Food Storage: Beef Stew (made in the Instant Pot this time)

 

SLOW:  I've posted this recipe many, many times over the years.  It's my favorite beef stew and I typically make it in the crock pot and let it cook 5-6 hours.  It's a no-work recipe that tastes incredible.  However, I've never tried to make it in a 'rush' before.  I've never had to.  Yesterday... I did.  And it turned out great!

FAST:  Yesterday, time got away from us and suddenly I realized my husband had to leave for work in about 25 minutes and we needed to find him a dinner to take, as we had no leftovers to throw together this time. I looked at a package of ground beef I had taken out of the freezer that was lying on the counter, and suddenly decided to see if I could throw this beef stew together SUPER FAST by using the instant pot pressure cooker, but also because since we are using food storage, most of our foods are pre-cooked in various ways already, which would cut down time.

FOODS:  The package of ground beef was one I ground from chuck roast last Fall and food sealed for the deep freeze.  However, I could just as easily used freeze-dried ground beef, canned beef, leftover steak or hamburger, diced beef (either fresh or freeze dried), etc.  I had home canned potatoes and home canned carrots on hand (again, could use freeze-dried, dehydrated, canned, etc.).  I had sliced mushrooms in the freezer, and a package of dehydrated corn I had dehydrated myself as a 'trial' last summer when I bunch leftover from a family vacation. 

I've NEVER tried to make this 'super fast' before using a pressure cooker. But it turned out perfect and so good that I ended up going back for 3rds and we plan to have it today as well. 
 

 

Beef Stew

3 c cubed, peeled potatoes  (I used home canned)
4 medium carrots, sliced  (I used home canned)
1 medium onion, cubed  (Use dried minced or freeze dried, but I had one fresh on hand)
2 lb. steak or other beef, cubed or cut to about 1" pieces  (I used frozen ground beef, thawed in the microwave)
2 T oil  (had avocado oil on hand)
3 T flour
2 beef bouillon cubes  (used 1 1/2 tablespoons beef base)
2 c boiling water  (used cold from tap)
1/4 c white vinegar
1/4 c ketchup
1 T prepared horseradish (Horseradish Cream - the kind for sandwiches, looks like mayo)
1 T prepared mustard
1 T sugar
1 c peas  (didn't have, left out)
1 c corn  (used dehydrated - added dry)
1 c fresh sliced mushrooms  (used frozen, bought, sliced and froze last summer/fall)
I added a handful of sliced cabbage as well

Place the potatoes, carrots and onions in a slow cooker.  In a large skillet, brown the beef in oil.  Lay on the vegetables in the slow cooker.  Sprinkle with flour.  In a bowl, dissolve the bouillon cubes in the water and stir in the vinegar, ketchup, horseradish, mustard and sugar.  Pour over meat in the slow cooker.  Cover and cook on high about 5 hours.  Add the peas and corn and mushrooms.  Cook an additional 45 minutes.  Makes about 5-6 servings. 

Yesterdays Instant Pot Fast Version:  Heated instant pot to saute with oil.  Added partially thawed ground beef, broke up and browned in pot.  Added onions and flour, blended.  Added the potatoes, corn and carrots along with the water, bouillon base, vinegar and ketchup.  Added the horseradish, mustard and sugar, stirred gently.  Topped with the mushrooms.  Put the top on, sealed it and put the timer on to pressure cook on high 20 minutes.

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The instant pot 20 minute version worked PERFECTLY.  

 

By request - reposting a couple 'old' recipes: Slow Cooked Roast Beef in the Crock Pot, and a Homemade Creamy Chicken and Mushroom Soup

By request - I'm putting a link front and center for an "OLD" recipe - posted in 2016 that a reader wanted me to repost so she could find it easier.  :)

Slow Cooked Roast that Makes it's Own Gravy    - this is the one with the Lipton Soup Mix envelope (or as I do - making my own with beef bouillon, minced onions, celery seed....)

 

 

 

 

 

Homemade Chili - the best one I've ever found to give my regular 'go to' chili recipe a run for its money!

 

As I scoop the last spoonful into my mouth, I'm now immediately coming to the laptop to write down how I made tonight's chili, because it's the first time I've ever really liked a chili more than my regular "go to" chili I've made for years.  I still love 'my' chili but I love this one just as much - and that is something I've never said before about any chili I've had in almost 20 years.

