Sep 152015
 

We’ve hit cooler weather a few times over the last few weeks and chili is starting to sound good. I was looking for something a little different when I ran across a recipe for Slow Cooker Salsa Chili. I love salsa, so I thought salsa chili in the crock pot sounded like a wonderful idea. I added a few tweaks of my own and this is what I came up with.

Mild, with a little spice to it, this chili worked for everyone. Not everyone likes hot chili like I do.

Slow Cooker Salsa Chili
Serves 6
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Cook Time
8 hr
Cook Time
8 hr
Ingredients
  1. 1 pound ground beef
  2. 1 medium onion, chopped
  3. 2 cloves garlic, minced
  4. 1 15 ounce can tomato sauce
  5. 1 16 ounce jar salsa
  6. 1 Tablespoon chili powder
  7. 2 teaspoons dried cilantro
  8. 1 16 ounce can pinto beans, drained and rinsed
  9. shredded cheddar cheese, for garnish (optional)
  10. sliced green onions or chopped red onions, for garnish (optional)
  11. sour cream, for garnish (optional)
Instructions
  1. Cook ground beef, onion and garlic over medium heat until beef is cooked through. Drain.
  2. In 4 quart slow cooker, combine beef and remaining ingredients except beans and garnishes.
  3. Cover and cook on low for 8 to 10 hours.
  4. Add beans and stir. Replace cover and cook 5 to 10 minutes longer or until beans are hot.
  5. Top with desired garnishes and serve.
Notes
  1. It's even better when you use homemade ingredients. You can replace the jar of salsa with 2 cups homemade salsa and the can of pinto beans with 2 cups homemade pinto beans, drained and rinsed.
  2. Tortilla chips, cottage cheese, guacamole, sliced black olives, green chiles and jalapenos make great garnishes. I tend switch it up and serve it a little different every time. Honestly, it depends on what I have on hand to what I garnish it with.
  3. Freeze Ahead:
  4. Cook the ground beef with onions and garlic and cool. Mix the rest of the ingredients except beans and garnishes and freeze in a Foodsaver or gallon bag. Make sure to get all the air out of the bag you can before freezing.
  5. When you’re ready to make the chili, thaw until the mixture fits in your slow cooker. I try to freeze it so that it fits right out of the bag in case I forget to take it out of the freezer the day before to thaw. If partially frozen, cook on high for 1 hour, then turn it to low for 7-9 additional hours. If completely thawed, cook for 8 to 10 hours on low.
  6. Don't forget the beans and garnishes!
Adapted from Betty Crocker
Adapted from Betty Crocker
Kryson's Kreations http://krysonskreations.com/

 

Aug 112015
 

Sometimes you just need to get something on the table fast. Now and then, more than that I’m not willing to admit, I get distracted and realize at the last minute that I need to get dinner on quick. When those nights happen, I often make this recipe since I keep most of the ingredients on the shelf or in the freezer.

I don’t always have mushrooms around, but if I happen to have some I use them. You can also use canned mushrooms if you prefer.

Fast but hardy, this versatile dish hits the spot when you’re in a pinch.

Easy Cheesy Potato Sausage Skillet
Serves 4
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 2 Tablespoons butter or margarine
  2. 1 pound smoked sausage (or your favorite ring sausage variety), sliced
  3. 2 cloves garlic, minced
  4. 2/3 cup green onions, chopped (optional)
  5. 8 oz sliced fresh mushrooms (optional)
  6. 1 1/2 cups water
  7. 1 cup milk
  8. 1 box scalloped potatoes
  9. 1/2 cup salsa
  10. 12 oz bag frozen broccoli
Instructions
  1. Melt butter in skillet. Cook sausage, garlic, green onions (optional) and mushrooms (optional) over medium high heat until sausage browns.
  2. Add water and milk. Heat to boiling.
  3. Stir in potatoes and sauce mix from boxed scalloped potatoes. Add salsa and mix well.
  4. Cover and simmer for 15 minutes. Stir occasionally.
  5. Add frozen broccoli and cook 10 minutes or until potatoes and broccoli are tender.
  6. Remove from heat and let stand until sauce thickens.
Notes
  1. This dish is great for using up leftover veggies. Instead of broccoli or in addition to, use leftover zucchini, bell peppers, carrots, green beans or anything you think would taste good with sausage and cheese sauce.
  2. Add a cup of shredded cheddar with the salsa for a more "real" cheese taste.
Kryson's Kreations http://krysonskreations.com/
potatosausageskillet01

Nov 112013
 

The original recipe calls this Company Casserole because it “has things commonly found in your kitchen” so you can whip this up when company comes over. Sadly, I don’t commonly have all these ingredients in my kitchen, and I added a few more, so company casserole isn’t fitting. But, I couldn’t think of anything else to call it. I’m not very creative when it comes to dish names. Poor Man’s Lasagna has been suggested or Italian Casserole of the Thousand Calories, but I think I’ll try to figure something else out.

Company Casserole
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Cook Time
40 min
Cook Time
40 min
Ingredients
  1. 1 1/2 lbs Hamburger
  2. 12 oz Wide Egg Noodles
  3. 1 Tablespoon Butter or Margarine
  4. 2 cloves Garlic, crushed
  5. 8-16 oz Fresh Mushrooms, sliced
  6. 1 bunch Green Onions, chopped
  7. 2 Eggs, lightly beaten
  8. 8 oz Cream Cheese
  9. 1 cup Sour Cream
  10. 8 oz Cottage Cheese, small curd
  11. Pepper, to taste
  12. 16 oz can Tomato Sauce
  13. 2 Tablespoons Italian Seasoning
  14. 1 cup Mozzarella Cheese
Instructions
  1. Heat oven to 350 degrees.
  2. Boil egg noodles to slightly al dente. Drain well. Excess liquid will make this dish runny.
  3. Brown hamburger and drain well and set aside.
  4. Melt butter and sauté garlic, mushrooms and green onion to remove excess liquid. Drain well.
  5. In bowl combine eggs, cream cheese, sour cream and cottage cheese. Mix well. Add mushroom mixture and stir.
  6. Add half the noodles to a casserole dish or 9×13 pan. Add cheese mixture then the rest of the noodles. Top with hamburger and add pepper.
  7. Spread tomato sauce evenly over the top of hamburger and sprinkle with Italian seasoning.
  8. Cook for 30 minutes, add mozzarella cheese and cook 10 minutes or until cheese is melted. Cook slightly longer if you like your cheese nice and brown.
  9. Let sit for 10-15 minutes to allow noodles to absorb excess liquid.
Kryson's Kreations http://krysonskreations.com/

CompanyCasserole

Dec 062011
 
 3 cups tomato juice 2 tablespoons fresh lemon juice
 1 medium onion 1 Tablespoons red wine vinegar
 1 green bell pepper 1 teaspoon dried tarragon
 1/2 cucumber 1 teaspoon dried basil
 1 large tomato 2 Tablespoons chopped fresh parsley
 2 green onions 1/2 Tablespoon chopped fresh Cilantro
 1 clove garlic salt and pepper to taste
  1. Blanch tomato and remove skin.
  2. Cut vegetables into smaller pieces to fit in blender. Blend all ingredients until well mixed but still chunky.
  3. Chill for 2+ hours before serving. Serve cold.
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