Maple Chili

It's that time of year again. Maple sugaring season! One of my family's favourite things to do when the sap starts running is to attend the NYS Maple Weekend activities.

We first began attending Maple Weekend while living in Lewis County (Home of the NYS Maple Museum in Croghan). Sugar houses were few and far between in Chautauqua County that we didn't go to any while we were there. Since moving to the Capital District we have gone west to Fulton and Montgomery Counties and East to Washington County where from the driveway of one sugar house we were almost a stone's throw to Vermont. New York State syrup is better.

While in Fulton County we had the delight to have some Maple Chili fresh from the crockpot. This has quickly turned into one of our family favourites. Another favourite is my Quick Chili that I threw together after being told by our cheerleader that she signed me up to bring chili to the high school football game (that started in two hours). A variation of this has more ingredients and delicious flavour. One of the thousand ways I know how to cook chicken is this delicious White Chicken Chili. The last, but not least, favourite is the healthy version that we got from my hiking buddy.

      Maple Chili

Ingredients:

        1 lb. Ground Beef

        1 large Chopped Onion

        2 cans Cream of Tomato Soup

        16 oz.can Kidney Keans

        (2) 14 oz. cans Diced Tomatoes

        1/3 c. pure NYS Maple Syrup

        2 tsp Salt

        ½ tsp Pepper

        1 Tbs Chili Powder

Directions:

1. Brown together the ground beef and onion in a soup pot. 
2. Add the rest of the ingredients 
3. Simmer together for two hours or cook all day in a CrockPot.
4. Serve with these corn muffins.

Enjoy!

            Ingrid

White Chicken Chili

Years ago, when I was assistant manager for a humane society I volunteered for the county Chamber of Commerce.  One of our events that we tried was a Winterfest. One of the events at Winterfest was a Chili Cookoff that was held at our church. A local restaurant belonging to members of our church supplied White Chicken Chili. I had never had this before and tweaked recipes to try to get close to that delicious chili. This take is the closest I have had so far. 

If you like this recipe try some of our favourite beef versions, like our quick chili recipe, our variation on the quick chili recipe and an amazing maple chili recipe. We also have a healthier version that our family enjoys.

White Chicken Chili

Ingredients:

        1 lb Boneless Skinless Chicken Breasts, chopped
        1 med Onion, chopped
        1 Tbs Olive Oil
        2 Garlic Cloves, minced
        2 cans (14 oz each) Chicken Broth
        1 can (4 oz) Chopped Green Chiles
        2 tsps Ground Cumin
        2 tsps Dried Oregano
        1 1/2 tsps Cayenne Pepper
        3 cans (14-1/2 oz each) Great Northern Beans, drained and divided
        1 cup Monterey Jack Cheese, shredded
        Sliced Jalapeno Pepper, optional

Directions:

1. Place chicken, onion and garlic in a CrockPot. 
2. Stir in the broth, chiles, cumin, oregano and cayenne.
3. With a potato masher, mash 1 can of beans until smooth. Add to crockpot. 
4. Add remaining beans to crockpot.
5. Cook on high for 4 hours or 8 hours on low.
6. Top each serving with Monterey Jack and Jalapeno Pepper (if desired).
7. Serve with Corn Muffins.

 Enjoy!

            Ingrid

Mississippi Pot Roast

In 2020 when the world was waking back up, my youngest got a job at Dick's Sporting Goods.  He loved working there, and even became the Team Lead for both the Hunting and Archery, and Outdoor Sports departments.  But alas, college classes got in the way.  The Admin told him about Mississippi Pot Roast, so he insisted I make some.

Some people like to add extra ingredients but this version only has the five basic ingredients, making it a true Mississippi Pot Roast.  Cooked in the slow cooker the flavors meld perfectly to the best pot roast you will ever have.  Once you have this pot roast, other pot roasts won't be as appealing.

Mississippi Pot Roast

Ingredients:

        1 (3-4 lb) Chuck Roast
        1 packet Ranch Dressing Mix (One packet of dry ranch seasoning is equal to  

           approximately 3 tablespoons of seasoning.)
        1 packet Au Jus Mix (or use my Au Jus recipe below)
        1/4 cup Butter, sliced
        4-5 Pepperoncini Peppers (with a splash of brine for added flavor)

Directions:

1. Heat Olive Oil in skillet.
2. Brown roast on both sides, for a bit of extra caramelized flavor.
3. Place roast in the slow cooker.
4. Sprinkle the top with the ranch dressing mix and au jus mix.
5. Place peppers on top of the mixes.
6. Add the butter slices.
7. Cook over low for 8 hours.
8. Serve with favorite vegetables, and pasta, rice or potatoes.

Notes:

The small amount of brine is all of the liquid you need to add to this recipe. It will make enough of it's own.
Add carrots and potatoes with 1 1/2 hours left, if desired.

Makes 8 servings.



