Perfect Slow Cooker Boneless Turkey Breast

   Every year, when Autumn starts creeping in, I'm always searching for different recipes and methods of cooking all of our holiday favorites. This year, my new favorite thing is cooking a boneless turkey breast in the slow cooker. Now, if you know me, you know about my love of slow cookers and the fact that I have an entire collection of them, (only 10, but who's counting?)
 Anyway, I first tried this method with a tik tok Cranberry Turkey recipe, and I loved the method so much that I thought "ok now lets try this with your usual traditional herbs and spices." I mean, you just can't beat the aroma of a Thanksgiving turkey cooking all day, am I right?
 The result was AMAZING! It's literally fall apart tender, flavorful and juicy as can be, and it absolutely smells and tastes like Thanksgiving. And the good news is, you can customize it for the amount of people you're serving. If you only have 3 or 4 people, you're good to go. If you have 6 or 7 people, just use a larger slow cooker and make two! And so forth. Oh! And here's the kicker: I wondered whether you even have to defrost the turkey, and guess what? You don't! You can literally take it out of the freezer, frozen solid, and throw it into the crock pot. Who knew? The only thawing I did was I held it under running COLD water until I could detach the frozen gravysickle packet. That was it! You do have to cook it for a longer stretch of time, but that seemed to be a worthwhile trade off. And it comes out exactly the same! Game changer.
Bonus: It also frees up your oven for all of your other casseroles and side dishes. Actually, come to think of it.. now that all the worry and stress about your turkey is sorted, what other side dishes are you gonna make??? Make lots, invite friends, and enjoy!

 

 

 

 

1 (3lb) Butterball frozen boneless turkey breast
1/2 tsp poultry seasoning blend
1/2 tsp ground sage
Salt and pepper to taste
4 pats of butter (about 1/2 stick)
1/4 cup white wine

Simply throw all ingredients into a crock pot, leaving the webbed netting on the turkey breast. 

Cover and set your slow cooker to low.
If your turkey breast is completely thawed, cook it for 6 hours.
If it's frozen, cook it for 8 hours.
Remove from slow cooker to a cutting board. Use scissors to remove the netting. Be careful! It's hot! Using a very sharp knife, slice into nice thick slices and serve.

For the gravy;
After removing the turkey from the crock pot, add a slurry made of 1/2 cup COLD water or chicken broth and a 1/4 cup flour to the slow cooker. Whisk to combine until it thickens. 

Pour gravy over everything!

Tips:
 Gravy- Be careful not to add too much wine. Once I just eyeballed it and it came out tasting much too winey for me. I found that measuring 1/4 cup was just the right amount.
 Seasoning- If you'd like to use fresh herbs instead of dry, go for it! You definitely can't go wrong with sage and thyme!
 Slicing- I found that using a really sharp knife will help you to make cleaner slices. That sounds kind of obvious, but if your knife is dull, the meat will just fall apart instead of making nice pretty slices. Presentation is everything! Also, making thicker slices helps to that end as well!
 And lastly, this recipe also works really well with a whole oven-stuffer roaster chicken. My biggest crockpot literally fits a whole 9 lb bird. Crazy, right? Just be sure to completely thaw it, remove the bundle from inside the cavity, rinse and dry it, then add a jar of chicken gravy to the listed recipe since it doesn't come with a gravy packet. Boom.

Joey's Slow Cooker Cowboy Lasagna

 

 

 

  If you know me, you know that I love canning. Pressure canning, water bath canning, steam canning, Love it. Not only does it provide me with a well-stocked pantry full of shelf stable food, but also I find it to be very therapeutic. It’s a great way to reduce stress and turn off your brain for a while. Some people like knitting and crocheting, I like canning.
 Anyway. recently I was pressure canning pints of chili for chili dogs, and I also did a big batch of Sloppy Joes. Most of the jars sealed up perfectly, but then there were a few that didn’t seal.  So that left me with two choices. I could either process it in the pressure canner again, or I could just put it in the fridge and eat it sooner than later.
 I opted for B.
I transferred all of the unsealed jars to a larger container. And then I got to thinking.. “well, now, what am I gonna do with all this chili/meat sauce?” I could do a hot-dogs-and-chili sort of casserole, I could make nachos, I could just simply have a bowl of warm chili with some shredded cheese and sour cream on top… hmmm..
 Then I thought, what about a lasagna? Only instead of Marinara sauce, I could use the chili as the meat sauce. Perfect!  I thought, oooo that sounds like it should be called Cowboy Lasagna. So I googled it, and whadya know,  Cowboy Lasagna is already a thing! Who knew? I googled some more and found a few different recipes and it basically this was my flight of ideas:
 … hmm.. this one has sausage in it.. I just happen to have some sausage!  great.. … next.. peppers, onions…awesome..  got ‘em, perfect… what else… cheese? Yup.. Cheddar and Mozzarella.. so far so good.. what else.. a few spices… ground cumin, paprika, definitely…. It needs something fresh… parsley! YES…. Keep googling other recipes… oh look.. this one has pepperoni on the top.. I have that too!
 It kind of cracked me up, because it felt like I was cleaning out my fridge and using up all of my leftover ingredients that all just happened to work for this recipe. I guess my biggest “outside the box” moment was when I added a little cream over the noodles instead of doing ricotta or cottage cheese. I really just wanted to focus on the meat sauce and noodles, instead of doing a whole cheese layer. Adding a drizzle of cream was just the right amount of richness. One might even call that the A HA moment. Well, that and the fact that I had half of a container of heavy cream in the fridge, waiting to be used up.
 So there we have it. Cowboy Lasagna, all thrown together while I was on my lunch break, and ready by the time I arrived home for dinner.  Easy, delicious, comforting, and perfect for a Fall dinner. 

If you like chili, you’ll love this one!



