Slow Cooker Comeback; What’s Old Is New Again

Hmmm, for me slow cooking conjures up the image of my mom dumping, amongst other ingredients, a can of mushroom soup in our harvest gold crock-pot. Well those days are over, it is not simply a matter of dump it all in and run. Today’s slow cooking (Crock-Pot is actually a trademark that is often used generically) uses all natural ingredients, and with a little effort up front you’ll have a fabulous dinner waiting for you at the end of a long day. I am a fairly recent convert to the joys of the slow cooker, having spent the better part of my adult years as a professional in the culinary field, refuting anything as simplistic as a crock- pot; pure unadulterated culinary prostitution. Ahh, how life changes. First and foremost, I am a mom and a mom who does not believe in fast food dinners but I do believe we can make dinner fast and healthy. With my family’s busy schedule, I have found a certain kind of freedom that comes from using my slow cooker. No longer, do I have to serve dinner at all different times, a slave to my children’s schedule and when I have to be gone all day, my dinner is waiting for me when I get home. Yes, each and every family member can help themselves to dinner when they want, freedom!

So dust off that cock pot and let’s get cooking, slow cooking, that is. Starting with a few tips for some really delicious slow cooking, always brown meat first, this seals in the juices. After browning beef or pork I like to deglaze the pan with a little red wine, scraping up any bits that have been stuck to the pan, not only does the wine add flavor but the acid in the wine helps in tenderizing the meat. This method of browning the meat first and cooking in liquid (stock) over a lengthy period of time is referred to as braising. Choice of meat is important when using a crock pot. Generally, cuts which tend to be tough (which are also less expensive and tastier) work well, because the long slow cooking breaks down the connective tissue that makes these cuts tough. Pork shoulder, beef brisket, beef short ribs and chuck roasts are examples of these cuts. When cooking poultry, dark meats (legs, thighs) usually work best. While the recipe should specify, keep in mind that certain ingredients should be added later in the cooking process, such as: pasta, delicate vegetables and herbs. Herbs are best added about an hour before serving, as they tend to lose some strength in the long slow cooking process.
Soups and stews seem to be the perfect dish for the slow cooker but these days many different recipes can be adapted for slow cooking, enjoy a few of our family favorites. Happy cooking and I can’t wait until next time to share with you my secret for…

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White Chicken Chili

5 Tbls. olive oil
1 ½ cups onion, diced
2 tsps. garlic cloves, minced
1 tsp. hot chili peppers (more or less to taste)
5 Tbls. flour
1 Tbls. chili powder
½ Tbls. cumin
½ Tbls. oregano
2 cups mi1k
3 cups chicken stock
4 boneless skinless chicken breast halves, poached and shredded

1 can (4 oz.) diced green chilies, undrained
2 cans (15 oz.) great northern beans; drained & rinsed
1 cup frozen corn

¼ cup cilantro; washed and chopped
salt and pepper to taste
shredded jack or queso cheese
sour cream

Heat oil in a large pot over medium-high sauté onions and chili peppers; add the garlic at the end and just sauté for 30 seconds as to not burn. Stir in flour, chili powder, cumin and oregano and let cook a minute. Whisk in the milk and let thicken, whisk in the chicken stock, pour into the slow cooker and cook on low for about 4-6 hours. The last hour add the diced green chilies, beans and corn.

Before serving stir in chopped cilantro and season with salt and pepper if needed.
To serve ladle into bowl and top with shredded jack cheese and top with a dollop of sour cream. Serves 8.
*Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.

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Apple Pie

6-8 med granny smith apples
2/3 cup sugar ( 1/2 brown + 1/2 white)
about 2 tsp fresh squeezed Lemon Juice
1/2 tsp cinnamon
1/2 tsp grated lemon peel
1/4 tsp nutmeg
(Mix all of above well)

Pie Crust:
2 cups of Flour
1 tsp salt
3/4 cup (1/2 lard +1/2 butter)
5-6 TBL Cold Water
Mix above for crust, do not overmix.
Then sprinkle cold water 1 TBL at a time until moist enough to hold together. Shape into 2 balls (1 larger than other) - larger ball for top crust.
½ stick of butter

Now add in apple mixture once you have crusts rolled out - then I take 1/2 stick of softened butter and cut into pieces + put on top of apple mixture before you put on top crust.

