Black Eyed Pea Chili in the Slow Cooker

2012 is practically over which means it's been nearly 5 years since I had my first bowl of Black Eyed Peas. I wasn't impressed.

I've grown a lot since then. 

We've eaten black eyed peas every single New Year ever since, and I can't imagine ringing in another January 1st without them. This year's edition has a twist, though, since I continue to get emails from people complaining that black eyed peas taste like dirt.

I know what they mean --- there's definitely an "earthy" flavor, and while soaking helps, there's really no denying that these beans taste rather BEAN-Y.

So, I've tried my hardest to mask that earthy component by turning these lucky little guys into a chili. And it's a pretty darn good chili, if I do say so myself. 
While I type, I've got 2/3 of my kids eating bowlfuls and they are making yummy noises. Adam's not home yet, but I'm pretty sure he'll eat not only his bowl but the unattended serving.

Have an absolutely wonderful (and SAFE!) New Year.

Need party drinks? My friend Jen, the cocktail lady, has got you covered!!

The Ingredients.
serves 8


1 pound dry black eyed peas, soaked overnight and drained
1 pound lean ground meat, browned and drained
1 onion, peeled, chopped, and browned
4 cloves garlic, peeled, chopped, and browned
28 ounces diced tomatoes (and juice!)
1 (15-ounce) can corn (and juice!)
1 tablespoon ground cumin
1 1/2 tablespoons chili powder
1/2 teaspoon black pepper
1/4 teaspoon kosher salt (and maybe more at the table to taste)
2 cups beef broth

The Directions.

Use a 6-quart slow cooker. In a large skillet on the stovetop (I used the Ninja) brown the meat, onion, and garlic. Drain any accumulated fat, and put the meat mixture into your slow cooker. Add soaked and drained beans.  [note: if you don't have time to presoak the beans, bring them to a boil on the stovetop for 10 minutes, then turn of heat and cover. Let sit for one hour, then drain.]

Add the entire cans of tomato and corn. Stir in dried spices and the beef broth. Cover, and cook on low for 8 to 10 hours, or until beans are bite tender and flavors have melded. Serve with your favorite chili toppings. We used shredded cheese, a dollop of sour cream, and some avocado slices.

The Verdict.

I really really liked this, and think you will, too. The chili flavor is mild, and there isn't any heat. If you like heat, I'd suggest tweaking at the table with some Tabasco, because the tang from the Tabasco is awesome with black eyed peas. My kids did well, and liked that I included corn, because it reminded them of Taco Soup.

other stuff:
--start 2013 off on the right foot with a copy of my Totally Together: Shortcuts to an Organized Life planner. We're giving away 5 copies this week!
--Hoppin' John Recipe
--Black Eyed Pea Soup


Have a wonderful New Year!!

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Lentil Minestrone Soup Recipe

I had a cold last week. I'm better now, but there were a few days there when I was pretty much certain that I was going to choke to death on my own snot. 

(lovely, just lovely, steph...)

Anyway. I really wanted a soup to soothe my throat and to make me feel loved and taken care of. Since I'm home during the day with an almost-three-year-old, there wasn't anybody available to make me soup, so I did it myself (I promise I washed my hands really well first!).

But by the time it was finished cooking, I was back to bed, and was served ---- complete with a Thomas the Tank spoon.

I love my family.

and you'll love this soup. It's easy to throw together, uses household staples, and freezes and reheats VERY well. I kept it vegetarian, but Adam suggests I throw in a hambone next time. Sliced smoked sausage would be awesome, too.

If you'd like a soupier soup, add more broth 30 minutes or so before serving.



The Ingredients.
serves 6


2 cups lentils, rinsed
1/2 cup diced celery
1/2 cup diced carrot
1 onion, peeled and diced
4 cloves garlic, minced
1 (28-ounce) can diced tomatoes (with juice!)
1 tablespoon Italian seasoning
2 teaspoons paprika
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups hearty torn greens, like kale or chard (if you'd prefer spinach, stir in before serving)
4 cups vegetable or chicken broth (optional: add another 1 to 2 cups of broth if you'd like before serving)

The Directions.

Use a 6-quart slow cooker. Put the rinsed lentils into the bottom of an empty insert. Add the diced celery, carrot, onion, and garlic (if you have a food processor, it might be helpful to use). Add the entire can of diced tomatoes, and add the seasonings and torn greens. Stir in the broth (I used chicken, but any broth will work just fine).
Cover, and cook on low for 8 to 10 hours, or until the lentils are soft. If you'd like to stretch this to feed more, or for a thinner soup, feel free to add more broth.