Vegetable oil
1 lb Italian sausage (hot and/or mild)
2 bell peppers, any color
1 medium onion
4-6 cups of your favorite chili
A handful of chopped fresh parsley
A few shakes of each:
            Ground cumin
            Paprika
            Dried oregano
            Salt
            Black pepper
1 box uncooked lasagna noodles
16 oz shredded sharp Cheddar cheese
16 oz shredded Mozzarella cheese
Heavy cream
Pepperoni slices


  Add a few glugs of oil to a large skillet. Remove sausage casings (if needed) and brown the sausage over medium heat, breaking it up as you go. Add the chopped peppers and onions, and continue to sauté.
When the meat is brown and the veggies are soft, pour everything into a giant mixing bowl. Add the chili, parsley, oregano, and spices. Stir until well combined.
Spray your biggest slow cooker with non stick cooking spray. 

Spread a cup or two of the meat mixture across the bottom.
Now do a layer of dry lasagna noodles, breaking them into smaller pieces as needed to complete the layer. Drizzle just a little heavy cream over the noodles, (not too much!) then sprinkle with a little of each kind of shredded cheese.
Do this 2 or 3 more times, or as many layers as your slow cooker will allow.

Meat, noodles, cream, shredded cheese.
Now place slices of pepperoni  across the top and sprinkle with a little more chopped parsley. Cover and cook on low for 5 hours. At this point, it'll be very soupy, so it's best to turn off the heat and let it set up for a bit before cutting into it. Serve with a big dollop of sour cream on top.


Tips:
All of the amounts are just guide lines. If you like a lot of something, add a lot!
If you don’t have chili already made, you can use Hormel, or just make a meat sauce with ground beef and tomato puree, then add chili seasonings to it. If you're not sure what spices go in chili, it's easiest just to add a packet of ready made chili seasoning, like Chili-O. 

If you'd like a spicier lasagna, add the pepperoni slices to each layer, not just the top!
I didn’t add beans, but you absolutely can. Any kind you like! Just rinse and drain them, then toss them into your meat mixture. Red, black, any kind you like! You could even just add a can of regular pork and beans, sauce and all. Or even a can of corn. It will all work!
Feel free to add any kind of hot peppers, crushed red pepper flakes, Tabasco Sauce, or any other kind of heat, as much as you dare. You do you!
If you don’t have a slow cooker, this recipe can also be made in a regular 9x13 casserole dish and then baked in the oven. Bake it at 350º, covered, for about an hour. And while it’s baking, go on Amazon and buy yourself a slow cooker.

Slow Cooker Cranberry Turkey Breast

 When we think of a traditional Thanksgiving Dinner, the image that immediately comes to mind is something like the iconic Norman Rockwell painting, Freedom From Want. It depicts a large group of people gathered around the dinner table while a humongous turkey is being presented as the centerpiece for the feast. Since I have a ginormous wonderful family, I can certainly relate to this idea!

 But what if your wonderful family isn't so ginormous? What if you have maybe 3 or 4 people instead of 20 or 30? Yes, you'd still love to serve a terrific Turkey Dinner for Thanksgiving, but you've decided you're definitely not gonna cook a giant turkey. What are your options? Well, this recipe answers that question! 

  I first saw a version of this recipe in a tik tok video, and I gave it a try. LOVED it! But immediately thought I could make it better. After a few tries, I think THIS is the best one! It's SO easy to do, it only takes a few minutes to throw together, and since it's in a slow cooker, it frees up your oven for other dishes like casseroles or roasted veggies. And the gravy that it makes is absolutely delicious! Another great fact about this recipe is that you don't have to serve it just for thanksgiving. It's an easy simple weeknight meal! Also it's perfect for me, since most of the time I'm just cooking for myself. Turkey just happens to be my all time favorite dinner, and now I get to have it as often as I want! This recipe is just that easy. 

 So if you're looking for a Thanksgiving option, or if you just happen to love turkey as much as I do, give this one a try.  It's definitely a keeper!

1 (3lb) Butterball boneless turkey breast, including gravy packet

1 can jellied cranberry sauce

1 packet dry onion soup mix

1/2 cup pure maple syrup

1/2 tsp poultry seasoning

Cracked black pepper to taste 

Big splash of white wine

3 pats of butter

3 tbs flour 

 

 

  Defrost your frozen turkey breast in the fridge for a day or two. Since it's so small, it doesn't take a long time. When it's completely thawed, remove the packaging, but be sure to leave the netting that holds the turkey intact. I usually rinse the turkey of all the extra liquid from the packaging, and then pat it dry with a paper towel. 

  In a 3 quart slow cooker, combine all of the sauce ingredients, except the butter and flour. Be sure to include the packet of gravy that comes with the turkey breast. I usually use a whisk to break up the jellied cranberry sauce. Place the turkey breast in the slow cooker, and turn until coated. Place a few pats of butter on top. Cook your turkey for 6 hours on low.

 Remove the turkey to a cutting board. Very carefully remove the netting using scissors or a sharp knife. Slice the turkey into nice thick glorious slices. Place on a serving platter.

 Now make the gravy. Turn the slow cooker to high. In a small bowl or mason jar, make a slurry by mixing 3 tbs of flour with the same amount of COLD water. Pour the slurry into the slow cooker and stir well. Let it continue to cook for a few minutes. Your gravy will thicken perfectly. Pour gravy over your fanned turkey slices, or serve in a gravy boat. 

 Now dig in!

Tips:

 You can easily use home made or whole berry cranberry sauce. It will all work!

Yes, I know, I know. Onion soup mix and cranberries.. who knew? But it definitely works, just like when I made Cranberry Chicken many years ago. In fact, you could use this same recipe with chicken too! Actually, come to think of it, if you have a large 7 quart slow cooker, you could easily use this recipe to make a 9 lb oven stuffer. I just might have to do that one of these days. 

 If you don't want to add the wine, add a splash of something else to add a little acid. Balsamic or cider vinegar, a squeeze of lemon, anything with a little tang to it. It will brighten the flavor and balance the sweetness. 

 There is no added salt included in this recipe because the onion soup mix already has that covered. 

