/4 cup uncooked brown rice

3 cups water

1/2 tsp salt

3/4 cup uncooked brown lentils, rinsed and drained

1 can (14.5-oz) diced tomatoes with garlic and onion, undrained

1 cup chopped carrots

1 cup chopped celery

1 tbsp packed brown sugar

1 tbsp yellow mustard

1 tbsp cider vinegar

Snipped fresh Italian parsley for garnish, optional

Pour the 1/4 cup water into a 6-quart ovel slow cooker. Halve pepper lengthwise and remove and discard seeds and membranes.

In a large saucepan combine rice, 3 cups water and 1/4 teaspoon of the salt. Bring to a boil, stir in rice and reduce heat. Cover and simmer 15 minutes. Stir in the lentils. Cover and simmer 25 minutes more or until rice and lentils are tender. Drain off any liquid and stir in tomatoes, carrots, celery, brown sugar, mustard, vinegar, and the remaining 1/4 tsp salt.

Fill each pepper half with the rice mixture and arrange in the prepared cooker carefully stacking pepper halves on each other. Cover and cook on low 3 to 3 1/2 hours or until peppers are tender and filling is heat through.

Carefully remove peppers with a large spoon. Sprinkle with the parsley, if desired.

Yield: 8 servings

the file photo of this recipe

CAJUN-SEASONED VEGETARIAN GUMBO

2 cans (15-oz each) reduced-sodium black beans, rinsed and drained

1 can (28-oz) diced fire-roasted tomatoes, undrained 

1 pkg (14.4-oz) frozen sweet pepper and onion stir-fry vegetables

2 cups frozen cut okra

1 1/2 to 2 tsp Cajun seasoning 

Hot cooked brown rice or farro, optional

Combine beans, tomatoes, frozen stir-fry vegetables, frozen okra and seasoning in a 3 1/2 to 4 1/2-quart slow cooker. Cover cooker and cool ln low 6 to 8 hours or on high 3 to 4 hours.

If desired, serve over the hot cooked brown rice or farro.

Yield: 6 servings

file photo for reference only

WHEAT BERRY TABBOULEH

3 cups reduced-sodium chicken broth

1 can (14.5-oz) no-salt-added diced fire-roasted tomatoes undrained

2 1/2 cups whole wheat berries

3/4 cup chopped cucumber

1/2 cup snipped fresh Italian parsley

1/4 cup thinly sliced green onions

1 tbsp snipped fresh mint

1/4 cup lemon juice

2 tbsp olive oil

1/2 tsp ground cumin

1/4 tsp garlic salt

1 lb chopped cooked chicken or shrimp

1/4 cup crumbled feta cheese

In a 4 to 5-quart slow cooker combine broth, tomatoes. Cover and cook on low 7 1/2 to 8 hours or until the wheat berries are tender.

Using a slotted spoon, transfer wheat berry mixture to a large bowl. Cool to room temperature. Stir in the cucumber parsley, green onions and mint.

For the dressing, in a jar with a screw-top lid, combine the lemon juice olive oil, cumin and garlic salt, Cover and shake well. Pour dressing over the wheat berry mixture; toss gently to coat. Top with the chopped chicken or shrimp Sprinkle the feta overall.

Yield: 8 servings

recipe and photo First for women 2022