Crock Pot 3 Bean Buffalo Chili
January 1, 2014 at 6:31 PM | Posted in beans, Crock Pot, spices and herbs, Wild Idea Buffalo | 1 CommentTags: Chili con carne, Chili pepper, cook, Crockpot, Oyster cracker, Phaseolus vulgaris, Slow cooker, Tomato paste
Today’s Menu: Crock Pot 3 Bean Buffalo Chili
The first post of 2014! Hope all of you had a great end of 2013 and a promising start to 2014. Started off windy and quite chilly around here this morning, But it cleared up and the sun came out and warmed to in the low 30’s. They say we have Winter weather moving in overnight and into Thursday though. 2-3 inches overnight and early morning then another 1-3 inches through Thursday, not the way to start 2014. But a good way to start the year off in food is to have Crock Pot 3 Bean Buffalo Chili as my first dinner of the year!
I had made this batch of Chili back in December and had some in the freezer. I set it out overnight in the fridge to thaw. To reheat heat I just emptied the container in a sauce pan and heated it up on medium heat until heated through. Love this Chili!! For dessert later a Del Monte No Sugar Added Peach Chunk Cup.
To prepare it; The Chili has Wild Idea Buffalo Lean Ground Buffalo, Dark Red Kidney Beans, Chili Beans, Great Northern White Beans, and ton of great Spices! Just put it in the Crock Pot, on low, for about 8 hours and you got you some mighty tasty Chili! The Wild Idea Ground Buffalo has such a unique flavor, an almost sweet taste to it. I left the full recipe at the bottom of the post. The longer the Chili simmers the more incredible aroma fills the kitchen!
Crock Pot 3 Bean Buffalo Chili
Ingredients
3-bean-buffalo-chili-0011
2 lb. Ground Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
3 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
Oyster Crackers
Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and the cheese and crackers.
*ADD to slow cooker and add in the remaining 1 can of tomato paste.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).
*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.
Wild Idea Buffalo
Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes.
Crock Pot Pork Back Ribs w/ Scalloped Red Potatoes and Green Beans
September 8, 2013 at 5:13 PM | Posted in baking, Crock Pot, greenbeans, Idahoan Potato Products, Pork, ribs | Leave a commentTags: Calorie Mini Bag of jolly Time Pop Corn, Crockpot, Gratin, Idaho, Idahoan Potato Products, JB's Fat Boy Sauces, National Football League, Pork Back Ribs, Potato, Sauce, Slow cooker
Today’s Menu: Crock Pot Pork Back Ribs w/ Scalloped Red Potatoes and Green Beans
Sunday afternoon and Football is back! Opening week of the NFL and it was couch potato heaven! College football started last week and now the big boys have fired it up. Nice relaxing day of football most of the day. For dinner tonight my Mom bought some Ribs yesterday so today it was Ribs! I prepared Crock Pot Pork Back Ribs w/ Scalloped Red Potatoes and Green Beans. I also baked a loaf of Sourdough Bread for Mom and Dad.
The ribs came from Kroger, they always have top quality Pork. Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then covered the Ribs in JB’s Fat Boy Hawg Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low,e. for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For all of us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot no clean-up. Just wipe it down and store it for the next time.
For one side dish I prepared Idahoan Premium Steakhouse Scalloped Red Potatoes. As all the Idahoan Potato Products the Scalloped Red Potatoes are easy to fix and a delicious Potato Dish. The box contains the Potatoes, Sauce, and Topping. I added 2 Tbsp. of Butter, 1/2 cup 2% Milk, and Water. Just mix all the ingredients, pre-heat the oven to 450 degrees, and bake uncovered for about 25 minutes. Let it set for 5 minutes before serving, that lets the Sauce thicken up. I also heated up some Del Monte Cut Green Beans and I baked a loaf of Sour Dough Bread for Mom and Dad, I passed on the Bread to save on the carbs and calories. One fine meal that everyone enjoyed! For dessert later a 100 Calorie Mini Bag of Jolly Time Pop Corn.
Idahoan Steakhouse Scalloped Red Potatoes
Idahoan Steakhouse Scalloped Red Potatoes start with world-famous Idaho® red potato slices in a premium cheese sauce, then finish with a topping of crispy onions for an irresistible crunch! These Steakhouse Scalloped potatoes will add premium restaurant quality flavor to any meal.
Oven Directions
In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 2 cups boiling water.
Add 1/2 cup milk and stir to combine.
Bake uncovered at 450°F for 25 minutes.
Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes, then serve.
Nutrition Facts
Amount Per Serving Packaged Prepared
Calories 120 170
Calories from fat 30 80
% Daily Value*
Total Fat 3.5g* 5% 14%
Saturated Fat 1.5g 8% 25%
Trans Fat 0g
Cholesterol 0mg 0% 5%
Sodium 390mg 16% 18%
Total Carbohydrates 21g 7% 7%
Dietary Fiber 2g 8% 8%
Sugars 2g
Protein 2g
Crock Pot Yankee Pot Roast w/ Cornbread
January 28, 2013 at 6:49 PM | Posted in BEEF, diabetes, diabetes friendly, pot roast, spices and herbs, vegetables | 5 CommentsTags: Bay leaf, cook, Crockpot, Egg Beaters, Juice, Saturated fat, Slow cooker, Trans fat
Today’s Menu: Crock Pot Yankee Pot Roast w/ Cornbread
The roller coaster weather continues. Lately it’s been single digit temperature or in the teens along with a wind chill and snow. Today about 50 degrees and rain. Ohio Valley weather, you gotta love it! For dinner it was another new recipe for dinner, Crock Pot Yankee Pot Roast and Cornbread. I’ve been wanting to try a Yankee Pot Roast for a while now so today was the day.