Serve with grated Parmesan cheese, if desired, and a hunk of garlic bread.

The Verdict.

I ate this for all my meals 3 days in a row and was HEALED(!) from the WORST cold, ever!
that, and I may have taken some Nyquil....


other minestrone soups you might like:
Italian Minestrone
Clean-Out-The-Pantry Minestrone
Pesto Minestrone
Traditional Minestrone



In case you missed it, I'm fortunate to be able to offer an updated Ninja Cooking System package to you, and we are still running daily giveaways to help with your holiday shopping!



have a wonderful week!

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Slow Cooker Bourbon Baked Beans

 
I bought bourbon for the first time. I wasn't sure what kind to buy, but chose the Jim Beam because I recognized the name and it was on sale.

and then I made the most awesome baked beans known to man.

I checked with Shirley--- distilled alcohol is gluten free, yet some people react to anything made with grains. If you know you react, this might not be a good recipe for you. Here's a bit more on that from Shirley, at Gluten Free Easily.

The Ingredients.
serves 8-10 as a side dish, 4-6 as main course


1 pound pinto beans, soaked overnight and then drained and rinsed
* SEE NOTE BELOW
      (if you don't have time to soak overnight, no problem. Put them in a large pot, and cover completely  
       with water. Bring to a rapid boil for 10 minutes, then turn off stove and cover pot. Let your beans sit 
        for 1 hour, then drain water and put beans into crockpot)
8 ounces bacon, cooked, crumbled, and drained
1 onion, diced and browned
4-6 cloves garlic, diced and browned
1 cup prepared barbecue sauce (read labels carefully if avoiding gluten)
1 cup lightly packed brown sugar
2 tablespoons molasses
1 tablespoon ground mustard
2 cups chicken broth
1 cup bourbon

* NOTE: pinto beans sometimes seem to take a super long time to soften. If cooking on low for up to 14 hours is too long for you (or 8-10 on high) then try using small white Northern beans instead; they soften faster!)

The Directions.

Use a 6-quart slow cooker. In a large skillet on the stovetop (or use your Ninja!) brown the bacon, onion, and garlic until the bacon is crisp and the fat has been rendered. Discard the fat, and pour the bacon mixture into an empty slow cooker.
Add the soaked and drained pinto beans. Now add the brown sugar, molasses, barbecue sauce, and dried ground mustard. Stir in chicken broth and bourbon.

Cover, and cook on low for 10-14 hours, or until beans are soft. If you live in a high-altitude, your beans may take longer to cook. If you prefer to cook on high, check after 6 hours or so.


I served our beans with homemade corn bread made from masa.



This is the recipe I used:

Preheat oven to 425° and lightly butter a cake pan. In a mixing bowl, combine:
1 1/2 cups masa
1/2 cup all purpose flour (I use Pamela's Baking Mix as my gluten free all purpose flour)
2 teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon white sugar

wet ingredients:
1 1/3 cups milk
1/2 stick melted butter (1/4 cup)
2 eggs

Mix the dry ingredients together until well-incorporated and the baking powder isn't clumpy. You can sift, if you'd like, but that's kind of a lot of work for a quick cornbread. I end up using my fingers sometimes to break up clumps.
Then mix in the wet ingredients --- use a fork or a whisk, no need to use a machine. Pour batter into pan -- it'll be quite thick, and you may need to shove it around to get it in place.
Bake at 425° for about 20 minutes.

The Verdict.

These beans are perfect. I am SO looking forward to the next potluck --- they had tons of flavor and smelled absolutely amazing. All 5 of us licked our bowls clean. I'm really very pleased with this recipe, and I think you will be, too. If you don't want to use bacon, I bet a saved ham-bone/hock would be *perfect*.
The masa cornbread was an experiment. I didn't have cornmeal in the house and really wanted cornbread. This is quite tasty-- it's nowhere near as sweet as traditional cornbread and tastes "cornier" if that makes sense. This would be a more traditional flavor that the pioneers or Native Americans would have had. 

at least that's what I told the kids.


a few announcements:

~ Ninja has *very generously* increased my cooking system package to now include the roasting kit, the baking kit, the mini warmer, the travel tote, free shipping, and a 5-year warranty for the Holiday season. This is the absolute best package deal available for the Ninja Cooking System and is better than the infomercial offering. 