 The cooking time is listed as 6 hours on low. I suppose you can do 3 hours on high, but I've never tried it. Some things just taste better when you cook them low and slow. Usually I just set it up at lunch time and then it's perfectly ready by dinnertime.

Serve this with more jellied cranberries, mashed potatoes, roasted veggies, corn casserole, stuffing, and candied sweet potatoes. Pro tip: Pour gravy over everything!

 

Joey's Spiced Tomato Soup

 

                  

 

 Many years ago, my school pal, Kathleen, gave me a FABULOUS recipe for tomato soup. It was rich and decadent and SO indulgent with lots of butter and cream included in the recipe. Absolutely delicious.

 But recently I was having a few friends over for a little bonfire get together, and I knew I wanted to do a tomato soup, but maybe not so heavy with cream this time. Plus, I wanted a recipe that I could preserve in jars for my pantry, which means no dairy. So instead of scaling back Kathleen's recipe, I decided to come up with something entirely different. As always, I researched a bunch of recipes, and took inspiration from them. Then I tweaked them here and there to make it my own. And this was the result!

 It's definitely still rich and smooth, so you don't even miss the heavy cream, and it has just the right amount of warm heat on the tail end. The secret ingredient? just a little bit of curry powder. BOOM! This was the AHA moment that says "this is a tomato soup, not just a big bowl of marinara sauce." Perfectly warm and comforting on a crisp Autumn night by the bonfire with cherished friends!

 You'll definitely want to keep this in your repertoire. In fact, make a double batch, and then freeze half. Or do like I do and pressure can it in pints. Then all you need to do is heat it up while you're making your grilled cheese sandwiches. Fabulous. I hope you like it!

 

4 cups peeled whole tomatoes (either your own, or canned)
2 cups peeled roasted red bell peppers (fresh roasted or store bought)
1 large onion, chopped
5 ribs celery, chopped
4 cups chicken broth
1 tsp salt
1/2 tsp black pepper
1 tsp curry powder
1 tsp dried basil
2 tbs sugar
2 tbs lemon juice


  Simply add all ingredients to a large soup pot. Simmer about 30-45 minutes, stirring every so often.
Use a hand blender to puree all until smooth. (Or do small batches in a regular blender, but be careful! It's hot!) Taste the soup and adjust seasoning, if needed. Keep warm over low heat until ready to serve. 

And that's all there is to it! 

Serve with grilled cheese sandwiches. Or even more fun, cut up your grilled cheese sandwiches into small pieces (as pictured) and use them as bite sized croutons or dunkers. So good!

Optional serving suggestions: You can still add a pat or two of butter or up to a cup of heavy cream to make it richer, or add a pinch of crushed red pepper flakes for a little extra spicy hit.

 

Tips:

  If you don't have fresh peeled tomatoes, then just use canned whole or crushed. You're going to puree everything anyway, so it all works. I used fresh tomatoes because I always keep a supply of my own home canned Jersey tomatoes on the shelf. And I also used my own home roasted peppers. The most important thing with the tomatoes and peppers is to make sure they're peeled. I tried making a batch just adding both without peeling them, and it just wasn't the right texture. Using peeled tomatoes solved that problem! Another solution would be to use a high powered blender. That would definitely make short work of the tomato and pepper skins!

  If it becomes too thick, just add a little more broth, some tomato juice, or even just water, a little at a time, until you reach your desired consistency.

  If you want to make it ahead of time, simmer and blend the soup as directed, but if you're planning to add cream, don't add it until you're ready to serve. This way it'll stay nice and velvetty smooth. Otherwise the citric acid in the lemon juice might make the cream break. And nobody wants that!

 To make it vegetarian, just use veggie broth.

 To make it vegan, use veggie broth and leave out the cream! It'll still be fabulous!

Big Mac Tater Tot Casserole

 

 OK, I have a confession to make. I absolutely love McDonald's. Like seriously, LOVE it. The fries, the Quarter Pounder with cheese, even the filet o'fish, and especially, the Big Mac. Frankly, I don't think I've ever met a fast food burger I didn't like. Back story... when I was little, it was always a special treat to stop and get McDonald's, so I always think of it that way. Is it terrible for you? Probably. But so is ice cream. And fried foods. And chocolate cake. But I'm certainly not giving up any of that. Everything in moderation, right?  Now, as an adult, I still think of having McDonald's as a treat, reserved only for when I go on a vacation involving long drives, or sometimes as a matter of convenience when I'm hopping between theme parks.

  And then I saw this casserole on a tiktok video. I wish I could remember whose it was, but I forgot to note who posted it, or whose recipe this is. But all I could think was "I'm making this!" Of course, true to form, I didn't leave the recipe alone. I tweaked it ever so slightly, just to make it that much better.

 It has all the flavors of a Big Mac, and you'll know it as soon as you taste your first bite. It's super simple to make, and it feeds a crowd too. And when you're shopping for ingredients, you don't even have to write anything down. All you need to do it sing the jingle.. "Two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a ses'me seed bun!" 

You sang it with me , didn't you..LOL 

Love it. Enjoy!

 

 

 

1 bag frozen tater tots
1 1/2 lbs ground beef, browned and seasoned with salt and pepper
1 cup Thousand Island dressing
1/4 cup chopped dill pickles
1 onion, finely minced

Velveeta or American cheese
Sesame seeds
Shredded lettuce, for serving

 

Arrange tater tots in one layer across the bottom of a 9x13 casserole dish.
Place in oven. Turn on oven to 350ºF. Let it heat up to crisp the tots slightly.

Meanwhile, in a large bowl, stir together browned beef, dressing, pickles, and onions. 

Remove dish from oven.  Add a layer of sliced or shredded cheese over the tater tots.
Now pour the beef mixture over the cheese.
Do another single layer of tater tots, then another layer of cheese.
Sprinkle sesame seeds over the top. 

Bake for 30-40 minutes until bubbly and heated through.

Serve with some shredded lettuce over the top, and maybe a little ketchup on the side.

