Happy September friends! On my last blog post I shared with you how every August I just can’t deal with cooking. Call it end of the hot summer season burn out… I don’t know but like clockwork every August it happens! The best strategy I’ve learned it to have a pile of easy no brainer recipes that can carry me through the slump. I recently shared my oh so easy spicy maple salmon recipe and now I’m sharing another oh so easy girl you can do this recipe with my slow cooker beef stroganoff. It has minimal prep work, you basically just throw everything in the slow cooker and then your free! Well, you’re free for about 6-8 hours anyway.
I love the complete easy laziness that slow cooker or crockpot meals have. I’m normally NOT a fan of any slow cooked recipe that calls for additional stove top cooking. When it comes to the slow cooker I want to be the laziest person possible! Having said that this recipe does call for additional stove top cooking. What?? I know, but hear me out, we’re just boiling the noodles, and it’s egg noodles, those babies cook fast! But if noodles aren’t your jam you can skip them altogether and serve with bread.
When I say this recipe is easy I mean it! I start with lean pre-chopped stew meat, a little seasoning, add sliced mushrooms, and a rough chopped onion. That’s it, easy peasy!
8 hours later…..
Now the fun starts, building the sauce! To thicken the sauce a bit I like to ladle out some liquid to a bowl and whisk in some cornstarch until smooth. With the heat still on the slow cooker I stir the cornstarch mixture back in and let the mixture thicken while I start the noodles.
Once the noodles are done right before serving we add sour cream and Dijon mustard to finish the delicious sauce.
Fact: anything with sour cream is incredibly delicious and this sauce certainly doesn’t disappoint. If you’re not a fan of Dijon don’t let that throw you off, it helps to emulsify the sauce and adds just a hint of tang. My kids aren’t mustard fans yet they never notice it. Shh!
1lbwhole mushrooms, rinsed and sliced in half (or use pre-sliced)
cooked egg noodles, for serving
chopped fresh parsley, for garnish
Place beef, onion, mushrooms, worcestershire sauce, salt and pepper in a slow cooker.
Cover and cook on low 8 hours or high 6 hours, until meat is tender.
Ladle 1 cup of the liquid from the slow cooker into a medium size bowl. Add the cornstarch and whisk until smooth. With the heat still on pour the cornstarch mixture back in slow cooker and stir until combined.
Cook another 10 minutes until the sauce has thickened. While the sauce is thickening boil the egg noodles according to the package directions.
Turn the slow cooker off, or set it to warm and stir in the sour cream and Dijon mustard.
Serve over egg noodles and top with fresh parsley.
There you have it, a family friendly easy meal that takes very little time and effort. This meal is so hearty and satisfying but what I really like is how it doesn’t scream I’ve been cooked in the slow cooker. Whether you just can’t deal with cooking or your short on time this recipe is perfect!
Fall is coming, who else is bursting with excitement? The blog will be turning full on fall soon! Have a great week my pumpkins!
Any queso fans out there? Yeah… I thought so. Queso has always been our family’s biggest weakness. We just can’t say no to it. I mean who can resist melty gooey cheese over a crunchy salty tortilla chip? Over the years I’ve made tons of different queso recipes and I’ve always cringed at some of the ingredients that go in. Cream of mushroom soup? Yeah, once upon a time I was guilty of that, creamy yes, but it doesn’t belong in queso! I’ve always had issues with Velveeta as well… I’m sorry to all the Velveeta fans out there but unwrapping that orange gelatinous brick of manufactured cheese just grosses me out… I mean it doesn’t even require refrigeration!
With this slow cooker white queso dip we’re getting back to the basics with real cheese! It’s incredibly easy to make and I’m proud to say it’s our family’s new favorite queso recipe!
In this recipe we use pepper jack cheese, sharp white cheddar, and white American cheese. I know american cheese is processed too but we’re using a small amount and it’s not artificially colored, so I consider that an overall improvement.
Crazy fact, did you know all cheese is naturally white and it’s colored orange to be more aesthetically pleasing? We learned that while touring a cheese factory in Wisconsin years ago.
Along with the cubed cheese, we finish the recipe with a brick of cream cheese, garlic powder, milk, and mild verde salsa! Yeah baby! Herdez is our verde salsa of choice and the mild gives the perfect amount of heat.
Cream cheese will always be my guilty pleasure, I can eat it straight out of the wrapper! I prefer full fat because that’s how I roll, feel free to use 2%, just not fat free. Cook one hour on high or 2 hours on low. Whisk until smooth and then devour it!
4ozwhite American cheese (we used Kraft Deluxe Slices)
1/2cupmild salsa verde (we used Herdez)
1-2jalapeno peppers for garnish, chopped, with seeds removed
Add all the ingredients to a slow cooker except for the jalapeno garnish.
Cover and cook on low 2 hours, or high for 1 hour, until melted. Stir until smooth.
Serve with chips and jalapeno garnish.
We love how this queso tastes like real cheese. It’s smooth, creamy, and full of flavor but it still has the slightest bit of cheese grit… reminding us real cheese was used. Don’t skip on the jalapeño garnish either, once seeded you remove most of the heat and it adds a burst of fresh flavor.
I always make a double batch since we’re queso addicts here. You can refrigerate any leftovers, just microwave till hot, and add a little milk to thin it out if needed. Another favorite is serving this queso over grilled chicken or broccoli, it’s seriously delicious!
It’s winter time, and who doesn’t love a good cup of rich hot chocolate? Did you know it can get even better though? How about the richness of chocolate in a warm pudding texture topped with some marshmallow gooey goodness? Are you sold yet? What if I said you could easily make this recipe using just a few ingredients in the slow cooker…. yeah baby! That’s what I’m talking about.
