CHILI PORK

3 lb boneless pork shoulder roast

2 tbsp chili powder
1 1/4 tsp salt
1/2 tsp cayenne powder
1 tbsp canola oil
1/2 cup water

In a small bowl combine the chili powder, salt, and cayenne; rub over the roast; set aside.

In a large skillet, over medium-high heat, heat the oil; add the meat and brown on all sides.  This will take about 6 to 8 minutes.  Remove the browned meat to a slow cooker or crockpot.

Add the water to the skillet you browned the meat in and stir to scrape up the browned bits; add to the slow cooker.  Place lid on cooker, cover, and cook on low 6 to 8 hours or on high 4 to 5 hours.

Remove the meat to a cutting board and allow to rest 10 to 15 minutes.  Shred into bite-size pieces and season with the broth in the cooker.

Serves 6 to 8

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CORNY GREEN CHILE DIP

When looking for a bit of a different dip to go with your Tex-Mex meal or snacks try this easy dip.

1 lb shredded Mexican blend cheese
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/2 cup cream-style corn
1/2 cup frozen whole-kernel corn
1 can (4-oz) diced green chile peppers
1 tbsp red pepper flakes
1/4 cup chopped tomatoes


Combine all ingredients in a slow cooker or crockpot; stir to blend well.  Place lid on cooker and cook on high for 1 hour or on low for 2 hours.  Serve with your favorite tortilla chips.

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CORN MUFFIN PUDDIN'

2 cans (10-oz each) whole kernel corn

1 cans (16-oz each) creamed-style corn
2 pkgs (8.5-oz each) corn muffin mix
1 stick of butter, melted
1 carton (8-oz) sour cream

Combine the undrained whole kernel corn with the creamed-style corn in a medium mixing bowl.  Stir in the corn muffin mix and the butter just until blended.  Fold in the sour cream. Pour the mixture into a slow cooker or crockpot, cover and cook on low setting 2 to 3 hours until cooked through.

Yield: approximately 10 servings.

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HEARTY BEEF AND VEGETABLE STEW

This is a recipe I got several years ago from RecipeLion. I thought you might enjoy it.

This hearty beef and vegetable stew combines flavors for a wonderful meal. The potatoes in this stew make this a filling dish and because it's made in a slow cooker, it's a super easy recipe.

Ingredients
6 medium white potatoes (about 2 lbs) peeled and cubed
6 medium carrots, peeled and cut diagonally into 1/4-inch slices
1 onion, coarsely chopped
1 celery rib, chopped
2 pounds beef stew meat or chuck roast, trimmed of fat and cut into 1-inch cubes
3 tablespoons all-purpose flour
1/2 cup beef broth
1 cup dry red wine
1 can corn, drained
1 can green bean, drained
1/2 bag frozen peas
Salt and pepper, to taste

Instructions
In a 6-quart slow cooker, mix the potatoes, carrots, onion and celery. Toss the beef with flour to coat evenly. Add to the slow cooker. Top with the beef broth and red wine, pepper and salt. Cover and cook on the high setting 1-1 1/2 hours.
Reduce the heat setting to low and cook 7 hours longer, or until the beef is tender, stirring once or twice during cooking.
Add the corn, beans and peas and cook for one more hour or until heated through. Season with salt and pepper to taste.

Yield: 6 servings

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EASY ONION-MUSHROOM BEEF OVER NOODLES

2 lbs beef stew meat

1 envelope of dry onion soup mix
1 can cream of mushroom soup
1 cup water
salt to taste
freshly ground pepper to taste
1 garlic clove, minced
1/4 tsp Italian seasoning, optional
hot cooked rice or noodles for serving

Sprinkle the stew meat with the salt and pepper; place in slow cooker or crockpot.  Sprinkle the minced garlic over all.

In a mixing bowl combine the mushroom soup, onion soup mix, Italian spice if using, and the water with a wire whisk until smooth; pour over the meat.

Place lid on cooker and cook on 6 to 8 hours or on high 3 to 4 hours until meat is tender and cooked through.

Serve over noodles or rice.

Yield: Approximately 6 servings.

