Three Bean & Beef Crock Pot Chili

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Prep time

15 mins

Cook time

8 hours

Total time

8 hours 15 mins

Author: Krista

Recipe type: Crock Pot, Beef, Soups

Serves: 8-10

Ingredients

• 1 Tablespoon of olive oil
• 1½ cup of onion, diced
• 1 lb. of ground beef {lean}
• 1 red pepper, diced
• 2 carrots, peeled and diced
• 1 chipotle pepper, minced
• 2 teaspoons of sauce from can of chipotle peppers in adobe sauce
• 28 oz. can of crushed tomatoes
• 15 oz. can of diced fire roasted tomatoes
• 2 cups of water
• 2 teaspoons of cumin
• 1 teaspoon of cilantro
• 1 teaspoon of oregano
• juice of 1 lime
• 15 oz. can of black beans, drained and rinsed
• 15 oz. can of kidney beans, drained and rinsed
• 15 oz. can of pinto beans, drained and rinsed
• 15 oz. can of sweet corn, drained {no salt or sugar added}

Toppings {Optional}

• Green Onions, sliced
• Shredded Cheddar Cheese
• Avocado, diced

Instructions

1. Heat a skillet to medium high heat. Add olive oil and small diced onion to skillet.
2. Saute until translucent.
3. Add lean ground beef breaking up the meat with a wooden spoon. Cook until beef is no longer pink.
4. Once, meat is cooked through. Place ground beef mixture, red pepper, carrots, crushed tomatoes, diced fire roasted tomatoes, water, minced chipotle pepper, dobe sauce from the chipotle peppers in adobe sauce can, cumin, cilantro, oregano, and juice of 1 lime into crock pot.
5. Stir, cover, and cook on low for 6-7 hours. {I did 7 hours}
6. Then add a 15oz can of black beans, a 15oz. can of kidney beans, a 15oz. can of pinto beans and a 15oz. can of sweet corn -no salt or sugar added. {all drained and rinsed}
7. Cook on low for an additional hour.
8. Serve with shredded cheddar cheese, sliced green onions, and diced avocado. {I sub the avocado for sour cream}

Notes

Recipe adapted from Ellie Krieger

Nutrition Information

Serving size: 1½ cups Calories: 395 Fat: 8 g Sugar: 14 g Fiber: 17 g Protein: 28 g

Slow Cooker Korean Barbecue Sauce with Pork, Chicken or Beef

Makes 4-6 servings

Ideal slow cooker: 5-6 quart

Cooking time: 4-10 hours (depending on what type of meat you use)

2 lbs meat (pork roast, chicken thighs, beef chuck roast, or you could even do ground chicken or lean ground beef)

1/2 cup soy sauce

1/4 cup + 2 Tbsp brown sugar

1 Tbsp minced garlic

1 1/2 tsp rice wine vinegar

1/2 tsp Asian sesame oil

1 1/2 tsp chili garlic sauce or sriracha (found in the Asian aisle)

1/2 tsp fresh ginger, grated

1/2 tsp black pepper

1.  In a bowl whisk together the soy sauce, brown sugar, garlic, vinegar, sesame oil, chili garlic sauce, ginger and pepper.  

2.  Place meat in the bottom of the slow cooker and top with the whisked sauce mixture.  

3.  Cover and cook

Chicken: 4-6 hours on low

Pork: lean cuts (like sirloin) 4-6 hours on low, fattier cuts (like pork shoulder) 8-10 hours on low

Beef: chuck roast 6-10 hours on low, for ground beef 4-6 hours on low

4.  You can cut up the meat into bite size pieces or shred it or slice it...however you want to serve it.

see more here: http://www.365daysofcrockpot.com/2015/04/slow-cooker-korean-bbq-pork.html

Tortellini with Chicken & Gorgonzola Cream Sauce - from Schnuck's

Prep: 15 minutes • Cook: 15 minutes • Serves: 6

2 packages (8.8 to 9 ounces each) refrigerated three cheese tortellini or four cheese tortelloni
1 tablespoon Schnucks unsalted butter
1-1/2 pounds Schnucks Natural boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 garlic clove, chopped
1 medium onion, chopped (1 cup)
1 teaspoon finely chopped fresh sage leaves
6 ounces fresh white mushrooms, sliced (2 cups)
1/4 cup dry white wine (such as Sauvignon Blanc or Fumé Blanc)
1-1/2 cups Schnucks heavy whipping cream
1/4 teaspoon salt
1 pinch ground white pepper
1 cup Schnucks frozen peas
1 container (4 to 5 ounces) crumbled Gorgonzola cheese
finely chopped fresh parsley leaves (optional)

1. Heat large covered saucepot of salted water to boiling over high heat. Add tortellini and cook as label directs; drain.