~ we are still hosting giveaways daily on the giveaway page! Click on over and enter to win!

~ Amazon has my Totally Together: Shortcuts to an Organized Life book on sale. Make 2013 the best year yet by getting completely (and totally!) organized. 

~ I'm going to be speaking next month at BlogHer PRO on pricing and proposals. I can not believe how much my life has changed ever since I made that silly resolution in 2008, and I am so very (very) thankful. I am always happy to share blogging info and what has/hasn't worked for me, and think this will be an extraordinary conference. 

Have a wonderful day!!

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Super Quick Thanksgiving RoundUp

Happy Thanksgiving!!

I wasn't planning on posting before the Holiday, and was going to wait until next week (because I made the most awesome bourbon baked beans in the history of the universe) but somehow the house is quiet, and the kids are enrossed in an Amazing Race marathon on the DVR. (we're rooting for the Beekman Boys after feeling like we "know" them since we watched their show on Netflix streaming).
  
So here you go!

We aren't hosting this year, but are instead bringing stuffing to my mom's house and a few different pies. We'll be making a traditional pumpkin, a crustless pumpkin (in the slow cooker) and the pecan pie from Simply Recipes (I make it gluten free by using GF crust and Pamela's baking mix as my all-purpose flour).

If you are looking for all of the slow cooker Holiday recipes, this post has the entire list.

If you'd like even more, a few of us put together a Thanksgiving Slow Cooker board on Pinterest. 

Don't throw away your turkey bones!

instead, make:

Turkey and Wild Rice Soup

or

Turkey Stew

or

 

Smoky Turkey and Black Bean Soup

or

Old Fashioned Chicken Noodle Soup.  

But you should use Turkey because that's what makes sense, here.

and here's a bonus stuffing recipe because I always forget about it, and it's a good one.

Stuffing with Apple and Sausage

Have a very very very happy Thanksgiving. Lots of love to you and your family!

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Beef Curry Slow Cooker Recipe

I love curry. I didn't always --- growing up, I thought curry was spicy and I never ordered it in a restaurant, and always shied away when it was offered, assuming it would be too spicy and just not my thing. 

Boy, was I wrong. Curry isn't spicy, it's just pure and totally awesome flavor.
I now can't seem to get enough. 

Adam and I had a date night a few weeks ago and we went to an Afghan-cuisine restaurant that came highly recommended by some friends. It was amazingly fantastic, and I've been craving curried anything ever since.

I threw this in the crockpot yesterday, and it satisfied my craving -- and the best part was that I had absolutely EVERYTHING in the house already. You might, too!

The Ingredients.
serves 4-6

3 pounds meat (I used beef. You can use turkey, pork, lamb, goat, poodle (kidding, just kidding...) or a tofu/meat substitute).

1 tablespoon curry (* see below note)
1 teaspoon garam masala
1 head garlic, peeled and smashed (approx 10 cloves)
1 large onion, peeled and sliced
1 (14-ounce) can coconut milk (full fat is best)
(optional, add 1 teaspoon of cornstarch to prevent curdling that sometimes can occur if your pot gets up to a boil. See here, for more information.)
salt to taste at the table

The Directions.

Use a 6-quart slow cooker. My meat was frozen solid and I did not do anything to it at all. If you have thawed meat, you might want to cut it into bite-sized chunks. If you don't do this, prepare yourself to cut the meat or shred it later.

Put the meat into your slow cooker and add the curry and garam masala. Flip the meat over a few times to get the spices evenly distributed, or if you're feeling brave, rub the spices directly onto the meat. Add in the smashed garlic cloves and onion slices. Pour the entire can of coconut milk (include the paste!) on top.

Cover, and cook on low for 8 hours, or on high for 4-6 hours. Tofu and poultry won't take as long to cook -- check after 6 hours on low, 3 to 4 on high.

I served our beef curry with brown basmati rice and a baked sweet potato. I did add salt to my own dish and Adam salted his, but the kids didn't ask so I didn't offer.

* note: Adam and the kids liked this a lot, but I, personally,  would have liked a more pronounced curry flavor. If you are a big fan of curried food, I'd suggest upping the curry to 1 1/2 tablespoons, or maybe even a whole 2 tablespoons.

The Verdict.


