I am just jived about my slow cooker this winter, so many fabulous recipes have come out of it recently. I thought that dessert could be the next one.
I have bags of apples frozen in my freezer from when my girlfriend Marie brought me a huge bag back in the fall. Nothing I love better than a good apple crisp. This was lovely warm right out of the crock pot. So super easy with my all ready peeled and sliced frozen apples too.
I tweaked my already great recipe for apple crisp and loaded it all into the slow cooker. The flavor was rich, sweet and decadent. Everything an apple crisp should be. The topping was still crunchy too just like if it was baked in the oven.
With a little whipped cream or vanilla ice cream, you have an amazing dessert!!
Need a delicious meal for winter?? I sure have it for you today!!! Running like a crazed person like myself, your slow cooker should be your best friend. I love pulling it out and coming up with a recipe. My family loves it even more, as when they come home the house is swirling with the wonderful aromas of a delicious dinner cooking away.
This meal was a show stopper and I got rave reviews from both hubby and daughter. They will be thrilled when I make it again for them. Delicious tender slices of beef mingled together with onion, mushroom and carrots all floating in a rich and delicious wine infused sour cream gravy.
My potatoes turned out so light and fluffy and went so lovely with the stroganoff instead of noodles.
Whisk flour, salt, pepper and dry mustard together. Toss in steak and cover well with the flour. Spray the slow cooker with cooking spray and add steak and the flour. Add the carrots, onions and mushrooms. Add the beef broth and wine and stir to combine. Cover and cook on low for 8 hours. You may want to stir this once or twice as it may stick a little.
Before serving add the sour cream and heat through. Serve over fluffy mashed potatoes.
Today I am doing a guest post over at Take a Bite Out of Boca. Shaina has a gorgeous site and I am honored to be there today. Come on over and see this amazing chili. So full of fantastic flavor, it is the best chili I have ever made and the easiest, all done in a slow cooker. ENJOY!!!
To get this recipe go to Take a Bite Out of Boca by clicking HERE!!
Happy to be doing another #Weekday Supper for you and this is an easy one. I love using the slow cooker for an simple weekday meal that doesn’t taste anything like simple. Nothing works better than that for me except, well, maybe going out for dinner but who can afford that during the week!!
Today I give you a really delicious Chicken Cacciatore made with olives. I have never added this ingredient in before and I loved it!! I added two different kinds olives to add even more variety. Looks how gorgeous this is!!
So rich tasting and full of flavor, served on top of some simple egg noodles and you have a delicious meal that your family will rave about!! I hope you try this recipe and love it as much as we did. ENJOY!!!
Slowly cooked chicken cacciatore has all the flavor, you will love it!!
2 lb. bone in chicken thighs
2 Tbsp. olive oil
1 large onion, chopped
2 tsp. garlic paste
2 celery stalks, chopped
1 sweet red pepper, chopped or cut into strips
1 cup dry white wine
1 -28 oz. can chopped tomatoes
2 tsp. oregano paste
¼ cup freshly chopped parsley
Salt and pepper
Pinch of red pepper flakes
1 cup mixed pitted olives
Cooked egg noodles
Parsley for garnish
Remove the skin from the chicken and trim off any visible fat.
Heat a large fry pan with the oil over medium heat and brown the chicken on both sides. Place the chicken in the slow cooker.
Add the onions, peppers and celery to the slow cooker.
Add the wine to the fry pan and stir and scrape up any browned bits from the chicken. Add the oregano and garlic paste and cook reducing the wine by half. Pour over the chicken mixture in the slow cooker. Add the tomatoes, parsley, salt and pepper.
Set crock pot on low and cook for 7 hours.
When done turn the crock to high, remove lid and let bubble for one hour to thicken.
Add the olives and let bubble for a few minutes to heat through.
Happy New Year everyone!! This is the first #SundaySupper for 2014 and that is exciting!! This week we are slowing things down to be “Slowly Bringing in the New Year“. That is our theme for today, slow cooking!!
I love pulling out my slow cooker. You can get so creative with it. I wanted to do a Boeuf Bourguignon for today but to make it simpler than a traditional recipe and leaning more towards a soup than a stew. I believe I succeeded nicely with this recipe. It still has all the layers of flavors that you want but a lot less work. I don’t like dealing with those pesky pearl onions so those were omitted right away. Don’t get me wrong, I have made Beouf Bourguignon countless times and will make it many, many more but I wanted something easier for the slow cooker.
It is so rich and full of flavor, they will think you slaved all day!!!
A soup made from beef, wine and mushrooms giving you all of the flavors of boeuf bourguignon but with less work.
1-14 gm. pkg. dried mixed gourmet mushrooms
1-14 gm. pkg. dried chanterelle mushrooms
¼ lb. bacon cut into lardons
1½ lb. stewing beef cut into bite sized pieces
3 Tbsp. canola oil
2 onions, chopped
2 large carrots, chopped
2 cloves garlic, minced
Salt and pepper to taste
2 cups red wine
2 cups beef stock
3 sprigs parsley
2 sprigs thyme
2 bay leaves
1 Tbsp. butter
3 cups sliced mushrooms
2 Tbsp. brandy
⅓ cup flour
2 Tbsp. parsley, minced
Soak dried mushrooms in 1¼ cups of hot water for each for 30min. In a large deep fry pan saute bacon until just crisp, transfer to paper towels and drain fat.
Add 1 Tbsp. oil and brown the beef in two batches, adding more oil if necessary. Transfer to a large slow cooker bowl. Cook onion, carrots and garlic in the same pan removing oil if necessary leaving about 1 Tbsp., until onions are translucent. Add salt and pepper to taste.
Add the onion mixture and the bacon to the slow cooker. Drain the mushrooms and reserve the liquid. Pour 2 cups of the drained mushroom liquid into the slow cooker. You may want to strain the mushrooms if they appear gritty. Chop the mushrooms and add them to the slow cooker. Add the wine and beef stock. Tie the parsley sprigs and thyme together and add. Add the bay leaves. Stir carefully but well.
Cook on low for 7-8 hours or until beef is very tender. I like to stir the soup once during the cooking if you are around. Melt butter in a large fry pan, you can use the same one from before. Add the sliced mushrooms and cook until browned about 5 min. on medium. Add to the slow cooker along with the brandy. Whisk the flour with ½ cup of water and turn slow cooker to high. Add the flour mixture, stir and simmer for 25 min. Adjust seasoning. Discard the parsley and thyme and bay leaves.
Serve in individual bowl, garnished with the minced parsley.
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