I purchased a beautiful roast from Kroger yesterday, an Angus Pot Roast Cut (2.78 lbs.). I love the Kroger Meat Dept. over where I shop. They all know me, from going there so long, And always take care of me. Very simple and easy recipe. I especially like using the Crock Pot for meals, the meat is always tender and no mess and easy clean up! There’s nothing but good things you’ll need to prepare this including; 2 1/2 lbs Angus Pot Roast, Sea Salt and Pepper, Small Red Potatoes, quartered ( about 1 pound), 1 Small Bag Mini Carrots, Sliced Mushrooms (optional), 1 large Parsnips, cut into 3/4-inch slices, 2 Bay Leaves, 1 tablespoon Parsley, 1 teaspoon Dried Rosemary, 1/2 teaspoon Dried Thyme Leaves, 1 cup Red Cooking Wine, 1/2 cup Swanson Low Sodium Beef Broth. I added the sliced Mushrooms about 1 hour before the Pot Roast was done. As I said I love using a Crock Pot. I got everything ready this morning and in the Crock Pot and just let it simmer all day, and the aroma was just too good.
Everything turned out delicious! Quoting my Mom ” I believe that’s the most tender and best tasting Pot Roast I ever had”. When I get a Mom approval like that I know I’ve done good! The Pot Roast was tender and full of flavor and the Vegetables were the same way, a comfort food classic for sure. I know a lot of the Pot Roasts contain Onion and Celery but I’m just not a huge fan of either. There was plenty leftover which will make some delicious pot Roast Sandwiches for lunch or dinner tomorrow! Nothing better than piling the Pot Roast and the Veggies on Whole Grain Bun and using the Juices that were leftover, heating it up and add flour to thicken it up. Then top the Sandwich off with Drippings Sauce, Yeah Buddy!!
To go with the Pot Roast I baked a small skillet of Martha White Cornbread. Cornbread is something I think I could eat every meal. I like a nice fresh and hot slice with a Butter right through the middle of slice! When I make this i just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Ingredients:
2 1/2 lbs Angus Pot Roast
Sea Salt
Pepper
Small Red Potatoes, quartered ( about 1 pound)
1 Small Bag Mini Carrots
1 large Parsnips, cut into 3/4-inch slices
2 Bay Leaves
1 tablespoon Parsley
1 teaspoon Dried Rosemary
1/2 teaspoon Dried Thyme Leaves
1 cup Red Cooking Wine
1/2 cup Swanson Low Sodium Beef Broth
Directions:
* Season roast with salt and pepper.
* Combine vegetables and seasonings in crock pot.
* Place beef over vegetables, and pour broth and cooking wine over beef.
* Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours).
* Remove beef to serving platter, and arrange vegetables around beef.
* Remove and discard bay leaves.
*Optional
To make gravy, ladle the juices into a 2 cup measuring cup; let stand 5 minutes.
Skim off and discard fat.
Measure remaining juices and heat to a boil in small saucepan.
For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth.
Stir mixture into boiling juices, stirring constantly until thickened (about 1 minute).
*Serve with Cornbread or Dinner Rolls
Martha White Cornbread
White Self-Rising Corn Meal Mix. Self Rising White Enriched with Hot Rize®
Nutrition Facts
Serving Size 3 Tbsp (31g)
Amount per Serving
Calories 110
Calories from Fat 5
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Trans Fat 0g
Sodium 440mg18%
Total Carbohydrate 22g7%
Dietary Fiber 2g6%
Protein 2g
Calcium2%Iron6%Thiamin10%Riboflavin6%Niacin6%Folic Acid15%
Crock Pot Brisket with Potatoes
December 17, 2012 at 12:47 PM | Posted in BEEF, carrots, Crock Pot, potatoes | Leave a commentTags: cook, Crockpot, Home, Recipe, Slow cooker, Soups and Stews, Tablespoon, Teaspoon
Crock Pot Brisket with Potatoes
I think the slow cooker was invented for meat and potatoes in mind. As they say “Set it and forget it”
Ingredients:
2 medium Potatoes, peeled and cut into 1/4-inch slices
1 fresh Beef Brisket (2-3 pounds)
1 tablespoon Canola Oil
1/2 large Onion, sliced
1 small bag Mini Carrots
2 Garlic Cloves, minced
1 can (12 ounces) Light Lager Beer
1/2 teaspoon Beef Bouillon Granules
3/4 cup Stewed Tomatoes
1/2 cup Hunt’s Tomato Paste
1/4 cup Red Wine Vinegar
3 tablespoons Splenda Brown Sugar
3 tablespoons Dijon mustard
3 tablespoons Low Sodium Soy Sauce
2 tablespoons Molasses
1/2 teaspoon Paprika
1/2 teaspoon Ground Roasted Cumin
1/4 teaspoon Sea Salt
1/8 teaspoon Pepper
1 Bay Leaf
Directions:
1) Place potatoes and carrots in a 5-qt. slow cooker. Cut brisket in
half. In a large skillet, brown beef in oil on all sides; transfer
to slow cooker. In the same pan, saute onion until tender. Add
garlic; cook 1 minute longer. Add to slow cooker.
2) Stir in beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine the remaining ingredients; add to slow cooker.
3) Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf. To serve, thinly slice across the grain. Yield: 8 servings.
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