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APRICOT CHICKEN WITH WILD RICE

 6 boneless skinless chicken breasts

1 can (11 1/2-oz) apricot juice or nectar
2 tbsp Dijon mustard
1 garlic clove, minced
1/4 tsp fresh grated ginger
1/4 tsp cayenne pepper
1/8 tsp ground allspice
1/8 tsp turmeric
1/8 tsp ground cardamom
4 cups prepared wild rice for serving

Whisk the apricot juice, mustard, garlic, ginger, pepper, allspice, turmeric, and cardamom together in a mixing bowl.  Dip each piece of chicken in the apricot mixture and place in a slow cooker or crockpot.  Pour any remaining mixture over the chicken.

Place the lid on the cooker and cook on low approximately 8 hours or on high around 4 hours.

To serve place the rice on plate and top with the chicken or serve chicken on plate beside chicken.  Drizzle the apricot sauce overall.

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EASY SLOW-COOKER JAMBALAYA

Since I do not eat or cook jambalaya, I borrowed this recipe for those of you who want jambalaya recipes.

Servings:8 Servings

Prep Time:20 minutes

Cook Time:5 hours

Nutritional Info

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 pound smoked sausage, cut into 2-inch slices
• 1 large onion, chopped
• 1 large green bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1 (28 oz.) can diced tomatoes with juice
• 3 cloves garlic, chopped
• 2 cups chicken broth
• 1 tablespoon Cajun or Creole spice mix
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pound extra large shrimp, peeled and deveined
• 1 3/4 cups long-grain rice
• Parsley, optional

Amount Per Serving

• sodium:621 mg
• fiber:2 g
• calories:457
• cholesterol:216 mg
• protein:43 g
• saturated fat:7 g
• fat:22 g
• carbohydrate:19 g

directions

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

A File Photo 

VENISON SWISS STEAK II

1 tbsp canola oil

2 lbs venison round steak
1/4 cup all-purpose flour
2 tsp salt
1/2 tsp pepper
2 medium onions, sliced
2 celery ribs, sliced
1 cup carrots, diced
2 cups stewed tomatoes
1 tbsp Worcestershire sauce

Heat the canola oil in a large nonstick skillet.

Place half the onion slices over the bottom of the slow cooker or crock pot.

Combine the flour, salt, and pepper together in a pie plate. Dredge the meat through the flour, shake off excess and brown meat on both sides in the hot oil.  Remove meat and place over onions in the slow cooker or crockpot.

Place the remaining onions, celery, and carrots over the meat.

Stir the Worcestershire sauce into the stewed tomatoes.  Pour the mixture evenly over the other ingredients in the cooker.

Place lid on cooker and cook on low for 8 to 9 hours.

Note: This picture is reference only. This is not a picture of this recipe.

MEAT AND TATERS DISH

1 lb lean ground beef, cooked, crumbled, drained

4 to 5 large red potatoes, scrubbed and sliced medium
3 medium to large carrots, chunked
1 onion, sliced
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1/2 tsp garlic powder
1 large bay leaf (remove before serving)
1 can (8-oz) tomato sauce or juice
1/3 cup water

Layer ingredients in cooker in this order; onion, carrots, potaotes, and beef.

Combine the remaining ingredients in a small bowl, stirring to blend together.  Pour the tomato mixture over the beef and vegetables.

Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours or until vegetables are tender and dish is hot and bubbly.

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ABC SOUP

1/2 lb beef stew meat*

1 can (14.5-oz) stewed tomatoes
1 can (8-oz) tomato sauce
1 cup water
1 packet dry onion soup mix
1 box (10-oz) frozen mixed vegetables
1/2 cup uncooked alphabet pasta

In a 4-quart slow cooker or crockpot, combine the meat, tomatoes, tomato sauce, water and dry soup mix; cover and cook on low 6-8 hours.

Turn the temperature setting to high and add the pasta; stirring to mix in well.  Add a little water and/or vegetable broth is soup is too thick.

Replace lid on cooker and cook on high 30 minutes or until vegetables and pasta are tender.

*Optional. Also may substitute shredded or chopped chicken.

file photo for reference