The coconut milk mixed with the curry and garam masala creates a velvety sauce that I could suck up with a straw. As noted above, I would have liked an even more pronounced curry flavor but my family disagreed and thought it was fine as-is. I do believe in this case the better your spices, the better the results. If your curry powder doesn't have a beautiful, enveloping aroma because it's been in the back of the cabinet for a few years, you might really want to invest in a new bottle.


I hope your November is going well so far! If you're gearing up for Thanksgiving and are looking for some tried-and-true Thanksgiving dishes to make in your slow cooker, here are the reader favorites.

don't forget to visit the giveaway page, we've got some cool stuff!

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Tangy Black Bean Soup Slow Cooker Recipe

I can't believe I hardly posted during Crocktober. Someone should really take away my internet license. If you are joining me from the east coast, please know that I'm thinking of you and hope that you are reading this somewhere in a safe, well-lit, cozy, and dry place. 

If you are able to do so, here is the information to donate to The Red Cross to help those affected by Hurricane Sandy.  Every little bit helps. Thank you. 


I've got a beautiful, velvety black bean soup for you today. The tang comes from three kinds of citrus-- lemon, lime, and orange. You can prepare this completely and totally vegan by using veggie broth, and steer clear from the liquified chicken that I used  (I already had it in the pantry).

We share the leftovers with my friend Jenny, and she reported back that the lemon twist at the end was a nice surprise and a great flavor combo.

The Ingredients.

serves 8

1 pound black beans, soaked overnight and drained

1 (15-ounce) can diced tomatoes, drained

2 cloves garlic, chopped

1 red bell pepper, seeded and diced

1 teaspoon cinnamon

1 teaspoon allspice

1 tablespoon cumin

1 teaspoon chipotle chile powder

1 orange, juiced

1 lime, juiced

4 cups chicken broth (or vegetable!!)

1 lemon, sliced in wedges for serving (not pictured in the ingredients, and the one pictured in the final shot looks like a lime because I plunked it right off the tree and it wasn't ripe yet! oops.)

The Directions. 

Use a 6-quart slow cooker. Put the soaked and drained black beans into your slow cooker.

for a quick soak method: place dried beans into a large saucepan on the stovetop with a bunch of fresh water. Boil rapidly for 10 minutes, then turn off heat and cover the pot. Let the beans sit for at least one hour before draining.

 Add the tomatoes, garlic, bell pepper, and all dried spices. Now add the orange and lime juices, and stir in the broth until the spices and broth are completely distributed. Cover and cook on low for 8 to 10 hours, or until the beans are completely soft. Blend with a hand-held stick blender (I use this one, but mine is white) or carefully scoop the soup into a traditional blender and pulse until the soup is fully blended.

Serve each bowl with a lemon wedge, to use at the table for an even more pronounced burst of citrus.

The Verdict.

This soup feels like a vacation in a bowl. The bit of heat from the chipotle chile powder is washed away by the fresh citrusy tang. My whole family loved this soup, as did our neighbors! I kept my soup pretty light, but Adam and the kids added cheese, sour cream, and avocado slices to their bowls (and Tostitos scoop chips....).

I hope you had a very happy and safe Halloween. My kids all went out, although the baby (now 2 1/2) really just wanted to stay home and eat loads of candy. I somehow scheduled orthodontist appointments for my big kids later today, so they really did a top-notch job of flossing and brushing last night --- which makes me wonder if I should just make this a standing appointment? Hmmmmm.

In honor of NINJEMBER (it's okay to groan and roll your eyes....), click on over to the review page---- I've got a Ninja Cooking System giveaway up, just for you. Good luck to all, and happy slow cooking!!

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Meat Lover's (No Bean) Chili Recipe

I was challenged to see if I could make a low-carb, no bean chili. I know there are lots of people who don't need beans in their chili. 

I am not one of them.

or at least I THOUGHT I wasn't one of them. I stand corrected. Very very very corrected.

This is a great chili --- it has all the spice, kick, texture, and heartiness of chili but doesn't have a single bean.  I hate it when I'm wrong.

The Ingredients.
serves 8


2 pounds beef stew meat (frozen is fine)
10 ounces smoked andouille sausages, sliced
1 (14-ounce) can diced tomatoes (whole can)
1 onion, peeled and diced
4 cloves garlic, minced (or about 2 teaspoons garlic powder)
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon kosher salt
2 cups beef broth

The Directions.