Even though we are typically low carb and keto - when it's winter time, I crave chili once in a while and I absolutely love chili with beans.  L.O.V.E. my chili with beans.  Beanless chili is... fine I suppose but I'll pass it up for whatever other food item is available.  I love the texture and feel of a chili made with beans.  That is why even though we almost never have beans at other times; when it's December and January and I'm craving chili... I will make it with carby-chili beans and that's all there is about that!

Now, tonight I made a different version than my regular 'go to'.  I started with my general go-to, I used a couple ingredients from another chili recipe (Worcestershire I'm talkin' to you), and then improvised what I thought would be good in it.  Oh it is good.  So good that I want to make sure my young adult kids have the recipe at their fingertips if they want to make it.

 

Homemade Chili

4-5 slices bacon
1/2 lb. mild Italian sausage (crumbled)
1/2 lb. ground beef
2 medium onions
3 t minced garlic (fresh)
1/2 green pepper, diced
1 can medium green chilies, diced
2 t Worcestershire sauce
1 T chili powder
2 cans (15 oz.) diced tomatoes
1 can (15.5 oz.)  Bush's Black Chili Beans
1 can (16 oz.) refried beans
salt and fresh cracked black pepper to taste

Cook the bacon in a pan until crispy and break up with your spatula.  Add the sausage and ground beef and brown it - adding the onion towards the end.  During the last 2 minutes of cook time, add the garlic. Turn off the heat and add the rest of the ingredients to a crock-pot or slow cooker of choice; or you can slow cook the chili on the stove all afternoon too.  Up to you.  But in the crockpot or a large pot, put the green peppers, green chilies, Worcestershire sauce, chili powder, tomatoes and beans.  Add the meat and onion mixture.  Stir.  Add salt and pepper to taste.

Slow cook all day or at least 3-4 hours if you can wait that long. 

 

(You can serve with bread and butter or cornbread.  Tonight I served with sugar free keto coffee cake muffins; the muffins with a bit of cinnamon in the topping paired perfectly with the chili.)

 

 

 

 

Santa Fe Roast - and leftovers are fabulous for tacos the next day!

This marinade is one I usually use on chicken.  It's the marinade for our Santa Fe Salad, which uses grilled chicken.  About a week ago I used half a large chuck roast, and put the other half into this marinade and popped it into the freezer.  A couple days ago I took it out, popped it frozen into the crockpot, and after a few hours on high, poured off the excess (now liquid) marinade and continued to cook the roast until it was fall-apart tender.

Leftovers made great soft-shell and hard-shell tacos the next day - as is, or mixed with some refried beans for a beef/bean burrito or taco.

Santa Fe Roast


Marinade:

1 cup water
2 T soy sauce
1 1/2 T sugar (or natural sweeteners for lower carb diets)
1 T salt
1 T vinegar
1 t powdered chipotle pepper (could use 1/2 t cayenne, if it's all you have)
1 t hickory smoke flavoring
1 t paprika
1 t garlic powder
1/2 t onion powder
1/2 t round black pepper

Place your beef or chicken in the marinade and either marinate for at least 4-8 hours in the refrigerator, or place the whole thing into the freezer until needed for an even stronger flavor.  Grill or cook your chicken or beef as usual.

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Fast and Easy Chicken Taco Soup in the Instant Pot (or Cosori, etc. brand instant pressure cooker)

The other night it was time to figure out what was for dinner, I had a couple chicken breasts thawed and needed something quick, but obviously also low carb (keto actually) and sugarfree.  I was craving sour cream and avocado so chicken taco's came to mind... and made with extra broth, was the perfect soup.

If you want to use taco seasoning from a packet - go ahead!  I do sometimes, other times I just throw together a bunch of seasonings.  This time I did the seasonings but you get the same results (or similar, depending on the amount of spice you use) by using store bought.


Fast and Easy Chicken Taco Soup

Boneless, skinless chicken breasts (I used 4 small breasts)
2 cups chicken stock (I use 2 cups water with 2 1/2  teaspoons chicken boullion
If you have leftover salsa to use up - you can add up to a cup of salsa if you wish
1 t fresh, minced or chopped garlic
1 T chili powder
2 t paprika
2 t sea salt
1 t black pepper
1 1/2 t cumin
1/2 t onion powder
1/2 t oregano
1/4 - 1/2 t cayenne pepper, according to your own taste

Put everything in your instant pot, seal, and set it to manually cook for 10 minutes.  If your chicken breasts are still frozen when you put them in, do 20.  You can quick release when it's finished, and use two forks to pull the chicken apart and start to shred it into bite sized pieces.  Add a dash of lime juice if you wish.  Then ladle into bowls and serve with;

Shredded cheddar
Sour cream
Avocado slices
Cilantro

This can be made in your slow cooker or crock pot too!  Just cook on high for about 3 hours or low for about 6 - shred and serve.

