Easy Dump & Go Slow Cooker (or Instant Pot) Chili

This wonderful, flavorful chili is satisfying,
delicious and so simple to make.

Ingredients:

2 pounds ground meat (beef, pork, turkey or chicken or a combination of meats) **

2 1/2 cups southwest pot roast liquid (or any reserved liquid from a pot roast, beef, chicken or vegetable broth.) ***

2 (28 ounce) cans crushed tomatoes

2 (15 - 16 ounce) cans kidney beans

1 (15 - 16 ounce) can pinto beans

1 tablespoon dried cilantro

1/2 onion chopped

1 teaspoon garlic powder

1 tablespoon chipotle chili powder

2 teaspoon chili powder

1 teaspoon salt

grated cheese of choice, optional garnish (I used Monterey Jack cheese, but any cheese is okay.)

tortilla chips, optional

Method:

Brown the meat. Drain fat and set aside.

Add all of the ingredients to a slow cooker and cook on low for 8 to 10 hours on low setting or 4 to 6 hours on high. (Cook for 30 minutes on pressure setting in an instant pot.) Ladle into serving bowls and if desired, garnish with finely grated cheese and serve with tortilla chips. Makes 8 hearty servings.

**I used half ground beef and half ground pork. You can also set aside scraps of cooked leftover beef and pork, in the freezer, until you have 2 pounds of meat.

***I used 2 1/2 cups of reserved liquid from my southwest pot roast, but you can use the leftover liquid from any pot roast, gravy and/ or broth. If you use an alternate liquid, add 1 chooped red or orange bell pepper, 1/2 of an onion and 1 teaspoon garlic powder.

Notes: This flavorful chili makes use of leftover ingredients. It is satisfying and warming and spicy, but not burning. 

Easy Slow Cooker Southwest Style Pot Roast (Dump & Go)

Delicious & Flavorful ~ A tender roast and
potatoes with a southwest inspired sauce.

Ingredients: 

avocado or olive oil

1 (4 - 5 pound) chuck roast*

1 large onion, chopped

2 red, yellow or orange bell peppers, chopped

1 1/2 - 2 pounds gold, red or white potatoes, quartered

4 cloves garlic, minced or pressed

1 (8 ounce) can tomato sauce

1 cup barbecue sauce

1 cup water

1 teaspoon salt**

2 teaspoons black pepper**

1/2 teaspoon ground thyme**

1/2 teaspoon crushed red pepper**

1/2 teaspoon celery seed**

1 teaspoon smoked paprika**

1 teaspoon dried parsley**

Method:

Lightly grease the bottom and sides of the slow cooker with oil.

Place the roast in the bottom of the pot. Add the onion, bell peppers, potatoes and garlic to the pot. Top the roast and vegetables with the tomato and barbecue sauces. Add the water to the empty can of tomato sauce and then pour into the empty measuring cup that held the barbecue sauce. Next, pour the water into the pot. (This will mix the last bits of sauce with the water.)

Sprinkle the spices over all and stir to mix into the sauces. Cover and cook on low for 8 to 10 hours or until the meat and potatoes are fully cooked and tender. (The roast may also be cooked for 4 t0 6 on high heat.)

Use a slotted spoon to transfer the vegetables to a serving bowl.

Remove the roast and place on a platter. Carve into 6 to 8 portions.

Plate portions of the roast and vegetables onto dinner plates and top with a ladle of the sauce. (Save any leftover sauce to use later.)*** Makes 6 to 8 servings.

*If you have a smaller roast, use half the amount of the other ingredients.

**I used a mortar & pestle to blend all of the spices together before I added them to the slow cooker. If you do not have a mortar & pestle, it is fine to just sprinkle them over the sauces.

***Saved sauce can be used as a rich and flavorful base for homemade chilli, enchiladas, burritos or huevos rancheros. Makes about 2 1/2 cups of extra sauce.

Notes:

If desired, baby carrots or chunks of carrots can also be added to the pot.

This pot roast is so simple to make because all of the ingredients are added to the pot and do not require any additional attention before serving. The southwestern flavors are a nice variation for this traditional meal.

The BEST Oven Roasted Pot Roast With Red Wine

A Classic Oven Roasted Pot Roast with
perfectly seasoned carrots & potatoes.