We love this recipe, and even though it doesn’t necessarily scream Christmas Haley was insistent that I blog about it immediately. She cares about everyone’s chocolate dreams… she’s sweet like that. Seriously though this recipe is a breeze to make, I use this Cuisinart Slow Cooker, and I’ve added my recipe times but we all know some slow cookers can cook a little faster or slower than others, so the first time just keep an eye on everything. Other than that everything’s a breeze!
One thing that irritates me, though, is I’ve yet to find a bag of chocolate chips the proper size I need, it seems they’re either too small or too large. If you find a 16 ounce bag of semi-sweet chocolate chips grab it and run! This recipe calls for room temperature eggs and heavy cream to help give the pudding a creamy temperature but also speed up cooking time. If you’re in a hurry, put your eggs in a bowl of warm water and divide the cream into cups to help speed the warming process.
I grated a Hershey’s bar for the topping but there are endless possibilities. How about crushed candy canes, Health bars, or some fun sprinkles?
Once the pudding is done I set the slow cooker to warm, it tastes wonderful served warm but don’t let that stop you from eating it cold, it’s still yummers! We all agree it tastes most decadent served warm though!
In a slow cooker, whisk together eggs, cream, and salt until blended.
Add the chocolate chips, stir, and then cover with lid. Turn the slow cooker on high to melt the chocolate about 30 minutes, then whisk until completely blended.
Turn the slow cooker down to low heat and cook for another 30 minutes. Scrape the sides down of the slow cooker and whisk until smooth.
Cook another hour, the edges will be slightly set but the center will be a soft pudding consistency.
Serve warm and just before serving whisk the pudding again smooth. Spoon into cups or mugs and top with a generous amount of marshmallow cream and garnish.
I don’t know about y’all but I just love marshmallow cream, feel free to layer it up just remember with the warm temperature of the pudding it will melt and spread a little. This is winter dessert happiness in a cup, plus it’s simple to prepare! Enjoy!
There’s nothing better this time of year than a nice hot cup of spiced cider. Here is a super easy, slow cooker apple cider recipe with only 5 ingredients! It only takes minutes to prepare and it’s fool proof. I think this cider recipe is the perfect amount of sweetness and spice. I like to use this Cuisinart Multi Cooker for all my slow cooker recipes. You’re going to love this one, plus…wink wink, I’ve got a few fun variations for you to try below.
Place apple cider and brown sugar in slow cooker and stir to combine. Add sliced orange, cinnamon sticks, and cloves.
Cook on low 3-4 hours. To serve, ladle into cups and garnish with oranges and cinnamon sticks.
BLACK TEA APPLE CIDER – Ladle cider into a cup, add a black tea bag, and steep 3-5 minutes.
CHILLED APPLE CIDER – Refrigerate and serve over ice for a refreshing twist on this drink. Perfect on a warmer day.
SPIKED APPLE CIDER – Ladle cider into cup and add the liquor of your choice. The best options are bourbon, brandy, or dark aged rum. We used a dark aged rum and it was delicious. The amount you add is up to you.
APPLE CIDER WITH PORT WINE – My favorite! Ladle cider into cup and add port using a 2:1 ratio of cider to port.
Today I’m sharing one of my favorite recipes, my Slow Cooker Turkey Sweet Potato Chili. The great thing about this recipe is there is no precooking! Um….awesome! Those slow cooker recipes where you have to pre-cook the meat are such a downer for me! There is a little work in chopping up the sweet potatoes and onion, but after that it’s all down hill. Not only is this recipe delicious, it’s incredibly healthy and the entire family will love it. I’ll show you below just how easy it is to make.
Add a small diced onion, 3 peeled and chopped sweet potatoes, and 3-4 pieces of cut up raw bacon. I cut up the bacon with a pair of kitchen sheers. The bacon gives the chili a nice rich flavor so don’t leave it out. I loooooove bacon!
Add chili powder, smoked paprika, garlic powder, and oregano. I love smoked paprika, and it pairs nicely with the sweet potatoes. I always like to pre-mix my seasonings together in a bowl.
Finally, add 2 cups of chicken broth or stock and 1 teaspoon of salt. I used homemade stock and my stock is always left unsalted for cooking purposes. I’m not sure how salty store bought broth is. My suggestion is to be conservative the first time, tasting it at the end and adding a little salt before serving if necessary.
Give everything a good stir to mix it up and set the slow cooker for 4-5 hours on low. Now go off and have some fun while everything cooks. Go be fabulous. Don’t be like me and spend this time doing laundry. That’s not fabulous.
If you’re home and near your slow cooker, after 2-3 hours you can stir and break up the turkey chunks a little more. If not no worries.
Once it’s finished cooking, lift the lid and give the chili a good stir, breaking up any chunks of meat if necessary. Don’t worry if any sweet potatoes get smushed while doing this. It’s all good.
Now grab yourself a bowl and fill up, put a dollop (a big dollop for me) of sour cream on top, and sprinkle with cilantro. Yum!
Place uncooked ground turkey in a 6 quart slow cooker. With a spatula break up the meat into chunks.
Add sweet potatoes and onion. With a pair of kitchen shears cut bacon into small pieces, add to the slow cooker along with the chili powder, paprika, garlic powder, oregano, and salt. Add the chicken broth and stir.
Cook 4-5 hours on low. With a spatula break up the turkey chunks into smaller pieces and stir before serving.
To serve, top with a dollop of sour cream and fresh cilantro.
Not only is this recipe perfect for a cold day it’s incredibly easy, tasty, and paleo friendly too. Enjoy!