Use a 6-quart slow cooker. I didn't brown anything for this recipe, but merely plopped it all in and turned the slow cooker on. Load everything into your cooker --- meat, sausages, tomatoes, onion, garlic, and all the seasonings. Stir in the broth. Cover, and cook on low for 8 to 10 hours. For chili, the longer the better, in my opinion -- get the flavors to really meld together and provide the meat an opportunity to fall apart.

If you'd like, you can help the meat out by shredding it completely with two large forks, or you can even pulse a few times with a handheld stick blender to naturally thicken the gravy/sauce (what do you call the juice in chili?). 

Serve with your favorite toppings. My kids really like the Scoops chips that Tostitos puts out -- they ate their bowls that way.

The Verdict.
I served this on a chili night to three other families, because I was eager to test out a no-bean version. The crock was scraped clean! I've made quite a few chilis the past few years, and love having a new one to share. I think you'll really enjoy it.

Have a great day! Here are a few other chili recipes you might enjoy, and feel free to share your favorites --- you can never have too many chili options!

pizza chili
enchilada chicken chili
white bean chili
poor man's chili
sweet potato chili (vegan!)
traditional chili
21-Ingredient chili




We're still hosting daily giveaways! Click on over to join in the fun, and start compiling great ideas for the upcoming Holidays.

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Slow Cooker Shredded Beef Tacos

We finished up the first week of Crocktober by celebrating my oldest's birthday --- she turned eleven, and while I type, there are seven 11-year-old girls giggling over a rather rowdy game of Clue. We hosted a sleepover last night, and it went really well. She has chosen some pretty fantastic friends, and I am so proud of her.


I was searching through the archives, and found this post I wrote during my 2008 Challenge about her birthday (there's also a caramel apple recipe). It made me cry this morning; I'm turning sappy in my old age!

anyhow.

I've got a great easy recipe for this week's meal plan. Depending on the size of your hunk of meat (I used beef, you can certainly use lean pork, or a bunch of turkey or chicken thighs) this meal can easily be stretched into a next-day soup or casserole.

The Ingredients
serves 6


3 pound hunk of beef (pot roast, tri-tip, rump roast; frozen is just fine!)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, drained (or 1 cup frozen)
1 (14.5-ounce) can diced tomatoes (whole can)
1 (4-ounce) can fire roasted diced chiles (whole can, I used mild)
1 (1.25-ounce) packet taco seasoning (check for hidden gluten, or make your own)

Homemade Taco Seasoning:
2 teaspoons dried minced onion
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/2 teaspoon dried red pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin

The Directions

Use a 6-quart slow cooker. Place the meat into the bottom of your pot, and add the black beans, corn, tomatoes, and chiles. Sprinkle in the taco seasoning, and stir carefully with a large spoon to distribute spices. Cover, and cook on low for 8 to 10 hours. Using two large forks, shred meat completely and stir well. Serve in taco shells with your favorite toppings.

The Verdict

This is a big hit in my house. Adam and the girls (and me too!) really love Mexican food and could easily eat this once a week. I like that the beans and the corn help stretch the meat and I can fill us up rather inexpensively.

Have a great week! I'm headed to Philadelphia (I've never been before, and am excited!) to appear on Good Day Philadelphia on Tuesday morning to help publicize the Ninja Cooking System. If you live in the area, wave at the TV! :-)

other taco-type recipes you might like:
Shredded Beef Korean Tacos
Easy Taco Night
Creamy Tacos
Taco Dip
Carnitas

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Smoky Turkey and Black Bean Soup

Happy Crocktober!! 

This is my absolute favorite time of the year. Not only is it officially Slow Cooking Season, the leaves are crunchy, and the pumpkins are out. It's still too hot, here, to wear bulky sweaters --- but I've got them pulled out from under-the-bed storage and on the ready.

Today's soup was an inspiration from a recipe my mom printed out from Cooking.com. I liked the idea of using cooked bacon for the smoky flavor, but didn't want to thaw any out and actually cook it -- so I improvised and used Liquid Smoke (and cut out a bunch of fat, too!).  I also used fresh instead of deli turkey and omitted the cocoa powder.


The soup I ended up with is perfect. I gobbled (ha! that wasn't even a premeditated turkey reference!) down a bowl and a half before Adam came home with the kids from soccer practice, then sat and ate another full bowl with them at the table. (I didn't want to tell them that I already ate. That would be rude, and I'm a very polite person...)

The Ingredients
serves 6 (freezes well!)

