Crockpot Chili

I know I know, shame on me, I've been a horrible blogger.

Here's something I've made twice in the last two weeks because hubby liked it so much he wanted it again!

Ingredients

2 lbs Ground beef- browned
2 cans Diced tomatoes
2 cans diced fire roasted w/ garlic tomatoes
1 can Cannelini beans- rinsed
1 can Pinto beans- rinsed
1 can Chili beans
2 tsp Red Pepper flakes
2 Tbsp Salt
2 Tbsp Pepper
2 Tbsp Chili Powder
4 Tbsp Spicy Garlic Wing Sauce
2 Cups Water
3 Cloves Garlic (minced)
1 Medium onion (minced)

Makes : 12 large servings

This is so easy. Brown your meat.

Throw everything in your crockpot and cook for at least 2 hours on low!

Freeze some for an easy meal to pull out when you need it.

Have a great 4th of July!

Go To Chicken Noodle Soup

Ingredients
2 Chicken Breasts (boiled and cubed)
2.5 Quarts Water

1/2 Stick Butter
2 Tbsp Canola Oil
1 Onion Diced
2 Cloves Minced Garlic
1 Tbsp Black Pepper
2 Carrots Sliced
4 Cups Water
1/2 Package Farfalle Pasta

Hubby wasn't feeling well, he's got a Sinus infection :( so I asked him what he wanted for dinner and he said Chicken noodle soup, so that's what I made him ;)


In a 3 Quart Pot boil 2.5 Quarts of Water and add your Chicken breasts whole. Cook them all the way through. Remove the Chicken Breasts and cut them into cubes.

In the mean time in your BIG soup pot put 1/2 Stick butter and 2 Tbsp canola oil in and heat on medium. Again this keeps your butter from browning too much.
Then add your onion and cook for 5-7 minutes. Stirring occasionally. Add your Garlic and cook for another 2 minutes.

Add your sliced carrots ( I don't like to add these too early because I hate them soggy, gross!).

Take your simple chicken stock that you just made by boiling your chicken and pour it into the onion, garlic and carrot mixture.

Add your chicken, water, pasta and all your seasonings.

Cook for 15-25 minutes or until pasta is at your desired tenderness.

Enjoy with some bread and butter or a biscuit.

Have a great day and God bless!

Smooth and Tangy Two Bean Soup

First off, I know I've been a horrible blogger, I haven't posted for a week! Eeeek sorry! I wish I could say it is going to get better but I've got a busy week ahead of me, a banquet, a friends wedding and other misc stuff, but keep on checking back, it won't be too long.

Ingredients
1/2 stick butter
2 Tbsp Canola oil
1 sweet onion chopped
2 cloves Garlic- minced
4 Cups water- heated
2 Chicken Bouillon Cubes
4- 8 oz cans Tomato Sauce (2 without added salt)
1 Can Northern Beans
1 Can Kidney Beans
1.5 Cups Rice (+3 cups water)
1/2 Cup Mild Banana Pepper Juice
1 Tbsp Black Pepper

Makes 8 big servings.

So part of the reason why I didn't blog much last week is because I had some dental work done. Public service announcement: GO TO THE DENTIST REGULARLY your mouth will thank you. That is all.

So wednesday when I got home, I didn't want to cook, hubby wanted to cook for me (He is SO sweet) and I couldn't have anything much besides soup. So we made this. He asked what to put in and how, we did it together and voila a very tasty soup.

Heat a big soup pot on medium or medium high heat. Add your butter and oil, ( you do both so that your butter won't brown too much) and then your onion. Cook for 5-7 minutes and then add your garlic and cook for 2 minutes more.

Then add everything else.

Yup. Just toss it in. It will be fine.

The extra water is so your rice won't take up all of the water you put in earlier.

Cook on medium/low for 25-30 minutes or until your rice is cooked.

Then enjoy, this turned out so nicely. It was sweet and tangy all at the same time. I asked hubby what I should name it, this is one of the good ones he came up with ;)

Have a great day and God Bless!

Rice and Beef soup

Ingredients
1 lb ground beef (cooked and drained with Salt and pepper)
1 Onion diced
1 Clove Onion minced
1 Quart Chicken Broth
1/2 Bag Frozen Corn
Salt and Pepper to Taste
1 Cup Rice (+3 Cups Water)
3 Tbsp oil

In a large Soup Pot heated to medium heat add your oil. To that add your onions and cook for 5 minutes. Then add your garlic and cook for 2-3 more minutes. Add your ground beef and stir, mixing together.

Then add your quart of chicken Broth, 3 cups water and 1 cup of Rice. Bring to a boil and then simmer for 20-25 minutes. About halfway through add your 1/2 bag of frozen corn.

Cook until Rice is plump. Salt and pepper to taste!

Enjoy and God Bless!

Black Bean Stew

Ingredients
1 Can Black Beans
1 Medium Onion thinly diced
1 Can Diced Tomatoes
2 (8 oz) cans Tomato sauce (1 No salt added, 1 regular)
1 Can Black Bean Refried Beans
1 Quart (ish) Chicken Stock
2 Cloves Garlic Minced
1/2 Stick Butter
1 Tbsp Black Pepper
1/2 Tbsp Chili Powder

Get out a big Stew Pot.

Dice up your onion don't pay attention to mine, I sliced mine, you should not, then they fall off your spoon back into your soup and splash and make a mess, you have been warned, mince 2 cloves garlic. Then add Butter to your stew pot over medium heat. Once melted add your onions and cook for 5 minutes until they start to turn translucent. Then add garlic and cook for 1-2 minutes more. Then add your chicken stock.

Mine was homemade, I decided to make this as soon as I got home, so mine was frozen. Hence the chunk of chicken stock in my pictures. It worked fine ;).