2. Meanwhile, in large sauté pan, melt butter over medium heat. Add chicken, garlic, onion and sage and cook 3 minutes, stirring occasionally. Stir in mushrooms and cook 3 minutes longer, stirring occasionally. Add wine; cook 1 minute. Stir in cream, salt and pepper and cook 5 minutes.

3. Gently stir tortellini and peas into chicken mixture; cook 2 minutes or until heated through. Remove pan from heat; stir in Gorgonzola. Sprinkle with parsley, if desired.

Each Serving: About 714 calories, 39 g total fat (23 g saturated), 193 mg cholesterol, 886 mg sodium, 51 g carbohydrates, 4 g fiber, 42 g protein.

Quick Fish Tacos from Allrecipes.com

 

Quick Fish Tacos

• Prep
  20 m
• Cook
  15 m
• Ready In
  35 m

Recipe By:Huge

"This simple yet scrumptious recipe has a nice kick and is a house favorite. Delicious!"

Ingredients

• 1/4 cup reduced-fat sour cream
• 2 tablespoons lime juice
• salt and ground black pepper to taste
• 1 jalapeno pepper, halved lengthwise
• 2 1/2 cups shredded red cabbage

 

• 4 green onions, thinly sliced
• 2 tablespoons olive oil
• 1 pound tilapia fillets, cut into strips
• 8 (6 inch) flour tortillas
• 1/2 cup chopped fresh cilantro

Directions

1. Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.
2. Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.
3. Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
4. Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.

Jenny Pulsipher's Whole Wheat Muffins

2 c milk
2 t soda
2 t vanilla
1 c vegetable oil
2 eggs
1 t salt
2 c brown sugar

Mix all of above ingredients in blender (can hold out some milk if too much for blender). Pour 4 c whole wheat flour into mix. Stir until mixed.

Bake at 375 for 20 min.

Can store batter in the fridge.

Korean Chicken

4 Chicken Thighs
1 T sesame oil
1/4 c soysauce
1/8 c sugar
1/8 c vinegar
1 T garlic
3/4 t crushed red pepper flakes.

Mix. Rest in fridge. Stir fry. Serve over rice

White Bean Chicken Chili from Allrecipes.com

Rated: Submitted By: Thea Photo By: Erika H. Prep Time: 10 Minutes Cook Time: 25 Minutes Ready In: 35 Minutes Servings: 9

"Canned white beans and cooked chicken meat are mixed in chicken stock with tomatillos, green chilies, chopped tomatoes, and fresh corn kernels in this lightly seasoned chili."

INGREDIENTS:

2 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, minced 1 (14.5 ounce) can chicken broth 1 (18.75 ounce) can tomatillos, drained and chopped 1 (16 ounce) can diced tomatoes

1 (7 ounce) can diced green chiles 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander seed 1/4 teaspoon ground cumin 2 ears fresh corn 1 pound diced, cooked chicken meat 1 (15 ounce) can white beans 1 pinch salt and black pepper to taste

DIRECTIONS:

1.	Heat oil, and cook onion and garlic until soft.
2.	Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3.	Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Corn Cake

Mix:
3 T corn meal
3 c Bisquick
3/4 t baking powder
3/4 c sugar

Add:
3 beaten eggs
1 1/2 c milk
1 c melted butter

Pour into ungreased 9x13 inch pan. Bake at 375 degrees for 30 min.

