CHICKEN BRATS WITH BROCCOLI SALW SALAD

3 large onions, about (1 1/2 lbs) sliced 1/2-inch thick

1/2 cup apple cider or apple juice

2 garlic cloves, minced

1/2 tsp dried thyme, crushed

1/4 tsp black pepper

8 cooked smoked chicken or turkey bratwurst

1/4 cup buttermilk

2 tbsp snipped fresh Italian parsley

1 tbsp mayonnaise

1/4 tsp caraway seeds, crushed

Dash cayenne pepper

2 cups broccoli slaw mix

8 whole grain or white hot dog buns, split and toasted

In a 3 1/2 to 4-quart slow cooker combine the first 5 ingredients. Arrange the bratwurst over the top. Cover and cook on low 5 to 6 hours or on high 2 1/2 to 3 hours.

Meanwhile, for broccoli slaw, in a medium bowl combine the buttermilk, parsley, mayonnaise, caraway seeds and cayenne pepper. Stir in the broccoli slaw mix to coat and refrigerate until serving time.

Remove brats from the cooker. Using a slotted spoon, remove onions, draining well. Discard the cooking liquid.

Fill the toasted buns with onions and brats. Top with the broccoli slaw.

Yield: 8 servings

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FRENCH DIPS WITH PEPPERS AND ONIONS

1 (3-3 1/2 lb) beef bottom round or rump roast

Salt and Black Pepper1 tbsp olive oil

1 large onion, cut into 1/2-inch slices

1 can (14.5-oz) 50% less-sodium beef broth

1 red bell pepper, cut into 1/2- inch slices

1 green bell pepper, cut into 1/2-inch slices

8 hoagie buns, split and toasted

Trim fat from roast. If necessary, cut roast to fit into a 4 or 5-quart slow cooker. Season with salt and pepper to suit taste. In a large skillet brown meat on all sides in hot oil. Drain off fat and transfer to the cooker. Add onion and broth.

Cover and cook on low 11 to 12 hours or on high 5 1/2 to 6 hours. Add the bell peppers slices the last 30 minutes of cooking time. Remove meat from cooker; cover and let stand 10 minutes.

Meanwhile, remove peppers and onions using a slotted spoon. Thinly slice meat. Arrange meat, pepper, onion slices on the toasted buns. Pour cooking juices into a measuring cup; skim off fat. Drizzle a little of the juices onto each sandwich and pour the remaining juices into bowls to serve with sandwiches for dipping. 

Makes 8 sandwiches.

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GYRO NACHOS WITH TZATZIKI SAUCE

2 - 2 1/2 lbs bone-in chicken thighs

1 medium red onion, thinly sliced

2 tbsp lemon juice

2 tbsp red wine vinegar

2 tbsp olive oil

4 tsp dried oregano, crushed

6 garlic cloves, minced

1 tsp salt

8-oz plain pita chips

1 recipe Tzatziki sauce (recipe below)

1/2 cup chopped tomato

In a 3 1/2 or 4-quart slow cooker combine the first eight ingredients. Cover and cook on low 6 to 7 hours or on high 3 to 3 1/2 hours.

Using a slotted spoon, remove chicken and onion from the cooker, reserving cooking juices. Remove bones from the chicken; shred using two forks. In a bowl combine shredded chicken and onion; toss with enough cooking juices to moisten.

Serve chicken mixture over pita chips. Top with Tzatziki sauce and tomato.

Yield: 10 servings

To make Tzatziki sauce: In a bowl, combine 1 cup chopped cucumber, 1 6-oz carton plain Greek yogurt, 2 teaspoons snipped fresh dill, 2 garlic cloves, minced; 1 teaspoon lemon juice and 1/4 teaspoon salt.

Makes 1 1/3 cups

Yield: 10 servings

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CHUNK-STYLE APPLESAUCE

8 large cooking apples, peeled, cored, and cut into chunks

1/4 cup water

1 tsp ground cinnamon

1/2 cup sugar 

Combine all ingredients in slow cooker. Cover and cook on high 3 to 4 hours or on low 8 hours.

Serve warm although it is also very good served cold.

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SLOW COOKER TACO SOUP

1 1/2 lbs ground beef (may substitute ground turkey or chicken) 

1 cup chopped red onion

1 pkg (1.25-oz) taco seasoning mix

1 pkg (1-oz) Ranch-style dressing mix

2 cans whole kernel corn, undrained

1 can pinto beans, undrained

1 can black beans, undrained

2 (10-oz ea) cans chili-style diced tomatoes with green chilies, undrained

1 1/2 cup water

Topping suggestions: Shredded cheese, sour cream, tortilla chips, cilantro, avocado slices

Cook the meat and onion over medium-high heat in a large skillet until browned, stirring to break up, drain well.

Combine the meat mixture with the remaining ingredients, except toppings, in a 5 1/2-quart slow cooker. Cover and cook on low heat 5 to 6 hours. Serve with your choice of toppings.

Yield: 16 cups

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REUBEN SANDWICHES

1 (2 to 3 lb) corned beef brisket with spice packet

1 can or jar (14-16 oz) sauerkraut, drained

1/2 cup Thousand Island salad dressing

16 slices rye bread, toasted

8 slices Swiss cheese

Additional Thousand Island salad dressing

Trim fat from corned beef brisket. If necessary, cut corned beef brisket to fit in a 3 1/2 or 4-quart slow cooker. Place brisket in the cooker. Sprinkle spices from packet evenly over brisket, rub in with your fingers. Add sauerkraut and drizzle the 1/2 cup of salad dressing over all.