 

 

 

Tips:

The original recipe included ketchup and mayonnaise in addition to the Thousand Island dressing, and it also included sweet pickle relish instead of dill pickles. First, the dressing and relish used together made it too sweet. And I'm pretty sure they use dill pickles on a Big Mac, so I switched the relish to dill pickles. Second, it seemed like A LOT of "special sauce" to add ketchup and mayonnaise in addition to the dressing. That just seemed kind of redundant to me. Of course, as I always say, if you like a lot, add a lot, and you know I also say more is more, but in this case, I don't think it needs so much. And finally, I added an extra layer of cheese as I was layering, I sprinkled it with sesame seeds before I baked it, and I served it with shredded lettuce on top, since this was not even included in the original recipe. I mean, come on, it's in the jingle! It needed to be there! 

Oh! and one more thing.. if you love pickles as much as I do, try serving this with a little Heinz Pickle Ketchup instead of regular ketchup on the side. It's so good!

Chicken Parm Bubble Up Bake

 

 

   OK, this is about the easiest "shortcut meal" you'll ever make. It reminds of me a show that used to be on the food network called Semi-Homemade, remember that one? It basically showed recipes where you add store bought ingredients with a few fresh ingredients. Lots of time savers and easy short cuts. I don't know if I would spend the extra money on diced onions rather than just cutting one myself, but you get the idea. Side note, it always cracked me up that the entire kitchen was always redecorated for each themed episode, and the fact that she would called her table a "table-scape". Also she used to finish each episode by making a cocktail. Too funny. But I digress..

 This casserole is super simple because you only need a few store bought ingredients, and then you just throw 'em all together and bake. Love it! It feeds a crowd too, which is always a plus in my book.

 So if you're in a rush to get something hearty on the table, this one's a keeper. Tbh I have no idea whose recipe it is. There are actually lots of different variations of "bubble up" recipes where you add cut up biscuits to a casserole and then they bubble up when you bake them. I'm guessing it's a Pillsbury invention? Who knows? 

 Anyway, if you like chicken parm, you'll love this!

1 (24oz) bag frozen chicken bites or popcorn chicken nuggets (I used Tyson)

1 (24oz) jar of your preferred tomato sauce (I used Prego)

2 cups shredded mozzarella cheese

1 can Pillsbury Grands biscuits

Parmesan cheese

Italian spices

First, cut the pieces of chicken down to bite size, if needed. Now add the chicken bites, tomato sauce, and half of the mozzarella cheese to a large bowl. Stir to coat with sauce. 

Open the can of biscuits. Cut each one into 6 pieces. (cut each one one half, then cut each half into thirds). Add them to the bowl with a sprinkle of Parmesan cheese and Italian seasoning. Toss well.

Pour all into a sprayed casserole dish.  Bake in a 350º oven for about 25 minutes. Top with remaining mozzarella cheese. Add an extra sprinkle of Italian seasoning, if desired. Bake for an addition 20-25 minutes. It's done when all the biscuits are "bubbled up".

Let stand for a few minutes before serving. 

 

 

Tips:

 Feel free to add any extras you want. Do you like it spicy? Add a few pinches of crushed red pepper flakes. Do you like extra garlic? Go for it. Also, the amounts are just guidelines. Do you want it to be more meaty or saucy? or cheesy?? or biscuit-y? Add more! If you like a lot, add a lot! Adjust it to how you like it. You could even turn it into a pizza bake by using pizza sauce and adding diced pepperoni, sauteed onions, mushrooms, and bell peppers, etc. Yum!

Btw, I should mention, the original recipe said to bake it at 375, but it seems to me the the outside biscuits always start to overbake before the ones in the center are done. I've had bubble ups with burnt biscuits on the outside and raw ones in the center. So I decided to bake it at a slightly lower temperature (350), just to let the center biscuits catch up. Problem solved!

Chicken Fajita Rice Bake

 

 Every so often, I'll go back into my archives and I'll find a recipe that I made a while ago, but never got around to sharing. Dontcha just hate when time gets away from you like that?? Anyway, I made this dish, literally years ago, and it packs so much flavor, it's definitely worth a revisit. 

 It's all of your favorite chicken fajita flavors in the form of a casserole, easy to prep, easy to assemble, feeds a crowd. Sounds like a no-brainer to me! How can this be wrong?

 The recipe is from Delish, (you know those quick cooking videos that are bouncing around the interwebs?), so you know it's a keeper. 

 Most times I say that casseroles are great on cooler nights, but I think this one is a little bit lighter than your usual "January-freezing outside-stick to your ribs" comfort food. It's perfect for the  "end of summer, it's gonna be Fall soon" type of cooler weather. Know what I mean? 

If you like a chicken fajita, I know you'll love this one! Enjoy!

For the spice mix:

1 tbs chili powder
1 tsp ground cumin
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp kosher salt 

1 tsp black pepper

For the casserole

1 cup long grain white rice

2 cups chicken broth

1 onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 1/2 lbs chicken tenders, cut into chunks, if desired

1 tbs olive oil

Heat oven to 375ºF.

In a mixing bowl stir together all spice mix ingredients. Set aside.

Place the rice and chicken broth in a 9x13 casserole dish. 

Add the remaining ingredients to the mixing bowl, and toss everything until evenly coated with the spice mix. Arrange chicken and veggies evenly over the rice. Cover with foil.

Bake for about 35-45 minutes. 

To serve, top with a a little salsa, shredded cheese, some cilantro or parsley, and a little squeeze of lime. 

Tips:

Everyone's oven is different, so the rule of thumb is: Watch the casserole, not the clock. About 30 minutes in, give it a quick check. You'll know it's done when the chicken is cooked through, the veggies are tender, and the broth is absorbed.

Feel free to top this with any other fajita toppings. My favorites are a few slices of jalapeno, some home made guacamole and a big dollop of sour cream. If you want more heat, add some crushed red pepper flakes or your favorite hot sauce or taco sauce. You do you!