 Ingredients:

3 pound boneless chuck roast

sea salt and freshly ground black pepper

3 tablespoons all purpose flour

2 tablespoons olive oil

2 large yellow onions cut into large chunks

1 cup red wine (or 1 cup grape juice + 1 tablespoon red wine or apple cider vinegar)*

3 cloves of garlic, chopped (or 1 teaspoon garlic powder)

3 sprigs fresh thyme or 1 1/2 teaspoons dried thyme leaves

2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary leaves

2 bay leaves

1 tablespoon tomato paste**

4 teaspoons Worcestershire sauce

2 1/2 cups peeled & cut (baby) carrots (if desired, cut in half)

3 cups quartered yukon gold or red potatoes

Method:

Arrange the oven rack in the center of the oven or to a position that allows a Dutch oven, with the lid on, to fit inside of the oven. Preheat to 325*.

Gently rinse the blood off of the roast and pat dry. Trim any fat from the outer edges of the roast. Liberally season both sides of the roast with salt and freshly ground pepper. Sprinkle the flour over both sides and use your fingers to rub and coat the seasonings and flour to completely cover the meat.

Heat the olive oil in a Dutch oven over medium high heat. Add the roast and sear for 5 minutes on each side until deep golden brown in color. Transfer to a platter or foil lined pan to rest.

Reduce the heat to medium. Add the onions and 1/4 teaspoon of salt to the Dutch oven. Saute for 4 minutes. (Just until the onions are soft and starting to brown.)

Add the red wine to the pot. Use a silicone spatula or bowl scraper to scrape down the sides of the pan and the browned bits on the bottom of the pot. Stir in the tomato paste, Worcestershire, garlic, thyme, rosemary and bay leaves. Return the roast and any juices to the pot. Heat to simmering. 

Cover and transfer to the preheated oven. Cook for 1 hour 45 minutes. (The meat will be tender, but not fully cooked.)

Remove from the oven. Carefully add the carrots and potatoes around and under the raost to make certain that all of the vegetables are coated with the sauce. Cover and return to the oven. Continue cookinf for 1 1/2 to 2 hours, or until the vegetables are tender and the meat easily falls apart. If desired, transfer the roast and vegetables to a serving platter or serve directly from the pot. Makes 4 to 6 servings.

*I don't drink wine, but I do keep bottles of innexpesive red and white wine in the refrigerator to have on hand for recipes that call for wine. If you don't want to use wine, you can substitute grape juice (red or white) and vinegar.

**I buy tomato paste in a tube, which makes it easy to keep and use when cooking.

Note: This pot roast produced a wonderful aroma while it was in the oven roasting! The flavor of the meat and veggies was excellent ~ somewhat caramelized and with no alcohol taste. ❤

Comfort Food ~ Chicken & Biscuit Bake

This delicious and aromatic meal
is similar to chicken pot pie ~ it 
features flaky cheddar, bacon &
chive biscuits instead of pie crust.  

Casserole Ingredients:

1/2 teaspoon salt

1/3 teaspoon ground black pepper

1/4 teaspoon ground thyme

1/2 teaspoon rubbed sage leaves

1/4 teaspoon smoked paprika

1/3 cup butter

1/3 cup all purpose flour

1 1/2 cups chicken broth

1 1/2 cups milk or half & half

2 tablespoons butter

1 large yellow onion, diced

8 ounces sliced mushrooms

1/2 teaspoon Frank's Red Hot Sauce (optional)*

1 cup diced carrots**

1 cup frozen peas

2 cups frozen cubed southern hashbrown potatoes (unseasoned)

4 cups cooked shredded chicken breasts

1/3 cup chopped parsley (plus more for garnish)

Biscuit Ingredients:

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 cup cold butter, cut into 1/2 inch cubes

3/4 cup shredded sharp cheddar cheese

1/4 cup finely diced cooked bacon

2 tablespoons fresh chopped chives

additional flour

2 tablespoons butter, melted

Method:

In a small bowl, stir together the salt, pepper, thyme, sage and paprika. Set aside.

Assemble all of the measured casserole and biscuit ingredients on the counter so that they are ready as you need them.

Preheat oven to 425*. Use a small amount of additional butter to lightly grease a 9x13 inch baking dish.

In a large saucepan, over medium heat, melt 1/3 cup butter. Add the 1/3 cup flour to the melted butter, while whisking constantly to blend, for one minute. Gradually add the broth and half & half. Whisk constantly for about 6 to 7 minutes or until the mixture thickens and is bubbly. Remove from the heat.

Stir in the spices and if desired, add the hot sauce.

Melt the 2 tablespoons of butter in a large Dutch oven over medium high heat. Add the onions and mushrooms and saute for ten minutes, or until they are tender.

Stir in the mixture from the saucepan, chicken, potatoes, carrots, peas and 1/3 cup parsley. Spoon the entire mixture evenly into the prepared 9x13 dish. Bake for 15 minutes.