Cover cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

Transfer brisket to a cutting board. Thinly slice brisket against the grain. Return sliced brisket to cooker and stir to combine with cooking liquid. Using a slotted spoon, spoon corned beef mixture onto half of the toasted bread slices and top with cheese. If desired, drizzle with additional salad dressing. Top with the remaining bread 

Yield: 8 servings

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VEGETABLE CHILI CON QUESO

2 1/2 cups chopped zucchini and/or yellow summer squash

1 can (15-oz) pinto beans, rinsed and drained

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

1 can (15-oz) chili beans in chili gravy

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

1 cup chopped onion

1/4 cup no-salt-added tomato paste

1 fresh jalapeno, seeded and finely chopped (best to wear gloves when handling jalapenos)

2 to 3 tsp chili powder

4 garlic cloves, minced

3 cups shredded Colby and Monterey Jack Cheese

16-oz baked tortilla chips

In a 3 1/2 or 4-quart slow cooker combine the first 10 ingredients (through garlic).

 

Cover and cook on low 6 to7 hours or on high 3 to 3 1/2 hours. Gradually stir in cheese until melted. Serve immediately or keep warm, covered, on warm or low up to 1 hour. Serve with the tortilla chips.

Garnish with additional slices jalapenos, if desired. 

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DOLLY PARTON'S STAMPEDE SOUP

So many of us have had Dolly Parton on our minds since her passing last week. I thought you might like to try her Stampede Soup. I got to visit Dolly's Stampede Show in Gatlinburg not too long ago. I really enjoyed the show and the food was good, too. Here is a recipe said to be hers. It may or may not be, but it sounds good.

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MEATLOAF FROM COOKING LIGHT

I don't like much meat, but I love meatloaf and I love mushrooms. I was immediately drawn to this recipe and thought some of you might like to have it, too.  I won't touch poultry so I will make mine all beef but I'm sure most of you will enjoy it just as listed.

Ingredients

• 2 (1-ounce) slices whole wheat bread
• 3/4 pound ground round
• 3/4 pound ground turkey
• 1 1/2 cups sliced shiitake mushrooms
• 1/2 cup grated fresh onion
• 1 teaspoon dried Italian seasoning
• 3/4 teaspoon salt
• 2 large eggs, lightly beaten
• 1 garlic clove, minced
• 2 tablespoons ketchup
• 1 1/2 teaspoons Dijon mustard
• 1/8 teaspoon ground red pepper

directions

Place bread in a food processor and pulse 10 times or until crumbs measure 1 1/3 cups. Combine the crumbs, beef, and next 7 ingredients (beef through garlic) in a large bowl, and shape meat mixture into a 9 x 6-inch loaf. Place loaf in an electric slow cooker.
Combine ketchup, mustard, and pepper in a small bowl, stirring with a fork. Spread ketchup mixture evenly over top of loaf. Cover with lid; cook on LOW for 5 hours.

Because no evaporation takes place, the crock-pot makes an especially moist and tender meat loaf. The mushrooms add moisture as well.

Servings:6 servings (serving size: 4 ounces)

 

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ITALIAN BEEF STEW

This is a repost of this very popular recipe I first posted in 2013.

I got this from the Cooking Classy blog.  I like it as a crockpot recipe.  Here is what she has to say about making it in the crock pot: "toss it all in the slow cooker (skip the browning), then walk away and come back to dinner."  I first saw this recipe after a friend pinned it on Pinterest.

• 4 medium carrots, chopped into 1/2-inch-thick pieces (2 cups)
• 3 stalks celery, chopped into 1/2-inch-thick pieces (1 1/2 cups)
• 1 large yellow onion, diced
• 3 cloves garlic, finely minced
• 5 Tbsp extra virgin olive oil, divided
• 2 1/2 lbs rump roast, trimmed of fat and cut into 1-inch pieces
• 1/3 cup all-purpose flour
• salt and freshly ground black pepper
• 4 cups low-sodium beef broth
• 1 Tbsp red wine vinegar
• 2 (15 oz) cans diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried thyme
• 3/4 tsp dried rosemary, crushed
• 1/2 tsp dried marjoram
• 2 bay leaves
• 1 1/2 lbs Russet potatoes, peeled and diced into 1-inch pieces
• 8 oz cremini mushroom, sliced
• 3 Tbsp chopped fresh basil
• 2 Tbsp chopped fresh parsley
• Parmesan or Romano cheese, for serving (optional)

• Heat 2 Tbsp olive oil in a large enameled cast iron pot over medium-high heat. Once hot add carrots, celery and onion and sauté until lightly golden, about 5 - 6 minutes. Add garlic and sauté 30 seconds longer. Pour mixture into a heat proof bowl and set aside.
• Place beef in a large resealable bag, add flour and season lightly with salt and pepper. Seal bag and toss well to evenly coat beef in flour. Return pot to medium-high heat, add remaining 3 Tbsp olive oil. Once oil is hot add beef and cook stirring occasionally until beef has browned. Add 1 cup broth and red wine vinegar and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened. Add remaining 3 cups beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, potatoes, mushrooms and sauteed veggie mixture. Season with salt and pepper to taste and bring mixture just to a boil, stirring occasionally. Reduce heat, cover pot and simmer 3 - 4 hours, stirring occasionally, until beef is very tender.
• Stir in fresh basil and parsley. Serve warm sprinkled with Parmesan or Romano cheese if desired.
• Recipe Source: Cooking Classy