Creamy Tuscan Parmesan Beans

 

 

 Usually when the summer heat hits, I look for recipes that are quick and easy and don't heat up the whole kitchen. I also look for recipes that aren't too heavy, but still have great flavor. 

That's basically how I found this recipe. It's an ever so slightly tweaked version of a recipe I saw on a site called The Mediterranean Dish. 

 The original recipe started all the way back at soaking the dry beans, but for me, that takes FAR too long.  Besides, I have jars and jars of my own home canned beans that are already ready already, so thats the route I went. The whole dish came together in less than 15 minutes and it was absolutely delish! 

Side note, it's also a great recipe if you're choosing to limit your carb intake. Win-win!

Let me know if you give it a try! 

 

 

2 tbs olive oil
4 large cloves garlic, minced
2 cans cannellini or any other favorite beans, drained and rinsed
1/2 cup water
1 pint cherry or grape tomatoes, halved
1/2 cup grated Parmesan cheese
1/4 cup combination of chopped fresh herbs: parsley, oregano, basil, rosemary, and/or thyme
Pinch crushed red pepper flakes
Splash of fresh lemon juice, about 1/2 of a lemon

In a large shallow pan, add oil over medium heat. When the pan is hot, add the garlic. Let it get a little brown, being careful not to burn.
Add the beans, water, and tomatoes. Stir and simmer for about 10 minutes.
Add remaining ingredients, and continue to simmer and stir until slightly thickened.
Serve on toasted crostini as an easy appetizer or with some crusty bread as a side dish with your main entree.


Tips:
Usually, at this time, I would mention what ingredient or part is key to the recipe's success. But in this case, each ingredient brings its own fun to the party. The only thing I'll mention is to be careful when adding the herbs. I find fresh oregano to be quite strong. It's the same with fresh rosemary. Be sure your herbs are balanced!
Also, the cheese is quite salty, so there's no need to add more.
Just sayin'!

Sweet Potato Home Fries

 

 

 

 

First question: Do you like potatoes as much as I do? 

Second question: Do you like sweet potatoes even more?

I have to say, when it comes to potatoes, I've never met one I didn't like. Any kind, any color, I love 'em all. But if I had to choose between a regular white potato and a sweet potato, I'd most likely choose the sweet potato every time. Mmmmm... especially if they're mashed or fried up in a pan, as with this recipe. 

  I'm not even sure where I got this recipe, but it's one of my faves. I realized a few years ago that I tend to enjoy a sweet potato more when it's not completely covered with all the sugary bells and whistles. Don't get me wrong.. Yes, I LOVE the candied ones with butter and brown sugar (and just a touch of orange marmalade), but more often than not, I find myself preparing sweet potatoes as one would prepare a regular white potato. A rich and cheesy gratin would be amazing. Or a nice twice baked sweet potato topped with sour cream and chives... HEAVEN! I just think you can taste the actual potato a lot more. 

 This recipe falls right into that idea. No brown sugar, and for heaven's sake NO MARSHMALLOWS!

Just some roasted sweet potatoes, fried up with some savory aromatics and fresh herbs. Simple and easy! Serve it for breakfast with your perfectly fried eggs, or pile 'em high on top of a big ol' steak just off the grill. I think you just might be surprised at how much you won't miss all that sugar! Enjoy!

 

 

 

1 1/2 pounds sweet potatoes (about 3), peeled and chopped into 3/4-inch pieces 

2 tbs vegetable or preferred oil 

1/2 tsp smoked sweet paprika, divided 

Kosher salt and freshly ground pepper 

2 tbs butter 

1 onion, finely chopped

1 green bell pepper, cut into 1/2-inch pieces

1 jalapeno, seeded if desired, and thinly sliced

2 sprigs fresh thyme 

 

 

 

 

Preheat oven to a hot 450ºF. 

On a rimmed baking sheet, toss sweet potatoes with oil and 1/4 teaspoon paprika; season with salt and pepper. Roast, the potatoes, rotating sheet and flipping potatoes halfway through, until browned, about 30 minutes.
Meanwhile, in a large skillet, melt butter over medium heat. Add chopped onion, bell pepper, and jalapeno. Season with salt and pepper and cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes. Add roasted sweet potatoes to skillet with vegetables. Toss with remaining 1/4 teaspoon paprika, then strip the leaves from thyme sprigs into skillet; stir to combine. Check seasoning; serve immediately.

 

 

Tips:

Not a fan of jalapenos? Just leave it out! Only have red bell pepper instead of green? Use it! Any kind of peppers or onions will work. 

If you'd like to turn this into a one dish meal, add some diced chicken or shredded beef. You could even serve it alongside your favorite cowboy beans. Yum!

 

Joey's Pasta and Tomatoes with Tuna Sauce

 

 

  Usually, when you think of tomato gravy, (or sauce as you may say in your family), you think of meatballs, am I right? Or probably at least some sort of long-simmered meat sauce.... mmm you just can't beat a delicious Sunday Gravy that has cooked all day. You may also think of adding hot or mild Italian sausage, sometimes even chicken or crabs. (OMG I LOVE linguine with crab gravy). But have you ever made a tomato sauce with tuna??

 I must say it's not usually my go-to, but I was in a pasta kinda mood, and I was looking in my pantry for something to add to the pan along with my jars of home canned Jersey tomatoes, and then I saw a big can of tuna. I immediately remembered when my sister, Jeanie, made a rigatoni dish with tuna many many years ago, and I thought AHA! This is the answer! 

 Well, of course, I had no recipe.... I just started throwing things into a pan, whatever sounded good, whatever I had on hand. Lo and behold! It turned out great!! Like, much better than I expected, if I'm being honest. The most surprising thing I noticed is how fresh and light it was. Do you know how sometimes you eat a big dish of pasta and you feel like a ton of bricks afterward? That was not the case with this one. I even had seconds, and it was just enough to hit the spot without being to much.

 So then I got to thinking, this is the perfect dish to serve if you like to do Meatless Mondays (yes, thats a thing) or if you religiously choose not to eat meat on Fridays. Serve it with some warm crusty bread and a nice schmear of butter and you'll be living your best life. I promise! Try it!