Pot Roast - Crock Pot Cooked with Mushrooms and Green Onions

Although I do enjoy cooking (usually) and we eat all our meals at home and do not go out or order in, there are certainly days when I do not feel like cooking, or I have things to do and I know finding time between 5-6 pm to worry about what to make for our evening meal just won't be in the cards for me.

That is when the Crock Pot and my instant pot come in handy. 

Although I bought two roasts to grind into hamburger patties and chop into meat to freeze for later meals, I grabbed one of them out of the freezer and prepped it for cooking all day, leaving me free to accomplish 50 other tasks.  Pot roasts are just an easy 'fall back' meal.  Often made on Sundays so you can put it into the slow cooker that morning, head off to church, come home later and have dinner ready and waiting for you! 

Seasonings vary.  I hope readers just play around with whatever herbs and spices they love.  And honestly, some of the best tasting roasts have little more than salt and pepper along with some tasty vegetables cooked with it.  Typical would be carrots, onions and potatoes.  You don't even have to cut them.  Just peel and throw in withe roast to cook.

Today however, I took the time to sear my roast, and then used the pan to saute' some mushrooms and onions along with some garlic.  We are low carb right now so big sweet onions, potatoes and carrots are not on our menu.


Pot Roast in the Crock Pot

1 roast
1 T oil with 4 T butter
mushrooms
onions
garlic
salt and pepper
thyme
rosemary
2 T tomato paste
2 c beef broth

In a pan on the stove, heat the oil and butter. Salt and pepper your roast then in the hot pan, quickly sear both sides of the roast to give it color and seal in the juices.  Place into your slow cooker or Crock Pot.  Add bit of water to deglaze the pan, scraping the bottom - pour this over your roast.  Lower the heat, add a little more oil and butter and saute the mushrooms.  Use sliced, or baby mushrooms - whatever you wish and as many as you like.  As they start to turn golden brown, add about 3/4 cup of onions of your choice.  I love yellow onions but currently are using more green onions due to the carb counts/sugar levels.  As they continue to cook and get soft, add about one tablespoon fresh minced or chopped garlic. Only cook the garlic about 1 minute so it doesn't get bitter.  Now to the pan, add 2 cups broth and 2 T tomato paste.  Mix in, and then pour it all over the roast in the slow cooker.  Cook on high or low, depending on how much time you have before you plan to serve it.  Also, if you roast is thawed or frozen. Your meat won't 'burn' in the crock as it does have 2 cups liquid - so you can't overcook it.  I cook on high 5-6 hours if thawed and 8-10 hours if frozen. 

Homemade Shredded Beef Burritos - Easy, Slow Cooker Style and Low Carb too!

You can make it low carb by leaving out the refried beans of course.  And if you are doing strict low carb, just top it with sour cream and a sugar free salsa and some cheddar cheese, but don't use a flour tortilla.  If you can afford the carbs, you can use a low carb tortilla - I'll try to find some online and post links at the bottom of this post for you!

Tonight's dinner......


Homemade Beef and Bean Burritos

1 good sized roast - mine was about 4 1/2 pounds and was chuck
1-2 packages of taco seasoning depending on the size of your roast and taste preferences
salt and pepper
tomatoes - either 2 (15 oz) sized cans of diced tomatoes or the equivalent. I used tiny tomatoes from my garden that I had frozen at harvest
jalapeno's or chilies if you desire a level of hotness
1 can refried beans (leave this out if you are doing low-carb)

Trim the roast of excess fat now or be sure to cut it off after cooking before shredding. Place your roast in a crock pot and sprinkle the oil, seasonings, salt and pepper and tomatoes (and chilies if you use them) over all. Cook on low for 8-10 hours until completely done. There will be a lot of liquid, but don't drain it.

Using two large forks, shred the beef. Cook for another hour. Just before serving, stir in 1 can of refried beans. Warm through until all is hot and serve on tortilla shells with salsa, cheddar cheese and sour cream.