Mock Penny Anne's Cafe's Famous Sour Cream Pancakes

This approximation found on Epicurious

Sour-Cream Pancakes with Sour-Cream Maple SyrupGourmet | December 2010

by Lillian Chou

For pancakes:

·                                 1 cup all-purpose flour

·                                 1 tablespoon sugar

·                                 1 teaspoon baking soda

·                                 1/2 teaspoon salt

·                                 1/2 cup sour cream

·                                 1/2 cup whole milk

·                                 1 large egg

·                                 2 tablespoons unsalted butter, melted, plus additional for cooking pancakes

Make pancakes:

Preheat oven to 200°F.

Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.

Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.

Serve pancakes with warm syrup.

Aunt Annie's Coffee Cake from Allrecipes.com

2 cups all-purpose flour 3/4 cup white sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter 1 egg 3/4 cup milk, or as needed

1 1/2 teaspoons vanilla extract 1/4 cup all-purpose flour 2/3 cup white sugar 1 teaspoon ground cinnamon 1/4 cup butter

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
2.	In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
3.	Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Macaroni Grill Bread

Mix and let bubble:
1 tablespoon yeast
1 tablespoon sugar
1 cup warm water

Add and knead until elastic:
2 cups flour
1 teaspoon salt
1 t. chopped fresh rosemary

Add up to 1/2 cup more flour as needed. Let rise in greased bowl with moist towel over it until doubled, about 1 hour. Punch down and divide into two. Let rest on greased baking sheet 5-10 minutes. Shape into 2 loaves and brush with melted butter. Sprinkle with garlic salt and more chopped fresh rosemary. Let rise until doubled, about 45 minutes. Bake at 450 degrees for 15-20 minutes.

Mock Little Caesar's Crazy Bread from Food.com

3cups flour
1teaspoon salt
1tablespoon sugar
4tablespoons dry milk
1tablespoon canola oil (or olive)
1 1⁄4cups water
1teaspoon lemon juice
2 1⁄4teaspoons yeast

Place ingredients in mixer according to order.
Let rise 30 minute Punch down and let rise again for 30 minute.
roll out and cut into sticks.
Place onto greased cookie sheets.
Let rest 15 minutes.
Bake in 375 for 10-12 minutes. Just til very light brown.
While still hot from the oven brush with melted butter and sprinkle with dried Parmesan cheese and garlic salt.
Serve warm, make about 20-30 depending on size.
For variations add fresh rosemary, or thyme to the dough before baking.

Karly Nielsen's No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

*Modifications:
1. I doubled the recipe.
2. I baked on HOT pizza stone that had been preheated in oven to 500 degrees. I put a pan of water in over while baking bread.
3. Cool for about an hour before slicing.

Daryl Hoole's Wooden Spoon French Bread

400 degrees                             2 loaves

2 ¼ cups warm water (115 degrees)
2 TBsp. sugar
2 pkg. (1 TBsp. each) active dry yeast
1 TBsp. salt
2 TBsp. soft shortening or oil
6 cups flour, stirred and measured

In large mixing bowl combine warm water and sugar. Sprinkle yeast over top; allow to soften. Add salt, shortening and 3 cups flour; beat well.  Add remaining flour, stirring well with heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon; allow dough to rest again 10 minutes; stir down again. Repeat this process until dough has been stirred down 5 times. Turn dough out onto floured board and knead 2 or 3 times to coat dough with flour so it can be handled. Divide into two parts. Roll each part of dough into rectangle 9 x 12 inches. Roll dough up, starting from long side; pinch edge of loaf to seal. Arrange seam side down on large, lightly greased baking sheet that has been sprinkled with cornmeal, allowing room for both loaves. Repeat with second part of dough. Cover lightly; allow to rise for 30 minutes. With a very sharp knife cut 3 gashes at an angle in top of each loaf; brush entire surface with egg wash (1 egg beaten slightly with 1 TBsp. water). If desired, sprinkle with sesame or poppy seeds. Bake 30 minutes or until brown. Cool on racks.

Note: For crustier loaf, a pan of hot water may be set on bottom of oven while bread is baking. 

Snickerdoodle Muffins with Sour Cream

1 c unsalted butter
1 c sugar
2 t vanilla
2 eggs
3⁄4 t baking soda
3⁄4 t baking powder
3⁄4 t cream of tartar
3⁄4 t freshly gratednutmeg
1 1⁄4 c sour cream
2 1⁄4 c all-purpose flour
1⁄2 c sugar, mixed with
1 T cinnamon (for rolling*)

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approximately 20-22 minutes in a 350F oven or until they are golden brown.