Au Jus Recipe:

Ingredients:

    12 Beef Bouillon Cubes (or 4 Tbls granules)
    4 tsp Onion Powder
    2 tsp Parsley
    1/4 tsp Black Pepper
    1/4 tsp Garlic Powder
    4 Tbls Cornstarch


Directions:

1. Blend all ingredients in blender for 30 seconds until completely ground, and combined.
2. Store in airtight container or Ziploc bag.

To Make Au Jus:

1. Measure 4 1/2 tsp into a small saucepan.
2. Whisk with 2 C Water over medium heat 15 minutes until bubbly, and thickened.

To Use As Seasoning:

1. Measure 4 1/2 tsp to equal 1 package Au Jus mix.

Makes 12 servings.

Enjoy!

            Ingrid

Tracy's Crockpot Macaroni and Cheese

I first got this Macaroni and Cheese during a football game at my children's school. One of the mom's always brought some in, and it went fast. She was kind enough to give me the recipe as we were packing up. I've made it several times for my family and decided to share it here. 

Tracy's Crockpot Macaroni and Cheese

Ingredients:

        3 cups Dry Elbow Macaroni

        2 2/3 cups Half & Half

        15 oz Cheddar Cheese Soup

        3 Tbls Cold Cut Butter

        3 cups Cheese of your choice (I use 1 cup Gouda, 1 cup Gruyère and 1 cup Cheddar -               Kildery from Kerrygold could also be used as one of the choices)

Directions:

1. Mix Soup and Half & Half until smooth.
2. Add Cheese, Butter and Macaroni.
3. Cover, and cook on low 3 hours.

Serves 6.

Enjoy!

            Ingrid

Indonesian Chicken

This was a week of recipe testing.   I found this one over at A Year of Slow Cooking . I tweaked the recipe a little and it turned out delicious!

Indonesian Chicken

Ingredients:

        3-4 lbs Chicken

        2 Tbs Soy Sauce (La Choy and Tamari wheat-free are GF)

        2 cloves Garlic, chopped

        2 Tbs Sugar

        1 1/2 tsp Sesame Oil

        1/3 cup Peanut Butter

        1/2 tsp Ground Ginger

        1/4 tsp Cayenne Pepper
        Red chili flakes, sprinkles

        Sesame seeds and lime wedges, for garnish (optional)

Directions.

1. Put the peanut butter into your crockpot and turn it to high so it can begin to melt.
2. Add the remaining sauce ingredients.
3. Stir to mix.
4. Add the chicken.
5. Cover and cook on low for 6-8 hours, or on high for 4-5 hours. This is done when the chicken is cooked through and has reached desired tenderness. The longer you cook it, the more tender it will become, but it may fall off the bone if you cook too long.

Tip:
    If your crockpot isn't at least 2/3 full, keep an eye on it so the peanut butter doesn't burn.        You may need to stir a few times.

Enjoy!

            Ingrid

Slow-Cooker Pork Ribs

I found this recipe in an album on Chicago Foodie Sisters Facebook page and decided to start it before work today.  I did make some changes to the seasonings from what they used but pretty much stayed with their recipe. This is very tender and delicious!

Slow-Cooker Pork Ribs

Ingredients:

        4 lbs Pork Ribs

        Water to cover bottom of slow-cooker with 1 inch.

        1/4 cup Brown Sugar

        3 Tbs Worchestershire Sauce

        3 tbs A-1 Steak Sauce

        3 tbs Bar-B-Que Sauce (I used Sweet Baby Ray')

        1/4 tsp Montreal Steak Seasoning

        1/4 tsp Garlic Powder

        1/4 tsp Celery Powder

        1/4 tsp Chili Powder

        1/4 tsp Salt

        1/4 tsp Pepper

        

Directions:

1. Mix in a bowl, Montreal Steak Seasoning, garlic powder, celery powder, chili powder, salt, pepper and brown sugar.
2. Rub mix onto pork ribs.
3. Next put about an inch of water in the Crockpot.
4. Add the ribs to the water.
5. Combine Worchestershire Sauce, A-1 Sauce and Barb-Be-Que Sauce
6. Pour sauce mix over meat.
7. Cook on low for 8-10 hours.

Enjoy!

            Ingrid

Slow Cooker London Broil

My first recipe in this new blog.  Sweet!  For those who don't know me, I have another blog over at Walking Between the Grapevines  Where I talk about pretty much everything. I've been wanting to get a food blog started for a while now.  So, without further ado, my first blog recipe. 

Slow Cooker London Broil

Ingredients:

         2 lbs London Broil
        2-3/4 cloves Garlic, minced
        1-1/2 (10.75 ounce) cans Cream of Mushroom Soup
        3/4 tsp Dried Oregano
        3/4 tsp Dried Basil
        3/4 tsp Salt
        2/3 cup and 2 tsps Water

Directions: 

1. Place the London broil in a slow cooker.
2. Add the garlic, mushroom soup, water, basil, oregano, and salt.
3. Cook on low 6 to 7 hours.

Enjoy!

            Ingrid