*This is one of those meals you can make ahead of time and either freeze it for future use or if possible, make it a day or two ahead, don't add the refried beans yet. It's like chili - it's even better the second day! Add the beans when you reheat it - and serve as usual.

And this time from a post I made in 2010 not using a taco seasoning mix but using some things I had on hand in the cupboard.  (Play with the ingredients and use what you have on hand, or what you like).

Homemade Beef and Bean Burritos

1 4 pound chuck roast
4 t chili powder
3 t paprika
3 t cumin
2 t onion powder
1 t garlic powder
1/2 t cayenne pepper
1- 8 oz. can tomato sauce (because I don't have any canned/diced tomatoes on hand)
1 - 10 oz. can enchilada sauce
salt and pepper
tomatoes - either 1 (15 oz) sized can of diced tomatoes or the equivalent. (I used tiny tomatoes from my garden that I had frozen last Fall)
jalapeno's or chilies if you desire a level of hotness
1 can refried beans

Trim the roast of excess fat now or be sure to cut it off after cooking before shredding. Place your roast in a crock pot and sprinkle the seasonings, salt and pepper and tomatoes (and chilies if you use them) over all. Cook on low for 8-10 hours until completely done. There will be a lot of liquid, but don't drain it.

Using two large forks, shred the beef. Cook for another hour. Just before serving, stir in 1 can of refried beans. Warm through until all is hot and serve on tortilla shells with salsa, cheddar cheese and sour cream.

Shredding the beef with two large forks is quick and easy!

A family favorite!

*To make this very low carb you can leave out the refried beans or just use 1/2 of a can for the entire recipe and you will only have about 1 carb added per serving.

29 Soup and Stew Recipes to Get You Into Fall and Winter

Beef and Vegetable Stew - Slow Cooker or Crock Pot

Homemade Cream of Tomato Soup

Homemade Cream of Mushroom Soup

Creamy Homemade Jalapeno Cheese Soup

Beanless Chili Without Browing the Beef First

Crockpot Chicken and Dumplings

Homemade Vegetable Soup
Ribollita

A Basic Chili Recipe to Start You Off

Crazy Chili
Seafood Chowder

Beef and Barley Soup

Machine Shed Potato Soup

Gazpacho

Black Bean Soup
Spicy White Hot Texas Chili
Spicy Bean Soup
Homemade Chicken and Noodles

Garden Vegetable Soup

Cream of Herb and Shrimp Soup

Cream of Spinach Soup with Cheese

Corn Chowder
Cream of Wild Rice Soup
Broccoli Cheese Soup
Lobster Bisque

Roasted Red Pepper Bisque
Seafood Bisque
Cream of Asparagus Soup

Squash Stew with Pork

Easy, Quick Comfort Foods: Chicken & Noodles in a crock pot (a Grandma recipe!)

This an old 'Grandma' recipe. I saw this old recipe in a random old 'newsletter' put out by a utility company years ago.  

The recipe only has 5 ingredients and you can substitute a few things if you wish.  I make my own chicken broth but if you are the sort who purchases broth, you could get low sodium to cut back if you wish.  Egg noodles are perfect in this dish - I used rotini and tortellini.  Lastly, I didn't want to use chicken breast, I wanted to 'up' the flavor even more by using my  homemade chicken and spinach sausage so that is why my photos show chunks of spinach/chicken instead of pieces or shreds of regular chicken breasts.   Play with the recipe if you must but don't mess with it too much.  Adding more seasonings actually ruins it - the same as too many ruin a good homemade chicken soup.  


Chicken & Noodles in the Crock Pot

4 chicken breasts or equivalent (I used my homemade chicken, spinach sausage)
2 cans cream of chicken soup
7 c chicken broth
3/4 stick butter
1 t pepper
1 lb. dry egg noodles

Put everything but the noodles into a crockpot and cook on low about 6 hours or high about 2-3.  Add the noodles and cook 1 more hour.  Serve hot.


 

Slow Cooked Roast that Makes it's Own Gravy

We go through stages where we don't care for roasts and then suddenly we want them pretty often.  For some reason, roasts have been really popular in our house for the last couple months; and it's not even cold outside yet! 

This is one I throw together often because we love the flavor of but I don't ever actually measure anything.  You can also add/delete a couple items if you wish or you have them on hand.