1.5 pounds turkey cutlets
1 (10-ounce) package frozen chopped spinach (no need to thaw)
1 cup frozen corn
1 small onion, peeled and diced
1 (15-ounce) can black beans (use the whole can; there's no additional salt added)
1 (28-ounce) can diced tomatoes (the whole can)
1 tablespoon Italian seasoning
1 tablespoon Tabasco sauce
1 teaspoon liquid smoke
4 cups chicken broth
(salt to taste if needed at the table)

The Directions

Use a 6-quart slow cooker. I didn't pre-brown anything--- this is a complete dump and go recipe, and can be left for a long period of time. Load everything into the cooker---- there's really no need to follow a certain order; it's soup. It's all going to get stirred around anyway.
Cover, and cook on low for 7 to 9 hours; I cooked ours on low for exactly 8 hours.
Remove turkey cutlets with tongs, and shred the meat completely. Return to the pot and stir well. If desired (I did do this), pulse a few times with a hand-held immersion blender to naturally thicken the broth. If you don't have a hand-held immersion blender, you can remove a cup of the soup and blend it in a traditional blender, then return to the pot and stir to combine.

The Verdict

The smoky flavor really comes through, and makes the house smell absolutely wonderful while it's cooking. I liked how the spinach mixed around with the beans and the corn -- my kids didn't try to pick out the spinach at all, but instead happily ate their dinner. I served drop biscuits made from Pamela's gluten free baking mix on the side.

Enjoy your Crocktober! Remember to check out the daily giveaways, and sign up to have them come to your inbox so you never miss out! 

past Crocktober favorites:
zesty burger soup
orange beef
Italian Rice
vegetarian tortilla soup
sausage and lentil stew
oreo cheesecake
tex mex potroast
vegetarian stuffed bell peppers
turtle pudding

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Tangy Lemon Chicken Slow Cooker Recipe

I've been watching Mad Men. It took a long time to get into the show--- a good 9 episodes into the first season before I really started looking forward to the next show. It would be on in the background, and I'd half-watch -- instead I was mostly folding laundry or goofing around on the internet. And then I got completely hooked.

Betty would make this chicken. And Don and her kids would eat it, and then lick the plate. She might just sit and watch though (and drink. she drinks a lot...) because she knows how she made it. Although the ingredients work and the chicken tastes amazing, and her kids and husband are clamoring for more, she just smiles that slightly impish smile and sits back to watch.

The inspiration for this chicken comes from a freezer full of chicken legs and a box of Lemon Jello and a sleeping baby who wouldn't allow me to get to the store. I had to make do; and I'm so glad I did. Adapted from CopyKat Recipes Sunshine Chicken and that from the KRAFT website --- this chicken is sweet, tangy, and very (very) surprising.

The Ingredients.
serves 4-6


3 to 4 pounds chicken parts (I used frozen legs and a few breast halves)
1 (6-ounce) box Lemon Jello powder
3 tablespoons melted butter
1 tablespoon prepared Dijon mustard
1 tablespoon dried minced onion flakes (or one tiny onion, finely diced)

The Directions.

Use a 4 to 6 quart slow cooker. I used a 4-quart for this one, and didn't brown the legs beforehand. The color on the chicken you see up above came only from slow-cooking. If you prefer more of a brown color, or more texture, go ahead and brown beforehand. 
My chicken was frozen solid, too. If you have thawed chicken, shave about 90 minutes off of the cooking time.
Place the chicken into your slow cooker. In a small mixing bowl, combine the jello powder, melted butter, dijon mustard, and onion flakes. Stir together to make a paste. This isn't liquidy at all--- it's sort of a combo between paste and playdough. Smear this onto your chicken the best you can.
Cover, and cook on low for 6 to 8 hours. I cooked our chicken on low for exactly 7 hours, then kept it on the warm setting for another 2 hours.
Serve with mashed potatoes, or rice pilaf and something green.

Sit back and watch your family go nuts.

The Verdict.

I decided when I threw everything into the pot that this dinner could go one of two ways: it'd either rock or be an epic fail. Adam and the kids LOVED it. They all had seconds. I ate a good amount, but not as much as they did-- I liked it, but couldn't quite get over how I made it.