Continue to cook over medium heat and add all other ingredients. Make sure you break up all of the refried beans. This will make your stew nice and creamy!

Serve with some bread or biscuits and enjoy the creaminess of this stew. It will have a bite so if you don't like your food too hot, cut back on the chili powder.

Creamy Potato and Bean Soup

Ingredients
3 Medium Red Potatoes- Chopped
2 Carrots- Sliced
3 Cloves Garlic- Minced
1 Medium Onion- Sliced
3 Tbsp Canola Oil
1 -16 oz Can- Diced Tomatoes
1- 10 oz Can- Original Rotel (Tomatoes and green chilies)
1 Can Red Kidney Beans (Rinsed)
1 1/2 Tbsp Black Pepper
1 Tsp Salt
7 Cups Chicken Broth ( I used a leftover piece of chicken and boiled it to death, it worked ;) )
1 Cup Milk
1 Tbsp Cornstarch
Sour Cream to top.

Makes:5-6 large bowls

So since I've been fighting off a cold, I came home today from work and decided I wanted to make a homemade soup. It hit the spot. had some good spice to it and was creamy but not thick (If you want to make it thicker add more cornstarch).

Chop, Slice and Dice all of your fresh ingredients.

Put a Large Saucepot over Medium heat. Add the Canola oil and then add your onions to the pot. When they start to get slightly translucent add the garlic and cook for another 2 minutes, stirring occasionally. Then add your carrots and potatoes and mix all together allowing them to be coated in the oil. Then add your pepper and salt.
Now add your chicken stock, tomatoes, rotel and kidney beans and cook for about 45 minutes until potatoes and carrots are tender. Then dissolve 1 Tbsp Cornstarch into 1 Cup of milk and stir until combined. Take your pot off of the burner and add the Cornstarch/Milk and stir together. Put the pot back on the heat and bring back to a boil. Stir it up again.

turn it down to low until you are ready to serve. Add a dollop of sour cream when serving.

This turned out very nicely, hubby ate 2 big bowls and I had a nice big one as well. The rotel added some nice heat (which helped my stuffy nose ;) ) and the sour cream gave it a creamy texture and make the heat nice and smooth. Definitely worth giving a try!

Have a great day and God Bless!

Spicy Chicken and Potato Soup

Crockpot Thursday(yes I know I'm publishing it sunday!)

mmm this soup turned out amazingly well and with a nice firm kick as well!

Ingredients
2 Chicken Breasts (boneless, skinless) cut into bite sized pieces
4 stalks Broccoli (just the stalks)
1 Bell Pepper (I used Green)
1 Medium Onion (chopped)
2 Medium/Large Red Potatoes (chopped)
3 Cloves Garlic, Minced
1 Can Original Rotel (Tomatoes and Green Chilies)
Salt and Pepper to taste ( about 1 T each)
1 Tbsp Chicken Bouillon
4 Cups Water

In a Medium pot bring water to boil. Take your Chicken pieces and boil them until they are cooked through. Take Chicken pieces out of the water with a slotted spoon. Turn the water down on low and let simmer for 40 minutes. This becomes your base for the soup.

Chop up all of your vegetables. Here's how to do the broccoli stalks. I bet you looked at the ingredients and thought this lady is nuts. Well I'm not. The inside of the stalks are very good you just have to take off the outsides. So take a knife and remove all of the darker fibrous outside until you get to a lighter, non-fibrous inside. Do this on all 4 stalks and then chop the insides up and add to the crock pot. This will make you feel good because you won't be throwing them away like you usually do ;) more for your money!


Toss everything into the crockpot, including the broth that has been simmering. Add 4 more cups of water and 1 T of chicken bouillon and your can of Rotel. Stir, cover and cook on low for 6-8 hours or on high for 4.

Now be careful. This has a big kick. If you don't like things that make your mouth burn you might want to try mild rotel, or just switch out for regular tomatoes. If you like things that make smoke come out your ears you could get the hot Rotel. This was about as hot as I could go and hubby thought it was perfect!

God Bless!

Refried Bean Stew

On thursday night (which is usually crockpot night) I hadn't had time wednesday to get stuff into the crockpot. So I decided I'd make a bean soup. So where did I first go to look? The Crockpot lady ( even though I wasn't going to do it in the crockpot) and she did not dissapoint, here is the recipe.
She had changed it from another recipe and I've also made some changes.

Ingredients
1 Large onion- chopped
3-4 cloves garlic (I used 3 monster ones)- minced
1 1/2 cups Chicken stock
1- 8 oz can no salt added Tomato Sauce
1 Large Hot House tomato- chopped
1 Can Refried Beans
1 Can Black Beans (rinsed)
1 Cup Corn ( I used frozen) cook it first
1 1/2 tsp Paprika
1 tsp Chili Powder
1/2 tsp Black Pepper
1 T Hot Sauce

Take a Large Sauce pot and place it on the stove on medium heat. Once it is heated, add a few Tbsp of Oil. Add your chopped onions and cook for 5 min. Add in your garlic and all spices and cook for another 3 minutes ( you may have to add a little bit of water to keep from sticking). Now you dont have to put your spices in then. You can save them for when you add all of the other ingredients but here is why I do it.

It just gives it more flavor. The onions soak up the flavor and make it more potent (at least in my mind). So it is your choice. Before or after.

Then add the refried beans to the pot. Stir them around so they break up and start to melt. Then add all of your other ingredients (you can adjust the chili powder and hot sauce to your desired level, ours turned out with a pretty good kick). Stir it up well. Turn it down to medium low and allow it to simmer for about 20 minutes.

Serve with tortilla chips and enjoy!

Have a great day and God Bless!