I know most people buy Lipton Onion Soup mixes... it seems people usually have those on hand.  I don't because I usually just whip up my own homemade version.  So in the photo below you'll see some beef soup base (beef bouillon), celery seed, onion powder and dehydrated onions.  This is what is in a store bought Lipton Soup Mix.  So basically - if you have a package on hand just use that.  If you don't, then use the items below.  :)

 

Another option - you can brown or pan sear the roast before hand if you wish.  I almost never do.  I haven't found it's necessary and by the time the roast is finished cooking it's a nice dark brown color anyway and the flavor doesn't seem to be affected either way.

Slow Cooked Roast

1 chuck roast
1/4 c dried minced onion
2 T beef soup base (or 2 cubes bouillon)
1/2 t onion powder
1/4 t celery seed
dash salt
1 can cream of mushroom soup
optional:  extra mushrooms, baby potatoes

Use can use 1 envelope dry onion soup mix instead of the onion, beef flavor, onion powder and celery seed.  I know some people will cringe to see it has mushroom soup in it.  My husband would too... except you really can't tell in this dish once it's cooked.  Seriously; he doesn't eat sauces or gravies if he can tell it's made with mushroom soup but this one cooks up wonderfully and adds to the flavor and texture of the gravy.  Brown the roast beforehand if you wish (not necessary).

Place in the slow cooker or crock-pot along with the other ingredients and use the empty soup can to measure out water.  Add 1 can of water to the crock, cover and cook on low for about 8 hours or high for about 6 (depends on your own crock pot). 

You can add extra mushrooms if you wish and you can add some baby potatoes.  If you can, just add them for the last 2-3 hours cook time but if you need to add them at the beginning, be sure to just put them on top of the roast so they cook slower.  Remove the potatoes and roast when done to a serving dish and gently stir the gravy to mix it all before serving with the potatoes.  You could also serve with pasta, rice or mashed cauliflower.

 

Taking liberties with Slow Cooked Mississippi Roast - and I came up with Ranch & Peppers Slow Cooked Roast

Ranch and Peppers Slow Cooked Roast
Similar to Mississippi Roast

1 chuck roast (3-4 lb)
2 T olive or other oil
2 T flour
salt and pepper
banana peppers or small yellow or orange peppers, sliced
2/3 c prepared Ranch style dressing
2 t apple cider vinegar
3 T butter
1/2 t dried dill weed
dash paprika

Heat the crock pot or slow cooker on high with the 2 T oil.  Sprinkle the bottom of your roast with flour and place it flour side down in the slow cooker.  Season with salt and pepper.  Add sliced fresh yellow banana peppers or mild yellow and orange pepper slices to cover. (I used 2 small peppers to accomplish this).  Add the apple cider vinegar, ranch dressing and dill. Sprinkle paprika on if you wish.  Top with cubed or sliced butter pieces on top.  Cover and cook on high for about 6 hours or low for 8-10 - until your roast is incredibly tender and smells delicious. 

SERVING CHOICES AT THIS POINT:  Serve as is with the dressing on top and clear juice spooned over from the crock or flip the roast over using a couple metal pancake flippers or spatulas so the dressing and ingredients blend with the juice in the crock.  Push the roast to the side a little bit so you can whisk the juice all together, blending the juice, ranch dressing, flour, etc. into a nice smooth sauce.  Serve as slices with extra sauce over, or you can shred it up in the crock all together and serve on buns or over pasta.

Fresh peppers add flavor to the finished product but are not spicy so kids can easily enjoy this dish

Getting ready to cook

So delicious! Can be shredded, sliced or flipped and the sauce blended - so many options.

Making Lasagna in the Crock Pot? YES. Do.

So... I'm not going to bother with a long detailed 'recipe' for lasagna because seriously... there are a thousand of them and yet you don't really even need a recipe.   

Use your own favorite recipe or just layer some pasta, your spaghetti sauce, some cheese mixture (mozzarella, ricotta or cottage cheese, maybe an egg in there... or even sour cream if your crew hates lasagna with ricotta or cottage cheese) and some meat if you want it, etc.  

The point is, just layer your pasta, sauce and cheese... but try doing it in a crock pot.  Usually I use lasagna noodles and I only cook them for a few minutes just to get a bit of the starch out of them but sometimes I don't even do that.  This time I had rotini on hand so I used that instead.

Layer... in a greased crock pot or slow cooker.  Put on low for about 6 hours.  If your slow cooker cooks "hot" (the newer ones cook hotter than the older versions) then adjust accordingly.  The cheese on the edges can brown and burn if you have it on high too long or even low if it's 'hot'.  This is a great idea for having a nice, filling meal on a summer day, without using your oven and heating up the house.