Sift the flour, baking powder, salt and baking soda into a large bowl. Use a pastry blender or two knives to cut the cold butter into the sifted ingredients. Use your fingers to finish blending in the butter, until the mixture is crumbly and resembles small peas. 

Add the cheese, bacon, chives and cream to the flour mixture. Mix with a large fork just until the ingredients are all mixed together. Use some additional flour to lightly dust your work surface.

Turn the dough out onto the flour dusted surface. Lightly knead the dough 4 times. Pat or roll the dough into a 3/4 inch thick rectangle. Use a sharp non-serrated knife to cut the dough into 12 squares.

Carefully, remove the baking pan from the oven. Arrange the biscuits on top of the casserole and return the casserole to the oven. Continue baking for 25 miutes or until the biscuits are golden brown. Immediately brush the tops of the biscuits with the melted butter.

If desired, garnish each portion with additional chopped parsley. Makes 6 to 12 servings.

*Frank's Red Hot sauce just added flavor and did not make the dish spicy at all. 😀

**My family likes a slight crunch to the carrots. If you prefer the carrots to be completely cooked, steam, cook in water or microwave in a bowl of water to slightly cook before adding to the casserole.

Notes: While baking, this casserole filled the home with a delicious aroma! The ultimate comfort food. ❤

 

Lemon Oreo Cookie Truffles 🍋

If you like lemon Oreo cookies, you will
like these simple lemony truffles! 🍋

 Ingredients:

36 (19 ounces) lemon Oreo cookies

1 (8 ounce) package cream cheese, at room temperature 

1 talespoon lemon zest (about 1 lemon)

1/8 teaspoon pure lemon extract

3 cups yellow (vanilla flavored) candy melts

1 tablespoon white non pareils sprinkles

candy wrappers, optional

Method:

Line a small baking sheet or 9x13 pan with waxed paper and set aside.

Add the cookies to the container of a food processor. Pulse until the cookies become fine crumbs.

In a large bowl, use an electric mixer to beat the cookie crumbs, cream cheese, lemon zest and extract until the ingredients are combined and smooth. Roll tablespoons of dough into balls and place them onto the lined baking sheet or pan. Freeze for 1 hour or overnight.

Place the candy melts in a microwave safe bowl. Heat for 30 seconds at half power or defrost mode. Stir until smooth. (If needed, heat an addition 10 to 30 seconds.) Insert a wooden szewer into each truffle and dip into the melted candy wafers. Tap off excess and place on the lined sheet. If needed, use a second wooden skewer to slide the truffle off of the first skewer. Drizzle a tiny amount of the meled candy to cover up any holes or uncovered filling. Immediately sprinkle a pinch of non pareils on top of the dipped truffle. Repeat with remaining cookie balls.

Refrigerate for at least 5 minutes to set. If desired, the truffles can be placed in individual candy wrappers. Store in the refrigerator or freeze for up to 3 months. Makes 44 truffles.

Note: These lemony cookie truffles are simple to make ~ My husband actually prefers them frozen.

Sunshine Raisin Biscuits ~ A Copycat Recipe (English Garibaldi's)

These crisp little biscuits/ cookies remind
me of the Sunshine Raisin Biscuits that
my English Grandma always had in her
cookie cabinet and served to me with tea.

 Ingredients:

2 cups all purpose flour

1/4 cup + 2 tablespoons (6 tablespoons) powdered sugar

2 teaspoons baking powder

1/2 teaspoon salt**

1 1/4 cups (2 1/2 sticks) cold unsalted butter**

1/4 cup + 2 tablespoons (6 tablespoons) orange juice

2 teaspoons orange zest

3 cups raisins

parchment paper

1/4 cups egg whites (or two eggs) lightly beaten (just until frothy)

Method:

Add the flour, sugar, baking powder and salt to the container of a food processor. Pulse to combine. 

Cut the butter into small chunks and sprinkle over the flour mixture. Pulse until the butter is mixed in and the dough is crumbly. Add the orange juice and zest. Pulse just until the dough forms a ball. (If the dough doesn't hold together, add a tablespoon of ice water and pulse.)

Divide the dough into four portions. (about  4 1/2 ounces each) Shape each portion into a disc, wrap in plastic wrap and refrigerate for 30 minutes or overnight. 

Next, add the raisins to the food processor and pulse just until they are chopped. (No need to clean the food processor before adding the raisins.)

When you are ready to bake the biscuits, preheat the oven to 350*. Cut 4 pieces of parchment paper to fit inside of baking sheets.  Place one of the parchment pieces on the counter and lightly dust with flour.

Place one of the discs of dough on the parchment. Roll into a rectangle that is 12 inches long and 8 inches wide. Lightly brush the top of the dough with the beaten egg whites.