 

1 lb box of your favorite shape of cut pasta (I used cavatappi)

several big glugs of good olive oil 

1 small onion, minced

3 or 4 large cloves of garlic (or more to taste), sliced

A dozen or so fresh cherry or grape tomatoes, halved

2 heaping tbs tomato paste

2 large cans crushed tomatoes (or your home canned tomatoes)

a sprinkle of salt and crushed red pepper flakes to taste

1 large (or 2 small) cans white albacore tuna, drained well

a handful of fresh basil, chopped

Grated Parmesan cheese

 

 

  In a large pot of boiling salted water, add your pasta and boil until it's just about but not quite tender. 

Meanwhile, in a large sauce pan or pot, heat olive oil over medium heat. Now add the onions, grape tomatoes, and garlic. Saute and stir until everything starts to break down a bit. The onions will soften, the tomatoes will give off their juice, the garlic with soften and sizzle. Now add the tomato paste. Stir well so that it mixes with the oil and starts to become a deeper crimson color. Now it's time for your crushed tomatoes. Add them, juice and all, to your pan. Give it a good stir, add your seasonings and basil. Let it simmer for a few minutes while you drain your can(s) of tuna. Add your tuna to the sauce and give it gentle stir, breaking it up slightly, but not completely. I like to leave a few chunks in tact. 

 Drain your pasta well. If your sauce pan is large enough, drop your pasta into the sauce, and gently toss to combine. If your pan isn't that big, place the pasta in a large serving boil, and pour sauce over it. If you want your pasta to be a little more saucy, just add a little bit of the pasta water to it. 

Top with grated Parmesan cheese and serve.

Tips:

If you're so inclined, try this recipe with the tuna that is packed in olive oil and imported from Italy. It's a bit softer and a little more expensive, but boy is it good!

Be sure to add enough salt to your pasta boiling water. A little sprinkle isn't gonna cut it. Try an entire handful instead. The water should taste salty like the ocean!

This sauce loves a little extra spice, do you? Add a bit more of the crushed red pepper flakes!

Would you like to stretch this recipe to feed more people? Try adding some sliced zucchini or yellow summer squash with your sauteed grape tomatoes. It goes really well with this sauce and you'll have enough to feed an army!

Joey's Pickled Garlic

 

 

 

    A few weeks ago, my nephew, Dan (aka Daniel Boone), sent me a picture of one of his favorite things... a jar of pickled garlic. I said "oh, I could make that for you, no sweat!" So I went to Amazon and ordered a big bag of already peeled garlic, and when it arrived I started throwing pickling ingredients into a pot. I figured, how hard can it be, right? Pickling anything is just about as easy as it gets! I asked him if he wanted it more on the sweet side or more savory? More savory won the coin toss, and this is where I landed. (I still added just a little bit of sugar, just to balance everything. )

OMG it turned out so good!

 So now, obviously, the longer you let it stay in the jars, the better it tastes. Resist the urge! It'll be a much better pay-off and you'll be glad you waited!

Oh, one other thing... This recipe filled EIGHT pint jars. If you have no need for that much pickled garlic in your life, feel free to cut the recipe down to suit your needs. Great then.

 

 

 

5 lbs peeled whole garlic cloves

4 cups apple cider vinegar

3 cups white vinegar

1 cup sugar

1 tsp crushed red pepper flakes

1 tbs pickling spice blend

1 tsp celery seed

1 tsp yellow mustard seeds

1 tsp dried dill weed

1/2 tsp cracked black pepper corns

3 bay leaves

 

 

 

  Wash and rinse 8 pint size mason jars. Fill each jar with whole raw cloves of garlic.

In a medium pot, place all pickling ingredients. Simmer over medium heat for about 10 minutes, making sure all the sugar is dissolved. Let cool slightly. Pour vinegar mixture over garlic to fill each jar. 

Place two piece lids on each jar. Store in the fridge for several weeks, or seal them using the water bath canning method to make them shelf stable.

To seal the jars: 

After pouring the warm vinegar over the garlic, use a skewer or chopstick to get out all the air bubbles, adjust the level of brine to one inch head space, then process the jars in a water bath canner for 20 minutes. Remove to a cloth lined tray or countertop until completely cooled, (several hours or overnight.) Best to leave them to marinate for a few weeks before cracking into them!

 

Btw, it should be noted that these cloves of garlic are completely raw when they go into the jars, and therefore keep their crisp texture in the brine, even after canning. If you'd like a softer texture, just make the brine as directed, then add the peeled garlic right into the pot. Simmer for an additional 10 minutes to soften them. Then fill your jars and seal as directed.  Easy!

Tips:

If you're not familiar with water bath canning, it's easy to learn. Just watch a few youtube videos. You'll be canning like a pro in no time. 

Feel free to adjust the flavors. If you want it sweeter, add up to another cup of sugar. If it's a little on the sweet side, just cut the sugar back to a half cup. I do think it needs at least a little bit of sugar, otherwise it'll be like drinking straight vinegar,

If you want more heat, add a hot pepper to each jar, or add some more crushed red pepper flakes. 

Don't like apple cider vinegar? Use any kind you like! Just be sure that it's 5% acidity if you plan to do the water bath canning. 

Oh wait! I forgot to mention one other thing!

It doesn't happen all the time, but it's very possible that your garlic might turn blue when you pickle it. Yes seriously. Blue garlic. Like, BRIGHT BLUE. It's a thing! Who knew? But fear not! This is perfectly natural and perfectly edible!

It's caused by an enzyme in the garlic that reacts with any kind of acid. You might have experienced this in your regular cooking when you add lemon juice to your garlic. Crazy, huh? True story.

 

 

 

 

Slow Cooker Korean Beef

 

 

  This year, the Summer Olympics are being held in Paris, France. So, naturally, I decided to host a party to celebrate! Actually, we used to have parties all the time to celebrate the Olympics Opening Ceremonies, but it's been a while. So I decided to bring it back this year. It's always so exciting to see the lighting of the Olympic Cauldron, and of course The Parade of Nations (Tonga's shirtless flag bearer anyone??)