Southern BBQ Pulled Pork

Southern BBQ Pulled Pork

Southern BBQ Pulled Pork

1 pork butt roast
1 c white vinegar
1 c apple cider vinegar
1 T white sugar
2/3 c (or less if you wish) brown style sweetener if you are low carb or brown sugar if you are not
1 t liquid smoke
1 T dried red pepper flakes
1 T cayenne powder
1 T yellow mustard or beer mustard* optional (I usually leave it out as I don't like mustard)
Salt and pepper 

Cook in a slow cooker or crock pot all day until it's done and so tender you can shred it with 2 large forks.  Serve on soft buns or rolls with condiments such as dill pickles and mustard with some coleslaw on the side and big glass of sweet tea.

This makes a good bit of liquid and if you wish, you can drain all but about a cup of it off and then shred for a drier mix. However, the meat really soaks up the liquid - if you choose to refrigerate it for later, or if you know you'll have leftovers I'd use all the liquid as it will soak almost all of it by the next day.  If you wish, shred the meat and then start with a cup of liquid, mix it and add until it's the consistency you wish.  We use all the liquid and just use two large serving forks to scoop up the meat, stop and let some of it drip back into the pan and then place it on our buns.

(At this point you can let the whole thing cool down and refrigerate over night or even package it up and put it in the freezer for a later date. The setting time allows the flavor to really set in and it's amazing. However you can serve it right away.)  

BBQ RIBS IN THE CROCKPOT (Dry Rub start)

Over the past year I've made this particular dry rub for bbq beef and pork ribs numerous times and I swear, every single time I make it, my husband raves about it and acts like he's never had it before!  Ha ha.  He will compliment me over and over and tell me how amazing they are.  I'm glad to hear it!  I agree with him!

I posted this dry rub recipe last April and slow cooked them in the oven on a cold, chilly day.  This time I'm going to add 2 of the photos from that post, but adding the new pictures too because this time around I opted to use a slow cooker.  When I made these ribs this time, I pre-cooked them in 2 different foil wrapped bundles so I had two meals worth with just 1 day of cooking.   
This dry rub makes a huge amount; bag it in little ziplocks or store in a Mason jar for up to 3 meals.


 Dry Rub

1 T cumin
1 T paprika
1 T granulated garlic
1 T granulated onion
1 T chili powder
1 T brown sugar
2 T salt
1 t ground Coriander seed
1 t cayenne pepper
1 t black pepper
1 t white pepper

Mix in a bowl.  Sprinkle on damp beef ribs as heavy or light as you wish for your personal taste. 

This time around I chose to wrap the ribs in heavy aluminum foil - (optional: makes it easy to pull them out in one piece later) - add a dash of apple cider vinegar and a dash of orange juice to the ribs, and wrap tightly in the foil or just add to the crockpot/slowcooker.  Slow cook them on low all day til tender.  Remove ribs to finish off either on the grill or under the broiler for a few minutes to finish them up.  *If you want to make a BBQ Sauce from the juices; Opening one side of the foil, pour off the juices into a pan on the stove and then unwrap the ribs completely.  Broil the ribs under the broiler for a few minutes each side until golden brown.  Drizzle with your favorite sauce and serve.

Optional Sauce:  While the broiler pre-heats, make a sauce out of the juices you poured off the meat, by adding a heavy dose of (low sugar) ketchup, brown sugar sweetener, and a teaspoon of Worcestershire sauce.  I simply kept spoon tasting until I got the sweetness I liked.  (about 1/2 cup ketchup, 1/2 cup brown sugar sweetener).   Medium high heat to boil gently until it's reduced to a thick sauce.  Broil the ribs under the broiler for a few minutes each side until golden brown.  Drizzle with the sauce and serve.

I like to use beef ribs - but you can use pork

It makes a LOT of spice mix.  Use it sparingly or heavy; up to you.

 

Tightly wrapped in heavy duty aluminum foil to catch all the juice as it cooks

Fix it and forget it!  Cooked all day on low, tightly wrapped, they don't dry out. Finish on the grill or under broiler.

Let's use up these Fall apples! Homemade applesauce and dehydrating apples to the rescue!

This is really more of a reminder post...  because it's Autumn and hello?  APPLES! 