Bake 375 for 40 - 50mins.
Egg wash the top before baking and sprinkle with a little sugar

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Blueberry Buckle with Lemon Sauce

¾ cup sugar
¼ cup canola oil
1 egg slightly beaten
½ cup milk
2 cups flour
2 tsp. baking powder
½ tsp. salt
1 cup blueberries

Crumb Mixture:
½ cup sugar
1/3 cup flour
½ tsp. cinnamon
¼ cup butter, softened

Grease 9x9 pan, flour lightly.
Mix together sugar, oil, egg; stir in milk.
Mix together flour, baking powder and salt; stir into sugar mixture carefully fold in blueberries. Pour into pan.
Mix together crumb mixture and sprinkle over batter.
Bake 45-50 minutes at 350.
Serve with Old Fashioned Lemon Sauce

Old Fashioned Lemon Sauce:
½ cup butter
1 cup sugar
¼ cup water
1 egg, well beaten
3 tbls. fresh lemon juice
1 tsp. lemon zest

Combine all ingredients in saucepan.
Cook over medium heat, stirring constantly, just until mixture thickens. Serve warm.

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Sesame Noodle Salad

1 boneless, skinless chicken breast; poached and cut up
1 bunch of green onions; shred with fork and cut into 1” strips
¼ cup chopped walnuts
1 lb. thin spaghetti; cooked
½ cup canola oil
2 Tbls. sesame oil
2 Tbls. sesame seeds
½ cup plus 2 Tbls. soy sauce

Combine chicken, green onions and walnuts in a large bowl, add pasta. Heat oils with seeds in a small sauce pan over medium-low heat just until seeds turn light brown. Remove from heat and stir in soy. Pour hot dressing over noodles and toss to coat. Refrigerate until cold preferably at least 3 hours.
How to Poach Chicken Breasts

Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.

By poaching the breasts on Monday you do not have to mess with raw chicken-can freeze diced up chicken

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Dill Pickles

About 10-12 cucumbers depending on the size
3 cups white vinegar
12 cups water
2/3 cup canning salt
About 4 cloves of garlic per jar, cut in half
fresh dill stalks
1 jalapeño sliced (I made 2 jars spicy for Bloody Mary’s)
10 large Mason Jars

Wash cucumbers thoroughly and cut into spears. Make sure jars are sterilized; I do that in the dishwasher. Put about three dill weed springs and two garlic cloves halves in bottom of each jar. Pack each jar with cucumbers. Place two dill weed sprigs and two more halves of garlic on top of the cucumbers. Meanwhile heat water, vinegar and salt over high heat until salt is dissolved. Pour into jars, seal with lid.
Place jars in a large pot of water, let simmer for 10 minutes, remove, let cool. I place my pickles in my extra fridge so they are crisp and cold when ready to eat. These will be ready in just a couple days!

Ever since watching Aunt Bee on the Andy Griffith show enter a pickle making contest, I have always wanted to try my hand at pickle making. This was my first year making pickles, I grew the cucumbers, this is my 2nd batch this year, the first batch turned out great, they are already gone! I have tweaked it a bit and added jalapenos to a couple jars for Bloody’s during the Bears game! To be honest the whole canning thing freaks me out a bit so if you are not sure the jars are sealed, refrigerate them. That’s what I did and I think that is what made them so crunchy, enjoy!

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Chicken Cacciatore

Well, it was a success, one of my boys said this was the best thing he ever tasted! I must admit, it was really good and all the ingredients I had at home(I take great pride in that)! In culinary school we had practicals where all the ingredients were under a black box and we had to "create". To this day, I love this challenge and when the kids ask what's for dinner I excitedly tell them, "black box cooking", groans... Last night though was a different story. Traditionally, chicken cacciatore calls for mushrooms, however I did not have any and the reason is no one in my family likes mushrooms (except me) but I did have some beautiful little fingerlings that I used as a substitute. Also, I used egg noodles but I think pappardelle pasta would be perfect. I added the parsley at the end to give it a little color. I don't think this dish needs more then about 4 1/2 hours but mine cooked 8 since I was gone most of the day, so just leave it in the crock pot if you are gone. Another suggestion, I buy Bell and Evans boneless, skinless chicken thighs at Sunset, they are a really good quality chicken, if you can't find boneless, no worries, the bones will add flavor to the sauce. Incidentally, for those of you that have commented on my journey, I had no pasta or cheese, just wine! Enjoy~


6 boneless skinless chicken thighs
1 green pepper julienne
½ cup diced inions
3 garlic cloves minced
1 ½ cups of fingerling potatoes; quartered
1 (15 oz.) can diced tomatoes with juice
1 (15 oz.) can tomato sauce
½ cup of white wine
2 sprigs of rosemary
1 tsp. oregano

1 lb. pappardelle pasta or wide egg noodles
Parmesan cheese
1 tsp. Italian flat leaf parsley

In a sauté pan add about 11/2 Tbls. olive oil, add chicken and brown (will not be cooked all the way). Add remaining ingredients to your crock pot except pasta, parmesan and parsley, stir well and add chicken. Cook in crock pot until the chicken is fork tender about 4 ½ hours, remove rosemary twigs and add parsley, spoon over cooked pasta and sprinkle with parmesan cheese. Serves 4.

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