Spread 3/4 cup of the raisins on half of the dough. (along the long side.) Place a piece of waxed paper on top of the raisins and gently press them into the dough.

Lift the parchment paper to carefully fold the empty side of the dough over the raisins. 

Roll the dough again to form a rectangle 15 inches long and 6 inches wide. (It's okay for some raisins to show through the top of the dough.) Brush the top with egg whites.  Use a pizza cutter to cut the dough into 24 squares. (about 2 inches square) Do not separate the squares.

Slide the parchment with dough onto a baking sheet. Repeat the process with the remaing dough and raisins. Bake each prepared baking sheet for 17 minutes or until the cookies are golden brown. 

Allow the cookies to cool on the baking sheet or slide the parchment off the baking sheet and onto the counter until completely cooled. Separate the biscuits. If needed use the pizza cutter to cut any edges that are still attached. If desired, transfer to a cooling rack to make certain the biscuits are completely cooled. 

Store in an airtight container, at room temperature, or in the refrigerator. Makes 8 dozen (96 biscuits)

**If you use salted butter, only add 1/4 teaspoon salt.

Notes: 

When I was a young girl, Sunshine baked "Golden Raisin Biscuits" that were sold at grocery stores. Keebler purchased Sunshine in 1996 and sadly, in 2001, stopped making the cookies.This recipe is close to the original biscuits and a wonderfully nostalgic treat. ~ a tasty cookie that is not overly sweet.

In the UK, officially these cookies are called Garibaldi Biscuits”. The first Garibaldi Biscuits were created in the year 1813. "Garibaldi Biscuits are named after Giuseppe Garibaldi, a famous Italian General and patriot who unified Italy. Garibaldi was so immensely admired in England that supposedly the whole country shut down for 3 days when he visited.”

The cookies are still sold in the UK and are made with small currants instead of raisins that need to be chopped. “They are known colloquially as fly sandwiches, dead fly biscuits or squashed fly biscuits because the squashed fruit resembles squashed flies.” Oh yummy! (If you ever are offered a dead squashed fly biscuit, you will know that it really is a raisin cookie!) 😂

Very Low Carb Almond Cheesecake Squares

These tasty low carb cheesecake squares
are light, creamy and so simple to make!

Crust Ingredients:

2 cups finely ground blanched almond flour**

1/3 cup Lakanto Monkfruit Baking sweetener or ultra fine monkfruit sweetener***

1/4 teaspoon maple extract

6 tablespoons butter, at room temarature

Filling Ingredients:

8 ounces cream cheese, at room temperature

1/4 cup Lakanto Monkfruit Baking sweetener or ultra fine Monkfruit sweetener***

1 egg

2 tablespoons heavy cream

2 - 2 1/2 tablespoons fresh lemon juice (1 medium lemon)

1/2 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

1/4 cup sliced almonds

Method:

Preheat oven to 350*. Line an 8 inch square baking dish with parchment paper. Set aside.

Use a large fork to combine all of the crust ingredients in a medium bowl. Mash and stir until well combined. (You may also use your fingers to create a crumb texture.)

Remove one cup of the crumb mixture and set aside. Press the rest of the mixture into the bottom of the lined baking dish. Bake for 15 minutes. Set aside to cool for 20 minutes.

In a large bowl, cream together the cream cheese and sweetener with an electric mixer, at medium speed, until smooth and creamy. Add the egg, cream, juice and extracts. Mix very well, at medium speed, until all of the ingredients are very smooth. Spread evenly over the cooled crust.

Sprinkle the reserved one cup of crumbs on top of the cream cheese layer. Sprinkle with the sliced almonds. Press the crumbs and almonds gently on top of the cream layer.

Bake for 35 to 40 minutes, being careful not to let the top brown too much. When the pan is wiggled the middle should not wiggle. Cool on a rack for one hour at room temperature. 

Finish cooling and allow to set in the refrigerator for 8 hours or overnight. Cut into 16 squares. Store in an airtight container in the refrigerator. (If desired, serve with a few fresh berries.)

**To create an almond flour with a finer texture, pulse in a food processor.

***If you do not have Lakanto Baking sweetener, you can process regular granulated Monkfruit sweetener in a food processor to create a finer powder. This does make a difference in the texture of baked goods.

Notes: These light and creamy cheesecake squares aren't overly sweet. They are good by themselves or garnished with berries. 

 I made these for a family with a dad who could not eat sugar and the entire family loved them!

Nutritional info per square: 63 calories ~ 6.15 grams fat ~ .525 grams total carbs ~ .075 grams fiber ~ .45 grams net carbs ~ .7 grams protein