I was at the store a couple days ago and needed to pick up more apples for my husband.  Our local store currently has small bags of apples going for $.97 a pound so I bought two bags.  A handful saved for my husband to grab on his way out the door to work, and the rest made into applesauce and dehydrated for breakfast oatmeals and snacking.

If you visit An American Housewife often, then you know I make a big batch of applesauce at least every two weeks.  It's my husbands 'late night snack' when he watches tv after I go to bed and every morning I find the empty jars in the sink.  I love it though because since it's homemade I control what goes into it - and believe me, there is ZERO ADDED SUGAR and absolutely, certainly NO CORN SYRUP.  None of the chemicals or additives in store bought applesauce obviously and why in the world they ADD SUGAR to an already sweet natural applesauce is beyond me.

My recipe for applesauce is so incredibly easy it's almost no work and involves apples... and nothing else unless you choose to add a bit of natural sweetener or cinnamon.  You can find that recipe here if you don't already have it. 

Apples ready for applesauce!

 

 Doing some dehydrating as well

Just a note about peeling the apples for dehydrating:  SAVE THEM and add them to your applesauce.  They have so many nutrients in them, and help the applesauce naturally thicken.  Just wash and peel your apples like usual, but while you throw away or compost the cores, add the peelings to your apples in the crockpot. 

Jalapeno Chicken Breasts

If you follow me on Twitter, then you already know that about an hour ago I posted I was not in the mood to cook or bake today so I was going to pull out the slow cooker and throw something in - a 'no work for me' dinner.

I pulled some chicken out of the deep freeze, set it on the counter and then had to decide what I was going to do with it.

After a bit of decision making, I decided on Jalapeno Chicken Breasts.

This recipe comes from Midwest Living and doesn't take a lot of crazy ingredients!  It needs at least 3 hours to cook though (3 on high and up to 6 on low) and more if your chicken is still frozen so if it's early enough in the day when you are reading this - go pop it in!  If it's not?  Well, take it out of the freezer, put the poultry in the refrigerator and plan this one for tomorrow instead.






Jalapeno Chicken Breasts

Makes: 6 servings
Bake 15 mins
Slow Cook 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high) plus 15 minutes (high)

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Ingredients

6 bone-in chicken breast halves, skinned
1 tablespoon chili powder
1/8 teaspoon salt
1/2 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1/3 cup sliced pickled jalapeno chile pepper, drained
1 tablespoon cornstarch
1 tablespoon cold water
1 8 - ounce package reduced-fat cream cheese (Neufchatel), softened and cut into cubes
2 slices regular bacon or turkey bacon, crisp-cooked, drained, and crumbled (optional)


Sprinkle chicken with chili powder and salt. Arrange chicken, bone sides down, in a 4 1/2- to 6-quart slow cooker. Pour broth and lemon juice around chicken. Top with drained jalapeno pepper.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.
If using low-heat setting, turn to high-heat setting. For sauce, in a small bowl, combine cornstarch and the water; stir into cooking liquid. Add cream cheese, whisking until combined. Cover and cook about 15 minutes more or until thickened. Serve chicken with sauce. If desired, sprinkle with bacon.

Nutrition Facts

(Jalapeno Chicken Breasts)
Servings Per Recipe 6, vit. C (mg) 6, vit. A (IU) 923, sugar (g) 1, Thiamin (mg) 0, Riboflavin (mg) 0, fiber (g) 1, Niacin (mg) 18, Lean Meat () 7, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 489, Potassium (mg) 474, calcium (mg) 81, iron (mg) 2, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, chol. (mg) 143, sat. fat (g) 6, cal. (kcal) 329, carb. (g) 5, pro. (g) 49, Fat, total (g) 11, Fat () 2

The Best Beef and Vegetable Stew

Even though I think of a hearty beef and vegetable stew as a 'winter' food, for some reason I really, really wanted to make this yesterday.  It worked out perfectly though as it's about 100 degrees out this week and I was able to put this in the slow cooker and forget about it while it cooked away on the countertop and didn't heat up my kitchen.  I also used my solar oven to bake a loaf of bread so our dinner last night was not only delicious and filling but it cooked without my help or using the stove or oven!

This recipe is SO TASTY.  I apologized to my family a bit when I served it... I said, "I know stew is an old Grandma style recipe but...."  and I need not have bothered.  It was met not only with great enthusiasm, but the dish was scraped clean!

