Crockin' Tuesdays {Best Ever Chili}

This is a super yummy and quick chili recipe from The Crockin' Girls. 

It's the perfect comfort food to finish up a very long winter.  Is Spring here yet?

Best Chili Ever

2 large cans of chili beans

1 can of diced tomatoes and green chilies

1 can of Italian style diced tomatoes

2 cans tomato sauce

1 lb. hamburger

1 lb. breakfast sausage

1 onion chopped peppers of your choice (banana, jalapeno, green pepper, orange, yellow, or red)

Directions:

Brown sausage and hamburger with onion; drain.  Add meat mixture, canned ingredients

and chopped peppers to the slow cooker. Cook on high for 2-3 hours or low for up to 8 hours.

I opted to not put the diced tomotoes in but just did a small can of green chilies. My crew

doesn't like too many tomatoes.

Happy Tuesday everyone!

Crockin' Tuesday {Chicken Cordon Bleu}

Happy Tuesday everyone! I have a crock pot recipe that I have been itching to share.  It is fabulous and will leave your family thinking that you spent hours in the kitchen cooking. It is that delicious! The non crock pot version of this is very time consuming and leaves a big mess, which in return I end up cooking on rare occasion. Until I found the crock pot version.  In my opinion this has so much flavor! Six Sisters' Stuff shares this recipe from All Recipes

Chicken Cordon Bleu

6 skinless, boneless chicken breast halves

1 (10.75 ounce) can condensed cream of chicken soup

1 cup milk

4 ounces sliced ham

4 ounces sliced Swiss cheese

1 (8 ounce) package herbed dry bread stuffing mix

1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

There you have it. Cordon Bleu without the fuss.  Enjoy!

Crockin' Tuesday- Chicken and Dumplings

Two words to describe this recipe...mouth watering.  It smells sooo good.  The aroma from this dish is so yummy my friend came over and couldn't resist a bite  The past few times I have made it, I make just a little more because it's guaranteed I will sneak some bites during the day.

This is another Pinterest find. What would we eat if we didn't have pinterest?  Thrifty Decor Chick shares this yummy recipe from Bubble Crumb.

Chicken and Dumplings

To make this Chicken & Dumplings Recipe, you will need the following ingredients:

4-6 boneless skinless chicken breasts

2 tablespoons butter

2 cans cream of chicken soup

1 can chicken broth

1 onion diced

1 tablespoon dried parsley

4 grands flaky refrigerator biscuits

Combine the chicken, butter, chicken broth, onion, and parsley. Cook on high  for 4-6 hours. Four hours is usually plenty of time for mine to cook.  After the three hours is up use a fork to tear apart your chicken. The last hour add your refrigerator biscuits. I tear mine apart and roll into loose balls, then add to crock pot and allow to cook for the remaining hour. Add a little more chicken broth if needed.

That's all it takes for a mouth watering crock pot meal :)

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Crockin' Tuesday--Recipe

If you work, have kids, don't have kids, or just don't like to cook, you must know of the fantastic website Crockin' Girls.  This website has rescued us from the dreadful fast food and has allowed us to have a family dinner on those crazy full/I don't want to cook nights :)

Each week I pick a crock pot recipe to try out.  I'm so thankful for a family that isn't scared to try new things that I cook.  This week...

Beef Burgundy

One package stew meat
3 cans of mushroom soup
3/4 cup red cooking wine
Salt and pepper to taste

Directions:

Place all ingredients in slow cooker and cover.
Cook on low about 6 hours.

Three cans yields a thicker product. Serve over egg noodles.
**I cooked it on High for 4 hours and it was very good

My little family ate this up with no leftovers :)  Enjoy your night of stress free cooking!

 

Perfect Pot Roast--Pioneer Woman

This is so delicious! It's the slow cooking and the fresh herbs that make it so yummy. My family loves when they see Pot Roast on our menu :)

  2or 3 Tbs. olive oil                                      
  Pepper
  salt                                                             
  box of beef stock
  one 3-to 5-pound chuck or rump roast      
  3 or 4 fresh rosemary sprigs
  6 to 8 carrots                                              
  2 or 3 fresh thyme sprigs

 Heat a large skillet or dutch oven over med-high heat. Add the
 olive oil and let it get really hot. While it heats, prepare the other
 ingredients.



 Salt the roast on both sides. Reccomend Kosher salt
 because it adheres to the roast more readily.

 Cut a couple of oinions in half root to tip...

Then cut off the tops and bottoms ad peel off the papery skin



When the pot is very hot, place the onions in the oil and brown
on both sides, about a minute on both sides, about a minute
per side.  Remove the onions to a plate.

Next thouroughly wash-but dont peel - the carrots. Cut them
into 2 inch slices.



 Throw the carrots into the same (very hot) pot. Toss them
 around until slightly brown, about a minute or so. The
 point is to get a nice color started on the outside of the
 vegetable, not to cook them.



 Remove the carrots from the pot and allow the pot to get
 really hot again. Add another tablespoon of oil to the pan.



 Place the meat in the pot and sear it, about a minute per side.
 Remove to plate.



 Now, with the burner on high, deglaze the pot by adding
1 cup of the beef stock, whisking constantly. The point of deglazing
is to loosen all the burned, flavorful bits from the bottom of the pot.



 When most of the bits are loosened, place the meat back
 in the pot.



 Followed by the carrots and onions. Pour enough beef
 stock in to the pot to cover the meat half-way.



 Now put in the fresh rosemary and thyme sprigs.
 Tuck them in the juices.

Now, just over the pot and roast for 3 to 5 hours,
depending on the size of your roast. For 3 pound roast
allow 3 to 3 1/2 hours. For a 5 pound roast, allow for
a 4-to 5- hour cooking time. Don't disrupt the roast during
the cooking process.

When the cooking time is over, check the roast with a
fork. Cut the roast against the grain
When it is finished the fork should go in easy.
Pour juices over the roast and veggies and serve with
yummy mashed potatoes.