I will make this again; it's already been requested. I used full sugar Jello, but would imagine the sugar-free would work the same exact way. We had granola bar Rice Krispie Treats for dessert. 

~~~~

Fall has officially begun (although we're in shorts, today...) and if you need some Fall Friendly slow cooker dishes, this post will be good inspiration for you. Enjoy your weekend!


Lisa has been working hard on the giveaways --- we have a bunch posted over there! Go check them out, and get a good start on your Holiday lists!

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Slow Cooker Cranbery Dijon Roast

Happy Monday!

Last week was a crazy for me, and while I'm (very) thankful for the busy-ness, I'm looking forward to being back to normal. A winner has been chosen in the Ninja Cooking System giveaway. A big congratulations to Barbara S!

As promised, today marks the beginning of our daily (Monday-Friday) giveaways over on the review page. I am so happy to have the help of Lisa Irvine. If you have a small business or etsy shop or book that you'd like to promote, please email Lisa for more details! Click on over to see today's offering!

Who's ready for a quick and easy hunk-of-meat recipe? This is a 6-ingredient meal, that will leave you with scraped-clean plates.

The Ingredients.

serves 4 to 6

3 - 4 pounds meat (pot roast, pork roast, tri-tip, shortribs, chicken thighs)

1 (14-ounce) can cranberry sauce (I used jellied; your choice)

1 small onion, finely diced, or 1 heaping tablespoon dried onion flakes

8 cloves garlic, smashed (peeled first!)

2 tablespoons soy sauce (La Choy and Tamari wheat free are gluten free)

2 tablespoons prepared dijon mustard

The Directions.

I used a 6-quart slow cooker. If you aren't using a large piece of meat, a 4-quart will do just fine. In a mixing bowl, combine all of the ingredients and whisk together so the cranberry sauce is broken up and the dijon is evenly distributed. Pour over the top of the meat.

Cover, and cook on low for 7 hours, or on high for 4 hours. 

I cooked 3 pounds of frozen oxtails on high for 4 hours in a 6-quart, and then they stayed on warm for another 2 hours before serving.

Serve with rice or quinoa and something green (we did asparagus; just rinsed and microwaved on high for 3 minutes, then topped with salt and pepper).

The Verdict.

I was certain I made this before for the site, but maybe it was in a book or for another site. Anyhow, if this looks familiar, I apologize! It's a spoof on the sweet mustard roast and the super easy cranberry roast. I love how the dijon plays off the cranberry sauce -- the mustard flavor is definitely there and cuts down on the sometimes-too-sweet cranberry.

I bought a bunch of cranberry sauce on sale when I was planning my cranberry party, but if you'd prefer to use a homemade version, go for it!

Have a wonderful week, and happy slow cooking (and yay Niners)!

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Introducing: The Ninja Cooking System

Holy cow, this is an awesome slow cooker.

And I am so excited that I can finally share it with you. I hate keeping secrets, and I've been keeping one (only because I had to sign a big, long, huge, legal document and big, long, huge, legal documents scare me).

Back in April, I got a phone call from a television producer. He was assembling a group to put together an infomercial for a new slow cooker cooking system. I was pretty hesitant and skeptical, and initially said no. Although I've spent hours and hours watching infomercials in the middle-of-the night while up with sick kids or newborns, I always just kind of brushed them off.

But Adam told me that I should at least hear him out. Since the product was still in production, the company couldn't let one out of the building for me to test out. Instead, they flew Adam and me out (to Boston!) to check it out for ourselves. It was the first time we had left all three kids, and while I was skeptical of the upcoming sales pitch, I was kind of excited to have a date night in Boston...

We flew out, had a great meal in Quincy Market, and then headed over to Euro-Pro's headquarters (they are the parent company of the Ninja and Shark products). I decided to play it cool, and not get my hopes too high.

and then I saw the machine.

I started to get really excited and immediately began opening and closing the pot and started to play around with the features. My voice got kind of squealy and I may have drooled a teensy bit (not quite sure, but it's entirely possible). And that's when my darling husband squeezed my arm and whispered (hey Steph, it's okay to let them pitch you) and I realized that I needed to be Business Like.

I agreed to be filmed for the Infomercial and was happy to sign on to help promote the new Ninja Cooking System. The infomercial will begin airing this week (probably in the middle of the night, but also sometimes during the day on random channels) and I can FINALLY tell you how completely and totally awesome this product is.

I personally have used every make and model of slow cooker on the market. In these past 4 years, I've tested and prepared over 1000 slow cooker recipes, and this truly (truly!) is the best cooker I've ever used.

It's perfect.

