Category Archives: Entrees

Garden Vegetable and Beef Chili (Slow Cooker)

When there’s a nip in the air and boots and sweaters are making a reappearance, it’s the perfect time to simmer a pot of chili. This recipe yields a full 5.5 quart slow cooker, enough for 10-12 servings.

Ingredients:

2 pounds ground beef chuck

1 pound of stew beef or beef sirloin (chopped)

2  (15 ounce) cans pinto beans, drained

1 (15 ounce) can Kidney beans

1 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste

1 (28 ounce) cans crushed tomatoes

1 large yellow onion, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

6 mushrooms, chopped

1 zucchini, chopped

2 cups corn (frozen, or canned and drained)

4 cubes beef bouillon

1/2 cup beer

1/8  cup chili powder (can double)

1 tablespoon minced garlic

1 tablespoon dried oregano

1 teaspoons ground cumin (can double)

1 teaspoon white sugar

1 (8 ounce) package shredded Cheddar cheese (shredded for topping)

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon dried basil

2 teaspoons garlic powder

1 teaspoon crushed red pepper

Garnish- shredded cheddar cheese; serve over cooked rice if desired.

Directions:

Add the beef to the slow cooker and cook on high while you prepare the remaining ingredients. By the time you’re done chopping, the beef should be brown (roughly 30 minutes), it’s okay if it is not browned completely.  Add all additional ingredients to slow cooker, stir. Cook on high for 2 hours , then adjust heat to low for additional two hours. Add salt and pepper to taste. Vegetables should be tender, but not mushy.

*This is a sweeter/ subtle chili. For a more traditional chili taste, double the chili powder and cumin. For a spicier kick, add: 2 t hot pepper sauce (Tabasco), 1 t cayenne pepper, 2 green chile peppers (seeded and chopped).

Apple Glazed Pork Roast (Slow Cooker)

Ingredients

  • 3 to 4 pound pork loin roast
  • 3 tablespoon Dijon mustard
  • 4 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 gala apples, cored and thickly sliced
  • 1/2 cup apple cider or apple juice

Directions

1. In a bowl, stir to combine mustard, honey, salt and pepper. Evenly spread the mustard mixture over the entire roast and place it in the slow cooker.

2. Place apple slices on top of the pork loin and pour cider over the apples. Cover and cook on high for 4 hours or on low for 8 hours. Serve.

Caramelized brussels sprouts or sauteed green beans make an excellent side dish.

Pancakes

We work really hard, juggling careers, academics, and side projects. I like to treat us to a weekend breakfast, the go to recipes are pancakes or fruit filled crepes (recipe to come). But one of my favorite things about making pancakes for two on Saturday…. I can save some batter and have pancakes for two on Sunday!

Ingredients

1 3/4 C Buttermilk.

(Don’t have buttermilk? Mix 1 3/4 C milk with 3 T  white vinegar and let stand 5 min)

1 1/4 C Flour

1/4 C Sugar

1 t Baking Powder

1 t Baking Soda

1 Egg

1/4 C Oil or melted Butter

Directions

Mix flour, sugar, baking powder, and baking soda in a medium bowl. Add in buttermilk, egg, and oil. Mix. It’s okay if there’s lumps. Spoon onto hot griddle (medium heat), flip when bubbles appear on the top and the edges become cakey. Cook for 2-4 minutes.

My favorite- serve with fresh fruit or jam topping.

Apple Pork Chops

A fall favorite. Also an homage to Farmer Boy’s apple & onions.

Ingredients:
• 2 tablespoons butter
• 1/2 large onion, chopped finely
• 2 Granny Smith apples, peeled, cored and sliced thin

• 3 tablespoons olive oil
• Salt and pepper
• boneless pork chops

Directions:

In a large skillet, heat the butter over medium-high heat. Add the onion and apples. Saute until softened. Remove from the skillet and set aside. Salt and pepper the pork chops. Add oil to the skillet. Grill the pork chops, after flipping them once, add the apples and onions to the skillet an continue cooking the pork chops until both sides are browned and the apple garnish are sizzling.

Tip: Don’t overcrowd the pan, make sure there is 1/4 inch space around each pork chop in order to get the nice golden brown color. This tip is useful for any stove top cooking. The more food you add to the pan, the more likely you are to smother the food, causing it to “sweat” and steam instead of brown.