  So, in addition to having several screens for viewing, my party will also feature a smorgasbord of different international foods. Normally, I would choose just a few things for a cohesive menu, but for this party, all bets are off. It'll be a huge variety of International foods for everyone to sample. I've already decided on a few things.. but I'm still looking for other recipes to include. And that brings me to this one!!!

 OMG... I need to say right off the bat that this is one of my favorite dishes that I've made in quite a long time! It's sweet, it's savory, and it has HUGE flavor. I found it on a website called The Recipe Critic, and it's SUPER easy to throw together. I did tweak it ever so slightly, just because I thought the soy sauce and the brown sugar were just slightly too much, and this is a better balance. But other than that, it's perfect!!!! Seriously, I couldn't stop eating it. So, there we go! I think this wins a place on the Olympic Menu! Hmm.... which other countries to feature? Definitely some Italian and German dishes ... and, of course, France! Maybe I'll make some French pastries for dessert.... Hmm.. So many options! 

1-2 lbs London Broil, Flank, or Skirt Steak
2 tbs baking soda
2 tbs toasted sesame oil
1 tsp minced garlic
1/2 cup soy sauce

1 cup beef broth

1/2 cup brown sugar
1/2 cup chopped onion
1/2 tsp crushed red pepper flakes (or to taste)
1/4 cup corn starch
Sesame seeds and sliced scallions for garnish

  Using a very sharp knife, slice the meat against the grain into small bite-sized pieces. Place the slices in a bowl, sprinkle with baking soda. Toss well. Cover and place the bowl in the fridge for about 30 minutes. 

In the meantime, in a slow cooker, stir together the toasted sesame oil, garlic, soy sauce, beef broth, brown sugar, chopped onions, and crushed red pepper flakes.
Remove the beef from the fridge. Rinse the beef very well under cold running water. Use a clean tea towel to pat dry. Now toss the beef strips with cornstarch and add to the slow cooker. Stir until well coated with mixture. Set your slow cooker to low, cook for 5-6 hours.  Serve over rice.
Garnish with sesame seeds and sliced scallions.



Tips:
-- Be sure to marinate the beef in the baking soda as directed. This technique is called "velvetting" , and it's the key to making melt-in-your-mouth-tender beef.
--After your beef is cooked, if the sauce isn't thickened to your liking, mix a few more tablespoons of cornstarch in some COLD water. Stir it into the sauce, turn your slow cooker to high. It will gradually thicken.

 

 

Slow Cooker Leg of Lamb

 

 

 

  Not too long ago, a friend was kind enough to gift me a huge leg of lamb. (Yes, I have pretty awesome friends!) My first thought was "ok.. I've never cooked a leg of lamb before... how am I gonna tackle this?" It sounds a little daunting doesn't it? Seriously, the only lamb dish I've ever made was a stew that I made from cut up pieces of lamb stew meat (which was AMAZING btw) but it wasn't an entire leg roast. 

  But then I thought of the slow cooker. That makes easy work out of a pot roast or a pulled pork, right? How hard can it be? I'm sure it would be the same thing with lamb. So that's exactly what I did! This recipe is the same exact thing as one would do for a beef roast, and it all works perfectly with lamb. Potatoes, carrots, onions, fresh and/or dry herbs, and few seasonings.. that's all there is to it!

  This is the perfect thing for your Easter holiday meal, but it would be equally good for any week night dinner. No muss no fuss! Doesn't seem so daunting now, does it?!

 So the next time a friend gifts you a four-pound leg of lamb, now you know what to do! 

 

 

1 4lb leg of lamb 

1 onion, roughly chopped

4 or 5 potatoes, cut into quarters or eighths 

1 lb carrots, peeled and cut into chunks (can also use baby carrots)

a few springs fresh thyme or a tsp dried thyme leaves

1 few sprigs fresh rosemary or a big pinch of dried rosemary leaves

a good pinch each of salt and pepper

2 or 3 bay leaves

5 or 6 cloves garlic, minced

1 cup of chicken broth

a few splashes of Worcestershire sauce

1 cup of red wine, or a few splashes of good balsamic vinegar

 

 

 

 

Place all ingredients in a large slow cooker.

Cover and cook for 8 or 9 hours on low. 

Remove all items from the slow cooker to a large serving platter.

Discard sprigs of herbs and bay leaves.

Slice the meat. It will be fall-apart tender.

Using a ladle, spoon away some of the fat from the liquid in the pot.

Make a slurry of about 1/2 cup COLD water or chicken broth and a couple tbs flour. Vigorously stir the slurry into the liquid and turn the slow cooker to high. Let it thicken for about a half hour or until desired consistency. Season with salt and pepper. Pour gravy over all and serve.

 

 

Tips:

If you want to, you can brown the lamb on all sides in a hot pan before you add it to the slow cooker. That makes a deeper richer flavor, but it's still delicious even if you don't. I didn't feel like washing a pan this morning, so I just threw everything into the slow cooker, boom, done.

Instead of cooking all day on low, you can cook it on high for 4-5 hours. Personally, I think low and slow is the better way to go. It really takes a while for that meat to break down and fall off the bone.

Use any kind of root vegetables you like. I used carrots and potatoes because I had them on hand, but feel free to use parsnips or turnips, anything you like!

When you make the gravy, be sure to use COLD water or broth to make the slurry. If you use hot water or just throw flour into the hot liquid, the flour will clump and you'll have lumpy gravy. Nope!

 

Pulled Pork and Sweet Potato Casserole

 

 

  

  Lately I've been seeing Youtubers and Tiktockers participating in a month-long collaboration known as the "pantry challenge." Have you heard of it? Basically, it means you're being challenged to use what you already have in the pantry, for an entire month, instead of constantly ordering take out, or running back and forth to the store a million times a week. This way, you won't spend as much money, and hopefully you won't waste as much. Frankly, I think it sounds like a GREAT idea. (A much better one than "Dry January" if you ask me, but I digress).  It also gives you a chance to clean out the fridge, rearrange or reorganize your pantry shelves, and rediscover what canned or packaged goods are hiding on the shelf in the back where no one can reach. 