• The first thing you will notice is that it has a metal pot. The second thing you will notice is that the dial has a Stove Top and an Oven setting. It's NOT just a slow cooker--- it's a mini oven and a hot plate also.
  This is cool because you can brown your meat, caramelize your onions and garlic, and then switch it over to slow cook all day long. There's no need to drag out a frying pan at 6 am!! 

• Also, because of this stovetop setting, you can make a sauce reduction or gravy right in the pot after slow-cooking all day. No need to transfer the liquid to a separate pan. Way cool.

• Just like my "old favorite" pots, this cooker is fully programmable in 30-minute increments for both High and Low settings and will flip automatically to a Warm setting to keep your dinner hot and safe until you arrive home at the end of a long day.

• The oven setting goes all the way up to 425°, and because the lid traps in all the steam, you can count on really moist meats-- even if you don't have the time to slow cook all day long. I did ribs in 2 hours on the Oven (steam roast) Setting and they fell off the bone-- absolutely perfect ribs.

• Because of the lid and the trapped steam, you can bake light and moist breads, cakes, and muffins with half the fat or oil. The steam keeps your baked products super-moist, even with gluten free mixes or flours. AWESOME. (no need to do math --- just literally cut the oil or butter in half in your favorite boxed mix or homemade recipe).

•  The pot has "Triple Fusion Heat"--- because of this, both the sides of the pot and the bottom heat up while in the oven setting. This means you can make things you can't normally make in a slow cooker or even on the stovetop-- like a full spaghetti and meatball meal in just 20 minutes (raw spaghetti, water, jar of sauce, bag of frozen meatballs; all gluten-free is JUST fine, I've tested it out a bunch of times!). The pasta absorbs the liquid from the sauce and the water and cooks without needing to be drained. Love this.

• Since the pot is metal with a non-stick surface, it really cleans well. In my old stoneware pots I'd need to soak them overnight sometimes, and I'll even add a dryer sheet to release the baked lasagna or stuff like that, but this pot really does wipe out clean. It's also shatter proof, and can be safely loaded the night before in the fridge and placed right into the heating element. This is something that the other slow cooker manufacturers don't recommend.

So there you go! The only drawback I have is that it's more expensive than the other slow cookers on the market. But you have an awful lot more features, and the company has an awesome money-back guarantee. I haven't cooked in any other way than with this machine for the past 4 months, and can absolutely help with any and all questions. I am able to sell them on the site for $199.80, and Ninja has thrown in the travel bag, mini warmer, roasting kit, and baking kit, JUST for you!!

THIS has been updated as of 11/28/12:    The $199.80 price includes the Ninja Cooking System, a silicone trivet, oven mitts (they're pretty cute), an Inspiration Guide, a full color cookbook, free shipping, a 5-year warranty, a roasting rack, a multi-purpose baking pan, a mini warmer, a silicone cakepop pan, and a travel tote-bag. The travel-tote is different than most because it has a velcro "seat-belt" that loops through the handle to secure it in firmly in place, and then the insulated bag.

Also, if you order through my site, I get a bit of a kick-back. I do not get paid a percentage of any other sales through the infomercial or through stores (but boy, wouldn't that be cool?)

Click here for more product details and to order. Thank You.

And? I have one to giveaway today (this week). I am going to ask you to click over to the giveaway page, though, to enter to win. I'd like to keep this post alive for questions and answers about the Ninja Cooking System. If you'd like to enter to win one of your very own, please go to the giveaway page. Thank you.
updated 9/9/12 9pm pacific, this contest is now over. Thank you to all the entrants!

I haven't seen the full infomercial yet, just bits and pieces. I'm kind of worried that I come across dorky, but I've been assured that everyone seems dorky in an infomercial. If you are flipping through the channels and see me, wave at the screen! I was a complete and total nervous wreck, but had so much fun. We filmed for two days, but I think I probably am only in it for a few minutes. The building we were in was a studio in the outskirts of Boston, and movies like Good Will Hunting (total classic) and Shallow Hal (not so much) were filmed there. There were movie posters lining the hallways, and there were dressing rooms with light-up mirrors -- so cool.

I am going to leave this post "alive" for questions and answers about this new Cooking System. I've been using it A LOT and am happy to be of help. And? I'm seriously thinking we should have Ninjember! (too much...?)


Thank you so much for all of your support and love. I feel like the luckiest person in the world, and I never would have been able to make a "job" out of goofing around with my slow cookers if it wasn't for you. I am incredibly grateful. Thank you.

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