Yields 12-14 muffins

Jan Ferre Sweet Corn Bread

Mix in stand mixer in order:
3/4 c sugar
1/2 c canola oil
2 eggs

Sift together and add alternately with 1 c. milk
1 1/2 c flour
1 T baking powder
1/3 t salt
1 1/2 c yellow corn meal

Blend dry ingredients with the creamed mixture alternately with the milk. Pour into a sprayed 9-inch square pan. Bake at 400 degrees for 30-35 min.

Lemon Lovers' Ricotta Pancakes with Blueberry Sauce

Ingredients:

Pancakes:
1 cup flour
2 T. sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 cup ricotta cheese (or substitute either cottage cheese mixed with an egg yolk or--get this! I tried it this morning--equal parts yogurt and cream cheese! I tried vanilla yogurt with 2 or 3 ounces of cream cheese, and it was scrumptious)
1 large egg
2 large egg whites
1/2 cup lemon juice (A lot, I know)
2 t. grated lemon zest
1 T. oil

Blueberry sauce:
1 T. lemon juice
2 t. cornstarch
2 cups fresh or frozen blueberries
1/3 cup sugar
2 T. water
1/4 t. salt

In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. In a medium bowl, mix ricotta, egg, egg whites, lemon juice, lemon zest and oil. Fold wet mixture into dry to make a thick batter.
Grease a frying pan or griddle and warm over medium-low heat. Measure out 1/4-cup of batter for each pancake. Cook and flip until bronwed on each side.
For the sauce, combine lemon juice and cornstarch in a small bowl and set aside. In a medium saucepan, bring blueberries, sugar, water, and salt to a boil over high heat. Reduce to a simmer and stir in lemon juice/cornstarch mixture. Simmer, stirring, until sauce thickens (about 2 minutes).
Makes 5 servings

From:
http://kandjbrownies.blogspot.com/2008/08/lemon-pancakes-and-toffee-bars.html

Lion House Rolls

Yield: 2 to 2 1/2 dozen

Ingredients

• 2 cups warm water
• 2/3 cup instant nonfat dry milk
• 2 Tablespoons dry yeast (around 2 packages - if you use 2 it's just under 2 Tablespoons but it works)
• 1/4 cup sugar
• 2 teaspoons salt
• 1/3 cup butter (5 1/3 tablespoons) - plus more for brushing the rolls after baking.
• 1 egg
• 5-5 1/2 cups all purpose flour (bread flour can be used if you have it on hand and will make for a lighter roll)

Instructions

1. In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.
2. Add the yeast to this mixture while water and milk is still warm. I let the yeast proof (dissolve and start to react) for a couple of minutes then add the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far) then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff.
3. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. It should be pulling away from the sides of the mixer. That's how I know it has enough flour (It is not necessary to use the entire 5 1/2 cups of flour but that's how much I use). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size.
4. Sprinkle a cutting board or counter with flour and put the dough on the flour. You want to put enough flour on the dough so that it is workable and not sticky.
5. You can roll these into crescent rolls or do it the traditional Lion House way. Here is a video showing how to roll them the Lion House way. Roll into a rectangle about 1/4 inch thick and brush with melted butter. I probably use 1/4 cup melted butter brushed on here.
6. You want to cut the rectangle into smaller rectangles that are 2"X4" (a little smaller than a dollar bill). If you make and "L" with your thumb and pointer finger that will show you how wide and tall to cut your rectangles.
7. Then you roll them (or flip them like in the video) and place them on a greased (or parchment lined) baking pans with the end of the roll resting on the pan. Cover again with a kitchen towel so they don't dry out as they rise. Clear as mud?
8. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted salted butter while hot. Yields 2 to 2 1/2 dozen rolls.

Notes

Source: KSL.com and the Lion House Cookbook

Read more at http://www.the-girl-who-ate-everything.com/2010/11/lion-house-rolls.html#ePxVSXDoqdU5cM65.99