 So I took idea and ran with it, just to see what kind of new something I could come up with, just from leftovers and pantry items. And this recipe is where I landed! It's basically a spin on a Cottage or Shepherds' Pie, only instead of beef or lamb, I added shredded pork, and I used sweet potatoes instead of white ones. It turned out great!! It's hearty, comforting, feeds a crowd, and hits the spot on a chilly February night! And I used up a bunch of items that were leftover. It was the perfect round two!

 So, whadya think? Are you up for the Pantry Challenge? Go for it! I'll bet you'll be glad you did! Also, try this recipe. I know you'll love it! (I think I ate half of it on the very first night! lol) 

Great then! Good times.

 

 

 

 

1 stick butter

1 medium onion, roughly chopped

2 tart apples, peeled, cored, and sliced

A small bag frozen peas and carrots, or as much as you like

1-2 lbs shredded pork 

1 tbs roasted chicken flavor Better Than Bouillon (optional)

A slurry made from 1 small can cold chicken broth plus 3 tbs flour

1 tsp dried thyme leaves or poultry seasoning

a shakes of Worcestershire sauce

1/2 tsp garlic powder

1 tsp kosher salt 

1/2 tsp cracked black pepper

3 or 4 medium sized sweet potatoes, boiled, peeled, and mashed

 1/2 cup EACH of Panko bread crumbs and grated Parmesan cheese

 

 

 

In a large skillet or saucepan, melt butter. Add onions and apples. Saute until softened. Add frozen vegetables and pulled pork. Give everything a good stir and bring the pan back up to heat. Now add your bouillon and slurry of chicken broth and flour, dried thyme leaves, and salt and pepper. Stir well until it begins to thicken. Pour skillet into large casserole dish. Top with large spoonfuls of mashed sweet potatoes. Use a spatula to spread the potatoes across the entire casserole. Sprinkle with Panko bread crumbs and Parmesan cheese on top. Bake in a preheated 350ºF oven until everything is well heated through and bubbly. 

Tops:

Be sure to season everything well enough. The potatoes, apples, peas, and carrots are all very sweet, so you need enough of the savory ingredients to balance everything out. For a little extra savory note, you can add shredded sharp Cheddar cheese to the mashed potatoes before spreading them on top. 

Don't like peas and carrots? Use green beans. Not a fan of green veggies? Try some adding some corn. Don't have any sweet potatoes? Use white potatoes. Better yet, use your leftover mashed potatoes or even white rice. The point is to use up what you have leftover!

 

 

Coca Cola Braised Chicken

 

Ok, I have a question for you. 

Do you know what it is to BRAISE? 

Braising is a cooking technique where you fry something then cover it and slowly stew it in just a little bit of liquid. It makes for the MOST tender fall-off-the-bone meats you've ever tasted and I'm a huge fan, especially when it comes to chicken or ribs or tough cuts of beef. I love cooking things this way so much that I even have a wide shallow cast iron pot and it's called a braiser!

 And that brings me to this recipe! I happened to be watching videos from my favorite Youtubers, and I found this one from Miss Lori over at Whippoorwill Holler. It looked so good, I immediately went to the store to get some chicken thighs (which are my favorite) and made it that very night. It's absolutely DELICIOUS and it smells SO good while it's cooking. It turned out great! The chicken was so tender and OMG can we talk about the sauce???? I poured it over some mashed potatoes but it would be equally good over rice. It has such a great flavor!

 Now, I know you must be thinking that it's gotta be pretty sweet with all that coco cola and brown sugar, right? Trust me when I tell you... it's not overly sweet. It's just the perfect balance of sweet and savory. Looking at the ingredients, I originally thought it would be like a sweet and sticky BBQ sauce, but it's more savory than that. The paprika gives it an almost chili like flavor. It made me picture a cowboy cooking it over an open fire. So I ran with that idea and served it up with some potatoes and baked beans! 

Absolutely delicious. I will surely be making this one again!

So, Thanx to Miss Lori for another great recipe. This just might be my new favorite!

1 whole chicken, cut up into individual parts
2 tbs oil
2 cans Coke or Dr.Pepper
1/2 cup ketchup
2 to 3 tbs brown sugar
3 tbs Worcestershire sauce
1 tsp oregano
1 tbs smoked paprika
1 tsp garlic powder
1 tsp onion powder
4 cloves garlic, minced
1 medium onion, chopped

In a wide heavy pan, heat your oil. Place your chicken pieces, skin side down, and brown on all sides. 

Remove chicken pieces to a side plate. Add remaining ingredients, making sure to scrape up any browned bits in the pan. Place chicken pieces back in the pan including any accumulated juices. Cover. Place in a 300ºF oven for a good hour or until chicken is tender and falling off the bone. Remove lid, place the pan back on the stove top, and cook over low for an extra 15-20 minutes or until the sauce reduces. 

Note: You can also do this in a slow cooker. Literally follow everything as directed, and then throw everything in the slow cooker and cook on high for about 6 hours. 

Another cooking option is just to add the chicken back to the pan as directed, cover it and let it simmer on the stove top over low heat for about an hour. Be sure to turn the chicken pieces over about every 15 minutes. 

Tips:

Be sure to use regular Coke and not any variation of Diet Coke. It's the sugar that you want and it makes for a deeper more caramelized flavor. 

Miss Lori used a whole chicken, cut up into pieces, but I just used thighs. Why? Because I like them best!

This recipe is conducive to tweaking and making your own. Would you like it to be more savory? Add cumin and/or chili powder. Would you like some heat? Add minced jalapenos or crushed red pepper flakes or a few shakes of Tabasco or Sriracha. Would you like it to be more sweet and sticky? Add some more brown sugar or maple syrup or molasses. 

You do you!