I did not have fresh carrots on hand - only about 1/4 cup leftover of the carrots I had dehydrated last month so that is why my photos don't show large, brightly colored carrot disks in them.  I also used my dehydrated sliced mushrooms and added them at the beginning of the cook time and we don't use corn very often in our home so I left that out.  Substitute as you need to or want to.


Beef and Vegetable Stew

3 c cubed, peeled potatoes
4 medium carrots, sliced
1 medium onion, cubed
2 lb. steak or other beef, cubed or cut to about 1" pieces
2 T oil
3 T flour
2 beef bouillon cubes
2 c boiling water
1/4 c white vinegar
1/4 c ketchup
1 T prepared horseradish
1 T prepared mustard
1 T sugar
1 c peas
1 c corn
1 c fresh sliced mushrooms

Place the potatoes, carrots and onions in a slow cooker.  In a large skillet, brown the beef in oil.  Lay on the vegetables in the slow cooker.  Sprinkle with flour.  In a bowl, dissolve the bouillon cubes in the water and stir in the vinegar, ketchup, horseradish, mustard and sugar.  Pour over meat in the slow cooker.  Cover and cook on high about 5 hours.  Add the peas and corn and mushrooms.  Cook an additional 45 minutes.  Makes about 5-6 servings.

Homemade Applesauce - Easy Crockpot Method and No Added Sugar

Homemade Applesauce

4 lbs apples (about 10 medium of any variety reds you have on hand)
About 1/3 - 1/2 cup water
1 Tbsp lemon juice
3 pint canning jars with lids and bands
optional:  sweetener and/or cinnamon

You can peel the apples if you wish but the peels add color and nutrients to the applesauce and they get very soft during cooking so they are easily mashed in.  I just wash mine and then use an apple corer/slicer to core and cut them into wedges with one push.  Using this I have about 4 pounds of apples cored, sliced and into a crock pot in about 2-3 hours.  I just put them in and forget about them - and a couple hours later, open it, stir, and see if they are soft.  Your brand and size slowcooker is going to make a difference in how long they cook as well as the variety of apple you are using, how hard/crisp they are and how old they are.

Combine the apples with just enough water to coat the bottom of your crockpot or slowcooker so they don't stick.  Cover and heat on high for about 2-ish hours depending on your brand, size and style slow cooker.  Do not let them burn, but turn it off when the apples are soft.  You can also cook them on the stove if you wish.  On the stove, add enough water so the bottom of the pan is covered and the apples won't stick or burn.  Bring to a boil over medium-high heat. Immediately educe heat and simmer, stirring occasionally, for 10 to 20 minutes, until apples are tender. Remove from heat and let cool about 5 minutes.

Get your canning supplies ready.  The jars should be clean and hot; kept in simmering water until you need them.  The rings and lids clean and hot. Have a pot on the stove with water ready to process them in boiling water.

Working in batches depending on the size of your food processor, process them on pulse with the S-blade until just smooth.  Don't over process.
 
Place apple mixture in a saucepan. Add lemon juice. Bring to a simmer slash boil over medium-high heat, stirring frequently to prevent sticking.  You can add a bit of cinnamon or nutmeg if you wish too!

Ladle the applesauce into hot jars leaving 1/2 inch head space. Remove air bubbles by sliding a butter knife or skinny spatula around the jar and jiggling it a little to settle the sauce. Wipe the rim with a clean, damp rag or paper towel. Center lid on jar. Screw on the band just to hold the lid in place, not too tight.

Water bath process the jars in a boiling water for 20 minutes. Remove jars and let set on the counter to cool slowly. The lids should all be sealed down tight and not 'give' when pressed in the center with your finger or thumb.  That's it!  You're done.

*You can use citric acid or something like Fruit Fresh to help preserve the lighter color but I didn't on this batch.  You could mix about 1/2 teaspoon citric acid with the water before adding to the apples to cook.






Use a mixture of apples of different varieties for the best flavor.  Don't use green apples or Granny Smith though.

If you own one of these, you can have them sliced and cored in minutes.  You can peel them if you wish! I don't.

Throw them in a crock pot or saucepan on the stove with a little water.  That's it!

When they are tender and break apart easily, it's time to mash them or process them.  As chunky or smooth as you like.

I use a processor and pulse it a few times.  You can mash by hand though.

I added some sweetener and cinnamon to this batch - my husbands favorite.

You can make it very smooth, semi smooth, or leave it chunky.  Whatever you like.

Refrigerate it... or can it.  This batch makes 3 pints with just a little left over (the white dish in the photo above was the leftover after canning).